Breakfast · Desserts

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

Paleo Apple Carrot and Sweet Potato Kugel

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:
Cook time:
Total time:
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
Paleo Apple Carrot Kugel (nut-free and egg-free)
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
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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Appetizer · Desserts · Entree · Sauces and Dips · Side Dish · Turkey

Paleo Thanksgiving Recipe Roundup

I overheard a conversation in the gym this morning about a woman not wanting to start a gluten-free cleanse so close to Thanksgiving. In her mind, holidays and festivities can only be enjoyed through unhealthy foods.  The truth is that you can enjoy  a delicious holiday meal by just switching some of the ingredients instead of avoiding a dish altogether.  I put together this Paleo Thanksgiving Recipe Roundup to help you keep all your recipes for the evening together on one page.

Thanksgiving Turkey

 

Paleo Baked Turkey

This turned out extra moist  and juicy thanks to the brine I marinated it with overnight. I baked it while covered with a moist light cloth to lock in all the moisture. Read full printable recipe here

Sweet Potato Stuffing

 

Blead-less turkey stuffin

 

 

 

 

 

Made with sweet potato, apples, celery, cranberry, walnuts, and spices. Read full recipe here

Cranberry Sauce

Honey Cranberry Sauce

 

 

 

 

 

My recipe for cranberry sauce is sweetened with honey and has a citrus hint to it. It is spiced with ginger and cinnamon and made in under 20 minutes. See full recipe here.

Grain-Free Rolls

Grain-Free Dinner Roll

 

 

 

 

One of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. 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. See full recipe here

Asparagus Casserole

Paleo thanksgiving casserole

 

 

 

 

 

Asparagus can also be substituted for green bean for a more traditional can-free, unprocessed side dish. This recipe call for onions mushrooms, broth, arrowroot powder and spices. See recipe here

Garlic Basil Asparagus

Basil Garlic Aparagus

 

 

 

 

 

Another side dish that can be made using green beans as well, much simpler than the asparagus casserole. It only calls for 5 ingredients, asparagus, basil, garlic, oil of preference and salt. See recipe here

Celery  Root Puree 

Paleo Mashed Potatoes (celery root puree)

 

 

 

 

 

Personally I find this much tastier than mashed potatoes, and a lot less starchy. It calls for celery root, cauliflower garlic and either butter, ghee or olive oil. See recipe here.

Pumpkin Cheesecake (Paleo or Primal Version)

Paleo Pumpkin Cheesecake

 

 

 

 

 

I made two different versions for this paleo pumpkin cheesecake recipe, one with regular cream cheese and a dairy free version made with cashews. I personally liked the cheese recipe better, but the second one was still delicious. See recipe here

Cranberry Pumpkin Bread

Paleo Pumpkin Cranberry Bread

 

 

 

 

 

This Grain-Free Pumpkin Cranberry Bread mixes two of my favorite fall fruits: cranberries and pumpkin. It is also nut free and it is sweetened with dates. See full Recipe here

Pumpkin Custard (dairy-free)

Paleo Pumpkin Custard

 

 

 

 

 

Flavors of fall, a modified traditional European dessert and a hint of coconut merge together in this rich, creamy and spiced dairy-free pumpkin custard. See full recipe here.

Pumpkin Pie Cupcakes

Paleo Pumpkin Pie Cupcakes

 

 

 

 

 

These are a hybrid between pumpkin pie filling and a muffin, so they are extra moist. I also provide two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil.  It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before. See full recipe here.

Chocolate Pumpkin Coffee Cake

Paleo Pumpkin Brownie

 

 

 

 

 

 

Edible Harmony’s newest recipe, part brownie, part pumpkin bar and part coffee cake, this will please everyone at the table. See full recipe here.

Thanksgiving is around the corner–are you sticking to your grain-free diet during the holidays?

Breakfast · Desserts

Chocolate Pumpkin Coffee Cake (Paleo)

paleo pumpkin brownieA 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.

Paleo Pumpkin Brownie

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:
Cook time:
Total time:
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.

 

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.”
Desserts

Paleo S’mores

I am very excited about this Paleo S’mores recipe. I wasn’t worried about the chocolate or cookie recipe, but I didn’t have high expectations for the marshmallows. Luckily they turned out awesome, they even melted with heat like a regular marshmallow.

I made vanilla and chocolate marshmallows, but you can add different flavorings instead. You can experiment with lemon, orange, coconut, or almond extract.

I made my own chocolate but you can use “Enjoy Life” chocolate chips or any other good quality soy-free chocolate brand. You can also use my raw chocolate recipe

The chocolate and marshmallows must remain refrigerated or in a cooler until ready to use.

For other easy treat recipes try my raspberry fudge, chocolate chip cookies, or no bake macaroons

Healthy S'mores

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Ingredients for the Graham Cracker:
2 cups of almond flour
½ cup of tapioca flour
6 tbsp of coconut oil softened
½ tsp of baking soda
¼ cup of honey
1 tsp of ground cinnamon

Preparation

  • Preheat oven to 325 degrees Fahrenheit.
  • In a medium bowl, combine all the ingredients.
  • Using your hands, knead and massage the dough until uniform.
  • Roll the dough into a ball and place between two pieces of parchment paper.
  • Using a rolling-pin or the palms of your hands flatten the dough into a thin cracker width layer.
  • Bake for 10 to 12 minutes or until golden. Keep an eye on them because they burn fast.
  • Immediately after taking out from the oven cut into desired shape, using a sharp knife.
  •  Allow them to cool for 3 to 4 minutes and transfer to a cooling rack until crispy.

Ingredients for the Marshmallows:

I cup of honey
4 tbsp of unflavored gelatin
1 cup of water, divided in half
1 tsp of vanilla or 2-3 tbsp of unsweetened cocoa powder

Preparation:

  • In a small saucepan bring ½ cup of water plus the honey to a gentle boil.
  • In a separate mixing bowl using a stand up mixer on medium high-speed, mix the remaining ½ cup of water and the gelatin.
  • Start pouring the hot honey into the gelatin mixture VERY slowly while the mixer is running. Pour the honey into the side bowl and not directly into the gelatin to avoid curdling. This process should take about 3 minutes.
  • Leave the mixer on for about 15 minutes or until the mixture has the consistency of a foamy shaving cream.
  • While the mixer is still running, mix in the vanilla, cocoa powder or flavor of choice.
  • Immediately transfer to a greased or plastic lined baking dish or mold.
  • Refrigerate for at least 3 hours or until set.
  • Cut into desired shape.

Healthy Marshmallows

Ingredients for the chocolate:

4 ounces of tempered cacao paste or unsweetened soy-free chocolate, chopped into small pieces
1 tbsp of cacao butter or coconut oil
2 tbsp of raw honey
¼ tsp of vanilla extract

Preparation:

  • Fill a saucepan with a couple of inches of water and bring to a gentle boil.
  • Place the ingredients into a heat-resistant bowl and set over the simmering water until the chocolate is melted.
  • Remove from heat.
  • Allow the chocolate to cool down while until it reaches about 85 degrees (If you pour the chocolate while it is still too hot the honey will separate from the rest of the ingredients).
  • Pour into molds or spread over a parchment paper and place in the freezer until set.
  • Store in the refrigerator.

To assemble the S’mores melt the marshmallow over the fire and sandwich between two cookies and a piece of chocolate.

Grain-free S'mores

Breakfast

Banana Chocolate Chip Pancakes With A Chocolate Maple Sauce

I am married to a “chocoholic”. I know most people enjoy and look forward to an occasional piece of chocolate, but my husband takes it to the next level, he HAS to have chocolate everyday. Since I’ve met him, I could probably count with my fingers the days he hasn’t had at least a tiny piece of chocolate, some raw chocolate pudding, cashew chocolate energy bites (recipe coming soon) or at least a glass of almond chocolate milk. These Banana Chocolate Chip Pancakes with extra servings of the chocolate maple sauce were a special breakfast treat for him on father’s day.
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As most of my recipes, these were easy to make and call for ingredients that are commonly found in a grain-free pantry. For the chocolate chips, there are currently 2 healthy options that I know of:

1) “Enjoy Life” Chocolate chips (buy here), are soy-free and dairy-free, but they are sweetened with evaporated cane juice
2) Tempered Cacao Paste by Sunfood (buy here); this has only one ingredient: certified organic cacao

The cacao paste is not sweetened and it can be a bit bitter on its own, but since these pancakes are already sweetened with the bananas and the chocolate maple sauce, they work just fine.

Paleo Banana Chocolate Chip Pancakes

Ingredients

3 small bananas or 2 medium ones
4 eggs
1 cup of almond flour
1 tsp of baking soda
1 tsp of vanilla extract
1 tbsp of coconut oil plus more for greasing the griddle
1/4 cup of Enjoy Life chocolate chips or small pieces of tempered cacao paste

Preparation:

  •  Combine all the ingredients in a blender until smooth, if you do not own a blender you can use  a food processor or finely mash the bananas with a fork and whisk all the ingredients together until the batter is smooth and uniform.
  • If the batter is too thick add 1-2 tbsp of water, almond milk or coconut milk (consistency will vary depending on the size of the eggs and the bananas).
  • Heat a pan or griddle to medium heat and lightly grease with coconut oil.
  • Pour small amounts of batter on the griddle to form 3 inch circles, and sprinkle a few chocolate chips on top of each pancake.
  • When the top of the pancake starts to bubble, turn and continue to cook until the center of the pancake is done.

Ingredients for the Chocolate Sauce

1/4 cup of coconut oil
1/4 cup of unsweetened cocoa powder or raw cacao
1/4 cup of maple syrup or sweetener of choice

Preparation:

  • In a small saucepan melt all the ingredients together over low heat and pour over pancake.
Desserts

Strawberry Paleo Birthday Cake

Spongy, fluffy, tasty, extra moist and super fun! This Strawberry Paleo Birthday Cake made quite an impression this weekend and the best part is that it was very easy to make.

My oldest daughter, Lilah, turned 4 on Saturday, so I spent a good amount of my weekend in the kitchen baking a few different types of desserts.  She is now obsessed with “Pinkalicious”, the story of a little girl who eats so many pink cupcakes that she turns pink. Food coloring does not appeal to me, but I was able to figure out a way to color the frosting with real fruit.

I made some raspberry-vanilla cupcakes and this strawberry paleo birthday cake, they were both delicious but I am keeping the other recipe for the recipe book that is in the works. Many of you have been asking about its release date, but I don’t have deadline right now. I am keeping it fun, and taking my time to re-test each recipe, re-take a few pictures and work on some new recipes as well…all while two kids are tugging on my leg, wanting to “decorate” the plates and backgrounds and running their fingers through my nicely frosted cakes. I will get there someday in the near future. Stay tuned!

Lilah pointed out that the cake should have been pink as well and not just the frosting and filling. I am thinking that adding some freeze-dried strawberry powder to the cake batter would have made the cake more little princess-approved, but just too overwhelmingly pink for the rest of the guests.

Grain-free Strawberry Cake

Ingredients:

2 cups of almond flour
½ cup of arrowroot powder
½ cup of coconut flour
½ cup of coconut oil
½ cup of honey
9 eggs
1 cup of applesauce
1 tbsp of vanilla
2 tsp of baking soda
2 tsp of apple cider vinegar

Preparation:

·      Preheat oven to 325 degrees Fahrenheit.

·      Using a food processor or an electric mixer combine all the ingredients together.

·      Pour the batter into two greased 9-inch round cake pans.

·      Bake for 25 to 35 or until a toothpick inserted in the center comes out dry.

·      Refrigerate to cool it down before frosting it

 

Ingredients for the filling:

2 cups of chopped fresh strawberries
½ cup of water
¼ cup of honey

Preparation:

·      In a small saucepan bring all the ingredients to a boil.

·      Cook uncovered over medium heat for about 10 minutes or until the mixture has thicken and most of the water has evaporated.

·      Refrigerate to cool it down


Ingredients for the frosting:

1 ½ cups of coconut oil or half coconut oil and half butter
1/3 cup of raw honey
2 tbsp of coconut flour
4 tbsp of arrowroot powder
½ to 1 cup of freeze-dried strawberries
Fresh strawberries for decoration (optional)

Preparation:

·      Put the strawberries into a clean coffee grinder or blender and grind until pulverized.

·      Run the powder through a strainer to remove the seeds and larger pieces.

·      Using an electric mixer, combine the coconut oil with the raw honey, coconut flour and arrowroot powder, until the frosting looks uniform and fluffy.

·      Start adding the strawberry powder until you get the desired flavor and color.

·      To assemble the cake, put one cake on a large round plate or a cake stand, spread the strawberry filling over the top and place the second cake over it, frost the cake as desired.

Tips:If the cake is cold it will be easier to frost.
If the frosting is too runny or the oil starts separating from the other ingredients, refrigerate for a few minutes and whip it again with the electric mixer.

 

For other cake ideas try my pound cake, watermelon cake or paleo chocolate cupcakes

Desserts

Chocolate Mint Ice Cream Pie (grain-free and dairy-free)

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I am finally back from my Hawaiian vacation and I am so excited to get back in my kitchen and my routine. Instead of bringing back island-inspired recipes I am starting with this Chocolate Mint Ice Cream Pie, hoping that it makes it in time for Saint Patrick’s days. I do have a few Hawaii-inspired recipes in mind and in the next few days I am going to be experimenting with them. What is your favorite Hawaiian/tropical dish?

A few ingredients on the list are optional. The spinach gives it a darker green color without really changing the taste, the avocado makes it creamier, and the peppermint extract gives it a stronger mint taste, but you can omit any of these ingredients and the recipe will still work. You can either make your own chocolate chips or buy a good quality kind. I like Enjoy Life chocolate chips because they are dairy-free and soy-free (See link at the bottom of the recipe)

If you are looking for a nut-free crust use the crust I used for my pumping cheese cake and add cacao powder to it. For other dessert ideas try my strawberry rhubarb pie, chocolate chip cookies or apple-fig crumble

Ingredients For The Crust:

2 ½ cups of almond flour

1/2  cup of unsweetened cacao powder

¼ cup of coconut oil

¼ cup of coconut flour

¼ cup of honey

1 egg

½ tsp of baking soda

 

Ingredients For The Ice Cream:

28 ounces of full fat canned or homemade coconut milk

1 cup of loosely packed fresh mint leaves

½ cup of mashed avocado

1 cup of Enjoy life chocolate chips or homemade chocolate chips (See recipe below)

Sweetener to taste (I used ¼ cup of raw honey and 20 drops of liquid stevia

Optional ingredients: 1 cup of loosely packed spinach leaves (for a greener color), ½ tsp of peppermint extract (for a stronger mint taste)

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Using a food processor combine all the ingredients for the crust and run until fine crumbs are formed.
  • Pressing the dough down with your fingers, line the inside of a pie crust.
  • Bake for 15 minutes, allow to cool down and refrigerate.
  • Using a blender combine all the ingredients for the ice cream together, except the chocolate chips.
  • Put the mixture in an ice cream maker and follow the manufacturer’s instructions.
  • When the ice cream is done add ¾ cups chocolate chips and run the ice cream machine for one more minute to mix in the chips.
  • Pour the ice cream inside the cold pie crust and using a spatula or the back of a spoon press it down into the mold and flatten the top.
  • Melt the remaining chocolate chips and  pour over the ice cream pie to decorate (optional).
  • Freeze the pie for at least an hour before serving, depending on your freezer temperature you may have to let the pie thaw 5-10 minutes before cutting

Optional Homemade chocolate chips

½ cup of coconut oil

¼ cup of cacao butter

1/3 cup of unsweetened cocoa powder or raw cacao powder

Sweetener to taste ( I used 2 tbsp of raw honey and  5 drops of liquid stevia)

 

Preparation:

  • Gently melt all the ingredients together.
  • Pour the fixture over a parchment paper lined plate.
  • Freeze until the chocolate is hard and cut into small cubes.
Desserts

Grain-Free Hamantaschen

 

If you can’t pronounce it, don’t eat it! I say that all the time when trying to explain to people why they should stay away from certain foods. I am however making an exception for these Grain-Free Hamantaschen cookies… Okay, I must confess that I have to make a lot of exceptions to this rule, being a foreigner who came to the US as an adult, I still struggle with a few words.. Rutabaga… (rü-tə-ˈbā-gə) How am I even supposed to read those characters? That doesn’t really help me! Roo-tah-ba-gah… ruh-ta-bah-ga….I give up! In Spanish each letter sounds the same no matter where you put it. In English it gets a little more complicated, how can read and read (past tense) be written the exact same way and be pronounced differently?

But why is a non-jewish Costa Rican experimenting with this recipe? Well, part of it because it was a request from a friend, and part of it because I am following my own personal challenge of always trying new foods. To make this I had to do a little bit of research to try to find out what they are and how they taste. I also tried to read a little bit about the history behind them but found a few different versions, so I am not even going to try to explain Jewish history here.

There was a little trial and error behind these cookies, my previous batch crumbled apart and looked like my 3 year old made them all by herself, but I redeemed my self with these ones. They are pretty darn good!

Ingredients:
2 cups of almond flour
1/2 cup of coconut oil
1/4 cup of honey
6 tbsp of coconut flour
1/4 tsp of fine sea salt
1 tsp of vanilla extract
1/2 cup of favorite fruit preserve ( see recipe below)

Preparation:

  • Preheat oven to 300 degrees Fahrenheit.
  • Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
  • Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
  • Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
  • Make circles using a cookie cutter or the top of a glass.IMG_9995
  • Put 1-2 tsp of the fruit preserve in the middle of each circle.Primal Hamantaschen
  • Fold the edges of the circle to make a triangle. Use the parchment paper to help you fold them ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).IMG_9990
  • Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
  • Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.

Optional Fruit Preserve:

1/4 cup of pitted prunes
1/4 cup of dry apricots
1/4 cup of raisins
3 deglet dates
1/2 cup of orange juice

Preparation:

  • Combine all ingredients in a small saucepan.
  • Simmer for 15-20 minutes over medium/low heat.
  • Allow for it to cool down.
  • Run it through a food processor until a jam is formed

For other cookie recipes try my paleo chocolate chip cookies, grain-free gingerbread cookies or my almond thumb print cookies with honey lemon curd. I am thinking that the lemon curd would make a great filling for these grain-free hamantaschen.

Grain-Free Hamantaschen
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
  • Ingredients:
  • 2 cups of almond flour
  • 1/2 cup of coconut oil
  • 1/4 cup of honey
  • 6 tbsp of coconut flour
  • 1/4 tsp of fine sea salt
  • 1 tsp of vanilla extract
  • 1/2 cup of favorite fruit preserve ( see recipe above)
Instructions
  1. Preparation:
  2. Preheat oven to 300 degrees Fahrenheit.
  3. Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
  4. Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
  5. Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
  6. Make circles using a cookie cutter or the top of a glass.
  7. Put 1-2 tsp of the fruit preserve in the middle of each circle.
  8. Fold the edges of the circle to make a triangle ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).
  9. Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
  10. Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.
Desserts

Paleo Gingerbread Cookies (Cut-Out)

 Paleo Gingerbread Cookies (cut-out)

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For these Paleo Gingerbread Cookies I modified the traditional recipe by substituting wheat flour with coconut and almond flour, and I replaced the molasses with a mix of dates and maple syrup. The end result was delicious, I couldn’t even tell that it didn’t have molasses in it. Nothing says Christmas like the flavor of winter spices on men cut-out cookies… except for maybe ginger bread houses? I guess that should be my next experiment.

These cookies were a lot of fun to make, my 3 year old Lilah loves to help me cook, she often makes cookies with play dough and pretends to be writing recipes for “Willoughby Wallaby” (Edible Harmony). This was the perfect opportunity to get her involved in the kitchen and let her experience cookie making with real ingredients. She was so proud of this cookie she made for her daddy all by herself

Kid-friendly gluten free gingerbread cookies

For other grain-free cookie recipe, try my chocolate chip cookies or my thumb-print almond cookies.

Ingredients:

2 cups of almond flour
1 tbsp of coconut flour
½ cup of pitted dates, packed (about 12 deglet dates)
½ cup of maple syrup
3 tbsp of coconut oil
1 tsp of ground cinnamon
3 tsp of ginger powder
½ tsp of ground all spice
¼ to 1/2 tsp of ground cloves
¼ to 1/2 tsp of ground nutmeg
¼ tsp of salt
To decorate use coconut butter, currants, raisins , nuts or goji  berries

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Using a blender or food processor, blend the dates, maple syrup, coconut oil and spices until smooth.
  • Add the coconut flour and blend for a few seconds.
  • Add the almond flour and run the food processor until a ball is formed with the dough, if you are using a blender you will need to transfer the dough to a bowl and mix in the almond flour by hand.
  • Let the dough stand for 15 to 20 minutes at room temperature before rolling out.
  • Set the dough on a piece of parchment paper, flatten it with your hands, place another piece of parchment paper on top of the dough and using a rolling-pin, a bottle or a large glass roll the dough flat until it is about a ¼ inch thick.
  • Cut the dough with cookie cutters and transfer cookies to parchment paper lined cookie sheet. To prevent the dough from sticking to the cookie cutter dip it in water before cutting each cookie, wetting your hands will prevent them to sticking to them as well.
  • Roll the remaining cut out pieces into a ball, flatten the dough again and cut out more cookies until all the dough is used.
  • Bake for about 12 minutes or until golden brown
  • And decorate as desired, if you are using nuts and raisins you can decorate before baking, if you are using goji berries put those on the cookie right after they come out of the oven, you can use raw honey to help them stick. If you are using coconut butter put it over the cookie once it has cooled down, soften it with your hands as if you were kneading play dough.

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Paleo Gingerbread Cookies (Cut-Out)

Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 2 cups of almond flour
  • 1 tbsp of coconut flour
  • ½ cup of pitted dates, packed (about 12 deglet dates)
  • ½ cup of maple syrup
  • 3 tbsp of coconut oil
  • 1 tsp of ground cinnamon
  • 3 tsp of ginger powder
  • ½ tsp of ground all spice
  • ¼ to 1/2 tsp of ground cloves
  • ¼ to 1/2 tsp of ground nutmeg
  • ¼ tsp of salt
  • To decorate use coconut butter, currants, raisins , nuts or goji berries
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a blender or food processor, blend the dates, maple syrup, coconut oil and spices until smooth.
  3. Add the coconut flour and blend for a few seconds.
  4. Add the almond flour and run the food processor until a ball is formed with the dough, if you are using a blender you will need to transfer the dough to a bowl and mix in the almond flour by hand.
  5. Let the dough stand for 15 to 20 minutes at room temperature before rolling out.
  6. Set the dough on a piece of parchment paper, flatten it with your hands, place another piece of parchment paper on top of the dough and using a rolling-pin, a bottle or a large glass roll the dough flat until it is about a ¼ inch thick.
  7. Cut the dough with cookie cutters and transfer cookies to parchment paper lined cookie sheet. To prevent the dough from sticking to the cookie cutter dip it in water before cutting each cookie, wetting your hands will prevent them to sticking to them as well.
  8. Roll the remaining cut out pieces into a ball, flatten the dough again and cut out more cookies until all the dough is used.
  9. Bake for about 12 minutes or until golden brown.
  10. And decorate as desired, if you are using nuts and raisins you can decorate before baking, if you are using goji berries put those on the cookie right after they come out of the oven, you can secure them with a raw honey.If you are using coconut butter put it over the cookie once it has cooled down, soften it with your hands as if you were kneading play dough.
Breakfast

Crispy Paleo Waffles with a “Caramel” Maple Sauce

Crispy Paleo Waffles with a “Caramel” Maple Sauce

If I was naming a software I would have to name this recipe “ Crispy Paleo Waffles 10.0”. That’s about how many batches of soft, soggy, gooey, or rubbery waffles I had to eat before I came up with this crispy waffle recipe.

The “caramel” sauce is addictive, in spite of being made with coconut butter, it doesn’t really taste  like coconut. I also use it as a warm apple or fruit dip, but it is hard to resist eating it with just a spoon.

You can make your own coconut butter  by putting unsweetened shredded coconut in a blender with a dash of coconut oil and blending it until creamy, while scraping the sides of the blender with a rubber spatula as needed. The process may take up to 20 minutes of blending and it isn’t always as smooth as the store-bought, so I personally prefer to buy mine.

For other grain-free breakfast ideas, try my almond flour pancakes or my banana scramble

Ingredients:

For the waffles:
2/3 cup of tapioca flour
½ a cup of almond flour
2 tablespoons of coconut flour
2 tablespoons of coconut oil
1 tablespoon of almond milk or water
4 large eggs
4 pitted dates
2 teaspoons of vanilla extract
½ teaspoon of ground cinnamon
½ teaspoons of baking soda

For the sauce:
¼ cup of coconut butter  (coconut cream concentrate)
½ cup of maple syrup

Preparation:

  • Set all the ingredients for the waffles in a blender and blend until smooth
  • Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
  • Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
  • For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
  • In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
  • Serve immediately.
Crispy Paleo Waffles with a “Caramel” Maple Sauce

Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • For the waffles:
  • 2/3 cup of tapioca flour
  • ½ a cup of almond flour
  • 2 tablespoons of coconut flour
  • 2 tablespoons of coconut oil
  • 1 tablespoon of almond milk or water
  • 4 large eggs
  • 4 pitted dates
  • 2 teaspoons of vanilla extract
  • ½ teaspoon of ground cinnamon
  • ½ teaspoons of baking soda
  • For the sauce:
  • ¼ cup of coconut butter (coconut cream concentrate)
  • ½ cup of maple syrup
Instructions
  1. Set all ingredients for the waffles in a blender and blend until smooth
  2. Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
  3. Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
  4. For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
  5. In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
  6. Serve immediately.

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