Paleo
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Paleo Pumpkin Chocolate Chip Cookies
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A soft and chewy paleo pumpkin chocolate chip cookie with a crisp cookie crust. Delicious healthy, gluten free, and paleo dessert or snack. Welcome fall with this healthy pumpkin cookie recipe.
Print Recipe Paleo Pumpkin Chocolate Chip Cookies A soft and chewy paleo pumpkin chocolate chip cookie with a crisp cookie crust. Delicious healthy, gluten free, and paleo dessert or snack. Welcome fall with this healthy pumpkin cookie recipe. Ingredients- 1 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup palm oil shortening
- 1 whole egg
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoons baking powder
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Rating: 3
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Dessert, Snack Votes: 8
Rating: 3
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup palm oil shortening
- 1 whole egg
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoons baking powder
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees and line a standard baking sheet with parchment paper.
- In a large mixing bowl or KitchenAid mixer, combine all of the ingredients (except the chocolate chips).
- Once the dough is completely smooth, fold in the chocolate chips.
- Using an ice-cream scoop, scoop one spoonful of dough onto the cookie sheet at a time to form the cookies.
- Bake the cookies on 350 degrees for 15 minutes. Once the cookies have cooked, let the set for a few minutes until they become firm. This allows the sugars and oils to harden, so the cookie doesn't fall apart.
Paleo Pumpkin Cake With Maple Frosting
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Easy to make Paleo Pumpkin cake with the best dairy free & refined sugar free maple frosting. Best easy to make paleo and gluten free pumpkin cake dessert or snack.
Print Recipe Paleo Pumpkin Cake With Maple Frosting Easy to make Paleo Pumpkin cake with the best dairy free & refined sugar free maple frosting. Best easy to make paleo and gluten free pumpkin cake dessert or snack. Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 1/2 cup canned pumpkin
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 whole eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/3 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut butter
- 1 tablespoon maple syrup room temp
- 1 tablespoon palm oil shortening
- 1-2 teaspoons hot water depending on how thin or thick you desire the frosting to be
Rating: 2.75
You: Rate this recipe! Recipe Notes
Optional: You can add a dash of nutmeg and cinnamon to the frosting if you want a little extra spice!
Info Cook Time 45 minutes Prep Time 15 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 8Rating: 2.75
You: Rate this recipe! Recipe Notes
Optional: You can add a dash of nutmeg and cinnamon to the frosting if you want a little extra spice!
Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 1/2 cup canned pumpkin
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 whole eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/3 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut butter
- 1 tablespoon maple syrup room temp
- 1 tablespoon palm oil shortening
- 1-2 teaspoons hot water depending on how thin or thick you desire the frosting to be
- Preheat the oven to 350 degrees. Line a 8" by 8" pyrex baking dish with parchment paper.
- Combine all of the ingredients for the cake batter in a large mixing bowl until completely smooth. You can also use an electric KitchenAid mixer for this.
- Pour the cake batter into the baking dish and bake on 350 degrees for 45 minutes until golden.
- Before combining the ingredients for the frosting be sure that your maple syrup is at room temp! THIS IS VERY IMPORTANT! If the maple syrup is chilled, it will clump the frosting.
- For the frosting, combine all of the ingredients in a blender or food processor for about 1 minute until smooth. Do not over whip- this will cause the frosting to clump.
- Gently frost the cake with the whipped maple frosting and then serve!
Best Paleo Pumpkin Pancakes
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Light and Fluffy Pumpkin Pancakes that are grain free and Paleo! I have tried a LOT of different paleo pumpkin pancakes, but this one is my absolute favorite recipe! Absolutely delicious flavor, light texture, easy to make, and incredibly satisfying. Bring in fall with this easy paleo breakfast recipe.
Print Recipe Best Paleo Pumpkin Pancakes Light and Fluffy Pumpkin Pancakes that are grain free and Paleo! Absolutely delicious flavor, light texture, easy to make, and incredibly satisfying. Bring in fall with this easy paleo breakfast recipe. The great part about these pancakes is, they can be made in 10 minutes when you use an electric pancake griddle! Ingredients- 1 cup almond flour
- 6 tablespoons almond butter
- 4 medium eggs
- 1/2 cup canned pumpkin
- 2 small ripe bananas
- 1/4 cup arrowroot flour
- 2 tablespoons palm oil shortening
- 1 teaspoons vanilla extract
- 2 teapsoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teapsoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips optional
- coconut oil for lightly greasing pan
Rating: 5
You: Rate this recipe! Recipe Notes
Be sure to cook these pancakes at a really low heat. I cooked mine on the lowest setting my oven would go to, in order to be sure of thorough cooking and prevent burning on the outside- producing a raw inside. Make these pancakes in 10 minutes with this electric pancake griddle!
Info Cook Time 4 minutes Prep Time 6-8 minutes Servings pancakes MetricUS Imperial Course Main Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
Be sure to cook these pancakes at a really low heat. I cooked mine on the lowest setting my oven would go to, in order to be sure of thorough cooking and prevent burning on the outside- producing a raw inside. Make these pancakes in 10 minutes with this electric pancake griddle!
Ingredients- 1 cup almond flour
- 6 tablespoons almond butter
- 4 medium eggs
- 1/2 cup canned pumpkin
- 2 small ripe bananas
- 1/4 cup arrowroot flour
- 2 tablespoons palm oil shortening
- 1 teaspoons vanilla extract
- 2 teapsoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teapsoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips optional
- coconut oil for lightly greasing pan
- Heat a small frying pan over very low heat, and grease it lightly with coconut oil.
- Combine all of the ingredients (minus the chocolate chips) for the pancake batter in a bender or KitcheAid until completely smooth.
- Stir in the chocolate chips by hand at this point- if you choose to add chocolate chips.
- Using a ¼ cup measuring cup, fill it with batter, then pour the batter onto the fry pan. Using the back of the measuring cup, smooth out the batter to form a 4” pancake stack. You can also use a large, non-stick pancake griddle for cooking.
- Cook the pancakes for 2 minutes on each side.
Paleo “Peanut Butter” Protein Bars
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paleo “peanut butter” protein bars made with NO peanut better. Completely paleo, gluten free, and totally delicious! This easy to make snack can be made a head of time and stored in the freezer.
Print Recipe Paleo "Peanut Butter" Protein Bars These slightly chewy "peanut butter" snack bars are jam packed with natural protein. And they have NO peanut butter! That's right. Just good old, paleo ingredients and lots of yummy flavor. This snack is super easy to make ahead of time and freeze. Info Servings MetricUS Imperial Course Snack Votes: 58Rating: 2.95
You: Rate this recipe! Info Servings MetricUS Imperial Course Snack Votes: 58
Rating: 2.95
You: Rate this recipe! There is no Nutrition Label for this recipe yet.
Dairy Free Almond Butter Milkshake
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This creamy and refreshing almond butter milkshake is addictingly rich and delicious! When I make this Milkshake over and over every day for two weeks… I know it’s a fave.
Print Recipe Dairy Free Almond Butter Milkshake This creamy and refreshing almond butter Milkshake is addictingly rich and delicious! When I make this smoothie over and over every day for two weeks... I know it's a fave. Ingredients- 2 cups full fat coconut milk
- 1/2 cup almond butter
- 2 cups ice cubes or ice shavings
- 2 tablespoon maple syrup
- 2 teaspoon vanilla extract
- a few drops stevia liquid
Rating: 4.33
You: Rate this recipe! Info Prep Time 5 minutes Servings people MetricUS Imperial Course Snack Votes: 3
Rating: 4.33
You: Rate this recipe! Ingredients
- 2 cups full fat coconut milk
- 1/2 cup almond butter
- 2 cups ice cubes or ice shavings
- 2 tablespoon maple syrup
- 2 teaspoon vanilla extract
- a few drops stevia liquid
- In a blender, combine all of the ingredients and puree until smooth.
Best Gluten Free Paleo Waffles
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These Paleo Belgian Waffles are incredibly light and fluffy (and not “eggy”)! This lovely stack of delicious waffles are nicely golden brown on the outside and soft on the inside. Incredible flavor, grain free, and easy to make!
Print Recipe Best Gluten Free Paleo Waffles These Paleo Belgian Waffles are incredibly light and fluffy (and not "eggy")! This lovely stack of delicious waffles are nicely golden brown on the outside and soft on the inside. Incredible flavor, grain free, and easy to make! Ingredients- 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup cassava flour
- 1/2 cup coconut milk
- 4 whole eggs
- 1 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 1/2 teaspoon cream of tarter
- 1/3 teaspoon stevia liquid
- 2 tablespoons coconut oil for greasing the waffle iron
- 2 tablespoons gelatin optional- for 17g extra protein!
Rating: 5
You: Rate this recipe! Recipe Notes
Top with your favorite toppings. I topped with dairy free yogurt, almond butter, freeze dried raspberries, rose petals, and granola chunks.
Info Prep Time 5 minutes Servings waffles MetricUS Imperial Course Main Dish Votes: 1Rating: 5
You: Rate this recipe! Recipe Notes
Top with your favorite toppings. I topped with dairy free yogurt, almond butter, freeze dried raspberries, rose petals, and granola chunks.
Ingredients- 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup cassava flour
- 1/2 cup coconut milk
- 4 whole eggs
- 1 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 1/2 teaspoon cream of tarter
- 1/3 teaspoon stevia liquid
- 2 tablespoons coconut oil for greasing the waffle iron
- 2 tablespoons gelatin optional- for 17g extra protein!
- Heat the waffle iron and generously grease with coconut oil.
- Combine all the ingredients for the waffles by hand in a mixing bowl or use a KitchenAid.
- Pour batter into the waffle iron and cook until golden brown (You can cook them more or less, depending on your personal preference).
- Top with your favorite toppings. I topped with dairy free yogurt, almond butter, freeze dried raspberries, rose petals, and granola chunks.