Tag: low sugar

Recipe Revamp (Low Sugar) Spicy Orange Anti-Inflammatory Dream Crackers

Recipe Revamp (low sugar) Spicy Orange Anti-Inflammatory Dream Crackers. Mary Kate Kopec. Love and Big Hugs.

Spicy Orange Anti-Inflammatory Dream Crackers

  • ½ c butter (good fat of your choice, but butter tastes so good)
  • 3 eggs
  • 1 Tbsp blackstrap molasses
  • 1 Tbsp turmeric
  • 1Tbsp ground ginger
  • 1 Tbsp ground black pepper
  • 2 tsp cinnamon
  • ½ tsp orange extract
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 ½ c cassava flour
  • 4 small splashes of milk (it’s what I needed to help my dough stick together better, can try without and add at the end if you need/like)

In mixing bowl, add butter, eggs, molasses, orange extract, and milk. Mixy blend well.

In another small bowl, combine and mix well: turmeric, ginger, pepper, cinnamon, salt, and baking soda.  Add to wet, and mixy blend well.

Finally add in cassava flour and mixy blend well.  You should have a big ol’ clump of wetter than dry batter that you can roll out easily.

Roll dough flat (1/8″ – ¼” inch thick).

Devour!

MK thoughts and notes:

This recipe actually comes from my holiday search for cookies.  I found this Paleo Anti Inflammatory Spice Cookie recipe at All the Nourishing Things website, and as I read the recipe, I thought …. Hmm, this could make a tasty cracker to go along with bone broths, soups, green drinks, etc.  A quick scan of the ingredients and the decision to delete the sugar (except keep the molasses) and add a pinch of salt for baking, and I was off and running.

I followed Lindsey’s instructions, except that I found the dough to be a bit dry toward the end for me, so I added some splashes of milk to get it to hold together more (you could use water instead if you need to, or perhaps a bit more egg).  I didn’t roll mine out so much as smoosh them flat with a spatula, and then cut with a pizza cutter.  But they tasted SOMIGOSH GOOD, that I’ve already made a few batches and will keep making them.  I’ve changed up the mixy directions a lil bit for ease and convenience to me, but pretty much, Lindsey is on point.

The short of it is this … if you want the cookie for a healthier alternative, keep the sugar … I’m certain you won’t be disappointed.  And if you want an excellent tasting cracker (that sounds delicious with some cream cheese … next up on my list to try), then this Spicy Orange Anti-Inflammatory Dream Cracker is just the cracker you are looking for!

My very happy tastebuds give tremendous gratitude to All the Nourishing Things for making my dream cracker dreams comes true!  Be sure to check out Lindsey Dietz’s website for more delicious goodies … she’s on this healthy thing SO GOOD!!!!  And she gives great guidance and helpful healthy info along with her recipes!!!!  I’m absoloodily thrilled to have found her!!!!

Recipe Revamp (low sugar) Spicy Orange Anti-Inflammatory Dream Crackers. Mary Kate Kopec. Love and Big Hugs. My plate of dream crackers with my green drink!

I sincerely hope you enjoy these as much as I do!

Living an anti-inflammatory life is the way to go for happiness and healthiness, and these crackers (or cookies, if you prefer) are a great addition to your wellness living!

Hugging you so big today!

Love and Big Hugs Mary Kate

Recipe Revamp (Low Sugar)
Peppermint Drop Cookies

Recipe Revamp (low sugar) Peppermint Drop Cookies. Mary Kate Kopec. Love and Big Hugs.
  • 2 tsp coconut sugar (This is 8 grams of sugar, total, for the whole batch, which means about ½ gram of sugar per cookie!)
  • ¼ c butter
  • 1 egg
  • ½ tsp peppermint extract
  • ½ tsp vanilla extract
  • 1 tsp baking power
  • 1/8 tsp salt
  • 1 ¼ c almond flour

Add coconut sugar, butter, & egg into medium sized mixing bowl and blend with a handheld mixer until mixied up … about 30 seconds to a minute. (You could use a stand mixer, but this is a smaller sized recipe … so, maybe consider doubling if using a stand mixer.)

Add in peppermint and vanilla extracts. Mixy up for about 20 seconds.

Sprinkle salt and baking powder on top of batter (to distribute around a bit). Dump in almond flour. Mixy up until well blended.

You should have a softish batter that drops like little, perfect, lil magic cookie drops onto your cookie sheet.

If you like, line a cookie sheet with some baking paper.

Spoon dropfuls of cookie batter onto your pan a lil bit apart from each other. (They don’t raise up or spread out much, so you can place them lil bit close together.)

You should get about 15 – 18 cookies (depending on how big you make your drops).

Let cool for as long as you can stand to wait … then devour!

MK’s thoughts & notes:

Once upon a time, I used to eat cookies … lots of different, happy, delicious cookies, especially at the holidays!

But then, my health went super duper wonky, and I found out my inflammation markers were elevated.  As inflammation leads to chronic diseases (none of which I want), I decided added sugar HAD TO GO!!!  I started with a straight up elimination.  If it had added sugar, no matter what kind, I didn’t eat it. Over the year, I’ve learned that some sugars aren’t quite so bad for you (things like coconut sugar, maple syrup, molasses, monk fruit, etc) as they have healthy nutrients not found in processed sugar.  So for this past Christmas, I decided I would seek out recipes that could help me have some of my favorite cookies of old, but in a far more healthier and nutritious way.

I chose this original recipe from naturalpaleofamily.com, because I considered making cut out cookie shapes for the holidays.  But I also wanted it for making a childhood favorite, peppermint candy cane cookies.  In my sugar days, I used to simply take a sugar cookie dough and tweak it with some peppermint extract and some red food coloring (in half the dough) the roll out lil strands of red and white dough, twisty them together, and voila … candy cane cookies.

Long story short, the batter looked so droppable, I just decided to make drops. And since I only eat organic foods now (see above chat about inflammation and my desire to reduce mine), I didn’t add any food coloring.

These cookies have a super yummy light peppermint flavoring with just a hint of sweetness.  The almond flour gives them a chewiness … meaning you have substance to chew on rather than the fluff of empty calorie/almost zero nutrition/inflammation promoting processed flour and sugar in the cookies of old.

Prefer more sweetness?  You could add more sugar if you like … the original recipe calls for more.  Play around with the sweetness, but use a healthier, more nutritious sugar.

I hope you love and enjoy these!  They go really well with cupp hot chockit (pictured above: milk, vanilla extra, and cacao powder – a straight up superfood), and probably coffee (but yucko, I don’t like coffee, so you’ll have to try it and see.)!

Love and Big Hugs Mary Kate