Paleo Macaroons

Paleo Macaroons

, , The Daily Meal, http://www.thedailymeal.com/paleo-macaroons-recipe,

Preheat oven to 350 degrees. 

In a large bowl, whisk together the egg whites with the sea salt until firm. Fold in the maple syrup and coconut flakes. Using a tablespoon, scoop the batter into little mounds onto a parchment-lined baking sheet. Bake in the oven for 15-20 minutes, or until the macaroons are golden brown.

, Preheat oven to 350 degrees.  In a large bowl, whisk together the egg whites with the sea salt until firm. Fold in the maple syrup and coconut flakes. Using a tablespoon, scoop the batter into little mounds onto a parchment-lined baking sheet. Bake in the oven for 15-20 minutes, or until the macaroons are golden brown., Read More, image, recipe image, Preheat oven to 350 degrees.  In a large bowl, whisk together the egg whites with the sea salt until firm. Fold in the maple syrup and coconut flakes. Using a tablespoon, scoop the batter into little mounds onto a parchment-lined baking sheet. Bake in the oven for 15-20 minutes, or until the macaroons are golden…, http://www.edamam.com/ontologies/edamam.owl#recipe_435ff46c6c58f8bf76e2ddd565cda9f3, Paleo Macaroons, http://www.thedailymeal.com/paleo-macaroons-recipe, , https://www.edamam.com/web-img/614/6140f56d2496c99b09f8d447917db4b9.jpg, 4,

Paleo Bread

Paleo Bread

, , Goop, http://goop.com/recipes/paleo-bread/,

Ingredients:

  • 1 1/2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup golden flaxseed meal
  • 1/4 teaspoon celtic sea salt
  • 1 1/2 teaspoons baking soda
  • 5 eggs
  • 1/4 cup coconut oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse the ingredients together.
  2. Add in eggs, oil, honey and vinegar and pulse.
  3. Pour batter into a greased 7.5″ x 3.5″ non-stick loaf pan (or line with parchment paper.)
  4. Bake at 350° F for about 40 minutes.
  5. Cool and serve.
  6. Recipe from Elana’s Pantry.

, Ingredients:1 1/2 cups blanched almond flour2 tablespoons coconut flour1/4 cup golden flaxseed meal1/4 teaspoon celtic sea salt1 1/2 teaspoons baking soda5 eggs1/4 cup coconut oil1 tablespoon honey1 tablespoon apple cider vinegarInstructions:Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse the ingredients together.Add in eggs, oil, honey and vinegar and pulse.Pour batter into a greased 7.5″ x 3.5″ non-stick loaf pan (or line with parchment paper.)Bake at 350° F for about 40 minutes.Cool and serve.Recipe from Elana’s Pantry., Read More, image, recipe image, Ingredients:1 1/2 cups blanched almond flour2 tablespoons coconut flour1/4 cup golden flaxseed meal1/4 teaspoon celtic sea salt1 1/2 teaspoons baking soda5 eggs1/4 cup coconut oil1 tablespoon honey1 tablespoon apple cider vinegarInstructions:Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse the ingredients together.Add in eggs, oil, honey and vinegar…, http://www.edamam.com/ontologies/edamam.owl#recipe_97e1373fb201ff92995ea4b13b2b4d00, Paleo Bread, http://goop.com/recipes/paleo-bread/, , https://www.edamam.com/web-img/e49/e49de566a515ee61c0635fd05bb68fa9.jpg, 8,

Paleo Hot Cocoa

Paleo Hot Cocoa

, , Simply Recipes, http://www.simplyrecipes.com/recipes/paleo_hot_cocoa/,

Hot cocoa made with cocoa powder and maple syrup. Mix with coconut milk, almond milk, or any other milk of your choice. Paleo, dairy-free, and vegan.

Photography Credit:
Sabrina Modelle

Hot cocoa may be the most comforting beverage of all time. And while I have fond childhood memories of packets of hot cocoa with tiny hard marshmallows, my taste in hot chocolate has become slightly more sophisticated as an adult.

This Paleo hot chocolate is high on the cocoa content, lower on sugar. It’s sweetened with dark amber maple syrup and gets a flavor boost from espresso powder.

Make a double batch of the cocoa syrup base and store it in the fridge so you can have truly great hot chocolate in the time it takes to heat up some milk!

Paleo Hot CocoaFor the milk component of this hot chocolate, use any type you like. For a rich vegan version, try full fat coconut milk. It’s also excellent with hazelnut, cashew, or almond milk. It also works beautifully with full fat or low fat dairy milk.

Paleo Hot Cocoa

Add as much or as little of the chocolate syrup as you like. I generally add about two tablespoons (one ounce) of syrup for every cup (8 ounces) of milk. With this ratio, you’ll end up with a mug of hot cocoa that’s not cloyingly sweet.

Though there are no tiny marshmallows, you can treat yourself to a dollop of whipped cream and some finely chopped chocolate on top. Drink it on the couch with a cozy blanket and a good book!

 

Paleo Hot Cocoa Recipe

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Ingredients

For the chocolate syrup:

  • 1/3 cup water
  • 1/3 cup unsweetened cocoa powder
  • Pinch of salt
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla
  • 1/2 tablespoon espresso powder (optional)

To serve:

  • 1 cup milk per person (like coconut milk, almond milk, dairy milk, or other favorite milk)
  • Sweetener of your choice, like maple syrup or honey (optional)
  • Coconut whipped cream (optional)
  • Dark chocolate shavings (optional)

Method

1 Bring the water to a boil in the microwave or on the stovetop.

2 Make the cocoa syrup: Place the cocoa powder and salt in a heat-proof bowl and pour the boiling water over top. Whisk until combined. Let sit five minutes. Add the maple syrup, vanilla, and espresso powder. Stir to combine.

The syrup is ready to use immediately, or let it cool completely, then transfer to an airtight container and refrigerate. This chocolate syrup will last in the fridge for several weeks.

Paleo Hot CocoaPaleo Hot CocoaPaleo Hot CocoaPaleo Hot Cocoa

3 Make the cocoa: Warm the milk (1 cup or so per person) in the microwave or on the stovetop. Transfer to a mug and stir in 2 tablespoons of syrup per cup. Taste and add additional syrup or sweetener if desired.

Paleo Hot Cocoa

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Paleo Hot Cocoa on Simply Recipes. Thank you!

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Sabrina Modelle

Sabrina Modelle started The Tomato Tart in 2010. Since then, recipes and photographs have been featured in media outlets, worldwide. The site features handmade, homemade, food that happens to be gluten free. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap.

More from Sabrina

, Hot cocoa made with cocoa powder and maple syrup. Mix with coconut milk, almond milk, or any other milk of your choice. Paleo, dairy-free, and vegan. Photography Credit: Sabrina Modelle Hot cocoa may be the most comforting beverage of all time. And while I have fond childhood memories of packets of hot cocoa with tiny hard marshmallows, my taste in hot chocolate has become slightly more sophisticated as an adult. This Paleo hot chocolate is high on the cocoa content, lower on sugar. It’s sweetened with dark amber maple syrup and gets a flavor boost from espresso powder. Make a double batch of the cocoa syrup base and store it in the fridge so you can have truly great hot chocolate in the time it takes to heat up some milk! For the milk component of this hot chocolate, use any type you like. For a rich vegan version, try full fat coconut milk. It’s also excellent with hazelnut, cashew, or almond milk. It also works beautifully with full fat or low fat dairy milk. Add as much or as little of the chocolate syrup as you like. I generally add about two tablespoons (one ounce) of syrup for every cup (8 ounces) of milk. With this ratio, you’ll end up with a mug of hot cocoa that’s not cloyingly sweet. Though there are no tiny marshmallows, you can treat yourself to a dollop of whipped cream and some finely chopped chocolate on top. Drink it on the couch with a cozy blanket and a good book!   Paleo Hot Cocoa Recipe Print Ingredients For the chocolate syrup: 1/3 cup water 1/3 cup unsweetened cocoa powder Pinch of salt 1/2 cup maple syrup 1 tablespoon vanilla 1/2 tablespoon espresso powder (optional) To serve: 1 cup milk per person (like coconut milk, almond milk, dairy milk, or other favorite milk) Sweetener of your choice, like maple syrup or honey (optional) Coconut whipped cream (optional) Dark chocolate shavings (optional) Method 1 Bring the water to a boil in the microwave or on the stovetop. 2 Make the cocoa syrup: Place the cocoa powder and salt in a heat-proof bowl and pour the boiling water over top. Whisk until combined. Let sit five minutes. Add the maple syrup, vanilla, and espresso powder. Stir to combine. The syrup is ready to use immediately, or let it cool completely, then transfer to an airtight container and refrigerate. This chocolate syrup will last in the fridge for several weeks. 3 Make the cocoa: Warm the milk (1 cup or so per person) in the microwave or on the stovetop. Transfer to a mug and stir in 2 tablespoons of syrup per cup. Taste and add additional syrup or sweetener if desired. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Paleo Hot Cocoa on Simply Recipes. Thank you! Print Sabrina Modelle Sabrina Modelle started The Tomato Tart in 2010. Since then, recipes and photographs have been featured in media outlets, worldwide. The site features handmade, homemade, food that happens to be gluten free. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap. More from Sabrina, Read More, image, recipe image, Hot cocoa made with cocoa powder and maple syrup. Mix with coconut milk, almond milk, or any other milk of your choice. Paleo, dairy-free, and vegan. Photography Credit: Sabrina Modelle Hot cocoa may be the most comforting beverage of all time. And while I have fond childhood memories of packets of hot cocoa with tiny…, http://www.edamam.com/ontologies/edamam.owl#recipe_4b274f9c41590abd659600ceb7808d9d, Paleo Hot Cocoa, http://www.simplyrecipes.com/recipes/paleo_hot_cocoa/, , https://www.edamam.com/web-img/629/6295702acd1a28819dd90aa50d9e5b04.jpg, 4,

Paleo Recipes

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Paleo Granola

Paleo Granola

Before we get to this paleo granola recipe, lemme say there’s just something about the word granola that sounds healthy. Maybe it’s all those TV advertisements I remember from the 1980s, full of tanned, blond models eating bowls of the stuff while sitting beneath the shade of a giant redwood tree. Or maybe it’s the images of happy, Swiss people yodeling away their days in the Alps, then returning home for a meal of muesli and honey. All I know is that granola tastes good, and this paleo granola recipe tastes really good, without all the grains you might want to avoid. It’s a crunchy, nutty, sweet snack that can be enjoyed all day long.–Lea Hendry Valle

LC Gluten-Free, Dairy-Free, Paleo-Friendly Granola Note

This paleo granola recipe is swell for on-the-go breakfasts, any-time-of-day noshes, midnight munchies, and all manner of stroller snacks. And you won’t find a single rolled oat it it. Or speck of grain. Or smidgen of butter. What you will find, however, is lots of nuts and sweetly crunchy goodness galore.

Paleo Granola

  • Quick Glance
  • 20 M
  • 1 H, 30 M
  • Makes about 8 cups

Ingredients

  • 1 cup (150 grams) raw almonds
  • 1 cup (150 grams) raw cashews
  • 1/2 cup (75 grams) shelled pistachios
  • 1/2 cup (110 grams) raw or toasted hazelnuts
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup (105 grams) raw pumpkin seeds
  • 1/4 cup (40 grams) raw sunflower seeds
  • 1/4 cup coconut oil
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 to 1 teaspoon fine sea salt
  • 1 cup dried cherries, lightly chopped (or other dried fruit, whether raisins, figs, blueberries, or whatever)
  • 1 tablespoon freshly grated lemon or orange zest, preferably organic (optional)

Directions

  • 1. Preheat the oven to 275°F (135°C). Line a rimmed baking sheet with parchment paper.
  • 2. Roughly chop the almonds, cashews, pistachios, and hazelnuts. Combine the chopped nuts with the coconut and pumpkin and sunflower seeds.
  • 3. Combine the coconut oil, honey, vanilla, cinnamon, and salt in a small pan over low heat, stirring until well combined. Pour the warm liquid over the nut mixture and stir to coat.
  • 4. Spread the granola mixture evenly onto the prepared baking sheet (it’ll be 1/2 to 3/4 inch thick or so) and bake, stirring every 15 minutes, until lightly browned, about 45 minutes.
  • 5. Remove from the oven, stir in the cherries and citrus zest, if using, and spread the granola evenly on the baking sheet. Let it cool completely, about 30 minutes. The granola will harden slightly into a brittle-like consistency as it cools.
  • 6. Break the granola into pieces and pack it in a resealable container. It will keep for about 2 weeks. (Hah! As if it’ll last that long. Good luck even making it the 30 minutes it takes to cool.)

Paleo Granola Recipe © 2015 Lea Hendry Valle. Photo © 2015 Lea Valle. All rights reserved.

Paleo Sriracha recipes

Paleo Sriracha recipes

You can make this Paleo Sriracha in only 20 minutes! It’s just as tasty as the stuff you buy at the store, but without the junk!

Ingredients:

  • 1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
  • 8 garlic cloves, peeled and smashed
  • ⅓ cup apple cider vinegar
  • 3 tablespoons tomato paste
  • 3 tablespoons honey
  • 2 tablespoons Paleo-friendly fish sauce (Red Boat!)
  • 1½ teaspoons kosher salt

Instructions:

  1. First, prep your peppers. I’ve found that removing the seeds and most of the ribs from the jalapeno peppers produces a sauce of moderate heat, which is my personal preference. If you like to breathe fire and have a Teflon gastrointestinal tract, feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or even Lumbre peppers).
  2. Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor. Purée until smooth.
  3. Pour the purée into a medium saucepan and bring to a boil over high heat.
  4. As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally. By cooking the sauce, we concentrate and deepen the flavors, and cut the sharpness of the raw garlic.
  5. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.
  6. Taste and adjust for seasoning if necessary.
  7. Transfer the sriracha to a jar (or three) and allow the sauce to cool. You can keep it in the fridge for up to a week. I love to freeze mine in these silicone ice cube trays because they’ll last for  few months and I can pop a cube out whenever I need some spicy goodness.