Paleo Banana Muffins

Banana Muffins Paleo Style

IMG_39334 ripe bananas
4 eggs
1/2 cup nut butter (I used almond)
1/2 cup coconut flour
2 tablespoons coconut oil
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350°
2. In a blender,  add bananas, eggs, nut butter, coconut oil & vanilla. Blend to combine.
3. Add in dry ingredients and blend that ish in. You may have to help the blender a bit but please do this when it is off. I’d like it if you kept all of your fingers.
4. In a muffin tin lined with cups distribute batter until filled 2/3 way full.  Make 12-14 muffins.
5. Bake for 15-20 minutes, mine were more like 20 minutes, or until a toothpick inserted into the center comes out clean.
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Fresh Peach Cobbler (paleo)

IMG_3896 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

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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.

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Homemade Granola Bars

Healthy, yummy 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.
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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.
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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.
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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.
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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.

Zucchini Gingerbread Muffin

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3 cups grated zucchini (3 medium or 2 large zucchini)
1/4 cup unsweetened shredded coconut
3 eggs
½ cup melted coconut oil
¼ cup honey
3 cups almond meal or blanched almond flour
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 tsp. baking soda
mix-ins of choice (optional): chopped raw pecans or walnuts, raisins etc. 

Combine all wet ingredients (zucchini through honey) with electric mixer (or if you’re already using food processor, you can do it in there). Add dry ingredients and mix well. Stir in any additional nuts or raisins, if using.

Fill greased muffin cups 3/4 cup full and bake at 350 for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

This recipe came from The Preppy Paleo.

Coconut Crusted Salmon with Pineapple Salsa

2013-01-18 20.22.18          Coconut Crusted Salmon topped with Pineapple Salsa served with steamed broccoli with coconut butter

This turned out excellent! The kids loved it. I did make a few piece plain incase the coconut was too much. I also made a few pieces without the egg for me. The coconut hung on just fine without it, so if you are egg free this can still work for you.

I got the Salmon recipe from dairyfreecooking.about.com, I’m sorry i am not sure where the Salsa recipe came from. I believe I saved it from Facebook at some point.

Coconut Crusted Salmon

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

(I used more Salmon, because there are 6 of us. All I adjusted was the coconut)

Ingredients:

  • 1 lb. Alaskan King Salmon, skinned*, sliced into 4 3-ounce pieces
  • Fresh lime juice, from the juice of two limes
  • 1 cup unsweetened organic shredded coconut
  • 1 egg
  • 2 T. cold water
  • Sea salt and freshly ground black pepper, to taste

Preparation:

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

2. Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.

3. Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.

4. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste.

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This will make about 2 cups. You may want to make extra, it’s that good.

  • 1 1/2 cups diced fresh pineapple
  • 1 cucumber (you can peel or not peel, seeds or no seeds)
  • 1 Jalapeno pepper, diced (remove ribs and seeds)
  • 1/4 diced red onion
  • 1/4 cup cilantro
  • 2 tablespoons extra virgin olive oil (I did not use any)
  • Juice of one lime
  • Sea Salt
  • Freshly ground black pepper

Combine everything a bowl, season to taste and enjoy by itself or over Salmon.