Friday, December 30, 2011

Paleo Maple Chocolate Chip Meringue Cookies

I have always loved meringue cookies. The traditional version are a bit sweet so I had to find a more paleo-fied version. These cookies take time but they are worth the effort. If your maple sugar is of a courser grain then run it through a food processor to make it finer.

Paleo Maple Chocolate Chip Meringues

4 egg white, room temp
1 tsp vanilla
1/4 tsp cream of tartar
1/2 cup maple sugar
1/2 cup mini choc chips

Preheat oven to 250. Line baking sheets with parchment paper. In large bowl beat egg whites until foamy. Add vanilla and beat until soft peaks form. Mix cream of tartar with 1 tbsp of maple sugar. Add to whites. Mix until stiff peaks start forming. Add sugar one tbsp at a time. Allowing sugar to melt into eggs whites, beating them the entire time. When all sugar is added, gently fold in choc chips. Scoop spoonfuls onto baking sheets. Bake for 1 hour. Turn off oven and allow to cool in oven for 2-3 hours. Cool on a rack, serve immediately or store in an airtight container. Enjoy!

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Tuesday, December 27, 2011

Paleo Cinnamon Rolls

Cinnamon rolls were a Christmas tradition in our house. We haven't done that in a few years now, but I wanted to restart the tradition with a healthier paleo twist. I used the biscuit recipe from as the base for these rolls. I hope you like them as much as we did!

Paleo Cinnamon Rolls

2 eggs
1 tbsp maple syrup or honey
1/4 cup ghee or coconut oil
2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda

2 tbsp ghee or coconut oil melted
2 tbsp cinnamon
3 tbsp maple or coconut sugar

1/4 cup coconut milk
1/4 cup maple or coconut sugar
1 tsp vanilla
1 1/2 tsp arrowroot

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In large bowl mix eggs, maple and ghee. Add almond flour, salt and baking soda. Mix until well combined. Dump dough onto a piece of parchment paper. Place another piece of parchment on top and roll dough into a rectangle shape about 1/4-1/2 inch thick. In small bowl combine filling ingredients. Spread filling over the biscuit dough mixture. Roll to dough starting at one end (the longer side of the rectangle). Using a sharp knife cut individual rolls from the rolled up dough making each about 1-1 1/2 inch thick. Place on parchment lined baking sheet. Bake for 15-20 minutes until lightly golden brown. While baking mix the icing ingredients in a small bowl. Remove the rolls from the oven and drizzle with glaze. Serve warm and enjoy!

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Monday, December 26, 2011

Paleo Sweet Potato Casserole

I love sweet potatoes. I have tried all kinds of recipes but none have compared to the traditional marshmallow covered versions, until now! These creamy sweet potatoes have tons of flavor and the lovely crunch of pecans. If you love sweet potato casserole then this recipe is for you!

Paleo Sweet Potato Casserole

4 medium sweet potatoes, baked and peeled
2 eggs
1/3 cup coconut milk
1/2 tsp sea salt
2 tsp vanilla
1/4 cup maple sugar
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 cup ghee

3 cups pecan halves
3 tbsp maple sugar
1/4 cup ghee

Preheat oven to 325. Grease a 1.5 quart casserole. In food processor combine all ingredients, except topping. Purée until smooth. Pour into the casserole. Put topping ingredients into food processor and pulse until reaches a course chop. Sprinkle on top of sweet potatoes. Bake for 35-40 minutes. Serve and enjoy!

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