PALEO SWEET SNACKS

Chunky Trail Mix

Trail mix becomes a chewy, chunky snack when mixed with honey and baked. It’s ready to eat out of hand and much better for you than a candy bar from the office vending machine. It also makes a nutritious topping for your Paleo-style hot cereal.

• 1 teaspoon walnut or coconut oil • 1 cup raw pecan halves • 1 cup raw walnut halves • 1 cup raw pumpkin seeds

• 1 cup unsweetened dried cranberries • 1 cup unsweetened dried apricots, roughly chopped • 1/2 cup raw honey • 1/2 teaspoon sea salt

Preheat oven to 300 degrees F.

Line a 9 x 13–inch glass baking dish with aluminum foil. Grease the foil with the walnut or coconut oil.

In a large mixing bowl, combine the pecans, walnuts, pumpkin seeds, cranberries, and apricots, and stir well.

Microwave the honey for about 45 seconds or until quite thin.

Pour the honey over the nut mixture and quickly stir until evenly incorporated.

Immediately spread the mixture into the baking dish in an even layer, patting down with a spoon. Sprinkle with salt.

Bake for 30 minutes. Let it cool until the trail mix is just warm and is comfortable to handle.

Using your hands or a firm spatula, remove the mixture in large pieces and break into bite-sized chunks. Let it cool completely before storing (it will harden as it cools).

Store in an airtight container for up to 2 weeks.

Makes 5 cups.

Frozen Pineapple Granita

Granita is a fast and easy sorbet that doesn’t require an ice-cream maker, and it’s the ideal way to use up ripe fruit when it’s at peak flavor. It’s a refreshing sweet snack or dessert for the whole family on a hot day—and you don’t have to turn on your oven!

• 2 cups ripe pineapple, cut in chunks

• 2 tablespoons fresh lemon juice • 1 cup raw honey

Mint leaves for garnish, if desired

In a blender or food processor, combine the pineapple, lemon juice, and honey. Blend just until smooth.

Pour into a 9 x 13–inch baking dish, cover with plastic wrap, and place on a flat surface in the freezer.

After 30 minutes, stir the mixture thoroughly with a fork and put it back in the freezer.

After another 30 minutes, stir again, then freeze for 1 more hour.

To serve, scoop the granita into ice-cream dishes, and garnish with a fresh mint leaf, if desired.

Makes 4 servings.

Chewy Almond Cookies

Everyone enjoys a chewy cookie, warm and fresh from the oven. This Paleo-friendly recipe allows you to indulge guilt-free. Pour a cold glass of almond or coconut milk and enjoy!

• 1 1/2 cups almond butter • 2/3 cup raw honey • 1/2 cup unsweetened applesauce • 2 large eggs, beaten • 1/4 cup chopped raw almonds

• 1/2 cup almond flour • 1/2 teaspoon baking soda • 1/2 teaspoon cream of tartar • 1 teaspoon coconut oil

In a large mixing bowl, combine the almond butter, honey, applesauce, eggs, and almonds, and mix well with a spoon.

In a small bowl, combine almond flour, baking soda, and cream of tartar, and mix well with a whisk or fork.

Slowly add the dry ingredients to the wet ingredients, stirring well after each addition.

Cut a 14-inch-long piece of plastic wrap and lay it lengthwise in front of you. Spoon the dough onto the plastic wrap and form a log lengthwise, leaving 1 inch of plastic wrap on either side.

Roll the dough up tightly in the plastic wrap, twist the ends shut, and refrigerate for at least 1 hour.

Preheat oven to 375 degrees F.

Line a baking sheet with aluminum foil and grease the foil with the coconut oil.

Unwrap the dough and cut it into 1/2-inch slices. Place the slices on the baking sheet. (Use additional baking sheets or bake in batches if the cookies don’t all fit.)

Bake for 10–11 minutes or until just golden brown. Remove the cookies to a rack to cool.

Store in an airtight container for up to 1 week. These will freeze very well for up to 3 months, either baked or as rolled dough.

Makes about 2 dozen cookies.

Creamy Strawberry Ice Cream

Sometimes, when it’s ice cream you want, ice cream you must have—and you can with this Paleo-friendly coconut-based recipe. Organic strawberries are at their best (and least expensive) in summer and fall. Seize that moment to use them fresh in this recipe, and slice and freeze them to enjoy when the season ends.

• 2 (8-ounce) cans unsweetened cream of coconut • 2 cups unsweetened coconut milk • Yolks of 6 large eggs, beaten

• Whites of 2 large eggs, beaten • 1/4 cup raw honey • 2 tablespoons pure vanilla extract • 2 cups fresh sliced strawberries, divided

In a blender, combine cream of coconut, coconut milk, egg yolks, egg whites, honey, and vanilla. Blend on low speed until the honey and eggs are fully incorporated.

Add one cup of fresh strawberries to the blender and blend until fairly, but not perfectly, smooth.

Pour into a large bowl and gently stir in the remaining strawberries.

Pour all contents into the bowl of an ice-cream machine, and follow the manufacturer’s directions.

Makes 8 servings.

Flourless Cocoa-Mint Cookies

These crispy cookies are light and not overly sweet, so they make an ideal after-dinner treat. They freeze beautifully once baked, so make a double batch to keep on hand for company. They will definitely be impressed.

• 6 large eggs, beaten • 1/3 cup raw honey • 1/4 cup plus 1 teaspoon coconut oil, melted

• 1/2 cup cocoa powder • 1/2 cup unsweetened applesauce • 1 teaspoon mint extract

Preheat oven to 350 degrees F.

In a large mixing bowl, combine the eggs, honey, and 1/4 cup coconut oil, and stir until well blended.

Whisk in the cocoa powder until there are no dry spots.

Stir in the applesauce and mint extract until just blended.

Line a baking sheet with parchment paper. Grease the parchment with 1 teaspoon coconut oil. Drop the dough by the teaspoon onto the baking sheet.

Bake for 10–12 minutes. They should still be slightly moist at the center.

Slide the parchment paper and cookies off the baking sheet and allow to cool before removing the cookies from the parchment.

Store in an airtight container for up to 1 week, or freeze in a Ziploc-type plastic bag for up to 3 months.

Makes 1 dozen cookies.

Spiced Apple Dip

This dip is perfect alongside crisp, fresh slices of pears, apples, and other firm fruits. Kids love it as a lunch box snack, and everyone will eat it up when served at a buffet or summer party. It’s light, fragrant, and just sweet enough. It keeps well, so make it ahead of time and be party-ready!

• 4 sweet apples, such as Jonagold or Golden Delicious • 1/2 cup almond butter • 1 teaspoon raw honey • 1/4 teaspoon ground nutmeg

• 1/2 teaspoon ground cardamom • 1/4 teaspoon sea salt • Fresh sliced fruit

Peel, core, and chop the apples, then place them in a food processor or blender. Blend on high until quite smooth.

Add the almond butter, honey, nutmeg, cardamom, and salt, and blend on low until smooth.

Pour the mixture into a small soufflé dish or shallow dip bowl, cover, and refrigerate for at least 2 hours before serving.

To serve, place the dish of dip in the center of a platter and arrange fresh slices of apples, pears, peaches, nectarines, or other seasonal fruit around it.

Store in a tightly covered jar in the refrigerator for up to 1 week.

Makes 2 cups.

Zucchini Bread

This may sound like a savory snack, but it’s actually a moist, sweet, quick bread similar to a dense spice cake. Eat it warm on a cool morning or wrap it up for an afternoon pick-me-up. Kids will love it even if they hate zucchini— just don’t tell them it’s in there! The recipe is for two loaves, because it freezes so well.

• 3 cups coconut flour • 3 teaspoons baking soda • 1 teaspoon cinnamon • 1 teaspoon ground ginger • 1/2 teaspoon ground cloves • 1/2 teaspoon cream of tartar • 1/2 teaspoon sea salt • 2 cups peeled and grated zucchini, well drained

• 5 large eggs, beaten • 1 cup unsweetened applesauce • 1/4 cup raw honey • 2 tablespoons plus • 1 teaspoon coconut oil, melted

Preheat oven to 375 degrees F.

In a large mixing bowl, combine the coconut flour, baking soda, cinnamon, ginger, cloves, cream of tartar, and salt, and mix until well blended.

In another large bowl, combine the grated zucchini, eggs, applesauce, honey, and 2 tablespoons coconut oil, and stir with a fork or whisk until well combined.

Add the dry ingredients to the wet mixture 1/2 cup at a time, stirring gently just until there are no dry patches.

Grease two 5 x 9–inch loaf pans with 1 teaspoon coconut oil. Divide the batter between the two pans.

Bake for 45–50 minutes or just until a toothpick inserted in the center comes out clean. Allow to cool in the pans before removing.

Store wrapped in plastic wrap and aluminum foil in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Makes 2 loaves (about 20 servings).