Chocolated Dipped Almond Butter Cookies with Pomegranate Salt

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These are REALLY GOOD almond butter cookies all on their own!!  The Pomegranate Salt & Dark chocolate add beautiful color to this simple presentation.  This recipe is from http://www.topwithcinnamon.com/2013/11/chocolate-dipped-peanut-butter-cookies-with-pomegranate-salt-gf.html  I modified my cookies to use almond butter & almond flour…but check out her blog it has absolutely gorgeous photography!

 Pomegranate Salt

  • I used Kosher BUT I think Maldon salt (or another flaky salt) would work better
  • Pomegranate juice
  1. Either get pomegranate juice from when you cut a pomegranate in half, from crushing some pomegranate arils (seeds), or store-bought pomegranate juice.
  2. Use a spoon or pastry brush to splatter a piece of parchment paper with a little pomegranate juice.
    1. Sprinkle a few table spoons of salt over parchment paper and use a fork to gently stir. Splash on a bit more pomegranate juice if needed.
    2.  Stir until all the salt is coated.
    3. Spread salt out carefully over the piece of parchment paper and leave to dry.
  3. Once dried, store in a small jar or bowl.

Chocolate Dipped Almond Butter Cookies

  • 1/2 cup Almond peanut butter
  • 1/4 cup unsalted butter
  • 1/3 cup coconut sugar
  • 1 egg
  • 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
  • Pomegranate salt (see recipe above) or flaky salt, for sprinkling
  1. Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
  2. Cream together the first 6 ingredients until smooth. Stir in the almond flour.
  3. Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart.
  4. Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
  5. Melt the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.

Cauliflower Crust Pizzettes

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With parties and family gatherings on the horizon this is a great alternative (no grain) “finger food” or appetizer!! 

I’ve made the “cauliflower crust” in the past and I promise that THIS one works…the trick is making sure that the Cauliflower Rice is REALLY, REALLY dry.

What you will need:

Crust:

  • 1 head of cauliflower (cut into small floretts, you should have about 3 cups once processed)
  • 1/2 c of Mozzarella cheese shredded (I used fresh, it was tricky to “shred” but worth the trouble)
  • 1 egg  (I only use Pastured Eggs)
  • 1/2 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • Olive oil

Topping:

  • More shredded Mozzarella
  • Tomato slices (I used what I had, grape tomatoes, sliced thin)
  • Fresh basil

How it’s done:

  1. Preheat oven to 450°F, line cookie sheet with parchment paper, and grease with Olive Oil
  2. Take the raw cauliflower and process it in your blender or food processor (until riced)
  3. Heat large sauce pan (to cook processed cauliflower) of water to boiling, add Cauliflower…let cook for 5-8 min…until tender.
  4. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  5. Transfer Cauliflower to a large mixing bowl and let it cool slightly (you don’t want to cook your egg just yet) 
  6. Add egg, mozzarella, oregano, sea salt and pepper. Mix well.
  7. Scoop one tablespoon of cauliflower mixture and drop onto the baking sheet. Pat into a thin round circle about 2-inches wide. Repeat with the remaining mixture.
  8. Cook for about 20 min, or until slightly golden.
  9. Remove from oven and top each pizzette with shredded cheese, tomato slices.

10. Broil until the cheese melts and the tomatos are slightly roasted (3-5 min)

11. Remove from oven, let them cool (5 min), top with fresh basil…and Serve!

Recipe inspiration from : www.theironyou.com

Grain Free Brownie Cheesecake Bars

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These are dangerously rich little desserts…you have been warned!  Note: I re-worked this recipe from its original form quite a bit…I feel like I also must say that I found these to be very dense…still VERY good…but maybe the recipe could use further “tweaking”.  Maybe my baking friends out there could give it a go…

What you will need:

-For the Brownie-

  • 8×8 pan
  • parchment paper
  • 6 eggs
  • 1.5 c of raw unsweetened cocoa powder
  • 1.5 c of coconut sugar
  • 9 tbsp of Coconut oil (melted)
  • 6 tbsp Vanilla
  • 2 pinches of salt

-For the Cheesecake-

  • 8 oz Cream Cheese (room temp)
  • 1/3 c Heavy Cream
  • 1/3 c Greek yogurt
  • 1/3 cup + 2 tbsp coconut sugar
  • 2 eggs (room Temp)

How it’s Done:

  1. Preheat Oven 350
  2. BROWNIE: Add all dry ingredients, in a medium bowl whisk eggs together, add slowly into dry mix until well combined.  Add coconut oil and vanilla…mix well.  Pour into 8×8 inch pan lined with parchment paper.  Bake 15-20 min.  I checked mine with a toothpick at 20 min and it was perfect.
  3. Cheesecake: Beat all the ingredients together until smooth.  It is very important that the cream cheese be at room temp as it WILL have little chunks.  Pour over a slightly cooled brownie layer. 
  4. Return to oven for 25-30 min…30 min worked for me (use toothpick again)
  5. Allow the bars to cool before serving.  I ended up having mine in the refrigerator overnight before they were served

OPTIONAL:  We topped ours with Dark Chocolate Sauce, and fresh Raspberries.   I think Coconut Ice Cream would be divine!! (next time)

Recipe Inspiration from: http://thecoconutmama.com

Strawberry Cream Bars

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(NOTE: You need to have the coconut milk IN the refrigerator overnight)

What you will need:

For the crust

  • 5 dried dates, pitted
  • 1 cup almond butter
  • ¾ cup unsweetened shredded coconut
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • pinch of salt

For the toppings (part one)

  • 2 teaspoon coconut milk (full fat)
  • 1 c. fresh strawberries
  • 1 tablespoon raw honey
  • 1 teaspoon lemon juice

For the toppings (part 2)

  • 1 (14 ounce) can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut water/milk at the bottom
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract

 

How it’s Done:

  1. Place dates in food processor and pulse to break down into pieces.
  2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
  3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
  4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
  5. Place 2 teaspoons of coconut milk/water that is at the bottom of the can, into a small saucepan over medium heat.
  6. Add strawberries, honey, and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. You don’t want a soup. Let cool.
  7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
  8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
  9. Place in the freezer for 1+ hours to harden a bit. And serve.
  10. *To store these, store them in the fridge. The coconut milk will melt fast.

I only made a few changes … Recipe from http://paleomg.com