Store-bought Trail Mix is typically loaded with a ton of sugar – this version, however, weeds out the bad stuff and leaves you with all the satisfying, delicious stuff!
Ingredients:
1 cup raw or roasted almonds
1 cup pumpkin seeds
½ cup sunflower seeds
1 cup blueberries
½ cup raisins
Combine all ingredients in an airtight container and store in a cool, dry place (it really can’t get any easier!)
When a sugar craving hits, this blueberry candy ought to fit the bill:
Ingredients:
5 cups blueberries
4 tsp cinnamon
1 ½ tsp ginger
2 egg whites
1/4 cup raw honey (yes, we know that honey is pretty much pure sugar, but when it’s spread out across 5 cups, it won’t have too much of a glycemic impact)
1 tsp vanilla extract
In a large bowl, whisk egg whites until frothy. Add in honey and vanilla and stir until combined. With a slotted spoon, add blueberries to the egg mixture. Remove and roll in a small bowl filled with a mixture of cinnamon and ginger. Repeat until all blueberries are covered. Using the same slotted spoon, transfer the coated blueberries onto a plastic dehydrator tray. Dehydrate for 24 hours or until dry. After 8-12 hours, or when you see that one side is dry enough, turn them over to dry other side. Serve or store in an airtight container.
This recipe for carob desert comes courtesy of www.paleofood.com
Ingredients:
1 cup toasted unsweetened carob
1 ½ cups pecan meal
½ cup or less coconut oil
Method: In a large bowl, mix all ingredients together. Spread in a baking tin lined with parchment paper. Will make a slightly softer version of fudge, but the recipe’s creator swears this carob treat helped her kick what she calls a “significant” chocolate habit. Not that we have anything against chocolate!
Gluten Free Banana Bread or Cake
3 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
¼ cup agave nectar
¼ cup grapeseed oil
3 eggs, whisked
1 tablespoon vanilla extract
2 bananas (about one cup) mashed
- In a large bowl, mix together almond flour, salt and baking soda
- In a smaller bowl, combine agave, grapeseed oil, eggs and vanilla, then stir in bananas
- Mix wet ingredients into dry
- Place batter in either a cake pan or two small 7.5″ x 3.5″ loaf pans
- Bake at 350° for 40 minutes
- Remove from oven and allow to cool
Serves 12
NOTE: You can use honey as substitute for agave since it’s “more paleo”…the trick is to melt it in the microwave so it’s consistency is thin like agave.
To make this dish the most easily and to have it come out the best, three pieces of equipment are very helpful:
- A food processor
- A microwave
- A covered (or fairly tightly coverable) microwave-safe dish
Ingredients
- 1 head cauliflower (or however much you want)
Optional Spices and Seasoning:
- 1/2 teaspoon ground curry
- 1 green onion – finely chopped
- dash of cayenne pepper, sea salt, ground black pepper
- 1 Tablespoon olive oil
Instructions
- Microwave cauliflower in a covered dish. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the “granules” will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work. You don’t need to overcook it, just heat it up so it’ll become a little softer and cook faster in the pan.
- Process the cauliflower in food processor until it is the size of rice or couscous, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.
- Saute the cauliflower in a pan with oil and any additional seasonings you feel like–garlic is always a good one, ginger, tamari wheat-free sauce, curry, or just pepper.
