paleo choc chip cookie

Paleo Chocolate Chip Cookie Recipe, Makes 16-20

5 oz (1 1/4 cups) very finely ground blanched almond flour (NOT Bob’s Red Mill…see notes)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup raw agave nectar (or 1/4 cup raw honey plus 1 to 2 tsp water. See below for date paste substitution.)
1/8 cup macademia nut oil
1 tsp vanilla extract

A scant 1/4 cup dark chocolate chips. I used Guittard Extra Dark chocolate chips (63% cocoa and incredibly smooth). Using a darker chocolate (for example, the Guittard 72% Cacao Baking Discs) will make the cookies less sweet.
Heat oven to 325.
Mix almond flour, salt, and baking soda well. In a small bowl, mix agave nectar, Macadamia nut oil, and vanilla. Combine wet and dry ingredients, mixing well. Add dark chocolate chips. Batter should be thick enough that you can roll a small ball between your palms and set it on the cookie sheet without it drooping or losing shape (see notes).
Make 16 – 20 small balls of cookie dough and space them evenly on a cookie sheet lined with parchment paper. Press the cookies down as flat as possible with the palm of your hand. This is important! The cookies will NOT spread out on their own.
Bake about 6 minutes. Watch closely and remove when the edges start to brown. . . they could be done at 4 minutes or at 8 minutes depending on the size of the cookie and your oven calibration.

http://www.bakergal.com/2011/12/delicious-paleo-chocolate-chip-cookie.html

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Blueberry Muffins–coconut flour

½ cup coconut flour sifted
½ teaspoon celtic sea salt
½ teaspoon baking soda
6 eggs
⅓ cup agave nectar
⅓ cup grapeseed oil
1 tablespoon vanilla extract
1 cup blueberries, fresh or frozen

  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in blueberries
  5. Place batter into a paper lined muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool and serve
Makes 12 muffins

ALMOND JOY CHOCOLATE SPREAD


INGREDIENTS
(Yeld 3 half pint jars)

  • 4 cups raw almonds
  • 200g unsweetened shredded coconut
  • ¼ cup unpasteurized honey
  • ½ cup extra dark cocoa powder
  • ½ tsp pure vanilla extract
  • ¼ tsp salt
  • ½ tsp ground cinnamon

INSTRUCTIONS

  1. Lay the almonds in a single layer on a baking sheet and roast them in a 275F oven for about an hour, then raise the temperature to 350F and give them an extra 8-10 minutes or so, until the almonds get really fragrant and take a nice golden brown color.
  2. Take the almonds out of the oven and allow them to cool for at least 15 minutes.
  3. Meanwhile, add the coconut to your food processor and process until it turns into a crumbly, thick paste, about 8-10 minutes (you will have to scrape the sides quite frequently). Add the honey and process until well combined. Transfer to a bowl and reserve.
  4. Add the almonds to your food processor (no need to clean it, really) and process until smooth and creamy, about 10 minutes.
  5. Add the cocoa powder, vanilla, salt and cinnamon and process until well incorporated.
  6. Add reserved coconut paste and process again just to combine, no more.
  7. Transfer to glass jars and allow to rest for a few days before you dig in.
  8. You could keep this in the refrigerator if you wanted to, however, I dont’t believe that it’s really necessary, unless you intend on keeping it for an extended period of time (which I dare you to do!)

taken form: http://thehealthyfoodie.net/2012/01/13/almond-joy-chocolate-spread/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheHealthyFoodie+%28The+Healthy+Foodie%29/

sweet tater brownies

Ingredients

  • 1 sweet potato
  • 3 eggs, whisked
  • 1/4 cup Gold Label Virgin Coconut Oil, melted
  • 1/3 cup raw honey
  • 1/2 cup Enjoy Life Chocolate Chips
  • 3 tablespoons Coconut Flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch of salt
Instructions
  1. Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned)
  2. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
  3. Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
  4. Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
  5. Mix well to incorporate all that goodness.
  6. Pour into an 8×8 glass baking dish
  7. Bake for 30-35 minutes.
  8. Let rest to cool a bit.
  9. Eat those b*tches. Try not to eat them all in one sitting. Like what may have happened in my kitchen….oops.

taken from:http://paleomg.com/sweet-potato-brownies/

Muffins

UPDATE: i made these tonight–oh my golly gosh they are good!

This is a blueberry recipe but i’ll try choc. chips for the chocolate crazed girls.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 8-10
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
  2. Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works out just fine.
  3. Place ingredients into 8-10 silicone muffin cups in a muffin tin. Or you can use muffin tin paper liners.
  4. Bake for 15-20 minutes. Just keep an eye on it, they will puff up and look adorable.
  5. Eat them and be happy. And merry.

taken from: http://paleomg.com/simple-blueberry-muffins/

Paleo Crunch

Ingredients

Dry
1/2 cup ground flax seeds
1 cup raw pumpkin seeds (pepitas)
1 cup raw sunflower seeds
1 1/2 cups almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds
1 tsp cinnamon
1 tsp sea salt
1/2 tsp baking soda

Wet
1 cup liquified coconut oil
1/2 cup raw organic honey
3 tsp pure vanilla extract

Optional
1/2 cup unsweetened dried fruit

Preheat oven to 250 degrees.
Combine all dry ingredients in a large bowl. Mix well to ensure ingredients are evenly distributed.
In a medium bowl, add wet ingredients and whisk together until well combined.
Mix the wet ingredients thoroughly into the dry ingredients.
Divide the mixture in a thin layer onto two rimmed baking sheets. It will fill about 1 and 1/2 jelly roll pans.
Press mixture down with your hands or the back of a large spoon.
Bake until lightly toasted, approximately 1 hour. Remove pans from oven and gently stir the mixture with a large spoon. Carefully return warm pans to the oven and continue to cook for another 15 minutes.
Remove from oven and stir in optional ingredients, if desired. Let the mixture cool completely in the pans.
To store, place a folded paper towel (to absorb any excess coconut oil) in the bottom of a lidded storage container. Add paleo crunch to container and cover. Enjoy plain or with coconut or almond milk.

taken from:http://www.paleotable.com/2011/07/pams-paleo-crunch.html

Vegan Chocolate Frosting

I actually didn’t put in the agave nectar and it was sweet enough for me


1 cup dark chocolate chips
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
 

  1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
  2. Stir in agave, vanilla and salt
  3. Place frosting in freezer for 15 minutes to chill and thicken
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
  5. Frost over cake, chocolate or vanilla cupcakes or between cookies

Chocolate Cupcakes

Made these for my birthday last week.  I ate one right out of the oven, hmmm….not so good. Then, i put the vegan buttercream frosting on,, hell to the yes!

¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
¼ cup grapeseed oil
½ cup agave nectar or brown rice syrup–not so paleo

  1. In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
  2. In a large bowl, blend together eggs, oil and agave
  3. Blend dry ingredients into wet thoroughly
  4. Line a cupcake tin with paper liners and scoop a scant ¼ cup into each
  5. Bake at 375° for 20-22 minutes
  6. Cool and cover with vegan “buttercream” chocolate frosting
  7. Serve
Makes 10 cupcakes

Homemade Luna Bars

not paleo but gluten free for my girls

(Can be gluten-free!)

Inspired by these.

  • 3 cups rice crispies (I used brown rice crispies)
  • 2 tsp pure vanilla extract
  • 1/2 tsp salt (I used salted pb, too)
  • 1/2 cup plus 2 T nut butter (for lower-cal option, see below link)
  • 1/2 cup sticky sweetener, such as agave or brown rice syrup (I used agave)
  • 2-3 T protein powder (you can omit)
  • melted chocolate chips or No-Sugar Chocolate Sauce

Mix your pb, sweetener, extract, and salt. Melt (either in the microwave or stove), then pour over the cereal and powder, and stir very well, making sure to coat all the crispies. Smush and smash the crispies. (Get mad; it’s fun!) Line a pan with wax paper and spread the mixture evenly into the pan. Place a sheet of wax paper on top of the mixture, then press down as firmly as you can. Really press it down! Spread the chocolate on top, and freeze for at least a half hour before slicing.

 

taken from: http://chocolatecoveredkatie.com/2011/10/19/homemade-luna-bars/

Gluten-Free Almond Power Bars Recipe

INGREDIENTS

  • 2 cups almonds (raw)
  • 1/2 cup flax meal (flax seeds ground in a blender)
  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 cup unsalted almond butter (roasted tastes better)
  • 1/2 teaspoon celtic sea salt
  • 1/2 cup coconut oil
  • 4 drops stevia
  • 1 tablespoon agave nectar
  • 1 tablespoon vanilla extract
  • 1 cup dagoba chocodrops (optional)
INSTRUCTIONS
  1. Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor
  2. Pulse briefly, about 10 seconds
  3. In a small sauce pan, melt coconut oil over very low heat
  4. Remove coconut oil from stove, stir stevia, agave and vanilla into oil
  5. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
  6. Press mixture into an 8 × 8 glass baking dish
  7. Chill in refrigerator for 1 hour, until mixture hardens
  8. In a small saucepan, melt chocodrops over very low heat, stirring continuously
  9. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens
  10. Remove from refrigerator, cut into bars and serve

taken from: http://www.chow.com/recipes/11606-gluten-free-almond-power-bars