Recipes
Recipes
by Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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.
Recipes
by Dr. Kellyann
on Jul 20 2014
*Paleo & Primal Approved Prep time: 20 min • Cook time: 10 min • Yield: 12 three-ounce pops
Equipment
12 three-ounce paper cups
12 popsicle sticks or 12 three-ounce popsicle molds
Ingredients
1 can coconut cream, approximately 14 ounces
1 to 1 ½ cups unsweetened almond milk (to yield 3 cups when combined with coconut cream)
3 large eggs, slightly beaten
¼ cup maple syrup
¼ cup arrowroot powder
¼ cup cold water
1 to 1 ½ teaspoons pure vanilla extract
⅓ cup cashews, toasted and coarsely chopped
⅓ cup dark chocolate chips
Directions
In a medium saucepan combine coconut cream, almond milk, eggs, and maple syrup and warm over medium heat. Dissolve arrowroot in cold water and add to sauce pan. Stir until pudding starts to bubble around the edges, immediately reduce heat and continue stirring for another 1 to 2 minutes, being careful not to scorch the pudding. Remove from heat and stir in vanilla. Pour pudding into another bowl to cool.
Melt the chocolate in 30 –second intervals in the microwave or in a double boiler. Carefully spoon chocolate into the bottom of the paper cups/popsicle molds. Sprinkle cashews over chocolate. When pudding has cooled, pour into cups/molds and freeze for 1 to 2 hours.
Variations
For chocolate chip pudding pops, stir in chocolate chips.
For mint chocolate chip, replace vanilla with ½ teaspoon pure mint extract and stir in chocolate chips.
For fruity pudding pops, stir in your favorite berries or chunks of fresh fruit.
Notes This is also a fabulous vanilla pudding recipe! Just stop after step 1. Try using colorful, sturdy plastic straws instead of popsicle sticks just for fun. For larger pudding pops, use 5-ounce paper cups.
Recipes
by Dr. Kellyann
on Jul 11 2014
*Paleo & Primal Approved
Prep time: 10 min • Yield: 8 three-ounce servings
Ingredients
2 ¾ cups watermelon
1 kiwi, cut into slices
1 nectarine or peach, cut into slices
1 to 2 tablespoons honey, maple syrup, or coconut sugar as needed (optional)
1 - 2 scoops Dr. Kellyann's Complete Collagen Protein
Directions
Crush watermelon flesh using a potato masher or your hands reserving all liquid. Measure out 2 ¾ cups flesh. Mix Collagen Protein with water (1 scoop to 8oz water), and add honey. Place sliced fruit (kiwi and/or nectarine slices) into popsicle molds and add in watermelon flesh, and collagen mixture. Freeze until solid.
If fruit bar doesn’t come out of the mold easily, run it under hot water for a few seconds.
Variations: This recipe works for any of your favorite fresh summer fruits and/or fruit juices. Here are a few pointers: if your base fruit isn’t as sweet as you like, add in some honey, maple syrup, or coconut sugar. You’ll probably never use more than 1 to 2 tablespoons.
If you’re using denser summer fruit (less watery than melons) such as peaches, nectarines, plums, strawberries, raspberries, blueberries, blackberries, etc. use about 1 ¾ cup fruit and 1 cup of water, fruit juice, coconut water, coconut milk, or almond milk. If you are using summer melons: cantaloupe, honeydew, Crenshaw, watermelon, etc., use only the melon and its juice (don’t add water). If you want a melon creamsicle, use the melon flesh and one of the milk options.
Keep in mind that the taste of frozen fruit is less intense than fruit at room temperature. Don’t be shy with spices and natural extracts such as vanilla or almond extract. Cinnamon and nutmeg really enhance a pumpkin creamsicle; almond extract notches up a banana-almond milk creamsicle. Here are some of my favorites. These yield 8 three-ounce molds each.
Strawberry (or any berry) Creamsicle
2 cups strawberries
1 cup full-fat coconut milk
2 tablespoons honey, or to taste
2 scoops Dr. Kellyann's Complete Collagen Protein
Orange Creamsicle
2 cups orange segments
¾ cup full-fat coconut milk
2 tablespoons honey, or to taste
¼ to ½ teaspoon pure orange extract (optional)
2 scoops Dr. Kellyann's Complete Collagen Protein
Frozen Peach Bars with Raspberries
2 cups peaches, peeled
¾ cup water or coconut water
¼ cup fresh raspberries
1 to 2 tablespoons honey, maple syrup, or coconut sugar as needed (optional)
2 scoops Dr. Kellyann's Complete Collagen Protein
Keep thinking Big and living BOLD!
Recipes
Orange and Sweet Cream Gelatin Dessert
by Dr. Kellyann
on Jul 05 2014
*Paleo & Primal Approved
Prep time: 20 min • Cook time: 6 min • Yield: 6 to 8 servings
Ingredients
For the orange gelatin layer
2 tablespoons plus 2 teaspoons pasture-raised beef gelatin, i.e. Great Lakes Gelatin
½ cup cold water or cold orange juice, unsweetened (to soften the gelatin)
3 cups orange juice, unsweetened
1 tablespoon lemon juice, freshly squeezed
2 to 4 tablespoons honey, maple syrup, or coconut sugar (Note: coconut sugar will significantly darken the orange juice)
½ teaspoon pure orange extract (optional; will enhance the orange flavor)
For the cream gelatin layer
1 tablespoon plus 1 teaspoon pasture-raised beef gelatin, i.e. Great Lakes Gelatin
½ cup cold water or cold full-fat coconut milk (to soften the gelatin)
1 ½ cups full-fat coconut milk
2 to 4 tablespoons maple syrup
Directions For the orange gelatin layer
Add the gelatin to the ½ cup cold water or orange juice to soften.
Bring 3 cups orange juice and lemon juice to a boil and pour over the gelatin. Optionally add orange extract.
Stir until the gelatin is fully dissolved.
Add honey/maple syrup/coconut sugar to taste.
Divide gelatin mixture into 6 to 8 dessert cups. Refrigerate until partially set.
For the cream gelatin layer
Add the gelatin to the ½ cup cold water or coconut milk to soften. Bring 1 ½ cups coconut milk to a boil and pour over the gelatin. Add vanilla extract.
Stir until the gelatin is fully dissolved. Add maple syrup to taste. Refrigerate for about 30 – 45 minutes until chilled but not fully set.
Remove orange cups from refrigerator and top with coconut cream mixture. Refrigerate until coconut mixture has fully gelled, 2 to 3 hours. Serve cold. You can also make this in a one-quart mold or in a serving bowl if you prefer.
If you want a pretty parfait, layer the orange and coconut cream when cooled but not fully set into parfait glasses, and refrigerate until fully chilled.
Recipes
Sweet Black Cherry Gelatin Dessert
by Dr. Kellyann
on Jun 27 2014
*Paleo & Primal Approved
Prep time: 10 min • Cook time: 3 min • Yield: 6 servings
Ingredients
2 tablespoons plus 2 teaspoons pasture-raised beef gelatin, i.e. Great Lakes Gelatin
½ cup cold water
3 cups black cherry juice, unsweetened
1 tablespoon lemon juice, freshly squeezed
3 to 4 tablespoons honey
1 cup sweet black cherries, pitted
Directions
Add the gelatin to the cold water to soften. Bring juices to a boil and pour over the gelatin. Stir until the gelatin is dissolved. Add honey to taste.
Divide cherries among six dessert cups and pour gelatin mixture in the cups.
Refrigerate until gelled and serve cold. You can also make this in a one-quart mold or in a serving bowl if you prefer.
*Optionally top with whipped coconut cream.
Recipes
by Dr. Kellyann
on Jun 22 2014
*Paleo & Primal Approved
Prep time: 15 min • Cook time: 15 min • Yield: about 4 ½ cups
Ingredients
3½ cups full fat coconut milk, 2 cans/13 ½ ounces each
2 tablespoons plus 2 teaspoons arrowroot
½ cup honey
2 large eggs
1 tablespoon pure vanilla extract or 2 to 3 teaspoons pure almond extract
½ cup sliced almonds, toasted
Directions
Put coconut milk and arrowroot in a medium saucepan and whisk together until arrowroot dissolves. Add honey, eggs, and vanilla and thoroughly mix all ingredients. Place saucepan on medium low heat and continue to stir until the mixture is thickened and it comes to a low simmer.
Remove from heat and let cool. Refrigerate overnight or until it is totally chilled. Fold almonds into ice cream mixture. Process in ice cream freezer according to manufacturer’s instructions.
Store in a sealed container in the freezer. When fully frozen, you will need to let it sit out to soften before scooping.
Recipes
by Dr. Kellyann
on Jun 07 2014
* Paleo & Primal Approved
If you haven’t tried the two together you’re up for a wonderful surprise. The richness of dark chocolate coupled with the salty, smokiness of bacon creates a tantalizing combination. I adapted this torte recipe from a friend whose aunt taught her how to make a traditional torte caprese as a young girl. I exchanged a few items to keep it Paleolithic and added the chocolate-dipped bacon. It screams to be served on any special occasion, so Happy Father’s Day, Dad!
Prep time: 60 min • Cook time: 60 min • Yield: 9-inch cake (about 16 or more servings)
Equipment
9-inch cake pan or spring form pan
Ingredients
Cake
2 cups whole raw organic almonds
1 ¼ cups coconut sugar, divided and optionally sifted through a fine mesh sieve
8 ounces bittersweet chocolate, coarsely chopped (about ¾ cup) 70% cacoa or darker
1 cup unsalted pasture-raised butter (2 sticks)
6 large eggs, at room temperature and separated
2 tablespoons espresso or very strong coffee
Coconut oil spray or butter for the pan
Bacon
8 – 16 slices depending on how many you are serving
Chocolate Glaze for cake and bacon: (enough to glaze cake and coat 8 – 10 strips of bacon)
4 ounces bittersweet chocolate, coarsely chopped (about ¾ cup)
3 tablespoons unsalted pasture-raised butter
Directions
For the Cake
Preheat oven to 325ºF and place rack in center or oven. Butter pan or spray with coconut oil and line the bottom with parchment.
Grind almonds in food processor in two or three batches and add 1/3 cup coconut sugar in one of the batches. Combine all ground nuts in a large bowl.
Using a microwave-safe bowl (or a double boiler with simmering water) melt butter. When butter is melted, remove from microwave and stir in chocolate until it melts. If you need to put it back in the microwave, do so in 20 to 30 second intervals until all chocolate is melted. Set aside to cool.
In a stand mixer beat the egg yolks for about 5 minutes gradually adding 2/3 cups sugar. Beat until mixture is lemon colored and looks like creamy lemon pudding. Stir egg yolk mixture into chocolate in several batches. Add espresso and mix until fully combined. (I stirred the eggs yolks and chocolate mixture by hand. It is extremely dense.)
In a clean, dry bowl, beat egg whites with remaining ¼ sugar to firm peaks. Gently fold egg whites into the chocolate mixture using a rubber spatula.
Pour batter into the prepared pan and level the top. Place cake pan on a sheet pan and bake for 55 minutes. Check by inserting a toothpick. When it comes out clean, the cake is ready. You may need to bake it for a few minutes more.
Let cake cool for 20 minutes before removing from pan. Allow to completely cool before glazing.
For the Bacon
Preheat oven to 400ºF. Cook bacon for 15 – 20 minutes until crispy. Although optional, you can make bacon ribbons by placing raw bacon on a cooking rack and pushing it down between the metal strips of the rack (see photo). Let drain on paper towels and cool before dipping in chocolate.
For the Glaze
Using a microwave-safe bowl (or a double boiler with simmering water) melt butter. When butter is melted remove from microwave and stir in chocolate until melted. If you need to put it back in the microwave, do so in 20 second intervals until all chocolate is melted. Set aside to slightly cool before glazing cake and dipping bacon.
To glaze cake, spoon chocolate onto top of cake and use an offset spatula to smooth to about ¼ -inch from the edge of the cake. Let it drip down the sides.
To coat bacon, dip in bowl of chocolate and place on a wire rack over a piece of parchment to catch the drips. Let cool before decorating cake or serving.
Optionally, place bacon ribbons on top of cake just as you would if you were decorating with chocolate curls. Refrigerate finished cake until 30 minutes before serving. Best served at room temperature.
Notes
I suspect my friend’s aunt would roll over in her grave if she knew what I did to her recipe. Bacon! Really?
But it certainly makes for a fun Father’s Day cake. Traditionally the cake is dusted with powdered sugar, not glazed with chocolate. An Italian liqueur called Strega is used instead of espresso. Over 70 herbs and spices go into the making of Strega, including mint, cinnamon, Florentine iris, juniper, fennel, and saffron. The saffron gives Strega its signature yellow color and mint and juniper are the most prevalent flavors. I suspect you could substitute any liqueur for the espresso/Strega. Gran Mariner might be good.
The cake is very dense and rich and should be served in thin slices. To easily slice, wet knife under hot water, dry, and slice. I don’t have an espresso machine so I made mine with 2 tablespoons of water and a heaping tablespoon of Medaglia D’oro brand instant espresso. Dark coffee or your favorite liqueur is also fine.
I did not test the recipe with a “Paleo” chocolate such as Enjoy Life, but the results should be the same.
My instruction about sifting the coconut sugar through a fine mesh sieve, is optional. Because coconut sugar is grainier than white sugar, I usually sift it.
Recipes
by Dr. Kellyann
on May 18 2014
I usually keep an easy-to-eat snack in my purse if I want something when I’m on the run or if I’m out with the kids and they get hungry. I’ve combined three of my tropical favorites: coconut, pineapple, and macadamia nuts, along with some dark chocolate and almonds for a sweet and salty treat full of the healthy benefits in coconut, dark chocolate, nuts, and fruit.
Prep time: 10 min • Cook time: 10 min • Yield: about 4 ½ cups
Ingredients
2 ½ cups coconut chips
1 cup dark chocolate chunks or chips
1 cup dried pineapple chunks
1 cup macadamia nuts
1 cup almonds
Directions
Preheat oven to 350º F. Spread coconut out evenly on a sheet pan and bake for 8 – 10 minutes until it begins to brown. Remove and let cool.
Mix together all ingredients except coconut. When coconut is cool, toss into the mix. Store in a sealed container.
Recipes
by Dr. Kellyann
on May 07 2014
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.
Recipes
Orange, Cranberry & Pecan Coffee Cake
by Dr. Kellyann
on May 03 2014
Prep time: 15 min • Cook time: 12 to 15 min • Yield: 8 servings Equipment
8- or 9-inch round cake pan
Ingredients
2 cups blanched almond flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup pecans, coarsely chopped
¼ cup dried unsweetened cranberries
1 tablespoon orange zest (do not use white pith)
1 egg
¼ cup honey
1 teaspoon pure orange extract or ½ teaspoon orange oil (you can use vanilla if you don’t have the orange extract/oil)
Coconut oil pan spray or 1 teaspoon coconut oil, melted
Directions
Preheat oven to 350º F. Spray pan with coconut oil or brush with melted coconut oil.
In a large bowl, combine dry ingredients: flour, baking soda, salt, pecans, and cranberries. In a smaller bowl combine remaining wet ingredients: orange zest, egg, honey, and orange extract and mix well.
Pour wet ingredients into dry ingredients and mix well. You may need to knead dough in the bowl a few times to insure all ingredients are thoroughly blended.
Turn dough out into prepared pan and spread evenly. Dough will be thick and sticky. Cut dough as you would a pie into 8 evenly-sized slices. This will make it easier to remove from pan when cool.
Bake at 350° for 12 to 15 minutes. When edges and top are lightly golden and a toothpick inserted in the center of the cake comes out dry, it is done.
Let cool on a wire rack for at least 20 minutes before removing from pan. Rescore the slices with a sharp knife, remove slices with a metal spatula, and serve.
Notes: If you choose, you can glaze the coffee cake. Mix 2 tablespoons powdered coconut sugar with 1 tablespoon orange juice and stir vigorously until smooth. When cool, drizzle over coffee cake in a zigzag pattern.
Recipes
by Dr. Kellyann
on Apr 05 2014
Prep Time: 10 min • Yield: about 1 ½ cups
Ingredients
One 13½ ounce can coconut cream
1 tablespoon raw honey
1 teaspoon arrowroot
Natural food dyes for coloring (optional)
Directions
Refrigerate coconut cream overnight, or open can and place in freezer until very firm but not frozen.
Scoop out coconut cream that has solidified at the top of the can and reserve coconut water for another use.
Place coconut cream in the bowl of a stand mixer fitted with the whip attachment, add honey and whip until smooth and creamy.
Refrigerate until ready to use. Frosting is easier to work with when cold or slightly cooled.
Notes: To frost cookies or cakes, use an offset spatula. To use frosting to decorate, put frosting into a piping bag with desired tip, or use a plastic sandwich- or quart-size food storage bag and cut the tip of one of the corners. Start with a very small cut; you can always cut more. As you are decorating, the warmth of your hands on the bag will warm the frosting. If you are doing a lot of decorating, you may need to refrigerate bags intermittently. Optionally, you can use natural food dyes to color your frosting.
