DESSERTS
MOUNDS CANDY COCONUT MILK ICE CREAM
from: Lauren @ The Nourishing Gourmet
INGREDIENTS
INSTRUCTIONS
ALMOND PASTE
INGREDIENTS
NOURISHING AND SCRUMPTIOUS "MOUNDS" CANDY BARS
makes 12, large
1 1/3 cup unsweetened coconut flakes
1/2 cup of coconut oil
1/4 cup of honey (raw is nice) CAN CUT THIS A LOT, LIKE BY HALF!
1 teaspoon almond extract
36 almonds, left whole or chopped (your choice)
1-Melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract and coconut flakes.
2-Now take out your muffin tins (you will need a 12 compartment muffin tin). In each compartment, place three almonds, or divide the chopped almonds) Then, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil. Place in a freezer (make sure it’s on a flat surface), and freeze until hard (about 30 minutes)
Now it’s time for the chocolate! You will need:
3/4 cup cocoa powder (not dutch cocoa)
1/4 cup of honey (I used a scant 1/4 of a cup)
1 cup coconut oil
1 tablespoon vanilla extract
3-Combine these ingredients in a 2 cup glass measuring glass and place in a pot of simmering water. Heat until everything is just melted, and remove from heat. Either whisk briskly, or use a hand blender to combine well (the hand blender is the easiest way to do this).
4-Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it (about two tablespoons per muffin compartment).
5-Put back into your freezer, and freeze until hard (again, about 30 minutes). To get them out, simply slide a butter knife down one side, and pop it out. This is very easy to do, as long as you do it directly from your freezer.
Then, enjoy! (and keep them frozen, they melt fairly quickly)
paleo chocolate raspberry pie - raw
from www.livinghealthywithchocolate.com
Ingredients
Crust:
· ½ cup dates
· ½ cup soaked and dehydrated organic raw almonds
· ½ cup soaked and dehydrated organic raw pecans
· 3 tablespoons raw organic cacao powder
· ½ tablespoon unrefined organic coconut oil
· ½ teaspoon organic vanilla extract
Raspberry Sauce:
· 1½ cup organic raspberries, frozen or fresh
Filling:
· 1 can (13.5oz) full fat coconut milk, organic
· 3 tablespoons unrefined, organic coconut oil, melted
· 1 cup organic chocolate chips-bitterweet high chocolate content
· 1 tablespoon organic vanilla extract
· 1 cup raspberry sauce (see above)
Instructions
Crust:
1. remove pits from dates and process in the food processor until it becomes a creamy paste
2. add the almonds and pecans and grind them until coarse meal
3. place mixture in a bowl and mix in the cacao powder, coconut oil and vanilla extract. It is best to mix by hand until all ingredients are combined.
4. pat the crust mixture onto the bottom of an 8 inch removable bottom pan lined with parchment paper
Raspberry Sauce:
1. if you are using frozen raspberries, let them thaw out completely first, add 1 cup to the food processor and pulse until smooth
2. pour into a strainer set over a bowl, and gently press the raspberries to extract their juices
3. reserve the juice for the filling and mix 1/2 cup of whole raspberries into the sauce
Filing:
1. place the coconut milk and coconut oil in a sauce pan and heat the mixture until it boils
2. remove from stove and mix in raspberry juice (filling), chocolate chips and vanilla extract until the chocolate melts and everything is incorporated
3. pour filling over the crust and freeze overnight
4. remove from freezer, drizzle with raspberry sauce and serve
Recipe serves about 10 people. Store pie in the freezer
Key lime/avocado raw pie
from www.theedgyveg.com
Crust
1 cup dried unsweetened organic shredded coconut
1 cup soaked and dehydrated organic walnuts, or almonds
4-6 organic medjool dates
Pinch of Himalayan rock salt
Place the coconut, walnuts and salt in a food processer and process until your walnuts are broken down, and slightly chunky.
Add dates one at a time while pulsing until the mixture starts to come together when squeezed. You should be able to see small flecks of dates.
Press into the bottom and up the sides of a 6 inch springform pan, greased with coconut oil.
Place in the freezer to set, and prepare your filling.
Filling
1 1/2 -2 organic avocados
1 1/2 cups properly soaked cashews (drained, and rinsed), not dehydrated
1/4 cup organic key lime juice
2 tbsp organic key lime zest
1/3 cup agave nectar or maple syrup
1/4 tsp sea salt
2 tsp pure organic vanilla extract
½ an organic vanilla bean, seeds scraped
1/4 cup unrefined organic coconut oil , liquefied
Combine avocado, cashews, lime juice and zest, sweetener, salt, and vanilla in a food processor or high speed blender and process until smooth, about 2 minutes.
On a lower setting, slowly add the coconut oil and process for another minute.
Pour the filling into the crust, and place in the freezer to firm up, about 2- 3 hours.
Beet Chocolate Cake
this recipe was adapted from Elana’s Pantry blog but It is adjusted to skip the agave and grapeseed oil both of which we avoid to only use real food ingredients. This is a fairly easy grain free cake recipe that also includes beet. It is dense like a flour-less chocolate torte should be and it has an earthiness sweetness from the beets and the honey.
Ingredients:
Coconut Pecan Frosting
Add the coconut cream and honey to a shallow pan and begin to heat on medium heat. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.
Bring to a boil and stir constantly with a whisk for 5 to 7 minutes. The frosting will begin to thicken and the color will turn darker. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.
Remove from heat and allow to sit for ten minutes. Do not stir once you remove it from the heat! The mixture will separate completely if you disturb it before chilling. Place the pan into the refrigerator and allow to chill completely. Remove from the refrigerator and stir in the pecans and flaked coconut. The mixture will be very stiff. Allow to come to room temperature before spreading on cupcakes or a single layer cake.
You can read the original post here: http://gapsdietjourney.com/2012/02/recipe-coconut-pecan-frosting-gaps-legal/
Apple Bread(less) Pudding
Serves4Prep time5 minutesCook time50 minutesTotal time55 minutesAllergyMilkDietaryGluten FreeIngredients
Directions
Step 1 Preheat the oven to 350 degrees. Whip maple syrup, butter, eggs and vanilla together until well combined and creamy.
Step 2 In a separate bowl, combine coconut flour,salt, nutmeg, clove, and cinnamon.
Step 3 Add the dry ingredients to the wet ingredients and stir well. Stir in the shredded apples.
Step 4 Pour into a greased 1.5 quart casserole dish and bake for 50 minutes or until a fork inserted in the middle comes out clean.
Real-Deal Chocolate Chip Cookies
Author: Danielle Walker- Against All Grain
Serves: 1 Dozen
Ingredients
Flaky Pie Crust
Difficulty:Easy
Yield:1 pie crust, 2 quiche crusts
Page in NT: 557Ingredients:
Paleo Pumpkin Pie
Paleo Pie Crust
Makes 1 pie crust
Paleo Banana Coconut Cream Pie
Grain Free, Gluten Free, Sugar Free, Dairy Free
Ingredients:
Crust:
2 cups almond flour
3/4 cup coconut flour
3 tbsp melted butter
Custard Filling:
2 ripe bananas
1 can full fat coconut milk
1/4 cup honey
3 egg yolks
1/8 cup + 1 tbsp arrowroot flour
1 tbsp coconut butter (or butter if you’re okay with dairy)
1 tsp vanilla
1/2 cup toasted coconut + more for topping if desired
Directions
Preheat oven to 350°F.
1. Mix melted butter into coconut and almond flours, and pat into a pie pan.
2. Bake for 10 minutes.
3. Toast 1/2 cup coconut in the oven for around 5 minutes, until nice and golden brown. This may takes longer, or may be quicker, so make sure to watch it! You may need to stir it around once or twice as well.
4. Now for the custard! In a pot on medium high heat, bring coconut milk and honey to a simmer.
5. Whisk egg yolks in a small bowl, and slowly add about 3/4 cup of the hot milk mixture to temper. Then add it back into the pot.
6. Dissolve the arrowroot powder with some hot milk to make a thin paste, then add it back to the pot as well.
7. Bring mixture to a boil, then allow it to simmer for 4-6 minutes, until thick.
8. Remove from heat, and add coconut butter, vanilla and 1/2 cup toasted coconut.
9. Line the crust with thinly sliced banana, then pour the custard over top. Top with coconut, and fresh bananas, refrigerate, and serve!
*Note: You can use any nuts you would like for the crust! I sometimes use walnut flour as well (I grind all my own nut flours in my Magic Bullet), and experiment with different proportions. You may need a little bit more or less butter for the crust, you want the nuts to stick together just enough to be able to pat them into the pan! Play around with.
Grain-Free Apple & Pear Crisp
Adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdamn
Ingredients
WHIPPED "CREAM" TART from www.replenishpdx.com
This recipe is inspired by a tart my mom used to make. It’s an easy and delicious dessert
to bring to your weekend holiday gatherings. And it’s bound to please!
Thanks to Kelly Brozyna of The Spunky Coconut, whose coconut cream recipe informs
the “cream” in this tart.
Note: The amounts here are for a medium sized tart. If you want to go large, double the ingredients.
CRUST INGREDIENTS:
1 cup nuts (ideal: raw almonds or raw or dry roasted hazelnuts)
1 pinch Himalayan or Celtic sea salt
1/4 tspn nutmeg
1/2 tspn cinnamon
1/4 heaping cup chopped dates (soaked if very dry)
cream ingredients:
1/2 cup raw cashews, soaked about two hours
1/2 cup unrefined coconut oil, gently liquified
1/4 raw honey (ideally local to you)
1/4 tspn Sweet Leaf Liquid Stevia, Vanilla Cream
2/3 cup full-fat coconut milk (I use Native Forest brand
as the cans do not contain BPA)
TOPPING INGREDIENTS:
berries!
PREPARATION:
To Make the Crust:
First spread some coconut oil into a tart pan — ideally one with a removable bottom.
Then place the nuts in a food processor and pulse to a fine powder. Add the remaining
ingredients and pulse until a crust-like ball forms. Remove, and press into the greased
pan. Place the pan in the freezer while you prepare the cream.
(note: A springform pan will also work if you press the crust up the
sides a bit.) to make the cream:
Drain and rinse the soaked cashews. Pour cashews into blender. Add coconut oil and
honey. Blend or puree for about two minutes. Add remaining ingredients and blend or
puree until creamy. Remove the tart from freezer and pour the blender contents into the
crust. Then back it goes into the freezer to harden up a bit.
To Finish the Tart:
When the cream has hardened somewhat, you can remove the tart and decorate it as
you wish. I chose strawberries, raspberries, and blueberries. You can decorate with kiwi,
shredded coconut, flaked chocolate, or whatever you wish. It’s very versatile.
Store the tart in the freezer until about one hour before serving.
Strawberry Jello
Ingredients
1. Place the strawberries in a saucepan on low heat
2. After simmering for ten min mash them up with a potato masher.
3. Put them back on the stove and add the honey while stirring constantly.
4. Toss in the gelatin, stirring constantly.
5. Let it simmer for another five minutes.
6. Pour into ramekins or small bowls and cool in the fridge for about thirty minutes.
7. Serve it with fresh mint leaves, optional
8. Enjoy!
Serves 2
Raw Chocolate Cherry Brownie Bites
Ingredients (makes about 24 small truffles)
Combine cashews and hazelnuts in a food processor fitted with an S-blade. Process until finely ground. Add dates, cacao, cherries, water, extra-virgin coconut oil and salt. Mix until well combined.
Shape the brownie dough into small truffles and garnish with finely chopped cacao nibs.
Place the truffles in the refrigerator for at least 15 minutes to firm up.
These truffles will stay fresh for at least 1 week in an airtight container in the refrigerator.
Are you allergic or overly sensitive to cacao? Replace it with ¼ cup of carob powder, and garnish the truffles with ground hazelnuts or dried coconut. Carob powder is a lot sweeter than cacao, so start by adding ½ cup of dates to the dough instead of ¾ cup.
Kefir Brownie Cupcakes
Ingredients
Kefir Peanut Butter Frosting. You can substitute almond butter for the peanut butter, or another nut butter as well
By: Donna Schwenk
Ingredients
Great Cheesecake
Crust
1.5 cups properly prepared almond flour (meal)
3 T melted butter
mix together and press into 9" pie pan
bake at 350 degrees for 8-10 minutes
Filling
3 packages (1.5 lbs.) full fat organic cream cheese at room temp.
4 eggs at room temp
1.5 t vanilla
1.5 t lemon juice
1/4 cup organic whole sour cream
1/4 cup maple syrup
Beat the cream cheese, add the eggs and then the rest of the ingredients. Pour into the pie pan and bake 1 hour at 375 degrees. Let cool, refrigerate and serve topped with fruit, honey or jam.
Strawberry Shortcake
Prep:10 minutes
Cook:35 minutes
Ready In:45 minutes
Difficulty: EASY
Serves: 4
Ingredients
Process
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com
Really great dark cocoa macaroons
1 cup shredded unsweetened organic coconut
3/4 cup almond flour (from soaked/dehydrated almonds)
2 T maple syrup
2 T dark raw cocoa powder
1 t vanilla
1/8 t sea salt
2 T coconut oil
Mix thoroughly together (adding one ingredient at a time). Scoop out 1 T and shape into a ball and then flatten. Refrigerate or dehydrate and then refrigerate.
Blueberry Cream Cheese Dessert (GAPS and Grain Free)Author: Melanie Christner - Honest BodyIngredients
MOUNDS CANDY COCONUT MILK ICE CREAM
from: Lauren @ The Nourishing Gourmet
INGREDIENTS
- 2 cans unsweetened and full-fat coconut milk (chilled)
- ½ cup pure maple syrup (can lower here if you want)
- ¾ cup almond paste (recipe below) OR (1 teaspoon almond extract – gluten-free, if needed, & ½ cup slivered almonds)
- 1 cup ‘mounds candies’ (see recipe below from The Nourishing Gourmet)
INSTRUCTIONS
- Add coconut milk, maple syrup and almond paste to your blender and blend until well mixed.
- Pour into ice cream maker and process for 15 to 20 minutes.
- Scoop into a freezer safe container, adding 1 cup of chopped almond joy candies. Freeze for a couple hours and enjoy!
ALMOND PASTE
INGREDIENTS
- 2 cups almonds
- 5 tablespoons honey (I cut it from original recipe)
- 5 tablespoons coconut milk
- 4 tablespoons water
- Chop almonds until finely ground in a small food processor.
- Boil water and honey together and pour over almonds in the processor along with the coconut milk.
- Process for 8 to 10 minutes to thoroughly blend into almond paste.
NOURISHING AND SCRUMPTIOUS "MOUNDS" CANDY BARS
makes 12, large
1 1/3 cup unsweetened coconut flakes
1/2 cup of coconut oil
1/4 cup of honey (raw is nice) CAN CUT THIS A LOT, LIKE BY HALF!
1 teaspoon almond extract
36 almonds, left whole or chopped (your choice)
1-Melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract and coconut flakes.
2-Now take out your muffin tins (you will need a 12 compartment muffin tin). In each compartment, place three almonds, or divide the chopped almonds) Then, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil. Place in a freezer (make sure it’s on a flat surface), and freeze until hard (about 30 minutes)
Now it’s time for the chocolate! You will need:
3/4 cup cocoa powder (not dutch cocoa)
1/4 cup of honey (I used a scant 1/4 of a cup)
1 cup coconut oil
1 tablespoon vanilla extract
3-Combine these ingredients in a 2 cup glass measuring glass and place in a pot of simmering water. Heat until everything is just melted, and remove from heat. Either whisk briskly, or use a hand blender to combine well (the hand blender is the easiest way to do this).
4-Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it (about two tablespoons per muffin compartment).
5-Put back into your freezer, and freeze until hard (again, about 30 minutes). To get them out, simply slide a butter knife down one side, and pop it out. This is very easy to do, as long as you do it directly from your freezer.
Then, enjoy! (and keep them frozen, they melt fairly quickly)
paleo chocolate raspberry pie - raw
from www.livinghealthywithchocolate.com
Ingredients
Crust:
· ½ cup dates
· ½ cup soaked and dehydrated organic raw almonds
· ½ cup soaked and dehydrated organic raw pecans
· 3 tablespoons raw organic cacao powder
· ½ tablespoon unrefined organic coconut oil
· ½ teaspoon organic vanilla extract
Raspberry Sauce:
· 1½ cup organic raspberries, frozen or fresh
Filling:
· 1 can (13.5oz) full fat coconut milk, organic
· 3 tablespoons unrefined, organic coconut oil, melted
· 1 cup organic chocolate chips-bitterweet high chocolate content
· 1 tablespoon organic vanilla extract
· 1 cup raspberry sauce (see above)
Instructions
Crust:
1. remove pits from dates and process in the food processor until it becomes a creamy paste
2. add the almonds and pecans and grind them until coarse meal
3. place mixture in a bowl and mix in the cacao powder, coconut oil and vanilla extract. It is best to mix by hand until all ingredients are combined.
4. pat the crust mixture onto the bottom of an 8 inch removable bottom pan lined with parchment paper
Raspberry Sauce:
1. if you are using frozen raspberries, let them thaw out completely first, add 1 cup to the food processor and pulse until smooth
2. pour into a strainer set over a bowl, and gently press the raspberries to extract their juices
3. reserve the juice for the filling and mix 1/2 cup of whole raspberries into the sauce
Filing:
1. place the coconut milk and coconut oil in a sauce pan and heat the mixture until it boils
2. remove from stove and mix in raspberry juice (filling), chocolate chips and vanilla extract until the chocolate melts and everything is incorporated
3. pour filling over the crust and freeze overnight
4. remove from freezer, drizzle with raspberry sauce and serve
Recipe serves about 10 people. Store pie in the freezer
Key lime/avocado raw pie
from www.theedgyveg.com
Crust
1 cup dried unsweetened organic shredded coconut
1 cup soaked and dehydrated organic walnuts, or almonds
4-6 organic medjool dates
Pinch of Himalayan rock salt
Place the coconut, walnuts and salt in a food processer and process until your walnuts are broken down, and slightly chunky.
Add dates one at a time while pulsing until the mixture starts to come together when squeezed. You should be able to see small flecks of dates.
Press into the bottom and up the sides of a 6 inch springform pan, greased with coconut oil.
Place in the freezer to set, and prepare your filling.
Filling
1 1/2 -2 organic avocados
1 1/2 cups properly soaked cashews (drained, and rinsed), not dehydrated
1/4 cup organic key lime juice
2 tbsp organic key lime zest
1/3 cup agave nectar or maple syrup
1/4 tsp sea salt
2 tsp pure organic vanilla extract
½ an organic vanilla bean, seeds scraped
1/4 cup unrefined organic coconut oil , liquefied
Combine avocado, cashews, lime juice and zest, sweetener, salt, and vanilla in a food processor or high speed blender and process until smooth, about 2 minutes.
On a lower setting, slowly add the coconut oil and process for another minute.
Pour the filling into the crust, and place in the freezer to firm up, about 2- 3 hours.
Beet Chocolate Cake
this recipe was adapted from Elana’s Pantry blog but It is adjusted to skip the agave and grapeseed oil both of which we avoid to only use real food ingredients. This is a fairly easy grain free cake recipe that also includes beet. It is dense like a flour-less chocolate torte should be and it has an earthiness sweetness from the beets and the honey.
Ingredients:
- 2 ½ cups grated beets (I grated in the food processor using the grater attachment)
- 1/2 cup raw honey (can reduce)
- 4 pastured eggs
- ½ cup coconut oil or grass fed butter (melted) or ghee - where to buy quality fats
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ½ cup cacao powder
- ½ teaspoon sea salt – where to buy salt
- In a medium saucepan, heat the beets and honey to a boil, then cover
- Reduce to a simmer and cook for 30 minutes, until beets are soft
- Transfer beet-honey mixture to a food processor and puree until smooth
- Blend in eggs, coconut oil, vanilla, almond extract, cacao and salt until thoroughly incorporated
- Pour batter into a well greased 9-inch cake or tart pan
- Bake at 350° for 30-40 minutes until a knife inserted into the center comes out clean
- Cool and serve
Coconut Pecan Frosting
- 1/4 cup coconut cream (this is the cream that hardens and rises to the top of canned full fat coconut milk)
- 4 T. butter
- 3 T. honey
- 2 egg yolks, beaten
- 1/2 t. vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
Add the coconut cream and honey to a shallow pan and begin to heat on medium heat. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.
Bring to a boil and stir constantly with a whisk for 5 to 7 minutes. The frosting will begin to thicken and the color will turn darker. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.
Remove from heat and allow to sit for ten minutes. Do not stir once you remove it from the heat! The mixture will separate completely if you disturb it before chilling. Place the pan into the refrigerator and allow to chill completely. Remove from the refrigerator and stir in the pecans and flaked coconut. The mixture will be very stiff. Allow to come to room temperature before spreading on cupcakes or a single layer cake.
You can read the original post here: http://gapsdietjourney.com/2012/02/recipe-coconut-pecan-frosting-gaps-legal/
Apple Bread(less) Pudding
Serves4Prep time5 minutesCook time50 minutesTotal time55 minutesAllergyMilkDietaryGluten FreeIngredients
- 5 Granny Smith Apples (peeled and shredded)
- 1/4 cup coconut flour
- 4 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup butter (use coconut oil to make dairy free)
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon unrefined sea salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- dash clove
Directions
Step 1 Preheat the oven to 350 degrees. Whip maple syrup, butter, eggs and vanilla together until well combined and creamy.
Step 2 In a separate bowl, combine coconut flour,salt, nutmeg, clove, and cinnamon.
Step 3 Add the dry ingredients to the wet ingredients and stir well. Stir in the shredded apples.
Step 4 Pour into a greased 1.5 quart casserole dish and bake for 50 minutes or until a fork inserted in the middle comes out clean.
Real-Deal Chocolate Chip Cookies
Author: Danielle Walker- Against All Grain
Serves: 1 Dozen
Ingredients
- ¼ cup palm shortening or grassfed butter
- ¼ cup coconut palm sugar
- 2 tablespoons honey
- 1 large egg, room temperature
- 2 teaspoons vanilla
- 1½ cups blanched almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1/2 cup dark chocolate pieces (just chop up a dark chocolate bar)
- Preheat oven to 350 degrees F.
- In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
- Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
- Stir in the chocolate chips by hand.
- Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
- Bake for 9-12 minutes, until slightly golden around the edges.
Flaky Pie Crust
Difficulty:Easy
Yield:1 pie crust, 2 quiche crusts
Page in NT: 557Ingredients:
- 1 1/3 cups unbleached white flour or 1 1/4 cups sifted sprouted wheat flour
- pinch of sea salt
- pinch of stevia powder (optional)
- 1/2 cup (1 stick) butter, frozen
- 2 egg yolks
- 3 rounded Tablespoons cold water
- Sift flour, sea salt and stevia powder into food processor.
- Place butter on a board and cut into about 16 pieces using a sharp knife.
- Sprinkle the butter pieces over the flour mixture.
- Pulse the food processor several times until the butter is broken into pea-sized pieces and is distributed throughout the mixture.
- Beat egg yolks, then dribble over the flour mixture. Pulse once or twice.
- Have water ready. Turn processor on and immediately add it.
- Stop processor at once. (Butter should still be visible as pea-sized and seed-sized pieces.)
- Turn crust out onto waxed paper.
- Wrap up and squeeze together, forming a ball.
- Place in the refrigerator for several hours.
- Roll on a pastry cloth using unbleached white flour to keep from sticking.
- If lining a French-style tart pan, press dough firmly into the edges and drape over the top. Roll a rolling pin over the top to trim crust evenly.
- For a partially baked or fully baked tart shell, prick dough several times with a fork. Place in a cool oven and turn on heat. (Gradual warming prevents the dough from excessive shrinking.) Bake at 300 degrees F for 15 minutes for partially baked and for 25 for a fully baked pastry—longer if using bulgur flour
Paleo Pumpkin Pie
- 1 (15 ounce) can pumpkin puree (or 1½ cup homemade pumpkin puree)
- 3 eggs
- ½ cup coconut milk
- ⅓ cup honey
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 Paleo Pie Crust, unbaked
- In a food processor combine pumpkin puree, and eggs
- Pulse in coconut milk, honey, cinnamon, and nutmeg
- Pour filling into Paleo Pie Crust
- Bake at 350° for 45 minutes
- Allow to cool then refrigerate for 2 hours to set up
Paleo Pie Crust
- 2 cups blanched almond flour
- ¼ teaspoon celtic sea salt
- 2 tablespoons coconut oil
- 1 egg
- Place flour and salt in food processor and pulse briefly
- Add coconut oil and egg and pulse until mixture forms a ball
- Press dough into a 9-inch pie dish
- Bake at 350° for 8-12 minutes
Makes 1 pie crust
Paleo Banana Coconut Cream Pie
Grain Free, Gluten Free, Sugar Free, Dairy Free
Ingredients:
Crust:
2 cups almond flour
3/4 cup coconut flour
3 tbsp melted butter
Custard Filling:
2 ripe bananas
1 can full fat coconut milk
1/4 cup honey
3 egg yolks
1/8 cup + 1 tbsp arrowroot flour
1 tbsp coconut butter (or butter if you’re okay with dairy)
1 tsp vanilla
1/2 cup toasted coconut + more for topping if desired
Directions
Preheat oven to 350°F.
1. Mix melted butter into coconut and almond flours, and pat into a pie pan.
2. Bake for 10 minutes.
3. Toast 1/2 cup coconut in the oven for around 5 minutes, until nice and golden brown. This may takes longer, or may be quicker, so make sure to watch it! You may need to stir it around once or twice as well.
4. Now for the custard! In a pot on medium high heat, bring coconut milk and honey to a simmer.
5. Whisk egg yolks in a small bowl, and slowly add about 3/4 cup of the hot milk mixture to temper. Then add it back into the pot.
6. Dissolve the arrowroot powder with some hot milk to make a thin paste, then add it back to the pot as well.
7. Bring mixture to a boil, then allow it to simmer for 4-6 minutes, until thick.
8. Remove from heat, and add coconut butter, vanilla and 1/2 cup toasted coconut.
9. Line the crust with thinly sliced banana, then pour the custard over top. Top with coconut, and fresh bananas, refrigerate, and serve!
*Note: You can use any nuts you would like for the crust! I sometimes use walnut flour as well (I grind all my own nut flours in my Magic Bullet), and experiment with different proportions. You may need a little bit more or less butter for the crust, you want the nuts to stick together just enough to be able to pat them into the pan! Play around with.
Grain-Free Apple & Pear Crisp
Adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdamn
Ingredients
- Filling
- 1/2 cup apple juice
- Juice of 1/2 a lemon
- 2 tsp grass fed gelatin (I used this one)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 pears
- 3 apples Topping
- 2 cups almond meal
- pinch of salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tbs vanilla extract
- Preheat your oven to 350 degrees.
- Peel, core and slice your pears and apples. Cut them to be roughly 1/4 inch thick.
- To make your filling, whisk together your apple juice, lemon juice, gelatin, and spices in a medium sized bowl.
- Add your chopped up pears and apples into the whisked apple juice mixture. Stir to coat.
- Transfer your now coated pears and apples into your baking dish. I used a 9 inch pie pan.
- To make your topping, combine your almond meal, salt, and spices in a mixing bowl.
- In a seperate bowl whisk together your coconut oil, maple syrup and vanilla. Whisk until it all comes together into a thicker mixture.
- Pour your whisked coconut oil mixture into your dry topping ingredients. Using you hands, or a wooden spoon, mix it together until a course dough forms. Your mixture will be crumbly.
- Crumble your mixture on-top of the apples and pears in your pie dish.
- Cover the top of your crisp with aluminum foil, and bake for 45 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the top of your crisp is golden brown, and the juiced in your crisp are bubbly.
- Let your crisp cool for 15-30 minutes before serving.
- Dish up, and serve! This goes really well with ice cream, or coconut whipped cream!!
- Enjoy!
WHIPPED "CREAM" TART from www.replenishpdx.com
This recipe is inspired by a tart my mom used to make. It’s an easy and delicious dessert
to bring to your weekend holiday gatherings. And it’s bound to please!
Thanks to Kelly Brozyna of The Spunky Coconut, whose coconut cream recipe informs
the “cream” in this tart.
Note: The amounts here are for a medium sized tart. If you want to go large, double the ingredients.
CRUST INGREDIENTS:
1 cup nuts (ideal: raw almonds or raw or dry roasted hazelnuts)
1 pinch Himalayan or Celtic sea salt
1/4 tspn nutmeg
1/2 tspn cinnamon
1/4 heaping cup chopped dates (soaked if very dry)
cream ingredients:
1/2 cup raw cashews, soaked about two hours
1/2 cup unrefined coconut oil, gently liquified
1/4 raw honey (ideally local to you)
1/4 tspn Sweet Leaf Liquid Stevia, Vanilla Cream
2/3 cup full-fat coconut milk (I use Native Forest brand
as the cans do not contain BPA)
TOPPING INGREDIENTS:
berries!
PREPARATION:
To Make the Crust:
First spread some coconut oil into a tart pan — ideally one with a removable bottom.
Then place the nuts in a food processor and pulse to a fine powder. Add the remaining
ingredients and pulse until a crust-like ball forms. Remove, and press into the greased
pan. Place the pan in the freezer while you prepare the cream.
(note: A springform pan will also work if you press the crust up the
sides a bit.) to make the cream:
Drain and rinse the soaked cashews. Pour cashews into blender. Add coconut oil and
honey. Blend or puree for about two minutes. Add remaining ingredients and blend or
puree until creamy. Remove the tart from freezer and pour the blender contents into the
crust. Then back it goes into the freezer to harden up a bit.
To Finish the Tart:
When the cream has hardened somewhat, you can remove the tart and decorate it as
you wish. I chose strawberries, raspberries, and blueberries. You can decorate with kiwi,
shredded coconut, flaked chocolate, or whatever you wish. It’s very versatile.
Store the tart in the freezer until about one hour before serving.
Strawberry Jello
Ingredients
- 1.5 cups organic fresh or frozen strawberries
- 2 tablespoons of raw honey
- 1.5 tablespoons of organic gelatin
- 3 leaves of fresh mint
1. Place the strawberries in a saucepan on low heat
2. After simmering for ten min mash them up with a potato masher.
3. Put them back on the stove and add the honey while stirring constantly.
4. Toss in the gelatin, stirring constantly.
5. Let it simmer for another five minutes.
6. Pour into ramekins or small bowls and cool in the fridge for about thirty minutes.
7. Serve it with fresh mint leaves, optional
8. Enjoy!
Serves 2
Raw Chocolate Cherry Brownie Bites
Ingredients (makes about 24 small truffles)
- 1 cup of cashews
- ½ cup of hazelnuts
- ¾ cup of soft dates, pitted and finely chopped
- ¼ cup + 1 Tbsp. of cacao, unsweetened
- ¼ cup of dried cherries
- 2 Tbsp. of water (for binding)
- 2 Tbsp. of extra-virgin coconut oil
- 1/8 tsp. of Himalayan crystal salt or sea salt (for flavor balance)
- ¼ cup of cacao nibs, finely chopped (for garnish)
Combine cashews and hazelnuts in a food processor fitted with an S-blade. Process until finely ground. Add dates, cacao, cherries, water, extra-virgin coconut oil and salt. Mix until well combined.
Shape the brownie dough into small truffles and garnish with finely chopped cacao nibs.
Place the truffles in the refrigerator for at least 15 minutes to firm up.
These truffles will stay fresh for at least 1 week in an airtight container in the refrigerator.
Are you allergic or overly sensitive to cacao? Replace it with ¼ cup of carob powder, and garnish the truffles with ground hazelnuts or dried coconut. Carob powder is a lot sweeter than cacao, so start by adding ½ cup of dates to the dough instead of ¾ cup.
Kefir Brownie Cupcakes
Ingredients
- 1 ¾ cups walnut meal (ground walnuts) You can grind these with a few pulses in a food processor.
- ⅓ cup coconut flour
- ½ cup dutch processed cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon Celtic Sea Salt
- 2 large eggs
- 1 cup coconut milk
- ½ cup honey, or substitute about 8 packages of stevia. Taste it to see if you need to add more
- 2 teaspoons rum vanilla
- ⅓ cup coconut oil, melted
- ¼ cup walnuts for topping* (optional)
- Preheat oven to 350 F. Grease a 12 cup muffin tin or place cupcake holders in muffin pan.
- In a small bowl, mix first six ingredients until well blended. Set aside.
- In a small bowl, whisk eggs for one minute, then add coconut milk, honey, and vanilla and whisk again.
- Stir in melted coconut oil and whisk again until all ingredients are completely blended.
- Stir liquid ingredients into dry ingredients and mix well. Be sure to scrape the sides and bottom of the bowl so no pockets of dry ingredients remain.
- Pour into tins.
- Sprinkle with walnuts* and bake in oven for 30 to 35 minutes.
Kefir Peanut Butter Frosting. You can substitute almond butter for the peanut butter, or another nut butter as well
By: Donna Schwenk
Ingredients
- One (8-ounce) block of cream cheese, softened
- ½ cup peanut butter
- ½ cup of kefir cheese
- 4 or 5 stevia packs
- 1 teaspoon rum vanilla
- 1 cup cream, whipped into stiff peaks.
- Mix first five ingredients in food processor or mixer, and mix until thoroughly combined. Then gently fold in whipped cream.
- Place on top of cooled brownies. Place in refrigerator and keep chilled.
Great Cheesecake
Crust
1.5 cups properly prepared almond flour (meal)
3 T melted butter
mix together and press into 9" pie pan
bake at 350 degrees for 8-10 minutes
Filling
3 packages (1.5 lbs.) full fat organic cream cheese at room temp.
4 eggs at room temp
1.5 t vanilla
1.5 t lemon juice
1/4 cup organic whole sour cream
1/4 cup maple syrup
Beat the cream cheese, add the eggs and then the rest of the ingredients. Pour into the pie pan and bake 1 hour at 375 degrees. Let cool, refrigerate and serve topped with fruit, honey or jam.
Strawberry Shortcake
Prep:10 minutes
Cook:35 minutes
Ready In:45 minutes
Difficulty: EASY
Serves: 4
Ingredients
- 6 Pastured Eggs
- 1 tsp Pure Vanilla Extract
- 1/2 cup Grade B Maple Syrup
- 1/2 cup Coconut Flour, sifted
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1/2 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted
- 1/2 cup Organic Heavy Whipping Cream or whole coconut milk in the can (refrigerated)
- 3 cup Strawberries, diced
Process
- Preheat oven to bake at 350 degrees.
- In a standing kitchen mixer, blend eggs, vanilla, and maple syrup.
- Sift in coconut flour, salt, and baking soda, and continue to blend.
- Pour in melted palm shortening, and blend until smooth and creamy.
- Pour batter into a lightly greased and parchment lined muffin tin.
- Bake shortcakes for 35 minutes, remove from oven, and allow to cool on a cooling rack.
- Whip heavy cream, and fold in diced strawberries.
- Slice off the tops of the shortcakes with a serrated knife.
- Spread whipped cream and strawberries over the bottom layer, place the top of the shortcakes back on top, and spread more of the cream and strawberries on top.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com
Really great dark cocoa macaroons
1 cup shredded unsweetened organic coconut
3/4 cup almond flour (from soaked/dehydrated almonds)
2 T maple syrup
2 T dark raw cocoa powder
1 t vanilla
1/8 t sea salt
2 T coconut oil
Mix thoroughly together (adding one ingredient at a time). Scoop out 1 T and shape into a ball and then flatten. Refrigerate or dehydrate and then refrigerate.
Blueberry Cream Cheese Dessert (GAPS and Grain Free)Author: Melanie Christner - Honest BodyIngredients
- CRUST
- 2 cups almond flour
- ¾ teaspoon sea salt (I use Redmond Real Salt)
- 2 tablespoons raw honey
- ⅔ cup or 10 tablespoons melted butter
- .
- CREAM CHEESE FILLING
- 16 oz. cream cheese (From 24 hr yogurt, for GAPS)
- 4 tablespoons lemon juice
- ½ cup raw honey
- .
- BERRY MIXTURE
- 4 generous cups of frozen blueberries
- 1 cup raw honey
- 2 tablespoons gelatin
- 4 generous cups of fresh berries
- FOR CRUST
- Preheat oven to 400 degrees
- Mix crust ingredients together until well blended (I use my KitchenAid)
- Press crust mixture evenly into a 9 x 13 pan
- Bake for 8 - 10 minutes, until edges are just becoming golden
- Cool
- FOR CREAM CHEESE FILLING
- While crust is cooling, whip the cream cheese filling ingredients together with mixer until smooth
- FOR BERRY MIXTURE
- Simmer frozen berries in a medium pot until cooked down and releasing juices
- Add gelatin and honey and simmer for a few more minutes
- (Alternative to gelatin for non-GAPS is 2 tablespoons of arrowroot powder, added to cooking blueberries)
- Remove from berry mixture from heat and gently mix in fresh berries with cooked
- Cool the combined berry mixture in fridge until starting to thicken
- When crust is cool, and berry mixture has begun to cool and thicken, spread cream cheese mixture evenly over crust, followed by berry mixture
- Chill dessert until ready to serve