Peach squares layer a jammy peach filling over a golden almond crust, crowned with buttery streusel and toasted sliced almonds. Frozen peaches cook down with peach jam into a thick, sunny layer that slices cleanly when cool. Twenty-four squares of late-summer baking,...
Apricot squares are chewy, golden bars with a thick layer of dried apricots cooked down into jammy fruit between almond crust and streusel. Sliced almonds toast over the top for crunch against the soft, tangy filling. Twenty-four squares that taste like sunshine and...
Strawberry squares are jammy, streusel-topped bars with a golden almond crust and a filling of fresh strawberries cooked down with strawberry jam. Sliced almonds toast on top while the buttery streusel clumps crispen around them. Twenty-four squares of proper summer...
Fig bars are soft, two-layer bars with a jammy fig filling simmered in apple cider between tender almond-coconut crusts. The dried figs cook down into a thick, caramel-like puree that tastes far more indulgent than it is. Sixteen bars that keep beautifully and beat...
Paleo marshmallows are pillowy, honey-sweet clouds made with just gelatin, honey, and vanilla — no corn syrup, no mystery ingredients. The syrup boils to soft-ball stage, whips into glossy marshmallow crème, and sets in a pan ready for cutting and coating in tapioca...
Pecan sandies are buttery, crumbly cookies built on toasted pecans ground straight into the dough, with a whole pecan pressed into each one. Slice-and-bake logs mean neat, bakery-perfect rounds with almost no effort. Thirty-two cookies that taste far richer than their...
Thick and chewy gingerbread cookies are dark, spiced, and stamped into festive shapes that hold their edges in the oven. Blackstrap molasses, cinnamon, ginger, and cloves give them their deep warmth while almond flour keeps the crumb tender. Twenty gingerbread people...
Holiday cookies are the grain-free cut-out cookie dough you can actually stamp, stack, and decorate without it falling apart. Coconut oil and almond flour roll smooth between parchment, cut clean shapes, and bake to a delicate golden snap. Eighteen cookies later, the...
Jam sandwiches are the nostalgic cookie of childhood, made paleo with tender holiday cookie dough and a thick homemade jam filling. Round fluted cookies bake up golden, then sandwich a spoon of simmered, strained jam with a sugar-crusted lid. Thirty cookies that taste...
Sugar cookies made with almond flour and palm sugar are the paleo version of the classic — crisp at the edges, soft in the middle, and rolled in fragrant sugar before baking. Two dozen cookies with a crackled top and a buttery, tender crumb. The dough behaves exactly...
Orange almond cookies are soft, warmly spiced cookies bright with fresh orange zest and loaded with chopped toasted almonds. Ground ginger and nutmeg play against the citrus while almond meal keeps the crumb rich and tender. Twenty-four cookies with a proper bakery...
Nutty almond cookies pack toasted almonds and chopped walnuts into every soft, crackled bite. Ground ginger warms the almond dough while the walnuts keep it properly chunky and rich. Twenty-four generous cookies that taste like a good biscuit tin selection — homemade....