Paleo Browned Butter Snickerdrooldles

After you try these cookies, you will never eat another “plain” snickerdoodle again or any other kind of cookie; they are that good. The process is a little bit long & complex, but believe me, these cookies are worth every second of work put into them. This recipe is compliments of Vanessa from Clean Eating With a Dirty Mind. She specializes in Paleo desserts and treats so the next time you want something really yummy, go check out her blog & make one of her recipes. This recipe makes 2 dozen cookies.

Ingredients:

  • 1-1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut crystals
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup Kerrygold grass-fed butter, browned
  • 1 organic cage-free egg
  • 1/4 cup raw honey
  • 1 Tbsp canned coconut milk, full-fat
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar

For rolling mixture:

  • 1/4 cup coconut crystals
  • 2 tsp cinnamon

Directions:

  1. In a large bowl whisk together the almond flour, coconut flour, coconut crystals, cream of tartar, baking soda, 1/2 tsp of cinnamon and salt, set aside
  2. Brown the cup of Kerrygold grass-fed butter. Put the butter in a saucepan and continue to whisk constantly over medium heat until the butter turns brown and starts to give off a toffee like aroma. Immediately remove from heat so it doesn’t burn. Set aside and let cool.
  3. In a separate bowl add the egg, raw honey, coconut milk, vanilla, and apple cider vinegar. Stir until combined. After the browned butter has cooled (you don’t want to cook the egg on accident because the butter is still too hot) stir it into this mixture
  4. Now pour in the liquid browned butter mixture to the dry ingredients and stir until well combined. At this point you will have a dough that has a consistency similar to cake batter. Refrigerate the dough for 2-3 hours and it will harden and thicken up. You can even throw it in the freezer for a bit. Do not skip this step, I promise it will be worth it.
  5. Prepare your rolling mixture in a small bowl
  6. After your dough has hardened, preheat the oven to 350F and line a baking sheet with parchment paper. Grab a piece of dough and roll it in a ball, then roll it into the coconut crystal/cinnamon rolling mixture and place on the baking sheet. Lightly press the end of your palm into the dough to flatten it a tiny bit, don’t press too hard, you only want a slight indentation. The cookies will spread a bit while baking.
  7. Bake for 10-12 minutes, then let cool. I let mine cool on the baking tray because when I tried to transfer them to the cooling rack they were so soft they fell apart, but after they cooled on the tray they solidified and became easily moveable
  8. Enjoy!

Direct link to recipe: Browned Butter Snickerdrooldles

Snickerdoodles

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).

Ingredients:

  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

Instructions:

  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.

Notes:

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.

Ingredients

  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

Directions

  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

Grilled (or Baked) Pesto Vegetables

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.

Ingredients

  1. 1 envelope Knorr Pesto Seasoning mix
  2. 2-3 Zucchini and/or yellow squash, sliced fairly thin or you can use onion, bell pepper or any other vegetable you want
  3. 2 tablespoons olive oil

Instructions

  1. Mix the pesto seasoning mix with the olive oil and pour into a recloseable plastic bag.
  2. Add the vegetables to the plastic bag.
  3. Roll the vegetables around in the seasoning mix so they get coated.
  4. 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.
  5. 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.

Slow Cooker Baby Back Ribs + Paleo BBQ Sauce

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

Ingredients

  1. 2 cups tomato sauce
  2. 2/3 cups unsweetened apple sauce
  3. 4 tablespoons coconut aminos (I use Bragg liquid aminos because that’s what I can find here)
  4. 2 tablespoons dijon mustard (I use brown mustard because I like it better)
  5. 2 teaspoons hot pepper sauce
  6. 1/2 teaspoon black pepper
  7. 1 tablespoon ghee or grass-fed butter
  8. 2 cloves garlic, finely minced (or not so fine; if you want chunks, use chunks)
  9. 2 teaspoons chili powder
  10. 1 teaspoon paprika
  11. 1/2 teaspoon cayenne (use more for extra spice)
  12. 1 yellow onion, medium dice (I usually use two & slice them)
  13. 2-3 lbs pork baby back ribs
  14. Salt, pepper and garlic powder to taste

Instructions

  1. Mix tomato sauce, apple sauce, vinegar, aminos, mustard, hot pepper sauce and black pepper until they are combined
  2. 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)
  3. Stir in your tomato sauce mixture and bring to a boil
  4. Simmer gently uncovered for 25-30 minutes (stir every once in awhile & scrape the sides of the pot)
  5. 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)
  6. 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
  7. Liberally season your racks of ribs with salt, pepper and garlic powder
  8. 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
  9. Cook on low for 6-8 hours until the meat is falling off the bone
  10. 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/

Paleo Banana Bread

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

Ingredients:

  1. 4 bananas, yellow (they don’t have to be overly ripe, but you can if you want)
  2. 4 eggs
  3. 1/2 cup almond butter (or any nut butter) – I make my own macadamia nut butter & use it
  4. 4 tablespoons grass-fed butter, melted (can substitute coconut oil)
  5. 1/2 cup coconut flour
  6. 1 tablespoon cinnamon
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. 1 teaspoon vanilla
  10. pinch of sea salt

Instructions:

  1. Preheat your oven to 350°F
  2. 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)
  3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla & sea salt & mix well
  4. 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
  5. Pour in your batter and spread it evenly throughout
  6. 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
  7. Remove from oven & flip your bread onto a cooling rack
  8. Slice & serve

Variations:

  • 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

My Variation:

Add 1/3 cup So Delicious mini chocolate chips and stir around

Notes:

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.