Grain Free Buckeye Cookies

from http://holisticallyengineered.com

• 3 tbsp coconut flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• Pinch of salt
• 1/3 cup ghee or coconut oil
• 1/2 cup coconut palm sugar (paleo) 
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp lemon juice or ACV
For the topping
• 1/2 cup almond butter, softened (use any nut butter)
• 2 oz dairy free chocolate for paleo (or stevia sweetened chocolate for low carb)
• 1 Tbsp coconut oil

Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
3. In a separate mixing bowl on medium speed, mix together the coconut oil and sweetener of choice.
4. Add the eggs and mix to thoroughly incorporate.
5. Add the vanilla and lemon juice and mix to combine.
6. Add the dry ingredients and mix to incorporate.
7. Using a small cookie scoop, scoop out the cookies onto a parchment paper lined baking sheet(s) leaving enough space between each cookie. (I did 8 cookies per pan--it makes 16 cookies).
8. Bake for 9-10 minutes.
9. Remove from the oven and let cool before frosting.
For the topping
10. Metled the chocolate and coconut oil in a double boiler and whisk until smooth.
11. Spread about about 2 tsp of almond butter on each cookie and drizzle with the melted chocolate.

Paleo Apple Pie Parfaits (Apple Pie in a Jar)

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Ingredients

1. 1 apple, peeled, cored and diced
2. 4 pitted Medjool dates
3. 1 tsp vanilla extract
4. Pinch of salt
5. 1/2 cup pecans
6. 1/4 cup unsweetened coconut flakes
7. 2 tsp cinnamon, divided
8. Pinch of nutmeg
9. 2 tbsp maple syrup, divided
10. 1 cup coconut cream

Instructions

1. Place the apple and dates into a small saucepan with 1/3 cup water. Cook over medium-low heat until the water has evaporated and the apples are softened. Transfer to a blender and add the vanilla and salt. Puree until smooth, adding water if necessary to reach desired consistency. Set aside.
2. Place the pecans and coconut flakes into a food processor and pulse to break the mixture into smaller pieces. Transfer to a pan and stir in one teaspoon of cinnamon, a pinch of nutmeg, and one teaspoon of maple syrup. Cook on low heat until the pecans are toasted. Remove from heat and set aside.
3. Whisk together the remaining maple syrup and coconut cream. Adjust sweetness to taste.
4. To assemble, place some of the coconut cream into the bottom of a jar or cup. Add a thin layer of apple, followed by a layer of pecans. Continue layering the coconut cream, apple, and pecans until the top of the dish is reached. Serve immediately.

EASY PEASY CHOCOLATE MILK – PALEO

Gutsytbynature

Makes 4 servings

Here’s what you need:

I can coconut milk (make sure it’s just coconut milk, no added gums or anything else)

2 tablespoons raw cacao (or carob)

1 tablespoon mesquite powder

1 teaspoon honey, or your sweetener of choice (if you use raw honey, like I did, wait until the mixture has cooled down to a drinkable temperature before adding the honey, to maintain the beneficial properties)

Method:

Pour the coconut milk into a saucepan and gently heat

Add the raw cacao and mesquite powders and sweetener (but not if you’re using raw honey)

Blend with a stick blender til everything is mixed together and the milk gets frothy

If using raw honey, add once the liquid is at a drinking temperature

If drinking “hot” just pour into a mug or glass and drink!

If drinking cold, put the mixture into the fridge til the milk has cooled. Add ice cubes if you have some available

And that’s it – pretty simple huh! All measurements are approximate and you can adjust according to your own tastes. It is quite a decadent, rich mixture so if you want to add water to thin it down, then do so. This mixture also makes a delicious chocolate sauce too, and I have been known to pour it over chopped bananas and desiccated coconut for breakfast! 

 If you’re following the autoiummune protocol (AIP) and haven’t added raw cacao back in yet you can easily sub carob which has it’s own health benefits, including being a rich source of phosphorous and calcium.

I’ve ( Gutsy by Nature) also discovered a fabulous new thing – mesquite powder! If you are following AIP  make sure you find one that is just the ground pods as that is classified as AIP friendly, if you find one that is ground pods and seeds that is not AIP friendly, so do check with your supplier. What I like about mesquite powder is that it adds a slightly sweet, caramel flavour and when mixed with raw cacao it just takes the edge off the bitterness of the cacao. It is also high in protein and calcium, rich in zinc and potassium with good amounts of magnesium – winning!

Paleo Doritos 

from ditch the wheat

Low Carb Chili Doritos Recipe Ingredients

·         ¾ cup almond meal 

·         ¼ cup of flax seed 

·         ¼ cup of coconut flour 

·         ¼ cup of unsalted butter (can use salted but the chip will be more salty)

·         1 large egg

·         1 1/2 tsp of chili pepper spice (use more if you like it extra spicy)

·         1 tsp of onion powder

·         ½ tsp of cumin

·         ½ tsp of paprika

·         ½ tsp of salt

Instructions

1.    Heat oven to 350 degrees.

2.    Line a large flat baking sheet with parchment paper.

3.    Mix all of the ingredients in a food processor.

4.    Divide the dough into 2 balls.

5.    Place one ball between two large sheets of parchment paper.  On a flat surface use a rolling pin to flatten the dough.  Flatten the dough to the thickness of a thin cracker.

6.    Lift off the top of the parchment paper.

7.    Using a knife or pizza cutter, cut the dough into triangles.

8.    Take off any dough leftover from cutting.  Place it with the other ball.

9.    Gently lift the parchment paper with the cut dough, and invert it onto the baking sheet with the parchment paper.

10.  Gently pull the parchment paper off leaving the dough on the baking sheet.

11.  Bake in the oven at 350 degrees for 7 ½-10 minutes.  The chips are done when the dough is crispy and light brown.12.Repeat for the second ball of dough.

The recipe makes about 30 Doritos.
Serve with salsa, taco dip etc.Store the chips in a bag or container without the lid or bag closed.  It helps the chips stay crisp longer.

Orange & Honey Body Wash 

• 2/3 cup castile soap  - I use Dr. Bronner’s unscented Baby-Mild castile soap
• 1/4 cup honey
• 2 teaspoons oil (jojoba, sweet almond) – I used sweet almond oil
• 1 teaspoon vitamin E
• 2 teaspoons vegetable glycerin
• 40 – 50 drops of Young Living Orange Essential Oil

Stir or gently whisk together all six ingredients.  Since I will not be ingesting any of this mixture and this recipe doesn't make a huge batch, I am comfortable storing this in a plastic pump bottle in my shower.

Let’s talk ingredients … there are only 6!  And I can pronounce them all!

Castille soap, jojoba oil, vitamin E and glycerin can be found at your local pharmacy, grocery store or health food store.  Castille soap is an organic, gentle base for our body wash.  Vitamin E and sweet almond oil moisturize and nourish skin.  Glycerin provides the bubbles – what is body wash if it doesn't foam and bubble, right?!

....honey is anti-bacterial and anti-fungal.  It accelerates healing and has historically been used to treat skin conditions.  {I swish it in my mouth when I get a canker sore and it is gone in a day or two!}  So, honey is a perfect additive for this body wash.

Young Living Orange essential oil is cold pressed from the orange rind.  The smell is distinctly orange without being too sweet. The scent of citrus has been found to boost immunity and reduce depression! Orange essential oil may also be used to combat hypertension, fluid retention, wrinkles or a dull/oily complexion.