5 Min Recipe
Category
5 Minute Fruit Tart With Creamy Banana Filling
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This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don’t worry- you don’t taste it, it just tastes like fruity goodness, but it’s secretly good for you! Paleo, dairy free, and made in five minutes!
Print Recipe 5 Minute Fruit Tart With Creamy Banana Filling This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don't worry- you don't taste it, it just tastes like fruity goodness, but it's secretly good for you! Paleo, dairy free, and made in five minutes! Ingredients Crust- 2 cups walnuts
- 12 large medjool dates pitted
- pinch of sea salt
- 6 medium frozen bananas
- 2 cups frozen cauliflower
- 1 1/2 cups frozen pineapple
- lemon juice from 1/2 lemon
- fresh berries
- full fat canned coconut milk
- honey for drizzling
Rating: 4.43
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 7
Rating: 4.43
You: Rate this recipe! Ingredients Crust
- 2 cups walnuts
- 12 large medjool dates pitted
- pinch of sea salt
- 6 medium frozen bananas
- 2 cups frozen cauliflower
- 1 1/2 cups frozen pineapple
- lemon juice from 1/2 lemon
- fresh berries
- full fat canned coconut milk
- honey for drizzling
- In a food processor pulse together ingredients for curst until the mixture sticks together in your fingers when you pinch it. Then press into the bottom of a 8" or 10" tart pan (I line the bottom of my pan with parchment paper for easy removal). If you have time, pop it in the freezer for as long as possible.
- In a high speed blender puree ingredients for filling until smooth then scoop over crust. Top with berries, a drizzle of coconut milk and honey. Note: if the filling starts to get runny, just pop it in the freezer for a few minutes!
No Bake Healthy Paleo Cookie Dough
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Healthy paleo cookie dough that’s safe to eat raw! This cookie dough is gluten free, dairy free, and made without refined sugars. Ready in just five minutes!
Print Recipe No Bake Healthy Paleo Cookie Dough Healthy paleo cookie dough that's safe to eat raw! This cookie dough is gluten free, dairy free, and made without refined sugars. Ready in just five minutes! Ingredients- 1 1/2 cups almond flour
- 1/4 cup cashew butter or almond butter
- 1/4 cup palm oil shortening or coconut oil
- 1/4 cup maple syrup
- 2 tablespoons arrowroot flour or tapioca flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup chocolate chips optional
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 5
Rating: 5
You: Rate this recipe! Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cashew butter or almond butter
- 1/4 cup palm oil shortening or coconut oil
- 1/4 cup maple syrup
- 2 tablespoons arrowroot flour or tapioca flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup chocolate chips optional
- In a bowl mix together ingredients until smooth then eat! Store in fridge or freezer. Optional: sprinkle with sea salt flakes.
Creamy Avocado Green Goddess Sauce
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Pair this creamy avocado green goddess sauce with any salad, chips, or veggie sticks! Perfect for adding loads of flavor and creamy factor! Paleo, dairy free, whole30.
Print Recipe Creamy Avocado Green Goddess Sauce Pair this creamy avocado green goddess sauce with any salad, chips, or veggie sticks! Perfect for adding loads of flavor and creamy factor! Paleo, dairy free, whole30. Ingredients- 1 large avocado
- 1/2 cup olive oil
- 1/4-1/2 cup water to desired consistency
- lemon juice from 1 lemon
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup green onions
- 2 cloves garlic
Rating: 0
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Condiment, Sauce Votes: 0
Rating: 0
You: Rate this recipe! Ingredients
- 1 large avocado
- 1/2 cup olive oil
- 1/4-1/2 cup water to desired consistency
- lemon juice from 1 lemon
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup green onions
- 2 cloves garlic
- Blend all ingredients in a food processor until it reaches desired consistency. Store in fridge for 5-7 days.
Caramelized Banana Paleo Breakfast Cereal
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Warm and toasty Paleo banana cereal. Made with caramelized bananas, chia seeds, golden flax, hemp, and coconut. This grain free cereal tastes like oatmeal and is topped with my favorite caramelized bananas! Paleo, gluten free, healthy.
Print Recipe Caramelized Banana Grain Free Breakfast Cereal Warm and toasty Paleo banana cereal. Made with caramelized bananas, chia seeds, golden flax, hemp, and coconut. This grain free cereal tastes like oatmeal and is topped with my favorite caramelized bananas! Paleo, gluten free, healthy. Ingredients Cereal- 4 cups almond milk or coconut milk
- 1 cup coconut shreds
- 1/2 cup almond flour
- 1/2 cup golden milled flax meal
- 1/2 cup hemp hearts
- 1/4 cup chia seeds
- 1/4 cup maple syrup optional
- 1/4 cup coconut flour
- 2 scoops collagen peptides Vital Proteins Vanilla Collagen
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 teaspoon sea salt
- 4 small bananas cut into 1/2" rounds
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
Rating: 5
You: Rate this recipe! Info Cook Time 3 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Cereal
- 4 cups almond milk or coconut milk
- 1 cup coconut shreds
- 1/2 cup almond flour
- 1/2 cup golden milled flax meal
- 1/2 cup hemp hearts
- 1/4 cup chia seeds
- 1/4 cup maple syrup optional
- 1/4 cup coconut flour
- 2 scoops collagen peptides Vital Proteins Vanilla Collagen
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 teaspoon sea salt
- 4 small bananas cut into 1/2" rounds
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- In a skillet (I use cast iron) heat coconut oil and maples syrup. Slice bananas into 1/2"- 1" rounds, layer into pan, and cook on each side until golden. Then set aside.
- In a large sauce pan combine all ingredients for cereal and heat for 3-5 minutes until thick and creamy. Top with caramelized bananas, and any other toppings you prefer- I like cocoa nibs, nut butter, almond milk, and maple syrup.
2 Ingredient Paleo Date Sauce
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Ultra smooth and creamy date sauce- made with two ingredients and a dash of salt! Ready for a great alternative to maple syrup? This easy paleo recipe for date sauce can be added to ketchups, sauces, and breakfast recipes for a little sweetness- sans refined sugar!
Print Recipe 2 Ingredient Paleo Date Sauce Ultra smooth and creamy date sauce- made with two ingredients and a dash of salt! Ready for a great alternative to maple syrup? This easy paleo recipe for date sauce can be added to ketchups, sauces, and breakfast recipes for a little sweetness- sans refined sugar! Ingredients- 1 cup medjool dates
- 1 cup water
- 1/2 teaspoon sea salt
Rating: 3.76
You: Rate this recipe! Info Prep Time 5 minutes Servings cup MetricUS Imperial Course Condiment Votes: 25
Rating: 3.76
You: Rate this recipe! Ingredients
- 1 cup medjool dates
- 1 cup water
- 1/2 teaspoon sea salt
- Blend ingredients in food processor (or blender) until completely smooth. Store in fridge for up to one week.
5 Minute Paleo Chimichurri Sauce
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Zesty, fresh, and flavorful, cilantro garlic chimichurri with jalapeno pepper. Perfect for marinating chicken, beef, or topping off sweet potato fries and salads! Made easy in the blender in five minutes. Paleo, gluten free, and whole30 friendly.
Print Recipe 5 Minute Paleo Chimichurri Sauce Zesty, fresh, and flavorful, cilantro garlic chimichurri with jalapeno pepper. Perfect for marinating chicken, beef, or topping off sweet potato fries and salads! Made easy in the blender in five minutes. Paleo, gluten free, and whole30 friendly. Ingredients- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1/2 medium red bell pepper
- 1 medium/large jalapeño pepper
- 2 large garlic cloves
- 1/2 teaspoon sea salt flakes
- lime juice optional- to taste
Rating: 4.75
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Condiment, Sauce Votes: 4
Rating: 4.75
You: Rate this recipe! Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1/2 medium red bell pepper
- 1 medium/large jalapeño pepper
- 2 large garlic cloves
- 1/2 teaspoon sea salt flakes
- lime juice optional- to taste
- Blend all ingredients in a food processor (or blender) until it reaches desired consistency. Store in fridge for up to one week.
- To make this into a salad dressing, just add fresh lime juice to taste!
Blender Almond Flour Paleo Tortillas
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Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free blender by blending almond flour, tapioca flour, avocado oil, and coconut milk in a blender. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! Easy, versatile, fool proof, and delicious paleo flour tortillas!
Print Recipe Blender Almond Flour Paleo Tortillas Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free tortillas by blending almond flour, tapioca flour, avocado oil, and coconut milk. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! Easy, versatile, fool proof, and delicious paleo flour tortillas! Ingredients- 1 cup almond flour
- 1 cup tapioca flour can sub for arrowroot
- 3/4 cup coconut milk or any other milk
- 1/2 cup avocado oil or olive oil
- 1/2 teaspoon sea salt
- avocado oil for cooking
Rating: 3.82
You: Rate this recipe! Recipe Notes
*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet.
Info Cook Time 2-4 minutes each Prep Time 5 minutes Servings six inch tortillas MetricUS Imperial Course Bread Votes: 85Rating: 3.82
You: Rate this recipe! Recipe Notes
*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet.
Ingredients- 1 cup almond flour
- 1 cup tapioca flour can sub for arrowroot
- 3/4 cup coconut milk or any other milk
- 1/2 cup avocado oil or olive oil
- 1/2 teaspoon sea salt
- avocado oil for cooking
- In a food processor or blender combine all ingredients until smooth.
- Heat a cast iron skillet over medium/low heat and drizzle lightly with olive oil.
- Pour 1/4 cup batter onto the heated skillet and smooth out into a thin round shape with the backside of a measuring cup. Cook for 1-2 minutes on each side or until golden. Repeat this process with the remaining batter.
5 Minute Cashew Cheese Sauce
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Creamy five minute vegan cashew cheese sauce- whole30, paleo, and dairy free. Whipped smooth, made with raw cashews, and tastes like the perfect cheese dip for vegetables, chips, served over noodles, or licked straight off the spoon!
Print Recipe 5 Minute Cashew Cheese Sauce Creamy five minute vegan cashew cheese sauce. Whole30, paleo, and dairy free. Whipped smooth, made with raw cashews, and tastes like the perfect cheese dip for vegetables, chips, served over noodles, or licked straight off the spoon! Ingredients- 2 cups roasted cashews raw, or cashew pieces
- 1 1/4 cup water or chicken broth
- 1/4 cup lemon juice from 1 fresh lemon
- 1/4 cup nutritional yeast
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
Rating: 3.68
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 115
Rating: 3.68
You: Rate this recipe! Ingredients
- 2 cups roasted cashews raw, or cashew pieces
- 1 1/4 cup water or chicken broth
- 1/4 cup lemon juice from 1 fresh lemon
- 1/4 cup nutritional yeast
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
- Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth. Serve or store in fridge for up to one week.
Cashew Chocolate Chip Cookies
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According to wheat eaters these “do not taste healthy”- in a good way. The light, fluffiness of these cookies mixed with that soft, thick, and chewy cookie texture we all know and love is AMazing! Sweetened with 1/4 c maple syrup (paleo, grain free, refined sugar free).
Print Recipe Cashew Chocolate Chip Cookies According to wheat eaters these “do not taste healthy"- in a good way. The light, fluffiness of these cookies mixed with that soft, thick, and chewy cookie texture we all know and love is AMazing! Sweetened with 1/4 c maple syrup (paleo, grain free, refined sugar free). Ingredients- 1 cup almond flour
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tablespoon arrowroot flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Rating: 5
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tablespoon arrowroot flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a food processor combine all ingredients for the cookies and blend until smooth. If you want to stir in chocolate chips, now would be the time.
- Use a small ice-cream scoop and place 9 cookie dough balls on the baking tray and bake on 350F for about 12 minutes until golden. Let the cookies set for 2-3 minutes before eating (so they firm up a bit!).