Gluten-Free Espresso Crunch Cookies

Gluten-Free Espresso Crunch Cookies
Gluten-Free Espresso Crunch Cookies
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These cookies have the richness of chocolate chips and the crunch and flavor of espresso beans.
Gluten-Free Espresso Crunch Cookies
Gluten-Free Espresso Crunch Cookies
Print Recipe
These cookies have the richness of chocolate chips and the crunch and flavor of espresso beans.
Ingredients
Dry Ingredients
Wet Ingredients
Fold In
Servings:
Instructions
  1. Whisk dry ingredients and set aside. Melt chocolate and add espresso. Mix well. Add melted butter and vanilla. Mix well. Add agave syrup and stir until blended well. Add egg and mix well. Combine wet ingredients with dry ingredients until blended well. Fold in chocolate chips and cocoa nibs. Drop tablespoons of cookie dough on greased cookie sheet and top with smoked sea salt. For baked cookies, bake at 350 degrees for 10 minutes. Makes about a dozen cookies.
Recipe Notes

Recipe Courtesy of Carla Cohen

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Power Protein Pancakes

power protein pancakes recipe
Power Protein Pancakes
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The combination of protein and fiber, along with natural sweeteners, provides these pancakes with more filling power than your usual morning flapjacks.
power protein pancakes recipe
Power Protein Pancakes
Print Recipe
The combination of protein and fiber, along with natural sweeteners, provides these pancakes with more filling power than your usual morning flapjacks.
Ingredients
Servings:
Instructions
  1. Beat eggs, then add almond butter, bananas, honey, and cinnamon and blend. Add in the vanilla and mix well.
  2. Mix in the baking mix and flaxseed.
  3. Heat skillet to medium heat and add coconut oil. Pour 2-3 tablespoons of batter for each pancake. Cook 2-3 minutes on each side (or until golden brown).
  4. Top with cranberries and raw honey or maple syrup. Makes 8-10 pancakes.
Recipe Notes

Recipe Courtesy of Carla Cohen

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Gluten-Free Cranberry Chocolate Scones

gluten free cranberry chocolate scones
Gluten-Free Cranberry Chocolate Scones
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The perfect blend of berries and chocolate make this scone recipe the perfect accompanyment to your morning coffee or tea.
gluten free cranberry chocolate scones
Gluten-Free Cranberry Chocolate Scones
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The perfect blend of berries and chocolate make this scone recipe the perfect accompanyment to your morning coffee or tea.
Ingredients
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder, and set aside. In a small bowl, combine maple syrup, vanilla, coconut oil, and egg and whisk until blended. Add wet to dry ingredients, and mix until combined. Fold in cranberries, chocolate chips, zest, cacao nibs, and pecans. Form dough into a ball, and place on a piece of parchment paper. Slightly flatten and place on a baking sheet. Cut into 8 wedges. Bake at 350 degrees for 20 minutes.
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Gluten-Free Espresso Sea Salt Brownies

Gluten-Free Espresso Sea Salt Brownies
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Gluten-Free Espresso Sea Salt Brownies
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Instructions
  1. Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat. Whisk the chocolate mixture in a bowl with palm sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Add the espresso. Stir in the flour and salt until just combined. Pour into a 9-inch square baking dish that has been sprayed with non-stick spray and bake for 25 minutes. Serve with vanilla ice cream or gelato.
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Raw Cashew Yogurt

raw vegan yogurt mazopiya
Raw Cashew Yogurt
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The power of probiotics comes through in this dairy-free vegan cashew yogurt.
raw vegan yogurt mazopiya
Raw Cashew Yogurt
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The power of probiotics comes through in this dairy-free vegan cashew yogurt.
Ingredients
Servings:
Instructions
  1. Put all ingredients in a high-speed blender. Let sit loosely covered in a dark area for 24-48 hours to let probiotic cultures form. Store in an airtight container in the refrigerator. Yogurt will thicken once refrigerated. Top with your favorite nuts and fruit for a healthy breakfast or snack.
Recipe Notes

Recipe courtesy of Carla Cohen

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Gluten-Free Espresso Crunch Cookies

gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
Print Recipe
gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
Print Recipe
Ingredients
Dry Ingredients
Melt; Add
Fold In
Servings:
Instructions
  1. Whisk dry ingredients and set aside. Melt chocolate and add espresso and mix well. Add melted butter and vanilla and mix well. Add agave and stir until well-blended. Add egg and mix well. Combine wet with dry ingredients until well-blended. Fold in chips and cacao nibs. Drop by tablespoons on greased cookie sheet and top with smoked sea salt (optional). Bake at 350 degrees for 10 minutes.
Recipe Notes

This gluten-free cookie recipe is courtesy of Carla Cohen (class instructor).

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