Slow Cooker Beef Roast with Creamy Carrot Mash - easy one pot meal: Paleo, AIP, gluten-free
 Slow Cooker Beef with Carrot Mash & Olives - one pot meal {AIP, paleo}

Slow Cooker Beef Roast with Olives & Carrot Mash ~ AIP, Paleo - delicious one pot mealIf you asked me what meal I hated most as a child, that even ended up with me getting a little swat to the behind, it was my mom’s slow cooker braised beef roast and carrots. Both of my parents worked hard, had full-time jobs and coached youth sports before I started to play. I’d tag along with one of them to practice, or hold down the home front with the other. When my mom wasn’t able to be there for dinner, she always made sure my dad and I were well fed.

She’d make it easy for us, whether that be portioned out leftovers or something in the crockpot like wild rice soup or a beef roast similar to this. Even though it was a great meal, there was something about the smell, as well as the mushy texture of the carrots that I turned my nose up at.

Slow Cooker Beef Roast with Carrot Mash | easy one pot meal (paleo, AIP, gluten-free)One day I decided to try and pull a fast one on my dad instead of hating every bite. As he was finishing up a phone call, I quickly headed to the bathroom and dumped the carrots and most of the beef into the wastebasket. Clearly at 5 years old I didn’t quite understand that the smell wasn’t going to be absorbed by the tissues I threw on top of it.

Slow Cooker Beef with Carrot Mash, Thyme & Olives Unfortunately for me he went to the bathroom after getting off the phone, and my heart sank. I heard him mumble “What is that smell?”….. I knew I was in trouble. A quick swat to my behind and no bedtime snack was the price I paid.

Easy Slow-Cooker Beef Roast ~ one pot meal, with carrot mashAnd then there I was last week, taking my first bite of this slow-braised beef with carrot mash, feeling like I had just hit the comfort food jackpot. It had cooked for about 6 hours, the meat so tender, practically falling apart as I pulled the chuck roast out (which tends to be a tougher cut if you don’t let it cook super slowly).

Another reason why for the most part, I haven’t felt deprived as I go along this autoimmune protocol journey. Real food is just damn delicious food.

Slow Cooker Beef Roast with Carrot Mash | easy one pot meal (paleo, AIP, gluten-free)Part of the success lies in searing the garlic-rubbed meat to hold all the juices in, which I was able to do all in one-pot because I used my new KitchenAid Multi-Cooker.  The other part is the leeks, thyme and olives that impart so much flavor into the beef and carrots as they roast. Quick tip: woody herbs like rosemary like thyme are great for slow cooker meals because they can withstand the heat, and also have more savory notes than let’s say dill which adds brightness.

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39 comments   • • •   as featured in:   AIP (Autoimmune Protocol), Fall, Main Dish, Recipe Box, Spring, Winter



Salmon with Rutabaga Noodles and Shallot Herb Sauce

by Amanda Paa on March 10, 2015

Salmon with Rutabaga Noodles and Shallot Herb Sauce {AIP, paleo, gluten-free}

Salmon with Rutabaga Noodles & Warm Kale {aip, paleo, gluten-free}I’m one week into my Autoimmune Protocol healing journey and although it can be challenging at times, I could eat this Seared Salmon with Rutabaga Noodles forever. Yes, spiralized rutabaga people. It’s amazing. I would have never thought of creating noodles out of that humble vegetable had I not been inspired by the Inspiralizer cookbook, which I had pre-ordered. It arrived on my doorstep last week, so many ideas for spiralizing vegetables and fruits…. The recipes are already built around real food, easily adaptable for whatever you need them to be – gluten-free, AIP, paleo, and all completely delicious looking. And it was perfect timing knowing that grains and beans are on the sidelines for me for awhile.

I know many people use Sunday to prep the bulk of their meals for the week, quick and easy to assemble after the kids are picked up from soccer, or the late meeting that had you stuck at work. I on the other hand, with zero responsibility besides Grace (my cat) tend to be a “fly by the seat of my pants” meal maker.

If there are leftovers for the rest of the week, great, but a lot of times I just throw things together. It’s always easy to make a quick bowl of curried quinoa, chickpeas and a poached egg for example, or a crispy brown rice tostada with roasted vegetables. And always sriracha. But now I have to approach meal time with a slightly different angle.

Salmon with Rutabaga Noodles & Herb Shallot Sauce {aip, paleo, gluten-free}I’m learning that wild-caught fish and grassfed meat are going to take a very important place in getting me the protein, healthy fats and nutrients needed to help heal my “leaky gut”. They’ll cozy up next to fresh vegetables, like the spiralized rutabaga (rutanoodles?!) and kale in this AIP salmon dinner. So now when I make I make a meal, instead of searing one pound of salmon, I’ll make two and use the rest of it for a quick snack. Same goes for meatballs, chicken, etc.

When it comes to the AIP “avoid” category of spices & nightshades, that’s where I’ve had to be more creative than usual. I think all of us can agree that cumin, coriander, curry, paprika, black pepper are used quite frequently in our kitchens. And condiments like mustard in a vinaigrette, tomato paste or worcestershire to add depth – we don’t even think twice about. But all of these are kept out for what Paleo Mom does a great job explaining:

“Seeds are restricted on the Autoimmune Protocol due to their ability to increase inflammation (they typically contain some lectins, phytic acid and have a high omega-6 content).  Nightshades are restricted on the Autoimmune Protocol due to their high saponin content (which can increase gut permeability and act as an adjuvant, exaggerating immune responses).”

Salmon with Rutabaga Noodles & Shallot Herb Sauce {AIP, paleo, gluten-free}Which is why I’m relying on things like shallots, garlic, olives and fresh herbs to do the heavy lifting when it comes to sauces or flavor enhancers. I doubled the recipe for the Shallot Herb Sauce so you’d have some leftover because it works so well as a condiment. You’ll saute the minced shallots and garlic in olive oil, then puree (or whisk) them with olive oil, lemon juice and fresh parsley. I love how the warm salmon and rutabaga noodles soak it up when drizzled on top.

I can’t thank you enough for your support and kind words after my last post. You make this journey easier. I’ve been feeling better, in fact the last 3 days have been better than any in the last 6 months. Healing through real food, it’s where it’s at!

Salmon with Rutabaga Noodles & Shallot Herb Sauce

{AIP, paleo, gluten-free}

2 pieces of wild-caught salmon, 4 to 5 ounces each
salt
2 tablespoons olive oil, divided
1 medium rutabaga (about 1 1/2 pounds), peeled and spiralized using Blade C
7-8 large Earthbound Farm organic kale leaves, leaves removed and sliced into thin strips, then massaged between hands for 1 minute to soften

Shallot Herb Sauce (you probably won’t use all of it and can save for other meals!)
1/3 cup chopped shallots (not minced)
2 cloves garlic
1/4 cup fresh flat leaf parsley leaves, chopped
1/3 cup + 1 1/2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 to 1/2 teaspoon salt

Make sauce first by heating the 1 1/2 tablespoons olive oil over medium heat in a small pan. Once hot, add garlic and shallots, plus a big pinch of salt. Cook for 6 to 8 minutes, until softened and caramelized. Pour into a small jar or bowl, add remaining ingredients and use an immersion blender to puree. It doesn’t have to be completely smooth, which is why you could also just whisk it together, but I think the flavor is more robust when pureed. Taste and adjust salt/lemon juice as needed.

For Fish & Noodles:
Rub salmon with 1 tablespoon olive oil and a 1/4 teaspoon salt each. Bring a cast iron skillet with the reamining 1 tablespoon olive oil in it to medium high heat. Sear salmon about 4 minutes on each side, putting skin side down first. Remove from pan and set aside, then add kale and 1 tablespoon water, cook for 2 minutes so it starts to wilt.

Then add rutabaga noodles and cook for 4-5 minutes, until warmed through and al dente. Stir some of the sauce into the noodle mixture, then divide between plates. Add a salmon fillet to each, then top with as much sauce as you’d like or reserve to use later.

This post is linked to Allergy Free Wednesday and Real Food Forager and Paleo AIP Recipe Roundup.

19 comments   • • •   as featured in:   AIP (Autoimmune Protocol), Fall, Main Dish, Recipe Box, Seasonal, Spring, Summer, Winter



the Autoimmune Protocol explained in an easy way + a recipe for warm Turmeric Milk (AIP, paleo, vegan)

Soothing Turmeric Milk {aip, paleo}I consider myself a very happy person. There aren’t many things I wish I had, except for my dream of owning a hobby farm with cats and goats galore, a big open kitchen and bountiful garden. But I’ll be honest, I’ve been wishing my health was better since last June ….. it’s taken a toll on me.

I eluded to it in my last post, but now that I have all the answers I wanted to talk about it a little more. Not because I want your sympathy, because believe me, I thanked my lucky stars that I have the ability to heal my autoimmune condition through real food & other components (AIP protocol). It may be a long road with a lot of commitment and a few kitchen cries, but I am willing to do anything to feel better. The reason I’m sharing this is because you are like my family, and this space is like an open journal. My mind is at ease even as I type this, with a steaming cup of Soothing Turmeric Milk and Grace snuggled at my feet.

Soothing Turmeric Milk {aip, paleo, vegan}

The answers to my crushing headaches, inflammation & pressure throughout my face, heartburn and fatigue were quite clear as my doctor and I talked through the test results. I walked out with a diagnosis of leaky gut (yes, that is the unsexy medical term) resulting in digestion/absorbption dsyfunction and metabolic imbalance – all related to autoimmunity. Dr. Noonan did some explaining, along with his plan/prescription to turn my health around, but dang, I was overwhelmed.

First I’ll explain a little about the what & why of leaky gut, then I’ll talk about the big plan. Now would be a good time to simmer some cinnamon, ginger & turmeric in coconut milk to sip on because it’s a bit lengthy, (sorry!) but hopefully helpful.

Soothing, Anit-Inflammatory Turmeric Milk Leaky Gut Explained

In the simplest terms, which I’ve come to understand with the help of my lovely, inspiring friend Stephanie who has beat this condition herself, and the amazing team at Prescribe Nutrition, leaky gut is this:

Our intestines (which should be filled with over 100 trillion good bacteria) form a tight junction and act as a proactive barrier to our system, keeping what should stay in the stomach stay there and making sure harmful substances such as yeast, food particles, toxins and bacteria are not absorbed directly into our blood stream. When leaky gut begins, the junctions in our intestines start to open up, forming various holes. The things we should be absorbing from our food like nutrients, fats and protein slip through and go into our bloodstream, along with the harmful substances like yeast, toxins and chemicals. Even the natural ones found in real food need to be digested in order to not cause problems.

Leaky Gut Explained in An Easy Way

Image Source

The immune system then creates a hate response to these foreign molecules, and because a gluten molecule may look similar to the thyroid tissue or a dairy molecule may look similar to the pancreas, other tissues start to get destroyed by mistaken identity.

The gut goes into high alert, eventually attacking itself, even the healthy tissue. It causes stress on your system and unexplained symptoms like I’m having.

How does that relate to food reactions?

The body will begin to produce antibody soldiers designed to fight against these foreign objects, which can be things you’ve normally been just fine eating like the caseins in milk or other proteins in nuts, grains, or eggs. Even natural chemicals  found in foods such as Phenols and Glycerin can now trigger immune responses when they enter the body. This is what I have sadly been experiencing with lots of things – dairy, eggs, soy, nightshade vegetables and beans for example.

Bottom Line: The foods that you’re eating are not necessarily (although you may have developed an intolerance to them because of the damage) the root of the problem; it’s the leaky gut letting the food molecules into your bloodstream.

How does this happen?

Leaky gut stems from a combination of factors. For me it is past autoimmune issues + lack of stress management + the big one –> being on Nexium for 3 years, a proton pump inhibitor which is used to treat heartburn, which can lead to low stomach acid and in essence, the ability to digest food. They are supposed to balance the acid in your stomach, but if taken for too long they will start to mess with the bacteria and flora in your gut. One of the things I was tested for was diversity of bacteria in my gut biodome, which a healthy person should have many different strains of. I have like 3. Not good, resulting in metabollic imbalance and inability to work correctly. 

Soothing Turmeric Milk (aip, paleo)The Big Healing Plan: 

The good news is this can be healed and put into remission through real food, with the doctor’s prescription to follow Autoimmune Protocol (AIP) for 60-90 days, (longer if needed) AND other components (listed below) that are paramount in this process.

Before I explain I want you to know this. I started writing this blog four years ago to share my kitchen and stories behind the food on our table, whether that be the farmer who works tirelessly to grow all the varieties of squash you could ever want, or those who kindly and compassionately raise goats for us to get wholesome milk and meat from. Those things will not change, nor will there be bland, boring food depicted here. What it all gets down to is real, unprocessed food – colorful, bursting with flavor and a joy to eat. That’s not any different than what I always share here, they just won’t include some of the things I love that are nourishing & nutrient dense, but my body isn’t accepting right now. The good news is this isn’t forever, and I don’t even like to consider it an “elimination phase”. I like to think of it as replenishing, rebuilding and restoring my health – both body and mind.

This protocol is a proven medical approach of eating and living to heal the intestinal mucosa and gut lining, supporting low inflammation in the body. It adds extremely nutrient dense foods + removes those that are difficult to digest/are gut irritants to those dealing with autoimmune disease. What’s important to remember is foods I won’t be eating are NOT BAD, and the goal is to introduce them back, but right now my body is considering them “foreign invaders” which causes it to self-attack.

I’m focusing on what will nourish me which is: grassfed or pastured meat, wild caught fish, vegetables (except nightshades), fresh herbs, things derived from coconut, fruit (except bananas & pineapple which my IGg tests showed reactions to) and unrefined sugar like maple syrup or honey.

Where it tends to get tricky is what I have to remove…… no legumes (beans), nightshades (think tomatoes, peppers), nuts, seeds, spices from seeds like cumin & black pepper, dairy, eggs, grains, alcohol (which I haven’t had since November anyways), chocolate,  and preservatives of any kind (holy moly is it hard to find coconut milk without guar gum).

The Other Paramount Healing Components:

  • digestive enzymes & probiotics
  • mucosagen & collagen supplements
  • vitamin D
  • cod liver oil
  • 9 hours of sleep
  • moving my body in a loving way (walking, yoga, stretching)
  • stress management, paramount

So here we go, onward. I feel like that nervous friend, hoping you’ll stick with me on this one. And I still have these Gluten-Free Sweet Potato Gnocchi to share with you, which aren’t AIP, but are so so amazing that to keep them from you until I’m healed would be a crime. So stay tuned for those next week.

Cheers to health and happiness, with a mug of my new favorite “hot toddy”.

Soothing Turmeric Milk | anti-inflammatory, vegan

Soothing Turmeric Milk

Warm and comforting, this beverage has been my cup of calming “chai” during this first week of change. It’s so creamy and fragrant. Turmeric has been used for its anti-inflammatory benefits for years, but it’s also a great antioxidant and antimicrobial. (AIP, paleo, and vegan)

1 cup coconut milk (this brand is free of guar gum & preservatives)
3/4 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 teaspoons raw honey
pinch of salt

Add coconut milk to a small saucepan, whisk in turmeric, cinnamon, and ginger. Bring to a simmer and cook for 5 minutes. Stir in honey and salt until dissolved. Enjoy. (If you want to use fresh turmeric and ginger you can certainly do that too, just mash some of each root into a paste and simmer for 10 minutes.)

Resources:
Whenever I have a question about AIP, Paleo Mom has extensive information and scientific explanations: http://www.thepaleomom.com/
http://scdlifestyle.com/2010/03/the-scd-diet-and-leaky-gut-syndrome/
http://paleoleap.com/leaky-gut-demystified/
http://aiplifestyle.com/what-is-autoimmune-protocol-diet/
http://thehealthyapple.com/leaky-gut-syndrome/

This post is linked to the Paleo AIP Recipe Roundup

44 comments   • • •   as featured in:   Breakfast, Fall, Recipe Box, Spring, Summer, Vegetarian, Winter



Blood Orange-Strawberry Coconut Smoothie

by Amanda Paa on February 26, 2015

Blood Orange-Strawberry Coconut Smoothie {vegan}

There are TONS of great smoothie recipes out there, but I really wanted to share this Blood Orange-Strawberry Coconut frozen delight with you for a few reasons. First being I’ve gotten some answers regarding the health issues I talked about here, which are quite complicated so I’ll save all the details for another post – but thankfully there is hope for healing through food and functional medicine.

One of the foods that I have to say goodbye to for awhile is bananas….. (sad trombone), which meant my standard smoothie routine was going to need a change. I relied on them for potassium, creaminess, and as a natural sweetener in my frozen blends. Time to go back to the drawing board.

Blood Orange-Strawberry Coconut Smoothie (vegan, refined sugar-free)Experimenting wasn’t a problem because……. I got a new kitchen toy, a Blendtec Blender. Eek! For someone who loves to be in the kitchen, there is nothing better than a shiny new appliance.

And side note – after investing a lot of time researching and money into buying an oven & dishwasher earlier this year, I realized how many of us are looking for real life experiences (I don’t like calling them reviews) on how different brands/products actually bake those cookies, boil that pasta or blend that smoothie. The pros/cons, the things you love but aren’t necessary, what you wish you would have known, and if it’s worth the money. We’ve all bought things that didn’t live up to the hype or its 5-star Amazon rating. And even if a product has 1000’s of reviews, how did you dig through them all?

That being said, you may occasionally see me include my real experiences and thoughts about products to help cut through the clutter. I’ll have purchased them on my own or they may be given to me to try, like this blender, the company knowing that I’m going to share my unbiased thoughts. I’m hoping it will be helpful, and if there are certain things you’re particularly interested in, let me know anytime.

Blood Orange-Strawberry Coconut Smoothie (vegan)Now about this creamy, dreamy smoothie. I settled on a combination of juicy fruit, coconut butter, and coconut milk that reminds me of a summer milkshake.

The pops of color bouncing off the mounds of winter citrus at Lakewinds Coop (my favorite!) drew me in hard last week. Organic tangerines, kumquats, grapefruit, meyer lemons….. cutting into them their colors just screamed happiness in the darkness of winter. I used some of the blood oranges for this recipe which bleed a gorgeous magenta hue, and they’re less tart than some of the other varieties. Paired with strawberries and coconut, it took my mind to a Caribbean island, sipping a creamy frozen drink on the beach.

Except I was standing in my kitchen with two layers on and my stocking hat….. So if you want to escape into the tropics and boost your nutrition for the day, my Vegan Blood Orange-Strawberry Smoothie recipe and details on the health benefits are HERE!

And special thanks to Lakewinds for supplying all the good-for-you ingredients to make it, especially those delicious maple roasted coconut chips you see in the picture above, which you can buy in bulk – someone stop me now.

My (Awesome) Experience With The Blendtec Designer 675

Blood Orange-Strawberry Coconut Smooth (vegan)I’ve had a Vitamix for about 3 years after hearing everybody gush about it. There weren’t many options in the name of a high speed blender, so I figured I was buying the best, especially with the price tag. But after using it for quite some time, a few things started to bother me. Like it’s tall size that doesn’t store well, difficulty scraping anything out of it because of its narrow sides and big blades, and the fact that my food processor did a better job of blending nut butters than it. Now that’s not to say it didn’t chop, blitz and puree really well, but I guess I was expecting more. So did Blendtec live up to my expectations? Yes! And here’s how —

PowerHOUSE!: I knew this thing had a lot of vroom after reading about it’s 3.1 horsepower (wow, that sounds geeky) but until I put ice in it for the first time I didn’t know what that would result in. In one word – WHOA.  It demolished the ice, into tiny smithereens without any hesitation super, super fast. After pitting the 2.0 horsepower Vitamix against that, the speed was the biggest difference. 

Texture of Finished Recipes: My smoothies and a sauce recipe (that I’ll share soon) came out uber creamy, no lumps or bits of food to be found. And I absolutely love the buttons that let you choose what you are making. The power ramps up and down as needed, along with an automatic shutoff.

Review of the Blendtec 675 Series from a Food BloggerSpace Saver & Weight: Living in a small space, I’m always looking to save on real estate with any product I add to my kitchen. Exactly why I still don’t own a Kitchenaid Stand Mixer. The Blendtec is shorter and stout compared to the Vitamix so it actually fits in my pantry cabinet. And it weighs 4 pounds vs. Vitamix’s 11 pounds – which lessens the chance I will drop it on my foot. :)

Noise: It’s really loud. No way around that when you have that powerful of a motor. But with the results it produces, I don’t mind.

Easy to Clean and Get Every Inch of Deliciousness out of It: Because it has 2 prongs instead of 4 like the Vitamix and has a more square shape instead of rectangle, I find it to be much easier to scrape soups, smoothies, or pestos out of. Your spatula slides against the walls much easier. Nothing irritates me more than when I’ve used expensive ingredients and know that I have to wash 1/4 of them away.

In a Nutshell – Both the Vitamix and Blendtec are high quality, high power blenders. They’ll both make great smoothies, soups and sauces. However, the numberous benefits and effectiveness of the Blendtec beat the Vitamix hands down in my kitchen, and you might just see a listing for mine on Craigslist.

Blood Orange-Strawberry Smoothie : made with coconut milk

20 comments   • • •   as featured in:   Breakfast, Recipe Box, Seasonal, Spring, Summer, Sweets, Winter



Gluten-Free Cut-Out Sugar Cookies

by Amanda Paa on February 10, 2015

Gluten-Free Cut-Out Sugar Cookies for any occasion, light and soft, just sweet enough. 

Gluten-Free Cut-Out Sugar Cookies | recipe
With Valentine’s Day on a Saturday this year, there’s a whole lotta love floating around the entire week. Hugs, kisses, chocolate, roses, sweet notes and homemade treats for the ones you hold near and dear to your heart. I can’t help but embrace occasions like this with baking, it’s a natural way for me to bring a smile to other’s faces and my own.

Gluten-Free Cut-Out Sugar Cookies | recipeI learned at a young age that heart shaped cut-out cookies could were a must during the month of February. My mom and I would make them every year (and she still does). Her job was rolling the dough to thin perfection, mine frosting them with reds, pinks and white, then showering them with sanding sugar and dotting a few with red hots.

I loved the simplicity, hints of vanilla and the powdered sugar glaze that would slightly crack when you bit into one.

Last week I was out thrifting (my latest obsession) and I stumbled upon a set of five heart shaped cookie cutters, still in their original 1980’s William Sonoma tin and a vintage sifter. Immediately memories came flooding back, my mission set on creating gluten-free cut-out sugar cookies so that I could have them once again.

Gluten-Free Cut-Out Sugar Cookies for Valentine’s Day
How to Make Perfect Gluten-Free Cut-Out CookiesThe weekend quickly became filled with flour, butter and happy eggs. Several variations cycled through the oven, until I settled on this recipe. The one that my love said, “why doesn’t everybody eat gluten-free if it tastes like this?”

Gluten-Free Cut-Out Sugar Cookies | with simple white chocolate glazeMade with a combination of all purpose gluten-free flour + almond flour, they rolled out with ease and baked up softly, their edges crisping just a bit.

These aren’t the puffy “lofthouse” style sugar cookies, they’re the kind that are thin and have a soft chew, just like your mom or grandmother probably made. Or if you grew up in a small town like I did, just like the local bakery’s, frosted by hand, one by one.

After testing different flour combinations, the right proportion of almond flour (not almond meal) was key in creating the light texture, balancing the sturdier rice flours & starch in the gf blend.

Gluten-Free Cut-Out Sugar Cookies | with simple white chocolate glazeThe other secret that makes these cookies quite irresistible? The addition of sour cream – not a lot, just 2 tablespoons to keep them from drying out.

To get these to turn out like you see in the pictures, there’s value in the technique. And it’s not hard, you just need to follow it. So here are the important details:

1. Yes, you really should cream the butter and sugar for four minutes. It seems like a lot, but you really need to get the sugar worked into the butter, nearly dissolving it. It will be pale and fluffy.

2. Chill the dough for at least 2 hours, but you don’t have to go any longer than that. There was no difference between chilling them for 2 hours versus overnight in taste, texture or workability.

3. After you roll out your dough and create the shapes, don’t peel the scraps away. First put them in the freezer for 5 minutes, then peel. The dough gets soft while you’re rolling it out so if you try and move the hearts to the baking sheet to soon they won’t hold their shape. The scraps will pull away super easy if the dough is a little frozen.

4. The first batch you stick in the oven will be your time gauge. Since every oven is different and a minute or two with sugar cookies can mean a golden cookie or a “shoot, the cookies!” way too brown cookie, you’ll need to watch them to figure out the timing for your oven, as temperatures can vary even if you set it to 350 degrees.

Gluten-Free Cut-Out Sugar Cookies | with simple white chocolate glazeHappy Valentine’s Day to each of you, sending hugs, happiness and cookies made with love.

Gluten-Free Cut-Out Sugar Cookies

roughly adapted from Martha Stewart
makes about 30 cookies
can make dough up to two days ahead of time and refrigerate until you’re ready to use

235 grams gluten-free flour (with xanthan gum in it, I used Bob’s Red Mill 1 to 1 Gluten-Free Flour)
60 grams almond flour (from blanched almonds, I used Bob’s Red Mill)
1/2 teaspoon baking soda
¼ teaspoon salt
¾ cup organic cane sugar
½ cup butter (1 stick), softened
1 large egg
½ teaspoon vanilla extract
2 tablespoons sour cream
1 cup white chocolate chips
1 teaspoon coconut oil

Sift flours, baking soda, and salt into large bowl. Set aside.

In bowl of electric mixer or with a hand mixer, cream butter and sugar until fluffy, about 4 minutes. Add egg and vanilla, mix on low to combine. Continuing on low speed, gradually add flour mixture to mixer bowl, alternating with sour cream, until combined. Pack dough together, wrap in plastic; chill until firm, 2 hours or overnight.

Heat oven to 350 degrees. Tape a piece of parchment paper on the counter and dust the top of it with flour. Take a large chunk of dough, place it in the middle, cover with a large piece of saran wrap and roll until 1/8 to 1/4 inch. Use cookie cutters to make your shapes, BUT DO NOT PULL AWAY SCRAPS. Move the piece of parchment to your baking sheet with cookies on it, without tearing away the scraps and put in freezer for five minutes.

Remove from freezer and tear away the scraps, then place evenly on the other baking sheet lined with parchment. Bake until just golden but not too brown, about 7-8 minutes. Transfer cookies to rack and let fully cool. Continue with dough; reroll scraps and repeat the process with each batch.

Melt white chocolate chips and coconut oil on medium power, stopping to stir every 30 seconds. Decorate cookies with the glaze and whatever embellishments you’d like.

Gluten-Free Cut-Out Sugar Cookies | heartbeet kitchen

34 comments   • • •   as featured in:   Fall, Spring, Summer, Sweets, Winter