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.

Chocolate Date Pie (Paleo, Gluten Free)

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Its been a while since I posted a good dessert recipe on here.  This dessert will definitely satisfy your sweet tooth. 

Ingredients:

Crust – 1st layer

  • 1 cup hazelnut flour
  • 1 cup almond flour
  • pinch of salt
  • 1/4 cup local raw honey
  • 1/4 cup coconut oil, melted

Date filling – 2nd layer

  • 11 medjool dates, pitted, soaked in 1/2 cup of warm water for about 30 minutes
  • 2 tablespoons coconut oil, melted
  • 1 tsp vanilla
  • pinch of salt
  • 1 cup walnuts, chopped (I used raw)

Chocolate topping – 3rd layer

  • 1/4 cup local raw honey
  • 1/4 cup coconut oil, melted
  • 1/2 cup cocoa powder

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Directions:

  • To make crust, grease a pie or tart pan with coconut oil. Mix together all crust ingredients with a fork.  Once the crust is all incorporated, press firmly into the bottom of the pie pan. If using a tart pan, press it up the sides as well. Let the dough chill in a fridge for about 30 minutes, then place in a pre heated oven at 350 deg F and bake for 15 minutes.  Set aside to cool.
  • To make filling, add the dates plus all water, coconut oil, salt, and vanilla into a food processor and puree until a creamy texture is achieved. Scoop into a bowl and gently mix in 3/4 cup of chopped walnuts. Spread on top of cooled crust layer and place in fridge.
  • To make chocolate topping layer, place honey and coconut oil in a food processor and mix until combined.  Add in cocoa powder and mix until smooth. Scrape down sides several times. Spread on top of date layer and sprinkle with the rest of the chopped walnuts and a little course sea salt.
  • Place everything back into fridge for at least 1 hour before serving.
  • Enjoy!
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Paleo Snickerdoodle Cookies

I love all kinds of cookies, but Snickerdoodles are especially yummy in my book.  But I had to figure out how to make a paleo, egg free, almond free version.  I have made the ones out of the Babycakes book and they are super yummy, but not paleo.  So I came up with these. The recipe makes about 5 cookies which is prefect for not overindulging, but you could always double or triple the recipe.

Ingredients:

  • 1 cup of hazelnut flour (I used Bob’s Red Mill Version)
  • 1/8 tsp baking soda
  • pinch of salt 
  • 2 tbs of honey
  • 3-4 tbs coconut oil
  • 1 tsp vanilla
  • 2 tbs coconut crystals
  • 2 tbs cinnamon

Directions:

  • Mix the hazelnut flour, baking soda, and salt in a large bowl.
  • Mix the honey, coconut oil, and vanilla in a small bowl and then add to the dry ingredients.
  • In a small bowl, combine the coconut crystals and cinnamon.
  • Scoop out the dough and roll into balls, then coat with cinnamon mixture. I made mine rather large, but feel free to make them smaller.
  • Place onto a parchment lined baking sheet and gently press down slightly.
  • Bake in a 325 deg F oven for 7 minutes, than rotate 180 degrees and bake for another 5 minutes.
  • Let cool for about 10 minutes on baking sheet and then remove and enjoy.  Trust me, these won’t last long:)

Paleo Chocolate Hazelnut Cashew Goodness

Making any kind of Paleo desserts are hard for me.  My husband has a food sensitivity to eggs and almonds, which are basically in every paleo dessert…sigh!  But looking around at some vegan website (yes they make some great whole foods desserts) I decided to try to make some vegan chocolate cheesecake. I don’t think it tastes anything like cheesecake, but it sure is good.  The recipe I loosely followed is this one.  Next time I think I will use coconut milk in place of the 1/2 cup of water.

Crust Ingredients:

  • 1 cup of hazelnut meal
  • 1/3 cup of cocoa powder
  • 2 tbs raw honey
  • 1 tsp vanilla
  • 1 tbs melted coconut oil (plus some more to grease the pan)

Filling Ingredients:

  • 1 1/2 cups of raw cashews soaked for several hours (mine soaked for 5 hours)
  • 1/3 cup raw honey
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 cup of cashew, hazelnut, or almond butter
  • 1/2 cup cocoa powder
  • 1/2 cup of melted coconut oil

Directions:

  • For the crust, add all ingredients to a food processor and blend until mixed together. Oil a pie pan, muffin tin, etc (I used a 9×4 stone bake pan).  Press mixture into pan and set aside.
  • Drain cashews and add them to food processor along with honey, water and salt.  Process until smooth, roughly 2 minutes.
  • Add in butter, cocoa powder, and coconut oil.  Process for another minute or so until everything is smooth.
  • Spoon on top of crust.
  • Place in freezer for about 2 hours until filling is hard but still manageable to cut with a knife. 
  • Enjoy!