Banana Cookies

These cookies are light and fluffy and are essentially like muffin tops.

1½ cups almond flour
2 tbsp flaxseed meal
1 tsp ground cinnamon
½ tsp baking soda
pinch of salt
1 tbsp agave nector
½ to ¾ cup bananas
¼ cup coconut oil, melted
2 tsp vanilla extract
1 egg, room temperature
¼ cup pecans, chopped

In a large bowl, mix together the almond flour, flaxseed meal, cinnamon, baking soda and salt. Add the bananas, agave nector, coconut oil, vanilla and egg to a food processor (or blender i.e. magic bullet) and process until the bananas are pureed and all ingredients are combined. Add mixture to the bowl with the dry ingredients and gently mix to form a batter.


Stir in the chopped pecans and using a medium cookie scoop, scoop the batter onto a cookie sheet lined with parchment paper. Flatten each cookie slightly with the palm of your hand. If the batter sticks to your hands, wet your hands with water. Bake cookies at 350°F for about 10-15 minutes or until the edges and bottom start to brown. You can also insert a toothpick into the center and if the toothpick comes out clean, the cookies are done. Let cookies cool on a wire rack.

Enjoy!

Recipe adapted Living Healthy

Whoopie Pies (Paleo Indulgence)

Whoopie Pies
1/4 cup almond flour
1/4 cup coconut flour, sifted
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup unsweetened cocoa powder
3 eggs
1 tsp pure vanilla extract
1/4 pure maple syrup
3 tbsp coconut oil, melted

Coconut Whipped Cream
1 can of full-fat coconut milk (cream only), refridgerated overnight
1 tsp pure maple syrup
1/2 tsp vanilla extract

Preheat the oven to 350° F. Place the dry ingredients in a medium bowl and whisk to combine. Add the wet ingredients, except the coconut oil, and blend with a hand mixer until combined. With the mixer on low, slowly pour in the coconut oil. Mix well. Let the better sit five minutes to thicken. 

With an ice cream size scoop, place 8 even mounds of batter on the parchment lined baking sheet. Flatten and smooth just slightly with a rubber spatula. They will spread a bit when baking. Bake 12 to 14 minutes or until firm and the center springs back pressed lightly. Cool on a wire rack. 

For the coconut whipped cream: Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Add maple syrup and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immediately. **This recipe was not in the Paleo Indulgences Cookbook. I did not care for the recipe that the cookbook suggested.

Place 4 cooled cakes flat side on a serving tray. Spread the coconut whipped cream on each cake. Top with a second cake and press lightly to stick together. Enjoy!

For this recipe I had assistance from two wonderful ladies (Courtney and Ashlyn). The cakes were actually pretty good, they were not dry and the overall flavour was good. You wouldn't even know the difference for the cakes, however, the icing recipe was not appealing at all and I elected for a completely different recipe. I'll give this recipe 4 out of 5 stars. 

Paleo Indulgences Cookbook Review

I received the Paleo Indulgences Cookbook by Tammy Credicott for my birthday and I was asked to complete a review. So that is what I am going to do. Over the summer I am going to randomly select 10 recipes to cook/bake and make them as written. I will then complete a mini review of each recipe and at the end of the summer I will complete a review of the entire cookbook. I will rate each recipe out of five based on taste, recipe quality and over appearance. 

The aim of Paleo Indulgences cookbook is "to present options for better choices when you just have to have that special treat." The author explains that the cookbook is not a guide on how to eat a primal diet but merely something that can be used occasionally to supplement your paleo diet.

The cookbook is divided into five sections: The Bakery; Today's Special; Restaurant Recreations; the Candy Counter; and the Ice Cream Shop. The book provides some good information about the primal diet and is a good looking cookbook. The pictures are crisp and pleasing to the eye. 

Keep your eyes open for the recipes over the summer!

Ginger-Peach Scones

1 1/2 cups almond flour

1/4 cup coconut flour, sifted

1/2 tsp cinnamon

1 tsp baking soda

1/2 sea salt

1/4 cup pure maple syrup

1 tsp pure vanilla extract

2 eggs

1 1/2 tsp minced fresh ginger

3 tbsp coconut oil, melted

1 cup coarsely chopped peaches

Preheat oven to 350 degrees F. Place the almond flour, coconut lour, cinnamon, baking soda and salt in a medium bowl and whisk together. Add maple syrup, vanilla, eggs and ginger to the dry mixture. Blend well with a hand mixer. With mixer on low slowly add the coconut oil and mix well.Stir in the peaches.

Using an ice cream scoop, drop 8 even scoops of dough onto a parchment lined baking sheet. Bake for 23 - 25 minutes, or until firm and golden brown. Cool on wire racks. Store leftovers in an airtight container up to 3 days or freeze. 

Recipe from Paleo Indulgences by Tammy Credicott

This recipe was pretty good, the scones were not dry and the overall flavour was good. I may increase the cinnamon to 1 tsp and try different fruits (apple, apricots). You may also want to add some pecans or walnuts for extra crunch. I'll give this recipe 4 out of 5 stars.