Raspberry Linzer Cookies AND Bars! (Low carb, sugar free, gluten free, dairy free)

Posted in dairy free, dessert, easy, gluten free, low carb, paleo, Recipes, vegan/vegan adaptable, vegetarian/vegetarian adaptable by Snackademia

Cookies. So classic. So RELIABLE. Every time I need to make a dessert, I think, “Cookies. So classic and so reliable. Why do I never make cookies?”

And then I make the cookies and I’m like “ok THIS is why I don’t make cookies.”

Look. It’s nothing against cookies as an actual dessert. It’s everything against the rolling and cutting and re-rolling and re-cutting and getting the thickness just right and then having to eat all the extra ones you burned (well, that part’s ok) because you decided to guess what “1/4 of an inch” actually looked like.

(………burnt cookies not featured.)

But I wanted to be like a fancy Viennese pastry chef and make those pretty little Linzer cookies – or die klassischen Linzer Augen, AS IT WERE. I also knew this would take me approximately several hundred years to do because cookies are a high-maintenance dessert and I refuse to hear otherwise.

So for those in the “aggressively lazy” camp (this is a running theme you can always expect here), I thought: what if you made Linzer cookies but instead of cookies they were bars? Ideal! And THEN I discovered I wasn’t even the first to have thought of this! Super ideal!!

But then I made both anyway, because it was just so exciting. I don’t think that actually saved me any time, in retrospect, but it meant there was a lot of sampling and I’m ok with that.

Simple and healthy ingredients, dairy-free adaptable, perfect for the holidays and also every other day. Oh, and did I mention? LESS THAN SIX INGREDIENTS. As I always say, lassen Sie es sich schmecken!

Recipes and nutritional info for both cookies and bars below:

Raspberry Linzer Cookies (low carb, sugar free, gluten free, dairy free adaptable)

Recipe adapted from I Breathe I’m Hungry

Yields: About 32 cookies

Ingredients:
Cookies:
1 cup granulated sweetener (I used Swerve)
4 cups blanched almond flour
3/4 cup butter or coconut oil, melted (Earth Balance Buttery Sticks or Melt Organic Spread would also work for dairy free)
1/2 tsp vanilla extract
1 tsp almond extract

Filling:
1 cup sugar-free or reduced sugar raspberry preserves
1/8 tsp almond extract
1/4 tsp xanthan gum (optional, but helps filling set and hold together)
Powdered sweetener, for dusting

Directions:

Preheat oven to 350° F and line a baking sheet with parchment paper, or spray with oil.

Combine the sweetener, almond flour, butter/oil/spread, and extracts. Stir together until a crumbly but firm dough forms.

Roll dough out onto parchment paper until about 1/4 inch thick.

Cut using a Linzer cookie cutter or a medium round or fluted cookie cutter, then using a smaller round, heart, or star shape to cut out the center (or honestly just buy this). Place on prepared baking sheet.

Bake for 8-12 minutes or until light golden brown around the edges.

Allow to cool to room temperature. Spread raspberry preserves filling on the flat side of each solid cookie. Dust the top of the cutout cookies with powdered sweetener, and press the flat sides together, with the raspberry preserves in the middle and the powdered sweetener on the top.

The Ghost of Cookies Past.

And now for your bars, as promised:

Raspberry Linzer Bars (low carb, sugar free, gluten free, dairy free adaptable)

Recipe adapted from I Breathe I’m Hungry

Yields: Around 30 squares

Ingredients:
Crust:
1 cup granulated sweetener (I used Swerve)
4 cups blanched almond flour
3/4 cup butter or coconut oil, melted (Earth Balance Buttery Sticks or Melt Organic Spread would also work for dairy free)
1/2 tsp vanilla extract
1 tsp almond extract

Filling:
1 cup sugar-free or reduced sugar raspberry preserves
1/8 tsp almond extract
1/4 tsp xanthan gum (optional, but helps filling set)

Directions:

Preheat oven to 350° F and line a 9×13 with parchment paper, or spray with oil.

Combine the sweetener, almond flour, butter/oil/spread, and extracts. Stir together until a crumbly but firm dough forms. Press about 2/3 of the dough into the pan.

In a separate bowl, combine the raspberry preserves, almond extract, and xanthan gum (if using).

Spread the preserves mixture evenly over the crust, and then crumble the remaining crust mixture over the top of the preserves layer.

Bake in a preheated oven at 350°F for 28 – 30 minutes or until golden brown and firm.

Remove from the oven and cool completely before cutting into 2 inch squares. Voila!

Nutritional Info:

As calculated with sugar free raspberry preserves:

29Dec2015

Seasonal Baking Extravaganza – A Preview of Upcoming Healthy/Low-Carb Recipes!

Posted in dessert, gluten free, low carb, Recipes, vegan/vegan adaptable, vegetarian/vegetarian adaptable by Snackademia

Could anything be more exciting?! Let me explain: a veritable smörgåsbord of healthy delights awaits you in short order. An extravaganza!

The aforementioned smörgåsbord and/or extravaganza.

I’ve only just now emerged from the colossal heap of disposable baking pans burying my kitchen. I feel like an avalanche survivor. And with me, I bring a trove of seasonal recipes for everyone to enjoy over the holiday, New Years, and beyond!

If you’re looking for some healthy low-carb eatin’, this lady’s got you covered. Blondies, bars ‘n’ buttercreams, tell ya what. Keep an eye out for recipes coming out over the next few weeks!

Ah, the textures of the season.

13May2015

Didactic Digressions: “Spring sure is real pretty” Edition

Posted in Didactic Digressions by Snackademia

I’ve been noting with some suspicion that the outside’s been looking kinda real…pretty all of a sudden. My finely tuned eye has been detecting that some colors do not appear to be…gray? And there is a strange glowing orb in the sky that I believe may have something to do with it. I’ve tried calling the White House about it several times but they keep hanging up on me.

I’m just saying, it’s suspicious. So I went outside and took a bunch of pictures, which I will now share with you in the hopes that together we can identify what on Earth is goin’ on here. (P.S. Click for full-size in glorious technicolor!)

What’s so great about this tree is that it’s actually TWO TREES THAT ROMANTICALLY GREW TOGETHER so it’s got two different kinds of flowers.

Out. Of. CONTROL.

Please enjoy this beauty before it craps out petals all over my car which is conveniently parked underneath.

Fancy collage!!

IS THIS REALLY NECESSARY

is this real life

I took way too many here’s another collage so you can stop scrolling.

The Bleeding Heart. Probably writes bad poetry in its high school notebooks.

Oh and a tulip:

I’ll keep you guys posted as I look into this. Until then, I recommend ENJOYING THE SPRING HURRAAAAYYY!!

7Apr2015

Buffalo Salmon and Avocado Salad (Low carb, sugar free, gluten free, dairy free)

Posted in breakfast, dairy free, easy, entree, gluten free, low carb, paleo, Recipes, snacks & appetizers by Snackademia

At this point in time we are going to aggressively ignore my shameful update schedule and instead focus our energy on other shameful concerns. For example: how did it take me this long to discover buffalo sauce?

I have no idea where this came from, but it’s like I got hit with a truck. Just outta nowhere. It’s been rough, guys. I can recognize a buffalo recipe on Pinterest from across the room. I’m obsessed with buffalo covered everything and no one even cares since they’ve already been enjoying their chicken dips and wings since the dawn of time.

While feverishly trying to incorporate hot sauce into everything I eat, I came across this Salmon & Avocado Salad recipe at The Healthy Foodie . With a few tweaks (aka ADDING MORE HOT SAUCE), I knew it would be an excellent vehicle to help me shovel more buffalo-type stuff in my face. And finally, a savory recipe to share! I eat that stuff, too! Not just cake! Honest!

Adding celery was key for me – I think celery legally has to be included with all buffalo dishes? Look, I don’t make the rules. But at least this time we can subtly dice it up and use it to add a little texture and crunch. Cilantro provides an excellent zip and balance for all that creamy avocado, too. This has become a staple in my fridge – I always try and have a batch available. It keeps really well!

Avocado: a little TOO photogenic.

So what makes this recipe in particular so fantastic? It’s cheap, quick, and easy for starters. (Canned or pouched salmon is almost always wild-caught!) Frankly, those three factors pretty much seal the deal for me, but it’s also – surprise!! – really GOOD FOR YOU. It’s low in carbs, high in fiber, and provides enough healthy, anti-inflammatory fats (don’t fear the fats!) to keep you satiated until the next time you’re trying to figure out how to inhale more buffalo sauce.

Buffalo Salmon & Avocado Salad

Recipe adapted from The Healthy Foodie

Yields: four servings (I have been known to eat it in less)

Ingredients:

2 (5 oz.) pouches wild-caught salmon
1 ripe avocado
1 stalk celery, diced
2-4 tbsp chopped cilantro, or to taste
2 tbsp hot sauce (I use Frank’s Original)
Salt & pepper, to taste

Directions:

I forgot the celery PLEASE FORGIVE ME.

Add the salmon into a bowl, and use a fork to separate it a bit. Then, add your avocado and smoosh it all right in there.

Then add all remaining ingredients and mix until well combined. Feel free to add whatever other mix-ins or spices tickle your fancy! I like letting it sit in the refrigerator for a bit, so all the flavors can ~*~blend~*~, but you could also just go to town on it. Roll it in nori, put it in a lettuce cup, wrap it, press it into a 1950s jello mold (don’t do that) – whatever you like!

Adding the hot sauce does not add to the visual appeal, unfortunately. This would explain the distinct lack of pictures accompanying this recipe. :| My recommendation is to visit the original recipe on The Healthy Foodie and pretend her gorgeous photos are my gorgeous photos.

Nutritional Info:

11Aug2014

LOW CARB Chocolate Birthday Cake with (SUGAR-FREE!) Vanilla and Chocolate Buttercream Frosting

Posted in dairy free, dessert, gluten free, low carb, paleo, Recipes, vegetarian/vegetarian adaptable by Snackademia

I feel very strongly that you would be impressed by the amount of cake I can put away.

I guess it’s just one of those innate talents I was born with. Some people are naturally gifted mathematicians or artists, but I was graced with the singular ability to effortlessly inhale about half of an entire cake in one sitting. I don’t bring it up much since I don’t want to intimidate people or anything.

Hahahaha!!!! No, that will not be nearly enough.

There is but one day a year that my special skill can truly reveal itself, and that is of course ~~every day~~ MY BIRTHDAY HOORAY. Which was actually months ago now and is shamefully when I ORIGINALLY meant to post this, but let’s not kid ourselves: every day is a day that I could just take out the ingredients for this cake and make it because I have hands and a functioning oven. BOOM. No justification needed.

I mean ages before my birthday was even a consideration to normal people, I was planning this cake. I even made a beta version.

I knew it needed to be richer than God, and include various buttercream delights because I almost don’t consider frosting frosting without butter. But then also: not made of carby things.

Yes, you heard right. Carby things. NOT made of it. This cake contains no grains, flour, or added sugars – it’s LOW CARB. This is a freakin’ birthday cake that you could actually eat every day and not feel guilty for. The BUTTERCREAM FROSTING (which comes in both vanilla and chocolate, thank you very much) is sugar-free, for god’s sake! Even the fats it does contain are the good ones! I don’t even feel an ounce of guilt for implying this could be called healthy. And it’s a birthday cake. Yes, I am typing this one-handed so I can also pat myself on the back at the same time.

Seriously, go check out the nutritional comparison with a regular cake. And try not to be overwhelmed by the sheer amount of crap they can pack into one slice.

You will notice from the pictures that there appears to be only half a cake present. This is actually NOT because I had already annihilated that half before I managed to pick up the camera – I actually only made a half cake so I could justify baking a ton of other desserts that weekend and argue that I only had half a cake so this was fair. Future posts on those to come! WOO! So please, go make this low-carb, low-sugar, gluten-free, vegan-adaptable (so basically, SUPER GREAT FOR YOU) birthday cake and enjoy! 1/4th the cake at a time.

LOW CARB Chocolate Cake With (SUGAR-FREE!) Vanilla and Chocolate Buttercream

Recipe adapted from Maria Mind Body Health

Yields: two 9 ” cake layers (I halved the recipe and stacked one layer)

Ingredients:
Cake:
1 1/4 cup sweetener (I used ZSweet)
1 3/4 cups blanched almond flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt (I omitted this because the shortening I used already had salt)
2-3 egg whites (or two whole eggs)
1 cup unsweetened almond milk
drops liquid stevia to taste (I used this one)
1/2 cup butter or coconut oil, softened (I used Earth Balance Soy Free Buttery Sticks)
2 tsp vanilla extract
Frosting:
Recipe adapted from DaVinci Gourmet Coffee Syrups
1 1/2-2 cups powdered sweetener (I used Swerve Confectioners)
4 tablespoons butter, softened
2 tablespoons choice of milk (I used unsweetened vanilla almond milk)
2 tablespoons Da Vinci Gourmet syrup of choice (I used sugar-free caramel). But if you don’t want to use this, I would substitute with a tsp or two any flavor extract of your choice!
1 teaspoon vanilla

For chocolate buttercream: add 2-3 tbsp unsweetened cocoa powder, add milk as until desired consistency is reached. I also added some DaVinci sugar free french vanilla. Feel free to substitute this with a tsp or so vanilla extract if you’d like.

Directions:

Preheat oven to 350 degrees F and grease two 9 inch cake pans. I also always cut out a circle of parchment paper and place it on the bottom of the pan for extra safety.

In a medium bowl, stir together the sweetener, almond flour, cocoa, baking soda, baking powder and salt. Add the eggs, almond milk, butter or oil and vanilla. Mix that for 2-3 minutes with an electric mixer. Pour evenly into the two prepared pans.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. PLEASE NOTE: almond flour is very delicate right out of the oven, so let it cool for at least 15 minutes before flipping the pants out.

For the frosting, use an electric mixer to combine all of the ingredients until smooth. Frost cake once it’s cooled! And be sure to sample a lot of everything.

More or less what happened.

Our cast of cake components. I recommend mixing them up and baking:

yassss

The batter will be thick, almost like a brownie batter. Just trust me on this – you’re doing it right.

PASS THE BUTTER

And the frosting, which should be approximately 50% of your cake, ideally.

Mix everything up and then BOOM. Cake.

I opted for a more postmodern cake label.

You know what to do.

Nutritional Info:

My cake calculated with two full layers and both frostings OF COURSE. Please also keep in mind this was all calculated with the specific products and ingredients I used as listed above – of course things will vary depending on what you put into yours!

20Jun2014

Didactic Digressions: “I bought this without even thinking” Edition

Posted in Didactic Digressions by Snackademia

We interrupt absolutely nothing to bring you these incredibly tiny strawberries:

This has been an interruption. Please resume all normal activity.

26Feb2014

Vanilla Cinnamon Chia Seed Pudding (Low carb, sugar free, gluten free, paleo, vegan)

Posted in breakfast, dairy free, dessert, easy, gluten free, paleo, Recipes, vegan/vegan adaptable, vegetarian/vegetarian adaptable by Snackademia

Do you see what has been artfully spread on a charming tablecloth in the picture above.

THAT’S RIGHT.

CHIA SEEDS.

Sara always keeps her promises. (note: Sara is me.)

(addendum to note: this is still not actually the chia seed recipe my sister requested I’M SORRY I’M GONNA GET IT RIGHT EVENTUALLY)

Let me teach you the way of the chia seed.

These are indeed the very same chia of the ch-ch-ch-chia pet fame. And they’re just fantastic. They’re these tiny little powerhouses of nutrition and versatility, and I haven’t even come close to unlocking their full potential yet as an ingredient. In fact: preliminary research hasn’t not shown that eating chia seeds on a regular basis makes you better than everyone else.*

On their own, chia seeds taste pretty neutral, so they can work in both savory and sweet applications. Throw ’em on a salad, in a smoothie, your cereal, yogurt, even as an egg substitute for vegan-types!

Or you could make pudding with them.

It’s a TABLEAU.

Among many other delightful qualities, chia seeds are loaded with fiber. And it’s thanks to this fiber that helps chia seeds absorb any liquid you mix it with and form a pudding-like gel. I learned this from the google and also real-life application, so I’m qualified to speak on this.

This pudding is yet another incredibly low maintenance recipe for all of those out there like myself who enjoy throwing things into a bowl and then walking away. This also isn’t overwhelmingly sweet, so that can also be adjusted according to preference. PLUS the options for different flavor combinations is endless! Throw in some chocolate, nut butters, pumpkin, coconut, whatever. Go wild. I won’t hold you back.

Because I am apparently only capable of making recipes containing cinnamon, vanilla, and almond in some capacity, I went ahead and made some vanilla cinnamon chia seed pudding with almond milk.

Vanilla Cinnamon Chia Seed Pudding

Original recipe from an edible mosaic

Yields: four 1/2 cup servings

Ingredients:

2 cups unsweetened almond milk (I used unsweetened vanilla)
6 tbsp chia seeds
1-2 packets stevia/choice of sweetener to taste (I use SweetLeaf Stevia)
4-8 drops liquid vanilla stevia, or to taste (…also SweetLeaf no they aren’t paying me BUT THEY SHOULD)
2 tsp cinnamon
1 tsp vanilla extract
teeny pinch of salt

Directions:

The lineup.

Add all ingredients into a bowl, and stir to combine.

Action shot!!!!!

I know. It’s going to seem like the cinnamon will never want to mix in. But you just have to believe.

~*~JUST BELIEVE IN YOURSELF~*~

Good enough. Then, let the chia seeds work their mysterious and exotic magic and refrigerate until pudding thickens, at least 2 hours or overnight. Feel free to pop in and stir occasionally.

Then, place into fancy dishes (not optional) and be sure to sprinkle various ingredients all over your table so everyone knows that you are better than them for eating chia seeds.*

"I ate this, and I'm better than you" -you

“Statistics don’t not show that I am better than you for eating this ” -you

And enjoy!
*Source: Authority for the Creation of Deceptively Phrased Facts About Chia Seeds

Nutritional Info:

Calculated with stevia. Dat FIBER.

3Feb2014

Take 1: Flourless Cinnamon Almond Butter Cookies

Posted in Recipes by Snackademia

I had one job. And that was to post a recipe containing chia seeds.

This recipe does not contain any chia seeds at all. And for that I would like to apologize to my sister, whose sole request was that I post a recipe with chia seeds in it. ONE JOB.

So THIS (the sentence you are reading RIGHT NOW) is my promise to post many chia seeded delights in the future. You heard it here first!!

At least I can say that this recipe was truly inspired. Inspired by me finding myself with three jars of almond butter. Two of them are Costco sized. Yes. You get it.

So what we got here is a crispy-soft, almond buttery, cinnamon-laced tea cookie with hints of vanilla. And in case that sounded too enticing, they are also very ugly. Just, kinda…homely lookin’ for a cookie. :| But let’s not focus on what they aren’t. These cookies are:

grain-free/flourless
gluten-free
low sugar/carb
full of fiber and healthy fats (do I sound like Women’s Health right now???)
very super easy and quick to make

So let’s go places:

Flourless Cinnamon Almond Butter Cookies

Recipe adapted from Pies and Plots
Yields: ~14 cookies

Ingredients:

1 cup/8 oz. jar almond butter (I actually used slightly less since I had already eaten some uhhh)
2/3 cup sweetener (I used ZSweet)
1 packet stevia (optional)
1 egg white
1 tsp baking soda
1 tsp pure vanilla extract
1 tsp cinnamon
Walden Farms chocolate dip for topping (very optional. and don’t try and be clever and stir some into the batter like I did IT DOESN’T BAKE WELL)

Directions:

Our cast of characters.

Preheat oven to 350 degrees F. Line a baking sheet with parchment or nonstick spray.

Stir together all ingredients until fully combined.

Using a tablespoon, scoop batter onto prepared baking sheet. These are pretty soft due to the almond butter, so they begin to spread right away. The sooner into the oven the better!

Please note: these are not hamburger sliders they are a dessert and I'm sorry.

Please note: these are not hamburger sliders they are cookies and I’m sorry.

Bake for about 15-18 minutes until cookies have spread and set on the tops. Cookies will still be very soft and molten in the centers, but they harden as they cool, so do not overbake. Like I did.

These cookies: apparently fresh off the grill.

Hilarious. Also make sure you use a big enough cookie sheet. LEARN FROM MEEEEEE

I kept these in an airtight container at room temperature for about a week, and they stayed fancy fresh. I don’t see why you couldn’t freeze them as well.

Nutritional Info:

Calculated with ZSweet and stevia. Also reflects slightly less than 1 cup almond butter.

I’m sorry these are not charmingly wrapped up in twine and brown paper with sprigs of pine nearby.



Aerial shot!!!

Enjoy!

Raspberry Linzer Cookies (low carb, sugar free, gluten free, dairy free adaptable)

Recipe adapted from I Breathe I’m Hungry

Directions:

Raspberry Linzer Bars (low carb, sugar free, gluten free, dairy free adaptable)

Recipe adapted from I Breathe I’m Hungry

Directions:

Share this:

Share this:

Share this:

Buffalo Salmon & Avocado Salad

Recipe adapted from The Healthy Foodie

Share this:

LOW CARB Chocolate Cake With (SUGAR-FREE!) Vanilla and Chocolate Buttercream

Recipe adapted from Maria Mind Body Health

Directions:

Share this:

Share this:

Vanilla Cinnamon Chia Seed Pudding

Original recipe from an edible mosaic

Share this:

Flourless Cinnamon Almond Butter Cookies

Nutritional Info:

Share this: