almond butter
Category
Paleo Almond Flour Kitchen Sink Cookies
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Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum!
Print Recipe Paleo Almond Flour Kitchen Sink Cookies Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum! Ingredients Cookie Base- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
Rating: 4.13
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.13
You: Rate this recipe! Ingredients Cookie Base
- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a bowl combine all ingredients for cookie base and stir with a spatula until really well combined and the dough sticks together. Then stir in any desired ad ins.
- Use an ice-cream scoop and make 10 cookies. Place on a baking tray lined with parchment paper and bake on 350F for 12-15 minutes until golden.
Paleo Gluten Free Chocolate Chip Cookie Skillet
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Healthy paleo cookie skillet made in 5 minutes in the food processor. The best gluten free chocolate chip cookie with a gooey inside and nice crust. Easy to make paleo dessert to share with friends!
Print Recipe Paleo Gluten Free Chocolate Chip Cookie Skillet Healthy paleo cookie skillet made in 5 minutes in the food processor. The best gluten free chocolate chip cookie with a gooey inside and nice crust. Easy to make paleo dessert to share with friends! Ingredients- 1/3 cup almond butter
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1 large egg or flax egg: 1 T flax to 3 T water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
Rating: 4.12
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 17
Rating: 4.12
You: Rate this recipe! Ingredients
- 1/3 cup almond butter
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1 large egg or flax egg: 1 T flax to 3 T water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
- Preheat oven to 350F. Grease a 5-6" cast iron pan with coconut oil.
- In a food processor blend all ingredients (except chocolate chips) until smooth. Then stir in chocolate chips, pour into a 5-6" cast iron pan and bake on 350F for 20-25 minutes until golden. Allow to set before serving.
Stuffed Banana Paleo Diet Snacks
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These stuffed bananas are a healthy snack idea. Made with almond butter and bananas; topped with coconut butter, mini chocolate chips, and sea salt flakes. Make this easy paleo diet snack for breakfast for after dinner treat.
Print Recipe Stuffed Banana Paleo Diet Snacks These stuffed bananas are a healthy snack idea. Made with almond butter and bananas; topped with coconut butter, mini chocolate chips, and sea salt flakes. Make this easy paleo diet snack for breakfast for after dinner treat. Ingredients- 2 bananas sliced in half lengthwise
- almond butter
- walnuts or pecans
- coconut butter
- mini chocolate chips
- sea salt flakes
Rating: 3.4
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Snack Votes: 5
Rating: 3.4
You: Rate this recipe! Ingredients
- 2 bananas sliced in half lengthwise
- almond butter
- walnuts or pecans
- coconut butter
- mini chocolate chips
- sea salt flakes
- Place banana halves on a plate and spread with nut butter. Sandwich other half of banana on top. Top with walnuts, chocolate chips, drizzle with coconut butter, and sprinkle with sea salt flakes. Store in fridge or freezer.
Sweet Potato Paleo Breakfast Bowl
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Make ahead paleo diet sweet potato breakfast bowl idea! Made with sweet potato, almond butter, and coconut milk. A brilliant easy way to start your morning! This recipe can be made ahead and stored in the freezer for to-go meals.
Print Recipe Sweet Potato Paleo Breakfast Bowl Make ahead paleo diet sweet potato breakfast bowl idea! Made with sweet potato, almond butter, and coconut milk. A brilliant easy way to start your morning! This recipe can be made ahead and stored in the freezer for to-go meals. Ingredients- 2 large white sweet potatos steamed
- 1/4 cup almond butter
- 4-6 tablespoons coconut milk
- 1 teaspoon sea salt to taste
- vanilla bean to taste
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 2 large white sweet potatos steamed
- 1/4 cup almond butter
- 4-6 tablespoons coconut milk
- 1 teaspoon sea salt to taste
- vanilla bean to taste
- In a food processor blend ingredients together until smooth (If you don't have a cooked sweet potato on hand- peel and dice sweet potato, steam until soft, then drain water, and use as directed).
- Top with any of your favorite toppings! I went for the fruit + nut combo.
Paleo Gluten Free Blender Banana Muffins
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Super light and fluffy flourless banana muffins made with healthy ingredients! These paleo banana muffins have cauliflower in them. The gluten free banana muffin recipe you will want to make over and over again.
Print Recipe Paleo Gluten Free Blender Banana Muffins Fluffy paleo banana muffins made in the blender- in 5 minutes! Easy gluten free and paleo banana muffin recipe made with cauliflower! Best healthy paleo-diet breakfast banana muffins. Ingredients- 3 medium/large bananas
- 1 cup raw cauliflower
- 3 large eggs
- 1 1/2 cups almond flour
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 cup chocolate chips and some for sprinkling on top
Rating: 3.81
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 5 minutes Servings muffins or 6 large bakery style muffins MetricUS Imperial Course Bread Votes: 31
Rating: 3.81
You: Rate this recipe! Ingredients
- 3 medium/large bananas
- 1 cup raw cauliflower
- 3 large eggs
- 1 1/2 cups almond flour
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 cup chocolate chips and some for sprinkling on top
- Preheat oven to 350F.
- In a blender combine all ingredients (except chocolate chips) until smooth. Pour batter 3/4 way up a muffin pan lined with paper liners. Sprinkle tops with more chocolate chips (optional).
- For six large bakery style muffins bake 350F for 45 mins. Cook less for twelve regular muffins.
Whole30 Thai Chicken Noodles
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Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with chicken, “peanut” sauce, and kale. An easy family friendly meal, serve hot or cold!
Print Recipe Whole30 Thai Chicken Noodles Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with “peanut” sauce, chicken, and kale. An easy family friendly meal, serve hot or cold! Ingredients Salad- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
Rating: 4.13
You: Rate this recipe! Info Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 23
Rating: 4.13
You: Rate this recipe! Ingredients Salad
- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
- In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
- Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
- In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc...
No Bake Caramel Coconut Oil Fudge
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Three layers of caramel fudge- refined sugar free, raw, and paleo. Tastes like Christmas candy- but it’s healthy, so you can eat more, right?!
Print Recipe No Bake Caramel Coconut Oil Fudge SO easy to make! Tastes like Christmas candy, but it’s sugar free, paleo, and raw! Three layers of coconut oil caramel fudge- refined sugar free, raw, paleo. Ingredients Base- 3/4 cup raw pecans
- 1/2 cup soft medjool dates
- 1/4 cup cacao nibs
- 1/4 cup pumpkin seeds
- 2 tablespoons black sesame seeds
- dash of sea salt
- 3/4 cup almond butter I used crunchy
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- 3/4 cup tahini
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- macadamia nuts optional
Rating: 0
You: Rate this recipe! Info Prep Time 10 minutes Servings bite size, or 12 bars MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Base
- 3/4 cup raw pecans
- 1/2 cup soft medjool dates
- 1/4 cup cacao nibs
- 1/4 cup pumpkin seeds
- 2 tablespoons black sesame seeds
- dash of sea salt
- 3/4 cup almond butter I used crunchy
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- 3/4 cup tahini
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- macadamia nuts optional
- Line a 6" square cake pan with parchment paper and grease the side with coconut oil (see pan I use- stated at the bottom of the blog text).
- In a food processor blend all ingredients for the base together until the texture is coarse, but sticks together with you press it between your fingers. Press the base layer into the bottom of 6" square cake pan.
- Blend ingredients for filling 1 in a clean food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the base and chill in freezer until it hardens.
- Blend filling 2 ingredients together in a food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the second layer and top with macadamia nuts (optional, but yummy!). Chill in freezer until it hardens. Then cut into 24 bite size portions or 12 bars. Store in freezer.
Gluten Free Paleo Pumpkin Protein Muffins
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5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides.
Print Recipe Gluten Free Paleo Pumpkin Protein Muffins 5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides. Ingredients- 1/2 cup pumpkin puree
- 1/2 cup almond butter smooth and creamy
- 1/4 cup almond flour
- 1 medium banana
- 1 large egg
- 2 tablespoons collagen peptides Vital Proteins brand
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Rating: 3.63
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings mini muffins MetricUS Imperial Course Main Dish Votes: 531
Rating: 3.63
You: Rate this recipe! Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup almond butter smooth and creamy
- 1/4 cup almond flour
- 1 medium banana
- 1 large egg
- 2 tablespoons collagen peptides Vital Proteins brand
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.
- In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.
- Using a small ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden.
Gluten Free Paleo Pumpkin Coffee Cake
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Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly.
Print Recipe Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly. Ingredients Cake- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teapsoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teapsoon sea salt
- 1 cup chocolate chips
- 1 1/2 cup almond flour
- 1 cup coconut flour
- 6 tablespoons coconut oil
- 6 tablespoons coconut sugar
- 6 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup soaked cashews to make: soak cashews in boiling water for 1-2 hours until soft, then drain.
- 6 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Rating: 0
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Cake
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teapsoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teapsoon sea salt
- 1 cup chocolate chips
- 1 1/2 cup almond flour
- 1 cup coconut flour
- 6 tablespoons coconut oil
- 6 tablespoons coconut sugar
- 6 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup soaked cashews to make: soak cashews in boiling water for 1-2 hours until soft, then drain.
- 6 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Grease a 9" by 13" pyrex baking pan with coconut or avocado oil.
- Combine all cake ingredients (except chocolate chips) in a food processor or by hand. Blend until the batter is smooth, then stir in the chocolate chips.
- In a mixing bowl, combine the ingredients for the crumble topping.
- Pour the batter into the pyrex baking pan and top with the crumble topping. Bake on 350F for 45 minutes.
- For the glaze, blend soaked cashews in a food processor for a few minutes until it reaches the consistency of cashew butter, then add the other ingredients and blend for another minute.
- Top the cake off with glaze and serve.