Cashew Caesar Dressing Recipe

Created by Paige Common | April 2020

Ingredients:
2 cups raw cashews, soaked
1 cup water
1/2 cup olive oil
1/8 cup lemon juice
1/8 cup capers or 4 anchovies
4 cloves garlic
1/2 tablespoon salt
2 tsp coarse black pepper

Instructions:

Blend all ingredients, except capers and black pepper, in a high powered blender (VitaMix). Blend until creamy and smooth. Add capers and coarse black pepper. Pulse until fully incorporated.

Almond Flour Double Chocolate Espresso Chip Cookies

These gluten-free double chocolate chip espresso cookies are crisp on the edges and chewy in the middle with pockets of soft chocolate. The ground coffee amplifies the chocolate but not the sweetness, making it rich and decadent, not too sweet.

Warnings about these cookies: Don’t give them to young children before bedtime.

Created by Paige Common | November 2019

prep time: 20 min
cook time: 15 min
total time: 1 hr 5 min
yields: 24 cookies

Ingredients:
2 cups coconut sugar
2 1/2 sticks butter, room temperature
2 eggs or egg substitute
2 1/2 cups almond flour
1 1/4 cup unsweetened cocoa powder
2 tablespoons coffee, finely ground or instant
1 teaspoon baking soda
1 teaspoon smoked salt + tsp for garnish
1 1/2 cups semisweet chocolate chips

Instructions:

In a large bowl, whisk together the sugars, butter and salt until fully incorporated into a paste.
Whisk in the egg and vanilla.
Sift in the almond flour, cocoa powder and baking soda, then mix until fully incorporated.
Fold in the chocolate chips, then chill dough fot at least 30 minutes.
Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
Scoop the dough with a small 2oz scoop onto parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from edge of pan so that the cookies can spread evenly.
Bake for 12-15 minutes.
Cool completely before serving.