Paleo Tex Mex Cauliflower Rice

Sorry for the terribly long hiatus on posting. But I just created another recipe I don't want to lose, so posting it is the best way!  This side dish is amazing. I had it for dinner last night along side a steak, and for breakfast this morning with ham and eggs!



Sorry about my photography. Not a strong suit.  Just trust me on the recipe!

Paleo Tex Mex Rice

2 onions, diced fine
3 peppers (I did, red, orange and yellow) diced fine
2 heads of cauliflower riced in food processor (or pre riced)
1 can diced tomatoes
A pinch or two of chili powder, smoked paprika, chipotle powder and cumin
Salt and pepper to taste

Sauté onion and pepper over medium heat in grease of choice. Continue cooking until soft and lightly browned. Add cauliflower. Sauté until just tender. Add tomatoes and seasoning. Heat until cooked through. Serve and enjoy!

Paleo Baked French Toast Casserole

About a year ago I came across a pin that peaked my interest.  I followed the link to a great blog called the Paleo Spirit.  She had created the most amazing dinner rolls.  I have made them many times.  In fact, I have the recipe memorized.  I even wrote to the blogger and told her my intentions to create something from these fabulous rolls.  Well, I have finally done it.  This French Toast Casserole is great.  It has a crunchy top, chewy custard bottom, and a good cinnamon flavor.  The other benefit is its not super sweet.  If you have someone that wants a sweeter version, then just need to add a drizzle of maple syrup, but it really doesn't need it.  I hope you enjoy this recipe for your upcoming holidays, or just some random weekend.  :)

Paleo Baked French Toast Casserole

3 batches of dinner rolls (link to the recipe), you may want to overcook the rolls slightly, cooled and cut into quarters
8 eggs
2 cups milk of choice (almond, coconut, dairy)
1/4 cup maple or coconut sugar
3 tbsp vanilla

Topping
3/4 cup almond flour
1/4 cup maple or coconut sugar
1 tbsp cinnamon
1/4 tsp sea salt
8 tbsp cold butter (you can try another fat, but I recommend grass fed butter)


Grease a 9x13inch pan.  Place the quartered rolls in the pan and allow to sit and get slightly stale for about an hour or two.  In large bowl mix eggs, milk, sugar, and vanilla.  Pour the mix (through a colander if you don't like the stringy parts of the eggs) over the rolls.  Gently toss to ensure all pieces of roll get coated in the egg mixture.  Cover the pan and place in the refrigerator for at least several hours, but overnight works even better.  Cut the butter into small pats.  Either pulse the topping ingredients in a food processor, or use forks/pastry blender to mix the topping.  Continue until the topping is formed into crumbs.  Place the crumbs in a container or bag and store in the refrigerator until you are ready to bake.  Preheat the oven to 350 degrees.  Pour the topping over the casserole.  Bake for 45 minutes to 1 hour.  If you want it less crisp and more custard-like then cook for 45 minutes, if you prefer it more crisp, cook for the hour.  Serve warm and enjoy!!

Paleo waffles (version 3.0)

I have created multiple versions of paleo waffles. I really believe this is the best version yet. These waffles freeze wonderfully and can be quickly cooked up in the toaster. I make an enormous batch so that I only have to make them once a month. These things are lifesavers on weekday mornings. I hope you enjoy them!

Paleo Waffles

2/3 cup + 2 tbsp coconut flour

2 1/4 cup almond flour

1/4 cup + 2 tbsp tapioca flour (arrowroot probably works as well)

1 1/4 tsp salt

1 1/4 tsp baking soda

20 eggs (10 whites separated, beaten to stiff peaks with 1 tbsp coconut or maple sugar)

5 tsp vanilla

1 2/3 cup milk of choice (coconut, almond or pasture raised cow milks all work great)

In large bowl mix together the dry ingredients (flours, salt and baking soda). Add the 10 whole eggs and 10 egg yolks, vanilla and milk. Stir until smooth. Gently fold in half of the beaten egg whites. When fully incorporated, add remaining egg whites. Cook in your waffles iron according to the irons instructions. If you plan to freeze and toast you can cook until only lightly browned. If eating immediately, cook until golden brown. Serve and enjoy or freeze and enjoy another morning. 

*when freezing the waffles, lay them on a parchment lined cookie sheet until partially frozen. Then place in storage container or bag. This will prevent the waffles from sticking together. 

Paleo Pumpkin Ginger Molasses Cookies

Fall is in the air.  Well, not really here in Florida, but I am sure it is everywhere else.  With Fall comes the rapid increase in pumpkin consumption.  I became inspired to create these cookies when I heard someone at my boys' school say "pumpkin molasses" cookies.  I realized that I had to crack that code in a grain free form.  The result is a cookie that is fabulously crispy and chewy straight from the oven, but wait a day, and they become deliciously soft.  I added a nice bit of crystallized ginger to my batch.  I just love the texture and spice that it adds.  You could easily skip this though if you would prefer.  

Paleo Pumpkin Ginger Molasses Cookies

1/2 cup ghee or butter, softened
1/2 cup coconut/maple sugar
1 egg
1/4 cup molasses (yacon syrup would also work)
1/2 cup pumpkin puree (canned or homemade)
2 tsp vanilla extract
2 cups almond flour
1/4 cup arrowroot
2 tbsp coconut flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp cream of tartar
2 tsp cinnamon
2 tsp ginger
1/4 cup crystallized ginger, diced fine (optional)
coconut/maple sugar (for rolling dough in)


Cream ghee/butter and sugar in a large bowl until light in color and fluffy.  Add egg, molasses, pumpkin and vanilla.  Mix until well combined.  Add remaining ingredients (except crystallized ginger).  Mix until well combined.  Gently mix in crystallized ginger.  Cover bowl and refrigerate for at least one hour.  Preheat oven to 350 and line cookie sheets with parchment paper.  Scoop tablespoon size balls of dough and roll in the sugar.  Place 2 inches apart on cookie sheet.  Lightly press on each ball to flatten.  Bake for 12-15 minutes.  Remove from oven and allow to cool on sheet for 3 minutes.  Cool completely on cooling racks.  Serve and enjoy!

Paleo Balsamic Glazed Beef

I love balsamic vinegar. It's sweet, it's tangy, it's just yummy. I frequently use it for salads and chicken but I really hadn't done balsamic with beef. This recipe not only smells divine while you are making it, it's also kid pleasing and tastes wonderful. I love serving it over mashed sweet potatoes. This recipe makes a large quantity of food, but it can easily be cut in half.






Paleo Balsamic Glazed Beef

2 onions, minced
2 cups balsamic vinegar
2 tbsp dried rosemary
1 1/2 tsp dried oregano
Salt and pepper
4 lbs ground beef

In large skillet over medium heat cook onions in fat of your choice. Add a splash of balsamic vinegar and seasoning to the onions and cook until caramelized. In a separate pan, cook balsamic vinegar until reduced by half. Add ground beef to onion spice minutes and cook until browned. Add the reduced balsamic vinegar. Cook for 10-15 minutes longer. Adjust salt and pepper to taste. Serve and enjoy!


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Paleo Sweet Potato Gnocchi

I was out of zucchini today and was making meatballs with tomato sauce (see previous recipe). I decided to give a try at sweet potato gnocchi. I found several recipes but none of them really worked for me. So I used ideas from a few of them and created my own version. The result was a delicious chewy gnocchi with a slight crisp on the exterior. My husband even said he was pleasantly surprised at the texture. I hope you like them!




Paleo Sweet Potato Gnocchi

4-6 sweet potatoes (size dependent, aim for about 630grams in weight)
1 cup tapioca flour
1/2 cup almond flour
3 tbsp coconut flour
1 tsp salt
1/2 tsp baking soda
2 egg yolks

Peel and cube sweet potato. Boil until fork tender. Rice the sweet potato by putting through a potato ricer or sieve. Mix all flours, salt and baking soda into warm potato. Once cooled a bit, add yolks. Mix until well combined. Pour mixture into zip lock bag, and press out the air. Place in the fridge and leave for at least 2 hours or up to overnight. Preheat oven to 325. Parchment line a baking sheet. Cut one corner off the bottom of the bag and squeeze out one inch long strips onto parchment paper. When finished, press the top of each gnocchi with a fork. Bake for 25-30 minutes. Serve with sauce of your choice or just munch on then plain. Enjoy!!


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The quickest easiest Paleo Meatballs

These delectable little balls of meat are cooked in the slow cooker.  This makes them even easier to make.  I throw them in sometime before lunch and then presto...dinner is ready at dinner time.  I have also made these in 10 minutes flat.  Who doesn't love having dinner made in 10 minutes?  I hope you enjoy these as much as my family does.




Paleo Slow Cooker Meatballs



3 eggs
2/3 cup almond flour
2 tsp sea salt
1 tsp black pepper
1 tsp italian seasoning
1 tsp garlic powder
1 tsp onion powder
4 lbs ground beef (no leaner than 90%)
48 oz of your favorite (homemade or a clean jarred) marinara (I like Rao's Tomato Basil)

In large bowl mix eggs, almond flour and seasoning. Using hands mix
ground beef into egg mixture until well combined. Pour sauce into slow cooker, form balls out of meat mixture and place in the sauce. Cook on low 6-8 hours. Serve over your favorite vegetables.

Paleo Roasted Cauliflower Soup

We have had a string of cooler days here in Florida.  I know our cold, is nothing compared to a northern cold, but I will take advantage of the cool weather to make some delicious soups.  Over the holiday I discovered that roasting vegetables before putting them into soup amplifies their flavor.  It all began with a tomato soup, I will formulate the recipe for the that in the future.  Then morphed into broccoli soup, that I made creamy with the addition of coconut milk. I decided that I had to give a go at making a roasted cauliflower soup since roasted cauliflower is one of my all time favorite vegetables.  This recipe is for a large amount, if you don't want this much soup, then feel free to make 1/3 or 2/3 of the recipe.  I hope you like my roasted cauliflower soup as much as we did.



Paleo Roasted Cauliflower Soup


ghee (or fat of choice)
3 heads cauliflower, core removed sliced to 1/2 inch thin
12 cloves garlic
3 carrots, peeled and cut into 2-3 inch pieces
3 medium onions, minced
3 quarts broth/stock (veggie or chicken will work well)
salt, pepper and hot sauce to taste


Preheat oven to 400 degrees.  Foil line and grease (with ghee or fat of choice) several pans or sheets and spread cauliflower over the pans.  Take a small square of foil, add ghee and garlic.  Wrap and seal the garlic and ghee into the foil.  Place on one of the sheets.  Place carrots onto one of the sheets.  Brush the veggies with ghee and sprinkle with salt.  Cook in oven until golden brown or cauliflower just starts to burn.  Turn the veggies every 20 minutes.  Total cooking time will take anywhere from 45 minutes to an hour.

In a large stock pot melt ghee over medium heat.  Add onion, and saute until translucent.  Add roasted veggies.  Add broth/stock.  Bring to a simmer and allow to cook for 10 minutes.  Using an immersion blender blend the soup until its smooth and creamy.  Salt, pepper and hot sauce to taste.  (If you do not have an immersion blender you can also blend this soup in a traditional blender, you will just have to do it in batches).  Serve and enjoy!

Paleo Tamale Pie

Way back when, before we followed a paleo lifestyle, I used to make a dinner that had beef spiced with taco seasoning, corn, olives and a cornbread crust on top.  I decided to try and recreate that meal but with a lot more vegetables and a healthy crust.  The result is a hearty taco-inspired casserole with a flaky crust on top.  Be sure to use your food processor to help with the veggie chopping.  And note that this recipe makes two 9x11 inch casseroles.  If you do not need that much food, feel free to halve the recipe.







Paleo Tamale Pie

4 lbs ground beef
2 onions, small dice
1 lbs carrots, small dice
1 head cauliflower, small dice
1 tbsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tbsp cumin
1 tsp pepper
1/3 cup El Pato Jalepeno Salsa (or other spicy salsa)
16 oz Green Mountain Gringo Mild Salsa (or some other mild to medium salsa)
14 oz can diced tomatoes
14 oz can sliced olives

Crust
3 cups almond flour
1/2 cup tapioca flour
2 eggs
pinch salt
1/4 cup ghee, melted

Preheat oven to 350.  In extra large skillet brown ground beef in fat of choice.  Once partially brown add onion and carrots.  Saute until completely brown.  Add cauliflower.  Sprinkle in all of the seasonings and stir to combine.  Add the salsas, tomatoes and olives and mix well.  Divide mixture into two 9x11 baking dishes.  In large bowl mix almond flour and tapioca flour.  Add eggs, salt and ghee and mix until it becomes a crumbly texture.  Put half of the mixture on a piece of parchment paper and put parchment on top.  Use a rolling pin to flatten the dough to a rectangle about the size of the baking dish.  Place the crust on top of the veggie and meat mixture and repeat with the remaining dough.  Bake for 25-30 minutes or until crust starts to brown.  Serve with your favorite guacamole or just eat it plain!  Enjoy!

Paleo Quick and Easy Peach and Blueberry Pie

Ok, so it might be a stretch calling this a pie. But quite honestly, it's so tasty you won't miss the crust. The gooey sweet tart peaches with the burst of blueberry flavor is irresistible. My hubby and I started making these during our third whole30 and still remains one of our favorite treats!





Paleo Quick Peach Blueberry Pie

1 fresh ripe peach, sliced
1/4 cup frozen blueberries (or more if you want, raspberries are also great)
Plenty of cinnamon
Pinch of ground ginger
A spoonful of coconut butter (optional but oh so good)

Place peach into a large microwave safe bowl. Cover with blueberries. Sprinkle on the cinnamon and don't be shy, then add the ginger. Microwave on high for 5-6 minutes, stirring once. Remove from microwave and top with coconut butter. Allow it to melt and get gooey. Serve and enjoy!

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Paleo Bison Bacon Chili

Our ranch is finally producing 100% grass fed bison!! It's so exciting to finally be selling some meat. It's also great to have lots of meat around to make this awesome chili. I love this chili. It's flavorful without being spicy. If you want it spicy then feel free to jazz it up. But the flavor of this chili is just awesome. :)





Bison Bacon Chili

1 lbs bacon, diced
2 onions, minced
4 cloves garlic, minced
2 lbs bison (I have also used 3 lbs, works well with either)
4 carrots, peeled and diced
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 quart vegetable stock
2 tbsp paprika
2 tbsp chili powder
1 tsp pepper
Salt to taste

In large sauce pan cook bacon over medium heat. Once some bacon fat has greased the pan add the onions, carrots and garlic. Add bison and cook until browned through. Add remaining ingredients. Stir to combine and cook on low for 6-8 hours (or put in your crockpot). Stir on occasion. Taste at the end and adjust salt to your taste. Serve and enjoy!!

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Paleo Chocolate Chip Banana Cookies (Version 2.0)

I had previously made a banana chocolate chip cookie.  While it was tasty, it lacked the crispy chewiness that I crave in a cookie.  I decided that I needed a Version 2.0 of the banana chocolate chip cookie.  I decided to make these a few days before we embark on our next Whole30, a few last paleo treats and cheats before we clean up our diet.  And after a month touring Europe (pretty much all of June), we could really use a nice clean Whole30.  Until then though, these cookies are divine!  Perfectly crisp and chewy, airy with a nice banana flavor.



Paleo Chocolate Chip Banana Cookies 2.0

1/2 cup ghee
2/3 cup (scant) coconut/maple sugar
1 egg
1 tsp vanilla
2 ripe bananas
1 cup tapioca flour
1 3/4 cup almond flour
2 tbsp coconut flour
1/4 tsp sea salt
1 tsp baking soda
3/4-1 cup chocolate chips

Preheat oven to 350.  With electric mixer cream ghee and sugar together until light and fluffy.  Add egg and mix well.  Add vanilla and bananas and mix until bananas are well mashed and combined.  Add the flours, salt and baking soda.  Mix until just combined then gently fold in the chocolate chips.  Scoop tablespoons onto parchment lined cookie sheets and bake for 10-13 minutes.  Remove from oven and allow to cool for 2 minutes on the cookie sheets.  Then remove from cookie sheets and place on cooling rack.  Serve and enjoy!

Paleo Cuban Picadillo (meets Ropa Vieja) with Rutabaga Hash

When I set out to make this dinner, I had a craving for some delicious Cuban flavors.  I love Ropa Vieja but I did not have the right meat cuts to make it, nor the time.  So I made something with similar flavors, but with ground beef instead.  After making it a friend of mine mentioned that it looked like a picadillo.  I then looked at those recipes, and yes its similar to a picadillo, but it has slightly different seasonings.  I have also figured out that I love mine served up over a plate of rutabaga hash.  Extra vegetable bonus!  If you are not a fan (like my husband) then just skip the hash and have it plain.  Or maybe try a sweet potato hash.






Paleo Cuban Picadillo (meets Ropa Vieja)

4 lbs ground beef (or bison)
2 large onions, minced
6-8 cloves of garlic, minced
2 small cans tomato paste
2 tbsp cumin
2 tbsp dried oregano
1 bay leaf
1 tsp garlic powder
1 tbsp dried thyme
2 cups stock (beef, chicken or veggie are great)
2 tbsp red wine or white wine vinegar
2 14 oz cans diced tomatoes
2 cans green olives (I found some in glass jars that were clean, some stuffed with pimentos some stuffed with garlic)
salt and pepper to taste

In large skillet, heat ghee (or fat of choice) over medium heat.  Add ground beef and saute until just starting to brown.  Add onions and garlic.  Saute until beef is completely and onion is translucent.  Add tomato paste and seasonings.  Stir until well combined.  Add stock and vinegar and simmer for 20 minutes or so.  Add olives just before serving, so that olives can warm up.  Serve and enjoy!


Rutabaga Hash

1 large rutabaga, peeled
ghee
salt and pepper

Grate the rutabaga.  Over medium heat melt ghee in large skillet.  Add rutabaga shreds (may need to do in batches) so that a thin layer in the in the bottom of the pan.  Season with salt and pepper.  Allow to cook until just starts to brown.  Flip and allow the other side to brown.  Serve and enjoy!

Paleo Pizza Meatloaf

My friend Kelly decided on a whim to join us on the Whole30.  Her daughter who is almost 6 years old is also doing the Whole30.  When they were out driving the other day her daughter asked, "Mommy, why isn't pizza healthy?", as she looked longingly out the window at the nearby Dominoes.  With that inspiration I decided to capture the essence of a pizza in a healthy and super delicious meatloaf.  The best part is all of the hidden vegetables that even my picky little men didn't detect.  And I am not a fan of peppers or mushrooms, but I loved this meatloaf!  So yummy and super satisfying!  Even better, this pizza is totally Whole30 approved!




Paleo Pizza Meatloaf

2 onions, minced
1 pepper, minced
6 baby bella mushrooms, minced
4 eggs
2/3 cup almond flour
2 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1/2 tsp paprika
2 tsp parsley flakes
3/4 tsp anise seed
1 tsp italian seasoning
4 lbs ground beef
3.8 oz can sliced black olives
15 oz can muir glenn pizza sauce (or whatever else pizza sauce suits your fancy)

Preheat oven to 350 degrees.  In pan saute onions and peppers in fat of your choice (I used ghee).  Once softened add mushrooms and cook 2 minutes more.  Remove from heat and allow to cool.  Mix together eggs, almond flour, and seasonings.  Add beef and mix well.  Add sauteed vegetables and olives and mix well.  Form into loaf in a 9x13 inch pan.  Coat completely with pizza sauce.  Bake for 1 hour 15 minutes or until cooked through.  Serve and enjoy!

Paleo Tarragon Salad Dressing

I know for many people going paleo or doing a Whole30 means sacrificing many of your favorite foods.  One that frequently comes up is salad dressing.  Traditional bottled dressing is full of garbage and sugar.  Homemade dressings are simply delicious!  Here is a new one to add to your repertoire.  I based this dressing off of one my all time favorites that is at our family's favorite restaurant (the Tarragon dressing at Biergarten in Epcot, Walt Disney World).  If you have a chance, stop into the Biergarten, its super kid friendly and so fun to eat at.  Not the best for nutrition, but heck, its Disney World!



Paleo Tarragon Salad Dressing

1/2 cup cider vinegar
1 cup olive oil
1 tbsp dried tarragon
2 cloves garlic, minced
2 tsp yellow mustard
1/2 tsp dried mustard
3/4 tsp salt
1/2 tsp pepper

Place all ingredients in a blender and puree until smooth and thickened.  Serve over your favorite salads and enjoy!  Dressing will keep in the fridge for a week or two.

Paleo Butternut Squash and Carrot Mash

I made this recipe a while ago when I wasn't on the Whole30.  I decided to give it another go and adapt it to make it Whole30 ready.  I know that orange juice sounds like a strange addition, but it makes a fantastic tart tangy flavor.  This would be a wonderful thing to serve with Easter dinner for anyone on a Whole30, living a paleo lifestyle or just looking for a tasty side dish!  If you don't like using half a cup of juice, you can use less juice and more water.



Paleo Butternut Squash and Carrot Mash

3 tbsp ghee
1 onion, minced
3 carrots, peeled and chopped
2-3 lbs butternut squash, cubed
1/2 cup orange juice
1/2 cup water
Salt (to taste)

In large pot on medium heat, saute onions in ghee until translucent.  Add carrots and squash, cook for about 8-10 minutes, until they just start to soften, stirring frequently.  Add liquid, bring to a simmer and cover.  Cook for 20-25 minutes of until most of the liquid is gone and the squash is good and soft.  Use an immersion blender or food processor and puree until smooth.  Season with salt to taste.  Serve warm and enjoy!

Paleo Dill and Garlic Pickles

I have become quite fond of my 12 oz mason jars.  They work great for salads and now for pickles!  I used English cucumbers, because I prefer no seeds, and they are larger!  So more pickles to enjoy!  I hope you like my super simple take on pickles!  If you prefer crispy pickles, leave your sliced cucumbers slightly thicker.  These are good for at least 3 days, I am guessing a week, we just haven't had any last that long.  :)  You can chose to skip the olive oil if you want.  It can thicken in the fridge over the course of a few days.  If you find it lumpy, just let it sit at room temp for a few minutes.


Paleo Garlic and Dill Pickles

6 12oz mason jars
2 large English cucumbers, sliced thin
1/4 cup vinegar per jar (I used balsamic and cider)
1/4 tsp dried dill weed per jar
1/8 tsp garlic powder per jar
pinch of salt per jar
pinch of pepper per jar
drizzle of olive oil per jar
Evenly divide the cucumbers between the jars.  The jars should be about 2/3-3/4 of the way full.  Add vinegar to each jar.  Sprinkle the seasonings in each jar.  Drizzle in olive oil.  Cover and shake!  Refrigerate overnight.  Serve and enjoy!

Paleo Beef Stew

My hubby and I have started our second Whole30, so you are going to find that my upcoming recipes are all Whole30 friendly.  This beef stew is so hearty and delicious.  My hubby licked his bowl clean after having his second helping.  I decided to try rutabaga as a sub for the traditional white potatoes found in beef stew.  They aren't an exact match, but the texture and flavor go nicely with stew.  I made this recipe using a dutch oven, but it could easily be done in a crockpot.  And as always, I made a ton of food.  If you do not need to feed 3 growing boys or do not want leftovers for days, then just cut the recipe in half.




Paleo Beef Stew

6 lbs stew beef or chuck roast cut into cubes
1 large rutabaga, peeled and cubed
1-1 1/2 lbs carrots, peeled and chopped
3 onions, chopped
1 heart of celery, chopped thin
1 12 oz bag of green beans (or about a pound)
2 cans tomato sauce
2 cans tomato paste
2 tsp sea salt
1/2 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 cup vegetable stock
Preheat oven to 300 degrees.  In large dutch oven combine meat and vegetables.  Mix tomato sauce, paste, seasoning and stock in a bowl.  Pour into dutch oven and stir to combine.  Place a piece of parchment over the dutch oven and press down to seal against the stew.  Take a knife and cut some slits into the parchment.  Place lid on top of dutch oven.  Cook for 4-6 hours.  During the last hour remove the lid and parchment so that the stew can thicken up.  Serve and enjoy!!

Paleo Snickerdoodles

Cookies are kind of my thing.  They have been for a long time.  I like making them and I love eating them.  Snickerdoodles are one of the few that I haven't tried making into a paleo-fied version of.  My four year old absolutely loved these.  Which is saying a lot, since he is not a sweets kind of kid.  He ate 5 cookies in one sitting and quite honestly I didn't mind, he is a skinny little man that could use the calories.  :)  Hope you like them at least half as much as he did.



Paleo Snickerdoodles
 
3/4 cup grassfed butter (softened), ghee or coconut oil
1/2 cup coconut sugar/maple sugar
1 tsp vanilla
2 eggs
2 1/2 cups almond flour
1/4 cup arrowroot
1/4 cup coconut flour
2 tsp cream of tartar
1/2 tsp salt
1 tsp baking soda
3 tbsp coconut sugar/maple sugar
3 tbsp cinnamon
Preheat oven to 350 and line baking sheets with parchment paper.  In large bowl, cream butter and sugar together until light and fluffy.  Add vanilla and eggs and mix well to combine.  Add almond flour, arrowroot, coconut flour, cream of tartar, salt, and baking soda.  Mix until combined.  In small bowl, mix remaining sugar and cinnamon.  Scoop out tablespoons of dough, and roll into balls.  Roll the balls into the cinnamon sugar mixture.  Place on cookie sheet and flatten slightly with your fingers or a fork.  Bake for 10-12 minutes.  Cool on sheets for 2 minutes then move to cooling racks.  Serve and enjoy!

Paleo Chocolate Chip Cookie Dough Truffles

Yeah, you are probably going to hate me for creating these. I got this idea from Pinterest. Evil little website that that is. It's always getting my mind moving. I just can't help but think of how to make something paleo. So enter cookie dough truffles. These are decadent little mouthfuls of chocolate chip heaven. I hope you like them as much as I do (hubby enjoyed the ones I let him have).

If your maple or coconut sugar is a coarse grain then I recommend running it through a food processor to powder it up first before using it.



Paleo Chocolate Chip Cookie Dough Truffles

2/3 cup ghee
1/2 cup coconut or maple sugar
2 tsp vanilla
1 1/2 cups almond flour
1/2 tsp salt
1 cup chocolate chips (I like enjoy life), save the remainder of the bag to coat the truffles

In large mixing bowl combine ghee and sugar, beat until light and fluffy. Add remaining ingredients and mix to combine. Chill mixture for 1 hour. Scoop out tablespoon sized balls and place on parchment lined cookie sheet. Chill in fridge for another hour. While the balls are chilling set up a double boiler (a small pot of water simmering with a bowl set on top), and melt remaining chocolate. Dip the balls into the chocolate and place back on the cookie sheet. Chill until set then store in an airtight container. Serve and enjoy!

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