Tag Archives: Paleo

“Cacao” Dusted Snickerdoodles

Paleo Snickerdoodles AIP sameatshernutrients

When a cookie has just the right amount of fat in it, it has a certain melty mouth feel. That’s the sweet spot! Snickerdoodles are a cookie I have loved since my twenties when I would order them at my favorite coffee shop. They were ginormous, so I would split them with Doug or my kids and savor my half.

Snickerdoodles Paleo AIP sameatshernutrients

What I love about Snickerdoodles is their simplicity. That vanilla cinnamon taste is comforting. They are a smooth cookie, straight up, with no chunks. Sometimes I’m in the mood for that! They take you buy surprise, because they look simple, but when you take a bite, and that melted feel begins in your mouth, and then the cinnamon vanilla warmth hits your taste buds, ahhhhhh heavenly!

Since I am a rebel at heart, my Snickerdoodles aren’t flat, but round and mounded, which makes them about a three bite sensation. That way I don’t have to split them in half to share. Plus, I dusted some Carob Powder on them before baking.

dusted snickerdoodle cookies ready to bake

“Cacao ” Dusted Snickerdoodles

Preheat your oven to 350º degrees F.

Ingredients:

1/2 Cup Coconut Flour

1/4 Cup Avocado Oil or Melted Coconut Oil

3 Tablespoons of softened Coconut Butter (I used this)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey

1 Tablespoon of Grass fed Gelatin (Like This)

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

1/4 Teaspoon of Vanilla Powder (or vanilla extract if not strict AIP)

Carob Powder for Dusting (I use this)

Directions:

Add the Avocado Oil or Melted Coconut Oil to a medium mixing bowl. Sprinkle with the gelatin, and with a hand held mixer, blend the olive oil and gelatin together. Add the softened Coconut Butter. I soften it by microwaving the glass jar ten to fifteen seconds. Add the coconut sugar and honey and blend until creamy. Now, add the coconut flour, baking soda, sea salt, cinnamon, cream of tartar, and vanilla powder. Blend with your hand held mixer.

Lay out a parchment lined cookie sheet, and with a tablespoon cookie scoop, scoop the cookies onto the parchment. Take 1 1/2 Tablespoons of Carob Powder and with a fine meshed strainer, dust the Carob Powder on top of the cookies. Bake in your preheated oven for ten minutes, or until the cookies are just golden brown on the edges.

Makes 10

Cacao Dusted Paleo AIP Snickerdoodles

 

AIP Carrot Cake Mug Muffin with Blueberries and Coconut

AIP Carrot Cake Mug Muffin - Paleo

Quick and Easy is one of the things I love about mug muffins! Not to mention they are personal sized, can be eaten warm, and are fresh as fresh can be. This AIP Paleo Mug Muffin comes together fast and has a half cup of carrots in it.

AIP Carrot Cake Microwave Mug Muffin

It also contains healthy fat, a touch of maple syrup and a gelatin egg. If you have a Ninja Express Food Chopper like this, the carrots shred finely in seconds, and it’s under $20. I use it a lot in the kitchen!

Here’s the recipe. You can make this muffin in about ten minutes start to finish!

AIP Carrot Cake Mug Muffin with Blueberries and Coconut

Ingredients:

1/2 Cup of Finely Shredded Carrot (about 2 medium) It should look like rice in consistency

2 Tablespoons of Coconut Flour

2 Tablespoons of Coconut Oil (melted) or Avocado Oil

1 Tablespoon of Pure Maple Syrup (substitute honey for SCD Diet)

1/4 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Ginger

1/8 Teaspoon of Cloves

1/8 Teaspoon of Mace

1/8 Teaspoon of Baking Soda

A Pinch of Salt

1 Gelatin Egg – Instructions in the directions -(You will need 3 Tablespoons of water and 1 Tablespoon of Gelatin like this)

2 Tablespoons of Dried Blueberries (like these)

1 Tablespoon of Shredded Unsweetened Coconut

Carrot Cake Batter

See the Batter in the photo above ready to microwave.

Directions:

Add the coconut flour, salt, baking soda, and spices to a bowl and sift with a whisk. Stir in the shredded carrot. Add the melted coconut oil or avocado oil and maple syrup and whisk.

To make your gelatin egg, stir together one tablespoons of grass fed gelatin and one tablespoon of cold water in a bowl big enough to whisk in more hot water in a minute. Let it gel. Now, add two tablespoon of boiling or very hot water and whisk until the gelatin melts and is frothy. Put is back in the microwave for ten seconds if necessary. Whisk the gelatin quickly into the batter with a fork before it sets up. Then, fold in one tablespoon of dried blueberries. Put the muffin batter into a microwave safe mug. Sprinkle on the remaining tablespoon of dried blueberries and the shredded coconut. Microwave on high for 3 minutes. Done!

Quick and Easy Microwave Muffin for One. With all the flavor of classic carrot cake, a half cup of carrots are in this muffin along with delicious dried blueberries and shredded coconut!

 

 

 

Carrot Cake Quick Loaf – Grain Free

Moist and delicious Carrot Cake Quick Bread? Yes, please! This quick bread recipe is grain and dairy free and lower in carbs. It has chopped crystallized ginger sprinkled on the top, raisins in the batter, and is sweetened with pure maple syrup! There are plenty of carrots and the warm spices of classic carrot cake! I like to snuggle up with a piece of this and a good book or my favorite Netflix series!

Carrot Cake Quick Loaf

The batter blends up quickly in a food processor, so there is no need to grate the carrots, which can be tedious. Line your baking pan with parchment to lift the loaf right out of the pan and have an easy clean up!

Carrot Cake Quick Bread Loaf

sliced carrot cake loaf

Carrot Cake Loaf

Preheat your oven to 325º degrees. Grease a 5″ x 7″ Loaf Pan and line it with parchment. I like to cut a piece to fit the long sides of the pan with some extra over the edges so I can simply lift it out of the pan. See photo below.

Ingredients:

3 Cups of Chopped Raw Carrots

6 Eggs

1/2 Cup plus 2 Tablespoons of Coconut Flour, scooped and leveled (I use this brand)

1/4 Cup of Apple Butter

1/2 Cup of Raisins

1/3 Cup of Avocado or Coconut Oil

1/4 Cup of Pure Maple Syrup

1 Teaspoon of Pure Vanilla Extract

2 Teaspoons of Cinnamon

1/2 Teaspoon of Ground Ginger

1/4 Teaspoon of Mace or Nutmeg

1/4 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1/4 Cup of Candied Ginger, Chopped (omit for very strict Paleo as there is a bit of sugar here)

Directions:

Using a food processor with a blade, chop the carrots, processing until they are a crumble consistency. Add the eggs and blend until pureed with the carrots. Add the Coconut Flour and remaining ingredients, except the crystallized ginger for the top, and process for about two minutes, scraping the sides of the bowl a couple times with a rubber spatula. The coconut flour will start absorbing the liquid and be a nice cake-like batter. With a rubber spatula, scrape all the batter into your prepared loaf pan, and rap the pan on your counter a couple times to level the batter somewhat. Take your crystallized ginger and sprinkle it on the top of the batter. Bake in the oven for 1 hour 30 minutes keeping a close eye on the bread at the end. It is done when the loaf springs back in the center when touched with your finger.

Remove from the oven, and cool for ten minutes in the pan. Then, remove the loaf from the pan and cool completely on a wire rack before slicing.

Enjoy!

Grain Free Carrot Cake Loaf - Grain Free with Raisins, Maple Syrup and Crystalized Ginger! Paleo, Gluten and Dairy Free

Cashew Lemon Cookies

Cashew Lemon Gluten Free Cookies

Light Lemon Cookies made with Raw Cashews and Flaked Coconut are perfectly delicious! The best part is they have good for you ingredients and no dairy or grains in them. In fact, I am liking all these ingredients so much, I am having a hard time not giving the green light to eat these for breakfast!

Cashew Lemon Cookies Dairy Free Grain Free

Cashew Lemon Cookies

Preheat your oven to 350º degrees F. Lay out parchment lined cookie sheets.

Ingredients:

1 Cup of Raw Cashews

1/4 Cup of Coconut Flour (I used this)

1/4 Cup of Olive Oil

3 Tablespoons of Pure Maple Syrup (substitute honey for SCD Legal)

1 Pastured Egg

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1 Teaspoon of Vanilla Extract

Zest of one Lemon

1/4 Cup of No Sugar added Finely Shredded Coconut (like this)

Directions:

In a food processor with a blade attachment, add the Raw Cashews and pulse until you have fine crumbs. Add the coconut flour. Pulse again until you have a flour consistency. Add in the Maple Syrup, Olive Oil, Egg, Vanilla, Lemon Zest, Salt and Baking Soda. Blend until you get a creamy dough that starts to form a ball in the processor.

Using a tablespoon cookie scoop, scoop the dough into balls. Roll the balls in shredded coconut, pressing the coconut into the balls of dough. Flatten each ball onto your cookie sheet until they are approximately 1/2 inch thick. Bake in the oven for 11 minutes or until the edges are turning golden brown.

Cool on a wire rack.

Yummy. I love Lemon!!!

Cashew Lemon Cookies - Light Delicious Grain, Gluten and Dairy Free Cookies Rolled in Coconut. So delicious with ingredients nourishing enough for breakfast!!!

 

 

Grain Free Skillet Monster Cookie!

Grain Free Skillet Monster Cookie - Party Fun!

Fun Food is great for entertaining, and what is more fun that a giant monster cookie made in a cast iron skillet? Make it for your kids and their friends, but don’t forget the adults! They like to have fun too!

Skillet Monster Cookie (Paleo) - Fun Crowd Pleaser

Grain Free Skillet Monster Cookie

Preheat Oven 350º degrees F.

Ingredients:

2 Pastured Eggs

1/2 Cup of Coconut Flour (I Use This)

1/4 Cup of Pure Maple Syrup

1/2 Cup of Ghee, Butter (softened) or Olive Oil, plus 1 Tablespoon for Greasing the Pan

1 Teaspoon of Pure Vanilla Extract (Like This Gluten Free Brand)

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1/3 Cup of Dried Cranberries

1/3 Cup of Dried Raisins

1/3 Cup of Raw Pecans

1/3 Cup of Dark Chocolate Chips (I use Enjoy Life)

Party Skillet Monster Cookie - Grain Free Delicious and Fun!

Directions:

In an 8″ Cast Iron Skillet, melt the Ghee or Butter and brush up the sides of the pan. If using olive oil just brush around the bottom and sides of the pan.

In a large mixing bowl, beat your eggs and Ghee, Butter or Olive Oil until creamy with a mixer. Add the maple syrup and vanilla and mix thoroughly. Sift together the coconut flour, salt and baking soda. Put the cookie dough into the greased skillet, and spread it evenly to the edges. Now, sprinkle the cranberries, raisins, pecans and chocolate chips on the top and press into the dough evenly.

Place the skillet into the preheated oven, and bake for 20 to 25 minutes, or until the edges are golden brown. Remove from the oven and what fun!….A beautiful, decadent skillet cookie! Great for a party or cookout!!!

For extra decadence, top the skillet cookie while still warm with coconut milk ice cream, like this recipe!

Crowd Pleasing Giant Cookie in a Skillet! Grain Free, Paleo with a Dairy Free Option!

Blueberry Pumpkin Seed Biscotti

Blueberry Pumpkin Seed Biscotti - Paleo, Gluten Free

Here’s a brand new delectable cookie recipe using dried blueberries and crunchy sprouted pumpkin seeds! The result is a vanilla blueberry crunchy cookie you will love! They are crumbly and delicate, so handle with care. Bonus! They are starch free!

Blueberry Pumpkin Seed Biscotti Grain, Dairy and Nut Free

Blueberry Pumpkin Seed Biscotti

Ingredients:

2 Eggs

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Maple Syrup

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Fine Sea Salt

1/3 Cup of Dried Blueberries (I used these)

1/3 Cup of Sprouted Pumpkin Seeds (like these) Regular pumpkin seeds will give you different results than sprouted.

Directions:

Preheat your oven to 350º degrees F.

In a medium bowl, beat the eggs with a hand held mixer. Then add the olive oil, maple syrup and vanilla extract to incorporate. Sift together the Coconut Flour, Baking Soda and Salt. Add it to the liquid ingredients, and blend until incorporated. Finally, beat in the dried blueberries and pumpkin seeds.

Scoop the cookie batter onto a parchment lined cookie sheet, and using the sides of the parchment. Shape it into a rectangle measuring approximately 12″ x 4″ x 1″ high. Alternatively, you can shape it with slightly damp hands. This keeps the dough from sticking to your hands.

Blueberry Pumpkin Seed Biscotti - Grain, Dairy, Nut Free

Bake in your preheated oven for 18 to 20 minutes, or until the edges are starting to brown.

Remove from the oven and cool on the sheet for one hour. Reduce your oven’s heat to 325° degrees. Place the cooled cookie log onto a cutting board, and with a serrated knife, carefully slice the log on a diagonal, cutting the cookies into long rectangles about 1 inch thick each.

Place the cut side down back onto the parchment paper, and bake 5 minutes per side. After the first 5 minutes, take the cookies out of the oven and flip them over to the other cut side. Take care not to over brown, as all ovens are slightly different. Remove the biscotti from the oven and cool completely.

Store in an airtight container after cooling. Enjoy!

Makes 12

Blueberry Biscotti - Nut Free

 

Blueberry Coconut Balls – Nut Free, Paleo, SCD

Dried Blueberry Coconut Balls - Paleo

I love healthy snack balls! They are fun to pop in when you have a craving, or need something small to tide you over before a meal, or are having a snack attack and want it to be good for you, and taste like it isn’t. 🙂

Coconut Blueberry Balls - Healthy Snacking - Grain Free

Blueberry Coconut Balls for Healthy Snack Attacks

Here’s a recipe for Blueberry Coconut Snack Balls that fits the bill perfectly!

Blueberry Coconut Snack Balls

Ingredients:

1/3 Cup of Coconut Flour

1/3 Cup of Dried Blueberries (I used these)

1/4 Cup of Avocado Oil or Coconut Oil

2 Tablespoons of Honey

1 Tablespoon of Ground Flax

1 Teaspoon of Lemon Juice

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Ground Cinnamon

1 Cup of Toasted Coconut, Pulverized (I used Dang Coconut Chips that are already toasted, but you can toast your own.)

Directions:

In a medium bowl, add the coconut flour, flax, and salt. Mix with a whisk. In a separate bowl whisk together the honey, oil, vanilla and lemon juice. If using coconut oil, melt it just until runny. Add the liquid ingredients to the dry, and blend with a hand held mixer. Fold in the dried blueberries.

Place your toasted coconut in a mini food processor or use a mortise and pestle to pulverize the coconut flakes.

Now, scoop the dough into seven tablespoon sized balls, and roll in the pulverized toasted coconut.

Refrigerate and enjoy!

These Delicious Healthy Snack Balls Are Gluten, Nut and Dairy Free! Paleo and SCD

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