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Coconut MAcaroons With Lemon Curd

4/1/2019

Ingredients

3 cups sweetened coconut flakes;
2/3 cup coconut or almond milk;
1 egg white;
1/2 tsp. vanilla extract;
1 tsp. fresh lemon juice;
1 tsp. lemon zest;
1/8 tsp. sea salt;

Ingredients for the lemon curd

5 tbsp. of ghee, softened at room temperature;
½ cup raw honey;
2 eggs;
2 egg yolks;
2/3 cup fresh lemon juice;
1 tsp. grated lemon zest; (optional)

Lemon Curd Preparation

Combine the honey and ghee in a large bowl and beat with a mixer for about 2 to 3 minutes.
Add the 2 eggs and the 2 egg yolks, one at a time, while beating.
Add the lemon juice and mix for another minute. At this point, the mixture should look curdled (although it really isn’t).
Cook the lemon mixture in a saucepan over a medium-low heat, until it gets smooth and creamy.
Increase the heat to medium and cook, stirring almost constantly, until the mixture thickens (about 15 minutes).
Try a taste of the curd, and stir in the lemon zest if you’d prefer it a little tangier.
Transfer the curd to a bowl, cover the surface with plastic wrap, and refrigerate until the curd is cold and thick.

Coconut Macaroon Preparation

Preheat your oven to 325 F.
Combine all the ingredients for the macaroons in a large bowl and mix well.
Scoop out about 2 tbsp. of the dough and place on a baking sheet.
Form the cookies into the shape of little bowls, with a depression in the middle (this is where you’ll put the curd later).
Place the cookies in the oven and bake for 15 to 20 minutes.
Remove the cookies from the oven and let them rest for 5 minutes.
Fill each coconut macaroon with lemon curd and serve.

Coconut Date Balls

4/1/2019

Ingredients

1 cup dates, roughly chopped
2 eggs, beaten
½ cup. raw honey
1 tsp. vanilla extract
¼ cup ghee
2 cups mixed nuts, chopped small
1 cup coconut flakes
½ tsp. sea salt

Preparation

Combine the eggs, ghee, raw honey, and dates in a medium saucepan placed over a medium heat.
Bring everything to a boil, stirring occasionally, for 3 to 5 minutes.
Remove from the heat, stir in the vanilla, and add in the sea salt.
Mix in the chopped nuts and stir until well combined.
Roll the mixture into small balls.
Roll each ball in the coconut flakes until well covered.
Refrigerate until firm.

Recipe from Paleo Leap

Paleo Cranberry Muffins

4/1/2019

Ingredients

1⁄4 cup coconut flour
1⁄4 tsp. salt
1⁄4 tsp. baking powder
1⁄2 tsp. cinnamon
3 eggs
2 tbsp. ghee, or coconut oil melted
1 tsp. vanilla extract
3 tbsp. honey
3⁄4 cup fresh or frozen cranberries

Preparation

Preheat oven to 350 F.
In a large bowl, combine coconut flour, salt, baking powder and cinnamon.
In a separate bowl, mix the eggs, ghee, vanilla and honey. Whisk the ingredients together to ensure the batter is smooth.
Slowly pour the wet ingredients into the large bowl containing the dry ingredients. Stir until a consistent batter is formed.
Stir in the cranberries.
Grease a mini muffin tin or line with paper muffin liners. Pour the batter into the tin about 3/4 way full.
Bake for 15-20 minutes, until lightly golden and baked through.
If using a larger muffin tin, adjust cooking time accordingly. Will yield less muffins.

Recipe from Paleo Leap

Banana Ice Cream

4/1/2019

Ingredients

3 ripe bananas;
Optional for garnishing: fresh fruit cut into chunks, coconut flakes, shaved dark chocolate, chopped nuts, orange zest, …;

Preparation

Start by peeling the bananas and cutting them into even slices.
Place the slices in a glass bowl and into the freezer overnight.
Place the frozen banana slices in the bowl of a food processor and process until smooth. This process will take a while and you’ll have to scrape down the side of your food processor multiple times with a spatula.
The bananas will first become very crumbly, but you’ll eventually end up with a very soft and creamy mixture.
At this point, place back in the glass bowl and in the freezer for just about an hour. You can of course always enjoy it right away if you like very soft ice cream.
Garnish with your favorite toppings and serve.

Recipe from Paleo Leap

Apple Pie Baked Apples

4/1/2019

Ingredients

6 large apples (any variety);
¼ cup walnuts, chopped;
2 tbsp. raw honey; (optional)
½ tsp. ground cinnamon;
½ tsp. pure vanilla extract;

Preparation

Preheat your oven to 375 F.
Cut off the top of 4 of the apples and set aside. Do not throw the tops away!
Remove the inside of each apple with a spoon very carefully, making sure not to break the peel.
Remove the skin from the remaining 2 apples and slice very thinly.
In a bowl, combine the sliced apples with the walnuts, cinnamon, vanilla, and honey, if using.
Scoop the apple mixture into each hollow apple, and cover with the top of each apple.
Place the stuffed apples in a small roasting pan and add water to cover the bottom of the pan.
Cover the pan with foil and bake for 20 minutes.
Remove the foil and bake for an additional 15 to 20 minutes.

Recipe from Paleo Leap

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