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

Sloppy Joe’s with Grain Free Buns

I am going to let you in on a little secret…. I LOVE SLOPPY JOE’s!  My family has grown to love how I make Sloppy Joe’s.  My kids are probably sick of hearing how many fresh ingredients I put into making Sloppy Joe’s.  Yes, I put a lot of love in them!!

What caught my attention with this recipe was not so much the Sloppy Joe’s, as it was the picture of the grain free buns!  I will admit that I have not made this recipe, but I am now inspired to want to make these buns.  Whether it be for a future Sloppy Joe night, or what I know my daughter will love me for is if I surprise her one night with a juicy grass-fed hamburger with a BUN!!!  Ha!!

I hope to report back sooner than later after trying to make the buns!

Enjoy!!

Mark’s Daily Apple – Sloppy Joe’s with Grain Free Buns

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

Perfect Paleo Double Chocolate Cookies

One thing you should try to do while eating Primaly is to slow down and enjoy the foods you are eating.  Everything you eat or drink should serve a purpose.  Try to avoid “mindless munching” in the pantry with high carbohydrate snack foods.  I am not going to lie, I still have my sweet tooth cravings that need to be satisfied on occasion!

I am lucky that my wife enjoys baking.  She has been awesome with trying new recipes that fit our Primal lifestyle.  This recipe for the Perfect Paleo Double Chocolate Cookies are hands down one of my favorites she’s made to date.  You can find all kinds of Paleo cookie recipes that are as good, but of the ones we’ve tried, this one is pretty delicious!!

Just because these are Paleo, grain-free, gluten-free, etc., doesn’t mean you can eat the whole batch.  As I mentioned before, you want to slow down and savor what you are eating.  Focus on the quality of the ingredients and how they taste, not the quantity of how many you can eat in one sitting!

During the week I try to stick with a 16:8 fasting to eating time ratio.  It works out that I will eat between 12-7pm each day.  When we are lucky enough to have these cookies in the house, I will treat myself to one (1) after my lunch and then one (1) around 9pm as my “bedtime snack”.  Just because they are better than regular cookies, doesn’t mean you can eat them all.  As you become more and more fat adapted and not carb burning, you will see that having just one will satisfy your sweet tooth!

Perfect Paleo Double Chocolate Cookies