Christmas time makes we want Paleo sugar cookies. I’m not sure if this is because it brings back childhood memories or because I love cookies. My recipe for Paleo sugar cookies is for all my Paleo friends. Now, what you put on top of the cookies is your preference. You could decorate cookies with my Maple Frosting to make it 100% Paleo, but with cashews it does not hold color very well. We pick our battles and decided for to make frosting with organic powder sugar. The reason for organic powder sugar is it is made with tapioca flour versus corn starch. Yes, the powder sugar is sugar and I do not need the Paleo Police reminding me. I feel each person has a version of Paleo in their lifestyle. I never said I’m 100%, I’m a 90-10. That 10 comes into play when something special happens (ex. Christmas or a date night with friends). What I always do is eliminate all gluten because that will cause some nasty water weight, foggy mind and sore joints. To each their own and I’m sure you are comfortable with the decisions you make!
Lets talk flour for one minute. This recipe is made with two primary ones, almond and cassava flour. Cassava flour is a 1:1 for white flour. However, with a high price tag a little will go a long ways. Cassava flour can not be substituted with another flour. It’s a unique flour and creates the ‘normal’ dough consistency. This said, we buy from Otto’s and took advantage of their Black Friday sale to stock up!
When rolling the dough out onto the counter top, do not be shy with your flour. The flour is what stops the dough from sticking to the counter and will help with an easy lift with the cookie cutters. As the dough chills, it will become sticky. Try to work fast. If it becomes too sticky, place it back in the fridge to harden for a few minutes.
Paleo Sugar Cookies
10 tbsp butter (melted)
1/2 cup raw honey
1/2 tsp baking soda
1/2 cup cassava flour
2 & 3/4 cups almond flour
1 tsp vanilla
pinch of salt
additional cassava flour for rolling (approx 1/4 cup) Continue reading
Well, it is getting down to crunch time…the big feast will be here is 4 days. Our menu is planned and now it is time to start prepping for the big day. Today I took a few minutes to verify I have all ingredients for my recipes (probably should have done this before going to the grocery store…oh well). I also spend some time in the kitchen cutting up the bread to allow it to dry out for the stuffing. My stuffing recipe is always the same, just going to make it with Legit Bread this year. I also made my apple pie filling and put it in a jar to revisit on Wednesday. All my pies (pecan, apple and coconut cream) will get made Wednesday night when I get home from work.
My apple pie filling is divine and easy to make. The best part is when it is in the refrigerator, the pumpkin pie spice continues to marinate the filling and provides an amazing taste! I would recommend allowing it to flavor for at-least 24 hours, if you need it right away, then add an additional 1/2 tsp of pumpkin pie spice. Now, the trick to this recipe is the pears. The pears go mushy, which gives the soft texture while the apples keep their shape, just become soft with a little crunch. This recipe is free from sugar because we are not super sweet fans. If you want to add a little sugar, feel free to add a tablespoon of maple syrup or honey before putting it in the pie shell.
Apple Pie Filling
3 cups chopped Gala apples (skins removed)
2 cups chopped ripe pears (skin on)
2 teaspoons pumpkin pie spice
2 tablespoons water Continue reading
As I’m finalizing up my cinnamon roll recipe, I realized I have never posted my Paleo icing recipe. This has become a staple in our house and in my mind it was posted a long time ago. This being said, sorry for posting it now because it will change your lives for the better!
The ingredients call for soaked cashews. This can occur two ways. One way is to place the cashews in a bowl of water for 8 hours and let them soak. The other way is to place them in boiling water and let them sit for 10 minutes. Is there a taste difference? I would say a slight difference but not enough to fret over. If you have the time and plan ahead, I would recommend soaking them for the day/overnight.
I want to give a small disclaimer, I have only made this recipe in a VitaMix. I would assume it tastes just as amazing. However, I do know my VitaMix makes everything every smooth and creamy if blended.
3/4 cup cashews (soaked)
1/4 cup maple syrup
2 tbsp water
1/2 tsp vanilla
pinch of salt Continue reading
Can you tell fall is here in Michigan? I’m in love with a few things: apples, squash and pumpkin! Then along with those three things come great spices.
This soup is great served right away or on another night. I often make this soup on a Sunday afternoon and serve it for a meal on Tuesday/Wednesday. It is great served the next day because the spices merge together longer. I will let you in on a little secret of mine to having success in nightly meals, I look at our schedules and decide which days I have time to cook a meal and which days I will be walking in the door starving. I allow my schedule to guide my weekly menu. If a temptation occurs for me, it is often due to exhaustion, so I plan ahead to know when it will be occurring.
I have to laugh, I love soups and my husband is not on board for soups ALL THE TIME. Well, he is going to have surgery this week on his ankle and his request to me is…a fridge stocked with soups. He said he would love soup for breakfast, lunch and dinner and it must all be made with bone broth! He knows bone broth heals and he is looking for a quick recovery (and me too…for my sanity purposes).
Curried Pumpkin Soup
1 – 15oz can of pumpkin
1lb cooked breakfast sausage
1/2 cup chopped onion
1 cup sliced mushrooms
2 cups chicken broth
2 tbsp coconut oil
2 tsp cinnamon
1.5 tsp curry
salt & pepper to taste Continue reading
It is squash season here in Michigan. At the farmers market you can get a full bag of squashes for $10. Needless to say, this is a great deal and leads to lots of creativity! With squash growing out my ears now, I decided I would create butternut squash muffins. For those who are unaware, butternut squash is great for moisture when cooking. It is comparable to oil, pumpkin or apple sauce. If you are like me right now, squash is also cheap and will help save a few pennies if you bake a lot.
Butternut Squash Muffins
1 cup cooked butternut squash
1 cup almond flour
3 tbsp coconut flour Continue reading