Paleo Peach Cobbler

Peach Cobbler

Recipe found at Our Paleo Life

Ingredients (yields one 9×13 pan of cobbler)

8 Peaches, peeled & pitted
¼ Cup Granulated Coconut Sugar
¼ tsp Ground Cinnamon
⅛ tsp Ground Nutmeg
2 tsp Arrowroot Starch

1 Cup Almond Flour
¼ Cup Granulated Coconut Sugar
½ Cup Unsweetened Shredded Coconut
½ Cup Cashews, chopped
½ tsp Sea Salt
½ tsp Cinnamon
4 Tbsp Grass-Fed Butter, or Coconut oil, softened (not melted)

1. Preheat oven to 425F.
2. Slice the peach quarters into 2-3 thin slices, then cut those in half to make chunks.
3. Combine all filling ingredients together in a large bowl and gently stir to combine.
4. Pour the peaches into a 9×13 baking dish. Alternately, you could use a deep-dish pie plate.
5. Bake in the preheated oven for 10 minutes.
6. Reduce oven heat to 375F.
7. While the peaches are cooking, combine all of the topping ingredients except the butter (or coconut oil). Mix together with a fork until evenly combined.
8. Add the butter (or coconut oil) into the topping mixture and mix in with the fork, pressing the mixture down and around to evenly incorporate. The mixture should resemble coarse crumbs but won’t stick together.
9. Sprinkle the topping on top of the peaches and bake in the 375F oven for 20-25 minutes, or until the peaches are soft and bubbly and the topping is browned (don’t let it burn!).

Paleo Apple Turnovers

Apple Turnovers |

Recipe found at My Heart Beets

Ingredients (yields approximately 3 turnovers)

3 apples, peeled, cored, chopped into bite size pieces
3 Tbsp Coconut Sugar
2 Tbsp water
1 tsp Cinnamon (Ground)
¼ tsp salt
Big pinch Nutmeg, freshly grated

½ Cup Almond Flour
½ Cup Tapioca Flour
1 Cup Coconut Milk, canned and full fat – mix well before pouring
1 tsp salt
Egg wash

1. Combine all ingredients in a medium saucepan over medium heat. Let simmer for 10 minutes then set aside and let it cool while you make the crust.

1. In a bowl combine almond flour, tapioca flour, and coconut milk to form a batter.
2. Ladle ½ cup of batter onto a frying pan on medium heat and cook the flat bread on one side for about 2-3 minutes or until the bottom firms up, then remove and place on a baking sheet – with the cooked side facing upward.
3. Cut off edges of the flatbread to form a square shape.
4. Spoon apple mixture onto bread, seal with egg wash and pinch the dough closed.
5. Brush egg wash on top and repeat.
6. Place baking sheet in oven at 350 degrees for 30-40 minutes or until crispy outside.

You’ll have plenty of apple filling left over so you can definitely double the crust recipe if you want or save the filling for later to top on some ice cream.


Blind Date Bar | blinkandnod.comMy toddler has come to know the LÄRABAR as his beloved “cookie” but because they cost a buck-fifty a pop (& have become their own line item in our monthly budget), I wanted to start making date bars of my own. One problem: I didn’t have a food processor.

The first time I tried this recipe, I figured my Nutri Ninja Pro or blender would do the job. Double nope. After spooning gloppy, chunky, nutty, date paste back & forth between the two appliances, I called it quits & began not-so-subtly hinting to my husband that we needed a food processor. The last thing we needed was another kitchen appliance (we’re trying to downsize our clutter in preparation for our out-of-state move in July) but one day he came home with a Ninja Nutri Ninja 2-in-1 food processor & I was looking at him with all the heart eyes.

So I had everything I needed to make the blueberry muffin LÄRABAR … except cashews. For the life of me, I could not find unsalted cashews in any of my local grocery stores. Instead, I improvised with unsalted pecans. I had no idea how these bars would turn out, thus, the name: “Blind Date” bars.

My toddler can’t tell the difference between the LÄRABAR & the Blind Date bar & I’m stealing bites when he’s not looking. I do plan to try these bars with cashews in the future, but the pecans are hitting the spot at the moment.

Blind Date Bars |
Blind Date Bar |
Ingredients (yields approximately 8 bars)
2 Cups Pecans

1 Cup Dried Blueberries
Pinch of Sea Salt
1/2 tsp. Vanilla Extract
1 Tbsp. Lemon Juice
20 Medjool Dates, pitted

1. Place pecans in the bowl of a food processor & pulse until they are broken up into very small bits
2. Add the vanilla, lemon juice, & sea salt. Pulse a few more times to combine
3. Add the dates & dried blueberries, then process until a thick dough forms. The mixture should stick together when pinched between your thumb & forefinger. Note: If the dough seems too dry, add a few drops of water & process (repeat until desired consistency is reached.
4. Drop the dough onto parchment paper, place a sheet of parchment paper over top, & press down on the parchment paper to form the dough into a uniformly flat square about 1-inch thick
5. Place in the refrigerator for about 15 minutes (until the dough stiffens), cut, & serve
6. Store in an airtight container for up to a week

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