Fresh Peach Cobbler (paleo)

 Here in Southern Utah it’s PEACH season. 

I happen to have an amazing neighbor that lets me pick my fill. So I had more than enough to spare when it came to making a tasty dessert. I’ve never been one for super sweet treats and it needed to be gluten free as well as egg free. In the end we all loved the final product.

I started with cleaning, pitting and slicing 7-10 large peaches and placing them in a deep pyrex dish. I then squeezed the juice of half a fresh lemon onto the peaches. Next I sprinkled them with cinnamon, and stirred in about 1/3 cup chopped raw pecans.

Preheat oven to 350 degrees

Crumb Topping:

!.5 cups almond flour

1/8 cup coconut flour

1/2 tsp cinnamon

3 TBS coconut oil

1/4 cup raw honey

2 tsp vanilla

1/3 cup raw pecans chopped (optional)

Mix everything together. Drop by spoonfuls on top of sliced peaches. Bake for 35-45 minutes or until golden brown on top.  I suggest doubling the topping if you are making in a 9×13 pan.  Drizzle chilled coconut milk over top just before serving. ENJOY.

Cinnamon Muffin

If you love cinnamon you will love these moist muffins.

Ingredients:

2.5 cups almond flour

1/4 tsp salt

1/2 tsp baking soda

1.5 tsp cinnamon

2 eggs

1/2 cup refrigerated coconut milk (make sure it’s stirred up)

1/2 cup pure maple syrup

For the glaze:

1 TBSP cinnamon

2 TBSP pure maple syrup

1 TBSP coconut oil

Preheat oven to 325 degrees and line a muffin tin with liners. In a large bowl, combine the dry ingredients. In a separate bowl, combine the eggs, coconut milk and syrup. Add to dry ingredients and stir until combined. Pour into muffin tins and drizzle glaze over each muffin. Bake for 20-25 minutes, until toothpick comes out clean.

Homemade Granola Bars

Healthy, yummy granola bars

The perfect on the go snack everyone loves.

INGREDIENTS:

4 cups old fashioned oats (gluten-free if you prefer)

1/3 cup coconut oil*

1 cup raw honey*

4 teaspoons of pure vanilla extract

1/4 teaspoon of sea salt

1/8 teaspoon of ground cinnamon

1 1/2 cups almonds*, chopped (a food processor works great for this)

1/2 cup cocoa nibs* (optional) – These are unsweetened bits of chopped cocoa that contain no sweeteners or other ingredients.

I actually use 1 1/2 cups of mixed nuts or what ever I have in the house. I also add shredded coconut and chopped dates. 

DIRECTIONS:

Preheat oven to 350 degrees.

Place oats on an ungreased 11″ x 17″ rimmed baking sheet and toast in the oven for 10 minutes, stirring every three to four minutes.

Meanwhile, melt honey and oil together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.

Add toasted oats to the saucepan mixture and toss to coat evenly. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.

Line a smaller (10″ x 15″) rimmed baking sheet with parchment paper. (Tip: Sprinkle the sheet with a few drops of water first to help keep the paper in place.) I have found my pampered chef stone bar pan works best.

Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into the pan. You can use a large spatula or your hands for this step. To prevent the batter from sticking to your hands, wet your hands or place a sheet of parchment or wax paper between your hands and the batter before pressing. Pressing them in is key. I use my flexible cutting board under the spatula is the best.

Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don’t wait too long or they may burn. Bars will be moist and crumbly when removed from the oven, but they come together as they cool. (It may take a few attempts for you to figure out the best amount of time in your own oven.)

Let bars cool completely (about 90 minutes on a cooling rack; longer if you don’t have a cooling rack). Transfer bars and parchment paper to a cutting board and cut into 24 bars.

If you like your bars a little firmer and sweeter, store them in the fridge. They also freeze well for later use; and they can be eaten frozen as well if you forget to thaw them out.

Most granola bars are loaded with corn syrup, soybean oil, coloring and flavoring, and preservatives. These homemade bars are actually good for you and the perfect on the go snack.