Monday, April 28, 2014

Swirl Cookies

I was looking through my cookbook,Make-Ahead Paleo: Healthy Gluten-, Grain- & Dairy-Free Recipes Ready When & Where You Are, and I found these Almond Butter Swirl cookies and I knew I had to make them!

Well, we had to go grocery shopping to get all of the ingredients. I wanted to set them all up and take a picture like people do on Pinterest. We had to buy a lot of stuff for these cookies!

Mom said put the ingredients in the bowl, but she wasn't being very descriptive, so, I put the ingredients in the bowl. Then she told me to take it back out and crack the egg. I was just trying to follow instructions! 

The almond flour looked really good like crumbs, but it does NOT taste good plain! Don't eat it until they are actually cookies. 

After all the ingredients were together, I had to swirl them. So I took one chocolate and one vanilla and had to roll it in a ball. It was so sticky! 

My swirly cookies on the cookie sheet. I thought they were going to turn out into big blobs. 

But they didn't! They turned out beautiful! 

These cookies were so delicious. They lasted a very short time because they were so delicious. 

Buy the book from my Amazon page below to get the recipe and make them for yourself! 

Sunday, April 13, 2014

Carrot Pancakes

Carrot Pancakes

Once upon a time, my mom made carrot muffins. Then on the weekend she started making pancakes that Angelena can have, which she uses flax seed instead of eggs, which is gross. 

Then I said "Mommy mommy! Can we use the same ingredients we used for the muffins to make the pancakes?" 

Mom said "Use the carrot instead of flax seed for the eggs?" 

I replied "yes! and some cinnamon!" 

And so we did. 

First, we had to cook the carrots and blend them in the Ninja Mega Kitchen System (BL770)

We had to blend it really well until it became soft. Then added 1/2 cup of carrot to the pancake batter. 

And I sprinkled some cinnamon in it. 

And then I made pancakes for my whole family! 

So we didn't have any syrup or sugar or jam or peanut butter in the house so my mom invented a carrot sauce to put on the pancakes with the leftover carrot puree. She poured in the rest of the molasses and it made this cool design. 

So basically it was the leftover carrot puree, the rest of the molasses in the jar and some water and she cooked it. 

Here are the finished pancakes and carrot sauce! 

It was so good! My ideas always work! I even liked the carrot sauce too. We sprinkled more cinnamon on them and they were delicious! 

Here is the recipe:

Gluten Free Carrot Pancakes:

1 1/2 Cup of All Purpose flour (we use Bob's Red Mill because it doesn't have rice or corn in it for Angelena)

1 Tablespoon baking powder

1 Teaspoon salt

1 1/4 cup of water

3 Tablespoons oil

1/2 cup of carrot puree instead of eggs. (to use flax, mom grinds up flax seeds in the coffee grinder: two tablespoons of ground flax seeds and 6 tablespoons of water, let it set up). 

Mix it all together and make pancakes on the stove or griddle!