Categorized Under “ Cooking”

Apple Macadamia Nut Crisp

Submitted by: Lisa Rose Servings: 6-8 Ingredients: Filling: 5-6 apples peeled and coarsely chopped 4 tablespoons butter, diced 1 tablespoon lemon juice 1 teaspoon ground cinnamon Topping: 1 cup blanched almond flour 3/4 cup macadamia nuts, coarsely chopped 3/4 cup pecans and/or walnuts, coarsely chopped 2 tablespoons palm sugar 1 Read more…

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Pumpkin Pie-Stuffed Chocolate Cupcakes

Submitted by: Sarah McClellan-Brandt Servings: 15-18 Ingredients: Mini crustless pumpkin pies 1 can of pumpkin (15 oz) 1 cup coconut cream (skimmed off the top of the coconut milk can) four tablespoons (or more, to taste) of maple syrup or honey three eggs, plus a yolk Tsp. vanilla 1/2 teaspoon Read more…

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Rosemary Pecan Cookies

Submitted by: Nikki Orth Servings: 12-14 cookies Ingredients: 1 1/4 c. almond flour or almond meal ½ c. pecans, finely chopped 1/4 c. grapeseed oil (I sometimes use olive, could also use other oils such as coconut, macadamia, hazelnut, grassfed butter(melted), or avocado) 2 Tbsp. Grade B maple syrup (can Read more…

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Bacon

Submitted by: Shan Yanker Servings: 1lb per person Ingredients: Bacon – 1lb per person. Instructions: Fry bacon in cast iron skillet. Notes: Not much else to say.

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Coconut Tapioca Yam “Soup” with Walnuts and Chocolate Chips

Submitted by: Mya Zeronis Servings: 4 Ingredients: 2 cups water ½ pound yam, peeled; ½-inch cubed 2 cups coconut milk, unsweetened 1 cup agave nectar ½ pound tapioca pearls 2 ounces walnuts, chopped 1 ounce coconut flakes, toasted 4 ounces dark chocolate chips Instructions: In a large sauce pan, boil Read more…

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Apple Pear Crisp

Submitted by: Heather Connell Servings: 4-6 Ingredients: 1 cup of Pecans, chopped ½ cup almond flour 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 2 teaspoons vanilla extract 1 to 2 teaspoons honey (optional) 2 ½ tablespoons coconut oil 2 pears, peeled and cored 2 apples, peeled and cored 1 Read more…

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Paleo Banana “Cream” Pie

Submitted by: Heather Ross Servings: 5 Ingredients: Crust: 1 1/2 cup almond flour pinch of sea salt 1 T cinnamon 2 T honey 1/3 cup olive oil Filling: 2 bananas 2 free range eggs 2/3 cup coconut milk (if you have a full can- set the rest in the freezer Read more…

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Pumpkin Pecan Pancakes

Submitted by: Richard Hammond Servings: Serves 8 as a dessert Ingredients: (1) 15oz. can organic pumpkin purée ½ cup Tap n’Apple apple butter 1 cup coconut flour 1 ½ cups pecan pieces ¼ cup arrowroot powder 8 jumbo cage-free eggs, room temp. 2 tsp. pumpkin pie spices 2 tsp. Vietnamese Read more…

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mini chocolate coconut cream pies

Submitted by: Jen Matheis Servings: 24 Ingredients: For the filling: 1    c. shredded unsweetened coconut 1    can full fat unsweetened coconut milk 1/2  c. coconut butter 1/2  c. coco powder 1/4  c. blue agave nectar 1    t. vanilla 1/2  t. sea salt For the crust: 1   Read more…

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Bittersweet Chocolate Coconut Fudge

Submitted by: Richard Hammond Servings: Serves up to 24 Ingredients: 1 lb. 100% pure Baker’s chocolate, room temp 2/3 cup Nutiva coconut manna ½ cup Nutiva coconut oil ½ cup filtered water 2 cups organic raisins 1/3 cup coconut palm sugar 1 large pinch of sea salt ½ tsp tangerine Read more…

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