Low Carb Gingerbread Pancakes with Blueberry Butter



I've been so crazy busy lately, between the holiday chaos, and school events, and my own Integrative Nutrition exams; I've hardly had time for new recipes.  But I've tested this one out a few times, each time getting a little closer to the results I was looking for and today I have it for ya!


So, some you of may know this already, but, I really like pancakes.  Really, really like them.  I have a few recipes already up on the blog.  Like these Death by Chocolate Pancakes, or these Pumpkin Spice Pancakes, or theses nut-free blueberry crumb ones. Or these amazing Paleo Pancakes- my go-to favorite pancake recipe!  I make them almost every weekend, but lately I have been sticking to a lower carb lifesyle and really enjoying the benefits. So, I've been skipping the pancakes and just stick to a collagen/MCT coffee and some bacon or eggs.  But I miss joining in on the pancake party, so naturally I decided to develop a recipe that would keep me feeling great and the kids could also enjoy.

 These are also paleo!  I've tried some of those cream cheese pancake recipes, but the truth is, I really can't have cream cheese even in small amounts. Boo. I did include butter, which agrees with me, but you can also use coconut oil.  You could add some sweetener of your choice, but I don't find it necessary.  I love the blueberry butter, its so simple and fresh and adds just the right touch of sweetness. 


Here's a little info on collagen fuel:

  • Collagen Support for Hair, Skin, Nails and Joints in a Great-Tasting Protein Shake
  • 20 Grams of Collagen Protein from Grass-Fed Cows
  • 19,200 Milligrams of Collagen (More Collagen than 2 Cups of Bone Broth) 
  • Beneficial Prebiotic Fiber for Digestive Health
  • Free of Sugar, Whey, Dairy, Soy, Gluten 
  • Available in Canister (12-servings) and Single-Serve Packets
  • Ingredients: Grass-Fed Hydrolyzed Collagen, Coconut Milk Powder, Natural Vanilla Flavors, Inulin, Konjac, Monk Fruit Extract, Sea Salt, Vanilla Bean Powder


This stuff is amazing!  My kids love it in their smoothies.  I love it in everything. I throw it in my chia pudding, in my green shakes, in our açai bowls... it's seriously the best.  Both chocolate and vanilla are delicious.  I've made chocolates out of the chocolate flavor, I posted a quick recipe on instagram.  It also works wonders in baked goods.  And guess who agrees? THE KIDS! Holla!!! 


Tis' the season so I made these gingerbread flavored, but if you skip all the spices you could make regular pancakes.  I just love gingerbread flavored anything, in fact I've been dumping the spices into my coffee creamer.  SO good.  Without further ado...

Low Carb Gingerbread Pancakes with Blueberry Butter

Serves: 4
Nutrition (per serving)
Carbs:~4g net
Fat: 27g
Protein: 15g

Ingredients:

3/4 cup almond flour
2 Tbsp coconut flour
1/4 cup vanilla collagen fuel or collagen peptides
3 eggs
1/4 cup almond milk
4 Tbsp butter, melted 
2 tsp baking powder
1tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp each of allspice, clove, nutmeg
1/4 tsp salt

Directions:


Combine all ingredients in a large mixing bowl until smooth batter is formed

Fry batter in butter or coconut oil.  The smaller the pancake, the easier to flip.


Blueberry Butter

1/2 cup fresh blueberries
2 tbsp butter

Melt together in a small pan until blueberries are tender.



Low Carb Pumpkin Custard


Pumpkin pie is one of my favorite desserts and my kids love it too.  Every year I make my paleo pumpkin pie, but this year I wanted to try out a lower carb version.  I'm pretty positive you could make my pumpkin pie recipe and sub erythritol for coconut sugar.  I've been avoiding erythritol because I'm just not sure about it yet. It's supposedly accepted in the keto community but I am skeptical of this sweet, delicious witchery that is erythritol.  It's zero calorie, zero carb, and non glycemic; but why you so sweet then? It does not raise insulin levels but personally, I feel like it sends me into a sugar whirl. I'm thinking sugar, I'm adding it to every coffee, I'm adding a little to my chia pudding, a little to my bath.... (jk) ... but then I remind myself this is not food.  For now, I'm avoiding this processed crack.  I've tried it, I love it, but as a sugar crack head im saying no.  So.  What to do.  I made my pumpkin pie and just omitted the sugar and it was good. Really good if you've been riding the keto train for awhile and your taste buds are adapted to real food.  But the ultimate test is the kids.  They were. It's like nah mom, this isn't the same!  I added a little maple syrup and berries to the top and they ate it but I knew something was missing.  Then I had this YES AHA moment and figured out what would be the perfect addition to the pie for flavor.  

Enter Primal Kitchen Vanilla Coconut Collagen Fuel.  So let me just take a moment to explain how much I love this stuff.  Here are the details:
  • Collagen Support for Hair, Skin, Nails and Joints in a Great-Tasting Protein Shake
  • 20 Grams of Collagen Protein from Grass-Fed Cows
  • 19,200 Milligrams of Collagen (More Collagen than 2 Cups of Bone Broth) 
  • Beneficial Prebiotic Fiber for Digestive Health
  • Free of Sugar, Whey, Dairy, Soy, Gluten 
  • Available in Canister (12-servings) and Single-Serve Packets
  • Ingredients: Grass-Fed Hydrolyzed Collagen, Coconut Milk Powder, Natural Vanilla Flavors, Inulin, Konjac, Monk Fruit Extract, Sea Salt, Vanilla Bean Powder
This stuff is amazing!  My kids love it in their smoothies.  I love it in everything. I throw it in my chia pudding, in my green shakes, in our açai bowls... it's seriously the best.  Both chocolate and vanilla are delicious.  I've made chocolates out of the chocolate flavor, I posted a quick recipe on instagram.  So I knew the vanilla would work wonders in my pie! And I was right!  And guess who agreed? THE KIDS! Holla!!! 

Now go make these before Thanksgiving comes and it's no longer acceptable to live the pumpkin spice life.

The crust is obviously optional.  Just spray the pan if you're skipping the crust.  There's directions for both a pie and ramekins, which I prefer because I will just eat 1 as a serving.  I tried putting ramekins in a water bath and the results were the same with or without.
 I made a very simple crust that I'm not including in macro breakdown.  I wanted this to be super healthy so I made it out of hemp seeds and brazil nuts.  
Here are the macros for the WHOLE PIE, so don't freak out!  This way you that you can break it down per serving.  When I fill ramekins I fill about 4 or 5 and when I slice a pie I slice about 8.  So, for 1 ramekin you're only at around 7 g net carbs.
MACROS FOR WHOLE PIE
Calories: 874 Net Carbs:37g Pro 48g Fat 51g


Low Carb Pumpkin Custard

serves: 4-8


Ingredients:


15 oz can pumpkin puree
3 large eggs
1/2 cup coconut cream
1 Tbsp pumpkin pie spice
2 tsp vanilla extract


Directions:


Preheat oven to 350F and take out a standard pie pan or ramekins.  Spray the insides with cooking oil.

Combine all ingredients in a large mixing bowl.  Mix well until smooth and fully combined.  You can use a hand mixer on low if you want, but I do it by hand.

If you are using the hemp seed crust, see below.  If not you're ready to pour into your pie pan or divide into ramekins.  

Bake for 1 hour in preheated oven. 

Remove when pie is set and refrigerate overnight.  


Optional crust:

1/2 cup brazil nuts
1cup hemp seeds
1 egg

Directions: Pulverize brazil nuts and hemp seeds in food processor.  Add egg and collagen and pulse a few more times.  Use a spatula to spread out on the bottom before layering custard in.

Enjoy!







Baked Cheesy Cauliflower with Toasted Breadcrumbs



 I still cannot believe the Christmas music is on and Thanksgiving is next week!  This recipe is great to bring to a Thanksgiving dinner.  I mean really Thanksgiving is all about the sides and pumpkin pie, right? I'm so particular about my Thanksgiving sides that I almost always re-make Thanksgiving dinner, after Thanksgiving!  This dish, I guess you could call it a casserole but I just hate that word!  But anyway, it's creamy, cheesy, and a real comfort dish.  You'll feel like you're diving into a big bowl of mac'n' cheese.  Without the carbs! And you won't believe how quick you can whip this up!  It re-heats nicely too.
You can use your own mayo or any mayo, but Primal Kitchen is by far my favorite.  You can use leftover mashed potatoes or bake a potato, I usually just boil and then the skin easily slides off.  You can skip the breadcrumb topping and just make cheesy sauce.
I can't wait to see how you guys use this amazing sauce! 

Baked Cheesy Cauliflower with Toasted Breadcrumbs


Ingredients:


Head of cauliflower, chopped into bite size pieces


Salt and pepper

Sauce:

*all ingredients should be room temp and sweet potato should be still hot.  If you're re-using, just warm it up beforehand.  

1 cup cooked sweet potato, skin removed (about 1 medium sweet potato)




1 tsp each salt, garlic powder

1/2 tsp pepper



Directions:


Roast your cauliflower. (You can also steam or boil, but roasting adds more flava!) Preheat oven to 375F and line a baking sheet with parchment paper.  Toss your cauli with 3-4 Tbsp (depending how large your head is) avocado oil, and season with salt and pepper.  Roast in preheated oven for 25-30 mins, until golden and fork tender.  



While cauli is roasting, prepare your sauce.  Cut sweet potato into 4 pieces and boil until fork tender.  Slide the skin off.  Mash and measure 1 cup.



Add sweet potato while it's still hot and nutritional yeast to a blender.  Blend on medium until smooth.  Add coconut milk, mayo, salt, garlic powder, and pepper.  Blend until smooth and creamy. 


When cauliflower is cooked, remove and then increase oven heat to 425F for toasting the breadcrumb. 

Take out a baking dish and spray with cooking spray.  Place cooked cauliflower in it.  Pour sauce on top and toss to coat.  If sauce is way too thick, add a little coconut milk 1 tbsp at a time. Make breadcrumb topping.


Breadcrumb Topping

1 cup almond flour
2 tsp paprika
4 Tbsp butter, melted OR for dairy free 4 tsp mayo

Directions:

Melt the butter. Combine the topping mixture in a small mixing bowl.  Sprinkle on top.  Place in the oven for 10 minutes, until top is golden.  Garnish with chopped parsley.













Baked Acorn Squash with Red Chard Stuffing


 Autumn is totally in there air now and I'm feeling all the changes on a personal level for sure.  I started studying and training to become a certified holistic health coach at Institute for Integrative Nutrition this September and could not feel better about that decision.  I'm just in love with their concepts and philosophy.  I will try to write more about it as I delve deeper in.  For now, I'm soaking it all up and implementing small changes into my own daily life as I learn more.  I studied nutrition in college and it's probably no surprise to you that holistic health is nothing like it.  I learned science and nutrition but there is so much more to health and healing than the food we eat.  We put so much emphasis on it but neglect equally important or maybe more important aspects of our lives like relationships, self worth, mindfulness and our overall connection to the universe... life is so deep.  

On a lighter note, let's discuss this stuffed acorn squash.  All of these flavors combined create the perfect combination.  The stuffing is savory and does not taste too "green" but it is packed with an entire bunch of chard!  Any chard will do.  Feel free to modify this and sub any nut for pine nuts, sprinkle some Parmesan on top if you tolerate dairy, add some cranberries... you catch my drift.  

Without further ado... (I had to google that spelling) 


Baked Acorn Squash with Red Chard Stuffing 


Ingredients:

1 medium-large acorn squash
1 bunch of chard (red, green, rainbow, any- even kale will do)
1/2 cup onions, chopped
2 tsp ghee
2 tsp avocado oil (or olive)
3 cloves garlic, minced 
3/4 cup almond flour
1/4 cup pine nuts
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp poultry seasoning 
1/2 tsp ground pepper

Optional toppings:
Pomegranates Arils
Crispy sage
Parmesan cheese
Balsamic reduction or balsamic drizzle
More pine nuts


Directions:


Preheat oven to 400F.

Slice acorn squash in half.  Scoop out the seeds. Make a small small slice on the outer skin so that when it's stuffed it sits even and isn't all rocky.  

Spray the squash with cooking spray or just run the inside with avocado oil.

Place the squash inside down and skin up on a baking sheet and bake for 20-35 mins, until the inside is fork tender.  Cooking time will vary based on size of squash.

While squash is baking, prepare your stuffing.

Add the ghee and oil to a heavy bottomed large pan.  Allow it to melt.  Add onions and garlic sautee a few minutes, until onions and translucent. 

Chop the chard while that's sautéing.  Remove the inner rib and chop it into 1/2 inch pieces.  Roll up the leaves and then slice to create ribbons.

Add the chard ribs first, sautee a little then add the ribbons in batches and cook about 8-10 mins until chard is soft and tender.  Season with a little salt and pepper.  

Transfer chard to a large mixing bowl.  

Add almond flour, pine nuts, and all seasonings.  Mix it all up good.  

When squash is cooked to fork tender, remove from oven to cool.  Flip them over and stuff wih the filling.  

Drizzle with olive oil and return to the oven for 15-20 mins, until the top crisps up a little and the inside is warmed. 

Enjoy!





Sauteed Brussels Sprouts with Pine Nuts and Maple Balsamic Glaze


Happy September, everyone!  This month is already flying by.  I (finally!) have 2 kids in school. Yay me! Although one is only age 3 and goes 9am-12pm; it's something!  She's made it sort of impossible to recipe test of late, but hopefully I'll be able to be getting more recipes up now that I have a few free hours!

This is my favorite way to make brussels.  I often make this recipe and eat the whole thing for lunch.  It's delicious.  Perfect combo of savory and sweet.  You can also easily make this roasted in the oven, takes a little longer but crisps up better and is delicious.  You can just toss with the oil then roast at 400F for 20 mins or so, until they are crispy and tender.  Then add the pine nuts and glaze.  

I know many of you are doing Whole30 and clean eating challenges in September, and this should fit right in.  For Whole30 just omit the balsamic glaze or try simply reducing some balsamic vinegar sans maple syrup.  

Sauteed Brussels Sprouts with Pine Nuts and Maple Balsamic Glaze


Ingredients:


12 oz brussels sprouts, bottoms trimmed and sliced lengthwise (about 4 cups sliced)
1 tbsp avocado or olive oil
1 tbsp butter
3 cloves garlic, diced
1/4 cup pine nuts (pignolas)

Directions:


Trim the hard bottoms off of your Brussels sprouts and slice them lengthwise.

Heat a 12 inch heavy bottom pan over medium heat.  

Add oil and butter.

Add garlic.  Sautee 1-2 mins, until fragrant.  

Add brussels. Cook for 10-12 mins, stirring frequently, until brussels are tender and browned around the edges.  


While brussels are cooking, prepare your maple balsamic glaze (below).  This takes about 10 mins to prepare.

Once brussels are cooked, add the pine nuts and mix them into the pan, just to combine. 

Remove from pan and place in serving dish.  Top with maple balsamic glaze and serve immediately. 

Maple balsamic glaze

Ingredients:

1/3 cup balsamic vinegar
1 tbsp maple syrup

Directions:

Place ingredients in a small sauce pan over medium heat. Bring to boil. Reduce heat and allow to simmer and reduce by about half . This will take 7-10 minutes.  It should be thick, slightly syrupy. 



Creamy Low Carb Chicken and Mushrooms


This post scares me a little bit...it's my first non-paleo recipe, ever!  So please don't throw cheese at me!  I am not going all keto on you or anything, though I have to admit that over the past few months I have been experimenting with a lower carb lifestyle. I actually love it, but find it sometimes challenging to stick to low carb and dairy free.  No one here tolerates dairy very well, so a recipe like this is like a treat meal for us.

 For anyone starting out with keto and/or low carb, this recipe is an excellent way to start out and feel like you're cheating!  This is my absolute favorite low carb chicken dish.  This is kind of like a base recipe because you can easily add flavor by throwing in garlic, different herbs at the end or adding seasoning like dried red pepper flakes.  Try throwing in some roasted red peppers, sundried tomatoes or spinach.... endless possibilities really.  The best part is it's all made in one pan! It's also made with very few ingredients and takes only about 20 minutes start to finish to whip up, making it the perfect week night dinner.

Nutritional Info:

Servings: 4
Per Serving:
Calories: 354
Protein: 22 g
Fat: 29 g
Carbs (net): 1g


Creamy Low Carb Chicken and Mushrooms

Serves: 4 Prep time: 5 minutes Total time: 20 minutes

Ingredients:

1 lb boneless, skinless chicken breast, chopped into bite sized pieces
6 Tbsp butter, separated
8 oz mushrooms, sliced
3 oz cream cheese
2 Tbsp heavy whipping cream
salt and pepper
fresh herbs (basil, thyme, parlsey)

Directions:

Heat up a large cast iron pan over medium-high heat.

Season your chicken with salt and pepper.

Add 2 Tbsp butter to cast iron.  Cook chicken until no longer pink inside and cooked through. Remove chicken from pan and set aside on a plate.  Drain the chicken juices and discard. 

Add the remaining 4 Tbsp butter to the same pan.  Cook the mushrooms until tender.  

Add the cream cheese to the pan and mix to melt and combine with mushrooms.  Add the heavy whipping cream, stirring continuously until the sauce is thick and creamy.  Add the chicken back in and mix together.  Add any fresh herbs now.  Enjoy!




Rootz Nutrition - Paleo Superfood

I'm really really not a smoothie/protein shake type of girl... I'd rather just eat my food. So for me to be promoting a protein powder means it's really something special! I've tried a billion different types of powders; plant based, whey based; you name it. I've never been able to find one that meets all of my requirements - great tasting, low carb, clean (non-gmo, grass fed) ingredients, not loaded with phytic acid gut irritants like pea/oat/grain protein. Any protein powder which lists whey protein isolate an ingredient without a claim for organic, non-gmo, or grassfed... is probably cheap whey...sourced from commercial, non-grass fed, non-organic animals.

So recently tried out Rootz nutrition post-workout paleo protein-superfood and their pre-workout paleo energizing-superfood. Admittedly, my expectations were not high. I checked the ingredients first like always and they were impressive... so impressive that I knew the stuff would taste like sand and hemp dust. It also comes in at only 1 net carb! I like to keep my carbs low, not necessarily ketogenic low but this would fit right into a ketogenic diet. So we're talking all clean superfood packed ingredients, 15g protein, 1 net carb and the real kicker is that the stuff tastes great!

I love the post-workout paleo protein superfood. I use it after my workout to avoid eating everything in sight.  I don't know about you but I am ravenous when I get home from the gym.  It tastes great and is so versatile. It says it's chocolate banana nut but really goes with anything. I've thrown berries, almond butter, even spinach in and both myself and the kids love it. Did I mention my kids love it? When the picky-as-f 6 year old loves something, it means it's pretty damn good. He likes it just blended with ice and unsweetened almond milk, which is how I usually drink it post-workout.


Then there's the pre-workout paleo energizing-superfood powder and this stuff is crack. All you have to do is mix it in some water and it's like taking a 5hour energy shot but without the actual heart attack. It's made with all superfoods and plant based caffeine so it's more gentle and won't leave you jittery but will give you hours of real energy. It's really perfect to fuel a workout. I've not worked out without it since trying it.

There are really very few products I promote on my blog so I want you all to know that any product I promote on my blog my kids and I personally use and love.

You can get these products at www.rootznutrition.com

Special Promotion for PLG followers - use discount code "PLGVIP" for 10% off..


ROOTZ ICE POPS


Recently I'm standing in my kitchen and all of a sudden hear that godawful-nails scratching down a chalkboard-eyes rolling so far back in my head- dish rag thrown across the counter melody.... you know ... the ice cream man. Because now that it's barely 50F out the children must be pumped with sugar and chemical, right? Just before dinner time. Perfect timing dude. But this momma is prepared. I have my handy ice pop molds and whipped up some protein pops to keep on hand for when that pest decides to pass through my block.. which happens to be every goddamn day around 5pm just as I'm serving dinner. Anyway. I made these with nothing other than unsweetened almond milk, Rootz paleo protein-superfood, berries, spinach, and some ice. My kids are not used to refined sugar so the sweetness really comes from the berries and is enough for them. They loved them.

 Here's a quick recipe:




For 3 pops:


1/4 cup unsweetened almond milk
1 tbsp protein powder
1 handful berries or spinach
Handful of ice


Blend, pour, freeze, enjoy


Products i use:






Here's some more info on Rootz.

WHAT IS ROOTZ?

Rootz Nutrition is a recently launched company that offers a Paleo-approved energizing powder and a complete protein+superfood+greens powder made from real, wholesome foods. All of our products are free of artificial ingredients, GMO's, coloring, gluten, dairy, soy, and are organic. We strongly believe that what is left out of a product is just as important as what goes in.

WHY ROOTZ? (from the founder)

The inspiration for Rootz came when I had taken up the Paleo diet in 2011, and was left with virtually no options for energy or protein supplementation. I began to realize that most of the products on the market were loaded with chemicals and artificial ingredients, often times dangerous, and almost always doing more harm to a person's body than good.

I wanted something that was made from real food ingredients that I could actually pronounce, but would still give me results. To my frustration, every product I had tried left me disappointed. The energizing powders were too weak, and the protein powders either didn't taste good, or didn't have the well-rounded nutritional profile that I was looking for.... So I went out and made my own products that I could feel good about putting in my body.

WHO IS ROOTZ FOR?

It doesn't matter if you are a professional athlete who trains for hours every day or a soccer mom who is looking for convenient, healthy on the go food options-- If you are looking to eat healthier and have more energy, I think you will love Rootz. 

Gingerbread Cookies






Tis the season!  This holiday season is already blowing by, I just want to stop time and slow down the days.  The parties, the street shopping, the lights... I just want it to last forever.  This holiday season had an entirely new feel in our house, as the kids are getting older and really enjoying all the little things.  Their little faces lighting up every night as the neighborhood houses light up and each morning springing out of bed to find that awful little elf. My son watched The Polar Express for the first time this year and I was so happy we was able to understand it in his ripe old age of 6.  I just want to bottle up all of these moments and hope they always feel the genuine joy that I can see in their eyes each day.

As they get older I find it more important to build traditions and of course baking is one of them.  Last year we made tons of sugar cookies and pies and this year I tackled the gingerbread cookie which I was able to get perfect on one try!  I based it off of my sugar cookie recipe.  One of the reasons I started this blog was to compile my recipes and have a place where my kids can find the recipes they grew up on.  Also a place for me to find my recipes, of course!

So the real question...Soft and chewy or hard? Well, I personally like a nice hard frosted G man like the glutinous, delicious Trader Joe ones but I also like a soft and chewy cookie.  Luckily this easy recipe can be made either way just by rolling the dough a little thicker for soft and thinner for hard.  I like to make half the batch soft and half hard... Perfect for dunking in coffee!  This dough is exactly like traditional gingerbread dough if you're familiar with that "needs to be rock hard or sticks to all the things" dough.  It must be chilled to harden, freezing will expedite this. It must also be used in about 4 batches, as it very quickly softens.
For the icing, you can use a traditional royal icing made from confectionary sugar, egg white and water or if you're avoidingrefined sugars, try coconut butter melted and sweetened with a tad of honey, it makes a nice icing.  To be honest, I don't need the icing and I like to just "decorate" them with a toothpick before going in the oven by drawing on their faces.  The kids were equally impressed with this.

On to the recipe! I hope you enjoy it as much as we do and please tag me Instagram when you make them.  I love seeing your creations!  And for the record, I am the worlds worst cookie decorator.  I usually pass off the plate at a party with the forewarning "the kids decorated" so that no one will know I was involved, hahahah.  Not joking though.

Gingerbread Cookies

Servings: 16-20 medium sized gingerbread cut outs
Time:  2 hours 15 mins *2 hours chilling time

Ingredients:

1 cup Ottos Casava Flour, packed then leveled off with a knife (164g)
2 tbsp coconut flour
tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/4 cup molasses
1 egg
1 tsp vanilla extract
8 tbsp butter (1 stick), softened to room temp
3/4 cup coconut sugar

Instructions:

In a medium mixing bowl add cassava flour, coconut flour, ginger, cinnamon, cloves, baking soda and salt. Mix to combine.


 a small mixing bowl, whisk together molasses, egg and vanilla extract.

In a large mixing bowl, hand mix on low the butter and coconut sugar until creamed into a mass or a creamy ball.

Add the egg/molasses mixture to the creamed sugar and hand mix on low until combined.

Add the flour mixture to the large bowl in 2 parts, mixing to combine into a smooth batter.

The batter will be sticky and soft.  Use a spatula to push it all he the center into somewhat of a ball.

Chill for 2 hours or until hardened.

Once dough is hard, preheat oven to 375F and line 2 baking sheets with parchment paper.  Don't take dough out of the fridge until you are all set up and ready to roll!

Take out 2 pieces of parchment paper to use to roll out the dough.  Add a generous amount of cassava flour to the parchment paper and take out about 1/4 of the hard dough.  Sprinkle a little flour on top a droll between the 2 sheets of paper.  Cut out your cookies.  The fatter the softer and the thinner the harder.  If the scraps get too soft and sticky, return to he fridge to harden.

Transfer cookies to parchment lined baking sheets and bake in preheated oven for 10 minutes, or until cooked to a golden brown.

Allow to cool for a few minutes then transfer to a cooling rack to continue cooking before icing, if icing.

Enjoy!