These are REALLY GOOD almond butter cookies all on their own!! The Pomegranate Salt & Dark chocolate add beautiful color to this simple presentation. This recipe is from http://www.topwithcinnamon.com/2013/11/chocolate-dipped-peanut-butter-cookies-with-pomegranate-salt-gf.html I modified my cookies to use almond butter & almond flour…but check out her blog it has absolutely gorgeous photography!
- I used Kosher BUT I think Maldon salt (or another flaky salt) would work better
- Pomegranate juice
- Either get pomegranate juice from when you cut a pomegranate in half, from crushing some pomegranate arils (seeds), or store-bought pomegranate juice.
- Use a spoon or pastry brush to splatter a piece of parchment paper with a little pomegranate juice.
- Sprinkle a few table spoons of salt over parchment paper and use a fork to gently stir. Splash on a bit more pomegranate juice if needed.
- Stir until all the salt is coated.
- Spread salt out carefully over the piece of parchment paper and leave to dry.
- Once dried, store in a small jar or bowl.
Chocolate Dipped Almond Butter Cookies
- 1/2 cup Almond peanut butter
- 1/4 cup unsalted butter
- 1/3 cup coconut sugar
- 1 egg
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
- Pomegranate salt (see recipe above) or flaky salt, for sprinkling
- Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
- Cream together the first 6 ingredients until smooth. Stir in the almond flour.
- Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart.
- Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
- Melt the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.
Another of my favorite “comfort meals” is Tomato Soup with Grilled Cheese…but have you looked at the ingredients for your favorite canned soup recently? SO i had to figure out how to make this myself! In place of the grilled cheese I also made Grain Free Cheddar Bay Biscuits!!
What you will need:
- 2 lbs of ripe tomatoes
- 1 large white onion
- 5 cloves of garlic
- 16 oz of vegetable broth
- 3 sprigs of thyme
- 1 bay leaf
- 1 ball fresh mozzarella
- Salt & Pepper
- Olive Oil
How it’s Done:
- Pre-heat oven to 400 degrees and line cookie sheet with parchment paper.
- Cut each tomato into 8 equal parts and place them on the parchment paper, skin side down.
- slice onion, half the garlic cloves and add to cookie sheet
- drizzle with olive oil
- Roast for 40 min
- Transfer roasted vegetables with roasting juices to a large sauce pan and add vegetable broth, thyme & bay leaf. Simmer for 20 min.
- Remove thyme and bay leaf…puree the soup.
- I waited for the mixture to cool then pureed it in my Blendtec
- Then added it back to the sauce pan to re-heat
- Season to taste
- While the soup warms, slice the mozzarella thin
- Serve the soup & add mozzarella on top…enjoy!
Cheesy Garlic Biscuits (Grain-Free Red Lobster Biscuits)
What you will need:
- 1/4 cup blanched almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup fresh grated Parmesan cheese
- 1/4 cup greek yogurt
- 1 egg, cold
- 1/2 cup sharp cheddar cheese, grated
- 2 tbsp butter, softened (I used salted)
**Finish with Salted butter & dried or fresh parsley
How it’s done:
- Preheat oven to 350 degrees F.
- In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.
- Use scoop to scoop out dough onto un-greased cookie sheet lined with parchment paper (or not, see notes above).
- Space 2-3 inches a part.
- Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.
- Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.
Recipe from: http://satisfyingeats.wordpress.com/2012/02/22/cheesy-cheese-garlic-biscuits/
Honestly, I am not sure what I LOVE more…Bacon or Avocado! With this recipe, you don’t have to choose and that makes it another favorite at my house. This was derived from my baked potato cravings…since I limit my starches (potatoes)…I needed something to fill the void! These work fantastic as a appetizer or as a side dish.
What you will need:
- 2 ripe (but firm) Avocados
- 6-8 strips of cooked Bacon (I prefer thick cut)
- 1.5 c cheddar cheese
- Greek yogurt
How it’s Done:
- Preheat oven to 400*
- Half and pit the Avocados
- Cook Bacon (note: I bake mine in the oven – see instructions at the bottom)
- Chop Bacon and fill each avocado half as full as possible
- Top bacon and avocado with cheese
- Bake on a cookie sheet for 10 minutes (or until cheese is bubbly)
- Remove and top with Greek Yogurt and serve!
- Line a rimmed** cookie sheet. with parchment paper, place strips of bacon on sheet.
- Turn the oven to 400 degrees and place bacon in oven immediately (do not preheat)
- Bake for 20-25 min, remove and let cool on paper towels to soak up extra grease
**A rimmed cookie sheet may seem to be common sense BUT you would be surprised! I have heard of one too many grease fires, and I don’t recommend it!