gluten free recipes

Gluten Free Matcha Cookies

Matcha Recipes, recipes

Hey guys, welcome back to the blog! Today’s recipe is a matcha coconut cookie with almonds. I’ve been on a matcha craze lately so I thought why not add it to my cookies. I chose to pair the flavour of matcha with coconut which balanced it perfectly. These cookies ended up being thick and moist with a lightly sweet flavour. You might think matcha doesn’t belong in cookies but you’ll find its flavour works great in baked goods and even if you hate matcha, I’m pretty sure you’re going to love these matcha cookies.

What is Matcha?

Matcha is simply grounded green tea leaves that have been used most commonly in traditional Japanese tea ceremonies. It’s popularity on social media has risen considerably in recent years for its health benefits and also for its aesthetic. But, there is more to matcha than just its pretty green colour, it has a number of health benefits, including improving your metabolism, calming the body, lowering blood sugar, and it is packed with antioxidants. If you want to know how to get the best out of matcha, check out my matcha latte recipe here.

Baking With Matcha

Matcha is a versatile superfood and it’s fun to incorporate it in different ways. When baking with matcha, it’s best to use fine grade matcha for that earthy flavour and vibrant colour. To incorporate it better, you can choose to sift the matcha powder into your dry ingredients. Since matcha is slightly bitter, it needs sweetness to balance it out. It’s used in many recipes, from matcha brownies to matcha bread. Here is what you’ll need to make the best matcha cookies.

Ingredients

  • 1/4 cup xylitol or coconut sugar
  • 2 tbsp coconut oil
  • 3 eggs
  • 1 tsp vanilla extract (or any flavour extract)
  • 1/2 cup almond flour
  • 1 cup gf all purpose flour
  • 1 tbsp matcha
  • 1/4 cup shredded coconut + 1 tbsp
  • 1/4 cup flaked almonds + 1 tbsp
  • 1 tbsp almond milk (or any plant-based milk)

Step 1: Whisk the coconut oil and sugar together until well incorporated. Mix in the flavour extract and eggs, ensuring the sugar is dissolved. It’s best to allow all your ingredients to come to room temperature.

Step 2: Fold in the different flours, matcha, salt, and baking powder until you get a smooth thick cookie batter, add a tablespoon of milk if the dough is too dry. Mix in the coconut and almond flakes.

Step 3: Chill the cookie dough for 10-15mins, then scoop out the cookie dough onto a lined baking tray. Sprinkle with more coconut and almond flakes before baking at 180ºC for 20-25 mins or until slightly browned on the edges.

They are best served warm and can be stored in the fridge for up to a week or frozen for longer storage. It’s taken some time to perfect baking with matcha but this recipe definitely makes it worth it. I hope you try it out and like and follow for more recipes, xoxo.

Ginger Cookies

recipes

Hey guys, today’s recipe is a simple one. Gluten free Ginger cookies! This is the first time I’ve ever tried baking ginger cookies and after experimenting with a few cookie dough types, this is one is ideal for the best flavor. You can easily adapt this recipe to suit your preferences. The best way I can describe this cookie is it has a soft centre and a crumbly texture. If you want a stronger ginger flavour then you can use fresh ginger, but you can use ginger spice for a more subtle flavour.

Ingredients

  • 1/4 cup melted coconut oil
  • 1/3 cup coconut sugar
  • 1 tbsp grated ginger
  • 2 eggs
  • 1 cup oat flour
  • 1 cup almond flour
  • 1 cup corn flour
  • 1tsp cinnamon

Instructions

  1. Preheat oven at 150ºC.
  2. Combine coconut oil, coconut sugar, ginger, and eggs.
  3. Fold in the different flours, cinnamon, and any other spices you’d like.
  4. Avoid over mixing the cookie dough. Allow it to chill for 10-15 mins.
  5. Roll out the cookie dough into even portions, lightly pressing them down.
  6. Bake for 20-25mins or until they harden on the outside.

This recipe was a quickie, let me know if you do try it out down in the comments. Thank you for reading and please like and follow for more, xoxo.

The Best Healthy Chocolate Chip Cookies Recipe

recipes
Chocolate chip cookies
Chocolate chip cookies

Hey guys, welcome back to the blog! It’s been a hot minute since I’ve baked some healthy cookies so to get back into it, I tried a new gluten, dairy, and sugar free chocolate chip recipe. I tried this recipe a couple of times to make sure it is foolproof and if you want a chewy, crisp cookie then this is the recipe for you. This recipe yields about 9 servings but you can easily halve or double it. They also store really well in the fridge, and they have a more soft, crumbly texture when warm.

Gluten Free Flours

The type of flour you use significantly impacts the texture of your cookie, for this recipe I used self-raising gluten free flour from Freee Farm, but you can also use any gluten free all purpose flour blend. I like using a pre-made flour mix to simplify the recipe rather than mixing different flours to achieve the right consistency. However, for this recipe I would avoid bean flour or coconut flour, which could change the taste and texture of the cookie.

Sugar Substitute

For this recipe, I used a sugar free stevia/erythritol brown sugar from Truvia. I would recommend brown sugar for this recipe rather than white sugar blends because it gives the cookie that soft texture in the middle. If you want to substitute the brown sugar, coconut sugar should also work well.

Making it dairy free

If you want a dairy free recipe, you can use coconut oil like I did. If not, you can use traditional butter. I have not tried vegan butter with this recipe, but it should work as well. Your cookies need a source of fat to stay soft and chewy, if you skip it you risk having a dry and crumbly cookie.

Tips

  • Allow all your ingredients to come to room temp to prevent the coconut oil from solidifying.
  • Do not overman the dough.
  • You can chill the dough for 15mins before baking so that the cookie expands while the fat melts when baking.
  • Avoid flattening the cookie dough balls, they should spread out when baking, otherwise they’ll just melt into one big puddle.
Cookie recipe
Cookie recipe
Baking

Ingredients

  • 1/4 cup coconut oil
  • 1/2 sugar substitute (I used Truvia Brown Sugar)
  • 1 tsp vanilla extract
  • A pinch of salt
  • 2 eggs
  • 2 cups gluten free flour
  • 1/4 cup dairy free chocolate chips
Gluten free cookies
Cookie dough
Baking cookies

Instructions

  1. Preheat the oven at 150ºC.
  2. Whisk coconut oil and brown sugar until well combined.
  3. Add in the vanilla, salt, and eggs.
  4. Gently fold in the gluten free flour until it forms a sticky dough.
  5. Fold in the chocolate chips and chill the dough.
  6. Roll out cookie dough balls on a tray lined with baking paper, ensuring each one has enough room.
  7. Bake at 180ºC for 15-20 mins or until they turn golden.
  8. Allow them to cool on a rack and store in an airtight container.

There you have it! My favourite chocolate chip cookie recipe. I hope you try this one out and find more recipes you’ll enjoy. Please like and follow for more gluten free recipes. Thank you for reading xoxo.

Healthy Baked Oats Recipe

recipes

Hey guys, welcome back! It’s been a while since I posted a new recipe so here is my latest obsession! Protein baked oats that take less than 10 mins, can be made in the microwave, and taste like banana bread. So here’s how you can make it…

INGREDIENTS

  • 1/2 cup oats
  • 1 banana
  • 1/2 scoop protein powder (I use Women’s Best Vegan Vanilla Protein)
  • 1 egg
  • 1/4 cup almond milk
  • 1/2 tsp of cinnamon
  • 1/2 tsp baking powder
  • Liquid Sweetener (I use WB’s sugar free syrup)
  • Toppings (optional)

STEPS

  1. Combine your oats, egg, almond milk, banana, protein powder, cinnamon, and baking powder in a blender until smooth.
  2. Pour the batter into a large mug (the batter shouldn’t exceed 3/4 of the mug)
  3. Cook in the microwave for 3 mins (depending on the level of your microwave) or you can also bake it in a muffin tin in the oven for 5-10 mins.
  4. Allow to cool, drizzle with sweetener of choice and top with anything you like. I chose almond butter, but you can also opt for berries anything you like.

I hope you enjoy this quick recipe, let me know down in the comments what you’d like to see next and please like and follow for more, xoxo.

Breakfast Oatmeal Cookies

healthy living

These almond oatmeal cookies are a quick healthy bake and are great for weight loss. They are rather filling which is why this recipe yields about 8 cookies but you can easily double it. They are also lower in calories than my usual cookie recipes because they are made with oat flour rather than regular gluten free flour but feel free to check those out as well. More Cookie recipes here.

INGREDIENTS

  • 2 eggs
  • 1/2 cup coconut sugar / sugar substitute
  • 2 cups oats
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 1 tbsp almond flakes + pumpkin seeds

STEPS

  1. Combine eggs, sugar, and spices.
  2. Blend the oats coarsely into oat flour and add the baking powder.
  3. Fold the dry ingredients into the wet.
  4. Form dough balls and spread each one on a baking sheet. Press the almonds and pumpkin seeds into the cookie, you can also add raisins.
  5. Bake for 15 mins at 180°C until golden. Allow to cool down and store in an airtight container.

So that’s the quick recipe for this week. Thank you for reading, please like, share and comment if you’d like to try this recipe out and follow for more quick ideas like this one, xoxo.

Healthy Fruit Loaf

recipes

Hey guys, welcome back to the blog, in this post I’m sharing a quick recipe for a gluten free fruit cake or loaf. This was pretty easy to make and should work with many adaptations so feel free to tweak it to your tastes. I am still experimenting with different flavours and ingredient combinations and I will be sharing those as well. If you have any gluten, dairy free recipes you’d like to see, please let me know down in the comments. So let’s get right into it…

INGREDIENTS

  • 2 cups gf flour
  • 1 cup almond flour
  • 2 eggs
  • 1/4 cup coconut sugar/ erythritol sugar substitute
  • 1/4-1/2 cup almond milk
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 cup fruit mix (raisins, dried orange)
  • 1/2 cup blueberries
  • 1/2 cup seeds/nuts (optional)
  • 1 tbsp lemon juice & zest

STEPS

  1. Combine the flours, sugar and spices in a bowl.
  2. Then whisk the eggs and milk together and combine with the dry ingredients until well combined.
  3. You may need to adjust the flour/milk ratio depending on the type of gluten free you’re using. I used a local blend but you will want a thick cake batter texture.
  4. Fold in the fruit into the batter and pour into your mould, you can also add extra nuts/seeds as toppings toppings, I usually add pumpkin seeds.
  5. Bake at 180ºC for 20-25 mins or until a skewer comes out clean.

You can store this up to two weeks in the fridge, I usually leave the loaf whole and cut it when serving. This recipe and other variations will be available in the ebook where I will share more tips on healthy gluten and dairy free baking. Thank you for reading, I hope you try out this recipe and please like and follow for more quick recipes xoxo.

Check out my recipe for cinnamon muffins!