Coconut Flour Tortillas
Ingredients:
8 egg whites
1/4 cup coconut flour
1/4 teaspoon baking powder
1/2 cup water
Coconut oil
1/4 tsp salt
Method:
Whisk all the ingredients together and preheat a nonstick pan with some coconut oil. Pour about 3 tbsp of mixture into the pan at an angle and swirl around. Once golden brown, flip. Make sure that they’re really golden or they’ll rip.
*Note: Credit for this recipe goes to "http://simplypaleo.com/2012/04/26/how-to-make-coconut-flour-tortillas/" THANK YOU!
8 egg whites
1/4 cup coconut flour
1/4 teaspoon baking powder
1/2 cup water
Coconut oil
1/4 tsp salt
Method:
Whisk all the ingredients together and preheat a nonstick pan with some coconut oil. Pour about 3 tbsp of mixture into the pan at an angle and swirl around. Once golden brown, flip. Make sure that they’re really golden or they’ll rip.
*Note: Credit for this recipe goes to "http://simplypaleo.com/2012/04/26/how-to-make-coconut-flour-tortillas/" THANK YOU!
Home made Garlic Powder
Garlic
Method:
Peel the garlic
Cut them into slices
Put in dry plan
Put into the oven at 150 degrees
Dry and keep turning
When fully dried, wait until they cool
Grind in a blender or coffee grinder until powder
Strain if big chunks are left behind
Store the chunks or garlic powder in airtight jars kept in a cool place, or freeze for long-term storage.
You can also make Garlic Salt by adding salt when you grind your Dried Garlic. I prefer using Kosher Salt. The ratio I use is 3:1, meaning 3 parts Dried Garlic to 1 part Salt.
How to roast a pumpkin
Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter
Method:
Rinse the pumpkin under warm water, removing any dirt or debris
Cut the pumpkin in half on a large cutting board, with a sharp knife
Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge
Lay the pumpkin face side down in a large baking dish
Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge
Lay the pumpkin face side down in a large baking dish
Cover with ¼ inch water
Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
Remove from oven and scoop out insides, discarding skin
Store in refrigerator in a glass mason jar
Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
Remove from oven and scoop out insides, discarding skin
Store in refrigerator in a glass mason jar
Homemade Coconut Flour
FYI:
Coconut flour is lightly sweet and high in protein and fiber, but it creates very dense baked goods. According to natural foods expert and advocate Jenny McGruther, each cup of coconut flour will absorb as much liquid as 3 to 4 cups of wheat flour. Expect to add about six eggs and 1 cup of liquid for each cup of coconut flour you use. Beat and mix your batters thoroughly when using this kind of flour, as it tends to clump densely. Hillson suggests using no more than 15 percent coconut flour in your flour blend.
Because of its high fiber content and lack of gluten, you can't use coconut flour exactly the same way as regular flours. Coconut flour absorbs a lot of water and you will need to modify your recipes to make sure your end result is moist and tasty. Baked goods made with coconut flour also require more eggs to add the protein that is required to replace gluten and provide a structure for your cookies, muffins or cakes. Use recipes that are specially formulated for coconut flour to avoid unpleasant surprises.
Coconut flour is lightly sweet and high in protein and fiber, but it creates very dense baked goods. According to natural foods expert and advocate Jenny McGruther, each cup of coconut flour will absorb as much liquid as 3 to 4 cups of wheat flour. Expect to add about six eggs and 1 cup of liquid for each cup of coconut flour you use. Beat and mix your batters thoroughly when using this kind of flour, as it tends to clump densely. Hillson suggests using no more than 15 percent coconut flour in your flour blend.
Because of its high fiber content and lack of gluten, you can't use coconut flour exactly the same way as regular flours. Coconut flour absorbs a lot of water and you will need to modify your recipes to make sure your end result is moist and tasty. Baked goods made with coconut flour also require more eggs to add the protein that is required to replace gluten and provide a structure for your cookies, muffins or cakes. Use recipes that are specially formulated for coconut flour to avoid unpleasant surprises.
Coconut flour is very dry. When cooking with it, you may need to use extra water. Pulsing small amounts of coconut meat at a time makes the process easier.
Coconut Flour Made from Fresh Coconut:
Ingredients:
Fresh Coconut
Very Fine Strainer or Cheese Cloth
Blender/food processor
Method:
Open the Coconut
Drain the water, drink or discard
Remove meat from coconut
Rinse the Meat
Chop into pieces
Blend in blender with Water until it turns pasty
Strain the liquid from the pulp either by using different strainers or using a cheese cloth
Once the liquid is removed (which by the way is coconut milk) take the left over coconut and spread it on a cookie sheet
Bake in the oven at 170 degrees (or lowest setting on your oven) for 40-45 mins, make sure you keep checking so that you don't bake your flour.
Wait until completely cooled
Put coconut into food processor and blend until a fine powder
Coconut Flour made from Coconut Flakes:
Ingredients:
Coconut Flour Made from Fresh Coconut:
Ingredients:
Fresh Coconut
Very Fine Strainer or Cheese Cloth
Blender/food processor
Method:
Open the Coconut
Drain the water, drink or discard
Remove meat from coconut
Rinse the Meat
Chop into pieces
Blend in blender with Water until it turns pasty
Strain the liquid from the pulp either by using different strainers or using a cheese cloth
Once the liquid is removed (which by the way is coconut milk) take the left over coconut and spread it on a cookie sheet
Bake in the oven at 170 degrees (or lowest setting on your oven) for 40-45 mins, make sure you keep checking so that you don't bake your flour.
Wait until completely cooled
Put coconut into food processor and blend until a fine powder
Coconut Flour made from Coconut Flakes:
Ingredients:
1 Cup Unsweetened Coconut Flakes
4 cups of water
Method:
Soak 1 cup unsweetened coconut flakes in 4 cups water for several hours.
Transfer the coconut and water mixture to a food processor and process until smooth.
Soak 1 cup unsweetened coconut flakes in 4 cups water for several hours.
Transfer the coconut and water mixture to a food processor and process until smooth.
Strain the mixture through a cheesecloth; squeeze to get out the most liquid. This liquid is your coconut milk.
Transfer the liquid to a container and refrigerate.
Spread the pulp from the cheesecloth onto a baking sheet.
In a 200-degree oven, bake the pulp until dry. (could take hours)
Grind the dried pulp until you have a fine powder texture.
Spread the pulp from the cheesecloth onto a baking sheet.
In a 200-degree oven, bake the pulp until dry. (could take hours)
Grind the dried pulp until you have a fine powder texture.
Coconut Flour made from Coconut Flakes: (Alternate Recipe)
Ingredients:
1 1/2 Cup Unsweetened Shredded Coconut flakes
2 1/2 Cup Water, Boiled
Method:
Place the coconut flakes in your blender. Pour the hot, boiling water on top of the coconut flakes.
Blend on high for about five minutes.
Pour the coconut and water mixture through a nut milk bag (or layer cheesecloth -- or even a clean dishcloth -- over a strainer) and into a large bowl. (Tip: If using a nut milk bag while the mixture is still hot, use barbecue or salad tongs to gently squeeze out the milk.)
Bake in the oven at 170 degrees (or lowest setting on your oven) for 40-45 mins, make sure you keep checking so that you don't bake your flour.
Wait until completely cooled
Put coconut into food processor and blend until a fine powder
Method:
Place the coconut flakes in your blender. Pour the hot, boiling water on top of the coconut flakes.
Blend on high for about five minutes.
Pour the coconut and water mixture through a nut milk bag (or layer cheesecloth -- or even a clean dishcloth -- over a strainer) and into a large bowl. (Tip: If using a nut milk bag while the mixture is still hot, use barbecue or salad tongs to gently squeeze out the milk.)
Bake in the oven at 170 degrees (or lowest setting on your oven) for 40-45 mins, make sure you keep checking so that you don't bake your flour.
Wait until completely cooled
Put coconut into food processor and blend until a fine powder
Coconut Butter
8 ounce package of Let’s Do Organic Unsweetened Shredded Coconut
1 tablespoon melted coconut oil
1 teaspoon of vanilla extract
Pinch of Kosher salt (key ingredient in my humble opinion)
Method:
Mix everything into a blender
Blend until smooth
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/9869555953/homemade-coconut-butter" THANK YOU!
Baked Zucchini with Tomatoes and Herbs
Ingredients:
5 small zucchinni
4 scallion, sliced, white and green part separated
1 small onion, chopped
2 plum tomatoes, coarsely chopped
2 TBS celery leaves (from inner stalks), chopped
4 TBS Basil leaves, chopped, plus extra for garnish
1/4 cup of olive oil
1 TSP sea salt
1/2 TSP. fresh ground pepper
Method:
Preheat oven to 425
Slice the zucchini in half crosswise. Cut each half again lengthwise and slice each of the halves into 4 equal 1/2 inch pieces. They should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions, onion, tomatoes and celery leaves and basil.
Mix in the olive oil, salt and pepper and toss to combine.
Pour into a 3 quart baking dish and bake for 20 mins
Garnish with the sliced green tops of the scallions and the extra chopped basil.
SERVES: 4
CAL: 153
CARBS: 6 (5 mins fiber)
5 small zucchinni
4 scallion, sliced, white and green part separated
1 small onion, chopped
2 plum tomatoes, coarsely chopped
2 TBS celery leaves (from inner stalks), chopped
4 TBS Basil leaves, chopped, plus extra for garnish
1/4 cup of olive oil
1 TSP sea salt
1/2 TSP. fresh ground pepper
Method:
Preheat oven to 425
Slice the zucchini in half crosswise. Cut each half again lengthwise and slice each of the halves into 4 equal 1/2 inch pieces. They should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions, onion, tomatoes and celery leaves and basil.
Mix in the olive oil, salt and pepper and toss to combine.
Pour into a 3 quart baking dish and bake for 20 mins
Garnish with the sliced green tops of the scallions and the extra chopped basil.
SERVES: 4
CAL: 153
CARBS: 6 (5 mins fiber)
Herb Marinated Grilled Skewers
Ingredients:
2 Green Peppers
2 Zucchini
3 Onions
1/2 cup Olive Oil
4 Garlic Chopped
2 TBS white wine vinegar
1/2 TSP dried thyme or (1/2 cup fresh chopped)
1/4 TSP dried cilantro or (1/2 cup fresh cilantro chopped)
1/2 TSP dried chives or (1/2 cup fresh chopped)
1/4 TSP fresh ground black pepper
1/4 TSP sea salt
1/4 TSP oregano
Method:
Chop Garlic and leave on cutting board to air
Cut ends of zucchini then cut in half lengthwise. Cut into thick half moon shaped pieces.
Cut ends of onions. Peel, cut into fourths. Then cut each section into 2-3 big pieces.
Cut green pepper and remove seeds to top. Chop into big pieces.
Add marinade ingredients to a blender and set to low speed
Pour into big bowl
Add chopped veggies and coat them in the marinade.
Cover and refrigerate for 30 mins- 2 hrs while wooden skewers soak in water to prevent burning.
Remove veggies from fridge and skewer
Serves: 4
Cal: 250
Carbs: 10 (8 minus fiber)
2 Green Peppers
2 Zucchini
3 Onions
1/2 cup Olive Oil
4 Garlic Chopped
2 TBS white wine vinegar
1/2 TSP dried thyme or (1/2 cup fresh chopped)
1/4 TSP dried cilantro or (1/2 cup fresh cilantro chopped)
1/2 TSP dried chives or (1/2 cup fresh chopped)
1/4 TSP fresh ground black pepper
1/4 TSP sea salt
1/4 TSP oregano
Method:
Chop Garlic and leave on cutting board to air
Cut ends of zucchini then cut in half lengthwise. Cut into thick half moon shaped pieces.
Cut ends of onions. Peel, cut into fourths. Then cut each section into 2-3 big pieces.
Cut green pepper and remove seeds to top. Chop into big pieces.
Add marinade ingredients to a blender and set to low speed
Pour into big bowl
Add chopped veggies and coat them in the marinade.
Cover and refrigerate for 30 mins- 2 hrs while wooden skewers soak in water to prevent burning.
Remove veggies from fridge and skewer
Serves: 4
Cal: 250
Carbs: 10 (8 minus fiber)
Braised green beans with tomatoes and onions
1 pound of trimmed, older green beans cut into uniform 2-inch pieces
14 ounce can of Muir Glen diced fire roasted tomatoes, drained
1 large onion, sliced thin
3 cloves of garlic, minced
2 tablespoons of butter
1-2 cups of low sodium chicken broth
Kosher salt and freshly ground pepper
Method:
Melt the butter in a large skillet over medium heat.
Once the butter melts and the foam subsides, throw in the onions and some salt and sauté until translucent.
Add the minced garlic, green beans, tomatoes, and enough broth to cover everything.
Add the minced garlic, green beans, tomatoes, and enough broth to cover everything.
Increase the heat to high until the broth comes to a boil.
Then, cover the skillet with a lid and reduce the heat to low to produce a constant simmer.
Let the beans simmer for 5-10 minutes (or as long as it takes) to get tender. Remove lid and simmer to reduce liquid for ~5 minutes. Check for seasoning and plate it up.
*NOTE: credit for this recipe goes to "http://nomnompaleo.com/post/1724078647/braised-green-beans-with-tomatoes-and-onions" THANK YOU!
Let the beans simmer for 5-10 minutes (or as long as it takes) to get tender. Remove lid and simmer to reduce liquid for ~5 minutes. Check for seasoning and plate it up.
*NOTE: credit for this recipe goes to "http://nomnompaleo.com/post/1724078647/braised-green-beans-with-tomatoes-and-onions" THANK YOU!
Mexican Salsa Verde
1/2 cup onion, chopped;
1 1/2 pound green tomatillos, husk removed;
1/2 cup cilantro, chopped;
2 tbsp lime juice;
2 jalapeño peppers, seeded and chopped;
Salt and pepper to taste.
Method:
Cut the tomatillos lengthwise and roast them either on the grill or for about 6 minutes under the broiler until the skin is a little dark.
Put the roasted tomatillos, onion, cilantro, lime juice and jalapeño in a blender or food processor.
Blend or process until you obtain a smooth puree.
Chill
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/salsa-verde/" THANK YOU!
Chill
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/salsa-verde/" THANK YOU!
Cream of tomato basil soup
Ingredients:
4 tomatoes, peeled and seeded;
4 cups of tomato juice;
14 fresh basil leaves;
1 cup of coconut milk or heavy cream;
½ cup of cooking fat (butter, clarified butter and coconut oil are good choices here);
A few sprigs of fresh rosemary, chopped, for garnishing;
Sea salt and freshly ground black pepper to taste;
Method:
In a large saucepan over medium heat, combine the tomatoes and tomato juice. Allow it to simmer for 30 minutes.
Add in the basil leaves to the mixture and puree. If you are pureeing in a blender or food processor, pour the mixture back in the pot and on the stove again.
Over a medium heat, stir in the coconut milk or cream and cooking fat. Continue to stir until all the cooking fat is melted, making sure it doesn’t reach a boil.
Season to taste with salt and pepper.
Serve and top off with fresh rosemary sprig pieces if desired.
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/cream-of-tomato-basil-soup/" THANK YOU!
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/cream-of-tomato-basil-soup/" THANK YOU!
Egg and pesto stuffed tomatoes recipe
Ingredients:
6 large tomatoes;
6 eggs;
½ cup extra-virgin olive oil;
6-8 romaine or boston lettuce leaves;
1 garlic clove;
¼ cup fresh parsley;
½ tsp sea salt;
3/8 tsp freshly ground black pepper;
Method:
Begin by making the pesto.
Tear the romaine leaves into small pieces.
Add the romaine, garlic, parsley, salt, pepper and olive oil to a blender or food processor.
Process well until you obtain a pesto consistency.
Preheat your oven to 400 F.
Remove the core of tomatoes by cutting out a large cone from the top of each one with a paring knife. Using a spoon, remove all the pulp and seeds.
Place the tomatoes, face up, in a 9” baking dish. Fill each with the same amount of pesto; however, be sure to leave enough room for the egg as well.
Crack an egg into each tomato.
Season with additional salt and pepper to taste, place in the preheated oven and allow to bake for approximately 20 minutes.
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/egg-pesto-stuffed-tomatoes/" THANK YOU!
Zucchini Noodles
Ingredients:
1 tbsp black pepper2 tbsps olive oil
2 medium zucchini
Method:
With a good potato peeler create long "noodles" by starting at the top of the zucchini and peeling wide ribbons down the length of the zucchini.
Continue making ribbons as you turn the zucchini to get all the green part off first.
When the center portion becomes too thin , set it aside to use for a salad and start a new zucchini.
Heat a large skillet on medium high.
Add the olive oil and zucchini "noodles."
Saute the "noodles" for 2 to 3 minutes.
Season with freshly grated black pepper and salt if desired to taste.
Serve with your favorite pasta sauce. I like to eat these with red sauce & meatballs!
*NOTE: credit for this recipe goes to "http://www.fatsecret.com/recipes/zucchini-noodles/default.aspx?dietid=192189" THANK YOU!
*NOTE: credit for this recipe goes to "http://www.fatsecret.com/recipes/zucchini-noodles/default.aspx?dietid=192189" THANK YOU!
Roasted Parmesan Green Beans
Ingredients:
12 oz green beans, trimmed (make sure they are dry)2 tsp olive oil
kosher salt + fresh cracked pepper to taste
1/4 tsp garlic powder
1 1/2 tbsp shredded parmesan
Method:
Preheat the oven to 425°F.
Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them.
Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven.
Bake 10 minutes, shake the pan to turn; bake 5 additional minutes.
Remove from the oven and sprinkle with grated cheese.
**Prepared this 01/29/13... not bad!... some minor changes
- next time DO NOT put the oven at higher than 400! It started smoking and the detectors went off!! OOPS!
- Since you lower the heat... cook a little longer
- maybe try butter or coconut oil... the olive oil wasn't bad but it would be nice to see what other oils taste like
**Prepared this 01/29/13... not bad!... some minor changes
- next time DO NOT put the oven at higher than 400! It started smoking and the detectors went off!! OOPS!
- Since you lower the heat... cook a little longer
- maybe try butter or coconut oil... the olive oil wasn't bad but it would be nice to see what other oils taste like
*NOTE: credit for this recipe goes to "http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html" THANK YOU!
Pepperoni Pizzas
Ingredients:
Pepperoni - Hormel Original - GiantMozarella Cheese
Tomato Sauce - Hunts 8 oz (Basil/Garlic or Oregano)
Optional: a pinch of Oregano and garlic salt
Method:
Place pepperonis on a cookie sheet.
Spoon about 3gm of tomato sauce in the center of each pepperoni.
Sprinkle Mozzarella Cheese on top.
Broil 2-3 minutes or until cheese begins to brown.
*NOTE: credit for this recipe goes to "http://www.charliefoundation.org/recipes/item/719-pepperoni-pizzas.html" THANK YOU!
*NOTE: credit for this recipe goes to "http://www.charliefoundation.org/recipes/item/719-pepperoni-pizzas.html" THANK YOU!
Stuffed Peppers
Ingredients:
6-8 sweet bell peppers (green, orange, red or yellow)2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt
Method:
In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
Cut the tops off of the peppers and set aside
Place peppers in an 7 x 11 inch baking dish
Stuff the peppers with the turkey mixture; place tops on peppers to close
Bake at 350° for 1 hour
Serve
*NOTE: credit for this recipe goes to "http://www.elanaspantry.com/stuffed-peppers/" THANK YOU!
*NOTE: credit for this recipe goes to "http://www.elanaspantry.com/stuffed-peppers/" THANK YOU!
Dandelion Chips
Ingredients:
dandelion greens
Method:
Wash, dry and break dandelion greens into large pieces. Discard any thick ribs.
Drizzle a bit of Olive oil on the greens and toss with your hands to lightly coat all the leaves.
Place in a single layer onto a baking sheet. Bake at 350F for about 8-12 minutes. Keep an eye on them so not to burn.
Remove pan from the oven, sprinkle the leaves with seasonings (I used Sea Salt) and allow to cool.
Remove pan from the oven, sprinkle the leaves with seasonings (I used Sea Salt) and allow to cool.
*NOTE: credit for this recipe goes to "http://www.showfoodchef.com/2011/04/dandelion-is-new-kale-simple-saturday.html" THANK YOU!
Roasted Rosemary Almonds
2 cups skin-on whole raw almonds
2 tablespoons dried rosemary
2 teaspoons Kosher salt
1/4 teaspoon freshly-ground pepper
1 tablespoon butter
Method:
Melt the butter in large skillet over medium-low heat.
Once the butter starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated.
Add rosemary, salt, and pepper.
Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).
Remove almonds and place on paper towel until cooled to room temperature.
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/7758908372/roasted-rosemary-almonds" THANK YOU!
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/7758908372/roasted-rosemary-almonds" THANK YOU!
Kale chips recipe
1 big bunch kale;
2 tbsp cooking fat, melted;
1 tbsp lemon juice;
Sea salt and freshly ground black pepper to taste
Method:
Preheat your oven to 300 F.
Wash the kale thoroughly under lukewarm water, drain and pat it dry.
Cut the stems off of the kale leaves and cut the leaves to obtain chips of similar size.
Place the kale in a bowl and massage the melted cooking fat into them.
Season to taste with sea salt and freshly ground black pepper. Add the lemon juice and combine well.
Place the kale in a single layer on a baking sheet and place in the preheated oven for about 35 minutes, until
crispy.
Check on the chips about every 12 minutes and toss them to make sure none of them overcook. Some parts will still be soft and this is desired.
Sprinkle with extra sea salt if desired and enjoy.
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/kale-chips/" THANK YOU!
Zesty Cheddar Wafers
![[Image: zesty_cheddar_wafers.jpg]](http://www.genaw.com/lowcarb/food_photos/zesty_cheddar_wafers.jpg)
8 ounces sharp cheddar cheese, shredded, at room temperature *
3/4 cup almond flour, about 3 ounces
1/4-1/2 teaspoon salt or other seasoning
1 pinch or up to 1/8 teaspoon cayenne, optional
Method:
Put all of the ingredients in a food processor with the chopping blade in place.
Process a minute or two until the mixture looks like Play-Doh that is just starting to dry out. It will look slightly crumbly, but if you can take a piece and roll it into a smooth ball with your hands, it's ready.
Dump the dough out onto a large cutting board or work surface.
Gather it up with your hands to make a smooth ball of dough that looks like orange Play-Doh.
Divide the ball evenly in half, then divided each half in half again and so on until you have 16 pieces of dough.
Line 2 large baking sheets with parchment paper or silicone liners.
Line 2 large baking sheets with parchment paper or silicone liners.
Take each piece of dough and break it into three even little pieces of dough and place on baking sheets 6 across and 4 down.
Roll each piece of dough into a ball and place back on sheet.
Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the wafers have been shaped.
Bake at 300º about 15-20 minutes or until lightly browned, checking frequently after 15 minutes. If it seems like they've been in the oven long enough, yet are not very browned, they should at least feel crisp and hard when you tap them with your fingernail. If there is any give in the center, they are not done yet unless they are browned. Carefully remove them from baking sheet and cool completely on a rack. Store at room temperature in an airtight container.
Makes 48 wafers
Can be frozen
* Pre-shredded cheese will not work in this recipe. Also, make sure that your cheese is not cold at all before making the dough.
Per 4 Wafers: 117 Calories; 10g Fat; 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 8 Wafers: 235 Calories; 20g Fat; 13g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carbs
Bake at 300º about 15-20 minutes or until lightly browned, checking frequently after 15 minutes. If it seems like they've been in the oven long enough, yet are not very browned, they should at least feel crisp and hard when you tap them with your fingernail. If there is any give in the center, they are not done yet unless they are browned. Carefully remove them from baking sheet and cool completely on a rack. Store at room temperature in an airtight container.
Makes 48 wafers
Can be frozen
* Pre-shredded cheese will not work in this recipe. Also, make sure that your cheese is not cold at all before making the dough.
Per 4 Wafers: 117 Calories; 10g Fat; 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 8 Wafers: 235 Calories; 20g Fat; 13g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carbs
Chili Roasted Pumpkin Seeds
Ingredients:
1 cup pumpkin seeds
2 teaspoons olive oil
1 tablespoon chili powder (this is a lot, feel free to adjust to your taste)
1 teaspoon celtic sea salt
(adjust to your taste, I like things salty)Method:
Place pumpkin seeds in a large cast iron skillet
over medium heat
Stir frequently, for 3-5 minutes, until seeds make a crackling noise, some will even pop
Remove pan from heat and stir in olive oil, then chili powder and salt
Cool and serve
* NOTE: credit for this recipe goes to "http://www.elanaspantry.com/chili-roasted-pumpkin-seeds/" THANK YOU!
* NOTE: credit for this recipe goes to "http://www.elanaspantry.com/chili-roasted-pumpkin-seeds/" THANK YOU!
Very Low-Carb Hamburger Bun!
Ingredients:
2 tablespoons of melted butter1/2 pinch salt
1 extra large egg
4 tablespoons flax seed meal
1/2 teaspoon baking powder
Method:
Mix all ingredients together in a microwave safe bowl or container.
Put the bowl/container in the microwave and nuke for 1 minute or until center is set.
It will billow up in the bowl.
Leave it in the bowl for another minute then turn it out on a cooling rack and let it cool.
Once it has cooled take a long bread knife and slice the bun in half and make your hamburger as usual.
*NOTE: credit for the recipe goes to: "http://www.food.com/recipe/very-low-carb-hamburger-bun-229625" THANK YOU!
Low Carb Flaxseed Bread
Ingredients:
2 cups flax seed
5 egg whites
2 whole eggs
5 tablespoons flax oil, coconut oil, or olive oil
1 tablespoon baking powder
1 teaspoon salt
1/2 cup water
3 packets Stevia
Method:
Mix all dry ingredients then add the wet. Whisk together and bake at 350 for about 30 minutes. This recipe can also be made into muffins: divide batter into muffin pans and bake for about 10-15 minutes.
A sweet chocolate bread can be made by adding Capella Flavor Drops. Some other awesome additions are pumpkin, cinnamon, vanilla extract, and protein powder flavor of choice. Great topped with almond or peanut butter!
Nutrition info per serving (1 serving/1 slice)
145 cal, 11 g fat, less than 1 g carbs, 6.5g protein
* credit for the recipe goes to "http://www.blogilates.com/recipe-index/no-carb-bread" THANK YOU!
Carb Free Cloud Bread
Ingredients:
3 eggs, separated3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener
Method:
Preheat oven to 300 degrees.
Separate the eggs very carefully, there must be no yolk in the white.
In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
Spray two cookie sheets with Pam or other fat-free cooking spray.
With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
Remove from the pans and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a Tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
*NOTE: credit for this recipe goes to "http://www.food.com/recipeprint.do?rid=411501" THANK YOU!
Basic Biscuits
Prep time: 10 minutes / Total time: 25 minutes
Easy variations include adding ¼ cup grated cheese, Italian seasonings, or cinnamon with your choice of sweetener.
Ingredients:
1 cup almond meal/flour
1 cup ground golden flaxseeds
4 teaspoons baking powder
4 tablespoons cold butter, cut into cubes
4 egg whites
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Method:
In a large bowl, mix together the almond meal/flour, flaxseeds, and baking powder. Cut in the butter until combined.
In a medium bowl, beat the egg whites on high until soft peaks form. Gently fold in the egg whites into the flour ingredients until well blended.
Spoon the dough into 8 rounds on the baking sheet. Flatten to approximately ¾” thickness. Bake for 15 minutes, or until golden brown.
PER SERVING: 209 calories, 8 g protein, 9 g carbohydrates, 18 g total fat, 4 g saturated fat, 6 g fiber, 348 mg sodium
In a large bowl, mix together the almond meal/flour, flaxseeds, and baking powder. Cut in the butter until combined.
In a medium bowl, beat the egg whites on high until soft peaks form. Gently fold in the egg whites into the flour ingredients until well blended.
Spoon the dough into 8 rounds on the baking sheet. Flatten to approximately ¾” thickness. Bake for 15 minutes, or until golden brown.
PER SERVING: 209 calories, 8 g protein, 9 g carbohydrates, 18 g total fat, 4 g saturated fat, 6 g fiber, 348 mg sodium
Paleo Bread
Ingredients:
1 1/2 Cups Blanched Almond Flour
2 Tablespoons Coconut Flour
1/4 Cup Golden Flaxmeal
1/4 Teaspoon Celtic Sea Salt
1 1/2 Teapsoons baking soda
5 Eggs
1/4 Cup Coconut Oil
1 Tablespoon Honey
1 Tablespoon Apple Cider Vinegar
Method:
Place almond flour, coconut flour, flax, salt and baking soda in food processor
Pulse ingredients together
Pulse in eggs, oil, honey and vinegar
Pour batter into greased 7.5 x 3.5 magic line loaf pan
Bake at 350 for 30 mins
Cool and serve
ALTERNATE RECIPE VERSION:
2 Cups Blanched Almond Flour
2 Tablespoons Coconut Flour
1/4 Cup Golden Flaxmeal
1/4 Teaspoon Celtic Sea Salt
1/2 Teapsoons baking soda
5 Eggs
1 Tablespoon Coconut Oil
1 Tablespoon Honey
1 Tablespoon Apple Cider Vinegar
Method:
Place almond flour, coconut flour, flax, salt and baking soda in food processor
Pulse ingredients together
Pulse in eggs, oil, honey and vinegar
Pour batter into greased 7.5 x 3.5 magic line loaf pan
Bake at 350 for 30 mins
Cool and serve
*Credit for this recipe goes to "http://www.elanaspantry.com/paleo-bread/" THANK YOU!
Spinach Quiche
5 large eggs;
1 ½ cups fresh spinach, chopped;
½ medium onion, chopped;
1 clove garlic, minced;
½ cup coconut milk;
½ tsp baking powder;
Sea salt and freshly ground black pepper to taste;
Method:
Preheat oven to 350F.
In a large bowl, whisk the eggs and coconut milk together. Make sure you mix things up really well, I slacked a little and the yolk ended up being quite chunky in the finished product. As you continue to whisk, start adding in all the other ingredients.
Now you are left with greasing a 9” pie dish and pouring everything in.
Bake the quiche for about 30 minutes, or until cooked through in the center. I also like when the edges get golden brown and have a little crunch to them.
If you are opened to consuming some dairy, it is quite popular to add some cheese into the quiche. If you choose to do so, I would recommend using a sharp cheese like cheddar or gruyere. Unfortunately, I will have to leave it to you to experiment with portions, as I have never made it with cheese, mainly because it’s already so delicious without.
*NOTE credit for this recipe goes to "http://paleodietlifestyle.com/basic-spinach-quiche/" THANK YOU!
*NOTE credit for this recipe goes to "http://paleodietlifestyle.com/basic-spinach-quiche/" THANK YOU!
Cinnamon and Coconut Pancakes
2 eggs
3 tablespoons coconut milk (I used defrosted Hawaiian Sun coconut milk)
1 tablespoon of Bob’s Red Mill organic coconut flour***** (try to double it)
½ teaspoon vanilla extract
½ teaspoon baking soda***** (try powder first)
¼ teaspoon cinnamon
1 teaspoon maple syrup
1 small pinch of salt
ghee (for frying)
Method:
Whisk the eggs together until well combined.
Then, I added the rest of the ingredients (except for the ghee)…
Blend with a whisk until uniform.
Heat a tablespoon of ghee over medium heat in a small cast iron skillet and added a tablespoon of batter to the pan.
As soon as bubbles formed on the surface…flip the flapjack over and let it cook for another minute on the other side.
Repeat until done with batter and enjoy!
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/9199871590/cinnamon-and-coconut-pancakes" THANK YOU!
*I made these and they came out "alright". Some of the tweeks I would do to it is the following*
- I didn't have baking soda at the time so I didn't put it in.. MISTAKE!!! the pancake was very flat. You need baking soda to help it rise.
- I used honey instead of maple syrup (I don't like the taste of maple)... not sure if this was a good idea
- The vanilla is a bit over powering. I might back off a bit or not add any next time
According to responses to the original post I might try the following:
Double the recipe (too runny)
Add 1 more TBS coconut flour so not so eggy next time
Use baking POWDER rather than soda if have a fizzy after taste*****
Savory Coconut Pancakes
Ingredients:
3 eggs
2 tablespoons of coconut flour (amount varies by brand & how dense you want the pancake)
Kosher salt
1 tablespoon of butter
Method:
Beat the flour and eggs together and add a pinch of salt.
Melt 1/2 tablespoon of butter over medium heat and pour in half the batter.
After about 2 minutes, flip it over
Cook it for another minute or so to finish it off.
Repeat the same steps with the rest of the batter to make another flapjack.
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/5538068650/savory-coconut-pancakes" THANK YOU!
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/5538068650/savory-coconut-pancakes" THANK YOU!
Green Chili and Cheese Egg Muffins
Ingredients:
12 eggsone 4 oz. can diced green chiles (or use half the can if you want them less spicy, but now I always use the whole can; be sure to use Anaheim chiles, not jalapenos)
about 1 1/2 cups grated low-fat cheese (I use Four Cheese Mexican Blend)
2 T half and half, or milk (optional, now I rarely use this)
1 tsp. Spike Seasoning (optional, but recommended; f you don't have Spike use your favorite multi-purpose seasoning.)
salt and fresh ground black pepper to taste
Method:
Preheat oven to 375F/190C.
Spray silicone muffin pans or individual silicone baking cups with nonstick spray. (You can also use 2 paper muffin liners sprayed with non-stick spray but the silicone pan or muffin cups work much better.)
In each muffin cup put a very generous pinch of grated cheese. The muffin cup should be about 2/3 full of cheese before you put the egg in.
Break eggs into bowl, add milk or half and half if using, and beat until egg whites and yolks are well combined. Add spices and green chiles with juice and mix into eggs.
Pour egg mixture over cheese so each muffin cup liner is full to the brim. (This usually takes two pourings as the egg mixture settles over the cheese. Be sure they are as full as you can get them, but not running over the side.) I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg.
Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.)
Egg muffins will keep in the fridge for at least a week. To reheat, put on small plate and microwave for 1-2 minutes. (Don't microwave too long or they get rubbery!)
*NOTE: credit for this recipe goes to "http://www.kalynskitchen.com/2006/01/green-chile-and-cheese-egg-muffinswho.html" THANK YOU!
Break eggs into bowl, add milk or half and half if using, and beat until egg whites and yolks are well combined. Add spices and green chiles with juice and mix into eggs.
Pour egg mixture over cheese so each muffin cup liner is full to the brim. (This usually takes two pourings as the egg mixture settles over the cheese. Be sure they are as full as you can get them, but not running over the side.) I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg.
Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.)
Egg muffins will keep in the fridge for at least a week. To reheat, put on small plate and microwave for 1-2 minutes. (Don't microwave too long or they get rubbery!)
*NOTE: credit for this recipe goes to "http://www.kalynskitchen.com/2006/01/green-chile-and-cheese-egg-muffinswho.html" THANK YOU!
Egg Muffins
Ingredients:
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)1-2 tsp. Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Method:
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.)
Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.
*NOTE: credit for this recipe goes to "http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html" THANK YOU!
Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.
*NOTE: credit for this recipe goes to "http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html" THANK YOU!
Silver Dollar Pancakes
3 large eggs
1 tablespoon water
1 tablespoon vanilla extract
2 tablespoons agave nectar
or honey1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
grapeseed oil
, for cooking (or for Paleo use coconut oil
)Method:
In a large bowl whisk together eggs, water, vanilla and agave
Add almond flour, salt and baking soda and mix until thoroughly combined
Heat grapeseed oil on skillet over medium low to medium heat
Scoop 1 heaping tablespoon of batter at a time onto the skillet
Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
Remove from heat to a plate
Repeat process with remaining batter, add more oil to skillet as needed
* Credit for this Recipe goes to "http://www.elanaspantry.com/silver-dollar-pancakes/" THANK YOU!
Repeat process with remaining batter, add more oil to skillet as needed
* Credit for this Recipe goes to "http://www.elanaspantry.com/silver-dollar-pancakes/" THANK YOU!
Grain Free Lemon Poppyseed Muffins
1/4 cup coconut flour
4 pastured, local eggs
1/4 cup local honey of choice
1/4 cup expeller pressed coconut oil or butter
1/4 tsp sea salt
1/4 tsp baking soda
1 TBL poppy seeds
1-3 TBL fresh lemon juice (adjust based on how lemony you want the muffins to taste)
Method:
Soften coconut oil or butter and blend all ingredients together in a bowl until smooth. Bake at 350F for about 10-12 minutes. Makes about 20 mini muffins.
*NOTE: credit for the recipe goes to "http://www.thehealthyhomeeconomist.com/grain-free-lemon-poppyseed-muffins/" THANK YOU!
Pumpkin Pucks
Ingredients:
1 C pumpkin puree
1 C almond butter
1/4 C honey
2 Tbsp maple syrup
2 eggs
1/3 C almond flour
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating
Method:
With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined
Add honey and syrup and beat in eggs one at a time
Add dry ingredients to wet and mix until just combined
Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO)
Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean
*NOTE: credit for this recipe goes to "http://paleoparents.com/2011/pumpkin-pucks/" THANK YOU!
1/4 C honey
2 Tbsp maple syrup
2 eggs
1/3 C almond flour
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating
Method:
With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined
Add honey and syrup and beat in eggs one at a time
Add dry ingredients to wet and mix until just combined
Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO)
Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean
*NOTE: credit for this recipe goes to "http://paleoparents.com/2011/pumpkin-pucks/" THANK YOU!
Creamy Coconut Chocolate Chip Macaroons
Ingredients:
1 C coconut cream concentrate
2/3 C maple syrup
1 tsp coarse salt (a lot, the salt makes this)
2 C shredded coconut
1/2 C chocolate chips (optional – leave out if you’re not doing chocolate for AI protocol)
Method:
In a medium mixing bowl, whisk together the coconut cream concentrate, syrup and salt until well combined.
Fold in the coconut and chocolate chips.
Use a rounded table spoon to form 1″ balls and press flat onto a baking sheet.
Bake at 300 degrees for 25 minutes, until edges brown slightly; allow to cool for 10 minutes before removing from tray and shoveling in your mouth.
*NOTE: credit for recipe goes to "http://paleoparents.com/featured/creamy-chocolate-chip-coconut-macaroons/" THANK YOU!
*NOTE: credit for recipe goes to "http://paleoparents.com/featured/creamy-chocolate-chip-coconut-macaroons/" THANK YOU!
Apple Cinnamon Cookies
Ingredients:
2 large apples, peeled, cored and cut into eighths (I used Fuji apples)2 cups blanched, slivered almonds
2 teaspoons coconut oil, melted
2 teaspoons vanilla extract
1 tablespoon of cinnamon
1 cup finely shredded unsweetened coconut
A pinch of Kosher salt
3 large eggs, lightly beaten
Method:
Preheat the oven to 350 F, gather the ingredients…
Grate the apples using the shredder disc on the food processor.
Measure out 2 cups of shredded apples…and put them aside.
Measure out 2 cups of shredded apples…and put them aside.
Replace the shredding disc with the regular chopping blade, put almonds, cinnamon, coconut oil, and vanilla in the work bowl…
Pulse everything until they were coarsely ground.
Pulse everything until they were coarsely ground.
Combine the apples, almonds, shredded coconut, and salt in a large bowl and stir to combine.
Add the eggs and mix everything evenly.
Use a disher to scoop out the dough and placed each dollop on a parchment lined cookie sheet.
Flatten them with our hands.
Put tray in the oven for about 25-30 minutes, rotating it at the halfway mark.
Add the eggs and mix everything evenly.
Use a disher to scoop out the dough and placed each dollop on a parchment lined cookie sheet.
Flatten them with our hands.
Put tray in the oven for about 25-30 minutes, rotating it at the halfway mark.
Take the cookies out of the oven when they started turning brown around the edges.
Cool the cookies on a rack for about 20 minutes.
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/5332432340/civilized-cavemans-apple-cinnamon-cookies" THANK YOU!
Apple Cinnamon Fruit Rolls Recipe
Ingredients:
8 cups of apple, peeled and diced;
1 cup water;
2 tbsp freshly squeezed lemon juice;
1 tbsp ground cinnamon;
Method:
Place the apples into a large saucepan over a medium-low heat.
Add the water and cover.
Allow it to simmer for 10 to 15 minutes.
Stir a few times to make sure everything cooks consistently.
Pour the cooked apples into a blender and blend until smooth.
Pour the blended ingredients back into the pot, still over a medium-low temperature. Add the lemon juice and cinnamon. Continue cooking for another 10 minutes.
Spoon the mixture on to the appropriate dehydrator trays. Be sure to keep the mixture as level as possible for a consistent dehydration process. Dehydrate at 135 F for 10 to 12 hours, until the leather texture is achieved and when it peels off the trays easily.
If you don’t have a dehydrator, this process can be done in the oven. Preheat your oven to the lowest temperature. Anywhere between 135 and 170 is good. Cook for 8 to 12 hours, depending on the temperature of the oven.
Cut the fruit leather into evenly shaped rectangles and roll them up to make fruit rolls
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/apple-cinnamon-fruit-rolls/" THANK YOU!
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/apple-cinnamon-fruit-rolls/" THANK YOU!
Coconut Squares
Ingredients:
3 eggs;
1 cup coconut milk;
1/3 cup coconut oil;
1/3 cup raw honey;
1 tbsp vanilla extract;
1/2 cup almond flour;
1 tbsp coconut flour;
1 1/2 cups unsweetened shredded coconut;
1/4 tsp sea salt;
Method:
Preheat your oven to 350 F.
Using a stand or a hand mixer, combine the eggs, coconut milk, coconut oil, honey and vanilla extract.
Set your mixer to the lowest speed and slowly add the almond flour, followed by the coconut flour. Once mixed, add the shredded coconut. Continue mixing just until there is no clumping and the coconut mixture is
consistent throughout.
Pour the mixture into an 8×8 baking dish and cook for 30 minutes, or until golden around edges.
Once through, remove from the oven and allow to completely cool. Cut into squares and keep them refrigerated until serving.
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/coconut-squares/" THANK YOU!
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/coconut-squares/" THANK YOU!
Coconut Oil Chocolates
1/2 cup Tropical Traditions Coconut Oil
1/4 cup Cocoa Powder (raw cocoa powder is preferred)
2 Tbsp Organic Raw Honey (or sweetener of choice: maple, yacon powder, stevia), adjust according to taste
1 tsp vanilla extract (optional)
Optional Ingredients
2 Tbsp of maca powder (mix in with the honey)
1 tsp orange rind (mix into the chocolate)
seeds, nuts or dried fruit (sprinkle into the silicone trays)
1/4 cup dried coconut would be amazing… (mix into the chocolate)
Method:
Melt the coconut oil and add the honey.
Whisk and add the cocoa powder.
Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray.
Makes 12. Cool for 30 minutes in the fridge or freezer.
Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.
*NOTE: credit for this recipe goes to "http://www.beyondthepeel.net/2012/06/coconut-oil-chocolate-recipe.html" THANK YOU!
Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.
*NOTE: credit for this recipe goes to "http://www.beyondthepeel.net/2012/06/coconut-oil-chocolate-recipe.html" THANK YOU!
Paleo Coconut Vanilla Ice Cream Recipe
Ingredients:
1 can coconut milk, full-fat;2 eggs or 4 egg yolks (yolks alone will give even more richness);
Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract.
Possible flavoring options (add any or a combination of the fallowing flavorings)
1/2 cup of your favorite berries (chopped or blended to a puree);
1/2 cup coconut flakes;
1/4 cup finely chopped mint;
1/4 cup chopped nuts;
Lemon, lime or orange zest;
3 tbsp raw honey;
1/4 cup dark chocolate chips or flakes (you can take a high quality dark chocolate and chop it yourself to your liking).
Method:
Boil some water in a pot and reduce to a simmer.
Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it.
Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil.
If using flavorings such as mint or dark chocolate, you can add them now.
You can also add chocolate at the end of the process to keep the pieces whole.
Whisk the eggs of yolks in a separate bowl.
Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously.
What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble.
Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator.
You can add any other flavoring you want to use once the custard is cold enough to put a finger in it and feel comfortable.
Let it cool even more in the refrigerator before freezing it.
Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.
Take it out of the freezer for about 10 minutes before enjoying so it softens a bit.
Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like.
*NOTE: credit for this recipe goes to "http://www.paleodietlifestyle.com/paleo-coconut-vanilla-ice-cream/" THANK YOU!
Snickerdoodles
Ingredients:
22g butter, room temperature19g almond flour
3g coconut flour
11.5g raw egg, mixed well
0.5g baking powder
0.5g baking soda
1g cinnamon
Your choice of sweetener
Method:
Pre-heat the oven to 350 degrees.
Mix together all of the ingredients except the cinnamon. Make sure there are no lumps remaining from the coconut and almond flours.
If you used melted butter or your dough is too soft to roll, place it in the freezer for 5 minutes so it can firm back up.
Weigh the cinnamon and place it in a pile on a pice of parchment paper large enough to bake the cookies on.
Roll the cookie dough into small balls, about the size of a quarter. Place each ball on the cinnamon and use the parchment paper edges to roll the dough in the cinnamon. Repeat for all of the rolled balls.
Spread them apart on the parchment paper and slightly flatten each cookie. They will not spread much at all, so shape them as much as you want before baking.
Bake for about 7-10 minutes until they are cooked through.
*NOTE: credit for this recipe goes to "http://ketocook.com/2012/12/12/snickerdoodles/" THANK YOU!
Melt Away Cookies
Ingredients:
22g English walnuts, ground11g unsweetened shredded coconut
7g coconut flour
7g coconut oil, melted
1g pure vanilla extract
20g of water (use as much as you need to moisten the mixture)
sweetener of your choice
pinch of salt
Method:
Mix all of the ingredients together until well combined.
Allow the batter to chill in the refrigerator until you are able to roll it with your hands. If you are using a powdered sweetener (like Truvia), reserve some from your calculated amount to roll the cookies in. You can eat these right away!
To bake these cookies, set them on a parchment lined baking sheet.
To bake these cookies, set them on a parchment lined baking sheet.
Set your oven temperature as low as it will go, mine was 170 degrees. Bake for 1 hour to dry the outer layer of the cookie.
You could also press this batter into plastic candy molds and freeze it. Once they are frozen, you can pop them out and then bake them so they will be fun holiday shapes.
*NOTE: credit for this recipe goes to "http://ketocook.com/2012/12/07/melt-away-cookies-egg-freeno-
bake-option/" THANK YOU!
You could also press this batter into plastic candy molds and freeze it. Once they are frozen, you can pop them out and then bake them so they will be fun holiday shapes.
*NOTE: credit for this recipe goes to "http://ketocook.com/2012/12/07/melt-away-cookies-egg-freeno-
bake-option/" THANK YOU!
Coconut Bars
Ingredients:
3 large eggs1 cup coconut milk
⅓ cup coconut oil
⅓ cup honey
1 tablespoon vanilla extract
⅛ teaspoon stevia
½ cup blanched almond flour
1 tablespoon coconut flour
1 ½ cups unsweetened shredded coconut
¼ teaspoon celtic sea salt
Method:
Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor
Pulse in almond flour, coconut flour, shredded coconut and salt
Transfer ingredients into an 8 x 8 inch baking dish
Bake at 350° for 30 minutes
Cool for ½ hour, then place in refrigerator and serve when chilled
*NOTE: credit for this recipe goes to "http://www.elanaspantry.com/coconut-bars/" THANK YOU!
*NOTE: credit for this recipe goes to "http://www.elanaspantry.com/coconut-bars/" THANK YOU!
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