Paleo Granola Bar (nut-free)

The more my daughter hangs out with other kids at school’s lunch time, the more she learns about snacks and treats she didn’t even know existed. Kindergarten has opened a new door of culinary challenges for me. Her request this week was a Paleo Granola Bar. Since her school is nut-free, I used only seeds, but you can easily replace the pumpkin, sunflower and/or sesame seeds for your favorite chopped nut. You can also replace the dry cranberries, for dry cherries, dry blueberries, chopped dried apricots, apples, dates, coconut chips, enjoy life chocolate chips, apricot seed kernels, shredded coconut or add natural flavoring extracts, like almond, hazelnut etc.

I made 3 batches and they lasted for about 2 weeks stored in an airtight container at room temperature. They could have probably lasted longer without molding or going bad, but that’s when they were all eaten. After a week they started to get soft and crumbly, so I just popped them back in the oven at 300 degrees Fahrenheit for about 10 minutes.

For other bar ideas try my apple pie energy bar, my apricot chia bar or my almond joy bars.

Ingredients:

1/2 cup of pumpkin seeds (or chopped nuts)
1/2 cup of sunflower seeds  (or chopped nuts)
1/2 cup of no sugar added dry cranberries (you can also use raisins, coconut chips, chopped dry apricots, etc)
1/2 cup of sesame seeds
1/4 cup of chia seeds
1/4 cup of flax meal
1 tbsp of coconut oil
1/4 cup of honey
1/4 tsp of sea salt
2 tbsp of water

Preparation:

• Preheat oven at 300 degrees Fahrenheit.
• In a large bowl, combine all the ingredients.
• In a greased or parchment paper lined cookie sheet ( I used an 8×8″), spread the seed mixture to form an even square later about 1/2 inch thick
• Bake for 25  mins or until the seeds start to turn golden brown.
• Allow the seeds to cool to room temperature.
• Cut into desired shape.
• Store at room temperature in an airtight container for up to 2 weeks.

Paleo Granola Bar (nut-free)

Recipe Type: Snack

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 10

Ingredients

• 1/2 cup of pumpkin seeds (or chopped nuts)
• 1/2 cup of sunflower seeds (or chopped nuts)
• 1/2 cup of no sugar added dry cranberries (you can also use raisins, coconut chips, chopped dry apricots, etc)
• 1/2 cup of sesame seeds
• 1/4 cup of chia seeds
• 1/4 cup of flax meal
• 1 tbsp of coconut oil
• 1/4 cup of honey
• 1/4 tsp of sea salt
• 2 tbsp of water

Instructions

1. Preheat oven at 300 degrees Fahrenheit.
2. In a large bowl, combine all the ingredients.
3. In a greased or parchment paper lined cookie sheet, spread the seed mixture to form an even square later about 1/2 inch thick
4. Bake for 25 mins or until the seeds start to turn golden brown.
5. Allow the seeds to cool to room temperature.
6. Cut into desired shape.
7. Store at room temperature in an airtight container for up to 2 weeks.

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Paleo Apple Carrot Kugel (nut-free and egg-free)

Kugel is a traditional jewish pudding or casserole. It is most commonly made with egg noodles or potatoes. I apologize for butchering the recipe, but I was asked to make a similar dish that complies with several dietary restrictions and that also hides a few vegetables in it. My paleo kugel variation of this recipe is made with shredded carrots, sweet potato and apples. I made two recipes, one uses almond flour and eggs and the second one uses coconut flour and gelatin instead of eggs. Although kugels are typically a side dish, this one is more like a dessert or a breakfast treat.

For other egg-free treat ideas try my raw coconut macaroons,  banana muffins, raw apple “‘larabar”, raw “rice” pudding, or my chia seed energy bar

Ingredients for the almond flour version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple
2 eggs
8 dates
1 tbsp of coconut oil or butter
1/4 cup of orange or apple juice
2 cups blanched almond flour
1 tsp baking soda
1/3 tsp salt

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
• Transfer into a  bowl and mix in the rest of the ingredients.
• Pour into a greased 8×8 baking dish and  press it down to make and even width layer.
• Bake for 30 to 35 minutes.
• Serve cold or warm

Ingredients for the nut and egg free version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple (keep all the juices)
2 1/2 tbsp of unflavored gelatin. I use this one (or 2 eggs)
1/4 cup of honey
1/3 cup of coconut flour
3 tbsp of coconut oil or butter
1 tsp baking soda
1/3 tsp salt
1 or 2 tsp of ground cinnamon (optional)

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Pour all the ingredients into a bowl and using your hands mix until well combined.
• Pour into a greased 8×8 baking dish and press it down to make and even width layer.
• Bake for 30 to 35 minutes.
• Allow for it to cool down before serving to allow the gelatin to set.
• Serve cold.

Paleo Apple Carrot Kugel (almond flour version)

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6-8

Ingredients

• 1 cup shredded carrot
• 1 cup shredded sweet potato
• 1 cup shredded apple
• 2 eggs
• 8 dates
• 1 tbsp of coconut oil or butter
• 1/4 cup of orange or apple juice
• 2 cups blanched almond flour
• 1 tsp baking soda
• 1/3 tsp salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
3. Transfer into a bowl and mix in the rest of the ingredients.
4. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
5. Bake for 30 to 35 minutes.
6. Serve cold or warm

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Paleo Apple Carrot Kugel (nut-free and egg-free)

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 8

Ingredients

• 1 cup shredded carrot
• 1 cup shredded sweet potato
• 1 cup shredded apple (keep all the juices)
• 2 1/2 tbsp of unflavored gelatin (or 2 eggs)
• 1/4 cup of honey
• 1/3 cup of coconut flour
• 3 tbsp of coconut oil or butter
• 1 tsp baking soda
• 1/3 tsp salt
• 1 or 2 tsp of ground cinnamon (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Pour all the ingredients into a bowl and using your hands mix until well combined.
3. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
4. Bake for 30 to 35 minutes.
5. Allow for it to cool down before serving to allow the gelatin to set.
6. Serve cold.

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Easy Paleo Wrap or Crepe (nut-free)

Week 3 of school is done and I am getting the hang of this nut-free cooking and lunch preparing. This paleo wrap recipe is very basic, but very versatile. Unlike my previous wrap recipe, this one doesn’t call for almond flour and it pairs up great with either sweet or savory fillings. I’ve use these to make wraps filled with chicken salad, turkey, sliced brisket, eggs salad, avocado and veggies, and I’ve even turned it into a breakfast burrito. I’ve made sunflower seed butter and honey rolls with them, and I’ve used them as crepes stuffed with Love Bean chocolate sauce (you should try it, it’s amazing and healthy) and bananas or strawberries.

For other quick lunch ideas, try my paleo sandwich, cucumber cups, paleo bread or my grain-free rolls.

Ingredients:

1/4 cup plus 1 tbsp of organic tapioca flour
1/4 cup of coconut flour
1/2 cup of water
1 tsp of coconut oil or butter plus more to grease the pan
2 large eggs
cinnamon, salt and/or spices to taste (optional)

Preparation:

• Combine all the ingredients together until smooth. I used a blender, but if your eggs and coconut flour are room temperature, you can whisk it by hand.
• Because the size of eggs and measuring cups vary, you may have to add more water of flour to obtain the right consistency. This batter should be like a very runny pancake batter.
• Heat and lightly grease a pan
• Pour some batter in the pan and immediately start tilting the pan  from side to side to spread the batter thin.
• Cook on low heat until firm.
• Gently flip the pancake to cook on the other side.
• Serve cold or warm with desired filling.

Makes 2 wraps

Easy Paleo Wrap or Crepe (nut-free)

Recipe Type: Appetizer

Cuisine: paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 2

Ingredients

• 1/4 cup plus 1 tbsp of tapioca flour
• 1/4 cup of coconut flour
• 1/2 cup of water
• 1 tsp of coconut oil plus more to grease the pan
• 2 large eggs
• Cinnamon, salt and/or spices to taste (optional)

Instructions

1. Combine all the ingredients together until smooth. I used a blender, but if your eggs and coconut flour are room temperature, you can whisk it by hand.
2. Because the size of eggs and measuring cups vary, you may have to add more water of flour to obtain the right consistency. This batter should be like a very runny pancake batter.
3. Heat and lightly grease a pan or cast iron skillet
4. Pour some batter in the pan and immediately start tilting the pan from side to side to spread the batter thin.
5. Cook on low heat until firm.
6. Gently flip the pancake to cook on the other side.
7. Serve cold or warm with desired filling.

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Grain-Free Dinner Rolls (nut and coconut free)

I have been holding on to this grain-free dinner roll recipe for a very long time.  It is one of  the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. I was waiting for a special occasion to share this, or maybe even for a book or an e-book, but my youngest one started kindergarten two weeks ago and since her school has a very strict nut-free policy, this bread rolls have made things much easier. I imagine that there are a lot of paleo parents going through the same dilemma, so this one if for you.

The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked.

For other bread or wrap recipes, check out my paleo bread, grain-free wrap, or cranberry pumpkin bread.

Ingredients:

1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
1 cup of organic tapioca flour
1 large egg, preferably room temperature
1/4 cup of softened butter or coconut oil
1/2 tsp of baking soda
salt to taste

Preparation:

• Preheat oven to 425 degrees fahrenheit.
• Combine all the ingredients in a large bowl.
• Using your hand, mix and knead the dough until uniform.
• If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if the dough is too sticky add a little bit more flour.
• Grease or line a cookie sheet or jelly roll pan with unbleached parchment paper ( I use  this stainless-steel jelly roll pan).
• Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
• Place the balls on the cookie sheet about 2 inches apart.
• Bake for 15 minutes or until the dinner rolls start to brown
• Eat preferably while still warm.
• Once baked these rolls can be frozen and thawed in a toaster oven when needed.

Grain-Free Dinner Roll (nut and coconut free)

Recipe Type: Bread

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 8

Ingredients

• 1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
• 1 cup of tapioca flour
• 1 large egg, preferably room temperature
• 1/4 cup of softened butter or coconut oil
• 1/2 tsp of baking soda
• salt to taste

Instructions

1. Preheat oven to 425 degrees fahrenheit.
2. Combine all the ingredients in a large bowl.
3. Using your hand, mix and knead the dough until uniform.
4. If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if it’s too sticky add a little bit or flour .
5. Grease or line a cookie sheet with parchment paper.
6. Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
7. Place the balls on the cookie sheet about 2 inches apart.
8. Bake for 15 minutes or until the dinner rolls start to brown
9. Eat preferably while still warm.
10. Once baked, these rolls can be frozen and thawed in a toaster oven when needed.

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Crispy Banana Paleo Waffles (nut-free option)

Grain-free breakfast can be fun, diverse, and go beyond the usual bacon and eggs. Although I love bacon and eggs, sometimes I just need something sweet and crispy, yet protein and nutrient-rich.

I love this recipe because the batter can be made in seconds, but also because I can make a double or triple batch of these Crispy Banana Paleo Waffles, freeze them in an airtight container or Ziploc bag, and then pop them in the toaster straight from the freezer. Even when they have been previously frozen, they still taste fresh and crispy .

This is my go-to “hurry-up-we-are-late-for-school” breakfast!

For other breakfast ideas try my banana-scramble, tropical frittata, almond flour pancakes, orange muffins, paleo corn-flakes, or my nut-free pancakes

Ingredients:

2/3 cup of tapioca flour
½ a cup of almond flour
1 banana
2 tablespoons of coconut oil
3 large eggs
2 teaspoons of vanilla extract
½ teaspoon of ground cinnamon
½ teaspoons of baking soda

Ingredients for the nut free option:

2/3 cup of tapioca flour
1/3 cup of coconut flour
1 banana
2 tablespoons of coconut oil
3 large eggs
1/4 cup of water
2 teaspoons of vanilla extract
½ teaspoon of ground cinnamon
½ teaspoons of baking soda

Preparation:

• Preheat your waffle maker.
• Place all the ingredients in a blender and blend until smooth
• Pour the batter in the waffle maker and follow the manufacturer’s directions
• For crispier waffles, remove from the waffle maker before they start to brown and then pop in a toaster or a toaster oven until crispy.
• Eat as is or top with butter, maple syrup, berries, banana slices, whipped cream or your favorite toppings

Crispy Banana Paleo Waffles

Author: Edible Harmony

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 4

Ingredients

• 2/3 cup of tapioca flour
• ½ a cup of almond flour
• 1 banana
• 2 tablespoons of coconut oil
• 3 large eggs
• 2 teaspoons of vanilla extract
• ½ teaspoon of ground cinnamon
• ½ teaspoons of baking soda
• Ingredients for the nut free option:
• 2/3 cup of tapioca flour
• 1/3 cup of coconut flour
• 1 banana
• 2 tablespoons of coconut oil
• 3 large eggs
• 1/4 cup of water
• 2 teaspoons of vanilla extract
• ½ teaspoon of ground cinnamon
• ½ teaspoons of baking soda

Instructions

1. Preheat your waffle maker.
2. Place all the ingredients in a blender and blend until smooth
3. Pour the batter in the waffle maker and follow the manufacturer’s directions
4. For crispier waffles, remove from the waffle maker before they start to brown and then pop in a toaster or a toaster oven until crispy.
5. Eat as is or top with butter, maple syrup, berries, banana slices, whipped cream or your favorite toppings

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40 Paleo Broccoli Recipes

Broccoli is not only one of the most nutritious vegetables around, but it is also one of the easiest vegetables to find here in the United States and many other countries around the world.

Broccoli is a great source of vitamin C, vitamin K, folate and chromium. It is also an excellent source of dietary fiber, pantothenic acid, vitamin E, choline, manganese, phosphorus, vitamin B1, beta carotene, potassium, copper and many other nutrients (Click here for a more detail nutritional value). It is also know for its cancer fighting properties. Researchers believe a substance called isothiocyanate in the broccoli activates some  genes that fight cancer and switches off others that fuel tumors. (1)

I recently discovered that Costco sells large bags of organic frozen broccoli for great price, so I have been searching for new ideas on how to prepare it. Here is a small collection of assorted Paleo Broccoli Recipes.

Breakfast

Broccoli and Citrus Superfood Salad by Happy Health Nut
Broccoli Banana Muffins by The Paleo Mom
Broccoli Breakfast Bowl by Paleo Amore
Broccoli Frittata by Life Made Full
Broccoli Sausage and Egg Muffin by 4 Hour Ginger
Salmon and Broccoli Omelette by Hollywood Homestead
Savory Broccoli Pancakes by Canada Girl Eats Paleo
The Reverse Omelette by Real Food RN

Entrees

Asian Ground Beef, mushroom and Broccoli Lettuce Cups by Nom Nom Paleo
Asian Stir Fry by Elana’s Pantry
Bacon Beef Broccoli Fusion by Life Made Full
Better Than Take-Out Beef and Broccoli by Mark’s Daily Apple
Chicken and Broccoli Stir-Fry by Life Made Full
Chicken Broccoli Pie by Strictly Paleoish
Paleo Honey Chicken by Paleo Effect
Shrimp and Broccoli by Meatified

Salads

Baby Broccoli Salad by Hollywood Homestead
Bacon Broccoli Salad by Life Made Full
Bacon Grape and Broccoli Salad by Paleo Leap
Detox Salad by Real Food RN
Romanesco Salad by Hollywood Homestead
Salty Sweet Broccoli Salad by The Clothes Make The Girl

 Sides

Broccoli Breadsticks by Purely Twins
Broccoli Fritters by PaleOMG
Broccoli Tempura by Hollywood Homestead
Buttered Broccoli with Lemon by Real Food Whole Health
Caramelized Broccolini with Garlic Butter by Real Food Whole Health
Raw Broccoli Bars by The Healthy Family and Home
Roasted Pecan Broccoli by Slim Palate

Smoothies

Blueberry Broccoli Smoothie by Original Eating
Broccoli Banana Smoothie by Raw Food Recipes
Broccoli Grapefruit Detox by Incredible Smoothies
Broccoli Mango Smoothie by Really Healthy Foods
Watermelon Broccoli Smoothie by Original Eating

Soups

Broccoli Cheese Soup by Real Food Whole Health
Broccoli Cheese-Less Soup by The Paleo Homesteader
Broccoli Turmeric Soup by A Harmony Healing
Chicken Broccoli and Sweet Potato Soup by Meatified
Curried Cream of Broccoli by Nom Nom Paleo
Sun-dried Tomato Broccoli Soup by Civilized Caveman Cooking

 

Sources:

1. http://articles.mercola.com/sites/articles/archive/2008/07/22/how-broccoli-fights-cancer.aspx
2. http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=82

Nut-Free Paleo Pancakes

Finally a paleo pancake recipe that is light and fluffy. Not too “nutty”, too “eggy” or too “coconuty”. These nut–free paleo pancakes did seem much lighter than my usual almond flour pancakes and a much easier to flip than any other grain-free pancake recipe I’ve tried before. They are also probably the closest paleo recipe to wheat flour pancakes there is.

This recipe is for plain pancakes, but you can change it up by adding chocolate chips, unsweetened cocoa powder, banana slices, shredded coconut, chopped nuts, blueberries,  vanilla, cinnamon, raisins, etc.

For other pancake recipes, try my 2-ingredient banana pancakes, almond flour pancakes, crispy waffles or tropical frittata

Ingredients:

½ cup of tapioca flour
½ cups of coconut flour
½ cup of applesauce
6 eggs
½ to 2/3 cup of full fat coconut milk
1 tsp of baking soda
1 tbsp of coconut oil plus more for greasing the griddle

Preparation:

•  Preheat a griddle to medium/low heat and lightly coat with some coconut oil.
•  Using a blender or a whisker combine all the ingredients together until smooth. Start by using only ½ cup of coconut milk and if the mixture is too thick, then slowly add more of it until the batter has a yogurt-like consistency and it is easy to pour.
• Pour the batter onto the hot griddle forming desired sized circles.
• When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done.
• Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping.

Nut-Free Paleo Pancakes

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 6-8

Ingredients

• ½ cup of tapioca flour
• ½ cups of coconut flour
• ½ cup of applesauce
• 6 eggs
• ½ to 2/3 cup of full fat coconut milk
• 1 tsp of baking soda
• 1 tbsp of coconut oil plus more for greasing the griddle

Instructions

1. Preheat a griddle to medium/low heat and lightly coat with some coconut oil.
2. Using a blender or a whisker combine all the ingredients together until smooth. Start by using only ½ cup of coconut milk and if the mixture is too thick then slowly add more of it, until the batter has a yogurt-like consistency and it is easy to pour.
3. Pour the batter onto the hot griddle forming desired sized circles.
4. When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done.
5. Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Paleo “Corn” Flakes

So simple, yet so tasty! This Paleo Corn Flakes recipe is my attempt to win my nephews’ heart and a way to redeem myself from too many not-so-child-approved meals.

In case you were wondering why I have been so “quiet” lately, I have 8 relatives visiting from Costa Rica for the holidays and  they will be staying with me for about 3 weeks… Yes! It sounds a little unusual on this side of the world, but remember that I am hispanic and to us it is totally normal, expected, and fun. I am currently on day 8 and I must admit that it is a little bit more work than I thought. Right when I finish a meal and clean the kitchen, it is already time to get the next meal started. On the plus side, I am getting lots of help keeping the girls entertained and the house clean. They are even doing my laundry.

The most challenging thing so far, has been getting my 3 nephews to try new foods. As most Costa Ricans, their main staple is rice and they are not completely sold on the idea of being grain-free. Luckily the adults are being surprisingly embracing of this way of eating.

For this recipe I used Coconut Chips from Tropical Traditions, they are much larger than the regular shredded coconut or coconut flakes, but any other larger-flaked brand should work. I served it with coconut milk and fresh blueberries and it was a big hit.

Ingredients:

2 tablespoons of water
¼ cup of coconut sugar
¼ teaspoon of vanilla extract
¼ teaspoon of ground cinnamon
2 cups of coconut chips or large coconut flakes

Preparation:

• Preheat oven to 300 degrees Fahrenheit
• In a large bowl combine the water, coconut sugar, vanilla extract and cinnamon.
• Whisk until the coconut sugar is almost dissolved
• Add the coconut chips and mix until it is uniformly coated with the sugar-water mixture
• Let stand for 2-3 minutes
• Line a cookie sheet with parchment paper
• Spread the coconut chips over the paper, forming a single thin layer
• Bake for 15 minutes
• Carefully move around and separate the coconut flakes
• Place the coconut back in the oven.
• Close the oven door.
• Shut the oven off and leave the Paleo Corn Flakes there for an additional 15-20 minutes or until they are crispy.
• Eat as is or with your toppings and milk of choice.
• Store in an airtight container
• If the chips become stale, you can bake them again for a few minutes to draw the moisture out again and make them crispy

Paleo “Corn” Flakes

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 2

Ingredients

• 2 tablespoons of water
• ¼ cup of coconut sugar
• ¼ teaspoon of vanilla extract
• ¼ teaspoon of ground cinnamon
• 2 cups of coconut chips or large coconut flakes

Instructions

1. Preheat oven to 300 degrees Fahrenheit
2. In a large bowl combine the water, coconut sugar, vanilla extract and cinnamon.
3. Whisk until the coconut sugar is almost dissolved
4. Add the coconut chips and mix until it is uniformly coated with the sugar water mixture
5. Let stand for 2-3 minutes
6. Line a cookie sheet with parchment paper
7. Spread the coconut chips over the paper, forming a single thin layer
8. Bake for 15 minutes
9. Carefully move around and separate the coconut flakes
10. Place the coconut back in the oven.
11. Close the oven door.
12. Shut the oven off and leave the Paleo Corn Flakes there for an additional 15-20 minutes or until they are crispy.
13. Eat as is or with your toppings and milk of choice.
14. Store in an airtight container
15. If the chips become stale, you can bake them again for a few minutes to draw the moisture out again and make them crispy

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Paleo Nutmeal (oatmeal)(nut-free option)

My grain-free, protein rich version of a traditional comforting breakfast: Paleo Nutmeal

Oatmeal brings me tons of childhood memories. Growing up I was an extremely picky eater, there were about 5 things I could tolerate, but they needed to be spaced out with at least a week in between. Needless to say, meal times were always a torture. There were only three things that I looked forward to regularly: macaroni and cheese, flan, and oatmeal. Since then oatmeal has been sort of a comfort food for me and somehow my oldest daughter now feels the same way about it. Luckily for me, she eats most anything I put on her plate, but Paleo Nutmeal is something she always looks forward to.

If you don’t like cashews or you do not want to use a blender you can replace the cashews, water and dates for 1 1/4 cup of sweetened almond milk, Here is my recipe for it.

For a NUT-FREE version replace the cashew nuts and water for 1 1/4 cup of coconut milk.

For other sweet breakfast treats try my banana scramble, cream of chocolate or crispy paleo waffles

Ingredients:

1 large egg

1 tbsp of coconut flour

1 tbsp of  coconut oil

1 cup of water

1/4 cup of cashew or macadamia nuts

3-4 pitted dates or sweetener or choice

1/4 tsp of vanilla extract

a pinch of salt

1 tbsp of hemp seeds (optional)

Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries

 

Preparation:

• Using a blender combine all the ingredients together, except the hemp seeds.Blend until the nuts are finely ground.
• Pour the mixture in small saucepan and cook over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
• When most of the  liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond milk if the consistency is too dry.

Paleo Nutmeal (oatmeal)

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 3 mins

Cook time: 5 mins

Total time: 8 mins

Serves: 1

Ingredients

• Ingredients:
• 1 large egg
• 1 tbsp of coconut flour
• 1 tbsp of coconut oil
• 1 cup of water
• 1/4 cup of cashew nuts
• 3-4 pitted dates or sweetener or choice
• 1/4 tsp of vanilla extract
• a pinch of salt
• 1 tbsp of hemp seeds (optional)
• Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries

Instructions

1. Using a blender combine all the ingredients together, except the hemp seeds. Blend until the nuts are finely ground.
2. Pour the mixture in small saucepan over medium heat, stirring occasionally to prevent it from sticking at the bottom of the pan.
3. When most of the liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond meal if the consistency is too dry.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Chocolate Pumpkin Coffee Cake (Paleo)

A mixture between a brownie, a pumpkin bar, and a spongy cake, this Chocolate Pumpkin Coffee Cake satisfied the two polar opposite palates in my house: “the chocoholic” and the “spice-junkie”. My husband is a true chocolate lover, everything to him is better with chocolate on top. Me on the other hand, I am a fan of vanilla, cinnamon, and spices.  We can never agree on desserts, but this one was satisfying to both.

My next step is to get him to like spicy foods, curries, organ meats, coconut, avocado… yes AVOCADO! Who doesn’t like avocado? The guy who orders a hamburger with bacon, peanut butter and jelly on a gluten-free bread, or that adds sprite to his red wine. Apparently it is a popular drink in Spain, called “Tinto de Verano”. Someone call the “paleo police”, he can’t behave in restaurants. Do you stick to your  dietary preferences or restrictions even when eating out?

For this recipe I used my immersion blender to combine all the ingredients, because it is the fastest kitchen tool to clean, but you could certainly use your food processor, or electric mixer. The goal is to fully incorporate the coconut oil with the rest of the ingredients until there are no more chunks in the batter. If your coconut oil is melted (but cool) and your eggs are room temperature, you could even mix it all up with just a spatula.

For other pumpkin desserts try my pumpkin cheese cake, pumpkin butter, pumpkin custard, pumpkin ice cream, or pumpkin spice coffee creamer.

Ingredients

2 cups of almond flour
¼ cup of coconut flour
6 large eggs
½ cup of coconut oil
1 teaspoon of baking soda
3/4 cup of honey
½ cup of unsweetened cocoa
½ cup of pumpkin puree
1 large egg
½ tablespoon of pumpkin spice (or 1 ½ tsp of cinnamon,¼ tsp of ground clove,¼ tsp of ground ginger,¼ tsp of ground nutmeg, ¼ tsp of ground cardamom)

Preparation:

• Preheat oven to 375 degrees Fahrenheit.
• Using an electric mixer, food processor, or immersion blender, mix the almond flour, coconut flour, coconut oil, baking soda,  honey and 6 eggs, until well combined.
• Scoop 2 cups of this batter and place in a separate bowl.
• Mix in the  2 cups of batter you set aside with the unsweetened cocoa and transfer the chocolate layer into a greased 9″ x 13″ baking dish.
• Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
• Pour the pumpkin layer over the chocolate batter.
• Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.

Chocolate Pumpkin Coffee Cake (Paleo)

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 10

Ingredients

• 2 cups of almond flour
• ¼ cup of coconut flour
• 6 large eggs
• ½ cup of coconut oil
• 1 teaspoon of baking soda
• 3/4 cup of honey
• ½ cup of unsweetened cocoa
• ½ cup of pumpkin puree
• 1 large egg
• ½ tablespoon of pumpkin spice (or 1 ½ tsp of cinnamon,¼ tsp of ground clove,¼ tsp of ground ginger,¼ tsp of ground nutmeg, ¼ tsp of ground cardamom)

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Using an electric mixer, food processor, or immersion blender, mix the almond flour, coconut flour, coconut oil, baking soda, honey and 6 eggs, until well combined.
3. Scoop 2 cups of this batter and place in a separate bowl.
4. Mix in the 2 cups of batter you set aside with the unsweetened cocoa and transfer the chocolate layer into a greased 9″ x 13″ baking dish.
5. Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
6. Pour the pumpkin layer over the chocolate batter.
7. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.

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Recommended products and offers:

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”