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Baby Z’s 1st Paleo Pizza with Coconut Flour Flatbread

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Baby Z's first pizza. YUM!

Crust
1 cup coconut flour
4 tbsp psyllium husk
1/2 cup coconut oil
1-2 tbsp Italian herbs
1 tbsp garlic powder
1/2 tsp sea salt
2 cups water, boiling

Mix ingridents, minus water. Add water forming a dough. Adjust water if necessary. Flatten dough on cookie sheet (I find a rectangular cookie sheet works best as it is hard to manipulate into a circle). Bake at 375 degrees for 15 minutes, until crust is fairly dry. Remove from oven & top as desired.

Topping suggestions:

Trader Joe’s organic marinara
Mushrooms, sliced
Zucchini, sliced
Garlic, sliced
Belle Etoile brie (optional)

Return to oven. Bake until veggies are cooked. Enjoy!

Paleo, Vegan Soul Cakes

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Soul Cakes are a Halloween tradition, for more details: see: http://oakden.co.uk/soul-cake/

My version below is both paleo and vegan and it can be enjoyed by those who are also gluten free and corn free. The paleo all purpose flour I use does contain almond flour, a starch and coconut flour and therefore those with sensitivities to these ingredients should source safe ingredients. If you are able to have gluten, then regular all purpose flour should work.

2 1/2 cups paleo all-purpose flour

3/8 cup coconut sugar
3/4 Coconut oil

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp allspice

1/4 tsp sea salt

1 1 flax egg

2 tsp apple cider vinegar

raisins, optional

Preheat oven to 400ºF. Line baking sheets with parchment paper.

In food processor, pulse dry ingredients. Add coconut oil until crumbly. Pour flax egg & acv through feed hole. Pulse until combined.

For easy-don’t-need-to-be-perfectly-shaped cakes: make balls, flatten & impress a cross. If using raisins, decorate each cake.  Bake 10-12 minutes or until golden brown on the edges.

If you would like to roll the dough, then chill it for 20 mins. Then toll, cut & bake as indicated above.

I want to thank my beautiful cousin Debora Anderson for taking the photo. Check her work out at “Debora Anderson Photography” on Facebook.

Paleo, Vegan Coconut Flour Pinwheels

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Ingredients
1 cup coconut flour
4 tbsp psyllium husk
1/2 cup coconut oil
1-2 tbsp sweetener, or to taste
1 tsp vanilla powder
1/2 tsp sea salt

2 cups boiling water

Filling of choice such as: applesauce & nut butter, fruit & nut butter, pumpkin butter, safe for you jam or jelly, lemon curd

Chocolate for topping (optional)

Directions

Preheat oven to 375 degrees. Linea cookie sheet or jelly roll pan with parchment paper.

Mixfirst 6 ingredients. Addwater. When completely mixed & dough forms, Flatten dough on prepared cookie sheet or jelly roll pan to desired thinness.

Bake about 15-18 minutes or until dough is dry. Remove from oven. Allow to cool.

When cool enough to handle, top with filling. Roll pinwheel. Cut into slices of desired thickness.

If using chocolate, top either before or after slicing depending on desired look.

Notes: for the pictured pinwheels, I filled half with pumpkin butter and half with applesauce.

I want to thank my beautiful cousin Debora Anderson for taking the photo. Check her work out at “Debora Anderson Photography” on Facebook.

Paleo, Vegan “Twigs” Bars

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Do you miss candy bars? Or maybe you want a whole food dessert that is reminiscent of an old favorite, you know, the ones with a shortbread cookie and a caramel layer dipped in chocolate.

At my house we call my version “Twigs” and the Mini-Foodies really enjoy them and I don’t worry about them eating their fair share because they are made from REAL food!

Shortbread
For the shortbread, I used my Paleo Graham Crackers. Score them into the shape you want the candy bars to be.

Caramel
For the caramel layer, use a safe for you caramel. Here, I used an equal parts date & cashew caramel where the ingredients were soaked and then blended in the food processor. Top the shortbread with caramel.

Chocolate
Melt or make a safe for you chocolate and top the caramel layer. Alternatively, the candy bars can be dipped in the chocolate. While I really enjoy a well dipped candy, it is labor intensive and since we all enjoy rustic food in my home, I went with the rustic approach by using the topping method.

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I want to thank my beautiful cousin Debora Anderson for taking the photo. Check her work out at “Debora Anderson Photography” on Facebook.

Paleo Rosas do Egito or Florones

Ingredients

 1 egg

1 tsp coconut sugar

1/2 tsp vanilla bean powder

1/2 cup milk (hemp)

1/2 cup paleo all-purpose flour

1 pinch of salt

avovado oil for frying

sugar (powdered) & cinnamon for dusting

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Directions

Mix first 6 ingredients. Batter will be like that of a crepe.

Heat oil in a small, deep pot. Use enough oil to enable the mold to be fully immersed without touching the bottom of the pot.

Allow oil to begin boiling.

Preheat mold by immersing it in the oil.

Allow excess oil to drip off.

Dip hot mold in batter, it should hiss. Be careful to not allow batter to reach top of mold so that it may be removed whole when cooked.

Fry each rose until golden, between 30-60 seconds.

Remove mold from oil allowing excess oil to drip. Remove rose using a fork onto a paper towel.

Mix sugar & cinnamon. Dredge or dip rose in mixture. Enjoy.

Where you can buy a mold:

 http://www.paradishop.com/ibili-774300-molde-para-hacer-florones-castellanos-inox.html

 http://www.bueni.es/casa-jardin/molde-flor-sarten

Blender Mocha Hot Cacao (Paleo, Vegan)

The fall weather often makes me miss enjoying a nice latte, mocha or hot cocoa prepared for me.  Rather than lament that I can’t stop by my favorite cafe and share a mug of coffee with my favorite coffee fan, I decided that I’d come up with my own yummy, healthy and safe version at home.

Remember to use safe for you ingredients. If you simply want a mug of hot cacao, omit the coffee beans.

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2 cups milk*
2 tbsp cacao powder, raw
1/2-1 dz coffee beans

After making or selecting your milk, add cacao powder & coffee beans. Blend using hot soup setting on Blendtec (this is a 90 second cycle that heats up contents). Serve & enjoy while hot!

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*Notes: I used homemade hemp milk to which I added 1/2 tsp vanilla bean powder, 1 tbsp chia seeds & an extra date. Almond, cashew, dairy or coconut milk would also work well.

Add sweetener of choice & / or vanilla to taste.

Adjust amount of cacao & / or coffee beans for desired flavor.

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Paleo Cinnamon Graham Cracker

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Who doesn’t like a graham cracker, right? Unfortunately for those of us who are corn allergic and gluten free, there are few options on the market for us. I have also found that many recipes are a bit complicated and / or don’t work out. A few months ago I began making graham crackers at home when I received the book Super Paleo Snacks by Landria Voigt and needed to use the almond pulp left over from making almond milk. I became accustomed to using a wetter dough than Voigt’s which took longer to back to crispiness, bit also allowed me to control how soft I could make them as well as better manipulate the thickness.

As with all my recipes, I have reduced the sugar content by at least half and so if you prefer a sweeter cracker, feel free to add more sweetener. Honey works well in this recipe too, but I prefer the flavor added by the maple syrup. I do not recommend using agave syrup because it’s fructose content is high and it it highly processed.
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1 cup almond flour
1 cup almond meal
1/2 cup arrowroot flour
1/2 cup tapioca flour
3 tbsp maple syrup
3-4 tbsp coconut oil
1 tbsp Cinnamon
Water as needed for consistency

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Preheat oven to 350F. Line a jelly roll with parchment paper.

Blend all ingredients except water in food processor. Add water to desired dough consistency. Dough should be just wet enough to not be crumbly. It will be dense.

Roll out dough using your hands & to desired thickness. Using a pizza cutter or knife, score into squares or rectangles. Bake 10-15 minutes or until desired crispness is reached. Be careful not to burn. It is helpful to flip the crackers halfway through.

*** Notes: These crackers can be made as teething cracker and even a pie crust.

Shredded Cabbage & Carrot Salad ( Paleo, Vegan )

This salad was inspired by a shredded carrot and raisin salad flavored with ginger and rice vinegar. Because my nursling is rice allergic, I gave it a try with coconut vinegar instead and revamped it with seeds.

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Salad
1 medium sized green cabbage, shredded
5 carrots, shredded
1 Granny Smith apple, shredded
Raisins, seedless Thompson
Sesame seeds, whole
Sunflower seeds, roasted & unsalted

Dressing
Coconut vinegar
Coconut aminos
Hemp oil

Directions
Cut cabbage into shreds. Shred carrots & apples in food processor. Place vegetables & apple in a bowl. Add desired amount of raisins and seeds. Splash with desired amounts of coconut vinegar, coconut aminos & hemp oil. Toss & enjoy!