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Paleo Ginger Crinkles

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My Grandmother has been making Molasses Crinkles for years! She uses a recipe from my Great Grandmother and my dad has always LOVED them!

We lovingly refer to my dad as “the cookie monster” – He. Loves. Cookies. LOL! For the man to go through 6 or 7 cookies on any given day is par for the course! Lucky for him, he’s tall and thin and his genetics allow for this – well, as far as aesthetics go, anyway. He’s the guy that will eat half or less of his meal and then plow through dessert! 🙂 Now we know where MY sweet-tooth comes from!

He’s been having some trouble with his back over the last few years and something I’ve really tried to drive home is how much of an impact sugar will have on his level of back pain. The less sugar and the more anti-inflammatory he can eat, the less pain he’ll have and the better he’ll feel overall.

So, would you believe, the man stopped eating cookies? Well, not entirely – but now he’s having maybe a few a week?

All of that to say, I re-did his favorite cookie recipe to make it much cleaner so that he could have something during the holidays to look forward to and that would not cause his back to get so inflamed! He LOVES them! And for my cookie connoisseur of a father to love them – I know everyone else will too!

I usually make a couple of batches – one for my dad and one to keep around our house during the holidays when we want something festive but not something that we’ll feel bad after eating! They’re a great snack and a great “something sweet” after dinner! Hope you enjoy!

Paleo Ginger Crinkles

Makes 30 small cookies…

Ingredients

  • 1 cage free egg
  • 1/3 cup palm shortening
  • ¼ cup organic blackstrap molasses
  • ¼ cup coconut sugar + more for rolling the cookies in
  • 1 tsp vanilla extract
  • 2 cups Paleo baking flour
  • 2 tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp cloves

Instructions

  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  • In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  • In a separate bowl, combine the flour, baking soda, salt and spices.
  • Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  • Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  • Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  • Bake for 8-10 minutes until tops begin to crack – cookies will become firmer as they cool.
  • Cool completely and enjoy!
  • These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.

 

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Paleo Ginger Crinkles
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Course Dessert, Recipe, Snack
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Instructions
  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  3. In a separate bowl, combine the flour, baking soda, salt and spices.
  4. Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  5. Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  6. Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  7. Bake for 8-10 minutes until tops begin to crack - cookies will become firmer as they cool.
  8. Cool completely and enjoy!
  9. These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.
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Grain Free Cinnamon Apple Bread with Sea Salt Caramel

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HELLO Christmas! I am so stinkin’ excited about Christmas, I can’t even tell you! Last year, we had Christmas, but we literally moved out of our house on the 24th and then stayed with relatives – so, woke up Christmas morning with family, which was wonderful, but you know – just not the same as waking up in your own home. And then we left for Medellin, Colombia on the 26th. So, all wonderful things, right? …we were buying a new home, getting to travel, surrounded by family – which can be awesome and not awesome all at the same time! Ha! #family So – I am not complaining in the least, but I’ve been ready for a calm, peaceful, easy Christmas in my own home ALL year!

IT’S FINALLY HERE!!!!!!!

To tell you how excited I’ve been, I came up with this recipe about 5 months ago and have been hanging onto it, twiddling my thumbs until we got closer to the Holidays! I made it in July and Mo walked in the door and said, “It smells like Christmas in here!” I joked that we were celebrating Christmas in July!

This is not one of my easier recipes – well, the bread is, but the sea salt caramel takes a bit of time and attention. But, all things worth it, do, right? And if you don’t like apples – leave them out! Simple as that!

This is a great make-ahead breakfast for Christmas morning, or any morning! It will leave your house smelling like the holidays!

You can make the bread and caramel a day or two in advance and simply slice the bread, lay each slice on a sheet pan and place it under the broiler in your oven for 4-5 minutes. It will crisp up just a bit. While doing this, pour the caramel into a small pot over medium/low heat and get it warm. Drizzle the caramel over each slice of bread and serve! Voila! So easy and De-lish! You won’t miss that coffee cake! Trust me!

Grain Free Cinnamon Apple Bread with Sea Salt Caramel

Makes 12 slices

Ingredients:

  • ½ cup almond flour
  • ½ cup coconut flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  • ½ cup canned LIGHT coconut milk
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened applesauce
  • 1 tsp apple cider vinegar
  • 4 large eggs, room temp
  • 1 tsp coconut oil, softened
  • 1 small Honeycrisp apple

Sea Salt Caramel

This recipe make 1 cup – you will only need approx. ¼ cup for the bread – so, you will have leftovers – you’re welcome!)

  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  • In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  • In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  • Add the dry ingredients into the wet and stir well with a spatula to combine.
  • Peel and finely chop the apple and fold into the mixture.
  • Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • While the bread is baking, make the sea salt caramel.
  • Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  • Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  • Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  • Add the coconut oil and vanilla extract and stir to combine.
  • Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
Print Recipe
Grain Free Cinnamon Apple Bread with Sea Salt Caramel
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Snack
Servings
slices
Ingredients
Sea Salt Caramel
Course Breakfast, Snack
Servings
slices
Ingredients
Sea Salt Caramel
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  2. In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  3. In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  4. Add the dry ingredients into the wet and stir well with a spatula to combine.
  5. Peel and finely chop the apple and fold into the mixture.
  6. Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  7. While the bread is baking, make the sea salt caramel.
  8. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  9. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  10. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  11. Add the coconut oil and vanilla extract and stir to combine.
  12. Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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