Cooking With Mommy

Prep Time:  20 min Cook Time:  8 min Ready in:  28 min Yield:  32 cookies Ingredients 2 cups (200 grams) blanched almond flour 1/4 cup (34 grams) coconut flour, sifted if lumpy 1/2 cup (100 grams) raw or granulated sugar 1 teaspoon baking powder 1/8 teaspoon salt 7 tablespoons (98 grams) coconut oil, melted and cooled slightly 1 1 large egg, room temperature 1 teaspoon almond extract 1/3 cup (100 grams) raspberry jam or jam of choice 1/2 cup (85 grams) white chocolate for piping, optional (omit for dairy-free) Directions In a medium bowl, stir together the almond flour, coconut flour, sugar, baking powder and salt. In another medium bowl, stir together the coconut oil, egg and almond extract. Add the flour mixture to the wet mixture and stir just until combined. The dough will feel quite wet. Let sit for 10 minutes, which allows the coconut flour to absorb the liquid. Preheat the oven to 350 °F (175 °C) and line a cookie sheet with a piece of par

gluten-free Gluten-Free Easy Brownie Cookie Bars What You'll Need 1 box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix 1 cup butter, softened to room temperature (Smart Balance) 1 teaspoon gluten-free vanilla 3 eggs 1 box Immaculate Baking Co.™ Gluten Free double chocolate cookie mix   15 min prep time     2 hr total time     36 bars servings Directions 1   Heat oven to 350°F. Spray bottom only of 13x9-inch pan. 2   In large bowl, stir (or mix with hands) chocolate chip cookie mix, 1/2 cup of the softened butter, the vanilla and 1 egg until soft dough forms. Drop dough by rounded tablespoonfuls randomly in pan. 3   In same large bowl, stir double chocolate cookie mix, remaining 1/2 cup softened butter and 2 eggs until soft dough forms. Drop dough by rounded tablespoonfuls randomly between chocolate chip dough covering bottom of pan. 4   Bake 35 to 40 minutes or until chocolate chip cookie is golden brown. Coo

Ingredients Salad 8 oz rotini or bow tie pasta (gluten free) 1 cup cherry tomatoes, diced 8 slices bacon, cooked crisp & crumbled 1 green onion, thinly sliced 2 tablespoons chopped cilantro 1 avocado, diced 1 teaspoon lime juice Dressing 1 ripe Avocado ½ fresh Lime, juiced ¼ cup chopped cilantro ½ teaspoon cumin ½ teaspoon garlic powder ½ Cup Buttermilk (I would omit, or find/make a dairy free alternative) salt & pepper to taste (kosher salt) Instructions Dressing Place all dressing ingredients in a blender and process until smooth. Salad Cook pasta according to package directions. Drain and run under cold water. Toss diced avocado with lime juice. Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 1 hour before serving. Refrigerate before serving. Recipe borrowed from:  http://www.spendwithpennies.com/avocado-cold-pasta-salad/

BLT Salad with Avocado Ingredients 12 slices lean, center-cut bacon, cooked and chopped 4 Roma tomatoes, chopped 1/4 cup light mayonnaise (I really like just regular salad dressing ) 1/8 teaspoon kosher salt Fresh black pepper, to taste 6 cups chopped Romaine lettuce 1 medium (about 4 ounces) Hass avocado, diced Directions In a medium bowl, combine the diced tomatoes with the mayonnaise, and season with a little salt and fresh cracked pepper. Set aside for about 10 minutes to let the tomatoes release their juices as this will be the “dressing” to your salad. To serve, divide the chopped lettuce and tomatoes onto 4 plates, then top each with diced avocado and chopped bacon. Nutrition Information Serves: 4  |   Serving Size: 2 cups Per serving:  Calories: 204; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 28mg; Sodium: 361mg; Carbohydrate: 11g; Dietary Fiber: 4g; Sugar: 4g; Protein: 10g Nutrition Bonus:  Potassium: 604mg; Iron: 10%;

Ingredients 2 cups old-fashioned rolled oats (certified gluten-free if necessary) 1 cup unsweetened vanilla almond milk or other milk (non dairy) 1 1/2 teaspoons pure vanilla extract 2 large eggs 1 medium ripe banana 1 teaspoon cinnamon 1 teaspoon baking powder 1 packet stevia (I would use raw sugar) Optional toppings Nut butter Coconut butter or oil Honey or maple syrup Fresh fruit Directions Preheat waffle iron on the highest setting, and mist with cooking spray. Blend all ingredients in a blender until almost smooth. Pour about 3/4 cup batter onto preheated waffle iron. Allow waffle to cook. Repeat with remaining batter. (Recipe yields 4 waffles.) Enjoy with your favorite toppings! Nutrition Information Serves: 4  |   Serving Size: 1 large waffle Per serving:  Calories: 232; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 93mg; Sodium: 82mg; Carbohydrate: 36g; Dietary Fiber: 5g; Sugar: 5g; Protein: 10g Nutrition Bonus: 

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