Redeeming the Table

sharing stories, hospitality & food with friend & stranger

Redeeming the table shares stories of faith & life around the table, while utilizing real food focusing on the Paleo diet and extending hospitality to welcome others to it.  Kamille Scellick is the voice behind Redeeming the Table, and she speaks candidly and openly of her own story, struggles, and triumphs in sharing the table.  She is a mom to three girls, one who has special needs.  She is the wife to Ben.  She loves Jesus.

Filtering by Tag: Autumn

My Paleo Ginger Cookies


Words can come out honestly and then other times they do anything but stand still.  I feel like this these days.  Staring blankly into the journal, computer screen, chopping board.  In part, it's due to unexpected anxiety attacks turning to panic attacks.  

They've been gripping me and I'm learning to lean into the deep breathing, filling my mind & soul with Scripture truth and asking Jesus to really know him.  I see all these heart felt candle lit nights streaming my Facebook feed, where the donkey & Mary get closer to show up in that stank filled stable.  

Yet, there is an overwhelming sense a panicked self can feel when it realizes how far behind in the Advent keeping it is.  Does this make sense?  

Rather than trying to start where I left off, or try to do one more thing; I've been okay with letting it be.  My word for this year is Peace.  

Peace is a be.  It's a knowing that love surrounds and not fear.  It's that love, which pierces through the darkness, the turmoil, the angst and allows for peace to settle.  Breathe in peace, breathe out chaos.  


And although it might seem like eliminating a whole list of foods from my diet might not breed peace, I find that it is exactly what I need right now.  I need to clear my body and mind to see if food is causing some of these body aches and mental rages.  So even though I am not eating any Ginger cookies, would you do me a favor and make them?

I had a hankering for all things gingery & molasses last week, which clearly means I needed to revamp my favorite Ginger cookie.  Lucky for you, I have the recipe. What I loved about these is the spice mingled with licorice in blackstrap molasses.  I used Bob's Red Mill almond flour instead of Honeyville, because I wanted a more coarse grind.  I know you won't be disappointed!

Paleo Ginger Cookies (printable recipe)

Using Bob's Red Mill Almond flour works well for this recipe.  

Dry Ingredients:

4 1/2 cups almond flour

4 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

2 tsp baking soda

1/4 tsp salt


Wet Ingredients:

1/3 cup molasses

1 cup coconut sugar

1/4 cup honey

3 eggs

1 cup palm shortening



Preheat the oven to 350.  Line a cookie sheet with parchment paper.

Combine all the dry ingredients into one medium bowl.  Mix either with a whisk until everything is thoroughly combined, or put into a food processor for 30 seconds.  

In an electric stand mixer, combine the palm shortening and coconut sugar.  Mix on medium speed for 1 minute till thoroughly combined.  Scrap down the sides, add the molasses, honey & eggs and mix on low speed to increase to medium speed for about 45 seconds, or till eggs are completely combined.  Scrap down the sides.

With the mixer on low speed, add the flour mixture slowly as to avoid it splattering everywhere.  Once the flour is all inside and the majority of it incorporated, increase to medium speed to combine the wet & dry ingredients for another 20 seconds.  Scrap down the beater, and then using a spatula, combine to ensure there is no liquid residue left.  

Using a cookie dough scooper (mine is about 1 1/2 Tb size), scoop and then roll into balls.  I keep my hands wet while rolling as to avoid sticky hands.  Place about 3 inches apart on the parchment lined paper.  Get your hand wet again and flatten the cookie ball till it's about 1/4 inch high.  Sprinkle with coarse sugar or coconut sugar.  

Bake for 12 minutes.  Allow to cool on a wire rack, then transfer to a plate.  Stores covered for a couple days.  


Paleo Pumpkin Bread


Friends, I have tried desperately to like pumpkin pie.  I have heaped mounds of whipped cream a top it; but, maybe it's due to the many bad ones I've been given growing up.  For starters, the crusts were always overcooked.  No, they were burnt.  And then there's the whole pumpkin itself.  

Could it be growing up in Arizona led me astray for the glory of Fall?  It could with no pumpkin patch visits, or homemade pumpkin puree.  I threw it all out.  Everything pumpkin must go, including pumpkin bread.  


Then, this wayfaring stranger returned to the state of her birth, and discovered the pockets of gladness abounding in the Autumn months.  The crisp, cold air.  The warm drinks and hot soups awakening the damp bones.  Don't even get me started on the sweaters, scarves and hats this displaced Arizonian girl longed for every day it hit below 80.  

I rediscovered pumpkin.  I discovered sweet meat squash actually and how sweet it is after roasting it in the oven, and satisfying to puree it in your own kitchen.  I made a vow to never buy canned pumpkin again.  I'm sure it made a difference, and this pumpkin bread lays claim to it.   However, I've broken in my rainboots trudging through the mucky patch to get me some sweet meat squash for all things pumpkin.  That is except the pumpkin pie.  


Paleo Pumpkin Bread (printable recipe)

One element I feel which makes this bread come alive is using freshly ground nutmeg & cloves.  I have an old coffee grinder, which I use for grinding flax & chia seeds into meal, or whole spices into ground ones.  Simply wipe the grinder out between uses.  

Dry Ingredients:

3 cups almond flour

1/3 cup coconut sugar

1/4 cup flax meal

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1 tsp baking soda

1/2 tsp salt

Wet Ingredients:

3 eggs, room temperature

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 cup pumpkin puree

1 tsp vanilla



Preheat oven to 350.  Line a 9x5 loaf pan with half sheet of parchment paper and press into the sides with some of it laying over the sides.  

In a medium bowl, combine the dry ingredients of almond flour, coconut sugar, flax meal, baking soda, salt, ginger, cinnamon, nutmeg and cloves.  

In the bowl of a standing mixer, add all the wet ingredients, eggs, coconut oil, maple syrup, pumpkin puree and vanilla, and mix together for 30 seconds.  Add the dry ingredients to the wet ingredients and mix on low speed for 30 seconds.  Increase to medium speed and mix for an additional 45 seconds.  Pour batter into prepared parchment lined pan.  Bake for 55-60 minutes, until a toothpick inserted in the middle comes out clean.  

Allow to sit in pan on cooling rack for 10 minutes.  Remove bread in the parchment from the pan to the cooling rack and cool for another 5 minutes (or slice it right away).  Serve.

I'm Kamille-Welcome!

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 




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