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Posted by on Aug 5, 2016 in | 0 comments

Chocolate Chip Cookies

Love, love, love this recipe.  These are the most amazing cookie ever. I don’t feel deprived at all, as they are so moist and delicious.  This recipe is from The Urban Poser and has become a favorite holiday cookie at my house.  I usually double the recipe, as they don’t last long at my house.

Chocolate Chip Cookies
 
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Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Paleo, Soy Free
Author:
Recipe type: Sweet Treats
Serves: 1½ doz
Ingredients
  • 2 c. finely ground blanched almond flour
  • ¼ t. baking soda
  • ¼ t. salt
  • ⅓ c. palm shortening
  • ¼ c. raw honey
  • 1 T. vanilla extract
  • ¼ t. lemon juice
  • 1 T. canned full fat coconut milk (Natural Value)
  • ¼ c. mini chocolate chips (Enjoy Life)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In large bowl or food processor mix all the ingredients. (except chocolate chips). Gently stir in choclate chips.
  3. Using a scoop, gently form smooth round balls with the cookie dough. Place on a cookie sheet lined with parchmant paper. Press down cookies so they flatten a bit.
  4. Bake 11-12 minutes. Do not overbake. Cookies should be lightly brown.

 

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Posted by on Aug 5, 2016 in | 0 comments

Cinnamon Cookies

This is another tasty cookie, so easy to make.  You can always sprinkle with a little coconut or regular sugar. too.  I like the cookies with palm shortening but feel free to use ghee or coconut oil.

Cinnamon Cookies
 
Prep time
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Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Paleo, Soy Free
Author:
Recipe type: Sweet Treats
Serves: 9
Ingredients
  • 2 c. (200 g) blanched, fine almond flour
  • ¼ t. salt
  • ¼ t. baking soda
  • ⅓ c. palm shorteing, ghee or coconut oil, melted
  • ¼ c. raw honey
  • 1 T. vanilla extract1 t. lemon juice
  • Cinnamon Coating
  • ¼ c. cinnamon
Instructions
  1. Preheat oven to 350 degrees F and line cooking sheet with parchmant paper.
  2. In a medium size bowl or food processor add all the ingredietnts together. Dough will be sticky and somewhat oily.
  3. With clean hands, use a scoop and make 9-10 balls. Place the balls on the cookie sheet and gently flatten. Dip cookie in cinnamon mixture and place back on cookie sheet.
  4. Bake for 9-10 minutes or until lightly brown.

 

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Posted by on Aug 3, 2016 in | 0 comments

Avocado Mousse

This is a sweet treat that will take you by surprise.  It is rich and silky smooth.  It is actually a pretty healthy treat but does have honey and maple syrup.  Experiment with the recipe and decrease the sweeteners to your taste.  It is hard to believe that  there are monounsaturated good fats in this delicious recipe.  Top with coconut cream for an extra punch.

Avocado Mousse
 
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Total time
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Sweet Treats
Serves: 12
Ingredients
  • In food processor, blend together:
  • 8 ripe avocados
  • 1 can full fat coconut milk (13.5 oz can) Natural Value is a great brand.
  • When smooth, add:
  • 1.5 c. raw cacao powder (unsweetened cocoa powder works also)
  • 1 c. honey
  • 1 c. maple syrup
  • 2 T. vanilla
  • 1 T. cinnamon
  • ¾ t. ground ancho chile powder (essential for the recipe)
Instructions
  1. Add first two ingredients to a food processor. Process until well blended.
  2. Then add all the other ingredients and mix well.
  3. Then place in small ramekins or other individual serving dishes. Chill to set.
  4. Keeps well if each dish is covered in the refrigerator.

hi

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Posted by on Aug 2, 2016 in | 0 comments

Carrot Muffins

Carrot Muffins

This is a hearty, very moist muffin that you can enjoy for breakfast or a snack. It is loaded with fiber from the almond flour and coconut.  The muffins are best eaten warm with a little bit of honey drizzled over the top.

Carrot Muffins Baking

Carrot Muffins
 
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Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Night Shade Free, Paleo, Soy Free
Author:
Recipe type: Breakfasts, Beverages/Smoothies
Serves: 12 (12 muffins)
Ingredients
  • 2½ c. almond flour
  • 3 T. cinnamon, ground
  • 1 t. nutmeg
  • 1 t. cardamom
  • 2 t. cloves
  • 1 t. sea salt
  • 2 c. carrots, grated
  • ¾ c. applesauce
  • 1 c. coconut, shredded
  • ½ c. raisins
  • 3 eggs, large
  • ¼ c, honey
  • ½ c. coconut or avocado oil
  • 2 t. vanilla extract
Instructions
  1. Preheat oven to 350 degrees F and grease muffin tins or use silicone muffin tin.
  2. Combine flour, spices, baking powder and salt in large mixing bowl. Then add carrot, apple, coconut, and raisins, stir well.
  3. Add eggs, honey, oil and vanilla to dry mixture. This batter will be thick, and it is best to let it sit for 20-30 minutes.
  4. Spoon batter into muffin tins and make for approximately 40-50 minutes. Insert a toothpick, and when comes out clean, the muffins are done.
  5. Cool muffins before eating and drizzle with honey.

 

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Posted by on Jul 22, 2016 in | 0 comments

Choco Pumpkin Bars

Choco Pumpkin Bars

This paleo bar is so moist and with the hint of chocolate it is decadent. I have even made this recipe as muffins. If you want a shortcut, add 2 1/2 t. of pumpkin spice and forget the cinnamon, ginger, nutmeg, and cloves.  My recipes are always dairy and gluten free.

choco pumpkin bars

Choco Pumpkin Bars
 
Prep time
Cook time
Total time
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Sweet Treats
Serves: 8
Ingredients
  • ⅓ c. cup coconut flour
  • 1 t. sea salt
  • ½ t. baking soda
  • 1 t. cinnamon
  • ½ t. ginger
  • ½ t. nutmeg
  • ½ t. cloves
  • 4 large eggs
  • 1 c. fresh roasted pumpkin
  • ⅓ c. raw honey
  • ¼ c. coconut oil
  • ½ c. chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Grease 8 X 8 baking dish. I like to cut a piece of parchment paper for the bottom of the pan, but you don't have to do it, just makes cutting easier.
  2. In a food processor, add coconut flour, salt, baking soda, and spices.
  3. Pulse in eggs, pumpkin, honey, and oil until thoroughly mixed. Scrape the side of bowl often.
  4. Stir in chocolate chips by hand. Transfer batter to baking dish.
  5. Bake for 30 minutes.
  6. Cool and serve.

 

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