2 eggs 1/3 c. maple sugar 1/2 c. olive oil 1/2 c. Otto’s cassava flour 1/2 c. brown rice flour 1/2 c. white rice flour 1/2 c. tapioca starch 1 t. vanilla 1 t. baking soda 1/2 t. sea salt 1/2 c. mini chocolate chips
Preheat the oven to 350 degrees F. Combine all ingredients in the bowl of a stand mixer and mix for about one minute until the dough comes together.
Form the dough into 1 T. mounds on a Silpat-lined baking tray, placing them about 1.5 inches apart. Bake for 13 minutes. Cool slightly and then freeze for later consumption.
1 can full-fat coconut milk 1/4 c. maple sugar 1/4 c. chia seeds 1 t. vanilla 1/2 t. sea salt 1/4 c. water 1/2 c. cocoa powder
Combine all ingredients in a high-speed blender. Blend at high speed for about 1 minute, stopping once to scrape down the sides of the blender bowl. Pour into six 1/2 c. serving cups. Chill for about an hour before serving.
This recipe is adapted from Claudia Cuici’s recipe
1 c. tigernut flour 3 T. arrowroot flour 1/2 t. baking soda 1/4 c. maple sugar 1 T. finely chopped fresh rosemary 1/2 t. sea salt 1 egg 1/2 c. olive oil 1 t. lemon oil 1/4 c. dark chocolate mini chips
Preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Gently whisk together flours, soda, sugar, rosemary, and salt in a medium bowl. Whisk together egg and oils with a fork in another bowl. Add the wet and the chips to the bowl of dry ingredients, and stir with a spatula until it comes together into a sticky dough.
Use a cookie scoop to scoop dollops of dough onto the pan, about two inches apart.
Bake for 11 minutes. Store in an airtight container in the refrigerator or freeze.
2 eggs 1/2 c. maple sugar 1/4 c. dried cranberries 1 1/3 c. Otto’s cassava flour 3/4 t. baking soda 1/4 t. sea salt
Preheat oven to 300 degrees F. Line a cookie tray with baking paper or a Silpat.
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dough comes together.
Shape dough into a log 10 x 3 x 1.5 inches on the baking pan. Bake for 40 minutes. Remove from oven to cool for a few minutes. Slice the log into 3/4-inch slices on the diagonal using a sharp knife on a cutting board.
Return the slices to the baking pan and bake an additional 30 minutes. Cool.
Cookies can be dipped into melted chocolate or white chocolate, if desired.
1/2 c. butter, softened 1/3 c. maple syrup 1 t. vanilla extract 1 1/2 c. Otto’s cassava flour 1/4 t. sea salt
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until a firm dough forms. Flatten dough into a disc and wrap it in plastic wrap. Chill for about 30 minutes.
Preheat oven to 350 degrees F. Line two baking sheets with Silpats of baking paper.
Roll the dough out between two pieces of parchment or waxed paper to 1/4-inch thickness. Cut into rectangles or use cookie cutters to make shapes. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 12-14 minutes until the edges are golden. Cool for one minute before removing to waxed paper to cool. Dip into melted white chocolate or chocolate chips, if desired. Be careful because they are fragile.
1/2 c. olive oil 1/2 c. maple syrup 1 c. applesauce 1/4 c. mini chocolate chips, if tolerated 1 t. vanilla 1/3 c. milk of choice 2 eggs 1 c. Otto’s cassava flour 1/2 c. white rice flour 1/2 c. brown rice flour 1/2 c. tapioca flour 1 t. baking powder 1/2 t. sea salt
Preheat oven to 350 degrees F. Combine all ingredients in the bowl of a stand mixer. Mix on low for about 30 seconds until combined. Scrape batter into a gallon zipper bag and close the top of the bag.
Grease the cavities of a silicone donut pan with spray oil. If your pan is the floppy kind, place it on a rimmed baking pan for stability. Snip a small corner off the bag and pipe the batter into the cavities of the donut pan. Bake for 30 minutes. Let cool in the pan for five minutes. Place an inverted wire rack on top of the donut pan and carefully turn it over so the donuts pop out onto the rack. Let cool for 30 minutes. Store at room temperature for up to two days. Or for low-histamine donuts, wrap each donut individually in waxed paper and store them in a plastic storage box in the freezer.
1 c. chestnut flour 1/4 c. maple sugar 1 t. baking powder 1/2 t. vanilla powder 1 egg 2 T. melted coconut oil 1/4 t. sea salt
Preheat oven to 375 degrees F. Combine dry ingredients in a bowl and whisk to combine. Add the egg and coconut oil, stirring until it forms a dough. Use a cookie scoop, or your hands, and make 9 flattened balls. Place them on a silpat- or parchment-lined baking sheet. Bake for 10 minutes.
1/2 c. butter, room temperature, cut into pieces 1 T. maple sugar 1 egg, whisked 1/2 t. vanilla powder 3/4 c. coconut milk 2 c. Otto’s cassava flour 1 t. baking powder 1/2 t. baking soda 1/2 t. sea salt
Preheat oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper.
Place the dry ingredients (sugar, vanilla, flour, and powders) in a medium bowl. Cut the butter into the dry ingredients using a pastry cutter, or alternatively pulse them together in a food processor, until crumbly.
Add the milk and egg to the crumbly mixture and stir to combine. Form dough into a ball. If it is too dry to form a ball add 1-2 T. water.
Place dough ball on the prepared pan and flatten with your hands until it is about 1 inch thick. Cut into 8-9 scones and separate them by a 1/2 inch. Bake for 25 minutes until lightly browned on top.
Serve immediately with butter and jam. Or allow to cool and freeze individually wrapped in waxed paper.