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

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

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

Ingredients for the almond flour version:

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

Preparation:

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

Ingredients for the nut and egg free version:

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

Preparation:

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

Paleo Apple Carrot Kugel (almond flour version)

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6-8

Ingredients

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

Instructions

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

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

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 8

Ingredients

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

Instructions

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

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Paleo Nutmeal (oatmeal)(nut-free option)

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

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

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

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

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

Ingredients:

1 large egg

1 tbsp of coconut flour

1 tbsp of  coconut oil

1 cup of water

1/4 cup of cashew or macadamia nuts

3-4 pitted dates or sweetener or choice

1/4 tsp of vanilla extract

a pinch of salt

1 tbsp of hemp seeds (optional)

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

 

Preparation:

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

Paleo Nutmeal (oatmeal)

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 3 mins

Cook time: 5 mins

Total time: 8 mins

Serves: 1

Ingredients

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

Instructions

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

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

Chocolate Pumpkin Coffee Cake (Paleo)

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

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

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

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

Ingredients

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

Preparation:

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

Chocolate Pumpkin Coffee Cake (Paleo)

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 10

Ingredients

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

Instructions

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

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Recommended products and offers:

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

No-Bake Paleo Almond Joy

Here we have a healthier version of a traditional chocolate bar. These guilt-free paleo almond joy bars are much more tasty than the store-bought ones. You can sweeten them with honey, raw honey, or maple syrup. I like the flavor of maple syrup much better, but if you use raw honey they are a little bit easier to work with and less crumbly.

For the chocolate shell you have several options, you can follow the recipe below using tempered cacao paste or any unsweetened chocolate bar (preferably soy-free), you can make my raw chocolate recipe or you can just melt Enjoy Life Chocolate chips or your favorite sweetened chocolate bar.

For other chocolate treats try my Paleo S’mores, raspberry fudge, chocolate chip cookies or avocado chocolate pudding

 

Ingredients for the Filling:

1 cup of  unsweetened shredded coconut

¼ cup of maple syrup or raw honey

3 tbsp of softened coconut oil

¼ tsp of almond extract

pinch of sea salt

8 -10 almonds

 

Ingredients for the Chocolate

3 tbsp of coconut oil

1/3 cup of tempered cacao paste or unsweetened chocolate

3 tbsp of raw cacao powder or unsweetened cocoa powder (optional for a stronger dark chocolate taste)

¼ cup of maple syrup

 

Preparation:

•  In a medium bowl, combine the coconut, coconut oil, maple syrup, almond extract and salt until an uniform paste is formed.
• Wrap a small square container with plastic wrap and pressed the mixture into it forming a layer about ¾ inch thick.
• Press the almonds on top of the mixture, evenly distributed.
• Freeze for 20-30 minutes and cut the coconut  filling into desired shape.
• Return filling to the freezer.
• Meanwhile in a small saucepan, gently melt all the ingredients for the chocolate shell and allow to cool off until the mixtures thickens to a heavy syrup consistency.
• Dip the coconut bars into the chocolate and freeze until the chocolate is hard.
• If necessary coat in chocolate one more time.
• Transfer and store in the refrigerator

WARNING! Keep away from sneaky children, they may hide in a corner with a tray full of theses

Pina Colada Ice Cream (Dairy-Free)

I could have just named this recipe pineapple coconut ice cream, but after having spent the last 5 years of my life either pregnant, nursing, or both, Pina Colada Ice Cream is closest thing I have come to an adult beverage in a very long time. I imagine that you can add liquor to it and make it the real deal, but you may have to add some cashews or macadamia nuts while blending to make it creamier and not icy or watery. Keep in mind that lower proof liquors don’t freeze very well.

Dairy free ice cream is much easier to make than the dairy kind, simply mix coconut milk and fruit, vanilla, or chocolate and your sweetener of choice. Adding banana, cashews or macadamia nuts makes it creamier. For this pina colada ice cream I just blended some pineapple, coconut milk, banana and raw honey together until smooth and added some shredded coconut for added consistency and flavor.

For other frozen treats, try my one ingredient banana ice cream, chocolate mint ice cream pie, pumpkin ice cream, or Cardamom Roasted Figs Over Vanilla Dairy-Free Ice Cream.

 

Ingredients:

1/2 pineapple
14 ounces of full fat coconut milk ( BPA-free canned or homemade)
1/2 banana or 1/2 cup of macadamia nuts or cashews to make it creamier (optional)
1/2 cup of shredded coconut
Raw honey to taste

Preparation:

• Peel and cut the pineapple into large cubes.
• Place the pineapple cubes, coconut milk, banana, and honey into a blender and blend until smooth.
• Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
• Pour the mixture into BPA-Free Ice cream pop molds or into a an ice cream maker and follow the manufacturer’s instructions.
• Freeze and enjoy.

Pina Colada Ice Cream (Dairy-Free)

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Total time: 5 mins

Serves: 4

Ingredients

• 1/2 pineapple
• 14 ounces of full fat coconut milk ( BPA-free canned or homemade)
• 1/2 banana or 1/2 cup of macadamia nuts or cashews to make it creamier (optional)
• 1/2 cup of unsweetened shredded coconut
• Raw honey to taste

Instructions

1. Peel and cut the pineapple into large cubes.
2. Place the pineapple cubes, coconut milk, banana, and honey into a blender and blend until smooth.
3. Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
4. Pour the mixture into BPA-Free Ice cream pop molds or into a an ice cream maker and follow the manufacturer’s instructions.
5. Freeze and enjoy

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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

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: 10 mins

Total time: 10 mins

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

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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.

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

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.

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: 15 mins

Cook time: 20 mins

Total time: 35 mins

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

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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.

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

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