Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Oatmeal Granola Cookies

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Yummy and healthy Gluten Free and Sugar Free cookies.

Oatmeal Granola Cookies

Ingredients

Takes

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a standing mixer combine the butter and XYLA (about 4 to 5 minutes). Add vanilla extract and eggs to this mixture.
  3. In a separate bowl combine all the dry ingredients and whisk together. Add the dry mixture to the mixer and combine well.
  4. Using a small scoop place cookies on the parchment lined baking sheets about 2 inches apart. Bake for 9 to 11 minutes. Cool on baking sheets for about 5 minutes then move to cooling rack to continue cooling.

Skirt Steak / Green Bean / Tomato Stir Fry

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It’s easy, takes less than 15 minutes and is done in one pan…..

Skirt Steak / Green Bean / Tomato Stir Fry

Ingredients

  • 1 lb skirt steak – cut into bite size pieces
  • 5 Roma tomatoes – cut in wedge style slices
  • 1 large radish – cut into thin strips
  • 1/2 large red onion – cut into thin strips
  • 1 lb green beans
  • 1/4 teaspoon granulated garlic
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon tamari

Takes

Instructions

  1. Season skirt steak pieces with salt and pepper and granulated garlic.
  2. Heat olive oil in large skillet or wok pan, when oil is hot add the steak pieces and cook until steak is almost done (about 5 to 6 minutes for rare). Remove steak from pan, add the onions, green beans and radish with some salt and saute for about 3 minutes, add in the tomatoes, sprinkle with salt and saute another 3 to 5 minutes.
  3. This dish is ready to serve or it can be served over rice or mashed potatoes if you want a carb with it./li>

Season skirt steak pieces with salt and pepper and granulated garlic

Heat olive oil in large skillet or wok pan, when oil is hot add the steak pieces and cook until steak is almost done (about 5 to 6 minutes for rare).  Remove steak from pan, add the onions, green beans and radish with some salt and saute for about 3 minutes, add in the tomatoes, sprinkle with salt and saute another 3 to 5 minutes.

This dish is ready to serve or it can be served over rice or mashed potatoes if you want a carb with it.

Carrot Slaw

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Had some more of the beautiful multi colored carrots so made a great slaw (sans mayo) that will be great for picnic or BBQ’s

Carrot Slaw

Ingredients: for the slaw

  • 6 multi colored carrots (if you only have orange carrots that will also work
  • 1 fennel
  • 2 large radishes
  • 1/4 large jicama
  • 2 baby yellow peppers
  • 2 scallions

Instructions

  1. Grate in a Cuisnart or manually if you prefer the carrots, fennel, radishes, jicama. Add with the sliced peppers and scallions to a large bowl.

Ingredients: for the dressing

  • 1/2 cup olive oil
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice

Takes

Instructions

  1. Whisk all the ingredients together in a separate bowl…then add to the slaw…let sit and marry together for at least one hour.

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A Touch Spicy / A Touch Sweet Rainbow Carrots

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Saw these beautiful rainbow carrots at the store and just had to have them. This is easy and only takes 7 to 8 minutes to complete.

A Touch Spicy / A Touch Sweet Rainbow Carrots

Ingredients

  • 1 bunch rainbow carrots (sure you can use on color if that is all you can find) I did not peel the carrots. Sliced them in half.
  • 1 tablespoon olive oil
  • 1/8 teaspoon red chili pepper flakes (this depends on your level of liking hotness- you can always add more)
  • 1/4 teaspoon honey
  • 1/4 teaspoon Kosher salt
  • 1 large garlic clove – whole/smashed

Takes

Instructions

  1. In a large skillet heat the olive oil with the garlic clove. When oil is hot and before the garlic burns remove the garlic clove and add the carrots and salt. Cook on med/high for about 5 minutes. Add chili pepper flakes and honey and cook for another 2 to 3 minutes and you are ready to serve.
  2. The carrots still have a bit of crunch with a light sweetness and then just a bit of heat.

You Can’t Just Eat One Cashew Cookie

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I named these “You can’t eat just one Cashew cookie” because it is true…no one who has had them could do it…always went back for another…and to me that makes it a great cookie.

You Can’t Just Eat One Cashew Cookie

Ingredients

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. line cookie sheets with parchment paper
  3. In the bowl of a standing mixer combine the butter and XYLA on medium speed until well combined. Add in the vanilla extract and eggs and continue to combine. Add in the cashew butter.
  4. While the butter/Xyla are combining in a separate bowl combine the flour, baking powder, xanthan gum, salt and chopped cashews. Whisk together.
  5. Turn mixture to low and add dry ingredients and mix until well combined. Use a spatula to scrape the bowl to make sure all is combine well.
  6. Using a small (or large if you want larger cookies) scoop and place on parchment line cookie sheet about 2 inches apart.
  7. Bake for 9 minutes, let cool on baking sheet for about 10 minutes, then move to cooling rack.

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