Submitted by: Tami Smith Servings: 2 1/2 dozen Ingredients: 4 1/2 C. Almond Flour/Meal 1 to 1 1/2 C. Dark Choc. Chips (depending on your chocolatey desires) 1 1/2 tsp. Baking Soda 3 Large Eggs 3/4 C. Pure Honey 3 1/4 tsp. Vanilla 1/4 C. Gluten Free Flour (Optional – see additional notes/comments) Instructions: Heat… Continue Reading
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Recent Recipes Posts
French Silk Pie, aka Fat Bomb Pie
Submitted by: Sam McMillin Servings: 8 Ingredients: Crust: 1 1/2 cups almond meal 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 cup virgin coconut oil 2 tablespoons pure maple syrup 1 teaspoon vanilla extract Filling; 3 over ripe avocado 3 tablespoon cocoa powder 3 tablespoon honey 1 tablespoon gelatin(usually one packet) 1/2 cup water 1… Continue Reading
Holiday Trifle
Submitted by: Sarah Ballantyne (www.thepaleomom.com) Servings: 10-14 Ingredients: Ingredients (jellyroll filling): 1 ½ cup frozen organic strawberries 1 ½ cup fresh or frozen organic mango Ingredients (jellyroll cake): 8 large omega-3 or free-range eggs, separated 2/3 cup sugar, divided 1 ½ tsp good quality vanilla extract ¼ cup coconut flour, sifted ½ cup almond flour… Continue Reading
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 of each: cinnamon, nutmeg, ginger… Continue Reading
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 use less or substitute with… Continue Reading
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 cubed yam over medium heat… Continue Reading
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 while your pie bakes and… Continue Reading
Country Terrine with Drunken Figs
Submitted by: Erin Mackin Servings: 12-14 Ingredients: 1/2 cup finely chopped onion 1/2 cup finely chopped shallots 2 T. pemmican, lard or coconut oil 2 T. garlic cloves, finely chopped 1 T. fresh thyme chopped 1 T. fresh sage chopped 2 tsp. sea salt 1 T. black peppercorns 1/2 tsp. allspice 1/2 tsp. toasted cardamom… Continue Reading
“Primal” Holiday Desserts
12 Desserts to Satisfy Your Holiday Cravings By Riki Shore Does the holiday season bring to mind desserts like Christmas cookies, buche de noel or – my favorite – chocolate babka? Making these traditional desserts is time-consuming and complicated, not to mention that they’re loaded with white sugar and flour – the very foods you’re… Continue Reading
Sugarless matcha lemon cookies
Submitted by: Ash Sierra Servings: 30 cookies Ingredients: 2.5 cups blanched almond flour 1/3 teaspoon salt 1/4 teaspoon baking soda 10 tablespoons ghee or coconut oil (at liquid state) 1.5 tablespoon vanilla 1/2 cup coconut milk (use light or water down classic until it is a maple syrup consistency) 1.5 teaspoon stevia powder (i use… Continue Reading
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