#grainfreebaking

Otto's Naturals Cassava Flour is used to make these AIP Grain Free Shortbread Cookies, which are a delicious Paleo dessert. These cookies are ideal for individuals adhering to the Autoimmune Protocol AIP or seeking gluten-free, grain-free options.

Ingredients: 2 cups Otto's Naturals Cassava Flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp sea salt.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the Otto's Naturals Cassava Flour and sea salt. In a separate bowl, mix together the melted coconut oil, maple syrup, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Roll the dough into a log shape and wrap it in parchment paper or plastic wrap. Chill in the refrigerator for 30 minutes to firm it up. Once chilled, slice the dough into rounds or shape into cookies using cookie cutters. Place the cookies on a lined baking sheet. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your AIP Grain Free Shortbread Cookies as a delicious Paleo treat!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Grain Free Lemon Zucchini Cookies are a delightful combination of zesty lemon flavor and the goodness of shredded zucchini, all in a chewy cookie. Perfect for a grain-free and gluten-free treat!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup coconut oil, melted. 1/4 cup maple syrup. 1 tablespoon lemon zest. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1/2 cup shredded zucchini, squeezed and drained. 1/4 cup shredded unsweetened coconut. 1/4 cup chopped walnuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the coconut oil and mix it with the baking soda and salt in a bowl. Melt the coconut oil and mix it with the maple syrup, lemon juice, lemon zest, and vanilla extract in a different bowl. Mix the dry and wet ingredients together until they are well mixed. Shred the zucchini, coconut, and walnuts if using and then mix them in. Place spoonfuls of the cookie dough on the baking sheet that has been prepared. Slightly flatten the dough balls. When the edges are golden brown, it's done baking. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty lemon zucchini cookies that don't have any grains.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in these rich and fudgy Paleo Brownies that are made with wholesome ingredients and free from refined sugars and grains. With ripe avocados providing a creamy texture and natural sweetness from honey or maple syrup, these brownies are sure to satisfy your sweet cravings while sticking to your paleo lifestyle. Plus, they're incredibly easy to make!

Ingredients: 2 ripe avocados. 1/2 cup unsweetened cocoa powder. 1/2 cup almond flour. 1/2 cup honey or maple syrup. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. Optional: 1/2 cup dark chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. You can use coconut oil to grease or line a square baking pan. Put the almond flour, honey or maple syrup, eggs, vanilla extract, baking soda, and salt in a food processor or blender and blend them together. Mix everything together until it's smooth. Add the dark chocolate chips to the batter, if you want to use them. When the baking pan is ready, pour the batter in and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until the edges are set and a toothpick stuck in the middle comes out clean. Take the brownies out of the oven and let them cool in the pan for a full hour before cutting them into pieces and serving them. Feel free to treat yourself to these tasty and fudgy paleo brownies!

Prep Time: 10 minutes

Cook Time: 25 minutes

Otto's Naturals Cassava Flour is used to make these AIP Grain Free Shortbread Cookies, which are a delicious Paleo dessert. These cookies are ideal for individuals adhering to the Autoimmune Protocol AIP or seeking gluten-free, grain-free options.

Ingredients: 2 cups Otto's Naturals Cassava Flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp sea salt.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the Otto's Naturals Cassava Flour and sea salt. In a separate bowl, mix together the melted coconut oil, maple syrup, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Roll the dough into a log shape and wrap it in parchment paper or plastic wrap. Chill in the refrigerator for 30 minutes to firm it up. Once chilled, slice the dough into rounds or shape into cookies using cookie cutters. Place the cookies on a lined baking sheet. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your AIP Grain Free Shortbread Cookies as a delicious Paleo treat!

Prep Time: 15 minutes

Cook Time: 15 minutes

These pumpkin pie bites are a delicious and healthy dessert option for Thanksgiving. They are gluten-free, grain-free, and paleo-friendly!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pumpkin puree. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup or keto-friendly sweetener. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, pumpkin puree, melted coconut oil, maple syrup, pumpkin pie spice, vanilla extract, and salt. Mix until well combined and a dough forms. Scoop out small portions of the dough and roll into balls. Place them on a baking sheet lined with parchment paper. Using a fork, gently press down on each ball to flatten slightly. Bake for 10-12 minutes or until golden brown. Let cool before serving.

Prep Time: 15 minutes

Cook Time: 12 minutes