10
DESSERTS AND SNACKS
Paleo Chocolate Chip Cookies
What kind of dessert section would this be without chocolate chip cookies? Not a very good one, if we do say so ourselves. This recipe does not adhere to super strict Paleo standards, but it is grain free and does not contain any refined sugar. Because of this, they may not be as sweet as you might be used to, but we think that once you try them, you’ll realize that it’s sweet enough for a satisfying treat on a special occasion—just the way a dessert should be.
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Preheat oven to 375 degrees F.
Sift together the dry ingredients in a medium mixing bowl. Beat in the eggs, maple syrup, vanilla, and coconut oil with a hand mixer until well combined.
Fold in the chocolate chips.
On a parchment-lined baking sheet, drop tablespoon-sized balls of cookie dough about 2 inches apart. Bake for 15 minutes. Remove from oven, cool, and serve.
Makes 2 dozen
Baked Apples
You can treat these baked apples as either a dessert or a breakfast treat. You’ll find the best cooking apples in mid to late fall. Choose tart but sweet varieties that have a firm texture. Try Winesap, Gravenstein, Jonagold, Fuji, or Pink Lady apples.
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Preheat oven to 350 degrees F. Wash and core the apples.
Mix the remaining ingredients in a small bowl. Stuff the apples with the mixture.
Place the apples on a baking sheet and bake for 30 minutes, or until tender.
Serves 4
Raspberry Muffins
Raspberries add tart flavor and a chewy texture to these hearty muffins. Raspberries are in season in early summer, and again in fall. They are highly perishable, though, and should be refrigerated and stored within a day. Substitute frozen raspberries if you like, but don’t thaw them before stirring them into the batter.
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Preheat oven to 350 degrees F. Spray a muffin pan with cooking spray.
Combine the eggs, banana, applesauce, and vanilla extract in a large mixing bowl. Add the dry ingredients and mix gently.
Fold in the raspberries gently. Pour ½ cup batter in each muffin cup. Bake 20 to 30 minutes, or until browned.
Serves 6
Berry Tart
When making a dish that relies extensively on the flavor of berries—as this one does—it is best to wait until you can get the freshest and ripest berries possible. Not only will they be sweet enough that you won’t need to add any sugar, but their flavor will be fresh and pronounced. If you must use out-of-season berries, you can add a tablespoon or so of honey to the berry mixture.
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Filling:
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Crust:
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Preheat oven to 350 degrees F.
Heat berries, water, and lemon juice in a medium saucepan. Simmer for 15 minutes, stirring and mashing berries periodically.
While fruit is simmering, combine all ingredients for the crust together in a large bowl. When you have a stiff dough, press into a pie pan and bake for 10 minutes. Remove from oven and allow to cool for 5 minutes.
Add the berry mixture to the crust and refrigerate for 1 hour before serving.
Serves 6
Banana Bread
Believe it or not, this loaf is baked without grains or wheat, and without sugar. Instead, the sweetness comes from very ripe bananas. When your banana skins are almost entirely black, that’s when you know they’ll be good in this recipe. While this is still not something you want to eat every single day, you can indulge in this tasty treat once in awhile without guilt.
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Preheat oven to 350 degrees F.
Sift the almond flour, baking soda, and cinnamon in a bowl. Add the rest of the ingredients and stir well to combine.
Pour the batter into a loaf pan greased with coconut oil. Bake for 25 to 28 minutes, until toothpick inserted in the center comes out clean.
Cool completely, remove from pan, and slice.
Serves 8 to 10
Coconut Macaroons
With only a few ingredients, these coconut treats are lightly sweet and surprisingly easy to whip up. Make sure to use unsweetened coconut so that you get the best flavor, and also no refined sugar. With hints of vanilla, these will bring a taste of the tropics to the end of your meal.
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Preheat oven to 325 degrees F.
Beat the egg whites in a stand mixer until they form stiff peaks. Gently fold in the maple syrup, vanilla, and coconut.
Form into 1-inch balls and put on a parchment-lined baking sheet. Bake for 15 to 17 minutes, or until lightly browned.
Cool before serving.
Makes 1 dozen
Poached Pears
Fruit makes a perfect dessert for the Paleo diet. It’s sweet, but its natural sugar isn’t bad for you the way that added sugars are. It’s also high in fiber and nutrients, making it an even better choice. These poached pears make an elegant dessert for a dinner party and are easy to put together.
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Put all ingredients in a small saucepan and add enough water to ensure that the pears are just covered. If any parts of the pears are not covered in liquid, they will turn brown.
Bring to a boil and simmer on low for about 30 minutes. Remove pears.
Bring remaining liquid to a boil and reduce until it is thick and syrupy. Remove the cinnamon stick.
To serve, drizzle the warm pears with the syrup.
Serves 4
Primal Brownies
Like many of the dessert recipes you’ll find here, these brownies are a better version of the classic dessert they’re modeled after. They are more rich than sweet, and while they don’t follow the Paleo principle strictly to the letter, they are close enough that we think they fit. As long as you don’t eat the whole pan (it will be difficult!), you should be able to enjoy one of these every now and then without the guilt and remorse that comes with eating the real thing.
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Preheat oven to 350 degrees F.
Mix the coconut oil, bittersweet chocolate, and maple syrup in a small saucepan over low heat. When melted and combined, remove from heat.
Add in the cocoa powder, stir, and set aside.
With a wooden spoon, blend in the eggs, baking soda, and vanilla. Add in the almond butter and stir until combined.
Fold in the coconut flour.
Pour batter into a 9 x 13-inch baking dish that has been lightly greased with coconut oil. Bake for 30 minutes.
Cool completely before cutting and serving.
Makes 1 dozen brownies
Caveman Trail Mix
Trail mix is full of antioxidants and protein for energy, making it a great on-the-go breakfast for the Paleo dieter. Substitute your favorite combination of nuts and dried fruit, and pack it in individual bags to grab quickly on busy mornings. Trail mix makes a great post-workout or sports practice food, too.
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Combine all ingredients in a large mixing bowl. Store in an airtight container for up to one month.
Serves 4
Paleo Spiced Nuts
Nuts are a great snack when on the Paleo diet, but sometimes you want something more interesting than plain-old roasted nuts. These crunchy and toasty morsels fit the bill perfectly. Use any combination of nuts you like or have on hand—what’s in the recipe is just a suggestion. Make sure that whatever you use is raw and unsalted.
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Preheat oven to 350 degrees F.
Put everything in a gallon-size freezer bag. Shake to make sure all nuts are coated thoroughly with the oil and spices.
Lay on a parchment-lined baking sheet in an even layer and bake for 12 to 15 minutes, or until nuts are toasted. Cool completely before serving.
Makes 2 cups
Turkey Avocado Rollups
Finding healthy and easy snacks is difficult no matter what kind of diet you’re on. While you have lots of options on the Paleo plan, sometimes you need something that is similar to a meal, but not huge. These rollups are almost like eating a turkey and avocado sandwich.
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Put the avocado and lemon juice in a bowl and mash thoroughly with a fork. Gently add in the tomatoes. Season with freshly ground black pepper.
Spread the avocado mixture on the turkey slices and roll up. Serve and enjoy!
Serves 1
Teriyaki Chicken Drumsticks
Toss this simple dish in your slow cooker in the morning, and by dinner, you’ll have tender, flavorful, Asian-inspired chicken that the whole family will love. Substitute whole, cut-up chicken for the drumsticks if you prefer.
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Place the drumsticks in the slow cooker and turn the slow cooker to low. Combine the remaining ingredients in a small bowl. Pour this mixture over the drumsticks. Cover and cook for 5 to 6 hours, or until tender. Turn occasionally so the chicken is thoroughly coated with the sauce.
Serves 4
Fresh Guacamole
This easy, crowd-pleasing dip is one that is healthy as long as you don’t eat it with a bunch of fried chips. Instead, try it with some veggies—peppers, celery, carrots, and cucumbers work well. If you’re going to store it, squeeze some more lime juice over the top before putting in the refrigerator to keep it from browning.
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In a medium bowl, mash the avocados with a fork until creamy, leaving as few chunks as possible.
Add in the tomatoes, onions, cilantro, and garlic. Season with freshly ground black pepper. Stir gently to combine and add the lime juice. Serve immediately.
Serves 6 to 8
Prosciutto-Wrapped Asparagus
This is an easy appetizer that comes together fast. These work well for everything from casual gatherings to fancy dinner parties, and your guests are sure to love them. Get the highest quality prosciutto you can afford for the best flavor.
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Preheat oven to 400 degrees F. Slice the asparagus into 4-inch pieces.
Lay the prosciutto slices on a sheet pan and lay a few onion slices and asparagus pieces on each slice. Season with freshly ground black pepper. Roll them up, tucking the flap down.
Serves 8
Caveman Hummus
While hummus is traditionally made with chickpeas—a strict no-no on the Paleo diet—this version is made with zucchini. It’s still creamy and delicious, and it’s likely your guests won’t know they aren’t getting all those extra carbs.
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Peel and chop the zucchini and put in a food processor. Process until smooth.
Add the tahini, olive oil, lemon juice, garlic, and cumin and puree until creamy smooth. Season with freshly ground black pepper. Serve with sliced veggies for dipping.
Serves 6 to 8