Cranberry Pistachio Cookies! GF, V, SCD & Breaking News!!

Tags

almonds, dairy free, dates, dessert, GF cookies, GF dessert, gluten free, grain free, SCD, Specific Carbohydrate Diet, vegan

Hey Hey Happy Tummies!! What a great week this is shaping up to be!

BREAKING NEWS!! As of tomorrow, I will be switching to BLOGGER!! But no worries, when you type “glutenfreehappytummy.com” into your address bar, it will automatically redirect you to my new site. Or, if you want to bookmark my new site, www.glutenfreehappytummy.blogspot.com that would be great too:) The only downside, is that those of you who get my posts via email will no longer be receiving them:( But I’ve got some really exciting recipes coming at ‘cha! It’s a new year and with it comes a whole slew of new recipes!

Including…….this one!! CRANBERRY PISTACHIO COOKIES!!!!

 

They’re Gluten Free, Vegan, and Specific Carb Diet friendly, and RAW!

Oh my gosh these were amazing. I ate the entire batch myself!! And I’m not ashamed!! :D

Here’s what you need:

1/4 cup almonds
1/4 cup pistachios
4 dates
1/8 cup dried cranberries (unsweetened)
1/4 tsp salt
1/4 tsp ground cinnamon

Garnish:
1/8 cup pistachios, rough chop
1/8 cup dried cranberries, rough chop

You ready for the easiest directions ever?!? THROW EVERYTHING IN THE FOOD PROCESSOR AND BLITZ THEM UP!! That’s it!! Let it run for about 1-2 minutes until a ball forms. Then, roll roughly a Tbsp of the dough into a ball, and then roll in the chopped pistachios and cranberries. Chill for at least an hour…or dig in right away if you can’t resist!

How amazing were these cookies…let me count thy ways! They were wonderfully chewy, with a nice crunch from the chopped pistachio coating. They were sweet and nutty with a slight tang from the cranberries! They were absolutely wonderful!

And so pretty too! The red and green made these so whimsical and fun! They looked like they were “bejeweled” or “bedazzled!” They’d be great for Christmas too!

They were gone before I could give any away to my friends or doormen! Oops! Looks like I’ll be making another batch this weekend!

Did you guys watch the People’s Choice Awards tonight? All I have to say is, “Way to Go Sandra Bullock!” She received the humanitarian award for her work with a New Orleans school. It was a really beautiful story:)

Alright, that’s it for tonight! Please be sure to bookmark glutenfreehappytummy.blogspot.com and check back tomorrow for another new recipe!

 

Pumpkin Bread!! Gluten & Dairy Free, BED, SCD!

Tags

almonds, breakfast, carrots, eggs, GF Bread, GF dessert, gluten free, grain free, pumpkin, SCD, Specific Carbohydrate Diet, stevia, vegan

It’s almost 2013! How exciting!

cooking up a storm on Christmas!

As promised, tonight I’m sending you a brand-spankin’ new recipe….PUMPKIN BREAD!!

mmm mmm mmm!

OK…truth time…it’s not really made with pumpkin….but it tastes EXACTLY like pumpkin. In fact, I fooled everyone in my family, and only told them after they demolished the entire loaf! What is it made with? Give you one guess…and if you know me, you probably already know…it’s why I’m turning orange…literally…..CARROTS!!

wait a second…there are carrots in there?!

Yep, it’s made with carrots! And no one can tell the difference!

saved you a slice!

And it’s Gluten and Dairy free, Body Ecology Diet and Specific Carb Diet friendly! And it also has a Vegan Option!

the almond flour keeps it from sticking to the sides!

Here’s what you need:

2 1/2 cups carrots, diced and steamed
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
pinch of salt
1/4 cup cashews
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp baking soda
1 1/2 cups almond flour
1 tsp vanilla extract
2 droppers-full of pure liquid stevia extract (SCD use 3 tsp honey)

This could not be simpler. Preheat oven to 350 degrees. Prepare your small loaf pan (4″x 8″) by spraying with olive oil and then coating it with almond flour.

First, steam your carrots until tender-about 7 minutes. Take them out, and let cool for about 3 minutes. Then, place them in your food processor along with your cashews, spices, sweetener, and vanilla. Process until smooth, scraping down the sides several times. Then, add in your egg whites or flax/chia eggs. Process for a few seconds. Then, add in your almond flour and process until combined. Pour into your loaf pan, and bake for 45-50 minutes, until a toothpick comes out clean.

finally….SCD BREAD!!!

This. Bread. Oh my gosh where to begin!! It was SO INCREDIBLE! Every Christmas, my mom always makes her famous pumpkin bread, which I can no longer eat. So I was determined to have some Happy Tummy Approved pumpkin bread to enjoy too! And let me tell you, this. was. it!

gluten and grain free!

Everyone in my family gobbled it up! They LOVED it! The texture was moist and amazing. Not crumbly or cakey at all, like many gluten free baked goods. And it was wonderfully sweet – not extremely sweet, but juuuust right:)

get in my belly!

The flavor was so warm and cozy, with the comforting cinnamon and the slightly spicy nutmeg and cloves. It tasted like the holidays.

I’m not going to lie, I had 2 1/2 pieces. It was THAT good. :) And the best part — you feel AMAZING after you eat it — there isn’t any sugar or butter or flour to make you feel sluggish and icky. Plus, it’ll get your picky eaters to eat a serving of carrots and not even know! Everyone had a good laugh when they found out my “secret ingredient!”

check out the beautiful stocking my mom needle-pointed! She’s amazing!

Plus, the almond flour provides a nutritional boost with lots of protein!

This is definitely becoming a new tradition for the holidays….and throughout the year!

What are some of your traditions during the holidays?

See ya tomorrow!