The perfect chocolate chip cookie recipe for anyone who is diabetic, gluten intolerant — or both.
Ava’s Chocolate Chip Cookies
Yields: 20 cookies
½ cup unsalted organic almond butter (homemade or Living Tree Community Foods Organic Roasted Almond Butter) 2 tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1 tablespoons honey 1/3 cup almond flour ½ cup cooked quinoa 1 tablespoons hemp seeds 1/3 cup bittersweet mini chocolate chips Directions:
Preheat oven to 350 degrees. Place all of the ingredients in a large bowl, mix and scoop out with a spoon onto a prepared baking sheet. Bake for 20 – 25 minutes. Let cool. Enjoy with a big glass of unsweetened almond milk! Nutritional information (Per Serving: 1 cookie): Calories: 80, Total Sugars: 3 g, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Protein: 2 g, Carbohydrate: 8 g, Dietary Fiber: 1 g, Sodium: 0 mg
SWEET POTATO PANCAKES 🥞
100 ml almond milk (a little less than ½ cup)
100g sweet potato (a little less than ½ cup)
¼ cup gluten free oat flour
1 tbsp quinoa flour
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp chia flour
1 tsp baking powder
In a high speed blender, blend all the ingredients into a thick batter. Over low heat, pour a small thin amount of batter onto a lightly oiled pan. Let cook on one side for about ten minutes, turn and then let cook on the other side for another ten minutes.
•Because these pancakes don’t contain the basic building blocks of baking (eggs, milk, butter, gluten containing flour etc.) they aren’t going to cook like a traditional pancake. Cooking on a low temperature and making the pancakes thin will also help to prevent from cooking the outside too fast while leaving the inside raw.
•A super easy way to make these flours without having to buy them is to just use your nutribullet to mill the whole ingredient (quinoa, almonds etc.) into flour.
Sweet & Smoky Shrimp and Sweet Corn Fritters w/ Sweet Chili Adobo Crema
Quite literally one of the best things I have ever made. No exaggeration.
Ingredients for Fritters
1 lb raw medium (31-40 count) shrimp (peeled, deveined, tail off), separated into 1/3 and 2/3 portions
1 ½ cup sweet corn (I prefer frozen, but fresh is excellent here as well)
Seasoning blend: 1 tsp of each: lemon granules, kosher salt, black pepper, smoked paprika, hot paprika, Harissa spice, sweet paprika, granulated onion, granulated onion
¼ cup of minced parsley
Vegetable oil for frying
Lemons, for serving
Ingredients for Dipping Sauce
1 cup sour cream
4 tbsp sweet chili sauce
1-2 chipotle peppers, diced
1 tbsp adobo sauce
½ tsp kosher salt
¼ tsp black pepper
Lemon juice (at your discretion)
Directions for Assembling Fritters
Using a food processor or a blender, make a paste from the 2/3 portion of shrimp. To do this, add the shrimp to the machine and begin pulsing with a small amount of olive oil. Continue doing this until the paste is smooth with just a few lumps of shrimp remaining.
Cut the 1/3 portion of shrimp into medium bite-sized chunks.
In a large bowl, combine the shrimp paste and the chopped shrimp, the corn (you may or may not use all of this – I used about ¾ cup of the corn) and seasonings.
Mix well with a spatula or your hands.
Using a ¼ cup measure, scoop out portions of the mixture and lay them on a parchment lined baking sheet, flattening them into disks with the palm of your hand.
You should be able to make 6-8 fritters.
Place the fritters into the freezer to chill for 20-30 minutes (or overnight in the refrigerator). If you were to fry them right away, they would fall apart.
While the fritters are setting, you may now make the dipping sauce (see directions below).
Directions For Dipping Sauce
In a large bowl, combine all ingredients and adjust the seasoning and ingredients according to your preference.
Directions For Frying Fritters
Heat about 1 - 1 ½ inch of oil over medium heat until it is 360 degrees.
Once the fritters have set, batch fry them, about 3 or 4 at at time in the oil for 2-3 minutes a side, until the shrimp is cooked.
Place the cooked fritters onto a paper towel lined plate to absorb the excess oil.
Once all of the fritters have cooked, sprinkle them with a small pinch of sea salt, squeeze with lemon juice, and serve!