Pumpkin Banana Swirl Bread (Paleo, Grain Free, Dairy Free and Gluten Free)

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Raise your hand if you like pumpkin bread? Now what about banana bread? Well why not have both, together!  This quick bread turned out better than I thought it would.  I made a half batch of each batter and swirled them together in a bread pan. Unfortunately there wasn’t a huge difference between the two batters, I think that is because of the almond that is in both batters.  If this was a normal (by normal I mean made with white flour) quick bread, I think the pumpkin bread would have really stood out. But not big deal, it still tasted wonderful. Continue reading

Paleo Mounds (*with Macadamia Nuts)

I know what you are all thinking, why didn’t you just make Almond Joys? But, aren’t we all in the Paleo Community a little sick of almonds?  I mean they are in everything, right!  I like macadamia nuts better than almonds anyway, so I would rather have them been called macadamia joy’s, but I resisted changing a beloved candy bar name for my own pleasure.

Ingredients:

  • 1 cup shredded coconut
  • 2 tbs honey
  • 2 tbs coconut butter
  • 1 tbs coconut oil
  • pinch of sea salt
  • 1 tsp vanilla
  • 1 handful macadamia nuts
  • 1 dark chocolate bar or 1 cup semisweet chocolate chips
  • toothpicks

Directions:

  • In a food processor add shredded coconut, honey, coconut butter, coconut oil, sea salt, and vanilla.  Process for one minute.  If the ingredients are still to crumbly to stick together, process for another minute.
  • Mold mixture into rectangles, mine made approximately 8.
  • Press in approximately 2 macadamia nuts or leave plain.
  • Place in freezer for about 10 minutes
  • Melt chocolate in double boiler or in microwave.  I prefer the double boiler so the chocolate does not burn.  If using chocolate bar, make sure to break up into little pieces.
  • Take coconut mixture out of freezer and place on to toothpicks to make coating in chocolate easier. Coat each mound in chocolate and place on parchment paper.  Put candies back in freezer to allow chocolate to set.
  • Serve right away or will keep in refrigerator for a few days, if they last that long.

Strawberry Macaroons

If you have never had a Hail Merry Macaroon you are missing out. They are pretty amazing tasting. Since I live in Texas I can come by a bag of these pretty easily, but I am sure some of you are not so lucky.  Well here is my take on their Strawberry Macaroons.

Ingredients:

  • 1/3 cup shredded coconut
  • 1/4 cup almond meal, I used Trader Joe’s brand
  • 1 tbs coconut oil
  • 1 tbs coconut butter
  • 4 dates, pits removed
  • 3/4 tsp vanilla extract
  • 1 tbs coconut sugar
  • pinch of sea salt
  • 1/4 cup freeze dried strawberries, I found these at Trader Joe’s

Directions:

  • Add shredded coconut, almond meal, coconut oil, coconut butter, dates, vanilla, coconut sugar, and salt to a food processor. Process for about 30 seconds until dates are distributed throughout the mixture.
  • Now add strawberries and pulse about 6 to 8 times.
  • Form into small balls.
  • Store in refrigerator until ready to eat.

The coconut oil in these will make them melt in your mouth.  You may want to make a double batch as these will go extremely fast!

No-Bake Samoas Cookies

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Who doesn’t love Samoas Girl Scout Cookies? I am pretty sure everyone just raised their hands, but have you ever read the ingredients list on these cookies?  It is pretty horrifying that they let little girls guilt trip American’s into buying these. I am not saying you shouldn’t support the girl scouts, but I am pretty sure you are allowed to just hand them money and not take the sugar bomb home with you.

These ones are a Paleo (well if you consider a little bit of chocolate Paleo), Gluten Free, Dairy Free alternative to the boxed version, and they are no-bake so they only take minutes to assemble.

Ingredients:

  • 1/3 cup roasted macadamia nuts, you could use raw as well
  • 1/2 cup shredded coconut, plus some additional for topping
  • 1 cup of pitted dates, about 12
  • pinch of sea salt
  • 1/3 cup dark chocolate chips, plus more to melt for the topping
  • 1 tsp vanilla extract
  • 1 tsp coconut sugar
  • 1 tbs coconut butter

Directions:

  • Add macadamia nuts to a food processor and process until they become meal texture, but stop before they start to get creamy like a nut butter.
  • Now add in rest of ingredients and pulse until all ingredients are mixed.  Some of the chocolate chips will probably still be whole, but that is okay.
  • Now divide mixture into 6 and form each into balls.  You can make them smaller if you wish.

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You can stop right now…or you can top with melted chocolate and coconut.

  • Melt 1/4 cup of chocolate chips, plus 1/2 tsp coconut oil in a double boiler.  I actually have a glass boil that fits on top of my tea kettle that works perfectly.
  • Top cookies with melted chocolate and then top with a small amount of shredded coconut.
  • Enjoy!

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Apple, Pear, Blackberry Flaugnarde

I know what you all are thinking…”What on earth is a flaugnarde?” Well according to wiki, it is a baked french dessert with fruit arranged in a buttered dish and covered in a thick flan-like batter. I ran across a recipe for a clafoutis, which is similar but made with cherries, and I thought “I could totally paleofy that thing.” (Yes paleofy is a term.)  I was slightly nervous because I was making this for the first time to bring over to a brunch with people I have never met before.  But luckily it turned out great and I didn’t have to run across the street to Whole Foods to save the day.

Ingredients:

  • 2 cups plus 2 tsp apple juice, look for juice with the only ingredient on this list as apples
  • 2 tbs grassfed butter, plus some more for greasing the pan
  • 3 small sized granny smith apples, peeled, cored, and cut into 1/4 inch slices
  • 1 medium pear, I used a Bartlett, peeled, cored, and cut into 1/4 inch slices
  • 1/2 cup blackberries
  • 1/2 cup, plus 3 tbs coconut crystals
  • 1 tsp vanilla, divided
  • 3 eggs
  • 1/3 cup almond flour, I used Bob’s Red Mill
  • 1/4 cup tapioca flour
  • 1/2 tsp
  • 3/4 coconut milk

Directions:

  • Add the 2 cups of apple juice to a small saucepan.  Cook over medium to high heat for about 10 minutes, until the juice had reduced to 1/2 cup. Allow to cool. (I stuck mine in the refrigerator.)
  • While juice is simmering, preheat oven to 400 deg F and butter a 10 inch deep dish pie pan.
  • In a large saute pan, melt butter over medium heat.  Add apples, pears, 3 tbs coconut crystals, 1/2 tsp vanilla, and 2 tsp of apple juice. Cook stirring occasionally for about 5 minutes until apples are soft.
  • In a large bowl, whisk together eggs, rest of sugar, rest of vanilla, almond flour, tapioca flour, and salt.  Once those ingredients are mixed thoroughly, add in coconut milk and reduced apple juice, and mix.
  • Pour the mixture into the pie dish and then top with cooked apples and pears along with any juices. Add the blackberries to the middle of the dish.
  • Bake for 40 minutes, until dish is set and edges are golden brown.
  • I served mine at room temperature.