Tag Archives: baked

Oat Nut Raisin (or Chocolate!) Balls

I wanted to make a low sugar variation of Classic Oatmeal Cookies – something I could give to the kids for breakfast or as a snack – without the sugar rush and totally spoiling appetites!

These are high protein, low glycemic (low sugar) and my kids approved of these big time! Make them with raisins or mini chocolate chips for some added sweetness!

Blog Oat Ball Bites-2

Ingredients

  • 1 stick butter, melted
  • 3 eggs
  • 1 Tbsp agave syrup
  • 1 tsp vanilla extract
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 cups rolled oats
  • 1/2 cup coconut, shredded and unsweetened
  • 1/2 cup raisins, currants or chocolate chips
  • 1/2 cup walnuts, broken up in pieces (optional)

Directions

  • Beat eggs, agave, vanilla and eggs
  • Mix all dry ingredients
  • Mix all together
  • Roll into balls and place on baking sheet
  • Bake @ 350 for 8-10 minutes or until golden brown

Super Mom Tip: a fun cooking project for tots – they can measure and help mix! 🙂 Also these cookies freeze really well in a sealed bag or container!

dit-elle-Esther

Apple Tartlets

It’s definitely apple season! Pick a favorite cooking apple (Granny Smith apples are wonderful), make this easy crust, and voila – easy paleo dessert. Add a scoop of vanilla ice cream for some totally-non-paleo goodness! 🙂

The recipe calls for apple juice – this is the only sweetener. I thought the apples might be too tart – but they are perfect. Even without the ice cream, this is a yummy dessert!

These Upside Down Apple Tartlets are inspired from Elana’s Pantry (with some minor modifications).

Blog apple tartlett (3) Blog apple tartlett (1)

Crust

  • 2 cups blanched almond flour
  • dash sea salt
  • ¼ cup coconut oil, at room temperature
  • 1/2 tsp vanilla essence

Filling

  • 6 large apples, peeled, cored and sliced, and cut into ¼-inch slices (I like Granny Smith Apples for baking)
  • 1 cup apple juice
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons arrowroot powder (What’s arrowroot? That’s what I said! It’s a natural thickener – a starch extracted from arrowroot. Read more on Wikipedia.)
  • 1 tablespoon ground cinnamon

Directions

  1. Preheat oven to 350° and place eight 1-cup wide mouth Mason jars on a large baking sheet (you could also make one large pie/tart if you prefer – just use an ~8″ round or square baking dish and crumble or lay the crust on top)
  2. To make the crust, pulse together almond flour and salt in a food processor, then add coconut oil and vanilla and pulse until the mixture forms a ball
  3. Transfer dough to a piece of parchment paper and place in freezer for 20 minutes
  4. To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine
  5. Transfer apples to Mason jars so that each one is overfull and divide remaining juice from the bottom of the bowl between the jars
  6. Remove dough from freezer, place between 2 pieces of parchment paper generously dusted with almond flour and roll out to about ¼-inch thick and remove top sheet of parchment
  7. Use top of a wide-mouth Mason jar to cut out 8 circles of dough
  8. Place one on top of each apple-filled Mason jar
  9. Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
  10. Serve the tartlets hot out of the oven with coconut whipped cream or ice cream 🙂

dit-elle-Esther

Grain Free Lasagna

This lasagna uses zucchini for noodles! Yes, it’s true, and what’s even better? It’s super yummy and tastes like lasagna! You slice the zucchini into thin noodles, layer with a hearty meat sauce, ricotta, and cheese, and voila – not only gluten free, but grain free lasagna! 🙂

Blog grain free lasagne

Ingredients

  • 1 very large or 3-4 small zucchinis
  • 1 lb hamburger meat
  • 1 onion, finely chopped
  • 1 Tbsp olive oil
  • 1 large can of tomato sauce, crushed tomatoes or marinara sauce
  • 1 16oz tub of ricotta
  • 1 egg, beaten
  • 2 tsp dried parsley
  • 2 cups of cheese
  • Oregano, salt, pepper – to taste (optional)
  • Bay leaf (optional)

Directions

  1. Wash and peel zucchini
  2. With a mandolin slicer, a cheese cutter, or a sharp knife (this is the hardest) – slice the zucchini lengthwise
  3. Heat olive oil in pan and add chopped onion
  4. Sautee until fragrant and soft and add hamburger
  5. Brown meat and then add tomato sauce and some oregano, let simmer on low heat
  6. Beat egg and mix with ricotta until well blended, add dried parsley
  7. Now you are ready to layer and bake the lasagna – alternating meat sauce, noodles, ricotta, extra tomato sauce (optional) and cheese on top
  8. Bake for 45 minutes on 350
  9. Enjoy with a fresh green salad dressed with olive oil & vinegar and chopped veggies!

dit-elle-Esther