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December 4, 2012

Paleo Snickerdoodle Cookies

Paleo Snickerdoodle CookiesThese dairy-free, grain-free, egg-free, gluten-free, Paleo snickerdoodle cookies are a delicious treat that’s not too sweet and are super-easy to make.

Serves: 40

Prep time: 10 minutes

Cook time : 8 minutes

Ingredients

  • 1/2 cup ghee or coconut oil
  • 4 cups blanched almond flour
  • 1/2 cup raw, local honey
  • 4 teaspoons ground vanilla bean powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • ground cinnamon (I prefer Ceylon cinnamon)

Directions

Preheat oven to 350F.

In a medium bowl, mix the ghee, honey and vanilla.

In a separate bowl, whisk together the almond flour, salt, baking soda and cream of tartar.

Add the dry mixture to the wet mixture and stir until well combined.

Drop the cookie dough by rounded spoonfuls onto a parchment-lined cookie sheet, then use your hands to roll the dough into smooth balls.

Flatten the balls and sprinkle with cinnamon.

Bake for 8 minutes or until golden. Allow cookies to cool on sheet for at least 10 minutes before removing.

Bake for 8 minutes or until the edges are golden. Allow the cookies to cool on the pan for at least 10 minutes before removing.

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November 30, 2012

Egg-Free Banana Muffins

Egg-Free Banana MuffinsThese Paleo/SCD/GAPS-legal egg-free banana muffins are also gluten-free, dairy-free and delicious! Serve them as a snack or with breakfast.

Serves: 12

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

  • 2 ripe bananas
  • 2 cups raw cashews or any other nuts
  • 4 teaspoons raw, local honey
  • 4 teaspoons gelatin powder or crystals (I use Great Lakes gelatin)
  • 4-8 tablespoons ghee or coconut oil

Directions

Preheat oven to 350F.

Grind the nuts into a flour. Mash the bananas.

Dissolve gelatin in half a cup of hot, filtered water.

Mix all ingredients together. Spoon batter into muffin tin.

Bake until lightly brown, 15-20 minutes.

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November 29, 2012

Coconut-Flour Pumpkin Cake

Coconut-Flour Pumpkin CakeThis rich, perfectly spiced, gluten- and dairy-free coconut-flour pumpkin cake is Paleo/GAPS/SCD-legal and is a perfect treat for the fall when these squashes are in season.

Serves: 12

Prep time: 20 minutes

Cook time: 1 hours, 20 minutes

Ingredients

  • 1 cup pumpkin, butternut squash, acorn squash or kabocha squash
  • 1 cup ghee or coconut oil (melted, plus extra for greasing the pan )
  • 12 pasture-raised eggs
  • 2 teaspoons ground vanilla bean powder
  • 1-1/3 cup raw, local honey
  • 2 teaspoons cinnamon (I like Ceylon cinnamon)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon dried ginger
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup coconut flour
  • 1 cup homemade coconut milk

Directions

Preheat oven to 350F. Grease a 9×13 pan.

Peel and quarter the pumpkin or squash. Steam for 30 minutes or until soft. Puree’ in a blender until smooth and use 1 cup for this recipe. Reserve the rest for later use.

Mix eggs with vanilla, honey, pumpkin, spices, salt and baking soda until combined.

Slowly add in coconut flour, ghee and coconut milk. Beat or whisk until there are no lumps.

Pour batter into prepared baking pan.

Bake for 40-50 minutes, or until a toothpick comes out clean.

Let cool, then frost with Honey-Yogurt Frosting or Vegan Coconut Milk Frosting.

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November 24, 2012

Paleo Rosemary Crackers

Paleo Rosemary CrackersMake big batches of these Paleo rosemary crackers because they’re delicious! They’re also GAPS/SCD-legal, dairy-free and gluten-free.

Serves: 6

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

  • 1-3/4 cup almond flour
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh rosemary (minced)
  • 1 tablespoon ghee or coconut oil
  • 1 pasture-raised eggs

Directions

Preheat oven to 350 degrees.

Whisk dry ingredients together in a large bowl.

In a medium bowl, whisk together oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.

Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8″ thickness.

Remove top piece of parchment paper, and transfer rolled-out dough onto a baking sheet.

Cut dough into 2-inch squares. Bake for 12-15 minutes, until lightly golden.

Let crackers cool for 30 minutes, then serve.

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November 24, 2012

Cheddar Biscuits

Cheddar BiscuitsThese cheddar biscuits are a great gluten-free, grain-free, GAPS/SCD snack. You’ll want to at least double or triple the recipe because they go fast!

Serves: 12

Prep time: 10 minutes

Cook time: 20 minutes

Allergy:  Dairy, eggs

Source:  Specific Carbohydrate Diet for Life

Ingredients

  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda (rounded)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 pasture-raised eggs
  • 1/4 cup raw, local honey
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/4 cup pastured butter, softened

Directions

Preheat oven to 350 degrees.

Sift almond flour once (after measuring) into a large mixing bowl. Stir in the rest of the dry ingredients. In a separate bowl, whisk the cheese, eggs, honey, butter and lemon juice. Add the wet mixture to the almond-flour mixture and mix until well combined.

Line a cookie sheet with parchment paper. Drop biscuit dough onto the cookie sheet by rounded tablespoons about two inches apart. Bake for 15-20 minutes until the bottoms of the cheddar biscuits are golden brown and the tops are set.

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November 13, 2012

Coconut Flour Bread

Coconut Flour BreadYou can use this grain-free coconut flour bread recipe as an alternative for snacks, breakfast or sandwiches for those on a Paleo, keto or grain-free diet.

NOTE: Because this bread is dense, it may not rise as high as shown in the example in the picture.

Serves:  12

Prep time:  10 minutes

Cook time:  40 minutes

Source:  Annmarie Cantrell

Ingredients

  • 6 pasture-raised eggs
  • 2 tablespoons raw, local honey
  • 1/2 cup ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • 1/2 teaspoon sea salt
  • 3/4 cups sifted coconut flour (sift first, then measure)
  • 1 teaspoon baking powder

Directions

Preheat the oven to 350F. Grease a small (9″ x 5″ x 3″) loaf pan.

Blend together eggs, ghee, honey and salt.

Combine coconut flour with baking powder and mix with liquid ingredients until there are no lumps.

Pour into greased loaf pan and bake for 40 minutes.

Remove from pan and cool on rack.

Serve with ghee, nut butter, or use in sandwiches.

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