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ZBB Muffins-Gluten Free

 

ZUCCHINI BANANA BLUEBERRY MUFFINS

yield: 12 MUFFINS

prep time: 15 MINUTES

cook time: 20-22 MINUTES

total time: 37 MINUTES

INGREDIENTS:

  • 1 1/2 cups Gluten Free flour
  • 3/4 teaspoon Xantham Gum
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 cup blueberries, fresh or frozen
  • 2 tablespoons coconut sugar, optional

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside..
  2. In a medium bowl, whisk together the flour, xantham gum, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, combine mashed bananas, sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries.
  4. Pour the batter into prepared muffin cups, about 3/4 full. Sprinkle tops with  sugar, if using. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool muffins on a wire cooling rack. Enjoy!

You can make Bread also and increase baking temperature to 45 minutes.

The muffins will keep covered for up to 3 days on the counter. The muffins also freeze well, store in a freezer bag in the freezer for up to 1 month. To reheat, place the muffins in the microwave for 30 seconds.

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Crispy Sweet Potato Chips!

Preheat Oven to 200 Degrees

Slice the sweet potatoes as thin as possible with a food processor.

Line a Cookie Sheet with Parchment Paper.

Lay sweet potatoes in a single layer.

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Brush Top side with Melted Coconut Oil and sprinkle with salt and whatever flavor you want..rosemary, garlic, cinnamon….the possibilities are endless!

NOW…the secret………

Cook at 200 degrees for 3 hours.

Don’t flip!!

Store them in a baggie with a paper towel to keep crunchy for days.

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Paleo Caramel Sauce

This is great to serve over ice cream or to use for an apple dip!  Good enough to fool the kids!!
  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract
  1. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  2. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  3. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  4. Add the coconut oil and vanilla extract and stir to combine.
  5. Serve the sauce warm or refrigerate in a sealed glass jar for up to two weeks. If refrigerating, leave on the counter for 10 minutes to cool, stir again, then refrigerate.
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Angie’s Rockin’ Ranch

This is Great in the Buffalo Chicken Dip instead of store bought Ranch packets that contain alot of Yucky stuff!

Ingredients

  • 1/2 cup dried parsley
  • 2 tbls dried dill weed
  • 3 tbls garlic powder
  • 3 tbls onion powder
  • 3 tbls dried onion flakes
  • 3 tbls dried celery
  • 4 tsp dried chives
  • 4 tsp sea salt
  • 2 tsp black pepper

Directions

  1. Mix all ingredients together and store in an airtight container like a mason jar.
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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!

 

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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
fritters

Fritters gone Freaky!!

Paleo Zucchini Fritters Recipe
 fritters
Ingredients
  • 2 medium zucchini, shredded (about 5 cups)
  • 2 tsp sea salt
  • ¼ cup coconut flour
  • 1 egg, beaten
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper, optional
  • Coconut oil or ghee for cooking
Instructions
  1. Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
  2. Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Note: If you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
  3. Add the coconut flour, egg and pepper. Stir to combine.
  4. Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.
  5. Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
  6. Cool on a cooling rack so they don’t get soggy.
Notes
Add garlic powder or onion powder to the mix.
Sprinkle with freshly chopped chives or parsley.
Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.
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Pumpkin Coconut Flour Cookies (Paleo)

INGREDIENTS
  • ⅔ cup coconut flour
  • 2-1/2 teaspoons pumpkin pie spice
  • ¾ tsp baking soda
  • ½ teaspoon fine sea salt
  • 1 large egg
  • ¾ cup canned unsweetened pumpkin
  • ⅓ cup virgin coconut oil, melted
  • ½ cup pure maple syrup or honey
  • 1 tablespoon vanilla extract
  • Optional: green pumpkin seeds (pepitas)

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INSTRUCTIONS
  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the coconut flour, pumpkin pie spice, baking soda and salt.
  3. In a medium bowl, whisk the egg, pumpkin, coconut oil, maple syrup, and vanilla until blended.
  4. Using a small cookie scoop, scoop onto prepared sheet. If desired, press a few pepitas into the top of each cookie.
  5. Bake in preheated oven for 15 to 20 minutes or until the tops of the cookies are just set and golden brown. Let cool on sheet for 5 minutes before transferring to a wire rack to cool completely (they are delicate before cooling completely).
  6. Repeat with remaining dough.
NOTES
Storage: Store the cookies in an airtight container at room temperature up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

Substitution: An equal amount of melted, unsalted butter can be used in place of the coconut oil.

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The BEST & Easiest Paleo Chocolate Chip Cookies!!

Ingredients
  • ½ cup coconut oil, room temperature     12079627_852380864860217_1829948865080724921_n
  • ¾ cup coconut sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2¼ cups (9 oz.) almond flour
  • 1 cup (6 oz.) chopped dark chocolate or Enjoy Life Chocolate Chips
Directions
  1. Preheat the oven to 350ºF.
  2. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
  3. Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
  4. After refrigerating, use a cookie scoop to form cookies and press down slightly. Bake for 10 minutes or just beginning to turn golden brown around the edges.

Pumpkin Gob (Whoopiiiieeee Pie??)

Ok I asked what everyone’s Favorite Pumpkin Drink/Food was and I got an answer of a Pumpkin Gob (Whoopie Pie). So I am making this amazing looking Dessert tonight ! Stay tuned tonight to see how it turns out!! Thanks Angie Butela for the Inspiration!!

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Cookies
  1. 1 cup blanched almond flour
  2. 1 tbsp coconut flour
  3. 1 egg
  4. 1 tbsp coconut oil (or grass-fed butter)
  5. 1/4 cup pumpkin puree
  6. 3 tbsp raw organic honey
  7. 1 tsp organic vanilla extract
  8. 1/8 tsp Himalayan sea salt
  9. 1/4 tsp baking soda
  10. 1/2 tsp pumpkin spice (more to taste)
  11. Optional: 1/4 cup chocolate chips
  12. Optional: additional pumpkin pie spice sprinkled over cookies when cooled (I recommend!)
Marshmellow Fluff
  1. 2 egg whites
  2. 3 tbsp raw honey
Instructions
  1. Preheat oven to 350
  2. In a medium-sized mixing bowl sift together almond flour, coconut flour, baking soda, and salt
  3. Add in pumpkin puree, egg, honey, oil, and vanilla; mix well
  4. Drop tablespoons of dough on a lined baking sheet (I cover mine with my slip at or parchment paper), and lightly flatten
  5. Bake for about 15 minutes (I take them out a tad undercooked, you may leave them in a tad longer if you wish)
  6. While cooking whisk together 2 egg whites with your electric hand mixer– whisk attachment
  7. Mix for 4-5 minutes or until soft, then hard peaks begin to form
  8. Heat honey lightly and pour into egg white mixture
  9. Whisk for an additional 3-4 minutes until hard peaks form (will be fluffy and glossy)