Category: Recipes

Powdered Almond Butter Chocolate Chip Cookies {GF, Eggless/V optional}

Take a look at the Barney Butter website and you’ll see the latest and greatest almond butter innovation, which I call a “BB Boost!”

Barney Butter Powdered Almond Butter

So, this powdered almond butter craze that Barney Butter has started– it’s quite something. They just launched their second flavor, chocolate AB, and I’m still trying to figure out how to use the original! Oh, and those single serve packets are coming. Talk about that BB Boost on-the-go!

For someone like myself who doesn’t drink all the protein shakes, doesn’t start my day with a smoothie {cup or bowl} instead of breakfast, and doesn’t seek to supplement my protein, powdered AB just means I can make my goodies taste perfectly almond-y without the worry of overly dense baked goods! #bakingwin

Here’s a reminder about the Barney Butter powdered AB:

  • 100% natural
  • Non-GMO verified
  • 1 ingredient– almonds!
  • Peanut free, paleo, keto, vegan, gluten free

Here’s a recipe for my favorite chocolate chip cookies– with an added BB boost! Though I make enough to freeze part of every batch, these definitely don’t last long.

What should I make with powdered almond butter next? Drop me an idea in the comments and I’ll see what I can do!

Don’t forget about my other Barney Butter recipes: powdered AB smoothies, almond flour pancakes, and almond butter chocolate drizzle cookies!

Take it easy, but take it.

Brianna

*Reminder, I am a Barney Butter Ambassador. They send me goodies for me to make creations to share with you in exchange for my posting recipes!*

Powdered Almond Butter Chocolate Chip Cookies {GF, Eggless/V optional}

Yield: 20

Powdered Almond Butter Chocolate Chip Cookies {GF, Eggless/V optional}

Ingredients

  • 1 stick of butter {or sub vegan sticks}
  • 1/3 c. brown sugar
  • 1/4 c. white sugar
  • 1 tsp. vanilla
  • 1 1/4 c. GF all-purpose flour
  • 1/2 tsp. baking powder
  • ~1/3 c. Barney Butter Powdered Almond Butter
  • Splash of milk {any kind, even plant-based, works!}
  • Generous dump of chocolate chips or chunks! {I usually use Enjoy Life Foods semi-sweet chocolate chips

Instructions

  • - Soften butter and preheat oven to 350 degrees.
  • - In stand mixer, cream butter with both kinds of sugar.
  • - Add vanilla.
  • - In separate bowl, combine GF flour with baking powder and almond butter powder.
  • - Slowly add until combined.
  • * If dry and crumbly, add splash of milk!
  • - Turn off stand mixer and hand-mix chocolate chips.
  • - Put on baking sheet {either line with parchment, use silicone mat, or generous non-stick spray} and bake ~15 minutes until golden brown.
  • - Let cool and devour!
http://adifferentsurvivalguide.com/2018/09/gluten-free-eggless-chocolate-chip-cookies-powdered-almond-butter/

Powdered Almond Butter Smoothies {GF, Vegan Optional}

*I am a Barney Butter ambassador; I am provided with free product in exchange for my coverage.*

Powdered Almond Butter Smoothie

When Barney Butter announced the launch of their Powdered Almond Butter, I was a bit perplexed– what would I do with this unique ingredient?

Barney Butter 8 oz. Powdered Almond Butter

Here’s how they describe it:

Our 100% natural almond powder is expeller pressed; a method for extracting oil from the almonds, leaving all the good stuff from the almond in dry, powder form. With only 1 ingredient (almonds!), our Powdered Almond Butter gives you a cleannutrient dense option and checks so many boxes: peanut free, Paleo, Keto, Vegan, gluten-free.

Alright, so it’s perfect for my almond-loving self.

So, I gave it a shot last week with these simple Gluten Free {Vegan Optional} Powdered Almond Butter Smoothies.

Adding Powdered Almond Butter to Smoothie

I used my favorite ingredients:

  • Barney Butter Powdered Almond Butter
  • Dannon Light & Fit Greek Vanilla Yogurt
  • Frozen Mixed Berries
  • Unsweetened Almond Milk
  • Ice

Powdered Almond Butter Smoothie Ingredients

This recipe is so easily modifiable to be safe for any type of eater– use whatever liquid and yogurt make sense for your allergies + needs! Plus, it’s nice and low carb for those of you who are type 1 diabetic like myself.

Want some other recipes using their delicious, smooth almond butter goodness? Check out my Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle or my Gluten Free Vegan Almond Flour Pancakes. I also have some more recipe goodies up my sleeve coming soon!

Take it easy, but take it.

Brianna

Powdered Almond Butter Smoothies {GF, Vegan Optional}

Prep Time: 10 minutes

Category: breakfast, snack

Yield: 1

Powdered Almond Butter Smoothies {GF, Vegan Optional}

Ingredients

  • 2 heaping tablespoons Barney Butter Powdered Almond Butter
  • 1/2 cup yogurt of choice
  • 2/3-1 cup frozen fruit of choice
  • Handful of ice cubes
  • Splash of milk {almond, cow, whatever works for you!}

Instructions

  • Throw it all in a blender and BLEND IT UP!
http://adifferentsurvivalguide.com/2018/08/powdered-almond-butter-smoothies-gf-vegan/

Rainbow Lickety-Split Cupcakes + Marshmallow Treats {GF, Vegan}

Who doesn’t love a perfectly fluffy gluten free, vegan cake recipe?! What if I told you it has a decoration that doubles as the main ingredient for some extra marshmallow treats?! Well, look no further than my grandma’s Lickety-Split Cake.

Though I don’t personally celebrate St. Patty’s day, this rainbow treats are sure to fit right in on the 17th– or at any other celebration!

When my grandma learned I tested positive for an egg allergy, it became her mission to always clip safe recipes for me.

One such recipe was her Lickety-Split cake– a cake she made in the depression era when eggs and butter were scarce.

Lickety-Split Cake has also proven to be one of the only simple cake recipes that results in an airy free-from cake! With the appropriate ingredient choices, it turns out just right when top 8 free!

A few weeks ago, I decided to use her recipe to make rainbow-decorated mini cupcakes using Fruity Pebbles!

Lickety Split Cupcakes

But, there I was stuck with almost a whole box of leftover pebbles…

So I grabbed a quick marshmallow treat recipe and I was party-ready!

Fruity Pebble Treats

See the simple dual-recipe below and be sure to tag me {@breezygfreezy} if you make these cute, festive goodies for St. Patty’s day or otherwise!

Take it easy, but take it.

Brianna

Rainbow Lickety-Split Cupcakes + Marshmallow Treats {GF, Vegan}

Yield: 24

Rainbow Lickety-Split Cupcakes + Marshmallow Treats {GF, Vegan}

Ingredients

    For the Lickety Split Cake:
  • 1 1/2 c. gluten free all-purpose flour {I love buying a big bag of Namaste from Costco!}
  • 1/2 c. sugar
  • 1/4 c. baking cocoa {I love Rodelle!}
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. water
  • 1 tbs. vinegar
  • 1/4 c. + 2 tbs. canola oil
  • 1 tsp. vanilla {I love Rodelle!}
    For the Topping:
  • 1 can frosting of choice {I chose Simple Mills!}
  • 1 box Fruity Pebbles
    For the Marshmallow Treats:
  • 3 tbs. butter/coconut oil
  • 10 oz. bag of marshmallows {I use Jet Puff minis}

Instructions

    For the cake/cupcakes:
  • Combine dry ingredients in large bowl.
  • Add wet ingredients and stir until smooth.
  • Pour into greased tin {regular cupcakes, mini cupcakes, or 8-9 in. round pan work}
  • Bake at 350 for ~40m {less for minis!}
  • Cool in pan.
  • Frost and dip into Fruity Pebbles for a fun topping!
    For the marshmallow treats:
  • Melt butter/coconut oil in large pot.
  • Add bag of marshmallows and stir consistently until melted and combined.
  • Add remaining Fruity Pebbles and stir.
  • Put into 9x13 pan lined with parchment paper and let cool before cutting.
http://adifferentsurvivalguide.com/2018/03/lickety-split-cake-gluten-free-vegan/

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

*All opinions are truthful and my own. This post was generously sponsored by Pascha Chocolate & I am an unpaid ambassador for Barney Butter*

While I’ve been gluten free since I was diagnosed celiac almost 20 years ago, but my inability to eat peanuts {non-anaphalactic} and inability to eat eggs {also non-anaphalactic} came along in the last handful of years. Between those restrictions and my often-unattended-to lactose intolerance, making– and eating!!– delicious desserts often isn’t the first thing people think I can do.

Well, I’m here today to tell you that’s just plain incorrect!

I love my Barney Butter Bare Butters {smooth and crunchy} by the spoonful and after polling all of you on my Twitter, it’s apparent that regardless of the kind of nut butter, you all love your chocolate, just like me.

That’s why I’ve partnered with Pascha Chocolate, an extremely allergy-friendly, pure chocolate brand, to showcase their baking chips {made with rice milk!} as we chug along through the wintry baking season.

They have extensive certifications, are free from the top 8 allergens and more, and are dedicated to providing safe chocolate options that are forward-thinking, like baking chips!

Their baking chips come in milk and white chocolate options and, due to the low boiling point of rice milk, are best melted in the microwave {not a pain-in-the-behind double boiler!}

Despite their unusual milk choice for chocolate products, they taste entirely like their allergen-full counterparts. The first microwave attempt, I used my melt function. Bad idea, folks. Just use your microwave on 50% power in 30-60s intervals, stirring in between, and it’ll melt beautifully.

As a reminder, Barney Butter makes non-GMO, vegan, certified gluten free almond butters, flour, and meal using a blanching technique on California almonds. Their blanching results in a beautifully smooth {non-gritty, finally!} almond butter that is safe for those with peanut allergies! Though I go through at least a jar a month, if I’m being conservative, I love to bake with the flour and butters; I made gluten free/vegan/paleo almond flour pancakes last month!

With my new-found love for {and the ease of} using Pascha baking chips, I knew it was time for a match made in heaven: Barney Butter Bare Smooth Almond Butter Cookies with a  Pascha Chocolate drizzle.

Gluten Free Vegan Almond Butter Cookies

For the almond butter cookies: I adapted a recipe from Spice Up the Curry to make it peanut, dairy, egg, and gluten free!

For the chocolate drizzle: I don’t have any fancy piping bags so I put the melted chocolate into 2 Ziploc bags and put a teeny cut in the corner! In sweeping strokes across the cookies aligned on a baking sheet, I got the perfect drizzle!

See below for the recipe and get baking!

And, how about getting some Pascha baking chips for your own creative kitchen adventures?! Use the link below to enter on the blog + additional entries on Instagram and Twitter.

a Rafflecopter giveaway

Take it easy, but take it.

Brianna

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

Yield: 14-18 cookies

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

Ingredients

Instructions

  • Combine flour, baking powder, baking soda, and salt in bowl-- set aside.
  • Beat softened coconut oil/butter in large bowl until smooth.
  • Add white and brown sugar; beat until smooth.
  • Add almond butter; beat until smooth.
  • Add milk; beat until combined.
  • Add flour mixture; mix until incorporated and don't over mix!
  • Put dough in fridge for 30+ min.
  • Preheat oven to 275 and line cookie sheets with parchment paper.
  • Using ice cream scoop/tablespoon, place balls of dough 2 inches apart on cookie sheets.
  • Using fork, make traditional cross-hatch pattern on top.
  • Bake for ~15 minutes, or until golden brown.
  • Let cool on the cookie sheet for 5 minutes before transferring to cooling rack!
  • Move to cooling rack and allow to finish cooling.
  • Melt one flavor of Pascha chocolate baking chips in microwave-safe bowl and transfer into double Ziploc bag.
  • Cut corner of bags and use sweeping motion to drizzle across cookies.
  • Repeat with other type of chocolate, if desired.
  • Put cookies in fridge/freezer to harden and serve.
http://adifferentsurvivalguide.com/2017/12/gluten-free-vegan-almond-butter-cookies/

 

Fudge-Striped Turkey Cookies — GF/EF/PF

*This post was sponsored by Goodie Girl Cookies; all opinions are my own, as always*

Whether you were diagnosed celiac or with a food allergy/intolerance, I guarantee you can imagine the Keebler Fudge Stripe Cookies. Remember them?

I always wondered: why are gluten free, allergy friendly cookies as cute as their gluten counterparts?

Well, thanks to Goodie Girl, now they are! They recently released their fudge striped cookies which are gluten free, egg free, and peanut free {they contain dairy and soy, but not soybean oil– so they’re safe for me}.

Goodie Girl Fudge Striped Cookies

And they’ve made the commitment to purity protocol oats for their oat flour in the Fudge Striped {and the rest of their cookies!}. Hallelujah.

According to Alyssa, their social media coordinator:

“Yes, our supplier uses Purity Protocol.  Avena Foods has documentation on how they practice Purity Protocol when growing, milling and transporting the oats used in our products.”

For those interested in the ingredients:

Goodie Girl Fudge Striped Cookie Ingredients

So, I set out to make an adorable, 3-dimensional treat for a Friendsgiving I recently attended. Everyone exploded with smiles– the best part of sharing a meal.

Gluten Free Fudge-Striped Turkey Cookies

Alright, here’s your to-do list:

  1. See below for the simple recipe {always check ingredients for the other parts of the recipe!}
  2. Stop by your local Walmart to snag these bad boys…ahem girls…or order them online where they’re 15% off until November 30th!
  3. + as always, I’m running a giveaway over on Instagram so you can create some holiday treats! Perhaps some melted snowmen cookies or reindeer or menorahs? Get creative!

Take it easy, but take it.

Fudge-Striped Turkey Cookies — Gluten Free/Egg Free/Peanut Free

Yield: ~20

Ingredients

  • 1 box Goodie Girl Fudge Striped Cookies
  • 1 box Cella's Chocolate Cherries {or any turkey body you like!}
  • Melted baking chocolate of choice
  • Candy Corn
  • White + Black frosting pens

Instructions

  • Slice off bottom of each cookie to make a flat edge.
  • Use melted chocolate to adhere Cella's candy body, align to center of flat edge.
  • Use melted chocolate to adhere candy corn, point side toward flat edge {hold in place until dry!!}
  • Put in fridge for 30 minutes to cool.
  • Remove from fridge and dot white, then black, at top of candy corn for eyes.
  • Keep in fridge until serving!
http://adifferentsurvivalguide.com/2017/11/gluten-free-fudge-striped-turkey-cookies/