Tag Archives: Trim Healthy Mama S

Grain-Free Salmon Patties

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Grain-Free Salmon Patties - MamaShire.com

 

Grain-Free Salmon Patties - MamaShire.com

These grain-free salmon patties have been a hit in my home. I like to serve them with roasted or steamed vegetables. When we are having a busy week, I like to have these made ahead of time for a quick, nutritious meal. They are also good for a freezer cooking session. Freeze the patties in a thick freezer bag or container so the salmon smell doesn’t transfer onto your other foods.

Be sure to buy wild-caught salmon. It’s full of omega-3, vitamins and minerals. The healthy omega-3 fats help protect against cancer and osteoporosis. It improves your skin, brain function, heart health among many others. You can read more about the nutritional benefits of salmon at Dr. Axe’s website.

I add some of my favorite seasonings in these salmon patties; Herbamare and nutritional yeast. If you don’t have those feel free to leave them out or use your favorite seasonings. The Herbamare is an organic seasoning salt that has sea salt and organic herbs. The nutritional yeast adds a slight cheesy flavor.

Trim Healthy Mamas these Grain-Free Salmon Patties are an S.

Grain-Free Salmon Patties
 
Author:
Recipe type: Dinner
Serves: 16-20 patties
Ingredients
  • 2 14.5 oz cans wild-caught salmon
  • 3 eggs
  • ½ cup fflax meal
  • ½ cup finely chopped onion
  • 2 tablespoons nutritional yeast
  • ½ teaspoon of Herbamare or another seasoned salt
  • 2 tablespoon coconut oil
Instructions
  1. Drain liquid from salmon. Put salmon in large bowl and break apart and mash with a fork.
  2. Add all other ingredients and mix well.
  3. Shape into patties and fry in large skillet with coconut oil over medium heat.
  4. Fry 3-5 minutes on each side, until golden brown.

See my Recipe Index for more Gluten-Free, Dairy-Free, Sugar-Free, and THM recipes.

Grain-free Salmon Patties - Dairy-free, Low-carb, THM-S.

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Carrot Cake – Gluten Free, Dairy Free

Gluten-Free Dairy-Free Carrot Cake-MamaShire.com

Carrot Cake – Gluten, Dairy and Sugar Free

This carrot cake is so delicious and moist your family and friends will be surprised that it’s gluten free! It’s the perfect cake or cupcakes for your Easter celebration or anytime. It’s one of our favorites!

Vanilla Frosting - MamaShire

I use this Dairy-Free Vanilla Frosting on my carrot cake. If you don’t have to be dairy-free than use your favorite cream cheese frosting.

I use a food processor to make quick work of this cake. One of my most used kitchen appliances is my Cuisinart Food Processor. I’ve had several less expensive models over the years that couldn’t keep up, but this one is built to last and work hard and I work it hard. It’s on my list of must haves in the kitchen.
I’m sharing a different version of this recipe on Raising Homemakers using coconut sugar and maple syrup.

Trim Healthy Mamas this cake is a crossover!

Carrot Cake - Gluten, Dairy, and Sugar Free
 
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
  • 3 cups of finely shredded carrots, about 9-10 medium carrots
  • ½ cup of pecans, chopped fine
  • 5 large eggs
  • 3 cups blanched almond flour
  • 1 cup homemade sweetener* or Trim Healthy Mama Gentle Sweet
  • 1½ teaspoons aluminum-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Prepare pans: for two 9" or 8" round cake pans, line with parchment paper, for 9 x13 cake pan or cupcake pans spray with coconut spray
  3. Using a food processor or electric mixer blend the eggs.
  4. Add in almond flour, sweetener, baking powder, cinnamon, ginger, and nutmeg. Mix well.
  5. Add in carrots and pecans mix until well combined.
  6. Pour into prepared pans.
  7. Bake "cake pans" around 25-30 minutes. Bake "cupcakes" 20-25 minutes. Check center with toothpick or cake tester for doneness.
  8. Let cool completely before adding frosting.
Notes
*Homemade sweetener - 1 cup of erythritol+ 1 teaspoon of Now Brand Stevia

This post contains affiliate links. See my disclosure policy here.

Crustless Spinach Quiche

Crustless Spinach Quiche Gluten & Dairy Free - MamaShire.com
Crustless Spinach Quiche Gluten & Dairy Free

The classic quiche made a whole new way! It’s based on a favorite recipe that we had that needed to be upgraded to be  gluten and dairy free. Easy way to get rid of the gluten is to loose the crust. Simple and easy to do. You won’t miss having a crust, but if you do you can add a gluten-free crust, but that means extra work. Next is to make it dairy free. I used coconut milk in the quiche and I topped one with a dairy-free homemade cheese and the other with a sheep cheese. They both turned out delicious.

Crustless Spinach Quiche Gluten & Dairy Free - MamaShire.com

The quiche on the left was made with the homemade dairy-free called Hello Cheese from the Trim Healthy Mama Cookbook. The quiche on the right was made with Pecorino Romano, a sheep cheese. Manchego sheep cheese would work well here, too.

Crustless Spinach Quiche Gluten & Dairy Free - MamaShire.com

The recipe makes enough for two quiches. I’ll make this for supper and then have the extra one to serve for breakfast or leftovers. Depending on the size of your family, you may not have any leftovers. They also freeze well.

Crustless Spinach Quiche Gluten & Dairy Free - MamaShire.com

Tips for making this quiche:

  • If you can have sheep or goat cheese, you could use either on the top of the quiche. I usually use Pecorino Romano or Manchego sheep cheese.
  • To be completely dairy free you can use a vegan cheese recipe. I used the recipe in the new Trim Healthy Mama Cookbook for the “Hello Cheese”. It’s quick and simple to make. There are a few special ingredients that I had to purchase to make the “Hello Cheese”, but they will last a long time and you will be able to a lot of “cheese” from them. Some of those special ingredients are agar powder, collagen, nutritional yeast, and toasted sesame oil.
  • If you don’t have the THM cookbook here are two recipes that I found online for vegan cheese that you could try. I have not made them, but they look easy to make. 15 minute Vegan Cheese and Homemade Vegan Cheese. If you are following Trim Healthy Mama these two recipes would have to be tweaked a little to make sure you were using on plan ingredients.
  • You can leave off the cheese completely and it will still be yummy.

If you are following Trim Healthy Mama this would be an S.

Crustless Spinach Quiche
 
Classic Crustless Spinach Quiche made gluten & dairy free. Easy to make. Perfect for supper or make ahead for breakfast. Freezes well. Trim Healthy Mama - S
Author:
Recipe type: Dinner
Serves: 16
Ingredients
  • 2 lb ground hamburger, grass-fed if possible
  • 1 medium onion, chopped
  • 8-10 ounces fresh spinach, chopped (about 5- 6 cups loosely packed)
  • 8 eggs
  • 1 13.5 ounce can coconut milk
  • 3 tablespoon nutritional yeast
  • ¾ teaspoon Himalayan salt
  • ½ teaspoon black pepper
  • 2 cups shredded homemade dairy-free "Hello Cheese" or sheep cheese (see notes for alternative)
Instructions
  1. Brown ground beef in a large skillet. Drain excess fat if needed. Add the chopped onions and spinach to the beef in the skillet and heat until the onions are translucent and the spinach is wilted.
  2. Preheat oven to 350° Grease two pie pans.
  3. In a large mixing bowl, whisk the eggs. Mix in the coconut milk, nutritional yeast, salt, and pepper. Add in beef mixture and stir to combine.
  4. Pour equally into the two prepared pie pans.
  5. Sprinkle one cup of cheese over each pan.
  6. Bake for 35-40 minutes until center is set. Cool on rack for 10 minutes before serving.
Notes
To be completely dairy free you can use a vegan cheese recipe. I used the recipe in the new Trim Healthy Mama Cookbook for the "Hello Cheese". It's quick and simple to make.

This post contains affiliate links. See my disclosure policy here.

 

Homemade Italian Salad Dressing

Homemade Italian Salad Dressing - Easy to Make - Gluten free, Dairy free, Sugar free (THM-S) - MamaShire.com

 

Homemade Italian Salad Dressing - Easy to Make - Gluten free, Dairy free, Sugar free (THM-S) - MamaShire.com

This is best homemade Italian Salad Dressing, hands down, that we’ve had. Everyone in our family agrees, this one’s a winner. I have tried different recipes to make my own dressing before, but they never hit that sweet spot like this recipe does.

If you haven’t tried nutritional yeast in anything yet, now’s the time. The combination of nutritional yeast’s cheesy flavor and the spices make this dressing so flavorful.  You could use Italian seasoning in place of the basil and oregano, if that is what you have on hand, but I think the combination of those two herbs are just right in this recipe.

It’s so easy to make – just put all of your ingredients in a Ball jar, put on a lid and shake. Measure your liquids right into the jar using the measurement marks on the side and you won’t have any extra measuring cups to wash.

I have listed Himalayan salt in my recipe, but use any sea or mineral salt that you have. I recently ran out of my grey sea salt that I had been using for the past couple of years and switched over to the Sherpa Pink Himalayan Salt from San Francisco Salt Co. I usually buy my salt in bulk so the switch was kind of a big deal for me, plus it’s so pretty. ha.

If you are following Trim Healthy Mama, this recipe is an S.

Homemade Italian Salad Dressing
 
Author:
Recipe type: Salads
Serves: 1 cup
Ingredients
Instructions
  1. Pour olive oil into small Ball jar up to the 4 oz. mark. Add apple cider vinegar to the 8 oz. mark. Add in the rest of ingredients. Put lid on jar and shake until combined.
  2. Be sure to stir before adding to your salad.
  3. Store in refrigerator, but be sure to take it out about a half an hour before using so it will mix well.

See my Recipe Index for more THM recipes.

This post contains affiliate links. See my disclosure policy here.
Homemade Italian Salad Dressing - Gluten-free, Sugar-free, Low-carb

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Chipotle Chicken Pizza Squares

Chipotle Chicken Pizza Squares - Gluten-Free -MamaShire.com

 

Chipotle Chicken Pizza Squares-Gluten-Free- MamaShire.com

 

Chipotle Chicken Pizza Squares-Gluten-Free- MamaShire.com

 

Chipotle Chicken Pizza Squares-Gluten-Free- MamaShire.com

 

Chipotle Chicken Pizza Squares-Gluten-Free- MamaShire.com
Chipotle Chicken Pizza Squares with “Hello Cheese” from the Trim Heatlhy Mama Cookbook
.

Some dear friends served us this spicy dish several years ago and it immediately became a family favorite. The original recipe called for mozzarella cheese and was served on naan bread. When we had to go gluten and dairy free we didn’t want to lose this wonderful dish, so I recreated it to fit our new way of eating.

Now I serve this yummy combination on our gluten-free almond bread and use sheep cheese. For a completely dairy-free version we also use the “Hello Cheese” from the new Trim Healthy Mama Cookbook, which is shown in the bottom photo. We also like to make up extra spicy mayo for dipping sauce.

Trim Healthy Mamas this is an S. You can use a different type of flatbread for this pizza. If you are following Trim Healthy Mama you would want any alternative bread to be an FP or  S.

Chipotle Chicken Pizza Squares
 
Author:
Recipe type: Dinner
Serves: 16 squares
Ingredients
  • 1 tablespoon coconut oil
  • 2 cups shredded or finely chopped cooked chicken
  • 1 teaspoon Italian seasoning
  • 1 package uncured bacon, cooked and crumbled
  • gluten-free almond bread
  • 1-2 cups manchego or pecorina romano, sheep cheese, shredded
  • or 1-2 cups Hello Cheese, shredded
  • 1 cup mayo
  • ground chipotle powder, start with ½ teaspoon and add additional to taste.
Instructions
  1. Melt coconut oil in large skillet. Add chopped chicken and Italian seasoning. Stir fry for a few minutes to set the spices. Set aside.
  2. Using a large sheet pan, lay out 16 slices of the gluten-free almond bread and lightly toast both sides by broiling each side for amount a minute each. Watch closely while broiling so they don't burn. Set aside to cool.
  3. Mix together the mayo and ½ teaspoon of ground chipotle powder. If you want the mayo to be spicier add about ¼ to ½ teaspoon of chipotle powder at a time, stirring, and then taste-testing to get it to your desired spiciness. I usually go by the color. We like ours a medium orange color. 🙂
  4. Spread spicy mayo on the slices of bread.
  5. Sprinkle each piece with Italian spiced chicken, crumbled bacon and cheese of your choice.
  6. Put in 350° oven and bake for about 5-10 minutes until heated through and sheep cheese melts. If using "Hello Cheese" or other vegan cheese don't look for melting.
Notes
Make extra spicy mayo for dipping sauce.

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Gluten-Free Lemon Cake with Lemon Frosting

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Gluten-Free Lemon Cake - MamaShire.com

 

Gluten-Free Lemon Cake - MamaShire.com

 

Gluten-Free Lemon Cake - MamaShire.com

 

Gluten-Free Lemon Cake - MamaShire.com

I think this delicious Gluten-Free Lemon Cake is a perfect cake for January or anytime of year! With the refreshing taste of lemons, it reminds me of spring and summertime. It brings a little sunshine to this cold and blustery month. And it’s gluten free, dairy free, sugar-free, has good fats and very little carbs.

Tips and tricks for making Gluten-Free Lemon Cake:

  • I used 9″ round cake pans for this cake. If you want the cake to be a little taller you may want to use 8″ pans.
  • You could easily switch this recipe to cupcakes and bake them around 20-25 minutes.
  • If you do not need it to be dairy free, use your favorite frosting recipe and add in the lemon extract.
  • The frosting calls for your sweetener to be powdered. You can easily do this by putting your sweetener in a blender or coffee grinder and blend until powdered.
  • The palm shortening that I use is Spectrum Organic Shortening. You may be able to find it cheaper at your local grocery store.

Trim Health Mamas this is an S.

Gluten-Free Lemon Cake with Lemon Frosting
 
Author:
Recipe type: Dessert
Ingredients
Cake Ingredients
  • ¾ cup coconut oil, melted
  • ⅔ cup homemade sweetener* or xylitol
  • ½ cup almond, cashew, or coconut milk
  • 4 eggs
  • 2 teaspoons lemon extract
  • 1½ cup blanched almond flour
  • ½ cup coconut flour
  • 2 teaspoon baking powder
  • ¼ teaspoon sea salt
Lemon Frosting Ingredients:
  • 1 cup palm shortening
  • ⅓ cup coconut milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener* or powdered xylitol
  • 4 teaspoons coconut flour
  • Pinch of sea salt
  • 2 teaspoons lemon extract
  • 2 tablespoons coconut oil, melted
Instructions
Cake:
  1. Preheat oven to 350°. Line two 8" or 9" round cake pans with parchment paper or spray a 9" x 13" cake pan with coconut cooking spray.
  2. In a large bowl, mix together melted coconut oil, sweetener, almond milk, eggs, and lemon extract.
  3. In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  4. Add the flour mixture to the egg mixture and beat until smooth.
  5. Divide batter evenly between round cake pans and smooth out with a spatula. Batter will be thick.
  6. Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Place the cake pans on a wire rack to cool. Cool completely before adding frosting.
Frosting Instructions:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth.
  2. Add in the coconut oil and mix until well blended.
  3. Fill and frost round cake layers.
Notes
*homemade sweetener = 1 cup erythritol + 1 teaspoon Now Brand Stevia Extract

See my Recipe Index for more Gluten Free, Dairy Free, Sugar Free, & THM recipes.

Gluten-Free Lemon Cake - Dairy-free, sugar-free

Eggnog Cupcakes – Gluten Free, Dairy Free, Sugar Free

Eggnog Cupcakes - Gluten free, Dairy free, Sugar free - MamaShire.com

 

Eggnog Cupcakes - Gluten free, Dairy free, Sugar free

This time of year is so wonderful. It’s so fun with all the decorations, lights, and music. I even like all the corny Christmas movies. Reading the Bible, singing Christmas carols, sharing gifts-it’s a time to be joyful and to share His love with others.

Another fun part about Christmas is all the yummy food and drinks. One of my favorite drinks during the Christmas season is eggnog. I posted my Dairy-Free Eggnog last week and now we can have that wonderful flavor in a cupcake!

Tips & Tricks for making Eggnog Cupcakes:

  • If you don’t normally eat dairy free, use your favorite frosting recipe and add in a teaspoon of rum extract.
  • After I added the frosting, I gave my cupcakes a very light sprinkling of nutmeg. Totally optional, but it did make them extra cute and festive.
  • Use a blender or coffee grinder to powder the sweetener.
  • The palm shortening that I use is Spectrum or Tropical Traditions. You might be able to find the Spectrum brand of palm shortening at your local grocery store or through Azure Standard for a cheaper price.
  • Trim Healthy Mamas this is an S.
Eggnog Cupcakes - Gluten Free, Dairy Free, Sugar Free
 
Author:
Recipe type: Dessert
Ingredients
Cupcake Ingredients
  • ¾ cup coconut oil, melted
  • ⅔ cup homemade sweetener*, or xylitol
  • ½ cup coconut milk or other dairy-free milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1½ cups blanched almond flour
  • ½ cup coconut flour
  • 1 teaspoon nutmeg
  • 2 teaspoon aluminum-free baking powder
  • ½ teaspoon Himalayan salt
Frosting
  • 1 cup palm shortening
  • ⅓ cup coconut milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener* or xylitol
  • 4 teaspoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • pinch of Himalayan salt
  • 2 tablespoons coconut oil, melted
Instructions
Cupcake Instructions:
  1. Preheat oven to 350°. Prepare muffin pan with paper liners. Lightly spray paper liners with coconut oil spray.
  2. In a large bowl, whisk together the melted coconut oil, sweetener, coconut milk, eggs, vanilla, and rum extract.
  3. In a medium sized bowl mix the almond flour, coconut flour, nutmeg, baking powder, and sea salt.
  4. Add dry mix to the egg mixture and mix well.
  5. Fill the cupcake liners three-fourths full.
  6. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 5-10 minutes and then remove from pan and cool on a wire rack.
Frosting Instructions:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
  2. Spread frosting on completely cooled cupcakes. Optional - sprinkle lightly with ground nutmeg.
  3. If needed you can store the cupcakes in the refrigerator to stiffen up the frosting a little.
Notes
Homemade sweetener - 1 cup erythritol+ 1 teaspoon stevia mixed together.
This post contains affiliate links. See my disclosure policy here.

 

Eggnog – Dairy Free, Sugar Free

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Easy to make delicious homemade dairy-free eggnog! Perfect for the holidays! Gluten-free, sugar-free, and low-carb. Trim Healthy Mama – S

Eggnog, Dairy Free Sugar Free - MamaShire.com

I have been wanting a good dairy-free eggnog recipe for a few years now. After trying the cashew milk in my hot chocolate recipe, I thought this might be just the thing for a creamy dairy-free eggnog.

This turned out wonderfully!  To me, eggnog makes the Christmas season more festive!  This eggnog is also sugar free, so enjoy without any guilt.

Tips for making Eggnog – Dairy Free, Sugar Free:

  • Cashew milk works really well in this recipe, it’s so creamy. You could use almond milk, but it won’t be as creamy.
  • Put all the ingredients in the pan before heating it up. Then as you heat it, keep whisking so that the egg whites won’t separate and curdle.
  • The sunflower lecithin is optional. If you like your eggnog warm than it isn’t really necessary, but if you want to chill your eggnog, you will want to add the sunflower lecithin. It will keep the coconut oil from separating and getting hard.
  • Trim Healthy Mamas this is an S.

Eggnog - Dairy Free, Sugar Free
 
Author:
Recipe type: Drinks
Serves: 1 serving
Ingredients
  • 1 cup cashew milk
  • ⅓ cup egg whites (carton)
  • 1 tablespoon coconut oil
  • 1½ teaspoon Sweet Blend or homemade sweetener*
  • 1 teaspoon vanilla extract
  • ¼ teaspoon rum extract
  • ¼ teaspoon nutmeg
  • pinch of salt
  • ¼ teaspoon sunflower lecithin (optional - see note)
  • 1 tablespoon collagen (optional)
Instructions
  1. Put all ingredients in a medium saucepan and then turn burner on medium-low heat. Whisk ingredients continuously while warming up. Keep whisking. The eggs could separate and curdle if you don't keep whisking. When it's warm and the coconut oil has melted it's done. Serve warm.
  2. If you add the sunflower lecithin it can also be chilled.
Notes
If you like your eggnog cold, be sure to add the sunflower lecithin. It will keep the coconut oil from separating and getting hard in the refrigerator.

*homemade sweetener - Mix together 1 cup erythritol + 1 teaspoon stevia

 

Eggnog, Dairy Free Sugar Free - MamaShire.com

 

Eggnog, Dairy Free Sugar Free - MamaShire.com

Eggnog - Homemade Dairy-Free

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Dreamy Hot Chocolate – Dairy Free, Sugar Free

Dreamy Hot Chocolate Dairy Free Sugar Free - MamaShire.com

 

Dreamy Hot Chocolate Dairy Free Sugar Free - MamaShire.com

 

Dreamy Hot Chocolate Dairy Free Sugar Free - MamaShire.com

 

Dreamy Hot Chocolate Dairy Free Sugar Free - MamaShire.com

If you’re decorating your home for Christmas or coming in from the cold after making a snowman, this dreamy hot chocolate will warm you up and keep everyone feeling good and festive. It’s the perfect blend of sweetness and creaminess and you won’t miss the dairy or sugar!

Tips for making Dreamy Hot Chocolate:

  • I think cashew milk works best in this recipe, it’s extra creamy, but you could also use almond or coconut milk. The taste and texture may be a little different.
  • I found that THM’s Sweet Blend sweetener worked perfectly and was preferred over our regular stevia that we use. You can use the sweetener of your choice and adjust amounts. This sweetener conversion chart can help you determine the right amounts.
  • If you don’t need this to be sugar free or if you are trying to gain weight replace the Sweet Blend and sunflower lecithin with 2 teaspoons of honey.
  • The sunflower lecithin gives the hot chocolate a creamier feel, but this is optional.
  • Optional add ins: Collagen, grass-fed butter, maca, protein powder. Make your own way with what your body needs!
  • Trim Healthy Mamas this Dreamy Hot Chocolate is an S.

Dreamy Hot Chocolate - Dairy Free, Sugar Free
 
Author:
Recipe type: Drinks
Serves: 1 serving
Ingredients
Instructions
  1. In a medium sauce pan add all ingredients and carefully whisk as you heat it over medium heat to desired temperature.

See my Recipe Index for more Dairy-Free, Sugar-Free, Gluten-Free, and THM recipes.

This post contains affiliate links. See my disclosure policy here.

Peppermint Whoopie Pies

*This post contains affiliate links. See my disclosure policy here.*

Easy to make Peppermint Whoopie Pies, makes me think of Thin Mints and candy canes. Gluten-Free, Dairy-Free, Sugar-Free, Low-carb, THM-S

 

Peppermint Whoopie Pies - Gluten Free, Dairy Free, Sugar Free - MamaShire.com

 

Peppermint Whoopie Pies - Gluten Free, Dairy Free, Sugar Free - MamaShire.com

 

Peppermint Whoopie Pies - Gluten Free, Dairy Free, Sugar Free - MamaShire.com

Peppermint Whoopie Pies that are perfect for Christmas time.

These are so yummy, they make me think of Thin Mints and candy canes, except these, are light and fluffy. My husband normally doesn’t like whoopie pies, but when he tried these he called out, “husband approved!”. Yay!

Tips for making Peppermint Whoopie Pies:

  • After filling the cookies with the cream filling, place in the refrigerator to firm up the cream. Or just go ahead and eat them, it’s okay.
  • You can make these ahead of time with the filling and freeze them on a cookie sheet until frozen and then place in a freezer bag. To thaw, just sit the whoopie pies out on the counter on a platter for an hour or two before serving.
  • I usually use Spectrum Palm Organic Shortening. You may be able to find it at your local grocery store for less than online. I also use palm shortening from Tropical Traditions. You can buy a gallon size container when they have their free shipping and it will last you a good long time. Tropical Traditions usually has free shipping around the third Monday of each month.
  • If you have a Costco nearby, look for blanched almond flour. They usually have a 3lb bag that is a good price. Another good price is the 25 lb. bag of blanched almond flour from Honeyville when they have a 20% off coupon. You can sign up for email updates to keep up on their sales. If you buy the 25lb bag store your extra almond flour in gallon-sized freezer bags in your freezer.
  • Trim Healthy Mamas, these Peppermint Whoopie Pies are an S. (Heavy S) So, if you are in weight loss mode these could be an occasional treat.

Peppermint Whoopie Pies
 
Author:
Recipe type: Dessert
Serves: 12 whoopie pies
Ingredients
Whoopie Pies
  • ½ cup blanched almond flour
  • ½ cup coconut flour
  • ½ cup cocoa powder
  • ½ cup homemade sweetener* or sweetener of choice
  • 1 teaspoon aluminum-free baking powder or homemade baking powder
  • ½ teaspoon sea salt
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • ⅓ cup + 1 tablespoon coconut oil, melted
Cream Filling
  • 1 cup palm shortening
  • ⅓ cup almond milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener*
  • 4 teaspoons coconut flour
  • 1½ teaspoons peppermint extract
  • pinch of sea salt
  • 2 tablespoons coconut oil, melted
Instructions
  1. Preheat oven to 350°. Line two large cookie sheets with parchment paper.
To Make Whoopie Pie cookies:
  1. Using a whisk, mix the dry ingredients together in a large bowl.
  2. In a medium bowl, whisk the eggs and extracts.
  3. Add the egg mixture and the coconut oil to the dry ingredients. Mix together with a whisk or hand mixer.
  4. Using a medium cookie scoop, scoop out dough and place on parchment-lined cookie sheets about 2-3" apart. There should be about 24 cookies.
  5. Bake for 12-15 minutes. Place cookies on a wire rack and completely cool.
To make cream filling:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
  2. Spread cream filling on one half of cookies. Place another cookie on top of the icing making a sandwich cookie.
Notes
*homemade sweetener - 1 cup Non-GMO erythritol + 1 teaspoon stevia.

This recipe was inspired from a recipe in Paleo Indulgences.

See my Recipe Index for more THM, Dairy-Free, Gluten-Free, and Sugar-Free recipes.

Peppermint Whoopie Pies

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