As mentioned before, Erica and I were super psyched about our Paleo baking sesh. We were looking forward to a night of baking, watching House Hunters, and having one glass of wine each before passing out (sweet lives). Unfortunately, I ended up going to the Celtics game Friday night (I say unfortunately because they suck this year) so our magical night didn’t turn out quite as planned. Erica got lost driving back from the airport (don’t ask her how) and I ended up staying out late and indulging in one too many Jack and gingers. Fantastic.
So we planned for Saturday at 10am. Perfect. Except a snow storm decided to hit Boston and no one decided to plow the streets, or the highways. Great. So Erica was stranded at home while I cooped up in the spin studio trying to sweat out my misfortunes from the night before. So we rescheduled AGAIN for Sunday morning, this time at 8:30am. Because it’s never too early to start baking treats.
Moral of the story- stay in on Friday nights and watch House Hunters and your life will be a whole lot better.
But! We were successful! We swung by Whole Foods and loaded up on almond flour, coconut flour, coconut oil, vanilla, honey, unsweetened coconut flakes and cocoa powder, and stevia. Our mission for the morning was to make chocolate nut butter, coconut bars, and grain free granola. Here are the recipes:
- Preheat oven to 350 degrees.
- In a large bowl, combine nuts, seeds, flax meal, coconut and raisins.
- In a small saucepan, combine butter and honey and heat until melted. Add vanilla and almond extract to the butter and honey, and pour over the rest of the ingredients. Mix well.
- Spread granola onto a large baking sheet and cook for 30 minutes.
- Let the granola cool, then break into small clusters. Store in an airtight container for up to a week.
I was so happy to have discovered this recipe! It’s such a great staple to have on hand for breakfast and snacks. Super easy to make too and you can really be flexible with the ingredients if you want to get creative, but the list specified above gives it a very granola-y feel.
Chocolate Cashew Butter (from PaleOMG)
2 cups dry roasted cashews
1/4 cup melted coconut oil
2 tablespoons unsweetened cocoa powder
2 tablespoons raw honey
1 teaspoon vanilla e1 teaspoon sea salt
- Add your roasted cashews to your food processor and turn on. Let the food processor do it’s magic.
- When the cashews are become thicker and almost ball up into a ball of happiness, add your oil directly to your cashews while the food processor is still running.
- Once your get a runnier nut butter, turn food processor off, then add your cocoa powder, honey, vanilla, and salt.
- Turn back on to let everything incorporate.
- Add more oil if you want a more runny nut butter.
Holy balls. This was my first time using a food processor. It took us legit 30 minutes to figure out how to use the effing thing. Once we finally did, it was so worth it. And this nutter butter (which is what I keep calling it) IS BOMB. Omg. I can’t stop eating it. Next time I make it, I’m going to try it with hazelnuts to try to replicate Nutella. Om nom nom.
Coconut oil to grease baking sheets
1 cup regular coconut milk
1/3 cup honey
1/8 to 1/4 teaspoon pure stevia extract powder
2 teaspoons pure vanilla extract
1/4 cup unmodified potato starch or arrowroot starch (we only had almond meal so we made due with that)
3 cups unsweetened coconut flakes
1 1/2 ounces unsweetened baker’s dark chocolate
- Preheat oven to 350˚ F. Liberally grease a large cookie sheet, line with unbleached parchment paper, or use a Silpat or Exopat nonstick bake liner.
- In a medium size mixing bowl combine the coconut milk, honey or coconut nectar, stevia and vanilla. Whisk or beat until evenly mixed. Add the potato starch a little at a time, whisking or beating to combine. Fold in the coconut.
- Drop batter by level tablespoons onto prepared baking sheet(s) at least 1/2 inch apart. Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone-like shape.
- Bake in the center of the oven until firm and lightly brown around edges, 20 to 24 minutes. Remove macaroons from the tray by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool on wire racks.
- Melt the chocolate in a small saucepan over very low heat. When melted remove from heat. One at a time, spoon chocolate over half of each macaroon, dripping the excess back into the pan. Place each chocolate coated macaroon on a parchment lined plate or tray. Repeat with remaining macaroons. Refrigerate until set.
- When cool, layer macaroons in a cookie tin or other container with a layer of parchment in between.