<![CDATA[NEO INSTITUTE OF FUNCTIONAL MEDICINE - Recipes]]>Thu, 07 May 2026 20:13:47 -0700Weebly<![CDATA[Dr. Sprecher's Grain-Free Surprise Cookies]]>Fri, 05 Jun 2020 18:38:01 GMThttp://www.neoifm.com/recipes/dr-sprechers-grain-free-surprise-cookies
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Paleo, Gluten Free
​
Every now and then it’s fun to have a treat. I have been working on modifying cookie recipes to create a tasty low-guilt treat!

One of the tricks in cookie baking is finding the balance between cakey vs. crunchy vs moist vs crumble.
This recipe seems to create a fun balance.
The surprise part is you can change the flavor of the cookie based on what you add as the filler.

Basic Ingredients:
2 sticks (½ pound) organic salted butter, softened
¾ cup coconut sugar
2 large eggs
2 teaspoons vanilla extract 

2 ¼ cups gluten-free flour blend*
1 teaspoon baking soda
¼ teaspoon Rumford Baking Powder**
1 teaspoon sea salt

  • Flour Blend options:
    • The goal is 2 1/4 cups of a gluten-free flour blend
    • Simple Gluten Free (has grain):
      • Any gluten-free baking flour, i.e. Bob’s Red Mill, King Arthur, Namaste…
    • For Paleo Grain Free use: 
      • 1/1/2 cups almond meal flour
      • ¾ cup Bob’s Red Mill Paleo Flour

For Chocolate Chip Surprise Cookies use:
1 cup coarsely ground nuts, (I like pecans, but any nut or seed will do)
½ cup whole or larger nut pieces
1 bag Enjoy Life Dark Chocolate Chips

Variations:

Dried fruit and Nut Cookies: 
1 cup organic raisins, or cherries, or cranberries, or chopped dates or a blend
¼ teaspoon lemon rind
½ teaspoon cinnamon (optional)
1 ½ cups ground nuts or seeds

Oatmeal Cookies:
Add 1 cup organic gluten-free oats to replace nuts or use half nuts and half oats then choose fruit or chocolate or both! Surprise!
Or gluten free grain free granola mix 1 to 1 ½ cups

Putting it all together:
In a separate bowl blend together flour mixture*, baking soda, baking powder, and salt. Set aside.
Using an electric mixer, cream the butter til light and fluffy. Then add the coconut sugar whip til well blended and fluffy. Add the eggs one at a time beat until well blended.
Add vanilla extract or for the fruit cookie feel free to use ¼ teaspoon almond extract, lemon rind etc. to vary the flavor.
Fold in the dry mixture until well blended. Do not over beat.
Then fold in nuts, chocolate or any other combo. Surprise!
(The total add-ins no matter the combo should equal about 3 cups total. This makes a nice rich cookie filled with crunchy surprises!)

Preheat oven to 350 degrees
Use parchment paper lined cookie sheets
Drop 1 tablespoon of dough every 3 inches. 
Bake at 350 for approximately 10 minutes util lightly browned.
Remove from oven and slide paper off pan onto a cooling rack.
Store once cooled in an airtight container. I leave the cookies on the layers of parchment paper and store in a 9 by 13 Pyrex dish with a cover. Ideally keep in the refrigerator. The shelf life 7 to 14 days. Depending on how fast you eat them!! Makes about 32 cookies.
]]><![CDATA[Keto Bread Loaf with No Eggs]]>Tue, 30 Jul 2019 15:42:41 GMThttp://www.neoifm.com/recipes/keto-bread-loaf-no-eggs-low-carb-veganPaleo, Gluten Free, Dairy Free, Egg Free, Low Carb
​
This bread is a nice alternative to Simple Mills, as it has no eggs but is still low-carb and high in protein. It has the added benefit of psyllium husk, which helps keep the digestive system moving. I like it for sandwiches, as it tastes like wheat bread. This recipe is from Sweet as Honey (a British blog) and the entire recipe can be found here.
No eggs, low-carb with coconut flour, almond meal, psyllium husk and flaxmeal. A delicious easy low-carb baking recipe with only 3 g net carb per slice!

PREP TIME:15 MINS
COOK TIME:55 MINS

DRY INGREDIENTS
300 g blanched almond flour not almond meal! (10.6 oz, 2 1/2 cup)
60 g coconut flour (2.1 oz, 1/2 cup)
40 g flaxmeal (1.4 oz, 1/3 cup)
40 g ground psyllium husk (1.4 oz, 1/3 cup + 2 tablespoon)
1 tablespoon baking powder
7 g salt
​
WET INGREDIENTS
30 ml olive oil (2 tablespoons)
10 ml apple cider vinegar (1 teaspoon)
480 ml lukewarm water - thick bath temperature, 40C (2 cups)

INSTRUCTIONS:
Preheat oven to 200C (400F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.

In a large mixing bowl, add all the dry ingredients, whisk to combine. 

Add the liquid ingredients, order doesn't matter. Combine with a spatula or spoon then use your hand to knead the dough for about 1-2 minutes The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the bread will be too moist when baked. 

Set aside 10 minutes to let the fiber fully absorb the liquid. 

Shape the dough as you want your bread to look like when baked. I mean you want a lovely round bun on top of your loaf so shape a cylinder of dough that match the length of the pan,  but DO NOT press/ flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.

Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface. 

Bake for 50-55 minutes in the center of the oven, fan-bake mode is the best. 

After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 180C (375F), and keep baking for 20-30 minutes until cooked in the middle. 

Lift the bread out of the pan using the parchment paper.

Fully cool down on a rack before slicing - at least 3 hours for best result.
​
Slice into 16 slices. Store in the fridge up to 5 days or freeze up to 3 months, in airtight containers.

TOTAL TIME:1 HR 10 MINS]]><![CDATA[Dr. Sprecher's Southern Praline Almond Cake with Baked Praline Topping]]>Mon, 01 Jul 2019 16:50:34 GMThttp://www.neoifm.com/recipes/dr-sprechers-southern-praline-almond-cake-with-baked-praline-topping
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Paleo, Gluten Free

Looking for a special treat for a summer birthday or family reunion? Try Dr. Sprecher's cake, which she has modified to be grain-free and lower in sugar.
​
3/4 cup butter, softened
1/2- 3/4 cup coconut sugar
4 eggs, separated
1/2 cup milk or almond milk
1 tsp vanilla
1 1/2 cup Bob's Red Mill Blanched Almond Flour
1/2 cup Paleo flour or coconut flour
1/4 teaspoon salt
2 tsp Rumford baking powder
​
Preheat oven to 350 degrees. Use coconut oil or flour to grease a 7" x 11" rectangular pan and set aside. Whip egg whites until stiff and set aside. Cream butter with sugar until smooth. Add egg yolks and blend well. Add vanilla and milk, gently blend into combined dry ingredients. Using a hand mixer, whip until well-blended. Gently fold in egg whites.
Options: Add one cup of blueberries or chocolate chips. 
Pour batter into greased rectangular dish. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
Enjoy plain, or with favorite icing or praline topping.

Praline Topping
3/4 stick butter
1/2 tsp salt
1 tsp vanilla
3/4 cup coconut sugar, blended with 2 TB gluten-free (Paleo) flour
1 1/2 cups pecans
2 eggs, beaten well

Preheat oven to 425 degrees. 
Melt butter slowly in heavy skillet. Stir in sugar mixture using a wire whip until blended. Turn off heat. Gently whip sugar mixture into beaten eggs until smooth. Add vanilla and salt. Stir in pecans.
Take almond cake fresh from the oven and use a knife to loosen it from the pan. Pour praline mixture over the cake and spread evenly. Bake at 425 degrees for 8-12 minutes until lightly brown and set.
Enjoy plain or with ice cream. With less sugar, it also makes a great breakfast cake.
]]><![CDATA[Triple Chocolate Olive Oil Brownies]]>Thu, 20 Dec 2018 16:13:50 GMThttp://www.neoifm.com/recipes/triple-chocolate-olive-oil-brownies-paleo-gf-dfPaleo, Gluten Free, Dairy Free

​From Paleo Running Momma

Ingredients
Instructions
  1. Line a square baking pan (8x8) with parchment paper and preheat your oven to 350 degrees.
  2. Place unsweetened baking chocolate in a large microwave safe bowl and heat on high in increments of 30 seconds, stirring in between, until melted. Set aside.
  3. In a separate bowl, combine the cacao powder, almond flour, baking soda, salt and coconut sugar, mix well and set aside
  4. To the melted baking chocolate, add the maple syrup, olive oil, and vanilla extract and whisk until smooth. Add one egg at a time, whisking to incorporate well.
  5. Transfer the dry mixture into the wet, stirring with a silicone spatula or wooden spoon until a thick batter forms. Stir in the chopped dark chocolate or chocolate chips, then transfer batter into prepared baking pan.
  6. Bake for 22-25 mins or until set in the center. Cool completely on a wire rack before cutting into squares and serving. Makes 16 brownies.
  7. Optional: drizzle extra melted dark chocolate over the top just before serving. Enjoy!
​
 ​www.paleorunningmomma.com/triple-chocolate-olive-oil-brownies-paleo-gf-df/]]><![CDATA[No-Bake AIP Snowball Cookies]]>Wed, 19 Dec 2018 17:34:04 GMThttp://www.neoifm.com/recipes/no-bake-aip-snowball-cookiesPaleo, Gluten Free, Dairy Free

From Grazed and Enthused

Ingredients
  • 1 cup cooked, cubed and cooled Japanese yam
  • 3 tablespoons coconut oil, room temperature
  • 2 tablespoons coconut cream, refrigerated
  • 2 tablespoons creamed raw honey
  • 1 1/3 cup unsweetened shredded coconut
  • 1/8 teaspoon sea salt
  • 2 tablespoons arrowroot or tapioca starch
  • 1/2 teaspoon ground cinnamon

Directions:
  1. In a food processor, process the cooled yam cubes until fluffy and crumbly. Add in the coconut oil, coconut cream and honey and process until a smooth “batter” forms.
  2. Add shredded coconut and sea salt to food processor and pulse until just combined and until a dough forms.
  3. Using your hands, roll 1-inch balls of cookie dough in between your palms and place on parchment-lined cutting board or flat plate. Continue this step until all the dough is used up.
  4. On a small plate, mix together the arrowroot starch and cinnamon for the sugar-free coating (see note). Lightly coat the balls in the powder by gently rolling through the plate, being sure to maintain the integrity of the ball’s roundness. You can gently tap the balls against the plate to tap off excess arrowroot. Just  a light dusting will do!
  5. Place cookies back on parchment-lined surface and refrigerate for 1 hour until firm. Store in the refrigerator for up to 1 week. Best served cold.
​
http://grazedandenthused.com/aip-snowball-cookies-paleo/]]><![CDATA[Salted Dark Chocolate Thumbprint Christmas Cookies]]>Wed, 19 Dec 2018 17:30:19 GMThttp://www.neoifm.com/recipes/salted-dark-chocolate-thumbprint-paleo-christmas-cookies-recipe-gluten-free-clean-eating-dairy-free-veganPaleo, Gluten Free, Dairy Free, Egg Free

These Paleo Christmas cookies are soft with the perfect texture. You really can’t even tell they are Paleo, Gluten-Free, Clean Eating, Dairy-Free and Vegan!
  • Author: My Natural Family
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18
  • Category: Dessert
  • Cuisine: Paleo

INGREDIENTS
INSTRUCTIONS
  1. Preheat the oven to 350 degrees
  2. Mix the almond flour, arrowroot powder, coconut oil, and maple syrup in a large bowl
  3. Roll the dough into 16 small round balls
  4. Place the dough on a cookie sheet and make an indent in the middle with your thumb
  5. Bake the cookies for 10-12 minutes until lightly browned
  6. While the cookies are baking melt the coconut milk and chocolate together
  7. When the cookies are done baking and still warm reinforce the thumb indent if needed
  8. Pour a small amount of the chocolate mixture into each cookie indent (you may have some chocolate leftover)
  9. Once the cookies have cooled completely, sprinkle them with course sea salt (a little bit of salt goes a long way)
​
https://www.mynaturalfamily.com/]]><![CDATA[Gingerbread Cookies]]>Wed, 19 Dec 2018 17:26:24 GMThttp://www.neoifm.com/recipes/gingerbread-cookies-recipe-paleo-gluten-free-clean-eating-dairy-free-veganPaleo, Gluten Free, Dairy Free, Egg Free

These Paleo gingerbread cookies hold their shape when cooked and have a nutty flavor.
  • Author: My Natural Family
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 60 minutes
  • Yield: 15
  • Category: Dessert
  • Cuisine: Paleo

INGREDIENTS
INSTRUCTIONS
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.
  3. Add the coconut oil, maple syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will resemble wet crumbs that stick together when you pinch them with your finger). You may need to mix for a minute of two until the dough comes together. Don’t worry about over-mixing the dough, since it contains no gluten you can’t over-develop it and cause tough cookies. (It’s important to use an electric mixer or the ingredients won’t be able to combine enough to get wet.)
  4. Combine the dough by pressing it together by hand, until it forms one large ball.
  5. Place the dough in-between two sheets of parchment paper. Roll out the dough to a 1/4″ thickness. Refrigerate dough for 30 minutes.
  6. Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1″ apart on the prepared baking sheet.
  7. Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container immediately. To keep soft while storing, add a piece of bread to the container or one of those clay bears soaked in water.
  8. Decorate with desired icing and toppings!

NOTES: If your mix is either really dry and won’t come together to a ball or if you like a softer cookie AND you don’t eat Vegan, try adding 1-2 egg yolks.
​
https://www.mynaturalfamily.com/]]><![CDATA[Perfect Paleo Pumpkin Pie]]>Thu, 08 Nov 2018 19:45:34 GMThttp://www.neoifm.com/recipes/perfect-paleo-pumpkin-piePaleo, Gluten Free, Dairy Free

​From WhatRenaEats

Filling (makes 1 9-inch pie)
2 cups raw cashews (only 3/4 if not making the cashew vanilla cream drizzle)
1 cup maple syrup
2 TBSP coconut sugar
1 can pumpkin
2 large eggs 
1 TBSP pumpkin pie spice
1 tsp vanilla
3/8 tsp salt
1/4 cup cashew milk

Vanilla Cream Drizzle:
Remaining cashews
1/3 cup filtered water
1 tsp vanilla
1-2 Tbsp maple syrup

1. Soak all 2 cups of cashews in filtered water for about 4 hours.
2. Prepare the crust
3. Position rack in middle of oven and preheat to 350 degrees.
4. Drain cashews and measure out 3/4 of a cup. Place in high powered blender.  Set aside remaining cashews.
5. Add all other filling ingredients.  Process on high speed for 2 minutes or until completely creamy and no lumps remain.
6. Pour filling into unbaked crust and bake for about 20 minutes.
7. Cover crust edges with a pie shield or foil and continue to bake another 25-30 minutes until the filling is lightly browned and filling is set up.
8. Let cool completely, about 2 hours, then chill for 2 hours or more.  Can be refrigerated for up to 3 days.
9.If desired, make vanilla cream drizzle by placing all ingredients in high power blender and processing until creamy.  Chill.  Drizzle over pieces before serving.

​From WhatRenaEats]]><![CDATA[Simple & Clean Cranberry Sauce]]>Thu, 08 Nov 2018 19:43:35 GMThttp://www.neoifm.com/recipes/clean-cranberry-saucePaleo, Gluten Free, Dairy Free

Yield: 8, 70g (1/4 cup) servings

Ingredients:
340g (1 bag) fresh whole cranberries
55g (5 Tbsp.) coconut sugar
250ml (1 cup) water
Rind and juice of one orange
1 whole cinnamon stick

Directions:
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Place the water and coconut sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

Add the cranberries, orange juice and cinnamon stick to the saucepan and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. Remove from heat.

Stir in the orange rind and allow to cool at room temperature then transfer to a bowl and chill until ready to serve. 

Note: the sauce will thicken as it cools.]]><![CDATA[Superfood Chocolate Bark]]>Thu, 08 Nov 2018 19:36:35 GMThttp://www.neoifm.com/recipes/superfood-chocolate-barkPaleo, Gluten Free, Dairy Free

From Choosing Chia

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 15-20 servings

INGREDIENTS
INSTRUCTIONS
  1. Pour the chocolate chips into a bowl.
  2. Fill a small pot halfway with water and bring to a boil.
  3. Lower the heat to medium and place the bowl on top of the pot of water (*the bowl should be slightly larger than the pot, so the bottom of the bowl sits just on top of the pot).
  4. Use a spatula and stir the chocolate every minute or so until completely melted.
  5. Remove from heat.
  6. Line a pan with parchment paper and pour the melted chocolate into the pan.
  7. Use the spatula to spread the chocolate into a large rectangle.
  8. Sprinkle the hazelnuts, goji berries, pumpkin seeds, hemp seeds, and chia seeds on top.
  9. Place in the fridge to cool for 30 minutes.
  10. Using a sharp knife, cut the bark into pieces.
  11. Store in an airtight container.
​
Submitted by a patient. Originally published on "Choosing Chia."]]><![CDATA[Three Seed Brittle]]>Thu, 08 Nov 2018 16:41:48 GMThttp://www.neoifm.com/recipes/3-seed-brittle Course Snack
 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings 11 people
 Calories 136 kcal
 Author Feeding Big

Ingredients
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • ¼ cup white sesame seeds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1/3 cup Grade B maple syrup
  • 1 teaspoon vanilla extract

Instructions
  • Preheat the oven to 325° Line a rimmed baking sheet with parchment paper or use a Silpat.
  • In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, cinnamon, ginger, and salt, then add the maple syrup and vanilla and mix until well coated.
  • Place the mixture on the prepared baking sheet and press the brittle into an even layer about ⅛ inch thick. Use a piece of wax paper or parchment paper to flatten the seeds.
  • Press out the middle so it’s slightly thinner than the edges, which will help prevent the outside edges from burning.
  • Bake for about 30 minutes or until golden brown. Remove from the oven and allow to cool completely. As it cools it will become crispy. 
  • Once the brittle has crisped up, break it into pieces.

Recipe Notes: If the brittle doesn’t become crispy after it has cooled, put it back in the oven and bake for 8 to 10 minutes more.  Store in a glass container for about 3 - 5 days (if it lasts that long) 
​
Submitted by a patient from Feeding Big.                                            ]]><![CDATA[​Pasta with Peppers and Lentils]]>Thu, 08 Nov 2018 15:29:10 GMThttp://www.neoifm.com/recipes/pasta-with-peppers-and-lentilsServes 4; cooking time 45 minutes
 
3 bell  peppers (chopped)
3 15 oz. cans organic lentils (rinsed)
12 oz. favorite gluten free pasta (Andean Dream fusilli or orzo work well)
28 oz. favorite tomato sauce (homemade or Rao’s marinara)
2 Tbls. fennel seeds
Parsley (to taste)
Basil (to taste
Salt (to taste)
Pepper (to taste)
Granulated garlic (to taste)
EVOO
 
Start to boil water for the pasta.
Sautee bell peppers in EVOO until soft.
Add pasta sauce, fennel seeds, parsley, basil, granulated garlic, and salt to bell peppers.
Add lentils to sauce when sauce is almost done cooking.
Cook pasta.
Add strained pasta to lentil sauce and mix all together.
​
Submitted by Joe Ferrante
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