Ultimate Paleolithic Collection (26 page)

8.
  
Pulse at intervals until you have the nuts in small chunks. Do not process too much or you will have a flour mixture. You want a coarse, chunky texture.

9.
  
Into a mixing bowl, place the nut mixture, honey, melted oil, and eggs and mix thoroughly.

10.
    
Using coconut oil or olive oil, grease a rectangular pan.

11.
     
Spread the mixture into the pan evenly.

12.
    
Bake for 15 to 20 minutes until the crust is done.

13.
    
Remove from the oven and cool completely.

14.
    
Once the crust is cooled, take your lemon mixture out of the refrigerator and spread over the crust.

15.
     
If desired, sprinkle shredded coconut over the top and return to the refrigerator.

16.
    
Once thoroughly cooled, slice and eat.

17.
    
Keep refrigerated.

Pecan Caramel Bars

Ingredients:

Crust

-
      
1½ cups pecans

-
      
¼ cup coconut oil, melted

-
      
1 tablespoon raw honey

-
      
1 teaspoon pure vanilla extract

-
      
¾ cup almond flour

-
      
½ teaspoon baking soda

-
      
½ teaspoon baking powder

-
      
Pinch of sea salt

-
      
1 egg, whisked

Topping

-
      
14 dates, pitted and soaked in water for an hour

-
      
6 tablespoons canned coconut milk

-
      
3 tablespoons water

-
      
1 teaspoon pure vanilla extract

-
      
Pinch of sea salt

Directions:

1.
   
Preheat your oven to 375 degrees F.

2.
  
In your food processor, add the pecans and blend to obtain a meal/flour consistency.

3.
  
Now add the melted oil, honey, and vanilla.

4.
  
Process until you have a butter consistency.

5.
   
Remove the pecan butter from the processor and place into a large bowl.

6.
  
Now add the almond flour, soda, baking powder, and salt.

7.
  
Mix well.

8.
  
Now finish making the crust by adding your egg and blend completely.

9.
  
Lightly grease a bread loaf pan with coconut oil and evenly spread out the crust mixture into the pan.

10.
    
Place in your preheated oven and bake for 30 minutes. Make sure the center is completely done.

11.
     
When the crust is done, remove it from the oven and allow it to cool completely on a cooling rack.

12.
    
Drain the liquid from the dates and place them into the bowl of your food processor.

13.
    
Process the dates for 45 seconds.

14.
    
Add the coconut milk a tablespoon at a time to the dates while the processor continues to run.

15.
     
Now add the water in the same manner.

16.
    
Finally, add the vanilla and a little salt.

17.
    
Continue to process until the mixture is the consistency of caramel.

18.
    
Pour the caramel into a completely cooled crust and distribute evenly.

19.
    
Top with chopped nuts if desired.

20.
    
Cool for 30 minutes in the refrigerator before cutting to eat.

21.
    
Refrigerate any leftovers.

Chewy Chocolate Chip Cookies

Ingredients:

-
      
¾ cup almond flour

-
      
¼ cup flaxseed meal

-
      
¼ cup coconut flour

-
      
¼ teaspoon sea salt

-
      
½ teaspoon baking soda

-
      
1 (3.5 ounce) dark chocolate bar, broken into small chunks

-
      
¼ cup coconut sugar

-
      
1 tablespoon pure vanilla extract

-
      
¼ teaspoon almond extract

-
      
½ cup coconut oil

-
      
1 egg

-
      
2 tablespoons arrowroot powder

Directions:

1.
   
Preheat your oven to 350 degree F.

2.
  
In a medium mixing bowl, combine and mix the almond flour, flaxseed meal, coconut flour, salt, baking soda and chocolate chunks together.

3.
  
In a separate bowl, use a beater to thoroughly mix the sugar, vanilla, almond extract, oil, and egg.

4.
  
Beat until the sugar dissolves and the batter is not gritty.

5.
   
Now add the wet ingredients into the dry ingredients.

6.
  
Mix thoroughly using your beaters.

7.
  
Line a cookie sheet with parchment paper or lightly grease your cookie sheet with coconut oil.

8.
  
Place the dough onto the cookie sheet in the form and thickness you desire. (However you place them on the cookie sheet is how they will look when they are baked).

9.
  
Cook for 10 to 12 minutes.

10.
    
Remove from the oven when cooked and allow them to cool on a cooling rack.

Chocolate Cake

Ingredients:

Cake

-
      
¾ cup coconut flour, sifted

-
      
¼ cup unsweetened cacao powder

-
      
1 teaspoon sea salt

-
      
1 teaspoon baking soda

-
      
10 eggs

-
      
1 cup coconut oil

-
      
1 cup raw honey

-
      
1 tablespoon pure vanilla extract

Icing

-
      
1 (3.5 ounce) dark chocolate bar

-
      
½ cup macadamia oil

Directions:

1.
   
Preheat your oven to 325 degrees F.

2.
  
In a small bowl, combine the flour, cacao powder, salt, and baking soda and mix thoroughly.

3.
  
In a separate large bowl, use a hand mixer to combine the eggs, coconut oil, honey, and vanilla.

4.
  
Now gradually add the dry ingredients to the wet ones using the hand mixer.

5.
   
When thoroughly blended, pour even amounts of batter into two greased 9-inch round cake pans.

6.
  
Bake in your preheated oven for 35 to 40 minutes, until a toothpick comes out free of liquid when inserted into the middle of each cake.

7.
  
Remove from the oven and allow them to cool for 15 minutes on a cooling rack.

8.
  
Remove the cakes from their pans and allow to completely cool on the rack.

9.
  
Using a small saucepan over low heat, melt the dark chocolate and mix in the macadamia oil.

10.
    
Pour chocolate into a small bowl and place it in the freezer for approximately 15 minutes.

11.
     
Remove icing from the freezer and beat with your hand mixer on high until fluffy.

12.
    
When the cakes are cooled completely, ice them to your liking.

13.
    
Top with chopped nuts, coconut, or your favorite topping.

Coconut Bark

Ingredients:

-
      
2 ounces dark chocolate

-
      
1 cup coconut oil

-
      
1 cup coconut flakes

-
      
1 cup pecans, almonds, or walnuts, chopped

-
      
¼ teaspoon sea salt

Directions:

1.
   
Using a double boiler, place broken pieces of dark chocolate in the top pot.

2.
  
Melt the chocolate.

3.
  
Now stir in the coconut oil until it melts.

4.
  
Add the coconut flakes and nuts into the chocolate.

5.
   
Remove from heat.

6.
  
Line an 8” x 8” pan with parchment paper or grease lightly with coconut oil.

7.
  
Pour the batter into the pan and spread evenly.

8.
  
Sprinkle the salt on top if desired.

9.
  
Place the pan into the freezer for approximately 15 minutes. This will allow the mixture to become solid.

10.
    
Now cut into squares.

11.
     
Enjoy.

12.
    
Store any leftover bark in the freezer.

Apple Cinnamon Cake

Ingredients:

-
      
2 cups almond flour

-
      
½ teaspoon sea salt

-
      
½ teaspoon baking soda

-
      
¼ cup arrowroot powder

-
      
1 teaspoon cinnamon