Paleo, Gluten Free

Looking for a special treat for a summer birthday or family reunion? Try Dr. Sprecher's cake, which she has modified to be grain-free and lower in sugar.
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3/4 cup butter, softened
1/2- 3/4 cup coconut sugar
4 eggs, separated
1/2 cup milk or almond milk
1 tsp vanilla
1 1/2 cup Bob's Red Mill Blanched Almond Flour
1/2 cup Paleo flour or coconut flour
1/4 teaspoon salt
2 tsp Rumford baking powder
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Preheat oven to 350 degrees. Use coconut oil or flour to grease a 7" x 11" rectangular pan and set aside. Whip egg whites until stiff and set aside. Cream butter with sugar until smooth. Add egg yolks and blend well. Add vanilla and milk, gently blend into combined dry ingredients. Using a hand mixer, whip until well-blended. Gently fold in egg whites.
Options: Add one cup of blueberries or chocolate chips. 
Pour batter into greased rectangular dish. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
Enjoy plain, or with favorite icing or praline topping.

Praline Topping
3/4 stick butter
1/2 tsp salt
1 tsp vanilla
3/4 cup coconut sugar, blended with 2 TB gluten-free (Paleo) flour
1 1/2 cups pecans
2 eggs, beaten well

Preheat oven to 425 degrees. 
Melt butter slowly in heavy skillet. Stir in sugar mixture using a wire whip until blended. Turn off heat. Gently whip sugar mixture into beaten eggs until smooth. Add vanilla and salt. Stir in pecans.
Take almond cake fresh from the oven and use a knife to loosen it from the pan. Pour praline mixture over the cake and spread evenly. Bake at 425 degrees for 8-12 minutes until lightly brown and set.
Enjoy plain or with ice cream. With less sugar, it also makes a great breakfast cake.

Paleo, Gluten Free, Dairy Free

​From Paleo Running Momma

Ingredients

• 4 oz unsweetened baking chocolate chopped
• 1/3 cup raw cacao powder or unsweetened cocoa powder
• 1/2 cup blanched almond flour
• 1/2 tsp baking soda
• 1/4 tsp fine grain sea salt
• 1/2 cup organic coconut sugar
• 1/4 cup pure maple syrup
• 1/3 cup + 1 Tbsp Bertolli Organic Extra Virgin Olive Oil
• 2 tsp pure vanilla extract
• 2 large eggs room temp
• 1/3 cup dark chocolate chopped

Instructions

1. Line a square baking pan (8x8) with parchment paper and preheat your oven to 350 degrees.
2. Place unsweetened baking chocolate in a large microwave safe bowl and heat on high in increments of 30 seconds, stirring in between, until melted. Set aside.
3. In a separate bowl, combine the cacao powder, almond flour, baking soda, salt and coconut sugar, mix well and set aside
4. To the melted baking chocolate, add the maple syrup, olive oil, and vanilla extract and whisk until smooth. Add one egg at a time, whisking to incorporate well.
5. Transfer the dry mixture into the wet, stirring with a silicone spatula or wooden spoon until a thick batter forms. Stir in the chopped dark chocolate or chocolate chips, then transfer batter into prepared baking pan.
6. Bake for 22-25 mins or until set in the center. Cool completely on a wire rack before cutting into squares and serving. Makes 16 brownies.
7. Optional: drizzle extra melted dark chocolate over the top just before serving. Enjoy!

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 ​www.paleorunningmomma.com/triple-chocolate-olive-oil-brownies-paleo-gf-df/

Paleo, Gluten Free, Dairy Free

From Grazed and Enthused

Ingredients

• 1 cup cooked, cubed and cooled Japanese yam
• 3 tablespoons coconut oil, room temperature
• 2 tablespoons coconut cream, refrigerated
• 2 tablespoons creamed raw honey
• 1 1/3 cup unsweetened shredded coconut
• 1/8 teaspoon sea salt
• 2 tablespoons arrowroot or tapioca starch
• 1/2 teaspoon ground cinnamon

Directions:

1. In a food processor, process the cooled yam cubes until fluffy and crumbly. Add in the coconut oil, coconut cream and honey and process until a smooth “batter” forms.
2. Add shredded coconut and sea salt to food processor and pulse until just combined and until a dough forms.
3. Using your hands, roll 1-inch balls of cookie dough in between your palms and place on parchment-lined cutting board or flat plate. Continue this step until all the dough is used up.
4. On a small plate, mix together the arrowroot starch and cinnamon for the sugar-free coating (see note). Lightly coat the balls in the powder by gently rolling through the plate, being sure to maintain the integrity of the ball’s roundness. You can gently tap the balls against the plate to tap off excess arrowroot. Just  a light dusting will do!
5. Place cookies back on parchment-lined surface and refrigerate for 1 hour until firm. Store in the refrigerator for up to 1 week. Best served cold.

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http://grazedandenthused.com/aip-snowball-cookies-paleo/

Paleo, Gluten Free, Dairy Free, Egg Free

These Paleo Christmas cookies are soft with the perfect texture. You really can’t even tell they are Paleo, Gluten-Free, Clean Eating, Dairy-Free and Vegan!

• Author: My Natural Family
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 18
• Category: Dessert
• Cuisine: Paleo

INGREDIENTS

• 2 cups almond flour
• 1/2 cup arrowroot powder
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/2 cup coconut milk (full fat)
• 1/2 cup dark chocolate chips
• Course sea salt (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees
2. Mix the almond flour, arrowroot powder, coconut oil, and maple syrup in a large bowl
3. Roll the dough into 16 small round balls
4. Place the dough on a cookie sheet and make an indent in the middle with your thumb
5. Bake the cookies for 10-12 minutes until lightly browned
6. While the cookies are baking melt the coconut milk and chocolate together
7. When the cookies are done baking and still warm reinforce the thumb indent if needed
8. Pour a small amount of the chocolate mixture into each cookie indent (you may have some chocolate leftover)
9. Once the cookies have cooled completely, sprinkle them with course sea salt (a little bit of salt goes a long way)

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https://www.mynaturalfamily.com/

Paleo, Gluten Free, Dairy Free, Egg Free

These Paleo gingerbread cookies hold their shape when cooked and have a nutty flavor.

• Author: My Natural Family
• Prep Time: 50 minutes
• Cook Time: 10 minutes
• Total Time: 60 minutes
• Yield: 15
• Category: Dessert
• Cuisine: Paleo

INGREDIENTS

• 1 1/2 Cups Almond Flour
• 3/4 Cup Tapioca Flour
• 3/4 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/8 tsp Ground Cloves
• 1/4 tsp Real Salt
• 3 Tbl Coconut Oil (melted)
• 2 1/2 tsp Pure Maple Syrup
• 3 Tbl Molasses
• 1/2 tsp Vanilla Extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.
3. Add the coconut oil, maple syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will resemble wet crumbs that stick together when you pinch them with your finger). You may need to mix for a minute of two until the dough comes together. Don’t worry about over-mixing the dough, since it contains no gluten you can’t over-develop it and cause tough cookies. (It’s important to use an electric mixer or the ingredients won’t be able to combine enough to get wet.)
4. Combine the dough by pressing it together by hand, until it forms one large ball.
5. Place the dough in-between two sheets of parchment paper. Roll out the dough to a 1/4″ thickness. Refrigerate dough for 30 minutes.
6. Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1″ apart on the prepared baking sheet.
7. Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container immediately. To keep soft while storing, add a piece of bread to the container or one of those clay bears soaked in water.
8. Decorate with desired icing and toppings!

NOTES: If your mix is either really dry and won’t come together to a ball or if you like a softer cookie AND you don’t eat Vegan, try adding 1-2 egg yolks.
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https://www.mynaturalfamily.com/

Paleo, Gluten Free, Dairy Free

From Choosing Chia

• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: 15-20 servings

INGREDIENTS

• 2 cups 70% dark chocolate
• 1/4 cup roasted hazelnuts, chopped
• 1 tbsp goji berries
• 1 tbsp pumpkin seeds
• 1 tsp hemp seeds
• 1 tsp chia seeds

INSTRUCTIONS

1. Pour the chocolate chips into a bowl.
2. Fill a small pot halfway with water and bring to a boil.
3. Lower the heat to medium and place the bowl on top of the pot of water (*the bowl should be slightly larger than the pot, so the bottom of the bowl sits just on top of the pot).
4. Use a spatula and stir the chocolate every minute or so until completely melted.
5. Remove from heat.
6. Line a pan with parchment paper and pour the melted chocolate into the pan.
7. Use the spatula to spread the chocolate into a large rectangle.
8. Sprinkle the hazelnuts, goji berries, pumpkin seeds, hemp seeds, and chia seeds on top.
9. Place in the fridge to cool for 30 minutes.
10. Using a sharp knife, cut the bark into pieces.
11. Store in an airtight container.

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Submitted by a patient. Originally published on "Choosing Chia."

 Course Snack
 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings 11 people
 Calories 136 kcal
 Author Feeding Big

Ingredients

• 1 cup raw pumpkin seeds
• 1 cup raw sunflower seeds
• ¼ cup white sesame seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 1/3 cup Grade B maple syrup
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 325° Line a rimmed baking sheet with parchment paper or use a Silpat.
• In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, cinnamon, ginger, and salt, then add the maple syrup and vanilla and mix until well coated.
• Place the mixture on the prepared baking sheet and press the brittle into an even layer about ⅛ inch thick. Use a piece of wax paper or parchment paper to flatten the seeds.
• Press out the middle so it’s slightly thinner than the edges, which will help prevent the outside edges from burning.
• Bake for about 30 minutes or until golden brown. Remove from the oven and allow to cool completely. As it cools it will become crispy. 
• Once the brittle has crisped up, break it into pieces.

Recipe Notes: If the brittle doesn’t become crispy after it has cooled, put it back in the oven and bake for 8 to 10 minutes more.  Store in a glass container for about 3 - 5 days (if it lasts that long) 
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Submitted by a patient from Feeding Big.                                            

Serves 4; cooking time 45 minutes
 
3 bell  peppers (chopped)
3 15 oz. cans organic lentils (rinsed)
12 oz. favorite gluten free pasta (Andean Dream fusilli or orzo work well)
28 oz. favorite tomato sauce (homemade or Rao’s marinara)
2 Tbls. fennel seeds
Parsley (to taste)
Basil (to taste
Salt (to taste)
Pepper (to taste)
Granulated garlic (to taste)
EVOO
 
Start to boil water for the pasta.
Sautee bell peppers in EVOO until soft.
Add pasta sauce, fennel seeds, parsley, basil, granulated garlic, and salt to bell peppers.
Add lentils to sauce when sauce is almost done cooking.
Cook pasta.
Add strained pasta to lentil sauce and mix all together.
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Submitted by Joe Ferrante