Breakfast · Desserts · Vegetarian

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

Paleo Breakfast Porridge

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:
Cook time:
Total time:
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.
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.”
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

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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Desserts

Paleo Bread Pudding (Persimmon Pudding)

Paleo Persimmon Puding

Made with fresh persimmons, coconut flour, coconut oil, eggs, coconut milk and spices; this rich, spongy and moist Paleo Bread Pudding tastes just like the “real” deal.

Growing up, bread pudding was a regular dessert at our house. Two loaves of warm bread and a liter or two of fresh milk were delivered to our door every morning. There was often leftover bread at the end of the day and when enough stale bread was gathered by the weekend, it was then cut in little pieces, soaked in milk, condensed milk, eggs and spices and baked. While this Paleo Bread Pudding is made with entirely different ingredients, the taste and texture is surprisingly almost the same.

I am honestly not a huge fan of persimmons; I think they lack much flavor. They are like a sweet mush, with a funny aftertaste, but my mother has a persimmon tree in her backyard and always brings me some. She is so proud of her giant persimmons, I haven’t had the heart to tell her not to bring me anymore because they often spoil before I get bored enough to eat one. Now that I have created this recipe I am looking forward to getting some more.

For similar recipes try my carrot apple kugel or my pound cake.

Ingredients:

1 ½ cups of ripe persimmon puree
7 eggs
¾ to 1 cup of pitted dates, packed (about 18-24 deglet dates)
2/3 cups of full fat coconut milk, BPA-free canned or homemade
1/3 cup of coconut oil
1/3 cup of coconut flour
1/3 to ½ cup of raisins (optional)
1 tbsp of orange zest
2 tsp of ground cinnamon
2 tsp of vanilla extract
1 tsp of baking soda
½ tsp of nutmeg
½ tsp of salt
pinch of ground cloves (optional)

Preparation:

  • Preheat oven to 325 degrees Fahrenheit
  • To make the persimmon puree, simply remove the stem and the leaves on top and run through a food processor or blender until pureed. Make sure that the persimmons are ripe and soft.
  • Using a blender or food processor, blend the dates with the eggs, coconut milk and coconut oil until the dates and completely ground.
  • Add the rest of the ingredients and blend a couple more seconds or until well mixed. (mix the raisins by hand at the end)
  • Grease an 8”x8” baking dish and pour the batter in it.
  • Bake for a 45 minute or until a knife inserted in the middle of the pudding comes out dry
  • Shut the oven off, but leave the pudding inside for an additional 30 minutes with the door closed, this will help it set and dry some more, without burning it.
  • Remove from oven, wait for it to cool and serve
Paleo Bread Pudding (Persimmon Pudding)

Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 1 ½ cups of ripe persimmon puree
  • 7 eggs
  • ¾ to 1 cup of pitted dates, packed (about 18-24 deglet dates)
  • 2/3 cups of full fat coconut milk, BPA-free canned or homemade
  • 1/3 cup of coconut oil
  • 1/3 cup of coconut flour
  • 1/3 to ½ cup of raisins
  • 1 tbsp of orange zest
  • 2 tsp of ground cinnamon
  • 2 tsp of vanilla extract
  • 1 tsp of baking soda
  • ½ tsp of nutmeg
  • ½ tsp of salt
  • pinch of ground cloves (optional)
Instructions
  1. Preheat oven to 325 degrees Fahrenheit
  2. To make the persimmon puree, simply remove the stem and the leaves on top and run through a food processor or blender until pureed. Make sure that the persimmons are ripe and soft.
  3. Using a blender or food processor, blend the dates with the eggs, coconut milk and coconut oil until the dates and completely ground.
  4. Add the rest of the ingredients and blend a couple more seconds or until well mixed (mix the raisins by hand at the end).
  5. Grease an 8”x8” baking dish and pour the batter in it.
  6. Bake for a 45 minute or until a knife inserted in the middle of the pudding comes out dry.
  7. Shut the oven off, but leave the pudding inside for an additional 30 minutes with the door closed, this will help it set and dry some more, without burning it.
  8. Remove from oven, wait for it to cool and serve

 

Desserts

Almond Thumb Print Cookies

 

Paleo Almond Thumb Print Cookies

Here is part 2 for the lemon curd cookie recipe. You can make this a dough into regular plain cookies or into almond thumb print cookies and fill them with lemon curd, pumpkin butter, nut butter,  avocado chocolate pudding or your favorite fruit preserve.

I often get requests for egg-free paleo baked goods and I think this is the only one I have so far that meets that criteria. I have tried to create a few egg-free paleo cakes without much success. Once I was asked to come up with a birthday cake for a 3 year old, that was egg-free,  nut-free, dairy-free, grain-free and fruit sweetened; unfortunately her birthday passed and I wasn’t able to make the cake work. I think she will be 4 in June. I hope I have something by then.

Ingredients:

2 ½ cups of almond flour
3 tbsp of coconut flour
1/3 cup of coconut oil
1 tbsp of vanilla extract
½ cup dates
1/3 cup of honey
1 tsp of baking soda.

Preparation:

  • Preheat oven to 350 degrees Fahrenheit
  • Using a blender or food processor, blend the dates, vanilla, oil and honey, until there aren’t any large pieces of dates left.
  • Add the rest of the ingredients and blend until smooth. If you are using a blender you may need to mix it by hand in a medium bowl.
  • Divide the dough into small balls (about 1 tbsp) and lightly press them onto a parchment paper lined cookie sheet, making circles about a ¼ inch thick. If you are making thumb print cookies, press your thumb on the center of the cookie to create room for the filling. Do not press the cookie to hard or it will be too dense.
  • Bake for about 12 minutes or until the cookies are golden brown.
  • Carefully transfer cookies to a cooling rack for at least 15 minutes. Cookies will be very soft coming out of the oven but they will harden as they cool.
  • Eat as is or top them with honey lemon curd, chocolate avocado pudding, pumpkin butter, or your favorite fruit preserve.

Makes about 24 cookies

Almond Thumb Print Cookies

Recipe Type: Cookies
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
  • 2 ½ cups of almond flour
  • 3 tbsp of coconut flour
  • 1/3 cup of coconut oil
  • 1 tbsp of vanilla extract
  • ½ cup dates
  • 1/3 cup of honey.
  • 1 tsp of baking soda
Instructions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Using a blender or food processor, blend the dates, vanilla, oil and honey, until there aren’t any large pieces of dates left.
  3. Add the rest of the ingredients and blend until smooth. If you are using a blender you may need to mix it by hand in a medium bowl.
  4. Divide the dough into small balls (about 1 tbsp) and lightly press them onto a parchment paper lined cookie sheet, making circles about a ¼ inch thick. If you are making thumb print cookies, press your thumb on the center of the cookie to create room for the filling. Do not press the cookie to hard or it will be too dense.
  5. Bake for about 12 minutes or until the cookies are golden brown.
  6. Carefully transfer cookies to a cooling rack for at least 15 minutes. Cookies will be very soft coming out of the oven but they will harden as they cool.
  7. Eat as is or top them with lemon curd, chocolate avocado pudding, pumpkin butter, or your favorite fruit preserve.
Desserts · Vegetarian

Paleo Pumpkin Cheesecake (dairy-free and nut-free options)

Paleo Pumpkin Cheesecake

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

Once again there was a debate going on my page tonight about vegetarian vs. omnivore diet! While I welcome and respect everyone’s opinions, after dealing with these discussions almost every single day, let me tell you that it gets old, and it makes me grumpy. Sometimes I feel like I should rename my page to something specifically paleo related to make our message a bit more clear from the start, but then I remember that I have quite a few wonderful and respectful vegetarian, vegan and grain eating friends that are very supportive of what I do.

One of my friends had a great point, she posted a picture of a starving child, and said: “I wonder if they are debating about eating meat and being vegetarian/vegan/whatever… those of you who are should understand how lucky you are that you have the opportunity to have a choice”. Thanks Debra for that sobering moment, we are here debating over good and bad food while there are so many that have nothing to eat. I couldn’t imagine what it would be to see my children go hungry.

If you are reading this today, consider yourself lucky. Happy thanksgiving!

For the crust:

¾ cups of coconut flour
1/3 cup of coconut oil
2 eggs
1 tbsp of raw honey

Preparation:

  • Preheat oven to 400 F
  • Using a food processor combine all the ingredients until a paste is formed
  • Grease a 9 inch pie mold and press the dough firmly on the bottom and around the sides of the mold
  • Bake for 10 minutes.
  • Let cool off

For a “nutty” crust try the one from this recipe

For the  filling:

14 ounces of cream cheese
14 ounces of canned (BPA-free)or homemade pumpkin puree
3 eggs
2 tbsp of coconut oil or butter
Raw honey or Stevia to taste ( I like the taste of raw honey better)
1-2 tsp of pumpkin pie spice
1-2 tsp of cinnamon
1 tsp of dry ground ginger
1 tsp of vanilla extract

Preparation:

  • Using a blender or food processor, combine all the ingredients together until smooth.
  • Bake at 375 for about 40 minutes or until the filling is firm and the middle is starting to crack.
  • Remove from heat allow to cool and refrigerate for at least 2 hours before serving

Ingredients for the dairy-free cheesecake Filling:

3 cups canned or fresh pumpkin puree
1 ½ cups of raw cashew
¾  cup of full fat coconut milk, canned or homemade
1 egg or an additional ¼ cup of coconut milk (the egg will make it firmer)
¼ cup of arrowroot powder
¼ cup of maple syrup
¼ cup of raw honey or more to taste
3 tbsp of coconut oil
½ to 1 tbsp of lemon juice
2 tsp cinnamon
2 tsp of pumpkin pie spice
2 tsp of vanilla extract
1 tsp of dry ground ginger
¼ tsp of salt

Preparation:

  • Soak the cashews in water for 2-3 hours and drain
  • Preheat oven to 325
  • Put the cashews and coconut milk into a into a blender and blend together until creamy & smooth
  • Add the rest of the ingredients and blend together
  • Pour mixture onto cooled cooked pie crust and bake for one hour
  • Allow the pie to cool down and refrigerate for at least 2 hours before serving

 

Breakfast · Vegetarian

Grain-Free Bread

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Bread is one of the oldest prepared foods, it can be traced to 30,000 years ago.  Its techniques and ingredients have greatly changed since. Here is the most evolved version of it.

I am going to give you two versions, the first one is my favorite one, but some people prefer to work with different ingredients. I know that making your own bread may sound impractical, overwhelming, and even antiquated, but this one can easily be adapted into today’s busy lifestyles…simply throw a few ingredients in the food processor, put them in the oven, and voila’…done!

Ingredients for Bread #1:

 

1 1/4 cup of almond flour
1/2 cup of coconut flour
1/2 cup of flax seeds meal
2 tbsp of coconut oil
6 eggs
2 dates
1 tsp of baking soda
1 tsp of baking powder
1 tsp of apple cider vinegar
1/2 tsp of salt

 

Ingredients for Bread #2:

 

1 1/4 cup of almond flour
3/4 cup of arrowroot powder
1/2 cup of flax seeds meal
2 tbsp of coconut oil
4 eggs
2 dates
1 tsp of baking soda
1 tsp of baking powder
1 tsp of apple cider vinegar
1/2 tsp of salt
Preparation:

 

  • Preheat oven to 350.
  • Combine all ingredients in a bowl using an immersion blender, or in a food processor, until dates are completely ground.
  • Transfer dough to a greased 4.8 cup bread loaf mold and bake for 25 to 30 minutes or until top is slightly brown and a toothpick inserted into center of loaf comes out clean

Note: If using a bigger bread loaf pan the bread will not raise.

For a longer shelf life, slice, put parchment paper between slices and freeze