PALEO NO BAKE SUNBUTTER BARS

thebigmansworld

Ingredients

1. 1 cup SunButter 
2. 1 cup coconut flour, sifted
3. 1 cup almond flour (nut free: you can use sunflower seeds ground fine)
4. 1/2 cup coconut sugar
5. 1/2 tsp salt 
6. 1/2 tsp cinnamon
7. 1/4-1/2 cup almond milk (coconut milk)
8. Paleo Chocolate, melted

Instructions

1. In a large mixing bowl, combine the coconut flour, almond flour, coconut sugar, sea salt and cinnamon. Mix until combined.
2. Stir through the SunButter until fully incorporated. Batter should be quite crumbly.
3. Add the almond milk, one tablespoon at a time, until a very dense batter is formed.
4. Press into a lined 9 x 9 inch baking dish and press firmly.
5. Add the melted Paleo chocolate over it and refrigerate for at least 2 hours. Remove from pan and cut into bars.

Notes

1. I've tried these bars with tahini and almond butter and work really well. These don't need refrigeration and can be kept in a covered container for up to 1 week. You can use standard sugar and melted chocolate if you don't follow a paleo diet.

Sandwich Rolls

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 10 rolls

 

Ingredients:

• ghee or coconut oil for greasing the rings
• 8 large eggs
• ½ cup Almond Milk
• 4 teaspoons apple cider vinegar
• 3 cups whole raw cashews, about 17.5 ounces
• ½ cup arrowroot powder* (see note) 
• ¼ cup coconut flour
• 2 teaspoons baking soda
• 1 teaspoon sea salt

* For SCD, omit the arrowroot powder and increase the coconut flour to a total of 1/2 cup.

Instructions:

1. Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven. Preheat the oven to 325°F.
2. Lightly grease the inside of 10 (3.-inch) English muffin rings ( http://astore.amazon.com/againstallgrain-20/detail/B005GQXA9Q) with ghee and place them on a baking sheet lined with parchment paper.
3. Place all of the ingredients in a high-speed blender and process on low for 15 seconds. Scrape down the sides and process again on high for 15 to 30 seconds, until very smooth.
4. Fill each ring 2⁄3 full with batter. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
5. Allow the rolls to cool on the baking sheet for 15 minutes, then gently press them out of the rings from the bottom. Allow to cool on a wire rack before serving or storing.

VEGAN BANANA CREAM PIE BLIZZARDS

• 1 cup raw cashews (soaked for 6 hours or overnight, then drained)
• 1 cup unsweetened almond or coconut milk (light or full fat)
• 1 tsp pure vanilla extract
• 5-7 medjool dates, pitted (if dry, soak in hot water for 10 minutes, then drain)
• 2 Tbsp banana powder (ground banana chips)
• 2 Tbsp coconut oil, melted
• 1 just ripe banana, sliced

INSTRUCTIONS

1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain thoroughly before adding to blender.
2. Grind your banana chips in a coffee or spice grinder or with a mortar and pestle. If using a spice grinder, not all of the chips will grind. Pick out parts that didn't grind for other uses.
3. Add all ice cream ingredients EXCEPT raw banana  to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it to get it completely creamy and blended. Taste and adjust flavor as needed, adding more banana powder or dates if desired.
4. Chill mixture in the freezer for 2 hours, or in the fridge overnight. If you don't have an ice cream maker, see notes.
5. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve.
6. For a true blizzard experience, spoon directly into 2-3 serving glasses and layer with fresh sliced bananas .
7. Alternatively, transfer mixture to a freezer safe container, cover and freezer until firm - about 4-6 hours and scoop as ice cream.

NOTES

*If you don't have an ice cream maker, pour blended batter into an ice cube tray, freeze, and then blend into a thick shake with a little more coconut milk or almond milk.

Paleo Chocolate Cupcakes

my natural family 

Cook time: 35 minutes

Ingredients(Makes a dozen cupcakes):

• 1/2 cup +2 Tablespoons coconut flour
• 4 eggs
• 2 egg whites
• 1/3 cup cocoa powder
• 1/2 cup  palm sugar (coconut sugar ) ( can also sub maple or honey 1/2 cup just use 2-3 tbl less of  coconut milk )
• 1 cup coconut milk (hw:that is the canned kind- use organic and make sure it does contain grain, or citric acid) 
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract (hw: use grain free or omit) 

1. Preheat your oven to 350 degrees and line 12 cupcake holders with paper liners.
2. Mix together the coconut flour, eggs, egg whites, cocoa powder, sugar, coconut milk, baking soda, and vanilla extract in a large bowl.
3. Slowly add just enough water so that the batter is slightly runny and easy to mix by hand without exerting too much effort.
4. Scoop the batter evenly into the cupcake liners. Hit the pan against the counter a few times to even the batter and knock out any air bubbles.
5. Bake for 30-35 minutes until the tops are firm to the touch.

Paleo Vanilla Cupcakes

same but vanilla 

Cook time: 30 minutes

Ingredients(Makes a dozen cupcakes):

• 1/2 cup plus 2 Tablespoons coconut flour
• 4 eggs
• 2 egg whites
• 1/2 cup cane sugar
• 1 cup coconut milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda

hw: 
The frosting is not paleo (has corn or better know as confectioners sugar) so you need to find a frosting recipe or not use any. I believe I have one here under Elana's pantry label. 
Here it is : 

Elana's Paleo Chocolate Frosting (hw: I really like this one it is creamy, yummy) 

• 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

Why You Should Put Butter in Coffee

Gives you more energy

Heartweed:  I have tried the coconut oil method in the blender and it is really good. I have not tried the butter yet. Unsalted Grass fed butter!!!! There is a huge difference. I use kerry gold butter. 

Adding butter or coconut oil boosts energy.  Pairing grass-fed butter and coconut oil with coffee will not only supply but help with the absorption of healthy fat soluble vitamins A, D, E, K & K2 and healthy fatty acids such as conjugated linoleic acid (CLA) and medium-chain triglycerides (MCTs).

Helps with weight-loss

Coffee is a potent thermogenic. It increases metabolic rates and fat mobilization which promotes fat loss.  Thus, adding coconut oil  (another thermogenic) and grass-fed butter makes it a very effective way to shed pounds.  It also makes you feel full until lunch so you don’t feel compelled to snack.

Improves brain function

Butter provides the perfect balance of omega-3 and omega-6 fats.  Arachidonic acid contained in butter  plays a role in brain functions and is a vital component of cellular membranes.

Coffee with Butter Recipe

Ingredients

• 1 cup of organic coffee (hw: that is 8 ounces --these bigger cups are 14 to 16 ounces so double everything) (BLACK no milk or sugar added) 
• 1 tablespoon coconut oil 
• 1 teaspoon organic grass-fed unsalted butter
• ¼ tsp vanilla (optional) 
• raw organic honey to taste ( hw: I use maple syrup also) 

Directions

1. Put all ingredients in a blender and blend for 30 seconds until rich and creamy.  Enjoy!

Cypress Firming and Anti-Aging Serum Recipe

dec 2014 heartweed : I am posting this one after I have been using it for a couple of months. It really does work. I even noticed it also faded/removed spots on the back of my hands. Use better quality essential oils in glass bottles. I purchased  oils from vitacost.com 

2 TBSP. Rosehip Seed Oil 

2 TBSP. Sweet Almond Oil 

10 drops of Cypress essential oil 

10 drops of Geranium essential oil 

7 drops of Frankincense Essential Oil

Mix all ingredients in a 2 ounce glass bottle.  You can use this serum morning and night.  I prefer to only use mine at night.  Like all serums, less is more.  It only takes a small amount to cover your entire face and neck.  If you use too much, you will feel quite greasy!

So there you have it!  A short and sweet recipe that will moisturize, firm the skin and even tone.  It’s a well rounded anti aging serum that I’m sure you are going to love!!

More about the ingredients from primally inspired: 

Rosehip oil- Rosehip Oil penetrates deeply into the lower layers of the skin.  It regenerates cells and increases collagen production. It is rich in vitamin C, Omega-3 and Omega-6 fatty acids and retinoic acid, which studies have shown it brightens and tightens skin!   It also helps restore skin’s elasticity, fade age spots, reduce broken capillaries, and balance oil glands.   It is very beneficial to dry, irritated and mature skin.

Sweet almond oil- Sweet almond oil is full of vitamins D, E, B1, B2 and B6, calcium, potassium, and magnesium. Vitamin E helps fight wrinkles and has a firming effect on the skin.  Almond Oil is light and absorbs easily.  Using sweet almond oil daily can greatly reduce dark circles under the eyes as well as scars and dark spots.  It helps to renew skin cells and rev up circulation.  It is wonderful at nourishing dehydrated skin. I believe it is one of the top (if not #1) carrier oils for reversing the signs of age.  In fact, it is said to be the closest to the oil found in a babies skin-how cool is that? 

Cypress Essential Oil- Cypress Oil is a powerful firming oil.  It improves circulation, strengthens blood capillaries, is antibacterial, anti-infectious, and anti-microbial.  Cypress oil is amazing for varicose veins and broken capillaries.

Frankincense Essential Oil- Frankincense has skin regenerating properties.  It is an astringent, which means it tightens and balances pH.  It helps to even skin tone as well as diminishing the appearance of scars and spots.  Frankincense is anti tumor, antiseptic and antibacterial.

Geranium Essential Oil-Geranium is my favorite essential oil for the skin.  When in doubt-add Geranium.  Geranium is great for regenerating skin and revving up circulation.  It is extremely healing.  It also promotes even distribution of melanin-which helps even out the overall tone of the skin.

Garlic Roasted Broccoli 

Ingredients

1. 2 heads of broccoli, cut into florets
2. 3 tbsp olive oil
3. 5 cloves of garlic, minced
4. 1 tsp salt
5. 1/2 tsp pepper
6. 1 tsp lemon juice
7. Pinch of red pepper flakes (optional)

Instructions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the broccoli with olive oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
3. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.

By Rebecca Bohl (PaleoGrubs.com)