Last weekend my roommates and I had a holiday party. Probably the first time all four of us actually hung out all together! We all have such different schedules and are all so busy. Anyway, it was great! It snowed like mad all day and night so several people couldn’t come, but loads still did and we all had great big fun! Anyway, my point… I wanted to remain Paleoish, so I busted out gingerbread cookies. Ermygawd. Yuuummy. They are cookies, so therfore I followed a recipe. (Remember, Paleo baking is NOT my strong suit!) Brittany Angell’s recipe to be exact. They turned out awesome. They were perfect chewy gingerbread cookies. Bonus: they were egg free, so snacking on uncooked dough is totally allowed. I also made the frosting from Civilized Caveman’s pink velvet cupcake recipe, the vanilla maple frosting. Quite tasty- I might add a bit less maple syrup next time because it was so sweet, but it sure was a hit. I put the extra frosting on the side for extra dipping… that went reeeeaal fast. A+. Check out the recipes below, and make sure to visit their sites for awesome Paleoness.
(I also made my spiced/spiked apple cider. SO GOOD. I meant to take a better picture, but totally forgot as my friends I were gulping it down… whoops)
(The pictured chocolate chip cookies and cupcakes are not Paleo. #nonpaleoroommates #notmyfault)
- 2 1/4 packed cups blanched almond flour
- 1/2 cup coconut palm sugar
- 1 1/4 Tsp. Baking Powder
- 2 Tsp. Ground Ginger
- 1 Tsp. Cinnamon
- 1/4 Tsp. Nutmeg
- 1/4 Tsp. Salt
- 1 1/2 Tbs. Applesauce
- 1 Tbs. Vanilla Extract
- 1 1/2 Tbs. Blackstrap Molasses.
Instructions: (taken from her site)
- Preheat oven to 325 degrees. Place a sheet of parchment on a large cookie sheet.
- For a smooth textured cookie- place your palm sugar into a blender or coffee grind and grind it down just briefly. If there are any big chunks in the sugar, they may show up in the surface of the cookie. This will not affect the taste, and if you don’t care.. feel free to skip this step.
- In a large bowl combine all of the dry ingredients and mix well.
- Stir in the wet ingredients (Applesauce, Vanilla and Molasses). Note: at first it may seem like your dough is going to be too dry- continue stirring and it will begin to get clumpy from the moisture. After a minute of stirring- use your hands to kneed to dough so that it comes together into a uniform ball of dough that holds together really well.
- Roll this dough out between two sheets of parchment and use cookie cutters to cut into shapes of your choice. (Note: I cut mine thick! a good 1/4 inch thick). Re-roll out dough and cut until all your cookie dough is gone. (I found after a few times being rolled out the dough started to get sticky.. if this happens feel free to use additional almond flour for dusting. Another trick is to wash your cookie cutter before you continue to use it.)
- Place all of the cookies on the lined baking sheet (they should all fit). And bake 12 minutes. Remove from oven and allow to cool before removing from cookie sheet.
- 1/2 cup organic palm shortening
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons tapioca flour or arrowroot powder
- 2 teaspoons coconut flour
- 1 tablespoon chilled coconut milk (thick stuff from top of can)
Instructions (taken from his site):
- Combine the palm shortening, maple syrup, vanilla, tapioca flour and coconut flour in the bowl of a stand mixer with a whisk attachment or a large mixing bowl
- Using the stand mixer or a hand mixer, beat until smooth
- Add your chilled coconut milk and beat until well combined. Do not over mix or your frosting might seperate
- Once your cupcakes are completely cool, use immediately by placing in a piping bag or ziploc bag with a corner cut off to frost your cupcakes
P.S. Can anyone tell me why the font changed after the first paragraph I wrote? #notprogrammingsavvy