It’s like a pina colada in your mouth – but in muffin form!

Who loves the combination of pineapple and coconut in the classic drink – the pina colada?  Well, let me introduce you to these pina colada muffins!

I have to give Grant the credit for the idea of this recipe.  And thanks to my time at the Farmer’s Market, where I had to think a little bit on my feet to offer some new ideas throughout the season.  I wanted to provide another option of a healthy (i.e. no refined sugar) muffin.  And something different than just chocolate (although there is nothing wrong with chocolate in the slightest!).  So I was brainstorming with Grant one night about what other recipes I might be able to use at the Farmers Market.  And I remembered my strawberry basil muffin recipe.

But strawberries were kind of hard to come by as it was nearing the end of the season, and I really didn’t want to have to buy fresh strawberries every week I wanted to offer my muffins.  So even though I love the flavor combination of strawberries and basil, I wanted to try something a little more easier to mass-produce.  And I saw all my tins of pineapple in the cupboard.  So my brain got to working …

Now, this recipe can be dry, and it can be incredibly crumbly.  If you find that the batter just isn’t coming together, try adding 1 tbs of pineapple juice (from draining the chunks out of the tin).  If too moist, add a little more almond meal (and remember for next time to drain the pineapple a little more).  I found that when I was making these for the farmers market, just a little more pineapple juice helped the texture, as well as added a bit more flavor to the muffin part.

And who can resist big pineapple chunks in their muffin, as well as the sweetness of the coconut?  I ask you … and let me know in the comments below what you think!

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Pina colada muffins

(Paleo, gluten-free, dairy-free, no refined sugar)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9

Ingredients

• 2 eggs
• 1/4 cup honey 75g
• 1/4 cup coconut oil melted 62g
• 2 tsp vanilla extract
• 2 1/2 cups almond meal 300g
• 1 tsp baking soda
• 1 cup pineapple chunks 165g
• 1/2 cup shredded coconut 30g

Instructions

1. Preheat oven to 350F. Line a muffin tin with paper liners.
2. Mix eggs, honey, coconut oil and vanilla in a medium bowl until smooth.
3. Add almond meal and baking soda and mix until just combined.
4. Fold in pineapple chunks and coconut, being careful not to over-mix.
5. Spoon the batter into the muffin tin, filling to the top.
6. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Leave to cool in the tin for at least 10 mins before trying to remove but don't leave for too long or they will become soggy.

A decadent maple glaze with pulled pork, all in a spaghetti squash – what’s not to love?

Some days I love social media.  I love being inspired by people who are way more creative than me.  And trying out their recipes, and adding a Sarah touch to them.

And then sometimes you get to meet these amazing people in person.  That’s what happened with me and Leanne from Crumb Top Baking.  We had been following each other for a little bit on Instagram when there was the Everything Food Conference held in Salt Lake City.  Now I knew I was volunteering at the event so when I saw Leanne post that she was going to be at the conference, we made a time to meet up.  And we did.  And Leanne is so lovely in person – we were able to discuss a whole range of topics including how social media can be good or not-so-good at times.  But that was one of the good times!

A few months ago, I wanted to feature some of these amazing recipe creators on my Instagram account, give them a ‘shout-out’, and so I approached Leanne with the idea that we share each others recipes on our stories.  And then she came back with the idea that we actually take one of each other’s recipes and make it, photograph it and then use that as a post.  So it sticks around, rather than disappear after 24 hours on the Instagram Stories.  She made my zucchini dip and made it look so wonderful (see here for her write-up and gorgeous photo!).  And then I had the agonizing decision as to what to make from her blog.

I was initially drawn to her pumpkin spice macaroons because I love things that are naturally gluten free (check out my mint chocolate macaroons I adapted from another blogger!), but I was going through a trial of restricting my nut intake to try to heal my gut (another post on that later!).  And then I saw this recipe, for maple glazed pulled pork.  Over spaghetti squash.  Now, could you get any more of my favorite savory foods in one dish?  I think not!

So I did change it a little bit.  I didn’t cook the pork from scratch (shock horror!) – I used some pulled pork we had bought at Costco.  But Leanne has some really simple instructions for making this yourself.  I also removed the onion and garlic powder as I was going through a low FODMAP eating plan at the time (again to heal my gut and again, more details in another post later!).  Leanne also included some shredded cheese to melt over the top, which I know would taste amazing, but with my dairy intolerance, I just skipped it.

But let me tell you, even though I had to leave out a number of ingredients, this was just amazing in taste.  And if you buy the pre-made pulled pork, and use your Instant Pot for cooking the spaghetti squash (google the instructions and you’ll have a cooked squash in 10 minutes tops!), you can have yourself dinner in maybe 30 minutes.  If you want to go the slow and traditional ways of cooking, it will take a little longer, but it’s well worth it!

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Maple glazed pulled pork over spaghetti squash

(Paleo, gluten-free, dairy-free, no added sugar)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Ingredients

• 1 - 1.5 lbs pulled pork 1 – 1.5 lbs
• 1 medium-sized onion chopped
• 1/2 cup red pepper chopped
• 1/2 cup green pepper chopped

For the glaze

• 1/3 cup maple syrup
• 2 tbsp stone ground mustard
• 2 tbsp apple cider vinegar
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/8 tsp pepper
• 1 medium spaghetti squash

Instructions

1. Pre-heat the oven to 400F and line a baking sheet with parchment paper.  

2. Cut the ends off the spaghetti squash and cut in half lengthwise. Scoop out the seeds and brush the flesh with oil.  Place the squash face down on the baking sheet and roast for 30-40 minutes or until a fork can easily pierce the skin and flesh.

3. While the squash is cooking, in a small dish, combine all ingredients for the glaze and set aside.

4. Heat up a large frying pan, add cooking oil of choice and saute onions until soft.  Add the pulled pork and heat through.

5. Add the glaze to the pork and combine well.  Once well combined, turn the heat to low and set aside, stirring occasionally until the squash is ready for assembly.

6. Once the squash is cooked, remove from oven and set aside to cool enough to handle.  Scrape through the flesh with a fork to create strands, keeping them within the skin.

7. Add the pork and peppers to the spaghetti squash 'noodles' and return to the oven for an additional 15 minutes or until all ingredients are heated through.  Add cheese if you desire (and do not have any dairy issues).

8. Store any leftovers in an airtight container in the fridge.  Leftovers keep for 2-3 days.

Recipe Notes

Adapted from https://www.crumbtopbaking.com/maple-pulled-pork-stuffed-spaghetti-squash/

 

Cookie dough balls that are healthy and yummy?  Sign me up!

Yes, my love of cookie dough runs deep.  Very deep.  So deep you may say I should be called the Cookie Dough monster, not just the Cookie Monster!  My favorite cookie dough treats come in the form of chocolate covered truffles, or as a topping for brownies … or just straight out of the bowl via a spoon (see the photo to the left!).  But you may notice that both of these cookie dough treats are pretty high in sugar.  

So I took it upon myself to find a version of cookie dough, that was much less in sugar, and so simple to make that I could whip them up whenever the craving hit.  Which is often, I have to admit!  I follow a wonderful Instagrammer in vivacitybuzz and when she posted a raw cookie dough slice one day, I knew I had to try it.  I made a few tweaks, changed them to cookie dough balls, and now it’s my go-to snack, when I just want that hit of nut butter and chocolate together.

I’ve made these with many different types of nut butter (almond, cashew, sunbutter, etc), but found that cashew butter just seems to give the nicest taste.  The original recipe uses a combination of cashew butter (1 cup) and tahini (1/3 cup), which you’re more than welcome to try.  But the chocolate chips are non-negotiable.  I mean, sure you can add other ingredients like cranberries, or raisins, but the chocolate chips just give that crunchy, sweet texture that I love.

You can also melt a pile of chocolate (dairy-free if needed) and dip these cookie dough balls in the chocolate, allow to chill and harden before biting into them all.  Who wants to join me in being a cookie dough monster?  I’m happy to be joined by any or all of you!

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Healthy cookie dough balls

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Chilling time 2 hours

Servings 12

Ingredients

• 1 1/3 cups cashew butter
• 2 tbs maple syrup
• 3/4 cup almond flour
• 1/2 cup dairy-free chocolate chips

Instructions

1. Combine all ingredients except the chocolate chips together until well mixed.

2. Take 1 tbs of dough and form into a ball.  Place into a freezer-safe container and repeat until all dough is used up.

3. Chill in the freezer for at least 2 hours.

This Paleo strawberry bread is filled with juicy strawberries, sweet but without any sugar added!

Don’t you just love strawberry season?  My family does, although my kids go through phases of eating a whole container of strawberries in one sitting, and then totally forgetting about the strawberries being around after I’ve just bought some more to make up for the fact that they’ve eaten a whole container in one sitting.  So I’ve had to get creative with using up strawberries, and this is where my strawberry basil muffins, strawberry chia pudding and berry spinach salad recipes were born.

But I wanted to have a little something sweet and a little something savory this time with the strawberries.  And I thought to myself (which is always dangerous), what happens if I add strawberries to my very simple bread recipe?  It took a few goes to get the right consistency with adding extra moisture from the strawberries and having to compensate with coconut flour, but I had this strawberry bread for breakfast and snacks quite happily while I was recipe testing.

It keeps well in the freezer, but I’d highly recommend toasting this for the full flavor experience.  Note that this strawberry bread is quite crumbly, so I’d slice it up before putting in the freezer, maybe in individual bags so you don’t end up breaking the piece of bread just trying to pry them apart.

But I’ve loved having this strawberry bread, toasted, with some ghee.  Simple, yet satisfying.  I love it and I hope you do too!

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Strawberry bread

(Paleo, gluten-free, dairy-free, grain-free, no added sugar)

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12

Ingredients

• 1 cup almond butter
• 3 eggs
• 1 tsp baking soda
• 1 tbs apple cider vinegar
• 1 cup strawberry puree (cut up strawberries and blend)
• 1/3 cup coconut flour
• 1/2 cup strawberries chopped

Instructions

1. Preheat oven to 350F and line a 8x5" loaf tray with parchment paper.

2. Combine the almond butter and eggs in a medium sized mixing bowl until well combined.

3. Add the baking soda and apple cider vinegar and mix well.

4. Add the strawberry puree and coconut flour and mix well.

5. Fold in the strawberries until well dispersed.

6. Transfer to loaf tray and bake for 30 minutes or until a toothpick inserted in the bread comes out clean.

7. Cool in pan for 10 minutes before removing and sitting on wire rack to cool completely.

8. Bread can be stored in a sealed container in the refrigerator or freezer for up to 7 days.

This cazuela de vacuno recipe is slightly different to normal – using kombucha as the main liquid ingredient and cooked in a slow cooker!

Here’s an interesting combination for you all – the Sarah-take on a classic Peruvian dish, adding in our favorite probiotic drink of kombucha as one of the ingredients.  Intrigued?  Read on!

So this recipe was adapted from another of my friend Chef Freyka’s recipes, after I took a cooking class with her all about cooking with kombucha.  Now, you may remember that we make our own kombucha at home, and Grant and I drink it every day to keep my digestive system working as well as it possibly could be.  So I was so excited to take this cooking class, where I learnt a whole pile of new recipes, using kombucha as a sauce, or as a marinade, even in a cake …!

And for those of you who have been following me for a while, you will remember that our family loves Peruvian food – with such classics as aji de gallina, lomo saltado and arroz con leche already on this website for you to make at home with us!

So this recipe combines both of these interests in one very tasty dish.  Originally it was designed to be seco de cordero (or lamb stew), but I changed it a little to call it cazuela de vacuno (beef stew).  Now, normally the cazuela de vacuno has big chunks of beef and vegetables in a thin broth, but even when my family were living in Chile, we always chopped the meat and veggies up into more bite-sized morsels.  So again, I’m changing a classic dish into one my family likes.  Feel free to keep the meat and veggies as bigger chunks if you wish, or you can call it a nice Peruvian beef stew if you’re more pedantic.

Whatever you call it though, I hope you give it a try because the flavors are unlike any Western stew!

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Cazuela de vacuno (Peruvian beef stew)

(Paleo, Whole30, gluten-free, dairy-free)

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 6

Ingredients

• 1 large onion sliced
• 4 cloves garlic finely diced
• 3 carrots sliced
• 250 g broccoli chopped
• 250 g cauliflower chopped
• 2 lb stew beef cubed
• 2 tbs ground cumin
• 2 tsp aji amarillo paste (yellow pepper paste)
• 2 tbs red salsa
• 2 tbs chimichurri
• 2 cups kombucha

Instructions

1. Place the onion, garlic, carrots, broccoli and cauliflower in the bottom of a slow cooker.

2. Add the beef, cumin, aji amarillo, salsa and chimichurri and stir until well mixed.

3. Pour in the kombucha and stir again.

4. Slow cook for 4 hours, or until beef is tender to the fork.

5. Serve immediately with rice, salad, or other side dishes.

Recipe Notes

Adapted from Chef Freyka Nunez del Prado, Harmons Cooking School

This iced matcha latte is a refreshing drink for those hot summer days – full of good nutrients to keep you going!

By now you’ve probably realized that I’ve hopped on the matcha bandwagon in a big way.  I mean, look at my matcha latte, my chocolate matcha slice and my matcha chocolate turmeric cups that I’ve published in recent months.  But let me bring this iced matcha latte to you, because it’s just a little bit different.

This came about when I was looking for something to eat or drink mid-afternoon.  You know, when those munchies attack you?  But I wanted to stay away from anything sugary, knowing that it would lead to wanting to eat copious amounts of cookie dough, or ice cream, or something else.  And I’ve realized that any drinks I have should contain both protein and fat to make me feel satiated.  And this iced matcha latte has all of the above.

Simply almond milk and matcha (obviously), but with the addition of some collagen peptides (for protein) and almond butter (for good fats).  I’ve tried this with coconut butter, with tahini and even with an avocado and they all taste good.  But my favorite is with the almond butter.  Add some ice.  Blend away and you’re good to go.

So give this iced matcha latte a go and let me know what you think!

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Iced matcha latte

(Paleo, gluten-free, dairy-free, keto, no added sugar)

Prep Time 5 minutes

Servings 1

Ingredients

• 1 cup unsweetened almond milk
• 1 tsp matcha powder
• 1 scoop collagen peptides
• 2 tbs almond butter
• 1/2 cup crushed ice

Instructions

1. Blend all ingredients except the ice to combine well.

2. Add the ice and blend until desired consistency is achieved.

3. Drink immediately and enjoy!

Grain-free, egg, gluten and dairy-free chewy and yummy s’more cookies – perfect for any time of year!

Ah yes, the American summer.  Full of BBQ’s, fire pits, camping, roasting marshmallows … and s’mores.  For years my mother would love it when she received care packages from friends and family in the US, because they would undoubtedly contain boxes of graham crackers.  (Just as a side note … Australians would call these ‘grey-am’ crackers, whereas we’ve found many Americans call them ‘gram’ crackers).  And then, she would get some chocolate and marshmallows.  And I remember trying to toast some marshmallows using the gas stove-top, to put in between the graham crackers with the chocolate.  And shove the whole thing in my mouth.  Ah, good times … good times.

Fast forward to now, when we are actually living in the US and there’s campfires, fire-pits and other things all around.  Now, my kids don’t really get into s’mores that much – because they are pretty messy – so they’ve invented some other combination of roasted marshmallows plunging into puddings … but that’s a story for another day!  And it’s expensive to buy gluten-free graham crackers.  Yes, I have made s’more cookies before, including my love of peanut butter, but these s’more cookies are so much different to that recipe, I dare you to try both and let me know which you prefer!

So these are totally grain-free, and Paleo-friendly if you choose your marshmallows wisely.  Or you could make your own (I haven’t quite gotten that enthusiastic yet).  And they are even egg-free – I’ve started to discover uses of beef gelatin in baking so beware (you could totally substitute an egg for the gelatin if you need/want to!).  But know that there’s no refined sugar in the cookies themselves but they are so chewy, with the right amount of sweetness, and they hold together so well.  Who needs the classic messiness when you can have all the flavors in a portable cookie form?

And these cookies have gotten the thumbs up from two of the pickiest eaters I know (being my husband and son!) so give them a go and let me know what you think!

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S'more cookies

(Paleo, grain-free, gluten-free, dairy-free, egg-free, no refined sugar)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Ingredients

• 1 cup creamy almond butter
• 1/2 cup honey
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tbs beef gelatin
• 1/2 cup dairy-free chocolate chips
• 1/2 cup mini marshmallows

Instructions

1. Preheat oven to 350F and prepare a baking tray with parchment paper.

2. Combine the almond butter and honey until well mixed.  Add the vanilla and baking soda and mix well.

3. Sprinkle the beef gelatin on top of the batter and mix well.

4. Fold in the chocolate chips and marshmallows until well dispersed.

5. Drop batter by tablespoonfuls onto the parchment paper and bake for 10 minutes.  Allow to cool completely on the tray before attempting to move.

Recipe Notes

If you do not have sensitivities regarding eggs, feel free to use 1 egg instead of the gelatin.

Bagels, baked in the oven, low-carb and dairy-free.  Totally awesome for any toppings you desire!

I’m gradually going through all the typical bread-y type things and converting them into things that my special snowflake stomach can deal with, such as bread, pizza crust and English muffins.  Well, now my friends, let me introduce you to some bagels.  Baked in the oven, rather than fried.  And with no added sugar at all, these low carb bagels are perfect for most special diets, including the ketogenic diet that I experimented with making cookies for recently!

The recipe for these bagels originally came from another site at My PCOS kitchen and it seemed like these were one of the only keto bagel recipes that didn’t include some sort of dairy ingredients, so I leaped at the opportunity to give them a go.  Following the recipe (mostly) came up with some really nice savory bagels, due to some onion and garlic powder I added in there.  And then I wanted to experiment a little more.  So I took out all the savory bits and just left them as is.  And also tried some with adding some cinnamon and raisins in there – also without any additional sugar – but I liked them too!

So this recipe is pretty forgiving in terms of ingredients.  Now, in terms of shaping – well, you can try to shape them by hand (which I did on the first go around), or you can use a donut-shaped pan (like I did for the photo).  The donut pan gives more, smaller bagels, while the free-form ones are as big as you want them to be.  Just a tip for the unwary – if you want to cut them in half, make sure you shape them taller, rather than wider.

But please feel free to give these baked bagels a go – I love them and hope you do too!

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Baked bagels

(Paleo, keto, gluten-free, dairy-free, no added sugar)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8

Ingredients

• 1 1/2 cup blanched almond flour 205g
• 1/4 cup coconut flour 30g
• 2 tbsp psyllium husk powder
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 3 egg whites
• 2 eggs
• 4 tbsp refined coconut oil
• 3 tbsp unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 375F and prepare donut pan with cooking spray or baking sheet with parchment paper.

2. Combine the wet ingredients in a small bowl with a whisk and set aside for a few moments.

3. Combine the dry ingredients in a medium bowl with a whisk.

4. Pour the wet ingredients into the dry ingredients and mix until combined.  Add 5 tbs of boiling water to the thick batter and continue mixing until completely combined.

5. Divide mixture into 8 equal balls and either roll out by hand into logs, joining the ends to make a circle, or fill into donut pan.

6. Place the trays into the oven and bake for 23 minutes or until golden brown.  Allow to cool slightly prior to removing from pan.

7. Bagels keep well in the fridge, or freezer for up to 7 days.

Recipe Notes

Adapted from https://www.mypcoskitchen.com/dairy-free-keto-bagels-2/

A nutty, seedy taste for this tahini swirl tea cake – the perfect accompaniment to any cuppa, hot or cold!

Since I found out what tahini is (sesame seed butter) a few years ago, I have been incorporating it into so many things – like these cookies, this slice and these energy balls – as well as slathering it on my omelettatas with salsa and with the classic chicken shawarma for that added flavor!  So when I found this recipe for a swirled sesame tea cake in a magazine I was flicking through one day, I knew I had to try it, and adapt to all my dietary requirements.

And hence this recipe for a tahini swirl tea cake was born.  The original recipe actually used black sesame seeds ground up into a paste for the contrasting swirl, but I couldn’t go past the idea of having chocolate instead.  Now, it’s a little bit more complicated a recipe than what I usually post, but it’s worth it.  Trust me.  Grant mentioned that it may need some additional crunch in the bread, but I was going for a (mostly) nut-free option as well.  I haven’t tried this with any other gluten-free flour blend combinations, so let me know if you do.  Of course, if you don’t need the gluten and dairy-free options, feel free to use general all-purpose flour and whole-milk yogurt in the same proportions as I’ve got the gluten and dairy-free ingredients.

I particularly liked this by itself, but also tried it crumbled up in a yogurt bowl with some blueberries and some additional tahini on top.  Gee, that was a good combination.  Just excuse me while I go and make this again …!

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Tahini swirl tea cake

(Paleo, gluten-free, dairy-free, no refined sugar)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 12

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tbs tapioca flour
• 1 3/4 tsp baking powder
• 1/2 tsp ground cardamom
• 1/4 tsp baking soda
• 1/2 cup plain coconut yogurt
• 1/2 cup tahini
• 2 eggs
• 1 tsp vanilla
• 1/2 cup avocado oil
• 1/4 cup cocoa powder
• 2 tbs sesame seeds plus more for sprinkling
• 1 cup coconut sugar plus more for sprinkling

Instructions

1. Preheat oven to 350F.  Prepare a 8x5" loaf pan with parchment paper and lightly coat with nonstick spray.  Sprinkle sides and bottom of pan with some sesame seeds and coconut sugar and shake around to coat.

2. Whisk flours, baking powder, cardamom and baking soda in a medium bowl to combine.

3. In a separate bowl, whisk yogurt and tahini until smooth.

4. Using an electric mixer on medium-high speed, beat eggs, vanilla and 1 cup coconut sugar in a large bowl until eggs are pale and thick.  

5. Reduce speed to medium and gradually stream in the avocado oil.

6. Reduce speed further to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions.  Beat after each addition until fully incorporated.

7. Scrape half the batter into a bowl and set aside.  Add the 2tbs sesame seeds and cocoa powder to the other half and mix until well combined.  

8. Alternating between batters, spoon large dollops into the prepared pan, then drag the tip of a knife through the batter to swirl.  Sprinkle with more sesame seeds and a little more coconut sugar.

9. Bake for 30-40 minutes until a toothpick comes out clean.  Transfer to a wire rack and let cool in pan for about 10 minutes.  Then remove from the pan and place onto the rack to cool completely.

These sunbutter chocolate chip cookies are nut-free, and vegan, but you’d never know it from the awesome texture and flavor!

Who else loves procrasti-baking?  Or is it just me?  You know, when you have some time on your hands, and you don’t quite know what to do with yourself?  Now personally, I head into the kitchen and wonder what I can make with whatever ingredients I have lying around in the pantry and fridge.  Usually with some sort of nut butter and chocolate combination.  Who’s with me?

We recently changed churches and are in the process of getting to know a whole new group of people.  Fortunately for me, there are a significant number of ladies that have expressed their preference for gluten and dairy-free foods, so I’m in my element of serving them with my love language – baking treats for them!  And I started thinking about what I could make for them.

Combining my wanting to make cookies for my new group of friends, and having a few hours to myself in the kitchen, helped these sunbutter chocolate chip cookies to be born.  I’d like to provide a link for you to see what this recipe was adapted from, but to be honest, it was just using my experience to see what needed to be added in terms of taste (because you know I’m the Cookie Dough Monster!), and texture.

But, everyone who had a taste of these cookies fell in love with them.  It’s just a unique texture and flavor, but so suitable for so many people with special dietary issues.  I hope you love these sunbutter chocolate chip cookies as much as we did!

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Sunbutter chocolate chip cookies

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 14

Ingredients

• 1 cup sunflower seed butter
• 1/2 cup coconut sugar
• 1/2 cup unsweetened applesauce
• 1 tsp baking soda
• 2 tbs coconut flour
• 1/4 cup tapioca flour
• 3 oz dairy-free chocolate chunks

Instructions

1. Preheat oven to 350F and prepare two baking pans with parchment paper.

2. Combine the sunflower seed butter with the coconut sugar and applesauce until well mixed.

3. Add in the baking soda and two types of flours and mix well.

4. Fold in the chocolate chunks until well dispersed.

5. Drop tablespoonfuls of dough onto the prepared baking pans, allowing 1" gap between balls.

6. Bake for 12 minutes or until slightly brown.  Allow to cool on the tray before moving to a wire rack.

7. Store for up to 5 days in a sealed container.