Gingerbread Cookies (Paleo)

These are my new holiday favorite!  Quick & easy. Soft & chewy. Can be rolled out into gingerbread men/women with a little extra coconut flour to keep them from sticking to the shape cutter.

If you want to know nutritional facts, look for Paleo Gingerbread in MyFitnessPal.

FOR BREAKFAST  with coffee


or DESSERT with Samuel Adams Merry Maker Gingerbread Stout.



2c Almond Flour

1/4 c Arrowroot Starch

6 TBS Coconut Flour

1-2 tsp Ground Cinnamon

1 TBS Baking Soda

2 tsp Ground Ginger

1 TBS Crystallized Ginger (chopped)

1/2 tsp Coarse Sea Salt

1 egg (broken up)

8 TBS Unsalted Butter, melted (recommend Kerry Gold)

1/3c Honey, slightly warmed

1/3c Molasses, slightly warmed


Preheat oven to 350F.  Mix dry ingredients in large bowl.  Mix wet ingredients together. Combine wet with dry ingredients.  Let dough rest or refrigerate until ready to use.  Scoop out dough and roll into a ball then press onto sheet tray lined with parchment paper.  OR scoop out a large amount, dust with coconut flour, then use gingerbread shaped cutter.  Bake 10-12 minutes depending on thickness.

**REMEMBER!  Honey needs to be cooked at lower temperatures in order to keep it from scorching.


Banana Bread

There are two recipe options. 1) Instead of traditional flour, almond and coconut flour are used to add protein and reduce the glycemic load typically seen in breakfast foods. This bread doesn’t rise as much as traditional bread and can either be split to form two thin small sheets or one larger loaf.
2) Uses the Namaste Foods “Perfect Flour Blend” which can be used for breads, cookies, etc. It also rises more and requires less “odd” flours to buy separately.


Recipe #1


1 c almond flour

1/2 c coconut flour

1/4 c flax seed meal

1.5 tsp baking soda

1 tsp salt

4 eggs

2 TBS coconut oil (melted)

1 TBS maple syrup/agave

1 tsp vanilla extract

1 large ripe banana (mashed)

*OPTIONAL: add extra bananas for more moist bread


Preheat oven to 350. Grease loaf pan w/ coconut oil.

Combine dry ingredients in medium bowl. Combine wet in small bowl & whisk.

Pour wet into dry until fully incorporated. Batter will be thick.

Pour into loaf pan & smooth the top.

Bake 35 minutes or until done in the center.

Cool on cool in pan for 5 minutes then on wire rack.

Recipe #2


2c Namaste Perfect Flour Blend
1 tsp baking soda
1/8 tsp sea salt
1/2 c. walnut or other oil blend
2 TBS cane sugar
1/2 c organic brown sugar
2 large eggs
3 bananas, mashed
1/2 tsp vanilla extract (not imitation)
1/2c toasted walnuts, chopped (optional)


Heat oven to 325F. Grease loaf pan with same oil used in recipe. Combine dry ingredients: flour blend, baking soda and salt. In separate bowl, combine wet: oil, sugar, beaten eggs, mashed bananas, & vanilla. Fold in dry with wet and add nuts (if using).

Pour in loaf pan and bake 65-75 minutes or until center is cooked. Cool immediately on a wire rack.
(see picture)


These scones are gluten-free made with almond flour adding extra protein.


2.5c Almond Flour/Meal

1/2 tsp sea salt

1/2 tsp baking soda

1/3c grapeseed or avocado oil

1/4c honey/agave nectar

2 large eggs

*Optional Add-Ins:  chocolate chips, blueberries, dried fruit, cinnamon, etc.)


Preheat oven to 350.  Line 2 baking sheets with parchment paper.  In bowl, combine almond flour, salt, & soda.  In separate bowl, mix eggs, oil, & honey.  Stir wet ingredients into dry, then fold in optional “add-ins.”  Drop 1/4c batte on baking sheets about 2″ apart.

Bake 12-17 minutes until brown or done in the center.  Let cool 30 minutes.