Kitchenability Blog

02.06.2018

Paleo 101

Venturing into the Paleo diet was a bit overwhelming. The thought no bread or cheese at first was daunting. It has been about a month now and my body feels amazing. Paleo has not only changed and helped me mentally it is best for my blood type, being that is it an O blood type, the primal diet suites my body best.

I wanted to share a few amazing recipes I have come across so far on my journey. Here is just a few hope you enjoy them.

Perfect Paleo Cookies!

Serves: 8-12

Prep time: 15 min

Cook time: 12-16min

Recipe by: Texan Erin

Ingredients

  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
  • 3/4 cup coconut sugar or brown sugar
  • 3 tablespoons natural almond butter
  • 3 tablespoons cashew butter
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature (or 1 chia egg for vegan)
  • 1 1/4 cups semi-sweet chocolate chips, divided (make sure to use paleo-friendly chocolate chips, if desired)

Directions

  1. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda, and salt. Set aside.
  2. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
  3. Beat in the almond butter and cashew butter and vanilla extract on medium speed and mix until combined.
  4. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
  5. Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper.
  6. Roll the dough into 8  balls and place the remaining 1/4 cup of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  7. Bake for 12-16 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
  8. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes

If you don’t have almond flour, you could try a different type of nut flour. Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. There’s no sub for coconut flour. I haven’t tried these with ghee or shortening or anything other than coconut oil and butter. I don’t recommend using honey, maple syrup, date syrup, etc. They make the cookies very cakey and in my opinion, not worth making. I don’t recommend making these with peanut butter. I’ve made these so many times with homemade peanut butter (with just peanuts and salt in it) and while the cookies aren’t a disaster, I just don’t think they’re very good. The texture is so different than the almond flour version and they’re not very peanut buttery.

  • For paleo: use coconut sugar, coconut oil, and paleo chocolate.
  • For dairy-free: use coconut oil and dairy-free chocolate.

 

photo: Texanerin

 

 

Paleo chocolate zucchini brownies!

Recipe by “The Comfort Kitchen” absolutely amazing, and turned out wonderful.

The Comfort Kitchen

INGREDIENTS:
1 cup creamy almond butter
2 medium zucchini, shredded (unpeeled)
1/3 cup honey
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips, melted

DIRECTIONS:
Preheat oven to 350 degrees F. Grease a 9 x 9-inch baking pan; set aside.

In a large bowl, combine all ingredients and mix thoroughly until smooth. Pour into prepared pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

 

 

Cauliflower Mash

Recipe inspired by Detox Inista

Prep time 10 min

cook time 10-15 min

 

INGREDIENTS:

1 head of Cauliflower (steamed)

1/4 cup fresh parsley

1 tablespoon fresh thyme

salt and pepper to taste

2 tablespoon fresh chives

Directions:

Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender.

Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add the roasted garlic cloves and seasonings, and process to your desired texture.

photo credit: Detox Inista

 

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