Cauliflower Wraps

Hey Folks! Sorry I have been MIA but life has been busy as per usual... well sort of. I was actually on holidays in the Dominican Republic with my family for two weeks on the beach. I know, I know such hard life! But I'm back and I hope you enjoy some of these new recipes!

I have been looking for a paleo option for wraps and I have finally found one that I like and actually holds up!

This recipe makes two wraps!

Curry Wraps:

1/2 head cauliflower, cut into florets
2 eggs
1/2 tsp curry powder
1/4 tsp. salt

Garlic Herb Wraps:
Substitute 1 minced garlic clove and 3/4 tsp dried herbs (basil, oregano, thyme or a combo) for the curry powder

Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor (or magic bullet), pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.

Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.

Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

These delicate wraps are best served within a few hours of baking.

Recipe from Powered Sustenance 

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

Paleo Pumpkin Pie

When you think about Thanksgiving dinner, what do you picture?  I see a lovely roasted turkey, big bowl of mashed potatoes with gravy (of course) and a beautiful pumpkin pie. So here is a pumpkin pie for you to try!

Pie Crust
1 ¼ cups raw walnut halves (you could also substitute pecans)
1 cup blanched almond flour
1 egg white
Generous pinch of salt

Preheat oven to 375 F. Grind walnuts in a food processor or magic bullet until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together). Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand).

Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too). Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes. Bake for 20-22 minutes, until starting to turn golden brown. Let cool at least 10 minutes before pouring the custard in.

Pumpkin Pie Filling

1 ¾ cups pumpkin puree (use fresh or this is the equivalent of a 15oz can)
2/3 cup raw walnut halves
1/3 cup raw or roasted unsalted cashews
3 eggs + 1 egg yolk
¼ cup honey
¼ cup maple syrup
1 cup water
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
½ tsp cloves
½ tsp cardamom
¼ tsp salt

Preheat oven to 350 F (if you’re making your pie right after making the crust, just reduce the temperature). Place cashews and walnuts in your food processor or blender and pulse until finely ground.  Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well).  It is very important to blend until completely smooth, otherwise your custard will be watery. 

Add the rest of the ingredients and blend until combined. Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch). Spread the top out evenly with a spatula. 

Bake for 40 minutes.  Allow pie to cool completely before serving.

Enjoy!

Pumpkin Gingerbread Muffins

These muffins are full of warm earthy fall spices like nutmeg, gloves, ginger and cardamom and when mixed with pumpkin they are a delightful fall treat!

1¾ cup pumpkin puree 
4 eggs
¼ cup flaxseed meal
¼ cup extra virgin coconut oil
1/3 cup blackstrap molasses
1 tsp vanilla extract
2/3 cup tapioca flour (I found this at Bulk Barn)
1/3 cup + 1 tbsp coconut flour
¾ tsp salt
1 tsp ground nutmeg 
1 tsp ground allspice
1½ tbsp ground ginger
½ tsp ground cloves
1 tsp ground cardamom
1 tsp baking soda

Grease a muffin pan generously with coconut oil or line with paper liners or reusable Silicone Muffin Cups. Preheat oven to 350F. Melt coconut oil in the microwave or in a small saucepan over low heat on the stovetop. In a large bowl, combine pumpkin puree, eggs, flax meal, molasses, vanilla and coconut oil. Sift coconut flour and combine with tapioca starch, spices and baking soda.  Add dry ingredients to wet ingredients.  Stir to combine.  Spoon batter into prepared muffin pan. I used a mini muffin pan and baked them for 15 - 18 minutes. If using full size bake for 30 - 35 minutes.  Remove from pan to cool. 

Enjoy! 

Recipe from The Paleo Mom

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. 

Chocolate Chip Cookies

1 cup raw almond butter
1/4 cup raw honey
1 egg
1/2 tsp baking soda
1/2 tsp salt
1/4 cup Enjoy Life chips 

Preheat oven to 350 Degrees F. Line cookie sheet with non-stick foil or oil the pan with coconut oil. In a bowl, whisk all ingredients (except the chips) together. When combined, gently fold in chips to incorporate. 

Using a regular spoon, spoon about 2 tbsp worth of batter onto the cookie sheet, about 1.5 inches about. The batter is loose, but it actually doesn't spread a lot. Bake for 7-10 minutes (until just slightly firm). Remove from oven and let cool for another 10 minutes on the cookie sheet. This is important to make sure they "set up" right. 

Remove cookies from sheet and allow to finish cooling on a cookie rack. Store in an airtight container.

Thanks to my fine assistants Courtney and Ashlyn.

Recipe from Cupcakes OMG

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. 

Fruit Pizza (Cheat Day)

Crust
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 cup cold butter

1 package (8 ounces) reduced-fat cream cheese
1/3 cup sugar
1 teaspoon vanilla extract

Fruit of your choice: strawberries, mandarin orange slices, pineapple, kiwi, blueberries

Glaze

5 teaspoons cornstarch
1-1/4 cups unsweetened pineapple juice
1 teaspoon lemon juice

In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 10-12 minutes or until very lightly browned. Cool on a wire rack.

In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange your fruit of choice on top.

For glaze, in a small saucepan, combine the cornstarch, pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.

Banana Bread

So far I've given you a cheat day banana bread recipe, now here is a paleo option!

4 very ripe bananas, mashed
1/3 cup coconut oil or grass-fed butter, melted
4 free-range eggs
1 tsp vanilla
1 ½ tsp cinnamon
½ cup organic coconut flour 
1 heaping tsp baking soda
¼ tsp salt
optional add-ins: 1/3 cup dark chocolate chips, walnuts, pecans, slivered almonds, raisins, etc.

Preheat the oven to 350 degrees. Combine bananas, coconut oil, eggs and vanilla. Combine until well mixed. In a separate bowl combine cinnamon, coconut flour, baking soda and salt. Add dry ingredients to wet ingredients. Mix until well incorporated. 

Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until center is set and top is golden.

Often times paleo baking can be dry but this is far from that. This bread is moist and delicious.

Recipe from my friend Ashlyn via Primally Inspired

Strawberry Lemon Scones

1 1/2 cups Almond Flour
1/2 tsp baking soda
1/4 tsp sea salt
zest of 1 lemon
1 egg
1 tbsp coconut oil (melted, slightly cooled)
1 tsp vanilla
1 tbsp lemon juice
1/2 cup chopped strawberries
1 tbsp honey (optional)

Preheat oven to 325 F. Line a baking sheet with parchment paper (I didn't have any parchment today as such I greased the pan with coconut oil, they did stick slightly but would be a possible option).

In a large bowl mix together almond flour, lemon zest, baking, soda, salt.

In a small bowl slightly beat the egg, vanilla, coconut oil, lemon juice, honey with a whisk/fork.

Add to dry ingredients and stir until incorporated.  Add strawberries

Using a large cookie scoop or ice cream scoop, drop onto lined parchment paper. Cook for 14-18 minutes until golden brown on top (do not overcook, color should just be slightly golden). Cool on wire rack about 10 minutes to allow everything to come together.

Recipe from Baking with Balance

Horchata Cupcakes (Cheat Day)

My friend Nat came to spend the weekend with me and nothing reminds me more of her than horchata. So together we made these horchata cupcakes. They were simply decadent!

Horchata is a traditional Mexican beverage made with rice. It is flavored with lime and cinnamon and sweetened with sugar. Originally horchata was made with the chufa nut and sometimes melon or squash seeds. The rice, nuts or seeds are ground and mixed with water to make a milky looking drink. Since it does not contain milk, it will not spoil as easily as a dairy containing beverage. The origins of this drink stem from Egypt where they originally used the chufa nut to make horchata. During ancient times, the drink made its way to Spain. When the Spaniards brought the drink to Mexico, the natives used rice to make the drink.

Horchata is easy to make but you do need to start the day before you plan to make cupcakes because it needs to soak overnight. Fortunately the prep work is less than 5 minutes!

Horchata
1/2 cup uncooked rice
2 cups water
1 tsp. vanilla
2 tbsp ground almonds
1 whole cinnamon stick
1/3 cup sugar

Mix all ingredients in a pitcher. Let it soak overnight. Blend the mixture to break up the rice (it won’t blend all the way). Strain the mixture and throw away the rice. Your horchata is ready!

Horchata Cupcakes (~12 cupcakes)
1/4 cup butter
3/4 cups sugar
1 1/2 cups  flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup fresh Horchata
1 egg
1 egg white

Preheat oven to 350*. Cream together the butter and sugar. In a separate bowl, whisk together the flour, baking powder, and salt. Add the egg and egg white to the butter mixture.  Alternately add the flour mixture and horchata to butter mixture, beginning and ending with the flour. Mix until combined. Fill cupcake tins 2/3 full and bake for 22 minutes, or until they pass the toothpick test.

Horchata Frosting
1/4 cup butter
1/4 cup shortening
3 cups powdered sugar
1 1/2 tbsp fresh horchata
dash of salt

Cream together the butter and shortening. Add in the salt. Slowly add the horchata. You can choose to add it gradually as you add the powdered sugar. Add the powdered sugar one cup at a time, allowing each cup to be mixed in before adding the next. After you frost the cupcakes, sprinkle some cinnamon on top. Ole!

Chocolate Chip Banana Bread (Cheat Day)

This is another of my go to recipes when I have company and it is always enjoyed. 

1/2 cup butter 
1 cup sugar 
3 over ripe bananas
2 eggs 
1 tsp vanilla
2 cups all-purpose flour 
1 tsp baking powder 
1 tsp salt 
1 tsp cinnamon
1/2 tsp baking soda 
1 cup chocolate chips
½ cup chopped walnuts or pecans

Preheat oven to 350 F. Cream butter and sugar. Add bananas, eggs and vanilla. Mix dry ingredients together. Gradually add dry ingredients to wet ingredients. Add chocolate chips and nuts. 

Place batter in a greased bread pan. Bake for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes then remove from pan. Complete cooling on a wire rack. 

The Ultimate Chocolate Chip Cookies (Cheat Day)

These are simply the best chocolate chip cookies ever!

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour 
1 tsp baking soda
2 tsp hot water
½  tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts 

Preheat oven to 350 degrees F. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Lemon Bar Trifle (Cheat Day)

This is the ultimate cheat day recipe! This by no means is Paleo but is super delicious!

Crust
2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted

Lemon Layer 
1 1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1 3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tbsp butter
4 tsp grated lemon peel

Cream Cheese Layer 
1 package (8 ounces) cream cheese, softened
1 1/2 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel. Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. 

Crumble the baked pecan mixture; set aside 1/2 cup for topping.

Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture.

I would say refrigerate the leftovers but who's kidding there will not be any leftovers. 

Bacon and Chive Sweet Potato Biscuits

1 large sweet potato or yam (equivalent to 2 cups mashed)
3 tbsp Coconut Flour
3 eggs, whisked
6-8 strips of bacon, diced
leftover rendered fat from bacon
3-4 tbsp chives, thinly diced
1 tsp baking powder
1 tsp garlic powder
salt and pepper



Preheat oven to 415 degrees. Poke holes in your sweet potato with a fork. Place in oven and bake for 30-40 or until soft. Once the sweet potato is done baking, turn oven down to 375 degrees.

When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.

When your sweet potato is done, peel and place in a bowl and mash with a fork. Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well. Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper. Finally add your diced cooked bacon and chives. Mix thoroughly

Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same. Place in oven and bake for 22-27 minutes. Let rest.

Recipe from PaleOMG

Lemony Coconut Macaroons

Who doesn't like a macaroon. A co-worker of mine brought these to a potluck and with a slight modification here it is!

1 pkg shredded unsweetened coconut
1 cup sliced almonds
1/2 cup organic honey
2 tsp grated lemon zest
1 tsp lemon juice
1/2 tsp salt
4 egg whites

Mix all dry ingredients in a large bowl. 

Whisk egg whites until white and frothy. Add in the lemon juice and the honey. Add to the dry ingredients

Drop onto parchment-lined baking sheets (I used a tablespoon). 

Bake at 325 F for 20-25 minutes.

Apple Cinnamon Cookies

I was looking for a baking recipe to bring into my co-workers and stumble upon this one. I tried it out and it was awesome! I didn't have to change a thing. Thanks to River North Paleo Girl






2 large apples, cored and cut into eighths (the sweeter the better)
2 cups ground almonds 
2 tsp coconut oil, melted
2 tsp vanilla extract
1 tbsp of cinnamon
1 tbsp honey (use more for a sweeter cookie) 
1 cup finely shredded unsweetened coconut
A pinch of salt
3 large eggs, lightly beaten

Preheat the oven to 350 F. Using the shredder disc in a food processor, shred the apples. I don't have a food processor so I just grated them with my box grater. Measure out 2 cups of shredded apples and set aside in a large bowl. 

Add the ground almonds, cinnamon, vanilla, and melted coconut oil to the grated apples. Add the coconut, and salt in the large bowl and stir to combine. Add the eggs and honey, stir everything until it is mixed evenly

Use a small ice cream scoop (or a large spoon) to evenly place the dough on a parchment-paper lined cookie sheet. *The parchment paper is important, it will stick to your cookie sheet if you don't. Lightly flatten the dough into evenly sized cookies with your hands. 

Bake for 20 - 25 minutes, rotating cookie sheet half way through, take them out when the edges begin to brown and your house smells like heaven. Cool on a rack for 20 minutes before enjoying. 

Delicious!

Baking Powder Biscuits (Cheat Day)

Nothing reminds me more of my grandma than her baking powder biscuits. These were always a treat. Today I often make these for my co-workers and I have never heard a complaint. They are simple to make and delicious! I bet you can't eat just one!

2 cups flour (needs to be white all purpose - I have tried it with many different types of flour and it just doesn't work)
4 tsp baking powder
2 tbsp sugar
1/2 tsp salt
4 tbsp butter
1 cup milk (I use almond milk)

Preheat oven to 400 degrees F. Mix the flour baking powder, sugar and salt together. Cut the butter in the dry ingredients until the butter is the size of peas. Add in the milk and mix until it forms a ball.

Roll out on floured surface to 1/2 to 3/4 inch thick. Cut out in desired size and shape. I use an espresso cup (about 3" diameter). Place on ungreased baking sheet and bake for 12 minutes. 

Enjoy!

Land of Nod Cinnamon Buns (Cheat Day)

This is one of the ultimate cheat day recipes. This one is simple to make and is loved by everyone. I make this for all of my overnight guests to Saskatoon and it has become one of the requested items by returning visitors. My mom has made this recipe for years and used to make this for all holidays. It was always one of the best ways to start a holiday. A warm, gooey, sweet breakfast. What's not to like!

Beautiful isn't it!

20 frozen dough rolls (these can be found in the freezer section at most grocery stores)

1 cup brown sugar

1/4 cup vanilla instant pudding

2 tbsp cinnamon

3/4 cup pecans

1/2 cup melted butter

Before you go to bed, grease a 10″ bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and pecans. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!

In the morning, preheat oven to 350 F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Simple as that!

Baked Berry Crumble

Every once in a while something sweet needs to be on the menu. This gem of a recipe can be changed out with different kinds of fruit. You can use what is in season or what is available in your fridge.

3 cups of berries (strawberries, blueberries and black berries)
1 1/2 cups almond meal (finely ground almonds)
1 egg
2 tbsp coconut oil
A drizzle of organic maple syrup (~ 1 tbsp)
2 tbsp cinnamon
1/2 tsp cloves
1/2 tsp ground ginger

Preheat oven to 350. Pour the berries into a pie pan.  In a small bowl mix together the egg, almond meal, coconut oil and spices.  Stir well.  The mixture will be really thick and clumpy.  If you wish, drizzle a bit of the maple syrup on the berries.  By hand crumble the almond meal mixture on top of the berries and bake in your pre-heated oven for 35 minutes.  Serve in bowls with cold coconut milk poured over the top.  And that is it! You can alter this recipe by adding apples, pears or plums instead of the berries.


Borrowed from Everyday Paleo