Coconut Shortbread Cookies

Trying to find a GAPS safe cookie for Kevin was a struggle.  Every recipe I tried either tasted bad or crumbled and would not stay together.  After a lot of playing around with the coconut flour (which takes some getting used to) I came up with a ratio that works perfectly and makes a tasty cookie.

The great thing about this cookie is that the recipe is so basic that you can add to it.  Sometimes I add vanilla powder or apple chunks.  I also have done a pumpkin spice one and a ginger spice one too.

Coconut Shortbread Cookie

12 tbsp. coconut flour
8 tbsp. coconut oil (softened)
3 tbsp. coconut nectar

Mix the ingredients together and let sit for 3-4 minutes.  Form into balls and place on the parchment lined cookie sheet and press down.  Bake at 250 F until the edges start to get brown.  Let them cool on the cookie sheet for 15 minutes before moving.

Basic Meringue Cookie

To anyone that knows me they know that I am stubborn and tend to not give up on anything or anyone.  One thing that was evading my cooking abilities was making a meringue.  No matter what I tried (and believe me I tried a lot) I could not get it to work.  Since I am not one to give up I tried again and happy danced around my kitchen happily when it worked out.  I do not know why it worked after 12 previous attempts but it did and they were heaven.

Basic Meringue

4 egg whites, room temperature
1/2 tsp purest baking powder (contains cream of tartar)
1/4 tsp sea salt
1 1/2 cups icing sugar
1 tsp vanilla powder

Beat the egg whites, baking powder and sea salt on medium until foamy.  Increase speed to medium high and beat until thick.  Slowly add the sugar and beat for 5 minutes.  Stir in vanilla powder.  Place by the tbsp. full on a parchment lined sheet and bake at 250 F for 1 hour.  Turn off the oven and open the door and let sit for another hour.

I also made these and added cocoa powder and chocolate chips and they were to die for.

Fruit Gummies

Brayden is my little man with the sweet tooth and is constantly asking for treats.  Every once in a while I will buy some Yummy Earth gummy bears to eat but they are not safe for Ry.  I decided to try and make our own gummies so Rylan could also enjoy the treats.

They were super easy to make and tasted awesome and the best part is they are healthy and packed with protein for my meat avoiding little man.

Fruit Gummies

3 cups fruit juice (or pureed fruit)
1/2 cup grass fed gelatin
1/4 cup coconut nectar
1 tsp vanilla powder

Pour the juice into a large measuring cup and add the gelatin.  Mix really well and then pour into a pot on the stove.  On medium heat add the nectar and vanilla. Do not boil the mixture, just warm through.  Pour back into the measuring cup and pour into the molds.  Let sit on the counter until slightly set and then refrigerate for 30 minutes to finish setting.  Pop out of the molds and enjoy.

Homemade Oreos

One of Brays favourite cookies was the Oreo but every time he ate one he literally went crazy because of all the sugar in the cookie.  He has become more aware that eating those types of foods do not agree with him and he keeps asking me to make alternatives for him.  He asked me to make Oreos that would be good for him and that is just what I did.

Homemade Oreos

1 1/4 cup flour

1/2 cup cocoa powder

1 tsp baking soda

1/8 tsp salt

1/2 cup butter

1 cup sugar

1 egg

1 tsp vanilla

Filling

1/4 cup butter

1/4 cup palm shortening

3/4 cup icing sugar

1 tsp vanilla

Mix together the wet ingredients and then add the dry ingredients until a dough forms.  Chill for 20-30 minutes.  Roll out the dough and cut with a round cutter.  Bake at 350 F for 8 minutes.  Allow the cookies to cool.  Mix together the filling and make the cookies.

Marshmallow Fluff and Marshmallows

Marshmallows was one of those items that I was not sure Ry wanted but I really wanted to see if I could do it.  I needed to find one that did not use egg whites since Kevin is not tolerating them at the moment.  When the mixture started to turn into fluff I was overjoyed and happy danced around the kitchen.  The best part was Ry loved the marshmallows.  These ones do not hold up to baking but are actually a great snack since there is no sugar.

Marshmallow Fluff and Marshmallows

1 cup water

3 tbsp. grass fed gelatin

1/2 cup coconut nectar

Put 1/2 cup of water in the mixer with the gelatin and mix well.  Put the other 1/2 cup of water in a pot and add the nectar and heat until a small boil.  Slowly our into the mixer and blend on med-high for 10 minutes.

To use as fluff put it in a jar in the fridge immediately.

To make marshmallows, spread the fluff on a parchment lined sheet.  Allow to air dry for 5-10 hours.  Cut into squares and roll in either tapioca starch, coconut flour, cinnamon or cocoa powder.  Store in the fridge.

Buttercream Frosting

When we were trialling butter with Ry I had all my fingers and toes crossed.  I love butter and it just makes food taste so rich.  He successfully passed the butter and that meant icing for cookies and frosting for cakes and cupcakes.  The recipe is simple and so tasty.

Buttercream Frosting

1 cup butter

1-2 cups of powdered sugar (until you get the desired taste)

1 tsp vanilla

1-4 tbsp. milk

Place the butter in the mixer and add the other ingredients.  Whip until well mixed.

Lollipops

We knew that once Ry started school that he was going to see things that he had never seen before.  We also knew that we would deal with them as they arose.  He never really seemed that interested in the other kids lunches or snacks and never asked for anything that they ever brought.  One of the events at school a kid had a sucker and  it piqued Ry's curiosity and he asked me what it was.  I explained what it was and he looked at me with those big blue eyes and asked if I could make him one. That is how the research began to make a lollipop.  While the lollipop turned out my natural food colors are not strong enough to change the color of the cooked sugar.  Ry truly did not care the color of the lollipop and just kept saying that it was so yum!!!

Lollipops

2 cups cane sugar
2/3 cup Lyle's Golden syrup
2 tsp vanilla

Line the counter with parchment paper.  Fill a large bowl with ice water.  Bring the syrup and sugar to a boil over medium high heat.  Boil 5-7 minutes.  Put the pot in the ice water and add the vanilla.  Remove the pot from the water and pour in round drops on the parchement paper and add the sticks.  You must move quick!!