Category: Paleo Quality

Raspberry Almond Cookies

9/17/2021

This is a fun, pink adaptation of a traditional Italian Amaretti. I adjusted it to my lower sweetness level with coconut nectar and stevia. You can dust with powdered sugar or ground coconut sugar for that extra added sweetness and traditional look.

Raspberry Amaretti

4 Egg Whites (5 if small eggs)
1 cup Coconut Sugar
5 drops Stevia
3 cups Almond Flour
1 tsp. Water if needed
1.2 oz Freeze-dried Raspberries (1/4 cup ground)
20-30 Fresh or Frozen Whole Raspberries

Just Almond Amaretti

4 Egg Whites (5 if small)
1 cup Coconut Sugar
3 cups Almond Flour
1 tsp. Almond Extract
1 tsp. Water if needed
Powdered sugar or powdered coconut sugar

Follow the instructions below, just leave out the raspberry.

Preheat oven to 400 degrees.

Blend/grind freeze dried raspberries to a fine powder. 1/4 cup

Sift your coconut sugar if clumpy.

Separate your egg whites and whisk for a few min until you have stiff peaks.

Fold in the almond flour, coconut sugar, stevia and dried raspberry powder. This mixture should be moldable in texture. use water to adjust if needed.

Either roll a raspberry into the center and cover or let it sit on top. Your choice. I prefer the surprise of the raspberry when you bite into it, but the raspberry on top is festive and beautiful, too.

Dust or roll in powdered sugar.

Bake for 12-17 min.

This batch makes 20-30 cookies depending on how big you make them.

Once cooked for 5-10min, smash them with a fork if you like them flat. Then finish cooking.

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Bµche N⍥el - Yule Log

12/21/2020

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Buche de Noel is basically a Roulade that you make to look like a log in the forest at Christmas time. It consists of a light egg sponge (usually chocolate because logs are brown) and filled with the mouse or pudding flavor of choice. It's then rolled up with a spiral of goodness inside. You top it with frosting or chocolate and decorate it like a fallen log on a winter journey to a friend's house. It's fairly simple to make, it just requires 3 things. A thin egg cake, a pudding or mouse and chocolate decorations.The following is my simplified version. It was really fun to eat and give to friends, as I made 3!

This one is grain and dairy free!

Pudding Spiral:
2 cup Macadamia nut milk (vanilla)
1 Egg
1/3 cup Rice flour
1/2 tsp. Vanilla
2/3 cup Dark Chocolate chips
4 drops stevia
1/3 cup Agave, Honey or coconut sugar
2 Tbs. Cocoa powder (dutch process)
Optional: Peppermint extract 6 drops

Sponge:
6 Egg whites
6 Egg yolks
1/2 cup Coconut sugar
1/3 cup Cocoa powder
2 tsp. Vanilla
4 drops Stevia
1/4 tsp. Salt

Little oil for parchment paper baking

Decoration suggestions: Chocolate chips, marshmallows, peanuts, rosemary sprigs, powdered sugar.... have fun!

Make the pudding first as it needs to cool. Prebake Oven to 375.

Whisk all the ingredients over low heat until it becomes pudding thick. Place in a bowl and put in the fridge to cool. stir occasionally if you like to not let a skin form. No big deal if it does though. There's plenty of pudding left over. In fact you could make 2 logs with this amount of filling. (Nice to have pudding around for a snack with fresh fruit).

Separate your yokes and whites. Whisk your whites until soft peaks form.

Then add the coconut sugar slowly until you have nice firm peaks. Set aside or in fridge while you make the yokes mixture.

Mix the rest of the song ingredients together:
6 Egg yolks
1/3 cup Cocoa powder
2 tsp. Vanilla
4 drops Stevia
1/4 tsp. Salt

And then fold into the egg white mixture gently, as to not disturb too much of the air you just whipped into it.

Spread the sponge onto the oiled parchment paper on a cookie sheet so it's a thin layer.

Bake one 375 for 12-15 min till it's cooked and springy.

Dust a tea towel with powdered sugar or coconut sugar. Tip the cake upside-down onto the towel and peel off the parchment paper. Roll it either lengthwise if you want 2 thin logs or widthwise if you would like a thick short roll with lots of spiral inside.

Set aside for 30 min or so till cool.

Once the cake and the pudding are cooled. spread pudding over the cake leaving a border. Then roll up in the same way you did without the pudding inside.

this picture is the short one, so you can see there isn't much spiral but it does make for 2 logs and is still delicious!

Melt some chocolate chips and cover the log. Make bark-like indents so it looks like a fallen tree. You can also cover marshmallows or nuts with the chocolate for ground cover and texture. I used peanuts and coconut sugar for earth and sprigs of greens and rosemary for that outdoor feel.

Finally dust with powdered sugar for a snowy effect if you like.

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Marinated Strawberries

5/16/2018

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It's Strawberry Season!!!!

Oh I just love fresh, sweet strawberries, don't you!? My mom used to marinate them in sugar and put them over sponge cake with fresh whipped cream. I think they are good all by themselves! But feel free to put them on pancakes, ice cream, cake, etc...

Strawberries have a strong sour undertone that is balanced by a little sweet. The honey, sugar, or maple with break them down into a lovely syrup. Please pick wisely the type of sugar you use. Cane sugar is a good preserver, but lowers the immune system and leaches minerals from our bones and teeth making us weak. There are plenty of other options for sweet. Do the one that works for you. I'm a honey girl!

16 oz. Fresh Strawberries
1-2 Tbs. Honey or: coconut sugar, date sugar, maple syrup, maple sugar, birch xylitol, date syrup....

Wash and sanitize your berries.

Cut them in slices and add your sweetener to taste.

Stir or toss.

Refrigerate overnight.

It makes a nice syrup.

Enjoy!

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Carrot Cake Truffles

4/19/2017

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2 cups Nuts ( I used part Walnut and part Pecan)
1 cup Madjool Dates 8-10
2 tsp. Vanilla
1 tsp. Apple Pie Spice (cinnamon, nutmeg, ginger, all spice mix)
Pinch of Sea Salt
4 drops of Stevia
3 cups Carrot, finely grated
3/4 cup Almond butter
1-2 tbs. Honey or Maple syrup
Almond flour as needed (about 3/4-1 cup)

Cocoa powder or shredded coconut for rolling

My Birthday often fell at Easter growing up and my mom loved to make me a carrot cake shaped like a lamb. So since this year my birthday was a few days before Easter, again, I thought I'd come up with something different that mimicked my mom's idea.

The dessert name "truffle" derives from their traditional shape, which resembles the truffle mushroom. You can roll them in cocoa powder or nuts of choice. Theses carrot ones are mildly sweet with a hint of warm spices. Raw and Vegan. I keep them in the freezer and pull them out a few hours before guests arrive for a quick and delicious snack to serve. Super satisfying.

Makes 40-60 truffles depending on size you roll them into.

Blend your nuts in a food processor until fine.
Add your dates ( I find chopping the dates first, to be helpful on the processor.)

Finely grate your carrot and add all ingredients -minus the almond flour- to the food processor and blend till smooth.

Place mixture in a bowl.

Add enough almond flour to make the "batter" rollable. The amount will depend on many factors like how wet your dates or carrots are or which nuts you use or how oily your almond butter is.

Roll in shredded coconut...

Or cocoa powder.

You can melt chocolate chips and dip your truffles, but I find all that unnecessary. I'm not a big chocolate lover, but please do, if that pleases you.

~Happy Easter!

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Raw Mint Macaroons

4/11/2017

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Spring is here, and the mint in my garden is happy and abundant! It inspired me to make mint macaroons. You can make these with or without cocoa. The two versions with the same procedures are to follow. Light and not too sweet. Just right.

Makes 20-25 small (1 tbs.) cookies

Chocolate Mint Macaroon: White Mint Macaroon:
1 cup Blanched Almond Flour   1 cup Blanched Almond Flour
1 cup Shredded Unsweetened Coconut 1 cup Shredded Unsweetened Coconut
1/4 tsp. Sea Salt 1/4 tsp. Sea Salt
1/2 tsp. Vanilla   1/2 tsp. Vanilla
3 drops Stevia 3 drops Stevia
1/2 cup Duch Process Cocoa Powder 4-5 tbs. Coconut Oil, melted
4-5 tbs. Coconut Oil, melted 2-3 tbs. Honey or Maple Syrup
2-3 tbs. Honey or Maple Syrup 1/2 tsp. Mint extract
1/2 tsp. Mint extract 1/4 cup Fresh Mint, chopped
1/4 cup Fresh Mint, chopped   1/2 cup GF Chocolate chips
1/2 cup GF Chocolate chips

Place all your ingredients in a bowl.

If you can find the mini chocolate chips, they look the best since this cookie is on the small side.

If making the white mint cookies, wash and finely chop your mint. Then add to the mixture.

Mix everything with a spoon until well combined. You want the "dough" to be slighty wet but also sticky.

If you squeeze some of it, it needs to make a loose ball.

Line a cookie sheet with parchment paper.

Wet an ice-cream scoop or spoon so the "dough" doesn't stick to it. Then scoop and pat the mixture in tight. Tap the side of the spoon and it should slide right out.

Let it set up in the fridge for an hour (or freezer for 20min). Store in a glass container in the fridge.

Great for a light dessert after a heavy dinner.

Minty goodness!

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Vegan Caesar Dressing

8/4/2016

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Who doesn't love Caesar Salad? I gave it up 20 years ago because of the dairy, but now its back!!! I think I've had it every day for weeks now trying to make up for lost time!

Ingredients:
1 cup Hemp Seeds
1 cup Pine Nuts
1 Tbs. Umeboshi vinegar
1/3 cup Lemon juice
1/2 cup Olive oil
4 drops of Stevia
1/2 sheet of Nori
2 tbs. Capers
1-2 Tbs. Fresh Jalapeños
1-2 Cloves Garlic
2 Tbs. Red Wine Vinegar
1/2 cup Water
Salt and Pepper to taste

Lightly toast your pine nuts.

Blend all together in a blender or food processor until smooth.

Add GF Croutons and fresh ground pepper to taste. Super YUM!!!!

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Raw Vegan Peanut Butter Pie

7/30/2016

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It's summer! Had to think up a fun snack for some Vegan clients of mine. Their kids love peanut butter, but this could easily be any nut butter you prefer. I like to serve it on a hot day directly out of the freezer for added coolness, but texture is wonderful out of the fridge, too. Happy no-baking! Keep cool....

Crust ingredients:
6-8 Madjool Dates, soaked 1 hour
3/4 cup Raw Almonds
1/2 cup Raw Walnuts
Salt
Optional: 3 Tbs. Raw Cocoa powder

Filling:
1/2 cup Grape juice
1 tsp Agar agar or grass fed gelatin
1 can High fat Coconut cream (like 15% or higher)
1 cup Nut butter of choice
1/4 cup of sweetener of choice (I used honey but maple or date, etc would be fine)
4 drops of Stevia
1 tsp. Vanilla
pinch of Sea Salt
2 Tbs. Coconut oil, at liquid temp.

Make your crust. Fist blend your nuts into a powder in a food processor. Then strain and chop your dates. Add enough to make a sticky pliable crust to pat into a pan.

Pat your crust into a pan. I used a 9"

If you have leftover crust, it makes nice snacks. Just roll into a log and cut into bite sized pieces. Wrap in parchment paper. See here for more instructions...

Nut snacks

Bring your apple juice and agar (or gelatin) to a boil for 3-5 min until dissolved.

Mix all the filling ingredients together in a bowl and place in the fridge or freezer to start the stiffening process.

When you can see that the filling is stiffening due to the gelding, not freezing, then take it out and mix it smooth with a whisk.

Then pour into your pie pan and place in the fridge for 2-3 hours to set up.

If you'd like to make a ganache topping, you can prep that now. It's great drizzled on top or as a chocolate layer on top.

This is how it looks when set up. Easy to cut, but soft.

YUMmmmmmm!!!

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Raw Nut Bars

4/3/2016

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This is a great way to use up any extra raw crust when making tarts. They are a fun snack that you can make in a rainbow of flavors using dried fruit mixed with your choice of nuts and seeds. Adding things like cocoa powder or other nutritious powders to change the outcome. Have fun and make it just right for you!

Leftover Raw Tart Crust or start from scratch:
1 cup soft nut like walnuts, cashews, etc
1 cup hard nut like almonds
6-8 Dried fruit like Dates (Madjool is best) or any other you like
Sea Salt

Optional:
Vanilla or other extract
1 Tbs. cocoa powder or other nutritional powder you like
1 tsp. sweetener, to taste if needed (chocolate can be very bitter!)

Ok... Let's start with the quality of your dried fruit. Some can get mighty dry over time. Almost turning into sugar. If you have a really dry dried fruit, then you will need to pre-soak or hot soak them so they do what they are intended to do.

If they are plump, just use as many as you need to to make the bars sticky.

Soak your fruit over night if you have the time, or cut in half, take out seeds if they have them, and let soak 5-10 min in hot water.

Then drain and chop them into small pieces.

As stated above, Be creative. You don't have to use dates. It could be dried mango or berries...

What ever suits your fancy.

In a food processor, finely chop your nuts into a crunchy consistency. Then add vanilla, dried fruit and salt.

This is the stickiness you need. It should be able to hold together so you can roll it into a bar.

Add any protien powders, maca or cocoa to your mix. You may need additional sweeteners, as well, if using a powder that is bitter.

Here I am using cocoa powder in leftover crust from a tart.

Blend again, quickly to incorporate.

Take a handful of the mixture and roll into a bite sized piece.

Wrap in parchment paper, twisting the sides like a candy wrapper.

Store in the fridge.

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Lemon Berry Tart

4/3/2016

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This is such a refreshing spring or summer tart! Full of flavor with a zing of lemon and added locally grown fresh berries... When I was a little girl, for my birthday, I would usually be asked what kind of cake I wanted. Chocolate? or Vanilla? Strawberry or lemon was my choice! This tart brings both together magnificently. MMMMMMmmmmmmm! My clients like it so much, that I figured I better share so everyone can benefit. Happy Spring!

Crust:
1 cup Walnuts
1 cup Almonds
6-8 Dates (Madjool are best)
Pinch Salt
Dash Vanilla

Filling:
1/2 cup Lemon Juice
1Tbs. Zest
6 Drops Stevia
1/4-1/2 cup butter or ghee
5 Large Pasture raised eggs
Pinch Salt
1/4-1/2 cup Wild Honey

Ok... Let's start with the quality of your dates. Some can get mighty dry over time. Almost turning into sugar. IF you have a dry date or use the other type of date other than Madjool, then you will need to pre-soak or hot soak your dates so they do what they are intended to do in this crust.

If they are plump, just use as many as you need to to make the crust sticky.

Soak dates over night if you have the time, or cut in half, take out seeds and let soak 5-10 min in hot water.

Then drain and chop them into small pieces.

In a food processor, finely chop your nuts into a crunchy consistency. Then add vanilla dates and salt.

This is the stickiness you need. It should be able to hold together when you pat it into a pie pan.

Pat it into a pie pan.

You can line it with parchment paper if you like to make it easy to remove the slices of pie later.

* If you have crust left over, you can do this with it!

Prepare all your ingredients.

Pour all into a pan and put on low heat.

Gently whisk or stir continuously until it thickens. This will take about 5-10 min. Be patient. It will happen. Just don't let it clump.

Whisk, whisk, wisk....

Pour the lemon mixture into your crust and let it cool a bit before placing in the fridge to set.

You can place berries in a beautiful formation all over the top now, or just put them on later as a garnish.

Oh yeah!

Happy Birthday to my little girl-self!

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Paleo Peppermint Patties

10/27/2015

This recipe is for my friend Tony. He is a Standard American Eater who just recently found out about the benefits of coconut oil. He was a coconut hater previously. This is a good reminder that the quality of the food makes a difference. The reason he disliked coconut so much was due to the sweetened, preserved, dried, shredded coconut from childhood. Nothing like fresh young coconut, or Organic cold pressed Extra virgin Coconut oil. He's noticed his skin is softer after months of taking 2 tbs/day. I've done it before, but I don't care for a mouth full of oil, so I was inspired by the peppermint in the garden to make a much more fun version. This is great for the holidays or just anytime. I keep it ready for action for company or after-dinner mint.

1 cup Organic Extra virgin coconut oil
1/3 cup Honey (or other liquid sweetener you prefer)
4-5 drops of Stevia
1 tsp. Peppermint extract
Optional: 2-3 Tbs. fresh Peppermint

1-2 cups of Organic fair trade dark chocolate chips
Parchment paper
Tray
Mixing bowl
Small ice cream scoop or melon baller

In a small bowl, combine all but chocolate in a bowl, mixing with a spoon. If the oil is liquid, put it in the fridge for a while to help it become more solid.

Smash any clumps of coconut oil against side of the bowl until mixture is smooth.

Optionally, add some chopped fresh mint. This adds a nice color and taste.

Freeze mixture for a few minutes until it starts to harden, then remove from freezer.

Scoop out equal amounts of your oil mixture. You can use a small ice-creamscoop or melon baller. Scoop out onto parchment paper on a tray. Then freeze till hard (about 5 min).

Then press them down to flatten. Place back into the freezer.

Set up a double boiler. A plate onto of a pot with boiling water will do just fine. Just be mindful to just gently melt the chocolate. Do not over heat.

Once melted and smooth. Take off heat and let it cool down. If too hot, it will melt the oil and just make a mess when you dip the flattened patties into it.