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 tablespoon cinnamon 1/2 teaspoon ginger… Continue Reading
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Recent Dessert Posts
Snickerdoodle Whoopie Pies
Submitted by: Matt and Stacy Servings: 12 pies or 24 cookies Ingredients: Snickerdoodle Cookies 1/2 C almond butter 1/2 C palm shortening 1/2 C maple syrup (Grade B will add a lot of flavor) 2 eggs 1 Tbsp vanilla 2 C blanched almond flour 1 tsp baking soda 2 tsp cinnamon 1 Tbsp granulated sugar… Continue Reading
Apple Delight
Submitted by: Rock Myers Servings: one generous serving/ 2 small servings Ingredients: 1 apple… you pick your favorite variety 1 tablespoon of butter 1 small handful of dried raisins, blue berries, cranberries, etc. 1 tablespoon of cinnamon 1 tablespoon of vanilla 1 teaspoon of ground nutmeg Instructions: Cut the apple up into bite size chunks… 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
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
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
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
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
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
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
