Chewy Gingerbread Cookies Recipe (Paleo and Allergen Friendly)

This recipe has been moved to my new food blog, Worth Cooking. Read the recipe for Chewy Ginger Cookies here.

For convenience sake, here is the ingredient list:
1 ½ cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal* (not almond meal)
2 Tablespoons coconut flour
4 Tablespoons ground golden flax
½ cup sucanat
¼ cup water
¼ cup molasses
1 ½ – 2” piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled
1 tablespoon cinnamon
2 tablespoons olive oil or coconut oil
¼ teaspoon baking soda
⅜ teaspoon cream of tartar
¼ teaspoon salt
extra sucanant
*To dry roast sunflower seeds bake in a single later at 350 for 5-7 minutes until they get fragrant and just barely begin to darken. Stir a few times during that few minutes. It takes a little more then 1 1/2 cups sunflower seeds to make enough meal for this recipe.

Strawberry “Cheesecake” Frosty

Before anything else is stated here I want to discuss the quotations. I do not like quotations. I like CHEESE not “CHEESE”. You see quotations scare me.  But, they also spark a somewhat skeptical curiosity in me.  What exactly is it? Well, this “cheesecake” is made from cashews.

I kept seeing recipes where cashews replaced something very rich and creamy. I finally tried making cashew butter myself, and fell in love with it. It really was very rich and creamy.

Fast forward a few months and I got brave enough to try making one of the many cashew “cheesecakes” out there. Just to be a little rebellious I called it “custard” because there was no dairy in site, but it is not really that either (custards have eggs by definition, just like cheesecake has cheese)… what am I to do? It tasted amazing, and distinctly cheesecake-ish… but what do you CALL IT?

When I craved a strawberry cheesecake smoothy, but needed to make it dairy free, I knew I could get it with cashew butter. But, the name question was still not answered. *overly dramatic drawn-out sigh*. See what I go through as a blogger? I sit there eating the above pictured treat… agonizing over the name. It is a tough job.

Quotations or not. It is good. And hey, at least it is strawberries not “natural flavor”. It has that going for it, right? That… and it tastes amazing.

So, now I NEED to know… what would you call it?

Strawberry "Cheesecake" Frosty
Recipe type: dessert
Cook time: 
Total time: 
Serves: 2
A dairy-free version of a classic treat-- frosty style.
  • 8 oz frozen strawberries (about 13 whole)
  • 3 tablespoons cashew butter
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • ½ teaspoon lemon extract (optional: or a few drops high quality lemon EO)
  • 1 tiny pinch salt (if using unsalted cashew butter)
  • 3 tablespoons honey
  1. Put the frozen strawberries in a food processor. Blend until you get a course "shaved ice". Note: Hold the food processor down, as it might want to jump a bit filled with frozen strawberries.
  2. Blend until smooth.
  3. Serve right away.

Paleo Nutella – Dairy free, Soy free, Nut free option, Paleo, GAPS

Disclaimer: This post contains affiliate links. Purchases through those links support Sweet Kisses and Dirty Dishes at no extra cost to you. I only link to thinks I personally would by FYI.

I. Am. So. Proud. Of. This. Recipe.

I have tried many times to make a homemade chocolate nut spread. I wanted something close to the texture of nutella, but never got there. You know what gives it that creaminess? Melted chocolate, and many times either condensed milk or cream.

Yum…. chocolate! I LOVE chocolate, but it is hard to find a healthy and/or allergen version of it. Or at least one that does not require us to cash in college funds. I got around that problem by using unsweetened baking chocolate. Baking chocolate has one ingredient “chocolate”. That means no soy, sugar, or dairy. This allowed me to sweeten how I wanted to, which meant honey.

All that I had left then to figure out was the dairy part. Usually condensed milk, cream, or dried milk powder are used. Though I consider cream healthy my daughters have let it be known they prefer us not to have it. Congestion, insomnia, tears, and eczema are not worth it. So, coconut cream, from canned coconut milk, it was. I did not have to use very much because I had used a wet sugar.

I also decided I wanted to show how to make it with just about any nut, or even sunflower seeds, you wanted. To fit different allergies and budgets.

It does not taste exactly like Nutella of course, but it is a beautifully creamy chocolate spread, and that is a fantastic special treat.

5.0 from 1 reviews
Paleo and GAPS Nutella
Recipe type: Condiment
Cook time: 
Total time: 
A paleo, allergen-friendly, healthier alternative to that popular chocolate hazelnut spread.
  1. *To roast your own nuts or seeds spread onto a single layer on the sheet pan and bake at 350 for 10 minutes for small nuts or seeds and up to 15 for bigger nuts. Stir frequently, and keep an eye on them.
  2. **You can get coconut cream from canned coconut milk. Put the can into the fridge for an hour then when you open it the cream will be at the top.
  3. Melt the chocolate in a double boiler set over a pan of boiling water.
  4. Put the roasted nuts or seeds in the bowl of a food processor and turn it on. Blend until the seeds resemble a fine powder.
  5. Pour in the honey, salt if using unsalted nuts, and vanilla. Continue to blend the nut mixture until smooth. Blend in the cream.
  6. Drizzle in the chocolate with the food processor still running.
  7. Makes 2 cups.
  8. Store in the fridge.