Paleo Sea Salt Brownies

This recipe was adapted from our dear friend Laurel over at http://blog.sweetlaurel.com , not only is she the sweetest person you will ever meet... she is an amazing paleo baker!

Ingredients

1 cup maple syrup

2 large eggs

1 lb freshly ground almond butter

1/4 cup coconut sugar

2 tablespoons date butter

2 tablespoon vanilla extract

1/2 cup raw cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

2 pinches flaky sea salt for topping

Instructions

Preheat oven to 350.

Line a 9x9 baking dish with parchment paper and spray with coconut spray, set aside.

In order shown, place all ingredients into a high speed blender and blend until cocoa is fully incorporated.

Pour/scrape batter out of blender and into prepared dish, sprinkle with desired flaky sea salt.

Bake for 35 minutes.

Once baked, pull out of oven to completely cool before removing from pan to cut.

Grain Free Cut-out Cookies

This recipe comes from our dear friend Laurel over at http://blog.sweetlaurel.com , not only is she the sweetest person you will ever meet... she is an amazing paleo baker!

The only thing I changed is using ghee or butter instead of the coconut oil, as well as half vanilla extract and half vanilla bean paste.

Ingredients

2 1/2 cups Bob's almond flour

1/4 cup pasture butter (melted)

1/4 cup maple syrup

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tbsp Sweet Laurel grain free vanilla extract

1/2 tbsp vanilla bean paste

Instructions

Put all ingredients into the food processor, pulse until the dough forms 1 large ball.

Line a cutting board with one piece of parchment, put dough on parchment and press down to form a thick disk. 

Place a second piece of parchment on top of the dough and roll out dough to desired thickness. I prefer 1/4 " for nice thick cookies.

Put the rolled out dough on the cutting board in the fridge to cool for an hour. Preheating oven 30 minutes in to 350.

Take dough out of fridge and cut into desired shapes and carefully transfer to a parchment lined sheet pan. 

Bake for 6-10 minutes (turning halfway) or until they begin to turn golden brown. Allow cookies to cool on sheet pan.

Decorate with your favorite icing! 

Notes

When I formed a ball from the dough scraps after cutting, I made sure to work quickly so the dough didn't get too warm. I also put the rolled dough back into the fridge to cool while the first batch of cookies baked. 

I have found that these cookies store best in the freezer if you're making them ahead of time. 

Grain Free Pizookie

Just in time for the 4th of July! One of mine and Nathan's favorite summertime desserts. It is so easy to put together and always a favorite at any BBQ.

Ingredients needed:

1 Log of Cappello's chocolate chip cookie dough

1 16 oz bottle of Organic Pastures raw heavy cream 

1 pack of organic blueberries

1 pack organic raspberries

1 Tbsp Local honey or organic maple syrup

1/2 Tsp organic vanilla extract

Fresh mint (optional)

For the cookie base:

- Preheat oven to 350

- Press cookie dough into a 8" round non-stick pan

- Bake for 10-15 minutes until golden brown

- Take out of oven, set aside to completely cool in the pan

For Whipped Cream:

- Beat the cream until is begins to thicken

- Add honey or maple syrup and vanilla extract, continue beating until peaks   form

Assembly:

- Gently turn the cooled cookie base over to remove from pan *if it is still warm on the bottom, place on wired rack until completely cooled

- Spread desired amount of whipped cream over cookie base *we love our whipped cream so I put a decent amount on and leave a little left over for eating with a spoon 

- Place desired amount of raspberries on top of the whipped cream layer, then top with blueberries

- Garnish with mint

- Slice and enjoy *or just grab a fork and go to down, no-one is judging here

It is best served right away, if you plan on taking it to a BBQ I would say to keep it stored in the fridge or assemble right before leaving!