Recipes
Recipes
Lime-Blueberry Poppy Seed Coffee Cake
by Alex Wittenberg
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 Alex Wittenberg
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 Alex Wittenberg
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 Alex Wittenberg
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 Alex Wittenberg
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 Alex Wittenberg
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 Alex Wittenberg
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 Kellyann Petrucci
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 Alex Wittenberg
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 Alex Wittenberg
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.
Recipes
by Alex Wittenberg
on Dec 13 2014
Prep: 20 min • Cook: 40 min • Yield: 10 to 12 servings Equipment
9-inch round cake pan or spring form pan
Ingredients
3 tablespoons ghee or pasture-raised butter, melted
¼ cup coconut sugar
½ to ¾ cup fresh cranberries
¾ to 1 cup pecan halves (based on the size of the pecans)
¼ cup coconut oil, melted
6 eggs, at room temperature
6 tablespoons full fat coconut milk or coconut cream
6 tablespoons maple syrup
1 teaspoon orange zest
1 teaspoons pure orange extract
½ teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon cinnamon
½ teaspoon nutmeg
1/3 cup finely chopped pecans
½ teaspoon baking powder
½ teaspoon sea salt
Optional
Powdered coconut sugar
Cinnamon and/or nutmeg
Directions
Preheat the oven to 350º F and move rack to middle of oven.
Cut a circle of parchment paper to fit in the bottom of the pan. Brush butter on the sides of pan, then pour remaining butter into cake pan to cover the bottom evenly.
Sprinkle sugar evenly over the butter and arrange pecan halves in a circle around the perimeter of the pan. Place cranberries randomly over the sugar mixture. Set aside.
In a stand mixer, combine coconut oil, eggs, coconut milk/cream, maple syrup, orange and vanilla extracts, and orange zest and mix for 2 to 3 minutes.
In a separate bowl, mix together all dry ingredients: coconut flour, cinnamon, nutmeg, chopped pecans, baking powder, and salt.
Add dry ingredients to wet ingredients and blend together. The batter will be loose. Pour batter into prepared pan. Bake for 35 to 40 minutes, until the top has browned and a toothpick inserted in the center of the cake comes out dry.
Place cake on wire rack to cool in pan for 15 minutes. Place on serving dish and let stand for 20 minutes before cutting; optionally dust with powdered sugar, cinnamon and/or nutmeg. Serve warm or at room temperature.
Notes This cake actually makes its own bottom “crust” because of the butter, brown sugar, and pecans on the bottom of the pan. FYI: The cranberries do not stay on the bottom of the pan, they actually rise up into the batter.
Recipes
by Alex Wittenberg
on Dec 04 2014
Prep time: 20 min (plus one hour to chill) • Cook time: 10 min • Yield: Approximately 14 to 15 5-inch gingerbread people or 20 to 24 round cookies
Ingredients
1/3 cup molasses
1/3 cup maple syrup
3 tablespoons pasture-raised butter or ghee
1 teaspoon pure vanilla extract
3 cups almond flour
1/3 cup arrowroot (plus an additional ½ to ¾ cup to roll out the dough)
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
Directions
Preheat oven to 350º F and move baking rack to the center of the oven.
Pour molasses and maple syrup into a small saucepan and bring to a boil. Add butter and stir to melt then remove from heat. Add vanilla and set aside to cool.
In a large bowl combine almond flour, arrowroot, baking soda, salt, and all spices. Pour wet ingredients into dry and mix until evenly blended.
Divide dough into 5 equal sized balls and refrigerate for at least one hour. Remove one dough ball from refrigerator, flatten with your hands, sprinkle both sides generously with arrowroot, and roll out to about ¼-inch thick between two sheets of parchment or waxed paper, sprinkling on additional arrowroot as needed so dough doesn’t stick. Cut into rolled out dough with cookie cutter, carefully pulling away any remaining dough and replacing in refrigerator. Continue until all cookies are cut out.
Line baking sheet with parchment or a SILPAT™ mat and bake for about 10 to 11 minutes. Let cool and decorate if desired. Store in a sealed container.
Notes
These are truly good old-fashioned gingerbread cookies. Please note that the dough will be somewhat sticky even after it has been chilled and you will need arrowroot to evenly roll out the dough. You might find it helpful to dust a very thin spatula with arrowroot to slip under the cut outs to transfer to the parchment-lined baking sheet. Optionally you can pour arrowroot on a flat plate or cake pan so you can tap your cookie cutter into the arrowroot before cutting the cookie. Using this method, you may find the cookie will lift up with the cutter and you can gently place it on the baking sheet. Be sure to clean any dough off the edge of the cutter before cutting the next cookie. Decorating is up to you. You can use my recipe for Chocolate Ganache Frosting.
Simply delete the cacao or cocoa and add the coconut cream one tablespoon at a time until the desired consistency is reached. (You will need less coconut cream than the recipe specifies.) You can also use my recipe for Creamy Vanilla Frosting. If you don’t want to use frosting, you can use raisins, dried cranberries, chocolate chips, and sliced or slivered almonds. You can put them on before baking except for the chocolate chips. Put these on as soon as the cookies come out of the oven. If you want gingerbread cookies without making cutouts, form dough into 1- to 1 ½-inch balls, place on parchment-lined cookie sheet, and flatten with the bottom of a glass that has be dusted with arrowroot.
Recipes
Chocolate Chia Cookies with Cranberries
by Alex Wittenberg
on Nov 19 2014
Prep time: 15 min • Cook time: 12 min • Yield: 20 cookies (about 1 ½-inch each)
Ingredients
2 cups almond flour
½ teaspoon salt
6 tablespoons chia seeds
5 tablespoons honey or maple syrup
¼ cup coconut oil, melted
2 large egg
1 teaspoon pure vanilla extract
½ cup dried cranberries
½ cup Paleo chocolate chips, such as Enjoy Life™
Directions
Preheat oven to 350º F. Line a baking sheet with parchment paper.
In a large bowl, combine almond meal, chia seeds, and salt. Mix well and set aside.
In a medium bowl, whisk together the honey or maple syrup, coconut oil, eggs, and vanilla. Stir wet ingredients into dry ingredients until just combined. Fold in cranberries and chocolate chips.
With wet hands, roll cookies into small balls and place on baking sheet.
Bake for about 12 minutes. Cool cookies for five minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes It doesn’t get much easier or quicker than this to whip up a batch of cookies. These are exceptionally moist and very high in fiber. If you don’t like cranberries, substitute your favorite nut or raisins.
Recipes
by Kellyann Petrucci
on Nov 06 2014
Are you craving spicy buffalo chicken wings but trying to stick to a healthy diet? Then this recipe is for you! These meatballs hit the spot, plus they're quick — so you can whip them up before a game day party.
Prep time: 20 min • Cook time: 25 min • Yield: 36 cocktail meatballs
Ingredients
For the meatballs:
1 pound ground white meat chicken
3 tablespoons onion, finely diced
3 tablespoons celery, finely diced
3 tablespoons parsley, finely chopped
1 clove garlic, minced
1 large egg
1 tablespoon coconut flour
1 tablespoon hot sauce
¼ cup crumbled bleu cheese (optional)
½ teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon paprika
1/8 teaspoon black pepper
For the sauce:
6 tablespoons pasture-raised butter or ghee
3 tablespoons hot sauce
1 tablespoon fresh lime juice
Directions Preheat oven to 375º F. Combine all ingredients for meatballs in a large bowl and mix well. Roll the mixture into 1-inch balls and place on a parchment-lined sheet pan. Bake for about 25 minutes until lightly browned and fully cooked.
While the meatballs are cooking, make the sauce. Combine all sauce ingredients in a small saucepan over medium-low heat and bring to a simmer. Gently simmer for about 5 minutes, whisking occasionally. The sauce should slightly thicken.
Transfer the cooked sauce to a large bowl. Add the cooked meatballs and toss to coat. Serve warm with toothpicks or hors d’oeuvre picks. Optionally, serve any extra sauce with the meatballs.
Notes: If you are not eating dairy products, eliminate the bleu cheese.
Recipes
by Alex Wittenberg
on Nov 06 2014
Prep time: 10 min • Cook time: 30 to 60 min • Yield: 6 servings
Ingredients
6 organic baking apples
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ cup water
1 tablespoon pasture-raised butter or ghee (optional)
2 to 4 tablespoons maple syrup or honey (optional)
Directions
Preheat oven to 350º F, and place rack in the center of the oven.
Wash and core apples. Place apples in a baking dish and sprinkle with cinnamon, nutmeg, and ginger. Add about ½-inch water to the bottom of the pan. If you choose to use butter, dot the butter evenly among all apples. For sweeter apples, pour maple syrup or honey into the hole on the top of the apple.
Baking time will vary greatly based on the size and type of apple. Cover and bake for 30 minutes and check for doneness. The apples should be soft when pierced with a knife. If they aren’t soft enough, cover and return to oven, checking every 5 to 10 minutes.
To serve, top with baking juices.
Notes I am a big fan of Fuji apples because they are very sweet and juicy. Large Fuji apples take about 1 hour of baking. Small to medium Pink Lady apples were done at 30 minutes.
For variety, you can add almonds, walnuts, or pecans before or after the apples are baked. Raisins and/or dates are also delicious when baked inside the apple. If you use them, you won’t need the maple syrup or honey. For an extra special treat, serve with a scoop of homemade Toasted Almond Gelato and sprinkle with toasted almonds.
You can also make a baked apple very quickly in the microwave, but it will not be as creamy as one baked in the oven. It’s best to bake them one at a time. Since every microwave is different, the timing with vary between 5 to 10 minutes on high power. It makes a wonderful warm addition to breakfast or a very quick dessert. Baked apples are also wonderful in my Apple Pie Smoothie.
Enjoy!
Recipes
by Alex Wittenberg
on Oct 26 2014
Prep time: 20 min • Yield: about 15 to 16 spider candies
Ingredients
1 ½ cup pitted Medjool dates
3 tablespoons raw cacao or cocoa powder
3 tablespoons (plus extras to make “eyes”) mini chocolate chips; Enjoy Life makes a dairy, nut, and soy free product
1 tablespoon coconut butter, chilled
About 6 soft licorice sticks for the “legs”
Optionally
1 to 1 ½ cups toasted coconut if you want to make “hairy” spiders
Directions
Mix dates and cacao in a food processor and blend well. Add chocolate chips and pulse to mix. Pinch off a piece of the dough to see if it sticks together well. If not, add a few drops of water until you can form a firm ball. Roll in to 1-inch balls.
With a sharp knife, cut licorice into fine strips for the legs. Using a tooth pick, make 4 small holes on one side of the ball for the legs and use the toothpick to press them into one side of the candy. Repeat on the other side. Take a tiny bit of coconut butter to form two eye balls and stick onto candy. Insert a mini chocolate chip into each eye.
Store in a cool place or in the refrigerator.
Recipes
by Alex Wittenberg
on Oct 18 2014
Prep time: 20 min • Cook time: 1 hour • Yield: 10 – 12 servings Ingredients For the filling:
2 ½ pounds of your favorite baking apples, about 7 – 8 cups
1 teaspoon grated orange zest, from about ½ medium orange
2 tablespoons freshly squeezed orange juice, from about 1 orange
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
pinch salt
pinch ground ginger
For the topping:
1 cup pecans, coarsely chopped
½ cup walnuts, coarsely chopped
½ cup nut flour, i.e. almond, hazelnut, whatever you choose
¼ cup coconut sugar
½ teaspoon salt
2 tablespoons arrowroot
3 tablespoons cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F. Butter or spray an oven-proof casserole or a 9 x 9-inch deep baking dish.
Peel, core, and cut apples into wedges. Combine the apples with the remaining filling ingredients, and pour into the baking dish.
To make the topping, combine all topping ingredients in a large bowl and sprinkle over the apples.
Place the crisp on a sheet pan and bake for 1 hour or longer until the top is brown and the apples are bubbly. Check it at 30 minutes; you may need to loosely cover the top with foil so it doesn’t over brown. Serve warm, optionally with caramel sauce.
Notes If you decide to be totally decadent, you can use my caramel sauce recipe (the one I used with grilled fruit) to drizzle over individual servings.
Recipes
by Alex Wittenberg
on Oct 18 2014
Prep time: 5 min • Cook time: 10 min • Yield: 10 – 12 servings
Ingredients
1 cup coconut sugar
4 tablespoons ghee or pasture raised butter
½ cup full fat coconut milk
Pinch salt
1 teaspoon pure vanilla extract
Directions
Mix sugar, ghee/butter, coconut milk, and salt in a saucepan over medium-low heat. Cook while whisking gently for 6 to 8 minutes, until it thickens. Stir in vanilla and let cool.
Notes This caramel sauce is excellent with this Apple Crisp or Gooey Grilled Fruit with Coconut and Pecans.
Recipes
by Alex Wittenberg
on Aug 09 2014
Prep time: 20 min • Cook time: 40 min • Yield: 8 to 10 servings
Equipment
9-inch round cake pan or spring form pan
Ingredients
3 tablespoons ghee or pasture-raised butter, melted
¼ cup coconut sugar
1 cup very ripe fresh peaches, sliced
¼ cup coconut oil, melted
6 eggs, at room temperature *
6 tablespoons (¼ cup plus 2 tablespoons) full fat coconut milk or coconut cream
6 (¼ cup plus 2 tablespoons) tablespoons maple syrup
2 teaspoons pure vanilla extract
½ cup coconut flour
⅓ cup finely chopped pecans, toasted
½ teaspoon aluminum-free baking powder
½ teaspoon sea salt
Directions
Preheat the oven to 350 degrees and move rack to middle of oven.
Cut a circle or parchment paper to fit in the bottom of the pan. Brush butter on the sides of pan, then pour remaining butter into cake pan to cover the bottom evenly.
Sprinkle sugar evenly over the butter and arrange peaches in a circle(s) over the sugar mixture. Set aside.
In a stand mixer, combine cup coconut oil, eggs, coconut milk/cream, maple syrup, and vanilla, and mix for 2 to 3 minutes.
In a separate bowl, mix together all dry ingredients.
Add dry ingredients to wet ingredients and combine. The batter will be loose. Pour batter into prepared pan. Bake for 35 to 40 minutes, until the top has browned and a toothpick inserted in the center of the cake comes out dry.
Place cake on wire rack to cool in pan for 15 minutes. Invert cake onto a serving platter; carefully peel off parchment. Let stand for 20 minutes before cutting; serve warm or at room temperature. Refrigerate any uneaten cake.
*Room temperature eggs will keep the cake lighter
Recipes
Panna Cotta with Glazed Peaches
by Alex Wittenberg
on Aug 03 2014
Panna Cotta
One 14-ounce can* (or approximate) full-fat coconut milk
One 14-ounce can* (or approximate) coconut cream
About 5 ounces of coconut milk, coconut cream, almond milk, or any other Paleo milk you have on hand to yield a full 4 cups of all milks
1 tablespoon pasture-raised beef gelatin, i.e. Great Lakes Gelatin
¼ cup plus 2 tablespoons (6 tablespoons) maple syrup
2 teaspoons pure vanilla extract
Glazed Peaches
2 medium peaches (you can also use nectarines), sliced
2 teaspoons ghee or pasture-raised butter
2 tablespoons coconut sugar
1 teaspoon water
½ teaspoon freshly squeezed lemon juice
Dash salt
Dash nutmeg
Directions
For the Panna Cotta
Measure the coconut milk, coconut cream, and additional Paleo milk(s) to make 4 cups. Pour 1 cup of milk mixture into a medium saucepan and sprinkle gelatin over the milk. Let sit for about 5 minutes to soften the gelatin.
Place saucepan on medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Add the remaining 3 cups of milk and maple syrup and stir to blend. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 to 15 minutes. Pour into eight wine/champagne/martini or other pretty glasses, cover each glass with plastic wrap, and refrigerate for 4 to 6 hours to fully gel.
For the Glazed Peaches
Place butter in a small sauté pan over medium heat. Add coconut sugar and water and stir briskly to melt sugar. Add peaches, lemon juice, salt, and nutmeg. Cook over medium heat for about 3 minutes to soften the peaches and thicken the glaze.
Remove from pan and let cool. Refrigerate until ready to serve.
To serve
Warm peaches in microwave for about 45 seconds or until warmed through and serve on top of panna cotta.
Notes
Most cans of coconut milk or coconut cream are between 13.5 and 14 ounces. You can also prepare peaches just before serving. Making them ahead and reheating saves time when serving.
