Tag Archives: gluten free with your tea

Almond Butter Chocolate Chip Cookies, GF, DF

Posted on by
Reply

“Teacher, which is the great commandment in the law?” Jesus said to him, “‘You shall love the Lord your God with all your heart, with all your soul, and with all your mind.’ This is the first and great commandment. And the second is like it: ‘You shall love your neighbor as yourself.’ On these two commandments hang all the Law and the Prophets.” Matthew 22:36-40(NKJV)

Almond Butter Chocolate Chip Cookies, GF, DF

Ingredients

  • 1 1/3 cups gluten-free oats
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tarter
  • 1 teaspoon pink salt
  • 1 jar organic almond butter
  • 1 cup monk fruit or org. coconut sugar
  • 4 organic eggs
  • 1 Tablespoon vanilla
  • 1 bag Lily’s Dark Chocolate Chips

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper. In a medium bowl, mix together the dry ingredients: oats, baking soda, cream of tarter, and salt.  In a large bowl, first stir the almond butter to blend it well. Then add the sweetener, eggs, and vanilla.  Mix well.  Next, add the dry ingredients bowl to your wet ingredients and stir until mixed.  Finally, fold in one bag of chocolate chips. Drop by tablespoons onto your prepared baking sheet, leaving room between cookies.  Bake 10-12 minutes. Cool before serving.  This made about 30 cookies for us. Enjoy! 

Notes:  We have made this recipe several times, trying out various sweeteners. The monk fruit and coconut sugar worked best.  Also, powdered stevia worked.  When we used maple syrup, we only used 2/3 cup syrup and 3 eggs. They turned out to be a much smoother cookie (see picture below) and people enjoyed them, too.  Next time I plan to try chopped walnuts instead of the oats to make a grain-free variety.  

But He said to them, “You give them something to eat.”… Luke 9:13

Today’s TEA CUPP:  Spread the love of Jesus by whipping up a batch of these delicious cookies for a neighbor or friend in need.  Spend the day having A Cup of Love TEA with Jesus.  Continue to fulfill your calling to love God and love your neighbors in this world.  Oh, how the world needs your love, dear TEA CUPP friend! 

My love be with you all in Christ Jesus. Amen. 1 Corinthians 16:24 (NKJV)

Many thanks to eatgood4life.com for the original recipe!  

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson.

Pumpkin Chocolate Chip Cake

Posted on by
Reply

…And what is set on your table would be full of richness. Job 36:16

Here’s a special treat for your family or neighbors: Try this delicious pumpkin cake. It’s gluten-free and dairy-free and so very moist! Perhaps you will enjoy a slice while having afternoon tea with Jesus and friends. 

Ingredients:

  • 1 cup coconut flour
  • 1 cup almond flour
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups organic pumpkin puree, well-drained
  • 2/3 cup coconut oil, melted
  • 2/3 cup honey or maple syrup
  • 5 eggs from pasture-raised happy chickens 🐓
  • 2 tsp. vanilla
  • 1 cup Lily’s Chocolate chips

Set oven to 350 degrees.  Grease a Bundt cake pan with coconut oil. In a big bowl, mix together the dry ingredients:  Flours, ginger, nutmeg, cinnamon, baking soda, and salt.  In a second bowl, stir together the wet ingredients:  Pumpkin, coconut oil, honey or syrup, eggs, vanilla.  Form a hollow in the center of the dry ingredients bowl and pour in your wet ingredients. Stir well. Carefully fold in the chocolate chips.  Spoon the batter into your prepared Bundt cake pan.  Bake cake in oven for 45-55 minutes, depending on the moistness of your pumpkin.

Remove pan from oven and allow to cool 15 minutes.  Using a plastic scraper, carefully loosen the cake from the inner and outer edges of the cake pan.  Place a plate on top of the pan and flip it over, causing the cake to land on the plate. Lift off the Bundt cake pan and let the cake cool completely before serving.  Store leftovers in the refrigerator.

Notes: We use pumpkin from our garden that we have baked and pureed. It is often more moist than canned pumpkin from the store.  Decrease flour by 1/4-1/2 cup for canned pumpkin.  I baked this in a toaster oven in the little cabin where we are staying for the winter and it turned out perfectly! 🥰

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.