Posts tagged ‘refined sugar free’

March 6, 2012

Dark Chocolate Tahini Cookies

Tahini is one of my favorite nut/seed butters.  It’s an excellent source of calcium and safe for those with nut allergies.  Plus it tastes really good. 

I find myself using it more and more nowadays, and seeking recipes that include it as an ingredient.  So when HEAB made a gluten-free tahini cookie, I knew I’d soon be following suit.  I adapted her recipe to omit the maple syrup, since the dark chocolate chips are sweet enough for our household, but if you’d like something a bit sweeter, stick with HEAB’s recipe. 


Dark Chocolate Tahini Cookies

[grain-free, refined sugar-free, vegan]


  • 2 ½ c almond flour [made from blanched almonds]
  • ½ tsp sea salt
  • ½ tsp baking soda
  • ½ c tahini
  • 1 Tbsp vanilla extract
  • ½ c almond milk [I used unsweetened vanilla]
  • 1 c dark chocolate chips/chunks [I chopped up 80% dark chocolate into little squares]

Preheat oven to 350 and line a baking sheet with parchment paper or grease.

Whisk dry ingredients together in a large mixing bowl.

Whisk together the wet ingredients in a smaller bowl.

Then mix the wet ingredients into the dry. 

Using a mini ice-cream scoop or spoon, place balls of the dough onto the baking sheet and press down to flatten. 

Bake for 10-15 minutes, or until lightly browned. 


Ben declared these his favorite healthy cookie to ever come out of our oven [a couple weeks later he said the same thing about some peanut butter cookies, so interpret that as you please].  I have to say they are amazing – probably one of my favorites, too – and I’ll definitely be making more of them in the near future since our freezer stash went pretty quickly…

Aloha Pumehana.
Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

October 19, 2011

Grain-Free Pumpkin Pie Muffins

Despite doing all the research, I have yet to purchase more peanut flour.  This is a problem around our house, as Ben and I have grown accustomed to having scookies on hand for quick and easy, not-so-sweet treats.  It was inevitable that I bake up something to take the place of our beloved half-scone-half-cookies. 

Because it’s fall, and because I love pumpkin, and because there seems to be an abundance of the orange stuff at both my farmer’s market and the supermarkets, I knew what I had to do. 


Create a grain-free, refined-sugar free, pumpkin muffin.  [Obviously.] 

I’m a huge fan of pumpkin pie, so I took a few tips from fellow gluten-free bloggers on both their pumpkin pies and their pumpkin breads/muffins, and then I got to experimenting in the kitchen.  Luckily, these turned out beautifully!  To make the muffins more pie-like, I upped the amount of pumpkin in the recipe, which resulted in a super-moist, pumpkin-pie-like consistency that is good both warm out of the oven or straight from the fridge. I should also note that I’ve now made this recipe twice – once with homemade pumpkin puree, the other with canned – and I highly prefer the homemade puree version [much to my own surprise!]. 


Pumpkin Pie Muffins

grain- and refined sugar-free



  • 1 1/4 c almond flour
  • 1/2 c coconut flour
  • 1/4 tsp finely ground sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves


  • 1 tsp vanilla
  • 2 Tbsp coconut oil
  • 1/4 c maple syrup
  • 1/4 c almond milk
  • 2 eggs
  • 16 oz. pumpkin puree [or one can]


Preheat oven to 350 degrees and grease a muffin tray.  I like to spritz some oil in the bottom of the cups, then place cut pieces of parchment paper over it – the oil helps keep it in place. 

Whisk together all the dry ingredients in a large bowl.

Whisk wet ingredients together in a medium bowl. 


Pour the wet ingredients into the dry and stir to combine. 

Drop the mixture into the muffin tins – they won’t rise much while baking. 


Bake for 30 to 45 minutes, or until the tops are lightly browned and a toothpick comes out clean. 


Enjoy!  Makes 12 muffins. 

This morning I enjoyed a muffin crumbled atop some pumpkin oats [no, I’m not afraid of turning orange].  Divine! 


[in the bowl: oat bran, chia seeds, almond milk, maca powder, vanilla protein powder, pumpkin puree, cinnamon/ginger/cloves]

Alright, I’m off to teach kickboxing then stretch it out with some yoga.  After that I’m headed to the dentist to get my chompers cleaned – wish me luck [I’m not very good with the dentist]Have a beautiful Wednesday! 

Aloha Pumehana.
Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


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