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!
Paleo Garlic Cheese Biscuits
Makes 6 muffins
1/3 cup coconut flour (sifted)
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
So, it is no secret we are addicted to Kerrygold butter. Currently Kerrygold is doing a contest to create something with gingerbread. When I think of butter for a sweet food item, my mind goes to caramels or fudge. So, this week I have been working on perfecting the spices to get the perfect gingerbread caramels. Needless to say, I have perfected them and they are ready to be shared with you!
Now, I should say this recipe was inspired by some amazing Samoas Truffles I got from Kitchen Vixen earlier this week. Her truffles are off the chain and taste like the Samoas Girl Scout cookies with all natural ingredients! She will be posting her recipe next week, stay tuned for it!
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.
How did I come up with the name “Super Power Cookies” you might be wondering. I had special help in my kitchen today with a 3-year-old who LOVES Batman. We all know Batman has super powers and it is because he puts fruits and vegetables in his cookies! Not to mention, my little 3-year-old friend LOVED these cookies (or maybe the chocolate chips had something to do with it too).
There is a secret ingredient in these cookies which gives them a great hidden taste…cayenne pepper! Cayenne pepper is great for your digestive tract. You don’t need a lot, a little will go a LONG ways!
For this recipe I shredded the apples, carrots and zucchini. However, I did go one step further and minced them up after shredding. My little friend said the fruit and vegetables were too long from shredding for cookies and mincing them up helped him grasp the concepts we were making “Super Power” cookies. You will need to find your super hero preference!
Super Power Cookies
Yields 24 cookies
1 cup of almond butter
1 tsp cinnamon
2 tbsp vanilla
2 tbsp coconut sugar
1/2 cup shredded apple
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/8 tsp cayenne pepper
1 tsp baking soda
1 tsp baking powder
a pinch of salt
1/3 cup chocolate chips
1. Preheat oven to 350 degrees
2. Place all ingredients into a bowl and mix.
3. Using a cookie scoop, place 1 tbsp cookie batter on the oiled pan.
4. Bake cookies for 10-12 minutes (until soft).
5. Enjoy your new Super Powers!
Store your Super Power cookies in the refrigerator.
This weekend while at the farmer market, almost all the farmers had fresh rhubarb for sale. For those who are unfamiliar with rhubarb, it is a very tart vegetable…well in 1947 it became a fruit. So I will let you have a debate about it in your house…is it a fruit or vegetable?
Rhubarb chocolate chip cookies are a delicious soft yummy cookie with an almond butter base. I love using almond butter as a base for cookies because of the nutrients from the almonds and the healthy fat it provides. Also, these cookies are gluten free and dairy free!!
In our house, I feel our taste buds have changed over time with living a paleo lifestyle. You may want to increase the 1 tb spoon coconut sugar to 2 tb spoons, if you like your cookies sweet. I taste the batter as I make it; however, my eggs are farm fresh and I have eaten them raw.
Rhubarb Chocolate Chip Cookies
1 cup almond butter
1/2 cup rhubarb puree
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1 tb coconut sugar
1/3 cup ENJOY small morsels
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix all ingredients together in a bowl.
3. Scoop 1 tb of batter onto a cooking sheet. These cookies bake up and side ways too.
4. Bake for 10-12 minutes.
5. Share with your favorite peeps!!
Happy Memorial Day! Thank you to all who served to make this the home of the free! Your hard work and dedication is greatly appreciated!! Memorial Day weekend seems to bring everyone outside to their deck. The man-cave has now become the man-deck. My husband takes great pride in his grilling. I try not to step on his toes, but occasionally I want some vegetables cooked on the grill. Today was one of the days I interrupt his grilling. This recipe is easy and is created with only four ingredients.
Pancetta Stuffed Mushrooms
5 oz diced pancetta
8 large stuff mushrooms
3 tbl goat cheese
1/4 tsp smoked paprika
1. Place pancetta in a hot skilled and cook until golden brown.
2. Once golden, add in the smoke paprika and cook for an extra minute.
3. Remove pancetta from heat and place on a plate with paper towels (to absorb the grease).
4. Remove stems from the large stuffing mushrooms.
5. Place 1 tbl of pancetta inside each mushroom.
6. Place on the grill at 350 and cook for 10 minutes.
7. Leave mushrooms on grill and top each mushroom with 1/2 tsp of goat cheese.
8. Close lid and allow the mushrooms to cook for 5 more minutes.
9. Remove mushrooms from grill when soft.