Paleo Skillet Cookie

Try making this Paleo Skillet Cookie for your next dessert option! Flaxseed meal is loaded with nutrients including fiber, omega-3 fatty acids, protein, and copper. Not only is almond butter creamy and delicious, but it helps boost immunity due to its rich source of Vitamin E. Coconut sugar is a natural sweetener that has a lower glycemic index than traditional sugar. Coconut flour is a healthy alternative to refined flour and its high fiber content helps to support digestion. Serve this skillet cookie with your favorite dairy-free whipped cream or vanilla ice cream and enjoy!

Ingredients:

• 2 tbsp flaxseed meal

• ¼ cup almond milk, unsweetened

• ½ cup coconut oil, un-melted

• ¼ cup almond butter

• 2 tsp vanilla extract

• 1 cup coconut sugar

• 1 ½ cups blanched almond flour

• ⅓ cup coconut flour

• 1 tsp baking soda

• Pinch of salt

• 1 cup dairy-free chocolate chips

Instructions:

1) Preheat oven to 350 degrees F. Grease a 9-inch skillet with coconut oil and set aside.

2) In a bowl, make a flax egg by combining the flaxseed meal and almond milk. Let sit for about 10 minutes to thicken.

3) Add the coconut oil and almond butter to a saucepan and heat over low-medium heat. Stir until melted and allow to cool.

4) Then, transfer the coconut oil and almond butter mixture to a large bowl. Toss in the flax egg, vanilla extract, and coconut sugar and mix well.

5) Add the blanched almond flour, coconut flour, baking soda, and salt to the mixture. Mix until well combined and then fold in the chocolate chips.

6) Transfer the cookie mixture to the greased skillet. Bake for 25 minutes or until golden. Let cool before eating and enjoy!

Paleo Hot Cocoa

Try making this Paleo Hot Cocoa to warm you up during this cold holiday season! Cocoa powder provides many health benefits including reducing blood pressure, LDL cholesterol, and inflammation. Cocoa powder is also full of flavonoids, which are compounds found naturally in plants that help reduce the risk of heart disease. Maple syrup provides healthy minerals to combat oxidative stress including zinc, calcium, and magnesium. Make this hot cocoa as a dessert or serve to your holiday guests and enjoy!

Ingredients:

• ⅓ cup water

• ⅓ cup cocoa powder

• Pinch of sea salt

• 1 tbsp pure vanilla extract

• ½ cup maple syrup

• 1 cup dairy-free milk of choice (1 cup per serving)

Instructions:

1) Pour the water into a pan and bring to a boil on the stovetop.

2) Add the cocoa powder and salt to a heat-proof bowl and pour the boiled water on top. Mix until well combined and let sit for 3-5 minutes.

3) Add the vanilla extract and maple syrup to the mixture and stir well.

4) Warm the dairy-free milk on the stovetop. Transfer to a cup and add in 2 tbsp of chocolate syrup. Mix well and enjoy!

Cranberry Almond Shortbread Cookies

These Cranberry Almond Shortbread Cookies serve as the perfect dessert of choice for this upcoming holiday season! Almond flour is naturally gluten-free and very high in protein. Cranberries are full of antioxidants and help benefit heart health. Arrowroot powder contains a significant amount of iron and helps to stimulate the immune system. Serve these cookies right away or store in an airtight container for up to five days and enjoy!

Ingredients:

• 1 ¾ cup almond flour

• ¼ tsp baking powder

• 3 tbsp arrowroot powder

• ¼ cup dried cranberries

• 3 tbsp coconut oil, melted

• 3 tbsp maple syrup

• ½ tsp vanilla extract

• 1 tsp almond extract

• 1 large egg

• ¼ cup slivered almonds

Instructions:

1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the almond flour, baking powder, arrowroot powder, and dried cranberries.

3) In a separate bowl, mix the coconut oil, maple syrup, vanilla extract, and almond extract. Toss in the egg and mix well.

4) Add the liquid mixture to the dry mixture and mix until a dough forms.

5) Use a cookie scooper to scoop the dough and use your hands to roll the dough into balls, yielding about 12 balls. Add the slivered almonds on top and press them firmly into the dough.

6) Bake in the oven for 15 minutes or until golden. Enjoy!

Paleo Pumpkin Pie

There is no better time to make this Paleo Pumpkin Pie recipe than this upcoming Thanksgiving holiday! Pumpkin is a great source of fiber, iron, and magnesium. It also promotes immunity and helps improve heart health. Nutmeg contains plenty of antioxidants and has antibacterial properties. Cinnamon supports healthy blood sugar levels and helps to combat inflammation. Cloves are a rich source of manganese and a great fall flavor. Top off this pumpkin pie with paleo whipped cream and enjoy!

Ingredients:

Crust:

• 2 cups almond flour

• ½ tsp baking soda

• ¼ tsp sea salt

• ½ tsp cinnamon

• 1 egg

• ¼ cup coconut oil, melted

• 2 tbsp coconut sugar

Filling:

• 1 15 oz. can of pumpkin puree

• ⅔ cup coconut sugar

• 2 eggs

• Top of 1 can of coconut milk (hard part that settles at the top of can after being refrigerated overnight)

• 2 tbsp arrowroot starch

• ½ tsp nutmeg

• 1 tsp cinnamon

• ¼ tsp sea salt

• ½ tsp ginger

• ¼ tsp ground cloves

Instructions:

1) Preheat oven to 350 degrees F. Grease an 8-inch pie dish with coconut oil and set aside.

2) In a large bowl, combine the almond flour, baking soda, sea salt, and cinnamon.

3) In a small bowl, mix together the egg, coconut oil, and coconut sugar.

4) Combine the wet and dry ingredients, and mix together well.

5) Transfer the mixture to the pie dish and spread evenly.

6) Then, begin to make the filling by adding all ingredients to a food processor. Pulse until smooth.

7) Pour the filling mixture over the pie crust. Bake for 50 minutes or until edges begin to brown and center is fully cooked.

8) Let cool before serving and enjoy for up to 5 days!