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Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Paleo Gingerbread Cookies + DIY Treat Box Tutorial

Paleo Gingerbread Cookies + DIY Treat Box Tutorial

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Santa will be shimming down chimneys next week and legend has it that the old man can’t resist a plate piled high with gingerbread cookies🎅🏼 Or maybe that’s just me since I ate devoured the first batch before I could even decorate them.

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Speaking of decorating, presentation is key when I make a homemade gift—so I have included a mini tutorial on how you can make these cute treat boxes to give to your loved ones!

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Paleo Gingerbread Cookies:

Makes: 18 cookies, depending on the cookie cutter size

Prep Time: 10 minutes (Chill 1 hour)

Cooking Time: 10 minutes

Total Time: 1 hour 20 minutes

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Ingredients: 

Dry Ingredients: 

  • 1.5 cups almond flour

  • 1.5 cups tapioca flour 

  • 1/2 tsp fine sea salt

  • 1 tablespoon ground ginger 

  • 2 tsp cinnamon 

  • 1/4 tsp ground cloves 

Wet Ingredients: 

  • 6 tablespoons coconut oil, softened at room temperature 

  • 3/4 cup coconut sugar

  • 1 large egg

  • 1/4 cup blackstrap molasses, unsulphered  

  • 2 tsp vanilla

Royal Icing 1: (Frosting in the pictures)

  • 1/4 cup + 2 tablespoons of warm water 

  • 3 1/2 tablespoons Paleo Meringue Powder* (See notes)

  • 1/2 tsp cream of tartar

  • 4 cups powdered sugar* (See notes)

Royal Icing 2: (Faster method) 

  • 1/4 cup coconut butter, melted 

  • 2 tsp light honey

Directions:

For the Gingerbread Cookies:

  1. In a medium sized mixing bowl, whisk together all of the dry ingredients. Set aside. 

  2. In a large mixing bowl, using a stand or hand held mixer, cream the coconut oil and coconut sugar together until just combined (you don’t want to mix until fluffy) 

  3. Add the egg and continue to mix until fully combined. 

  4. Now add the molasses and vanilla and mix until incorporated.

  5. Slowly, one cup at a time, mix in the dry ingredients until the dough begins to form.

  6. To roll out the dough, take a piece of plastic wrap, place the ball of dough in the center, and use it as a guide to shape your ball into a rectangle. Remove the dough from the wrap and place it on the center of a slipat non stick baking mat or parchment paper (I like the silpat because its more durable but either will work). Place the same plastic wrap over the top of your dough. Using a rolling pin, begin to roll out the dough until desired thickness for cookies. Transfer to the fridge, on the parchment paper or mat, and chill for at least 1 hour. You want the dough to be solid when you cut the cookies. (If you’re struggling—like I have a handful of times, here’s a video on how to follow these instructions for rolling out your dough.

  7. Preheat oven to 375 F.

  8. Once the dough has chilled and without removing the dough from the mat or parchment paper, dip your cookie cutters in tapioca flour and begin to cut your cookies with all your fun shapes—leaving 2 inches between each cookie. Remove excess dough and save to roll out more cookies.

  9. Bake in oven for 8-10 minutes. Cool for 15 minutes on the baking sheet before decorating.

For the Royal Icing 1: 

  1. Whisk together the meringue powder and warm water for 30 seconds.

  2. Add the the cream of tartar and whisk for another 30 seconds. 

  3. Add the powdered sugar and beat with a hand held or stand mixer for 10 minutes until thick. The frosting should be thick—to test run a knife over the top and count to 10. If the line disappears right around 8-10 seconds, it’s the right consistency. 

  4. Add the food coloring and pipe, spread and decorate your heart out! 

  5. To store, dampen a towel with water and place over the top of the bowl at room temperature.

For the Royal Icing 2: 

  1. Gently stir the honey into the melted coconut butter. Stir in the food coloring and drizzle or spread over the cookie (If needed, to soften the mixture, reheat in 5 second increments).

RECIPE NOTES:

* For the meringue powder, I followed the recipe in the linked video and added monk fruit sugar to ensure that my frosting turned out white instead of light brown.

*For the powdered sugar and regular sugar, you could use monk fruit, evaporated cane juice, or coconut sugar. Coconut sugar’s dark coloring could through off the coloring but it still taste GREAT! Simply combine 1 tablespoon tapioca flour with 1 cup sugar and pulse in a coffee grinder or Vitamix until it turns into powder. Continue to do so until you have the right amount of sugar for you’re recipe. 


Treat Box Tutorial:

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What you will need:

  1. Treat boxes

  2. Tape measure or ruler

  3. Minimum of 3 different colored nice card stock paper (I used Martha Stewart)

  4. Glue (tape will work too just not as neatly)

  5. Scissors

  6. Labels (I got mine from Bering’s Hardware)

How to:

  1. Begin by measuring the length and the side of the box. Now, measure the width and the side of the box. (Mine were 10.5 inches (length) and 7.5 inches (width). This will be the length and width that you will cut your paper strips.

  2. Cut the paper into 1 inch strips, using your measurements. (You will need 1 length and 1 width cut per color)

  3. Now place all your (length-wise) strips vertically on the box. Repeat by placing the remaining strips horizontally over the box. Start weaving by placing one horizontal strip over the other.

  4. Fold down the strips along the sides and glue down the bottoms to the sides.

  5. Place a a cute label in the center and you are ready to go!

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