It’s official, I am jumping on the Paleo bandwagon. And I am celebrating by sharing my 5 favorite Paleo Treat recipes.
Why Paleo? A few events have prompted me. First, I found out that my son and I are sensitive to gluten, rice and dairy about 18 months ago. I’ve been converting my family’s favorite recipes over to gluten-free ever since.
Prior to that, I had been following a Weston A. Price recommended traditional diet which emphasizes meat and dairy from healthy, local farms, and eliminating processed foods.
Combining the traditional diet with our food sensitivities, I was practically Paleo, except for a few grain hold outs (corn, quinoa, oats) and legumes.
For the last three weeks I’ve been participating in the Perfect Supplements’ Healthy Habits Challenge which significantly limited carbs and sugar. In order to meet the carb goals, I needed to basically eliminate grains and legumes. This forced me to up my vegetable intake, and start getting creative with veggies such as spaghetti squash instead of pasta, cauliflower mashed potatoes, and simply consuming a wider variety of vegetables, and … I love it!
I appreciate the Paleo concept of eating lots of fruits and vegetables, protein and healthy fats, and NOT COUNTING CALORIES.
5 Delicious Paleo Treats
By the way, the cookies and the fruit crisp can also be enjoyed as healthy breakfast alternatives.
Paleo Breakfast Cookies
Makes approx. 3 dozen; net carb = 8.5 g & < 1 g of sugar
1/2 C Perfect Coconut Oil or Butter (from Pastured Cows), Melted
1 C Nut Butter
1 tsp Vanilla Extract
3/4 C Erythritol (zero calorie, natural sweetener – I like Wholesome Sweeteners Brand) *
4 T Natural Sweetener (I used 4 Wholesome Sweeteners Stevia Packets) *
2/3 C Almond Flour (I recommend Honeyville Blanched)
1/3 C Starch (I use Potato, but Paleo-approved Tapioca should work as well)
1/2 tsp Baking Soda
1. Preheat oven to 375 degrees F.
2. In a large bowl, cream butter/oil with the sweeteners, then mix in Nut Butter, Eggs, and vanilla.
3. In a small bowl, whisk the Almond Flour, Starch and Baking Soda, then combine with the wet ingredients.
4. Scoop the batter with a Tablespoon onto a cookie sheet, leaving about 2 inches around each mound.
5. Cook in preheated oven for 5 minutes, use a fork to gently press down the mounds, then cook for an additional 3 – 5 minutes, or until the edges are golden brown.
Paleo Apple Crisp or Blueberry Crisp
6 servings; net carbs = 12 g & 8 g of sugar (5 g from the fresh fruit)
I’ve tried this recipe with apples and blueberries and they are equally yummy!
4 C Fruit
2 Tblsp Tapioca Flour
1 T Lemon Juice
2 T Water
2 – 3 T Natural Sweetener (I used 2 Wholesome Sweeteners’ Stevia packets) *
1 C Almond Flour
1/2 C Chopped Pecans
1/4 C Perfect Coconut Oil or Butter, Melted
1/4 tsp Cinnamon
1/4 C Erythritol *
1 T Natural Sweetener (I used 1 Wholesome Sweeteners’ Stevia packet) *
1. Preheat oven to 350 degrees F and grease a 9 X 9 pan (I apply Perfect Coconut Oil with a pastry brush).
2. Spread the fruit in the bottom of the baking dish.
3. Combine the cold water, lemon juice, tapioca flour and 2 – 3 packets of Stevia, mix well, then pour over the fruit, stir to coat the fruit, and then spread the fruit along the bottom again.
4. Combine the Topping ingredients, mix well, then “drizzle” the topping over the fruit mixture.
5. Bake in preheated over approximately 35 minutes, until the fruit is soft and the fruit mixture is bubbling.
Have you heard of Yonanas? It is an easy to use machine that turns frozen fruit into soft serve “ice cream” in minutes. They have tons of recipes on their website, or make up your own. I created Pina Colada with frozen pineapple chunks combined with frozen coconut milk and shredded coconut – delish! The best part is this “ice cream” is only sweetened with fruit.
Chocolate Coconut Bon Bons
Check out this great recipe for a healthy chocolate treat made with coconut, raw cacao, and nut butter = Yum!
When I am eating low carb, I miss something with crunch; something to scoop up guacamole, salsa, and other healthy dips and spreads. I need a cracker!
And I found a great one at Elana’s Pantry.
A simple and delicious Almond Flour Cracker. Her recipe includes sesame seeds, and I followed her recipe exactly and they were terrific. But not everyone likes the sesame seeds, so I plan to try the recipe again without the sesame seeds next time. Note: When rolling dough out for the crackers, make sure the center is as thin as the edges. My edges were thin and crispy- perfect! The center was a little thicker, not as crispy, but still delightful.
When I made them, I got 52 servings; 1 g net carb & < 1 g of sugar per cracker = sweet! (as in, awesome! There’s actually NO added sweetener)
Paleo Crepes with Lemon Glaze – Keep a Lookout for My Next Paleo Recipe Post
* A Note about Natural Sweeteners: Because these recipes are low carb, I am using zero calorie natural sweeteners, usually a combination of Erythritol and Stevia. I prefer the taste and texture of Erythritol, but it is far more expensive than Stevia, so I combine them. Erythritol is best for baking. It mimics the “crunch” one usually finds with sugar, which is helpful for things like cookies and crispy fruit topping.
What is Your Favorite Paleo Treat? Please Share!