Category: Desserts

Spiced Almond Maple Bark Maple Almond Bark (paleo)
Desserts · snack

Maple Almond Bark (paleo)

edibleharmony2 Comments

Crispy salted plantain chips covered with a layer of sweet and spiced almond freezer fudge and melted chocolate? I am not sure what made me come up with that unusual combination, but this Maple Almond Bark is AWESOME! The plantain chips give it a very nice crunch and the pumpkin spice makes it a perfect fall treat. I cut it in very small pieces,  just enough to satisfy my sweet tooth, but without loading up on too much sugar.

I came up with the recipe about a week ago and I have already made it 4 times. I originally made it with coconut butter, and then tweaked it around using salted and unsalted butter instead. I liked the salted butter version better as it gave it a caramel taste to it, but the coconut butter version had a better texture. I also tried replacing the maple syrup for honey, but it didn’t freeze as well, it was a little bit more chewy and it crumbled easily, but t was delicious still. You can also use sunflower seed butter instead of almond butter for a nut free version and I am guessing that if you use macadamia butter and salted butter it would taste just like caramel. I will be experimenting with that very soon.

For similar treats try my freezer fudge, raspberry chocolate fudge, or my almond joys.

Spiced Maple Almond Bark

Ingredients:

2/3 cup of plantain chips.
1/2 cup of almond butter (use sunflower seed butter for a nut-free version)
1/4 cup of coconut butter or 3 tbsp of grass-fed butter
1/3 cup of maple syrup or more to taste
1 tbsp of coconut oil (omit if you are using butter)
1 1/2 tsp of pumpkin spice (or 1 tsp of cinnamon 1/4 tsp of ground cloves, 1/4 tsp of nutmeg, 1/4 tsp of cardamom)
1/4 cup of Enjoy Life chocolate chips or homemade raw chocolate  (optional)

Preparation:

  • Lightly grease an 8″ x 8″ baking dish.
  • Spread the plantain chips at the bottom of the baking dish forming a single layer.
  • In a small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil.
  • Simmer uncovered on low heat for about 8-10 minutes, stirring constantly to allow some of the moisture to evaporate.
  • When the mixture starts to thicken, pour over the plantain chips.
  • Melt the chocolate chips and pour over the almond mixture (optional step).
  • Freeze and cut into desired shape.
  • Keep frozen.
Maple Almond Bark (paleo)
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2/3 cup of plantain chips
  • 1/2 cup of almond butter (use sunflower seed butter for a nut-free version)
  • 1/4 cup of coconut butter or 3 tbsp of grass-fed butter
  • 1/3 cup of maple syrup or more to taste
  • 1 tbsp of coconut oil (omit if you are using butter)
  • 1 1/2 tsp of pumpkin spice (or 1 tsp of cinnamon 1/4 tsp of ground cloves, 1/4 tsp of nutmeg, 1/4 tsp of cardamom)
  • 1/4 cup of Enjoy Life chocolate chips or homemade raw chocolate (optional)
Instructions
  1. Lightly grease an 8″ x 8″ baking dish.
  2. Spread the plantain chips at the bottom of the baking dish forming a single layer.
  3. In a small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil.
  4. Simmer uncovered on low heat for about 8-10 minutes, stirring constantly to allow some of the moisture to evaporate.
  5. When the mixture starts to thicken, pour over the plantain chips.
  6. Melt the chocolate chips and pour over the almond mixture (optional step).
  7. Freeze and cut into desired shape.
  8. Keep frozen.

 

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Paleo Apple Carrot and Sweet Potato Kugel Paleo Apple Carrot Kugel (nut-free and egg-free)
Breakfast · Desserts

Paleo Apple Carrot Kugel (nut-free and egg-free)

edibleharmony16 Comments

Kugel is a traditional jewish pudding or casserole. It is most commonly made with egg noodles or potatoes. I apologize for butchering the recipe, but I was asked to make a similar dish that complies with several dietary restrictions and that also hides a few vegetables in it. My paleo kugel variation of this recipe is made with shredded carrots, sweet potato and apples. I made two recipes, one uses almond flour and eggs and the second one uses coconut flour and gelatin instead of eggs. Although kugels are typically a side dish, this one is more like a dessert or a breakfast treat.

For other egg-free treat ideas try my raw coconut macaroons,  banana muffins, raw apple “‘larabar”, raw “rice” pudding, or my chia seed energy bar

Paleo Apple Carrot and Sweet Potato Kugel

Ingredients for the almond flour version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple
2 eggs
8 dates
1 tbsp of coconut oil or butter
1/4 cup of orange or apple juice
2 cups blanched almond flour
1 tsp baking soda
1/3 tsp salt

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
  • Transfer into a  bowl and mix in the rest of the ingredients.
  • Pour into a greased 8×8 baking dish and  press it down to make and even width layer.
  • Bake for 30 to 35 minutes.
  • Serve cold or warm

Ingredients for the nut and egg free version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple (keep all the juices)
2 1/2 tbsp of unflavored gelatin. I use this one (or 2 eggs)
1/4 cup of honey
1/3 cup of coconut flour
3 tbsp of coconut oil or butter
1 tsp baking soda
1/3 tsp salt
1 or 2 tsp of ground cinnamon (optional)

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Pour all the ingredients into a bowl and using your hands mix until well combined.
  • Pour into a greased 8×8 baking dish and press it down to make and even width layer.
  • Bake for 30 to 35 minutes.
  • Allow for it to cool down before serving to allow the gelatin to set.
  • Serve cold.
Paleo Apple Carrot Kugel (almond flour version)
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 1 cup shredded carrot
  • 1 cup shredded sweet potato
  • 1 cup shredded apple
  • 2 eggs
  • 8 dates
  • 1 tbsp of coconut oil or butter
  • 1/4 cup of orange or apple juice
  • 2 cups blanched almond flour
  • 1 tsp baking soda
  • 1/3 tsp salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
  3. Transfer into a bowl and mix in the rest of the ingredients.
  4. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
  5. Bake for 30 to 35 minutes.
  6. Serve cold or warm
Paleo Apple Carrot Kugel (nut-free and egg-free)
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 cup shredded carrot
  • 1 cup shredded sweet potato
  • 1 cup shredded apple (keep all the juices)
  • 2 1/2 tbsp of unflavored gelatin (or 2 eggs)
  • 1/4 cup of honey
  • 1/3 cup of coconut flour
  • 3 tbsp of coconut oil or butter
  • 1 tsp baking soda
  • 1/3 tsp salt
  • 1 or 2 tsp of ground cinnamon (optional)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pour all the ingredients into a bowl and using your hands mix until well combined.
  3. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
  4. Bake for 30 to 35 minutes.
  5. Allow for it to cool down before serving to allow the gelatin to set.
  6. Serve cold.

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Paleo Flourless Chocolate Cake Paleo Flourless Chocolate Cake (4 ingredients)
Desserts

Paleo Flourless Chocolate Cake (4 ingredients)

edibleharmony5 Comments

Besides being affordable, this Paleo Flourless Cake  is the fastest, simplest, and easiest cake recipe I know of. The cake and the ganache combined only call for 4 ingredients.

Grain-Free flours are sometimes hard to find, especially outside of the U.S. I make this cake often whenever I’m traveling abroad, because the ingredients are easy to find pretty much anywhere. A few times I haven’t been able to find a soy-free chocolate bar, so I’ve used a regular kind and it works just as well. If you can’t find unsweetened chocolate, buy the sweetened one and just decrease the amount of honey to taste.

I’ve also made this for one of my daughter’s friends who is allergic to dairy, soy, nuts, and coconut, but I used  this organic environmentally friendly palm shortening instead of the butter or the coconut oil.

I have a new-found love for this environmentally-friendly organic  palm shortening. I can use it to cook my savory dishes or to safely fry things like sweet plantains, yucca chips, vaca frita, or patacones, without leaving them tasting like coconut, butter, or lard. Not to mention that palm oil is far less expensive.

The best part is that this non hydrogenated oil comes from small-scale family farms in South America. These farmers are certified by ProForest, which ensures that they meet strict social, environmental and technical criteria. With regard to environmental criteria, the assessments are carried out at the landscape and operational level at both the farms and processing facilities. These assessments cover environmental impact on the soil, water, air, biodiversity and local communities. The lands the farmers use are not lands that were deforested.

For other treat recipes try my grain-free carrot cake,

Paleo Flourless Chocolate Cake

 

Ingredients:

6 ounces of unsweetened soy-free chocolate or tempered cacao paste
3 large eggs, preferably room temperature
1/2 cup of butter or coconut oil
1/2 cup of honey or more to taste
1 tsp of vanilla (optional)
1/4 tsp of baking soda
1 tsp of apple cider vinegar

Preparation:

  • Preheat oven to  350 degrees Fahrenheit.
  • While the oven is preheating, place the chocolate and oil in an oven safe bowl and place it in the oven until they gently melted. If you are using raw honey melt it as well.
  • Allow the mixture to cool down a little bit so that the eggs don’t cook before you mix them in
  • Mix all the ingredients together until well combined.
  • Grease a small cake mold. I used this 6-inch soufflé dish.
  • Cut a piece of parchment paper the same size as the inside of the mold and line the bottom to prevent it from sticking.
  • Pour the batter in the dish and bake for 25 minutes or until the cake starts to crack in the center.
  • Allow the cake to cool down.
  • Using a small knife, separate the sides of the cake from the dish.
  • Remove the cake from the mold by turning it upside down over a plate and pour the ganache on top.

Ingredients for the ganache:

3 ounces of unsweetened soy-free chocolate or tempered cacao paste
2 tablespoons of butter or coconut oil
2 tablespoons of honey

Preparation:

  • Gently melt and combine all the ingredients together and pour over the cooled down cake.
  • If the ganache is too runny, let it cool down for a few minutes.
Paleo Flourless Chocolate Cake (4 ingredients)
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 6 ounces of unsweetened soy-free chocolate or tempered cacao paste
  • 4 large eggs, preferably room temperature
  • 1/2 cup of butter or coconut oil
  • 1/2 cup of honey
  • INGREDIENTS FOR THE GANACHE
  • 3 ounces of unsweetened soy-free chocolate or tempered cacao paste
  • 2 tablespoons of butter or coconut oil
  • 2 tablespoons of honey
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. While the oven is preheating, place the chocolate and oil in an oven safe bowl and place it in the oven until is gently melted. If you are using raw honey melt it as well.
  3. Mix all the ingredients together until well combined.
  4. Grease a small cake mold. I used this 6-inch soufflé dish.
  5. Cut a piece of parchment paper the same size as the inside of the mold and line the bottom to prevent it from sticking.
  6. Pour the batter in the dish and bake for 25 minutes or until the cake starts to crack in the center.
  7. Allow the cake to cool down.
  8. Using a small knife, separate the sides of the cake from the dish.
  9. Remove the cake from the mold by turning it upside down over a plate and pour the ganache on top.
  10. FOR THE GANACHE:
  11. Gently melt and combine all the ingredients together and pour over the cooled down cake.
  12. If the ganache is too runny, let it cool down for a few minutes.

 

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Grain-Free Carrot Cake Grain-Free Carrot Cake (Frozen-Themed)
Desserts

Grain-Free Carrot Cake (Frozen-Themed)

edibleharmony6 Comments

I’ve made this grain-free carrot cake several times last month. My oldest daughter, Lilah turned 5 and I did a couple small-sized trials before I ventured with the 3-tier Disney’s Frozen birthday cake that she requested for her party.

I really liked the fact that it was relatively economical for a grain-free cake. Almond flour tends to be expensive and coconut flour requires a lot of eggs, but the fact that this recipe calls for 4 cups of shredded carrots cuts down a lot on the amount of flour, eggs, and sweetener used. I bought a giant bag of organic carrots at Costco for under $5.

I’ve made it once using coconut oil and a couple of times using butter instead and they both worked out great. I also used a cream cheese frosting and this dairy-free frosting, but I liked the cream cheese frosting better.

For other cake recipes try my strawberry cake, watermelon cake, or (nut-free) pound cake.

Grain-Free Carrot Cake

Ingredients:

4 cups of shredded carrots
5 cups of almond flour
5 eggs
1/2 cup of honey or more to taste
1 1/2 tsp of baking soda
1/2 cup of melted butter or coconut oil
1 tbsp of lemon juice
2 tsp of ground cinnamon
1/2 to 1 tsp of ground nutmeg
1 cup of chopped walnuts (optional)
1 cup of raisins (optional)

Preparation:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Put all the ingredients in large mixing bowl and combine using a spatula.
  • Pour the batter into two greased 9″ round cake molds.
  • Bake for 25 to 35 minutes or until a tooth pick inserted in the center of the cake comes out dry.

Ingredients For The Frosting:

1 cup of cream cheese
1/2 cup of room temperature butter.
1/2 cup of RAW honey. Use the hard one and not the runny one
1/2 tbsp of lemon juice, a few drops of almond extract or 1 tsp of vanilla extract

Preparation :

  • Using an electric mixer combine all the ingredients until uniform.
  • Refrigerate the frosting for an hour before frosting the cake.

To make the carrot roses:

  1. Thinly slice a the top of a thick peeled carrot. You will need about 10 slices.
  2. Place the carrot slices in boiling water for about 10 to 15 seconds to soften them.
  3. Rinse them in cold water and pat them dry using a clean towel.
  4. Arrange the carrots in a straight line overlapping from the middle.
    Carrot Rose
  5. Roll the line of carrot slices.Carrot Rose
  6. Cut the carrot roll in half to make two carrot roses.
    Carrot Rose
  7. Place the carrot roses on top of the cake pushing the base of the rose  in and fanning the top out.
    Grain-Free Carrot Cake

Disney’s Frozen-Themed Birthday Cake

Just like every other little girl her age she wanted to have a Frozen birthday party. To be honest with you I’m ready for this Frozen craze to go away. I’ve heard the sound track at least 2000 times. I’ve spent weeks trying to find an affordable Elsa’s dress, they seem to be out of stock everywhere and the ones on E-bay are several hundreds of dollars. I have attended at least a dozen of Frozen birthday parties this summer. I’m pretty sure we own every single Frozen doll and story book on the market and even my 2.5 year old daughter who has never seen the movie or watched TV, can recite parts of the movie and sing all the songs. Disney’s marketing is just BRILLIANT!

But I just had to “Let it go”. It was HER birthday and this cake really brightened her day.

Paleo Frozen Cake

 

To make my daughters Frozen birthday cake, I multiplied all the ingredients by 2.5 and used the following mold and materials.

  • 3-tier square cake molds. I used these.
  • Blue satin ribbon to wrap each layer. I used this one.
  • Frozen cake topper set. I used this one.
  • Small snowflake ornaments. I used these.
  • Square cake base, I used this one.
  • I also used unsweetened shredded coconut to sprinkle on top.

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Grain-Free Carrot Cake (Frozen-Themed)
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Ingredients
  • Ingredients:
  • 4 cups of shredded carrots
  • 5 cups of almond flour
  • 5 eggs
  • 1/2 cup of honey or more to taste
  • 1 1/2 tsp of baking soda
  • 1/2 cup of melted butter or coconut oil
  • 1 tbsp of lemon juice
  • 2 tsp of ground cinnamon
  • 1/2 to 1 tsp of ground nutmeg
  • 1 cup of chopped walnuts (optional)
  • 1 cup of raisins (optional)
  • INGREDIENTS FOR THE FROSTING:
  • 1 cup of cream cheese
  • 1/2 cup of room temperature butter.
  • 1/2 cup of RAW honey. Use the hard one and not the runny one
  • 1/2 tbsp of lemon juice, a few drops of almond extract or 1 tsp of vanilla extract
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Put all the ingredients in large mixing bowl and combine using a spatula.
  3. Pour the batter into two greased 9″ round cake molds.
  4. Bake for 25 to 35 minutes or until a tooth pick inserted in the center of the cake comes out dry.
  5. FOR THE FROSTING :
  6. Using an electric mixer combine all the ingredients until uniform.
  7. Refrigerate the frosting for an hour before frosting the cake.

 

Paleo Frozen Cake

Healthy Raw Fudge 4 Ingredient Healthy Raw Fudge (nut-free option)
Desserts

4 Ingredient Healthy Raw Fudge (nut-free option)

edibleharmony5 Comments

After I started eating healthier, my taste buds definitely changed. Things that I used to eat on a regular basis, like cakes and candy, suddenly seemed too rich or too sweet for me. Instead, I developed a taste for things that I used to dislike: vegetables, fruits, and all the so-called healthy dishes that I used to make fun of.  As I started learning more about the benefits of many foods I wasn’t a fan of I became more and more receptive to trying them again, and so my food preferences slowly reshaped.

Sadly not everyone enjoys healthy foods, and among my friends there are still quite a few who frown or laugh at  what they call “hippie” foods. I am sure that you have also come across a few “friends” who try to sabotage your health goals. Well, a few of those friends were invited to a casual dinner gathering  at my house. I had to come up with healthier versions of comfort foods and treats that were both healthier and tastier than the original recipes and I really did accomplish that with this recipe. No one could really believe what this fudge was made out of.

This raw fudge  is the perfect balance between a super food and decadent dessert. It is packed with healthy fats, antioxidants, and many other nutrients, and it’s satisfying to both healthy eaters and junk food lovers.

To make this, I used cashew butter because it has the mildest, least nutty flavor of all the nut butters I have tried, but you can certainly used any other nut butter or even sunflower butter to make a nut-free variation. I tried to keep all ingredients from heating to over 110 degrees Fahrenheit, to keep this desert raw and maintain most of its nutrient. To do this I placed all the ingredients in a bowl and set the bowl over hot water for about 15 minutes, until everything was melted, but if you want to make this faster you can just place everything in a small saucepan and cook it on low heat for a couple of minutes.

 

Healthy Raw Fudge

Ingredients:

1 cup of raw cashew butter (use sunflower seed butter for a nut free version)
1/2 cup of coconut oil
1/2 cup of raw cacao or unsweetened cocoa powder
1/3 cup of raw honey
1/4 to 1/2 cup of sliced almonds (optional)
1 tsp of vanilla (optional)
1/4 tsp of fine sea salt (optional)

 

Preparation:

  • In a medium bowl combine all the ingredients.
  • Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge ingredients on top of it. The heat will gently soften the ingredients and make them easier to combine. You can also place the ingredients in a small saucepan and gently heat them up on the stove top.
  • Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
  • Pour the fudge in the container and put in the freezer until it hardens.
  • Cut the fudge into desired sized pieces and store in the refrigerator or freezer
4 Ingredient Healthy Raw Fudge (nut-free option)
Author: Edible Harmony
Prep time:
Total time:
Serves: 8-10
Ingredients
  • 1 cup of raw cashew butter (use sunflower seed butter for a nut free version)
  • 1/2 cup of coconut oil
  • 1/2 cup of raw cacao or unsweetened cocoa powder
  • 1/3 cup of raw honey
  • 1/4 to 1/2 cup of sliced almonds (optional)
  • 1 tsp of vanilla (optional)
  • 1/4 tsp of fine sea salt (optional)
Instructions
  1. In a medium bowl combine all the ingredients.
  2. Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge ingredients on top of it. The heat will gently soften the ingredients and make them easier to combine. You can also place the ingredients in a small saucepan and gently heat them up on the stove top.
  3. Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
  4. Pour the fudge in the container and put in the freezer until it hardens.
  5. Cut the fudge into desired sized pieces and store in the refrigerator or freezer

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grain-free strawberry cheesecake Primal Strawberry Cheesecake with Hazelnut Crust
Desserts

Primal Strawberry Cheesecake with Hazelnut Crust

edibleharmony10 Comments

Looking for an easy-but-tasty  grain-free cheesecake recipe? Look no further! Whether you are looking for a dessert to bring to a gathering or just a treat to satisfy a lazy Sunday craving, this primal strawberry cheesecake is just what you were looking for.

For the crust I used whole hazelnuts and ground them, but you can use any other type of nut you’d like, or you can use any kind of nut flour as well. If you are looking for a NUT-FREE crust use this recipe instead. You can also use blueberries, raspberries, apples, mango or any other fruit for the top layer or omit it altogether.

For other pie ideas try my strawberry rhubarb pie, mint chocolate ice cream pie, pumping cheesecake

grain-free strawberry cheesecake

Ingredients For The Crust

2 cups of hazelnuts or your favorite nut
1 large egg
2 tbsp of honey
2 tbsp of softened coconut oil or butter

 

Ingredients For The Cheesecake

16 ounces of cream cheese
1 cup of honey
½ cup of sour cream
1 tsp of vanilla extract
4 large eggs
½ tsp of lemon zest (optional)

 

Ingredients For The Strawberry Topping

16 ounces of frozen strawberries
1/3 cup of honey
1 tsp of lemon juice

 

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Using a food processor grind the hazelnuts into a flour-like powder, do not over-grind or it will become hazelnut butter.
  • Mix the rest of the crust ingredients and pulse in to combine.
  • Roll the crust dough into a ball and using your fingers, spread it and press  it at the bottom and sides of a greased pie round mold.
  • Bake for 8  minutes.
  • Clean the food processor and mix in all the ingredients for the cheesecake in it, you can use a blender for this as well.
  • Pour the cheesecake mix on top of the crust.
  • Bake for 45 minutes to an hour, or until the cheesecake starts to crack towards the middle or is no longer runny
  • For the strawberry topping, place all the ingredients in a small saucepan and simmer uncovered over medium-low heat until it thickens to a heavy syrup consistency.
  • Allow the sauce to cool down.
  • Pour over the cheesecake and refrigerate.
Primal Strawberry Cheesecake with Hazelnut Crust
Recipe Type: Dessert
Cuisine: Primal
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • Ingredients For The Crust
  • 2 cups of hazelnuts or favorite nut
  • 1 large egg
  • 2 tbsp of honey
  • 2 tbsp of softened coconut oil or butter
  • Ingredients For The Cheesecake
  • 16 ounces of cream cheese
  • 1 cup of honey
  • ½ cup of sour cream
  • 1 tsp of vanilla extract
  • 4 large eggs
  • ½ tsp of lemon zest (optional)
  • Ingredients For The Strawberry Topping
  • 16 ounces of frozen strawberries
  • 1/3 cup of honey
  • 1 tsp of lemon juice
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a food processor grind the hazelnuts into a flour-like powder, do not over-grind or it will become hazelnut butter.
  3. Mix the rest of the crust ingredients and pulse in to combine.
  4. Roll the crust dough into a ball and using your fingers, spread it and press it at the bottom and sides of a greased pie round mold.
  5. Bake for 8 minutes.
  6. Clean the food processor and mix in all the ingredients for the cheesecake, you can use a blender for this as well.
  7. Pour the cheesecake mix on top of the crust.
  8. Bake for 45 minutes to an hour or until the cheesecake starts to crack towards the middle or os no longer runny
  9. For the strawberry topping, place all the ingredients in a small saucepan and simmer uncovered over medium -low heat until it thickens to a heavy syrup consistency.
  10. Allow the sauce to cool down.
  11. Pour over the cheesecake and refrigerate.

 

 

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Paleo Baked Turkey Paleo Thanksgiving Recipe Roundup
Appetizer · Desserts · Entree · Sauces and Dips · Side Dish · Turkey

Paleo Thanksgiving Recipe Roundup

edibleharmony2 Comments

I overheard a conversation in the gym this morning about a woman not wanting to start a gluten-free cleanse so close to Thanksgiving. In her mind, holidays and festivities can only be enjoyed through unhealthy foods.  The truth is that you can enjoy  a delicious holiday meal by just switching some of the ingredients instead of avoiding a dish altogether.  I put together this Paleo Thanksgiving Recipe Roundup to help you keep all your recipes for the evening together on one page.

Thanksgiving Turkey

 

Paleo Baked Turkey

This turned out extra moist  and juicy thanks to the brine I marinated it with overnight. I baked it while covered with a moist light cloth to lock in all the moisture. Read full printable recipe here

Sweet Potato Stuffing

 

Blead-less turkey stuffin

 

 

 

 

 

Made with sweet potato, apples, celery, cranberry, walnuts, and spices. Read full recipe here

Cranberry Sauce

Honey Cranberry Sauce

 

 

 

 

 

My recipe for cranberry sauce is sweetened with honey and has a citrus hint to it. It is spiced with ginger and cinnamon and made in under 20 minutes. See full recipe here.

Grain-Free Rolls

Grain-Free Dinner Roll

 

 

 

 

One of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked. See full recipe here

Asparagus Casserole

Paleo thanksgiving casserole

 

 

 

 

 

Asparagus can also be substituted for green bean for a more traditional can-free, unprocessed side dish. This recipe call for onions mushrooms, broth, arrowroot powder and spices. See recipe here

Garlic Basil Asparagus

Basil Garlic Aparagus

 

 

 

 

 

Another side dish that can be made using green beans as well, much simpler than the asparagus casserole. It only calls for 5 ingredients, asparagus, basil, garlic, oil of preference and salt. See recipe here

Celery  Root Puree 

Paleo Mashed Potatoes (celery root puree)

 

 

 

 

 

Personally I find this much tastier than mashed potatoes, and a lot less starchy. It calls for celery root, cauliflower garlic and either butter, ghee or olive oil. See recipe here.

Pumpkin Cheesecake (Paleo or Primal Version)

Paleo Pumpkin Cheesecake

 

 

 

 

 

I made two different versions for this paleo pumpkin cheesecake recipe, one with regular cream cheese and a dairy free version made with cashews. I personally liked the cheese recipe better, but the second one was still delicious. See recipe here

Cranberry Pumpkin Bread

Paleo Pumpkin Cranberry Bread

 

 

 

 

 

This Grain-Free Pumpkin Cranberry Bread mixes two of my favorite fall fruits: cranberries and pumpkin. It is also nut free and it is sweetened with dates. See full Recipe here

Pumpkin Custard (dairy-free)

Paleo Pumpkin Custard

 

 

 

 

 

Flavors of fall, a modified traditional European dessert and a hint of coconut merge together in this rich, creamy and spiced dairy-free pumpkin custard. See full recipe here.

Pumpkin Pie Cupcakes

Paleo Pumpkin Pie Cupcakes

 

 

 

 

 

These are a hybrid between pumpkin pie filling and a muffin, so they are extra moist. I also provide two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil.  It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before. See full recipe here.

Chocolate Pumpkin Coffee Cake

Paleo Pumpkin Brownie

 

 

 

 

 

 

Edible Harmony’s newest recipe, part brownie, part pumpkin bar and part coffee cake, this will please everyone at the table. See full recipe here.

Thanksgiving is around the corner–are you sticking to your grain-free diet during the holidays?

Paleo Breakfast Porridge Paleo Nutmeal (oatmeal)(nut-free option)
Breakfast · Desserts · Vegetarian

Paleo Nutmeal (oatmeal)(nut-free option)

edibleharmony20 Comments

My grain-free, protein rich version of a traditional comforting breakfast: Paleo Nutmeal

Oatmeal brings me tons of childhood memories. Growing up I was an extremely picky eater, there were about 5 things I could tolerate, but they needed to be spaced out with at least a week in between. Needless to say, meal times were always a torture. There were only three things that I looked forward to regularly: macaroni and cheese, flan, and oatmeal. Since then oatmeal has been sort of a comfort food for me and somehow my oldest daughter now feels the same way about it. Luckily for me, she eats most anything I put on her plate, but Paleo Nutmeal is something she always looks forward to.

If you don’t like cashews or you do not want to use a blender you can replace the cashews, water and dates for 1 1/4 cup of sweetened almond milk, Here is my recipe for it.

For a NUT-FREE version replace the cashew nuts and water for 1 1/4 cup of coconut milk.

For other sweet breakfast treats try my banana scramble, cream of chocolate or crispy paleo waffles

Paleo Breakfast Porridge

Ingredients:

1 large egg
1 tbsp of coconut flour
1 tbsp of  coconut oil
1 cup of water
1/4 cup of cashew or macadamia nuts
3-4 pitted dates or sweetener or choice
1/4 tsp of vanilla extract
a pinch of salt
1 tbsp of hemp seeds (optional)
Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries

 

Preparation:

  • Using a blender combine all the ingredients together, except the hemp seeds.Blend until the nuts are finely ground.
  • Pour the mixture in small saucepan and cook over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
  • When most of the  liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond milk if the consistency is too dry.
Paleo Nutmeal (oatmeal)
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Ingredients:
  • 1 large egg
  • 1 tbsp of coconut flour
  • 1 tbsp of coconut oil
  • 1 cup of water
  • 1/4 cup of cashew nuts
  • 3-4 pitted dates or sweetener or choice
  • 1/4 tsp of vanilla extract
  • a pinch of salt
  • 1 tbsp of hemp seeds (optional)
  • Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries
Instructions
  1. Using a blender combine all the ingredients together, except the hemp seeds. Blend until the nuts are finely ground.
  2. Pour the mixture in small saucepan over medium heat, stirring occasionally to prevent it from sticking at the bottom of the pan.
  3. When most of the liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond meal if the consistency is too dry.
Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Paleo Pumpkin Brownie Chocolate Pumpkin Coffee Cake (Paleo)
Breakfast · Desserts

Chocolate Pumpkin Coffee Cake (Paleo)

edibleharmony7 Comments

paleo pumpkin brownieA mixture between a brownie, a pumpkin bar, and a spongy cake, this Chocolate Pumpkin Coffee Cake satisfied the two polar opposite palates in my house: “the chocoholic” and the “spice-junkie”. My husband is a true chocolate lover, everything to him is better with chocolate on top. Me on the other hand, I am a fan of vanilla, cinnamon, and spices.  We can never agree on desserts, but this one was satisfying to both.

My next step is to get him to like spicy foods, curries, organ meats, coconut, avocado… yes AVOCADO! Who doesn’t like avocado? The guy who orders a hamburger with bacon, peanut butter and jelly on a gluten-free bread, or that adds sprite to his red wine. Apparently it is a popular drink in Spain, called “Tinto de Verano”. Someone call the “paleo police”, he can’t behave in restaurants. Do you stick to your  dietary preferences or restrictions even when eating out?

For this recipe I used my immersion blender to combine all the ingredients, because it is the fastest kitchen tool to clean, but you could certainly use your food processor, or electric mixer. The goal is to fully incorporate the coconut oil with the rest of the ingredients until there are no more chunks in the batter. If your coconut oil is melted (but cool) and your eggs are room temperature, you could even mix it all up with just a spatula.

For other pumpkin desserts try my pumpkin cheese cake, pumpkin butter, pumpkin custard, pumpkin ice cream, or pumpkin spice coffee creamer.

Paleo Pumpkin Brownie

Ingredients

2 cups of almond flour
¼ cup of coconut flour
6 large eggs
½ cup of coconut oil
1 teaspoon of baking soda
3/4 cup of honey
½ cup of unsweetened cocoa
½ cup of pumpkin puree
1 large egg
½ tablespoon of pumpkin spice (or 1 ½ tsp of cinnamon,¼ tsp of ground clove,¼ tsp of ground ginger,¼ tsp of ground nutmeg, ¼ tsp of ground cardamom)

Preparation:

  • Preheat oven to 375 degrees Fahrenheit.
  • Using an electric mixer, food processor, or immersion blender, mix the almond flour, coconut flour, coconut oil, baking soda,  honey and 6 eggs, until well combined.
  • Scoop 2 cups of this batter and place in a separate bowl.
  • Mix in the  2 cups of batter you set aside with the unsweetened cocoa and transfer the chocolate layer into a greased 9″ x 13″ baking dish.
  • Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
  • Pour the pumpkin layer over the chocolate batter.
  • Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.
Chocolate Pumpkin Coffee Cake (Paleo)
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 2 cups of almond flour
  • ¼ cup of coconut flour
  • 6 large eggs
  • ½ cup of coconut oil
  • 1 teaspoon of baking soda
  • 3/4 cup of honey
  • ½ cup of unsweetened cocoa
  • ½ cup of pumpkin puree
  • 1 large egg
  • ½ tablespoon of pumpkin spice (or 1 ½ tsp of cinnamon,¼ tsp of ground clove,¼ tsp of ground ginger,¼ tsp of ground nutmeg, ¼ tsp of ground cardamom)
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Using an electric mixer, food processor, or immersion blender, mix the almond flour, coconut flour, coconut oil, baking soda, honey and 6 eggs, until well combined.
  3. Scoop 2 cups of this batter and place in a separate bowl.
  4. Mix in the 2 cups of batter you set aside with the unsweetened cocoa and transfer the chocolate layer into a greased 9″ x 13″ baking dish.
  5. Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
  6. Pour the pumpkin layer over the chocolate batter.
  7. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.

 

Recommended products and offers:

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Ray Almond Joy No-Bake Paleo Almond Joy
Desserts

No-Bake Paleo Almond Joy

edibleharmony22 Comments

Here we have a healthier version of a traditional chocolate bar. These guilt-free paleo almond joy bars are much more tasty than the store-bought ones. You can sweeten them with honey, raw honey, or maple syrup. I like the flavor of maple syrup much better, but if you use raw honey they are a little bit easier to work with and less crumbly.

For the chocolate shell you have several options, you can follow the recipe below using tempered cacao paste or any unsweetened chocolate bar (preferably soy-free), you can make my raw chocolate recipe or you can just melt Enjoy Life Chocolate chips or your favorite sweetened chocolate bar.

For other chocolate treats try my Paleo S’mores, raspberry fudge, chocolate chip cookies or avocado chocolate pudding

 

Ingredients for the Filling:

1 cup of  unsweetened shredded coconut

¼ cup of maple syrup or raw honey

3 tbsp of softened coconut oil

¼ tsp of almond extract

pinch of sea salt

8 -10 almonds

 

Ingredients for the Chocolate

3 tbsp of coconut oil

1/3 cup of tempered cacao paste or unsweetened chocolate

3 tbsp of raw cacao powder or unsweetened cocoa powder (optional for a stronger dark chocolate taste)

¼ cup of maple syrup

 Raw Almond Joy

Preparation:

  •  In a medium bowl, combine the coconut, coconut oil, maple syrup, almond extract and salt until an uniform paste is formed.
  • Wrap a small square container with plastic wrap and pressed the mixture into it forming a layer about ¾ inch thick.paleo coconut bars
  • Press the almonds on top of the mixture, evenly distributed.
  • Freeze for 20-30 minutes and cut the coconut  filling into desired shape.Raw Almond Joy
  • Return filling to the freezer.
  • Meanwhile in a small saucepan, gently melt all the ingredients for the chocolate shell and allow to cool off until the mixtures thickens to a heavy syrup consistency.
  • Dip the coconut bars into the chocolate and freeze until the chocolate is hard.
  • If necessary coat in chocolate one more time.
  • Transfer and store in the refrigerator

Raw Almond Joy

WARNING! Keep away from sneaky children, they may hide in a corner with a tray full of theses

Lucy loves chocolate