Paleo Edible Cookie Dough

I am all about treats. I know there’s things I shouldn’t be eating, but with the ability to modify recipes to Paleo, I feel that I can indulge in some tasty goodness that doesn’t just claim to be “guilt-free,” it is guilt-free.

My latest effort is edible cookie dough. I’ve been seeing it stores and reading recipes online, and I’ve wanted to try it, but I’ve only run across it when I’m actually on plan rather than taking a trip off the wagon. The recipe I used comes from someone called Natalie Jill, and she shared this recipe on The Doctors. Here is my adaptation.

  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 1 Tablespoon honey
  • 5 Tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 1/4 cup dark chocolate chips (Nestle has 67 percent dark chocolate)
  • sea salt to taste
  1. Combine almond flour, tapioca starch, honey, vanilla and butter in a blender and blend until smooth. If it seems a little dry, try adding a tablespoon of liquid. I put a little black coffee into my chocolate chip cookie dough.
  2. Stir in chocolate chips and sea salt and spoon into dessert dishes.
  3. Refrigerate one hour.
  4. Enjoy.

The beauty of this recipe is that the dough can be anything you want. Chocolate chocolate chip? Stir in a little unsweetened cocoa. Snickerdoodle? Add cream of tartar and a little cinnamon and coconut or maple sugar. Pecan Sandie? Mix in chopped pecans. There are any number of nominations that can be made with a flavored extract rather than vanilla, different spices and other stir-ins that fit the paleo diet.

Also, Natalie Jill says this recipe serves four. I’m a realist when it comes to snacks and deserts. It serves two.

Apple Pear Sauce

Some of the little treats Mom and I like are fruit spreads/sauces. They are so sweet and delicious and can be made perfectly Paleo instead of just “practically paleo.” Just like my Pumpkin Apple Butter, which you can find here, this sauce can be eaten on toast, over (shhhhh….) ice cream, on pancakes (Paleo, of course) or just in a dish. The recipe is simple if slightly time consuming with the prep, but the end game is totally worth it.

2 lbs. Gala apples, peeled and cubed
1 lb. ripe Bartlett pears, peeled and cubed
¼- ½ cup unsweetened Gala apple juice

1. Place apples, pears and juice in large sauce or soup pan.

2. Bring to a quick boil.

3. Cover and turn down to simmer. Check and stir occasionally until fruit is soft.

4. Using a potato masher, mash fruit to your desired consistency. If looking for that fine store-bought consistency, wait until fruit is cool and run it through a food processor in batches.

5. Place in jars or other containers and keep refrigerated. This can be served warm or cold.

6. Enjoy.

What’s really incredible about this sauce is that the pears are what provides the sweetening. There are no added sugars of any kind.

Sautéed Tomato and Olive Câpres

Although it is not Paleo, I’m a huge fan of fresh mozzarella. I buy it in pearls or ciliegine. and just create something, throwing together a few things I think might sound good (meat, veggie, egg and fruit) and then mixing it with an equally appropriate dressing. On a whim, and looking for something new, I threw this together, just winging as I went. It was really quite tasty.

1 cup grape tomatoes, sliced into disks.
1/2 cup black olives, sliced length-wise.
1 1/2 cups mozzarella ciliegine, cut in half
1 Tablespoon olive oil
1 Tablespoon Tessemae’s Honey Basalmic dressing
Parsley, black pepper, onion powder, celery flakes and basil to taste

1. Heat olive oil, black pepper and onion powder in small sauté pan.

2. Add tomatoes and toss in the olive oil. Sauté until two minutes and then add olives.

3. Mix olives with tomatoes well and let sit on low heat while preparing cheese.

4. Place cheese in a small serving dish and add spices to taste. Drizzle with dressing. Mix well.

5. Add tomatoes and olives to cheese in dish and mix to coat evenly.

6. Enjoy

​Makes 1 serving.

The Tessame’s dressing can be found at most stores in the produce section.

Simon and Garfunkel Chicken

Okay, I will admit that this came of my being silly. Why do I call it Simon and Garfunkel Chicken? Think about it. But not too hard.

1 chicken breast, sliced
1/4 cup olive oil
2 teaspoons parsley
1/2 teaspoon ground sage
1/2 teaspoon rosemary, needles crushed
1/2 teaspoon ground thyme
1 1/2 teaspoons of lemon juice

1. Combine olive oil, herbs and lemon juice in a small mixing bowl and stir well to combine.

2. Place chicken in bowl and coat with mixture.

3. Fry over medium heat until cooked. Time will depend on the size of the slices.

​4. Enjoy.

This is a very “summery” dish, and I usually sauté zucchini to go with it and have this lunch with an orange.

Pumpkin Sausage Kale Soup

Mom was looking for a recipe to finish up a can of pumpkin puree that she’d just taken a spoonful out of. We look for recipes to enhance not only our diet, but that of my younger sister who is on a very restrictive diet for medical reasons. While surfing around the internet, Mom found Denise Wright’s recipe (you can find the original here). She made a few changes, and we ended up with a great soup that would make a fantastic lunch but is also light enough for a late-night bowl of something before bedtime after working a long, late shift (Yes, I know. Oddly specific.). Here’s our version:

1 Tablespoon olive oil
1 lb. sweet Italian sausage, casings off. (we used a turkey sausage)
​15 oz. can of pure pumpkin puree (NOT pie filling)
1 red bell pepper, chopped
2 cups baby kale, chopped (or spinach)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2-3 cups coconut milk, for preferred consistency
pinch of cayenne
1 Tablespoon butter

1. In a soup pot, add olive oil and brown sausage, breaking it into bite-sized pieces.

2. Add peppers, sea salt and pepper and sauté for a few minutes.

3. Add pumpkin, coconut milk, and greens (kale or spinach) and continue cooking for 5 minutes.

4. Stir in butter and cayenne to taste.

5. Enjoy.

We found that the cayenne intensifies as the soup sits, so the nearly imperceptible amount when we first tasted it was much more intense when I came in late and nuked a bowl for dinner. It’s something to keep in mind when adding the cayenne. Also, Mom isn’t much for the Middle Eastern spices, but I love Middle Eastern food, and I think this recipe would be incredible with some cumin, turmeric and ginger.

Chocolate Cake

I celebrated my last birthday with Kat (friend and adopted sister), Mom, and my two aunts in California. There was talk about what kind of cake Kat and I might want for our birthday, and Paleo didn’t really cross my  mind. I will have an occasion non-Paleo treat, but, for the most part, I try to to keep to plan. There are times, though, when it’s just not practical, and impromptu trips to California for birthday pedicures is one of those times…usually. Before we left on the trip, I found this cake recipe, and Mom tweaked it a tad. The recipe is from a site called My Heart Beets, and you can find the original recipe here. This cake is a very decadent, heavy cake in the European style, and rich, but so very good.

Cake
1 cup almond flour
1/2 cup cocoa powder
1/4 cup sifted coconut powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup butter, melted
4 eggs, room temperature
1/2 cup dark chocolate chunks

Chocolate Frosting
5 ounces (1/2 packages of dark chocolate chunks)
4 tablespoons of butter
1 teaspoon maple syrup, to taste

Cake directions
1.. In a small bowl combine the dry ingredients (almond foul, cocoa, coconut flour, baking soda and salt)

2. Add the maple syrup, melted butter and mix well.

3. Add eggs and mix well

4. Stir in the chocolate chunks. Spoon into a 10″ pan greased with coconut oil

5. Bake at 350 for 35 minutes or until a toothpick inserted into the center comes out clean.

6. Remove the cake from the oven and place it on a wire rack to cool.

Chocolate frosting
1. Melt chocolate in the microwave.

2. Mix in butter and maple syrup. Mix until smooth

3. Allow frosting to cool slightly, then pour over cake.

4. Enjoy.

Paleo Banana Bread

Mom and I find a lot of good recipes, but  the ones we really love are those you could  serve to a non-Paleo person without warning them, and they wouldn’t know the difference between the Paleo and the non-Paleo.  It was really  incredible to find a banana bread that we could swap for grain-filled bread without being sad about it. To be frank, I didn’t think it was possible. I’ve had gluten-free banana bread before, vegan and therefore Paleo, and I’ve not liked it. The same goes for cookies and cakes. So, I’m always a little nervous when we try something from those categories.

Just like the chocolate cake and the chocolate chip cookies you’ll find among these recipes, this banana bread is fantastic. You’d never know anything was “alternative” in it. ​Mom found the recipe on a site called Paleo Running Mama, and you can find the original, un-tweaked recipe here.

4 small to medium overripe bananas, mashed well
4 large eggs at room temperature
2 teaspoons vanilla
¼ cup coconut oil, melted and cooled to almost room temperature
1 ¾ cups almond flour
½ cup tapioca flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon fine grain sea salt
¼ cup chopped pecans
¼ cup mini chocolate chips

1. Whisk together dry ingredients and set aside

2. Preheat oven to 350 degrees and line a medium loaf pan with parchment

3. In a large bowl, mix together the eggs and mashed bananas. Add the vanilla and coconut oil and combine well.

4. Slowly stir in dry ingredients. Do not use an electric mixer. Mixing too well can cause the bread not to rise. Moisten until no flour is visible

5. Stir in pecans and chocolate chips

6. Transfer batter to parchment-lined loaf pan and bake for 60 minutes or until a toothpick inserted in them middle of the loaf comes out clean. Place pan on cooling rack and leave bread in pan until it is almost completely cooled. While bread is still warm to the touch, tip it out upside down onto the rack and remove the parchment. Slice when cooled.

7. Enjoy.

This bread will be very moist, particularly toward the middle. These slices are wonderful pan-fried and served hot with toppings. The bread can be stored at room temperatures for twenty-four hours, but should be refrigerated if it lasts any longer than that.

Blueberry Cobbler

I thought one of the best recipes we ever found was the Raspberry Peach Crumble, but Mom is less of a fan of crumbles than she is of cobblers, and we were hoping to find a recipe we would like. I stumbled upon one by the same gal who make the crumble, and the original recipe can be found here.

We didn’t have any fresh berries on hand, so we used frozen. I would encourage you to just use fresh berries unless you can figure out how much more arrowroot to add in to help set the extra juices produced by frozen berries. While ours didn’t quite set up the way we wanted it to, it was just delicious.

Biscuit
1 cup sifted almond flour
1/2 cup tapioca flour
2 Tablespoons coconut flour
2 teaspoons maple syrup
1 teaspoon baking powder
1/2 teaspoon sea salt
3 Tablespoons butter, cubed and cold
1/4 cup unsweetened applesauce
1 egg

Filling
4 cups blueberries
4 cups huckleberries
1 Tablespoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon found cinnamon
4 Tablespoons arrowroot
1/3 cup maple syrup
Pinch of salt

1. Preheat oven to 350 degrees

2. Make biscuits:
a. In a bowl stir together dry ingredients. Add in cold cubed butter and, using a pastry cutter or your fingers, break up the butter into the flour mixture until it is in small pieces.
b. Add in applesauce and egg and mix to completely combine. Using your hands, roll dough in to balls and then pat them into a biscuit shape about 2 1/2 inches in diameter and set aside.

3. In a large bowl, mix together the blueberries and the huckleberries, the lemon zest, lemon juice, arrowroot and syrup until well combined and pour into a 9×13 inch pan.

4. Top berries with the biscuits.

5. Cover lightly with foil and bake 20 minutes. remove foil and bake for an addition 20 minutes. Serve warm.

​6. Enjoy.

Peach Raspberry Crumble

When I was growing up, we always ate dessert with our dinner. After I got married, the practice stopped for me. Now, though, that I’m living with my parents again, dessert is often back on the menu.

One of the oddities of this eating plan is that anything Paleo is “legal.” This isn’t a restrictive diet where desserts have to be limited to a small bite on your cheat day. I’m not suggesting that it’s okay to gorge on desserts, but a dish full of crumble (yes, more than one bite) any time you’d like some dessert is completely reasonable.

Someone posted this recipe on Facebook, and I watched the obnoxious little video long enough to realize it was Paleo. Naturally, mom was totally on the job. The site the recipe came from is called Lexie’s Clean Kitchen, and you can find the original here.

Filling:
4 peaches, sliced
6 oz. raspberries
1 Tablespoon honey or maple syrup
1 teaspoon cinnamon
1 Tablespoon arrowroot or tapioca starch

Topping
1/3 cup ground pecans
3 Tablespoons almond flour
1 Teaspoon honey or maple syrup
½ teaspoon cinnamon
Pinch of sea salt

1. Combine filling ingredients and mix well

2. Grease casserole dish with melted coconut oil and pour in filling

3. Combine topping ingredients in a small bowl and mix with a fork until crumbly

4. Pour topping over the filling and bake in a 350 degree oven for 40 minutes. Serve warm.

5. Enjoy.

Blueberry Mocha Smoothie

When my youngest son introduced me to his favorite coffee shop, he and the owner, his friend Brice Young, conspired to make me a blueberry mocha with a good Central American coffee (I want to say it was Nicaraguan. It may have been Guatemalan. But I digress). I have been in love with the flavor ever since.

I am not really a smoothie person, but, once in a while, when it’s really hot, I will find myself in the mood for a smoothie. One day I found myself there and was prepared to make myself a nice blueberry, but I suddenly thought of mocha and realized I had chocolate almond milk in the fridge. Then I remembered that blueberry mocha and creativity took over.

I used a few ready-made items, but I made those parenthetical for those who don’t necessarily have the same items in their pantries and fridges.

1 cup chocolate almond milk (I used Silk’s Dark Chocolate Almond)
1 egg
1 tsp espresso powder (I used one Starbuck’s French Roast Via packet)
1 cup frozen blueberries (or thereabouts. I mostly just eyeballed it and called it good)

1. Pour almond milk into a blender

2. Add coffee, egg and blueberries.

3. Blend until smooth.

4. Enjoy

What can I say? It’s a smoothie. It goes together pretty quickly. The only sugars in this smoothie is the sugar in the milk (yes, it has a little sugar) and the natural sweetness of the blueberries. This poured into a 16-oz glass with some to spare, so it’s a nice sharable size for those who don’t want that much. And it’s perfect, cold and delicious.