This Paleo recipe was added on July 28th, 2011 by our friend EstherW

Cooking Steps

Preheat oven to 350. In bowl, mix together dry ingredients and zucchini.
In large separate bowl, combine wet ingredients. Stir dry ingredients into wet to combine. Smooth onto a coconut oil greased jelly roll pan. Bake for 15-20 minutes or until toothpick comes out clean. Once baked through, allow to cool completely on pan.

From our friend Esther at http://paleoonmain.blogspot.com/!

Glaze
1/2 C Coconut Oil (solid, not melted)
1/4 C Honey
1/2 C Chopped Walnuts

In a stand mixer, combine coconut oil and honey. Whip on medium high for 3-5 minutes till the glaze thickens slightly. Add in walnuts and mix to combine.

Cut cake into the shape and number of layers desired. I did a 4 layer cake, with very thin layer of glaze in between each layer, and the majority of the walnuts on the top layer. Allow cake to set up in the refrigerator and enjoy (with limit, this is DECEDENT!!)

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Serves 5

20 minutes

This is a Non-Dairy Recipe

Ingredients

• 1 C Zucchini- Shredded
• 1/2 C Coconut flour
• 1/2 C Arrowroot Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 eggs
• 1/2 C Coconut Oil- Melted
• 1/2 C Coconut Milk
• 1/4 C Honey
• 1/2 C Walnuts

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This Paleo recipe was added on July 25th, 2011 by our friend TatorTodd

Cooking Steps

From our friend Todd at https://www.facebook.com/pages/Ultramarathoner-Todd!

Preheat the oven to 350 degrees and toast the nuts until golden brown stirring occasionally. Once they are toasted nicely, toss them in food processor or blender and give them a few pulses till they are a coarse meal and stir into the nut flour in a medium bowl.

In a microwave safe bowl, warm up the coconut oil and almond butter for about 20 seconds, in the microwave and stir them together well. Add the honey, and vanilla. mix till all creamy. Fold the nut mix into the honey mix then add the fruit. Pat into an 8 x 8 baking dish and stick in the fridge for 1 hour or more till nice and solid. Cut into squares

Blog: https://www.facebook.com/pages/Ultramarathoner-Todd/120141761404956

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Serves 8

1 hour

This is a Non-Dairy Recipe

Ingredients

• ½ cup of almond flour
• ½ cup almond butter
• 2 cups of mixed nuts
• ½ cup of unsweetened dried coconut
• ½ cup of coconut oil
• ¼ cup of honey
• 2 tsp of pure vanilla
• 1 cup of mixed dried fruit

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Pizza Muffins

Pizza Muffins

These were a delicious treat shared with me from Laura at Cutting Edge Kettlebells and you can credit the photo to the lovely Jen who made them again and got an awesome shot with her new camera (BTW I recommended it, the same one I have, just saying, haha).  Hope you enjoy.

Servings: 7

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Tools you may Need:

• Hand Mixer 
• Mixing Bowls 
• Muffins Tins 
• Silicon Muffin Cups

Ingredients:

• 3 Large Eggs
• 2 Tsp Coconut Oil
• 1 Tbsp Ghee
• 2 Tbsp Coconut Milk
• 1/4 Tsp Salt
• 1/4 Tsp Vanilla Extract
• 1/4 Tsp Baking Powder
• 1/3 Cup Almond Flour
• 1/4 Cup Pepperoni
• 1/4 Cup Sun-Dried Tomatoes
• 2 Tbsp yellow onion, diced
• 1/8 Tsp Garlic Powder
• 1/8 Tsp Oregano
• 1/8 Tsp Basil

 Process:

1. Preheat your oven to 400 Degrees F
2. Mix together your eggs, oil, milk, salt, and vanilla
3. In a separate bowl, mix together flour, spices, and baking powder
4. Add your flour mixture to your egg mixture and mix until there are no lumps left
5. Fold in your vegetables and pepperoni
6. Pour into 7 lined cupcake pan and bake for 15 minutes 
7. Enjoy

Cook 30-35 min in loaf form

Sunflower Seed Cookies


Ingredients: Instructions:
• ½ cup Sunflower Seed flour*
• 1/3 cup Organic raisins
• ¼ cup Raw honey
• 2 TBSP Coconut flour
• 2 TBSP Shredded coconut
• 2 tsp Vanilla extract
1. Preheat oven to 350°
2. Mix all ingredients in bowl.
3. Scoop cookies onto parchment paper lined
baking sheet.
4. Bake for 11-12 minutes, or until cookies
are lightly browned on the edges.
5. Allow to cool completely before enjoying!
Prep Time – 10 minutes
Makes – 8 cookies
Notes:
* To make the sunflower seed flour, simply
place raw seeds in a food processor and blend
until the consistency of flour.  Note, it will likely
be coarser than “regular” flour.  That’s ok; you
just want most of the big pieces gone.

Chocolate Ice Cream

SATURDAY, JULY 2, 2011

Chocolate Ice Cream

So this recipe completely replaced any soft serve chocolate ice cream I used to eat, THIS IS AMAZING.  Really no other way to describe this but pure heaven in a bowl and it is super simple.  This will be an amazing tool out there for those parents whose kids have sweet teeth, if they are gonna eat it might as well be Paleo and Crap free.  Hope you enjoy.

Difficulty

Servings: 2-4
Prep Time: 5 Minutes
Cook Time: 15 Minutes

Tools you may Need:

• Ice Cream Maker
• Rubber Spatula
• Blender

Ingredients:

• 1 Can Lite Coconut Milk, refrigerated 14 ounces
• 1/4 Cup 100% Raw Organic Honey
• 2 Tbsp Cocoa Powder
• 1 Tsp Vanilla

Process:

1. Place your cold coconut milk, honey, vanilla, and cacao powder in a blender and mix well
2. Place your frozen bowl for your ice cream maker in the machine and start it, immediately pour your coconut milk in and let the process begin
3. It will take anywhere from 10-20 minutes, keeping your ingredients cold helps it set faster
4. Once done, transfer your ice cream to another bowl and place in the freezer for 30 minutes to an hour to help set it more
5. Enjoy