March 17, 2013
I’ve been tweaking and working on these bars for a few weeks. I originally tried this recipe, and made it my own. Over the past few weeks, this is what I’ve come up with…I wanted something without dried fruit…I didn’t want the extra sugar and sweetness.
3/4 cup almond meal
1 cup almonds, chopped finely
1 cup walnuts, chopped finely
2 teaspoons cinnamon (I use Penzey’s Cake or Baking Spice instead)
3 eggs, beaten
1/4-1/3 cup raw honey
1/3-1/2 cup unrefined coconut oil (total of about 3/4 cup of oil/honey combined)
1 cup shaved, unsweetened coconut
Combine the almond meal, nuts and cinnamon and mix well. Beat the eggs, melt the honey and coconut oil and add to the mixture. Mix well. Fold in coconut and pour into a square baking dish. Bake at 375 degrees for about 20 minutes. Cool and chill overnight. Cut into squares or bars, and wrap in plastic. Store in the fridge. Makes 8 bars or 16 small squares.
You can tweak the nuts, and use just about anything you want. I’ve made these with macadamia nuts, cashews, pumpkin seeds, sunflower seeds, and want to try adding chocolate chips. I’m afraid to try those…not sure I’d stay out of them!
November 12, 2012
Looking for a quick and easy, on-the-go breakfast idea? I had some extra eggs on hand that needed to be used, so I made these. My son can grab them from the fridge and heat in the microwave for a quick breakfast before school.
Breakfast sausage, ham, bacon, or whatever meat you like…Veggies, if you like…if I add veggies, I sauté them first, especially spinach.
Coat a muffin tin with a bit of coconut oil and preheat the oven to 350 degrees. Put a tablespoon or two of meat and/or veggies in each cup. Scramble the eggs and pour into the muffin tin.
Bake at 350 for 15-20 minutes or until firm.
November 8, 2012
My house smells wonderful! And it’s only 8am. Here is a super easy soup. Of course, I don’t have my French onion soup with bread or cheese…it doesn’t need it!
2-3 large sweet onions
Sirloin steak – 1 lb or so sliced thin
Beef broth – I used both home made and store bought
Salt and pepper to taste
Slice and sauté the onions over medium heat in the ghee until soft and brown.
In another skillet, brown the thinly sliced steak.
In a large crock pot, combine the broth, steak, and onions. Cook on low all day.
September 2, 2012
It is September, Fall will soon be here, the air will be getting cooler…and, that means it’s time for pumpkin pie. I experimented a bit today and used a recipe from Marks Daily Apple and a recipe from Paleo Comfort Foods, one of my newest cookbooks.
For the crust, I went with the Nutty Pie Crust recipe from Paleo Comfort Foods (pg. 122)…
1 Cup Almond flour
1/2 Cup chopped pecans
Pinch of salt
1/4 Cup pasture butter or ghee
2 Tbsp raw honey
1 tsp vanilla
Mix well and press into the bottom of a 9-inch pie plate.
Filling was adapted from the recipe above from Mark’s Daily Apple . . . A great website, by the way.
1 small can pumpkin
3 eggs, whisked
8 oz. canned coconut milk
3 Tbsp. maple syrup
1 tsp. vanilla
1 Tbsp. arrowroot powder
1 tsp. Penzey’s cake spice
1 tsp. Penzey’s cinnamon
I baked the pie at 350 degrees for about 50 minutes. Let cool before serving.