Crunchy Paleo Cranberry and Seed Crackers

Paleo Cranberry and Seed Crackers

Paleo Cranberry and Seed Crackers

 

Have you been looking for a good grain free cracker that is crispy and crunchy like a cracker should be?  Me too.  I like my previous crackers very much.  They were almond and flax based and very tasty.  These crackers however are completely different.  No almonds in sight.  They are very crispy and crunchy and will stand up to being heavily smeared with goat cheese.  I served these at a dinner party last weekend to a bunch of non paleo, gluten eaters and there wasn’t a crumb left over.  I think that speaks volumes.  I got the idea for this after making Carol’s Gluten Free Seed and Nut Bread.  I made it exactly as written which is a rare thing for me and it was amazing.  I got thinking that it reminded me of a GF cracker I had this summer in Whistler, BC.  These crackers are the best GF cracker I’ve ever had but they are not grain free and the only variety that is GF is impossible to find in stores which I personally think is a mistake on their part.  So with Carols bread recipe and that cracker in my head I came up with this amazing little cracker.  This is 100% exactly what I wanted it to be.

1 cup sunbutter (as in peanut butter made out of sunflower seeds instead of peanuts.  Trader Joes carries it.)

3 eggs

2 T coconut oil

2 T honey

1/4 cup tapioca starch

1/2 tsp sea salt

2 T chia seeds

1/2 cup dried whole cranberries**

12 unsulfured dried apricots diced to about the size of the cranberries

1 cup whole roasted pumpkin seeds

Preheat oven to 350 degrees.  Lightly oil a standard sized loaf pan with coconut oil then line the pan with wax paper.  Cut off the paper that hangs over the sides of the pan.  This doesn’t have to be pretty.  It just helps the loaf pop out easily.  With a hand mixer combine the sunbutter, eggs, oil, honey and salt.  Mix in the tapioca and chia seeds.  When that is well mixed hand stir in the apricots, cranberries and pumpkin seeds.  Put the batter in the pan and smooth out the top.  Bake for 45 minutes and cool.  Slice the loaf as thinly as you can.  I cut each slice in half so that they are smaller.  Line a cookie sheet with parchement paper.  Lay the crackers out on the pan.  Bake in a 300 degree oven for about 30-40 minutes or until they are lightly browned, dry and crispy.  Let them cool completely.  They become more crunchy when they are cooled.

**I have used dried cherries in here too.

Asian Slaw

Yes, those are peanuts in the picture.  No, I don’t usually eat those.  Sunflower seeds are a better choice.  The second time I made this I did have sunflower seeds and used those.  I liked it better.  I came up with this idea after eating at my favorite Vietnamese restaurant.  I get the same salad every time I go there.  Their version likely has soy in it and now that I think about it probably wheat because they use regular soy sauce.  Hmmm and I wonder what they sweeten it with.  I know it isn’t honey… Crap!  The restaurant also adds daikon radish, shrimp and BBQ pork (and does not have the seaweed in it).  I want to try that at home too but that will require some pre-planning.  Does ayone have a good recipe for Vietnamese BBQ pork??   This salad is sweet and salty and was whipped up in 10 minutes.  I almost didn’t post this recipe.  I realize that most people don’t keep Thai basil and arame in their house as a staple. I don’t expect this to be a very popular post.  However, this is currently my favorite salad and if you happen to have access to the ingredients I highly recommend it.

Asian Slaw

Half a head of green cabbage – shredded

1 english cucumber with the skin on – quartered and sliced

fresh Thai basil – handful

fresh mint – handful

big pinch of dried arame (seaweed)

sunflower seeds as a topping

Dressing

1/4 cup EVOO

3 T Braggs liquid aminos or coconut aminos

1 T sesame oil

1/4 cup unsweetened rice vinegar

3-4 T raw honey

Soak the arame in room temperature water.  It softens in just a few minutes and doubles or triples in size.  Next make your dressing.  Combine all ingredients in another bowl and whisk together until well blended.  In your food processor using the slicing blade shred half a head of cabbage.  You could do this by hand too if you are less lazy than I.  Then slice your english cucumber lengthwise into quarters and feed it through the food processor (or slice by hand).  Very coarsely chop the Thai basil and mint.  Add cabbage, basil, cucumber, mint and arame to a large bowl.  Mix everything together.  Dress the salad as you need it.  The dressing keeps well in the fridge.  Top with a handful of sunflower seeds.

This post was shared at http://www.realfoodwholehealth.com/2012/01/fresh-bites-friday-january-27-2012/

Banana Chocolate Chip Muffins

I hate the idea of throwing things away.  I had 3 big over ripe bananas sitting there waiting to be used.  I tweaked an old recipe of mine for Banana Nut Muffins and they turned out great.  The kids loved them.  My 7-year-old who isn’t a big eater tossed back 2 right away and then asked if I could make more for her lunch.  Sure!  No problem.  These were really quick to make despite the fact my 3-year-old was “helping”.  These muffins are not sweetened with anything but bananas.   Well, bananas and chocolate chips.  🙂  They are grain, nut, gluten, soy, dairy free and have no added sugar.  AND the kids still loved them. 

Banana Chocolate Chip Muffins

3 mashed over ripe bananas 

1/2 tsp baking soda

6 eggs

1/4 cup melted coconut oil 

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup coconut flour

1/2 cup chocolate chips (I use ENJOY LIFE)

I’m not much into the mucking around with the mixing of the wet in one bowl and then mixing of the dry in another bowl and then finally mixing the two together.  Sifting?  Forget it.  Way too many dishes.  So… Preheat your oven to 350.  In a large bowl add the bananas and mash them a bit.  You can use your hands for this and save dirtying yet another piece of kitchen equipment.  Add the eggs, baking soda, salt, nutmeg and melted coconut oil.  Use a hand mixer and mix until well blended.  Add the coconut flour and mix until pretty smooth.  Then stir in your chocolate chips.  Line 11 cupcake tins with liners.  I used a level ice cream scoop to spoon the batter into the lined tins.  12 would have made a nice number but the ice cream scoop made this recipe in 11.  Bake for 25-30 minutes until the tops are lightly browned and a toothpick inserted into the middle comes out clean.  These are great warm.  If there are any left after these cool store them in the fridge.

This post was shared at: http://www.thehealthyhomeeconomist.com/monday-mania-1232012/, http://www.realfoodwholehealth.com/2012/01/fresh-bites-friday-january-27-2012/

Coconut Lemon Bars ~ The Paleo Way

Coconut Lemon Bars

Does anyone NOT like lemon bars.  They might be my favorite treat.  I’ve had good and I’ve had bad.  The bad ones are made with a jello mix, are sickly sweet and taste of fake lemon.  I wanted to make my own using real food.  I wanted them to be super lemony and not too sweet.  I also did not want the crust to be nut or grain based.  I think it is easy to get carried away with nuts so I am trying to switch up my baking and use more coconut than nuts like almonds etc.  Yes, I realize that cicinut is classified as a nut but coconut has a better Omega 3:6 ratio and as an added bonus is low oxalate.  These are not low carb but they are also not a cheat.  A treat, absolutely but not a cheat.  The filling recipe came from here.  (I would highly recommend checking out this guys blog.  He has lots of great looking recipes.  And does anyone else think that a man who can cook and bake is totally sexy??)  I created my own base.  The coconut chips I used are from Wilderness Family Naturals.  They are incredible and I did hesitate to use them in a recipe as they are not cheap (when you include shipping into the cost) and I would have been devastated if these didn’t turn out and I wasted all those coconut chips.  In the end it turned out to be well worth it.  So how good were they?  Me, who really does not have a sweet tooth ate probably 80% of the pan over the course of about 36 hours.  So, yes, they were a smashing success.  The kids hated them as expected due to the lemon in them and this suited me fine.   I do believe that I will have to make more of these ASAP, you know for quality control.  🙂  I believe these are GAPS legal and low oxalate as well as soy, corn, dairy, grain, gluten, refined sugar and nut free.  In case you are interested in seeing the evolution of this blog, check out my first recipe for Lemon Bars.

Crust

2 eggs

1/4 cup melted coconut oil (expeller pressed is fine if you don’t want to use your expensive virgin coconut oil)

2 T raw unfiltered honey

pinch of sea salt

1/4 cup coconut flour

1/4 cup coconut chips

1/2 cup coconut chips

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 chips.  Again, process until well combined.  Transfer to a bowl and stir in remaining coconut chips.  Grease a glass Pyrex baking dish with coconut oil.  My dish is 7×11 or 2.2 QT/2 L.   Press cookie batter base evenly into dish.  Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through. 

Filling

1 cup freshly squeezed lemon juice (strained so there is no pulp)

6 whole eggs

1/3 – 1/2 cup raw unfiltered honey

1/2 cup coconut oil (I used expeller pressed.)

pinch of sea salt

Whisk lemon juice, eggs, salt and honey together in a large glass bowl or double boiler.  Bring about an inch of water to boil in a medium saucepan or bottom of double boiler.  Set the glass bowl on top of the boiling water.  The water should not be in contact with the bowl.  Slowly whisk in the melted coconut oil.  Continue to whisk as the water remains at a rolling boil.  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 smooth it out.  Refrigerate.  My husband and The Civilized Caveman both thought this would have been great frozen too.  It probably would although that would have really slowed me down as I polished these all off.  (Hmmm maybe that is a good thing.)  Top with extra coconut chips as you see fit.  Refrigerate (or freeze) until set then devour!

This post was shared at: http://www.thehealthyhomeeconomist.com/monday-mania-1232012/, http://www.realfoodwholehealth.com/2012/01/fresh-bites-friday-january-27-2012/

Cabbage Rolls – Paleo Approved

Paleo Style Cabbage Rolls

You simply have to try this.  It is a teeny bit time consuming but worth every minute.  The cabbage rolls I remember – and it’s been a really long time – were stuffed with white rice and ground beef.  These cabbage rolls are stuffed with ground beef and cauliflower rice so are therefore low carb, GAPS legal and paleo approved.  I did all the work the night before.  I made marinara from scratch, as always.  I suppose you could buy a jar or two if you are short on time but the sauce is great and has no weird ingredients so I think it is worth the effort.  I stuffed the cabbage rolls, put them in my crock pot, covered them and put them in the fridge overnight.  In the morning all I did was cover the rolls with the marinara and set the temperature to low.  I came home to an unbelievable aroma and a dinner ready to be devoured.

Paleo Cabbage Rolls

1 large head of green cabbage

Remove core and steam entire, intact head of cabbage in 1-2 inches of water for approximately 5-8 minutes.  Set the cabbage in the water core down.  There is a fine line between over cooking the leaves and leaving them still too stiff to be pliable.  It is probably easiest to steam for 5 minutes, allow to cool enough so that you can peel off the outer leaves and then stem for another couple of minutes to soften the inner leaves.  When you have the leaves soft but not too cooked and separated, set them aside.

Marinara

2 T olive oil

1 large onion chopped

6-7 cloves of garlic, minced

2 stalks of celery, chopped

2 carrots, chopped

1 can tomato paste (6 oz)

1 can diced tomatoes (14.5 oz) or 2 cups chopped fresh

1 tsp dried basil

1 1/2 tsp dried oregano

2 cups stock/bone broth, preferably homemade (I happen to use pork because that’s what I  grabbed out of the freezer. Beef or chicken or whatever would work too)

Sea salt and black pepper to taste

2 tsp red wine vinegar/or fresh squeezed lemon juice

Heat large saute pan and add olive oil.  Add onion, celery, garlic and carrots.  Instead of hand chopping these I just put them all in the food processor using the S blade and made it into a fine meal consistency.  It doesn’t really matter because you are going to blend the final sauce anyway.  Saute until veggies are soft, approximately 10 minutes.  Add tomato paste, diced tomatoes, salt, pepper, basil, oregano and stock.  Simmer, covered for about 30 minutes then remove from heat.  Add red wine vinegar/lemon juice.  Start mixing the filling for the cabbage rolls now (See next section).  When you are done making the filling and the marinara has cooled a bit, use a stick/immersion blender or even food processor to blend your sauce to a smoother marinara.

Filling

1 large finely chopped onion

2 T bacon grease or other fat of choice

4 cloves of garlic, minced

2 tsp Italian seasoning (this should be only herbs with no fillers or preservatives)

1 1/2 lbs of ground beef (I used grass-fed)

1/2 large head of cauliflower, grated in food processor (I guess this could be done with a box grater but I value my knuckles and time)

1 egg

2 tsp sea salt

black pepper, however much you like

Saute onion and garlic in saute pan with fat.  Cook until onions are starting to brown and are soft.  In a large bowl combine raw beef, onions and garlic with remaining ingredients.  Mix well.   Using your hands is easiest.

Assembly

Fill each cabbage leaf with about 1/4 cup of filling.  Roll into cylinders and tuck flat edges under.  Some of my smaller leaves were still a little stiff (this is why I think the steaming should be done in two steps) so the edges were not tucked.  It didn’t matter.  I just wedged the looser ones in between the tighter ones.  I did all of this the night before and placed them in my crock pot, covered them and put them in the fridge overnight.  In the morning, well mid morning, I pulled them out and covered the rolls with all the sauce.  I set the crock pot to low and left the house.  I came home to dinner ready and an absolutely amazing smell.

Stuffed Squash

Stuffed Squash

Honestly, I’m not a big lover of squash.  I eat it because it is a sort of neutral filler, it’s often cheap and it’s low carb.  I can’t eat it by itself.  Ick.  In something like my lasagna, sure no problem.  So, in my CSA bag for the last few weeks there were several squash.  I made some squash pancakes which were great but I still had a few of those squash that have the hard yellow exterior.  Those things were staring at me every time I opened the fridge for a week.  I considered giving them to the chickens.  I am so glad I didn’t.  This is by far the very best way I have ever eaten squash.  I loved it and so did everyone else.  It was great in my lunch the following couple of days too.

Stuffed Squash

4 squash halved lengthwise, seeds removed

olive oil

s&p

Drizzle squash with olive oil and season with salt and pepper.  Bake at 375 for 20 minutes.

Filling

2 T fat of choice (I used bacon grease)

1 large onion, chopped

1 red pepper, chopped

5 cloves garlic, minced

1 T Italian seasoning (check ingredients. there should only be herbs in there – no fillers or preservatives)

1 tsp salt

pepper to taste

10 sliced black olives (maybe 1/3 cup)

1.5 lb ground beef

1 can diced tomatoes or 3-4 chopped fresh

1-2 tsp red wine vinegar

Heat oil in large saute pan.  Add onions, bell pepper and garlic.  Saute for approximately 10 minutes or until veggies are nearly cooked.   Add ground beef, Italian seasoning, salt and pepper.  When beef is nearly cooked through add tomatoes and olives.  Cook until beef is done.  Remove from heat and add vinegar.  When squash is tender remove from oven and fill tightly with ground beef mixture.  Return to oven and bake for 10 additional minutes at 375.  Serve immediately.

Coconut Waffles with Fried Apple and Blueberry Topping

Sinless

I haven’t done a dessert/sweet breakfast for a while and I think it is about time.  I wanted to do something without nuts (coconut not included).  I have nothing against nuts of course but it is really easy to go over board with them.  Most desserts I make are nut based as are my muffins.  I made a chocolate almond muffin (not my recipe) a while back and just for curiosity sake I put the data into Nutrition Data.  I have to admit I was stunned with what I learned.  One small muffin was nearly 300 calories. Man, I hope that thing is wrong.   No, I don’t count calories nor do I even pay much attention to it but….holy crap that is a lot of calories for a SMALL muffin.  The other little detail about nuts that I try to be aware of is their omega 6 content.  It’s pretty easy to upset your Omega 6 : Omega 3 balance with nuts.  So anyway, last night I was craving something sweet – no doubt because I had had a smoothie earlier in the day.  (Anyone else like that?  If you have something sweet or higher in carbs than you are used to, then the cravings for other carby things kicks into overdrive?)  I went to my fridge and pulled out organic apples I had bought but turned out all mealy and soft (the kind that you have no choice but to cook them) and the remaining fresh organic blueberries (although I also made this with frozen and it worked out equally as good).  This is what I came up with.  I don’t really know what to call it other than a smashing success.  The kids loved it and literally licked their bowls clean.  Hubby gave it a thumbs up and helped himself to a second bowl.  We ate it right out of the bowl by itself but this morning the leftovers were used to top waffles.  Oh My!  It was incredible.  It’s a nice change from the usual bacon and eggs.  As an added bonus to it’s flavor is the fact that it is lower carb and has no refined sugars so I had one waffle with some of this sauce and didn’t feel hungry for hours and hours.  Had this been the sugary, gluten version I personally would have felt like crap right after and then felt hungry in less than 2 hours.  It also did not leave me craving carbs all day.  This topping would also be great on a minimally sweetened, dense, coconut pound cake.  I am not sure if this will qualify for GAPS legal because of the baking soda in the waffles and the iffy stevia but it is absolutely 100% paleo goodness.

Apple Blueberry Sauce

2 T coconut oil

3 apples, peeled, cored and sliced

1/2 tsp cinnamon

1/4 tsp cloves

3/4 cup fresh or frozen blueberries

1/2 cup coconut milk

pinch of salt

liquid stevia to taste (I used about 1/2 a dropper full)

Juice of 1/2 lemon

unsweetened coconut flakes

Heat saute pan, add virgin coconut oil.  Add apples and salt.  Saute for 5- 10 minutes until they begin to soften.  Add cinnamon, cloves, blueberries, coconut milk.  Continue cooking until apples are soft and sauce has thickened a bit.  When apples are soft remove from heat and add stevia and fresh lemon juice.  Stir to combine.  Serve hot in a bowl alone or serve on waffles or pancakes. Top with coconut flakes for garnish.

This waffle recipe was originally from The Food Lovers Primal Palate.  I made it as they wrote it first then made some changes that suited our tastes.  Here is what worked for us.  For about half of the recipe I made these as pancakes the other half as waffles.  It makes about 8 small waffles if you are only making waffles.

Waffles/Pancakes

1/4 cup coconut flour

4 eggs

pinch of sea salt

1/4 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

liquid stevia to taste (I used approx one dropper full)

1/4 cup melted virgin coconut oil

Combine all ingredients and mix well with electric mixer.  Tough hey?  I used a couple of tablespoons of the batter onto each of the four sections of my waffle maker so that the waffles were small.  They are done when the waffle is lightly brown and separates from the waffle maker easily.  (Or when the light comes on and the steam subsides.)  Top waffles/pancakes with Apple Blueberry sauce.