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Category Archives: Dessert

Grain-free Apple Crisp

First off, I apologize for the picture quality on this. It was taken with my phone and it just doesn’t do this justice. Secondly, I know it seems that I post a lot of “treats” during the week, but being that I always post my meal ideas on the weekend, I like to share some dessert ideas the other days. OK, now that I’ve attempted to justify my innate need for baking, we can move on.

Recipe: Grain-free Apple Crisp (serves 4-6)

Apple filling: 

4-5 Granny Smith apples, peeled, cored and cubed

2 TBSP cinnamon

2-3 TBSP honey

3 TBSP Tapioca starch or flour (I’ve used THIS before)

Topping:

1 cup almond flour

1.5 TBSP cinnamon

1/2 cup coconut oil, melted

1/4 cup honey

1/4 cup chopped walnuts (or more, depending on how much you like the crunch!)

Preheat oven to 325 degrees. Combine all ingredients for apple filling in a bowl and pour into a 9-inch pie dish. In a separate bowl, mix the topping ingredients together and then crumble on top of apple filling. Drizzle with a teensy bit of honey. Cover and bake for 30-40 minutes. Uncover for the last 5 minutes to brown a bit on top.

Enjoy!

 
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Posted by on December 15, 2011 in Dessert, Snacks

 

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Kinda Savory Sweet Potato Cookies

As I mentioned before, Superman does really well with sweet potatoes. They fill him up, and don’t seem to give him any negative side effects whatsoever. And that’s big. He doesn’t really do well with any sugars at this point, so if I make cookies, I cut down the honey content if he’s going to be eating them. And the other day, I came up with this recipe for him. This was kid-tested and approved, so apparently they’re not all that bad. For someone who wants to pack in some calories and fill up a bit, these are great.

Recipe: Kinda Savory Sweet Potato Cookies (makes a few dozen cookies)

2 cups almond flour

1/4 tsp salt

1/2 cup olive oil (like I said…these are savory. I would normally have used coconut oil, but since Superman doesn’t do well with that, I went the olive oil route)

3 TBSP honey

1 TBSP vanilla

1 small sweet potato, cooked and peeled (I just cooked it in the microwave skin-on and then cut it in half and scooped out the insides)

Preheat oven to 340 degrees. Stir all the ingredients except the sweet potato in a bowl until combined. Mash up the sweet potato and add to the mix. Mix it all together. Scoop out with a cookie scoop, or use a spoon and do about a one-tablespoon scoop. Lay on parchment paper-covered cookie sheet. Flatten a bit with your hand, put in oven for 7-9 minutes, and let cool on cooling rack for a few minutes before eating. Bon apetit!

P.S. I would recommend storing these in the fridge.

 
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Posted by on December 14, 2011 in Dessert, Snacks

 

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Paleo-fied chocolate cake

Eat me!

I was having fun experimenting in the kitchen and felt like brownies. I came up with this recipe, but it didn’t taste like brownies. It tasted like cake. So cake it became. But it’s good cake! And being that I love to bake and my kids love to eat, it was a good combo. And at least I can feel good knowing they’re not gonna have a sugar crash afterwards.

Recipe: Paleo-fied chocolate cake

1 cup almond flour

1 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1/2 cup coconut oil, melted + a tablespoon or so for greasing pan

4 eggs

1 tsp vanilla

3/4 cup honey

Preheat oven to 325 degrees and grease a glass pan with coconut oil (I used an 11×7 pan, but you could use 9×13 for thinner cake or 9×9 for a thicker cake). Combine dry ingredients in medium bowl and set aside. Whisk eggs, melted coconut oil, vanilla and honey together and pour into dry ingredients. Stir until combined and pour into greased pan. Cook for about 25-30 minutes, depending on how thick your cake is going to be.

*Note: You could do a lot with this recipe: add in some dairy/soy free chocolate chips, add in some almond butter, stir in a bit of peppermint extract or just leave them be. They’re delicious!

 
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Posted by on December 12, 2011 in Dessert

 

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No-cook Chocolate pudding…Paleo style!

I’ll be the first to admit it. Sometimes I crave chocolate. Ok, I often crave chocolate. And if there were a Kit Kat or Whatchamacallit sitting next to me, I would probably cave. So I don’t have any of that stuff in our house. I know my weaknesses! I created this recipe over the summer when I was craving something chocolatey. It’s so simple it’s almost wrong. No-cook chocolate pudding? Yes, please!

Recipe: No-cook Paleo Chocolate Pudding

1 can refrigerated, unsweetened full-fat coconut milk (I like THIS kind)

1 tsp pure vanilla extract

1 TBSP honey (I prefer raw, but you can use regular)

2 TBSP cocoa powder

With an immersion blender (my preference) or hand mixer, blend all ingredients until they are combined and pudding consistency is achieved (takes just a few minutes–it won’t be as “solid” as traditional pudding, but should be somewhat thick). Scoop out a little to enjoy, and put the rest in the fridge to chill for an even better consistency! If you want a milkshake-type treat, just add some crushed ice before blending together (you’ll probably want to use the immersion blender or a regular blender for this) and eat immediately. This recipe served a generous serving for both Superman and myself. A little bit of this goes a long way, as the coconut milk is very filling!

 
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Posted by on December 6, 2011 in Dessert

 

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Choconut Macadamia Peppermint Bark

I was reminiscing of ol’ holiday treats, and wondering if it would be possible to create a cleaner version of one of my personal favorites…peppermint bark. Thanks to a genius basic recipe from Mark’s Daily Apple, I was able to recreate a delicious substitute that every single person in our family loved! This recipe made a 9×9 square pan, which actually ended up being plenty for the 7 of us. It took us a few days to finish off, even though part of me wanted to eat the whole thing in one sitting. If you’d prefer an even healthier version, you could eliminate the chocolate altogether and avoid the “evaporated cane juice” (sugar is sugar is sugar!) in the chocolate chips.

Recipe: Choconut Macadamia Peppermint Bark

1 cup melted coconut oil

1/3 cup unsweetened fine coconut flakes (the original recipe calls for toasted, but I just had regular, and it was still divine)

2/3 cup roughly chopped macadamia nuts

1.5 tsp peppermint oil

3/4 cup dairy-free, soy-free chocolate chips (I use these)

Melt chocolate chips in double boiler over low heat.

While that’s melting, combine remaining ingredients in a bowl. Line a 9×9 glass pan with parchment paper. Pour mixture into pan and set in fridge for 15-20 minutes. Let chocolate cool a bit (but not so much that it hardens). Take cooled coconut mixture out of fridge and spread cooled melted chocolate on top of mixture. Sprinkle with a bit of shredded coconut (if desired) and let cool completely in fridge.

*Note: This needs to be stored in the fridge as it melts pretty quickly. Once you break off a piece to eat, eat it quick! It melts in your mouth…and in your hands!

 
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Posted by on December 5, 2011 in Dessert

 

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The Best Grain/Dairy Free Chocolate Chip Cookies Ever!

 

Ok, I think I may have mentioned these cookies before in a previous post, but I just had to share again how great these are! This recipe was created by the wonderful Bill and Hayley over at The Primal Palate. The cookies are so good, they really don’t need fiddling with, but I did add a 1/2 cup almond butter to the mix once, and that added a deliciously subtle almond buttery taste.

Ingredients:

  • 3 cups Blanched Almond Flour
  • 1/2 cup Virgin Coconut Oil, unrefined
  • 1/2 cup Pure Maple Syrup
  • 2 Omega 3 Eggs
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips (these are dairy/soy free)
Process:
  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl combine dry ingredients.
  3. In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
  4. Pour wet ingredients into dry and beat with hand mixer until combined.
  5. Melt coconut oil, pour into batter, and continue to blend until combined.
  6. Stir in chocolate chips.
  7. On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
  8. Bake for 10-12 minutes.

Enjoy fresh and warm from the oven! I think they taste excellent after being in the fridge overnight, too!

 
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Posted by on December 1, 2011 in Dessert

 

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Paleo Pumpkin Pie

Thanksgiving is just around the corner…and with it comes pumpkin pie. I was never a fan as a kid, but as I grew up, I began to love the smooth, creamy taste of it. I could eat cold pumpkin pie for breakfast every day. If I did that, would I turn into a pumpkin?

I went on a hunt for a delicious Paleo pumpkin pie, and experimented a few times before I finally ended up with 2 different recipes: one for the crust and one for the pie filling.

The crust is from the “Make It Paleo” cookbook.

  • Recipe: Almond Flour Pie Crust

2.5 cups almond flour

1/2 tsp. salt

1/2 tsp. baking soda

1/2 cup palm shortening (I found it at Whole Foods, and it was called “organic vegetable shortening.” Just look at the ingredients–it should just say “palm shortening.”), melted

2 TBSP. maple syrup

2 TBSP. vanilla

Preheat oven to 325 degrees. In a medium bowl, combine the dry ingredients. In a small bowl, combine wet ingredients and then stir them into the dry ingredients. Pat the dough into a 9-inch pie plate and bake for 10-12 minutes. While that is cooking…

1 can (14 oz) pumpkin puree (pure pumpkin, nothing added)

2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. fresh ginger

2 eggs

1/2 cup raw honey (if you don’t have raw, no worries. Just use regular honey; it’ll still be great!)

1/2 cup coconut milk (from a can, not a carton…the ingredients should just be coconut milk, water and guar gum.)

While the crust is in the oven, whisk all the ingredients together. Pour them into crust that has been baked for about 10 minutes. Return to oven and bake for about another 45 minutes. If edges of crust begin to brown too much, just cover the edges with aluminum foil.

This recipe is delicious at room temperature, but I thought it was even better the next day after sitting in the fridge overnight!

 
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Posted by on November 16, 2011 in Dessert

 

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