It’s been a busy day around here as I have been doing lots of baking… THM style! Here’s what has been cooking in my kitchen:
Fudgy No Bake Cookies (S) – dairy free, nut free, grain/gluten free
From Sheri Graham
See my “tweaks” in my Pinterest comments.
Chocolate Chip Cookies (S) – dairy free, grain/gluten free
From Sheri Graham
See my “tweaks” in my Pinterest comments.
These cookies are EXCELLENT once cooled. Crunchy!
Cheesecake in Jars (S) – grain/gluten free
Combination of GNOWFGLINS & Mrs. Criddle’s Kitchen
I got a little more creative with this idea and didn’t follow just one recipe.
I preheated my oven to 350 degrees.
Crust
– 1 cup of almond flour
– 1/8 cup of coconut oil, melted
– 1 TBSP Pyure
– Sprinkle of sea salt
– dash of homemade vanilla extract
Mix dry ingredients. Add wet ingredients and mix well. Place in the bottom of 4 small mason jars. Bake at 350 degrees for 10 minutes, then let jars cool before adding filling.
Filling
– 4 ounces full fat cream cheese
– 4 ounces 1/3 fat cream cheese
– 1 TBSP Pyure
– 1 TBSP lemon juice
– 1/2 TSP homemade vanilla extract
– 1 pastured egg
Place cream cheese in blender and blend well. Add Pyure, lemon juice & vanilla extract and blend until mixed well. Add egg and blend just until mixed in well. Pour filling mixture into cooled mason jars & bake at 350 for 40 minutes or until filling is set and top is just slightly golden brown. Cool jars on counter for a few minutes & then place in the refrigerator (on a towel) for an hour or until cold.
…then top with a little all fruit raspberry jam, a few blueberries & a dollop of FF Reddi Whip! YUMMY!!!!
Cookies for breakfast & cheesecake for lunch? Yes, please! I LOVE baking days! 😉
Whole Sweet Health 