Coconut Lemon Bars - Paleo Style

 

 

 

Recently I've found some amazing recipes done Paleo style.

 

If you want to learn more on Paleo <just click the word

We personally choose the Daniel Plan; but there are many similarities and certainly the same goals.  Making Healthy Choices!

Thanks to Yummy Paleo for sharing this tasty treat.

 

I made these this past Friday (4/26) and I believe they were a hit as I only came home with just a few remaining morsels.

 

Ingredients

• 2 eggs
• coconut oil 1/4 cup
• honey 1/4 cup (for cookie)
• coconut flour 1/4 cup
• coconut flakes 3/4 cup
• fresh lemon juice 1 cup
• 6 eggs
• honey 1/2 cup (for topping)
• coconut oil 1/2 cup
• sea salt

Cooking Steps

Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey. Mix to combine. Add coconut flour and 1/4 cup of coconut flakes. Again, process until well combined. Transfer to a bowl and stir in remaining coconut flakes.

 

Grease a glass Pyrex baking dish with coconut oil. I used a 7×11 or 2.2 QT/2 L dish.   Press cookie batter base evenly into dish. Note: this size makes a very thin layer of cookie crust.

 

Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.

 

Now for the topping:  Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.

 

 

Enjoy!

 

 

 

 

 

 

Note:  I tend to like the tartness of lemons; so if you're more inclined to "sweet" vs "tart" you might want to add some extra honey.

 

It was also suggested to freeze these. 

 

What I would have done differently?  Refrigerate over night, cut into bite size pieces and then freeze.  I froze prior to cutting and had to thaw them out to get the knife thru.

 

 

Cacao Coconut Macaroons

Cacao Coconut Macaroons

 

¼ cup Unsweetened Coconut Flakes (chopped)

¼ cup Pecans (chopped)

¼ cup Old Fashioned Oats

½ cup Whole Wheat Flour or Spelt Flour

½ tsp Salt

¼ tsp Ground Cinnamon

¼ cup Cacao Nibs (Navitas Naturals) or ¼ cup Dark Chocolate Chips (chopped)

¼ cup Agave Nectar or Coconut Nectar

Zest of one orange

Preheat oven to 325 degrees.

 

Mix ingredients in a large bowl; roll into 1 inch balls.

 

Bake on parchment lined baking sheet until golden brown, 10 to 12 minutes.

 

Let cool, enjoy!

 

Thanks to Kitty for bringing these healthy treats to Walk & Worship last week!  They were/are delicious!

 

 

 

 

 

 

 

 

NOTE:  I used all Organic ingredients.  I also opted for Coconut Nectar instead of the Agave. 

 

A helpful tip - wet your hands with water before rolling dought into balls.  It will help press together these little cookies and limit the sticking to your hands while rolling.

 

 

Coconut Cashew Crunchers

If you like a crunchy cookie, this is the recipe for you.  Very light & crunchy.

Ingredients

»        1 cup packed brown sugar (*organic)

»        1 cup granulated sugar (*organic cane sugar)

»        1 cup butter or margarine, softened (*organic Earth Balance Buttery Spread)

»        1 teaspoon vanilla

Yield:	22 servings
Prep Time:	0 hr 15 mins
Cook Time:	0 hr 35 mins
Ready In:	0 hr 35 mins

»        1 egg

»        2 1/2 cups Gold Medal all-purpose flour (*Spelt flour, gf)

»        1 teaspoon baking soda

»        1/2 teaspoon salt

»        2 cups flaked coconut (*organic)

»        1 1/2 cups chopped cashews (*organic)

Method

1.) Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.

2.) Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.

3.) Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

*substituted

The great thing about recipes, you usually can find substitutes to suit your dietary needs.  Next time I might just try coconut oil instead of the Earth Balance.

And even though healthier alternative ingredients were used, Remember - everything in moderation (but not deprivation).

Helpful Tip - you can cut cookies in half before they cool.  Smaller portions, still same great taste!

Original recipe found at:  

https://lovewithfood.com/recipes/4597-coconut-cashew-crunchers#ingredients

Trail Mix Cookies

1 cup Sunflower seed butter

1 cup coconut flakes

½ cup dark chocolate chips

½ cup packed dark brown sugar

½ cup dried cranberries

½ cup chopped dates

¼ cup sunflower seeds

¼ cup maple syrup

1 large egg

½ t vanilla -  ½ t baking soda  -  ¼ t salt

Preheat oven to   350, whisk egg in small bowl and then place all ingredients in a large bowl and mix until well incorporated.  Drop by teaspoon onto parchment lined cookie sheet and bake for 12-14 minutes.  Cookies should be set but still soft.  Let cookies cool on cookie sheet.

*could probably use almond or peanut butter

**I used ¼ cup dried cherries

Sharon L. brought these delicious Trail Mix cookies to Walk & Worship last Friday.  I can't wait to make my own batch.  Thanks Sharon!

Frozen Lemon Squares (Friday Night Delight)

 

 

 

 

 

 

 

Laura’s Frozen Lemon Squares

1 ¼ cups natural graham crumbs (available at Mother’s, Whole Foods and Sprouts)

¼ cup coconut sugar

¼ cup coconut oil or Earth Balance, melted

3 egg yolks

1 14oz can organic sweetened condensed milk*

½ cup Meyer’s lemon juice**

Frozen whipped topping (I used Mimic cream, made from nuts)

Pre-heat oven to 325 degrees.

Combine crumbs, sugar and melted oil in a bowl, then press into the bottom of a 9” square pan.  In another bowl mix the egg yolks, condensed milk and juice together.  Pour the liquid mixture on top of crust.  Bake for 30 minutes.  Cool completely and then spread slightly thawed (if using frozen) topping over the top.  Freeze for 4 hours, let stand 10 minutes before serving.

*vegan subs are available - contact me if interested

**any lemon juice will work, including bottled

From Sharon's kitchen

Sherri’s Shortbread

 Sherri’s Shortbread

Caution:  This is a healthier version of traditional shortbread.  It really can’t qualify as a “healthy treat.”

1 cup Earth Balance Vegan Buttery Sticks, room temperature (+1 T coconut oil, if needed)

½ cup organic granulated sugar

1 ½ cup whole wheat flour

½ cup coconut flour                                       

¼ teaspoon salt

Flavor ingredient options:  ½ cup finely shredded, unsweetened coconut  or  zest from ½ to whole lemon

Preheat oven to 325 degrees.  Cream Earth Balance with the sugar.  Slowly stir in the flours and salt until the dough is crumbly.  Pat dough in a ball.  If it is too dry, add about a tablespoon of coconut oil. Incorporate flavor ingredient into dough.  Press the dough evenly  into a 9x9” baking dish. Use a fork to poke holes all over the dough.  Bake 25-30 minutes until light golden.  Cut into small squares while still warm. 

Notes:  Coconut flour absorbs moisture so you might have to add more Earth Balance or coconut oil.  If you don’t want to try coconut flour, just use 2 cups of whole wheat flour. You can substitute granulated sugar for brown or date sugar.  Nuts are also a great flavor ingredient.    Please note that the small baking dish above was used to make 1/2 this recipe.

Snappy ginger cookies

Just in time for the holidays...


Share Your Pic Here

• 2 ½ cups almond flour (blanched preferred)

• ½ teaspoon salt

• 1 teaspoon baking soda

• 2 Tablespoons ginger

• 1 teaspoon cloves

• 1 teaspoon cinnamon

• ½ cup coconut oil

• ¼ cup maple syrup

• ¼ to ½ cup agave

• 1 Tablespoon lemon zest

Combine the flour, salt, baking soda, ginger, cinnamon and cloves in a large bowl.  Mix the oil, syrup, agave and lemon zest in a small bowl and then mix into the dry ingredients.  Scoop 1 Tablespoon of dough at a time onto parchment lined baking sheet.  Bake at 350 for 10-12 minutes – tops will begin to crack.  Cool and serve.

Sharon's recipe (modified from Elana’s Pantry)

 

Gluten Free Walnut Date Bars

If any of you make this up and want to share a picture, we'd love to post it here.

• 1 ½ cups almond flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 3 eggs
• ¼ cup oil (I used coconut)
• ¼ cup agave nectar
• 1 Tablespoon vanilla
• 1 cup walnuts, chopped
• 1 cup dates, pitted and chopped

In a  large bowl mix the flour, salt and baking soda.  In a medium bowl, combine the eggs, oil, agave and vanilla then stir into the dry ingredients.  Fold in the walnuts and dates.  Pour batter into a greased 8x8 baking dish and bake at 350 for 25-30 minutes.  Cool and serve.

Thanks Sharon for sharing this recipe originally found at Elana's Pantry

Fruit Pudding

Another delish dish from Sharon.

Share your Pic - HERE

• 8 dried apricots or ½ cup dried apples

• 4 prunes or ¼ cup dried cranberries

• 1 teaspoon cinnamon

• ¼ teaspoon cloves

• ½ teaspoon ginger

• 1 cup water

• 3 eggs

• 1 Tablespoon vanilla

• ¼ cup chopped pecans

Place dried fruit, spices, salt and water in a small sauce pan and bring to a low boil, simmer covered for 30 minutes, until fruit is reconstituted. Let mixture cool for about 10 minutes, then pour into a blender (I use a bullet) with the eggs and vanilla, puree until smooth. Spray a small baking dish or 3-4 6oz ramekins and pour mixture in, top with pecans.  Place on baking sheet and bake at 350 for 30 minutes.  Cool and serve.  Yummy warm as well.  Be creative and use any combination of dried (whole?) fruits and various spices.

Chocolate Orange Torte

Thanks to Sharon L. for this wonderful recipe.

I made this easy recipe, that is so rich and delish. 

A birthday cake to remember, for sure.







Ingredients: 

 ½ cup dark chocolate chips

½ cup almond flour

¼ cup cacao powder
½ teaspoon sea salt

3 eggs

¼ cup agave nectar
½ cup grapeseed oil
2 Tablespoons orange zest

½ cup dark chocolate chips

Preparation:

Place ½ cup chocolate chips in food processor until coarsely ground, pulse in almond flour, cacao powder and salt, process until well combined. Add eggs, pulse, agave, pulse, grapeseed oil and zest, pulse until smooth.

Stir in remaining ½ cup of chocolate chips, pour into well oiled 10" springform pan and bake at 350 for 25-30 minutes.

Gluten Free Chocolate Cupcakes

The following recipe makes one of "THEE BEST" chocolate cupcakes I've tasted and (for that matter) made.

Why?  Because the cake is light and spongee.  No strange after taste.  Just chocolately goodness.

Gluten Free Chocolate Cupcakes

¼ cup coconut flour

¼ cup cacao powder

¼ teaspoon celtic sea salt

½ teaspoon baking soda

3 eggs

¼ cup grapeseed oil

½ cup agave nectar

1. In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
2. In a large bowl, blend together eggs, oil and agave
3. Blend dry ingredients into wet thoroughly
4. Line a cupcake tin with paper liners and scoop a scant ¼ cup into each
5. Bake at 375° for 20-22 minutes
6. Cool and cover with vegan "buttercream" chocolate frosting
7. Serve

Makes 8-10 cupcakes.

Both are very quick and easy.  Well, mostly easy...because the frosting took a smidge longer, but well worth it.

Both cupcake and frosting recipes can be found at one of my favorite blogs, Elanas Pantry.

Chocolatey Goodness

I can't say I have much of a "sweet" tooth; but I can say I love me some "Chocolate"! And have you heard, the darker the better for you?

Well, here's an easy, tasty, and healthier alternative to your typical Chocolate Cookie...


Double Chocolate Cherry Cookies

• 2 ¾ cups blanched almond flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ¼ cup cacao powder
• ½ cup grapeseed oil
• ¾ cup agave nectar
• 1 tablespoon vanilla extract
• 1 cup coarsely chopped dark chocolate chips
• 1 cup dried fruit-juice-sweetened cherries


1. Preheat the oven to 350°F

2. Line 2 large baking sheets with parchment paper

3. In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder

4. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract

5. Fold the wet ingredients into the almond flour mixture until thoroughly combined

6. Fold in the chocolate and cherries

7. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets

8. Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack

9. Let the cookies cool on the baking sheets for 20 minutes, then serve warm

Makes 24 cookies


Our Walk & Worship group share tasty treats on Friday nights. It's a great way to learn new ways of creating sweet goodness with healthier ingredients.

Just remember... just because it's healthier doesn't mean you can go gonzo! Portion control is still key.



This tasty recipe was found at another fun website "Elena's Pantry". Thanks Elena!