THE BEST GLUTEN FREE PEANUT BUTTER OAT COOKIES

Over the Summer we visited Waco Texas home of Magnolia Market and Magnolia Silos bakery and the city that the fixer uppers: Joanna and Chip Gaines have taken to another level which was a total #bucketlist for me. I spent all last year in the Real Estate industry looking for my baking school and became obsessed with watching every fixer upper show on TV (and I rarely watch TV) so living the Waco life for a day was awesome! I highly recommend the visit!

The best part of Magnolia Silos Bakery were these peanut butter gluten free oat cookies which where by far better than any other pastry in the bakery (I tried many) and are even better than any “traditional” peanut butter cookie I have ever had. And I don’t say this lightly because if you know me you know that I go to a lot of bakeries!

So naturally I came back home and IMMEDIATELY wanted to recreate this cookie as soon as we drove back to Austin it was that life changing. So after making 4 really bad attempts and failing miserably at the texture and proportions I had to let it go (that seems to be my strategy for when things don’t go well: I surrender and let go: for a while..).

I then went to Mexico City to visit my Dad and teach 12 classes and workshops and since I had 7 awesome assistants and we had time and a lot of amazing ingredients we made the a killer recipe and I am thrilled to share it with you today. And I apologize in advance as my sharing of recipes is not that consistent as I want it to be but that is my creative process (plus I do a lot of other events, classes, collaborations that take time). So enjoy! This recipe is worth gold. And it’s not that “healthy” but a delicious alternative indulgence for those who can’t or don’t want to eat gluten. Just don’t say anything just make them and share!

 

THE BEST PEANUT BUTTER OAT COOKIES
 
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A chewy peanut butter oat cookie that will change your life regardless if it's gluten free! My personal favorite!
Author:
Cuisine: Desserts
Serves: 14 medium
Ingredients
  • INGREDIENTS:
  • 120 grams European butter, unsalted at room temperature but still cold
  • 170 grams brown sugar (use only the very soft kind, I like the less dark one)
  • 4 grams fine sea salt
  • 60 grams eggs (mix and scale)
  • 8 ml vanilla extract
  • 15 grams almond milk
  • 180 grams my gluten free flour * (it is amazing!)
  • 6 grams gluten free and aluminum free baking powder (at high altitude use half)
  • 3 grams baking soda (at high altitude use half)
  • 150 grams gluten free oats such as Bobs Red Mill
  • 50 grams peanuts chopped
  • 100 grams peanut butter (I love Trader Joes Valencia peanut butter most of all).
  • @jacobsensaltco to sprinkle on top
Method
  1. Preheat convection oven to 350°F. Line a baking tray with a Silpat. Sift flour, baking powder and salt.
  2. In the mixer with a paddle, mix butter and sugar just until combined. Add egg, vanilla and mix well. Add oats and milk and mix well, add peanut butter and mix until combined.
  3. Add the sifted flour and combine just until incorporating—add the peanuts—mix well.
  4. Use a #24 Scoop and place the cookies onto the prepared cookie + flatten lightly onto the tray leaving enough room between them. Sprinkle with salt. Bake aprox 12 mins. Time depends on your oven.
  5. Cookies should be golden and crisp on the edges and ​tender​ inside. Don't over bake! Remember cookies will continue to bake when you remove them from the oven as they sit on the hot tray. Let cool for about 10 -12 minutes, remove and let cool on a cookie rack or place on a perforated tray.
Notes
Gluten Free flour blend: mix then measure what the recipe requires
INGREDIENTS: MAKES: 1,176 grams (you can make ½ recipe)
672 grams oat flour (must be #glutenfree) such as Bobs Red Mill
210 grams brown rice flour such as Bobs Red Mill
196 grams potato or arrowroot starch (any works)
84 grams tapioca starch
21 grams powdered coconut milk (as an emulsifier)
METHOD:
Mix all of the ingredients in a bowl. Measure the appropriate quantity called for in the recipe.

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PALEO CHOCOLATE CHIP COOKIES

When I discovered Stir sweetener my baking life literally changed. I was scrolling through Instagram and I found Stir by chance, I was immediately drawn to the brand, LA look and the ingredient list. It was just what I was looking for: a natural sweetener with benefits: coconut sugar +  prebiotic fiber that lower the glycemic index. This sweetener has been my favorite for a long time and it bakes so well! It is a perfect 1:1 substitution to sugar by volume not by weight. I loved Stir from the moment we met but even more awesome was meeting Leila the owner who besides being lovely (and gorgeous!) is also a foodie and a great baker and she shared with me her life changing chocolate chip cookie recipe made with Stir (grab that recipe on her Instagram account) which I immediately ran home to make (I just substituted flour for spelt flour). It then became my go to chocolate chip recipe and since I have been baking many paleo recipes I converted it to make these paleo chocolate chip cookies.

Use the best chocolate and ghee for this recipe! They taste better freshly made! Check out my YouTube video here:

 

PALEO CHOCOLATE CHIP COOKIES
 
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These have become a signature recipe in my classes and workshops! They are amazing freshly baked!
Author:
Serves: 10
Ingredients
  • INGREDIENTS: MAKES: 10 large cookies (55 gr each)
  • 75 gr cassava flour I love Ottos Cassava flour
  • 30 gr almond flour I use the one from Costco)
  • 34 gr arrowroot
  • ¼ teaspoon baking soda at high altitude use ⅛ teaspoon
  • ½ cup ( 112 gr) ghee, room temperature (make sure ghee is not too soft) I love Bulletproof or Tin Star Foods
  • 1 cup Stir Sweetener
  • ½ teaspoon himalayan sea salt
  • 1 teaspoon pure vanilla extract
  • 1 large egg, organic, pasture raised, at room temperature
  • ¾ cup 70 % chocolate chopped into chunks such as Guittard, Valrhona or Cemoi (if you freeze the chocolate chunks before baking it helps these retain their shape)
  • Pinch of Maldon Salt to sprinkle on every cookie before baking
Method
  1. Preheat oven to 350 F degrees. Prepare a baking tray with a Silpat (silicon liner). In a large bowl mix ghee + Stir with a whisk by hand until well combined.
  2. Add the vanilla and eggs and mix until incorporated. Combine dry ingredients: flours, baking soda, and salt in a separate bowl. Whisk together until blended. Add the flour mixture to the butter mixture on low until blended. Don’t over mix.
  3. Add in chocolate chunks and mix. Shape cookies with a #24 scoop. Drop onto a cookie sheet lined with a Silpat. Refrigerate for about 10 mins. Bake 7-8 min for chewy cookies, 9-10 min for crisp cookies. Remove from oven and cool for 10 min on the hot cookie sheet. Remove and place cookies onto cooling racks or perforated baking trays to cool completely.
  4. You can make half the recipe perfectly well.

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PALEO MATCHA CAKE

I had my worst hypoglycemia episode in 2005 just before moving to Chicago. I had sold my Pastry Workshop in 1 hour and was ready to change my life to move to Chicago to pursue my dreams to study a Pastry program abroad. It was a very stressful 2 months to say the least. I fainted and blacked out in the movies and my blood sugar was at 45 .. the lowest level ever. I could not even get on a wheel chair and I felt terrible for weeks. After seeking help, I ended up finding a holistic doctor, an iridiologist and a healer who learned with the chamanes from Chihuahua. He told me I needed to re frame my life completely and that I needed to do something totally different. He told me I was pre diabetic and that I should not eat: dairy, gluten, commercial meat or chicken, farm raised fish or sugars. So besides changing the way I ate and lived (I was 100 % focused on work and my professional life was EVERYTHING) I had to create a new way of baking.  I was determined to create 1 recipe that I could eat. So in one of my consulting projects I had tasted the famous Matcha Cake from Carolo and I knew I wanted to recreate it in a healthy way: eliminating flours, grains, refined sugar and this new version of that original recipe is now grain free and paleo! 

My husband Erin loved it and he secretly ate 3 pieces! Which is the best review I can get. Because as you can imagine he has become a picky foodie! The best part of this cake is that it is:

Moist, super easy, light, pairs with many fillings, can be made so many ways: naked cake, cupcakes, travel cake, sheet cake.

Subscribe to my YouTubethen check the video for the step by step to make this recipe! Enjoy! Happy Baking! If you make this recipe please share on Instagram and tag me @chefvanessamusi #noblebaking so I can share your creations.

 

PALEO MATCHA CAKE
 
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Make this cake! It's life changing! Moist, fresh, spongy, lasts for many days, fill it with berries, apricots, chocolate ganache, whipped cream. Even non matcha lovers will love it! If you DON'T love matcha turn it into a lemon or orange cake.
Author:
Serves: 1, 6 inch cake
Ingredients
  • ½ cup pure maple syrup
  • 3 large eggs, preferably organic, pasture raised
  • 5 gr vainilla
  • ¾ cup of my paleo flour blend see below
  • 50 gr fine blanched almond flour (I get mine at Costco it’s so good and much cheaper!)
  • 4 gr aluminum + gluten free baking powder such as Rumford (at high altitude use 2 gr)
  • 3 gr fine sea salt
  • ¼ cup avocado oil
  • ¼ cup coconut cream from can (full fat, well stired)
  • 1 tablespoon culinary grade organic matcha powder (see notes for orange or lemon version)
  • Filling:
  • ½ cup fresh raspberries, cherries, blackberries or blueberries
  • Whipped Coconut Cream:
  • 2 cans of coconut milk (the best ones are Whole Foods 365 brand organic) chill for 2 days unopened in your fridge. Open and remove the thick part ONLY!
  • Add 1 pinch vanilla powder (not vanilla extract as it will turn brown) add a pinch of ses salt I like Maldon Salt.
  • Store cream well covered in fridge until ready to use it keeps well for about 3 days.
  • Coconut milk powder or coconut creamer to use as healthy confecioners sugar
Method
  1. Grease 2, 6 inch round cake pans with coconut spray and line with parchment paper. Preheat convection oven to 345 F, a regular oven to 350 F.
  2. Sift flours and baking powder, salt and matcha.
  3. In a KitchenAid mixer with a whisk, beat eggs, vanilla and maple syrup, beat until airy and lemon color. Add the oil and mix until combined. Add coconut cream and mix. Add the sifted flour. Mix to combine. Don’t over mix.
  4. Pour batter into prepared pans. Bake for aprox 15 mins until a toothpick comes out clean approx. 25-30 mins depending on your oven. Remove from oven, let cool on rack.
  5. Remove cakes from pans. Cool on rack. Fill cake with cream, fill with berries and decorate the top with coconut milk powder.
Notes
My Paleo multipurpose flour: mix then measure
1 cup fine blanched almond powder
½ cup arrowroot starch
¼ cup coconut flour
¼ cup tapioca starch (called tapioca flour / not to be confused with cassava flour)
Sift flours and mix with a whisk.
Measure how much the recipe calls for. Save the rest.

For lemon or orange version: remove matcha, and add zest of 2 lemons or 1 orange, change coconut cream for orange juice (for lemon version mix ½ lemon juice ½ coconut cream)

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PALEO BANANA GRANOLA BREAD

Have you guys seen the banana granola bread trending on Instagram lately? It’s quite a thing.. So many have jumped on the band wagon of combining timeless breakfast comfort foods.

I had seen so many photos and posts and made a few recipes from other bloggers which I didn’t love. So when Graceland Fruit  (the dried fruit experts since 1973) asked me to make a recipe for them using their new amazing NO sugar added cranberries which I love, I was beyond excited! Of course I had so many ideas and endless applications!

I suggested this breakfast banana bread and they loved the idea. I am so happy that we now have whole soft no sugar added cranberries. I literally have dreamed about this since 2001 when I first discovered Graceland Fruit via Maricu in Mexico City. My first healthy recipes always incorporated dried fruit and back then the only options available had added sugars. Having hypoglycemia means I really try to limit added sugars. So I am thrilled that we now have an option and stay tuned because more no added sugar fruits are coming and they also have a line of organic dried fruits! To buy these fruits check out their website.

So after making MULTIPLE banana breads in my life .. I am sure you have also, I pulled my best #paleo banana bread and adapted it to add Graceland Fruit cranberries and also made another version because why not? A good recipe always leads to another great recipe!

This banana bread is moist, not too sweet, and most of all the texture is really spongy and light, you would never guess it’s: paleo which by definition means: gluten free, grain free, dairy free and also low in natural sweeteners. I love this recipe because you can make: muffins, donuts, cakes and even savarins. This is a sponsored blog post and all opinions are my own. Thank you all for supporting the brands I love!

Huge thanks to Graceland Fruit for featuring my story on their  side kick profile!

 

PALEO BANANA GRANOLA BREAD
 
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My go to #paleo banana bread with granola. So simple and a total crowd pleaser. I have made it many times for events, networking and people love it!
Author:
Recipe type: Dessert
Serves: 3 small or 1 large
Ingredients
  • 2 large eggs I love and use Vital Farms pasture raised organic
  • ½ teaspon vanilla extract such as Nielsen Massey
  • 3 medium ripe bananas, pureed (1 cup)
  • ⅓ cup maple syrup
  • ½ cup avocado oil
  • ¼ cup Stir Sweetener
  • ½ cup arrowroot (60 gr)
  • 1 cup (110 gr) almond flour
  • 58 gr cassava flour I love Ottos Cassava Flour
  • ½ teaspoon Himalayan pink sea salt
  • 1 teaspoon baking soda I used and love Bobs Red Mill
  • ⅓ -1/2 cup Graceland Fruit no added sugar cranberries
  • ¼ cup pistachios I love Trader Joes
  • Topping:
  • ⅓-1/2 cup cashew butter my favorite is Georgia Grinders
  • ½ cup aprox Paleo Coconut Cashew Granola from Purely Elizabeth
Method
  1. Pre heat oven to 350 F, grease and line a large loaf pan (or 3 small loaf pans) with paper. In a large bowl: whisk all the wet ingredients: banana, oil, maple syrup, Stir sweetener mix with a whisk. In another bowl: sift all the dry ingredients: flours, salt and baking soda. Add to wet ingredients and add half of the cranberries, use a plastic spatula to finish mixing. Pour batter into prepared pan. Sprinkle the rest of the cranberries and pistachios on top.
  2. Bake for aprox 45 mins (for large pans) or about 20 mins for mini loaf pans or until a toothpick comes out clean. You may need to lower the baking temperature to 340 F so it doesn’t over brown.
  3. Let cool, unmold. Cool completely. Glaze with cashew butter, and top with the granola.

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PALEO SHORTBREAD

Who doesn’t  love Alison Roman’s Salted Butter Chocolate Chip Shortbread that went viral on the web. I mean every baker made that recipe! #bakergoals right? Find her recipe on her new book Dinning In which also became a Best Seller. Then I was also inspired by the famous Capello’s cookies and wanted to merge those 2 ideas together in this recipe. Watch my YouTube video on how to make this recipe. I adapted these cookies from Yummy Mummy Kitchen. 

Paleo Shortbread
 
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This Paleo Shortbread is amazing! So simple and made with the best ingredients. I love the endless applications and it makes the best edible cookie dough! Recipe adapted lightly from Yummy Mummy Kitchen
Author:
Recipe type: Dessert
Serves: 12 cookies
Ingredients
  • 2 cups almond flour (220 gr) I suggest you scale this amount
  • 2 tablespoons arrowroot flour (no substitutions)
  • 1 teaspoon baking soda (at high altitude use ½ teaspoon) I love Bobs Red Mill
  • ¼ teaspoon himalayan sea salt
  • 5 tablespoons melted refined coconut oil (sub half of the oil for cashew butter and you have a great cookie dough also)
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
  • ½ cup GUITTARD dark chocolate CHIPS 63 % (Just use these trust me)
  • Maldon Salt or Jacobsen salt flakes to sprinkle on top
Method
  1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. Make a well in the middle. Add the melted coconut oil, syrup, and vanilla extract. With a
  2. rubber spatula or wooden spoon, stir the wet ingredients into the dry ingredients until completely combined. The mixture will be crumbly but should stick together when pressed between your fingers.
  3. Place the dough onto a sheet of plastic wrap and form a log with your hands. Wrap tightly in the plastic and place in the freezer for 20 minutes to firm. Preheat the oven to 350 degrees F.
  4. Unwrap the dough and cut into ¼-1/2″ thick slices. Place on a perforated cookie sheet lined with parchment or a Silpat. Bake for aprox 8-11 minutes, or until lightly golden brown.
  5. Remove from tray and let cool on a perforated tray.
  6. Store in a recycled salad container (the ones that have washed spinach) at room temperature for about 4 days.

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