A little sweet for you “primal’s” out there… plus, it’s sugar-free and made out of only almond meal, so dig in.
- 2 cups almond meal
- 1.5 scoops chocolate protein powder (I used Bluebonnet dual action)
- 3 eggs
- 1/4 cup grapeseed oil
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 packets stevia
- 1/3 – 1/2 cup unsweetened large coconut flakes
Preheat your oven to 350. Mix the dry ingredients (almond meal, protein, baking soda, stevia & salt) in a medium bowl. In a smaller bowl beat the eggs, and add the Grapeseed oil. Add the egg mixture to the dry ingredients and mix together. Add most of the coconut flakes (leave just enough to top the ‘bites’ before baking) and mix.
Cover your pan with parchment paper & spray with coconut oil. Scoop the ‘bites’ onto the pan. Then top them with the remaining coconut flakes. Makes 12-15 ‘bites’. Bake for 8-10 minutes (I used a Convection oven, so 8 minutes was plenty). Your coconut topping should be just browned.
Until next time…
So, I have to give total props to www.elanaspantry.com for this, but since they turned out soooooo delicious; I thought I’d share. I have to say I’m glad nobody saw me ‘taste-test’ the first one because it was ugly; and yet so delicious at the same time that I think I may have blacked out. So, it was also a good thing that I brought them to a party so that I didn’t devour the entire batch myself.
Vanilla Cupcake Mix:
- 2 large eggs
- 1/4 cup grapeseed oil
- 1/2 cup agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2 1/2 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
Preheat your oven to 350 degrees.
Whisk egg yolks with handheld mixer until pale yellow, add grapeseed oil, agave, vanilla and lemon juice; and whisk again. In another small bowl, whisk the egg-whites until they stiffen with a handheld mixer and add to the previous mixture.
In another bowl combine the almond flour, salt, and baking soda. Fold in the egg mixture and scoop the batter into your cupcake tins.
Bake for 20-30 minutes and let cool before you add the frosting. For me it made 9 cupcakes.
- 1 cup dark chocolate
- 1/2 cup grapeseed oil
- 2 tablespoons agave nectar
- 1 tablespoon vanilla
- Pinch of sea salt
Over low heat, melt chocolate with the grapeseed oil in a saucepan. Add the agave, vanilla and sea salt. Remove from heat and place in freezer until cooled (10-15 minutes).
Remove from freezer, whisk with handheld mixer until thickened and frost the cupcakes (as long as they are cooled) &…..
most importantly… ENJOY and maybe take a little longer to savor the goodness than I did… keep checking in and one of these days I’ll work on a sugar-free (stevia) version.
till next time, be well ~
By, kalebdf @flickr.com
MMmmmmm, who doesn’t love cinnamon toast?! Well, I’d been craving something sweet and bread-like and conjured these little treats up yesterday… so delicious… try with some cream cheese or even flavored cream cheese on top!
- 3 cups Almond flour
- 3 (or more) packets of Stevia: depending on your sweet tooth and your like/dislike of Stevia *If you like a more granular feel, try using Truvia*
- 2 TBSP Cinnamon
- 1/2 TSP sea salt
- 2 eggs
- 2 TBSP Grapeseed Oil
Preheat your oven to 350. In a medium bowl mix dry ingredients together. In a small bowl whip the eggs and grapeseed oil together; then pour into the almond flour mixture.
Grease two pieces of parchment paper and scoop 1/3 of your “dough” on the paper. Place the second piece on top of your dough and press or roll the dough to about 1/16 of an inch thick. Carefully remove top piece of parchment paper and cut your crackers into squares. *Optional: Before you cut into squares, you can transfer the dough onto a greased cookie sheet (from the bottom piece of parchment); but this is not necessary.*
Bake for 12-15 minutes until the edges have browned and remove from the oven to let cool, and enjoy!
Makes about 60 crackers.
Or for any other meal… but for me, tonight, it’s going to be Quiche. Of course sans grains, sans gluten and wheat, made with good ol’ nutritional almond flour and lots of love!
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tsp sea salt
- 1/3 cup grapeseed oil
- 1 tbsp water
Pre-heat oven to 350. Mix dry ingredients together in a bowl. Mix the grapeseed oil and water together then add to the dry mix. Scoop into pie pan and press into the bottom and sides. Bake for 12-15 minutes.
- 1 cup chopped kale
- 1 cup mushrooms
- 1/2 cup chopped onion
- 1/2 yellow pepper (or whatever color you prefer)
- 2 tbsp Olive oil
- 6 eggs
- 1/4 cup ricotta cheese
Saute veggies in Olive oil for about 5-6 minutes. In another bowl beat eggs & add the ricotta cheese. Add sautéed veggies to the egg mixture & pour into pie pan. Cook at 350 for 30-35 minutes and let cool before serving.
Till next time~