Recipes
Recipes
Creamy Chocolate Collagen Pudding
by Dr. Kellyann
on May 08 2018
The chia seeds in the pudding create the creamy pudding-like texture while adding healthy fats and fiber. The collagen and protein in my Chocolate Bone Broth Protein will keep you feeling satisfied for hours.
Ingredients:
½ avocado
1 cup almond milk or coconut milk (not canned)
1 scoop of Chocolate Bone Broth Protein Powder
1 tablespoon cocoa or cacao powder
1 tablespoon chia seeds
Directions:
In a small bowl mash the avocado with a fork until creamy. Add the remaining ingredients and blend until fully combined.Pour into bowl(s) or dessert cup(s).Refrigerate for at least an hour to thicken into a pudding consistency.
Enjoy!
Recipes
Vanilla Latte Collagen Mug Cake
by Dr. Kellyann
on Apr 27 2018
The texture of my collagen-rich mug cake is more cake-like than others I’ve tried thanks to baking powder. The cake will rise over the top of the mug while baking (use a really big mug to prevent it from spilling over), and will have a very moist cake-like texture.
The mug and the cake WILL BE EXTREMELY HOT when you remove it from the microwave. I know you’re going to be tempted to dig in, but wait a minute or two so you don’t burn yourself! Enjoy your latte in a mug… as a cake! Rich in protein and collagen and loaded with intense flavors, you’ll begin to think about your latte in a new way.
Vanilla Latte Collagen Mug Cake
Prep time: 5 mins ● Cook time: 2 to 2½ mins ● Yield: 1 serving
Ingredients:
¼ cup almond flour
½ mashed banana (optional)
1 egg
1 scoop Vanilla Bone Broth Protein
1 packet Collagen Coffee
½ teaspoon baking powder
Coconut oil pan spray
Directions: Combine all ingredients in a small bowl. Spray a large coffee mug with coconut oil. Pour in cake mix. Microwave for about 2½ minutes if you use the banana or about 2 minutes without the banana. The cake will rise up above the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying. The mug will be extremely hot.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 14 2018
These sweet treats are absolutely delicious and melt in your mouth. A perfect craving-killer and dose of healthy fat for an 80/20 Forever snack.
Prep time: 5 mins ● Freeze time: 3-5 mins ● Yield: About 12 tablespoon-size servings
Ingredients
1/4 cup coconut oil
1/2 cup sunflower seed butter
1 scoop Bone Broth Protein in Vanilla
1 packet Instant Collagen Coffee™
1/8 teaspoon Celtic or pink Himalayan salt
Directions
In a small saucepan heat coconut oil and sunflower seed butter on low until melted. You can also microwave the coconut oil for about 30 seconds until melted. If you live in a warm climate, you may not need to melt the coconut oil if it is already liquefied. Stir together all ingredients. Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Freeze until firm. These bombs melt quickly out of the freezer, so take them out just before serving.
If desired, top with nuts, coconut flakes, or a dark-chocolate-covered espresso bean before freezing — bring them to a party and everyone will be impressed!
Recipes
Cinnamon Coffee Cake Collagen Fat Bombs Recipe
by Dr. Kellyann
on Nov 11 2017
Fat bombs are little low-carb, high-fat treats that became popular from people on the keto diet… they can be either sweet or savory—that you can eat as a replacement meal or a fun snack. They’re loaded with fats that curb your appetite and rev up your metabolism. Many people report that fat bombs give them an extra boost of energy for a workout; and help them fight cravings for hours—plus they make your taste buds happy!
For more information on these tasty and energizing little treats, check out the investigative segment I did all about fat bombs on the Dr. Oz show called, "Can Fat Bombs Help You Lose Weight?"! Whenever you get an ugly sugar craving, nosh on one of these delicious Cinnamon Coffee Cake Collagen Fat Bombs, and kiss that craving buh-bye! The best part about these collagen bombs is, it only takes 3 minutes to make!
Prep time: 5 mins ● Cook time: 3 mins (optional) ● Yield: About 12 tablespoon-size servings
Ingredients:
½ cup coconut oil
¼ cup almond butter
1 scoop Vanilla Bone Broth Protein
1 packet Instant Collagen Coffee™ or a tablespoon of instant coffee.
1 teaspoon cinnamon
Directions:
In a small saucepan heat coconut oil and almond butter on low until melted (unless your coconut oil is already liquified).
You can also microwave the coconut oil for about 30 seconds until melted.
Stir together all ingredients.
Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Freeze until firm.
These bombs melt quickly out of the freezer, so take them out just before serving. The best part about these collagen bombs is, it only takes 3 minutes to make!
Recipes
Guilt-Free Paleo and Low Carb Pie Crust
by Dr. Kellyann
on Nov 08 2017
Pie Crust
Prep time: 15 min • Cook time: 15-20 min
Ingredients
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 325 degrees.
In a medium sized bowl, combine dry ingredients.
In a small bowl, combine wet ingredients.
Stir wet ingredients into dry.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden.
Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Recipes
by Dr. Kellyann
on Aug 20 2017
This Raspberry Sorbet with Orange Cream Collagen Cooler is delicious, healthy, and beautiful!
Raspberry Sorbet with Orange Cream
Yield: 2 servings
Ingredients:
1 cup frozen raspberries
2 packets of Collagen Cooler in Orange Cream
1 cup water
2 ripe bananas
Directions: Blend all ingredients and re-freeze for 4 hours, or until it reaches desired sorbet texture... serve with coconut shreds on top. NOTE: Enjoy this sorbet if you are on the 80-20 maintenance plan. If you are still on the 21-Day Bone Broth Diet stay on track by making it a breakfast smoothie instead!
Raspberry Smoothie with Orange Cream
Yield: 1 serving Portions: 1 protein, 1 fat, 1 fruit
Ingredients:
1/2 cup frozen raspberries
1 packet of Collagen Cooler in Orange Cream
1 cup unsweetened coconut milk
Ice, optional
Directions: Add all ingredients to a blender and blend well. Hope you enjoy!
Recipes
Double Chocolate Pudding Shake
by Dr. Kellyann
on Sep 30 2016
Double Chocolate Pudding Shake
Chocolate pudding in a glass! Yum! You can eat this shake with a spoon! Extra chocolate adds richness and chia and xanthan gum provide a creamy, silky consistency. This shake is for those on the maintenance plan.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water or almond milk or coconut milk
1 scoop chocolate Bone Broth Protein™
¼ avocado
1 tablespoon raw cacao powder
1 tablespoon chia seeds
¼ teaspoon xanthan gum
Ice – add about 6 ice cubes to blender
Directions: Pour liquid into blender first then add all other ingredients. Blend well. Refrigerate for about an hour to thicken into a pudding consistency.
Note: For a post workout shake, coconut water is a good choice.
Add-ins: To add even more nutrients to your shake you can add 1 tablespoon of any of the following. Flax seeds add fiber, protein, and omega-3’s Chia seeds add fiber and protein Hemp seeds add a nutty flavor and protein Greens such as spinach, kale, chard, parsley, etc. add vitamins, minerals, and fiber
Enjoy!
Recipes
Primal Parmesan Crisps with Chicken Salad
by Dr. Kellyann
on Sep 14 2016
Who would have guessed just non-processed full-fat cheese could make a crunchy good treat? These Parmesan crisps are the perfect primal substitute for crackers or even tortilla chips and perfect with dips, guacamole, and chicken salad.
PRIMAL PARMESAN CRISPS
Prep time: 10 min • Cook time: 5 - 7 min • Yield: 1 dozen PARMESAN CRISPS
Ingredients
1 cup unprocessed full fat parmesan cheese, shredded
Directions
Preheat oven to 350º F. Line a sheet pan with parchment.
Make twelve 3-inch circles of cheese (about 1 tablespoon plus 1 teaspoon each) spaced evenly on parchment.
Bake for 5 to 7 minutes until the edges are starting to turn golden.
Remove from oven and let cool.
CHICKEN SALAD
Ingredients
¾ cup cooked chicken, cut into a small dice or shredded
2 tablespoons celery, minced
1 tablespoon onion, minced
2 to 3 tablespoons olive oil mayonnaise
Salt and pepper to taste
Directions
Mix all ingredients in a medium bowl.
Spoon a dollop of chicken salad on each cooled cheese round and serve.
Recipes
by Dr. Kellyann
on Sep 14 2016
YES! You can have dessert! Granita is a frozen dessert you can make with almost any of your favorite flavors including coffee, tea, lemon juice and mint. Originally from Sicily, it’s served all over Italy. By scraping the liquid mixture as it freezes, you create a yummy crystallized dessert.
GRANITA
Prep time: 10 mins plus 1 ½ or more hours for freezing • Yield: 2 servings
INGREDIENTS
Espresso Granita
2 cups espresso or strong black coffee, at room temperature
½ teaspoon lemon zest (optional)
Stevia to taste
Lemon Granita
1½ cups freshly squeezed Meyer lemon juice from about 6 Meyer lemons (If you use tradition Eureka lemons, they are much more acidic and lack the sweetness of Meyer lemons. In this case you may choose to use less lemon juice and make up the difference with water.)
½ cup water
1 teaspoon lemon zest
Stevia to taste
Spiced Tea
2 ¼ cups water
2 Earl Gray tea bags, black tea bags, or equivalent loose tea
½ teaspoon ground green cardamom or two green cardamom pods
2 whole black peppercorns
½ teaspoon fennel seeds
½ to ¾ teaspoon cinnamon or 1 small cinnamon stick
4 slices fresh ginger
2 whole cloves
Stevia to taste
Green Tea Mint
2 ¼ cups water
2 green tea bags or equivalent loose tea
Handful fresh mint
Stevia to taste
DIRECTIONS
For Espresso and Lemon Granita: Combine all ingredients and stir until stevia dissolves.
For the two Tea Granitas: Heat water, tea, and all spices/herbs in a small saucepan. Bring to a boil and simmer on low for 3 to 5 minutes to infuse the tea. Strain through a fine mesh sieve.
Pour mixture into 9- x 13-inch pan and place in freezer. The mixture should only be ¼- to ½-inch deep. Freeze for about 30 minutes.
Remove from freezer and use a dinner fork to scrape any ice crystals that have formed on the bottom or sides of the pan. Return to freezer and repeat the scraping process every 30 minutes for 1 ½ hours or until the mixture is thoroughly frozen. The granita should look like a fluffy pile of ice crystals. If you freeze until the crystals are frozen solid, dip the bottom of the pan in a hot water for a few seconds to loosen. Spoon into pretty bowls or glasses and garnish if desired.
Hope you enjoy!
Recipes
by Dr. Kellyann
on Apr 11 2015
Clafoutis is a simple French dessert made with fresh fruit and a light flan-like batter.
Prep time: 20 min • Cook time: 40 to 45 min • Yield: 8 servings
Equipment:
12-inch fluted tart pan or pie dish
Ingredients
3 large eggs at room temperature, separated
¾ cup full fat coconut milk
1 tablespoon Meyer lemon juice, 1 small to medium lemon (If you can’t get a Meyer, use a traditional lemon)
1 teaspoon Meyer lemon zest (If you can’t get a Meyer, use a traditional lemon)
1 teaspoon pure almond extract
¾ cup unrefined coconut sugar
⅔ cup almond flour
⅔ cup chestnut flour
¼ teaspoon cream of tartar
¼ teaspoon salt
3 ½ to 4 cups pitted dark sweet cherries, fresh or frozen
½ cup plus 2 tablespoons sliced almonds, toasted
Directions
Preheat the oven to 375º F and move the oven rack to the center of the oven. Brush or spray the tart pan/pie dish with coconut oil.
Combine egg yolks, coconut milk, lemon juice, lemon zest, almond extract, sugar, almond flour, and chestnut flour and mix well.
In a separate dry, grease-free bowl, beat egg whites, cream of tartar, and salt for about 5 minutes until soft peaks form. Gently fold egg whites into flour mixture. Pour into tart pan/pie dish and top with cherries. Gently push cherries into batter. Sprinkle with toasted almonds.
Bake for 40 to 45 minutes until set and top is golden brown. When a toothpick or bamboo skewer comes out of the batter dry, the clafoutis is done. Cool on a wire rack. Serve warm or at room temperature. Refrigerate any leftovers.
Notes Clafoutis is traditionally made with sweet dark cherries, but variations abound. You can swap out the cherries for Rainer cherries, sliced pears, apricots, plums, blackberries, raspberries, blueberries, or sliced apples. If you use apples you might want to replace the almond extract with vanilla, add cinnamon, and use toasted walnuts or pecans. You can even use sliced mangos and toasted coconut chips! Nuts are not traditional in clafoutis, but they add texture, taste, and nutrients.
Recipes
Lime-Blueberry Poppy Seed Coffee Cake
by Dr. Kellyann
on Apr 02 2015
Prep time: 10 min • Cook time: 40 min • Yield: 12 servings
Ingredients
½ cup coconut flour
½ teaspoon salt
¼ teaspoon baking soda
6 eggs
½ cup coconut oil, melted
¼ cup honey
½ tablespoon pure vanilla extract
Zest of 1 lime
2 tablespoons lime juice
1½ tablespoons poppy seeds
1¼ cup fresh blueberries (or frozen, defrosted)
Directions
Preheat the oven to 350 degrees.
In a small bowl, mix coconut flour, salt, and baking soda with a fork. Set aside.
In a large bowl, whisk eggs, coconut oil, honey, vanilla, lime zest, and lime juice until smooth. Stir in flour mixture, poppy seeds, and blueberries until just combined.
Grease an 8 x 8 inch square pan with coconut oil, and then dust with coconut flour. Pour batter into pan and spread into corners with a rubber scraper. Bake until lightly golden and a toothpick inserted into the center comes out clean, about 35-40 minutes.
Cool the cake in the pan, and then cut into 12 squares. Store covered in the refridgerator or at room temperature.
Notes Serve this coffee cake alongside Berry-Nice Chicken Salad for brunch. Substitute raspberries or strawberries for the blueberries-or replace the lime juice and zest with lemon.
Recipes
by Dr. Kellyann
on Apr 02 2015
Prep time: 15 min • Cook time: 40 min • Yield: 4-6 servings
Ingredients
1 pound apples, cut into half-moon slices (about 4 cups)
½ teaspoon lemon zest
½ tablespoon lemon juice
⅓ cup almond flour
4 dried dates, pitted
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt
1 tablespoon coconut oil, chilled until solid then diced
¼ cup chopped walnuts or pecans
Directions
Preheat the oven to 350 degrees
In a medium bowl, mix the apples, lemon zest, and lemon juice with wooden spoon. Allow to rest at room temperature while you prepare the topping.
Place almond flour, dates, cinnamon, nutmeg, and salt in a food processor. Pulse until combined.
Sprinkle the chilled coconut oil chunks over the flour mixture. Pulse about 10 times, and then process on high for 5 to 10 seconds until there are no lumps. Pour the topping into a bowl and use a fork to mix the chopped nuts.
Pour the fruit into an 8-inch square pan, pressing it gently into place with the back of a wooden spoon. Sprinkle the nut topping over the fruit with the back of the spoon.
Cover the crisp lightly with foil and back for 30 minutes. Remove foil and back 5 to 10 more minutes, until browned.
Notes You can also bake this dish in individual ramekins. Place four ramekins on a baking sheet covered with parchment paper. Spoon generous ½-cup servings into each ramekin, press aobut 2 tablespoons of topping onto each, and then follow baking instructions above.
This crisp is yummy topped with Whipped Coconut Cream (see recipe in Chapter 12-Living Paleo for Dummies-Wiley) or with a drizzle of coconut milk. Substitute pears for the apples and sliced almonds for the walnuts or pecans. For extra zing, add ½ teaspoon dried ginger along with the lemon juice to the pears.
Recipes
Lime Gelatin with Strawberries & Basil Essence
by Dr. Kellyann
on Mar 15 2015
Prep time: 10 min • Cook time: 3 min • Yield: 6 servings
Ingredients
2 tablespoons pasture-raised beef gelatin, i.e. Great Lakes Gelatin
½ cup cold water (to soften dried gelatin)
3 cups boiling water
Handful fresh basil leaves, about ½ cup
¼ cup cold water (for basil)
½ cup freshly squeezed lime juice, about 4 to 5 Persian limes
3 to 4 tablespoons honey
About 5 to 6 large strawberries
Basil leaves for garnish
Directions
Add the gelatin to the cold water to soften. Bring 3 cups water to boil. While waiting for the water, add basil leaves and ¼ cup water to blender and blend until the leaves are dissolved into the water. Pour basil water through a fine mesh sieve, add to gelatin, and stir.
Pour boiling water over the gelatin and stir until the gelatin is dissolved. Add lime juice and honey to taste. Pour gelatin into 6 dessert cups. Refrigerate for about an hour and add fruit. Refrigerate until fully gelled and serve cold. Garnish with fresh basil.
Optionally top with whipped coconut cream.
Notes: You can also make this in a two-quart mold or in a serving bowl if you prefer. If you are making it as a molded dessert, add 2 teaspoons gelatin to the recipe. You can also use kaffir limes to achieve a totally different flavor.
Recipes
by Dr. Kellyann
on Mar 08 2015
Prep time: 10 min • Cook time: 15 min • Yield: 4 to 6 servings
Ingredients
1 cup coconut cream
¼ cup pure maple syrup
¼ cup Meyer lemon juice, about 2 medium Meyer lemons*
Zest of 3 lemons
6 large eggs plus 2 yolks
Pinch salt
1 teaspoon vanilla extract
Directions
In a medium saucepan, whisk together coconut cream, maple syrup, lemon juice, zest, eggs and yolks, and salt.
Cook over medium heat, whisking constantly, until the mixture thickens, about 12 to 15 minutes.
Remove from the heat and pour into 6 individual dessert or custard cups. Serve warm or chilled. If serving chilled, top with any combination of fresh berries and garnish with mint.
Notes: In the middle of winter when Meyer lemons are in season I absolutely have to make a luscious lemon dessert. This creamy custard fills the bill. Its velvety texture and deep rich flavor make a fabulous dessert, and it’s so easy to make! If you’re not familiar with Meyer lemons, you want to be! They are much sweeter and less acidic than the more common supermarket varieties.
Meyer lemons are a cross between a lemon and a mandarin or sweet orange and have thin, deep yellow aromatic skin with a tinge of orange when fully ripe. They are rounder and juicier than lemons and are harvested mostly in the winter. Enjoy them when they’re in season! The Meyer lemon gets its flavor from its thymol content and contains limonene, a type of flavonoid that protects the immune system.
Recipes
by Dr. Kellyann
on Feb 28 2015
Prep time: 15 min • Cook time: 1 min • Yield: 4 to 6 servings
Ingredients
For the dip
¼ cup all natural almond butter
2 tablespoons dark chocolate chips/chunks; 70% or darker or Enjoy Life™ Chips
1 cup plain coconut yogurt
½ teaspoon vanilla extract
For the toppings
2 to 4 tablespoons unsweetened flaked coconut, toasted
2 to 4 tablespoons slivered almonds, toasted
2 to 4 tablespoons cacao nibs or Enjoy Life™ Chips dark mini chips
Strawberries and any of your favorite sliced fruits.
Directions
In a small microwave-safe bowl melt the chocolate in 30-second increments at half power, stirring in between heating, until chocolate is melted.
Add almond butter and mix well.
Add the coconut yogurt and vanilla and fold together into a fluffy mouse.
Serve with sliced fruits and any or all of the toppings.
Notes: Fun, super-easy and delicious dessert or sweet treat. Kids love it and it’s great on a party buffet. You can substitute any nut or seed butter, i.e. cashew butter, sunflower seed butter, etc., as well as other nuts or seeds.
Recipes
by Dr. Kellyann
on Feb 08 2015
Prep time: 20 min • Cook time: 25 min • Yield: 4 to 5 servings, depending on ramekin size
Equipment
five 5 ½- to 6-ounce ramekins or four 7- to 8-ounce ramekins
Ingredients
2 teaspoons pasture-raised butter or ghee
1/3 cup coconut sugar
5 ounces dark/bittersweet chocolate, chopped; if you use dark chocolate chips, it is 1 scant cup
3 large egg yolks, at room temperature
¾ teaspoon espresso powder
1 teaspoon pure vanilla extract
6 large egg whites
¼ teaspoon cream of tartar
Pinch salt
Directions
Preheat oven to 375ºF. Place oven rack in the middle of the oven. Generously butter soufflé dishes.
Melt chocolate in microwave or in the top of a double boiler. If using the microwave, heat in 30-second (or shorter) intervals at half power, stirring between each interval. If heating in a double boiler, begin stirring as soon as chocolate starts to melt. Remove bowl from microwave/heat and stir in egg yolks, espresso powder, and vanilla; the mixture will thicken.
In a stand mixer, whip egg whites with cream of tartar and a pinch of salt at medium speed until soft peaks form. Add coconut sugar, a little at a time, continuing to whip at medium speed. Then beat at high speed until egg whites form stiff peaks. The mixture will be a beautiful pale caramel color. Stir about 1 cup whites into chocolate mixture to lighten it, then add mixture to remaining whites, folding by hand, gently but thoroughly.
Spoon into soufflé dishes filling just to the top. Place soufflés on a sheet pan and bake in the middle of the oven until puffed and crusted on top but still slightly jiggly in the center, about 24 to 26 minutes. Do not open the oven as they are baking. Serve immediately.
Notes: The soufflé can be assembled up to 30 minutes before baking. Keep it covered with an inverted large bowl (do not let the bowl touch soufflé), at room temperature.
Tip: run your finger around the inner edge of the ramekins after they are filled. It helps the soufflé rise evenly. Optionally, dust with powdered sugar and garnish with berries and mint. You can also serve it with coconut whipped cream.
Recipes
by Dr. Kellyann
on Jan 09 2015
Prep time: 10 min • Cook time: 14 min • Yield: approx. 48 crackers
Ingredients
1 cup sesame seeds, toasted
1 cup almond flour
¼ cup coconut flour
2 tablespoons arrowroot
1 teaspoon Celtic sea salt
1 teaspoon garlic powder
½ teaspoon freshly ground pepper
1 teaspoon dried Herbes de Provence, or any combination of herbs you like
3 tablespoons ghee, melted, or extra virgin olive oil if you use it in baking
2 large eggs
Directions
Preheat oven to 375º F
Grind half the toasted sesame seeds in a coffee grinder or Vitamix™.
Place all dry ingredients in a large bowl and mix well.
In a small bowl whisk ghee with eggs to fully combine.
Add wet ingredients to dry ingredients, mix with a fork, then knead using your hands to fully blend all the ingredients.
Using half the dough, roll between two sheets of parchment to 1/8” or less in thickness. Remove top sheet and place entire bottom sheet with rolled out dough onto a sheet pan. Using a sharp knife cut into 24 crackers. Repeat with the second half of dough.
Bake for 12 to 14 minutes until golden brown.
Cool completely before separating crackers. Store in an airtight container. Do not refrigerate.
Notes: For a crisper cracker, which I prefer, bake for 13 to 14 minutes. I use organic Herbes de Provence because I love the flavor combination of thyme, rosemary, basil, marjoram, sage, fennel, and lavender, but you can use any herb or combination of herbs you like. These are great served with soup or salad, or paired with a dip or a bit of cheese if you use dairy products. Try them with my Tapenade which is a traditional pairing in France or BLT Dip. Finally some great Paleo Crunch!
Recipes
by Dr. Kellyann
on Jan 03 2015
Prep time: 15 min • Cook time: 10 min • Yield: 4 dozen crackers about 3 inches x 1 ½ inches
Ingredients
1 ¼ cups coconut flour
¼ cup arrowroot (and a little extra for rolling)
1 ½ teaspoons baking powder
2 teaspoons cinnamon
¼ teaspoon salt
½ cup plus 1 tablespoon pasture raised butter or ghee
¼ cup pure maple syrup
¼ cup coconut sugar
2 eggs at room temperature
2 to 3 teaspoons unsulfured molasses
1 teaspoon pure vanilla extract
Directions
Preheat oven to 325℉.
Combine all dry ingredients: coconut flour, arrowroot, baking powder, cinnamon, and salt, and set aside.
In a stand mixer combine butter, maple syrup, coconut sugar, eggs, molasses, and vanilla and whip until fully combined.
Add dry ingredients gradually and mix thoroughly. The dough should be sticky. If you find it too sticky to roll between parchment you can add additional coconut flour by the tablespoonful.
Divide dough into 4 balls. Individually roll out to about ¼-inch thickness between two sheets of parchment. As you roll, be sure to flip the dough and parchment and roll both sides so the dough does not stick to one side. If needed sprinkle with a very light dusting of arrowroot. Remove the top sheet of parchment. You will leave the dough on the bottom sheet to bake.
Using a sharp knife, trim the edges so you have a perfect rectangle about 9 inches x 6 inches. Put extra dough back into the mixing bowl to add to another batch. Make a vertical cut down the center. Then cut horizontally so you have 12 pieces of about 3 inches x 1 ½ inches. If desired, make 2 fork marks in each cracker so they resemble packaged graham crackers. Move the entire sheet of parchment to a baking pan.
Bake at 325℉ for 9 to 11 minutes. When they come out of the oven, they will be soft. Do not remove crackers from parchment until they are cool as they will break. Store in a sealed container.
Notes My boys like to break these crackers into smaller pieces to enjoy as breakfast cereal in almond milk. We also make s’mores using homemade marshmallows and dark chocolate. Now that’s a real treat!
Recipes
by Dr. Kellyann
on Dec 23 2014
Prep time: 20 min • Cook time: 5-8 min • Yield: 24 – 32 cookies depending on size of cookie cutters
Ingredients
For cookies
1/3 cup pasture-raised unsalted butter, at room temperature or slightly chilled
¼ cup honey
1 teaspoon pure vanilla extract
2 ½ cups almond flour
¼ teaspoon salt
½ teaspoon baking soda
Arrowroot for rolling (optional)
For frosting:
Creamy Vanilla Frosting OR
Unrefined Paleo Powdered Sugar/Confectioner’s Sugar/XX Sugar
Directions
Whip butter in a stand mixer for 2 to 3 minutes until it starts to get fluffy. Add honey and vanilla and mix well.
In a separate bowl combine dry ingredients: almond flour, salt, and baking soda, and gradually add to wet ingredients to blend.
Form into 2 balls and wrap in parchment or wax paper and refrigerate for at least 1 hour.
Preheat oven to 350º F and line baking sheets with parchment or a silicone mat.
Remove one ball from refrigerator and roll out to about ¼-inch thick between 2 sheets of parchment or waxed paper. If needed, dust with arrowroot to prevent sticking.
Cut out desired shapes with cookie cutter, and very gently remove cookies and place on prepared baking sheet. Repeat with second ball of dough.
Bake for 5 to 8 minutes. Allow cookies to fully cool in pan before removing.
Optionally pipe with Creamy Vanilla Frosting or dust with Unrefined Paleo Powdered Sugar using a fine mesh sieve.
Notes
The cookies are somewhat delicate before they are baked. Use a very thin metal spatula to transfer cookies from parchment/waxed paper to baking sheet. In cutting out the cookies, they may remain in the cookie cutter. Gently place them on the baking sheet, by holding the cookie cutter just above the parchment and use your fingertips to very gently release them from the cookie cutter. After every few cookies, wipe the cookie cutter edge to keep it clean and easier to use. It also helps to put arrowroot on a flat plate and tamp the cookie cutter into the arrowroot to make the cookies easier to cut out. Do not remove cookies from the baking sheet until they are fully cooled; they are apt to break if moved while still warm.
Recipes
by Dr. Kellyann
on Dec 20 2014
Prep time: 30 min • Yield: 16 to 20 pops
Ingredients
1 cup dark chocolate (i.e. Enjoy Life brand) or dark chocolate (at least 70% dark)
1 ½ cups hazelnuts, toasted with the skins rubbed off
1 cup medjool dates, pitted & packed
1 teaspoon pure vanilla extract
Pinch sea salt
Paper straws or cake pop sticks.
Powdered sugar, colored holiday sprinkles, or maldon salt for finishing (optional)
Directions
In a double boiler or microwave, melt ½ cup of the chocolate. Remove from heat when melted.
In a food processor, process hazelnuts, dates, vanilla, and salt until fully incorporated.
Add in roughly 2 to 3 tablespoons of the melted chocolate to the date nut mix and continue processing to fully incorporate.
Place the mixture in a container and freezer for about 10 minutes.
Meanwhile, if using paper straws, cut them to the size for a cake pop stick. Cover a flat dish that will fit in your refrigerator with parchment.
Remove dough from freezer, scoop into walnut-sized pieces, and roll into balls. Dip straw or cake pop sticks into melted chocolate and insert into the center of each ball about half way through. Using a spoon as needed, dip balls into the chocolate and place on prepared parchment paper with the stick pointing straight up. Refrigerate until chocolate hardens.
Optionally dust with powdered sugar, colored holiday sprinkles, or maldon salt.
