dessert

Fruit Sauce Topping for Ice Cream

Making a fruit sauce topping like a strawberry or blackberry sauce is very easy! It’s a simple process and you can swap for any flavor you’d like.

You can also use this sauce to top yogurt if you don’t have homemade ice cream on hand.

Ingredients for Fruit Sauce

  • 1 heaping cup of frozen fruit (I used strawberries)

  • Filtered Water

  • 2 tsp Lemon juice

  • Honey (optional)

Directions for Fruit Sauce

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Add heaping cup of frozen fruit to pot.

Add enough water to cover the bottom of the pot.

When strawberries are soft, mash them with a fork or masher.

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Leave the strawberries or add a little honey once you’ve removed it from the heat to make the sauce extra sweet. I skipped this step for my sauce as I find the fruit sweet enough.


Fruit Sauce Topping for Ice Cream

Author:
prep time: cook time: total time:

ingredients:

  • 1 heaping cup of frozen fruit (I used strawberries)
  • Filtered Water
  • 2 tsp Lemon juice
  • Honey (optional)

instructions:

How to cook Fruit Sauce Topping for Ice Cream

  1. Add heaping cup of frozen fruit to pot.
  2. Add enough water to cover the bottom of the pot.
  3. When strawberries are soft, mash them with a fork or masher.
  4. Leave the strawberries or add a little honey once you’ve removed it from the heat to make the sauce extra sweet. I skipped this step for my sauce as I find the fruit sweet enough.
Created using The Recipes Generator

Gluten Free Baking Round Up

Baking without gluten doesn't mean your end product will lack flavor. I love baking and experimenting with creating recognizable treats in a whole new real food way. The recipes gathered below are delicious and all made with real, whole food ingredients! They are all gluten free, and some are dairy and egg free as well. If you are on the GAPS Diet, doing Paleo or following the Whole 30 Diet, you can create any of these recipes!

The key to most of these recipes is fermented almond flour. Fermenting the almond flour makes it easier for your body to digest. Fermenting the flour takes 24 hours so be sure to plan in advance if you're baking of these treats!

Choose one or choose several but get to baking!

Which is your favorite gluten free baking treat?

Let us know in the comments below!

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Gluten Free Brownies Recipe

While these brownies are not as sweet as conventional brownies, they were deemed by some tasters on the GAPS Diet as being “Better than Brownies.”

Gluten Free, Dairy Free, Egg Free

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Gluten Free Almond Cookies Recipe

These treats are reminiscent of our family’s community famous chocolate chip cookies but they’re totally gluten free.

Gluten Free, Dairy Free

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Gluten Free Strawberry Rhubarb Pie Recipe

Strawberry rhubarb pie has always been one of my favorites! This recipe has a fermented pie crust that you can use for other recipes as well!

Gluten Free, Dairy Free, Egg Free

Gluten Free Pumpkin Pie Recipe

This recipe combines the fermented almond crust of Monica Corrado of Simply Being Well, and the pumpkin filling of Sally Fallon in Nourishing Traditions

Gluten Free, Dairy Free

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Gluten Free Snickerdoodle Cookie Recipe

Snickerdoodles are a mixture of tart and sweet. They are another cookie I grew up making at Christmastime, and this one passed the family taste test!

Gluten Free, Dairy Free, Egg Free

Gluten Free Zucchini Bread Recipe

The key for this zucchini bread is using sour cream (you could also substitute in a full-fat yogurt) as the fat. As a cultured food, sour cream helps make the bread lighter as well.

Gluten Free

Russian Custard

GAPS Legal Custard Dessert

Russian custard is a delicious desert or afternoon snack. It is rich, and just sweet enough. You can whip it up in just a few minutes, and it is easy to double or triple to feed another (or more for yourself).

Russian custard is just two ingredients: raw egg yolks and honey. Don't let the raw egg yolk stop you! The texture and taste of the custard are very different than that of a raw egg yolk. I've had multiple people express their pleasant surprise at how much they like it (despite being reluctant to try it because of the egg yolks). So give it a try—it just might become a favorite of yours!

For people on GAPS, this recipe is legal as early as Intro Stage 2

Russian Custard Recipe

Ingredients for Russian Custard:

  • 2 Eggs*

  • 1/2 - 1 tsp Honey

*As per the usual warning, eating undercooked or raw eggs may increase your risk of foodborne illness.

You can multiply this recipe for as many servings as you want. The above ratio is for one serving.

Directions for Russian Custard:

This custard recipe is no bake and includes only two ingredients. It's dairy free and gluten free. It makes for a delicious dessert for one or you can multiple it for as many servings as you like. The entire recipe takes about five minutes. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Separate the egg yolks from the egg whites. Place the yolks in a separate bowl.

This custard recipe is no bake and includes only two ingredients. It's dairy free and gluten free. It makes for a delicious dessert for one or you can multiple it for as many servings as you like. The entire recipe takes about five minutes. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Add honey to the egg yolks. I find 1/2 tsp of honey to be plenty and very sweet. You can add more if you need it. Or less.

This custard recipe is no bake and includes only two ingredients. It's dairy free and gluten free. It makes for a delicious dessert for one or you can multiple it for as many servings as you like. The entire recipe takes about five minutes. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Beat the egg yolks with a whisk until they are thick and change color. They should look much lighter, with a little white undertone. This takes about five minutes. A fork does not work well for whisking!

This custard recipe is no bake and includes only two ingredients. It's dairy free and gluten free. It makes for a delicious dessert for one or you can multiple it for as many servings as you like. The entire recipe takes about five minutes. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Serve in a small bowl for a delicious dessert or mid-afternoon snack.

This custard recipe is no bake and includes only two ingredients. It's dairy free and gluten free. It makes for a delicious dessert for one or you can multiple it for as many servings as you like. The entire recipe takes about five minutes. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Russian Custard

Author:
prep time: cook time: total time:

ingredients:

  • 2 Eggs*
  • 1/2 - 1 tsp Honey
  • *As per the usual warning, eating undercooked or raw eggs may increase your risk of foodborne illness.
  • You can multiply this recipe for as many servings as you want. The above ratio is for one serving.

instructions:

How to cook Russian Custard

  1. Separate the egg yolks from the egg whites. Place the yolks in a separate bowl.
  2. Add honey to the egg yolks. I find 1/2 tsp of honey to be plenty and very sweet. You can add more if you need it. Or less.
  3. Beat the egg yolks with a whisk until they are thick and change color. They should look much lighter, with a little white undertone. This takes about five minutes. A fork does not work well for whisking!
  4. Serve in a small bowl for a delicious dessert or mid-afternoon snack.
Created using The Recipes Generator

Holiday Treat Round Up

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Tis the season for party treats:

Cookies and fudge, and brownies, Yum, yum!

Holidays can be a chaotic time, so I wanted to lessen your holiday stress by sending to you all the healthy treat recipe from my blog in one convenient email!

And even though these treats are healthy and full of good fat and real sweeteners, they are also delicious and can be taken with pride to any holiday gathering. But really, they also never need to leave your house 😉. You and your family can enjoy the whole batch!

There are lots to choose from! Pick a treat (or two) and get baking!

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Chocolate Peppermint Coconut Fudge and Citrus Coconut Fudge

Fudge is a delicious holiday recipe and easy to share with family and friends!

Read Now

These GAPS legal brownies were deemed as better than brownies. They are gluten free, dairy free, sugar free, egg free, and made with fermented almond flour and dates. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

These GAPS legal brownies were deemed as better than brownies. They are gluten free, dairy free, sugar free, egg free, and made with fermented almond flour and dates. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Better Than Brownies

While these brownies are not as sweet as conventional brownies, they were deemed by some tasters on the GAPS Diet as being “Better than Brownies.”

Read Now

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Almond Cookies

These treats are reminiscent of our family's community famous chocolate chip cookies.

Read Now

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Snickerdoodle Cookies

Snickerdoodles are a mixture of tart and sweet. They are another cookie I grew up making at Christmastime, and this one also passed the family taste test!

Read Now

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Buckeye Cookies

The roots for this recipe go deep in our family. These no-bake cookies are egg free, and casein and lactose free (contains whey and butter). They are also coconut free!

Read Now

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Christmas Wreath Cookies

This is my favorite cookie to bring to a cookie exchange because it's so unique.

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Strawberry Rhubarb Pie

Strawberry rhubarb pie has always been one of my favorites!

Read Now

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Pumpkin Pie

This recipe is combing the fermented almond crust of Monica Corrado of Simply Being Well, and the pumpkin filling of Sally Fallon in Nourishing Traditions

Read Now

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Zucchini Bread

Fermenting the flour creates a lighter, fluffier end product. But that’s not all! Fermenting is one of the three processes that can be used to make nuts more digestible.

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Raw Milk Chocolate Pudding

The most frequent comment about this pudding (besides “yum”, “delicious”, and “mmm…”) is that it tastes just like a chocolate pudding cup!

Read Now

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Homemade Red Hots

I’ll admit that when I make the Christmas Wreaths in the future I may use store red hots… and tell people they are just for decoration and to pick them off. Because making homemade red hots is a labor of love. There is no other way to put it.

Read Now

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Caramel Candy and Caramel Sauce

Several years ago I discovered that the mythical candy known as caramel was actually fairly simple to make. 

Read Now

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Citrus and Chocolate Fudge Made with Coconut

GAPS Legal Chocolate Peppermint Coconut Fudge and Citrus Coconut Fudge

The GAPS Legal Fudge is a delicious holiday recipe and easy to share with family and friends! This recipe comes together quickly, besides the melting of the coconut butter and oil. I like making this recipe on a snowy day because it’s fun to chill the pans in a snowbank! It makes me feel like a pioneer.

For the citrus fudge, you can use any citrus you like. I prefer orange. You can also use all shredded coconut if you like. I prefer a little crunch in my fudge and like to add the flakes.You can make these flavors on their own and keep them separate. However, I prefer the two flavors together.

To combine the flavors, make the chocolate peppermint fudge first and put it in the freezer for 10 minutes to chill rapidly while you make the citrus fudge. Once chilled, pour the citrus fudge over the top and chill again.The fudge keeps for quite a while and doesn’t melt easily at room temperature. Even so, storing in the fridge is best.Enjoy!

Chocolate Peppermint Coconut Fudge

Ingredients for chocolate peppermint coconut fudge

  • ½ cup coconut butter

  • ½ cup coconut oil

  • ½ cup cocoa powder

  • ½ cup honey

  • 2 tsp peppermint extract or 2 drops peppermint oil

  • 1 tsp vanilla extract

  • 3/4 cup shredded coconut

  • ¼ cup coconut flakes

Directions for chocolate peppermint coconut fudge

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.

Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Spread mixture into a pan.Chill for 30 minutes.

Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

How to Make Citrus coconut Fudge

Ingredients for citrus coconut fudge

  • ½ cup coconut butter

  • ½ cup coconut oil

  • ⅓ cup raw honey

  • 1 tbsp citrus zest

  • 2 tbs citrus juice

  • 3/4 cup shredded coconut

  • ¼ cup Coconut Flakes

Directions for citrus coconut fudge

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Spread mixture into a pan.Chill for 30 minutes.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.


Chocolate Peppermint Fudge

Author:
prep time: cook time: total time:

ingredients:

  • ½ cup coconut butter
  • ½ cup coconut oil
  • ½ cup cocoa powder
  • ½ cup honey
  • 2 tsp peppermint extract or 2 drops peppermint oil
  • 1 tsp vanilla extract
  • 3/4 cup shredded coconut
  • ¼ cup coconut flakes

instructions:

How to cook Chocolate Peppermint Fudge

  1. Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.
  2. Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.
  3. Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.
  4. Spread mixture into a pan.Chill for 30 minutes.
  5. Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.
Created using The Recipes Generator

Citrus Coconut Fudge

Author:
prep time: cook time: total time:

ingredients:

  • ½ cup coconut butter
  • ½ cup coconut oil
  • ⅓ cup raw honey
  • 1 tbsp citrus zest
  • 2 tbs citrus juice
  • 3/4 cup shredded coconut
  • ¼ cup Coconut Flakes

instructions:

How to cook Citrus Coconut Fudge

  1. Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.
  2. Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.
  3. Spread mixture into a pan. Chill for 30 minutes.
  4. Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.
Created using The Recipes Generator

Brownies Made with Dates

Dairy Free, Gluten Free, GAPS Legal Brownies Made with Dates

While these brownies are not as sweet as conventional brownies, they were deemed by some tasters on the GAPS Diet as being “Better than Brownies.” These GAPS legal brownies are dairy free, gluten free, sugar free, and egg free.

Even better, besides the 24 hour fermentation time needed for the almond flour, these brownies can be made very quickly! These brownies actually get better over time so it’s actually better to make them a day before to let the flavors meld. They would be delicious eaten alongside homemade ice cream or with homemade whipped cream and fruit.

Better Than Brownies - GAPS Legal Brownies

Ingredients for brownies made from dates

  • 2 cups of almond flour

  • 5 tablespoons Whey

  • 18 dates

  • ½ cup Filtered Water

  • 1/2 cup Coconut Oil + extra to grease the baking dish

  • ¼ cup Cacao Powder

  • ½ tsp Vanilla Extract

  • ¼ cup Cacao Nibs (optional)

  • ¼ cup Crispy Nuts (optional)

Directions for brownies made from dates

24 Hours Before:

These GAPS legal brownies were deemed as better than brownies. They are gluten free, dairy free, sugar free, egg free, and made with fermented almond flour and dates. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Add almond flour and cacao powder to a bowl. Use a fork to get rid of almond flour clumps.Add whey and stir to moisten.Cover and leave on counter to ferment for 24 hours.

The Next Day:

These GAPS legal brownies were deemed as better than brownies. They are gluten free, dairy free, sugar free, egg free, and made with fermented almond flour and dates. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Cut up 18 dates, removing the inner pit.Add ½ cup Filtered Water.

These GAPS legal brownies were deemed as better than brownies. They are gluten free, dairy free, sugar free, egg free, and made with fermented almond flour and dates. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Cook on low heat until dates are soft and water is absorbed, about 4-6 minutes. (think like making applesauce.) Watch closely to make sure dates don’t burn. You may need to add more water as you go depending on how dry your dates are so they’re able to fully hydrate without burning. Be sure not to add too much or it will thin the eventual date paste.

These GAPS legal brownies were deemed as better than brownies. They are gluten free, dairy free, sugar free, egg free, and made with fermented almond flour and dates. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

When dates are soft, turn off the heat. Puree the mixture in the pot with an immersion blender or add to a blender or food processor until smooth. The smoother the date texture, the more appealing the brownies!Preheat oven to 350.Grease a baking dish or pie pan with coconut oil. Do not use a metal baking dish or the edges will burn.

These GAPS legal brownies were deemed as better than brownies. They are gluten free, dairy free, sugar free, egg free, and made with fermented almond flour and dates. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Combine coconut oil and dates into the almond flour mixture. If you’re using a blender, add the coconut oil to the blender and blend until smooth before adding to the flour mixture. Optionally, add cacao nibs and crispy nuts.

These GAPS legal brownies were deemed as better than brownies. They are gluten free, dairy free, sugar free, egg free, and made with fermented almond flour and dates. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Stir the mixture until smooth, being sure to get all the clumps out. You want the mixture to be as smooth as possible. The batter will be thick. Add batter to greased baking sheet and smooth out.

These GAPS legal brownies were deemed as better than brownies. They are gluten free, dairy free, sugar free, egg free, and made with fermented almond flour and dates. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Bake for 45 minutes until the knife comes out clean. Check after 30 minutes. Serve and enjoy!

Notes:

  • Instead of date paste, you can use applesauce but the brownies will not be as sweet and you will need to make your own applesauce that is thick so it creates the right consistency.

  • These brownies get better with age!

  • These are dairy free, gluten free, sugar free, egg free and legal on GAPS.


Brownies Made with Dates

Author:
prep time: cook time: total time:

ingredients:

  • 2 cups of almond flour
  • 5 tablespoons Whey
  • 18 dates
  • ½ cup Filtered Water
  • 1/2 cup Coconut Oil + extra to grease the baking dish
  • ¼ cup Cacao Powder
  • ½ tsp Vanilla Extract
  • ¼ cup Cacao Nibs (optional)
  • ¼ cup Crispy Nuts (optional)

instructions:

How to cook Brownies Made with Dates

24 Hours in Advance
  1. Add almond flour and cacao powder to a bowl. Use a fork to get rid of almond flour clumps.Add whey and stir to moisten.Cover and leave on counter to ferment for 24 hours.
The Next Day
  1. Cut up 18 dates, removing the inner pit. Add ½ cup Filtered Water.
  2. Cook on low heat until dates are soft and water is absorbed, about 4-6 minutes. (think like making applesauce.) Watch closely to make sure dates don’t burn. You may need to add more water as you go depending on how dry your dates are so they’re able to fully hydrate without burning. Be sure not to add too much or it will thin the eventual date paste.
  3. When dates are soft, turn off the heat. Puree the mixture in the pot with an immersion blender or add to a blender or food processor until smooth. The smoother the date texture, the more appealing the brownies!Preheat oven to 350.Grease a baking dish or pie pan with coconut oil. Do not use a metal baking dish or the edges will burn.
  4. Combine coconut oil and dates into the almond flour mixture. If you’re using a blender, add the coconut oil to the blender and blend until smooth before adding to the flour mixture. Optionally, add cacao nibs and crispy nuts.
  5. Stir the mixture until smooth, being sure to get all the clumps out. You want the mixture to be as smooth as possible. The batter will be thick. Add batter to greased baking sheet and smooth out.
  6. Bake for 45 minutes until the knife comes out clean. Check after 30 minutes. Serve and enjoy!
  7. Notes:
  8. Instead of date paste, you can use applesauce but the brownies will not be as sweet and you will need to make your own applesauce that is thick so it creates the right consistency.
  9. These brownies get better with age!
  10. These are dairy free, gluten free, sugar free, egg free and legal on GAPS.
Created using The Recipes Generator

Christmas Wreath Cookies {GAPS Legal}

It's the holiday season! More specifically, it's cookie season!   I love making, giving away (and eating) Christmas cookies. But it's been a long time since I have enjoyed many of the cookies I grew up making, so this year I decided I wanted to create real-food versions of some of my favorite Christmas cookie recipes.  

First up, Christmas Wreath cookies!

  This cookie is traditionally a mix of corn flakes, marshmallows, and butter. So let's look at the ingredients...

  • The butter is already a real food!

  • Marshmallows I have made before, modified from Mommypotamus' marshmallow recipe.

So all I had to do was figure out a substitution for the corn flakes (and see if the marshmallows actually work the same as the commercial variety).   Challenge accepted!

Christmas Wreath Cookies

Makes about 36 cookies (recipe can be halved)

Ingredients

For Marshmallows

  • 2 cups honey

  • 1 cup of filtered water

  • 2 tsp vanilla

  • 1 tsp sea salt

  • 6 TBS grass-fed beef gelatin

  • 1 cup of filtered water

For Wreath Cookies

  • Marshmallow paste (above)

  • 8 ounces organic butter

  • 14 cups coconut flakes (approximately 20 ounces)

  • Red hots (my homemade recipe)

  • Natural food coloring, blue and yellow packets (I used this one)

Directions

Place the coconut flakes in the oven at 200°

Toast the coconut until they are light brown—this makes the cookies crispier! When done, remove them from the oven Place in a large bowl, set aside.

Melt the butter in a saucepan over low heat When melted, remove from heat and set aside   Next, make the marshmallow paste. See recipe here.

Soften the gelatin

  • Add gelatin to 1 cup hot water

  • Stir and allow to to sit, keep warm (not on stove)

While gelatin is softening... Heat honey and water in a medium saucepan (medium to high heat), stirring frequently, until it reaches the soft ball candy stage (about 235°F).

If you don't have a thermometer, you can check by dripping the heated honey into a glass of cold water. When the candy forms a ball, it is ready!

When the honey has reached the soft ball stage, remove from heat. Add the heated mixture to the softened gelatin in a large bowl. Add vanilla.

Do these steps quickly, you don't want honey mixture to cool off too much!

Whisk the mixture using an electric mixer or stand mixer for about 10 minutes.

When the mixture is thick and looks like marshmallow paste, it's done!  

If you want marshmallows, you can stop here. Put the marshmallow paste in a greased glass 9x11 dish and allow to cool and dry for a 24-36 hrs. Then cut up and serve.  

But we are not stopping here! To make traditional Christmas wreath cookies you melt the marshmallows and turn them back into paste-which is what you just created!  

Next, stir the melted butter into the mixture. It will deflate the mixture somewhat, this is normal.

Mix in the blue and yellow food coloring packets. This will turn it green (not neon green—that's an artificial color). But when it's made into wreathes it does look green—although you're going to have to take my word for it!

Pour the marshmallow mixture into the bowl with the toasted coconut flakes. Mix until the flakes are coated.

Finally, form the warm mixture into wreath-shaped cookies on parchment paper.

Add decorative red hots as berries (see my homemade recipe) Allow to cool.

See, I told you they look green!

All that's left is to share and enjoy these delicious treats!

Disclosure: This post contains affiliate links. Your trust is important. I only recommend products I trust. 


Christmas Wreath Cookies

Author:
prep time: cook time: total time:

ingredients:

For Marshmallows
  • 2 cups honey
  • 1 cup of filtered water
  • 2 tsp vanilla
  • 1 tsp sea salt
  • 6 TBS grass-fed beef gelatin
  • 1 cup of filtered water
For Wreath Cookies
  • Marshmallow paste (above)
  • 8 ounces organic butter
  • 14 cups coconut flakes (approximately 20 ounces)
  • Red hots (my homemaderecipe)
  • Natural food coloring, blue and yellow packets (I used this one)

instructions:

How to cook Christmas Wreath Cookies

  1. Place the coconut flakes in the oven at 200°
  2. Toast the coconut until they are light brown—this makes the cookies crispier! When done, remove them from the oven Place in a large bowl, set aside.
  3. Melt the butter in a saucepan over low heat When melted, remove from heat and set aside Next, make the marshmallow paste. See recipe here.
  4. Soften the gelatin
  5. Add gelatin to 1 cup hot water
  6. Stir and allow to to sit, keep warm (not on stove)
  7. While gelatin is softening... Heat honey and water in a medium saucepan (medium to high heat), stirring frequently, until it reaches the soft ball candy stage (about 235°F).
  8. If you don't have a thermometer, you can check by dripping the heated honey into a glass of cold water. When the candy forms a ball, it is ready!
  9. When the honey has reached the soft ball stage, remove from heat. Add the heated mixture to the softened gelatin in a large bowl. Add vanilla.
  10. Do these steps quickly, you don't want honey mixture to cool off too much!
  11. Whisk the mixture using an electric mixer or stand mixer for about 10 minutes.
  12. When the mixture is thick and looks like marshmallow paste, it's done!
  13. If you want marshmallows, you can stop here. Put the marshmallow paste in a greased glass 9x11 dish and allow to cool and dry for a 24-36 hrs. Then cut up and serve.
  14. But we are not stopping here! To make traditional Christmas wreath cookies you melt the marshmallows and turn them back into paste-which is what you just created!
  15. Next, stir the melted butter into the mixture. It will deflate the mixture somewhat, this is normal.
  16. Mix in the blue and yellow food coloring packets. This will turn it green (not neon green—that's an artificial color). But when it's made into wreathes it does look green—although you're going to have to take my word for it!
  17. Pour the marshmallow mixture into the bowl with the toasted coconut flakes. Mix until the flakes are coated.
  18. Finally, form the warm mixture into wreath-shaped cookies on parchment paper.
  19. Add decorative red hots as berries (see my homemade recipe) Allow to cool.
  20. See, I told you they look green!
  21. All that's left is to share and enjoy these delicious treats!
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