Zucchini Ice Cream

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I got home from work one day and thought myself how much I love zucchini bread, why not make zucchini ice cream? I like pumpkin ice cream, so I should like zucchini ice cream. Brain child was born.

Zucchini ice cream:
1 zucchini pealed and pureed in a food processor
1/4 cup pure maple syrup
2 cans full fat coconut milk
3 egg yolks
1 tsp vanilla
1 Tbsp cinnamon
Pinch of cardamon

Directions:
Blend or puree all the ingredients together in a bowl and use in the ice cream maker according to the manufacturer’s instructions.
It tasted really good although I used a really large zucchini, so the texture may have been slushier than normal ice cream; so, I have doubled the coconut milk in the recipe. Since I used the entire zucchini, it’s hard to tell how much it measured out to be. I would use 1 cup and move down to 1/2 cup if you don’t think it’s creamy enough. Either way, the taste is great!

Paleo Cinnamon and Cream Cheese Muffins

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Cheese is always a fading memory for those that have made a transition to dairy free, and many people are fine with that.  However, when there is a dairy free option that is still conducive to meeting their health goals, they wouldn’t mind partaking!  I ran across Kite Hill Almond Cream Cheese Spread and decided to try it out.  If you aren’t spreading it on a bagel, what on earth do you do with cream cheese?  I decided to try baking first to see if it would hold it’s own under heat.  I really enjoyed this cheater version of cinnamon rolls with cream cheese frosting, and they are so much easier than making cinnamon rolls.  Stay tuned on FB and instagram for how the cream cheese story unfolds in different applications.
Paleo Cinnamon and Cream Cheese Muffins
Ingredients:
1/2 cup coconut milk
2 eggs
1/4 cup maple syrup
1 tsp vanilla
2 cups almond flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
7 Tbsp or so of almond cream cheese by Kite Hill (I didn’t measure)
Directions:
Preheat over to 325F.  Stir dry ingredients together.  Add the wet ingredients (except cream cheese) and combine.  Place batter in greased or lined muffin tins and dollop a Tbsp or 2 on top of muffin.  Bake for 20-25 minutes or until the top springs back at you. The cream cheese will not melt but will be creamy to eat.

Applesauce

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I feel ashamed that I am even posting this as a recipe because there really isn’t anything to it!  However, I try and make some every year around apple season.  I don’t get complicated with it, so I thought it was worth telling you guys just how easy it can be!  I use whatever variety of apples are available when picking occurs.  I always use organic apples because I leave the skin on, and apples are one of the most heavily sprayed crops.  I like chunky applesauce when I eat because I like more texture.  If you want smooth applesauce, you will have to peel them.  I also don’t add any sugar…just some cinnamon!
Applesauce
Ingredients:
As many apples cored and chopped as will fit in my dutch oven (10 maybe)
spoonful of cinnamon
splash of water
Directions:
After taking the cores out of your apples and roughly chopping them, place them in a dutch oven or stockpot on the stove.  Sprinkle in some cinnamon and add a splash of water to the pot.  Place on medium high until the apples start cooking and then turn down to a simmer.  Simmer until they are mashable.  I use a wooden spoon to mash them up and then add it to jars for storage!

Paleo Cinnamon Sugar Beignets

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You have no idea how excited I am about this recipe!  I am always taking things from my experiences in the world as inspiration for food.  At Evil Czech Brewery, they have a brunch you can go to on the weekends, and I went for the first time the other day.  They have some pretty innovative ideas floating around!  They have cold brewed coffee on nitro, and if you have never tried this, you need to.  They have plenty of options that are “healthier” options in addition to some major indulgences.  One of the indulgences they had on the line when I went was a beignet.  A beignet is a little fried donut hole kind of thing that has a sugar coating or chocolate sauce, etc.  Donuts in the land of grain-free baking just aren’t work it.  The texture is never right and it’s always too much work for the level of satisfaction.  However, I had an epiphany when I was watching food network one day!  I can make mini cupcakes and turn them into donut holes!  So, here you have it.  A nutmeg mini cupcake rolled in butter and coated in maple sugar and cinnamon.  It reminds me of a cinnamon sugar donut hole and the flavor nods to a Rise n Roll.  I have a sensitive palate for sugar because when you eat healthy foods, sweet things taste that much sweeter.  These are sweet to me, which means they are probably perfect for those not used to eating a clean diet.  Perfect fake out!
Paleo Cinnamon Sugar Beignets
Ingredients:
2/3 cup coconut flour, sifted
8 eggs
1/2 cup full fat coconut milk
1/2 cup pure maple syrup
1 tsp baking powder
2 Tbsp vanilla
1/2 tsp salt
1/2 cup butter or coconut oil melted
1/4 tsp freshly grated nutmeg
maple sugar + cinnamon, butter for rolling after
Directions:
Preheat oven to 350F.  Rub some butter in the bottom of a mini muffin tin.  Add all the ingredients except the melted butter into a bowl and use a mixer to make it smooth.  As you continue mixing, add the melted butter until incorporated.  Fill each mini muffin hole with batter.  (You will have enough batter to make multiple mini muffin tins or you can make one mini muffin tin and then some full size). Bake for 14 minutes or until the middle springs back at you when pressed for the mini muffins.  If you bake some full size, you will need to let them go for 22 minutes.
After the muffins are baked and cooled, make 2 shallow dishes: one with melted butter and one with cinnamon and granulated sugar (I used maple sugar). Roll your muffins in melted butter and then in the cinnamon sugar.  Enjoy! Or store for later. ;)

Cinnamon Cookies

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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.

Zucchini Muffins

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Zucchini is something that gets so overwhelming in the summer that people can’t find enough uses for it! I do not find that it freezes very nicely, so you have to get creative on how to make this bounty last. Everyone needs a good zucchini muffin recipe, and these little guys can freeze easily for later months. I use more spice than most other recipes because I want my muffins to have that cinnamon flavor I crave from zucchini bread. This is an all coconut flour recipe, too which means it uses quite a few eggs. Use this to your advantage and eat a couple for breakfast!

Zucchini Muffins

Ingredients:

  •  3/4 cup coconut flour
  • 6 eggs
  • 1/2 cup maple syrup
  • 1/4 cup grassfed butter, melted (or coconut oil)
  • 1 tsp vanilla extract
  • 1 1/2 Tbsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 cups shredded zucchini

Directions:

Preheat oven to 350F. Melt the butter and add all the ingredients together except for the zucchini. Once combined, fold in the zucchini and portion among 12 lined muffin tins. Bake for 25-30 minutes and let cool completely in the pan after removing from the oven (they will keep cooking slightly). Store in the fridge!

 

Sweet and Savory Popovers

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I saw these little guys on PaleOMG’s blog the other day, and thought to myself: “There’s not much to those. I bet you could make tons of flavors!” So, I decided that night that I was going to make one batch of six and in case it was an epic fail, I would make 3 savory and 3 sweet. I have thyme in my garden right now and tons of garlic scapes from the CSA so one flavor was garlic thyme. Cinnamon was an easy choice because who doesn’t love cinnamon? These are like pillowy dinner rolls with an indented center that would be amazing filled with custards, curds, compound butters, or whatever your little heart desires. When I made these, the process seemed to be very forgiving because my eggs were sort of a disaster. Farm fresh eggs means sometimes you get double yolks. I had 2 double yolks and decided that I was worried it may alter the texture. So, at least you know that a mishap like that will still allow for a good outcome!

Sweet and Savory Popovers

(basic popover from My Paleo Patisserie)

Ingredients:

  • 3 Tbsp arrowroot
  • 2 Tbsp coconut flour
  • 1/4 tsp salt
  • 4 large eggs, room temp
  • 1/4 cup canned coconut milk
  • 1/4 cup water
  • 1 Tbsp ghee
  • Thyme/Garlic: a few sprigs of thyme and a minced garlic clove
  • Cinnamon: 1 tsp cinnamon and 1 tsp coconut sugar (If you decide to do all one flavor, then double the flavor addition)

Directions:

Preheat oven to 450F. In a small bowl combine the flours and salt. In another medium bowl, whisk the eggs up lightly and add the coconut milk, water, and flour mixture and combine until school. Put a little bit of the ghee into each of the 6 muffin tins. Put the muffin tin and fat into the oven for about 5 minutes and then remove. Put 1/4 cup of the batter in each muffin tin. Cook for 15 minutes and then reduce the heat to 350F and cook until golden brown, which could be another 15 minutes.

Paleo Apple Cinnamon Pancakes

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apple cinnamon pancakes
Another apple recipe!  I know.  When you have a lot of them, you start to get innovative!  Apple everything!

My favorite apple recipes include:

Paleo Apple Crisp

Waldorf Tuna Salad

Butternut Squash Soup

Apple Cider Cocktail (that recipe is coming!  soon!!!)

Apple Cider Vinaigrette (you can use this for salad or as a ham marinade!)

…and now Apple Cinnamon Pancakes!

Paleo Apple Cinnamon Pancakes

Ingredients:

  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 cup apple cider
  • splash of apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp vanilla
  • 1 Tbsp cinnamon
  • 4 eggs
  • 1/4 cup chopped apples (or apple scraps from juicing them for the cider)
  • Optional: sprinkle crumbled pecans on top before flipping. MMMMM.

Directions:

Put all the dry ingredients in a mixing bowl and combine. Add in the eggs and begin to make a paste-like dough. Add the vanilla. Add the apple cider vinegar and the cider. Mix until well incorporated. Cook 2-3 minutes on each side in coconut oil over medium/high heat.