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/

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.