Paleo Dark Chocolate Chip Cookies - The Best Recipe!!

Paleo Dark Chocolate Chip Cookies

 Ingredients:

• 2 cups blanched almond flour
• 3 tablespoons coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 tablespoon pure vanilla extract
• 1/2 cup grass fed butter, melted
• 1/2 cup raw organic honey, melted
• 1/2 cup of your favorite dark chocolate chips

Directions:

• Preheat your oven to 325 degrees Fahrenheit (177 Degrees Celsius)
• In a mixing bowl or stand mixer, combine your almond flour, coconut flour, sea salt, and baking soda and mix well.
• In a smaller mixing bowl, combine your egg, vanilla, melted butter and honey and mix well.
• Add your wet ingredients to your dry ingredients and mix ensuring you incorporate all of the ingredients.
• Fold in your chocolate chips and mix to spread them out evenly.
• Using a medium cookie scoop or tablespoon, spoon the batter onto parchment lined cookie sheets leaving room for the cookies to spread a bit.
• Place in the oven and bake for 13-15 minutes or until done.
• Remove and place your cookies on a cooling rack.
• ENJOY!! 

Sweet Potato Souffle - So Delish!

Sweet Potato Souffle

This dish was so easy to make!  It's best if you time this dish so it can be served within moments of coming out of the oven.  I doubled the below recipe and made it as a side dish for a 12 pound ham - it went perfectly!! 

Ingredients
3 large sweet potatoes, peeled and chopped
2 eggs
1/2 cup grass-fed butter
1/4 cup coconut milk
1/2 cup maple sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt

Directions
Peel the sweet potatoes and chop them into 2 inch pieces.  Place the sweet potato pieces in a medium saucepan and cover with water.  Bring the water to a boil and cook until the sweet potatoes are fork tender (about 30 minutes).  Remove the saucepan from the heat and drain the water.

Preheat your oven to 350 degrees.  Place the boiled sweet potatoes into a high-speed blender or food processor.  Add the eggs, butter, coconut milk, maple sugar, baking soda, cinnamon, and salt and process the mixture until smooth.  Pour the mixture into a large souffle dish, and bake for 45-60 minutes.  The souffle will be done when you can gently shake the dish, and the souffle is firm but jiggles slightly.

Serves 6

Recipe courtesy of Gather -The Art of Paleo Entertaining

Orange and Cranberry Scones

Scones are a traditional Scottish bread that is lightly sweet and usually served with tea around the world.  For these scones, it's easy to make delicious variations by adding different fruit to the batter (or organic dark chocolate chips -YUM).  They're wonderful served with apple butter and a hot cup of tea.  :-)

Ingredients:

• Orange Scones
• 2 cups blanched almond flour
• 1/4 cup + 2 tablespoons arrowroot flour
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 2 tablespoons pure maple syrup
• 1/4 cup coconut oil, melted
• 1 egg
• Zest of 1 orange

• Cranberry Scones
•  2 cups blanched almond flour
• 1/4 cup + 2 tablespoons arrowroot flour
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 2 tablespoons pure maple syrup
• 1/4 cup coconut oil, melted
• 1 egg
• 1 cup dried cranberries

Directions:
Preheat your oven to 350 degrees.  In a medium-sized mixing bowl, combine the almond flour, 1/4 cup of arrowroot flour, salt, and baking powder.

In a separate small mixing bowl, combine the maple syrup, melted coconut oil, and egg.  Blend with a hand mixer until smooth.  Pour the wet ingredients into the dry ingredients, and blend until all ingredients are evenly combined.

To make orange scones, add the orange zest.  To make cranberry scones, add the dried cranberries.  Add two tablespoons of arrowroot flour to the batter to thicken the dough.

Line a baking sheet with parchment paper, and form the dough into a ball.  Place the ball of dough on the parchment-lined baking sheet, and flatten it slightly.  Carefully cut and separate the dough into eight equal wedges, and bake at 350 degrees for about 20 minutes.   OMG....so delish!

Serves 8