The Everything Low-Glycemic Cookbook: Includes Apple Oatmeal Breakfast Bars, Parmesan Artichoke Dip, Creamy Cauliflower Soup, Mushroom Pork Medallions, ... Biscotti ...and hundreds more! (Everything®) (32 page)

Per Serving: Calories: 307 | Fat: 7 g | Protein: 2 g | Sodium: 91 mg | Fiber: 3 g | Carbohydrates: 62 g | Sugar: 36 g | GI: Moderate

Cheesecake bakes perfectly in the slow cooker. In this recipe, the slow cooker is lined with parchment paper, which makes for very easy cleaning!

1. In a large bowl, beat the cream cheese and sugar until smooth.
   
2. Beat in the eggs and continue beating on the medium speed of a hand-held electric mixer for about 3 minutes.
   
3. Beat in the remaining ingredients and continue beating for about 1 minute.
   
4. Line a 4-quart slow cooker with parchment paper. Pour the batter onto the parchment paper.
   
5. Cover and cook on high for 2
   ¹
   ⁄
   ₂
   –3 hours or until the cheesecake is set. Remove slow cooker insert and place it in the refrigerator to chill for 2–6 hours. Slice to serve.
   

Per Serving: Calories: 279 | Fat: 20 g | Protein: 5 g | Sodium: 198 mg | Fiber: 0 g | Carbohydrates: 20 g | Sugar: 18 g | GI: Moderate

Grain-Free Chocolate Chunk Cookies

Almond Cranberry Biscotti

Honey Sesame Cookies

Low-Sugar Cocoa Nib Cookies

Cinnamon Peach Crisp

Grain-Free Apple Spice Cupcakes

Almond-Flour Devil’s Food Cake

Coconut-Flour Yellow Cake with Creamy White Frosting

Peanut Butter–Chocolate Chip Cupcakes

Honey Pumpkin Pie

Heavenly Cookie Bars

Whoopie Pies

Creamy Vanilla Frosting

Almond Butter Cookies

Chocolate-Coconut Milk Balls

Baked Bananas

Chocolate-Almond Sliver Cookies

Mango Creamsicle Sorbet

Blueberry Cookie Balls

Paleo Chocolate Bars

Even when you follow a low-glycemic diet, you should allow yourself treats occasionally. These high protein, low-carb cookies are a great alternative to the sugar-filled and wheat-laden chocolate chip cookies you used to eat. Plus, they are very easy to make!

Do not try to make these cookies with leftover almond pulp from homemade almond milk. It doesn’t work—the pulp is too wet and doesn’t set up while baking. Instead of coconut palm sugar, you can use regular sugar, brown sugar, or honey in these cookies.

1. Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.
   
2. In a large bowl, whisk the almond flour, coconut palm sugar, arrowroot starch, baking soda, flaxseeds, and salt. Cut the shortening or butter into the dry ingredients with a pastry blender or a knife and fork until the shortening resembles very small peas evenly throughout the dry ingredients.
   
3. Make a well in the center of the dry ingredients and add the vanilla extract, almond extract, and 3 tablespoons of almond milk. Using a little elbow grease, stir the wet ingredients into the dry ingredients until you have a very thick batter (it might be a bit crumbly).
   
4. This may take several minutes to incorporate well. If necessary, use an additional tablespoon of almond milk, but don’t add too much milk or the cookies will not turn out right. Fold in the chopped chocolate chunks and evenly mix them throughout the dough. Scoop the dough into golf ball–size mounds and place on cookie sheet about 2" apart. Flatten lightly and shape with your hands into round cookies.
   
5. Bake for 12–15 minutes depending on how crispy you want your cookies. The edges should be golden brown when done. Store leftovers in an airtight container on the counter or in the refrigerator for 2–3 days. These cookies are best the day they are made.
   

Per Serving (1 cookie): Calories: 191 | Fat: 13 g | Protein: 4 g | Sodium: 102 mg | Fiber: 2 g | Carbohydrates: 16 g | Sugar: 11 g | GI: Low

This lightly sweetened cookie is perfect with a hot cup of coffee or tea. Change the flavors by adding
¹
⁄
₂
teaspoon each of ground nutmeg and ground cinnamon, and 2 teaspoons pure vanilla extract in place of the almond extract and cranberries.

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
   
2. In a large bowl, whisk the almond flour, coconut palm sugar, sea salt, baking soda, dried cranberries, and sliced almonds.
   
3. In a smaller bowl, whisk the butter, eggs, almond extract, and cold water. Pour the wet ingredients into the dry ingredients and stir until you have a thick dough.
   
4. Shape the dough into two (9" × 3") logs and place them on one baking sheet. Bake for 25–30 minutes until the logs are golden brown around the edges. Allow the logs to cool for 1 hour on the baking sheet.
   
5. Once the logs are completely cool, move them to a cutting board and using a very sharp, serrated knife, slice each log into 12 diagonal cookies. Place the cookies back on the baking sheets and bake for 15–18 minutes until very crisp.
   
6. Cool the cookies on the baking sheets 30 minutes, and then serve. Cookies can be stored in an airtight container on the counter for up to 1 week. These cookies also freeze well for up to 2 months.
   

Per Serving (2 cookies): Calories: 295 | Fat: 21 g | Protein: 8 g | Sodium: 166 mg | Fiber: 4 g | Carbohydrates: 21 g | Sugar: 14 g | GI: Moderate

These lightly sweetened cookies are made with sesame seeds that toast as they bake, creating a nutty crunch. These cookies are also egg-free and can easily be made vegan by using maple syrup instead of honey.

You can also make these cookies with SunButter, a sunflower seed butter that is a great crunchy alternative to sesame seed–based tahini. For the outer coating instead of using sesame seeds, roughly chop
¹
⁄
₂
cup of sunflower seeds and roll the cookies in them before baking.

1. Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.
   
2. In a medium mixing bowl, whisk the almond flour, sea salt, and baking soda.
   
3. In a smaller bowl, mix the honey, tahini, shortening, and vanilla extract. Stir the wet ingredients into the dry ingredients. Roll the dough into 1" balls. Roll the balls in sesame seeds and place them 1" apart on the cookie sheet.
   
4. Using the palm of your hand, gently flatten the cookies. Bake for 8–10 minutes until they are golden brown and have the scent of toasted sesame seeds. Cool for 5 minutes on the pan and then transfer to a wire rack to cool completely. Store leftover cookies in an airtight container for up to 5 days.
   

Per Serving (2 cookies): Calories: 163 | Fat: 11 g | Protein: 4 g | Sodium: 110 mg | Fiber: 2 g | Carbohydrates: 12 g | Sugar: 8 g | GI: Low

Cocoa nibs are a healthy low-sugar, dairy-free replacement for chocolate chips. They are basically hulled, roasted, and chopped pure cocoa beans. As the primary ingredient in chocolate, these chopped cocoa beans add delicious flavor and crunch to these low-sugar cookies. They can usually be purchased at a natural foods store or a high-end grocery store such as Whole Foods. You can also buy them online from stores such as
Amazon.com
.

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
   
2. In a large bowl, whisk the almond flour, arrowroot starch, baking soda, and sea salt thoroughly. Make a well in the center of the dry ingredients.
   
3. Add the egg, honey, coconut oil, and vanilla extract into the center of the dry ingredients. Stir the wet ingredients into the dry ingredients to create a sticky cookie dough. Fold in the raw cocoa nibs.
   
4. Drop the cookie dough 1 tablespoon at a time 2" apart onto the lined cookie sheet. Bake for 8–9 minutes until the cookies are golden brown. The cookies will be soft and almost cakelike in texture. Allow the cookies to cool on the pan for 10–15 minutes and then store them in an airtight container on the counter for up to 5 days.
   

Per Serving (2 cookies): Calories: 146 | Fat: 9 g | Protein: 4 g | Sodium: 108 mg | Fiber: 2 g | Carbohydrates: 14 g | Sugar: 8 g | GI: Low

A fruit crisp is such an easy dessert to make, and using almond flour makes it even easier because you don’t need several flours to create the texture and flavor you want.

1. Preheat the oven to 350°F. Grease a 2- or 3-quart casserole dish or an 8" pie plate with nonstick cooking spray or light-tasting olive oil.
   
2. In a small bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in the butter or coconut oil with a pastry blender or with a knife and fork until the mixture is crumbly.
   
3. Place the peaches in the greased casserole dish. Stir in the juice. Sprinkle the flour mixture over the peaches.
   
4. Bake for 30–40 minutes until the top is golden brown and the peaches are starting to bubble around the edges of the dish.
   

Per Serving: Calories: 247 | Fat: 15 g | Protein: 6 g | Sodium: 76 mg | Fiber: 4.5 g | Carbohydrates: 26 g | Sugar: 20 g | GI: Moderate

These down-to-earth cupcakes are perfect for an on-the-go breakfast or a 3
P.M.
pick-me-up.

1. Preheat the oven to 350°F. Line a muffin pan with paper liners and grease with nonstick cooking spray or light-tasting olive oil; set aside.
   
2. Whisk the almond flour, coconut palm sugar, baking soda, and spices in a large bowl and set aside. In another bowl, mix the eggs, applesauce, oil, honey, vinegar, and vanilla. Mix the wet ingredients into the dry ingredients and stir until you have a thick batter. Do not overmix.
   
3. Spoon the batter into the muffin pans until they are at least three-quarters full.
   
4. Bake for 18–25 minutes until a toothpick inserted in the middle comes out clean. Let cupcakes cool on a wire rack. Frost with homemade grain-free vanilla icing such as the Creamy Vanilla Frosting in this chapter, if desired. Store in airtight container in refrigerator as these cupcakes are quite moist.