Pumpkin Snickerdoodle Cookies with a Cinnamon-Ginger Glaze (Primal/Paleo/Small batch)

My favorite (grainy/refined sugary) cookie is pumpkin snickerdoodle. They are so perfect. I miss them. This post is apparently just going to be stinted sentences. Moving on... the other day I bought a can of pumpkin instead of making my own and to answer your question, yes, yes I am ashamed of myself. I was thinking about making paleo versions of pumpkin muffins or pumpkin loaf or something equally boring until I thought about those perfect, perfect pumpkin snickerdoodle cookies. The good news was I already had a kickass paleo snickerdoodle cookie to work off of. I wanted the pumpkin version to be a little more cake like and not as sweet. So I changed the honey to granulated sweetener, decreasing the overall sweetness, and added pumpkin to make up for the loss of liquid and in replacement of the oil. They smelled amazing, and they came out just a touch less sweet than I was looking for, so naturally it was time for a glaze. The combination was perfect! Next time I will take my own advice and make my own pumpkin puree for these.

Pumpkin Snickerdoodle Cookies with a Cinnamon-Ginger Glaze
primal / paleo / grain-free / gluten-free
Yield: 18 small cookies

for the cookies:
1 1/4c blanched almond flour
1/4c tapioca flour
1/3t sea salt
1t baking soda
1/4c + 1T pumpkin puree
4t cinnamon, divided
1/2t nutmeg
1/4t ginger
1/4c + 1t granulated sweetener, divided
1 egg
1t vanilla extract

for the glaze:
4T coconut oil
2T honey
1t vanilla extract
1t cinnamon
1/2t ginger

In a medium bowl, combine the flours, salt and baking soda. In a small bowl combine the pumpkin, 2t of the cinnamon, nutmeg, ginger, 1/4c of the sweetener, egg, and extract. Mix well. Add the wet to the dry, incorporate, and chill in the fridge for one hour.

Preheat the oven to 350 degrees and prepare a cookie sheet with parchment or a silpat. In a small bowl combine 2t cinnamon and 1t granulated sweetener.

When the dough is firm enough to handle, working with a tablespoon of dough at a time, form into balls and roll in the cinnamon-sweetener mixture (I like to put the spice mixture in a small bowl, place the cookie ball on top, and rotate the bowl in tight, quick circles to propel the cookie ball evenly through the coating). Work quickly and handle the dough as little as possible. Repeat with remaining dough. Place on the cookie sheet 2 inches apart.

Bake for 8 to 10 minutes, until lightly golden in color and fragrant. Let cool on baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze. In a small saucepan combine the coconut oil and honey. Whisk vigorously as it melts to emulsify. It won't come together at first, but once you add the spices and vanilla it will start to become a pretty color and a nice texture. Whisk well to incorporate the oil and continue to whisk intermittently as it cools. After it's cooled for about 5 minutes it should be ready to use.

When the cookies are completely cool, drizzle about a teaspoon of glaze over each one. Allow to set at room temperature then serve immediately. Best enjoyed within the first day or two. Leftover glaze works well for bulletproof coffee ;)


Rosemary Dijon Chicken with Apples (Primal/Paleo)

I don't know why we even had boneless, skinless chicken breasts in the freezer. They're boring, and the lack of fat means they aren't really all that filling, not to mention hard to keep from drying out. I defrosted them with no idea of what to do with them. Yesterday around 4pm we decided just to throw them in the slow cooker with some things. Sometimes, okay nearly all the time, this method proves delicious. This was delicious. Now just to try it with some bone in chicken! You can use any type of potato here: baby reds, golds, sweet potatoes, anything you'd like. I think next time I'll choose a tart apple in combination with sweet potato. Parsnip would be amazing as well.

Rosemary Dijon Chicken with Apples
primal / paleo / grain-free / gluten-free / egg-free
Yield: 4 servings

1 yellow onion 
1 apple
4c diced potato, in 2in chunks 
6 cloves of garlic, peeled
1T cooking fat of choice
4 hunks of chicken*
2 cloves of garlic, minced
2T whole grain dijon mustard
2T chopped fresh rosemary, about2-3 sprigs
2T apple cider vinegar 
3/4c bone broth

Cut the onion into wedges (trim the root/bulb end, then slice the onion in half from tip to bulb, peel, and cut into wedges while maintaining a bit of bulb in each). Place the onions, potatoes, and whole cloves of garlic in the bottom of the slow cooker and toss with oil, salt, and pepper. Dice the apple and sprinkle over the potatoes and onions. Place the chicken on top
Mix the mustard, rosemary, apple cider vinegar, pepper, minced garlic and broth together. Pour over the chicken. Nestle the chicken down so it touches the liquid but isn't submerged.

*Boneless skinless breasts: Cook on high for about 1.5-3 hrs, checking every 30min after the first hour so they don't dry out. Use smaller chunks of potato. Bone in, skin on chicken: Cook on low for 6-8 hours.

Eat a little bit of that creamy garlic and soft apple with each bite and enjoy!


Apple Dutch Baby (Primal/Paleo)

After an unexpected move and surviving the great floods of Colorado, I am back. I totally had recipes planned to post while I was unavailable, but it didn't quite pan out. We went on a 10-day road trip to Colorado and after 50 hours of driving we had lots of road snacks left over including some less than stellar (texture wise) apples. I wanted to bake them, but also wanted breakfast. After a couple tries, this grain-free dutch baby with apples was born.

Apple Dutch Baby
primal / paleo / grain-free / gluten-free 
Yield: 2-3 servings

2T butter or coconut oil
2 medium size apples
1 1/2t cinnamon, divided
3/4c milk of choice
3 eggs
1/2c blanched almond flour
1/4c tapioca flour
1 1/2T granulated sweetener
1t vanilla

Preheat the oven to 400 degrees. While it is warming, put the butter in a pie pan then put the pan into the oven. 

Peel, core, and somewhat thinly slice the apples. At this time the butter should be melted. Brush the butter up the sides of the pan, add the apple slices, sprinkle with 1/2t cinnamon and bake for 7-8 minutes.

Combine the milk, eggs, flours, sweetener, vanilla and remaining 1t cinnamon in a small bowl. Whisk together. When the apples are done, pour the batter over them and return to the oven for 25 minutes.

Enjoy the puffing before it falls and serve with a dusting of cinnamon and maple syrup if you choose.