3/4cupchocolate chunks(I used a Lakanto Sweetener cho bar chopped into pieces)
dash of Celtic sea salt
Preheat oven to 325. Add all dry ingredients to a mixing bowl and mix together. Then add all wet ingredients and whisk until you get a dough-like consistency. Fold in the chocolate chunks and then roll dough into balls (i made 12). You can flatten the dough out for a flatter cookie, but i just kept them in a ball for an extra gooey center. Cook for 20-25 min or until a toothpick comes out clean. Let cool for 5 min then enjoy!
Combine the flour, starch, xanthum gum, and salt in the bowl of a stand mixer.
In a separate bowl, whisk the eggs until frothy. Add the lightly beaten eggs to the flour mixture. Blend until a dough forms. Note: Do not use your dough attachment. Use your batter beater or simply use your hands and don’t bother with a mixer.
Make small balls out of the dough.
Using a pasta machine, roll out the dough into a thin sheet. Dust with additional rice flour if needed. You can also use a rolling pin and roll the dough into a thin sheet. Cut into thin strips (a pizza wheel works great).
Boil the pasta in salted water until cooked (3-5 minutes). Toss with your favorite sauces and toppings and serve hot.
1/3cupsprouted barley flour (can substitute millet flour for a non-gluten version)
1/3cupsprouted brown rice flour
1/3cupsprouted quinoa flour
In a medium bowl, combine the flours. Add the butter and stir with a fork until it forms a crumbly, moist (not wet) dough. (If the mixture is too dry, add water a few drops at a time.) Form the dough into a ball.
Place the dough between two sheets of wax paper and roll it into a 10–inch circle. Transfer the circle of dough to a 9–inch pie pan and gently press it against the sides of the pan. Trim off the excess dough and crimp the edges. The crust is now ready to fill.
If you want to pre–bake the crust for a no–bake pie filling, simply prick the bottom of the dough with a fork (to keep it from bubbling up) and bake at 450 degrees for 10 minutes or until golden brown. Let cool before adding your favorite no–bake filling.
*: Sprouted flour is my addition. Nancy does not indicate sprouted flour in her recipes
1 1/2cupscanned organic pumpkin (or freshly cooked and mashed)
1 1/2cup toasted pecans, chopped
1/2cupsweetened organic dried cranberries
Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.