Ginger-almond cookies are soft, warmly spiced cookies with ground ginger and nutmeg running through a rich almond dough. They bake up puffy and crackled, with edges that set golden while the centres stay tender. Two dozen cookies that taste even better the day after...
Chocolate chip cookies made with almond flour and a homemade prune puree are soft, golden, and far more wholesome than they taste. Cacao nibs stand in for chocolate chips, holding their crunch against the tender, chewy crumb. Eighteen cookies, one saucepan of prunes,...
Chocolate almond meal cookies with dried cranberries are big, rustic cookies that taste like a bakery splurge. Toasted pecans, cranberries, and chopped cacao nibs stud a double-almond dough that bakes up crackled and soft in the middle. Sixteen generous cookies that...
Chewy chocolate cookies are the grain-free answer to a proper fudgy bakery cookie — deep with cacao and studded with chopped cacao nibs. Coconut flour and eggs give them a soft, crackled centre while the edges set just enough to hold. Ten to twelve minutes of baking...
Roasted beets are the kitchen basic worth mastering — chunks of sweet beet caramelised in olive oil until the edges go jammy. Forty minutes in a hot oven and they're ready to turn into salads, side dishes, or a snack eaten straight from the tray. Neutral enough...
Pickled beets are sweet-sharp slices of beetroot that turn any salad, burger bowl, or cheese plate into something special. A quick brine of red wine vinegar, honey, cloves, and bay leaves simmers five minutes before pouring over raw beet slices. A day in the fridge...
Pantry basic: pesto is a five-minute blender sauce that earns its place in every fridge. Basil, pine nuts, garlic-free brightness, and good olive oil blitz into a vivid green paste that lifts chicken, shrimp, and salads alike. It's the paleo answer to the...
Almond raisin cookies are plump, soft cookies with juicy raisins in every bite and a whisper of nutmeg in the dough. The almond flour and meal base gives them a rich, rustic crumb that stays tender for days. A bowl, a baking sheet, and twenty-two minutes separate you...
Almond prune cookies are soft, cakey cookies studded with tender bits of prunes and scented with nutmeg. A triple hit of almonds — flour, meal, and the nutty dough itself — gives them a rich, rustic crumb. They bake up plump and golden with edges that set while the...
Almond butter cookies are thick, chewy rounds with a deep roasted almond flavour baked right into the dough. Creamy almond butter, honey, and palm sugar make them rich without any refined flour, and chopped almonds press into the tops for crunch. Two dozen cookies,...
Almond blossom cookies are tender almond cookies with a cacao nib pressed into each centre like a little blossom. Toasted almonds and almond flour make the crumb rich, while coconut oil keeps them melt-in-the-mouth. Forty-eight cookies from one batch — ideal for...
Bulletproof coffee is the frothy, buttery cup that turns your morning brew into breakfast. Fresh coffee blended with coconut oil and grass-fed butter whips into a creamy, latte-like drink with real staying power. Five minutes, one blender, and no sugar crash waiting...