Individual 10 Minute Paleo Berry Crisps

I was thinking about a fast and easy summer dessert and I settled on a grain free berry crisp.  It only took about 10 minutes to make and was just as delicious as the one's that are baked in the oven for an hour.  The best part is that they are individual sized so you can make exactly as many as you need.  I used frozen berries because that is what I had on hand, but fresh summer berries would be even more delicious.  Of course, to cool the whole thing down, I topped it with my favorite coconut milk ice cream (or make your own!)  What more could you want from a summer dessert?  Not much, I say, not much.

A great seasonal dessert for any day of the week!

Ingredients (makes 2):
2c frozen or fresh berries
2tsp pure maple syrup
drop of vanilla extract
1tsp lemon juice

Topping:
2tbs butter, softened
4tbs chopped nuts (I used roasted almonds)
1/4c almond flour
2tbs coconut flakes, unsweetened
1tbs pure maple syrup
pinch cinnamon
1/4tsp vanilla extract

Directions:
1. Preheat oven to broil.  Place a rack a few inches from the heat source.
2. In a saucepan, heat berries, maple syrup, vanilla, and lemon over medium heat until soft and juices are boiling.  Using a slotted spoon, scoop hot berries out on place evenly in 2-8oz ramekins.
3. Meanwhile make your topping.  In a small bowl mix butter, nuts, almond flour, coconut flakes, maple syrup, cinnamon and vanilla.  It shouldn't be too wet, if it is add a bit more almond flour.  Crumble or pat the topping over both ramekins.  Place under the broiler for about 5 minutes or until the topping is browned.
4. Meanwhile, keep boiling the juices in your saucepan until you have a thick syrup (this should only take a few minutes).
5. Serve your hot crisp with ice cream on top (can be eaten right out of the ramekin or remove it to a larger bowl depending on how much ice cream you want).  Drizzle with the berry syrup and enjoy!

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.

Homemade All Natural Fruit Leathers

There's a few things I was dying to make when I got my Excalibur dehydrator in the mail last week.  One of them was homemade preservative free and all natural fruit leathers.  You can make them out of any combination of fruit you like, but I was always told they turn out best when you add banana.  I made three kinds:  mixed berry and banana, strawberry banana, and peach banana.  The perfect snack on the go!

These have the texture of fruit roll ups!

Mixed Berry & Banana Fruit Leather Ingredients:
1c frozen mixed berries, thawed (in season use fresh)
1 banana

Strawberry Banana Fruit Leather Ingredients:
1c frozen strawberries,  thawed (in season use fresh)
1 banana

Peach Banana Fruit Leather Ingredients:
1c frozen peaches, thawed (in season use fresh)
1 banana

Directions:
1. Place your desired combination of fruit in a blender until smooth.
2. Place plastic wrap or parchment paper over your dehydrator tray.
3. Pour fruit mixture on top of the wrap and spread evenly with a spatula (try to make the edges a bit thicker because they dry first).  Overall, it should be about 1/4" thick.
4. Turn your dehydrator on 135F.  Let cook 6-8 hours or until they are leathery.  Let cool, cut and enjoy!  Store leftovers in an airtight container.

Healthy Lemon Berry Cake

This is one of the healthiest cakes you will ever eat.  It  has zero grains, zero refined sugar, and is packed with nutrients.  I used coconut flour and coconut oil which has numerous health benefits.  If you are still one of those people that think coconut oil is bad for you because it has too much saturated fat, shame on you.  Do some research and look here and here.  Instead of your typical refined white sugar, I used 100% organic maple syrup which has been found to have as many as 20 antioxidants!  I added some antioxidant rich berries and a simple whipped cream topping for added richness.  You can't go wrong eating a slice of this cake for dessert!  Enjoy!

Guilt-free dessert!  You'll love every bite!

Ingredients:
1/2c coconut flour
6 large eggs, preferably omega-3 enriched
1/2c organic virgin coconut oil, melted
1/2c pure maple syrup
1tbs vanilla extract
zest of 1/2 lemon
juice of 1/2 lemon
1/4tsp sea salt
1/2tsp baking soda
1c frozen mixed berries (mine had blueberries, raspberries and blackberries)
1c heavy whipping cream
3tbs pure maple syrup
1/2tsp vanilla extract

Directions:
1. Preheat your oven to 350F.  In a large bowl, mix coconut flour, eggs, melted coconut oil, 1/2c maple syrup, vanilla, salt, baking soda, lemon zest and lemon juice.  Let stand a minute or two (it will thicken).  Stir in 2/3c frozen berries.
2. Pour into a 9" springform pan lined with parchment or nonstick foil.  Bake in the oven for 20-30 minuets (when a toothpick inserted into the center comes out clean).  Remove and let cool completely.
3. Make your berry topping by putting 1/3c frozen berries, 1tbs water and 1tbs maple syrup in a food processor.  Process until mostly smooth.
4. To make your maple whipped cream, beat heavy whipping cream with 2tbs maple syrup and 1/2tsp vanilla extract until fluffy and stiff (comes out best with a chilled bowl and chilled beaters but not required).
5. Serve a slice of cake with cold berry topping and a big spoonful of whipped cream.  Enjoy!

Nutritional Information (serves 8):
Serving: 1/8 of the cake with 1tbs berry sauce and 2tbs whipped topping
Calories: 228
Fat: 19g
Carb: 19g
Fiber: 4g
Protein: 6g
Sodium: ~125mg

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Blueberry Lemon Muffins

One of my top 5 favorite recipes of all time is my Blueberry Lemon Money Bread, but sadly it is filled with gluten and I can never eat it (well... never say never this dessert is worth the pain and guilt I endure when I do make it but I try not to do it too often).  Still, I was determined to create a paleo friendly and gluten free version of this delicious bread, so I came up with these blueberry lemon muffins.  No, they are not as good as my original recipe, but they did satisfy the craving I was having and they do taste fresh and delicious.  Please enjoy.

The fresh lemon flavor is wonderful with the sweetness of the blueberries

Ingredients (makes 6 muffins):
2 eggs, yolk and whites separated
1/4c almond butter
1/4c coconut flour
1/3c honey
1c almond meal/flour
1/2 tsp baking soda
1/4tsp salt
juice of 1 lemon
zest of 1 lemon
1tsp vanilla extract
3tbs butter, softened (preferably from grass fed beef)
1/3-1/2c blueberries (frozen or fresh - frozen take longer to cook)

Directions:
1. Preheat oven to 350F.  Line a muffin tin with muffin liners.  Beat egg yolks in a large bowl.  Add almond butter, coconut flour, honey, baking soda, salt, lemon juice and zest, vanilla extract and butter.  When combined, stir in almond flour.
2. In a separate bowl, beat egg whites until stiff.  Fold them into the batter.  Then fold in blueberries.
3. Using an ice cream scooper, scoop batter into the muffin tin (about 3/4 full) and bake for 18-20 minutes (the center of the muffins will come out clean when pierced with a toothpick).  Remove from pan and cool.  Keep leftovers in the refrigerator.

Grain-Free Pancakes

I used to love weekends when my mom and dad would make our family a huge breakfast, which often included pancakes.  Of course, now I hardly ever eat them.  But I have a sneaking suspicion that that is going to change.  Oh how I wish I could take credit for this recipe!  I actually recreated a recipe from Paleo Solution: The Original Human Diet.  It is a "pancake" recipe that doesn't have a single hint of grains:  amazing!  It's packed full of fruit, nuts and protein:  the perfect breakfast.  Even better, it's absolutely delicious!  I know this will soon be a staple weekend breakfast in our household and I hope you enjoy them as well!

Pancakes: Breakfast of Champions!

Ingredients:
1/2c unsweetened applesauce
1/2c raw almond butter (or other nut butter such as cashew)
1tsp vanilla extract
1/4tsp cinnamon
2 eggs, slightly beaten
1c frozen blueberries, warmed

Pinch sea salt
2tsp extra virgin coconut oil

Directions:
1. In a large bowl, stir together almond butter and applesauce.  Add vanilla, cinnamon and a pinch of salt. 
2. Meanwhile, heat a large nonstick skillet over medium or medium-high heat with the coconut oil.
3. Right before cooking, stir in the eggs.
4. Using an ice cream scoop, scoop mounds (however many will fit) onto your skillet and cook until golden brown on one side (careful not to burn them!).  Flip and cook a few minutes on the other side.
5. Serve with warm blueberries on top!

Gluten Free Blueberry Cake with Cream Cheese Icing

The smell of fresh blueberries in the oven is the only motivation I needed to make this delicious cake.  It is so moist, make sure you cool it completely to room temperature before serving or it tends to fall apart. 

A moist almond cake with sweet blueberries and a delicate icing

Cake Ingredients:
1 stick + 3tbs butter, softened
3/4c granulated sugar
3 eggs
a little less than 1/2c sour cream
1c almond flour
a little less than 1/2c white rice flour
2tsp baking powder
1tbs vanilla extract
1c fresh or frozen blueberries (remember if using frozen, the cooking time will be a bit longer)

Icing Ingredients:
8oz cream cheese, room temperature
1/4c sour cream
1/2 stick butter, room temperature
1c confectioner's sugar
juice of 1/2 lemon
1tsp vanilla extract

Directions:
1. Preheat your oven to 350F.  Line a springform pan with parchment at the bottom and butter it.
2. Mix butter, sugar, sour cream, vanilla, and eggs with a mixer.
3. In a small bowl, mix together flour and baking powder.
4. Pour the dry ingredients into the wet (but leave behind a bit of flour in the bowl).  Mix together until combined.
5. Toss the blueberries with the bit of flour left in the bowl.  Then gently fold them into the batter.
6.  Pour the batter into the prepared pan, spreading evenly.  Bake for about 30 minutes or until the cake is browning on top and a toothpick comes out clean (every oven and location is different - watch your cake closely!).  Let cool.
7. To make the icing, mix all ingredients together until smooth and whipped.  Spread on top of the cooled cake and serve.

Gluten Free Blueberry Muffins

I love blueberry muffins.  When I would vacation with my family as a child, I always ordered a blueberry muffin for breakfast.  It was my favorite treat.  I still think it's hard to compete with the smell of fresh muffins right out of the oven.  I have perfected an original blueberry muffin recipe years ago but this time I was determined to make it gluten free.  The result is a moist rich flavorful cake chock-full of blueberries.  Nope, I don't even miss the gluten.

This muffin has a soft moist center full of blueberries with a slightly crunchy top

 Ingredients (for about 24 muffins):
3/4c white sugar
1/4c blue agave nectar
10tbs butter, softened
2 large eggs
2tsp vanilla extract
1c white sorghum flour
1c tapioca flour
1c white rice flour
1 1/2 tsp baking powder
1/2tsp baking soda
1/2 tsp fine sea salt
1 1/2c vanilla greek yogurt (I used Chobani Vanilla Yogurt)
2-3c frozen or fresh blueberries
Raw sugar, for sprinkling

Directions:
1. Preheat oven to 375F.   Whisk together the flours, powder, soda and salt in a medium bowl.  Set aside.
2. Cream the butter and sugar until just creamed (over creaming them will prevent the muffins from rising)
3. Add the eggs one at a time, mixing after each one.  Add the vanilla and mix.
4. Add 1/2 of the dry ingredients to the wet.  Mix well.  Then add 1/3 of the yogurt and mix well.  Then follow with 1/2 of the remaining dry ingredients and mix again.  Continue to do this until all yogurt and flour is mixed well.

Alternative:  Pour some batter into oiled ramekins for little cakes

5. Add in 2-3c blueberries and fold in gently.
6. Oil a muffin tin and sprinkle with cornstarch or line them with muffin cups.  Fill each muffin tin 2/3 full.  Sprinkle the raw sugar on the tops of each muffin (this gives it the most delectable crust).
7. Bake the muffins in the center of the oven for anywhere from 20-30 minutes depending on where you live, your oven temp, and if you used frozen or fresh blueberries.  They are done when the tops are golden and hardening and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove from the tins as soon as possible (leaving them in there they will continue to cook and can get soggy).  Store in an airtight container or freeze the leftovers.

Pork Tenderloin with Blueberry Grape Chutney

One of my favorite classic combinations is pork with fruit.  As a child, my mother frequently made pork chops and applesauce for dinner, an American classic.  This is a modern twist on that same dish: I used pork tenderloin in place of pork chops because I love the tender white meat of the loin when it's baked or broiled in the oven.  In place of apples, I used blueberries and red grapes with a hint of ginger and developed a lovely chutney that is best served warm.  I find this dish to be just as comforting as the original and I hope you do too.  Bon Appetit!

The flavor of the tenderloin is enhanced by the sweetness of the fruit

Ingredients:
2c frozen or fresh blueberries
1 1/2c seedless red grapes, halved
1tbs minced ginger
1/4 of a sweet yellow onion, minced
Sea salt to taste
2tsp red wine vinegar
1tbs blue agave nectar 
1lb pork tenderloin
2tsp Dijonnaise mustard

Directions:
1. Heat broiler with the rack 4-5 inches from heat.
2. In a saucepan, combine blueberries, grapes, ginger, onion and a few pinches of salt.  Bring to a boil.
3. Reduce heat to medium-high and continue to cook, stirring occasionally, until the grapes break down and the mixture thickens into a chutney like consistency (about 25 minutes).
4. Stir in red wine vinegar and taste.  Stir in 1tbs blue agave nectar to sweeten if needed.
5. Meanwhile, while the chutney is cooking, spread the Dijonnaise around the entire tenderloin and season with salt and pepper.  Place on a baking sheet lined with foil and broil about 20 minutes, turning occasionally, until the meat registers 150F.  Let set 10 minutes before slicing.
6. Serve meat topped with warm chutney.

Blueberry Lemon Money Bread

I have decided to divulge my secret recipe for blueberry lemon bread.  The first time I made this Anthony said, "You could make a lot of money with this bread" which is why I now call it my money bread.  Make this bread when blueberries are in season, or use frozen.  Frozen berries will require a little extra baking time so keep a close eye on the oven.  This bread tastes similar to a muffin with its rich moist texture.  The combination of the bite of the lemons with the sweetness of the blueberries is unsurpassed.  You will not be sorry you made this.

The best loaf of bread you will ever eat

Ingredients:
1 stick butter at room temp, plus more for pans
2 cups all purpose flour, plus more for pans
1 1/2c sugar
1 tbs finely grated lemon zest
1/2c + 2tbs fresh lemon juice (from 4-5 lemons)
3/4c heavy cream
1tsp pure vanilla extract
1/4tsp baking powder
1/4tsp baking soda
2 large eggs
1 1/4c fresh or frozen blueberries

Directions:
1. Preheat oven to 350F.  Butter a 9x5" loaf pan.  Sprinkle with flour and tap out excess.
2. Combine 1/2c sugar and 1/2c lemon juice in a small sauce pan.  Cook and stir over medium heat until sugar dissolves.  Set aside.
3. Combine heavy cream, 2 tbs lemon juice, and vanilla extract in a small bowl.
4. Whisk together flour, baking powder, baking soda, and 1/4tsp salt in a medium bowl.

Moist tart lemon bread with sweet blueberries

5. Beat butter, lemon zest and 1c sugar on medium until pale and fluffy.  Reduce speed to low and add eggs one at a time and beat thoroughly.  Beat in 1/3 of the flour mixture followed by 1/2 of the cream mixture and alternate beginning and ending with flour until all is combined.  Gently fold in blueberries with a spatula.
6. Immediately pour batter into the loaf pan and bake about 55 minutes, or until toothpick in the center comes out clean (will need about 5 more minutes for frozen berries and you may need to place foil over the pan 1/2 way through to keep the top from browning too quickly).
7. Brush the top of the cake with lemon glaze and let set 15 minutes.  Remove from pan and brush the remaining sides of the cake with the glaze.  Let cool completely and serve.  (also delicious warm with butter!)