Honey spice cookies

This cookie recipe is delicious and right in with the flavors of the season! With the clove and allspice, this cookie is reminiscent from fall through the Christmas season. For those who are keeping sugars down (we all should be), I used a combination of turbinado sugar (sugar that is less refined and still contains some molasses) and monk fruit in the raw. Using the less processed version of sugar is better for the flavor and our health! Enjoy!

Preheat oven to 375 degrees.

12 tbsp. unsalted butter, softened

1⁄2 cup packed (4 oz.) turbinado sugar (or ¼ Cup turbinado + ¼ C Monk Fruit in the raw)

2 tbsp. honey

1 1⁄2 tsp. ground cinnamon

1 tsp. ground ginger

1⁄2 tsp. ground allspice

1⁄2 tsp. ground cloves

2 cups (9 oz.) all-purpose  gluten free flour, plus more for dusting

1⁄3 cup finely chopped hazelnuts

1 tsp. salt

Heat the oven to 375°. Using a hand mixer on medium speed, beat together...

Crock Pot Honey Sesame Pork Roast

Serves 6 people

3 pounds pork loin roast

1 T dried oregano

2 T dried basil

½ t black pepper, freshly ground

¾ t salt

2 T garlic, minced

½ C raw honey

2 T coconut oil, melted

1/2 C coconut aminos or Tamari

1/8 C toasted sesame seeds

Side suggestions: rice and steamed asparagus

• Place roast in crock pot.
• In a medium bowl, combine oregano, basil, garlic, pepper, salt, honey and aminos. Stir to combine well. Add sesame seeds and stir in.
• Pour sauce over roast.
• Cook on low for 6 to 8 hours.
• Remove roast from crock pot. Shred if desired depending on how you are going to be serving.
• Reserve liquid and place in small pan on stove and bring to a boil until thickened, stirring constantly
• Pour juice over meat and/or serve with side of rice and steamed asparagus.

Sauce

1/3 to ½ C Honey

2 T Tamari or Coconut Aminos

2 T Water

¼ t Sesame Oil

1 T Apple Cider Vinegar

Red Pepper flakes, to taste

1 T Arrowroot

1 T water

Chicken

1-1/2 # chicken breast (about 3 breasts), cut into 1 1/2” pieces

1 - 1 ½ C Gluten Free All Purpose Flour

1 t chili powder

1 t cumin

½ t Coriander

½ t onion powder

1 C (½ Pint) Buttermilk OR milk alternative and 1 T vinegar or lemon juice to equal 1 C (let sit 5 minutes)

Avocado Oil for frying, enough to cover the sauté pan to a depth that chicken pieces are submerged half way.

In saucepan over medium heat, add honey, Tamari, water, sesame oil, red pepper flakes and vinegar. Whisk together and bring to a boil.

In a separate bowl, stir together cornstarch and water. Set aside. Once sauce is boiling, add slowly the cornstarch and water mixture. Add water or cornstarch to modify your desired thickness of the sauce.

In a dish, mix the...

8 ounces unsweetened Baker’s chocolate

1/2 cup pure maple syrup

1/2 cup honey

Dash of Kosher or sea salt

2 cups roasted cashews (any type of nuts will work here)

1 T coconut oil

Prepare cookie sheet by covering with a sheet of parchment paper. Set aside. Add cashews to medium bowl and set aside. Add all ingredients to a heavy saucepan and turn to low heat. Stir until chocolate is completed melted. Once completely melted, pour chocolate mixture over cashews. Stir to cover thoroughly. Spread evenly onto cookie sheet lined with parchment. Set cookie sheet in refrigerator until cool (at least 2 hours). Break apart into bite-sized pieces and enjoy!

Store in container for up to 2 weeks (if they last that long).