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

Almond Flour Pancakes

These pancakes are a great substitute for “regular” pancakes and a great break from eggs every morning for breakfast (or dinner). This recipe comes from the paleoplan.com site (see direct link below), there are all kinds of great recipes there that you can freely avail yourself to.

Makes breakfast (or dinner) for two

Approximate cooking time: 30 minutes

Ingredients

  1. 1 cup almond flour
  2. 1/2 cup unsweetened applesauce
  3. 1 tablespoon coconut flour
  4. 2 eggs
  5. 1/4 cup water (consider soda water for slightly fluffier pancakes – I haven’t tried this yet)
  6. 1/4 teaspoon freshly grated nutmeg (if I bought the jar yesterday, that’s freshly grated, right?)
  7. 1/4 teaspoon sea salt
  8. coconut oil (or olive oil or avocado oil)
  9. fresh berries

Instructions

  1. Combine almond flour, applesauce, coconut flour, eggs, water, nutmeg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than a normal pancake mix.
  2. Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
  3. Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
  4. Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
  5. Add more oil to the pan and repeat with remaining batter.
  6. Top with fresh berries

Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.

My variation

I like to take frozen berries (usually the mixture found at the local Costco), heat them up with just a dab of maple syrup and pour them over the pancakes. Makes a great syrup!

Direct link: http://www.paleoplan.com/2009/11-23/almond-flour-pancakes/