Recipes
Recipes
by Dr. Kellyann
on Apr 05 2014
This recipe is very versatile and can also be used for thumb print cookies or coconut covered gems. See notes for how to’s.
Prep time: 45 min • Cook time: 10 – 12 min • Yield: About 16 - 18 cookies, will vary based on the size of cookie cutter(s) Equipment
Stand mixer
Sheet pan(s)
Parchment paper or silicone baking mat(s)
Ingredients Cookies
½ cup plus 2 tablespoons coconut oil, melted
1/3 cup coconut butter
½ cup raw honey
4 large eggs, at room temperature
1 ½ teaspoon pure vanilla extract
1 cup plus 2 tablespoons coconut flour
Decorating Options
Natural food dyes (optional)
Creamy Vanilla Frosting (optional)
Unsweetened shredded coconut for decorating (optional)
Miniature Paleo chocolate chips i.e. Enjoy Life brand (optional)
Directions
In the bowl of a stand mixer put melted coconut oil, coconut butter, and honey. Mix for about 2 to 3 minutes until well blended and coconut butter has fully blended into the liquid ingredients.
Add eggs and vanilla extract and mix well.
Add coconut flour and mix, stopping to scrape down bowl, until the flour is completely blended into liquid ingredients. Blend until the mixture becomes smooth and glossy, about 2 to 3 minutes.
Gather dough into a ball and put in a covered container. Refrigerate for at least one hour or put in the freezer for 25 minutes before rolling out.
Line baking sheet(s) with parchment or silicone mat(s).
Preheat oven to 350 degrees F and place racks in top and bottom thirds of the oven.
Remove about ¼ of the dough, leaving the rest in the refrigerator, and roll between two sheets of parchment or waxed paper to about ¼-inch thick. Using a cookie cutter cut out cookies and place on baking sheet. Continue rolling out dough in batches, always keeping remaining dough refrigerated.
Bake for 10 to 12 minutes. Do not remove cookies from cookie sheet until they are cool or they may break.
Notes and tips: Facts about coconut flour: I’ve offered this note in other recipes using coconut flour, but it never hurts to restate it, especially to those new to baking with coconut flour. Cookies made with coconut flour are soft, not crispy. They tend to have more of a cake-like texture. There are many factors that are different between baking with coconut flour than with grain flours.
Coconut flour is essentially the fiber from the coconut meat after almost all the oil has been extracted to make coconut oil; thus it is very dry and needs about twice the hydration of wheat flour. Baking with coconut flour also requires more eggs and sticky binders such as honey, maple syrup, coconut nectar, etc. Why room temperature eggs you ask? The whites and yolks of room temperature eggs will combine easier when whisking. This means the eggs will disperse more evenly into the batter.
Because eggs trap air the result will be a lighter texture. When baking with coconut flour, room temperature eggs will make a difference in the final texture. Since coconut flour baked goods can sometimes come out too dense, room temperature eggs will make them lighter and fluffier. To bring eggs to room temperature quickly, soak them in a bowl of warm water for 10 to 15 minutes.
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 release them from the cookie cutter. After every few cookies, wipe the cookie cutter edge to keep it clean and easier to use. Don’t remove from the cookie sheet until they are fully cooled; they are apt to break if moved while still warm.
These cookies deserve to be frosted with Creamy Vanilla Frosting. You can add natural food dyes and pipe fanciful decorations or frost the entire cookie and optionally top with shredded coconut. If you’re using animal cutouts, miniature chocolate chips make great “eyes”, and shredded coconut makes great “fur” and “feathers”.
You can optionally use this dough for thumb prints or coconut gems:
For thumb print cookies: Roll about 1 ½ tablespoons dough (a bit smaller than a golf ball) between your hands to form a ball. Place on parchment-lined baking sheet and, using your thumb, press an indentation into the center of the cookie. Fill thumb print with miniature chocolate chips and bake for 10 to 12 minutes.
For coconut gems: Place a sheet of parchment paper on the counter and pour out about ½ cup shredded coconut onto parchment. Roll about 1 ½ tablespoons dough (a bit smaller than a golf ball) between your hands to form a ball. Place cookie in coconut and flatten into a round with the palm of your hand, to cover cookie with shredded coconut. Turn cookie pressing other side into coconut to cover. Bake on a parchment-lined baking sheet for 10 to 12 minutes.
Recipes
by Dr. Kellyann
on Mar 29 2014
Happy Sunday! Here’s a slice of sunshine. Every once in a while, we all need a pick-me-up. Do I ever get that!
It’s been an ultra-busy week! My business has been exploding in many arenas. I am this second considering and fielding many offers that are beyond my wildest dreams, have booked 18 upcoming television appearances and I’m just about ready to launch a new product for doctors on April 15.
This project for doctors is the most exciting project I’ve ever done because not only do I get to help Docs discover primal eating, but their patients will also discover the joys of primal living, too. This is very impactful — I’m honored to help make a difference in health and wellness. These Docs are really important to me, and so are their patients. So I have been burning the midnight oil to launch this product with total excellence.
With all this work, I sure could use a little breather — a breath of fresh air and a ray of golden sunshine! My sons — whom I lovingly call Niles and Frasier due to their competitive spirit — are a great source of inspiration to me. Always curious about what I’m up to, they often chime in like this “Mom, are you sure you want to write THAT?” or “Mom, are you saying that to any KIDS because they won’t like that!” or “Mom, are you really wearing THAT on TV – that does not look like you one bit!” and “Mom, it’s called INSTAGRAM … really Mom???”
But it’s not always like that … every day they tell me they love me, without fail. Every day they circle around me at night wanting to tell me about their day. Every day they look at me with such proud eyes, and I do the same.
So, I decided to make them this cake, and can’t wait to hear: “Wow, Mom! This is REALLY good.” Then of course the inevitable … “You’re going to post this on Instagram, right?”
Sigh … Yes boys; I’ll post this to Instagram.
This cake is surprisingly moist and really tasty. So, if you want to spread a little sunshine, my Paleo Lemon Cake is your ace in the hole … and kids love it too. Just in time for spring!
Prep time: 15 min • Cook Time: 35-40 min • Yield: One 8- to 9-inch cake round/6 to 8 servings
Equipment
Electric mixer
One 8- or 9-inch cake pan
Parchment paper
Ingredients
¼ cup (for the cake) plus 1 tablespoon (to grease the pan) coconut oil, melted and divided
6 eggs, at room temperature *
¼ cup full fat coconut milk
6 tablespoons honey
1 teaspoon pure vanilla extract
½ teaspoon pure lemon extract
1 teaspoon lemon zest
½ cup coconut flour
½ teaspoon aluminum-free baking powder
½ teaspoon sea salt
Directions
Preheat the oven to 350 degrees and move rack to middle of oven. Grease an 8- or 9-inch cake pan with 1 tablespoon coconut oil.
Combine ¼ cup coconut oil, eggs, coconut milk, honey, vanilla, lemon extract, and zest in the bowl of stand mixer (or use an electric hand mixer), and mix well for 2 to 3 minutes.
In a separate bowl, mix together all dry ingredients.
Add dry ingredients to wet ingredients and mix well. Pour batter into greased 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. Do not cut the cake until it is completely cool.
Serve with sliced strawberries if desired.
Notes: Why room temperature eggs you ask? The whites and yolks of room temperature eggs will combine easier when whisking. This means the eggs will disperse more evenly into the batter. Because eggs trap air the result will be a lighter texture. When baking with coconut flour, room temperature eggs will make a difference in the final texture.
Since coconut flour baked goods can sometimes come out too dense, room temperature eggs will make them lighter and fluffier. To bring eggs to room temperature quickly, soak them in a bowl of warm water for 10 to 15 minutes. If you are new to baking with coconut flour, it helps if you understand how it differs from grain flour.
Coconut flour is essentially the fiber from the coconut meat after almost all the oil has been extracted to make coconut oil; thus it is very dry and needs about twice the hydration of wheat flour. Baking with coconut flour also requires more eggs and sticky binders such as honey, maple syrup, coconut nectar, etc. This explains why the recipe uses 6 eggs, ½ cup liquid, and 6 tablespoons of butter to a mere ½ cup of coconut flour.
Keep thinking big and living bold!
Recipes
by Dr. Kellyann
on Mar 15 2014
Prep time: 5 min • Yield: 1 cup
Ingredients
1 cup unrefined coconut sugar
1 tablespoon arrowroot powder
Directions
Blend sugar and arrowroot powder in a blender or food processor. Blend for about 2-3 minutes until sugar is soft and powdery. Store dry in an airtight container. Use just as you would use confectioner’s or powdered sugar in your baking.
Notes: As you make the powdered sugar, it will look like a sandstorm in your blender. Optionally put through a fine wire sieve before using to obtain a smoother consistency. Arrowroot is a large perennial herb that grows in rainforests. It is cultivated for the starch obtained from its rhizome roots. It is a thickening agent that can be used as a one-for-one replacement for cornstarch. It is flavorless, so it perfect for a thickener in cooking and baking. It is also the easiest starch to digest. In gluten free baking it creates a lighter and softer texture to baked goods.
Recipes
by Dr. Kellyann
on Mar 15 2014
Prep time: 10 min • Yield: 1 cup
Ingredients
1 cup unrefined powdered sugar (click here for recipe)
4 teaspoons arrowroot powder
½ cup raw cacao or unsweetened cocoa
½ cup coconut cream*
1 teaspoon pure vanilla extract
Directions
Put powdered sugar, arrowroot, and cacao or cocoa into the bowl of a stand mixer.
Add about half of coconut cream and mix well, scraping down sides of bowl. Add the remaining coconut cream and vanilla and blend for about 2 - 3 minutes until frosting has become glossy and stiff enough to spread
Notes and Tips: This is an outrageously delicious, thick, fudgy chocolate frosting to use on cookies, cakes, and brownies. Any leftover frosting keeps well in the refrigerator for 2 weeks.
*An important note about coconut cream: coconut cream is not the same coconut milk; the label must read “Coconut Cream.” You can find it in any health oriented grocery or in the Asian section of many large supermarkets. The top of the can will contain the coconut cream. This is what you will use. The watery liquid in the bottom of the can is coconut water, and you can discard it.
Coconut cream is similar to coconut milk but contains less water. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream has a mild non-sweet taste and a very high fat content.
If you want to make a flavored frosting, such as chocolate mint, omit the vanilla and add ¼ teaspoon pure peppermint extract. For chocolate orange frosting, omit the vanilla and add ¼ to ½ teaspoon pure orange extract.
Recipes
Sunflower Sweeties (Paleo version of “Peanut Butter” Cookies)
by Dr. Kellyann
on Mar 01 2014
Prep time: 20 min • Cook time: 10 min • Yield: 30-32 cookies
Ingredients
⅓ cup unsalted butter made from pasture-raised cows
¼ cup raw honey
¼ cup coconut nectar
1 tablespoon pure vanilla extract
¼ cup sunflower seed butter (see notes)
4 large eggs
1 cup coconut flour
½ teaspoon salt (omit if you are using salted sunflower seeds)
1/3 cup sunflower seeds, raw or toasted
Equipment
Stand mixer
Sheet pans
Parchment paper
Directions
Preheat oven to 375 degrees and line sheet pan(s) with parchment paper or a silicon baking mat(s).
Combine butter, honey, coconut nectar, vanilla, and sunflower seed butter and mix well in a stand mixer.
Add eggs, one at a time, mixing after each addition.
Add coconut flour by the ¼ cup, mixing after each addition.
Add salt unless you are adding sunflower seeds that are already salted.
Add sunflower seeds and gently mix.
Scoop by rounded tablespoon (see notes) and bake for 5 minutes. Using a fork, press cookie to flatten it and bake for 4-5 minutes more until the bottom of the cookie is golden brown.
Remove from oven, cool, and store in a covered container.
Notes: Keep in mind that cookies made with coconut flour are soft not crispy. They tend to have more of a cake-like texture. There are many factors that are different between baking with coconut flour than grain flours.
Coconut flour is essentially the fiber from the coconut meat after almost all the oil has been extracted to make coconut oil; thus it is very dry and needs about twice the hydration of wheat flour. Baking with coconut flour also requires more eggs and sticky binders such as honey, maple syrup, coconut nectar, etc.
Recipes
by Dr. Kellyann
on Feb 24 2014
Prep time: 20 min • Cook time: 10-12 min • Yield: Approximately 24-25 bars, 2- x 3-inch bars
Ingredients
1 cup raw cashews
1 cup raw pistachios
1 cup raw almonds
1 cup raw sunflower seeds
1 cup raw pepitas (pumpkin seeds)
1 cup dried apricots
½ cup ground flax seed meal
2 cups large flake unsweetened coconut
1 cup dried unsweetened cranberries
1 cup dark chocolate chips (i.e. Enjoy Life brand)
2/3 cup butter made from pasture-raised cows or ghee
¾ cup raw honey
1 teaspoon pure vanilla extract
2 teaspoons salt (see notes)
Equipment
Jelly roll pan 14 ¾-inch x 9 ¾ -inch
Parchment paper
Food processor
Directions
Preheat oven to 325 degrees and place rack in the center of the oven.
Line pan with parchment paper.
Into a large bowl, measure all 3 types of nuts and 2 seeds and mix well.
Measure out 2 ½ cups and roughly chop.
Put the remaining 2 ½ cups into the food processor and pulse into smaller pieces than those already chopped. You want to have varying sizes of nuts and seeds for the bars, thus half are hand chopped to produce bigger pieces, and half are processed in the food processor to create smaller pieces.
Recombine all nuts and seeds into bowl.
Add apricots to food processor and pulse to a rough chop. Add to bowl of nuts.
Add ground flax, coconut, cranberries and chocolate chips and mix well.
In a small saucepan mix butter and honey and bring to a boil on medium heat. Cook stirring constantly for 1-2 minutes. Add vanilla. If using salt, add to honey mixture.
Pour warm honey mixture into the bowl of ingredients and mix well.
Press evenly onto the parchment-lined pan. Cover with another piece parchment and press very firmly to flatten mixture.
Bake for 10-12 minutes until golden. Watch carefully because nuts and coconut get toasty and brown very quickly.
Cool to room temperature. Refrigerate overnight before cutting.
Tips and Notes If you can’t find all raw nuts and seeds, you can use some that are already roasted. If some are salted, omit the salt. If you prefer a different combination of nuts, use what you like. This combination happens to be my personal favorite. Here’s a good tip for pressing down the mixture into the pan. After you have evened out the mixture, covered it, and flattened it as well as you can with your hands, use a can as a rolling pin to compress the mixture even more.
Recipes
by Dr. Kellyann
on Feb 22 2014
Prep time: 40 min • Cook time: 15-20 min • Yield: About 1 ¼ pounds chocolate candy
Ingredients
1 naval orange, medium
3 tablespoons coconut sugar
1 teaspoon pure orange extract or 2 tablespoons orange liqueur optional
1 cup whole-roasted, salted cashews, very roughly chopped
16 ounces dark/bittersweet chocolate i.e. Enjoy Life Dark Chocolate Morsels or Equal Exchange Bittersweet Morsels
Equipment
Sheet pan
Parchment paper
Directions
Line a baking sheet with parchment paper and draw a square about 10” x 10”. Flip paper over onto pan. This gives you a template for where you’ll spread the chocolate.
Very thinly slice orange into rounds. If you have a mandolin definitely use it. Cut rounds in half.
Place 1 cup of water in a saucepan on medium-high heat and add coconut sugar. Add liqueur or orange extract (optional). Bring to a boil and stir to dissolve the sugar. Add orange slices and reduce heat to medium. Simmer for 15-20 minutes until most of the liquid has evaporated and oranges are in thick syrup. Remove oranges from pan and set on waxed paper or parchment to cool.
Melt chocolate in a heatproof bowl set over a pan of simmering water.
Pour chocolate onto parchment paper in the area you measured out. Top with orange slices and cashews.
Set aside for several hours until firm.
Slice into desired-size pieces and serve at room temperature.
Notes: Please remember: This is a Paleo treat and should be enjoyed in moderation. This also makes a fabulous gift! If you have extra orange slices or a bit of syrup, you can use it to garnish/baste chicken or pork.
Recipes
by Dr. Kellyann
on Feb 08 2014
Prep time: 10 min • Yield: 10-12 truffles
Ingredients
½ cup chopped dates
2 tablespoons raw cacao powder or cocoa
2 tablespoons coconut butter
2 tablespoons unsweetened shredded coconut
1 scant tablespoon coffee or water
2 tablespoons nuts of your choice: walnuts, almonds, cashews, pecans, pistachios, pecans or hazelnuts
½ teaspoon pure vanilla extract
Pinch of salt
Coat with:
Raw cacao powder or cocoa, unsweetened shredded coconut, or melted dark chocolate
Directions
Pulse all ingredients in food processor until they form a sticky ball.
Roll into 10 to 12 individual balls and place on a sheet of waxed paper or parchment. If you intend on coating in dark chocolate, place truffles in freezer for 20 to 30 minutes. If you are coating in coconut or cacao, you can do so immediately.
To coat in cacao powder, gently sift cacao in a fine mesh sieve over truffles. To coat in coconut, place coconut on a flat plate and roll truffles in coconut. To coat in dark chocolate, melt about 3 to 4 ounces dark chocolate in 10-second intervals in a microwave or melt chocolate in the top of a double boiler. Dip truffles individually in chocolate. To remove truffles from the melted chocolate, use two toothpicks near bottom of the truffle to maintain a smooth surface.
Store in the refrigerator. Remove about 30 minutes before serving.
Here’s a fun food fact: Cacao has the scientific name Theobroma, which means “food of the gods” — no surprise to me or most other folks!
Recipes
No Bake Paleo Chocolate Sweet Balls
by Dr. Kellyann
on Feb 08 2014
These no-bake paleo chocolate sweet balls are delicious, and are very similar to Fat Bombs, which contain a serving of healthy fat to support weight loss.
Prep time: 10 min • Cook time: 0 min • Yield: 24 chocolate balls
Ingredient
16 oz almond butter
1 tablespoons cacao powder
3 tablespoon honey (optional)
3 tablespoon coconut flour
1¼ cup shredded coconut (divided)
¾ cup Enjoy Life chocolate chip
Directions
Mix almond butter, cacao powder, honey, coconut flour, ¼ cup of shredded coconut and chocolate chips together in a bowl.
Using a spoon to separate, roll into 24 round balls.
On a separate plate have remaining coconut flakes. Coat nut balls with coconut and refrigerate.
Note: Best kept refrigerated
Recipes
by Dr. Kellyann
on Jan 28 2014
Before welcoming your kids into the kitchen with you, take a look at my Kids Friendly Cooking Tool guide!
Kids Friendly Cooking Tools Guide
Prep time: 5 min • Cook time: 15 min • Yield: 24 meatballs
Ingredients
1 pound grass fed ground beef or bison
1 egg
2 tablespoon shredded parmesan
3 tablespoon cauliflower –steamed and blended
1 teaspoon black pepper
1 teaspoon Celtic Sea Salt
2 tablespoon coconut oil
Directions
Preheat oven to 400.
Mix all ingredients well together in a mixing bowl.
Scoop into 1/1/2 inch size balls and place in frying pan with coconut oil and sear until outside is brown.
Place on cookie sheet, then in oven for 15 minutes or until cooked thru.
Notes: Great for lunch or on the go! Primal meal, Includes Dairy
Recipes
by Dr. Kellyann
on Dec 17 2013
Prep time: 15 min • Cook time: 15-20 min
Ingredients
12 oz Enjoy life chocolate chips
1 tablespoon salt
1 tablespoon cocoa powder (unsweetened)
1 tablespoon cinnamon
2- 12 oz bags coconut flakes
1 cup raisins
Directions
Melt chocolate in double boiler.
While chocolate melting, begin toasting coconut flakes in large frying pan until golden brown
When coconut flakes toasted, sprinkle with salt, cocoa and cinnamon.
Allow to cool and add raisins to coconut flake mixture
When chocolate is completely melted, add coconut/raisin mixture
Coat all flakes and raisins with chocolate
With a tablespoon form into cookie size bites and drop onto wax paper
Allow to cool, harden and serve
Recipes
by Dr. Kellyann
on Dec 12 2013
Prep time: 10 min, plus refrigerating time • Cook time: 10 min • Yield: 12 cookies
Ingredients
1 ½ cups almond flour
¼ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
¼ cup honey
1 egg, room temperature
3 tbsp cinnamon
½ cup of palm sugar
2 tbsp grass fed butter or coconut butter melted
Directions
In a large bowl, combine the almond flour, baking soda, and salt.
In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine.
Cover and refrigerate the cookie batter for 30-minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the dough into 12 balls and arrange them on the baking sheet.
Bake for 5-minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon. Put them back in the oven for about 5-minutes more, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.
Remove from the oven and let the cookies remain on the pan for 1-minute before transferring them to wire racks to cool.
Place cinnamon and sugar mixed together on a plate. Melt butter in small flat bowl.
Dip top of cookie in butter then into the cinnamon sugar mixture. Place back on rack to dry.
Notes
These cookies are so good that I gave them away for holiday gifts one year to rave reviews! They're a great way to introduce your friends and family to Paleo.
Recipes
by Dr. Kellyann
on Dec 08 2013
Prep time: 10 min • Cook time: 15 min • Yield: 8 small cakes
Ingredients
3 6-ounce cans of lump crab, drained
2 eggs, beaten
2 teaspoons coconut milk
2 tablespoons minced shallot
2 teaspoons mayonnaise
1 teaspoon Savory Spice Blend (see below)
3 – 4 teaspoons coconut flour
2 tablespoons coconut oil or ghee
Directions
Combine the crab, eggs, shallots, coconut milk, mayonnaise, and Savory Spice Blend in a small mixing bowl. As you form the cakes, if the mixture is too runny squeeze out some of the liquid. Pat the cakes in a shallow bowl of coconut flour to coat well. Make the cakes any size you prefer. Smaller cakes will be easier to flip.
In a large pan over medium heat, melt enough coconut oil to create a layer about ¼-inch deep. Gently place the cakes in pan and make sure the cakes don’t touch each other. Allow the patties to brown on one side before flipping, and cook/brown the other side.
Serve warm or cold.
Vary It! Make this recipe with either salmon or tuna.
Savory Spice Blend Ingredients
1 tablespoon sea salt
1 tablespoon dried rosemary, crushed
1 ½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon Ancho chili powder
Directions Place all the spices in small jar, cover with a lid and shake to combine. Store the spice blend in the air-tight jar.
Recipes
by Dr. Kellyann
on Oct 20 2013
Are Halloween sweets scaring you? They should! That spooky question continues to haunt us, year after year … How do we turn down the sugar faucet on Halloween without an ensuing battle? . Try making these Paleo friendly, Caramel Apples as a healthy alternative to traditional treats.
Prep time: 10 min • Cook time: 30-60 min • Yield: 8-12 apples, depending on the size
Ingredients
2 cans full fat coconut milk-- do not use a "lite" version
1 cup mild flavored honey
2 tablespoons ghee-- you can also use palm shortening, pasture fed butter or coconut oil
2 teaspoons pure vanilla extract
¼ teaspoon salt
8-12 organic apples; any kind will do. I like Fugi's.
1 cup coarsely chopped raw almonds, pecans or walnuts, optionals
Tools You Need
Candy Thermometer
Heavy Bottom Pan
Popsicle or Cake Pop Sticks
Directions
Combine all ingredients in a heavy bottom pan and bring to a gentle boil over medium heat.
Keep caramel at a very gentle boil until it is a beautiful golden color which will be the firm ball stage in candy making or between 245-250 degrees on a candy thermometer. (You are actually making candy!) This could take anywhere from 30 – 60 minutes. When you see that the caramel is coming to a golden color, continue to stir with a wooden spoon so it does not stick to the bottom of the pan and continue to check temperature.
When you reach temperature, remove from heat, transfer to a bowl, and cool for about 5 minutes then stir well. Repeat this process 2 or 3 times until the caramel becomes smooth and shiny.
Wash well and insert sticks into apples. Dip into caramel to completely cover. If desired, roll in crushed nuts. Place on a sheet tray lined with parchment or waxed paper and let harden. You can also put them in the refrigerator to hasten the process.
Tip: For especially tasty apples, toast the nuts in a 350 degree oven until golden brown. Check every few minutes as nuts will burn very quickly. Tip: You can make the caramel ahead, refrigerate it, and reheat in a double boiler to dip the apples. If the caramel hardens too fast as you are dipping, you can reheat as necessary in a double boiler. Dipping is easiest with the caramel is still warm.
Recipes
by Dr. Kellyann
on Oct 05 2013
Prep time: 5 min • Yield: 4 servings
Ingredients
2 avocados
2 tomatoes, diced
1/2 a medium cucumber, diced
1 bunch (about 2 ounces) chives, diced
1 tablespoon apple cider vinegar
4 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon coconut aminos
Dash of cayenne pepper
Directions
Halve the avocados and remove the pits. Use a spoon to scoop out the flesh.
In a large bowl, mash avocado with the back of a fork and then mix in the tomatoes, cucumber and chives. Spread this mixture into the avocado shells.
Combine the vinegar, olive oil, garlic, coconut aminos, and cayenne and pour over the avocado halves.
Vary It! You can also mix some canned tuna into the avocado mixture for a more-balanced snack!
Recipes
by Dr. Kellyann
on Oct 04 2013
Prep time: 10 min, plus refrigerating time • Cook time: 10 min • Yield: 12 cookies
Ingredients
1 ½ cups almond flour
¼ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
¼ cup honey
1 egg, room temperature
¾ cup Paleo-approved chocolate chips
Directions
In a large bowl, combine the almond flour, baking soda, and salt.
In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine.
Mix in the chocolate chips. Cover and refrigerate the cookie batter for 30-minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the dough into 12 balls and arrange them on the baking sheet.
Bake for 5-minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon. Put them back in the oven for about 5-minutes more, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.
Remove from the oven and let the cookies remain on the pan for 1-minute before transferring them to wire racks to cool.
Notes: These cookies are so good that I gave them away for holiday gifts one year to rave reviews! They're a great way to introduce your friends and family to Paleo. Try the Enjoy Life brand chocolate chips, they're dairy-, soy- and nut-free.
