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Paleo Almond Meal Banana Cookies

bananaI have no idea how these will come out. I will give my thoughts when they come out of the oven. I am starting to get a sence of what should go into certain things and about how much to make recipes work. Or at least I think I know… we will see after these are done! So this is the first recipe that is all my own! And with that, this means I dont have any true measurements since I just estimated on most of it. If these turn out good then you could also add walnuts, chocoloate chips, sky’s the limit. So if you make these, if they are a little runny, then just add more almond meal or coconut flour.

Ingredients:

  • 1 cup of Almond Meal
  • 1 egg
  • 2 small banana’s
  • heaping spoon full of almond butter
  • a big spoonful of raw honey
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • a splash of vanilla extract
  • a couple tablespoons of coconut flour
  1. Mix all ingredients together in a food processor. You want the batter to not be runny, more like creamy peanutbutter consistency.
  2. Line your baking sheet with parchment paper and spoon out with a large spoon dollip’s of the mixture
  3. Bake at 350 for 13-15 minutes. Check and make sure they dont burn, I have a habit of burning the crap out of cookies.
  4. Cool and eat!

Okay, I made them and they were a hit! My dad said they tasted like little banana bread disks. So that is its new name. It official guys, I am a chef. I create recipes. Now maybe I can quit my day job and do this full time. Dream on….

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Posted by on December 8, 2012 in Desserts

 

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Paleo No Bake Pumpkin Pie Cheesecake (Gluten & Dairy free!)

pumpkin-slice-mainI had some serious doubts about this one before I made it. Add doubts gone- this is some seriously amazing pie! Anyone would enjoy this pie. Tastes really decadent and rich, but there is no dairy and barely any sugar! Just raw honey. I would totally take this to a party or made for Thanksgiving dinner dessert. There are three parts to this pie. The crust, filling, and topping.

Ingredients:

Crust:

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almond meal
  • 1 heaping tablespoon of coconut cream (If you dont have or cant find this, its not going to make or break your crust…)
  • 1 heaping tablespoon raw honey
  • pinch of salt

Filling:

  • 1 1/2 cups of unsalted raw cashews
  • 1/2 cup coconut oil
  • 1/2 cup raw honey
  • 2-3 teaspoons of lemon juice
  • 5-6 tablespoons of canned coconut milk
  • 1 teaspoon vanilla extract

Topping:

  • 1/2 cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 heaping tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • (I didnt have the last 2 but I did have pumpkin pie seasoning so I added 1/2 tsp of that)

Instructions:

  1. First the crust! Add all ingredients together in a food processor and mix until completely combined. Line your pie tin or baking dish with some plastic wrap. I learned this the hard way last time with my lemon tart… the crust sticks to the pan. So line with plastic wrap and then when you cut in, just lift the plastic with it and voila! Smooth the ingredients until everything is even and smooth. Put this in the refrigerator until you make the filling.
  2. Add your cashews to the food processor and mix until they are super smooth. Add your coconut oil, lemon juice, vanilla extract, and honey and puree until combined.
  3. Add your coconut milk 1 tablespoon at a time until everything is broken down completely and it looks like a soupy paste.
  4. Pour your filling into your crust and spread evently. Put in the freezer for at least 1-2 hours.
  5. For the topping mix all of the ingredients together. When your pie is nice and hard, spread the topping on it so its nice and smooth. Put back in the freezer for another 30 minutes.
  6. Cut into pie slices or bars, pull on the saran wrap and they pop right our perfectly! I keep mine in the fridge but I am sure you could also freeze this and bring with you to a party. YUM YUM.

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Posted by on November 20, 2012 in Desserts

 

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Paleo Lemon Custard Fruit Tart (4 stars)

fruitWell, I think this is it. I have found the go to dish for the rest of my life anytime someone asks me to bring a dish. It was really easy to make, I actually had most of the ingredients already at home (Just needed fresh berries), and its GORGEOUS! So I am giving this a Kari rating of 4 stars out of 4.

There are two ways to make the crust. You can do a no bake verson which isnt quite as crusty, but is really delicious. Or you can do the bake version which would probably be better if you are going to bring this to a dinner party or pot luck. They are both completely paleo and gluten free and really not a lot of sugar added. Just some raw honey, which I know is a form of sugar, but its pretty dang good for you too! My boyfriend was so impressed that HE actually took a picture of it. Now that’s a first.

Ingredients:

No bake crust version:

  • 1 cup almond butter
  • 2/3 cup walnuts
  • 1 heaping tablespoon of raw honey
  • 1 heaping tablespoon of coconut cream concentrate or coconut butter
  • 1 cup shredded coconut
  • dash of salt

Put your walnuts in your food processor and grind until fine. Add the shredded coconut and blend. Add in the honey and then coconut butter and blend well. Add in the almond butter and mix until everything is smooth. Spread evenly on your 8×8 dish or pie tin and cool in the fridge to harden for about 20 minutes.

Bake crust version:

  • 1 1/2 cup pecans
  • 3/4 cup almond meal
  • 1/4 cup coconut oil
  • 1 egg whisked
  • 1 tablespoon raw honey
  • 1 tsp vanilla extract
  • 1/2 tsp each of baking soda and baking powder
  • dash of salt

Blend your pecans in your food processor until very fine. Add the coconut oil, honey, vanilla until you get a really creamy consistency. Slowly add in the almond meal, baking soda and powder, and then your egg. Mix until everything is a nice smooth texture.

Oil your pan or baking dish with some coconut oil. Spread your mixture in so it covers evenly. Put in the oven at 375 for about 25 minutes or until the center is cooked through. Put in the refrigerator to cook before you put the lemon custard on top.

For the topping:

  • 5 eggs
  • juice of 4 squeezed lemons
  • 1/3 cup raw honey
  • 1/3 cup coconut oil
  • Any fruit you would like on top. Blueberries, raspberries, strawberries, kiwi, grapes, blackberries… whatever you want!

In a medium sauce pan blend your eggs, honey, oil, and lemons together. Heat on medium and constantly whisk the ingredients until they start to thicken up. Transfer into a bowl and put in the fridge for about 20 minutes to cool. Slice your berries and fruit in the meantime.

When the crust and filling are cooled, spread the lemon custard on top of the crust. Add your fruit in layers around the edge.

Your masterpiece is now complete! Take a picture and then eat up!

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Posted by on October 5, 2012 in Desserts

 

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Pizza time! (dairy and grain free of course!)

Okay…minus the cheese

Yes, the food we felt we lost can be made without cheese or flour! Now this isn’t a daily dinner, just a treat when your feeling homesick for some pizza.

Crust:

  • 2 cups almond meal
  • 3 tbls olive oil
  • 2 eggs
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 tsp baking soda
  • 1 tsp garlic powder
  • 1 1/2 tbls chopped fresh rosemary
  • 1 tbls oregano

Mix all the dry ingredients together and then mix the eggs and olive oil together. Mix all ingredients and form into a ball of dough. Now this is extremely sticky, so rolling this out can be tricky! Spread parchment paper on a baking sheet or cookie sheet. Put a little of the almond meal on your hands and spread evenly to about a 1/8 inch thick. (See… sticky!)

Once that is done, put in the oven for about 20 minutes while you are chopping your veggies.

Toppings:

  • Bell peppers
  • Onion
  • Mushrooms
  • Sausage meat
  • Oregano
  • Zucchini
  • Organic Pizza Sauce
  • Small can of sliced olives

I cut the bell peppers, onions, mushrooms, and saute them lightly in olive oil just to get them nice and soft. I add pieces of the sausage (packaged Adele’s organic sausage is great, just slice it up and throw it in). Take your crust out of the oven and spread the pizza sauce over it evenly. Add the toppings from the pan and then take your zuchhini and grate it over the pizza like you are grating cheese. Add the sliced olives on top.

Put back in the over for another 20 minutes and enjoy!!

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Posted by on June 27, 2012 in Dinner, Lunch

 

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Chocolate zucchini ‘bread’

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So I have a huge chocolate obsession. Love me some chocolate! I try to not eat any but when I must, I reach for extra dark. This bread (more like squares) gives you just a taste of chocolate without feeling too guilty. These are so good but filling so your pretty content with one.

Ingredients

  • 1 small banana
  • 1 cup zucchini grated
  • 2 eggs
  • 1 tsp cinnamon
  • 1 tbls honey
  • 1 tsp baking powder
  • 1/2 cup almond meal
  • Dark chocolate chips or bar cut into small pieces.

Blend up banana, honey, and eggs together in food processor. Add almond meal and other dry ingredients. Add chocolate last and mix all together in processor.

Put in a 9×9 greased pan (coconut oil) and spread evenly.

Bake 30/35 minutes at 350

Cut into squares and enjoy!

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Posted by on June 27, 2012 in Desserts, Sides

 

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