This recipe showed up in my news feed a few days ago, and I have been anxious to make them ever since I laid eyes on them. TRULY the easiest cookies that I have ever made. Paleo, GF, vegan, easy, … Continue reading
I combined a couple different recipes to make this batch. I also doubled the batch because I was feeling pretty hungry and I like to have leftovers for work.
Ok, here’s what we’re working with:
2 OVERLY ripe bananas
4 farm fresh free range eggs
About 1 cup almond butter
About 1 tsp cinnamon
About 1 tsp baking powder
About 1.5 tsp vanilla
After mixing up this business thoroughly, the batter was looking pretty thin so I added maybe 1/4 cup almond flour. That seemed to do the trick. Play around a little with measurements. It’s pretty tough to mess this one up.
I used a 1/4 cup measuring cup to drop the batter onto the griddle. I also added a few dark chocolate chips to a few of the pancakes just for fun.
In the past, I’ve also added blueberries, protein powder, and flax seed. One could also add a little sweet potato, pumpkin, or apple for some extra POW.
I love this recipe. One of my favorite recipes for my day off. Also pairs well with a hot cup of coffee. I dig it.
I know that I make A LOT of Paleo desserts, but I’m also good at sharing with husband, friends, coworkers. Keep in mind that sweets should be consumed sparingly.
I thought this one looked delicious. Dulce de Leche is essentially “milk candy” which in its simplest way can be made by boiling a can of sweetened condensed milk, becoming caramel. The author of this one found a recipe for Paleo-free Dulce de Leche cheesecake bars on Smitten Kitten’s site and revamped the recipe to be Paleo. Before I started eating clean, I LOVED Smitten Kitten’s site. I was pleasantly surprised to find a Paleo version of one of her recipes.
This recipe is for dulce de leche cheesecake bars. You make Paleo graham cracker crust, then Paleo caramel, then Paleo cheesecake, then chocolate ganache for the top. This takes time. Mixing, baking, cooling, mixing, pouring, cooling…..
Dulce de Leche sauce:
You mix the graham cracker ingredients, bake, then cool. This is pretty delicious. It smells wonderful. While the graham cracker crust is cooling (or even while it is baking), mix the ingredients for the Dulce de Leche sauce in a pan. Boil until it reduces to half and becomes golden and syrupy. Allow this to cool until it becomes thick and creamy. Pour over the graham cracker crust then put back into the fridge/freezer. Next, the cheesecake. Apparantly, cashews are how vegans make cheesecake. With this recipe, add everything into the food processor and mix until it becomes thick and creamy. I was intrigued by how this would taste, and was pleasantly surprised at how delicious this was. Once this is mixed, pour the cheesecake over your graham cracker/dulce de leche bars. Back into the fridge/freezer it goes. Finally, mix the last 2 ingredients. Once the chocolate is melted, pour over the top of the bars. The hardest part is allowing the bars to cool for a few hours. Trust me, this is important if you want it to come out in bar form. On the flip side, the best part is licking the spoon for each layer.
I really enjoyed the flavor layers of this dessert. The graham cracker, the sweetness of the dulce de leche, the complexity of the cheesecake, the chocolate. It’s fun. I hope you enjoy this one.
This is pretty incredible. Totally grain-free and I wouldn’t have known it. This recipe is entirely paleo, except for the cream cheese. Had a friend over who loves cheesecake so I thought I’d try it out. The consensus was that this recipe is definitely a win.
For the brownie part, mix up some almond butter (quite a bit actually…1 cup), eggs, cocoa, canned coconut milk, coconut sugar, salt, dark chocolate chips. I dumped that into an 8×8.
For the cream cheese, blend together cream cheese, an egg, coconut sugar, and some vanilla.
Drop spoonfuls of the cream cheese mixture onto the brownies batter then take a knife and swirl the cheesecake batter into the brownie batter. Bake at 350 for about 35-40 minutes…or until the top has cracked. Let it cool, then dig in.
Warning:This pan of brownies won’t last long.
I typically stick to paleo, but decided to post a slight cheat recipes since it’s so good. Pretty sure my Paleo-free husband will finish off the rest of the pan.
You can find the recipes HERE.
I was craving something sweet last night like something fierce. Turns out Health-Bent has a recipe for that. These little gems hit the spot. The recipe is actually called Paleo Chocolate Chip Bakies because they’re not really a cookie, but more kind of cookie-like. With the banana as a main ingredient, I’d compare them to a banana bread cookie. Whatever they are, they’re pretty delicious.
almond flour (I use Bob’s Red Mill brand)
dark chocolate chips
coconut sugar (optional)
Mix everything but the almond flour and dark chocolate chips then add the flour and choc chips at the end. Once all that business is well-blended, bake at 350ºF for 11 minutes (it was closer to 13 for me). They really do stick to the pan/baking stone quite a bit, so be mindful of that.
You can make these by using THIS recipe.
After reading about the Paleo Thin Mint variation of the Mudslide Fudge Cookies, I wondered if anybody else had come up with other Paleo girl scout cookies. That search resulted in finding a recipe for Paleo Samoa Girl Scout Cookies, which I like to call Cavegirl Scout Cookies. Samoas
are were my very favorite, so I was pretty excited for this clean version of the cookie.
This recipe was a little tricky. The dough was still pretty gooey after 30 minutes, so I recommend letting it chill for maybe 45-60 minutes otherwise the dough will stick to the parchment paper. This is what happened to me, so I just ended up putting clumps of dough onto my baking stone then shaping them. I also cut the hole out of the middle after I baked them. I didn’t have any coconut nectar, so I just used a bit of honey in the caramel sauce. It still ended up being runny. Next time, coconut nectar. I think it will thicken the caramel sauce considerably, making it easier to drizzle onto the cookie.
Even though there were a few hiccups and this recipe took an unnecessarily long time to prepare (on my part, not the recipe’s fault), they were pretty amazing. Every part of this cookie is delicious. The dough, the baked cookie, the chocolate, the coconut sugar caramel sauce, the toasted coconut. The flavors go together really well. It’s a fun twist on the original. These will be made again.
Recipe found HERE.
I decided that these cookies needed to be made. I followed the directions completely. Typically my cooking escapades end up looking like the pictures. This time, not so much. After skimming through the comments at the bottom of the page, I came to the conclusion that I should have added one more egg white (resulting in a healthy 1/3 cup). They’re still delicious. I just call them Grain-Free Mudslide Fudge Clumps vs cookies.
I also read that if you add a little peppermint oil, they taste just like thin mints. Definitely a healthy alternative to the real thing.
Recipe found HERE.
I used dark chocolate chips vs milk chocolate chips. My 100% non-Paleo husband even said, “They’re not so bad.” I call that a success.
Recipe found HERE.
I got this recipe from my friend, Laura. Medjool dates, walnuts, sea salt, unsweetened cocoa powder, vanilla. Delicious goodness.
Recipe found HERE.