Paleo Cinnamon Rolls

Dough:
2 Eggs
1T Honey
1/4C Coconut Oil, firm
2 1/2C Blanched Almond Flour
1/2t Sea Salt
1/2t Baking Soda

Filling:
2T Coconut Oil, melted
2T Cinnamon
3T Honey

Glaze:
1 Can Coconut Cream
1/8C Honey
1t Vanilla

Instructions:
Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, use a hand mixer to incorporate eggs, honey and coconut oil. Add almond flour, salt and baking soda. Mix until well combined.  Dump dough onto a piece of parchment paper. Place another piece of parchment on top and toll dough into a rectangle shape about 1/4-1/2 inch thick. In a small bowl, combine the Filling ingredients. Spread filling over the rolled out dough. Roll up the dough starting at the edge nearest you (the longer side of the rectangle) Using a sharp cutting knife, cut individual rolls about 1 to 1.5 inches thick. Place them on parchment lined baking sheet. Bake for 15-20 minutes until golden brown. While baking, mix the Glaze ingredients in a small bowl with hand mixer. Remove rolls from the oven and drizzle with the glaze. Serve warm and enjoy!

Paleo Belgian Pumpkin Waffles

Prep time: 10min
Cook time: 15min
Yields 4-5 belgian waffles

Ingredients

1/2C Pureed Pumpkin

3/4C Almond Flour

1/4C Canned Full Fat Coconut Milk

1/2C Shredded Unsweetened Coconut

2T Honey 

2 Eggs, whisked

1/8t Baking Soda

1T Vanilla Extract

1/2t Cinnamon

1/2t Nutmeg

1/4t Ginger

1/4t Salt

1/8t Cloves

Instructions

In a medium sized bowl, mix together coconut milk, eggs, honey, and vanilla. Then add the rest of the dry ingredients and incorporate. Last, incorporate the pumpkin puree. Cook in waffle iron greased with coconut oil for 3 minutes or until done. 

I like to take extra refrigerated coconut cream from the top of the full fat coconut milk and whip it to make coconut whipped cream! Berries give it a nice touch and then I drizzle honey.  Yum!

Bread!! Say Whaaa????

So I am experimenting with different types of breads. This is my first one to ever make. I think it turned out pretty good for the first time!!

Prep time: 15min
Cook time: 55min

Ingredients:
1C Almond Butter
4 Large Eggs
2T Honey
1T Apple Cider Vinegar
1/4C Almond Milk
1t Baking Soda
1/2t Sea Salt This is the kind I buy!

- Preheat oven to 300 degrees.
- Line bottom of an 8.5x4.5 loaf pan with parchment and oil sides with coconut oil
- Use hand mixer to beat almond butter and egg yolks
- Add honey, vinegar and almond milk
- Use hand mixer to beat egg whites in separate bowl until peaks form
- Add baking soda and salt to almond butter and mix
-Immediately add beaten egg whites, mix completely and throw in the preheated oven right away or it will not rise properly
- Pour batter in pan and place in oven
- Bake for 55 min or until toothpick comes out clean
- Remove from oven and let cool for 10 min then flip onto cooling rack
- Enjoy!

Almond Flour Pizza Crust

Serves 1-2 (2 small potions or 1 large) 

Prep time: 2 min

Cook time: 15 min

Mix in bowl with fork: 

1C Almond Flour This is the kind I buy!

1T Olive Oil

1 Egg 

1/4t Rosemary 

1/4t Oregano

1/4t Basil

A couple dashes of sea salt

Lightly oil 2 pieces of parchment paper and use rolling pin to roll out dough in between the parchment. The dough is incredibly sticky. Good luck not using parchment.... 

Bake at 350F for 15min. 

You can then add all your toppings and cook at 400F for another 10min. I made two crusts tonight and this is one of my finished products. It was the best/simplest pizza I've ever made. 

Swiss Chard and Tomato Omelet

I'm asked all the time what I typically eat in a day. Eggs are a staple in my diet. I eat 4-5 almost every day. I try to get creative so I don't get tired of eating them. Today, I happen to be at my in-law's farm and they brought in some fresh, home grown Swiss chard and vine-ripened tomatoes. I sautéed the chard and then poured in my whipped eggs and folded into an omelet. 

I am fortunate to be able to eat aged cheese because the lactose is consumed during the aging process. So I put some 12 month aged NY Cheddar in the middle. I sliced up some tomatoes and enjoyed a divine treat! 

Coconut Cherry Amaretto Ice Cream (Dairy-free/Honey-sweetened)

Serves 4 
5-10 min prep 
20 min mixing in ice cream maker

Blend all ingredients in Blender:

• 1/2 C of Trader Joe’s Super Fruit Spread This is the kind I buy!  OR 1 Cup of Blended Cherries (you can use the blender to puree the cherries)
• 3C Almond Milk
• 7 oz of Coconut Cream Concentrate This is the kind I buy!
• 1 Teaspoon Almond Extract
• 1/3 C Cup Honey

Pour in ice cream maker and let it run for your ice cream maker’s specified time. Enjoy!