Monday, February 24, 2014

Almond Flour Paleo Muffins

I know, I'm out of control, also, remember how I hate cooking and that's all I've been doing lately... I am a woman obsessed. 
I found this recipe and wanted to give it a try, I love how flexible it is. I think the next time I make them I'll add some lemon zest *yum!* Or maybe add some almond extract.

2-1/2 cups almond flour or almond meal
¾ tsp baking soda
½ tsp fine sea salt
3 large eggs
⅓ cup unsweetened pumpkin puree, thawed winter squash puree, butternut squash puree, unsweetened apple sauce, or mashed very ripe banana
2 tablespoons honey, agave nectar or maple syrup
2 tablespoons coconut oil (melted) or vegetable oil
1 teaspoon vinegar (white or cider)
Optional Flavorings: 1 teaspoon extract (e.g., vanilla, almond), citrus zest, dried herbs (e.g., basil, dill), or spice (e.g., cinnamon, cumin)
Optional Stir-Ins: 1 cup fresh fruit (e.g., blueberries, diced apple) or ½ cup dried fruit/cacao nibs/chopped nuts/seeds or

Preheat oven to 350F. Line 12 cups in a standard 12-cup muffin tin with paper or foil liners.
In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
In a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using).
Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
Divide batter evenly among prepared cups.
Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.

Found this recipe here

Paleo Snickerdoodle Cookies

I found this recipe here, and was BEYOND excited. I love a good cookie, and Snickerdoodles have always been one of my favorites. I had to make a couple of adjustments, since my kitchen is not...well, up to par.

Paleo Snickerdoodles

2 cups blanched almond flour
⅛ teaspoon celtic sea salt
⅛ teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup vegan shortening (I used coconut oil)
2 tablespoons honey
½ cup coconut sugar for dipping
1 tablespoon ground cinnamon for dipping

In a food processor, (I used a hand mixer, since I don't have a food processor...) combine the almond flour, salt, baking soda, and cinnamon
Pulse in the shortening and honey
Scoop 1 tablespoon of dough, and roll into a ball
Briefly dip ball in a small bowl of water
Roll wet ball in coconut sugar and cinnamon to coat
Place ball on a parchment paper lined baking sheet
Flatten ball with palm of your hand
Bake at 350° for 7-9 minutes
Cool and serve

When you dip the dough balls in the water try not to let them get too wet or they will fall apart.

Monday, February 17, 2014

Paleo Blueberry Muffins

I love muffins, I want to eat them everyday, but I also want to be healthy, and I don't. I mean muffin tops belong in my mouth and not on my waist. Anyway I've found several Paleo recipes and thought that maybe I should jump on the bandwagon and give them a try. Because, like I said, I love muffins. 
They do taste a little coconut-ty, but they are so good. Next I'm going to try one that is Almond Flour based. Don't worry, I'll let you know how they turn out!

I found this recipe here.
⅓ cup + 2 tablespoons coconut flour
⅛ teaspoon baking soda
2 tablespoons raw honey
½ cup coconut milk, full fat
2 tablespoons coconut oil, melted
3 eggs
½ teaspoon vanilla extract
¼ cup fresh blueberries

Using a rubber spatula, mix the coconut flour with the baking soda in a bowl
in a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract
add the coconut flour mixture and mix to form a batter
fold in the blueberries
pour batter into paper lined muffin pan cups and bake at 350°F for 30-35 minutes or until tops start to turn golden brown. Wait until they are completely cool before removing from the pan.
I made 24 mini muffins

Wednesday, February 12, 2014

Breakfast Cookies (Vegan and Gluten Free)

A couple days ago I got together with some girls in my community and helped them prepare (and eat) a healthy dinner. The goal was to show them how easy it is to prepare a meal, and how much better everything is with fresh ingredients. I think it was a huge success! We made chicken fajitas with brown rice and the amazing cookies whose recipe I'm posting today. 

Chopping Veggies 

This cute girl practically made the cookies by herself. 
She did a great job!

Since the girls were doing the baking we did not flatten them out, just plopped them onto the pan.

I adapted the recipe from here.

1 c unsweetened applesauce
1 c mashed banana(about 2 large)
2 tbsp maple syrup
½ C dried cranberries
¼ C roughly chopped almonds
¾ – 1 C fresh strawberries finely chopped (since strawberries are out of season I just doubled the dried cranberries)
1 tsp cinnamon
¼ tsp sea salt
1½ C old fashioned rolled oats(certified gluten free if necessary)

You can also add some peanut or almond butter, or if you want to just spread some on the cookie before you eat it it's super YUM!

Preheat oven to 350 degrees. Prepare one baking sheet with parchment paper or a non-stick baking sheet and set aside.
In a bowl stir together the applesauce, mashed bananas and maple syrup. Add in the dried fruit, nuts and fresh fruit. Sprinkle the cinnamon and salt over the mixture and then stir in the oats. When completely combined, drop 12 – ¼ cupfuls on the prepared baking sheet. They do not spread so place as closely together as possible without touching. Pat the cookies down to about ½” thick and 2.5″ around, being sure to press anything that has fallen out of the cookie as it will not hold together. Place cookies in the oven and bake for 30 minutes till golden, rotating the sheet around half way through baking. Remove the baking sheet from the oven and let the cookies rest for 5-10 minutes before gently removing them and placing them on a cooling rack.
The finished product!

Special thanks to Ashlee for letting us use her amazing kitchen! 

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