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

Continue reading

Uber Chocolate Almond Goody Bars

Ever stare at something and think, “I want to mix you with your best friend?”.  This is how my Uber Chocolate Almond Goody Bars got created.  I was staring at my Uber Chocolate Ungranola bag thinking how much I wanted to create a chocolate nutty taste…my oh my…I nailed this thought!  It’s super easy to make.  Only small problem to this recipe is…you need to keep the bars refrigerated because they will get very soft if left out at room temperature, just as your coconut oil does.

I just want to say one thing Buba’s UnGranola (any flavor).  I love how it’s easy to snack on, pour milk over to get the cereal taste & texture, use as a fruit crumb topping or to create yummy treats with (aka: these bars).  They also create an amazing Snack Mix which we refer to as “Paleo Crack” in our house because it’s VERY addicting.  I love supporting local business, especially when they create Paleo products which are full of all natural flavor and nutrients!

UberChocolateBars

Uber Chocolate Almond Goody Bars

Ingredients

1 bag Bubba’s Uber Chocolate UnGranola

½ cup almond butter

½ cup coconut oil

¼ cup honey

Directions

  1. Line a bread pan with parchment paper.
  2. Melt coconut oil and blend together with almond butter and honey to create a runny mixture.
  3. Place the chocolate Ungranola into a bowl and mix the liquid into it.
  4. Pour the bowl into the lined bread pan and place in the refrigerator.
  5. Allow the bars to harden for a minimum of three hours.
  6. Remove the bars from the fridge, pull the bars out of the pan with the parchment paper. Cut the bars into desired size and shape (square or rectangle).
  7. Store the bars in the refrigerator.

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

Gingerbread Cookies

Ready for the best gingerbread cookie recipe?  I think I’m slowly dying down in the cookie making and this may be my last cookie recipe of the holiday baking season.  My husband informed me today we have enough cookies in our freezer to last us through the winter.  Little does he know all those cookies are heading off to different houses in cookie boxes.  This helps me stay on track while visiting with friends and family, yet also allows other to taste how wonderful Paleo bake goods can be.  My gingerbread cookies are free of dairy.  My sister-in-law does not do dairy well, so I created a recipe using coconut oil versus butter.  If you prefer to use butter, I’m sure the recipe will be great.

Frosting can be done two ways.  To make this recipe 100% Paleo you can use my cashew frosting recipe.  However, I will be taking these to my families Christmas and my sister-in-law is allergic to cashews and I needed an alternative.  I used organic powder sugar (organic powder sugar is free of gluten and corn starch) with vanilla, coconut oil and coconut milk.  I’ll let you in on a decorating tip of mine, I fill a sandwich size Ziploc bag and pipe it through the corner to make decorating easy.

Gingerbread Cookies

Gingerbread Cookies

Ingredients

1 egg

1/2 cup coconut oil

3 tbsp molasses

1/2 cup maple syrup

2 tsp pumpkin pie spice

1 tsp  cinnamon

1/2 tsp baking soda

1/4 cup coconut sugar

2 1/2 cups almond flour

3/4 cup cassava flour

pinch of salt and pepper Continue reading

10 Minute Apple Crumble

This recipe was created for the person who wants something sweet, does not want to turn on their oven and bake a whole pie or apple crumble.  My go-to quick way to satisfy the cooked apple craving is with a pan-fried apple.  Now, I have taken a pan-fried, added my favorite granola to make an amazing crumble.  So together, this recipe becomes a 10 minute apple crumble.  Simple and easy folks is how I do it!

If you have never tried my favorite Paleo Crack from Bubba’s, you are missing out!  Now, I may give all the attention to the Paleo Crack, but their Ungranola is amazing too!  I’ll be honest, I’m not much of a breakfast cereal person, but this Ungranola is perfect as a crumble topping!  If you are interested in trying it, they are giving my lucky readers 10% off until the end of October, just use the code SASSY10.  I recommend trying the variety pack and sampling all their amazing items!

10 minute

10 Minute Apple Crumble

Ingredients

1 large green apple

2 tbsp butter/coconut oil

1/4 tsp cinnamon

1/4 tsp ginger

pinch of salt

1/4 cup Bubba’s Ungranola or your favorite gf granola Continue reading

Cabbage Hash with Fresh Mint

Five days out of the week, I create a great protein coffee drink.  However, those two other days….I love to spend more time making an amazing breakfast!  We love bacon, eggs and hash on those days.  Cabbage hash is one of our favorites.  I love adding different items to a cabbage hash ‘base’.  Often we add fresh mint to create a great taste in your mouth as you chew it.  The mint also leaves behind a great small hint of the taste. Normally we have a later morning breakfast, a decent afternoon snack and then a great meal on Saturday and Sunday’s.  I guess when time is not consumed with responsibilities, one has more freedom to decide what they want to do and eat.

Completing day 13 of the 21 day sugar detox.  I must say, I’m enjoying this journey and feeling healthier from the inside out.  I know my system is very sensitive to sugar.  Unfortunately, my body retains an obscene amount of water (about 4lbs) for 48 hours when I indulge with a sweet treat.  My body needed a chance to recover for longer than the work week and heal.  I decided to go one phase 3, which is no dairy.  I have always admitted I’m 80/20 Paleo.  I allow for the occasionally dairy items as treats when we go outside our house for parties or dinners.

Cabbage Hash with Fresh Mint

Cabbage Hash with Fresh Mint

Ingredients

4 cups thinly chopped cabbage

1 cup chopped white onion

1/4 cup thinly sliced fresh mint

3 tbsp coconut oil

salt and pepper to taste Continue reading