Molasses Spice Cookies

cookies

From Elana’s Pantry, these Paleo cookies are amazing!  Not too sweet, simple to make, and a great texture.

This recipe makes 12 cookies.

Ingredients:

  • 1 ½ cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 1 teaspoon ginger
  • ½ teaspoon ground cinnamon
  • ¼ cup grapeseed oil or palm shortening
  • ¼ cup yacon syrup  (I used Molasses, but plan on trying it with yacon syrup soon)

Directions:

  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Scoop onto parchment paper lined baking sheet 1 tablespoon at a time and gently press
  5. Bake at 350° for 6-10 minutes
  6. Cool and serve

Banana-Chocolate Chip Bread (or Muffins!)

One of our family favorite recipes from our friend Stacy.  I love making these muffins because they are quick and easy plus the recipe is full of things we usually have in our house.  They are moist and delicious and never last more than two days with my family!

Ingredients:

  • 1/2 cup butter or coconut oil, melted
  • 4 eggs
  • 2-3 bananas, mashed
  • 1 Tbsp honey (optional)
  • 1/2 cup apple sauce
  • 2 tsp. vanilla extract
  • 2 cups almond flour
  • 1/4  cup coconut flour
  • 1 tsp. baking soda
  • 3/4 tsp. sea salt
  • 1-2 tsp. cinnamon (optional)
  • 1/2 cup 72% chocolate chips or chocolate, chopped

 

Directions:

  1. Preheat oven to 325 degrees
  2. Grease 3 mini loaf pans or prepare 2 muffin tins with cupcake papers.
  3. Melt butter in a large bowl.
  4. Whisk in honey, if using.  Whisk in eggs, one at a time.  Do not add the next, until the previous egg is fully incorporated.
  5. Stir in bananas, apple sauce, and vanilla extract.
  6. Combine almond flour, coconut flour, baking soda, sea salt and cinnamon and add to the egg mixture, stirring until thoroughly combined.
  7. Stir in chocolate.
  8. Separate batter evenly into pans.
  9. Bake at 325 degrees for 30-40 minutes for mini loaves or 25-30 minutes for muffins.  Test for doneness with a toothpick or visually, wait until golden brown on top.
  10. Cool for 15 minutes and serve.

Or change it up –

Try substituting 2 cups grated zucchini for the bananas for some chocolate-zucchini bread!

Muffins

Banana-Chocolate Chip Muffins

Velvety Butternut Squash

Tonight I am making another favorite from www.theclothesthatmakethegirl.com, this time out of her book “Well Fed”.  This Butternut Squash comes out tasting a lot like Pumpkin Pie, which almost makes me feel guilty eating it as a side, but not really.  Not sure what it will be paired up with yet – maybe pork chops – but either way I am looking forward to this meal.

Ingredients:

2 1/2 pounds butternut squash
2 tablespoons water
1 head garlic
1 tablespoon coconut oil
2 tablespoons coconut milk
1/4 teaspoon salt
2 teaspoons Ras el Hanout (her recipe for this is here)
1 large egg
1/4 cup pecan halves, chopped (reserve a few unchopped for garnish)

Directions:

1. Preheat the oven to 350 F. Cover a baking sheet with parchment paper. Cut the squash in half lengthwise and remove the seeds. Place cut-side down on the baking sheet and sprinkle 2 tablespoons of water onto the paper around the squash.

2. Peel the loose, papery skin off the garlic, and wrap it in a piece of aluminum foil. Put the baking sheet of squash and the foil packet of garlic in the oven. Bake 40 to 50 minutes, until the squash is tender. Set both aside until they’re cool enough to handle, about 20 minutes.

3. Increase the oven temperature to 400 F.

4. When the squash is cool, use a spoon to scoop the flesh into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth puree, then add the coconut oil, coconut milk, salt, and Ras el Hanout. Taste and adjust seasonings.

5. Beat the egg in a small bowl. Scrape the purée into a large mixing bowl and stir in the beaten egg with a wooden spoon until combined.

6. Grease the inside of a 3-cup casserole dish or individual ramekins with a little coconut oil, then add the squash purée. Top with chopped pecans and bake in the 400 F oven for 25-30 minutes, until the edges are a little bubbly and the top is golden brown.

You can also find this recipe here:

http://www.theclothesmakethegirl.com/2011/11/17/velvety-butternut-squash/

I will post a pic when it is done baking.  Thank you Melissa!