Spiced Pumpkin-Raisin Cookies

Did I mention that Fall is my favorite season?

Pumpkins, pumpkin pie spice, raisins, mulling spices, chilly evenings, falling leaves…oh, I could go on forever.  This is a wonderful recipe that will definitely be a part of my holiday baking for years to come.  The spices are just right, the texture is perfectly chewy like an old-fashioned oatmeal raisin cookie and it’s gluten-free and vegan!  It is also very easy to throw together, you won’t even need your mixer!  I adapted this recipe from Giada De Laurentiis.

There is nothing better than a warm holiday cookie…well, except maybe a whole plate full of them!

Ingredients

1 cup quinoa flour

1 1⁄3 cup quinoa flakes

1 1⁄2 Tbsp. pumpkin pie spice

1 tsp. baking soda

1⁄2 tsp. celtic sea salt

3⁄4 cup coconut palm sugar

1⁄2 cup pumpkin puree

6 Tbsp. butter, melted (or coconut oil for vegan option)

1 Tbsp. pure maple syrup

1 tsp. vanilla extract

1⁄2 cup raisins (or you could be naughty and substitute dark chocolate chips here! ;))

Directions

Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl combine the quinoa flour, quinoa flakes, pumpkin pie spice, baking soda and salt.   Stir to blend well. In a large bowl combine the sugar, pumpkin puree, butter (or oil), syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in raisins (or chocolate chips!).

For each cookie, drop 1 generous tablespoon batter onto the prepared sheet, spacing the mounds about 1 inch apart. (Or use a mini ice cream scoop.) Using moistened fingertips, flatten each to a 2-inch-diameter round.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

Makes 2 dozen cookies.

Did I do that????

Yes, actually I DID do that…I had some leftover Whipped Cream Cheese Frosting in the fridge so I mixed some up with 1⁄2 a tsp. of pumpkin pie spice, dipped one half of the cookie and placed them on parchment paper in the freezer to firm up the frosting…oh my.  This was decadent…and the cookies stayed soft and moist right out of the freezer too!

This recipe is shared at:

Gluten-Free Monday, Tempt My Tummy Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Allergy Free Wednesday, Gluten-Free Wednesdays, Gluten Free Fridays, Fight Back Friday, Fill Those Jars Fridays

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Cinnamon Swirl Raisin Bread

Cinnamon Swirly Goodness

When I was growing up my parents were somewhat “hippy-ish” which meant there were a lot of bran muffins and carob in our fridge.  My elementary school best friend (Regina) had parents that were from the country (East Texas) which meant biscuits, gravy and Wonder Bread cinnamon toast!  I’m thankful for my hippy parents because they taught me the importance of living healthy and eating clean…although we have come a long way from those bran muffin days into grain-free lifestyles!  I am equally thankful for all those wonderful memories of eating country meals at my friend’s house.  Regina’s mom sang in the choir at the First Baptist Church and Sunday mornings were usually pretty busy so it was always the morning for a quick breakfast of oven-toast.  Cheese or Cinnamon-Sugar were our choices.  I usually had one of each, the cheese toast was a slice of white bread with a square of American cheese toasted under the broiler until it was bubbly and crispy on top…the cinnamon-sugar was the same white bread buttered and sprinkled with a mixture of cinnamon and white sugar also broiled until toasty.  Both were pleasantly crispy on the top while the bottom was still that white bread soft doughy texture since they didn’t get flipped in the oven…it kind of makes my throat close up with the thought of it now but I do remember it tasting and smelling so yummy.  There is just something so comforting about the smell of cinnamon swirling through the house…especially when it’s coming from the oven!   Now, I don’t eat sweets all that often anymore but for some reason I had a hankering for cinnamon toast…I had a freshly baked loaf of Elana’s Pantry Paleo Bread in the freezer that I could have easily doctored up to make cinnamon toast but I was in the mood to experiment so I decided to try to make some Cinnamon Swirl Raisin Bread.  Well, it was a success, the bread has a nice texture warm out of the oven and in my opinion, even better toasted under the broiler and topped with a pat of pastured butter!  I started with a base of Elana’s Pantry Paleo Bread with a few modifications and then added the swirl of cinnamon, coconut nectar and raisins.  As you can see from the photo the raisins kind of sank to the bottom of the loaf in places, next time I will toss them in a bit of coconut flour before mixing them in so they don’t sink.

Cinnamon Swirl Raisin Bread

(yields 12-16 slices)

Base Bread Dough:

1 cup blanched almond flour

1/2 cup pecan meal

2 Tablespoons coconut flour

1/4 cup flax meal

1 1/2 teaspoons baking soda

5 eggs, room temperature

1/4 cup coconut oil, melted

1 Tablespoon apple cider vinegar

Cinnamon Swirl:

1/4 cup honey, maple syrup or coconut nectar

1/2 cup raisins, lightly coated in coconut flour

1 Tablespoon cinnamon

1 teaspoon coconut oil, melted

Preheat oven to 350 degrees F.  Grease a small loaf pan (I use a Magic Line 7.5 x 3.5 Loaf Pan) with coconut oil and set aside.  Place almond flour, pecan meal, coconut flour, flax meal and baking soda in the bowl of a food processor and pulse to combine.  Add eggs, coconut oil and apple cider vinegar and pulse until well combined scraping down sides once or twice.  In a large bowl mix together sweetener, cinnamon and 1 teaspoon of coconut oil until smooth, add raisins.  Gently fold in bread dough until just combined but also still a little swirled together.  Scoop mixture into prepared loaf pan and smooth the top with the back of spoon.  Place in middle of oven and bake for 30 minutes.  At the 30 minute mark check the loaf…sometimes this bread has a tendency to rise and separate on one side…if this happens I use a hot pad to press the top down evenly so it is flat.  Bake for 10 – 15 additional minutes.  Remove from the oven, run a butter knife around the edges of the loaf pan then cool in the pan for 10 minutes.  Remove from pan and finish cooling on a wire rack.  Slice and serve or wrap in parchment paper and store in an air tight container or gallon size zip top bag.

This recipe is shared at:

Fight Back Friday

Make Ahead Monday

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday

Gluten Free Wednesday, Allergy-Free Wednesdays

Almond Coconut Delight Cookies

Today I was in the mood for something sweet, chewy and warm…only a cookie was going to satisfy my craving. I didn’t want anything too rich or chocolately but more along the oatmeal raisin type of cookie…I don’t eat oats anymore so that chewy texture is sometimes a challenge to achieve in a cookie but this recipe does the trick perfectly!

These cookies are so easy to make and you can adapt them to your liking very easily.  I used coconut oil and coconut nectar but you could use any oil (or even butter) for the fat and agave, honey or yacon syrup could be used for the sweetener.  Walnuts and raisins are always my choice for nuts and dried fruit but again you can substitute your favorites without any problems…

Almond Coconut Delight Cookies

Coconut Delight Cookies

Makes about 16 cookies

Ingredients:

1/4 cup coconut oil (or oil of your choice)

1/4 cup coconut nectar (or agave, honey, palm sugar or yacon)

1 tsp. vanilla

1 1/4 cup almond flour

1/4 tsp. sea salt

1/4 tsp. baking soda

1/2 cup chopped nuts (I used walnuts)

1/2 cup shredded coconut, unsweetened

1/4 cup dried fruit (raisins or cranberries) or dark chocolate chips

Preheat oven to 350 F.  In a large bowl combine oil, sweetener and vanilla, set aside.  In a medium bowl combine almond flour, salt, baking soda, nuts, coconut and dried fruit or chocolate chips.  Add dry ingredients to wet ingredients and mix throughly.  Drop by rounded tablespoon onto a parchment lined cookie sheet and slightly flatten.  Bake for 8-10 minutes or until golden brown around the edges.  Cool on a wire rack and serve.

Try to eat just one...

This recipe is shared at:

Slightly Indulgent Tuesdays & Tasty Tuesday

Gluten-Free Wednesdays

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