Paleo Sugar Cookies

Christmas without sugar cookies (the kind you roll and cutout and then decorate with icing) would be weird…I know that sounds dramatic, but it is the truth. With that in mind I decided to make a sugar cookie recipe for the holiday season.

Paleo Sugar Cookies

Ingredients

  • 1/4 cup vegan butter (chilled)

  • two tablespoons maple syrup

  • two tablespoons maple sugar (if you do not have maple sugar you can use maple syrup)

  • one teaspoon vanilla extract

  • two egg yolks

  • two cups almond flour

  • pinch of salt

Dreamline Alliance Grain Free Sugar Cookies

Divide chilled butter into four tablespoons (or into three tablespoons and one tablespoon). Cut the three tablespoons into pieces and put into a large bowl. Melt the other tablespoon of butter and pour into the bowl.

Dreamline Alliance Grain Free Sugar Cookies

Beat with a hand mixer until smooth.

Dreamline Alliance Grain Free Sugar Cookies

Add maple syrup and maple sugar and continue to beat until incorporated.

Dreamline Alliance Grain Free Sugar Cookies

Add the vanilla and egg yolks to the bowl and continue to beat with the hand mixer until combined. Add salt and mix.

Dreamline Alliance Grain Free Sugar Cookies

A little at a time, add almond flour and beat with a hand mixer.

Dreamline Alliance Grain Free Sugar Cookies

Continue adding almond flour until it is all incorporated.

Dreamline Alliance Grain Free Sugar Cookies

Transfer dough to a piece of parchment paper and flatten into a disk. Wrap in plastic wrap and place in the refrigerator for an hour to one day.

Dreamline Alliance Grain Free Sugar Cookies

Preheat oven to 325° F and line a baking sheet with parchment paper. Once chilled all the way through, roll dough between two pieces of parchment paper until it is 1/4 inch thick. Cut into shapes and place onto baking sheet (optional: chill the cutout pieces again in the fridge to minimize spreading). Bake for 10 minutes (or until the edges are golden brown), rotating the pan halfway through.

Dreamline Alliance Grain Free Sugar Cookies

Decorate however you like. I used maple butter, which you can buy at Whole Foods, pistachios, chopped peppermint chocolate, and some freeze dried raspberries (for color).

grain free, paleo, sugar cookies, chrismas
dessert
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Grain-free Cutout Sugar Cookies

prep time: cook time: 10 minstotal time: 10 mins

Grain-free cutout sugar cookies, perfect for Christmas.

ingredients:

  • 1/4 cup vegan butter (chilled)
  • two tablespoons maple syrup
  • two tablespoons maple sugar (if you do not have maple sugar you can use maple syrup)
  • one teaspoon vanilla
  • two egg yolks
  • two cups almond flour
  • pinch of salt

instructions:

  1. Divide chilled butter into four tablespoons (or into three tablespoons and one tablespoon). Cut the three tablespoons into pieces and put into a large bowl. Melt the other tablespoon of butter and pour into the bowl. Beat with a hand mixer until smooth. Add maple syrup and maple sugar and continue to beat until incorporated.
  2. Add the vanilla and egg yolks to the bowl and continue to beat with the hand mixer until combined.
  3. Add salt and mix.
  4. A little at a time, add almond flour and beat with a hand mixer. Continue adding almond flour until it is all incorporated.
  5. Transfer dough to a piece of parchment paper and flatten into a disk. Wrap in plastic wrap and place in the refrigerator for an hour to one day.
  6. Preheat oven to 325° F and line a baking sheet with parchment paper.
  7. Once chilled all the way through, roll dough between two pieces of parchment paper until it is 1/4 inch thick. Cut into shapes and place onto baking sheet (optional: chill the cutout pieces again in the fridge to minimize spreading).
  8. Bake for 10 minutes (or until the edges are golden brown), rotating the pan halfway through.

Other Christmas Posts : here

Paleo Chicken Katsu Sushi Wrap

Paleo Chicken Tender Sushi Wrap

Whenever I make chicken tenders, I like to make extras for leftovers. In this recipe, I use the leftover chicken tenders to make my own version of a chicken katsu sushi wrap.

First, prepare your paleo sushi rice and place in your fridge.

Chicken Tenders

Cut your chicken tenders into long thin strips.

tamagoyaki

Prepare tamagoyaki, Japanese rolled omelet, I like this recipe

tamagoyaki cut

Cut the tamagoyaki into long thin strips.

fillings

Prepare the fillings for your wrap by cutting a dill pickle, a cucumber, a carrot and lettuce into long thin strips.

paleo sticky rice

Place a sheet of nori onto a sushi mat and cover with paleo rice, leaving about an inch of the seaweed exposed at the top.

fillings

Place your fillings in the center of the sheet (including your sauce if you choose to use one).

paleo sushi wrap

Place your thumbs underneath the mat, using your other fingers to hold the fillings in place and begin to roll away from you until the bottom reaches the top. Once you have rolled it, you can shape it by squeezing the roll firmly for a few seconds. Cut in half and enjoy :)

paleo chicken katsu sushi roll
Paleo, Chicken, Katsu, sushi
Entree, Paleo, Chicken
Japanese
Yield: 2Pin it

Paleo Chicken Katsu Sushi

A paleo version of a chicken katsu sushi roll.

ingredients:

instructions:

  1. If you do not have any leftover chicken tenders, make some using my paleo chicken tenders recipe. Afterward, set aside. 
  2. Prepare your paleo sushi rice and set aside in the fridge to cool.
  3. Prepare the tamagoyaki and set aside.
  4. Cut the pickles, cucumber, and carrot into long thin strips and arrange on a plate.
  5. Cut your chicken tenders and tamagoyaki into long thin strips and arrange on a plate.
  6. Place a sheet of nori onto a sushi mat and cover with paleo rice, leaving about an inch of the seaweed exposed at the top.
  7. Place your fillings in the center of the sheet (including your sauce if you choose to use one).
  8. Place your thumbs underneath the mat, using your other fingers to hold the fillings in place and begin to roll away from you until the bottom reaches the top. Once you have rolled it, you can shape it by squeezing the roll firmly for a few seconds (maybe not the best explanation… if you are confused you can watch a video like this one).
  9. Cut in half.

Vegan Grain-Free Half-Baked Ice Cream

Vegan, Grain-Free Half-Baked Ice Cream

Slow Magic loves Ben & Jerry's Half-Baked ice cream so I wanted to make him a vegan, grain-free, refined sugar-free version.

The recipe is made up of three smaller recipes, which I then add to store bought vegan ice cream. The first recipe is for a rich chocolate fudge sauce that I swirl through the vanilla ice cream. The second recipe is for half-baked decadent chocolate fudge brownies that are both, gooey and crumbly. And finally, the third recipe is for the perfect, use in any ice cream flavor you want, cookie dough.

To make the Chocolate Fudge Swirl Ice Cream :

To make the Half-Baked Chocolate Fudge Brownies :

And finally, the Vegan Grain-Free Cookie Dough :

To assemble, watch the video above or follow the recipe below :

Dessert, Vegan, Paleo, Grain-Free, Refined Sugar Free, Ice Cream, brownies, cookies, chocolate fudge swirl, nada moo
Dessert, Vegan, Paleo, Grain-Free, Refined Sugar Free, Ice Cream
American
Vegan Grain-Free Half Baked Ice Creamhttps://youtu.be/JOrhfAhR3oUVegan Grain-Free Half Baked Ice Creamhttps://static1.squarespace.com/static/59b1b4ddbce17645d62b0654/t/5b4a4dfa562fa75c9611d2ed/1531596323488/Vegan%2C+Grain-Free+Half-Baked+Ice+Cream?format=1000w
Yield: 8Pin it

Vegan Grain-Free Half Baked

A vegan, grain-free version of Half-Baked

ingredients:

Vegan Ice Cream Base
  • 2 pints of vanilla Nada Moo (or any other brand)
Chocolate Fudge Swirl
  • 1/2 cup (vegan/refined sugar-free) chocolate chips
  • 2 tablespoons maple syrup
  • 1/2 cup full fat coconut milk
  • two dates pitted (optional)
Brownies
  • 1/2 cup almond butter 
  • 1 vegan egg (1 tablespoon ground flax meal and 3 tablespoons warm water) 
  • 1/4 cup maple syrup 
  • 2 tablespoons 100% unsweetened cacao powder 
  • 1 tablespoon coconut sugar 
  • pinch of salt 
  • 1/4 teaspoon baking soda 
  • 1/4 cup vegan chocolate chips (divided) 
Cookie Dough
  • 1/2 cup almond flour 
  • 1/4 cup arrowroot or tapioca starch 
  • pinch of salt 
  • 1/4 cup maple or coconut sugar 
  • 1/2 vegan egg (1.5 teaspoons ground flax meal and 4.5 teaspoons warm water) 
  • 1 tablespoon maple syrup 
  • 1 tablespoon melted coconut oil 
  • 1/2 teaspoon vanilla 
  • 1/4 cup vegan chocolate chips (cut roughly) 

instructions:

Chocolate Fudge Swirl
  1. In a medium sized heat safe bowl, combine chocolate chips and maple syrup. 
  2. In a small saucepan, stir coconut milk over medium heat until simmering.
  3. Remove from heat and pour into the bowl of chocolate chips and maple syrup. Stir until the mixture is well combined and it has thickened.
  4. For a fudgier fudge swirl (optional)  : add dates and chocolate/coconut milk mixture to a food processor and blend until combined.
  5. In a freezer safe dish, add a layer of vegan vanilla ice cream, followed by a layer of chocolate fudge.  Continue to do this with the remaining vegan vanilla ice cream and chocolate fudge.
  6. Using a butter knife, cut an ’s’shape through all layers of ice cream and fudge to make the chocolate fudge swirl. Place back in the freezer to harden.
Brownies
  1. Preheat oven to 350° F and line a small baking dish with parchment paper (I use a small glass dish from Pyrex). 
  2. In a medium-sized bowl, beat almond butter with a hand mixer. Add the vegan egg and maple syrup and beat until smooth.
  3. In a small bowl, whisk the cacao powder, coconut sugar, salt and baking soda until well incorporated. 
  4. A little at a time, mix dry ingredients into wet ingredients.
  5. Mix in 1/8 cup of chocolate chips.
  6. Pour the batter into the baking dish and top with remaining chocolate chips. 
  7. Bake for 15 minutes (or until the edges are crisp and the center is gooey).
  8. Remove from baking dish and place on a wire rack to cool completely. Once cooled, store in the freezer until ready to use.
  9. Break the brownie into small pieces before adding it to your ice cream.
Cookie Dough
  1. In a small bowl, whisk together almond flour, arrowroot, and salt. 
  2. In a medium-sized bowl, combine maple sugar, vegan egg, maple syrup, and coconut oil. 
  3. A little at a time, mix the dry into the wet ingredients. Add chocolate chips. 
  4. Roll cookie dough into long strips and store in the freezer until you are ready to use. 
  5. Cut the cookie dough into small pieces before adding it into your ice cream. 
Vegan, Gain-Free Half-Baked
  1. In a freezer-safe container, add a layer of the chocolate fudge swirl ice cream followed by a layer of brownie and cookie dough pieces. Continue to do this until you no longer have any ice cream.
  2. Store any leftover brownie and cookie dough pieces in the freezer.
  3. Eat right away or place the container back into the freezer to harden.

NOTES:

To make the vegan egg : In a small dish, add ground flax seed. Add the warm water and stir to combine. Place in the fridge for at least 15 minutes.

Paleo Chicken Tenders

chicken-tenders-6.JPG

At least once (sometimes twice) a week, Slow Magic and I make chicken tenders. They are one of my all-time favorite foods and I always look forward to it. Now that I think about it, one of the very first recipes I made when I stopped eating grains was for chicken tenders…they are so good! Either way…

side note : Personally, I think it is important to use organic, local (when possible) chicken. I am not going to go much deeper into it but I just want to put it out there. If you are not into that idea that is totally fine, you do you… but if you are curious about organic vs. nonorganic I recommend googling it.

That being said :

Paleo Chicken Tenders

you will need :

  • 1.5 lbs chicken tenders
  • 2 eggs
  • 3/4 cup almond flour
  • 1/4 cup sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5  teaspoons white pepper
  • 1/2 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon basil
  • 1/2 teaspoon dried mustard
  • 1 tablespoon of olive oil (or less)

Directions :

Preheat oven to 400° F

chicken-tenders-1.JPG

In a small bowl (big enough for at least one chicken tender to fit comfortably), whisk eggs and set aside.

chicken-tenders.JPG

In another bowl of the same size, combine almond flour, sesame seeds, salt, black pepper, celery salt, garlic powder, ground ginger, basil, and dried mustard.

chicken-tenders-2.JPG

Set up a breading station : place the bowl of whisked eggs next to the bowl of the almond flour mixture. Next to that, place a baking sheet lined with parchment paper and brushed with olive oil.

chicken-tenders-3.JPG

Dip one of the chicken tenders into the bowl of whisked eggs and wipe off any excess.

chicken-tenders-4.JPG

Next, dip the egg coated chicken into the almond flour mixture, be sure to coat both sides evenly. Place the coated chicken tender onto baking sheet.

chicken-tenders-5.JPG

Repeat this process with the remaining chicken tenders until they are all on the baking sheet. Bake for 10 minutes, flip, rotate pan and then bake for another 10 minutes (or until the temperature of the chicken reaches 165° F).

So easy!

Yield: 4 (or 2 with leftovers)Pin it

Paleo Chicken Tenders

prep time: 15 minscook time: 20 minstotal time: 35 mins

ingredients:

  • 1.5 lbs chicken tenders
  • 2 eggs
  • 3/4 cup almond flour
  • 1/4 cup sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5  teaspoons white pepper
  • 1/2 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon basil
  • 1/2 teaspoon dried mustard
  • 1 tablespoon of olive oil (or less)

instructions:

  1. Preheat oven to 400° F
  2. In a small bowl (big enough for at least one chicken tender to fit comfortably), whisk eggs and set aside.
  3. In another bowl of the same size, combine almond flour, sesame seeds, salt, black pepper, celery salt, garlic powder, ground ginger, basil, and dried mustard.
  4. Set up a breading station: place the bowl of whisked eggs next to the bowl of the almond flour mixture. Next to the two bowls, place a baking sheet lined with parchment paper and brushed with olive oil.
  5. Dip one of the chicken tenders into the bowl of whisked eggs and wipe off any excess.
  6. Next, dip the egg coated chicken into the almond flour mixture. Be sure to coat both sides evenly.
  7. Place coated chicken tender on the pan.
  8. Repeat steps 5-7 until all of the chicken tenders are coated and on the pan.
  9. Bake for 10 minutes, flip, rotate pan and then bake for another 10 minutes (or until the temperature of the chicken reaches 165° F).

Japanese Sweet Potato Fries

fries.jpg

Up until recently, I did not like sweet potatoes or fries (I still do not like fries made with regular potatoes…I’m weird, I know). This all changed when Slow Magic and l went home to Vermont and my parents made us oven roasted Japanese sweet potatoes. I am not sure why I even tried them in the first place (usually I would have refused) but I am so happy I did because they have become a staple in our meals.

Even though I am not big on regular fries, Slow Magic loves them so we set out to make some. After many burnt batches of fries (some were too thin… some we cooked too long) we finally figured it out. They are not only extremely easy to make, they are so so so good (even when they are cold the next day).

potatoes.jpg

Preheat oven to 425° F. 

Wash (scrub) and dry one or two Japanese sweet potatoes (depending on the size).

cut_potatoes.jpg

Cut the potatoes into thick fry shaped slices.

fries_1.jpg

Place fries in bowl and drizzle with olive oil. Stir with a big wood spoon so that the fries are evenly coated.

seasoning.jpg

In a small bowl, mix together one teaspoon of salt, one teaspoon of pepper (I used white pepper but black works as well), and one teaspoon of garlic powder.

fries_2.jpg

Sprinkle the seasoning mixture over your fries and stir so that the fries are evenly coated.

potatos_6-1.jpg

Evenly space your fries onto baking sheets lined with parchment paper and sprinkle with black sesame seeds. Bake for 15 minutes, flip, rotate pan (for even baking) and bake for another 15 minutes (or until golden brown).

japanese-sweet-potato-fries.jpg
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Japanese Sweet Potato Fries

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 1-2 Japanese sweet potatoes (depending on size)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon black sesame seeds

instructions:

  1. Preheat oven to 425° F

  2. Wash and dry sweet potatoes

  3. Cut potatoes into thick (fry shaped) slices

  4. Place cut potatoes into a bowl and drizzle with olive oil. Stir with a spoon so that the potatoes are evenly covered.

  5. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle over the fries and then stir with a spoon.

  6. Evenly space fries out on baking sheets lined with parchment paper (make sure the fries are not overlapping).

  7. Sprinkle with black sesame seeds

  8. Bake fries for 15 minutes. Flip fries, rotate the pan, bake for another 15 minutes (or until golden brown).