Coconut Crack Bars

• 1 cup unsweetened shredded coconut (80g)
• 1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs)
• 2 tbsp virgin coconut oil (For all substitutions in this recipe, see nutrition link below)
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• optional raw chocolate chips – recipe in the Chocolate-Covered Katie Cookbook

Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.

Recipe: No Powdered Sugar Cream Cheese Frosting

http://camilladowns.com/2014/09/25/recipe-no-powdered-sugar-cream-cheese-frosting/

Ingredients:

1/3 cup butter (If I have it on hand, I use Purity Farm Organic Ghee, Clarified Butter, 13-Ounce and if not, I use Kerrygold Pure Irish Butter – Unsalted (8 ounce))
3/4 cup coconut palm sugar (I use Big Tree Farms Organic Coconut Sugar, Blonde, 16-Ounce Pouches (Pack of 6))
1 cup cream cheese
1/2 tsp. vanilla (I use Simply Organic Pure Vanilla Extract — 4 fl oz)

Directions:

Cream butter and sugar. Add cream cheese and vanilla and mix until smooth.

Since coconut sugar is being used instead of fine powdered sugar, let the frosting rest for about 10 minutes several times. Keep mixing until it’s smooth, silky, and a beautiful medium blonde color.

VEGETABLE NUGGET

http://www.sweetashoney.co.nz/vegetable-nuggets/

Ingredients

• 3 cup + 1/2 cup of grated raw cauliflower/broccoli -I used 430 g raw cauliflower, florets + 180 g raw broccoli florets
• 1 small brown onion, peeled, diced
• 4 eggs, size 6 (or 4 chia eggs if vegan)
• 1 tablespoon dried herbs - I used a mix of mint and basil
• 1 cup 1/2 (200g)Gluten Free Oat Flour  or Almond Flour if paleo 
• Salt and pepper- adjust regarding taste

Instructions

1. Preheat oven to 200 C.
2. Prepare a baking tray covered with baking paper. Set aside.
3. In a food processor with the S blade attachment, blend on high speed the cauliflower florets, broccoli florets and peeled brown onion until it forms a raw fine vegetable crumb - looks like cauliflower rice. You should obtain 3 cup and 1/2 cup of packed 'vegetable crumb'.
4. Add eggs, oat flour, herbs, salt and pepper.
5. Process again on low speed until combine.
6. Transfer into a bowl and using a spatula combine again until it forms a consistent vegetable paste. If too moist add a bit more oat flour until it forms a paste that you can easily hold in your hand to form nuggets, Add extra oat flour 1 tablespoon at a time if needed.
7. Oiled your hands with olive oil and using your hands forms small vegetables nuggets (or balls or any small shapes you enjoy to make and are fun to eat).. If you like you can coat some of them with extra oat flour by rolling them in oat flour into a plate. I tried and it is tasty too while I prefer the uncoated version.
8. Place the vegetables nuggets onto a baking tray covered with baking sheet.
9. Bake for 25 -35 minutes at 200 c until crispy and golden/brown outside but still moist in the centre.
10. Serve hot with dip of your choice or as a side dish with meat or fish. It is also very tasty to eat them at room temperature and they make a lovely addition to your kids lunch box.
11. You can also freeze the batter before baking and defrost the day before using.
12. This recipe makes about 30 nuggets.

Chicken Stew with Butternut Squash and Kale

http://completerecipes.com/Chicken-Stew-with-Butternut-Squash-and-Kale-Gaps-Paleo-Grain-Free.html

• 2 tablespoons ghee (hw: butter)
• 1 teaspoon Celtic sea salt, divided
• 
2 yellow onions, minced
• 
4 cloves garlic, minced

• 1/4 teaspoon dried thyme

• 2 teaspoons coconut flour
 (optional, but will help create a thicker stew)
• 6 cups chicken stock
• 4 bone-in, skin-on chicken breasts

• 4 cups butternut squash, cut into 1/2-inch cubes
• 
1 large head kale, cut into bite-size pieces

• 1/4 cup minced parsley
• 
1/8 teaspoon freshly ground black pepper

 Directions

Preheat oven to 300ºF. Melt ghee in a large pot over medium heat.
Add the onions to the pot along with 1/2 teaspoon sea salt.
 Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant,
 about 30 seconds. Stir in the thyme and coconut flour.
 Slowly whisk in the chicken stock and then scrape the bottom of the pot
 with a wooden spoon to release any browned bits.
Cover the pot and place it in the oven for 1 1/4 hours.

Bring a medium pot of water to boil. Add kale to the water and boil for 7
minutes. Drain. (click here to read why this step is necessary.)

Remove the pot from the oven and spoon out the chicken using a slotted spoon.
Shred the chicken using two forks and then put the chicken back in the pot.
Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste
 with remaining 1/2 teaspoon sea salt and freshly ground pepper.

GRAIN-FREE PUMPKIN SNICKERDOODLES

HTTP://WWW.WHOLESOMELICIOUS.COM/GRAIN-FREE-PUMPKIN-SNICKERDOODLES/

INGREDIENTS

• 2 cups almond flour 
• ½ tsp baking powder
• ¼ tsp salt
• ½ tsp pumpkin spice powder
• 3 tbsp coconut oil (melted)
• 3 tbsp pumpkin puree
• ¼ cup maple syrup
• 2 tsp vanilla extract
• ¼ cup cinnamon
• 1 tbsp coconut/palm sugar

INSTRUCTIONS

1. Preheat the oven to 350.
2. In a large bowl, mix together almond flour, baking powder, salt, and pumpkin spice powder.
3. In a separate small bowl, whisk together coconut oil, pumpkin puree, syrup, vanilla extract.
4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
5. In a small ball, mix cinnamon and coconut sugar.
6. Form dough balls that are about 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.
7. Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
8. Cool completely on the cookie sheet.