My recipes are grain free, refined sugar free and many are dairy free. Many are changing their diets to improve their health and heal their autoimmune illnesses. When I first switched my diet I was disheartened to find only a few recipes online. I started writing recipes and my friends asked me to share them.
I am so excited to start holiday baking. I have been thinking a lot about different ways to make traditional things. I am currently busy prepping for Thanksgiving by making components for the dinner. I made coconut evaporated milk and marshmallow fluff for my Marshmallow Pumpkin King Pie. Tomorrow I will be working on making crackers so that I can enjoy some dips and meats and cheeses with them over the holidays.
What is it about the holidays that make us sentimental? Is it the same classic songs, decorations or the smells that remind of us of days of yore. Our senses can bring back memories of our childhood or from times when our children were small. The smell of bread baking to make homemade croutons for Thanksgiving stuffing Christmas music playing in the background and the sight of the fall leaves can awake a nostalgic memory and make each year we get to spend with family and friends a blessing.
This year I am creating a lot more recipes and am feeling more comfortable with writing recipes with my dietary restrictions. I have been thinking about all the holiday treats and cookies I used to make. That started me thinking about vintage candies, cakes, and cookies that my family used to receive as gifts during the holidays. One of my favorite Christmas cookies is Swedish Pepperkaka cookies many Americans would call them a gingerbread cookie. I decided to create a no make sweet or cookie with the Swedish Pepperkaka taste in mind. This is the recipe that I came up with. This recipe is keto.
Nutritional Facts are listed below.
1/2 cup coconut oil
1/4 cup monk fruit sweetener
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon cardamom
1 3/4 cup almond flour
1/2 cup flax seed meal
1/2 cup shredded desiccated coconut
Place coconut oil into a kitchen aide and blend until smooth and soft. Using a spatulas scrape down the sides.
Once it is blended until soft add monk fruit sweetener.
Add Spices (cinnamon, clove, ginger, and cardamom) to the coconut oil mixture.
Next blend in the almond flour and flax seeds. Using a spatulas scrape down the sides.
Once well blended take a small amount and roll into a ball.
Pour a small amount of the shredded coconut onto a plate roll each ball around in the coconut. Place the Gingerbread sweets in the fridge until cold.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||7 %|
|Saturated Fat 2 g||8 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 0 mg||0 %|
|Potassium 31 mg||1 %|
|Total Carbohydrate 3 g||1 %|
|Dietary Fiber 1 g||6 %|
|Sugars 0 g|
|Protein 2 g||3 %|
|Vitamin A||0 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|