low carb cinnamon raisin cookies

These cookies were solely experimental; a byproduct of my boredom at work. I just started playing around with ingredients, crossed my fingers, and hoped I came out with something edible. Thus, these babies were born! I LOVE cinnamon raisin, and these are perfect to have as a snack or as a dessert after dinner. I used a combination of flours– whole wheat, coconut and almond. Im pretty impressed with the outcome

YOULL NEED:

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/4 cup white whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp salt
• 2 eggs
• 1/4 cup plain nonfat yogurt
• 1/4 cup baking stevia
• 2 tbsp agave
• 1 tsp vanilla extract
• 1/4 cup raisins

DIRECTIONS:

1) Preheat oven to 350 degrees.

2) Whisk together flours, cinnamon, allspice, baking soda, and salt in a bowl and set aside.

3) In a separate bowl, beat eggs, stevia, yogurt, agave, and vanilla until just combined. With a spatula, fold in raisins.

4) place dough onto a baking sheet lined with a silicon mat. Using your fingers or a spoon, smash the cookies down a little (they don’t spread much) to desired flatness.

5) bake for 12 minutes until brown on bottom.

This recipe made 20 mini cookies or 10 bigger ones, your choice! They came out so soft and fluffy, and you can really taste the cinnamon! They were so easy to whip up and didn’t take long at all. Maybe I should be bored at work more often! 😉

Spaghetti Squash Pizza Crust w/ Roasted Tomato Sauce

This recipe comes to you on the grounds that I really wanted pizza. Originally, I had planned on trying the sauce out on a whole wheat crust and call it a day. But when I saw the spaghetti squash sitting on the kitchen counter, I knew it was finally time to attempt what has been sitting at the bottom of my Pinterest board for so long.

Not gonna lie, this was time consuming, but I had all day so I figured I’d just take my time. Being in the kitchen relaxes me anyway (weird, I know).

Ingredients

for the crust

• 1 medium spaghetti squash
• 1 egg
• salt and pepper to taste

for the sauce

• 15 roma tomatos
• 1 tbsp olive oil
• 3 cloves garlic, minced
• salt and pepper to taste
• basil, chopped

The first thing I did was cook my squash. Preheat the oven to 425, and place the squash on a baking sheet lined with tin foil. Using a knife, i poked a few holes in it for ventilation (no explosions please!!!) I cooked it for 45 minutes and took it out. After it is cool, slice it open and scoop out the seeds. Take a fork and shred the squash until it looks like pasta.

Next comes the hardest part: wringing it out. Its really important to get as much water out of the squash as possible if you want a crispy pizza! After you’re finished, put the squash aside.

Beat the egg and add it to a large bowl. Toss in the squash and mix until its combined. Spread it out on a baking sheet lined with parchment paper and bake in the oven at 400 degrees for about 20 minutes, or until the edges are crisp and the crust begins to brown.

Next up is the sauce! Slice your tomatoes in half and place in a  bowl. Add in the olive oil, salt pepper and garlic and toss until well coated. Put the tomatoes on a baking sheet with the cut side up and bake on 350 for about an hour. I checked mine after thirty minutes and then bumped up the heat to 425.
Once they’ve cooled, put them in the food processor with the basil, salt and pepper. Pulse until its at the consistence that you want.

To assemble the pizza, after the crust was done baking, take it out and spread on your sauce. I wanted to add veggies to it, so I
sautéed up some red onion, bell peppers, mushrooms, and spinach. To finish, I topped the pizza with some mozzarella cheese and put the whole thing back in the oven for a few minutes until the cheese was melted.

It came out SO much better than I expected for my first try! I was nervous about how the sauce was going to taste but it was absolutely delicious. I have some left over and you can bet I’m going to use it again! The pizza is a little hard to pick up and eat like an actual pizza so you may have to use a fork. My dad actually suggested next time rolling it up and cutting it like sushi! (he’s always thinking of improvements) Overall, this for sure satisfied my pizza craving and was a healthy way to do it!