1/4c butter, softened (or coconut oil)
1/3c pumpkin puree (I used canned)
3 eggs
1/4c agave
1/2tsp vanilla

1/2c coconut flour
1/4tsp salt
1/4tsp baking soda
1 1/2tsp pumpkin pie spice

Preheat oven to 350 and line a baking sheet with parchment.
2. Combine wet ingredients in a large mixing bowl.
3. Combine dry ingredients in small bowl.
4. Blend or whisk dry ingredients into wet, making sure no lumps remain.
5. Let batter sit for a couple of minutes to thicken. Dough should be soft but hold its shape when scooped.
6. Scoop dough onto parchment-lined sheet, about 1″ scoops. Cookies will not spread much during baking.
7. Bake 17-20 minutes. Cookies will be set and very lightly browned.

Pumpkin Bars

• ½ cup pumpkin (acorn, butternut or other squash) puree
• ½ cup agave nectar
• 2 eggs
• 1 cup blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves

In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
Pulse dry ingredients into wet for a full minute, until well combined
Pour batter into a greased 8×8 baking dish
Bake at 350° for 30-35 minutes
Serve naked or with whipped cream

1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
1 cup walnuts, chopped
1 cup dates, pitted and chopped
In a large bowl, combine almond flour salt and baking soda
In a medium bowl, combine eggs, oil, agave and vanilla extract
Stir wet ingredients into dry
Fold walnuts and dates into batter
Scoop batter into a greased 8×8 inch baking dish
Bake at 350° for 22-30 minutes Cool and serve

This recipe makes a dozen cookies but Ryan got them before I could take a picture.

Ingredients:

• ·     6 dates, pits removed
• ·     1 1/2 cup walnuts
• ·     1/2 cup pecans
• ·     1 tsp baking soda
• ·     1/8 teaspoon salt
• ·     2 tablespoons coconut oil
• ·     1 egg
• ·     1 teaspoon vanilla
• ·     1/4 cup unsweetened shredded coconut
• ·     1/2 cup dark chocolate chips

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Grind dates in the food processor until a paste forms, about 40 seconds. Add walnuts and pecans and blend until very finely chopped, about 35 seconds. Add baking soda and salt and pulse a few more times.

Warm the coconut oil so it is in liquid form. With the food processor running, drizzle it into the batter with the egg and vanilla. Stop mixing as soon as the egg and oil are blended in.

Scrape the batter into a bowl and stir in coconut and chocolate chips by hand. The dough will be sticky and wet. Drop 12 portions of the dough onto a cookie sheet, then flatten slightly with your fingers.

Bake 15 minutes, or until nicely browned.

Ingredients:

• 2 cups almond meal
• 3 egg whites
• 1 ½ tblsp honey, melted
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg

Directions:

1. Preheat oven to 350 degrees.
2. In a bowl mix ground almonds, cinnamon, nutmeg and melted honey.
3. In a separate bowl beat eggs whites until stiff peaks form.
4. Fold eggs gently into the almond mixture to prevent too much air being lost in the egg whites.
5. place teaspoon size scoops of mixture onto a baking sheet lined with baking paper (make sure pans are   greased if not using paper).
6. Bake in oven for 10-15 minutes or until browned and cooked.

Ingredients:

Pastry

1 cup almon meal

3 tblsp lemon juice

4 dates

Filling

6 tblsp lemon juice

1 lemon, rind finely grated

1 tblsp honey

2 eggs

Instructions:

preheat oven to 350

To make pastry:

place ingredients into a blender and mix until combined. Place paper baking cups into muffin trays. Firmly place pastry mixture into the bottom and side of the lined muffin tray (about 4-6 depending on how much you put into each tray). Bake in oven for 10-12 minutes or until pastry is a golden brown. Leave to cool.

To make filling

Place lemon juice, lemon rind and homey into a pan and simmer on low heat for 2 minutes. In a bowl, beat eggs well. Slowly add the beaten eggs to the simmering filling, stirring vigorously to form a nice smooth texture. Add more honey if desired (good idea if you want the tarts sweeter). Leave to cool slightly.

When pastry has cooled, and the filling has reduced to a warm temperature, spoon the filling into each individual tart.

Place in fridge until cooled and set. makes around 4 depending on size. I served with fresh blueberries and raspberries. These are very tart..so add more honey if you want them less tart.

This pie is gluten-free, grain-free, dairy-free, and refined-sugar-free.

The crust:
1 ½ cups almond flour
¼ cup melted butter
1/2 tsp salt

The filling:
1 ½ cups of pumpkin puree*
3 eggs
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 scant tablespoon pumpkin pie spice
1/8  teaspoon salt

Prepare the crust:  Combine melted butter, almond flour and salt in a bowl and mix well.  Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.

Prepare the filling:  Combine all filling ingredients in a bowl and mix well.

Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.

* Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges.  Rub the wedges with a little oil and roast on a baking sheet in a 400 degree oven for about an hour.  At that point you can scoop out the soft flesh from the skin and puree in a blender and food processor.  If this doesn’t interest you, you can just buy a can of pumpkin puree (just make sure you’re buying plain old pumpkin, not pre-spiced pumpkin pie filling).

Ingredients:

8 egg yolks
3 tsp vanilla extract
1/2 cup honey
3 cans full fat coconut milk (I just used 48 oz of the refrigerated stuff)

Directions:

1. Separate eggs and put the yolks in a mixing bowl. (you can save the whites for breakfast)
2. Beat the yolks on high until they are lighter in color and thickened.
3. Open cans of coconut milk and put in a large pot on the stove along with 2 tsp of vanilla and the honey. Heat the pot to a simmer (little bubbles at the edge but not a boil) over medium low heat and then remove pot from the heat.
4. Add a cup and a half of the warm milk to the egg and beat to combine. (This will prevent the eggs from scrambling when you add them to the hot coconut milk).
5. Pour the egg mix into the coconut milk and return the pot to the stove on low heat. Use a whisk to combine all of the ingredients.
6. Whisk often while the custard cooks. It will thicken and will be able to coat the back of a spoon.
7. Pour the mixture into a freezer safe container and let it sit at room temperature for half an hour. Stir in final tsp of vanilla extract.
8. Lay a piece of plastic wrap directly on the surface of the custard (this will prevent the formation of a pudding skin while it chills).
9. Put the container in the fridge for 3-4 hours until it is cold.
10. Turn on the ice cream maker so that it is spinning THEN add the mixture. (If it isn’t already running, the cream can freeze to the sides and seize up the machine)
11. Spin for 25-30 minutes. You will end up with soft serve consistency.
12. Put ice cream back in freezer safe container and put in the freezer for about 2 hours to firm it up.
13. Scoop and enjoy! (I suggest you serve it with some fresh fruit on it or on a piece of Paleo Pumpkin Pie!)

• 1/2 cup grapes
• 1/2 cup Blackberries or Raspberries
• 1/4 Lime (without peel)
• 1 inch thick slice of pineapple
• 1 1/4 cup ice

Directions:

Blend