A quick, simple Paleo brownie recipe.
Brownie:
- 1/2 cup butter (I used maple syrup)
- 1/2 cup honey
- 3 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder(optional)
- Icing:
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoapowder
- 1/2 cup honey (I used 1/4 c.)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
- Combine melted 1/2 cup butter, 1/2 cup honey, eggs, and 1 teaspoon vanilla.
- Beat in 1/3 cup cocoa, 1/2 cup almond flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. (toothpick test) Usually take less time at lower elevation.
To Make Frosting:
- Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 teaspoon vanilla, and 1/2 cup honey. Frost brownies while they are still warm.
Adapted from http://www.crossfitrebellion.com/eatthis/2011/02/paleo-lemon-bars.html
Filling: (Sheina doubled the filling and added a table spoon of stevia so not as tart)
3 whole eggs
1/4 cup honey
1/2 cup lemon juice
1/4 cup coconut oil
Crust:
1 cup of raw almonds
1 cup of raw pecans (any other nut you have on hand would work too)
1/4 cup honey
1/2 cup of melted virgin coconut oil
2 eggs
1 teaspoon sea salt
Filling Directions:
1. Blend the eggs, honey, and lemon juice together in a small sauce pan until thoroughly combined.
2. Turn the heat on to medium high and add coconut oil, mixing regularly until the oil has melted.
3. Continue stirring until the mixture thickens and bubbles.
4. Remove from pan and place in a bowl in the refrigerator to cool and thicken further.
Crust Directions:
1. Place nuts in a food processor or blender and pulse until finely chopped, but not pureed. You may have little chunks of nuts, and that is fine.
2. Add the remaining ingredients and pulse again until well combined.
3. Spread over the bottom of a greased 8 x 8 inch pan. (lining the pan with parchment paper will make the pan easier to clean)
4. Bake for 15-18 minutes in a 400 degree oven, until lightly browned and a toothpick inserted in the middle comes out clean.
5. Cool completely before layering the filling over the top. Return to the refrigerator until ready to serve.
1 cup peanuts or cashews
1 cup dates
1/4/cup mini chocolate chips
Process nuts for about 1 min.
Add dates and process until smooth.
Add chocolate chips and process until smooth.
Pour into a bread pan and flatten. Dump upside down onto wax paper and cut into 5 bars.
Store in fridge.
Taken from http://crossfitlocal.com/recipes/2010/10/1/paleo-cupcakes.html
Makes ~10 Cupcakes
1/4 c coconut flour
1/4 c 100% cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
3 eggs
1/4 c grapeseed oil
1/2 c agave nectar (can substitute honey)
Few dashes of cayenne pepper
1. Preheat oven to 375 degrees
2. Combine all dry ingredients
3. Mix wet ingredients
4. Blend dry ingredients into wet ingredients
5. Line cupcake tins with paper liners
6. Fill each about 2/3 full with batter
7. Bake for 20-22 mins
8. Cool on a wire rack and cover with icing
Chocolate Almond Icing
(Covers ~20 cupcakes)
1 c almond butter
6 Tbsp 100% cocoa powder
5 Tbsp honey (can substitute agave nectar
or maple syrup)
2 tsp vanilla
8 Tbsp almond milk
Mix all ingredients & spread on cooled cupcakes
Coconut Cashew Icing
(Covers ~20 cupcakes)
1 c cashew butter
2 tsp vanilla
8-10 Tbsp coconut milk
1. Add the vanilla to the cashew butter then slowly
add the coconut milk tablespoon by tablespoon
until a desired icing consistency is achieved
2. Spread on cooled cupcakes
Original Recipe was found here:
http://www.norcocrossfit.com/?p=183
Then I changed to the below:
Crust:
2 cups almond flower
9 dates
1 tbs coconut oil
Coat 9 inch pie pan with coconut oil.
Blend in food processor dates and almond flower and coconut oil until just shy of making butter. Press into pan with fingers and spread half way up sides. Bake at 350 for 10-15 minutes til golden brown.
Filling:
7 apples (large green)
4 tbs butter
1/2 cup honey
Cinamon
Nutmeg
Ginger
Peel and Mince apples.
In a pan over medium heat cook apples and butter. Season liberally and to taste with cinamon, nutmeg and ginger. Cook til hot and soft.
Remove from heat and pour onto pie crust.
Crumble Crust cover:
1/4 cup pecans
1/4 cup almond flour
2 tbsp almond butter
8 dates
Mix all in food processor until well blended. Sprinkle with hands on top of filling.
Bake all together for 15 minutes at 350.
recipe from http://www.elanaspantry.com
Gluten Free Orange Chocolate Scones
2 cups blanched almond flour
¾ teaspoon baking soda
½ cup dark chocolate chips
1 tablespoon orange zest
1 egg
3 tablespoons agave nectar
- In a large bowl, combine almond flour, baking soda, chips and zest
- In a smaller bowl, combine egg and agave
- Mix wet ingredients into dry
- Knead dough with hands if necessary to ensure proper distribution of ingredients
- Form dough into a circle that is about ½-inch in thick
- Cut dough like a pizza, into 8 slices, here’s a great how to shot from my friend Jen
- Using a metal baking spatula
transfer to a parchment paper
lined baking sheet
- Bake at 350° for 10-15 minutes
- Serve
recipe from http://www.elanaspantry.com
Lemon Poppy Seed Muffins
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
¼ cup agave nectar
¼ cup grapeseed oil
1 tablespoon lemon zest
1 tablespoon poppy seeds
- In a medium bowl, combine coconut flour, salt and baking soda
- In a large bowl, blend together eggs, agave, oil and lemon zest
- Blend dry ingredients into wet
- Fold in poppy seeds
- Spoon 1 tablespoon of batter into each greased mini muffin cup
- Bake at 350° for 8 to 10 minutes (I made 6 regular sized muffins and baked them for 20 minutes)
- Cool and serve
Crust:
1.5 cups whole almonds
5 pitted dates
1 Tablespoon Coconut Oil (melted)
Put it all in a food processor and stop just short of nut-butter
Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Only go about half way up the sides or the crust will burn. Bake at 350 for 6-8 minutes – should be just a tad golden.
Filling:
3 teaspoons lime zest (you know… get the grater out)
1/2 Cup lime juice (fresh of course) (took about 6 medium limes)
3 Tablespoons agave syrup
2 Tablespoons coconut flour
3 eggs
1 Cup Coconut Milk
- 3 eggs
- ¼ cup coconut oil
- 2 medium bananas
- 3 dates, pitted
- 10 drops stevia (I used a 1/2 tsp. truvia)
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup walnuts, toasted and chopped
- Place eggs, oil, bananas, dates and stevia in a Vitamix
; blend on medium speed until combined
- Add in coconut flour, salt and baking soda and blend until smooth
- Fold in walnuts
- Scoop ¼ cup batter into lined muffin tins
- Bake at 350° for 20-25 minutes (my batch took exactly 23 minutes; all ovens are slightly different)
- Cool and serve
From Elana’s Pantry
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