Thanksgiving Bread

Author: Ashley Thomas

 

HW: This would make an awesome Turkey sandwhich! 

Ingredients

• 1 tablespoon Grassfed Organic Ghee or fat of choice
• 1 onion, chopped
• 2 stalks celery, chopped
• ½ cup walnuts
• 1½ cup Almond Flour
• ½ cup Coconut Flour
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• 10 sage leaves, finely chopped
• 1 tablespoon fresh rosemary, chopped
• pinch of freshly grated nutmeg
• 4 eggs
• ½ cup chicken broth
• 2-3 bacon strips, cooked and crumbled (if you omit, you may want to add a bit more salt to your batter)

Instructions

1. Preheat oven to 350F.
2. Melt ghee in a pan over medium heat.
3. Add the onion and celery to the pan and saute for about 5 minutes. Next, add the walnuts and saute for another couple minutes. Set this mixture aside for now.
4. In a large bowl, combine the almond flour, coconut flour, baking soda, salt, sage, rosemary and nutmeg. Mix well.
5. Add the sauteed onion mixture into the bowl along with the eggs and chicken broth. Mix until well combined.
6. Fold the cooked bacon crumbles into the batter.
7. Spread the thick batter into a loaf pan and bake at 350 for 35 minutes or until toothpick comes out clean.

Monkey’s Lunch Eskimo Pies

 by ThePaleoMom

Ingredients (Banana-Almond “Ice Cream”):

• 3 ridiculously ripe (like you’re about to throw them out ripe) bananas
• 3/4 cup smooth almond butter ( can use any nut butter or sunflower butter (nut free) ) 

1. For best consistency, blend bananas and almond butter together with an immersion blender.  For more fun with your kids, mash it all together with a fork until it’s as smooth as you can get it.
2. Spoon into popsicle molds.  Stick in the sticks and put it in the freezer until frozen (about 3-4 hours)

Ingredients (Chocolate Magic Shell):

• 6 oz Bittersweet Chocolate 
• ½ cup Extra Virgin Coconut Oil

1.  Melt chocolate and coconut oil in a small saucepot over low heat or in the microwave on medium power.  Stir well.  Let cool (depending on your room temperature, it may stay liquidy).
2. Store in a glass mason jar at room temperature (it will keep for up to several months).

Assembly:

1. If your magic shell solidified during storage, gently reheat (about 30 seconds in the microwave is perfect in my house).
2. Remove a popsicle from the mold (running hot water on the outside is helpful with this).
3. Dip the popsicle in the magic shell.  Remove and hold over the magic shell while it drips (or immediately roll is some chopped nuts).  For a thicker chocolate shell, redip after the first dip solidifies.  Enjoy immediately!

Almond Butter Date Smoothie

 

www.foodess.com (lol...she says this is a blooper pic because this is her life at the moment: chipped nail polish and a chubby baby reaching for her smoothie)

Serves: 2

Ingredients

• 1 ⅓ cups milk (any type you like cows or dairy free: almond, rice, coconut) 
• 2 frozen bananas
• 6 dates
• 2 tbsp cocoa 
• 4 tbsp almond butter
• 1 cup ice cubes, optional (if you like it thick)
• maple syrup or sugar to taste, if desired ( she says this isn't necessary because the dates and ripe bananas make it very sweet- so I would just omit) 

Instructions

1. Combine milk, bananas, dates, cocoa and almond butter in the blender container and process until completely smooth, about 30 seconds on high power. Add the ice cubes and blend again if a thicker smoothie is desired, or blend in a bit of sugar or maple syrup if you prefer it sweeter.

Paleo Chocolate Caramels

Ingredients:

• ½ cup honey
• 1½ tablespoons almond butter (smooth & with sea salt only)
• 3 teaspoons unsalted grassfed butter*
• 1 teaspoon water
• ½ teaspoon pure vanilla extract
• 1 cup dairy-free chocolate chips (or use the coating below also from against all grains)
• ½ teaspoon coconut oil
• *use raw cacao butter for dairy free

Instructions:

1. Bring the honey to low boil and simmer for 10 minutes, swirling the pan occasionally until the honey is deep amber color.
2. Remove from the heat and add the almond butter, unsalted butter, vanilla, and water. Let it cool for 10 minutes in the pan.
3. Pour caramel out onto a tray lined with parchment paper and cool to room temperature, for about 30 minutes and the caramel is pliable.
4. Gently melt the chocolate and coconut oil in a bowl set over boiling water, or a double boiler.
5. Pour the melted chocolate into candy molds, filling half way full.
6. Pinch off small pieces of caramel and roll into a ball between your hands. Place the caramel at the center of the chocolate. Continue filling the molds to the top with chocolate.
7. Refrigerate to harden for 1 hour.

chocolate coating:

• 1/2 cup raw cacao butter
• 
1/4 cup raw cacao powder
• 2 tablespoons honey, liquified (or maple syrup)

1. cacao butter in a heatproof bowl set over a small pot of boiling water.
2. Again, whisk for 1-2 minutes until the butter has started to melt but there are still a few small solid pieces. Remove from heat, add the honey and cacao powder, then whisk vigorously to combine and make a smooth, thin syrup. If it’s too thick, you can return to the heat for 30 seconds.

Lemon Bars (Paleo)

Lemon Bars (Paleo)

http://www.delightedmomma.com/

What you will need for the crust:

• 2 cups of raw almonds I haven't tried yet but cashews, walnuts,pecans? 
• 1/4 cup of honey
• 1/2 cup of melted coconut oil
• 2 tbs of coconut flour
• 2 eggs

What you will need for the topping:

• 6 eggs
• 1 cup of fresh lemon juice
• 1/2 cup of honey
• 1/2 cup of coconut oil
• a dash of sea salt
• Unsweetened coconut flakes for topping (optional)

Directions for crust:

1. Preheat oven to 350 degrees.
2. Place your almonds in a food processor and pulse until you have small chucks.  Do not over pulse or you will end up with almond flour or almond butter. 
3. In a medium bowl mix together the almonds with the honey, coconut oil. coconut flour and eggs. 
4. Line a 8x12 baking dish with parchment paper and and spread your mixture evenly on the bottom of the dish, pressing it down with the back of the spoon to make it nice and compact. 
5. Bake for 15 minutes or until the edges are lightly brown. 
6. After your crust is done put it aside and let it cool. 

Directions for topping:

1. In a small saucepan, whisk together your eggs, lemon juice, honey and sea salt over medium heat. 
2. Slowly stir in the coconut oil and keep stirring it up until it is fully melted.
3. Now whisk whisk whisk until the mixture starts to thicken.  If you start to feel like you are a failure and your mixture is still liquid just know you did NOT fail and you just need to stir longer.
4. Once your mixture starts to thicken it should resemble pudding.  When it is nice and thick,  remove it from heat and and let it cool.
5. Once cool pour the topping over the crust and sprinkle the unsweetened coconut on top.  Place in the freezer to let it set and harden.  Once it has set you can place it in the fridge. 
6. Enjoy! 

PB & J Paleo Style

1 cup blueberries (fresh or frozen)
4 T almond butter

Mix together divide among 2 bowls.

ANTS on A LOG

Celery Stalks
Nut butter like Almond, Sunbutter or Cashew butter
Raisins or Craisins

Spread nut butter in the groove of celery and sprinkle with the raisins.

Meatloaf Muffins with Sweet Potato Topping 

From bloglovin.com 

Ingredients:

2 lbs of grass fed beef

3/4 cup of almond flour

2 eggs

1/2 a small onion

1 green pepper

a couple of cloves of garlic minced - or as many as you like

seasonings of your choice

salt/pepper

a few small sweet potatoes

Preheat your oven to 350.

Peel and cut the sweet potatoes into large chunks and boil until soft. 

If you've never made meat loaf before, you basically throw all the ingredient in a bowl and mix it all up with your hands. You never wanna mix too much because the meat will get tough. I usually mix all the veggies and seasonings together first with the almond flour  and toss it onto the meat and eggs and mix.

Fill each spot of the muffin pan to the top with your meat mixture. And place them in the oven for 15-20 minutes. 

While the meat is cooking whip the sweet potatoes up , season with cinnamon , nutmeg salt and pepper or anything you like. Top each meat muffin with a dollop of sweet potatoes and cook 5 more minutes till heated through or brown on top if you like. Spoon them out and serve them up. 

Why almond flour?

For me its gluten free. Almond flour is highly nutritious, easy to use.Low on glycemic index, high in protein, low in carbohydrates and low in sugars.

Elana's Pantry Carrot Cake Cupcakes

Carrot Cake Cupcakes with Creamy Cream Cheese Frosting

1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ tablespoon cinnamon
3 eggs
2 tablespoons grapeseed oil
¼ cup agave nectar
1 ½ cups carrots, grated
½ cup pecans, chopped

1. In a large bowl, combine almond flour, salt, baking soda and cinnamon
2. In a separate bowl, mix together eggs, oil and agave
3. Stir carrots and pecans into wet ingredients
4. Stir wet ingredients into dry
5. Scoop a heaping ¼ cup batter into lined muffin tins
6. Bake at 325° for 18 to 22 minutes
7. Cool to room temperature and spread with creamy cream cheese frosting


Creamy Cream Cheese Frosting

4 ounces cream cheese, softened to room temperature
3 tbsp agave nectar
3 tbsp heavy cream
1. To make frosting combine cream cheese and agave in a medium bowl until well blended
2. Whip in heavy cream until frosting is nice and thick

Gluten Free Sandwich Bread

Gluten Free Sandwich Bread

1 ½ cups almond flour
¾ cup arrowroot powder
¼ cup flax seed meal
½ teaspoon sea salt or Morton Canning Salt
½ teaspoon baking soda
4 eggs
1 teaspoon honey
1 teaspoon apple cider vinegar

1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
2. In a larger bowl, blend eggs 3-5 minutes until frothy
3. Stir agave and vinegar into eggs
4. Mix dry ingredients into wet
5. Pour batter into a well greased 7.5" x 3.5" loaf pan
6. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
7. Cool and serve

Makes 1 medium sized loaf of gluten-free bread