Home Archives for RECIPES DESSERTS
December 17, 2012

Hazelnut Grain-Free Cookies

Hazelnut Grain-Free CookiesThese hazelnut grain-free cookies are not too sweet, so they make a nice snack.

They’re also GAPS, SCD and Paleo-legal grain-free cookies.

If you’d like something sweeter, add in 1/3 cup of raw, local honey to the batter.

Serves:  24

Prep time:  10 minutes

Cook time:  15 minutes

Allergy:  Egg, tree nuts

Ingredients

  • 2 cups hazelnuts, ground
  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda
  • 2 pasture-raised eggs
  • 3/8 cups ghee or coconut oil
  • 1/3 cup cold, filtered water
  • 2 tablespoons raw, local honey
  • 1/4 teaspoon cinnamon (I prefer Ceylon cinnamon)

Directions

Preheat the oven to 350F. Grease a cookie sheet.

Combine hazelnut and almond flours with baking soda, 4 tablespoons of ghee, and water. Mix well.

To make the glaze, melt 2 tablespoons of ghee with honey and cinnamon.

Drop rounded spoonfuls of mixture into a ball, then flatten. Bake for 10-15 minutes, or until the edges are golden brown.

Remove cookies from oven, brush with glaze, return to oven and bake for 2-3 more minutes, or until the glaze has melted into the cookies.

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December 13, 2012

Cinnamon Paleo Cookies

Cinnamon Paleo CookiesCeylon cinnamon, which isn’t a typical grocery-store cinnamon, really kicks these cinnamon Paleo cookies up a notch. These cookies are also GAPS/SCD-legal.

Serves:  24

Prep time:  10 minutes

Cook time:  15 minutes

Allergy:  Egg, tree nuts

Ingredients

  • 3 cups almond flour
  • 1 pinch baking soda
  • 4 tablespoons ghee or coconut oil (melted)
  • 1/2 teaspoon cardamom powder
  • 3/4 teaspoons cinnamon (I prefer Ceylon cinnamon)
  • 1/2 teaspoon ground vanilla bean powder
  • 1/4 cup raw, local honey
  • 2 pasture-raised egg whites (beaten stiff)

Directions

Preheat the oven to 350F.

Combine all the ingredients together in a mixing bowl, except for the egg whites.

Mix thoroughly, and then fold in the beaten egg whites. Pour into a 13″ x 9″ ovenproof dish and bake until a knife inserted into the center comes out clean, approximately 15 minutes. Cut into squares.

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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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December 1, 2012

Sesame Halvah

Sesame HalvahThis Paleo, GAPS and SCD-legal sesame halvah tastes a lot like peanut brittle and makes a nice snack, treat or dessert that your family is sure to enjoy.

Serves: 45

Prep time: 10 minutes

Cook time: 15 minutes

Source:  Vicki Kobliner, Holcare Nutrition

Ingredients

  • 6 cups raw sesame seeds (soaked overnight, rinsed and drained)
  • 1-1/2 cup raw, local honey
  • 1 teaspoon crushed allspice
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1 teaspoon fresh ginger (finely grated)

Directions

Toast sesame seeds in a skillet or oven, about 10 minutes.

Blend the seeds in a blender, one cup at a time, removing after each cup has been blended.

Add honey and spices to blended seeds in a bowl; mix well.

Pat into a 13″ x 9″ pan and refrigerate. Cut into squares.

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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 18, 2012

Lemon Date Balls

Lemon Date BallsThese tasty lemon date balls are a great snack or dessert and are GAPS, SCD and Paleo-legal.

To make them friendly for places with nut-allergic children, substitute sesame seeds for the walnuts.

I recommend soaking nuts and seeds overnight to remove the digestion-inhibitory effects of phytic acid. Drain, rinse, drain again, then dehydrate until crunchy.

Serves:  16

Prep time:  10 minutes

Allergy:  Tree nuts

Ingredients

  • 1 cup walnuts (soaked overnight, dehydrated and chopped)
  • 1 cup pitted dates (chopped)
  • 3/4 cups white sesame seeds
  • 2 lemons (zested and juiced)
  • 1/2 cup unsweetened, shredded coconut flakes

Directions

Process all ingredients (except for optional coconut flakes) in a blender or food processor, or you can mix by hand for a more rustic version.

Wet your hands and foll mixture into balls. If desired, roll balls in coconut flakes.

Store in refrigerator or freezer.

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November 17, 2012

Paleo Fruit Pudding

Paleo Fruit PuddingThis Paleo fruit pudding is loaded with healthy fats and antioxidants.  You won’t believe it’s dairy-free, it’s so creamy.

This pudding is GAPS and SCD legal as well. If you use frozen fruit, it’s like ice cream when freshly made!

Serves: 4

Prep time: 5 minutes

Ingredients

  • 2 ripe avocados
  • 10oz frozen fruit (or 2 cups fresh fruit)
  • 1/4 cup raw, local honey
  • pinch sea salt

Directions

Scoop out avocado pulp, and put it and the other ingredients into a blender. Process until smooth. You might need a Vitamix or other powerful blender.

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November 12, 2012

Coconut Macaroons

Coconut MacaroonsThese egg-free coconut macaroons are a treat for those on the GAPS, SCD, Paleo, grain-free, dairy-free and/or gluten-free diets.

Serves:  24

Prep time:  5 minutes

Cook time:  25 minutes

Ingredients

  • 1 cup coconut cream
  • 2 cups shredded, unsweetened coconut
  • 3/4 cups raw, local honey
  • 1-1/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon fine sea salt

Directions

Blend all ingredients in a food processor or blender. Drop coconut macaroons by rounded spoonfuls onto a lined or greased baking sheet.

Bake for 20-25 minutes in a 300F oven or dehydrate at 118F for 24 hours.

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November 11, 2012

Almond Puffs

Almond PuffsCardamom lends a pleasant surprise to these GAPS/SCD-legal almond puffs; they’re also suitable for those on a gluten-free, Paleo or grain-free diet.

Serves:  25

Prep time:  15 minutes

Cook time:  30 minutes

Source:  Recipes for the Specific Carbohydrate Diet

Ingredients

  • 12 pasture-raised eggs (divided)
  • 1 cup raw, local honey
  • 1/4 cup hot, boiling, filtered water
  • 3 cups almond flour
  • 1/8 teaspoon cardamom powder
  • 1/8 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Directions

Preheat the oven to 300F. Butter a 9″ x 13″ baking dish.

Take 6 of the eggs and separate the egg whites from the yolks. Set the yolks aside. Beat the egg whites until stiff, about 10 minutes. Set aside.

Mix together the honey and hot water to create a diluted syrup. Add the 6 remaining eggs, 6 reserved yolks, cardamom powder, vanilla and almond flour to the syrup. Stir to combine. Slowly fold in the stiffly beaten egg whites.

Transfer the mixture to the buttered baking dish and bake for 20-30 minutes, or until golden. The consistency of the baked dish should be fluffy and light.

Cool and cut into squares.

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