Burk - Paleo Cookbook for Gluten-Free Recipes and Weight Loss Recipes Paleo Diet Treats: Gluten-Free Treats and Snack Recipes

Ingredients:

2 cups almond flour

2 teaspoons baking soda

1 teaspoon sea salt

1 tablespoon cinnamon

1 cup dates, pitted

3 ripe bananas

3 large eggs

1 teaspoon apple cider vinegar

cup coconut oil, melted

1 cups, shredded

cup walnuts, finely chopped

Directions:

1. Heat oven to 350
2. Mix in large bowl baking soda, salt, flour and cinnamon.
3. In food processor, combine dates, eggs, bananas, vinegar and oil.
4. Add mixture from food processor to dry mixture bowl and combine
5. Fold in carrots and nuts
6. Spoon mixture into paper lined muffin tins
7. Bake for 25-30 minutes
8. Enjoy!

Ingredients:

cup tapioca flour

1 tablespoon cinnamon

teaspoon nutmeg

teaspoon ground ginger

1 teaspoon baking powder

teaspoon baking soda

teaspoon sea salt

3/4 cup almond butter

2 large eggs

1/2 cup pure Grade B maple syrup

3 tablespoons. coconut oil, melted

1/2 cup canned or freshly baked pumpkin (pumpkin should be the only ingredient if canned)

1 tablespoon fresh lemon juice

1 tablespoon pure vanilla extract

Directions:

1. Heat oven to 350 degrees F.
2. Coat an 8.54.5 loaf pan lightly with coconut oil.
3. Combine baking powder, baking soda, tapioca flour, cinnamon, nutmeg, ginger and salt in a medium bowl.
4. Stir until combined.
5. In a large bowl, combine the pumpkin, almond butter, coconut oil, lemon juice, eggs, maple syrup and vanilla and stir with a wooden spoon or spatula until well combined.
6. Add in the dry ingredients and mix well.
7. Pour the batter into pan
8. Bake for 50-60 minutes, until top is browned and a toothpick inserted in the center comes out clean
9. Enjoy!

Ingredients:

Crust:

1-1/2 cups sunflower seeds

3/4 cup raisins

1 Tbs carob powder

Filling:

5-6 medium sized apples, peeled and cored

3/4 cup raw honey

1 tablespoon cinnamon

juice of 1/2 lemon

1/4 cup unsweetened shredded coconut

dash of ground cloves

Directions:

1. The crust will be made first.
2. Place sunflower seeds, raisins and carob powder in a food processor and process with the until finely ground (mixture will stick together).
3. Line a 9" pie pan with mixture and form crust.
4. Wash and core the apples.
5. Place in food processor, and pulse chop until cut into small pieces (be careful not to chop apples too finely and make apple sauce).
6. In a large bowl, combine chopped apples, cinnamon, lemon juice, honey and dash of cloves together.
7. Scoop the mixture into pie crust.
8. Sprinkle coconut flakes on top of mixture.
9. Place in refrigerator for 1 hour to allow pie to set.
10. Enjoy!

Ingredients:

1 cup almond butter

cup raw honey

teaspoon baking powder

teaspoon sea salt

1/2 tsp pure almond extract

3 eggs, whisked

cup slivered almonds

cup coconut oil, melted

1 cup fresh raspberries

1 cup almond flour

teaspoon baking soda

Directions:

1. Heat oven to 350
2. Mix all dry ingredients together in a large bowl. Set aside.
3. Mix eggs, honey, almonds, almond butter, almond extract and coconut oil together in another medium bowl.
4. Combine with dry ingredients and mix together.
5. Fold in fresh raspberries.
6. Scoop batter evenly into 8-10 muffins cups (lightly greased with coconut oil, or lined with paper muffin liners).
7. Bake for 15-20 minutes.
8. Enjoy!

Ingredients:

1 large sweet potato, peeled and grated

2 large eggs

1/2 cup melted coconut oil

1 tablespoon baking powder

1/2 tablespoon baking soda

1 cup unsweetened cocoa powder

2 tablespoons coconut flour

1 tablespoon pure vanilla extract

1/2 cup honey

Icing

1 cup dark chocolate chips

1/3 cup coconut oil

1 tablespoon vanilla extract

Directions:

1. Heat oven to 365
2. Combine the sweet potato, eggs, vanilla, honey, and oil in a large bowl.
3. In a smaller bowl, combine the baking powder, baking soda, cocoa powder and coconut flour and stir. Stir this into the wet mixture until well combined.
4. Line an 8x8 cake pan with parchment paper.
5. Spread the batter in the pan.
6. Bake for 25-30 minutes. Brownies are done when a toothpick comes out clean
7. Enjoy!

Frosting

1. To make the icing, combine the chocolate chips and coconut oil in a pan on the stove.
2. Heat over low heat until melted and stir in the vanilla.
3. Let cool and spread over brownies.

Ingredients:

3 cups almond flour

1 tsp freshly grated nutmeg

1 tsp fresh ginger, finely minced

1/4 tsp sea salt

1/2 cup cocoa or carob powder, unsweetened

3/4 cup raw honey

2 eggs

1/4 cup coconut oil

Directions:

1. Heat oven to 350
2. Lightly grease a 9x9 baking pan with coconut oil.
3. In a small saucepan, warm honey and oil over medium heat, set aside.
4. Sift flour, salt, cocoa or carob powder, and spices together.
5. Place warm honey in a large mixing bowl and add eggs, ginger, and vanilla extract,
6. Gradually add flour mixture. Stir until well blended.
7. Transfer to baking
8. Bake 20-25 minutes
9. Enjoy!

Ingredients:

1/2 cup pecans or walnuts, chopped (optional)

1/2 tsp cinnamon

1 orange, peeled and diced

1 apple, diced

Directions:

1. Place the fruit into bowls.
2. Sprinkle with chopped nuts (optional) and/or cinnamon.

Ingredients:

1 (403mL) can organic full fat coconut milk

1/8 tsp vanilla extract (optional)

1/8 tsp cinnamon or freshly grated nutmeg (optional)

Directions:

1. Refrigerate can of coconut milk for at least 2 hours