Mexican Hot Chocolate Cookies

Here is another great cookie recipe that is both gluten and grain free.  This is a nice recipe to make, especially if you have ripe avocados that will quickly go from ripe to rotten!

Enjoy!


PREP TIME: 20 MINUTES

COOK TIME: 15 MINUTES

YIELD: 22 COOKIES

INGREDIENTS:

2 small ripe avocados, peeled, pitted, and mashed (about 1 cup)
1 large egg
3/4 cup coconut sugar
1/2 cup raw cacao powder
1/2 cup blanched almond flour
1/4 cup coconut butter
1/2 tsp baking soda
1 TBSP ground cinnamon
1 tsp chili powder
1/4 tsp sea salt
2 tsp pure vanilla extract
2 oz dark chocolate, chopped

THE METHOD:

  1. Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
  2. In a food processor, combine all of the ingredients except the dark chocolate. Process until well combined and smooth.
  3. Fold in the chocolate chunks. Drop tablespoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between cookies. Using lightly moistened fingers, flatten the dough into cookie shapes. Bake 12-15 minutes, or until just set. Let cool on the sheet on a wire rack for 15 minutes before removing to rack to cool completely. Store leftovers covered in the refrigerator.


This recipe is from PALEO Magazine:  Link to the Recipe

Paleo Banana Bread

This recipe is another one of my favorite’s that my wife will make on occasion.  I am confident that if you have never used almond flour in baking, after you try a few recipes with it, you will absolutely like the taste far better than traditional all-purpose flour.

This is an easy paleo banana bread that’s gluten-free, grain-free, dairy-free, and refined sugar-free.  The quick bread has a great texture.  The almond flour gives it a wonderful, moist tender crumb. Many paleo baking recipes call for a long list of ingredients, but this paleo bread calls for just a few simple ingredients and comes out perfect!

My recommendation to eat this is to heat it either in the microwave or even a toaster oven.  Once you’ve heated or toasted to your liking, put some Kerrygold Pure Irish grass-fed butter on and let it melt in and enjoy it with a nice cup of coffee with heavy whipping cream!!  Dee-Lish!!!

Ingredients:

  • 2 Eggs
  • 2 very ripe bananas mashed
  • 1/4 cup honey
  • 1 teaspoon lemon juice
  • 300 grams almond flour, about 3 cups
  • 1 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • Option; 1/2 cup walnuts or dark chocolate chips or even a combination of the two!

Instructions:

  • Preheat oven to 325 degrees and grease 3 mini loaf pans using coconut oil or ghee, or line with parchment paper.
  • Beat eggs in a stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow.
  • Reduce speed, add bananas and mix until combined.
  • Pour in honey and lemon juice and mix until combined.
  • Mix dry ingredients, then add to wet ingredients in 2 additions.
  • Mix until combined, fold in add-ins if using, then spoon batter into loaf pans and spread evenly.
  • Bake for 35-40 minutes, until golden brown and toothpick inserted in center comes out clean.
  • Cool on wire rack.

To get the full recipe, follow this link: Paleo Banana Bread