Run Free With These No-Guilt Holidays Dessert Recipes
The holiday season is notorious for overdoing it, but choosing an healthier option can help you enjoy your festivities without an ounce of guilt. These two easy recipes by Artisana Organics are our inspiration for the holidays.
Paleo Vegan Gingerbread Cookies
2 tablespoonful of ground flax
¼ cup of water
3 tablespoonful of blackstrap molasses
1 teaspoonful of vanilla
½ cup of Artisana Organics Cashew butter*
2 teaspoonful of melted Artisana Organics coconut oil*
½ cup of cassava flour
¼ cup of coconut sugar
1 teaspoonful of baking soda
1 teaspoonful of cinnamon
1 teaspoonful of ginger powder
Extra coconut sugar and cinnamon for dipping (¼ cup of coconut sugar + 1 teaspoonful of cinnamon)
* Artisana Organics is offering Malibu runners 20% off their entire webstore. Use this link to have your 20% discount automatically applied at checkout. Special discount is available through Dec. 15th
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Combine the flax powder with ¼ cup water in a large mixing bowl. Let sit while you mix the dry ingredients, stirring occasionally.
In a separate bowl, combine the cassava flour, coconut sugar, baking soda, cinnamon and ginger powder.
Return to the bowl with the flax mixture. Add the molasses, vanilla, coconut oil and cashew butter to the flax mixture. Stir with a spatula until well combined.
Sift the dry ingredients into the wet, using a flour sifter or a fine meshed strainer. Mix thoroughly with a spatula.
Chill the cookie dough for at least one hour in the refrigerator.
Remove the dough from the refrigerator. Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper. Combine ¼ cup of coconut sugar with 1 teaspoon of cinnamon.
Scoop out a tablespoon of dough at a time and gently roll the dough into balls. Dip each ball in the cinnamon-sugar mixture, then place on the baking sheet and press flat until it is about ¼ inch thick.
Bake for 12 mins at 350 degrees. The cookies will still seem soft when you remove them from the oven. Let them cool on the baking sheet. As they cool, they will firm up.
Paleo Pumpkin Gingerbread
¾ cup of Artisana Organics cashew butter*
3 eggs
¼ cup of blackstrap molasses
¼ cup of coconut sugar
½ cup of pumpkin puree
3 tablespoonful of Artisana Organics coconut oil*
2 teaspoonful of lemon juice
1 teaspoonful of vanilla
¼ cup of coconut flour
2 teaspoonful of cinnamon
2 teaspoonful of ginger powder
½ teaspoonful of allspice
2 teaspoonful of baking powder
¼ teaspoonful of salt
Optional: melted Artisana Organics coconut butter*
* Artisana Organics is offering Malibu runners 20% off their entire webstore. Use this link to have your 20% discount automatically applied at checkout. Special discount is available through Dec. 15th
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Preheat oven to 350.
In a food processor, combine all the wet ingredients. Combine all the dry ingredients in a separate bowl. Use a flour sifter or fine meshed sieve to sift the dry ingredients into the food processor, then process until thoroughly mixed.
Line a bread pan with parchment paper and lightly oil. Pour the gingerbread mixture into the bread pan. Bake for 50-55 mins or until a toothpick inserted into the loaf comes out clean.
Optional: Drizzle with melted coconut butter.