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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Breakfast

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.

Paleo Breakfast Cereal

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:
Cook time:
Total time:
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

 

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.
Breakfast · Entree

Breakfast Stuffed Acorn Squash

Paleo Breakfast Stuffed Squash

The breakfast stuffed acorn squash is a meal on its own, which can be enjoyed at breakfast, brunch, lunch, or dinner. They are the perfect choice to impress large parties, because they are really easy to make and have a aesthetically-pleasing presentation and delicious flavor. They are also very filling, I had one for breakfast the other day and I don’t think I was hungry until 4 in the afternoon.

I have been asked several times to make egg-free breakfast dishes, and this one would be a great option. If you omit the egg, it would still be a delicious dish.  For the longest time, long  before I went Paleo, I used to not like eggs, or cereal,; dairy used to upset my stomach, bread made me bloated and tired, I was too lazy to make pancakes or muffins. I didn’t consider fruit to be a meal, because to me a satisfying meal should be warm, so my options were always left over dinner. My co-workers didn’t really appreciate me showing up to work at 9 am with a bowl of leftover seafood soup or grilled steak. Now I am just addicted to banana scramble and breakfast porridge and have grown to love eggs.

Ingredients:

1 acorn squash
2 eggs (optional)
½ cup of nitrate free turkey or pork ground sausage
1 tbsp of butter or coconut oil
1-2 garlic cloves
½ cup of chopped onions
2 tbsp of fresh sage
Salt and pepper to taste

Preparation:

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the acorn in half, lengthwise
  • Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender
  • Meanwhile in a medium skillet sauté the onions, garlic, sage and sausage with the oil, until the sausage in fully cooked.
  • Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin
  • In a large bowl mix the squash, and sausage
  • Scoop back into the acorn.
  • With the back of a spoon push down in the middle of the squash to create room for the eggs.
  • Crack the eggs open and pour one egg in the center of each squash
  • Bake for an additional 10-20 minutes or until desired doneness.