Squash chocolate pudding

http://www.youngandraw.com

2 acorn squash, baked
1 can of coconut milk
1/2 cup maple syrup
1/3 cup coconut sugar
1/2 cup cacao powder 
1 tbsp. vanilla extract
3 tsp. cinnamon
3 tbsp. coconut oil

Notes: the sugar/ syrup can be less. Cacao can be omitted and cinnamon can be less. 

Instructions: Heat oven to 350 degrees and baked squash for approximately 45 minutes. De-seed and scoop out the squash into a blender.

Add your other ingredients into the mixture and blend in high until smooth -sppon into jars and set in the fridge for an hour or longer. Or serve right away for a warmer and thinner consistency.

Caramelized Apple Pie Balls

 

from camillemacres

2/3 cup coconut oil, melted

2 1/2 cups Fuji or other tart/sweet apple, shredded (#2 cone on Saladmaster, with a box grater, or a food processor attachment)

3 cups pecans, soaked in water 6-8 hours

1 1/4 cup pitted dates

1 1/4 cups dried apple rings (not fried)

1 cup shredded unsweetened coconut

1 cup flax seeds

1 tablespoon cinnamon

2 teaspoons ground ginger

1 teaspoon salt

Melt coconut oil in a large oven-proof skillet over medium heat. Add shredded raw apples. Cook down for about 30 minutes, or until apples are a rich caramel color and much of the moisture has been absorbed. The longer it goes (dont let burn though!), the richer the apple flavor will be, so dont skip this step!

In the meantime, strain, rinse, and pulse pecans in food processor in 2-3 batches, adding chopped nuts to a large mixing bowl as you finish. Pulse dates and dried apples and add to bowl with remaining ingredients. Add finished (cooled) caramelized apples and combine well with hands. Taste for desired sweetness and spice, adding more as you like. Pack about 2 tablespoons with your hands like a little snowball and lay on a rimmed baking sheet lined with parchment (not necessary, but will prevent sticking). Allow to chill in refrigerator for a couple hours. These will keep well for at least 2 weeks, maybe longer!

How to bake with Coconut Flour

This is a very informative article about coconut flour. I have often wondered if some of my recipes are right because the batter seems so stiff and dry and I wind up adding a lot of water to make it pourable or spreadable. Water that the recipe does not even call for, did they forget to add water to the ingredient list? This gal explains that not only does coconut flour not act the same as all purpose flour but NOT ALL coconut flours act the same!  Wow really? Did I mention that gluten free, grain free, Paleo baking can be a very trial and error thing (unless someone you trust has already done the work for you and you have basically the same taste and they give you an exact brand ingredient list...)

The basic guide is 1/4 cup coconut flour for each 1 cup of all purpose flour and 1 egg for each ounce of coconut flour.There are 2 ounces in each 1/4 cup of coconut flour so a  recipe that calls for 1 cup of all purpose flour would use 1/4 cup coconut flour and 2 eggs (you need to let the batter rest 5 minutes to let the coconut flour absorb the liquid - after that you may need to add some more liquid- water, etc. )

Applesauce Spice Bread

aunaturalenutrition

• 6 eggs
• 3 Tbsp coconut oil, butter, or ghee (melted)
• 1/2 cup raw honey or grade B maple syrup  
• 1/2 cup unsweetened, natural applesauce 
• 1 Tbsp vanilla extract
• 1 Tbsp organic molasses 

• 3/4 cup coconut flour 
• 1/2 tsp sea salt 
• 1/2 tsp baking soda
• 1 Tbsp pumpkin pie spice (see below)
• 1/2 tsp ginger

Directions:

1.     Preheat oven to 350.
2.     In a large bowl, combine dry ingredients.
3.     In a medium bowl, combine wet ingredients (by hand works fine).
4.     Pour wet ingredients into dry and blend until evenly combined.
5.     Grease pan(s).  Pour batter into 3 mini loaf pans or 1 large glass loaf pan.
6.    Bake for 35-40 minutes in mini pans.  Bake 65-70 minutes for 1 large loaf.
7.     Allow to cool completely.  Store in fridge.

Pumpkin Pie Spice

• 1/2 cup  cinnamon
• 2 Tbsp nutmeg
• 2 Tbsp ginger
• 1 Tbsp ground cloves

Mix all ingredients together and store in a sealed container.  Makes approx 3/4 cup.

Coconut Milk Salted Caramels

http://www.bigoven.com/

12 ounce coconut milk

3/4 cup Maple syrup

1 teaspoon sea salt; coarse

1 3/4 cups sugar; preferably coconut sugar

3/4 cup water

2 tablespoons coconut oil

Line the bottom and sides of a square baking dish with parchment and brush with coconut oil, set aside until your syrup is ready.

Combine the coconut milk, syrup, coconut oil, and sea salt in a saucepan. Stir constantly on medium heat until it is warm and there are no coconut milk clumps.

In another saucepan, combine the sugar and the water and turn the stove to medium high heat and cook without stirring, until the sugar turns a light amber color.

Gradually pour the coconut milk mixture into the melted sugar, I did this in quarter batches every few minutes. Be careful, as the mixture will bubble and splash and stir continuously until all the caramel is dissolved. Raise the heat to medium high, stir continuously, it will be frothy and bubbly and expand to triple its size, you will know when its ready after about 20-30 minutes as the caramel becomes quite thick.

The best way to test when it is ready is to have a cup of cold water next to you and a teaspoon, when the color is nice and dark and you feel its getting thicker take your teaspoon half filled with caramel and place it in the cold water, it is ready when the cold water rushes off the caramel and it forms a pliable ball. If it will not hold a shape it is not thick enough yet, and will be sticky if you try to use it, more like a viscous caramel sauce. Once the sauce reaches this pliable stage, immediately remove from heat and pour into the prepared pan.

Let cool completely and cut into whatever sized squares you would like. I put my pan in the freezer for ten minutes and it was perfect. If your knife is sticking use coconut oil on the sides of the knife to make it easier. Wrap individually in wax paper squares. You can store them at room temperature or in the fridge if you don’t expect to devour them all right away!

Slow Cooker Crack Chicken

This is the orginal recipe from the website Cookies and Cups

• 2 lbs boneless chicken breasts
• 2 (8 oz) blocks cream cheese
• 2 (1 oz) packets dry Ranch seasoning
• 8 oz bacon, cooked crisply and crumbled

• In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
• Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
• Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
• Add in crumbled bacon and stir to incorporate.
• Serve warm.

A few changes to make it a lttle more me friendly. 

Use organic cream cheese, and free range (organic if you can get it) chicken. 

Try Applegate Farms clean meats for the bacon -they even have a turkey version. 

For the ranch dressing packet try this from http://cavegirlinthecity.com/paleo-ranch-seasoning/

Sugar Cookie Fudge Recipe

½ cup nut butter of choice (peanut butter, almond butter, etc.)

¼ cup coconut oil, melted

¼ cup raw honey (find HERE)

1 tablespoon pure vanilla extract

pinch sea salt

Directions:

Combine all ingredients in a small bowl. Line a 8×4-inch bread pan with parchment paper. Spread mixture onto parchment paper. Place in freezer until fully hardened, about ½ hour. Cut into squares and enjoy! Keep leftovers in refrigerator or freeze

NO-BAKE COCONUT COOKIE DOUGH IN A JAR

Author: Grok Grub

• ⅓ cup shredded unsweetened coconut
• ¼ cup chocolate chips
• 2 tbsp coconut flour
• Pinch salt
• ½ tbsp maple syrup
• ½ tbsp coconut oil
• ¼ cup coconut milk

INSTRUCTIONS

1. Combine all ingredients in a jar and stir together. Wait a minute or so for the coconut flour to absorb the moisture of the wet ingredients, then stir again.
2. Enjoy straight from the jar with a spoon or form cookie dough balls.

Banana Vanilla Bean N'Oatmeal

From the Paleo Parents

• 2 eggs (hw:you can omit and have a no cook version -see note at bottom)
• 1 vanilla bean pod (optional)
• 14.5 oz coconut milk, canned or homemade
• ½ cup of water
• 1 green tipped banana, sliced
• 1 teaspoon of ground cinnamon
• Pinch of sea salt
• ¼ cup chia seeds
• Chopped nuts, banana slices or more coconut milk for garnish

Instructions

1. Whisk the eggs in a small bowl and set the bowl next to your stove.
2. Slice the vanilla bean pod in half lengthwise, then using the tip of a paring knife, scrape out the seeds.
3. Put the scraped out seeds, bean pod, coconut milk, and water in a saucepan and heat slowly over medium heat, stirring often.
4. Once the mixture begins to simmer, stir more frequently. Continue to simmer for 5 minutes.
5. Remove the vanilla bean pod and discard.
6. Slowly pour a ladleful of the hot coconut milk mixture into the eggs as you whisk rapidly to incorporate. Then pour the coconut milk egg mixture back into the sauce pan while continuing to whisk.
7. Cook for 5-10 minutes, stirring occasionally, or until spoon remains coated when dipped into the mixture.
8. Pour the entire mixture into a blender, add the banana and blend until smooth, approximately 1 – 2 minutes.
9. Add the cinnamon, salt and chia seeds and pulse a few times to disperse.
10. Divide the mixture into 4 serving bowls, jars, or glasses; cover and refrigerate at least 3 hours, preferably overnight.
11. Garnish with chopped nuts, bananas or more coconut milk poured over the top.
12. To serve warm, reheat in a sauce pan over low heat until warmed though.

Notes

Need an Egg Free version? Omit the eggs and blend all the ingredients in a blender, adding the chia seeds at the very end. Can't have nuts? Just leave them out!

Salted 'Caramel' Chocolate Pudding

vahuntergatherers.com

Ingredients2 oz 99% cacao (or better) unsweetened chocolate
1/2 Tbsp coconut oil
1 C full-fat coconut milk
1 tsp pure vanilla extract
2 Tbsp pure maple syrup
1/4 tsp coarse sea salt, plus a smidgen for garnish

Method

1. Finely chop the chocolate.

2. Melt the coconut oil over low heat. Add the chocolate and stir continuously as it melts.

3. Add coconut milk and vanilla, and continue to stir until everything is incorporated. Then turn off the heat.

4. Add maple syrup and 1/4 tsp salt, and mix well.

5. Pour into miniature ramekins or other small dish. Place in the refrigerator for at least two hours. Sprinkle with a little salt for garnish just before serving.

6. Enjoy!

Kale White Pizza

I am posting this for the topping idea. Being Grain, Grass, Gluten Free I am choosing not to post the wheat crust. You use whatever crust makes you happy. 

for the topping

4 T. olive oil
2 cloves garlic, minced
1 bunch kale (about 12 oz.)
1 T. water
6-8 oz. fresh mozzarella, cut into ¼” slices
4 oz. goat cheese, crumbled
¼ c. parmesan, grated

1) Preheat oven to 500°F or as hot as it will go without being set to broil. Roll out pizza dough, sprinkle baking sheet or pizza stone with cornmeal and transfer dough to prepared pan.  Mix 2 T. olive oil with 1 clove minced garlic and set aside.  

2) To strip the kale from the white ribs fold the leaf in half lengthwise, grip the stem end in one hand, and run your other hand down the length of the leaf.  Chop the leaves into small pieces and discard the stems.  Heat the remaining 2 T. olive oil and remaining minced garlic clove in a large sauté pan over medium heat until fragrant (less than a minute).  Add the chopped kale and water; toss to combine.  Cover and steam for about two minutes.  Using a slotted spoon, remove the greens to a paper-towel-lined plate and let rest.

3) Brush the garlic oil mixture over the pizza dough.  Top with mozzarella, then scatter the kale over the cheese.  Crumble goat cheese over the kale, then top with grated parmesan.  

4) Bake in preheated oven 8-12 minutes, or until crust is crisp and cheese is bubbly.  Cut into wedges or strips (or what have you) and serve.

Fudgy Sweet Potato Brownies!

Ingredients:
Two cups of sweet potato (cooked and peeled)
3 eggs
1/4 cup coconut oil
1/4 cup coconut sugar
1/3 cup raw honey
1/2 tsp vanilla
3 tbs coconut flour
3 tbs cocoa powder
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 cup Enjoy life chocolate chips
1/2 cup chopped raw pistachios (optional)

Instructions:
Bake and peel the sweet potato. Mash and measure out two cups.
Add egg, oil, honey, vanilla to a bowl and whisk until smooth.
Fold in coconut sugar, coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
Pour batter in a 9×9 greased baking pan.
Bake at 375 for 30 minutes or until a knife inserted in the middle comes out clean.

Silky Paleo Pumpkin Pie Filling

Ingredients for paleo pumpkin pie filling:
1 1/2 cup pumpkin puree
3 eggs
1/2 cup coconut milk solids (hw: put can of full fat coconut milk in fridge for couple of hours or overnight and open from the bottom and drain the water off- save for a smoothie)
1/2 cup raw honey
1 1/2 tablespoon pumpkin pie spice
1/8 tsp sea salt

Instructions for paleo pumpkin pie filling:
1) Combine all ingredients into a blender or food processor. Blend very thoroughly until mixture is smooth and silky.
2) Pour into prepared pie crust.
3) Wrap pie crust with foil or pie crust protector.
4) Bake at 350 degrees for 45 min.
5) Remove from oven and allow to cool in refrigerator until pie is set firmly.
6) Slice and enjoy with some delicious coffee.

Meringue Madness – Meringue Cookies 3 Ways

AUTHOR: Danielle Walker - AgainstAllGrain.com

INGREDIENTS:

• 2 large egg whites, about 4 tablespoons
• 1/2 cup honey
• pinch of sea salt
• 1 teaspoon ice water

Add-ins

• Hazelnut Chocolate: 1/4 cup toasted and finely chopped hazelnuts + 2 tablespoons sifted raw cacao
• Chocolate Chip: seeds from 1/2 vanilla bean + 1/4 cup Enjoy Life mini chocolate chips
• Vanilla Coconut: seeds from 1/2 vanilla bean + 3 tablespoons dried unsweetened shredded coconut

INSTRUCTIONS:

1. Bring 2 inches of water to a simmer in a saucepan. In a heatproof mixing bowl, combine the egg whites, honey, and pinch of salt. *If you decide to do the coconut or the chocolate chip version, also add the seeds from 1/2 of a vanilla bean while the egg whites are over the heat.
2. Place the bowl over the simmering water, careful not to let it touch the water. Whisk the egg whites constantly for 3-5 minutes, until they are warm to the touch.
3. Remove from the heat, then transfer the mixing bowl to your stand mixer. Immediately begin whipping on high.
4. Pour in the teaspoon of ice water, then keep beating on high until thick and glossy, about 5 minutes.
5. Now you chose your flavor! Or if you’re like me, divide the meringue up and make multiple flavors!
6. Drop the batter by heaping tablespoons onto a parchment lined cookie sheet, or pipe with a pastry tip. *For the vanilla coconut, sprinkle the shredded coconut on top of the peaks before drying.

To Bake: Bake at 175 for 1.5 hours until the meringues are dry to the touch but not brown, then turn the oven off and let them cool with the oven door closed for another hour.

To Dehydrate: Dehydrate meringues at 135 degrees for 4 hours. Turn the dehydrator off, then with the door closed, let them cool and harden for 1 hour.

Clean Eating Caramel Dip (Low Sugar and Dairy Free)from GRain CRazy

Clean Eating Caramel Dip (Low Sugar and Dairy Free)from GRain CRazy

Ingredients

1 C canned coconut milk (full fat)
5 T honey
2 T coconut oil
1 tsp vanilla

Directions

1. In a small sauce pan on medium heat. Pour in milk, honey, and oil.
2. I turned up my setting on my stove up to 6. I stayed stirring it the whole time. Not wanting it to burn. Keep stirring. It took mine about 15 min to thicken.
3. Take off the heat and stir in the vanilla. It will thicken as it cools. Enjoy a wonderful treat!
4. Store leftovers in the fridge in air tight container. When ready to eat warm up on stove or in microwave. It will harden in the fridge.


*I loved the idea of dipping the apples in lemon water to keep them from turning brown. I also leaned this week you can put a little honey in water and put the apples in it for a few minutes and they won't turn brown when you take them out.

Creamy Frozen Lemonade

http://holisticallyengineered.com

Ingredients

• 1- 13.5 oz can coconut milk
• Zest of two lemons
• 1/2 cup lemon juice
• Sweetener, to taste (honey, maple syrup, sweet leaf drops) 
• 5 cups of ice

Instructions

1. Add all the ingredients to the blender in the order listed and blend until smooth

BANANA TAPIOCA CREPES

Eat on their own or pair with a protein or sauteed veggies. Make up a whole batch so you can have them in your fridge as snacks all week.

Each 8″ (diameter) crepe is a serving.

Servings: 8

7	large	egg(s)
5	large	banana(s)
1	can(s)	coconut milk, full fat (403 mL)
1	teaspoon(s)	sea salt
21/4	cup(s)	tapioca flour or starch, (about 10 oz)

1. Mix and mash all ingredients together to make a pretty soupy batter (a hand held mixer works well).
2. Meanwhile, heat a large, non-stick pan over medium low heat.
3. When the pan is hot, cover the bottom of the pan with a thin layer of batter (about 1 cup or so).
4. Flip when bottom is golden brown. Cook until both sides are lightly browned.
5. These crepes are great plain, or use them to wrap meat and veggies.