Before I started the Paleo lifestyle, I loved to bake.  I almost always modified recipes so that they would be healthier than the usual white flour and white sugar versions.  I still love to bake so now I am experimenting with recreating cookies and muffins using Paleo-approved ingredients.  I will post on this page the successful results.

Brownies (updated 2012.07.28 – italics represent the revisions)

  • 1/3 c butter (grass-fed butter is best)
  • 1/2 c cocoa (unsweetened, this is important)
  • 1/2 c chopped dried dates (updated)
  • 1/4 c water (updated)
  • 6 eggs (yes, really 6)
  • 2 tsp vanilla extract (the real stuff is best)
  • 1/3 c maple syrup or honey (or less depending on your taste*)
  • 1/2 c coconut flour
  • 1/3 c crushed walnuts (optional)
  • dried shredded coconut (optional)
Preheat oven to 350F.  Grease 8″x8″ pan.  Melt butter in saucepan and add cocoa.  Stir until combined and smooth.  Remove from heat.  While the butter is melting, combine the chopped, dried dates with the water and microwave for about 30 seconds.  Take out and stir/mash until dates are like a paste.
Beat eggs, add vanilla and maple syrup.  Add to date mixture.  Then add cooled chocolate mixture (if it is too hot it will cook the eggs).  Then add coconut flour and walnuts, if using.  Beat until smooth.  Pour into pan and sprinkle with dried coconut, if using.  Bake for 30-35 minutes.
* A note about maple syrup…I used 1/3 cup as an experiment and this did not taste sweet.  If you like a more bittersweet brownie, perhaps use less maple syrup or honey.  Also, it appears that in terms of Paleo, maple syrup is a “use in moderation” or “do not use” type of food but I personally prefer it to honey.  I figure that since I do not eat it very often, once in a while it is ok – the 80/20 thing!

Almond Flax Cookies

  • 1 c butter (at room temp)
  • 1 egg
  • 1/4 c maple syrup
  • 2 tsp vanilla (approx, I didn’t measure)
  • 2 tbsp flax seeds, soaked
  • 2-1/2 c almond flour

Preheat oven to 350F. Beat butter until fluffy. Add egg, vanilla and maple syrup and beat until combined.  Your batter at this point will be lumpy. Add flax seeds and almond flour. Combine well.  Refrigerate until batter becomes firm (I put mine in the freezer to speed up the process).  Roll into 1″ balls and place on parchment paper covered cookie sheet. Press down with a fork.  Bake at 350F until edges are golden brown – about 15-20 minutes.  If you take them out too early, don’t worry, they will just be a bit more crumbly.


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A journal of eating clean and living healthy

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