Breakfast Cookies - Against All Grains

Ingredients (makes 1 dozen)
1/4 cup coconut flour
1/2 cup almond butter
6 pitted dried dates, soaked in warm water for 15 minutes
3/4 cups shredded coconut (I used Let’s Do Organic Reduced Fat Shredded Coconut)
1/2 cup unsweetened applesauce
2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)
1/2 tablespoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons dried unsweetened dark cherries
2 tablespoons chopped walnuts
3 tablespoons currants


Directions
Preheat your oven to 350 degrees.
If you’re doing the vegan version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.
Combine the coconut flour, almond butter, and dates in a food processor.  Process until well combined and the dates have broken up into really small pieces, about a minute.

Add the shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.

Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.

Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with a SilPat or parchment paper.
Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.
I store mine in the freezer and just remove the amount of cookies I want to eat 15-20 minutes prior to eating. They’re also really good warm, so you can pop them in the microwave frozen for 20 seconds as well.

Paleo Breakfast Bread - Elana's Pantry

Paleo Breakfast Bread

printer friendly

• ½ cup creamy roasted almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• ¼ teaspoon stevia
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 tablespoon cinnamon

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8 x 8 inch baking dish
6. Bake at 325° for 12 to 15 minutes
7. Serve

Serves 4

Sunshine Chicken - The Clothes Make the Girl

Sunshine Sauce

*6 Tbsp almond butter

*3 Tbsp lime juice

*1 clove garlic, crushed

*1 1/2 tsp chili-garlic paste

*3 Tbsp soy sauce or Braggs Amino

*6 Tbsp coconut milk

*Grated fresh ginger, to taste

This can be made a few hours ahead of time.  Mix in a glass bowl or food processor until creamy.  (Do not mix in metal as that can interfere with the lime juice.)  Do not refrigerate.

 

Chicken

*3 lbs free range, organic chicken breast

*1 Tbsp Chili Powder

*1 – 2 Tbsp Garlic salt or Garlic Powder

Combine the chili powder and garlic powder in a bowl and sprinkle over chicken breast.  Cook with coconut oil (I just used enough to make sure it didn’t stick – maybe a tsp).  Throw in a hot pan to sear in the juices.  Then reduce heat and finish cooking.  Plate and drizzle Sunshine Sauce over the top.

By Melissa Joulwan