Tag Archives: Holiday Diet Recipes

Paleo Style Christmas Cookie Recipes

December 5th, 2016
0
Matt Poteet, Pharm.D.

Paleo Style Christmas Cookie Recipes

Don’t you just love the wonderful smells of cinnamon and vanilla wafting through the house at Christmas time? Afraid you can’t have the same smells in your house unless it’s from a candle? These Paleo recipes should help change your mind. From Gingerbread men to peppermint cookies, a variety of tastes awaits the intrepid baker!

Paleo Gingerbread Recipe

Paleo Gingerbread Men Recipe

My favorite Christmas cookie has always been gingerbread men, but with Paleo, it’s been difficult to find a good recipe, since most will let the dough spread and the point is to have men, not blobs. I found this one that works.

For the Dough:

1 ½ cups almond flour

¾ cup tapioca starch

¾ teaspoon ground ginger*

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

¼ teaspoon salt

3 tablespoon coconut oil

2 ½ tablespoon pure maple syrup

3 tablespoon molasses

½ teaspoon vanilla extract

Instructions:

  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper
  • In a mixing bowl, add all dry ingredients and mix well
  • Add the wet ingredients and beat until well blended and a thick dough forms
  • Place the dough between two sheets of parchment and roll out to ¼ ” thickness. Place in refrigerator for 30 minutes
  • Peel off the upper parchment paper and cut out your gingerbread men using a cookie cutter. Place on baking sheet about 1” apart and bake for 10-12 minutes. Let cool and place in airtight container.
  • Decorate with the desired icing, etc and enjoy! Makes approximately 12-15 gingerbread men.

*Now, I’ve always liked a bit of ginger in my gingerbread men, so I upped the ginger to 2 full teaspoons and also added 1 teaspoon nutmeg. But you can add whatever spices you like, play with the spice amounts until you have your very own gingerbread man recipe.

Paleo Holiday Recipes

Paleo Snowball Dessert Recipe

No Bake Pecan Snowballs

This recipe is a variation on the Mexican wedding cookies or snowball cookies of Christmas traditions. My favorite was the pfeffernuss cookies, which this recipe can easily be adapted for.

For the Dough: *

1 cup pecan halves

½ cup shredded unsweetened coconut

1 cup medjool dates, pitted (approx 10)

1 tablespoon coconut oil

½ teaspoon salt

½ teaspoon vanilla extract

½ cup arrowroot or tapioca starch

Extra Arrowroot for dusting or coconut sugar**

Instructions:

  • Place pecans and shredded coconut into a food processor with an “S” blade and process until pecans are crumbly.
  • Add in the rest of the ingredients and process further until a sticky dough forms (it should stick together when pressed between two fingers)
  • Scoop the dough by the rounded tablespoons and roll between your hands, forming balls. Place on a parchment lined baking sheet and put in the freezer for 1-2 hours . For the “snowball” look, roll in a bit of arrowroot powder or tapioca starch. Not a lot is needed as it doesn’t add to the flavor.
  • Store in airtight container in the refrigerator for best texture. Unless eaten up before, they will last up to two weeks. Makes about 12 balls

** If a sweeter snowball is desired, use coconut sugar or shredded coconut to roll the balls in. This should be done before putting into the freezer to help the coating stick to the balls better.

*For pfeffernuss cookies just add the following spices to the pecans and shredded coconut before adding the rest of the ingredients:

½ tablespoon white pepper

½ tablespoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

½ teaspoon ginger

With the coconut sugar coating, these are delicious with a bit of zing!

Paleo Holiday Recipes

Paleo Thin Mint Cookie Recipe

Paleo Thin Mint Cookies

What is Christmas without peppermint and who doesn’t love Girl Scout Thin Mints?  This recipe is a Paleo approved version of their cookie and it tastes very close to the original, but they are cheaper and healthier for you. And you can make them anytime!

For the Dough:

½ cup sifted coconut flour

1 ¼ cups almond flour

¼ cup unsweetened cocoa powder

2 tablespoon arrowroot starch

¼ teaspoon salt

1 egg

½ cup pure maple syrup

½ teaspoon peppermint extract

¼ cup coconut oil, melted

For the Coating:

¼ cup chopped dark chocolate

2 oz unsweetened dark chocolate

½ teaspoon peppermint extract

Instructions:

  • Place dry ingredients in a medium bowl and mix until well blended.
  • Add wet ingredients, except coconut oil and mix with hand mixer.
  • With the mixer on low, slowly add coconut oil until mixed thoroughly.
  • Place the dough onto a sheet of plastic wrap and using it as a guide, shape the dough into a 1 ¾” diameter log. Wrap tightly and place in freezer until firm (approx 2 hours)
  • Preheat oven to 350 degrees F. Remove dough from freezer and cut the log into ¼” thick rounds.
  • Place rounds on two parchment paper lined baking sheets. Bake 14-16 minutes or until the middle is firm to the touch.
  • Remove from oven and place on wire rack to cool.
  • Meanwhile, melt the coating ingredients in a double boiler until mixture is smooth all the way through.
  • Using two forks, dip each cookie into the coating mixture, returning them to the parchment and refrigerate until chocolate sets. (approx 30 minutes)
  • Enjoy! Makes approx 12-15 mint cookies

Paleo Holiday Recipes

If you would like something a little simpler, try this peppermint cookie recipe:

Paleo Chocolate Peppermint Swirl Cookies Recipe

Paleo Chocolate Peppermint Swirl Cookies

These are easier to make and they are a wonderful soft “sugar” cookie. You can bring them to a neighbor’s house or to a cookie exchange Christmas party.

[h2] For the Dough:

2 cups almond flour

½ cup coconut flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 egg

1 teaspoon vanilla extract

2 tablespoon coconut oil

1/3 cup honey

3 tablespoon cocoa powder*

½  teaspoon peppermint extract

Instructions:

  • Add all ingredients into a food processor except the cocoa powder and the peppermint extract.
  • Process until a smooth dough forms. Remove from processor. Divide dough in half.
  • Replace one-half back into the food processor with the peppermint extract. Mix well. Remove and set aside.
  • Place the other half into the processor with the cocoa powder. Mix well. Remove
  • Place each ball of dough between two sheets of wax paper and roll out to 1/4 “ thickness.
  • Remove the top layer of wax paper and turn one of the sheets of dough on top of the other sheet of dough.
  • Peel the top layer of wax paper and lightly press the two layers of dough together.
  • Roll the dough into a log lengthwise. Chill dough for about 30 minutes in the refrigerator.
  • Preheat oven to 350 degrees F. prepare a baking sheet with parchment paper.
  • With a sharp knife, cut the dough into ½” rounds and place on the sheet at least 1” apart.
  • Bake for 8-10 minutes and remove from oven. Let cool on the baking sheet.
  • Store in air tight container. Makes approx 18 cookies.

*Personally, I add more cocoa and honey to the dough; of course you have to add a bit more almond flour as well, to keep the consistency the same. I love chocolate. And Paleo allows dark chocolate, so I say: “Go for it!”

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Delicious Paleo Diet Recipes For The Holidays

October 20th, 2016
0
Matt Poteet, Pharm.D.

Holiday Baking – Paleo Diet Style

Holiday Baking – Paleo Diet Style

Ah, the Holidays! Wonderful, sweet memories of baking pumpkin pies and gingerbread men with your grandmother.  Now that you’re on the Paleo Diet, you have to give up all those goodies, right? Guess again!  Here are a few yummy recipes to try. And don’t forget: modifying the recipes for your taste or preferences is definitely allowed!!

Paleo Pumpkin Pie Bars

With Thanksgiving coming just around the corner, I thought this would be a tasty alternative to the traditional pumpkin pie. You can play around with the spice amounts and make this recipe your own.

For the Crust:

  • 6 dates, pits removed
  • 1 cup almond butter
  • 2 eggs
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of salt

For the Filling:

  • 1 can (14oz) pumpkin puree
  • ½ cup canned coconut milk
  • ¼ cup coconut cream concentrate or homemade coconut butter*, melted just to soften
  • 3 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground ginger
  • 1/16 teaspoon cloves (don’t bother measuring, just shake)
  • Pinch of salt

For the Topping:

  • ½ cup pecans roughly chopped
  • 2 tablespoon coconut oil
  • 2 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions:

  1. Preheat oven to 350 degrees F. First the crust: add pitted dates and almond butter into food processor. Pulse until it breaks down together.
  2. Add the rest of the ingredients for the crust and puree until smooth.
  3. Grease an 8×8 pan with coconut oil and pour your mixture in, smoothing and leveling it out. Place in oven for 12-15 minutes or until firm and toothpick comes out clean. Let cool.
  4. While crust is baking, mix your filling ingredients into the food processer until pureed, incorporating the coconut concentrate/butter. It shouldn’t be chunky.
  5. When the crust is cooled, add your pumpkin puree on top, smoothing and leveling again
  6. Now your topping: add the coconut oil to a pan to heat under medium heat. Add your chopped pecans stirring constantly as they will burn easily. Add the remaining ingredients while stirring to prevent burning the pecans. Roast for about 3-4 minutes.
  7. Pour pecan mixture onto the puree and smooth out. Put into freezer for 20+ minutes
  8. Cut and serve. Keep refrigerated or in freezer to keep intact and from melting

*To make your own coconut butter, just get a bag of coconut flakes and put in the food processor. Process for about 8-10 minutes, scraping the sides occasionally. Done.

Brownie Eggnog Pumpkin Pie

If you would prefer a more traditional pie, but still want to do Paleo, never fear! There are lots of wonderful Paleo recipes for pumpkin pie, like this one:

For the Filling:

  • 1 can (14oz) pumpkin puree
  • 1 cup coconut or almond milk eggnog
  • 2 eggs
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice*
  • Pinch of salt

For the Brownies:

  • 15 dates, pitted
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened cocoa powder
  • 3 eggs, whisked
  • 2 tablespoon coconut flour
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • Pinch of salt

Instructions

  1. Preheat oven to 375 degrees F. Grease a pie plate with coconut oil
  2. Place all filling ingredients in a food processor and blend till smooth. Pour into a bowl and set aside. Wipe out food processer (doesn’t have to be super clean).
  3. Add dates to food processor and pulse until a clumpy paste forms
  4. Add coconut oil and cocoa powder, puree until well mixed and it has become smoother
  5. Finally add remaining ingredients and blend until smooth, about two minutes
  6. Spread half the brownie mixture into the bottom of the pie pan, smoothing it out to the sides.
  7. Pour pumpkin mixture on top.
  8. Lastly, add the remaining brownie mixture by the spoonfuls on top and swirl around with a knife. The brownie mixture will be sticky and not swirl easily.
  9. Place pie on baking sheet in oven and bake for 1 hour
  10. Let rest for about 20 minutes and then place in refrigerator for 2 hours before serving.

*If you have all the regular spices, you can use those instead in the traditional amounts or use the amounts from the pumpkin pie bars recipe above. And if you are using the pumpkin pie spice this recipe calls for, I recommend using a bit more than they ask for.

I added this one in, because we all love chocolate chip cookies and who doesn’t love bacon?

Paleo Chocolate Chip Bacon Cookies

Yes, you read that right! Paleo allows dark chocolate and of course, BACON!! Now we can put two of our favorite foods together and have the king of all comfort foods! I realize it is not a traditional holiday cookie, however, bacon! We require:

For the Dough:

  • 3 cups almond flour
  • 2/3 cups tapioca flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup maple syrup
  • 1 ½ teaspoon vanilla extract
  • ½ bag of dark chocolate chips
  • [h2] For the bacon:
  • 5 slices thick bacon
  • 1 tablespoon maple syrup

Instructions

  1. Preheat oven to 400 degrees F. Prepare the bacon: put the bacon into a bowl and coat with the maple syrup, using fingers is probably best. Place on a baking sheet and put into oven. Bake for 5 minutes. Turn the bacon over and give it another 5 minutes. Take out, let cool on baking sheet and lower the oven temperature to 375 degrees F. The bacon will crisp up as it cools and add a delightful crunch to the cookies!
  2. In a medium mixing bowl, mix together the dry ingredients. In a smaller bowl, mix together the wet ingredients until fully mixed. When done, add the wet ingredients to the dry ingredients and mix well.
  3. Once the bacon has cooled, cut into chocolate chip sized pieces and add to the mixture along with the chocolate chips.
  4. Roll your dough into 1 inch balls and place on a lined baking sheet. Flatten slightly with the back of a spoon. Bake for 10-12 minutes. Makes about 18 cookies.

You could replace the maple syrup with agave syrup, but it will change the flavor a bit. If coconut flour is less expensive in your area, try using that instead. These cookies are well worth a try and are a great addition to the holidays! Any holidays. Birthdays. Late night snack. Whatever. Mmmmmm, bacon.

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