Flourless Lemon Cookies

I have been at it again with the coconut butter!!  I am on a mission to create a bunch of goodies that don't require a bunch of nut flour.  Nothing against nut flour, but I am trying to limit nut consumption and give people options.  Coconut Creme or Butter is a great alternative to using nut flours and butters.  The fiber in it helps bind and hold baked goods together.  I'm guessing this recipe could be made without the cashew butter and with a full cup of coconut butter.  The cashew butter helps bind and doesn't melt like the coconut butter does and I felt I needed something to help absorb some of the lemon juice.  Feel free to try it and let us all know how it goes!!

Lemon is one of my favorite flavors and it pairs well with coconut butter.  These cookies almost melt in your mouth!  I have a couple other cookie recipes similar to these Flourless Lemon Cookies that use coconut butter.  Check out my Flourless Chocolate Chip Cookies and my Flourless Nut-Free Snickerdoodle Recipe.  Sorry I can't get my link option to work, but both of these cookies were recent posts, so just scroll down the main page of my website!

Flourless Lemon Cookies
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 12

Ingredients

• ¾ cup coconut creme, softened*
• ¼ cup cashew butter (I prefer fresh grind, jarred has added oils)
• ⅔ - ¾ cup granulated sweetener (I used Swerve for no sugar option)
• 1 egg
• ¼ cup FRESH lemon juice, strained (about 1 lemon)
• 1 tbsp grated lemon peel
• 1 tsp baking powder (gluten and corn free)
• dash of sea salt

Instructions

1. Place the softened coconut creme in a food processor and pulse until smooth
2. Add in the remaining ingredients and process until combined and lemon peel has disappeared
3. Depending on how soft your coconut creme was, you may need to place the dough in the refrigerator for a few minutes to harden
4. Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.
5. Bake at 350 for about 10-12 minutes or until slightly brown around edges
6. Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack
7. Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes

*To soften the coconut butter, place the open jar in a sauce pan of simmering water. Most brands have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes

Flourless Chocolate Chip Cookies

I am a firm believer that you can't have too many Chocolate Chip Cookie Recipes, in fact, I have another one in my pending files!  This flourless cookie recipe isn't the exact texture of your traditional chocolate chip cookie, but it sure is good!!

I love almond flour, but I am trying to reduce the amount of it I use and eat.  I can't just eat one cookie, so it's easy for me to get waaaay too many almonds at one time when I make baked goods with almond flour.  I am doing a lot with coconut, not necessarily coconut flour, it's not my favorite, weird taste to me!  You may be thinking coconut has a bunch of fat too so how is that any different?  It's way different!  Coconut contains medium chained triglycerides as it's main source of fat and is shuttled to the liver for immediate energy, it doesn't get stored as fat.  Almonds are a great source of Omega 6's and some 3's, but really they are high in 6's and we don't want to create an imbalance of 6's to 3's in our body.  Omega 6's are pro-inflammatory in the body while 3's are anti-inflammatory.  We already get enough 6's in our diet, so it's best to eliminate where you can in my opinion.

With that said, this recipe does include raw cashew butter, but half a cup of it is far different than the 2 cups of almond flour typically found in chocolate chip cookie recipes.  I have a couple other recipes including this egg-free Chocolate Chip Cookie Recipe (I need to try this with Swerve in place of the honey to make them lower in sugar, I bet it will make them crunchier!!) and this Almond Butter Chocolate Chip Cookies Recipe.

Flourless Chocolate Chip Cookies

Ingredients

• 1/2 cup cashew butter (I used raw self grind from Whole Foods)
• 1/2 cup coconut creme, softened*
• 1 pastured egg
• 1/2 cup granulated sweetener (I used Swerve for no sugar option)
• 1/4 tsp sea salt
• 1 tbsp vanilla extract
• 1/3-1/2 cup dark chocolate chips (use Enjoy Life's Chocolate Chips for dairy free option)

Instructions

1. Whisk the egg and vanilla in a mixing bowl
2. Add in the cashew butter, coconut creme, sweetener, and salt, combine
3. Fold in the chocolate chips
4. Roll the dough into balls in desired size cookie and place on a parchment lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don't spread, so size accordingly
5. Bake at 350 for about 12 minutes or until edges begin to brown
6. Remove and place on a cooling rack and allow cookies to cool and harden up
7. Store in an airtight container, I prefer glass jars

Quick notes

*I order coconut creme from Tropical Traditions or you can usually find the Artisana Brand at Whole Foods or other natural grocery stores. The top layer is coconut oil, so you may need to scrape that off to get to the creme, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Variations:  You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Cracked Pepper Cashew Crackers

The Whole Foods I shop at used to have Cracked Pepper and Sea Salt Cashews in the bulk section...and I loved them!!  Unfortunately you know they were roasted in crappy vegetable oil and would be very easy to make yourself!  They no longer carry them, I could make them or I could get a bit more creative and make a cracker recipe out of cashews in the same flavor. Let this recipe be a template for you to make any cracker flavor you'd like with any nut you'd like!  I loved the spiciness of the pepper and couldn't get enough of these!!!  This could easily be turned into a sweet cracker with a touch of sweetener and cinnamon in place of the salt and pepper.  Looking for other grain free cracker ideas, I have a bunch of different recipes for you!

Cracked Pepper Cashew Crackers

Ingredients

• 2 generous cups raw cashews
• 1 pastured egg
• 1 tbsp coconut oil, butter or ghee*
• 1 tsp sea salt
• 1 tsp cracked black pepper

Instructions

1. In a food processor, grind the cashews into a flour. Make sure not to over blend into cashew butter, but you want it as fine as possible
2. Add in the salt and pepper and pulse to combine
3. In a mixing bowl, whisk the egg and oil together and stir in the flour mixture until combined
4. Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top
5. Roll out to desired thickness, about 1/8 - 1/4 inch
6. Using a sharp knife or pizza cutter, cut into desired size.  You may want to sprinkle more salt and pepper over the top of dough
7. Bake at 350 for 12-15 minutes or until a bit brown
8. Store in an airtight container

Quick notes

*I used expeller pressed coconut oil. Macadamia nut oil would be great here too!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cashew "Alfredo" Sauce (Guest Post)

Last weekend I had the opportunity to meet Ann from The Paleo Network.  She and her husband are triathletes that have gone grain and dairy free and are reaping the benefits!  They were featured on our local news  a few weeks back to tell their story.  We had a great time chatting about food, of course we did, we both love to be in the kitchen!

Today I am sharing a recipe with you for her Cashew Alfredo Sauce that she happened to mention to me. I decided I had to make this since it sounded so good!!!  It is such a versatile sauce and could be used in so many ways!  I was craving mushrooms today so I sauteed mushrooms and grass-fed ground beef together and drizzled...ok drenched it with the sauce!  Yum!!!  Ann uses it in a number of ways that she shares with you today!

The only thing I did differently was that I sauteed the garlic in coconut oil (or you could use butter) and then added it to the oil to add to the cashew sauce.  I don't like to use olive oil with high heat is the reason for this.

Paleo Sausage & Veggie Pizza

Lasagna Baked

Hello to all of you! A big thank you to Kate for giving me the opportunity to write this post. A little background on the recipe I’m sharing with you today. I grew up in the Midwest eating creamy casseroles and decadent comfort foods. My favorite Italian dish (and maybe my favorite dish all together) while growing up was Fettuccine Alfredo. Since going Paleo, I no longer eat dairy or grains. What does this Midwest girl do? I learned you could make creamy sauces out of cashews. I knew nutritional yeast added a "cheesy" flavor.  Traditional alfredo sauce typically has garlic in it.  So I threw ingredientstogether into my Vitamix blender and tested it out on some spaghetti squash and zucchini “noodles”. Perfection! Since then, I’ve used it as part of my Paleo Lasagna and on Paleo Pizza (drizzled on top of the meat and veggies). I’ve also mixed it into cauliflower rice, roasted Brussels sprouts and shredded chicken. It also tastes great in omelettes (serves as a glue to hold it together) or atop egg muffins.

Cashew “Alfredo” Sauce

Ingredients

• 2 cups raw cashews, soaked in water for at least 6 hours
• 8 garlic cloves, minced
• ¼ cup olive oil
• ½ cup nutritional yeast
• 2 t. sea salt

Instructions

1. Drain and rinse your raw cashews.
2. Add the cashews to your blender (I use my Vitamix ) and enough cold water to cover the cashews. Blend until creamy and smooth.
3. Saute minced garlic in the olive oil in a small frying pan over medium heat for 1-2 minutes, or until slightly golden.
4. Add oil and garlic to the cashew sauce along with the sea salt and nutritional yeast. Blend again until incorporated and smooth.
5. Add additional water, if necessary.

Variations

You could probably add a little fresh basil (either to the blender or as a garnish). Roasted red peppers (pureed into the sauce) could also be a nice touch.

Let us know what you drizzle or pour this Alfredo sauce over!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Cashew Cookies

This has to be one of my favorite cookie recipes that I have created!!  They taste so buttery even though there's no butter in them, they are made with virgin coconut oil and melt in your mouth.  I used my favorite virgin coconut oil from Tropical Traditions and they want to give a lucky reader a free 32 ounce jar of their Gold Label Virgin Coconut Oil!

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Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

To enter to win, you must subscribe to Tropical Traditions newsletter and comment on this blog post with what you would make or do with the coconut oil if you win.   They do not sell any info and this will allow you to receive email updates of all of their sales...they have a lot!  I order so many things from them including their farm fresh soy free eggs, grass-fed ground beef, coconut oil, flour and cream.   The winner will be randomly chosen on March 6th.

Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Cashew Coconut Cookies

Ingredients

• 1 1/2 cups raw cashews
• 1 cup unsweetened shredded coconut
• 1/3 – 1/2 cup granulated sweetener*
• 1/4 tsp vanilla beans, about 2 beans
• 1/4 tsp baking soda
• 1/4 tsp sea salt, just shy of
• 1/4 cup virgin coconut oil, melted
• 2 tbsp full fat coconut milk

Instructions

1. Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created
2. Add the sweetener, vanilla beans, salt and soda and pulse until combined
3. Add in the oil and coconut milk and pulse again to form a dough
4. Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven
5. Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much
6. Bake at 350 for 8-10 minutes, until slightly brown
7. Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set then place them on a cooling rack to get crisp
8. Store in an airtight container

Quick notes

*I used about 1/2 cup of Swerve and a tablespoon of coconut palm sugar to make these low in sugar.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

"Cheesy" Kale Chips

I love Whole Foods, wandering around seeing what new products have been granted self space and what local products are new to market as well.  I spend a lot of time in Scottsdale, Arizona and a lot of time at the Whole foods there.  Every time I go, I have to take some extra time that first trip to the store to see what's new.  Arizona is part of the western region for Whole Foods that includes California, where Colorado is part of the mountain west region, so we get different products.  Arizona gets a lot of products that originate from California and if they sell well, we will be lucky to hopefully see them on the shelves in Colorado and vice versa.

There are a couple things I can't find at my local Whole Foods that I love to get down there.  One item in particular, Quite Cheezy Kale Chips made by Alive & Radiant Foods (my Whole Foods only sells two of the flavors as of late and the Quite Cheesy is not one of them).  The entire line of their products are delicious. I think I seriously bought a bag every trip I made to the store (that is often) and ate the entire bag!  Serving size is 2.2, that's a joke...I eat the whole bag wishing I had more!  After looking at the ingredient list, I knew I could make these at home when I got back to my dehydrator.  This recipe is pretty darn close...close enough for me!

I know not everyone has a dehydrator, but you should (in my opinion), since there are so many great things you can do with them and they are reasonably priced (I have this dehydrator and it works great).  I have not tried this in the oven on the dehydrate setting, but if you do, please leave a comment on how they turned out.  This spread would be awesome as a "cheese" spread for crackers (I have numerous grain-free cracker recipes) or as a dip for vegetables.  So if you don't have a dehydrator, you can still enjoy this recipe!

“Cheesy” Kale Chips

Ingredients

• 1 cup raw cashews (soaked overnight)
• 1/3 cup roasted red bell pepper*
• 2 tablespoons lemon juice
• 2 tablespoons Nutritional Yeast**
• 1/2 tsp sea salt
• 1 bunch kale (I used Dino, but any Kale will work)

Instructions

1. Wash the kale, pat dry and tear into pieces, about 1 1/2 inches and place in a bowl
2. Drain the water off of the cashews and place all of the ingredients in a food processor or blender until smooth
3. Pour the spread into the bowl and massage it into the kale to cover each piece
4. Place kale on dehydrator trays and dehydrate at 125 for 8-10 hours or until desired crispiness
5. Store in an airtight container, I prefer glass

Quick notes

*I used roasted peppers for additional flavor. The Alive & Radiant Foods is considered raw, so a red bell pepper is what they used. Either one will work.

**Nutritional Yeast is something a lot of vegetarians use to make things taste cheesy. It is full of B vitamins, some protein and lots of flavor. It can be found in the baking section of a health food store or may be sold in bulk. It looks like yellow flaky fish food to me:)

Variations

To make these a bit spicy, add some cayenne pepper or other seasonings you like.

If you are looking for ways to get more greens in your kids, this recipe will work!

Kate's Healthy Cupboard - Gluten Free Recipes

Cashew Chicken

I am starting to wonder why it took me so long to start cooking with a crockpot!  It can make meals so quick, easy and ready for you when you arrive home from a long day.  Plus, it's fantastic for making bone broth!  I was inspired to make this cashew chicken by this recipe that I found on Pinterest, but made quite a few changes to remove the sugars, gluten and a few other things.  Speaking of Pinterst, if you are on there and addicted like me, come follow me.  Although this recipe was done in a crock pot, I think you could probably make this on the stove or in the oven as well. Let me know if any of you try this!  I just don't think you can go wrong when cashews are involved!

Recipe: Cashew Chicken

Ingredients

• 1/2 tsp fresh ginger, grated (A Microplane is my favorite for this and zesting)
• 1/4-1/2 tsp red pepper flakes
• 1/2 cup cashews

Instructions

1. Add the chicken pieces and onion to the crockpot
2. In a bowl, mix together all of the remaining ingredients except the cashews
3. Pour the mixture over the chicken and mix so the chicken is coated
4. Set temperature to low and cook for 3-4 hours
5. Add in the cashews and serve

Quick notes

Double the sauce if you want some extra to put over vegetables.

The Cauliflower Fried "Rice" or the Cashew Bok Choy would be a great vegetable to have with this chicken dish!

Kate's Healthy Cupboard - Gluten Free Recipes

Maple Vanilla Cashew Butter

As I have mentioned before, I have a slight, ok major addiction to Justin's Nut Butters.  I have realized that I can not buy a jar of it until I am sure I can eat it in moderation.  It seriously tastes like frosting, have you tried the Vanilla Almond Butter flavor yet?  I keep hoping he will come out with a cashew butter, but he hasn't.  Cashews tend to be a sweeter nut and I think they would be a great addition to his line, especially a chocolate cashew butter...yum!!!

Instead of waiting on him, I created my own!!  I tried to make it a bit less addictive but it's still pretty darn good.  It's a perfect addition to sliced apples or spread on top of the Grain Free "Wheat" Crackers, Grain Free Honey "Wheat" Crackers or just by the spoonful!

Recipe: Maple Vanilla Cashew Butter

Ingredients

• 2 cups roasted unsalted cashews*
• 3 tbsp refined coconut oil, melted
• 3 tbsp maple syrup
• 1/4 tsp vanilla bean powder or 1-2 vanilla bean pods (substitute vanilla extract to taste)
• 1/2 tsp celtic sea salt
• 1 tbsp coconut palm sugar, powdered*

Instructions

1. Place the nuts in a food processor or Vitamix blender and blend until smooth and creamy
2. Add in all the remaining ingredients and blend until combined
3. Store in a glass jar in the refrigerator. It will harden a bit so remove a few minutes before serving if you want it softened

Quick notes

*I buy raw cashews and roast them on a dry cookie sheet in the oven at 450 for about 5 minutes. You can certainly buy them roasted.

*Run the coconut sugar through the Vitamix or coffee grinder before hand to powder it. I may work to skip this step but the cashew butter may be a bit gritty. I actually like that!

Variations

For a lower sugar option, you can use Nature's Hollow Xylitol Maple Syrup and Lakanto in place of the coconut palm sugar.

Feel free to try this with any nut or a combination of nuts!

Kate's Healthy Cupboard - Gluten Free Recipes

Almond and Cashew Milks

The benefit of making your own nut milks is that they don't contain any added thickeners, preservatives or other hard to pronounce ingredients.  I definitely still use the store bought boxed milks, but I like to make my own as well.  They are very easy to make and can be sweetened and flavored to your liking.  I typically make mine plain so I can use them in different recipes and sweeten them according to the recipe.  I have only made almond and cashew milk, but I think you could use other nuts as well or even sunflower seeds.

Recipe: Almond and Cashew Milk

Ingredients

• 1 cup of raw almonds or cashews, soaked overnight and rinsed
• 2-3 cups filtered water (depending on desired thickness) for almond milk or 4 cups for cashew milk
• 1-2 tsp vanilla extract to taste (optional or use vanilla beans)
• Any sweetener to taste (optional)
• dash of sea salt

Instructions

1. In a Vitamix or blender, combine the water and nuts
2. Blend on high for a minute or two until almonds turn into tiny pieces and cashew milk is smooth
3. The cashew milk is ready to go if you prefer a creamier milk
4. The almond milk needs to be strained through a nut mesh bag (cheese cloth has too large of holes, so layer it if you try that)
5. Store both milks in a sealed glass pitcher or jar in the refrigerator for 2-3 days

I use fresh unflavored almond milk in my Dairy Free Ranch Dressing recipe and also my Dairy Free Hot Cocoa Recipe.

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Cashew Dip

Initially I was trying to create another frosting option for my sugar cookie recipe.  I went for the soaked cashew method that so many raw desserts are made from.  Cashews are a sweeter nut and work really well as the base for dips, spreads, fillings and more.  Their mild sweetness and smooth texture add body and flavor to dishes.   The Raw Food world uses them a lot and I have been experimenting with them as well.

My concoction didn't really turn out like frosting.  I just wasn't digging the idea of spreading it on a cookie, it didn't wow me!  I did like the taste...a lot!  I decided to grab some strawberries and apple slices and dip away.  Yum!  I imagine you could get really creative and find many uses for this dip.  I have another recipe coming soon that uses this as a drizzle.

I would have to say that cashews may be my favorite nut.  It's a toss up between macadamia nuts and cashews, but I love the sweetness cashews have.  Did you know cashew nuts are actually the seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil.  While cashew apples are not some we enjoy in the United States, they are regarded as delicacies in Brazil.  Who knew?

Cashews are full of healthy fats, powerful antioxidants and many important minerals.  Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil.  Their high copper content gives the seeds the power to eliminate free radicals and they are also a good source of phytochemicals.  Cashews are particularly rich in magnesium.  We all know that calcium is necessary for strong bones, but magnesium is as well!

Recipe: Coconut Cashew Dip

Ingredients

• 1/2 cup raw cashews, soaked (at least an hour)
• 1/3 cup coconut milk*
• 1 tbsp full fat coconut milk
• 1 tbsp virgin coconut oil
• 2 vanilla beans scraped or 1/4 tsp vanilla bean powder or 1/2 tsp vanilla extract
• 1 1/2 tbsp Swerve, Erythritol or sweetener of choice

Instructions

1. Add all of the ingredients into a Vita-Mix, blender or a food processor should work. If using a food processor, I would run your sugar through a blender or coffee grinder so it's not grainy.
2. Blend until well combined and smooth
3. Store in the refrigerator

Quick notes

*I used So Delicious Sugar Free Vanilla Coconut Milk.  Any non-dairy milk will work but you may want to add additional vanilla if using a plain milk.

I want to hear what you dip in this or spread it on!

Kate's Healthy Cupboard - Gluten Free Recipes

Cashew Bok Choy

So often I wonder how people don't like vegetables.  There are so many delicious healthy ways to fix them and doctor them up.  I have ventured out of my steamed broccoli and asparagus days.  Still love them both, but needed some variety!

Toasted sesame oil adds a yummy kick to dishes and this has become a favorite drizzle oil for me.  Sesame oil is not a high heat oil and is most beneficial when added once food has been removed from heat.

Recipe: Cashew Bok Choy

Ingredients

• 1 lb bok choy
• 1 Tbsp coconut oil (refined or virgin if you want a coconut flavor)
• 1 1/4 cups chopped green onions (white and green parts)
• 3 garlic cloves, chopped or pressed
• 1 1/2 Tbsp toasted sesame oil
• 1/2 cup roasted unsalted cashews*
• Celtic sea salt to taste
• Red pepper flakes to taste

Instructions

1. Chop bok choy into 1/2 inch pieces, leaves included
2. Heat the coconut oil in a large pan on medium high heat and add the onions
3. Once the onions have cooked for a minute add the garlic and bok choy and cover for about 3 minutes. Bok choy will wilt like kale and spinach do
4. Take the lid off and turn the heat to low and let it cook for a few minutes longer
5. Remove from heat, drizzle the sesame oil, salt and red pepper flakes
6. Add in the cashews

Quick notes

*I use raw cashews, but you can buy roasted. Regardless, you need to roast or re-roast them in the oven. Bake at 450 on a dry cookie sheet for about 5-7 minutes until brown.

Makes about 4 servings

I love making spinach and kale this same way.  Just wilt it and drizzle with oil and spice!  Let me know what variations you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Spicy Rosemary Cashew Crackers

Gluten and Grain Free Crackers with a kick!

Crunchy crackers and snacks were some of the things I missed most when I had to go grain free.  These crackers solve that problem and disappear fast around here!

Recipe: Spicy Rosemary Cashew Crackers .

Ingredients

• 2 Heaping Cups Raw Cashews (soaked and dried)
• 1 Tbsp Macadamia Nut Oil
• 1 Egg
• 2 Tbsp Fresh Rosemary, chopped
• 1/4-1/2 tsp Cayenne Pepper
• 1 tsp Celtic Sea Salt

Instructions

1. Place cashews in a food processor and grind to a meal/flour
2. Combine egg, oil, rosemary, cayenne pepper and salt in a bowl and mix together
3. Add the cashew flour to the bowl and mix well
4. Place half the dough on a piece of parchment paper the size of a cookie sheet. Roll the dough out until its between an 1/8 and 1/4 inch thick.
5. Cut with a sharp knife or pizza cutter into crackers
6. Place the parchment paper onto a cookie and bake at 350 for 12-15 minutes depending on desired crispness

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Kate's Healthy Cupboard - Gluten Free Recipes