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Grown Up Girl Scout Clean Cookies

 Girl Scout Samoa, and this homemade version will beat any samoa craving!

Ingredients

  • 1 cup Organic Walnuts
  • 1 cup Blanched Almond Flour
  • 1 cup shredded Coconut
  • 2 Tbsp Flax Seed Meal
  • 1/2 tsp ground Cinnamon
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 8 whole Dates (Medjool)
  • 1 whole Egg
  • 1/4 cup Raw Honey
  • 1/2 tsp Pure Vanilla Extract
  • 1/4 cup Organic Coconut Oil, melted and slightly cooled (you may sub vegan or regular butter)
  • 1/2 cup Dark Chocolate Chips, melted, for decoratio
  1. In the bowl of a food processor fitted with the S blade, pulse the walnuts 7-10 times until they are finely chopped.
  2. Transfer the chopped walnuts to a large mixing bowl and stir together with almond flour, coconut, flax, cinnamon, baking soda, and salt. Set aside.
  3. In the bowl of the food processor, combine the dates, egg, honey, vanilla and butter or oil. Process until smooth. If you still see flecks of date, that’s ok, but make sure there are no large chunks left.
  4. Pour the wet (food processor) mixture into the dry mixture that you set aside and stir to thoroughly combine.
  5. Use an ice cream scoop to portion the dough into 4-tablespoon mounds. Use your palm to gently flatten the top into a thick disc. Place the cookies 2″ apart on the prepared baking sheet.
  6. Bake for 16-20 minutes (mine took exactly 18) until golden brown. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Once the cookies are cooled, drizzle the melted chocolate over the cookies. The easiest way to do this is to pour the melted chocolate into a small zip top bag, seal it, and snip the corner off of the bag so that you can use it as a piping bag. Allow the chocolate to set before serving.
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Not so Paleo Sugar Cookie

WARNING!!!!  Reader beware…..This is not a Paleo Recipe and has lots of sugar!

The first Christmas that I was Gluten Free, My mom and I tried several recipes to see how they did with subbing GF flour and actually this classic recipe from good ol’ Betty Crocker was the winner of them all!

We just did a cup for cup exchange of the flour with a GF flour from King Arthur. They were awesome…well at least for GF peeps.

I haven’t tried making them since that Christmas 2 years ago in Mom’s Kitchen so I am excited to try them again this weekend with my Grandkids in my kitchen..this could be scary (I am not a big fan of rolling things out and carefully using cookie cutters…..SQUIRREL)

I will post some pics…even if things dont go so well…Wish me luck!

Betty Crocker’s Original Sugar Cookie Recipe

Coconut Peppermint Bark

Coconut Peppermint Bark

1 cup coconut oil, melted

2 cups shredded coconut, unsweetened

2 teaspoon peppermint extract ( or any other flavor)

1 tablespoon raw honey

1 cup chocolate chips

INSTRUCTIONS

1. in a large bowl mix the coconut oil with the shredded coconut, vanilla and honey

2. spread mixture evenly across the bottom and edges of an 8×8 inch dish lined with parchment paper and freeze until it hardens

3. melt the chocolate chips (you can add nuts too) in a double boiler over simmering water and pour it over the frozen coconut

4. return dish to the freezer and after chocolate has set, chop into small pieces. Keep frozen.

*You can add nuts to the chocolate to make it like an Almond Joy Bar…but omit the Peppermint*

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My Favorite Chocolate Chip Cookie Recipe

Only 1 bowl needed! They’re grain free,  gluten free and dairy free.
I have tried many….and this one is hands down the easiest and tastes the best and so versatile!
INGREDIENTS
  • 3/4 cup unsalted creamy almond butter (I used Peanut Butter)
  • 1/2 cup organic coconut sugar
  • 2 tablespoons coconut oil, melted and cooled
  • 2 eggs
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dairy free dark chocolate chips (I used Enjoy Life)
  • I added Chopped Walnuts and Unsweetened Coconut Flakes
INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In the bowl of a food processor, add in almond butter, coconut sugar and coconut oil; process until it comes together, about 1 minute. Add in eggs and process again. The dough will probably seize up at this point, but don’t worry that’s okay.
  3. Next, add in coconut flour, baking soda and salt; process again until a dough forms. Gently fold in chocolate chips.
  4. Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand if you’d like to have cookies like mine in the photo, or if you prefer, you can leave the dough as is and cookies will be a bit puffier.
  5. Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. Makes around 20 cookies.
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My Gingerbread MAN!

In Honor of My Hubbys B-day Today…THE GINGERBREAD MAN!!

 

Ingredients:

  • ½ cups palm shortening (you could substitute unsalted butter)
  • ½ cup molasses
  • 2 egg whites
  • 3 cups blanched almond flour
  • ½ cup coconut flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 Tbsp ground ginger
  • 1 tsp allspice
  • 1 tsp cinnamon
  • ½ tsp cloves
  • Mini chocolate chips for decorating

 

  1. Preheat oven to 350F.
  2. Place all ingredients (except decorations) in a bowl and mix until thoroughly combined (or use a standing mixer).  Dough will be very stiff.  Let the dough sit for 20 minutes (room temperature is okay) before rolling out.
  3. Pour dough onto a rolling mat or piece of parchment paper.  Roll out to ¼” thick.  Cut with cookie cutters and use a pastry knife or scraper to move cookies onto a cookie sheet (unless you’re lucky enough to have them stick to the inside of the cookie cutter for transferring).  Repeat until all your dough is used up.  If your dough is being difficult, try chilling it before rolling.  If decorating with candies or dried fruit, do so before putting in the oven.
  4. Bake for 10 minutes.  Remove to a cooling rack as soon as they are out of the oven.  If decorating with chocolate chips, do so immediately.  If decorating with melted chocolate or frosting wait until they have cooled.

 

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Salt, Caramel and Cheesecake….Bits of Heaven!

Paleo Salted Caramel Cheesecake Bites

Share this post with your friends that love Cheesecake.  They’ll love you for it!

*Makes 24 Bites

Ingredients:

For the crust:

  • 1 heaping cup raw pecans
  • 1 tablespoon coconut oil
  • 1 tablespoon of creamy almond butter
  • 2 tablespoons coconut flour
  • 2 tablespoons pure maple syrup grade B
  • a few pinches of pink himalayan salt

For the filling:

  • 1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better)
  • 1/2 cup peeled & diced zucchini
  • 1/4 cup coconut oil, melted
  • 2 tablespoons pure maple syrup grade B
  • 2 tablespoons of coconut palm sugar (If you don’t have coconut palm sugar just use another 2 tbs. of maple syrup for a total of 4 tablespoons)
  • 1 tablespoon of unsweetened vanilla almond milk
  • 1 tablespoon coconut water
  • 1/2 tablespoon vanilla extract
  • 1/8 teaspoon pink himalayan salt
  • The juice of one medium lemon

For the caramel:

  • 1/2 cup of grass-fed butter (or ghee)
  • 1 cup of coconut palm sugar
  • 1/2 cup of canned coconut milk, full fat (room temp.)
  • 3 organic cage-fee egg yolks
  • few pinches of pink himalayan salt

Directions:

  1. Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined. Line the bottom of a mini cupcake pan with mini cupcake liners, then press the crust evenly into the bottom of the liners. Place the pan in the freezer to set, while you prepare the filling.
  2. In a high-powered blender, process the raw cashews until they are blended. Add in the zucchini, coconut oil, maple syrup, coconut palm sugar, almond milk, coconut water, vanilla extract, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding more. Add as needed to your preference. Then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more almond milk or coconut water until the desired smooth creamy batter consistency is reached.
  3. Pour the cheesecake batter into a decorating bag or ziplock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top, leaving some room for the caramel. Allow to set in the freezer for at least an hour. While the filling is setting go ahead and make your caramel.
  4. To make the caramel, melt the grass-fed butter in a medium saucepan over low heat. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk again until combined.
  5. Stir in the egg yolks one at a time with the whisk until combined. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
  6. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk, then let boil for about 2 more minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I won’t tell. It will thicken as it starts to cool.
  7. Once your cheesecake bites are hardened, fill a decorating bag or a ziplock bag with the caramel and cut off the tip. Squeeze a dollop of caramel on the top of eat cheesecake bite and use the flat side of a spoon to evenly spread over the top. Once the caramel has set, sprinkle pink himalayan salt on the tops. Store cheesecake bites in the freezer in between eating sessions and remove about 10-15 minutes or so before serving so they can thaw a bit. Enjoy!

 

Ballls

No Bake Snowballs

No-Bake  Snowballs

Ingredients:

1 cup pecan halves
1/2 cup shredded unsweetened coconut
1 cup soft dates, pitted (about 10 dates)
1 tablespoon coconut oil
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup arrowroot, or tapioca starch

Extra arrowroot for dusting, or coconut sugar (see note below)

Directions:

Place the pecans and shredded coconut in a large food processor fitted with an “S” blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)

 

Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a “snowball” look, roll the balls in additional arrowroot or tapioca starch– just a light coating will do, since the starch will not enhance the flavor. It’s just for looks!

Note: If you’d prefer to roll the balls in coconut sugar or shredded coconut, roll them in one of those options before freezing, so the coating will stick better.

Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn’t last nearly that long in our house before they were gobbled up!

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Suga,Suga …Honey, Honey!

I love Sugar Cookies!! Mom always makes these too~I have made these and I also love using the Traditional Betty Crocker Sugar Cookie recipe and subbing out a Gluten Free Flour Blend for regular flour and just saying screw it and adding all that regular sugar in with it..Not so Paleo but Yummy!
INGREDIENTS
  • 1 cup of raw cashews
  • ½ cup of coconut flour
  • 1 tablespoon of tapioca flour
  • ¼ teaspoon of sea salt
  • ½ teaspoon of baking soda
  • ¼ cup of ghee
  • ½ teaspoon of vanilla extract
  • 1 egg
  • ¼ cup of honey
INSTRUCTIONS
  1. Do not preheat your oven. Timing is based on putting into a cold oven.
  2. Grind the cashews into a flour in your food processor.
  3. Next add in the coconut flour, sea salt, baking soda and tapioca flour and pulse to combine.
  4. Then add the ghee vanilla, egg and honey and pulse until you have a cookie dough.
  5. Roll out the dough between two sheets of parchment and cut with your cookie cutters. Place them on a piece of parchment paper and then bake at 350 degrees for 15 – 20 minutes.
  6. Enjoy!
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Lemon Bars..Kind of like Mom Makes

My Mom MakesIMG_4021 amazing Lemon Bars for the Holidays but since I do not eat Wheat anymore, I haven’t been able to enjoy them but NOW I can…Of course, They arent as good as hers but they will do for a Gluten Free/Paleo Replacement….Love you MOM!!
INGREDIENTS
For the crust:
  • 1/4 Cup Honey
  • 1/2 Cup Coconut Oil at room temperature (it should be the consistency of soft butter)
  • Pinch of salt
  • 1 Cup Coconut Flour, sifted (95g)
For the lemon topping:
  • 3 Eggs
  • 1/2 Cup Honey
  • 2 tsps Lemon zest (about 1 large lemon)
  • 2 tsps Coconut flour, sifted
  • 1/2 Cup Fresh* Lemon juice (about 3 large lemons)
INSTRUCTIONS
 Preheat your oven to 350 degrees and generously rub an 8×8 inch pan with coconut oil. Set aside.
  1. In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
  2. Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes. ** Once cooked, let cool for 30 minutes.
  3. Lower the temperature of your oven to 325 degrees and lower the oven rack to the 2nd from the bottom position.
  4. Once the crust has cooled, gently whisk together the eggs, honey and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
  5. In a separate, medium bowl, whisk the coconut flour into the lemon juice, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn’t clump up.
  6. Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
  7. Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
  8. Cut the bars into squares and DEVOUR.
NOTES
*Do NOT use lemon juice from a bottle, it tastes completely different than fresh. I tried it. Not good.
** Make sure you DON’T OVER-BAKE it. I did once, and it completely makes the lemon layer bake funny, and makes it almost disappear. You want to to be golden brown on the edges and VERY light brown on the inside.
I have had a few readers struggle with this recipe, but I have made in MANY MANY times with great results. Please make sure to follow the directions as written, and I highly recommend weighing your flour, as gluten free baking is tricky.
Store bars in the refrigerator until ready to serve.
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Paleo Chocolate Pecan Pie~Oh My!!!

A Dear Friend had me addicted to an amazing Cream Cheese Pecan Pie for years..and I don’t even like Pecans! BUT it has tons of milky ingredients so this with be my replacement. Happy Baking!

 

Prepare the Crust

Ingredients

  • 2 cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • 2 tablespoons coconut oil
  • 1 large egg
Instructions
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes
Chocolate Pecan Pie
Ingredients
  • 1 9″ unbaked Paleo Pie Crust
  • 3 large eggs
  • 1 cup coconut sugar
  • 2 tablespoons coconut oil, melted
  • 1 ½ cups chocolate chunks (Enjoy Life Chips are the Cleanest)
  • 2 cups whole pecans
Instructions
  1. In a food processor, combine eggs, coconut sugar, and coconut oil
  2. Stir in pecans and chocolate chips by hand
  3. Transfer filling into unbaked crust
  4. Bake at 350° for 40-50 minutes, or until set
  5. Cool completely before slicing, and serve