Ok, this one may be a little cliche. We’ve long since passed the point where people figured out how to make their own Larabars…got it.
But (according to my husband, at least) these are the best he’s had, homemade or no. As a guy who, working construction, subsists on a diet of trail mix, larabars, and Justin’s nut butter packs…I think I’ll take that as a compliment.
Oatmeal Cookie Dough “Larabars”
1 c dates, firmly packed
3/4 c raw cashews
1/3 c raw pecans
1/4 c raisins
1 T coconut oil, melted
3 T ground flax
1 t vanilla
1 t apple pie spice
Give the raisins a rough chop, either by hand or with a few pulses of the food processor. Trust me. It gets the raisin-y flavor to the whole bar.
Place the cashews and pecans in a food processor. Pulse until you have a meal the consistency of sand.
Add the remaining ingredients except the raisins and pulse until it forms a smooth ball. Add a teaspoon or two of water if it doesn’t come together after a few minutes.
Add the raisins and pulse a few times until they’re evenly distributed.
Using your hands, press into a parchment lined dish or baking pan.
Refrigerate for about an hour, then remove. Cut into bars and enjoy!
Yeah, I know. I didn’t realize you could roast fruit, either. Well, not until the foodie blogosphere started blowing up with roasted strawberries on, in, and around all kinds of stuff. Crazy, but I like it.
I love making my own jam since it’s really the only way to get any kind of jam or jelly without all the additives. Kinda sad, since all it is is mashed up fruit and you’d think it would be easier than having to find the ONE health food store in the state that carries something like that. Don’t worry. This is way easier. The roasting of the strawberries gives it a lovely, almost smokey flavor, too. So devilish.
If you want to sweeten it up a bit, feel free to add a tablespoon or two of honey. This stores really well in the fridge–I don’t “formally” can mine so it only lasts two weeks or so. You can absolutely can it, or do what I do and just keep it in an airtight container.
Roasted Strawberry Jam
1 lb whole fresh strawberries, halved
2 T coconut oil, melted
1-2 t lemon zest
2 t unflavored gelatin
In a mixing bowl, combine strawberries with coconut oil and stir to coat.
Spread the strawberries on a baking sheet covered in parchment paper.
Roast the strawberries at 350 for 20 minutes.
Remove from the oven and transfer back to the mixing bowl.
Mash up the strawberries to desired consistency (I like my jam on the chunkier side) and add the gelatin and lemon zest. Stir to combine.
Pour jam into prepared jars or other containers. Refrigerate for 8 hours or overnight before serving.
My interest is usually piqued when I see an muffin named after a pie. I mean, how do you DO that without making a mini pie? Or just a muffin with fruit in it? Fun fact: these muffins taste like apple pie with all the softness and moist crumbliness of a muffin. The secret is to keep your apple chunks juuuuuuuust the right size. Not so tiny that you’re just making an apple muffin but not so huge that they don’t cook through. I actually sliced mine on a mandolin (on the 1/8 inch setting) and then gave ‘em a rough chop after that so that they looked like shards of glass. That’s a horrible metaphor…but really, think shards of glass.
The result is a warm, soft muffin with ooey-gooey pockets of that apple-cinnamon goop that makes actual apple pies so awesome. But without the effort of making an actual pie. How efficient of me
Apple Pie Muffins
1/2 c Coconut Flour
1/2 t Salt
1/2 t Baking Soda
1/2 t Baking Powder
2 Egg Whites
1 Large Mashed Banana
1/2 c Almond Butter (or Coconut Manna for nut-free)
1 t Vanilla
1 1/2 t Cinnamon
3 T Honey (optional…omit for 21DSD)
1 Apple, any color, roughly chopped
Combine all ingredients except the apple in a large mixing bowl and stir to combine.
Beat on High with an electric mixer for 3 minutes, until nice and fluffy.
Fold in the apples.
Spoon into prepared muffin tins.
Bake at 350 degrees for 20 minutes. They may still be a little gooey because of the apple, but that’s what we want! Cool completely before removing from muffin pan.
In an attempt to avoid protein powders after workouts, my standard PWO snack is often just 2 hard-boiled eggs and a spotty banana. Buuuuuut that gets old after a while. I’ve tried the egg and banana pancake idea before (well, like once) and it was a disaster…so I kinda gave up. They are a little tricky and I’ve seen different ratios of egg to banana…like one egg to one banana, two to one, one to two, whatever…but the fact that there’s no dry binding agent means that you need to cook them at a pretty low temperature. And low temps mean a longer cooking time. And I’m inpatient.
I decided to give them another go as I started getting sick of bananas and hard-boiled eggs. Don’t ask me why it took so long, but it finally occurred to me to mash them all together and make pancakes out of them. Best part? They’re great cold, too, so I can toss them in a baggie into my cooler and take them to class.
Like I said, they take a little time and love to make, so my preferred method is to make a ton at the beginning of the week and freeze them. They heat up very nicely in the toaster oven and make a good breakfast on the go (which I’m eating way more of since I have early classes). Make sure you use plenty of fat in cooking…these babies stick easily…and besides, fat is good for you, remember? Duh. Plus a lot of coconut oil makes them all crispy around the edges…OMG. SO GOOD.
1 Ripe Banana,
2 Whole Eggs
Butter or Coconut Oil, for frying
Mash your banana really well.
Beat in the eggs.
Heat some coconut oil over a MEDIUM heat skillet.
By 1/4 cup-fulls or so, drop into the hot coconut oil.
Fry for 2-3 mins on each side, flipping CAREFULLY.
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After breakfast on Sunday, Ross took me by the shoulders, looked me square in the eye, and said, “Look, I know you get caught up in making all this new stuff for the blog sometimes…but YOU HAVE TO MAKE THIS AGAIN. SOON.”
French toast is a tough nut to crack in the Paleo world. Hell, I still have yet to even see a good gluten-free French toast I’d be willing to have again. There are a ton of recipes out there, sure, but I’m sorry...making a loaf of some kind of Paleo Bread and tossing it in an egg-wash does not make good French toast. French toast is all about the egg-y cream soaking into the bread and the custard-y innards encased by a buttery crispy crust after it’s been fried in a pool of butter. That’s what I crave when I crave French toast. And all too often, Paleo French toast is just a slice of perfectly good banana bread with scrambled egg on top. (I’m guilty of this, too…you can see my stop-gap attempts to quash my cravings here and here).
Is this the perfect solution? Of course not…still working on it, I swear! But when in doubt, make something that satisfies the flavors and sensations of what you’re missing the most. Warm, crisp crust?Check. Ooey-gooey-custard-y filling?Check. Cinnamon-y, vanilla-y, fruit-y flavor?Check, check, check.
6 Apples (I used Golden Delicious)
2 T Coconut Oil
1/2 c Coconut Flour
1/3 c Full Fat Coconut Milk
4 Mashed Bananas
1 c Raspberries
1 t Baking Soda
1 t Salt
1 T Vanilla
1 T Cinnamon
Slice up your apples as small or large as you want them. I cut mine into 1/8th’s. In a skillet, heat the coconut oil and sautee the apples with cinnamon to taste until slightly browned. Set aside.
Combine the cococnut flour, salt, baking soda, and cinnamon. In a separate bowl, beat the eggs into the mashed bananas and add the coconut milk and vanilla. Add the dry ingredients to the wet and stir until just blended. Fold in the berries.
In a large, greased baking dish (9 x 13), arrange the sauteed apples. Pour the batter over top. Do not stir, just let it settle.
Bake at 350 degrees for 45-55 minutes, until a knife inserted comes out clean and the top is golden brown.
Top with additional berries, butter, and maple syrup.