Kelly, Author at The Nourishing Home

Festive Little Gingersnap Cookies

Homemade holiday gifts made simple & delicious!

Baking cookies is a cherished holiday tradition that no one should miss out on! And honestly, baking with almond flour is so easy and delicious, it’s perfect for creating amazing holiday treats the whole family will enjoy whether they’re gluten-free or not.

Slightly crispy along the edges with a sweet-n-spicy chewy center, these scrumptious little grain-free gingersnap cookies make a thoughtful holiday gift! I like to stack them in recycled mason jars and dress-them-up with festive ribbons and bows. Of course, I highly recommend baking double batches, because it’s next to impossible to give away these tasty little cookies without enjoying a few yourself!

Chewy Gingersnap Cookies

Ingredients

1 1/2 cup blanched almond flour
1 teaspoon coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons butter, softened (or palm shortening)
2 tablespoons coconut oil
3 tablespoons honey
1 tablespoon unsulfured molasses
1/2 teaspoon vanilla extract
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey and vanilla until smooth and creamy.
Add the spices and continue mixing until well incorporated, making sure to scrape down the sides of the bowl as needed.
Add the dry ingredients to the wet and mix well to combine. Dough will be sticky.
Drop the dough by rounded tablespoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies.
Bake for 8-10 minutes, until slightly golden brown along edges. Allow the cookies to cool on the cookie sheet at least 3-5 minutes, as they will be very soft and crumbly when hot. Then, use a spatula to transfer cookies to a wire rack to finish cooling.

https://thenourishinghome.com/2015/12/grain-free-gingersnap-cookies/

You Might Also Like:

Grain-Free Gingerbread Cookie Cut-Outs

Dairy Free Sweet Vanilla Icing {Perfect for Cookie Decorating!)

Raw Almond Butter Truffles (GF)

Easy Mexican-Style Casserole

By Kelly · Leave a Comment

Transform leftover poultry into the perfect weeknight dinner!

One of my favorite ways to save time in the kitchen is to Cook Once, Eat Twice or More! That’s why I’m all for making the biggest roast chicken (or turkey) that I can afford (and will fit in my slow cooker or roasting pan). Cooking a big bird means lots of leftovers for making quick-n-easy weeknight dinners like this savory Mexican-Style Casserole!

This simple recipe combines the fresh, light flavors of pico de gallo, cilantro and lime with the deep hearty richness of roast chicken (or turkey), black beans and Mexican-style seasonings.

I love topping this easy casserole with crunchy plantain chips, but if you’re not grain-free, feel free to use tortilla chips instead – goodness knows that’s my boys’ favorite!

This simple and savory dish is perfect solo, or serve it with a side of Cauli-Rice (or Baja Cilantro Rice) and a big green salad. Yum!

P.S. The lovely linens featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful table linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.

Grain-Free Mexican-Style Casserole

Yield: serves 4

Ingredients

Salsa Layer

1 cup pico de gallo
1/3 cup fine chopped fresh cilantro
2 Tbsp minced green chiles
2 Tbsp lime juice

Casserole Layer

3 cups shredded roast chicken or turkey
1/2 cup fine-diced yellow onion
1 clove garlic, minced
1 1/2 cups precooked black beans (or one 15oz can drained & rinsed)
3 oz cultured cream cheese
2 tsp Mexican Seasoning Blend
1 tsp sea salt
1/2 tsp freshly ground black pepper

Crunchy Topping

1 cup shredded cheddar cheese (preferably grassfed)
2 cups plantain chips

Instructions

Preheat oven to 350°F. Lightly coat a 9x9-inch baking dish with coconut or olive oil. Set aside.
In a medium bowl, combine the salsa layer ingredients (pico de gallo, cilantro, green chiles and lime juice). Set aside.
In a large skillet over medium-high heat, sauté onion in one tablespoon of olive oil until softened (about 2-3 minutes). Add garlic and cook until fragrant (about 1 minute).
Add the shredded roast chicken (or turkey), black beans, cream cheese and seasonings. Stir until cream cheese is melted and ingredients are well combined. Remove skillet from heat.
Evenly distribute the chicken (or turkey) mixture across the bottom of the prepared baking dish.
Drain off excess liquid from the pico de gallo mixture. Then spoon it evenly over the top of the chicken (or turkey) layer.
Sprinkle top of casserole with shredded cheddar and a layer of plantain chips.
Bake casserole until cheese melts (about 20-22 minutes). Serve with Cauli-Rice and a green salad.

Notes

If you're not grain-free, feel free to top this savory casserole with tortilla chips instead, and serve with my famous Baja-Style Rice. Enjoy!

https://thenourishinghome.com/2015/11/grain-free-mexican-style-casserole/

You Might Also Like:

Turkey Joes (GF)

30 Favorite Whole30 Recipes

Garlic Thyme Chicken {Slow Cooker Recipe}

Perfect Grain-Free No-Bake Pumpkin Pie

By Kelly · 4 Comments

Discover the secret to no more over-baked grain-free pumpkin pies – ever!

The hardest part of making any grain-free pie is not over-baking the crust! That’s because the delicate nut flours often used in grain-free baking are sensitive to high temperatures, as well as prolonged baking times.

In an attempt to compensate, I’ve tried myriad ingredient combinations, handy-dandy pie crust shields, and even freezing the crust before filling and baking it. All of this resulted in the same old problem … an over-baked pie crust.

So what’s a pumpkin pie lovin’ grain-free girl to do?

Like most solutions to a problem, it takes a little thinking outside the box – or in this case – thinking outside the crust!

So what’s the secret to a perfect grain-free pumpkin pie every. single. time?

It’s actually really simple! Just bake your favorite grain-free pie crust to absolute perfection; cook this scrumptious pumpkin pie filling on your stovetop; then fill your pie crust, allow it to chill and enjoy!

I know it goes against every pumpkin pie making tradition, but trust me, this stovetop method for making a no-bake pumpkin pie is A M A Z I N G! The filling is perfectly smooth, creamy and flavorful! Plus, just six simple ingredients make this easy stovetop method a snap!

Perfect Grain-Free Pumpkin Pie

Yield: 1 nine-inch pie

Ingredients

1 cup pure coconut milk
1 1/4 tsp unflavored gelatin, preferably grassfed
1 1/4 cup plain pumpkin puree (canned or homemade)
3/4 cup pure maple syrup
3 large eggs
1 Tbsp pumpkin pie spice blend
1 baked Grain-Free Perfect Pie Crust

Instructions

Prepare and bake one 9-inch grain-free piecrust according to recipe instructions. Set aside to cool.
In a 4-quart saucepan, add the coconut milk. Sprinkle the unflavored gelatin evenly on top of the milk. Allow the gelatin to soften about 5 minutes.
Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs and pumpkin pie spice until smooth and creamy.
Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined, and the milk is warmed, but not hot. (About 1-2 minutes.)
Slowly add the pumpkin mixture to the warm milk while whisking to thoroughly combine. Continue stirring the pumpkin pie filling with the whisk until it reaches a gentle simmer.
Once the filling reaches a gentle simmer, whisk continually for 3 full minutes until the filling begins to thicken like custard. Remove pan from heat and allow the filling to cool to room temperature.
Pour cooled pumpkin pie filling into baked piecrust, making sure to not overfill. Use an offset spatula to even out the top. Then transfer to fridge to chill at least 4-6 hours before serving. Slice and enjoy! (For an extra special treat, add a dollop or two of whipped coconut cream on top. Yum!)

Notes

Recipe Variation: You can use this easy stovetop method for making pumpkin pie with any baked pie crust of your choice!

Serving Note: Because almond flour gets very moist the longer it sits, this pie is best when served within two days of baking. Enjoy!

https://thenourishinghome.com/2015/11/grain-free-pumpkin-pie/

You Might Also Like:

Strawberry Shortcake Pie (GF)

Berry Breakfast Cobbler (GF)

Double Chocolate Cream Pie {DF, GF}