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Super Paleo Snacks: 100 Delicious Low-Glycemic, Gluten-Free Snacks That Will Make Living Your Paleo Lifestyle Simple & Satisfying Paperback – December 15, 2014
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My kids literally jump up and down with excitement for these bars.
1 cup (245 g) pumpkin purée
½ cup (130 g) smooth almond butter
1/3 cup (64 g) coconut palm sugar
1 tablespoon (7 g) coconut flour
1 tablespoon (7 g) pumpkin pie spice
1 tablespoon (20 g) maple syrup
½ teaspoon vanilla extract
¼ teaspoon baking soda
1/8 teaspoon sea salt
Handful of walnuts, chopped (optional)
Preheat the oven to 350°F (180°C, or gas mark 4). Grease an 8 ✕ 8-inch (20 ✕ 20-cm) baking dish. In a large bowl (or food processor), mix together the pumpkin puree, almond butter, palm sugar, coconut flour, pumpkin pie spice, maple syrup, vanilla, eggs, baking soda, and salt until well blended. Pour the mixture into the prepared baking dish. Bake for about 40 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for about 30 minutes and then eat as is or top with chopped walnuts.
Yield: Makes 12 bars
“Peanut Butter ” Patties
Similar to a traditional Girl Scout Tag-A-Long peanut butter cookie
1/2 cup (112 g) grass-fed butter, melted (use palm shortening if allergy)
1/2 cup (170 g) raw honey
1/2 cup (56 g) coconut flour
3 tablespoons (24 g) arrowroot powder
Dash of sea salt
1/2 cup plus 2 teaspoons (140 g) sunflower seed butter
1 cup (175 g) dark chocolate chips
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper. In a medium bowl, mix together the butter, honey, and eggs. In a small bowl, mix together the coconut flour, arrowroot, and salt. Pour the dry ingredients into the wet and mix well.
Spread the dough on a piece of parchment paper. Place another piece of parchment paper on top and flatten the dough with a rolling pin so it is about 1⁄8 inch (3 mm) thick. Use a circular cookie cutter or a tablespoon to stamp out patties and set them on the prepared baking sheet with about 1 inch (2.5 cm) of space between them.
Mash together the extra dough and flatten it again so you can use it all. Bake 6 to 8 minutes, until they feel firm to the touch. Remove from oven, and allow to cool on baking rack for 1 hour. Once cool, spread 1 teaspoon of sunflower seed butter on the top of each cookie.
Meanwhile, add the chocolate chips to a heat-safe bowl and set the bowl over a small saucepan of simmering water (do not let the water touch the bowl). Melt the chocolate. Before the chocolate is completely melted, remove the bowl from the heat and stir until the chocolate is smooth. Allow the chocolate to cool for about 10 minutes before using on the cookies or else it will melt the sunflower seed butter.
Take a cookie and dip the top (sunflower seed butter side) facedown into the chocolate. Then, place your cookies back on the baking sheet lined with parchment paper and allow your cookies to set. Store them in the fridge or freezer.
Yield: about 26 cookies
About the Author
Landria Voigt is a Holistic Nutritionist and graduate of the Institute of Integrative Nutrition. She is also the creator of the popular Paleo blog StirItUp which focuses on family-friendly Paleo recipes and nutritional advice. She is also a nutritional consultant for the nationally recognized Atlanta Center for Holistic and Integrative Medicine.
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