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Recipe paleo chocolate cookies biscuits dehydrator-min

Recipe: Paleo Chocolate Cookies

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Let's get one thing clear – these are a treat – not a daily indulgence (whenever I post sweet recipes I get comments about how cavemen wouldn't eat dessert, yet they're also the most popular recipes I post!).

Recipe Strawberry Date Almond Cashew Cookies Paleo Network-min

As the weather's been a bit cooler, it's been the perfect time to get my dehydrator out. This recipe was a case of making do with what I had and seeing what I could come up with, but very pleased with the results.

If you don't have a dehydrator, you can use your oven I believe, but do some research first. If you're keen to try a dehydrator (and I highly recommend them), you can go really cheap like this one, or go all out on an Excalibur like this.

Recipe: Paleo Cookies
 
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Recipe type: Dessert
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These cookies are a sweet treat straight from the dehydrator. Just six ingredients is all it takes to make these delicious treats!
Ingredients
  • 20 small medjool dates
  • 1 cup almonds
  • 1 cup cashews
  • 10 strawberries
  • 2 tablespoons cacao powder
  • Few drops vanilla essence
Instructions
  1. Pit the dates and leave them to soak for a few minutes in a cup of water
  2. I was too mean to buy expensive almond meal, so I put the almonds and cashews in a paper bag on a heavy chopping board, and bashed with a rolling pin until they were almond completely ground down. If you have almond meal - you're done!
  3. Put the date mixture into a blender and pulse until the mixture is consistent, then add in the ground nuts and strawberries. Add in the vanilla and cacao and blend until it's thoroughly mixed and smooth.
  4. Spoon onto a dehydrator sheet and flatten with the back of the spoon to make the cookie shapes.
  5. Recipe Strawberry Date Almond Cashew Cookies Paleo Network Making
  6. I dehydrated at 145 degrees for about 20 hours, but keep checking as you may prefer a different texture.

 

Cinnamon and molasses flax cookies paleo recipe dessert sugar free gluten free dessert-min

Recipe: Cinnamon and molasses flax cookies

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Cinnamon and molasses flax cookies – the name says it all doesn’t it? These paleo treats are warming and lightly spiced, with a melt in the mouth texture. The molasses and flax work together in this recipe to bind the cookie dough, so no eggs are needed. Best of all, they are ready in less than 15 minutes!

Makes 6 cookies

Cinnamon and molasses flax cookies Ingredients:

  • 1 cup ground almonds
  • 2 tbsp ground flaxseed
  • ½ tsp cinnamon
  • ¼ tsp baking powder
  • Pinch sea salt
  • ¼ tsp ginger (optional)
  • 1 large tbsp coconut oil
  • 1 tbsp blackstrap molasses
  • 1 tbsp coconut sugar + 1 tsp cinnamon, to coat

Cinnamon and molasses flax cookies How To:

1)    Preheat your oven to 160C / 325F / Gas mark 3. Line a baking tray with some parchment paper and set aside.

2)    In a mixing bowl, combine the ground almonds, flaxseed, cinnamon, baking powder, salt, and ginger (if using). Then add the coconut oil and molasses, and mix well. This is best done using a stand alone mixer, but if you don’t have one, your hands will be just as good. Just be sure that all ingredients are thoroughly combined. The dough will be relatively sticky, but still workable.

3)    In a separate bowl, combine the coconut sugar and cinnamon. Using your hands, roll the cookie dough into golf ball sized shapes, then coat evenly with the cinnamon and coconut sugar mixture. Lay out on the baking tray, and flatten slightly.

4)    Bake for 8 – 10 minutes, then remove from the oven. Leave to cool for 5 minutes before serving – these are best eaten straight away but keep for up to a week.

Cinnamon and molasses flax cookies paleo recipe dessert sugar free gluten free dessert-min

Paleo Lemon Cookie Cupcakes recipe dessert sweet treats cakes-min

Recipe: Paleo Lemon Cookie Cupcakes

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As the name implies, these Lemon Cookie Cupcakes are somewhere in the Venn diagram of a Cookie and a Cupcake. Not that that makes them any less delicious! These guilt free treats (well, provided they are occasional treat, that is!) are delightfully light and lemony, and the coconut ‘icing’ makes them feel just a little indulgent. Enjoy!

Serves 12

Lemon Cookie Cupcake Ingredients:

  • 1 ½ cups ground almonds
  • 2 tbsps coconut flour
  • Zest of 2 large lemons
  • ¼ tsp baking soda
  • 2 tbsps coconut oil
  • 3 tbsps maple syrup
  • ½ vanilla pod

For the icing:

  • 1 can of chilled coconut milk
  • Zest of 1 large lemon
  • ½ vanilla pod

Lemon Cookie Cupcake How To:

For the Cupcakes:

Preheat oven to 180C / 350 F / Gas Mark 4

To make the cupcakes, combine the ground almonds, coconut flour, lemon zest and baking soda in a large bowl. Whisk together the coconut oil, maple syrup and vanilla to form a thick oil, and then gradually stir in to the dry ingredients.

Tightly press the cookie dough into 12 muffin cups, about an inch and a half high as the mixture will rise.

Bake in the oven for 10 – 12 minutes until golden brown.

For the cream icing:

Remove the can of coconut milk from the fridge. Drain off any excess liquid by pressing the lid firmly down into the can and tipping upside down (over the sink that is!)

Pour the remaining ‘more solid’ coconut cream into a large bowl, and add the lemon zest and vanilla. Whisk for 3 – 4 minutes, until soft and fluffy.

When the cupcakes are fully cooled, spoon 1 tbsp of the icing on to each cupcake. Leave in the fridge to set for about an hour. Sprinkle with toasted coconut, or grated lemon rind if you like, before serving.

The hardest part of this recipe for me was waiting for the cupcakes to cool! They just smelt so good, I may have eaten one straight from the oven. And yes, I did burn my mouth. Good things come to those who wait, don’t forget that folks!

Paleo Lemon Cookie Cupcakes recipe dessert sweet treats cakes-min

Recipe paleo ginger bread men gingerbread man no flour grain free gluten free-min

Recipe: Paleo Gingerbread Men

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Whilst I generally avoid anything sweet, sometimes it's good to have a recipe for a more natural version of a sweet treat up your sleeve – and it doesn't get much better than ginger biscuits.

Adapted from a gluten free recipe I found online, I've replaced rice flour with a mixture of arrowroot and ground almonds to make these wonderfully moreish cookies. I've also cut out the sugar and replaced with unrefined molasses. The butter is optional – if you don’t do dairy, you can replace it with coconut oil.

Ingredients:

  • 50g butter
  • 55g arrowroot
  • 55g ground almonds
  • 2 tbsp molasses
  • 1 tbsp raw honey
  • ½ teaspoon baking soda
  • 1/2 teaspoon mixed spice
  • 1 teaspoon ginger

How To Make Ginger Biscuits:

1)     Preheat an oven to 180C / 350F / gas mark 4

2)     In a saucepan, melt the butter with the molasses and honey.

3)     Mix the dry ingredients in a mixing bowl. Add the mix from the saucepan a little bit at a time, stirring well.

4)     Roll the mixture into biscuits, or use a gingerbread man cookie cutter (or whatever shape you prefer). Cover a baking tray with parchment, and lay the biscuits out side by side.

5)     Bake for 10 – 12 minutes, or until golden brown

6)     You can use nuts or seeds to decorate your gingerbread men.

Do you often do “Paleo Baking”, or is it something you avoid all together? And if you do bake, what do you make?

Recipe paleo ginger bread men gingerbread man no flour grain free gluten free-min