Pumpkin Pie Bars

Yield: 8x8 pan

Crust:

1/4 cup coconut oil, melted

1/3 cup coconut sugar

1 egg

1 tsp vanilla extract

1 cup almond flour

2 tbsp coconut flour

1/4 tsp baking soda

1/4 tsp salt

Filling:

1 can pumpkin puree (15 ounces)

2 eggs

1/4 cup unsweetened almond milk (or coconut milk)

1/4 cup maple syrup

1/4 cup coconut sugar

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp allspice or cloves

1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.

2. Prepare the crust first. In the bowl of a food processor, add in coconut oil, sugar, egg, and vanilla extract. Process until well combined.

3. Add almond flour, coconut flour, baking soda, and salt. Process until a dough forms. Allow dough to rest for 5 minutes.

4. Add dough to the prepared baking pan. Use your hands to spread the dough evenly towards the edges.

5. Bake for 9 minutes. Remove from oven and set aside to cool for a 3-5 minutes.

6. To make the filling, in a large bowl, mix together all filling ingredients until smooth.

7. Pour over the crust, and tap gently on the counter to remove any air bubbles.

8. Bake for 45 to 50 minutes until set and filling no longer jiggles.

9. Remove and allow to cool completely at room temperature. Cover with plastic wrap and transfer to the fridge to cool for at least 6 hours or overnight.

10. Cut into 12 bars and serve with whipped cream or powdered sugar. Store bars in fridge for up to 5 days.

https://www.ambitiouskitchen.com/paleo-pumpkin-pie-bars-with-almond-flour-sugar-cookie-crust/

Pumpkin Streusel Muffins

Yield: 12

Muffins:

1 cup pumpkin puree

3 eggs

1/3 cup coconut milk

1/3 cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla extract

1 3/4 cups almond flour

1/4 cup tapioca flour (or arrowroot)

1 tbsp coconut flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

pinch of salt

Streusel:

3/4 cup almond flour

1/3 cup coconut sugar

1 tsp cinnamon

1/8 tsp salt

1/4 cup butter (or ghee or coconut oil), solid and chilled

1. Prepare the streusel first. Place all ingredients into a medium bowl. Use a fork to combine the butter with the other ingredients. Blend until a crumbly mixture forms, then refrigerate until ready to use.

2. Preheat oven to 350F. Line a muffin tray with parchment liners.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, coconut sugar, maple syrup, and vanilla, until smooth and well combined.

4. In a separate bowl, blend the three different flours, baking soda, salt, cinnamon, ginger, and cloves, until well combined.

5. Stir dry ingredients into wet mixture. Mix until smooth and well combined.

6. Divide batter into muffin tray. Top each muffin generously with the chilled streusel.

7. Bake for 25 minutes or until a toothpick inserted near the center of one comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

https://www.paleorunningmomma.com/paleo-pumpkin-muffins-cinnamon-streusel/

Apple Coffee Cake

Yield: 1 8x8 pan

2 large eggs

1/4 cup coconut oil

1/2 cup honey (or maple syrup)

1/2 tsp apple cider vinegar (or lemon juice)

2 cups almond flour

1/2 tsp baking soda

1/4 tsp salt

Topping:

1 Granny Smith apple, peeled, finely chopped

1/4 cup coconut oil, softened

1/4 cup coconut sugar

2 tbsp ground cinnamon

1/3 cup walnuts, chopped

1. Preheat the oven to 350F. Line an 8-inch square baking pan with parchment paper.

2. Add all batter ingredients to a blender or a food processor. Blend until well combined. The batter will be very thick. Transfer batter to the prepared baking pan and smooth into an even layer.

3. In a bowl, stir together the topping ingredients until well combined. Distribute topping over the cake, gently pressing the apples into the cake batter.

4. Bake for 25 minutes. Turn heat off and keep the cake in the oven an additional 15 minutes, until the center feels firm when poked. Remove from the oven and allow cake to cool 30 minutes before cutting and serving.

https://www.theroastedroot.net/apple-coffee-cake-paleo/

Chicken Zoodle Soup

Yield: 2 servings

2 tbsp olive oil

1 chicken breast, diced

3 cups chicken broth

1 stalk celery, chopped

1 green onion, chopped

1 zucchini, into noodles

1/4 cup cilantro, finely chopped

salt and pepper, to taste

1. In a pot, head the olive oil over medium-high heat. Add the diced chicken.

2. When chicken is cooked through, add chicken broth and bring to a simmer.

3. Add celery and green onion. Cook for 5 to 10 minutes.

4. Add zucchini noodles and cilantro to the pot.

5. Season with salt and pepper, and serve immediately.

https://paleoflourish.com/paleo-chicken-noodle-soup-recipe

Orange Loaf

Yield: 1 loaf

1 1/2 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup coconut oil, melted and cooled

1/3 cup maple syrup

zest of 1 large orange

1/2 cup freshly squeezed orange juice

1/4 cup unsweetened almond milk

1. Preheat oven to 350F. Line an 8x4 inch loaf pan with parchment paper.

2. In a large bowl, whisk together dry ingredients.

3. In a separate large bowl, whisk together wet ingredients.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Pour batter into loaf pan and spread out evenly. Bake for 40-45 minutes until tester comes out clean.

6. Allow loaf to cool completely in the pan before removing.

https://www.ambitiouskitchen.com/paleo-orange-kissed-loaf-dark-chocolate-glaze/

Lemon Bars (Paleo, Nut-Free)

Yield: 16 bars

Crust:

1/4 cup honey

1/3 cup ghee or butter, melted, room temp

1 egg, room temp

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup tapioca flour

1/8 tsp salt

zest of 1 lemon

Filling:

1/2 cup fresh lemon juice (about 4 lemons)

zest of 1 lemon

1/3 cup + 1 tbsp honey

3 eggs

1 egg yolk

1 tbsp tapioca flour

1/2 tsp coconut flour

1. Preheat oven to 350F. Line an 8x8 baking dish with parchment paper.

2. To make the crust, in a medium bowl, whisk together honey, liquid ghee, egg, and vanilla until smooth.

3. Add coconut flour, tapioca flour, salt, and lemon zest. Combine to form a dough.

4. Press crust into bottom of prepared pan as evenly as possible. Poke all over with a fork.

5. Bake crust for 10 to 12 minutes, or until lightly brown around the edges.

6. While crust bakes, in a large bowl, whisk together all filling ingredients until very smooth.

7. As soon as crust is done, whisk filling mixture one last time and pour over HOT crust (important!).

8. Lower oven temperature to 325F. Bake another 15 minutes, or until filling is just set in the center.

9. Allow bars to cool completely, then refrigerate at least 2 hours before serving.

10. To serve, cut cooled bars into 16 squares.

https://www.paleorunningmomma.com/paleo-lemon-bars-nut-free/

Blueberry Lemon Loaf

Yield: 1 loaf

1 1/3 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

3 eggs

1/4 cup maple syrup

1/3 cup lemon juice

zest of 1 lemon

3/4 cup blueberries (or raspberries)

Glaze:

1 tbsp coconut milk, solid part

1 tbsp seedless raspberry jam

1 tbsp lemon juice

1 tsp lemon zest

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, whisk together the dry ingredients - almond flour, coconut flour, baking soda, and salt.

3. In a separate large bowl, whisk together all wet ingredients - eggs, maple syrup, lemon juice, and lemon zest.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Gently fold in blueberries.

6. Pour batter into prepared loaf pan and spread out evenly. Bake for 40 minutes, or until tester comes out clean. Allow loaf to cool completely in the pan before removing.

7. To make glaze: Place a small pot over low heat and add coconut milk, jam, lemon juice, and lemon zest. Stir constantly until ingredients are well-combined. Drizzle glaze on top. Cut into slices and enjoy.

https://www.ambitiouskitchen.com/paleo-lemon-blueberry-bread/

Blueberry Almond Flour Muffins

Yield: 12

2 1/2 cup almond flour

1/2 cup coconut sugar

1 1/2 tsp baking powder

3 eggs

1/3 cup coconut oil, melted (or butter)

1/3 cup almond milk (or coconut milk)

1/2 tsp vanilla extract

3/4 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with muffin liners.

2. In a large bowl, stir together almond flour, coconut sugar, and baking powder.

3. Add eggs, melted coconut oil, almond milk, and vanilla extract.

4. Fold in blueberries .

5. Spoon batter evenly among muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.

https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/

Coconut Turmeric Muffins

Yield: 10

6 eggs
1/2 cup coconut milk

1/3 cup maple syrup

1 tsp vanilla extract

7/8 cup coconut flour

1/2 tsp baking soda

2 tsp turmeric

1/2 tsp ginger powder

pinch salt and pepper

1. Preheat oven to 350F. Prepare a muffin tin with muffin liners.

2. In a large mixing bowl, combine eggs, coconut milk, maple syrup, and vanilla extract. Whisk until well combined and the eggs begin to bubble.

3. In a small bowl, sift together coconut flour, baking soda, turmeric, ginger powder, salt, and pepper.

4. Slowly stir the dry ingredients into the wet until the batter is smooth and thick.

5. Transfer the batter to a prepared muffin tin, dividing the batter evenly.

6. Bake for 25 minutes, or until slightly browned around the edges.

7. Remove muffins from the oven, and transfer to a wire rack to cool.


https://blog.paleohacks.com/coconut-flour-muffins/

Matcha Almond Cookies

Yield: 12-15 cookies

2 cups almond flour

2 tsp matcha powder

1/2 tsp baking soda

1/8 tsp salt

1/4 cup maple syrup

3 tbsp coconut oil, melted

1 tsp apple cider vinegar

1/4 tsp peppermint extract

3/4 cup chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, stir together the almond flour, matcha powder, baking soda, salt, maple syrup, coconut oil, apple cider vinegar, and peppermint extract.

3. Once a smooth and sticky batter is formed, fold in the chocolate chips.

4. Scoop the dough onto a lined baking sheet, making roughly 12 to 15 cookies. Press the mounds with your finger tips to shape them.

5. Bake about 10 to 12 minutes, or until lightly golden around the edges.

6. Cool for at least 15 minutes before serving.


https://detoxinista.com/matcha-mint-chocolate-chip-cookies-vegan-paleo/

Apple Cinnamon Cookies

Yield: 15

1 banana, mashed

1/2 cup apple, shredded

1/3 cup coconut flour

2 tbsp almond butter
1 tbsp honey

2 tsp vanilla

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger powder

pinch of sea salt

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all ingredients together.

3. Drop by spoonful onto the prepared baking sheet and flatten slightly.

4. Bake for 8 to 10 minutes, or until golden brown on the bottom.


http://www.whatrunslori.com/2012/05/paleo-apple-cinnamon-breakfast-cookies/

Tzatziki (Paleo)

Yield: 1 1/4 cup

3/4 cup full-fat coconut milk (placed in fridge 24 hours prior to making the recipe)

1/2 cup cucumber, deseeded and finely diced
2 garlic cloves, finely minced

2 tbsp lemon juice

1 tsp dried dill (or 1 tbsp fresh dill)

1/8 tsp sea salt

1/8 tsp black pepper

1. Open the can of coconut milk and scoop out 3/4 cup of the cream on top.

2. Combine all ingredients in a small bowl and stir to combine.
3. Chill before serving.

http://stupideasypaleo.com/2013/06/15/paleo-tzatziki-sauce/

Ratatouille

Yield: 4 servings

1 tbsp olive oil

1 red onion, chopped

4 cloves of garlic, finely minced

1 Japanese eggplant, chopped

1 large zucchini, chopped

2 bell peppers, red and yellow or green, chopped

2 large ripe tomatoes, diced
1 small can plum tomatoes
4 sprigs of fresh thyme

1 tbsp balsamic vinegar
juice of 1/2 lemon
salt and pepper
1/2 bunch of fresh basil, finely chopped

1. In a large saucepan, over medium heat, heat the oil. Add onion and cook for 3 minutes.
2. Add garlic, eggplant, zucchini, peppers, tomatoes, and canned tomatoes. Cover and cook for 10-15 minutes, stirring occasionally, until vegetables are just tender.
3. Add the thyme, vinegar, and lemon juice. Season with salt and pepper. Stir to combine.
4. Add basil just before serving.

Seedy Coleslaw

Yield: 4-6 servings

2 cups purple cabbage, finely sliced 

2 cups green cabbage, finely sliced

2 cups shredded carrots 

1/4 cup chopped fresh parsley

3/4 cup mixed seeds (pumpkin, sunflower, sesame, poppy)

Dressing:

1/4 cup olive oil

2-3 tbsp lemon juice

1 clove garlic, finely minced

1/2 tsp ground cumin

1/2 tsp salt
1/2 tsp ground pepper

1. In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.

2. Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant. Pour the toasted seeds into the mixing bowl and toss to combine.

3. To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin, salt and pepper, and whisk until thoroughly blended.
4. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip.
5. Serve immediately or cover and refrigerate to marinate for up to several hours.

Jerk Chicken

Yield: 4 servings

1-1/2 lbs boneless, skinless chicken thighs
1/2 tsp salt

1 tsp freshly ground black pepper

1/4 tsp ground turmeric

1/4 tsp cayenne pepper

1/4 tsp chilli powder
1/4 tsp garlic powder

1 tsp ground cumin

1 tsp dried thyme (or 1/2 teaspoon ajwain seeds)
1 tsp bright red paprika

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

2 tbsp brown sugar
3 tbsp olive oil 

1 tbsp soy sauce (or tamari)

juice of 1 lime

1. Preheat the oven to 350F. 

2. In a small bowl, mix together the spices. 

3. In a separate bowl, mix the spice mix with the wet ingredients.
4. Add the chicken and mix well. Set aside for 10 minutes. 

5. Place on a sheet pan and bake for 20 minutes or until cooked through. 

Mediterranean Chicken

Yield: 4 servings

4 chicken thighs, bone-in
1 tsp dried oregano
1/2 tsp cayenne pepper
salt and pepper, to taste
2 tbsp olive oil
juice of 1/2 lemon
4 lemon slices
2 cloves garlic, sliced thinly
1/3 cup kalamata olives, pitted and sliced
3 tbsp parsley, chopped

1. Dredge chicken in oregano, cayenne, salt, and pepper.
2. Heat oil in a medium skill over medium heat. Place chicken in hot skillet and cook until lightly golden, about 3 minutes.
3. Turn chicken over, and add lemon juice, lemon slices, garlic, olives, and parsley. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through.

Lemon Poppyseed Muffins

Yield: 16 mini muffins

1 1/4 cup almond flour

2 tbsp coconut flour

1 tbsp poppy seeds

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 cup fresh lemon juice

zest of 1 lemon

3 eggs whisked

3 tbsp coconut oil, melted

1/4 cup of raw honey

1 tsp vanilla extract

1. In a small bowl, mix all the wet ingredients together.

2. In a medium bowl, combine all the dry ingredients.

3. Pour the wet ingredients into the dry ingredients bowl, and stir into a batter.

4. Let batter set for a few minutes, then stir again.

5. Grease a muffin tin or use muffin liners and fill each about two-thirds full.

6. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.