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.

 

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Appetizer · Entree · Seafood

Camarones Al Mojo De Ajo (garlic shrimp)

Don’t let the name of this recipe intimidate you, camarones al mojo de ajo is simply a traditional latin american sautéed garlic shrimp recipe. It can also be called “camarones al ajillo”.

The secret to tender, juicy and flavorful shrimp dishes is to not over-cook them. If you cook them for too long they become rubbery and bland.  It only takes a 2 to 4 minutes to fully cook a shrimp and keep in mind that they continue to cook even after you remove them from the stove.  Once the shrimp have turned pink/orange in color, they are done.

Possible Modifications:

  • I used grass-fed butter for this recipe, but if you want a dairy-free version, you can just use more olive oil instead.
  • The lemon and orange juice can also be substituted for a splash of white wine.
  • This dish is mildly spicy, but you can omit the chipotle peppers or replace them with chili flakes or whatever hot pepper you have on hand.

For similar dishes try my bacon wrapped scallops, shrimp stir fry or almond crusted pan fried fish

primal garlic shrimp

Ingredients:

1 lb of raw shrimp
1 tbsp of olive oil
4 tbsp of butter or ghee (or more olive oil)
1 tbsp of minced garlic
1/2 tbsp of lemon juice
1 tbsp of orange juice
Dry chipotles or chipotle powder to taste (optional)
Salt
1/4 to 1/2 tsp of dry oregano
Fresh Parsley or cilantro for garnishing

Preparation:

  • In a large skillet heat the oil and the butter until the butter is melted
  • Add shrimp and cook on medium heat until both sides turn pink/orange in color.
  • Add the rest of the ingredients.
  • Continue to cook for a minute or two.
  • Remove from heat
  • Sprinkle with oregano and parsley and serve

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Desserts

Raw Pistachio Orange Bites

Another quick, easy alternative to store-bought energy bars. These Raw Pistachio Orange Bites are made in minutes and with minimal ingredients. They are a great lunch box or on-the-go snack.

That is if your child’s school hasn’t banned nuts like my daughter’s school did this year. I have mixed feelings about this. In a way I am thankful that schools are acknowledging and addressing food sensitivities but I am amazed that they are not addressing gluten and dairy intolerances as well. It’s true that nut allergies are potentially more life threatening than other food intolerances, but gluten and dairy sensitivities are far more prevalent.

According to this article, only 1.1 percent of children and 0.5 percent of adults have a tree nut allergy versus 2.5 percent of children have a cow’s milk allergy, but if between 6% and 7% of the population is affected with gluten sensitivity, why aren’t schools addressing that? And what about banning foods that cause other health concerns like food dyes and HFCS? What if they banned processed foods all together and forced parents to buy and prepare real food? I will dream on!

For other energy bar ideas try my apple cinnamon or apricot chia bar

Paleo Energy Bar

Ingredients:

1/2 cup or raw shelled pistachio nuts
1/2 cup of raw almonds
1/4 cup of fruit sweetened dried cranberries
2-3 tsp of orange zest
10 – 12 pitted dates (about 1/2 cup)
1-2 tbsp of orange juice
Finely chopped pistachios to garnish

Preparation:

  • In a food processor blend the pistachios, dates, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
  • Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
  • Make small balls with this paste and roll them over the chopped pistachios.
  • Store in the refrigerator
Raw Pistachio Orange Bites
Recipe Type: Snacks
Cuisine: Paleo Raw
Author: Edible Harmony
Prep time:
Total time:
Serves: 4-6
Ingredients
  • 1/2 cup or raw shelled pistachio nuts
  • 1/2 cup of raw almonds
  • 1/4 cup of fruit sweetened dried cranberries
  • 2-3 tsp of orange zest
  • 10 – 12 pitted dates (about 1/2 cup)
  • 1-2 tbsp of orange juice
  • Finely chopped pistachios to garnish
Instructions
  1. In a food processor blend the pistachios, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
  2. Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
  3. Make small balls with this paste and roll them over the chopped pistachios.
  4. Store in the refrigerator

 

Chicken · Entree

Tomato Fennel Chicken

Three simple steps to a delicious chicken stew! I have gotten a few requests to make more “bachelor” friendly recipes. An every day, throw-it-all-in-a-pot-and-forget-about-it type of dish. I thought this Tomato Fennel Chicken meets these requirement.

Blogging has been a constant learning experience. I should have figured that out much sooner, that except for special occasions, people don’t really want to spend hours preparing complicated recipes. Most of what I cook on regular basis looks like this. I get some meat, chop some vegetables, add some spices and throw it all in a pot. I don’t ever really follow a recipe for stews because they are really hard to mess up.

This tomato fennel chicken can be made on a stove top or a slow cooker, you can use any cut of chicken or boneless chicken you like.

For other easy entrée recipes try my chayote beef stew, crock pot barbecue ribs, or sunchoke picadillo (you can replace sunchokes with kohlrabi, turnips, or rutabaga)

 

Paleo Fennel Recipe

Ingredients:

1 medium onion cut in 8
2 tbsp of coconut oil, butter or tallow
2 lb. of chicken (I like free range legs)
1 lb. of chopped tomatoes
2  medium fennel bulbs, sliced
1/2 sliced red bell pepper
1/2 sliced green bell peppers
4 chopped garlic cloves
2 tsp of dried thyme
1 tsp of coriander
1 tsp of turmeric
Salt and pepper to taste

Preparation:

  1. In a large sauce pot, brown the onions in the oil.
  2. Add the rest of the ingredients.
  3. Cover and cook over medium heat until chicken is cooked.

If using a slow cooker simply omit the oil, add all the ingredients to the pot and cook on low heat for 5 hours or high heat for 3 hours

Tomato Fennel Chicken
Recipe Type: entrée
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 medium onion cut in 8
  • 2 tbsp of coconut oil, butter or tallow
  • 2 lb. of chicken (I like free range legs)
  • 1 lb. of chopped tomatoes
  • 2 medium fennel bulbs, sliced
  • 1/2 sliced red bell pepper
  • 1/2 sliced green bell peppers
  • 4 chopped garlic cloves
  • 2 tsp of dried thyme
  • 1 tsp of coriander
  • 1 tsp of turmeric
  • Salt and pepper to taste
Instructions
  1. In a large sauce pot, brown the onions in the oil.
  2. Add the rest of the ingredients.
  3. Cover and cook over medium heat until chicken is cooked.

 

Chicken · Entree · Uncategorized

Paleo Cashew Chicken

I know I have been slacking on my recipes lately, I have a long list of excuses, but without boring you with my life story, let’s just say that I have been overwhelmed. Starting today I am regrouping and refocusing on my blog. Let’s start this new page of my journey with an Asian inspired recipe: Paleo Cashew Chicken.

A few of you have been asking about my lack of blog posts, besides a few hiccups on the road, I have been holding onto some of my recipes for the book that I am planning on putting together. It is going to be a while before it comes out. I am working at a snail’s pace on it, trying to keep it as a fun project and not a stressful job for now.

To “paleolize” this recipe I replaced the traditional soy sauce with coconut aminos and made the chicken a little crispy using arrowroot powder, however it can be easily omitted. The type of meat and vegetables can be substituted for whatever you have at hand, it is the sauce and the cashews that make this recipe.

For other easy chicken recipes try my slow cooker roasted chicken, tomato chicken fajitas or Thai chicken wraps

Primal Cashew Chicken

Ingredients

1 lb of boneless chicken
¼ cup of arrowroot powder
1 tbsp of sesame oil
1-2 tbsp of coconut oil
2 cups of broccoli florets
1 medium onion
2 minced garlic cloves
1 medium bell pepper
2/3 cup of cashews
1 tbsp of coconut vinegar or apple cider vinegar
3 tbsp of coconut aminos
2-3 tbsp of raw honey
red pepper flakes, red jalapenos or Thai chilies taste (optional)
a pinch of salt
black pepper to taste

Preparation:
• Rinse and dry the chicken.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
• In a large skillet or wok heat the sesame and coconut oil over high heat
• Pan fry the chicken until all sides are brown and the chicken is fully cooked
• Set the chicken aside
• Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
• Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
• Return the chicken to the skillet
• In a separate bowl combine the vinegar, honey and coconut aminos
• Pour over the cashew chicken and remove from heat

Paleo Cashew Chicken
Recipe Type: entrée
Cuisine: Asian
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lb of boneless chicken
  • ¼ cup of arrowroot powder
  • 1 tbsp of sesame oil
  • 1-2 tbsp of coconut oil
  • 2 cups of broccoli florets
  • 1 medium onion
  • 2 minced garlic cloves
  • 1 medium bell pepper
  • 2/3 cup of cashews
  • 1 tbsp of coconut vinegar or apple cider vinegar
  • 3 tbsp of coconut aminos
  • 2-3 tbsp of raw honey
  • red pepper flakes, red jalapenos or Thai chilies taste (optional)
  • a pinch of salt
  • black pepper to taste
Instructions
  1. • Rinse and dry the chicken.
  2. • In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
  3. • In a large skillet or wok heat the sesame and coconut oil over high heat
  4. • Pan fry the chicken until all sides are brown and the chicken is fully cooked
  5. • Set the chicken aside
  6. • Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
  7. • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
  8. • Return the chicken to the skillet
  9. • In a separate bowl combine the vinegar, honey and coconut aminos
  10. • Pour over the cashew chicken and remove from heat
Side Dish

Celery Root Puree

 

I made this celery root puree for a small gathering I hosted a couple of weeks ago and it was a total success. I made a double batch of this for our party of 8 and it was the first dish to disappear. It was delicious, but maybe it became so popular that night, because of the conversation it ignited about its aphrodisiac and stamina building properties.

Celery root is a very neglected and underestimated vegetable. I personally know very few people who have actually tried it in spite of it being available at most supermarkets in my area. I know it is ugly, bulky, wrinkly and a little unappealing, but it is quickly becoming one of my favorite root vegetables and a great substitute for potatoes in many dishes.

Celery root, also known as “celeriac” is rich in vitamin A, B6, C, K and E, carotene riboflavin, calcium, magnesium, phosphorus, an excellent source of potassium and dietary fiber. It is mostly known as a natural aphrodisiac, but it is also recommended to people who suffer from various digestive problems, including ulcers, gastritis, indigestion, etc.

You can use celery root to replace the cauliflower in my shepherds pie, no-potato salad  or make fries with them.

celeriac

Ingredients:

1 medium celery root
½ head of cauliflower
2 tbsp of  ghee, grass-fed butter or 1 tbsp of olive oil
1 fresh garlic clove or 4 roasted ones
salt and pepper to taste

Preparation:

  • Peel the celery root and cut into large cubes
  • Cut the cauliflower into florets
  • Steam or boil the celery root and cauliflower until very tender.
  • Drain and transfer to a food processor or high power blender
  • Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
  • Serve and enjoy

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Celery Root Puree
Recipe Type: Sides
Cuisine: Paleo/ Primal/ Gluten-free
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 medium celery root
  • ½ head of cauliflower
  • 2 tbsp of ghee, grass-fed butter or 1 tbsp of olive oil
  • 1 fresh garlic clove or 4 roasted ones
  • salt and pepper to taste
Instructions
  1. Peel the celery root and cut into large cubes
  2. Cut the cauliflower into florets
  3. Steam or boil the celery root and cauliflower until very tender.
  4. Drain and transfer to a food processor or high power blender
  5. Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
  6. Serve and enjoy

 

Breakfast

2 Ingredient Flour-less Pancakes

Aloha from beautiful Maui! Trying to stick to our healthy diet while on vacation has been a lot easier than I thought. We are eating a lot of grilled meats, salads, steamed veggies, eggs and fruit. I have simplified a lot of my dishes, so that I don’t spend most of my vacation cooking. This morning I only had 2 things to make breakfast with and out of necessity, these 2 ingredient flour-less pancakes were created.

One of the biggest complaints about following a grain-free diet is that the alternative flours, such as almond flour or coconut flour tend to be somewhat expensive, so making pancakes or desserts while on a budget is hard to do. This recipe is absolutely budget-friendly. Breakfast for four costs me under $3. The pancakes were sweet enough that we really didn’t need or miss any pancake syrup or alternative sweetener.

A few variations can be easily made to these 2 ingredient flour-less pancakes, adding baking soda would make them fluffier and adding coconut or almond flour should make them thicker. Cinnamon, raisins, chopped nuts, shredded coconut, or chocolate chips can also be added to the recipe.

For other breakfast treat ideas try my almond flour pancakes, chocolate banana baked pancake, cream of chocolate, breakfast porridge, or my family’s favorite breakfast, the famous banana scramble.

Ingredients:

1 medium ripe banana
2 eggs

Preparation:

  • Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
  • In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil or butter if necessary.
  • When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
  • Serve as is or with your favorite syrup
2 Ingredient Flour-less Pancakes
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Ingredients
  • 1 medium ripe banana
  • 2 eggs
Instructions
  1. Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
  2. In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil of butter if necessary.
  3. When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
  4. Serve as is or with your favorite syrup
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.
Appetizer · Sauces and Dips

Baba Ganoush

Baba Ganoush is a traditional Middle Eastern appetizer.  It is a dip similar to hummus, but it is made with roasted eggplant (aubergine), instead of chickpeas or garbanzo beans. It is also lighter and creamier. It is usually served with pita bread, but I use it to dip my veggies in. It tastes great with carrot sticks, celery stalks, cucumber slices, or raw cauliflower florets. I also use it as a salad dressing, diluted with some more oil and vinegar, or as a sandwich spread, in wraps or over grilled veggies.

To make this, I first bake the entire eggplant on high heat, until it’s very soft and the skin is charred. I don’t worry about cutting it, peeling it, or trimming the ends of it before I place it in the oven, because I am only going to use the inside part of it. The charring of the skin gives it a little smoky flavor and leaving the eggplant uncut prevents it from drying out. Then I puree it with a food processor, if you don’t have a food processor you can use a mortar and pestle to mash it, but the baba ganoush will be a little “seedy”.

Ingredients:

1 large eggplant (about 2 lbs)

1/3 cup of lemon juice

1/3 cup of tahini

1/4 tbsp of ground cumin

3 garlic cloves

Salt to taste

1-2 tbsp of olive oil

Chopped flat-leaf parsley or fresh mint and Kalamata olives for garnishing (optional)

Preparation:

  • Pre-heat oven to 475 degrees Fahrenheit.
  • Bake the whole eggplant until very soft (it takes about 45 minutes), don’t worry about burning the skin.
  • Wait for it to cool down and remove the peel.
  • Using a food processor or an immersion blender blend the eggplant flesh, lemon juice, garlic, tahini, cumin and salt until a puree is formed.
  • Transfer to a bowl, drizzle with olive oil and garnish with parsley and olives and serve as a dip.
Baba Ganoush
Recipe Type: Appetizer
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 1 large eggplant (about 2 lbs)
  • 1/3 cup of lemon juice
  • 1/3 cup of tahini
  • 1/4 tbsp of ground cumin
  • 3 garlic cloves
  • Salt to taste
  • 1-2 tbsp of olive oil
  • Chopped flat-leaf parsley or fresh mint and Kalamata olives for garnishing (optional)
Instructions
  1. Pre-heat oven to 475 degrees Fahrenheit.
  2. Bake the whole eggplant until very soft (it takes about 45 minutes), don’t worry about burning the skin.
  3. Wait for it to cool down and remove the peel.
  4. Using a food processor or an immersion blender blend the eggplant flesh, lemon juice, garlic, tahini, cumin and salt until a puree is formed.
  5. Transfer to a bowl, drizzle with olive oil and garnish with parsley and olives and serve as a dip.