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Chocolate-Coconut Orange Zest Paleo Cookies
(submitted by Leisa S.)

1 and ~1/6 cup almond flour
3/4 cup unsweetened cocoa powder
1/3 cup dried unsweetened shredded coconut
1/2 teaspoon kosher salt
12 T coconut oil
1 egg
2 T + ~ 1 t honey
1/2 cup dates
1 t vanilla extract
1 T orange zest

Preheat over to 325

Mix almond flour, cocoa powder, dried coconut, and salt together in a
large bowl

In food processor, combine dates, honey, egg, and coconut oil

mix wet ingredients into dry; add vanilla and orange zest

make dough into about 1 inch balls and flatten down some (the cookies
won't spread while they bake; I did mine about 1/2 inch thick because
I wanted them to stay a little chewy)

Bake 16 - 18 minutes (I think I took mine out around 17-18); let them
cool on the pans for a while, and then transfer to paper towels to cool.

NOTES: They come out a bit oily; I didn't have parchment paper, but
they were adapted from a shortbread recipe that calls for baking on
parchment - that might help. I initially thought that if I tried them
again maybe I'd cut the oil down to 10 T, but I was happy with the
final texture and wouldn't want to dry them out...) I measured the
dates by cutting in half to remove the pit, and then packing them into
the measuring cup. The ~1/6 almond flour is because I initially used
a cup, but thought the dough was too wet, so I added about 1/2 of a
third-cup measuring cup. SImilarly with the honey - I started with 2
T even, but it seemed like they could use an extra little squirt. I
eyeballed about a T of the orange zest. I probably had a little more
than a t of vanilla, I tend to go heavy on that.

I'd like to try this without the coconut, too (I think it would be
great with chocolate chips, but I don't know if I could get them
without sugar...)

 

Paleo Pumpkin Muffins
(submitted by Leisa S.)

1 can pumpkin puree (the 14 oz size)
3 eggs
1.5 cup pitted dates
1 1/2 t honey
1 t apple cider vinegar
1/4 cup coconut oil
2 cups almond meal
1 tablespoon cinnamon
1/4 t nutmeg
1/4 t allspice
1/4 t ground cloves
2 t baking soda
1 t sea salt
1 1/2 cup shredded carrots
1 cup walnuts
1/4 - 1/3 cup shredded dried unsweetened coconut

Preheat oven to 350; line muffin trays with muffin cups

In a large bowl, combine almond meal, spices, baking soda, and sea salt

In food processor, combine pumpkin, eggs, dates, honey, apple cider
vinegar, and coconut oil until dates are well blended

Fold into the dry ingredients and add the coconut, carrots and walnuts

Spoon into muffin cups and bake for 25 minutes (or until they look
done; sometimes they take a little longer because the pumpkin is so
moist. They are usually done when the little peaks in the batter
start browning, if that makes sense.) I tend to use a little more
than a T of cinnamon - I let it heap up just a little.

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