Tag Archive | Ghee

Delicious Dirt Clods

Happy Halloween! Enjoy the double chocolate version of the Paleo Cookie!

‘Dirt Clod’ Double Chocolate Paleo Cookies

Dry Ingredients:

  • 2 1/3 cups almond meal*
  • 2 T coconut flour, sifted
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp baking soda
  • 2-3 oz (2/3 of 1 bar) Theo or other chocolate bar, 70%+ cacao, chopped (Theo chocolate is vegan, soy-free, gluten and dairy free)
  • 2 T cacao powder

Wet Ingredients:

  • 1 T vanilla extract
  • 1/2 cup coconut oil (or ghee or butter), melted
  • 1/4 cup coconut nectar (double to omit maple syrup)
  • 1/4 cup grade B maple syrup (double to omit coconut nectar)

*Make your own by grinding raw almonds into a fine meal; stop when it’s a uniform ‘meal’ consistency. Grinding it 1-1.5 cups at a time yields the most consistent results for me, store leftovers in the fridge.

Directions:
  1. Preheat oven to 350°.
  2. Combine dry ingredients in a large bowl.
  3. Combine wet ingredients in a small bowl. (Quick Tip: melt coconut oil by placing it in a 1-cup pyrex in a small pan of water on medium low heat. Remove from heat and add maple syrup, coconut nectar and vanilla).
  4. Mix wet ingredients into dry ingredients. If your dough is too runny/sticky, add 1-2 T almond meal.
  5. IMPORTANT: Chill dough for 30 min-1 hour. This step seems unnecessary but it will make the dough less sticky and easily pliable. Chill up to 2 days to use at will.
  6. Lightly grease cookie sheet(s) with coconut oil.
  7. Using a teaspoon (or small cookie dough scoop) scoop a heaping scoop of dough and form balls. Pat them down a bit, they will spread while baking.
  8. Bake for 11 minutes for a perfect cookie.
  9. Remove to a wire rack to cool and use a spatula to loosen the cookies. Makes +/- 36 cookies.

This cookie doesn’t have any refined sugar, eggs, refined/bean/soy/flax flour, soy, flax, gluten, dairy, or general weirdness in it.

Muffin on Top

I love loved those boxed blueberry muffin mixes with the streusel topping. I have been trying to find a gluten-, dairy-, soy-, refined sugar-, and flax-free muffin to at least try to compete with my craving. Again, those fantastic paleos came to my rescue!

Blueberry Muffin (adapted from here)

  • 1 cup almond butter
  • 1 cup almond meal/almond flour
  • 3 eggs, whisked
  • 1/3 cup honey + 1/6 cup coconut nectar (or just 1/2 cup honey)
  • 1/3 cup coconut flakes
  • 1/3 cup coconut oil, (or ghee) melted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1 cup fresh blueberries

Directions:

  1. Preheat your oven to 350°.
  2. Mix all of the ingredients together, except the berries, in a processor (not necessary unless your almond meal is homemade and you want a smoother batter). I pre-chopped the berries in order to beat them up a bit- just a few seconds, and then fold them into the batter.
  3. Using a muffin tin, fill the cavities with liners and drop batter into each cup. Fill until they’re almost full and you can still see a centimeter of paper. Is using streusel topping, top each muffin with a little bit.
  4. Bake for 17-24 minutes. Just keep an eye on it, they will puff up and look adorable. Mine took a bit longer than the original recipe, at about 25 minutes.

Confession though, I used…sugar. Cane sugar. But it was worth it ;)

Streusel Topping (not paleo)

  • 3 T organic cane sugar (maple sugar would be good too!)
  • 1 T coconut flour
  • 2 T coconut oil
  • 1/2 tsp ground cinnamon

The Cookie Monster is a Cave Man

I can assure you they taste as good as they look. Why lie to you my fellow cookie fiends?

Paleo Cookies (adapted from here)

  • 2 1/3 cups almond meal
  • 2 T coconut flour, sifted
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp baking soda
  • 1 T vanilla extract
  • 1/2 cup coconut oil (or ghee or butter), melted
  • 1/4 cup coconut nectar (double to omit maple syrup)
  • 1/4 cup grade B maple syrup (double to omit coconut nectar)
  • 2-3 oz (2/3-1 bar) Theo-brand 70% cacao chocolate bar, chopped (Theo chocolate is vegan, soy-free, gluten and dairy free)
  • Optional: 2 tsp cinnamon and/or raisins; try any combination that sounds good to you!
  • *Make your own by grinding 2 cups of raw almonds into a fine meal; stop before it’s almond butter. Grinding it 1 cup at a time yields the most consistent results for me.
Directions:
  1. Preheat oven to 350°.
  2. Combine dry ingredients in a large bowl.
  3. Combine wet ingredients in a small bowl. (Quick Tip: melt coconut oil in a 1-cup pyrex in a small pan of water on medium low heat. Remove from heat and pour in maple syrup, nectar and vanilla).
  4. Mix wet ingredients into dry ingredients. If your dough is too runny/sticky, add 1-2 T almond meal.
  5. IMPORTANT: Chill dough for 20 minutes. This step seems unnecessary but it will make the dough less sticky and easily pliable.
  6. Lightly grease cookie sheet(s) with coconut oil.
  7. Using a teaspoon (or small cookie dough scoop) drop or form 1/2 inch balls. Pat them down a bit, they will spread while baking. (For an extra treat, roll the dough balls in maple sugar granules).
  8. Bake 11 minutes for a perfect cookie.
  9. Remove to a wire rack to cool and gently loosen the cookies after a few minutes. Makes +/- 36 cookies.

I made 3 different kinds – using the original method above, cinnamon only, and another with cinnamon and raisins. I love them all, and I used to despise raisin-anything. The raisins are just the perfect firm yet soft, not hard or squishy, consistency. They are so buttery and melt-in-your-mouth amazing. The buttery oil with the nuts offsets the bitter hint in the chocolate perfectly. The cinnamon version is Jon’s favorite.

This cookie doesn’t have any refined sugar, eggs, refined/bean/soy/flax flour, soy, flax, gluten, dairy, or general weirdness in it. It’s naked, like, primal. That’s why the Paleos saved me when I needed a cookie. Trying to search for a ‘healthy’ cookie without all of that stuff in it was a bit of a challenge, but a Paleo nut-based recipe was what I found. Keep it simple, like a cave man.

1 cookie*: Calories: 71 | Carbs: 3 g | Sugar: 2 g

*Without maple sugar granules

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