Paleo Sunbutter Cookies

Paleo Sunbutter Cookies

Ingredients

1 cup almond meal/flour 

3/4 tsp baking powder                      

1/4 tsp  sea salt         

1/2 cup Sun Butter (sunflower seed butter)           

1/4 cup coconut oil, melted      

1/2 cup Erythritol Sweetener or other sweetner (coconut sugar, honey etc)           

1 large egg, room temperature     

1/2 tsp vanilla extract      

Instructions

1) Preheat oven to 325 degrees and line a baking pan with parchment paper.

2) In a food processor or in two bowls, add your wet and dry. Mix dry and then wet in separate bowls or add all your ingredients to a food processor and process. (Mix separately then add wet to dry and mix with hand mixer).

3) Once ingredients are mixed and resemble dough use a large spoon to scoop out and make into balls. 

4) Press flat with a fork and place in the oven for 13-15 minutes or until edges become lightly browned.

5) Yields about 15-16 cookies depending on size. 

Thanks for your support and as always if you try it and like the recipe please share and leave a comment about what you thought of it! :D

Follow me on social media! Instagram, Pinterest, and Periscope at Mamabearpaleo Twitter at Crazydaisyk and Facebook at Step up and make it happen 

        

Paleo Butternut Squash Chili and Paleo Gingersnaps

Hey everyone! I keep forgetting to update this blog with my recipes. So here are a couple new ones that I made tonight! I'm obsessed with ginger snaps so I keep tweaking my recipe and I love each and every version of it they are all amazing. This one I think is perfection! I love crispy ginger snaps don't get me wrong but this one just heavenly it is so light, soft, and fluffy. Oh and of course delicious! I also made a Butternut Squash Chili that is good for anyone's palate I made this for a group of people so I didn't make it spicy but I would have added cayenne and probably hot sauce had I only been eating it so feel free to add those to it if you too like the heat! ;)

Paleo Ginger Snaps

Ingredients:

1 cup almond meal

2 Tbsp Coconut Flour

1/4 cup Coconut Sugar

1 tsp baking soda

1/2 tsp cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp sea salt

3 Tbsp of Unsulphured Blackstrap Molasses 

2 Tbsps coconut oil

2 large eggs at room temperature 

Instructions

1)Preheat the oven to 350 degrees and line 2 cookie sheets with wax paper or parchment paper. 

2)In a food processor or two bowls combine dry ingredients and process/mix. 

3) Pour molasses and crack the eggs into processor, blend or place in second bowl and mix. 

4) Put the two together and mix if using a hand mixer instead of food processor. 5)Using a spoon(or a tablespoon) scoop evenly on to a baking sheet or two depending on how big your baking sheet is.

6) Bake at 350 for 13-15 minutes.

7) Remove from oven and allow to cool for about 5 min before placing on cooling rack. Once cooled store in container in the fridge.  

8)Yields about 15-16 cookies depending how large you make each cookie. 

Paleo Butternut Squash Chili

Ingredients

2 pounds of grassfed ground beef 

1 cup of butternut squash cut in cubes

1 green pepper

1 large onion

1 container of sliced portobello mushrooms/whole ones 

3 cloves of garlic

3 long stalks of celery

1 jar of tomato sauce I used tomato basil by pure edibles (from sobeys)

2 tomatoes

1-1 1/2 tbsps chili powder 

1 tsp cumin powder

1/2 tsp of coriander powder

1 tablespoon of coconut oil

Optional *

* 1/2 tsp chipotle chili powder

* 1 red onion

* 1 green onion

* sour cream (for on top)

* shredded cheese of choice

Instructions

1) Heat a pot on medium heat and add coconut oil.

2) Chop onions and garlic and add to pot

3) Once the onions and garlic are translucent add your spices let cool for a minute or two.

4) Add the ground beef and cook til you don't see any red.

5) Start cutting the rest of your veggies while you wait for the meat to cook. 

6) Add all your veggies to your pot and the tomato sauce.

7) Let simmer on medium for about 30-45 minutes or until it meets your taste.

Enjoy!

Please be sure to follow me on Instagram, Periscope, and Pinterest at Mamabearpaleo Twitter at Crazydaisyk and Facebook at Step up and make it happen 

10 days

Today I started a meat fast so for the next 10 days I am doing paleo but minus the meat.  To start the day off I had a coconut smoothie here is the recipe for it. My son loved it too!

1 banana

1/2 cup of blueberries (frozen)

1 can of coconut milk

1 teaspoon of coconut oil

1/2 cup of raspberries (frozen)

1/4 cup of mixed fruit (what ever kind you like)

Blend and serve!

The next thing was 2 boiled eggs. 

For lunch I made myself a salad with balsamic vinegar and olive oil.

Snack was one of my favorite things almond hazelnut butter with apples.

Lastly, for Supper I made a vegetarian borscht. It was much like my other borscht but instead of chicken stock and bacon I just added vegetable stock and some celery.  

I made a couple of things the other day I would also like to share with you all. First is a Paleo Carbonara with Steamed Brussel Sprouts then another Paleo Ginger Snaps and last is Paleo Blueberry Muffins recipe. 

Paleo Carbonara with Steamed Brussel Sprouts

2 eggs

1 package of bacon

1 onion

1 spaghetti squash 

1 teaspoon parsley, chopped

Salt and pepper to taste 

8-10 Brussel Sprouts (to serve 2)

Cut Spaghetti Squash in half and remove seeds. Steam for 20-25 minutes. Take this time to chop your remaining ingredients. Once the timer goes off on your steamer take the squash out and let it cool off a bit then take a spoon and and scoop into a frying pan adding the rest of your ingredients except the egg wait for about 5 mins then break into your pan and coat the ingredients in the pan. Take your Brussel sprouts and place in steamer for 15 minutes. It should take about 10-15 mins for your carbonara to be done or keep longer or shorter until your liking. 

Paleo Ginger Snaps

Ingredients:

1 cup almond butter

2 Tbsp Coconut Flour

1/4 cup Honey or maple syrup

1 tsp baking soda

1/2 tsp cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp sea salt

3 Tbsp of Unsulphured Blackstrap Molasses 

2 large eggs at room temperature 

Preheat the oven to 350 deg F and line 2 cookie sheets with wax paper or parchment paper. In your food processor or two bowls combine dry ingredients and process. Pour maple syrup or honey, almond butter and molasses into processor, blend or place in second bowl. Put the two together and mix if using a hand mixer instead of food processor. Using a spoon scoop 12 equals bal on to one baking sheet and the reamining dough on the other.  Bake at 350 for 15 minutes or until edges become slightly brown. Remove from oven and allow to cool for about 5 min before placing on cooling rack. Once cooled store in container in the fridge.  Yields about 16 cookies depending how large you make each cookie. 

Paleo Blueberry Muffins

• 1 cup almond flour
• 1/8 tsp baking soda
• pinch of salt
• 2 tbs honey
• 1/2 cup coconut milk, full fat
• 2 tbs coconut oil, melted
• 1 egg
• 1/2 cup fresh blueberries (I used frozen but it makes then slightly soggy fresh is best)

Instructions 

Preheat the oven to 350°F. In a large bowl mix all the dry ingredients: almond flour, baking soda, salt. Then in a separate bowl mix all the wet ingredients: coconut milk, egg, honey and coconut oil. Then combine wet and dry ingredients and gently mix the batter using a whisk or I you do use an electric only use til the ingredients are mixed together on lowest setting. Do not over mix because the almond meal will become oily. Next fold blueberries into the batter with a spatula. Pour batter into paper lined muffin pan and bake them for 20-25 minutes or until tops turn golden brown. Make sure you wait until they are completely cool before removing them from the baking pan.Recipe makes about 8 muffins. I store mine in the fridge in a container for freshness. 

Enjoy!!

You can also follow me on Pinterest at mamabearpaleo 

Or Instagram at mamabearpaleo  

Cara