EASY Gluten Free Butter Cookies

I’ve been in the kitchen ALOT lately trying to create recipes and get them on the site as quickly as possible  to help people  adapt to a paleo lifestyle by trying and enjoying paleo meals and snacks. 

I myself have a very very strong attachment to SWEETS.  Therefor in order to stay on track I’m constantly trying to satisfy that sweet tooth one way or another or should I say only one way…transforming some of my favorite recipes into paleo recipes. 

I love the sweetness and buttery taste of butter cookies, they literally just fall apart in your mouth.  I brought them to my parents house for thanksgiving diner ( a little trick I have- I bring my own sweets and a salad so I’m not tempted to eat their deserts  which was sugar pumpkin pie).  Everyone who tried them (none paleo) loved them, they even asked for the recipe.

GLUTEN FREE BUTTER

INGREDIENTS:
-2 ½ cups blanched almond flour

-½ cup salted butter, cut into pieces

-¼ cup honey

-1 tablespoon vanilla extract

 INSTRUCTIONS

In a food processor, place almond flour and pulse briefly.  Add butter, honeyand vanilla and pulse until ingredients are well blended.  Separate dough into 2 balls and place each on a piece of parchment paper.  Cover each ball of dough with another piece of parchment paper and roll out to ⅛ inch thickness. Place in freezer for 30 minutes.  Using a 2 inch round cookie cutter (or the top of a 2 inch wide jelly jar) cut out cookies*

Bake at 350° for 5-7 minutes

Cool and serve

* if dough becomes too soft to work with, roll it out again between the 2 pieces of parchment paper and return to freezer for 10 minutes

Paleo Meatloaf

I needed some comfort food this weekend so I decided to rig up this meatloaf.  I use to often eat meatloaf as a kid but, sorry mom, this one beats yours by far.  It was a huge hit at my house, my kids loved it,  along with the sweetness of the mashed carrots and turnip and the boiled beets, a perfect pair.

Voila!

 

Meatloaf

Ingredients:

1  cup diced onion

2 lbs of grass fed ground beef

1 cup almond meal

2 eggs

1 can tomato paste (organic)

1 tbsp crushed garlic

2 tbsp fresh basil

1 tsp marjoram

cracked black pepper to taste

Instructions

Mix all ingredients in a food processor or by hand in a large mixing bowl. Place meat mixture into a large bread pan or a glass baking pan and form into a loaf.  Bake at 350 degrees for 1 hour or until meat is no longer pink in the middle.

Apple Crisp

Apple season is here….What better way to use up our fresh, crisp, tart apples then in an apple crisp!  This was my favourite dessert growing up, my mother made the best (aside from this one) mind you it was loaded with sugar and flour and oatmeal and……countless other ingredients that would literally make this dessert sinful.

This paleo apple crisp really satisfies the palate, especially if you have a strong sweet tooth like mine.

This is a paleo treat, as tempting as it maybe, resist eating the whole dish! Serving size should be 1/4 to 1/3 of a cup.  Take your time and enjoy every single  warm bite.

Ingredients

2 cups blanched almond flour

1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup coconut oil or butter
¼ cup honey
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise

Instructions:

In a large bowl, combine almond flour, salt, cinnamon and nutmeg.  In a smaller bowl, combine oil, honey and vanilla.  Stir wet ingredients into dry.  Place apples in a 8×8 pyrexbaking dish. Crumble topping over the apples.  Cover and bake at 350° for 50 minutes on low rack.  When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy.  Serve warm