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living healthier lives in service to the King!

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Festive Little Gingersnap Cookies

By Kelly · 6 Comments

Homemade holiday gifts made simple & delicious!

GF Gingersnap Cookies

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!

Gingersnap Cookie CU

Print
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

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
  3. Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey and vanilla until smooth and creamy.
  4. Add the spices and continue mixing until well incorporated, making sure to scrape down the sides of the bowl as needed.
  5. Add the dry ingredients to the wet and mix well to combine. Dough will be sticky.
  6. 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.
  7. 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.
3.1
https://thenourishinghome.com/2015/12/grain-free-gingersnap-cookies/

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Filed Under: Cookies/Bars/Brownies ·

Double Chocolate Banana Bars

By Kelly · 11 Comments

A Special Treat to Celebrate National Fair Trade Month!

These irresistible Double Chocolate Banana Bars are made with pure fair-trade ingredients and are certain to become a family favorite!

The ingredients we choose not only impact our lives, they also impact the lives of countless others across the globe. That’s because many of the ingredients we purchase, like chocolate for example, come from countries where people are not paid fairly for the hard work they do to bring us these cherished foods.

I know your heart is kind and full of love and compassion, and so is mine. So what can we do to help these beautiful people escape poverty and mistreatment?

It’s actually pretty simple … We can choose to Be Fair and Support Fair Trade!

These irresistible Double Chocolate Banana Bars are made with pure fair-trade ingredients and are certain to become a family favorite!

October is National Fair Trade Month, and so to celebrate, I’ve created an absolutely scrumptious gluten-free, grain-free treat that’s made with some of my favorite fair trade ingredients.

By choosing to purchase fair-trade ingredients, we can make a difference in the lives of others for just a few pennies more per serving. Buying Fair Trade ensures that you’re not only getting quality products, but the people who grow and harvest them get fair pay for their hard work.

In fact, your everyday purchases can help farmers and workers in 70 countries across the globe to work in safe conditions, earn extra money to invest in their communities and improve the lives of their families.

These irresistible Double Chocolate Banana Bars are made with pure fair-trade ingredients and are certain to become a family favorite!Wondering where you can find fair-trade products? Most whole food type stores, markets and even Amazon sell a wide selection of fair trade products. Just look for the fair trade symbol.

You can also check out Fair Trade USA’s Be Fair website for a complete listing of fair-trade products – everything from chocolate, coffee, and other foods to apparel, home goods and body care products. I also encourage you to watch the brief Be Fair Video at the bottom their site. It’s absolutely wonderful!

Of course, a celebration wouldn’t be a celebration without a special treat. So I’ve gathered together some of my favorite fair trade ingredients to create a special treat just for you!

These irresistible Double Chocolate Banana Bars are certain to become a family favorite! My kids love these moist, ooey-gooey bars full of chocolatey goodness (and so do the adults around here).

But what we love most is knowing that our choice to select fair trade ingredients is helping to secure a better life for other families across the globe. I hope you’ll join me in this mission!

These irresistible Double Chocolate Banana Bars are made with pure fair-trade ingredients and are certain to become a family favorite!

Print
Double Chocolate Banana Bars

Yield: Makes 12 bars

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup unsweetened fair trade cocoa powder
  • 1 Tbsp fair trade coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup mashed ripe banana (about 2 large ripe bananas)
  • 3 Tbsp honey
  • 2 Tbsp fair trade coconut oil, melted
  • 3 large eggs
  • 2 Tbsp pure coconut milk (or almond milk)
  • 2 tsp pure vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup rough-chopped fair trade baking chocolate, divided

Instructions

  1. Preheat oven to 350°F. Grease 9x9-inch baking dish. In a small bowl, combine the almond flour, cocoa powder, coconut flour, baking soda and salt; set aside.
  2. In a large mixing bowl, add the mashed banana, honey and coconut oil. Using a stand mixer or electric hand mixer, blend together until smooth and creamy.
  3. Add the eggs, milk, vanilla and apple cider vinegar to the banana mixture and blend until well combined.
  4. Add the dry ingredients to the wet and mix until batter is thick and smooth, making sure to scrape down the bowl as needed.
  5. Fold in half of the chocolate pieces into the batter. Then pour batter into the prepared baking dish using a rubber spatula to scrape all the batter from the bowl.
  6. Use an offset spatula to even out batter. Sprinkle remaining chocolate pieces evenly over the top of the batter.
  7. Bake approximately 30 minutes, until toothpick inserted into center comes out clean. Allow bars to rest on stovetop until completely cool. Then, cut into bars and enjoy!
3.1
https://thenourishinghome.com/2015/10/double-chocolate-banana-bars/

*Disclosure: I believe in making a difference by choosing to purchase fair trade products. That’s why my family always purchases fair trade. As a friend of Fair Trade USA, I received complimentary products to create this particular recipe as a thank you for helping spread the word about how fair trade makes a difference in the lives of people across the globe. Also note, if you opt to purchase using the amazon affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

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Filed Under: Cookies/Bars/Brownies, Sweet ·

Chocolate Dipped Raspberry Brownie Bites (GF, DF option)

By Kelly · 16 Comments

Love at first site! … and bite!

So beautiful and decadent, yet so easy to make, these grain-free Chocolate Dipped Raspberry Brownie Bites make a stunning finale to any meal, party or get-together.!

Yes, these beautiful little gems are a chocolate lover’s dream. But don’t let their good looks deceive you … these Chocolate Dipped Raspberry Brownie Bites are incredibly easy to make and are far healthier than you might think at first glance.

Made with protein-packed blanched almond flour and naturally sweetened with honey, these little one-bite-wonders are definitely a healthier option that doesn’t compromise when it comes to rich, decadent flavor.

These grain-free Chocolate Dipped Raspberry Brownie Bites are incredibly easy to make and are far healthier than you might think!

The combination of sweet and tangy fresh raspberries with rich dark chocolate is truly spectacular, which is exactly why this recipe must come with a warning label … it’s next to impossible to eat just one!

So unless you have iron-clad will power, I highly recommend making these scrumptious bites only when you have a house-full of family and friends around to share the love!

These grain-free Chocolate Dipped Raspberry Brownie Bites are incredibly easy to make and are far healthier than you might think!

So how did I fare? Did I really only enjoy just one bite?

Um, no! I’m not super-human – LOL! So I took my own advice and made sure these beauties traveled with me to a girly-get together where we savored them together without a single ounce of guilt – just lots of giggles and oohs and ahhs!

These grain-free Chocolate Dipped Raspberry Brownie Bites are incredibly easy to make and are far healthier than you might think!This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Print
Chocolate Dipped Raspberry Brownie Bites (GF, DF option)

Yield: 3 dozen brownie bites

Ingredients

    For the Brownie Bites:
  • 3/4 cup blanched almond flour
  • 1 tsp coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup unsalted butter (or palm shortening)
  • 1/2 cup dairy-free mini chocolate chips
  • 3 Tbsp unsweetened cocoa powder
  • 3 large eggs, room temperature
  • 1/2 cup honey
  • 2 tsps pure vanilla extract
  • For the Ganache:
  • 1/2 cup dairy-free mini chocolate chips
  • 1 tsp butter (or palm shortening)
  • 1 tsp honey
  • 6oz fresh raspberries

Instructions

  1. Preheat oven to 325°F. Generously grease a 24-cup mini-muffin tin with palm shortening, or use parchment paper mini muffin liners. (To make regular brownies, lightly oil an 8”x8” baking dish.) Set aside.
  2. To make the Brownie Bites: In a small bowl, mix together the almond flour, coconut flour, baking soda, and salt; set aside.
  3. Cut the butter into chunks. Then place the butter chunks (or palm shortening) into a small saucepan and melt over medium heat. Add the chocolate chips and the cocoa powder. Stir until the chocolate chips begin to soften. Then remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
  4. In a large bowl, add the eggs, honey, and vanilla. Whisk together until well combined. Then slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
  5. Slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain.
  6. Spoon the batter into the prepared muffin wells, until 2/3 full. (Or pour the batter into the prepared baking dish, if making regular brownies.) Please note: Batter will yield 3 dozen brownie bites. So if you don’t have 2 mini-muffin tins, it’s much easier to use parchment liners. That way, there’s no need to wash the muffin tin before putting the final dozen in the oven.
  7. Bake for approximately 15 minutes until a toothpick inserted into center comes out clean. (If making brownies in 8x8-inch pan, bake for 25-28 minutes.) Remove from oven and allow to cool 3-4 minutes, then turn out the brownie bites onto a clean countertop or kitchen towel to finish cooling. (If you didn’t use parchment liners, run a knife around each brownie bite and slide them out while they’re still slightly warm.)
  8. To make the Ganache: Once brownie bites are cooled. Make the ganache by adding all of the ganache ingredients to a small saucepan and heating over low heat just until melted. Whisk well and transfer to a shallow dish.
  9. Dip each raspberry half into the ganache using a scooping motion to capture a nice dollop of the chocolate. Place the raspberry chocolate side down onto the center of the brownie bite.
  10. Sprinkle tops with a little organic powdered sugar or fine-ground unsweetened coconut to add a decorative touch, if desired. Enjoy!
3.1
https://thenourishinghome.com/2015/05/raspberry-brownie-bites/

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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