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 ½ teaspoons apple pie spice… Continue Reading
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Recent Cooking Posts
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 c. whole raw almonds 1/2… Continue Reading
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 ground cinnamon 2 large pinches… Continue Reading
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 or orange oil 1 eyedropper… Continue Reading
Paleo Chocolate Chip Cookies
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
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
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