Lemony Coconut Tapioca Pudding

Published on February 16, 2014 by Alissa2 Comments

I am in need of a vacation. It’s mid February and the skies are dismal and the temperatures are even more dismal.

So I have decided to create a vacation atmosphere in my home. Cozy, comfy, and relaxing. I curl up with a great record, a cozy blanket, and something creamy….like pudding. This tapioca pudding has the bright flavor of lemon. It reminds me of a random warm day in the 50s or 60s that comes along in the middle of winter and makes you want to run wild outside after having been locked inside from snow mounds and drifts of snow. Actually, at this point, I would go running around outside like a lunatic if it hit 40 degrees outside. I’ve got my bongos ready…I think it might hit 42 today. YES.

So like I was saying. Lemons. Nothing is more refreshing and spring-like in flavor like lemons. This tapioca pudding has what every dismal winter day needs…a ray of sunshine and a warm breeze. But combine that with creamy tapioca pudding and you have comfort in a bowl.

I prefer to use small pearl tapioca, fresh honey, and a mixture of coconut milk and 2 percent milk. But for a completely dairy free version, by all means, use combination of other dairy free milks.

Lemony Coconut Tapioca Pudding

Adapted from Smitten Kitchen

Ingredients

3 cups of coconut milk (or half coconut milk and half 2% milk)
1/4 teaspoon kosher salt
1/3 cup small pearl tapioca or granulated tapioca (I used this type)
1 egg yolk, lightly beaten
1/4 cup honey
1/2 teaspoon gluten free vanilla extract
1 tablespoon of lemon juice
zest from 1 lemon
toasted coconut (optional)

Instructions

Combine coconut milk, salt, tapioca pearls, egg yolk, and honey in a medium saucepan. Place over medium heat and bring to a simmer while stirring frequently. Turn heat down and allow to simmer softly for 20 minutes, stir frequently and make sure the bottom does not burn. The tapioca will begin to thicken quickly at the end.
Once the tapioca mixture is thick like gravy, remove from heat. Stir in the vanilla and lemon zest. Portion out 1/2 cup servings into separate pudding cups. Allow to cool in the refrigerator for a few hours or overnight. Serve alone or with extra lemon zest and/or toasted coconut on top.

Thai Green Curry Burger Wraps with Spicy Peanut Sauce

Published on October 2, 2013October 2, 2013 by Alissa4 Comments

Are you sitting down? Because when you taste this burger, I swear you will fall over. It is a religious experience and will fill you with joy. And best of all…this burg is a tastebud-party that you can hold in your HAND! YOUR HAND! This will revolutionize your tailgating burger experience. For those of us that don’t get to partake in burger buns, here is your chance at handheld goodness.

Portable spicy burger snacks are the best….especially when they are topped with peanut sauce. Mmmmm.

This burger comes at you with green curry, spicy siracha sauce, tangy pickled slaw, herby freshness, and then the holy moly frijole PEANUT SAUCE. Seriously, this peanut sauce will change your life. Stick this recipe in your back pocket and USE IT. I am now an amazing fan of peanut butter on burgers. For a paleo friendly sauce, just replace the peanut butter with almond butter or sunbutter.

Really. Just try it. Trust me. You won’t look back.

Your life will consist of BPS and APS…life Before Peanut Sauce (BPS) on burgs and life After Peanut Sauce (APS) on burgs.

Now the ingredient list below is a bit lengthy. But don’t let that scare you. These burgs come together pretty quickly once you get everything prepped. I promise it is worth it and it will blow the mind of anyone that you serve it to. These also are great sliders to prepare for a crowd for football watch parties. But if you make them, just invite me. Because I can’t get enough of them.

Thai Burger Wraps with Spicy Peanut Dressing

Green Curry Burger Ingredients

1 lb ground beef
1/2 Tablespoon fish sauce
1/2 Tablespoon soy sauce
1 Tablespoon green curry paste
1/4 cup green onions, diced
1/4 cup cilantro, chopped
1/2 Tablespoon siracha
1/4 teaspoon sea salt

Burger Fixins’

Asian pickled slaw
¼ Cup fresh cilantro leaves, chopped
¼ Cup fresh basil leaves, chopped
¼ Cup fresh mint leaves, chopped
4 leaves of green cabbage
Siracha
1 lime, sliced into 4 slices

Thai Spicy Peanut Sauce

1 Tablespoon fresh ginger, peeled and grated
1 clove garlic, minced
1/3 cup unsalted creamy peanut butter (or almond butter or sunbutter)
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon lime juice
1 Tablespoon honey
1 teaspoon Siracha
¼ Cup water

Instructions

Making Patties: Combine all of the ingredients in a large bowl and mix with hands until ingredients are distributed throughout meat. Try to handle as lightly and as little as possible so that the meat does not become compact and tough when cooking. Marinate meat for 15 minutes before making patties. After 15 minutes, lightly form the meat into 4 equal-portioned patties, about ¾-inch thick. Make a dimple in the middle of the patty, pressing down with thumb or fingers. This will keep the burger from bulging and maintains juiciness.
Peanut Sauce: Combine all ingredients in a food processor or blender. Blend until smooth. Set aside.
Cooking Patties: Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side.
Wrap Fixins and Toppings: Mix herbs in a bowl and set aside. Wash cabbage leaves and allow to dry.
Assembling Burger Wraps: Lay out washed and dried cabbage leaves. Spread 1 teaspoon of siracha in the bottom of each cabbage leaf. Then on top of the cabbage leaf, place one grilled patty, then one heaping tablespoon of peanut sauce, then add 1/3 C of pickled slaw, and then top with one heaping tablespoon of herb mixture. Spread additional siracha and fresh lime juice on top of your burger wrap.

Kale Salad with Roasted Corn and Lime Cilantro Vinaigrette

Published on September 26, 2013 by Alissa2 Comments

Fall is rolling in so wonderfully. But I still have some end of summer garden goodies to go through. This salad is a culmination of everything that the end of summer has to offer….corn, cucumber, tomatoes, kale, cilantro! It’s all here and ready to punch your taste buds and use up any great garden overflow.

This your last chance. Get it in before pumpkins take us all over! I may be a little late for some of you. Ya, I see your Pinterest pages devoted to pumpkin everything…. yes, I too am salivating. But I have to slip this one last salad in here before we all turn orange and spiced and everything nice.

If you are a part of the lucky few to still have sweet corn, I have a super easy peasy way to roast it…do it on your gas burner on your stove. Have electric oven? Never fear…stick those shucked ears into the oven under a broiler. Ooooh! But keep an eye on them or else you’ll end up with popcorn in your oven.

This salad is also brightened up with one of my favorite herbs, cilantro. The Cilantro Lime Vinaigrette is based on this amazing recipe from Closet Cooking. You can use this vinaigrette on anything…shrimp, delicate squash, kale, maybe even pumpkin, but also your finger…anything. So give all of those lingering veggies a home and place them in a bountiful bowlful of love. And please, resist the urge to dump pumpkin in here…for just a few more days!

Kale Salad with Roasted Corn and Lime Cilantro Vinaigrette

Kale Salad Ingredients

1 bunch of kale, stems removed and leaves cut into 1-inch strips
1 medium tomato, or 2 small heirloom tomatoes, chopped
1 cucumber, chopped
2 ears of sweet corn, shucked
1/2 red onion, cut into thin slivers
1/2 cup of cilantro leaves

Vinaigrette Dressing Ingredients

1/2 cup loosely packed cilantro leaves and stems
juice of 2 large limes (about 1/4 cup)
zest of 1 lime
1/4 cup olive oil
1 garlic clove
pinch of cayenne pepper or red pepper flakes
salt and pepper to taste

Instructions

Wash and remove the stems from the kale. Cut into 1-inch pieces. Place into a bowl and gently massage the kale (yes, massage it), until the bright green leaves start to turn dark green. I promise, it will taste better. Sprinkle with a little bit of salt and set aside.
Place shucked ears of corn either directly onto a gas burner on your stove (as shown on the picture), or onto a hot grill, or under a broiler. Watch carefully, and turn every few minutes until all sides are sufficiently charred and roasted to your liking. Cut kernels from the cob. To do this, rest the ear firmly in a bowl or on a cutting board and use a sharp knife to cut from stem to tip. Make sure to not cut into the cob.
Toss the roasted corn kernels, diced tomatoes, cucumber, and onion into the bowl of kale.
Place all ingredients for the dressing into a bowl of a food processor and blend well. Drizzle the dressing on top of the kale salad. You will likely only need part of the dressing. Toss until all of the salad is covered. Refrigerate until ready to serve. Mix the salad again just before serving. You may need to top it off with reserved dressing. Store any leftover dressing in the refrigerator and use within 3 days.

Paleo Chocolate Zucchini Banana Muffins

Published on September 17, 2013 by Alissa6 Comments

Eight years ago, I walked barefoot down the aisle to a crazy man. A crazy man who was in love with me. For the past 8 years, he has been my strength through some very difficult times. He has kept me sane (sort of), been my cheerleader, held my hand through illness, hugged me through tears, and made me laugh even when I’d rather be mad.

I’m an amazingly lucky woman. This year we celebrated early with a trip to Paris. So this week we are playing it low key with gluten-free jalapeno-bacon pizza from our fave pizza joint and a few beers. Cheers to my man.

Speaking of amazing, I also made these Chocolate Zucchini Banana Muffins for quick treats and snacks. They taste fabulous with a dollop of almond butter. If you do not have almond flour, these muffins can be made by replacing the almond flour with 2 cups of almond butter.

Honestly, you can’t go wrong with these muffins. The recipe is very versatile. I created a double dose of chocolate (cacao powder AND chocolate chips). However, you could leave out the cacao powder and just make Zucchini Chocolate Chip Banana muffins. I also delivered these muffins to several of our friends that are new parents. Huge thumbs up by all…and no one knew they were grain free. Muahahha.

Paleo Chocolate Zucchini Banana Muffin

Adapted from Against All Grain

Makes 24 muffins (Note – This recipe can easily be cut in half to make 12 muffins…or freeze the extras for quick breakfasts and snacks.)

Ingredients

3 cups almond flour (or 2 cups of creamy natural almond butter)
2 teaspoons baking soda
1/4 cup cacao powder
1 teaspoon sea salt
2 Tablespoons cinnamon
1/2 teaspoon ground ginger
4 eggs
3 ripe bananas, mashed
1/2 cup honey or maple syrup
2 teaspoons vanilla
4 cups shredded zucchini
1/2 cup dark chocolate chips (for dairy free, use Enjoy Life Chocolate Chips)

Instructions

Preheat oven to 350F. Place 24 muffin liners in two 12-cup muffin tins. Set aside.
Combine dry ingredients (almond flour, baking soda, cacao powder, powder, sea salt, cinnamon, ginger) in a large bowl. Stir with a whisk and set aside.
In either a large food processor or a stand mixer, beat eggs, bananas, vanilla, and honey together for 1 to 2 minutes, until egg mixture becomes slightly frothy. Combine wet and dry ingredients. Stirring until just combined. Stir in zucchini and chocolate chips.
Scoop 1/4 cup of batter into lined muffin tins. Place in preheated oven for 25-30 minutes or until toothpick comes out clean and centers are cooked through. Ovens are variable, so this time may need to be adjusted based on your location (altitude) and oven.
Remove from oven and allow to cool for 5 minutes in muffin tins. Remove from muffin tins and place on cooling racks.

Paleo Roasted Banana Creamsicles

Published on September 10, 2013 by AlissaLeave a comment

In April, winter would not let go. We had two massive snow storms that dumped over 15 inches of snow each. And now, it is nearing mid September and summer is being just as pesky and stubborn as winter. We have had the hottest days ALL summer this week with temps breaking triple digits. Really? Why can’t spring or fall be stubborn? Get feisty, fall! Take over…strong arm summer! Who’s the Boss? Not Tony Danza…It’s you, fall. Come ON!

*Stomp* *Stomp* I want to wear sweaters, eat chili, watch football!

But alas…the heat persists. No rain. Just muggy and sweaty and sticky and mosquito heaven. Fine. SO instead of chili, I will settle for POPSICLES! And I suggest you do the same. Popsicles are really the best sweet treat there is because they are cheap, portable, kid-friendly, and healthy. The other thing I dig about popsicles is that they have built-in portion control.

These popsicles are really swoon-worthy. I highly recommend roasting your bananas. It offers a whole new level and depth of bananananana-ness. Roasting bananas also is a great way to get under ripe bananas über sweet. They can either be roasted in an oven for 15 minutes or can be placed directly over an open gas flame (as shown above). There is no added sweetener in the popsicles because the roasted bananas take on a luscious caramelized flavor. If you want much sweeter popsicles, you can add 1 tablespoon of honey. For the “cream” part of the creamsicles, I used light coconut milk to make it dairy free. You could also sub any dairy or nondairy milk instead.

So cheers to the (hopefully) last days of summer. Tip your cups and popsicles and remember this sweaty weather when winter hits in a few months.

Note – I purchased my popsicle molds from World Market, but there are several BPA-free brands offered on amazon as well. Here is a great article on the Kitchn about top popsicle molds. If you do not have molds, have no fear. You can easily make popsicles with plastic cups and wooden popsicle sticks, as shown here.

Paleo Roasted Banana Creamsicles

Ingredients

3 bananas
1 cup coconut milk
1 teaspoon vanilla
pinch of salt

Instructions

There are a few ways to roast bananas. (1) Place whole and unpeeled bananas on a foil lined roasting pan. Roast in a 350 F oven for 10 to 15 minutes. Remove and allow to cool. OR (2) Place whole and unpeeled banana directly on a gas flame of your oven. Use tongs to turn and blacken the banana evenly. This will take about 5 minutes per banana.
Peel bananas and place them in a medium bowl. Mash bananas thoroughly with a potato masher or place in a blender and puree. Stir in coconut milk, salt, and vanilla.
Pour banana mixture into popsicle molds leaving 1/4-inch before the top to leave room for expansion. For popsicle molds that contain bases with sticks or hold wooden sticks in place, snap on popsicle base and freeze until solid, about 4 to 5 hours. If you do not have popsicle mods, glasses or open paper cups can be used. For these types, pour popsicle mixture into the glasses or open cups and freeze until the popsicle is beginning to set (about 1 1/2 to 2 hours). Then insert wooden sticks and freeze until fully solid (another 3 to 4 hours).

Asian Pickled Vegetable Slaw

Published on September 6, 2013 by Alissa4 Comments

My garden is BOOOOOMING. It’s September and temps are nearing 100F. UGH. But hey, like grandma always said, when life hands you a crap ton of vegetables, make pickles…and slaw…and pickled slaw…oh and salads…and pickled slaw for your salads. Right?

I am presenting you with a healthy and quick snacking tool to stash in your fridge. You can whip these out to snack on, to amp up a burger, boost a salad, or pizzazz a sandwich wrap. Trust me, once you pop, you just can’t stop! Oh, and these are super kid friendly too.

And…AND…did I mention that you do NOT need a canner. Quick fridge pickled slaw will be your BFF in no time. They are pickled within an hour, but taste best if you wait about 24 hours. These fridge pickled veggies will keep for a month (if they last that long without being devoured).

When making a batch..or two, just make sure you have about 3 to 4 clean pint jars with lids. Mix up the brine in a saucepan and allow to boil and then let it cool. Stuff all of your delicious julienned veggies into the jars. Then, pour the brine over your veg mix, leaving about 1/4-inch head space. Seal up with your lid. Place in fridge. Wait. Shake. Wait. Wait. Shake. Eat. Eat. Be happy.

Note – The asian flare is primarily from the rice vinegar. I recommend buying an organic rice vinegar or at least one without added sugar, such as Eden Organics Brown Rice Vinegar. This recipe can easily be doubled and tripled if you want to make extra for giving the gift of pickled slaw to others. People will love you. This recipe can easily be made with 100% rice wine vinegar or 100% apple cider vinegar…actually, any vinegar would work. It will just change the flavor.

Asian Pickled Vegetable Slaw (adapted from Smitten Kitchen)

Ingredients

Brine:

1/2 Cup Rice Vinegar
1/2 Cup Apple Cider Vinegar
2 Tablespoons Kosher Salt
2 Tablespoons Honey
2 Tablespoons Yellow Mustard Seeds
1 Cup distilled water

Vegetable Mixture Options (requires about 4 cups at least of shredded or julienned veggies):

Carrots
Cucumbers
Bell Peppers
Jalapeños
Onions
Garlic
Ginger
Radishes

Instructions

First, cut up about 4 to 5 cups of fresh and colorful vegetables (see suggestions above). The vegetables can be slivered or julienned.
Have at least 4 pint jars with lids cleaned and set aside.
To make the brine, heat the vinegars, honey, salt, and mustard seeds in a saucepan until it begins to simmer. Make sure the saucepan is non-reactive. Once the salt and honey is dissolved, remove the pot from the heat and stir in the distilled water. Allow the brine to cool to a lukewarm temperature.
Next, divide your vegetable slaw mixture evenly between your jars. Pour the brine over the vegetables. Seal with lids. Place in refrigerator for at least 24 hours and up to a month. The vegetables will taste pickled within an hour, but taste even better the next day or two. Make sure your vegetables are submerged in the brine for the maximum shelf life.

Lemony Apricot and Cherry Clafoutis (Grain Free, Gluten Free, Dairy Free, Paleo)

Published on August 25, 2013 by Alissa1 Comment

I’m jumping straight into this dessert.

Number one: it’s pronounced cla-foooooo-teeeee.

Number two: it’s good.

Number three: it’s easy.

Number four: We jumped straight into this dessert before I could properly photograph it. Doh!

This french-based dessert is a mix between custard, flan, heaven. Traditionally, clafoutis contain a little bit of all purpose flour, whole milk, eggs, sugar, and whole cherries that have not been pitted. The pits give off an amazing almondy flavor. But who wants to be enjoying a creamy amazing dessert and then break a tooth when you bite into a surprise pit. And then have to spit. Mmmm. Fancy.

So when coming up with a grain free clafoutis recipe, using almond flour seemed like it would work wonderfully and provide that almond flavor naturally. I scoured through several different recipes and finally landed on this one from Gourmande in the Kitchen. I slightly adapted it, by adding the zest and juice of one lemon, a tablespoon of coconut flour to thicken the mixture (making it more sturdy and creamy), and honey instead of sugar.

A friend brought me some fresh Michigan sweet cherries and apricots that she brought back from her vacation. We ate most of the cherries, but I managed to squirrel away a batch for this clafoutis. Halve and pit the cherries and apricots and then place them into the bottom of a cast iron skillet. You could also use a 9-inch pie pan, cake pan, or a shallow tart dish. Simply place all of the remaining ingredients into a blender or food processor and whirl together for one minute. Then bam! Pour the custard filling on top of the prepared fruit. Then pop this baby into the oven and 45 minutes later, you have a light, creamy, and amazing dessert. The best thing about this dessert is that you can prepare a stunning dessert for company without having to worry about it. You can focus on the main course, or a side dish…or your drink and company!

If you don’t have cherries, no worries, I also have prepared this clafoutis with blueberries. It would be awesome with any fruit that is in season…pears, apples, peaches, raspberries, blackberries…plums!

Lemony Apricot and Cherry Clafoutis (adapted from Gourmande in the Kitchen)

Serves 6 to 8

Ingredients

butter or coconut oil for baking dish
1/2 cup pitted cherries
4 apricots, pitted and sliced in half
1 cup coconut milk
3 eggs
1/2 cup almond flour
1 tablespoon coconut flour
1 teaspoon vanilla extract
1/3 cup honey
juice and zest of 1/2 large organic lemon
1/4 teaspoon sea salt

Instructions

Preheat oven to 375 F. Butter or grease a 10-inch cast iron skillet or 8X8 inch pyrex dish or even a 9-inch round pie pan or cake pan will work.
Place prepared and pitted cherries and apricots in the bottom of the prepared baking dish. Arrange in a single layer and evenly disperse the fruit.
Meanwhile, place all of the remaining ingredients (coconut milk through salt) into either a blender, food processor, or bowl of a mixer. Blend or mix on high for 1 minute. Gently pour the mixture into the prepared baking dish on top of the fruit, being careful to not disturb or dislodge the fruit.
Place into the preheated oven and bake for 35 to 40 minutes, or until set. Remove from oven and allow to cool for 10 minutes. Serve warm or at room temperature.

Heirloom Tomato Quiche with Rosemary Almond Flour Crust

Published on August 17, 2013August 17, 2013 by Alissa2 Comments

People! We have a lot to celebrate around here. The weather in Kansas City has been ridiculously amazing. Highs in the 70s…in AUGUST! I’m in heaven. My windows are wide open! I’m sitting on my back patio. I’m wearing long sleeves in the mornings! Could it get any better? Oh yes it can…

We got our Google Fiber hooked up this week! My internet is Speeeeeeeedy McSpeederson!

AND my family sent me some fresh honey from the farm!!!!! YUM!

AND my husband started back as a teacher! High five hard working teachers!

AND my middle sister went off to college! High five college students!

AND I went and saw my first NFL game…GO CHIEFS (even though you lost…:( )

AND the Royals are dominating… wild card spot here we come!

AND my tomatoes are FINALLY turning red…after sitting green for eveeeeer…

AND one of my best friends is having her baby!!!!! Right. Now.

Well…*looks at watch* maybe in a few hours. *checks phone*

I’m anxiously waiting for this beautiful baby girl. She is 13 days past her due date. COME ON lil’ lady!!!! So, I’m cleaning my house, scrubbing my floors….*checks phone*

Mowing my lawn, pulling weeds…. *checks phone*

Pulling more weeds….*checks phone*

Tweezing my eyebrows…. *checks phone*

You get the picture. The arrival of this beautiful baby girl is more exciting than the onset of my amazing juicy heirloom tomatoes. Ya…Mirabel, you are that special and your KC family can NOT wait to meet you.

*check phone* Still no word.

Ok, so, since Mira still hasn’t come, let’s talk about this heirloom tomato Quiche. I used my basic almond flour tart crust and filled it with a thinly sliced Cherokee purple tomato, fresh herbs, and fresh farm eggs. I have made this for the past several weekends. The rosemary crust and fresh heirloom tomatoes are splendid together. This is definitely a winning brunch recipe that is perfect whip up when you have company. And don’t think quiche is just for breakfast, I ate this puppy for lunch and dinner!

*checks phone*

Heirloom Tomato Quiche with Rosemary Almond Flour Crust (Grain Free, Gluten Free, Dairy Free, Paleo Friendly)

Serves 6

Ingredients

1 9-inch savory rosemary almond flour tart shell
1 large heirloom tomato (I used cherokee purple)
1/4 cup fresh herbs (such as basil, chives, parsley), chopped
6 eggs
1/2 teaspoon salt
1/4 teaspoon dijon mustard
1/8 teaspoon cracked pepper

Instructions

Preheat oven to 350 F. Prebake rosemary almond flour tart shell (or crust of your choice) for 10-15 minutes. Remove from oven and allow the tart crust to cool on a wire rack while you prepare the filling.
Slice one large heirloom tomato in half. Then slice in very thin slices, perpendicular to the first cut so that you have thin half moons (as shown in the pictures above). Place a few layers of paper towels onto a large plate. Lay out the tomato slices in a single layer on top of the paper towels to drain some of the extra juice. Sprinkle lightly with salt. Allow to sit for about 5 minutes.
In a medium bowl, combine the eggs, herbs, salt, dijon mustard, and pepper.
Place the tart crust on a rimmed baking sheet (to catch any flow over of the quiche filling). In the slightly cooled tart crust, place the tomatoes in a single layer in a circular fan patter on the bottom of the tart crust. Pour the egg mixture evenly over the tomatoes. Using the rimmed baking sheet with the filled quiche into the preheated oven. Bake for 45-55 minutes, keeping an eye on it. It will be done with the center of the quiche is set. Transfer to a wire rack and cool for 10 to 20 minutes. Serve warm.

Rosemary Almond Flour Tart Crust

Published on August 11, 2013August 13, 2013 by Alissa5 Comments

I’m on a mission to take life slower. Sometimes things move so quickly that I get caught up in trying to get everything done perfectly and on time and I miss the important things that are going on around me. I forget to breathe. I forget the basics. I focus on the wrong things.

This weekend I decided to slow down, to be present, to breathe.

Hang my clothes out on the line.

Read a book.

Spend meaningful time with dear friends.

Eat butter pecan ice cream and remember my father.

Remember the basics.

Hold my husband’s hand.

Eat simply. And simply eat.

Bake something wholesome…. like a savory tart, which is where this basic tart crust came into my life this weekend. Everyone should have a basic pie crust and tart crust recipe up their sleeves. And bonus for the gluten and grain free gang, almond flour makes a wonderful flaky and light crust.

This basic tart crust is based on a fabulous recipe from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam. (Which is a great book for those who are breaking into the world of almond flour baking.) This basic tart crust recipes is easily adaptable to go to the savory side or the sweet side. Currently my fave way to serve this tart crust is by adding fresh herbs from the garden and filling it with eggs and heirloom tomatoes. Simple. Done. And leftovers will be breakfast for the upcoming week! Man, I’m liking this simple life.

For other savory fillings, you could use this crust for a quiche crust or as an open pot pie crust! However, if going sweet, eliminate the black pepper and rosemary and add a tablespoon of honey. This would be simply great filled with lemon curd. Mmmm.

Rosemary Almond Flour Tart Crust (Adapted from Gluten-Free Almond Flour Cookbook)

Makes 1 9-inch tart crust

Ingredients

1 1/2 cups almond flour (I use Honeyville)
1/4 teaspoon salt
2 teaspoons fresh chopped rosemary
1/8 teaspoon ground black pepper (optional)
1/3 cup coconut oil (or butter), softened
1 to 2 Tablespoons cold water

Instructions

Preheat oven to 350 F. Lightly butter or oil a 9-inch tart pan and set aside.
Place the dry ingredients into a medium bowl and combine with a wire whisk. Add softened coconut oil and mix with a spoon until combined. Add in the ice water, starting with just 1 tablespoon. Combine with your hands until the mixture begins to hold together. If the dough is not holding together, add a second tablespoon of cold water. Press into a ball. If making ahead, you can cover the ball of dough in plastic wrap at this stage and place in the fridge for a few hours until you are ready to bake it.
Place the dough ball into the prepared tart pan. Starting from the center of the dough, press into the tart pan evenly working your way out to the sides. Press the dough up the sides evenly. Pierce the bottom of the crust with a fork a few times.
If making a tart crust that will be cooked after it is filled, then you will want to partially bake the crust. However, if you are filling the tart with something that will not bake after it is filled, then you will need to fully bake this crust. Place the tart crust in a preheated 350 F oven and either partially bake for 15 minutes or fully bake for 30 minutes or until the tart is lightly golden brown.
Remove from oven and allow to cool on a wire rack for 5 to 10 minutes before filling.

Paleo Zucchini Brownies

Published on August 4, 2013 by Alissa9 Comments

I like surprises. Do you like surprises? Good. I have one for you. Be ready to have your mind space blown.

Zucchini brownies.

We are gettin’ craaaaazy today. Adding veggies to brownies. Ya, you heard me. I know stuffing a brownie with healthy zucchini might not be your idea of a great surprise, but I promise this brownie won’t disappoint you.

These are cakey-style brownies. So for you fudgey-style brownie lovers (like me) these are not those, buuuuut they are incredibly delicious. Plus, they are stuffed with wholesome nutritious zucchini, almond butter, maple syrup, and raw cacao powder! Ya, these are likely the healthiest brownies out there. They are really close to zucchini bread but with a double chocolate edge that comes from the cacao powder and diced dark chocolate bites. Mmmmmm. Can I get an AMEN?!?

If you don’t have almond butter, any nut butter would work. For the nonPaleo peeps and those not allergic to peanuts, these would be delish with peanut butter swapped in for the almond butter. But if your nut butter is not all natural (or has salt and added sweetener), be sure to eliminate the salt and reduce the sweetener in the below recipe to account for it.

Don’t worry. I won’t tell anyone that you ate these for breakfast.

Paleo Zucchini Brownies (adapted from Fast Paleo)

Ingredients

1 cup creamy unsalted and unsweetened almond butter (or any nut butter)
1 egg
1/3 cup honey or maple syrup
1 teaspoon vanilla
1 teaspoon baking soda
1/8 teaspoon kosher salt
2 Tablespoons cacao or cocoa powder
1 1/2 cups shredded zucchini
1/4 cup chopped dark chocolate or chocolate chips

Instructions

Preheat oven to 350 F. Grease an 8 X 8 baking dish and set aside.
Shred 1 to 2 zucchini with either a grater or a shredder attachment on a food processor. Set aside.
In a medium bowl, combine almond butter, egg, maple syrup, and vanilla. Mix well. Stir in baking soda, salt, and cacao powder. After well mixed, stir in shredded zucchini and chopped dark chocolate.
Pour into prepared 8X8 baking dish. Bake for 20 to 25 minutes in preheated 350 F oven. The brownies are done with the center is set. Remove from oven and allow to cool for 5 to 10 minutes.