Gluten Free

ALMOND MONSTER COOKIES

August 7, 2021 by Sarah Baade Leave a Comment

My Dietary Changes

I’ve been making some changes in my day-to-day eating habits… again. I promise the end result in this post is a recipe for my incredible Almond Monster Cookies but hear me out on the journey. If you’ve been following me for very long, you might know that I was vegetarian for a while. There is so much that I love about a vegetarian diet but right now, it just isn’t realistic for me. If you’re curious, about the details, you can read more here. Family members of mine recently changed their diet to include gluten-free, dairy-free, and intermittent fasting. I know that intermittent fasting is not something I want to follow but their changes got me thinking and exploring. I’ve been curious about anti-inflammatory foods for a long time and have been reading up on some beginner level information. I certainly don’t claim to have a background in nutrition or medicine. Please don’t look to my choices as any type of advice or expert recommendation. I am simply sharing what is currently working for myself. Right now, I am significantly reducing gluten, dairy, and caffeine in my diet. As I do not have a true allergy to any of these items, I am not holding a strict elimination of these items.

Four rows of cookie dough balls on a tray with a scooper of dough above it.

What I’m Noticing

That Almond Monster Cookie recipe is still coming. First, let’s talk about what I am noticing most by reducing gluten, dairy, and caffeine. An INCREASE in energy. That’s right, more energy with less caffeine! It seems almost counterintuitive but it is a remarkable change. I have an easier time waking up in the morning. My energy maintains throughout the day rather than crashing once the coffee wears off. The other big difference I’m noticing is reduced puffiness under my eyes. I’m not talking slight puffiness from not sleeping well, I’m talking significant puffiness for which I’ve seen multiple doctors for. My docs have happily offered me lots of allergy meds and even botox type of injections. Not one of them ever mentioned diet change to me. I am so thankful to say the puffiness under my eyes has reduced significantly. No it isn’t completely gone, but I’m not self-conscience about it like I have been for a few years now.

Tray of monster cookies with three small plates, each with a cookie on it.

Challenge Accepted

Alright, let’s get down to the Almond Monster Cookies – that’s really why you’re all here, right?! I’m sure many of you have at least tried a gluten free and/or dairy free dessert at some point. You know how bad that experience can be. Listen, I love baked goods and I am not willing to completely give them up. You know what? I’m also not willing to give up quality flavor or texture in those baked goods. In other words, I’m up for the challenge of creating fantastic gluten-free, dairy-free dessert options. These Almond Monster Cookies are definitely monster sized and absolutely delicious. They have a lighter flavor and texture compared to the traditional peanut version but still include the candies and oats you expect in a monster cookie. Give these a try and tell me, do you miss the gluten? I think you’ll be too busy reaching for a second cookie to even reply here.

Almond Monster Cookies

Sarah Baade

These almond monster cookies are definitely monster sized and absolutely delicious. They have a lighter flavor and texture compared to the traditional peanut version but still include the candies and oats you expect in a monster cookie.

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Course Dessert

Cuisine American

Servings 24 cookies

Ingredients

2 ½ cups almond flour
1 teaspoon baking soda
½ teaspoon salt
1 cup vegetable shortening (butter flavored)
1 cup packed brown sugar
½ cup sugar
3 large eggs
½ teaspoon vanilla extract
1 cup creamy almond butter
1 ½ cups old fashioned oats
1 cup mini chocolate chips
1 cup plain m&m candies
½ cup almond slivers

Instructions

In a medium mixing bowl, whisk together almond flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat together shortening, brown sugar, and sugar.
Beat eggs and vanilla into sugar mixture.
Mix in almond butter.
Gradually mix in dry ingredients.
Stir in oats, chocolate chips, m&m's, and almond slivers.
Cover and chill dough for a minimum of 1 hour.
Preheat oven to 350°F.
Roll dough tightly into golf ball sized balls and space out six on a parchment lined baking sheet.
Bake 18-20 minutes or until cookies are golden in color.

Notes

If you are baking these for someone who has a gluten allergy, please be sure to use gluten-free certified products.
I used an ice cream scoop to make it easier to get the dough into such a large ball.
I have made this dough up to 2 days ahead of when I planned to bake the cookies. Just be sure the bowl is covered with a lid or plastic wrap so it doesn’t dry out.

Keyword Almond Cookies, Almond Monster Cookies, GF Cookies, Gluten Free, Homemade Cookies, Monster Cookies

Peanut Butter Date Energy Bites

July 18, 2021 by Sarah Baade Leave a Comment

Food Trends

Some people may think food trends are a recent experience created by social media but they really have a much longer history than that. In my grandmother’s old recipe box, I have recipes for jello molds that included shrimp. Yes, you read that right, shrimp jello. I honestly can’t think of very many foods that would gross me out more than shrimp jello. But let me tell you something, my grandmother wasn’t a strange woman, this was a trend back in the 1950’s. I have no idea if she actually made those recipes or not but I can tell you with certainty that I have no intention of ever making shrimp jello myself. In fact, I generally avoid food trends on here altogether. I know that you already have access to dalgona coffee or whatever other trend you want on TikTok and Instagram. However, I recently went down the rabbit hole of energy bites and created my own Peanut Butter Date Energy Bites. Once you try these, I know you’ll understand why I’ve added this trendy snack to this site.

Red bowl sitting on a white plate with energy bites.

The Exception

And yet, that general rule is being broken today. I’m actually quite late to this energy bite food trend. I initially looked at it as something to avoid on here – like shrimp jello. But here’s the thing I’ve learned, some food trends are around because they are fun to make or because they look interesting. Other food trends exist because they are legit worth the recipe. So, these Peanut Butter Date Energy Bites are my exception to the rule of avoiding trends in this space. I’ve been snacking on dates and peanut butter for a while – its a simple and healthy snack option. But adding in a few extra ingredients and blending it together in a food processor makes this snack even more delicious.

Crumbled ingredients in a food processor.

A Couple of Tips

Yes, this is an incredibly easy recipe. However, I do want to give you a couple of tips to make it as easy as possible for you. First, do yourself a favor and buy dates that are already pitted – this will save you the time of pitting them yourself. I recommend pulsing the dates in the food processor before adding the rest of the ingredients in. If your ingredients start to clump together into a large ball, break them up and then keep pulsing until you get a crumbly consistency. From there, you are ready to scoop and form those crumbles into a bite sized ball.

Peanut Butter Date Energy Bites

Sarah Baade

These energy bites are naturally sweetened by dates, naturally gluten free and dairy free, and absolutely delicious.

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Course Snack

Servings 20 energy bites

Equipment

Food Processor

Ingredients

12 oz pitted medjool dates
½ cup creamy peanut butter
½ cup old fashioned oats
2 teaspoons ground flax
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt

Instructions

Place dates in a food processor and pulse until broken into small pieces.
Add remaining ingredients and blend until crumbly. Scrape sides and break large clumps apart as needed.
Scoop crumbles into your hand and form into 1" balls.

Notes

Energy bites can be stored in an airtight container for up to 1 week in the refrigerator.

Keyword Dairy Free, Dates, Energy Bites, GFCF, Gluten Free, Healthy Snack, No Churn Peanut Butter Ice Cream, Peanut Butter Date Energy Bites, Vegan, Vegetarian

Looking for more peanut butter treats?

Peanut Butter Bliss No Churn Ice Cream

Peanut Butter Cut-Out Cookies

Wild Rice Bowl With Tahini Sauce

January 29, 2018 by Sarah Baade Leave a Comment

Meatless Monday has developed into a meatless few months for me. To be honest, I’m still deciding if this will be a permanent change or not but I am enjoying the challenge of cooking differently. It would be all too easy to just dive into lots of pasta or cheese but I don’t think my stomach would appreciate that. Instead, I’m trying to focus on new flavors to complement a vegetable based menu.

Roasting is such an easy way to cook vegetables that I tend to return to that method again and again. This time I added wild rice for a more interesting texture and slightly nutty flavor. Lastly, I’ve started to explore making sauces as an easy but incredibly effective way to change up the flavor profile. I hope you enjoy my first attempt at a rice bowl!

Tips:

If your family is picky about vegetables, season each type of vegetable individually and organize them on your pan by vegetable. It will be easier for everyone to choose more of their favorite or less of their less favorite vegetable.
I realize wild rice can be an acquired taste, feel free to sub out for another type of rice or quinoa if you prefer.

Wild Rice Bowl with Tahini Sauce

Serves 4

Bowl Ingredients

8oz uncooked cups wild rice

2 sweet potatoes

1 lb Brussels sprouts

1 lb white mushrooms

3 teaspoons olive oil

Salt and pepper to taste

Sauce:

2 Tablespoons tahini

¼ cup olive oil

2 Tablespoons balsamic vinegar

Pinch of salt

Directions:

Preheat oven to 425*F. Cook rice according to package. While rice is cooking, cut sweet potatoes into 1 inch cubes. Cut Brussels sprouts in half and cut mushrooms into quarters. Place all vegetables in a large bowl with olive oil, salt and pepper. Toss until vegetables are evenly coated. Transfer vegetables to a baking sheet and bake for 25-30 minutes or until sweet potatoes are fork tender and vegetables are starting to brown in spots.

For the sauce, combine all ingredients in a small bowl and whisk until well blended. Serve vegetables over rice and drizzle sauce over bowl as desired.