Paleo Cookbook For Dummies (80 page)

Sugar cane

White sugar

The absolute best way to reprogram your body to not reach for sugar or sugary carbohydrates is to go completely without sugar for 30 days. No cheating, no wavering — just 30 days of cleaning your body by getting rid of weak, unhealthy cells and building healthier cells for a stronger, more youthful body. The process is scary and difficult, yes, but I promise you it's one of those game-changers in life that's worth doing. I show you how in
Chapter 4
.

Cranberry Ginger Cookies

Prep time:
10 min •
Cook time:
15 min •
Yield:
20 cookies

Ingredients

2
¹
⁄
₂
cups almond flour

¹
⁄
₂
cup almond butter

¹
⁄
₂
cup unsweetened shredded coconut

¹
⁄
₂
cup honey, melted

¹
⁄
₄
cup coconut oil, melted

1 egg

1 tablespoon ground ginger

¹
⁄
₂
teaspoon sea salt

¹
⁄
₂
teaspoon baking soda

¹
⁄
₂
cup dried cranberries

Directions

1
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2
Combine all the ingredients except the cranberries and mix well with a hand mixer or stand mixer.

3
Fold in the dried cranberries by hand, ensuring they're evenly distributed.

4
Using a cookie scoop (smaller than an ice cream scoop) or two teaspoons, place scoops of cookies on the baking sheet, leaving room between the cookies because they will expand slightly.

5
Using your hand or the back of the scoop or spoon, slightly flatten the cookies.

6
Bake for 10 to 15 minutes or until done.

7
Remove from the oven and let the cookies remain on the pan for 1 minute before transferring them to wire racks to cool.

Per serving:
Calories 133 (From Fat 81); Fat 9g (Saturated 4g); Cholesterol 9mg; Sodium 76mg; Carbohydrate 12g (Dietary Fiber 1g); Protein 2g.

Tip:
These cookies will largely retain whatever shape you put them in before baking, so shape them as desired.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

Almond Cookies with Cinnamon Glaze

Prep time:
10 min •
Cook time:
20 min •
Yield:
12 cookies

Ingredients

2
¹
⁄
₂
cups almond flour

¹
⁄
₄
cup coconut flour

2 teaspoons baking powder

2 tablespoons ground cinnamon, divided

¹
⁄
₄
cup macadamia nut oil or coconut oil, melted

3 tablespoons honey, melted and divided

1 teaspoon almond extract

2 eggs

1 tablespoon ghee or butter, melted

¹
⁄
₃
cup unsweetened shredded coconut (optional)

Directions

1
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2
Combine the almond flour, coconut flour, baking powder, and 1 tablespoon of the cinnamon in a mixing bowl and stir well.

3
To the dry ingredients, add the oil, 1 tablespoon of the honey, the almond extract, and the eggs and mix into a soft dough.

4
Dust your work surface with more almond flour and lay the dough out, pressing to just shy of
¹
⁄
₂
-inch thick all around.

5
Use a biscuit cutter or the lid of a jar to cut the dough into circles; lay them on the baking sheet.

6
Bake for 9 minutes.

7
While the cookies bake, prepare the glaze by mixing the remaining honey, the ghee or butter, and the remaining cinnamon in a small bowl.

8
Remove the cookies from the oven and brush them with the glaze. Bake for 9 to 11 more minutes or until done.

9
Remove from the oven, sprinkle with some shredded coconut (if desired), and drizzle the remaining glaze over your cookies.

10
Serve immediately or store in an airtight container for 3 to 4 days.

Per serving:
Calories 121 (From Fat 81); Fat 9g (Saturated 6g); Cholesterol 31mg; Sodium 73mg; Carbohydrate 3g (Dietary Fiber 2g); Protein 9g.

Vary It!
For a lighter almond flavor, substitute vanilla extract for the almond extract.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

OMG Chocolate Chip Cookies

Prep time:
10 min, plus refrigerating time •
Cook time:
10 min •
Yield:
12 cookies

Ingredients

1
¹
⁄
₂
cups almond flour

¹
⁄
₄
teaspoon baking soda

¹
⁄
₄
teaspoon sea salt

2 tablespoons coconut oil, melted

¹
⁄
₂
teaspoon vanilla extract

¹
⁄
₄
cup honey

1 egg (room temperature)

³
⁄
₄
cup Paleo-approved chocolate chips

Directions

1
In a large bowl, combine the almond flour, baking soda, and salt.

2
In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine.

3
Mix in the chocolate chips. Cover and refrigerate the cookie batter for 30 minutes.

4
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

5
Roll the dough into 12 balls and arrange them on the baking sheet.

6
Bake for 5 minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon. Put them back in the oven for about 5 more minutes, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.

7
Remove from the oven and let the cookies remain on the pan for 1 minute before transferring them to wire racks to cool.

Per serving:
Calories 134 (From Fat 72); Fat 8g (Saturated 4g); Cholesterol 16mg; Sodium 66mg; Carbohydrate 15g (Dietary Fiber 2g); Protein 2g.

Note:
These cookies are so good that I gave them away for holiday gifts one year to rave reviews! They're a great way to introduce your friends and family to Paleo.

Note:
If you aren't sure where to find Paleo-approved chocolate chips, try the Enjoy Life brand (available online at
www.enjoylifefoods.com/chocolate-for-baking
). They're dairy-, soy-, and nut-free.

Coconut Chocolate Chip Cookies

Prep time:
10 min •
Cook time:
12 min •
Yield:
12 cookies

Ingredients

¹
⁄
₂
cup coconut oil

¹
⁄
₂
cup honey

4 eggs

¹
⁄
₂
teaspoon vanilla extract

¹
⁄
₈
teaspoon sea salt

1 cup coconut flour

¹
⁄
₂
cup shredded unsweetened coconut

³
⁄
₄
cup Paleo-approved chocolate chips

Directions

1
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

2
Microwave the honey and coconut oil in a microwave-safe bowl for 30 to 60 seconds to melt them together. Add them to a large bowl with the eggs, vanilla, and salt and mix well with a hand mixer or stand mixer.

3
Add the coconut flour. Stir in the shredded coconut and chocolate chips.

4
Drop heaping tablespoons of cookie batter onto the baking sheet.

5
Bake for 12 minutes or until golden brown.

6
Remove from the oven and let the cookies remain on the pan for 1 minute before transferring them to wire racks to cool.

Per serving:
Calories 255 (From Fat 153); Fat 17g (Saturated 13g); Cholesterol 62mg; Sodium 43mg; Carbohydrate 26g (Dietary Fiber 5g); Protein 4g.

Note:
If you aren't sure where to find Paleo-approved chocolate chips, try the Enjoy Life brand (available online at
www.enjoylifefoods.com/chocolate-for-baking/
). They're dairy-, soy-, and nut-free.

Tip:
These cookies will largely retain whatever shape you put them in before baking, so shape them as desired.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

Pumpkin Cranberry Scones

Prep time:
10 min •
Cook time:
18 min •
Yield:
12 scones

Ingredients

2 cups almond flour, plus more for dusting

¹
⁄
₂
cup pumpkin puree

¹
⁄
₂
cup dried cranberries

¹
⁄
₄
cup shredded unsweetened coconut

¹
⁄
₄
cup crushed pecans

1 egg

3 tablespoons honey, melted

1 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

¹
⁄
₂
teaspoon ground ginger

Directions

1
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

2
Combine all the ingredients in a large mixing bowl and knead together with your hands.

3
Divide the dough in half. Dust your work surface with more almond flour and press half the dough out into a circle, about
¹
⁄
₄
-inch thick.

4
Use a pizza cutter to slice the circle into equal wedges, making the pieces your desired size.

5
Repeat Steps 3 and 4 with the other half of the dough and put the scones on the baking sheet. Sprinkle with a little more pumpkin pie spice or cinnamon if desired.

6
Bake for 15 to 18 minutes or until a toothpick inserted in the center of a scone comes out clean.