Paleo Biscuits #2

So I altered this recipe a bit.  I added 1/2 tbsp olive oil and another 1/2 tbsp of butter.

Overall these biscuits were pretty darn good, they were softer and more biscuit-like than the previous biscuit recipe.

Healthy Indulgences Biscuits
Makes four biscuits

Ingredients:
1 and 1/2 tablespoons of unsalted organic butter or nonhydrogenated shortening
1 cup plus two tablespoons of finely ground almond flour
1/4 teaspoon sea salt
3/4 teaspoon aluminum-free baking powder
4 egg whites

Preparation:
Preheat oven to 400 degrees Fahrenheit.

See numbered steps listed above! IF YOU ARE USING FOIL-LINED RAMEKINS, bake for 15 minutes. IF YOU ARE USING A MUFFIN TOP PAN, bake for 12 minutes. The edges of these biscuits stick really badly, so be sure to grease liberally whatever vessel you’re using to bake these. Some sort of non-stick pan works best here! Silicone muffin cups are great, too. Greased foil-lined ramekins are alright, but you have to gently tease the muffins out of the foil.

~2.5 grams net carbs per biscuit!

 

Paleo Biscuits in Review

So I often try new Paleo recipes but rarely review how they turn out.  This is my first step towards telling you what you can expect from the Paleo recipes I have found and tried.

Paleo Biscuits from CavegirlCourt

Ingredients:
- 1/4 C Coconut Flour
- 1/2 C Blanched Almond Flour
- 1 TSP Baking Powder
- 1.5 TBSP grass fed butter softened (coconut oil works as well if you’re okay with butter)
- 6 Egg Whites

Instructions:

1. Preheat the oven to 400 F.
2. Sift coconut flour, almond flour and baking powder together.
3. Using a pastry blender or a fork, blend the butter and flours together.  The mixture will be quite dry.
4. Put the flour/butter mixture in the freezer or the the fridge.  This allows the butter to get solid and will help the biscuits be flaky.
5. While the biscuits are chilling, use hand beaters or the blender to make the egg whites frothy.  This recipe is a great place to utilize the freeze dried egg whites.
6. Quickly mix the egg whites into the flour mixture until just blended.
7. Spoon the batter into a greased muffin pan.  I use the “Texas-size” muffin tin to make 4 larger biscuits.  Using a regular muffin tin will result in 6 smaller biscuits.
8. Bake 15 minutes (until biscuits start to look brown on the top and don’t “give” when you tap the tops).

My husband often laughs at me because I have a tendency to look at a recipe, then not follow it.  The same goes here.  I couldn’t see using 6 eggs just for their whites, so I used 3 whole eggs instead and added a little salt.  Overall, the biscuits turned out really well.  They had a nice consistency but a bit on the dry side, and although they didn’t have the soft pillowy feel of a real biscuit, they had a density that is always appreciated by those eating Paleo.

I would say this recipe gets 3 out of 5.

Tags: Biscuits, Grass Fed, Paleo, Recipe

Peppermint Fudgy Balls

 

8oz Unsweetened Chocolate

1/2 cup Honey (or more depending on taste)

1 tsp salt

Sugar in the raw with a little salt

2 tbsp butter

¼ c coconut milk

4 Peppermint Candy Canes, crushed up

 

Melt chocolate in a double broiler.  Once the chocolate in melted, add all the ingredients except for the Sugar in raw and salt mix and the peppermint pieces.   Add the peppermint pieces when all the other ingredients are mixed together.  The consistency should be that of soft fudge.  Once everything is mixes roll into small balls and roll around in the sugar/salt mix.  Place in refrigerator to stiffen the chocolate balls.

 

Enjoy!

Berry Delicious (Yes, I went there)

Ok, so most of my post are dessert related because I have a major sweet tooth.  Here’s a quick primal dessert that I like to make when I need a little sweet without overdoing it.

.5 cup diced fruit (I like fresh apple or a berry blend)

.5 tbsp butter (if unsalted butter add a little salt)

2 tbsp coconut milk

Dash of cinnamon

Sautee the fruit with the butter till soft, add coconut milk at the end to make a creamy fruit syrup.

This fruit sautee good by itself or spread over some paleo pancakes.

Paleo Chocolate Chip Cookies

Found this recipe online which is really a Gluten-Free cookie recipe but could be considered a Paleo/Primal.

 

Paleo Chocolate Cookie

Ingredients:

Ÿ 3 cups of almond flour

Ÿ 1 stick softened butter or ½ cup of softened coconut butter (can also

be replace by ½ cup of spectrum 100% palm oil organic

Ÿ 1 egg (or egg replacer)

Ÿ ½ cup of honey

Ÿ 2 teaspoons of vanilla

Ÿ ¼ teaspoon of salt (less if using salted butter)

Ÿ 12 oz of Dark Chocolate Chips

Ÿ Sliced almonds (Optional)

Ÿ Shredded coconut for decorating (Optional)

 

Directions

Cover a cookie sheet with baking parchment paper. Combine all

ingredients (with exception of the shredded coconut) thoroughly to make

a stiff dough. Put dough in the refrigerator for several hours or overnight.

Place a ball of the chilled dough on the parchment, and cover with another

sheet of parchment. Roll out dough between sheets of parchment paper

with a rolling pin, until 3/16” thick. Peel off top of sheet of paper.

Using cookie cutters with open centers (bunny shapes or Easter theme

shapes), cut shapes directly on the parchment-covered cookie sheet. Press

firmly. Keep close together as dough does not spread while baking.

Preheat oven to 300 F. Bake 5 – 10 minutes. Watch carefully, edges

brown quickly. Remove and cool thoroughly to preserve shape before

removing from parchment.

Decorate the cookies with the shredded coconut!

Paleo Chicken Salad Salad

I love love love chicken salad!  This recipe was a little involved for me since I roasted a chicken first, but you can make shortcuts to it if you want.

For one serving:

1/2 c roasted chicken (I roasted a whole chicken with a blend of curry spices and fresh garlic)

1 tbsp of mayo (I use organic mayo)

pinch of S/P

1/4c diced cucumber

2 tbsp blend of dried fruit and nuts (I used dried apricots, dried cranberries, sunflower seeds, and pumpkin seeds)

1c of chopped romaine lettuce

1tbsp olive oil

Mix all but the romaine together.  Place the lettuce in a bowl and toss with olive oil (add fresh lemon juice for a zest of flavor), then add the chicken salad mix on top.  Enjoy!

Paleo Sweet and Spicy Frittata

1 cup chopped kale (small bits)

1 tbsp chopped fresh jalapeño

1/4 cup chopped apple

2 farm fresh eggs

2 strips of bacon chopped

1 Clover Garlic

.5 tbsp of olive oil

salt/pepper to taste

1. Add bacon and garlic to heated pan, cook till it’s beginning to get crispy.

2. Add kale, jalapeño, and apple.  Cook till you reach desired softness.  If the food is sticking to the pan add the olive oil.

3. Add eggs (I scramble in the pan but you can scramble beforehand).

4. Add S&P to taste.

Tags: Paleo, Recipe

The Deliciousness of Coconut Milk

I’ve become obsessed with coconut milk. It’s so good for so many reasons and since I realized that I’m mildly lactose intolerant, it’s a great overall substitute for milk.

Here’s a quick recipie for Paleo Chocolate Mousse:

Ingredients:

1 can Hokan coconut milk (not the lite)

2 tbsp Cocoa powder

1 tbsp Honey (I use tupelo honey since it’s local and tasty)

Dark chocolate bar, shave into little chips

Serves 4 people

Chill the coconut milk, it thickens it and makes it more mousse-like. Using a wisk, stir in the cocoa powder and honey until the mixture is thick and creamy. I always taste test what I’m making to make sure it’s yummy, I highly suggest doing the same. Then chill a little longer, maybe 30min to 1 hour before serving. Add chocolate shavings on top and serve.