Cinnamon Cookies

Leave a comment

I’m obsessed with my almond cookies that have lemon in them.  I don’t know why, but I think they are just the perfect balance between brightness, salty, and sweet!  I used the base of that cookie recipe to make a fall spice version!  This cinnamon cookie is exactly what it sounds like: cinnamon-y, slightly sweet, and the perfect cookie texture.  This would be an absolutely amazing cookie to have with coffee, tea, or some good ole dandy blend!  It’s almost fall, start embracing fall spices!

Cinnamon Cookies

Ingredients:

  • 1 3/4 cup almond flour
  • 1 cup arrowroot
  • 1/2 cup coconut sugar
  • 1/4 tsp salt
  • 3 tsp cinnamon
  • 2 tsp vanilla
  • 1/2 cup grassfed butter or coconut oil, melted

Directions:

Preheat oven to 300F.  Whisk together all your dry ingredients.  Melt your butter and mix in all the vanilla.  Add to the dry ingredients and mix around until a dough forms.  Using your hands, make golf ball sized dough balls and place on a lined cookie sheet.  Bake for 5 minutes and then take them out and use a fork to press them down gently.  Place back in the oven to bake for another 15 minutes.

Paleo Truffles: 1 batch, 3 flavors

Leave a comment

truffles

I made one batch of truffles this year but decided to split the chocolate into three different kinds because it makes a lot!  I decided on these 3 flavors: lemon pepper, espresso, and almond.  I know what you’re thinking, lemon pepper?  Ang, you’ve gone off the deep end!  But let me tell you.  I saw a dark chocolate bar at Walgreens one day that was lemon pepper and thought to myself how interesting that it.  So, I bought one and I was INSTANTLY addicted!  The problem?  It had some ingredients that I would like to avoid.  That’s where the truffle idea came in!  Everyone that I have forced to taste it has said “Hmm, that’s REALLY good!”  Give it a chance. ;)

Basic truffle: (basic from Primal Blueprint Cookbook, flavor ideas were my own)

Ingredients:

  • 1 can full fat coconut milk
  • 2 tbsp coconut oil
  • 5 Lindt 70% chocolate bars broken into pieces (it’s 500g, each bar is 100g but you can have the same measurement with a different bar as long as it equals 500g)

Directions:

Place coconut milk and coconut oil in a saucepan over medium-low heat, stirring until coconut oil is melted and mixture comes to a boil. Do not let it go to a rolling boil.  Remove from heat.

Off heat, add chocolate pieces to the milk mixture and stir until it is completely melted.  Continue stirring until the chocolate thickens and cools a bit.

In three different bowls, put 1/3 of the chocolate each.

Lemon pepper: 1/8tsp lemon extract, zest of one lemon, 1/8 tsp pepper

Espresso: 1-2 Tbsp espresso powder, 1/8 tsp vanilla

Almond: 1/8 tsp almond extract

Stir the flavoring in. Transfer to a shallow dish for faster cooling, then to the refrigerator. Let mixture thicken at least 2 hours, stirring 3 to 4 times as it cools and thickens. Place whatever outer mixture you would like in a shallow dish. (I have used cocoa powder, chopped nuts, shredded coconut, etc)  Remove the chocolate from the fridge when it is in a clay consistency.  Form into balls and roll in the covering!  Put in the fridge and consume within a week or freeze up to a month!