Pumpkin Gingerbread w Cream Cheese Frosting

I made this on the fly yesterday while I was waiting for my husband Anthony to get home and it was fabulous.  And we're talking best-dessert-of-the-year fabulous.  I have this gingerbread recipe that I love so much but I haven't been able to make anything come close to it since going Paleo.  This finally does it some justice.  With the perfect blend of spices and some added crystallized ginger for an extra bite, this bread almost has the consistency of a brownie.  With or without the added creamy sweetness of a traditional cream cheese frosting, everyone is sure to love this little cake!

Anthony's new favorite.  Better hurry up and make it before your New Year's diet starts

Ingredients:
1c pumpkin puree (I used Trader Joe's Organic Canned Pumpkin)
1 + 3/4c almond flour
2 large eggs
1 + 1/2tsp baking powder
1/2tsp baking soda
1tsp pure vanilla extract
1tsp ground cinnamon
1 + 1/2tsp ground ginger
1/4tsp ground cloves
1/4tsp salt
1/2c pure molasses
1/4c pure maple syrup
1/4c crystalized ginger, chopped finely

For Frosting:
1/2c butter at room temperature or softened
8oz full fat cream cheese at room temperature or softened
2tsp pure vanilla extract
2tbs heavy cream or full fat coconut milk
3c confectioners sugar
1/2c toasted chopped walnuts (optional)

Directions:
1. Preheat your oven to 350F.  Line an 8x8" baking pan with nonstick foil or parchment and butter it.  Set aside.
2. In a small saucepan, boil molasses and maple syrup.  Remove from heat and cool slightly.
3. In a large bowl, mix pumpkin, almond flour, baking powder, baking soda, vanilla, cinnamon, ginger, cloves, and salt.  Pour in molasses mixture and mix well.
4. Make sure it's not too hot (you don't want to cook the egg) then add 2 eggs and beat by hand until well incorporated.  Stir in crystallized ginger.
5. Pour evenly into the prepared pan and bake at the center of a preheated oven for about 25-35 mintues or until it looks similar to a cooked brownie... more firm on the outside and firm but softer in the center.  A toothpick should come out clean and the center shouldn't be too wet.  Cut it a bit with a knife if you have to... this doesn't cook like a cake but more like a brownie.
6. Cool completely before frosting.
7. To make the frosting, beat cream cheese and butter with an electric mixer.  Add vanilla and cream and beat again.  Finally, beat in sugar until combined then turn to high and beat until smooth and creamy.
8. Spread evenly over the cake with a knife or a spatula and sprinkle with walnuts if desired.  Serve at room temp or chilled.  Enjoy!

Individual Paleo Cran-Apple Tarts

These little tarts are a wonderful dessert for a holiday party or a treat at home.  Because they are made individually in cupcake liners, you don't have to worry about cutting slices from a tart.  A great grab-and-go snack or dessert, they certainly got the approval from my family this holiday season and I think they will get the approval from yours.  I made a cran-apple cinnamon topping for them, but you could do cran-orange or straight cranberry (just add orange juice or water plus sugar in place of the apple juice).  A hint of cinnamon gives them a warm flavor and a splash of lemon juice makes them taste extra fresh.  To turn this treat into a special breakfast, add a bit more sea salt to the crust mix before  baking and they end up tasting like toast and jam.  However you make them, they are sure to be a hit.  Enjoy!

A salty-tangy-sweet dessert

Ingredients:
2 + 1/3c almond flour
1/3c butter, melted
2tbs maple syrup
1/4tsp ground sea salt (more if desired)
1-12oz package fresh cranberries
1c apple juice or fresh apple cider
1/2c sugar (optional) ... you could also use 1/4c agave syrup or pure maple syrup
2 cinnamon sticks
2 tsp fresh lemon juice

Directions:
1. Preheat oven to 350F.  In a medium sized bowl, mix melted butter with almond flour, maple syrup and sea salt.
2. Line a 12-cup cupcake pan with cupcake liners.  Using about 2tbs of crust dough, press down into the cupcake liners until you have a firm crust along the bottom and around the edges (you want a large indent so that the filling fits nicely into the middle).
3. Bake in the oven until the crust is deep golden-brown, about 10-15 minutes.  Check on them every 5 minutes and if they start to puff up, use a small spoon to press them back down.
4. When golden and toasted, take them out of the oven and out of the pan completely.  Let them cool to room temp.
5. Meanwhile, make your filling.  Place 1 package cranberries, 1c apple juice, 2 cinnamon sticks, 2tsp lemon juice and sweetener of your choice (sugar, maple syrup, or agave) into a medium sauce pan.  Turn to high heat and bring to a boil, stirring occasionally.  Turn down heat to medium and simmer until all the cranberries have popped and the sauce has thickened (it will thicken even more when it cools).  This takes about 15-20 minutes.  Let cool about 15 minutes, stirring occasionally, until its thick like jam.
6. Using a spoon, scoop about 2tbs of cranberry mixture in the center of each tart.  Place the tarts on a tray and refrigerate until cold.  Serve cold or at room temp.  These will store in the fridge for a week.  Enjoy!

Paleo Gingerbread Sticks

Yum!  Yum!  Yum!  These are the most amazing little cookie sticks I have ever eaten.  I made these for my family as a Christmas treat and everyone wanted extra to take home with them.  These little guys are perfectly crunchy-chewy with warm ginger-cinnamon flavors and a hint of extra crunch from the raw sugar sprinkled on top.  Making paleo gingerbread has been a challenge (I have had many failed attempts) but I assure you this recipe, if followed exactly, is the ultimate paleo gingerbread cookie.  Two pieces of advice:  make sure you boil the molasses as it does something to caramelize the flavors in the cookie and make sure you refrigerate the dough for at least an hour so that it's very cold and hard (this makes it easier to roll out and keeps it from getting sticky).  If you are having a hard time working with the dough, use about a teaspoon or two of rice flour and dust it on the parchment paper or over the ball of dough before pressing it out.  This will make it a bit easier to work with.  Enjoy!  Enjoy!  Enjoy!

The perfect holiday treat!

Ingredients:
1/2c molasses
1/4c pure maple syrup
3tbs hydrogenated palm shortening (try Spectrum Organic brand)
1tbs full fat coconut milk
3c almond flour
1/2tsp ground cinnamon
1/2tsp ground ginger
1/2tsp ground cloves
1/2tsp salt
1/2tsp baking soda
2-3tbs natural turbinado sugar
1-2tsp white or brown rice flour (optional)

Directions:
1. In a small saucepan, heat molasses, pure maple syrup and palm shortening until boiling.  Remove from heat and stir in coconut milk.
2. In a large bowl, mix almond flour, ground cinnamon, ground ginger, ground cloves, salt and baking soda.  Pour in the hot molasses mixture.  Stir well.
3. Place bowl of dough in the refrigerator until very cold and hard, about an hour or two. (If  you don't chill it properly, the dough will be too sticky to work with and you will have a big mess on your hands.  I know this from experience)
4. When the dough is about chilled, preheat your oven to 350F.  Take out the dough.  Place a large piece of parchment paper on a cutting board.  Sprinkle with brown or white rice flour if desired (this makes it a little easier to work with but isn't completely necessary).  Place the dough on the parchment sheet.  If the dough seems sticky, add another tsp of rice flour sprinkled over the top of the dough.  Add another parchment sheet on top.  With a rolling pin, roll out the dough until it's about 1/4" thick (try to roll it into a rectangle the best you can.  Cut the edges and save them for later in the fridge).  You want the dough and parchment sheet to fit on a baking sheet.
5. Using a pizza cutter (or sharp knife if you don't have one), cut the rectangle into thin strips.  Don't worry if they aren't all exactly the same (if you want to be more exact, you could use a ruler with a pizza cutter to make sure they are perfectly straight).  Then slide the rectangle and parchment onto a baking sheet.  Sprinkle with a few tablespoons of turbinado natural cane sugar.
6. Bake for about 10-13 minutes, or until the edges are brown the the middle seems to be firming up.  Immediately remove from oven and slide the parchment sheet onto a cutting board.  Working very quickly, before the cookies cool and harden, use a clean pizza cutter to retrace the cuts of strips of gingerbread.  When cool enough to handle, gently break them into sticks.
7. Reduce the oven heat to 200F.  Place gingerbread sticks back on a parchment lined baking sheet, sprinkle with a bit more turbinado sugar if desired, and bake for another 5-10 minutes.  Remove from heat and cool completely (this second baking makes them a bit more crunchy so they will stand up in a cup.  If you want yours softer you do not need to put them back in the oven).  Remove and cool completely before serving.  You can store these at room temp for about a week (if they last that long).

Gift Idea:  Take a handful of sticks and tie them with a ribbon or twine for holiday gift-treats

Paleo Apple Pie Tart

It's that time of year again and I couldn't wait to indulge in some traditional holiday desserts.  Last year for  Thanksgiving I made a wonderful Paleo Pumpkin Pie, but this year I wanted to try something different.  I realized, while looking back at my collection of recipes, that I hadn't attempted a grain-free apple pie before. So I made one.  And it's wonderful.  In fact, it might be my favorite dessert yet.  Although it is more of a tart than a pie, I doubt anyone will care.  With apples in season, I didn't need to add much sugar (I mean honey) to make this pie taste wonderful.  I made an almond crust from scratch and topped the whole thing with Vanilla Bean Coconut Ice Cream (try Soy Delicious brand).  Delicious!  Enjoy!

A wonderful dessert for the holidays or anytime at all!

Ingredients:
2c raw almonds
1/3c butter, melted
2tbs pure maple syrup
pinch salt
4-5 apples, cored & peeled, sliced thin (use what's in season; think crisp and tart-sweet; I used Pink Lady)
1tbs lemon juice
2tbs tapioca flour
2tbs honey
2tbs dark brown sugar
1tbs ground cinnamon
1/3c dried cranberries

Directions:
1. Preheat your oven to 350-degrees.  In a large food processor, process raw almonds until they resemble a fine flour.  Then add melted butter, maple syrup and a pinch of salt.  Pulse until it resembles a mixed ball of dough.
2. Press the crust mixture into the bottom of a tart pan.  Take your time, press well and evenly along the bottom and sides of the tart pan.  Alternatively, you could line a pie tin or pan with foil and then press along the bottom.
3. Place the crust into the center of a preheated oven and bake until golden brown, about 12 minutes (check on it and press down if any air-bubbles arise and lift the crust out of place).
4. Let crust cool completely.
5. Prepare your apples.  In a large bowl, mix lemon, tapioca, honey, and cinnamon.  As you are peeling and slicing your apples, toss them immediately into the mixture to keep them from turning brown.
6. When the crust is cool, carefully arrange your apples into your tarte or pie.  Pour any remaining sugar syrup on top.  Sprinkle desired amount of dried cranberries on top.
7. Cover the whole tart with foil.  Place in the center of the oven and bake for about an hour (check starting at 45 minutes... it's done when the syrup is bubbling and the apples are easily pierced with a fork).  Remove foil and cook about 5 minutes longer to really brown the crust.
8. Remove the pie and let cool slightly.  Cut using a sharp pizza cutter or a knife.  Serve with coconut ice cream while hot.  Enjoy!
Note:  This pie can be stored, covered, in the refrigerator for up to a week.

Wild Caught Salmon w Romesco Sauce

I buy bags of frozen wild caught Alaskan salmon in bulk.  Why?  Well, first because it's cheaper than fresh wild caught salmon and I refuse to buy farmed salmon (which have the same problems as our conventional meats... antibiotics, hormones, unsanitary conditions, disease, ect.)  It is also higher in Omega-3's than farmed fish.  Oh, and it's delicious.  Tonight I paired it with a simple Romesco Sauce.  Romesco orginated in Northeastern Spain, where fisherman are said to have created it to eat with fish.  The sauce was created with roasted red peppers, ground almonds, olive oil and vinegar.  Trust me, it's to die for.  And that is exactly what I am doing.  Making a true Spanish sauce for my fish.  Delish!  Enjoy.

My husband liked this sauce so well he said, "Can you make a big batch of this so I can put it on...everything!"

Ingredients (Serves 4):
4 wild caught salmon filets, about 6oz each
salt & pepper
slice of lemon
4tsp extra virgin olive oil, for fish
1/4c raw almond butter
8oz roasted red peppers (look for a jar without any added sugars)
1/2tsp apple cider vinegar
1tsp minced garlic
1/4-1/2tsp grated fresh ginger
1tbs extra virgin olive oil, for sauce
cilantro, chopped for serving (optional)

Directions:
1. Preheat your oven to 400 degrees.  Line a baking sheet or pan with foil.  Place salmon filets on the pan, skin side down.  Brush the top of each filet of fish with about 1tsp of oil.  Sprinkle with salt and pepper.  Squeeze a bit of lemon over the top of each filet. 
2. Bake fish in the center of a preheated oven for 10 minutes per inch of thickness (mine were about 1 inch thick so they baked for exactly 10 minutes).  You know your fish is done when it flakes easily with a fork.  Remove from oven.
3. Meanwhile, while your fish is baking, make your Romesco sauce.  In a food processor (or a blender if you don't have one), combine almond butter, 8oz roasted red peppers, and apple cider vinegar.  Proccess until thick and smooth.
4. In a saute or sauce pan, heat 1tbs of olive oil over medium heat.  Add garlic and ginger and cook, stirring frequently, until golden brown.  Watch closely because garlic burns very easily and has a bitter taste if black.  Once your garlic and ginger is cooked, add the pepper mix from the food processor.  Stir and cook until bubbling and hot and all of the mixture is well combined.  Turn off heat and cool slightly before serving.
5. To serve, place a filet of fish on your plate (A trick I use to rid the fish of the skin is this: I take the spatula just above the skin on the pan and cut the skin off with the spatula as I am scooping the fish.  If you used foil, it should have stuck to the foil which makes this process very easy).  Top with a generous amount of sauce.  Sprinkle with cilantro, if desired.

Spanish Chicken w Almonds

This recipe reminds me of the flavors of Spanich Paella thanks to the warm flavor of saffron.  Saffron is one of the most expensive spices in the world, so if you don't have it or don't want to buy it just leave it out.  But, if you do use it you won't be sorry.  It turns the dish a rich yellow and has a very mellow but distinct flavor that I absolutely love.  I used some almond butter to make the sauce rich and creamy and topped the whole thing with butter sauteed almonds and cilantro.  A unique and amazing flavor profile, this dish is truly one of my new favorites.  Serve this with some fresh roasted fall veggies and you have yourself the perfect meal.  Who knew it could be so easy to be a gourmet chef?!

The most gourmet dinner can be so easy to make!

Ingredients:
3lb chicken breasts, boneless and skinless
1c slivered almonds
4tbs butter
1tbs minced garlic
1/3c almond butter
2c chicken broth
1/2tsp black pepper
1/4tsp crushed saffron (optional)
1 onion, thinly sliced
1tbs coconut flour
1/4c chopped cilantro

Directions:
1. Heat 3tbs butter in a heavy pot over medium heat.  Add almonds and stir constantly  until golden brown (watch closely because they burn easily!).  Remove from heat, pour onto a plate lined with a paper towel.  Salt lightly.
2. Add onions and another tbs butter to the pot.  Cook over medium heat until the onions are soft and carmalized (a deep brown).  Add garlic, almond butter, broth, pepper, saffron, and salt.   Stir and bring to a boil.
3. Add chicken to the pot, bring back to a boil and then reduce to a simmer.  Cover and cook 20 minutes until chicken is cooked through. 
4. Remove chicken from the pot, bring the sauce to a boil, add a tbs of coconut flour and continue to boil and stir until a bit thickened.  Place chicken back in the thickened sauce.
5. Serve chicken.  Ladle with sauce and onions.  top with toasted almonds and cilantro.  Enjoy!

Paleo Chocolate Chip Cookies

Nothing is more satisfying than a homemade chocolate chip cookie.  You may or may not have noticed that I have a few chocolate chip cookie recipes on my blog, but this one is probably the easiest and fastest one that I have come up with.  With only a few all natural ingredients, you are about 15 minutes away from a big batch of healthy cookies.  Almond flour is the main ingredient here, which you can find at Trader Joe's, Whole Foods, the Commissary, many retail grocers, or you can make your own by grinding almonds into a fine powder in a food processor.  Grain and refined sugar free desserts are just as delicious as the real thing.  Try them and enjoy guilt free!

Crunchy on the outside, soft in the center.  Yum!

Ingredients (makes 9 large cookies):
3c almond flour
1/2c butter, softened
1/2c honey
2 large eggs
1tsp baking soda
1tsp salt
1tsp vanilla extract
1 1/2c chocolate chips (I used Ghirardelli 60% cocoa chips)

Directions:
1. Preheat oven to 375F.  In a large bowl, beat butter and honey.  Add in eggs, almond flour, baking soda, salt and vanilla.  Mix well.  Stir in chocolate chips.
2. Line a baking sheet with nonstick foil (genius invention by the way).  Add a golfball size scoop of batter to the pan.  Repeat with the remaining batter.  I pushed mine down a little bit so they weren't completely round.
3. Bake in the center of a preheated oven for 10 minutes.  They are done when they are golden brown (like them crispy like me... cook them a bit more... like them soft... cook them a bit less).
4. Serve warm or at room temp.  Enjoy!
Note:  Store leftovers in the refrigerator for up to a week.

Pan Fried Fish w/ Lemon Almond Crumble & Asparagus

I absolutely love nut crusted fish.  There is something about delicate fish with a nutty crunchy coating that sends me straight into culinary heaven.  For some, the process of creating a nut encrusted meal is a long messy process.  For myself, after experimenting with several different ways to use nuts with fish and I specifically created this recipe for the busy no-fuss cook.  In less than 15 minutes, you can serve yourself and your loved ones a simple gourmet meal.  Stick with a mild flavored wild caught fish for this dish.  I like rock-fish, but in a pinch tilapia will do just fine.  Enjoy!

Fresh fish with a lemony almond crumble:  simple and delicious!

Ingredients (serves 4):
4 filets of wild caught fish, a mild white fish works best (I used Rock-fish)
4-5tbs butter
2tbs extra virgin olive oil
pinch thyme
1/2c unsalted roasted almonds, chopped
juice of 1 lemon
zest of 1 lemon
sea salt, to taste
1 large bunch asparagus

Directions:
1. Preheat your broiler and place the rack about 6 inches from heat.
2. Wash and trim your asparagus, toss with 1tbs olive oil and spread on a foil lined baking sheet.  Place under the broiler and cook until crisp tender and beginning to brown, about 10 minutes (flip half way though).
3. Meanwhile, in a large skillet, melt 1tbs butter and 1tbs olive oil over medium high heat.
4. Season fish with a bit of salt and a pinch of thyme.
5. Place fish into the skillet and pan fry until golden on one side, about 3 minutes.  Flip and cook on the remaining side until golden and cooked through, about 3 minutes more.
6. While the fish is cooking, melt the remaining 3tbs butter in a small dish.  Stir in lemon juice.
7. Melt a bit more butter into a small skillet or sauce pan over medium high heat.  Add the almonds and stir until coated. Pour half of the lemon-butter mixture into the small pan and stir well.  Add another pinch of thyme, a few pinches of lemon zest, and a bit of salt.  Cook and stir until the liquid is reduced.
8. When the asparagus is done, drizzle with the remaining lemon-butter.  Top with lemon zest.
9. Serve a plate with some asparagus.  Top with a fillet of fish and pour a quarter of the almond lemon crumble over each fish.  Serve hot and enjoy!

Thai Chicken & Slaw

This is another simple recipe that I made while visiting my husband in Alabama.  In less than 30 minutes, you can have yourself a delicious and satisfying meal.  This may not seem like a likely combination, but I promise you the taste of these 2 dishes together is magical.  If you are like us, you will make this again and again.  Bonus:  It makes great leftovers!

An unusual but amazing combo:  you won't regret this one!

 Thai Chicken Ingredients:
1 package boneless skinless chicken thighs (hormone free of course), cubed
1 onion, sliced or diced
1tbs butter
3 green onions sliced, reserve about 1/2 of the green parts
2tbs fresh ginger, minced
6 cloves fresh garlic, minced
2tbs sesame oil
2-4tbs tamari (gluten free soy sauce)
1tbs apple cider vinegar
1/3c coconut milk, plus more to taste

Sesame Slaw Ingredients:
1/2 head cabbage, shredded (or buy a preshredded bag at the store)
1/2c mayonnaise
2tbs apple cider or unseasoned rice vinegar
1 packet Truvia (or 1tbs honey)
juice of 1/2 lemon
2tsp fresh ginger, finely grated
2 green onions, green parts only, thinly sliced
2tsp soy sauce, plus more to taste
1tbs sesame oil
1c roasted almonds
**Note:  I made this to taste and didn't measure out my ingredients but this is my best guess.  Start out slow, mix up your sauce and adjust to taste to get the flavor profile you like.

Directions:
1. In a large nonstick skillet melt butter over medium high heat.  Add your green onions, ginger, garlic, and regular onion and cook until onions are wilted and browning.  Remove from heat.
2. Add your chicken and brown on both sides.  Add back in the onion mixture.  Add your sesame oil, tamari, and vinegar.  Cover and simmer until chicken is cooked through.  Remove the lid and let cook a bit more until any excess liquid is pretty much absorbed.
3. Stir in your coconut milk and simmer until nice and thick.  
4. Meanwhile, make your slaw:  In a bowl stir your mayo, vinegar, sweetener, lemon, ginger, onion, soy sauce, and sesame oil.  Taste and adjust!  Place your cabbage in a large bowl, pour dressing over top, and stir well.
5. Serve thickened Thai chicken on top of some slaw and top with lots of almonds for more crunch.  Enjoy!

Gluten Free Low Sugar Spiced Banana Bread

This is an amazing recipe for low sugar banana bread.  I used 4 overly ripened bananas to naturally sweeten this bread.  It has about 1/4 of the sugar content than regular banana bread and it is entirely gluten free.  This bread is baked with a bit of apple pie spice for some flair, and tastes as rich and decadent.  This recipe is so good that not a single one of us had just one piece.  In fact, I made it yesterday and I already got a request to make another batch today because it's pretty much gone.  Please note, this bread will seem pretty wet after you take it out of the oven but once it's chilled it sets up nicely.  If you want yours less moist, add a bit more flour to the mix before baking.  Enjoy!

So wonderful, you won't miss the added sugar!

Ingredients:

1 1/2c almond flour

1/2c sorghum flour

1tsp baking soda

1tsp baking powder

1/4tsp allspice

1tsp cinnamon

1/2tsp salt

2 large eggs

1/3c coconut oil, melted

2tbs pure maple syrup

1/2c dark brown sugar (omit if you really want it no sugar)

4 overly ripe bananas, mashed into a puree

2tbs vanilla extract

Directions:

1. Preheat oven to 350F.  Line a bread loaf pan with nonstick foil.

2. Mix dry ingredients in a bowl.  Mix wet ingredients in a separate bowl and blend well.  Add dry ingredients to the wet and beat with a hand mixer for a few minutes.

3. Pour the batter into your lined loaf pan and bake for 45-60 minutes.  The top will be deep brown and the center will be set and slightly crumbly but still moist inside.  Let cool completely before slicing.  Delicious warm but it's still a bit wet at the bottom so it's even better chilled as it sets up nicely in the fridge.  Enjoy! 

Gluten Free Nut Grahams

I am on a mission to make low sugar treats.  Something that still tastes delicious but won't spike your blood sugar to the near heavens.  I didn't create this one on my own:  I pulled it from the blog Gluten Free Goddess and you can find the original recipe here.  Of course, I changed quite a few things about it and only added half of the sugar it called for.  After some consulting with a few tasters, we have decided they taste more like a graham cracker cookie or a breakfast bar.  So that is what they are called:  Nut Grahams.  A great low sugar gluten free snack on the go!

A great treat or snack on the go!

Ingredients:
1c almond flour
1c sorghum flour
1/2c tapioca starch
1 1/2tsp baking soda
1tsp sea salt
1 1/2 tsp xanthan gum
1c dark brown sugar, packed
a heaping 1/3c butter, room temperature
1tbs vanilla extract
2tbs maple syrup
2 large eggs
3/4c chopped pecans

Directions:
1. In a bowl, mix dry ingredients except sugar.  In a larger bowl, mix wet ingredients plus brown sugar until fully combined. 
2. Add the dry ingredients to the wet, mixing a bit at a time until fully incorporated.  The mix will be more wet than traditional dough and thanks to the xanthan gum, very gummy!  Stir in 3/4c chopped pecans by hand.  Chill the dough for at least 30 minutes.
3. Preheat your oven to 350F.  Line a baking pan with parchment or nonstick foil.  Using a small ice cream scooper, scoop out mounds a few inches apart.  Press down slightly with a bit more pecan pieces, if desired.  Bake in the oven for 15-17 minutes.  Let cool and enjoy!

Chocolate Apricot Nut Bars

These are my version of a paleo chocoate covered granola bar:  they are homemade fruit and nut bars without any added sweeteners (except what's in the chocolate).  I put a light coating of chocolate on top and sprinkled a bit of unsweetened coconut for decoration (if you aren't a coconut fan just omit).  They only take about 5 minutes to make and are the perfect snack (or treat) on the go!  Everyone liked them so much I had to double the recipe and make more the second time around.  Enjoy!

A sweet chewy treat that's much healthier than your processed packaged granola bar!

Ingredients:
6oz package dried apricots
1/3c raw almonds, toasted (*see note below)
pinch sea salt
4tbs unsweetened shredded coconut (optional)
1/2c chocolate chips (I used 60% cocoa)

*To roast 1lb raw almonds, place them in a single layer on a baking sheet and bake them in the oven at 350F for 10 minutes or until fragrant.  Trust me, they taste so much better when you roast them yourself!

Directions:
1. In a food processor, process your apricots, almonds, salt, and 2tbs coconut until finely chopped and well combined (the mixture should get pretty sticky and want to ball together like dough).
2. Line a 9x5" bread pan with nonstick foil or parchment paper.  Press your almond mixture into the bottom of the pan evenly.
3. In a small microwavable bowl, melt chocolate stirring after 1 minute increments until melted.  Pour over the top of the apricot bars and spread evenly with a spatula.  Sprinkle with remaining coconut.
4. Place in the fridge for 15 minutes or until chocolate sets.  Remove from the pan and cut into bars.  Enjoy!
Tip:  If you are taking one on the go, wrap it in parchment to keep it from sticking.

Double Trouble Chocolate Brownie Cookies

These gluten and grain free cookies are double chocolate and have the texture of a rich brownie.  They only take a few minutes to whip up and are sure to leave everyone satisfied.  Enjoy!

There's no such thing as too much chocolate!

Ingredients:
1/2c crunchy almond butter
1/2c almond flour
1 large egg
1/4c cocoa powder
1/2c chocolate chips
1tbs vanilla extract
1/4c pure  maple syrup

Directions:
1. Preheat oven to 350F.  Stir all ingredients in a bowl until well combined.  At this point you can chill them in the refrigerator for 30 minutes if you want to make them later or you can bake them right away.
2. On a nonstick foil lined baking sheet, place mounds of dough about 1 1/2" in diameter.  Press each ball of dough down with your fingers slightly.
3. Bake in the center of a preheated oven for 12-13 minutes.  They tops should look set and the whole cookie should come off the pan easily when done.  Let cool a few minutes before serving.  Enjoy!

Paleo-ish Carrot Cupcakes

I went on a baking craze yesterday and I made three desserts.  This one was everyone's favorite.  The carrot cake is sweetened with carrots and raisins and it is not very sweet but very aromatic.  I topped it with a rich traditional cream cheese icing.  I know what you're thinking:  You used REAL sugar?!?  Well, only 1/3 of what a traditional recipe calls for...and only in the icing.  So it's not 100% paleo.  Shoot me.

A healthier way to make your family's favorite dessert

Ingredients:
1c almond flour
1/2can full fat first pressed Thai coconut milk (because it's the best)
2 large eggs
1tsp baking powder
1tsp baking soda
zest of 1 orange
3/4c raisins
4 carrots, shredded
1tbs vanilla extract
2tbs pure maple syrup
1tbs cinnamon
1tsp ground ginger
pinch cloves
pinch salt
1/2c walnuts, toasted

Cream Cheese Frosting:
8oz full fat cream cheese at room temp
1/4c organic butter at room temp
1c powdered sugar (*alternatively use 1/3c maple syrup...your icing will be much softer but still delicious)
1/2tbs vanilla extract
1tbs coconut milk, to thin if needed
pinch salt

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners. 
2. Combine all cupcake ingredients and whisk until evenly combined.
3. Use an ice cream scoop to scoop out even amounts of batter into the cupcake liners.
4. Bake in the center of a preheated oven for 15-22 minutes (a toothpick inserted into the center will come out clean).  Cool completely before frosting.
5. To make the icing:  Using a hand mixer, blend the butter and cream cheese until combined.  Add your sugar, vanilla and salt.  Mix until fluffy.  Frost cupcakes generously.

Mixed Berry Cobbler

We were looking for something sweet last night so I whipped up a paleo style cobbler.  It was delicious.  I highly recommend pairing it with some coconut ice cream for an extra decadent treat.  Enjoy!

Made in a beautiful dish my sister bought me for my birthday

Ingredients:
4c mixed berries (I used frozen and dethawed them in the microwave)
1/2c coconut flour
1c almond flour
1/2c butter
1/2c coconut milk
1tbs vanilla extract
1/2c finely chopped nuts (almonds, pecans or walnuts)
1/4c pure maple syrup

Directions:
1. Preheat your oven to 350F.
2. If using frozen berries, dethaw them in the microwave.  Pour them into the bottom of an 8x8 casserole dish (don't throw out the juices!)  If using fresh berries, mash them a bit to release a bit of their juices.
3.  Melt your butter in a large microwave safe dish.  Stir in the coconut flour, almond flour, coconut milk, vanilla, nuts and maple syrup.
4. Press pieces of the dough between your fingers to flatten it and lay it evenly over the berries.
5. Bake in the center of a preheated oven until the crust is golden and cooked through (30-60 minutes).
6. Serve hot with or without ice cream.

Fruit & Nut Clusters

I wanted to finish using up some leftover chocolate I had sitting in the cupboard so I made this simple treat.  Choc full of almonds, cashews and raisins it's sure to be a hit with the whole family!

Homemade clusters are fun to make and even more fun to eat

Ingredients:
2c semi sweet or dark chocolate chips (Ghirardelli 60% cocoa is my fav!)
1c roasted almonds (roast your own 350F for 10 minutes or until fragrant)
1c roasted salted cashews
1c raisins

Directions:
1. Heat a saucepan with a few cups of water to a boil.  Then place a glass or metal bowl over the saucepan and fill with chocolate.   Turn to low to simmer.  Stir until chocolate completely melts.  Turn off heat.
2. Add as many nuts and dried fruit that can be evenly coated with the chocolate.
3. Line a baking sheet with nonstick foil or parchment paper.  Use a spoon to scoop out whatever size clusters you want (mine are a few tbs each).  Place in the refrigerator for 15-20 minutes, or until set.  Enjoy!

Grain Free Blondies

Anthony comes home from his deployment tomorrow and I wanted to make his favorite dessert:  blondies.  Unfortunately, the original recipe is full of refined sugar and flour.  Several months ago, when he went gluten free I recreated the recipe with Pamela's Gluten Free Baking Mix (see here).  Now that we are both completely grain free, I recreated the recipe for a second time using almond flour.  Honestly, this might be the best of the three:  perfectly sweet and chewy with a bit of crunch from the toasted walnuts.  Who says going grain free leads to deprivation?!  Not me! 

You won't believe these are grain free!!  They are that good!

Ingredients:
1 1/2c blanched almond flour
5tbs organic butter, melted
3tbs amber agave nectar
1/8tsp baking soda
pinch salt
1 large egg, omega-3 enriched
1tbs vanilla extract
1/2c shredded unsweetened coconut
1/2c chopped raw walnuts, plus more to sprinkle on top
1/2c semi-sweet or dark chocolate chips, plus more to sprinkle on top

Directions:
1. Preheat oven to 350F.  Line an 8x8 pan with nonstick foil. 
2. In a large bowl, stir almond flour, baking soda and salt. 
3. In a glass bowl melt butter.  Stir in agave nectar and vanilla.  Pour into the dry mixture and stir well.  Add egg and continue to stir until evenly combined.
4. Stir in shredded coconut, 1/2c walnuts, and 1/2c chocolate chips.
5. Spread evenly into lined pan.  Sprinkle the top with more walnuts and chocolate chips, pressing them into the batter slightly.
6. Bake in the center of a preheated oven until the top is golden brown and a toothpick inserted into the center of the pan comes out clean (took me between 15-20 minutes).  Let cool, remove from pan, and slice into squares.  Enjoy!

Grain Free Chocolate Chip Walnut Cookies with Coconut

These are a twist on my favorite paleo chocolate chip cookies.  Adding walnuts gives them a nutty crunch and a bit of shredded unsweetened coconut makes them more chewy.  These might be my best cookies yet.  Enjoy!

A rich chewy cookie that is sure to cure your sweet tooth

Ingredients:
1 1/2c blanched almond flour
1/8tsp baking soda
pinch salt
5tbs melted butter
3tbs pure maple syrup or amber agave nectar
2tsp vanilla extract
1 large egg
1/2c semi sweet chocolate chips
1/2c chopped walnuts
1/2c shredded unsweetened coconut (plus a bit more for cookie topping)

Directions:
1. Preheat oven to 350F.
2. In a large glass bowl, melt butter. Stir in almond flour, baking soda and salt.
3. Stir in maple syrup, vanilla and the egg. Mix well (no need to use a hand mixer).
4. Stir in the chocolate chips, walnuts and coconut.
5. On a nonstick foil or parchment lined baking sheet, place rounded tablespoon size mounds of dough onto the sheet (should make about 12 cookies).  Top each cookie with a bit of coconut.  Bake for 10-12 minutes, or until the coconut topping and the top of the cookie look golden brown.  Let cool and serve.

Grain-Free Banana Nut Muffins

I've made banana bread.  I've made banana almond muffins.  But I was yet to make your traditional banana nut muffin.  So here it is:  A super moist and tender banana cake with crunchy walnuts.  These are paleo style of course, meaning they are made without any grains or refined sugar.  They are delicious warm out of the oven or chilled.  Store extras in the fridge or freezer.  Enjoy!

A tasty treat to use up your over-ripened bananas!

Ingredients:
1/2c coconut flour
1/2tsp salt
1/4tsp baking soda
6 large eggs
1tbs vanilla extract
1/3c pure maple syrup
1/4c organic non-hydrogenated shortening (I use Spectrum brand)
2 medium or large over-ripened bananas, mashed
1/2c chopped walnuts

Directions:
1. Preheat oven to 350F.
2. In a large bowl, stir coconut flour, salt and baking soda.
3. In another bowl, mix eggs, vanilla, maple syrup, and mashed bananas with a hand mixer.
4. Then add the wet ingredients to the dry and continue to mix.  Melt your shortening and pour in.  Mix well.  At the end, stir in 1/2c chopped walnuts.
5. Line 12 cupcake holders with liners.  Using an ice cream scooper, scoop an even amount of batter into each liner.  Top with a few more walnuts.  Bake in the oven until a toothpick inserted into the center comes out clean or about 15-20 minutes.  Note, these little guys don't really brown so they look a bit underdone when you take them out.  Make sure you toothpick check them because they are easy to overcook and then they will be dry  Enjoy!

Paleo Banana Almond-Walnut Muffins

This is a simple recipe for banana nut muffins.  It is grain free, refined sugar free, and takes less than 30 minutes to make.  The only sweetener comes from mashed bananas and a touch of honey.  This is a perfect treat after a long day or a quick snack on the go.  Enjoy!

All natural snacks and desserts are good for your mind and body

Ingredients:
3/4c roasted almond butter with flaxseeds (found at Trader Joe's)
1c blanched almond flour
3 ripe or overripe bananas, mashed
3tbs pure honey from the USA
2 large eggs, preferably omega-3 enriched
1tsp baking powder
1tsp baking soda
1/2tsp cinnamon
2 tsp vanilla extract
1/2c chopped walnuts

Directions:
1. Preheat oven to 350F.  Place cupcake liners in your cupcake baking pan. 
2. In a large bowl, mix almond butter, almond flour, mashed bananas, eggs, baking powder, soda, and cinnamon. 
2. Stir in chopped walnuts.
3. Using an ice cream scooper, place a scoop in the center of each lined cupcake (about 3/4 full). 
4. Bake in the oven until a toothpick inserted into the center comes out clean, 15-20 minutes.  Serve warm or at room temperature.  Store leftovers in the refrigerator.