Posted on May 27, 2013 by snorkelbuddy
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).
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 cup coconut oil or butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (if using coconut oil)
- 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)
- 2 tablespoons cinnamon
- pinch of salt
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl combine almond flour, coconut flour, salt & baking soda until well combined.
- In a small bowl add egg, vanilla extract, coconut oil or butter, and liquid stevia plus almond milk or honey and whisk together.
- Pour wet ingredients into dry and mix until thoroughly incorporated and combined.
- Roll dough into equal sized balls about an inch in diameter and place them on the baking sheet for now.
- 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.
- 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.
- 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.
- 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/
Filed under: Dessert, Paleo, With Dairy | Tagged: dessert, Paleo, With Dairy | 3 Comments »
Posted on May 5, 2013 by snorkelbuddy
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.
- 1/4 cup almond flour/meal
- 1 egg
- 1 tbsp melted butter
- 1/8 tsp baking powder
- Pinch of salt
- Mix together ingredients in bowl until smooth.
- 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.)
- Microwave for 90 seconds.
- Remove English muffin from bowl and allow to cool.
- Cut English muffin in half.
Original link: http://carrotsncake.com/2012/11/microwavable-english-muffin.html
Filed under: Breakfast, With Dairy | Tagged: breakfast, English Muffin, Paleo | 1 Comment »
Posted on April 21, 2013 by snorkelbuddy
We go camping with friends several times a year and are always looking for something easy to cook over a campfire or on a camp stove. These veggies are quick, easy and delicious, although the pesto seasoning is not 100% Paleo, I figure that you only get a small amount on each vegetable. This recipe does have a small amount of dairy because there is parmesan cheese in the pesto seasoning.
- 1 envelope Knorr Pesto Seasoning mix
- 2-3 Zucchini and/or yellow squash, sliced fairly thin or you can use onion, bell pepper or any other vegetable you want
- 2 tablespoons olive oil
- Mix the pesto seasoning mix with the olive oil and pour into a recloseable plastic bag.
- Add the vegetables to the plastic bag.
- Roll the vegetables around in the seasoning mix so they get coated.
- If you grill them, a vegetable basket or skillet is the easiest way; OR you can put them on a parchment lined baking sheet and bake them in the oven at 350ºF. I usually bake them about 10-15 minutes, then turn them over and bake for 10-15 minutes more. Baking time will depend on how thick you slice your veggies and how crispy you want them.
- Serve immediately.
Note: Even though it looks like a lot when you first start out, they do shrink so make more than you think you need.
You can also leave off the pesto seasoning and just use spices (like a little cumin or paprika or garlic powder) on your veggies. Play around with different spices and veggies.
Filed under: Food, Vegetable Side Dish, With Dairy | Tagged: pesto, side dish, Vegetables, With Dairy | Leave a comment »
Posted on April 20, 2013 by snorkelbuddy
Ok, you have to try these and I mean HAVE to. If you don’t have a slow cooker, go buy one just to make these ribs – believe me, it will be worth it. This recipe comes from the blog hollywouldifshecould.net, she always has fun things going on and has some great recipes. This is the best barbecue sauce I have ever eaten and I’ve eaten a lot in my life. I make it in double batches just for my husband and me and it still disappears like we have teenagers drinking it out of the jar.
Prep time: 45 min; Cook time: 6 hours (totally worth it)
Makes 2 cups BBQ sauce and 2-3 lbs ribs
- 2 cups tomato sauce
- 2/3 cups unsweetened apple sauce
- 4 tablespoons coconut aminos (I use Bragg liquid aminos because that’s what I can find here)
- 2 tablespoons dijon mustard (I use brown mustard because I like it better)
- 2 teaspoons hot pepper sauce
- 1/2 teaspoon black pepper
- 1 tablespoon ghee or grass-fed butter
- 2 cloves garlic, finely minced (or not so fine; if you want chunks, use chunks)
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne (use more for extra spice)
- 1 yellow onion, medium dice (I usually use two & slice them)
- 2-3 lbs pork baby back ribs
- Salt, pepper and garlic powder to taste
- Mix tomato sauce, apple sauce, vinegar, aminos, mustard, hot pepper sauce and black pepper until they are combined
- In a medium saucepan melt butter over medium heat and add garlic, chili powder, paprika and cayenne, stirring until fragrant (or until you want to climb into the pot and lick the bottom – you will know what I mean when you make this)
- Stir in your tomato sauce mixture and bring to a boil
- Simmer gently uncovered for 25-30 minutes (stir every once in awhile & scrape the sides of the pot)
- Cool to room temperature in a mason jar or other refrigerator safe container (1 batch fits in a quart jar, for a double batch, I use a quart & a pint jar; Note: use wide-mouth jars, it’s much easier to pour into)
- Meanwhile prep your crockpot by dicing (or slicing) one (or two) yellow onion(s) and spreading it/them on the bottom of your slow cooker
- Liberally season your racks of ribs with salt, pepper and garlic powder
- Cut your racks to fit into the slow cooker then stack a rack of ribs, coat with BBQ sauce and repeat unti it’s full
- Cook on low for 6-8 hours until the meat is falling off the bone
- Serve with a dipper (or large bowl full) of BBQ sauce on the side
Direct link: http://hollywouldifshecould.net/2012/09/slow-cooker-baby-back-ribs-paleo-bbq-sauce/
Filed under: Food, Paleo, Pork, With Dairy | Tagged: bbq sauce, butter, dairy, Paleo, Pork, ribs, slow cooker | Leave a comment »
Posted on April 18, 2013 by snorkelbuddy
Wow, it’s been awhile since I’ve posted here. I totally forgot I even had this blog. Several people have asked for some of the Paleo recipes that I make, so I’ll post them here with full credit to the original creator. If I post the wrong credit or don’t know who the original creator was, and if you know, please let me know. I appreciate finding such great recipes all across the web and want to make sure that credit is given correctly.
This one is from Civilized Caveman Cooking Creations at http://civilizedcavemancooking.com/grain-free-goodies/paleo-banana-bread/. I really love this banana bread because there is no extra sugar or sweetener. I’ve used it as bread for a breakfast sandwich with an egg & a couple of pieces of bacon in the middle. Yum!
Note: This recipe has dairy in it.
Paleo Banana Bread
Prep Time: 10 min; Cook Time: 60 min
- 4 bananas, yellow (they don’t have to be overly ripe, but you can if you want)
- 4 eggs
- 1/2 cup almond butter (or any nut butter) – I make my own macadamia nut butter & use it
- 4 tablespoons grass-fed butter, melted (can substitute coconut oil)
- 1/2 cup coconut flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of sea salt
- Preheat your oven to 350°F
- Combine your bananas, eggs, nut butter, and grass-fed butter in a blendtec, blender, or food processor, or mixing bowl & mix well (if using a mixing bowl you need a good hand-mixer)
- Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla & sea salt & mix well
- Grease a 9×5 glass or metal loaf pan (see notes) with a fat of your choice. If you use a metal pan it will probably bakin in 35-40 minutes so start checking at 30 to ensure the middle stays moist
- Pour in your batter and spread it evenly throughout
- Place in preheated oven and for glass, bake for 55-60 minutes; for metal see above or until a toothpick inserted into the center comes out clean
- Remove from oven & flip your bread onto a cooling rack
- Slice & serve
- Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and 1 cup dried cranberries or fresh if you want
- Chocolate Blueberry – Add 1 cup of fresh blueberries & 1/2 cup of cocoa powder
- Pumpkin Pecan – Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces
Add 1/3 cup So Delicious mini chocolate chips and stir around
If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 minutes and for normal size muffins 30-35 minutes.
Filed under: Breakfast, Food, Paleo, With Dairy | Tagged: breakfast, dairy, Food | Leave a comment »