I pinned this recipe a few days ago and my husband peeked over my shoulder at my pins exclaimed “please make this!!!!” He’s a huge Reese’s Peanut Butter Cup fan and the thought of a Paleo version of them was definitely worth exclaiming. So on our date night last weekend before we popped in a James Bond movie I looked at this recipe to see how much time it would take. 15 minutes!! 5 to make, 10 to freeze. I was sold. This recipe is SUPER easy. However, there is a warning…. They are SUPER good and easy to devour quickly. 🙂
1/2 C Coconut Oil
1/2 C High Quality Cocoa Powder
1/2 C Smooth Almond Butter
1/2 C Raw Honey or Maple Syrup
1/2 t Vanilla
1. Melt coconut oil–it takes no time in the microwave.
2. Blend all ingredients in a food processor or blender. Or, if you are lazy like me and don’t like washing dishes, mix it together with a spoon.
3. Pour into 10 paper lined muffin tin cups or silicon muffin cups and fill 1/2 inch full.
4. Chill for 30 minutes in fridge or freeze for 10 minutes. When firm, remove.
5. Store in a sealed container in the refrigerator. They will start to melt if left out of the fridge too long.
I’ve never been a huge lemon bars fan, but this spring I had tons and tons of lemons from my CSA box so I decided to try something new. Oh my goodness. These are amazing! We enjoyed several batches ourselves as well as shared with friends who quickly devoured them. This is a new favorite dessert! They are so flavorful and light that you’ll want to eat the whole batch at once. Don’t, because these are so good, they are meant to be savored slowly, preferably with a good cup of tea. 🙂
1 1/2 C almond flour
1/2 t sea salt
2 T melted butter
1 T honey
1 T vanilla extract
1/4 C melted butter
1/4 C honey
3 large eggs
1/2 C freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease an 8 inch square baking dish and dust with almond flour. To make the crust, combine almond flour and salt in a large bowl. In a medium bowl, whisk together butter, honey, and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15-20 minutes, until lightly golden.
While the crust bakes, make the topping. In a blender or food processor, combine butter, honey, eggs, and lemon juice. Process until smooth. Remove crust from oven. Pour topping over crust. Bake 15-20 minutes until the top is golden. Let cool in the baking dish for 30 minutes, then refrigerate for a minimum of 2 hours to set. Cut into bars and serve.
This recipe was shared with us from a friend at church. We love it, and it is a yummy gluten & grain free treat to enjoy!! I will confess that I, myself, haven’t actually made this recipe, but my husband has and he says it is super easy to make! I’ll have to make it eventually because he has already requested this to be his birthday cake come April. It is THAT good! 🙂
2 C sugar, divided
6 large eggs
2 (12 oz) cans evaporated milk
1/4 t salt
1/2 t vanilla extract
1. Preheat oven to 325 degrees.
2. Cook 1 C sugar in a heavy skillet over medium-low heat, 8 to 10 minutes, stirring as needed until sugar melts and is light golden. Quickly pour syrup into a 9-inch round cake pan. Tilt pan to evenly coat the bottom. Set aside.
3. Whisk together eggs and remaining sugar. Gradually whisk in milk, salt and vanilla. Pour mixture through a wire-mesh strainer into prepared cake pan. Cover pan tightly with aluminum foil. Place in a roasting pan and add hot water to roasting pan to a depth of 1 inch.
4. Bake for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
5. Remove pan from roasting pan. Uncover and cool on wire rack. Cover and chill 4 hours.
6. Run a knife around edges of flan to loosen, then invert onto a large serving plant.
I love Nutella.
I love gluten free, grain free cookies.
I love baking with 2 ingredients.
I love this cookie recipe!
I was skeptical that just Nutella & an egg could make a cookie, but it did. And 4 of us finished the batch in 12 hours. Yum. Try it, you won’t be disappointed!
1 C Nutella
1. Mix 2 ingredients in a bowl, first whisking slowly, then harder as the batter comes together. The batter will be very loose.
2. Drop by small spoonfuls onto baking sheet (for me, aluminum foil greased with olive oil). The cookies will spread out a lot, so leave extra room!
3. Bake in 350 degree oven for 8-10 minutes (8 minutes for soft & chewy, 10 for crispy).
Enjoy! And try not to eat them all in one sitting.
I tried this recipe awhile back, and am just now getting around to posting it. This is a great recipe if you need a sweet fix and don’t want to turn on the oven. It won’t be as good as real chocolate chip cookies, so don’t expect that or you’ll be disappointed. But they are yummy!
1/2 C Raw Almonds
1/2 C Raw Cashews
6-7 Medjool dates (approx. 2/3 C)
1 t. vanilla bean paste or vanilla extract
1/2 t. sea salt
2 T. dark chocolate chips, coarsely chopped
In a blender or food processor, combine almonds and cashews. Blend on high until mixture is pulverised, but not yet nut butter. Transfer nuts to a separate bowl. Put dates, which have had pits removed, vanilla paste or extract and salt into the blender or food processor, and blend until almost smooth. Add the nuts to the date mixture and blend until a dough comes together. Stir in coarsely chopped chocolate chips by hand. Using a tablespoon, scoop dough, and roll into balls.
Chill balls until serving. Store in refrigerator.
Makes 10 balls.
Nutrition per ball: 167 calories, 8 g. fat, 22 g. carbs, 4 g. protein
I heard that you can make ice cream with 1 ingredient, bananas. I was very doubtful at first but after hearing this from a number of folks, I decided to give it a try. The idea of eating “ice cream” without chocolate is sad to me, so I decided to go all the way and try out a chocolate ganache recipe to pour over it. We had a friend over last night for dinner who seemed the type to be adventurous with food, so I last night was the night!
AMAZING! This blew my skeptical thoughts out of the water. We all really felt like we were eating ice cream! It had the same texture and consistency. If you are skeptical, I don’t blame you, but please give it a chance. You won’t be disappointed!
Banana Ice Cream Ingredients:
Bananas! That’s it! 🙂
Banana Ice Cream Preparation:
1. Peel the bananas.
2. Cut the banana into bite size pieces.
3. Freeze for just 1-2 hours on a plate.
4. Blend, blend, blend – scraping down the bowl when they stick.
5. Enjoy the magic moment when they turn into ice cream!
Chocolate Ganache Ingredients:
1/4 cup of coconut oil
1/4 unsweetened cocoa powder (I used Cacao Powder)
2 tablespoons of maple syrup (I used honey)
Pinch of sea salt and 1/2 teaspoon of vanilla (optional)
Chocolate Ganache Preparation:
1. Melt the coconut oil in a small saucepan over a low heat. It won’t take long for the oil to melt because it has a low melting point, melting at 76 degrees F (24 degrees C).
2. Turn the heat off and stir in the cocoa powder and maple syrup. Optionally, blend in the salt and vanilla.
3. Let the ganache cool to room temperature, or to speed things up, place the saucepan in the refrigerator for about 5 minutes.
4. Spoon or drizzle the ganache over your breakfast treat. Let it cool at room temperature for 5 minutes or so, or refrigerate until ready to devour.
5. Store the ganache in the refrigerator for a few weeks. Reheat on a low heat to use it again.
I’m not typically a baking kind of girl. But since having a restricted diet, all baking has suddenly become enticing. Something about wanting what you can’t have? Here is a baked good that I CAN have. And it is amazing.
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup melted coconut oil (or butter or oil of choice)
- 2 TBSP honey
- 1 tsp pure vanilla extract
- cinnamon for dusting
Preheat oven to 350F. Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry ingredients and form into a ball using a spatula. Lay down a piece of parchment paper and place your dough on top. Place another piece of parchment paper on top of dough and flatten in a disk shape with your hand. Using a rolling pin roll out dough until it is wide enough to drape over a 9-inch pie pan.
Once rolled out place in fridge for 30 minutes.
- 5-7 peaches, peeled and sliced (I used whatever stone fruit we had on hand)
- 1 pint of blackberries (I only had frozen blackberries, so I defrosted & used them)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 vanilla bean, seeds scraped and pod discarded
- 2 TBSP melted butter
- 1/4 cup honey
Toss all ingredients into a 9 inch pie pan until well incorporated. Remove pie crust from fridge and carefully drape over filling. This dough is delicate so if pieces fall off just stick them back on. Carefully tuck the edges in.
Dust cinnamon over the top and place in the oven for 20-25 minutes. Because almond flour is made of almonds the crust will turn golden brown quickly, this is normal and adds so much flavor so don’t think you are burning the crust.
After that place some foil over the top and allow to cook another 10 minutes.
Remove from oven and allow to cool for 30 minutes. When you cut into the cobbler it will be very juicy. Normal cobblers typically have flour mixed in the filling to absorb some of the juices but in our case we obviously leave this out. The juices add so much flavor and though this cobbler doesn’t produce “pretty” slices, the taste is delicious! So just scoop some up in a bowl and ENJOY!