“Oatmeal Creme” Pies (grain-free!)
Oh how I wish I could claim this recipe as my own. These are just delightful (and dangerous)! I made a double-batch last night…and I’m afraid they aren’t going to last the rest of today! This recipe comes to us from The Urban Poser. Go check out her blog and fabulous photos of these cookies! The base of this cookie recipe is very similar to my Almond Butter Dark Chocolate Chip Cookie recipe. I will note the few minor changes I made to the recipe, but the original recipe is fabulous the way it is! Enjoy these and try not to eat too many!
“Oatmeal Creme” Pies (grain-free, egg-free, dairy-free and no refined sugars!)
Cookie Ingredients:
Cookie Directions:
1. Preheat oven to 350 degrees.
2. Mix all the cookie ingredients together in a large bowl. Allow to set a few minutes so that the chia will bind the batter.
3. Line a cookie sheet with parchment paper. Drop spoonfuls of dough unto the the paper. (I made mine small…so I could make LOTS of oatmeal cream pies…you can also make them big and have giant ones.)
4. Bake cookies in preheated oven for 8-12 minutes (or until lightly browned on top).
5. Remove cookies from oven and press down gently with a small piece of parchment paper to flatten (be careful not to push too hard to break the cookies).
6. Cool completely.
Marshmallow Creme* Ingredients:
1 cup water (split in half)
1 cup raw honey (I made one batch with 2/3 cup honey and another batch with 1/2 cup honey–both worked well for me!)
1 Tbsp. gelatin (I did 1 packet of gelatin which is a bit less than 1 Tbsp.)
1 tsp. vanilla extract
pinch of salt
*NOTE: This makes a lot of marshmallow cream–I made a double batch of cookies last night with a single batch of marshmallow creme only using 1/2 cup honey and had a lot leftover. I just poured the extra into a parchment paper-lined pan and plan on cutting it up into marshmallows to make Rocky Road Brownies.
Marshmallow Creme Directions:
1. Put 1/2 cup water and gelatin in a large bowl. Set aside.
2. Put the other 1/2 cup water, honey, vanilla and salt in a medium saucepan and cook over medium heat.
3. When the mixture begins to boil, insert a candy thermometer.
4. Continue to boil until mixture reaches 240 degrees (which is soft-ball stage).
5. Remove mixture from stove and slowly pour into bowl with gelatin. Mix on high with wire whisk attachment on a stand mixer. (I used a hand mixer with a whisk attachment and it worked great.)
6. Mix until the mixture becomes thick like marshmallow creme. (This could take up to 10 minutes.)
7. Spread creme on bottom-side of a cookie as thick as you like. Top it off with another cookie to make a “sandwich”. DEVOUR AND ENJOY!
I made these last night and the picture was taken this morning. I found they are just as good the next day! You can read Urban Poser’s notes and her original recipe here. Thank you, for this great recipe!
This was shared at Allergy Free Wednesdays, Pennywise Platter and Fight Back Fridays!
Banana Muffins
These muffins are a new favorite in our home! I typically make them plain, but have also added some homemade dark chocolate chips to them for a fun, chocolatey twist. They make a nice snack during the day or side for breakfast.
To see the recipe, see my guest post at The Nourishing Gourmet here.
Shared at Allergy-Free Wednesdays.
Flatbread (Paleo-Scandinavian Version)
Haha, Paleo-Scandinavian…this phrase is like an oxymoron! BUT, I am Scandinavian and LOVE my Grandma’s whole wheat/oatmeal flatbread recipe…so I ventured to make my own…without oatmeal or whole wheat. I am happy to say that the end result satisfied my craving for flatbread! I think there are lots of versions and variations of flatbread, so I apologize if this is not what you were thinking it is. This version is thin and fairly crispy. We love it topped with butter and honey-sweetened strawberry freezer jam, but you can put whatever you want on it! Enjoy!
Flatbread (Paleo-Scandinavian Version)
Ingredients:
1 1/2 cup almond pulp flour (I dry my leftover almond pulp from making Homemade Almond Milk on a baking pan at 250 degrees until dried out. Then I put it in a blender or food processor to break up the clumps and make it more of a flour-consistency.) *NOTE: Almond flour does NOT work the same.
2 Tbsp arrowroot
1/2 tsp. salt
1/4 cup almond milk
1/2 tsp. lemon juice
3 Tbsp. softened butter
3 Tbsp. coconut oil, soft
1 1/2 Tbsp. honey
(extra arrowroot if needed)
Directions:
1. Preheat oven to 350 degrees.
2. Mix almond pulp flour, arrowroot and salt in a bowl.
3. Combine almond milk and lemon juice in a small bowl and let sit 1-2 minutes.
4. Add almond milk mixture, butter, coconut oil and honey to dry ingredients and mix well with a hand mixer.
5. Thinly, roll out dough between two pieces of parchment paper. You may need to add more arrowroot if the dough it too sticky. (I rolled mine to a thickness of about 1/8″ or less–the thinner you make it the crispier it will be.)
6. Cut into desired sizes with a pizza cutter or pastry cutter. (Mine range in sizes from 4″ x 3″ to 3″ x 2″.)
7. Using a metal spatula, carefully lift pieces of flatbread and place on a cookie sheet.
8. Bake at 350 degrees for 8-12 minutes or until edges start to brown. (Time will vary depending on how thick you make your flatbread.)
9. Remove from baking sheet to a cooling rack to cool. Top with butter and whatever else you like and enjoy!
Banana Bread
I read somewhere that you can substitute half arrowroot and half coconut flour for regular flour and then add more eggs…so keeping that in mind, I found a regular banana bread recipe, converted it to coconut flour and arrowroot, substituted honey for the sugar and added extra eggs (I’ve heard 4 eggs per 1 cup coconut flour). And…this was the end result!
Banana Bread
Ingredients:
1 1/2 cups mashed bananas (about 2 1/2 bananas)
5 eggs
1/4 cup applesauce
1/4 cup butter or coconut oil (melted)
3/4 cup honey
1 1/2 tsp. vanilla
1 cup arrowroot
3/4 cup coconut flour
1 tsp. baking soda
1/2 tsp. salt
Directions:
1. Preheat oven to 300 degrees. Grease one 9×5 bread pan.
2. Put mashed bananas, eggs, applesauce, butter or oil, honey and vanilla in a large bowl and mix well.
3. Add dry ingredients and mix well.
4. Pour batter into prepared bread pan and bake at 300 degrees for 1 hour and 20-25 minutes or until knife inserted comes out clean.
Raisin Nut Crunch Cereal
Finally! A cereal-substitute we like that reminds us of cereal!! The recipe I based this one off of is from Civilized Caveman and is found here. Thanks for the great recipe, Civilized Caveman!
Raisin Nut Crunch Cereal
Ingredients:
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
2 Tbsp. squash seeds (or more pumpkin seeds)
1/2 cup almond meal (I used dried almond pulp from making almond milk)
1 1/3 cup coconut
1 cup almonds, chopped
1 1/2 tsp. cinnamon
3 Tbsp. coconut oil
1/4 cup raw honey
1 tsp. vanilla
1 cup raisins (added after cereal is baked)
Directions:
1. Preheat oven to 325 degrees.
2. Combine all dry ingredients (except raisins).
3. Warm coconut oil and honey slightly so they are easily incorporated. Pour oil, honey and vanilla over dry ingredients. Mix well
4. Spread cereal mixture over large baking pan (15 x 10 or bigger) and bake at 325 degrees for 20 minutes. Take out of oven, stir mixture and bake for another 5-7 minutes.
5. Cool. Add raisins and serve with homemade coconut milk or homemade almond milk! Store in an airtight container.
Pumpkin-Apple Pie Muffins
Well, I am not sure what to call these–they are made in a muffin pan and look like muffins, yet their texture is almost more of a bar or dessert and they remind me of pumpkin pie…hence the name. The smell of fall (and pumpkin!) is in the air! And hopefully more pumpkin recipes will follow!
Pumpkin-Apple Pie Muffins
1 cup chopped apples (about 1 apple)
1 cup pumpkin puree
4 eggs
1/2 cup applesauce
1/2 Tbsp. vanilla
1/3 cup honey
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup coconut flour, sifted
1/3 cup walnuts, chopped (sprinkle on top)
Directions:
1. Preheat oven to 350 degrees. Line regular-sized muffin pan with liners.
2. Combine chopped apple, pumpkin puree, eggs, applesauce, vanilla and honey. Mix well.
3. Add dry ingredients and mix until incorporated.
4. Divide batter among 12 muffin cups. Sprinkle chopped walnuts on top.
5. Bake at 350 degrees for 30-35 minutes.
6. Store in an airtight container in the fridge.
I would love to hear feedback on these–if there are things you would change, add or delete. Let me know your thoughts! Most of my recipes are a work-in-progress. 
Homemade Honey-Sweetened Marshmallows
Once upon a time, we were having a family reunion and someone mentioned s’mores…I, being the fairly new paleo eater that I was, decided that there must be a way to make marshmallows with honey rather than refined sugar…after much searching on the internet to no avail, I compiled a bunch of homemade marshmallow recipes and went to work. I was thrilled that the end result tasted much like a marshmallow! A few days after I made the marshmallows, thinking I was brilliant for inventing honey-sweetened marshmallows, the author of The Nourishing Gourmet posted a recipe for…you guessed it…honey-sweetened marshmallows. It was good and humbled me a bit to know I wasn’t the first one to come up with the idea. Never-the-less, my recipe is slightly different than hers though I have not put it to the test roasting over a campfire. I tried one variation over the grill and it melted almost immediately, but haven’t tried this version yet. I am still working on a cracker recipe for my s’mores…but until that time, enjoy the marshmallows! And stay-tuned for Rocky Road Brownies made with these marshmallows!
Homemade Honey-Sweetened Marshmallows
Ingredients:
1/3 cup honey
1/2 cup cold water, divided
2 packets unflavored gelatin
1 egg white
1 tsp. vanilla
Directions:
1. Line a 8×8 pan or loaf pan with parchment paper (the size of pan will determine how thick your marshmallows are).
2. Dissolve the unflavored gelatin in (1/4) cup cold water in a heat-proof bowl. (It will probably turn to a solid, but that is just fine.)
3. Heat honey & (1/4) cup water in saucepan on medium-high heat. Stir until dissolved, then stop stirring. Insert a candy thermometer and heat mixture until it reaches 240 degrees.
4. Meanwhile, whip egg white until soft peaks form.
5. Once mixture reaches 240 degrees, pour it into gelatin water and stir to combine. (The hot liquid will soften up the gelatin mass.) Add vanilla.
6. Allow to cool for 3-4 minutes, then pour mixture in a steady stream into whipped egg white, whipping to incorporate (a hand mixer works great for this). Whip until stiff peaks form. Pour into prepared pan and refrigerate for at least 2 hours. Remove and cut into desired shapes. Enjoy!
*Variations:
-cut marshmallows into small squares to top off a cup of hot cocoa
-dip the tops of the marshmallows in melted dark chocolate
-make marshmallows in toasted unsweetened coconut (instructions here)
Strawberry-Peach Smoothie
Strawberry-Peach Smoothie
Ingredients:
1 peach, peeled, pitted and sliced
1 cup strawberries, frozen
3/4 cup almond milk or coconut milk
1 Tbsp. coconut oil, slightly warmed
Directions:
1. Blend peach, strawberries and milk in blender until smooth.
2. Slowly pour coconut oil into blender while blending.
3. Enjoy!!
Blueberry Banana Muffins (Coconut Flour)
I am constantly changing my blueberry muffin recipe…but thought I would post my latest one for those looking for a muffin recipe!
Blueberry Banana Muffins (with coconut flour)
Ingredients:
1 1/2 Bananas
4 eggs
1/2 cup unsweetened applesauce
1 tsp. vanilla extract or almond extract
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sifted coconut flour
1 cup fresh or frozen blueberries
Directions:
- Preheat oven to 350 degrees. Place paper muffin liners in muffin pan.
- Put bananas in large bowl and smash with a potato masher. (Otherwise, mash bananas with a fork.)
- Add eggs, applesauce, and vanilla or almond extract. Mix well.
- Add dry ingredients. Mix well using a whisk or hand mixer. Gently fold in blueberries.
- Fill muffin cups 3/4 of the way full. (I divided batter between 11 muffin cups.)
- Bake for 25-30 minutes. (Check by tapping on tops of muffins and if they spring back and don’t stay indented, they are done.)
- Enjoy!!!
*You could probably make these sweeter by adding a bit of honey if you would like!
Coconut Flour Zucchini Bread (with Crumble Topping)
You can sweeten this bread up even more by increasing the honey a bit in the bread or by adding more honey to the topping. We think it is sweet enough just like it is! Enjoy!
Coconut Flour Zucchini Bread (with Crumble Topping)
Topping Ingredients:
1/3 cup walnuts, chopped
3 Tbsp. sifted coconut flour
1 Tbsp. coconut oil
1 Tbsp. honey
1/2 tsp. cinnamon
1/8 tsp. salt
Bread Ingredients:
8 eggs
3/4 cup unsweetened applesauce
1/3 cup honey
3/4 cup grated zucchini
1 tsp. vanilla
3/4 cup sifted coconut flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 1/2 Tbsp. cinnamon
Directions:
1. Preheat oven to 325 degrees.
2. Mix topping ingredients together in a bowl with a fork until crumbly. Set aside.
3. In a large mixing bowl, beat eggs, applesauce and honey with electric mixer (or whisk well).
4. Mix in zucchini and vanilla.
5. In a separate bowl, mix coconut flour, salt, baking powder, baking soda and cinnamon together.
6. Combine dry ingredients with wet ingredients and mix until there are no lumps.
7. Pour into greased loaf pan and sprinkle crumble mixture evenly on top.
8. Bake at 325 for 55-60 minutes or until toothpick inserted comes out clean.
*Store in fridge.
*You can make this bread without the topping as well!
