Yes to Yummy


Paleo Gingerbread Men

December 14, 2013 Print this page

These guys are absolutely adorable–and they’re gluten, grain, and dairy-free, too! Grab your ugly Christmas sweater and make a batch, like, NOW.


Prep Time 2 hr 15 min
Cooking Time 10 min
Total Time 2 hr 30 min
Yield 2 dozen cookies


1/2 cup of palm shortening

1/4 cup of coconut sugar OR maple crystals

2 large eggs, at room temperature

2 tablespoons of full-fat coconut milk

1/3 cup of unsulfured molasses OR yacon syrup

3 cups of blanched almond flour

2 heaping tablespoons of coconut flour

1 tablespoon of ginger

1 teaspoon of cinnamon

1 teaspoon of allspice

1/2 teaspoon of nutmeg

1/2 teaspoon of clove

1 teaspoon of baking soda

A pinch of salt

Arrowroot powder, for dusting


1 large egg white

2/3 cup of confectioner’s sugar



In the bowl of a stand mixer, whip the palm shortening with the coconut sugar on high until light and fluffy, about 3 to 4 minutes. Make sure you routinely scrape down the sides so it’ll actually increase in volume.

To the bowl, add in the eggs, coconut milk, and molasses. Turn the speed down to medium and continue mixing until homogeneous, about 3 minutes more.

In a separate bowl, stir together the almond flour, coconut flour, ginger, cinnamon, allspice, nutmeg, clove,  baking soda, and salt. Make sure you break up any clumps with your hands!

With the mixer still on medium, gradually incorporate the dry ingredients into the wet, pouring in 1/2 cup of dry ingredients at a time. Stop the mixer when the dough is homogeneous, about 2 minutes later. The dough should be sticky to the touch but be able to hold together into a solid ball; it shouldn’t stick like glue to your hands. If it feels too wet, add in some arrowroot powder; if it feels too dry, add in more coconut milk.

Divide the dough into two balls and wrap tightly in plastic wrap. Place in the fridge to firm up for at least 2 hours, but the longer it’s in there, the better!

When you’re ready to bake the cookies, preheat the oven to 350 degrees and line two large baking sheets with parchment paper.

Take out one of your balls of dough and generously dust a rolling pin and a flat work space with arrowroot powder. Pour some arrowroot powder into a small shallow bowl, too.

Unwrap the dough and roll it out until it’s about 1/2-inch thick. DO NOT flip the dough over. It will fall apart and you will have to start all over again.

Dip a man cookie cutter in the arrowroot powder bowl and place it firmly on one of the corners of the dough. Gently rotate it back and forth to loosen, then pull it away from the rest of the dough. Slide a small knife directly under the cut-out to lift it off the counter and CAREFULLY place it on one of the prepared baking sheets.

Repeat until no space on the dough remains. Squish your dough scraps back into a ball, re-dip the rolling pin in arrowroot powder, and roll out the dough again. Cut out more men, then do it all over again! If your dough isn’t holding together, put it back in the fridge for fifteen minutes to cool off a bit.

Take out your other ball of dough and follow the same procedure as you did with the previous ball.

Bake in the oven until golden brown around the edges but NOT super firm, about 8 to 10 minutes. Rotate the sheet every few minutes so all of the cookies get even coverage. Bake them for less time than you think they’ll need.


In the bowl of a stand mixer, beat the egg white on high until stiff but not rock-solid peaks form, about 3 to 4 minutes, then pour in the confectioner’s sugar and continue whipping until light and glossy, about 3 minutes longer.

Scoop the icing into a pastry bag or a large plastic bag with a thin tip attached. Applying gentle pressure, add eyes, a nose, a mouth, buttons, and arm-and-leg squiggles to your cookies, then let them dry for at least half an hour before eating.

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Black Cat Cake Pops

October 28, 2013 Print this page

Rich, chocolaty, and filled with delectable figgy goodness, this cat cake pops are sure to please anyone this Halloween!


Prep Time 1 hr
Cooking Time
Total Time 1 hr
Yield 14 cat cake pops


16 ounces of Turkish figs (for me, 22 figs)

2 tablespoons of sunflower seed butter (can be substituted with creamy almond or cashew butter)

3 tablespoons of apple cider (can be substituted with water or apple juice)

1 heaping tablespoon of cocoa powder

A generous pinch of salt

Lollipop sticks


8 ounces of dark chocolate or dark chocolate chips

2 tablespoons of coconut oil


Almond flakes (can be substituted with pumpkin seeds, sunflower seeds, or large coconut flakes)

Blanched almond slivers, cut in half (can be substituted with sesame seeds, raisins, or mini chocolate chips)

Dried guava (can be substituted with dried mango)


Using a sharp knife, take off the stems of the figs and cube the fruit up into small but not micro pieces. Place them in the food processor and pulse until a ball starts to form, about 30 1-second pulses.

To the figs, add the sunflower seed butter, apple cider, cocoa powder, and salt. Process until no big pieces of fig remain and the added ingredients have been full incorporated, about 3 minutes.

Line a large baking sheet with parchment paper. Dip an ice cream scoop or large spoon in cold water, then scoop out a little more than a tablespoon of fig mixture. Drop it into your hands, roll it into a ball, and place it on the baking sheet. Repeat until you run out of figs: I made 14 decent-sized balls.

Stab a lollipop stick deep into the center of every ball. Place in the fridge for 15 minutes just to firm up a bit.

Meanwhile, in a double boiler or a bowl over a saucepan of simmering water, melt the dark chocolate with the coconut oil. Stir frequently with a spatula and remove from the heat as soon as it’s melted.

Take the fig pops out of the fridge. Dunk each one gently in chocolate and use a fork to cover every nook and cranny. Let the excess chocolate drip off over the bowl, then place the fig pop back on the parchment paper. Repeat with the remaining pops, then return to the fridge for 15 minutes so the chocolate will solidify but not completely harden.

Prepare your decorations: use almond flakes for the ears and blanched almond slivers cut in half  for the eyes. For the whiskers, use a pair of scissors to cut the dried guava into thin strips, then cut each strip into 4 segments. Make the noses by cutting two or three of the strips into little triangles or squares. You should have 2 ears, 2 eyes, 1 nose, and 4 whiskers for each cat.

To assemble your kitties, stick an almond flake on either side of the lollipop stick, then use a little chocolate to paste on the eyes, whiskers, and nose. You could leave it like that, but I thought my cats looked kinda creepy, so I used some more chocolate to paint on pupils and color in some of the ear.

Repeat with the remaining pops, keeping them as cool as possible so the chocolate won’t melt. I highly recommend keeping the pops you’ve finished or aren’t working on in the fridge or outside, if it’s cold out.

Let harden at a cold temperature for at least an hour before serving. Keep these guys in an airtight container in the fridge.

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Cherry Hazelnut Breakfast Cookies

October 26, 2013 , Print this page

A great on-the-go breakfast or for kids who aren’t keen on eggs every day.


Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 7 or 8 cookies

1 cup of blanched almond flour

2/3 cup of hazelnut flour

2 heaping tablespoons of coconut flour

1/2 teaspoon of baking soda

A generous pinch of salt

1 large egg at room temperature

1/4 cup of raw honey (can be substituted with maple syrup)

2 heaping tablespoons of full-fat coconut milk

1 teaspoon of unfiltered apple cider vinegar

1 teaspoon of vanilla extract

1 teaspoon of almond extract (optional)

3 tablespoons of palm shortening (can be substituted with butter)

4 ounces of quartered cherries (about 15 decent-sized cherries)

1/3 cup of chopped hazelnuts


Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

In a decent-sized mixing bowl, combine the blanched almond flour, hazelnut flour, coconut flour, baking soda, and salt. Break the big clumps up with your hands.

In the bowl of a stand mixer, beat together the egg, raw honey, full-fat coconut milk, apple cider vinegar, vanilla extract, and almond extract, if you want. Once the mixture is one solid color, add in the dry ingredients, about 1/3 at a time.

When the dough is completely mixed, drop in the palm shortening, 1 tablespoon at a time. 

With a spatula, fold in the cherries and chopped hazelnuts. Make sure the add-ins are evenly dispersed throughout the batter!

Using your hands, squish the dough together into a big ball. Transfer it to the sheet of parchment paper and flatten it down until it’s a little more than an inch thick. With a circular cookie cutter or the rim of a drinking glass, cut out each cookie by pressing down and using rotating motions to loosen. When you can’t cut any more, form the dough into a ball again and repeat.

Bake until golden-brown on the outside and firm to the touch, about 25 minutes. Eat immediately, or store in an airtight container for up to 3 days. Warm in the toaster for 3 to 5 minutes for optimal crispiness after day one.

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One Bowl Pumpkin Chocolate Chip Cookies

October 18, 2013 Print this page


Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 2 dozen cookies

1 16-ounce jar of creamy almond butter

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree

2 tablespoons of coconut oil

1 tablespoon of vanilla extract

1/3 cup of coconut flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chunks


Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, maple syrup, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  pumpkin pie spice, baking soda, and salt. Stir a few times, then fold in the dark chocolate chunks.

Using with a spoon, scoop out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Gently flatten it with a damp fork and repeat with the rest.

Bake until just firm to the touch but not hard on the outside, about 15 to 18 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

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