3/4 cup plain Greek Yogurt
1/2 tsp. vanilla
1 cup any kind of Gluten Free Flour (I used 1/2 cup almond flour and 1/2 all-purpose Betty Crocker)
3 tbsp. ground flaxseed
1/2 tsp. baking soda
1/2 cup sugar (any kind!)
1 cup fresh blueberries
Preheat oven to 375 and line a baking sheet with parchment paper.
In a large mixing bowl, combine the yogurt, egg, and vanilla, and mix until a smooth consistency. Add the flour, flaxseed, baking soda, and sugar and mix until a thick paste like consistency forms.
Fold in the blueberries, careful to not break too many of them.
Spoon about 1 1/2 to 2 tbsp. of the batter out for each cookie. Should make about 12.
Bake for 15-18 minutes and enjoy!!
Disclaimer!!! This is not Paleo, SIBO friendly, gluten free or even a little healthy. However, this is delicious, and a fun and easy fall (or anytime!) treat to make for your non-digestive challenged friends.
Preheat oven to 375 degrees. Grease a 12 by 9 baking pan and set aside.
Roll the dough out into the 2 sheets and connect them along the short end (so its extra long!). Using your fingers, push the creases for the crescents together as best you can to seal them. Spread out the almond butter across the top, sprinkle with the brown sugar and cinnamon and roll up, starting at one long side and rolling to the other. The roll should be long and thin. Use floss to cut the individual rolls about 1 1/2 - 2 inches apart. You should make about 20 mini rolls. Place spaced out evenly in baking pan and bake for 12-13 minutes until edges become golden.
While the rolls are baking, use a hand mixer to make cream cheese glaze. In a large bowl, combine cream cheese, butter, milk, sugar, and cinnamon.
Once the rolls are cooked serve with a healthy serving of glaze and enjoy!!
Preheat oven to 400 degree fahrenheit. And grease a 9 by 9 glass baking dish.
In a large mixing bowl add all ingredients (except the optional topping ingredients). Combine with a hand mixer until everything is blended. The shredded coconut will give it a chunky texture.
Pour the batter in the the baking dish and set aside while you make the topping.
For the topping (this is optional because not everyone eats butter!) Combine all topping ingredients in a small dish and place the mixture in clumps over the top of the batter in the baking dish.
Bake everything for 25-30 minutes. The outside will get very golden brown, but the inside will stay extra gooey (like pumpkin pie).
I call these bars, but they are best eaten with a spoon :)
Preheat oven to 350 degree fahrenheit.
In a gallon zip lock bag, add peeled bananas, seal again, and mash. The whole recipe will be made in the zip lock back, so there will be very little clean up, plus I think its a great recipe for children because they can get involved and mash the bananas and mix up all of the ingredients.
Once the bananas are mashed, add the remaining ingredients and shake everything up to combine it. Cut a small corner off of the sealed bag, and use it like a pastry bag to fill a greased muffin tin (or paper liners) 2/3 of the way full. Bake for 13-15 minutes.
Makes 12 muffins.