Growing up, I loved making cookies with my mom. We made all different kinds. One of my favorite was a really thin, buttery, crunchy on the bottom a tiny bit chewy in the middle, chocolate chip cookie. I finally made one that reminded me of my childhood favorite! It has all those great characteristics that I loved growing up, but this time without any refined sugar or wheat. If you can do grass fed butter, and love thin cookies. This is the recipe for you.
1/2 c grass fed butter room temperature (I use Kerrygold)
1 c coconut sugar
1 tsp vanilla
1/2 tsp cream of tarter
1/2 tsp baking soda
1 1/2 c almond flour (I like Honeyville)
2 T coconut flour
1 c chocolate chips
Heat oven to 350 F
Using a hand held mixer beat together the butter and sugar. Add the egg and vanilla and beat once again. After they are all incorporated add the other dry ingredients and mix well. Finally stir in the chocolate chips.
I use a small cookie scoop on a silicon (or parchment paper) lined cookie sheet and space the cookies 3 inches apart, since the dough spreads a lot! Bake for 10 -11 min. Let cool slightly on the cookie sheet before transferring to a cooling rack. They taste the best the day are made, but are still yummy a few days later, they just loose their crunch and get a bit more chewy.
Another way to enjoy them is turning them into an ice cream sandwich.
The last 2 weekends we loaded up the kids and went apple picking. Agritopia Farms is a beautiful area of Phoenix that has gorgeous organic produce, organic peach trees, apricot trees and Anna apple trees. The Anna Apple tastes very similar to a Grannie Smith, only a little less tart. They are awesome! The first weekend we bought 30lbs and just this last one we bought 15lbs.
Needless to say we are making everything apple from apple butter to apple chips. So why not make an apple pie. I used a crust recipe that is part of the amazing blogger Brittney Angell’s online club. She is an very talented gluten free and grain free baker. If you love pies, the crust alone is worth the yearly $14.99. The pie crust is just like a Pilsbury Dough crust. It flakes. If you have tried to make a paleo crust in the past, need I say more? Usually, although tasty, they are very dense. This one is light and flaky. You can get the recipe here. She also has 2 other free pie crust on her site, but I haven’t tried them yet. If you do, please let me know how they turned out!
Another option is one from Elana’s Pantry. It is really good, but doesn’t flake like a traditional crust. You can get it here.
Paleo Apple Pie
2 pie crusts (one for the bottom and one for the lattice on top)
6 cups of thinly peeled and sliced tart apples such as Anna or Grannie Smith
3/4 c plus 1 tsp. maple sugar (The brand I use is Coombs Family Farms 100% Organic Maple Sugar, 1 lb 9 Ounce, Container)
1 lemon juiced
2 T arrowroot flour
1 1/4 tsp cinnamon
Pre-heat oven to 325 degrees F.
Roll out the pie crust onto parchment paper with a little arrow root flour underneeth to prevent sticking. Use the parchment paper to transfer the crust to the pie pan and press into place. Bake the crust in preheated oven for 15 min. In the mean time mix all the filling ingredients together except for the 1tsp maple sugar and 1/4 tsp cinnamon. Place the mixture in the par cooked crust. Roll out remaining dough and cut into strips for the lattice. Place the lattice onto of the apples and then sprinkle with 1 tsp of maple sugar and 1/4 tsp of cinnamon.
Cover entire pie with aluminum foil and bake for 40 min. Remove foil and bake another 15 min until top is golden. The inside of the pie should a bit jiggle but not be runny.
Sever alone or with a scoop of paleo ice cream.
Dulce de leche is a sweet carmel like sauce. Creamy and sweet with a hint of vanilla and cinnamon. It is delicious to top fresh fruit, crepes, ice cream or even just by the spoonful.
1 can full fat coconut milk (I like this brand Aroy-D Coconut Milk 14oz you can buy it on amazon or at a oriental market. The only ingredients are coconut and water)
3/4 c coconut sugar
1 cinnamon stick
1 tsp vanilla
Add all the ingredients to a pot and heat on medium high until you get a light boil. Reduce the heat to low just so that the mixture will simmer. Cook for 40 min. Stir occasionally. The dulce de leche with thicken to a consistency like soft butter once it is cooled. If you want it to pour easily just heat slightly before using.
One of my favorite ways to use it is in sweet crepes with fresh fruit. This is by far the best crepe recipe that I have found. The taste and texture is just like a traditional french crepe. Jane’s Healthy Kitchen Crepe Recipe
I follow some amazing Paleo bloggers. They are so inspiring and geniuses in what they create. I have tested out a ton of recipes on my family. Here are some of my favorites.
Pancakes – My kids ask for these weekly. They are so similar in taste and texture to regular wheat pancakes. The Spunky Coconut.
Waffles – Another favorite. Crispy on the outside and soft on the inside. Brittany Angell
Bit size cheesecakes – Add whatever fruit you want on top. Amazing textures. Delighted Mamma
Crepes – Taste just like a French crepe my aunt used to make. Jane’sHealthy Kitchen
Fruit By The Foot – My kids favorite and a weekly tradition to get ready for the school week. Against All Grain
Granola – So yummy with homemade almond milk. I make the one from her book, but her blog recipe is really close. Against all Grain Granola
Bread – These are two of my favorite recipes. One is so close to a wheat slice of bread, Brittany Angell Bread, the other is more dense by Elana’s Pantry. My mom used to make a really dark bread with lots of seeds in it and this one reminds me of that.
Pizza Crust – I have been searching for a Pizza Crust that I could actually use fulfill my pizza need. This one knocks it out of the park. Zen Belly is a genius. My kids helped me make this pizza crust a couple of night ago. This was the result.
I can’t wait to make churros. Fried dough rolled in cinnamon and sugar with chocolate and carmel dipping sauce.
Buying these on the street in Mexico filled with cajeta. Hmmmm. Nothing like it.
Recipe will be posted soon I promise!