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Melanie’s Paleo Power Ball Recipe

by | Feb 12, 2016 | Desserts, Recipes

There are a  multitude of no bake, ball shaped snack recipes available.  This recipe was a power packed healthy on-the-go snack I originally created during our home school coop days.  The kids joked at the time that this was the equivalent to the “Miracle Max” pill from the movie Princess Bride. They called it Miracle Mel’s power ball (to be used only when you are “mostly dead” ha!)  I have revised it a couple of times since then, but once you have accumulated these potent powders, rest assure they last a very long time because you use so little of each one.  Once again, don’t be afraid to sub out or adapt these items to fit your personal taste or budget.  My job as an educator is to help teach you to understand how to “catch a fish” not just to catch one for you.  Feel free to always think outside any sample “box” I may suggest.

I used this same recipe a couple of times giving a healthy snack workshop with kids for Live Blue KC.  They kids loved helping to mix and roll the balls.  All the kids loved the taste (several were eating them as fast as we were making them).  Enjoy and remember – eat them only when your “mostly dead”! (Just kidding)

Melanie's Paleo Power Ball Recipe
 
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This is a great healthy on-the-go snack/treat that is very filling. It can be packed in the car for those "food emergency" times when you may be tempted to grab something not as healthy.
Author:
Course: Sweet Treat
Serves: 21 balls
Ingredients
  • 1 cup almond butter
  • ⅓ cup raw honey
  • 4 Tbsp.. unsweetened shredded coconut
  • 2 Tbsp. cacao powder
  • 2 Tbsp. finely chopped almonds (optional pecans, walnuts, cashews)
  • 1 Tbsp. goji powder
  • 1 Tbsp. maca powder
  • 1 Tbsp. acai powder
  • 1 Tbsp. hemp seed
  • 1 Tbsp. sunflower seeds, ground
  • 1 Tbsp. pumpkin seeds, ground
  • 1 Tbsp. chia seeds
  • 1 Tbsp. chopped dark chocolate bar (at least 55% or higher)
  • 1 tsp. cinnamon
  • (1/4 cup unsweetened shredded coconut, chopped nuts of choice or hemp seeds for rolling finished balls in to coat the outside)
Instructions
  1. Place all ingredients in a food processor and pulse until well mixed. Remove and roll into one large ball. Then divide by rolling into small meatball sized balls. Roll small balls into unsweetened shredded coconut, chopped nuts such as almonds, pecans or walnuts or raw hemp seeds. Best after refrigerated for at least 1 hour. Store in refrigerator in a closed container.

 

 

Paleo Friendly Flourless Blondies

by | Feb 10, 2016 | Desserts, Recipes

When I first began looking into the basics of Paleo cooking, I started with desserts.  (Hello, my name is Melanie and I’m addicted to sugar…).  I truly enjoy muffins, cookies, ice cream and of coarse – chocolate.  I had made the switch from peanut butter to almond butter but I hadn’t restocked and changed out my flours yet.  I started searching websites and I was totally intrigued by flourless dessert recipes.  Could I actually make Blondies, which I love, without any flour and they still taste normal?  I found this recipe at Elana’s Pantry (This is a great site and is listed in Resources under Websites).  I switched out the honey for maple syrup, because I was concerned that much honey might give me a headache and I knew I didn’t want to use agave. For some reason, when I bake with maple syrup, I seem to be o.k.  I switched the chocolate chunks to Lily’s Dark Chocolate Chips sweetened with Stevia and reduced the amount to 1/2 cup. I like my Blondies a little thicker, so I put them in an 8 x 8 pan in these proportions and double the recipe for a 9 x 13 sized pan.  I found to my delight that it was possible to bake without flour! The true test was that it tasted wonderful! (Angels Singing)  I do want to give a warning here.  Just because this is paleo friendly does NOT mean that you can eat the whole pan or that you should eat these kinds of sweets every day.  These kinds of treats are for special occasions in small portions.  I just have those days when I want a small tasty sweet treat fix. I make sure there are others around to share these with and they disappear quickly so I’m not tempted to eat the whole thing.  I have discovered that I can wrap small pieces separately and freeze them so I can grab one without having to make the whole pan.  I have to make sure to hide them well.

Paleo Friendly Flourless Blondies
 
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This recipe is easy to mix together and delicious. I have cut and wrapped small squares and frozen them for later use.
Course: Sweet Treats
Serves: 12 servings
Ingredients
  • 1 16 oz. jar creamy roasted unsweetened almond butter
  • 2 organic large eggs
  • 1 cup organic maple syrup (or honey)
  • ½ tsp. sea salt
  • 1 tsp. baking soda
  • ½ cup dark chocolate chips (I use Lily's)
Instructions
  1. Preheat oven to 325°.
  2. In a large bowl, mix almond butter until creamy (I use a hand blender)
  3. In a smaller bowl mix maple syrup and eggs together until well blender (I use my nutri-bullet)
  4. Add egg and syrup mix to almond butter.
  5. Add salt and baking soda and mix until all ingredients are thoroughly combined.
  6. Stir all chocolate chips into the batter.
  7. Scoop batter into a parchment lined, and greased 8 x 8 baking pan.
  8. Bake at 325° for 30 minutes or until toothpick comes out clean
  9. Cool before serving.

 

Paleo Chocolate Torte

by | Feb 6, 2016 | Desserts, Recipes

A version of this recipe was served during a Valentine’s Day workshop with raspberry sauce. I have worked on several different versions and came up with this one for this Valentine’s Day.  It is very rich and a little more  effort to make than other desserts, but wonderful for special “grown up” type occasions.  I also enjoy this with fresh fruit on top and/or coconut whipped cream.

Paleo Chocolate Torte
 
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Very rich and wonderful for special occasions. Can be served with raspberry sauce, fresh fruit, and/or whipped coconut cream.
Author:
Course: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
  • 16 oz. dark chocolate pieces (I have used Lilly's Dark Chocolate Chips and Callebaut)
  • 7 egg yolks
  • 7 egg whites (room temperature)
  • 1 tsp. balsamic vinegar
  • ¼ cup coconut sugar (finely ground)
  • ¼ cup monk fruit (finely ground)
  • ½ cup ghee (plus enough to grease pan)
  • 1 tsp. pure extract of choice (vanilla, almond, raspberry, orange...)
  • 1 tsp. cinnamon (optional: I use Ceylon)
  • ⅛ tsp. salt
  • 1 tsp. raw cacao power or monk fruit to dust cake after baked
  • 9" spring form pan
Instructions
  1. Preheat oven to 350°.
  2. Line pan with parchment paper and grease with ghee or coconut oil. Coat pan with oil if lining the sides of pan to help paper stick.
  3. Melt chocolate and ghee in microwave safe bowl stirring every 30 seconds until melted and smooth (about 2 min.) or melt using double boiler on stove making sure water does not touch upper pan. Set aside while preparing eggs.
  4. Using a stand mixer, whip egg whites until foamy.
  5. Add balsamic vinegar and mix to incorporate.
  6. Increase setting to high and slowly add ¼ cup finely ground monk fruit and beat until stiff peaks form. Set aside.
  7. Using stand mixer and clean bowl, mix yolks, ¼ cup finely ground coconut sugar, salt and extract of choice.
  8. Add chocolate and ghee mixture and whip until incorporated.
  9. Gently fold in by hand ⅓ at a time the egg whites until well incorporated.
  10. Pour into prepared pan and bake at 350° for 25 - 30 minutes until toothpick comes out clean from center.
  11. Cool in pan on wire rack for 10 minutes before removing sides. Continue cooling completely before serving.
  12. Serve small slices with fruit, nut and/or whipping coconut cream of choice.

 

Incredible Paleo Pineapple Upside-Down Cake

by | Feb 2, 2016 | Desserts, Recipes

I love pineapple and have worked on finding a great pineapple upside-down cake for over a year.  I have FINALLY created one that I really love.  I have tweaked and combined several recipes and I am continuing to experiment with a variety of flours.  This recipe calls for cassava flour which can be found under Resources on the Food Product Suggestions page.  I know that almond flour and coconut flour is easier to find, but with more people needing to stay away from nuts, I believe this flour will become all the rage.  I really enjoy working with it.  When you taste this recipe, I’m confident you will agree.

Incredible Pineapple Upside-Down Cake
 
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This recipe is such a treat that you may have to double the recipe so you can have more! Gluten free, dairy free and grain free with the perfect amount of sweetness. Can be easily adapted in a multitude of ways.
Author:
Course: Incredible Paleo Pineapple Upside-Down Cake
Cuisine: American
Serves: 9 servings
Ingredients
  • 1½ cups cassava flour
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ⅛ tsp. sea salt
  • 1 tsp. ground cinnamon (I use Ceylon)
  • 2 tbsp. unsweetened shredded coconut (optional)
  • ⅓ cup organic maple syrup
  • ½ cup canned coconut cream (I use Trader Joe's)
  • 3 large eggs
  • 2 tbsp. melted ghee or coconut oil
  • 2 tsp.pure vanilla extract
  • 2 slices fresh pineapple (optional in the batter)
  • Topping:
  • 2 - 3 tbsp. coconut sugar
  • 1½ tbsp. melted ghee or coconut oil
  • 5 slices fresh pineapple (or canned in 100% juice)
Instructions
  1. Preheat oven to 350° and prepare glass 8 x 8 pan with coconut oil.
  2. Combine topping coconut sugar and ghee or oil and place in the bottom of pan.
  3. Place pineapple rings on top of mixture.
  4. Combine all dry ingredients in medium mixing bowl.
  5. Combine all wet ingredients in food processor and mix well.
  6. Add dry ingredients into food processor and pulse until well mixed.
  7. Pour batter into pan on top of pineapple.
  8. Bake at 350° for 45-60 minutes until toothpick comes out clean in the center.
  9. Remove and turn out onto serving plate. Allow to cool completely.
  10. Can be served with 1 can coconut cream stirred and chilled alone, or with ½ tsp. vanilla, ½ tsp. cinnamon, and ½ tsp. sweetener of choice (maple syrup, honey, coconut sugar, monk fruit, .....)
  11. Delicious!!