Lemon Vitality Shortbread Cookies

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This shortbread recipe is one of my favorites. I love it with essential oil flavors or just plain vanilla. Sometimes I dip half of each cookie in chocolate. I have included the chocolate coating recipe in case you want to do that. It’s a fun option. 😉


Lemon Vitality Essential Oil Shortbread Cookies

Lemon Vitality Shortbread Cookies


2 cups blanched almond flour
½ cup einkorn flour
¼ teaspoon sea salt
¼ teaspoon baking soda
1 tsp xanthan gum
1/3 cup Swerve or Monk Fruit (I always do a blend of 2 natural sweeteners)
½ cup salted butter, melted
1 tablespoon vanilla extract

1. In a large bowl combine almond and einkorn flour, salt and baking soda.
2. In a smaller bowl, mix together Swerve, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve
Makes 24 cookies


To make Lemon Vitality Shortbread Cookies, use Lemon Vitality Oil

Add 2 or 3 drops of Vitality Essential Oils of whatever flavor you want:
Lemon, Orange, Lime, Lavender, Peppermint, Nutmeg, Cloves, Cinnamon
Adjust drops to desired taste.


Option: Sometimes I dip half of each cookie in chocolate. Here is the recipe I use for the coating:


Chocolate Coating:
4 tablespoons unsweetened cocoa powder
2 ounces food grade cocoa butter
6 Tablespoons Swerve or other sugar substitute
1/4 teaspoon stevia concentrated powder
1 teaspoon vanilla extract

In a chocolate melter or double boiler, melt all chocolate coating ingredients together. Dip cookies in the chocolate halfway covering the cookie.



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Orange Vitality Coconut Cream Filled Candies

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These sugar free, low carb coconut cream filled candies are so tasty you would never know they were really healthy. They are made with a touch of Young Living Orange, Tangerine and Peppermint Vitality Essential Oils. My favorite are the ones flavored with Orange essential oil. Peppermint is a close second. So yummy and guilt free low carb, sugar free snacking.


4 ounces cream cheese
4 Tablespoons butter
1 cup natural sugar substitute (I used a half Monk Fruit and half Swerve)
1 tablespoon vanilla extract
2 1/2 cups unsweetened shredded coconut
Several drops Young Living Vitality Essential Oils: Orange, Tangerine, Lemon, Lime, Peppermint or other.


Chocolate Coating:
4 Tablespoons unsweetened cocoa powder
2 Ounces food grade cocoa butter
5 Tablespoons natural sugar substitute (I used powered Swerve)
1/4 tsp stevia powder (sometimes I use stevia drops)
1 teaspoon vanilla extract


In a large bowl, stir together cream cheese, sweetener, and vanilla extract. Mix in the shredded coconut.
Using about one tablespoon of coconut mixture each, form into a log and set onto a parchment paper or silicon mat lined baking sheet.


Put bars into freezer while making chocolate coating.



Added a few drops of Orange Vitality Essential Oil. Couldn’t resist. 😉



In a bowl, mix all the dry ingredients: cocoa powder, natural sweeteners,
In a double boiler, melt cocoa butter. Once the cocoa butter is melted, remove from heat and stir in cocoa powder mixture. Add vanilla extract. Mix well until smooth.


Remove the coconut bars from the freezer.
Place each coconut bar on a fork and dip bottom into melted chocolate. Then use a spoon to drizzle chocolate over top and sides until bar is completely covered in chocolate. Let excess chocolate drip off bottom of fork, then set on non-stick sheet to harden.
Repeat steps until each bar is covered in chocolate.
Place finished sheets of candy in refrigerator.
Let sit at least an hour then remove and place in covered container. Store in refrigerator.


Update: I decided to roll the filling into 2 logs and slice after letting them sit in the fridge. I wanted to make the disk shapes you see in the picture below.

orange-peppermint-vitality-essential-oils

Sliced into disks



Nutrition Facts:
Makes 20 low carb candy bars
Serving size: 1 bar
Calories: 255
Fat: 23 g
Net Carbs: 1
Net Total carbs: 7g
Protein: 4 g


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Cream Of Asparagus Soup

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A nice bowl of soup on a cold day really hits the spot. Well, really any old day. I like cream of broccoli soup but I have been thinking lately about making a batch of Cream of Asparagus Soup. We often have steamed asparagus as a side dish and sometimes waste the tough ends. I always save the tough ends of broccoli and cauliflower for making vegetable puree for soups or whatever else sounds tasty. When pureed and mixed with the other vegetables, it gives you a nice batch of soup with extra for another meal. That’s what got me thinking about saving the tough ends to add to broccoli or cauliflower soup. Or, better yet, make Cream of Asparagus Soup.

This soup was a hit with my hubby so I will be making this one often.


You will need:

1 pound fresh asparagus
1 large onion, chopped
2 stalks celery with green tops
1 clove garlic
3 tablespoons butter
3 cups chicken broth
4 ounces cream cheese
2 drops Lemon Vitality Essential Oil, or to taste
2 drops Black Pepper Vitality Essential Oil, or to taste
salt
You could try other Vitality Essential Oil flavors like Lime, Thyme, Basil, Oregano.

Directions:

In a steamer, steam the asparagus until bright green and just tender. No more than 5 minutes. Cut the tips off asparagus.
About one inch long. Set those aside.

Cut the remaining asparagus stalks into 1 inch pieces. Cut celery in 1 inch pieces.

In another saucepan, celery, cook onion and garlic in 2 tablespoons butter over moderately low heat, stirring, until softened.
Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.

Add 3 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. Remove from heat and let cool slightly.
Puree in a blender until completely smooth. Return mixture to pan. Reheat soup while slowly stirring in cream cheese and butter.
Season to taste with salt and Vitality Essential Oils. Toss in asparagus tips and stir in.
Optional: Garnish with a few pieces of celery leaf.

Serve hot or chilled.

I hope you enjoy it as much as we did.

Intense Vitality Gingersnaps

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These gingersnaps are very intense flavor. I am a fiend for gingersnaps. These are a bit like a cracker. I use a mixture of einkorn and almond flour, along with Swerve Sweetener to make the carbs lower.
Each cookie has 8 carbs and 17 calories.

3/4 cup blanched almond flour
3/4 cup Gary’s True Grit Einkorn Flour
3 tablespoons butter
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons ground ginger
2 tablespoons fresh ginger, finely grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
5 drops Ginger Vitality Essential Oil
5 drops Cinnamon Vitality Essential Oil
1 tablespoon vanilla extract
1/2 cup Swerve granulated Sweetener

In a food processor combine einkorn flour, almond flour and salt. Pulse in baking soda, vanilla, ginger and other spices. Add Vitality Oils, pulse in butter and Swerve until dough forms.
Roll batter into a long tube about the diameter of cookie size you want. Refrigerate for a couple hours. When firm, slice in 1/4 inch thick slices. Place onto a parchment paper lined baking sheet.

Bake at 350° for 7-10 minutes until golden brown. Let cool on the baking sheets.
Serve

Gary’s True Grit Einkorn Flour

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Frosted Jade Lemon “Sugar” Cookies

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frosted-cookies
Ingredients
Cookies

1 cup almond flour
1 cup Gary’s True Grit Einkorn Flour
1 cup natural sweetener – I used Swerve
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg
3 drops Jade Lemon Vitality Essential Oil
(option: 2 cups almond flour instead of 1 cup each einkorn and almond flour)

Frosting

1/2 cup confectioners/powdered sweetener Swerve has both granular and powdered confectioners)
3 tablespoons cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
6 drops Jade Lemon Vitality Essential Oil

Other oil options: lemon, orange, tangerine, lime, cinnamon, nutmeg, clove, peppermint, ginger

Instructions

Cookies
Using an electric mixer, cream together butter and sweetener. Add eggs, vanilla extract and mix until combined. With the mixer running on low, slowly add baking powder, salt, einkorn and almond flour, beating well after each addition. Cover and chill dough for 1 hour.

Preheat oven to 350. Line baking sheet with parchment paper.

Scoop heaping tablespoons of dough into balls and place on baking sheet; flatten dough balls to form discs covering with plastic wrap and lightly pressing. Space cookies 2 inches apart.

Bake the cookies for 15-18 minutes or until lightly golden. Let cool on baking sheet for 5 minutes and then transfer to wire rack.

Frosting
Whisk together all frosting ingredients until smooth. Whisk in additional sweetener as necessary. When cookies are completely cool, spread frosting onto cookies using butter knife.

Serving size: 1 serving (Total recipe makes 16 servings)
Protein 3.65g, Fat 16.88g, Cals 170, Carbs 3.09g, Fiber 1.50g — NET CARBS: 1.59g

Gary’s True Grit Einkorn Flour

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