Peanut Butter Cookies (Gluten Free)

I have been trying out several concoctions to come up with a gluten free peanut butter cookie! I think I finally have the perfect recipe! 

Peanut Butter Cookies (Gluten Free)

3/4 cup coconut sugar

pinch Himalayan salt

1 t baking soda

1/2 t pure vanilla extract

1 egg (organic free range)

1 cup natural peanut butter

Preheat oven to 350 degrees. Beat together all ingredients except peanut butter. Add peanut butter and beat to combine. Line baking sheet with parchment paper. Use a 1 T scooper to scoop cookie dough onto baking sheet. Lightly press fork tines on the top of the dough to form the classic criss-cross pattern on a peanut butter cookie! Bake for 8 minutes. Remove from oven and place on a wire rack to finish cooling. Makes 26 cookies.

Homemade Wheat Noodle Soup

Growing up, we would always use the carcass from our Thanksgiving turkey and make homemade turkey stock. We made egg noodles and added our leftover turkey and we had turkey noodle soup! Delicious. This is my version...I made my noodles from whole wheat flour and added veggies to the soup. We cooked a small turkey this year and did not have many leftovers, so I did not add turkey. But you could if you have some leftover from the holidays! You can also make this with veggie stock!

Homemade Wheat Noodle Soup

(Stock)

1 turkey carcass

3 quarts cold water

1 large carrot, roughly chopped

2 celery stocks, roughly chopped

1 onion, roughly chopped

handful parsley

4 garlic cloves

4 bay leaves

 For turkey stock, place all ingredients in large pot. Bring to a boil and then simmer for about four hours. Strain stock and then you are ready to add your veggies and make your noodles.

(Soup)

1 cup chopped celery

1 cup chopped carrots

1/2 t poultry seasoning

1 t Himalayan salt (or to taste)

1/4 t pepper (or to taste)

chopped fresh Italian leaf parsley (to garnish)

Bring stock to boil and add all ingredients except parsley. Simmer for about 30 minutes. I make my noodles while the veggies are simmering.

(Noodles)

2 cups whole wheat flour (more for rolling out)

1/2 t Himalayan salt

3  eggs

1/4 c water

1 t EVOO

In a large bowl, whisk together wheat flour and salt. Make a well in the middle of the flour and add remaining ingredients. Mix with your hands until you form your dough. Knead a bit until it is combined well. Add more flour if necessary. Next, roll your dough out on the counter top as thin as you can, about 1/8", adding flour as necessary to prevent dough from sticking. The thinner the dough, the better your noodles will be. (This makes about 1 1/4 lbs of pasta dough.)

Take a pizza cutter and cut your noodles to desired size. I like mine thin and not too long. I coat the noodles with a little more flour and then add them to the veggies and stock. Simmer another 15-20 minutes or until noodles are soft and flavors are combined. Garnish with fresh parsley. Leftovers of this soup are delicious as well!

 

 

Pumpkin Coconut Cream Custard

 I wanted to make a pumpkin dessert for Thanksgiving and this is what I came up with!

Pumpkin Coconut Cream Custard

2 cans (14 oz) coconut cream

2 cups pumpkin puree

1 T pure vanilla extract

1 T pumpkin pie spice

1/4 t salt

1/2 cup pure maple syrup

2 t guar gum

Whisk all ingredients in a pan. Bring to a boil and simmer for about 10 minutes until thickened, stirring often.  Divide mixture into 8 ramekins. Cool in fridge for several hours. You are left with a thick, pumpkin coconut cream custard!