Paleo Garlic Cheese Biscuits

I know, you see the title of the recipe “Paleo Garlic Cheese Biscuits” and wonder how is cheese Paleo?  Well, it is.  And these biscuits do not have cheese, rather nutritional yeast which carries the taste of cheese.  Nutritional yeast is very high in vitamin B.

This recipe was created around a restaurants flaky cheddar biscuits served at every table.  Those biscuits which taste amazing and give you a killer stomach ache an hour later because they are filled with gluten and dairy!  If that sounds like you, try my biscuits…you will be happy with the taste and your gut will thank you too!

garliccheesebiscuits

Paleo Garlic Cheese Biscuits

Makes 6 muffins
 
Ingredients
1/3 cup coconut flour (sifted)
4 eggs
1/4 cup coconut oil
1/2 tsp garlic powder
1/2 tsp Himalayan sea salt
1/2 tsp dried parsley
3 tsp nutritional yeast

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Pear and Pancetta Crostini

Life is crazy!  I just realized I’m behind on posting recipes.  However, I will am still getting into the grind after spring break.  I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post.  With that said, below is a great appetizer to serve or enjoy it as a lunch!!

Pear and Pancetta Crostini’s will have your guests screaming for more!  The salt and sweet tastes from the pear and pancetta will have your taste buds content.  However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode.  Have you had this experience?!?  The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).

If you are unfamiliar with yucca dough, please go visit read my quick way here.  I use this dough for several dish creations with endless options.  I love having a dough made of a root vegetable.

Pear and Proscuitto

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Paleo Chocolate Cupcakes with Almond Butter Frosting

I do have a soft spot for sweets and seems my followers do too!  So when I get an occasion to bake a cake or make some cupcakes I usually make it happen.  This said, a coworker had her birthday yesterday and I decided to make a batch of my Paleo chocolate cupcakes with almond butter frosting.  These cupcakes are off da chain because they are sweet, but not too sweet and the chocolate and almond butter leave you with their tastes.  I HATE when I have a sweet treat and it’s way over powered by the sugar rather than the chocolate.  As though I said, “I’ll take one sugar cupcake” and in some situations I’m not sure there is difference between vanilla and chocolate other than their color.

When making the almond butter frosting.  Always keep your palm shortening at room temperature.  As you whisk, it will break down and blend into the almond butter and maple syrup.  If you want to pipe the frosting, I recommend placing it in your piping bag and then putting it in the fridge for 20-30 minutes.  This will cause the frosting to set further and make your piping look much more pretty.

Paleo Chocolate Cupcakes Almond Butter Frosting

Chocolate Cupcake Ingredients

4 eggs

1/2 cup maple syrup

1/2 cup coconut oil

2 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1/4 cup cocoa powder

2 cups almond flour

1 tbsp coconut flour

Almond Butter Frosting Ingredients

1/2 cup palm shortening

1/2 cup maple syrup

1 tbsp tapioca flour

2 tsp vanilla

1/3 cup almond butter

1/4 tsp cinnamon Continue reading

Cassava Dough (Stove Top)

I’ve decided it’s time to share my amazing secret cassava dough recipe.  It’s easy and tastes like bread!  Yes, it will need to deep-fried to create the texture, but you will never go any place else once you master this dough!  For my local Southwest Michigan followers, I find my grated cassava at our favorite Premier Asian Market, called Pacific Rim.  When shopping at the store, head all the way to the back when you enter and look to your right for the freezer section.  It’s normally in the first cooler on the left, when looking at it head on.

Before I go any further, I want to give full credit to Jenn at Predominately Paleo for being the Yucca Dough Queen.  Her recipe is what got me hooked on yucca dough.  Not to mention, I consult her when I have yucca dough questions…this alone tells me I’m not the expert…she is the expert.  I’ve taken her method and created a different process to get the same results.  The big difference between the process is the uses of appliances.  This process involves creating the dough on your stove top.

Yucca dough is amazing, once you figure out the process.  I know I have watched Jenn’s video numerous times to get an understanding for how to make it when I was getting started.  If you haven’t watched her video, I recommend taking a look at the consistency of the dough at the end of her recipe.  This will help you when creating it on top of the stove.  The stove top method does not get as sticky as the blender version.  I also find it forms a ball on the stove the more it cooks together.

I stumbled upon a 16oz package of grated cassava while shopping at our Oriental Store.  The store owner was very confused when I mentioned I wanted to make empanada dough from it.  She insisted it was for cakes.  Needless to say, she was fascinated when I showed her my creations with it used a dough.  This said, I can only find grated cassava at my oriental store in the frozen food section.  For this recipe, you will want the grated cassava to be defrosted, not frozen.

StoveTopCassava Continue reading

Butternut Squash Muffins

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

Butternut Squash Muffins

Ingredients

1 cup cooked butternut squash

6 eggs

1 cup almond flour

3 tbsp coconut flour Continue reading

Pecan & Apple Muffins

These pecan and apple muffins got me through the last week of the 21 day sugar detox.  They kept me sane when I had a craving for bread.  Well, perhaps I thought I stayed sane…the verdict may still be out from my husbands stand point.  For those who are not looking to remove sugar from your diet, these are awesome!  They taste like a bite of apple pie all tucked into a muffin!  The spices blend them all together and remind me of a fall day or spiced Chai!

Pecan & Apple Muffins

Pecan & Apple Muffins

Ingredients

1 – green apple

1 tbsp ghee

6 eggs

1 tbsp. vanilla

2 tbsp. apple cider vinegar

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp cardamom

1/2 cup coconut flakes

1/2 cup coconut flour

1/4 cup chopped pecans

1/4 cup maple syrup (omit if doing 21dsd)

Directions

1.  Preheat oven to 350 degrees.

2.  Take the green apple and remove the peel.  Cut the apple down to have small squares (slice the apple thinly horizontal and then slice small lines vertically).

3.  Place a small skillet on medium heat and add ghee to the pan.  Allow the ghee to melt down.

4.  Place the apple squares into the pan and slowly cook them down until soft, but not mushy (about 5 minutes) and remove from heat.

5.  Get out a large bowl and whisk together the eggs, maple syrup, vanilla, apple cider vinegar, baking soda, ginger, cinnamon, cardamom and cloves.

6.  Stir the coconut flakes and pecans into the egg mixture.

7.  Sift the coconut flour into the egg mixture and stir the batter all together.

8.  Fold the cooked apple pieces into the batter.

9.  Place batter into muffin liners within the muffin pan.

10.  Bake the muffins for 15-18 minutes.