Paleo Oatmeal Caramelitas

I'm lying, there is no oatmeal in these. Instead, there's almond pulsed in a food processor to the texture of oatmeal. And that nutty flavor just goes amazingly well with caramel. That's right I said caramel. A homemade decadent honey caramel. And chocolate with just a hint of salt. Oh my goodness. These things are to die for. I'm going to forbid myself from making them again, they are just too good to resist. Enjoy them, you've been warned of their addictive qualities.




Paleo Faux-tmeal Caramelitas

Caramel sauce

1/4 cup honey
1/4 coconut sugar
3 tbsp ghee
Pinch of salt
1/2 cup coconut milk

Cookie base

2 cups almond slices, pulses to oatmeal texture
2 cups almond flour
1 tbsp coconut flour
2 tbsp arrowroot
1 tsp baking soda
1/2 tsp salt
1/2 cup ghee
1/2 cup maple syrup
Paleo caramel sauce (recipe above)
3 tbsp tapioca flour
1 cup chocolate chips
1/2 cup chopped pecans (optional)

Caramel sauce instructions-
In small saucepan combine honey, coconut sugar, ghee and salt. Cook over medium high heat to a rolling boil stirring constantly. Boil for 2 minutes. Add coconut milk and return to a boil. Remove from heat and allow to cool.
Assembling the cookie bars-
Preheat oven to 350. In large mixing bowl combine almond slices, almond flour, coconut flour, arrowroot, baking soda, salt, ghee, and maple syrup. Mix until well combined. Press half of the mixture into 9x13. Bake for 10 minutes. Combine caramel sauce with tapioca flour and mix well. When cookie base is removed from oven sprinkle with chocolate chips and nuts. Pour caramel mixture over top. Taking remaining cookie ingredients and crumble over top. Bake for 18-22 minutes or until golden brown. Cool completely in the fridge for several hours or in the freezer for 45 min to an hour. Store in the refrigerator. Serve and enjoy!!!
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Paleo Chicken and Biscuits Casserole

I had this idea in my mind of what I wanted this to come out tasting like and how it actually came out blew that idea out of my mind. This meal is delicious! It's an all in one casserole that resembles a chicken pot pie, but the crust is softer and more biscuit like. It's so soothing and comforting. Good ol' home cooking. In the mix you'll see I've used tapioca flour, you can use this, or try another thickener, or skip it all together. The sauce was still runny but yummy so not a problem. I hope you like this as much as my family did!



Chicken and Biscuits Casserole

6 boneless skinless chicken breast
1 pound carrots, peeled and sliced
2 onions, minced
1 bag green beans (12 oz), cut into small pieces
Salt and pepper
Ghee
1 tsp poultry seasoning
1/4 tsp garlic powder
1/4 tsp celery seed
2 cups chicken broth
2 tbsp coconut milk
2 tbsp tapioca flour

Topping
2.5 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup ghee/ coconut oil
2 eggs

Preheat oven to 350. Grease a dish and place the chicken breasts in. Season as you like (I did salt, pepper, garlic powder, poultry seasoning and onion powder). Bake for 35-40 minutes. In large frying pan place ghee (or fat of choice), add onion and start sautéing. Add carrots, and season with salt and pepper. Cook until carrots just soften. Add green beans, poultry seasoning, garlic powder and celery seed. Adjust salt and pepper.

Once chicken is done cooking remove from oven and cut into bite sized cubes. Mix veggies and chicken together in a large casserole (9x13 or so). Add chicken broth, coconut milk and tapioca flour. Now prepare topping. In large bowl mix almond flour, salt and baking soda. Add eggs and ghee and mix until forms a ball. Using two sheets of parchment to sandwich the dough, roll it flat to match the size of the casserole. Place over the top of the casserole and bake for 25-30 minutes or until biscuit topping just starts to brown. Serve and enjoy!!


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