Sneaky Snickerdoodles

My son was almost 2.5 when he had his first cookie, and it was this gem. I call them sneaky snickerdoodles because they’re more like a bite-sized protein snack, not the highly-processed, overly-sweet, refined cookie much of the world has come to know and love. Seven ingredients also make it ideal for little hands to help mix and stir, and you don’t have to worry about them snitching raw egg dough because they’re egg free!

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When it comes to optimal health, managing blood sugar balance is paramount. I talk a lot about blood sugar balance in my recipes because it’s worth repeating. It’s not just something that people with diabetes have to pay attention to. It’s essential for everyone if you want to feel your best emotionally and physically! There’s no population who suffers greater from blood sugar spikes than KIDS. Little ones aren’t cognitively capable of interpreting the feedback their body is giving them. Let’s be honest, many adults aren’t mindful of the language their body speaks either. One of the best ways to keep blood sugar stable is to not let it spike in the first place! Simple refined sugars cause an immediate surge of sugars into the blood stream. The pancreas overreacts by secreting insulin to drive that sugar into cells, which in turn causes the blood sugar to fall even lower- known as blood sugar rebounding. It’s a roller coaster of hormones that are trying to manage our roller coaster of emotions and energy.

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These are a one-bowl wonder, so clean up is a cinch. Most cookie recipes separate wet and dry ingredients, but I find that to be an unnecessary step (you’re welcome). When I had to go egg-free and dairy-free in the early days of nursing #2, these were my jam. Or maybe it’s more accurate to say the cookie dough was my saving grace. Sweet enough to calm a sugar craving, and enough protein and fat that I didn’t keep eating uncontrollably!

 

Sneaky Snickerdoodles

  • Servings: 18 cookies
  • Difficulty: Easy
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Ingredients

Sneaky Snickerdoodle Ingredients

  • 2 1/2 cups almond flour or almond meal
  • 3/4 cup maple syrup
  • 1/2 cup almond butter*
  • 1 1/2 Tbsp cinnamon
  • 1 Tbsp coconut oil
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla

*Runny almond butter is best! A jar is usually the runniest when newly opened. If you’re scraping the bottom of the barrel on your almond butter, add an additional 1-2 teaspoons of coconut oil to the recipe.

Directions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In a large mixing bowl or stand mixer bowl, add all ingredients in the order given. Mix just until all ingredients are incorporated.

Scoop 1 inch round balls of dough onto prepared cookie sheet. You may choose to roll them in your hands or use a cookie dough scoop for more consistency. Using the bottom of a glass jar or cup, flatten the balls into round cookies, about 1/4″ thick.

Bake for approximately 10 minutes. If you like a gooier cookie, pull them out sooner, around 8 minutes. Transfer to a wire wrack to cool completely. Store them in a tightly sealed container for up to a week in the refrigerator or 3-6 months in the freezer.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Pumpkin Spice Dark Chocolate Truffles

I have a confession. I don’t understand the Pumpkin Spice obsession. Before you discredit my true affection for all things food and fall, let me justify my stance. For one, I don’t drink coffee so the #PSL rage has never been on my radar. Secondly, I’m no fair weather pumpkin lover. I eat it for breakfast year round, so to me, it’s just as commonplace as a box of cereal. So to get all giddy on September 1 (when it’s socially justifiable) to consume large amounts of all things pumpkin seems a bit disingenuous.

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But these. These Pumpkin Spice Dark Chocolate Truffles have won me over as THE treat that will make a believer out of anyone who is judgy toward the beloved pumpkin spice. These Paleo bites have the perfect blend of cakey center with hard dark chocolate shell, and perfectly sized for losing control of portions. They’re so easy to make, my 2-year old mixed everything into the food processor and pulsed it until I told him to stop. Then I took over to roll the truffles before my kitchen got destroyed by willing but unable hands.

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Pumpkin Spice Dark Chocolate Truffles

  • Servings: 32
  • Difficulty: Easy
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Ingredients

Truffle Center:

  • 2 1/4 cup coconut flour
  • 1 15oz can solid packed pumpkin puree
  • 1/4 cup pure maple syrup
  • 1/4 cup almond butter
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Chocolate Shell:

  • 1 12oz bag of dark chocolate chunks
  • 1 teaspoon coconut oil
  • 1/4 cup chopped pecans

Directions

In a food processor, combine all ingredients for the center and pulse until a doughy, cakey consistency is achieved. It should be soft but malleable. Form into 1″ balls and place on a cookie sheet covered in parchment paper. Pop these in the freezer or fridge while you begin to prepare the chocolate shell.

In a small saucepan, melt the dark chocolate chips and coconut oil together until smooth. Remove the truffles from the freezer and roll them one at a time in the melted chocolate using a spoon to coat all surfaces. Before the chocolate sets, sprinkle with pecan crumbs or sprinkle of cinnamon to garnish.  Keep cold until you’re ready to serve!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Raw Peaches and Cream Tart

Most raw desserts are a guilt-free treat because of their fresh, unprocessed, and low-sugar contents. Hearing the word “raw” may evoke thoughts of food borne illness spread from uncooked meat, but in this context, it’s simply implying the ingredients haven’t been baked or cooked. Raw desserts are great summer foods because you don’t have to fire up the oven to satisfy your sweet tooth. The great thing about many raw desserts is once you find a base you like, you can use that same recipe in many different contexts. For example, the base in this tart could easily be converted to a lemon pie crust, pear tartlets, or granola bar base.

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Here in the south it’s still in the mid-90s this time of year, and the Georgia peach truck just rolled through town. My mom and I split a 20 pound box of juicy Georgia peaches, and this is one of the outcomes of that purchase.

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Raw Peaches and Cream Tart

  • Servings: 12
  • Difficulty: Moderate
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Ingredients

Crust:

  • 1 cup raw unsalted cashews
  • 7 pitted medjool dates
  • 1/4 cup coconut oil
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest

Cream:

  • 1 can full fat coconut cream
  • 1 teaspoon vanilla
  • 2 teaspoons gelatin

Topping:

  • 2 peaches, sliced
  • 1 teaspoon lemon zest

Directions

In a food processor, combine all ingredients for the crust and pulse until a doughy, thick consistency is achieved. It should be soft but malleable. Form this crust into your desired shape and size. This recipes makes approximately a 9″ circle x 1″ thick. Slip this crust into the freezer while you make the cream filling. For the coconut cream, use a high speed food processor or stand mixer. Blend together the can of full fat coconut milk, vanilla, and gelatin for approximately 5 minutes or until a whipped cream consistency is achieved. Top the cold crust with the filling, and fan thinly sliced peaches. Garnish with lemon zest. Keep cold until you’re ready to serve!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Caramel Sea Salt “Ice Cream”

Tennessee summers are brutal, and when the weather man says his famous forecast of “hot, hazy, and humid all week,” there’s just no escaping it. Heat has never really bothered me, but I sweat a LOT, and have to be intentional about replacing electrolytes and fluids otherwise I pay for it in the form of leg cramps at night and afternoon fatigue. I’ve found this frozen dairy-free treat to be the perfect electrolyte replacement. The bananas contribute potassium and magnesium, the dates add a squeak of calcium, and the sea salt gives it the sodium. There you have the fab-four electrolytes, all in a sweet and cold treat.

 

I forgot to mention how EASY this is! All you need is your trusty food processor, a few hours to freeze, and the ingredients below:

Caramel Sea Salt Ice Cream

  • Servings: 2-3
  • Difficulty: Easy
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Ingredients

  • 3 ripe bananas
  • 4 pitted medjool dates
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt

Directions

In food processor, add all ingredients in order listed. Process until only small chunks of dates remain (because who doesn’t love a little contrasting texture in their ice cream?). If you prefer yours smooth, keep blending until no visible dates remain. Freeze for 2-4 hours. Banana cream should be a soft serve consistency when ready to eat.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018