Pizza muffins

Other people have successfully substituted the almond flour for sunflower seed flour (1:1) in their paleo bread recipes. I have not tried it with this recipe, but could be an option. Put in a bit of lemon juice to avoid getting green muffins due to the reaction between sun flower seeds and baking soda

Pizza Muffins

Serves: 12

Ingredients

• 1 ½ cups blanched almond flour (not almond meal)
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 4 large eggs
• ¼ cup tomato sauce, plus ¼ cup for topping (HW: I prefer tomato paste for the richness) 
• ½ cup cheddar cheese, plus ½ cup for topping
• ½ cup parmesan cheese, plus ½ cup for topping
• 2 ounces pepperoni, plus 2 ounces for topping

Instructions

1. In a food processor, combine almond flour, salt, and baking soda
2. Pulse in eggs and sauce until combined
3. Pulse in cheeses and pepperoni
4. Line 12 muffin cups with paper liners
5. Scoop a heaping 1/4 cup of batter into each cup
6. Bake at 350° for 25 minutes
7. Remove from oven; place 1 teaspoon sauce on top of each muffin
8. Sprinkle cheese over sauce
9. Sprinkle pepperoni over cheese
10. Place back in oven and bake for 15 more minutes
11. Cool for 1 hour
12. Serve

I (Elana) based this recipe on one from Pamela Salzman, a private chef in Southern California. I haven’t tried it, but I’ll bet this grain-free Pizza Muffin recipe would be incredible with various vegetable fillings and toppings such as mushrooms, spinach, or zucchini. If you experiment, please let us know what changes you make to the recipe and if you have to adapt any of the other ingredients. When you include vegetables it may be best to saute them first, otherwise they will be very wet.

 Paleo Brownies

These Paleo brownies are simply unbelievable- moist, chocolaty, and full of gluten-free goodness. They will knock the socks off of even the most die-hard gluten-full brownie lover. All of my taste testers said they could not believe these Paleo Brownies were not only gluten-free, but grain-free as well.

Sweetened with a mere seven dates in the entire batch of brownies, and a bit of stevia, these Paleo Brownies are also full of rich coconut oil and dark chocolate. And when I say “dark chocolate” I mean super dark chocolate –as in 100% cacao with no added sugar.

I tested this fudgey dairy-free dessert with two different brands of 100% chocolate, using Ghirardelli in some batches and Life Opening Chocolate in others; both worked equally well. Ghirardelli is cheaper, and Life Opening is organic.

Paleo Brownies

print

• 1 cup blanched almond flour ( can substitute cashew flour, pecan flour, not coconut without increasing eggs and liquid) 
• ¼ teaspoon celtic sea salt
• 
• ¼ teaspoon baking soda
• 4 ounces baking chocolate (100% cacao)
• 7 Medjool dates (1/2-2/3 cup) pits removed
• 3 large eggs
• ½ cup coconut oil, melted
• ½ teaspoon vanilla stevia liquid 
• **** can sub 2 Tbl of honey or maple syrup and a touch of  vanilla
  

1. In a food processor, pulse together almond flour, salt and baking soda
2. Pulse in squares of dark chocolate until the texture of coarse sand
3. Pulse in dates until the texture of coarse sand
4. Pulse in eggs
5. Pulse in coconut oil and stevia until mixture is smooth
6. Transfer mixture to a greased 8 x 8 inch baking dish
7. Mixture will be very thick, smooth with a spatula
8. Bake at 350° for 18-22 minutes
9. Cool for 2 hours, then serve

Makes 16 brownies

When you make these brownies be sure that your dates are not hard and too dry or you will end up with a crumbly mess. Mine were beautifully moist which helped the batter come out perfectly. 
Tip: cover and soak dates in warm water for 10 minutes. drain and then add to recipe. 

Another idea: 2 tbsp of honey + a little vanilla to replace the  vanilla stevia…and swirl in spoonfuls of almond butter!

Meringues

• 2 egg whites
• ½ cup maple syrup

1. In a medium pot combine egg whites and maple syrup
2. Turn flame on stove to lowest setting possible
3. Using a hand blender with whisk attachment, whisk meringues in pot on stove
4. Whisk 4-5 minutes total, until stiff glossy peaks form
5. Fit a pastry bag with a ⅜-inch round tip (Ateco #804) and fill bag with meringue
6. Pipe meringue kisses 1-inch in diameter onto parchment-lined baking sheets
7. Bake at 200° for 2 hours
8. Allow to cool for 1 hour
9. Serve

Makes 50 Meringues

Paleo Chocolate Frosting

• 1 cup dark chocolate chips
• ⅓ cup coconut oil
• 1 tablespoon vanilla extract

1. In a small saucepan over very low heat, melt chocolate and coconut oil
2. Stir in vanilla extract
3. Place frosting in refrigerator for 15-30 minutes to thicken
4. Remove from refrigerator and whip frosting with a hand blender until thick and fluffy

recipe from Elana's Pantry

The best melt in your mouth frosting ever! 

Gummy Bears

• 1 cup organic grape, or pineapple or pomegranate juice
• 1 tablespoon lemon juice
• ¼ teaspoon stevia (heartweed- someone said you can use honey or the juice may be sweet enough to use no sweetener) 
• 3 tablespoons gelatin

Puppy Gummies : Can also make these for pets using broth instead of the juices and no stevia.

1. In a medium saucepan bring juice to a boil
2. Allow to cool for 3 minutes, then stir in lemon juice and stevia
3. Very gradually, whisk in gelatin
4. If you do not whisk gradually and thoroughly your bears will be lumpy
5. Allow mixture to cool almost to room temperature, then pour into gummy bear molds
6. Refrigerate for 2 hours
7. Serve

Makes 10 gummy bears –store in the refrigerator (heartweed- this makes 10 large ice cube size - can buy smaller candy, soap, silicone molds) 

Recipe from Elana's Pantry

http://www.iherb.com/Now-Foods-Real-Food-Beef-Gelatin-Powder-1-lb-454-g/400#p=1&oos=1&disc=0&lc=en-US&w=organic%20gelatin&rc=581&sr=null&ic=2

Grain-Free Peach Crisp from Elana's Pantryprinter friendly
6 large peaches, sliced
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼ cup vegan shortening or grapeseed oil  (hw:coconut oil or butter)
¼ cup honey or agave nectar

1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients
2. In a smaller bowl, combine almond flour, salt, grapeseed oil and agave for topping
3. Place peach mixture in a 3 quart baking dish
4. Crumble topping over peaches
5. Bake covered at 350° for 45 minutes, until peach juice is bubbling
6. Remove cover and bake a few more minutes if topping is not yet browned
7. Serve