These breadsticks are a delicious Paleo version of a much sought-after dinner side, and they’re also a great substitute for pizza crust! The fiery red pepper flakes give this “breadstick” its spice; however, it can be seasoned any way you like. Try using fresh chunks…
MAKES: 8 (4½-inch/11-cm) Belgian waffles or 16 (4½-inch/11-cm) standard waffles | PREP TIME: 5 minutes | COOK TIME: 15 minutes Ingredients 4 large bananas, mashed 4 large eggs ½ cup (140 grams) almond butter ¼ cup (50 grams) melted coconut oil, plus more for greasing…
MAKES: 6 to 8 slices | PREP TIME: 35+ minutes | COOK TIME: 15 to 18 minutes Ingredients 1 cup (65 grams) banana chips 1 large egg 2 tablespoons full-fat coconut milk 1 teaspoon vanilla extract ⅛ teaspoon ground cinnamon pinch of fine-grain sea salt 6 to 8 (¾-inch/2-cm…
SERVES: 4 | PREP TIME: 30 minutes | COOK TIME: 10 minutes Ingredients 2 sweet potatoes (14 ounces/400 grams), cubed 2 tablespoons coconut oil, melted 6 slices thick-cut bacon, cut crosswise into lardons ¼ inch (6 mm) wide 1 Fuji apple, cored and diced 1 pear, cored…
A childhood favorite made wholesome and grain-free. Moist, deep chocolate cake is rolled together with coconut cream filling and bathed in a thin chocolate syrup. Yields: 4 large rolls Chocolate Cake 4 oz. 100% cacao paste/liquor, chopped 1/3 c. organic grade B maple…
Moist, chewy brownies with a little kick of heat. Make your own cultured coconut “cream cheese” for a tangy frosting or substitute with regular coconut cream for a frosting with a little less zing. Yields: 1 8×8” pan (about 9 brownies) ¼ c. filtered water 2 oz….
Creamy, flaky bars packed with bright lemon flavor. These bars are great served warm, at room temperature, or even chilled. Yields: 9 lemon bars Crust 1½ c. blanched almond flour 6 T. tapioca starch 1 t. lemon, zest (reserve juice for glaze) ¼ t. sea salt ¼ c….
A fun-shaped, spicy cookie that’s perfect for the fall and winter months. Dried fruits give these soft cookies extra flavor and a little chew. Yields: 16 cookies Cookies 2 c. blanched almond flour ¼ c. tapioca starch ¼ c. ground flaxseed ½ t. sea salt 1 T. ground…
A grain-free version of an old-timey American favorite made famous by girl scouts. Crisp, chewy, and very satisfying. Yields: 12 cookies Cookies: 2 c. blanched almond flour 1 T. tapioca starch ¼ c. ground flaxseed 4 T. organic virgin coconut oil 1 T. raw honey ½ t….
A super-charged chocolate pop with a creamy crunch. The bitterness from the cacao nibs balances well with the richness of chocolate ice cream. Yields: 4 popsicles Chocolate Popsicle 1 can organic full-fat coconut milk 1 t. vanilla extract 1 T. blackstrap molasses 3 T….
The sweet and spicy toasted pecans bring out the nutty browned butter flavor in this pumpkin ice cream. Can be made without sweetener for a sugar free treat. Browned Butter Pumpkin Ice Cream ¼ lb. (1 stick) grass-fed butter 1 can organic full-fat coconut milk 1 15-oz…
Crumbly bars bursting with moist, blackberry flavor. The amount of honey listed will yield a very mildly sweet (and extra tart!) bar but can be adjusted to personal taste. Yields: 9 bars Blackberry Filling 18 oz. fresh blackberries, divided 1 lemon, juiced 1 t. raw…