This is an extremely easy dish to make and has been a hit with everyone I've made it for. The optional ingredients make the recipe much sweeter, but neither are necessary.
Easy Berry Cobbler
Ingredients:
3-4 cups frozen or fresh mixed berries
1 1/2 cups almond meal
1 egg
2 tbsp coconut or palm oil
1-2 tbsp cinnamon
1/2 tsp sea salt
Drizzle of honey (optional)
Sprinkle of coconut crystals (optional)
Method:
Preheat oven to 350F
Place berries in pie pan. You may drizzle honey over the berries if you choose.
In a small bowl, combine egg, almond meal, oil, and cinnamon. Use a fork to blend. It should be thick. Use your hands to crumble the mixture over the berries. If you want the topping to be sweet, sprinkle some coconut crystals over the top.
Bake in oven for 35 minutes. Let cool at least 10 minutes before serving.
Monday, September 19, 2011
Roasted Brussel Sprouts
I heart Brussel Sprouts. I am convinced that those who think they hate them have just never had them prepared properly. So...even if you don't like Brussel Sprouts, please, give them one last try. They are packed full of healthy shiz and are super delicious, especially when combined with bacon!
Roasted Brussel Sprouts
Ingredients:
1 lb fresh Brussel Sprouts
6 slices bacon, chopped and cooked
1 tbsp dried dill
Olive oil to taste
Black Pepper to taste
Method:
Preheat oven to 400 F.
Steam sprouts for 4-6 minutes. They should be bright green and the outer layer beginning to tenderize. Remove from steamer, cut stem (if still intact) and quarter each sprout.
Combine all ingredients and mix well, then spread evenly across glass baking dish. Roast in oven for 20-25 minutes. Stir mixture once about half way through cook time.
Red Pepper Dip (Pseudo-hummus)
I was in a pinch for a dish to bring to a BBQ the other day and found this in my Everyday Paleo Cookbook. If you miss hummus, this is about as close as one could possible get for a paleo version and it is tremendous. Best part about it? Super easy. Hope you enjoy!
Red Pepper Dip
Ingredients:
2 cups walnuts (soak in water for an hour to soften, if you can)
1/2 tsp ground cumin
1/2 tsp sea salt
1 jar (12 oz) roasted red peppers, drained
1 clove garlic, minced
2 tbsp olive oil
2 tsp lemon juice (I was out, so subbed with lime juice)
Method:
Pulse walnuts, cumin, and salt in food processor until finely ground. Add peppers, garlic, EVOO, and lemon or lime juice. Process until smooth. Refrigerate.
Serve with celery, terra chips, or other favorite veggies!
Red Pepper Dip
Ingredients:
2 cups walnuts (soak in water for an hour to soften, if you can)
1/2 tsp ground cumin
1/2 tsp sea salt
1 jar (12 oz) roasted red peppers, drained
1 clove garlic, minced
2 tbsp olive oil
2 tsp lemon juice (I was out, so subbed with lime juice)
Method:
Pulse walnuts, cumin, and salt in food processor until finely ground. Add peppers, garlic, EVOO, and lemon or lime juice. Process until smooth. Refrigerate.
Serve with celery, terra chips, or other favorite veggies!
Sunday, September 4, 2011
Peach Crisp
Peaches are in season and are amazing right now. I love peach cobbler and tried to make one for a bbq yesterday and failed miserably. I hate failing. At anything. Including stupid recipes. Soooo...I tried something different today and it turned out delicious. Hope you enjoy it as well!
Peach Crisp
Ingredients:
6-8 peaches, ripe
1/4 cup honey
1 TBSP plus 2 tsp cinnamon, divided
1 tsp nutmeg
1 tsp cloves
1/2 tsp arrowroot powder
1 tsp salt, divided in half
1 TBSP cold water
1 cup pecans
10-12 dates, pitted
2-3 TBSP almond flour/meal
2-3 TBSP almond butter
Method:
Bring large pot of water to a boil. Drop peaches in boiling water. Meanwhile, prepare large mixing bowl or pot with ice water. Leave peaches in boiling water for about 5 mins, then transfer immediately to ice water. This will allow you to peel them easily. Once peeled, pit and slice peaches.
Add honey, 1 TBSP cinnamon, nutmet, cloves, and 1/2 tsp salt to the peaches and mix well. Mix arrowroot powder with 1 TBSP of cold water until dissolved, then add to peach mixture.
Heat oven to 350 F.
In a food processor, combine pecans, dates, almond flour, almond butter, cinnamon and remaining salt. Pulse mixture until pecans are in small pieces and all ingredients are well combined. Do not blend too long, as your topping will turn into more of a butter.
Place peach mixture in baking dish. I used a 9x4 casserole dish. Spoon pecan mixture on top. Bake on medium rack for 35-40 minutes. Let cool one hour before serving.
Peach Crisp
Ingredients:
6-8 peaches, ripe
1/4 cup honey
1 TBSP plus 2 tsp cinnamon, divided
1 tsp nutmeg
1 tsp cloves
1/2 tsp arrowroot powder
1 tsp salt, divided in half
1 TBSP cold water
1 cup pecans
10-12 dates, pitted
2-3 TBSP almond flour/meal
2-3 TBSP almond butter
Method:
Bring large pot of water to a boil. Drop peaches in boiling water. Meanwhile, prepare large mixing bowl or pot with ice water. Leave peaches in boiling water for about 5 mins, then transfer immediately to ice water. This will allow you to peel them easily. Once peeled, pit and slice peaches.
Add honey, 1 TBSP cinnamon, nutmet, cloves, and 1/2 tsp salt to the peaches and mix well. Mix arrowroot powder with 1 TBSP of cold water until dissolved, then add to peach mixture.
Heat oven to 350 F.
In a food processor, combine pecans, dates, almond flour, almond butter, cinnamon and remaining salt. Pulse mixture until pecans are in small pieces and all ingredients are well combined. Do not blend too long, as your topping will turn into more of a butter.
Place peach mixture in baking dish. I used a 9x4 casserole dish. Spoon pecan mixture on top. Bake on medium rack for 35-40 minutes. Let cool one hour before serving.
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