• May 2013
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I made these today and they are really good, taste like the Snickerdoodles that we used to make when I was a kid. Original recipe by Slim Palate (see link at bottom of post).


  1. 2 cups almond flour
  2. 2 tablespoons coconut flour
  3. 1/4 cup coconut oil or butter
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 1/4 teaspoon baking soda
  7. 1/4 teaspoon salt (if using coconut oil)
  8. 3/4 teaspoon liquid stevia with 1/4 cup almond milk OR 1/2 cup honey (you may have to add more coconut flour if using honey, see notes section)
  9. 2 tablespoons cinnamon
  10. pinch of salt


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a medium bowl combine almond flour, coconut flour, salt & baking soda until well combined.
  3. In a small bowl add egg, vanilla extract, coconut oil or butter, and liquid stevia plus almond milk or honey and whisk together.
  4. Pour wet ingredients into dry and mix until thoroughly incorporated and combined.
  5. Roll dough into equal sized balls about an inch in diameter and place them on the baking sheet for now.
  6. In a small ramekin or bowl place 2 tablespoons of cinnamon and roll each ball around in the cinnamon until completely coated and place back on the baking sheet evenly spaced apart with enough room for flattening them.
  7. Dip either the bottom of a mason jar or cup with a rounded bottom into cinnamon and flatten each cookie about to about 1/2 inch thickness.
  8. Place in the oven for 15-20 minutes or until the center of the cookies are no longer completely soft and have a slight resistance to the touch.
  9. Place on a wire rack and allow to cool for at least 15 minutes.


If you’re using honey, you may need to add more coconut flour to have the dough thick enough to roll into balls. Just make it normally and if you need to add more, simply add it by the tablespoon and incorporate it throughly until you can roll the dough into balls.

Direct link to original source: http://slimpalate.com/snickerdoodles-paleo-grain-free-gluten-free/


Microwavable English Muffin

I found this recipe as I was scouring the internet looking for breakfast ideas that didn’t include scrambled eggs. I like scrambled eggs, I just get tired of them if I have them too many days in a row. After I read it, I thought it would never work but I’ve made it twice now and the muffin turns out good and fluffy and holds together well if you want to make your own breakfast sandwich.


  1. 1/4 cup almond flour/meal
  2. 1 egg
  3. 1 tbsp melted butter
  4. 1/8 tsp baking powder
  5. Pinch of salt


  1. Mix together ingredients in bowl until smooth.
  2. Coat a separate bowl with non-stick cooking spray and then add the batter. Shape batter into a disk/English muffin shape. (I use small ramekins and use coconut oil to grease them.)
  3. Microwave for 90 seconds.
  4. Remove English muffin from bowl and allow to cool.
  5. Cut English muffin in half.

Original link: http://carrotsncake.com/2012/11/microwavable-english-muffin.html

Paleo “Ice Cream”

I bought an ice cream maker at Costco last week because I’ve been craving something cold, the temps here have been more like summer instead of spring. This is the first recipe I tried and it is so yummy, has the same consistency of frozen yogurt without the bite of yogurt. Of course, I had to change it just a little; I put my variation at the bottom of the recipe. I’ve put the unit conversion beside the ingredients for my US friends.

Blueberry and Apple Gelato with a Cashew Base


150g raw cashews (~5.5 oz)

150g ice (~5.5 oz)

250g blueberries (9 oz)

250g fresh apple, chopped (9 oz)

150g organic maple syrup (~4 oz or 1/2 cup)

1 egg white



Begin with cashews and ice, increase speed to 7 and blend until smooth. Add the rest of the ingredients to Thermomix, slowly increase speed to 9 and until blend until smooth. Insert the butterfly and whisk on speed 4 for ten seconds. Freeze for 4-5 hours or until nearly solid. Cut into pieces, roughly an inch cubed, and place into Thermomix. Slowly increase speed up to speed 10, and refreeze.

Blender and Ice Cream Maker

Add cashews and ice to blender and blend until smooth. Add the rest of the ingredients and blend until smooth. Place ingredients into ice cream maker and freeze according to manufacturer’s instructions.

My variation: I substituted fresh strawberries for the apple. Somewhere along the line, I had written down 2/3 cup maple syrup instead of 1/2 so mine turned out a bit on the sweet side.

I used an ice cream maker and it took about 20 minutes.

Link to original recipe: http://www.carmeneatjoy.com/2013/02/13/paleo-rainbow-gelatos-and-valentines-treat-roundup/