I created this paleo diet recipe years before I even heard about this diet. After getting fed up with unhealthy, fatty cookies that have loads of sugar and flour (very bloaty!), I decided it was time to do some experimenting on my own to come up with a not-so-healthy-but-still-kinda-healthy-and-delicious alternative to the typical sugar or chocolate chip cookie. And thus, this recipe was born! My kids and friends have all loved it and it has gained much recognition online, so something must be working! 😉
I have found that by replacing conventional flour with almond flour, it provides a nice firm/soft texture ratio and will not give you that “bloating” feeling that other cookies will. Using 100% All-Natural Maple Syrup and coconut gives the cookies their sweet taste without having to sacrifice your waistline for indulgence! So go ahead and eat up! And let me know how you like them!
-In a medium sized mixing bowl, mix together the dry ingredients- almond flour, baking soda, coconut, and sea salt (optional).
-In a larger mixing bowl, mix together the wet ingredients- coconut oil, lime zest (optional), maple syrup, vanilla extract, and egg.
-Mix the dry ingredients into the wet ingredients in the larger mixing bowl.
-Once everything is mixed together, put the mixture into the fridge (covered) for 10 minutes and preheat your oven to 350 degrees Fahrenheit.
-When the oven is warmed up and the mixture has finished in the fridge, take the paleo dough out and prepare a cookie sheet lined with wax paper or sprayed with non-stick spray (coconut oil works great to avoid sticking as well!).
-Roll the paleo cookie dough into 2 inch balls and place on the paper evenly spread apart.
-Put in the oven and cook for 5 minutes. This allows them to warm up and start to take shape. Once the 5 minutes is up, take them out and slightly flatten them in a criss-cross shape with the back of a fork.
-Place back in the oven for another 5-10 minutes. The best rule of thumb is to take them out a little bit before they look done, because they will still cook slightly when you take them out of the oven, this avoids over cooking and hard cookies.
-Let cool and enjoy! If you can’t wait until they cool, please keep a cold glass of water nearby in case you burn your mouth! (the cookies are worth it though!)
The other day my girls were complaining that we didn’t have any ice cream. Most of the time we don’t have ice cream in the house, but it’s been really hot the last few weeks and they want (need?) ice cream. So I got out my ice cream maker for the first time in a very long time, and threw together some ice cream. I made this up as I went along and it turned out really yummy. More of a dark chocolate and was very creamy and smooth. Super simple and quick too.
Mix all ingredients together with an immersion blender or in a regular blender. You could even use a food processor. Process in your ice cream maker. Mine too 20 minutes. Put the ice cream into a container and into the freezer for two hours to firm up.
The ideal macaroon is a light ball of toasted coconut goodness with a slightly chewy center. It took seven tries but I finally got a recipe and technique for the perfect macaroon.
Macaroons are a great option for gifts because they fit into most diets. This macaroon recipe is gluten free, grain free, vegetarian, naturally sweetened, and paleo! If you are following along on my Wahls Diet journey these macaroons also follow her diet. But are they delicious? Yes, I wouldn’t put them in my Christmas cookie tins if they weren’t.
Preheat the oven to 375 degrees. Line baking sheet with parchment paper.
Use a food processor, mixer or, if you want an arm work out, a whisk to combine the coconut butter, honey, egg whites, vanilla extract, and salt until smooth. The mixture will be the texture of warm peanut butter.
Next fold in the sweetened and unsweetened coconut so it is evenly moist. The goal is to mix everything together without compressing to keep the batter light.
Using a scale measure out half ounce increments of dough and use wet fingertips to shape into loose balls. If you don’t have a scale you are aiming for about a tablespoon.
Place each ball onto the parchment paper. Macaroons don’t rise, so you can place them close together. Bake for about 15 minutes, or until golden brown, rotating the cookie sheet at 8 minutes.
Let the cookies cool on the cookie sheet a couple minutes so they set before moving them to a wire cooling rack to cool completely.
I love cherry pie and altered an old recipe to be all natural and organic.
Pre-heat oven at 375 degrees.
Put cherries into a medium sauce pan, cover, and place over heat until the cherries are swimming in their juice.
Mix tapioca flour and sucanat together.
Remove cherries from the heat and mix in the sucanat/tapioca flour mixture.
Return to low heat and cook until thickened. Stir frequently.
Remove from heat and let cool.
Put cooled pie filling in crust lined pie pan. Wet the edge of the bottom pie crust and place top pie crust over cherries. Flute pie crusts together and slit the top pie crust so the steam can escape. Sprinkle the sugar on top.
Bake for 50 minutes.
These adorable cupcakes are made with coconut flour and whipping cream for the frosting. They are gluten free and sugar free!
Combine ingredients and bake at 350 degrees for 20-25 minutes. Let cupcakes cool completely before frosting them.
For the frosting I made whipping cream and used this as the base and added the other flavors to it. I made chocolate, vanilla and strawberry.
First get a carton of whipping cream and use a hand mixer to beat it until it is the consistency of whipped cream and forms stiff peaks.
For the strawberry I added some coarsely blended fresh strawberries to the whipped cream. For vanilla I added 1 tsp. vanilla extract and for chocolate I added the chocolate mixture.
For easy application frost cupcakes with a pastry bag and enjoy!
Doughnuts are notorious for being the ultimate “junk food”. With Hanukkah fast approaching, I was wondering if I could actually make a nourishing version of this holiday treat. Yes, it is possible! Made with freshly ground spelt, soaked to reduce phytates, fried in coconut oil, and very lightly sweetened (only 1 tsp. of honey per doughnut!) these are something I actually feel good about serving my family. Not to mention how delicious they are!
In a stand mixer, cream together first 6 ingredients. Dough should be pretty sticky. Cover with a towel and let sit at room temperature for 7-12 hours.
When ready to fry, start heating up your coconut oil in a dutch oven. It should reach about 350-375 degrees.
Add the egg to the soaked dough, along with baking powder and salt. Turn on the mixer, and add unbleached flour a couple tablespoons at a time, until the dough is only slightly sticky. Turn onto a floured surface and roll out to 1/4 in. thickness. Cut with a small glass, and work a hole in the middle with your fingers. Drop one doughnut into the hot oil, to make sure it doesn’t brown too quickly (lower heat if it is too hot). Working in 2 or 3 batches, cook doughnuts for about 3 minutes, flipping halfway through, then remove to a paper-towel lined pan. Sprinkle with powdered sugar or organic sprinkles, if desired.
The flavors for this Panna Cotta remind me of the holiday season.
Infuse: In a small saucepan, heat 1/2 cup cream with the maple syrup and stir to dissolve. Add cinnamon sticks, vanilla bean, and nutmeg. Turn off heat and leave spices to infuse for at least 30 minutes. Strain, and return the cream to a saucepan.
Soften the gelatin: In a small, wide bowl, sprinkle the gelatin evenly over 1/4 cup cold milk and let stand about 5 minutes, until softened.
Dissolve the gelatin: Reheat the strained cream and whisk in the softened gelatin and milk until completely dissolved. Turn off heat and let mixture rest until room temperature.
Combine base ingredients: In a medium bowl, whisk together creme fraiche with the remaining 1/2 cup cream and 3/4 cup milk until smooth.
Add the melted gelatin: Whisk the cooled gelatin-milk mixture into the base mixture.
Strain: Pour the panna cotta mixture through a triple-mesh, sieve into a large glass measuring cup with a pour spout. Then divide into ramekins, dessert glasses, or molds.
Set the gelatin: Refrigerate until set, at least 4 hours.
Serve: To serve, unmold onto dessert plates or present in ramekins or dessert glasses. Serve with drizzle of maple syrup on top.
This is a delightfully creamy and smooth chia seed pudding that is also quite versatile! Full of probiotics and good fats, it would make a great breakfast or grab-and-go snack.
Combine all ingredients in a bowl and stir together until smooth. Refrigerate overnight, or at least 12 hours. Enjoy!
Add cherries last minute for chunks, or blend them with the ice cream for a lump-free cherry flavor.
Blend all ingredients in a blender or food processor unless you want cherry chunks. If you want chunks, don’t add them to this blend.
Pour into your ice cream maker and when it’s almost firm enough, toss in the cherries.
Need a recipe for all that winter squash you grew this year? Squashes like tromboncino, butternut and acorn make pie as good or better than pumpkin.
For the crust: Cut butter into flour and salt until the butter is the size of peas. Sprinkle in water, 1 T. at a time. Mix with a fork until the flour is moist and it forms a ball. Don’t over mix. Wrap dough in plastic and refrigerate while you make the filling.
For the filling: Beat the eggs and then beat in the remaining ingredients. Heat oven to 425°. While the oven is heating, remove pastry from the refrigerator, and flatten it on a lightly floured counter or large cutting board. Roll the pastry 2” larger than your pie plate and place into the plate. Trim the edge of the pastry, roll it under and crimp. Place the pastry lined pie plate into your oven and then pour the filling into it to prevent spills. Bake for 15 minutes and then reduce the heat to 350°. Bake about 45 minutes longer until a knife inserted into the center comes out clean. Serve chilled with real whipped cream.
* from healthy pastured chickens or grass fed cows
This is a variation from a recipe that I found in a recent Food and Wine magazine. It just so happens that I recieved a pint of fresh golden figs in my CSA box! I make this batter first thing in the morning for a warm delicious treat after the evening meal. Serve with honey sweetened whipped cream, or vanilla ice cream.
In a mixing bowl combine cream, milk, eggs, rapadura, vanilla, eggs, orange zest, and salt.
Mix (using a whisk) ingredients unitl combined.
Add flour in three batches, whisking for 30 seconds between each addition.
Let mixture sit for 6 hours in the refrigerator.
One hour before assembly let mixture to come to room temperature.
Just be fore assembly and baking slice figs in half.
Preheat oven to 425 degrees, place 9 in cast-iron pan in warmed oven for 10 min.
Remove pan and melt 2 T butter in pan.
Dust pan with 2 T rapadura.
Place sliced figs in pan face up.
Pour batter over figs, and place back into oven
Bake at 425 degrees for 15 min.
Reduce heat to 375 degrees for 20-25 minutes, unitl the top is golden and the custard set.
Serve warm with cream or vanilla ice cream.
I love chocolate, so this is an awesome twist to a classic fall dessert! The bottom layer is sweet and moist, with a crispy-crunchy chocolaty topping! Serve with homemade vanilla ice cream or fresh whipped cream. This makes one generous serving, so feel free to multiply by the amount of people you are serving!
Peel and finely chop apple, and place into a greased bowl or ramekin, along with banana, spices, vanilla and honey.
In a separate bowl, mix all topping ingredients together and sprinkle on top of apples.
Bake, covered, at 350 for about 20 minutes, then uncovered for 20-30 more minutes, until crispy and golden brown.