Hemp Oatmeal

Ingredients:

4 tbs hemp seeds
1 cup water
1 tbs coconut flour or other thickening agent
1 tsp cinnamon
1 tsp vanilla extract
pinch of salt
1/2 tbs baking cocoa
1/2 tbs coconut oil
desired toppings

Directions:

Combine the hemp seeds and water in a bowl and microwave on high for 2 minutes. Take out and stir in the thickening agent, spices, and cocoa. Dollop the coconut oil on last to let it sink in or stir it in if you wish. Apply any desired toppings such as nuts, fruit, pieces of chocolate, granola... the options are endless! Makes a wonderful breakfast or snack throughout the day.

Paleo Pizza

This is a bit different for me as I usually post recipes for delicious treats, but the paleo pizza that I stumbled upon is just too good not to write about!

Ingredients:
Crust:

1/2 cup coconut flour
1 cup almond flour
1/4 up olive oil
5 eggs
pinch of sea salt
a little pepper
a little garlic
(If you want to take the pesto out, add rosemary to the crust for a popping flavor!)

Pizza:

1/2 cup pesto
1/2 marina sauce
1/2 cup arugula
1 1/2 lbs ground meat of your choice (bison is the best, organic ground beef if great too)
1 can black olives
1 cup diced mushrooms
1 cup sliced bell peppers
1/2 chopped tomatoes

Directions:

Pre-heat oven to 375 degrees. Mix all the ingredients for the crust in a medium bowl. It is going to get really thick and sticky from the coconut flour, so either add more oil or add some water until it stirs up to be a smooth batter, but not runny. Grease a large cookie sheet with butter and add the batter. Even it out so the entire cookie sheet is covered, and poke holes in it with a fork so it doesn't bubble up in the oven. Pop it in there for about 17 minutes or longer if you want it crunchy and brown. Meanwhile, chop up all desired toppings. Feel free to get more of your favorite toppings to add. When it is finished, pull it out and spread on the pesto and marina sauce together. Sprinkle the remaining ingredients over the pizza and bake again for 15 minutes at 400 degrees.

Mine was split in half with cheese on the right side for people in my house who wanted cheesy pizza.

Creamy Dreamy Sponge Bread

Creamy Dreamy Sponge Bread

Ingredients:
6 eggs
1 block organic cream cheese
1 tbs psyllium husk powder
1/2 tsp sea salt
2 tsp baking powder

Directions:
In a bowl, beat the egg whites until it is as stiff as can be. (This means beat on high for about 5 minutes). In a separate bowl, beat the egg yolks with the cream cheese, salt, psyllium powder, and baking powder. Stir the egg whites in gently and then pour into a baking dish or cookie sheet. Bake at 300 degrees for about 27 minutes. Cut into rectangles after done. I made 10 pieces for one batch. This is more of a side dish for dinner or for snacking on. It is perfect for dipping in sauces too.

Hemp Peanut Butter Cookie Dough Bites

HEMP PEANUT BUTTER COOKIE DOUGH BITES

Ingredients:

1 cup hemp seeds
2/3 peanut butter
1/3 cup almond flour (or ground up almonds)
1 cup unsweetened, shredded coconut
2/3 cup water
2 tsp vanilla
3 tbs raw, local honey

Directions:

Mix all the ingredients in a medium sized bowl or process in a blender/food processor. Stick in the freezer for about 20 minutes. Take out and roll into desired cookie dough ball sizes. Mmmmm

Seedy Bagels with Tahini "Cream Cheese"

SEEDY BAGELS WITH A TAHINI "CREAM CHEESE"

Ingredients for cream cheese:

2/3 cup organic tahini
1/3 cup organic virgin coconut oil
2 tsp apple cider vinegar
1 tsp lemon juice
1/4 tsp sea salt

Ingredients for bagels:

3/4 cup sprouted pumpkin seeds
1/4 cup sunflower seeds (preferably sprouted)
3 tbs coconut flour
6 eggs
4 tsp poppy seeds
1/4 cup hemp seeds
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp apple cider vinegar
5 tbs organic virgin coconut oil or ghee
pinch of garlic
pinch of pepper

Directions:

Pre-heat oven to 350 degrees. Combine all bagel ingredients in a food processor or blender and blend to mash up the seeds. Add the last minute spices or flavors and pour into a pan for 6 bagels. Sprinkle with hemp, sesame, or poppy seeds on top for decoration. Bake for 20-22 minutes until a knife stuck through the bagels comes out clean. For the "cream cheese", melt the coconut oil and put in a medium sized mixing bowl with the tahini and lemon and vinegar. Stir it up and place in fridge for a few minutes to let the oil harden up a bit.  Beat on low with electric beaters until the texture is whipped and light. Put back in the fridge until you are ready to spread on your bagels. Enjoy!

Dark Chocolate Layered Cake

MY BIRTHDAY CAKE (DOUBLE CHOCOLATE)

If you didn't already know by now, I'm sort of in love with dark chocolate, so most of my recipes have it in it. This is my to die for double dark chocolate cake. It took me a few hours to make, but it was so worth it.

Ingredients for cake:

6 large beets baked, peeled, and mashed
1 1/2 cups almond flour
1 cup coconut flour
4 tsp vanilla extract
4 tsp cinnamon
8 eggs
3 tbs raw, local honey
1 cup Ghirardelli's 100 baking cocoa
1 cup buttermilk
3 tbs apple cider vinegar
2 cups almond milk, unsweetened preferably
3 tbs avocado oil


Ingredients for frosting:

3 lbs kerrygold butter melted and separated into ghee (instructions below)
1 tbs raw, local honey
2 tbs organic maple syrup
1 cup Ghirardelli's 100 baking cocoa
3 tsp vanilla
2 tsp cinnamon
3/4 cup almond milk


Directions:
Preheat oven to 350 degrees. Combine all cake ingredients and make sure the beets are mashed and preferably food processed. Add any extra almond milk or buttermilk if the texture is too thick from the coconut flour. Pour into 3 8.5 inch baking pans and bake for about 35-40 minutes. For the ghee, melt butter in a medium saucepan on medium low heat for about 25- 30 minutes. Stir occasionally, and when the white chunks have separated from the fat, remove the white and pour the remaining liquid into another bowl. It is easiest to use a cheese cloth to separate it. The left over liquid is your ghee (clarified butter). Put in the fridge and let cool for about 30 minutes. Then put it in a big mixing bowl and use an electric beater to mix all the frosting ingredients together. Make it nice and fluffy like a regular buttercream frosting. Let cool for a while.

Once the cakes are done baking and have cooled down, stack the layers and slather almond butter in between the layers. Decorate with the frosting on top and the sides to your liking. I had a ton of fun decorating mine! Enjoy!!! This one is super rich.

Nutmeg Marzipan

NUTMEG MARZIPAN

Ingredients:
3 1/2 cups almond flour
2 TBS raw, local honey
3/4 cup water
1/4 tsp almond extract (the real kind)
2 tsp vanilla extract
2 tsp nutmeg
1 tsp sea salt
2 egg whites

Directions:
Place the water and honey in a medium sized sauce pan over low heat. Allow the liquid to heat up and then mix in everything else. Keep stirring until it becomes one massive piece of marzipan and has a sticky, firm texture. Take it out of the saucepan and pat it out into a sheet of marzipan. Allow it to cool, and then cut into as many pieces as desired. (I made 30 pieces with this recipe)  Sprinkle with nutmeg on top and place in fridge. OMG.. sooooooo yummy :)

Cashew Coconut Cupcakes

CASHEW COCONUT CUPCAKES

Ingredients:

Cake:

5 TBS coconut flour
1/2 cup crushed cashews
1/4 cup unrefined virgin coconut oil melted
5 eggs
1 cup water
1 tsp baking soda
2 tsp vanilla extract
2 tsp sea salt
2 tsp cinnamon
2 TBS avocado oil (optional)
1 TBS raw, local honey

Frosting:

1 can full fat coconut cream (make sure it is chilled over night)
2 tsp vanilla extract
1 TBS raw, local honey
pinch of sea salt

Directions:
Combine all of the cake ingredients in a big mixing bowl and stir until thick and smooth. Pour into 12 cupcake molds and bake at 350 for approximately 20-25 minutes. Let cool for about 10-15 minutes before frosting them. For the frosting, beat the cold coconut cream with the vanilla, honey, and salt and cool again. Refrigerate for about 10 more minutes and then dollop on top of your cupcakes. Garnish each cupcake with a whole cashew for cutesies.

Dark Chocolate Mocha Cupcakes

DARK CHOCOLATE MOCHA CUPCAKES

These are surprisingly low carbohydrate and soooo yummy if you love dark chocolate like me!  There are only 14 carbohydrates in one of the cupcakes... um yeah I'll take one of those....Enjoy!

Ingredients:
Cake:

1 cup of almond flour
3 large eggs
3 tsp vanilla extract
2 tsp cinnamon
1 tsp baking soda
2 TBS avocado oil
1/2 cup coconut water
3 fresh espresso shots OR 4 oz STRONG coffee
2 tsp sea salt
2 TBS unsweetened cocoa powder (non-alkalized brand- Ghirardelli's is my favorite)
*if you like sweeter, add 1 TBS of raw, local honey*

Frosting:

2 big/ 3 small avocados
4 TBS softened, grass-fed butter
1 TBS raw, local honey
2 tsp sea salt
5 TBS unsweetened baking cocoa

Directions:
Mix together almond flour, baking soda, baking cocoa, sea salt, and cinnamon. Combine the wet ingredients and stir well until smooth and thick. If it is still thin, mix in some extra almond flour. Pour the batter into 6 cupcake molds and bake for 18-20 minutes. During this process, prepare the frosting. Mash up the avocados in a large bowl, and fold in the softened butter. Continue by beating the mixture until no chunks of butter are visible. Stir in the honey, sea salt and cocoa and refrigerate until the cupcakes are ready to decorate. When done baking, let the cupcakes cool for at least 10 minutes, and then plop that frosting right on there. Garnish with your favorite small fruit or nut (almonds go nicely because of the almond flour that is used). Hope you like it.

Paleo Pancakes

I am an avid believer in the low carbohydrate/grain free diet for myself and many others. I function so well, and my mind always feels clear during the day. Here are some of my creations in the kitchen that I want to share with everyone. Enjoy! And feel free to add to these with your own touches.





PALEO PANCAKES

These guys are so fun and delicious!!

Ingredients:

2 eggs
2 tbs coconut flour
olive/avocado/coconut oil/butter/lard  (choose your favorite healthy fat to cook with and add extra to the batter)
dash of cinnamon
hint of vanilla
*OPTIONAL- add 100 cacao powder or cacao nibs to the batter/ add crushed up pecans*

Directions:

In a small bowl, whip the eggs up, add the coconut flour and your choice of fat and the extra spices and stir. If it is still too thick then add a little water so the coconut flour can absorb some and expand to make a smoother, creamier texture. Add a healthy fat to a fry pan on medium heat and fry your pancake batter. This recipe makes two medium sized pancakes.

After your pancakes come out, let me just tell you that an extra touch that will make your mouth water is to smother some coconut butter on top with extra coconut oil, or add tahini with butter.... It's kind of amazing!