– 3 C almond meal/flour (I prefer meal)
– 1/2 C tapioca flour
– 1/2 tsp. salt
– 1/2 tsp. baking soda
– 1/2 tsp. cinnamon (I use a bit more cinnamon and nutmeg)
– 1/4 tsp. nutmeg
– 1/4 C Coconut oil
– 2-3 tbsp agave nectar or honey
– A hint of pure maple syrup (I probably added a wee bit more than a cave woman would have…but I also would have had more cave woman friends because of it!)
– 1 Tbsp. gluten free vanilla
– 1 egg
– 1/2 cup raw organic walnut pieces
– 1/2 cup raw unsweetened organic coconut flakes
1. Preheat oven to 350 degrees.
2. Put coconut oil in a heat safe bowl and place on middle of stove to melt while walnuts and coconut flakes are toasting.
3. Place walnuts and coconut flakes on a cookie sheet and toast for 3 minutes. Set aside.
4. In a large mixing bowl, beat the coconut oil and maple sugar until combined.
5. In a separate bowl, whisk together the egg, agave, and vanilla.
6. Add the egg mixture to the maple/coconut oil mixture, and beat to thoroughly combine.
7. In another separate bowl (I know, so many bowls to clean, but it’s worth it!), combine the almond meal, tapioca flour, cinnamon, nutmeg, soda, and salt.
8. Add the flour mixture to the liquid mixture and mix until well combined.
9. Add the walnut and coconut flakes and fold in until well combined.
10. On a greased cookie sheet (or parchment paper lined), form batter into balls about 2″ wide (smaller or bigger, depending on your self-control on what a real ‘serving size’ should be!)
11. Place about 2″ apart.
12. Bake about 9 minutes, or until lightly browned (see photo below).
13. Find a nice spot on the couch, calculate how many burpees you need to do to burn these off, and enjoy!
Submitted by Krista
- 1 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 cup Agave Nectar
- 2 eggs
- 1 Tbsp melted coconut oil
- 3 Tbsp fresh lemon juice
- 1/4 cup almond milk (I used unsweetened vanilla almond milk)
- 1 Tbsp vanilla extract
- 1/2 cup blueberries, fresh or frozen
- Preheat oven to 375 degrees.
- Combine ingredients from coconut flour to agave nectar in a small bowl. In another, larger bowl, combine eggs through vanilla extract, mixing well.
- Toss the dry ingredients into the wet ingredients and mix until incorporated. Add the blueberries.
- Grease muffin tins with cooking spray or coconut oil. Fill the tins to your liking with batter. (Will fill from 6-9 normal-sized muffin tins.)
- Bake at 375 degrees for 25 to 30 minutes.
Adapted from: http://www.whatrunslori.com/2011/02/blueberry-lemon-coconut-muffins-will-you-share/
- 4 large Granny Smith apples
- 10-12 Dates or Figs
- 1/4 cup raisins or dried cranberries
- 1/3 cup chopped pecans
- 1 tspn cinnamon
- 1/3 tspn nutmeg
- 1 tbsp Grand Marnier (if desired)
If your figs or dates are dried put them in 1 cup water, bring to a boil and simmer for 5 minutes. Drain the fruit and chop in small pieces. Add the raisins or cranberries, spices and nuts. Add 2 tablespoons of the liquid from the figs or the alcohol and 1 tablespoon of the liquid.
Core the apples. Stuff with the mixture. Bake in a small casserole dish for 30 minutes or until fork penetrates the side of the apple easily. For soft apples, cover with tin foil.
- 2 ripe avocados, the meat scooped out of the shell
- 3 tablespoons honey or agave (more or less to taste.)
- 1/4 cup unsweetened cacao powder
- 1/2 teaspoon vanilla extract
- pinch of salt
- Use a blender or food processor to blend the avocados until smooth.
- Add the rest of the ingredients and blend again until everything is combined.
- Add more or less honey/agave according to your taste.
- Chill for at least 2 hours before serving.
Contributed by Stina
Adapted from: http://cooking-books.blogspot.com/2011/07/avocado-chocolate-mousse.html
My banana pudding with banana slices and toasted pecans.
I’ve made this a couple of times now and love it!
- 3 bananas (over-ripe, almost black)
- 1 can of coconut milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoon of coconut oil (or 1 tbsp coconut oil/1 tbsp coconut butter if you’ve got it)
- In a medium sauce pan over medium heat whisk together the coconut milk, egg yolks, and vanilla until the mixture is hot and starts to thicken like a custard. After it’s thickened a bit, remove from heat and set aside.
- In a small bowl, mash the bananas.
- In a small skillet, heat the coconut oil. Once hot, add the bananas and then add the cinnamon and mix together as the mashed banana fries in the oil. Cook until the banana caramelizes.
- Add the caramelized banana mixture and oil into the thickened coconut milk mixture and then whisk together to make the pudding. For an even smoother pudding, if some banana chunks remain, you can put the mixture into a food processor or blender.
- Pour the warm pudding into a bowl or pie dish and cover with plastic wrap, pushing the wrap all the way to the top of the pudding surface to remove any air bubbles. This will ensure that as the pudding cools it does not form a filmy layer on top.
- Let cool for several hours. Garnish with banana slices and NOM NOM!
This pudding is delicious as is, but here are a few tricks that you can play around with:
- If you need to speed up the ripening process, put the bananas in a paper bag with an apple or two. Seal up the bag and let them sit in there for 24 hours. This sometimes help speed things up. If that doesn’t work and you can’t wait any longer, heat your over to 450 and bake the bananas until their peels start to get really brown. This won’t ripen the bananas but will have a similar effect to their flavor in the finished dish.
- Freeze the pudding to make a sort-of banana coconut ice cream. Yum!
- Toast pecans and use them as a garnish and/or textural addition. Really good!
- Use your favorite Paleo pie crust recipe. Here’s one: http://paleofood.com/pies.htm#crusts. Make the crust and then pour the pudding in, let cool, and you’ve got yourself a Paleo Banana Cream Pie.
Contributed by Zach!
Carrot Gingerbread Muffins (Oh, Holy Wow.)
Special holiday nom-nom!
Mix in a large bowl:
3 c. almond flour
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. salt
1 t. baking soda
1/2 c. chopped pecans
1/4 c. raisins
1/4 c. coconut
3 c. shredded carrots
Blend in Vitamix or other blender that will pulverize the dates and ginger:
2 t. fresh ginger root
1/2 c. melted coconut oil
Add wet ingredients to dry ingredients. Fill muffin cups as full as you want (they don’t rise much.) Bake at 350 for approximately 35 minutes (until toothpick tests clean.)
Contributed by Annie Mac