Category Archives: Paleo-Friendly Snack Food!

Strawberry cupcakes….AMAZING!

Standard

2½ cups blanched almond flour
¾ teaspoon baking soda
¼ teaspoon sea salt
2/3 cup honey
1/3 cup coconut oil, melted
4 large eggs, room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
½ cup finely chopped strawberries

Directions

Preheat the oven to 325 degrees F.

Line a standard muffin tin with baking cups.

Combine the honey, coconut oil, eggs, lemon juice, vanilla. Puree on medium speed for 20 seconds or until frothy and smooth.

Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated.

Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about 3/4 of the way full.

Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean.

Almond Butter Cookies

Standard

This isn’t my most favorite or paleo friendly recipe (would rather use almond flour than this mix and honey over agave nectar but haven’t substituted them yet) but they are good:

Mix:
1/2 c unsalted butter at room temp
1/2 c almond butter
1/2 c agave nectar
1 large egg
1/2 tsp vanilla
2 c Pamela’s Baking & Pancake Mix

Bake 375 for 10 min.

Brownies

Standard

Ingredients

16 oz almond butter
2 eggs
1 cup honey
1 tbsp pure vanilla
1/2 cup cocoa powder
1/2 tsp sea salt
1 tsp baking soda

Directions

Blend almond butter until smooth (microwave a little bit).
Add eggs, honey and vanilla. Blend cocoa, salt, and baking soda.
Grease a 9×13 pan
Bake @325 for 30-40 minutes.
Enjoy!

Pop tarts!!!

Standard

Pastry:

1 bag (3-1/2 cups) Pamela’s Gluten-Free Bread Mix (no yeast packet)

4 oz Butter.

4 oz Shortening (I used Palm Shortening).

¼ cup Ice Cold Water

Jam, Jelly or Pie Filling for filling the pastries
•Cut the butter and shortening into the Pamela’s Gluten-Free Bread Mix until well incorporated. Pea sized pieces of butter and flour should remain. Use the paddle attachment on a heavy duty stand mixer and blend for about 1 minute. Pour into mixture, ¼ cup ice cold water and mix completely.
•Roll out dough between parchment paper. Cut dough into pieces about 4-½ inches tall by 7-inches wide (you will be folding this over to create a 4-½ inch tall by 3-½ inch wide tart). Roll dough to about 2/8 or 3/8-inch thick.
•Place jam in the center of the dough, use a finger with water to run around the edges so that the dough will stick together, fold over and crimp the edges with a fork.
•To make your pastry shiny, simply brush the tops with Almond Milk (but any dairy-free milk will do). You can omit this step entirely if you don’t plan on adding sugar or gluten-free sprinkles to the tops, the milk (or egg-wash) gives the toppings something to stick to.
•Sugar to taste – large crystal sugar is fun (I used India Tree’s Nature’s Colors Decorating Sugar in Frost White, if you click on each individual product link, you will be taken to their spec sheet, with all the ingredient and allergen information).
•Bake at 350° for about 20 to 25 minutes. Edges should start to brown.

Pumpkin Spice Muffins

Standard

Mix wet ingredients:
1 Tbsp lemon juice
1 1/2 c pumpkin puree
1/2 c maple syrup or honey
1/2 tsp vanilla
1/4 c almond butter
2/3 c applesauce

Mix dry ingredients:
1/2 c teff flour
1 c almond flour
1/4 c potato starch
1/4 tsp sea salt
1 Tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/8 tsp allspice

Mix wet and dry ingredients together. Place into muffin liners. Bake 350 for 20 min.