SCD Cinnamon Cookies

 

Cinnamon Cookies

Ingredients

• 2 cups of blanched almond flour
• 1/8 teaspoon of sea salt
• 1/4 teaspoon of baking soda
• 1 teaspoon of cinnamon (plus extra to sprinkle on top)
• 1/3 cup of honey
• 4 tablespoons of unsalted butter (or coconut oil, or Spectrum shortening)

Method

1. Preheat the oven to 275°F/135°C.
2. Melt the butter.
3. Combine the butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
4. With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a buttered baking sheet (or a baking mat on a baking sheet).
5. Press each cookie to flatten it using either the palm of your hand or the back of a fork or knife. I criss-cross the top of the cookie with the back of a fork to get the hatch pattern. Optionally, you can sprinkle some cinnamon on the top of each cookie.
6. Bake for 15 to 20 minutes.
7. Turn the cookies over and lower the temperature of the oven to 175 degrees F.
8. Bake the cookies for another 10 minutes. (For a crunchier cookie, leave them in the oven at 175°F for another 15 minutes or so).
9. Cool for 10 minutes or so and enjoy!

Makes about 22 cookies.

Original Recipe Found at:  http://comfybelly.com/2009/06/cinnamon-cookie-glutenfree/#.VDPdahZ9UQY

SCD Peanut Butter Cookies

This is one of my 9yo's favorites...in fact, I think everyone in our family likes them.

Introduction

Ingredients

3/8 cup butter
2/3 cup honey
1 egg
3/4 cup peanut butter (all natural, no sugar)
1 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp vanilla (sugar free)

Directions

Beat butter, honey, eggs and peanut butter. Mix in flour, soda and salt.

Scoop spoonfuls and drop onto cookie sheets lined with parchment paper.

Bake at 350F for 8 min.

Serving Size: Makes 24 large cookies 

Original recipe found at:  http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1911062

Cheddar Bites (SCD)

Cheddar Bites

3 cups almond flour
3 cups shredded cheddar cheese
1/2 cup water
1 tsp baking soda
3 tsp herbs de provence (I’ve actually never added this - not sure where to find it)
2 tsp onion powder
2 tsp garlic powder
1 or 2 tsp freshly cracked black pepper
and a pinch of red pepper flakes (optional)

1 cup of chopped bacon (optional – but very good!)

Mix all of your ingredients together in a big bowl.  Add more water if you need to. Shape into a big ball, divide in half. and place each half on top of a piece of parchment paper the size of your cookie sheet. Place another piece parchment on top, and roll the dough until it is very thin, less than 1/4 inch, the thinner the dough, the crispier the crackers will be. Put it in the fridge for 30 minutes.

Make sure your oven is preheated to 300 F.

Remove top piece of parchment paper.  Using a pizza cutter, cut through dough making squares about the size of saltine crackers.  Leave on parchment paper.

Bake the crackers at 300 for 30 minutes.
Take the crackers out of the oven, and turn the temperature down to 210 F.

Separate and flip the crackers over (use pizza cutter again if necessary) and allow to cool for 5 minutes.

Bake the crackers again at 210 for 30 minutes.

Turn off the oven, and allow the crackers to continue crisping as the oven cools all the way down. Can take an hour or two.  Sprinkle salt on top if desired.

Make sure you store the crackers in an air tight container. You can freeze them as well.  Toast them up in the oven if they need it! 250 F for five to ten minutes… I hope you enjoy!