November 24, 2014

Cinnamon Spiced Applesauce (Paleo, SCD, GAPS)


So I made it home safe and sound from Boston. It's always hard going back to real life once you have been away from work for a while. Don't you agree? Although I do like being back in my own bed and kitchen. There are just certain tools that are never stocked in vacation homes. Like immersion blenders.. and food processors… and tupperware! What is with that? What do other people store their food in?  I don't understand! I always end up buying tupperware for the places I rent. If I am thinking ahead I usually throw some in my suitcase to bring with me (yes I am that girl) but I have to admit that I totally forgot this time.

Today I am sharing my trusty Cinnamon Spiced Applesauce recipe. I make this stuff all the time, and it is super easy! I almost feel bad even calling this one a recipe. It only has 4 ingredients and takes very little effort to make. But I use this applesauce recipe in so many other dishes (like my Paleo Harvest Bread with Apple Coconut Icing) that I decided you might like to have this one in your recipe box too. Plus it makes a great dessert or snack even on its own. I also love adding a little coconut butter to this for a quick and delicious treat. Coconut butter pretty much makes everything taste better don't you think?

I also have an early Black Friday deal for you. I don't know if you heard but for TOMORROW ONLY (November 25, 2014) there is an amazing group of paleo kindle books on sale. Fifteen books to be exact. All for only 99 cents each. Yes you read that right. 99 cents. I have many of these books on my own book shelf and paid much more for all of them. If you are interested the line up includes:

1. The Primal Blueprint by Mark Sisson
2. The Paleo Girl by Leslie Klenke
3. The Paleo Solution by Robb Wolf
4. Everyday Paleo by Sarah Fragoso
5. The Ancestral Table by Russ Crandall
6. The Modern No Nonsense Guide to Paleo by Alison Golden
7. Beyond Bacon by Matthew McCarry and Stacy Toth
8. Sexy by Nature by Stefani Ruper
9. Free the Animal by Richard Nikoley
10. The Everything Weeknight Paleo Cookbook by Michelle Fagone
11. Gather, The Art of Paleo Entertaining by Bill Staley and Hayley Mason
12. The Paleo Sweet Tooth by Alison Russo
13. Decadent Paleo Desserts by Hannah Healy
14. The Paleo Kitchen by Juli Bauer and George Bryant
15. The Paleo Manifesto by John Duran

Click here to find out more (affiliate link):    http://buckbooks.net/704-3.html


To purchase any of these amazing books click here: http://buckbooks.net/704-3.html

Well everyone I hope you have a good week! As always I would be thrilled if you visited me on PinterestInstagram and Facebook! And please feel free to contact me with any questions! I love hearing from you! 



Ingredients

6 large apples (I used honey crisps), peeled and chopped
1/2-1 TBSP ground cinnamon 



Directions

1. Place a large pot on the stove on medium heat
2. Add a very small amount of water  to the pot (just enough to cover the bottom of your pot)
3. Add the remaining ingredients to the pot
4. Bring to a boil and let simmer for 30-40 minutes, until apples are soft and break apart easily
5. Use your immersion blender and blend the ingredients until smooth
6. Serve and enjoy!
NOTE: This makes a large batch of apple sauce, so I usually freeze half of it for a later date

Print Recipe 










           

November 19, 2014

Double Chocolate Paleo Pumpkin Truffles (Paleo, GAPS)




Greetings from Boston everyone! As I mentioned in my post last week I am here for the American Rheumatology Conference. I would like to say that I have been busy exploring the city and area but unfortunately, I haven't had nearly as much spare time as I thought I was going to have. But the conference has been really good and I am learning a ton! And my apartment is a block away from Whole Foods. Which. Is. Amazing. I stop in every morning to get my daily organic coffee fix. So delicious! I have also been stocking up on soy-free organic chocolate bars which I can never seem to find at home. Life is just so much better with chocolate. And coffee. Especially when I am spending so much time studying. Studying would be so much worse without coffee and chocolate. I don't even want to think about that.

So far Boston really reminds of Europe. All the cobblestone streets and old buildings. Even the narrow, rickety stair case up to the apartment I am staying in is eerily similar to the apartment I rented in Paris a couple years ago. Another thing that reminds me of Europe? All the people smoking! I have to say I am pretty shocked by it. I don't understand! Why, people, why? Has anyone else noticed that about Boston? Or am I crazy? It just seems that I am constantly surround by cigarette smoke here. And to be honest, I don't really appreciate it.  Smoking is one habit that I will never understand. It smells terrible, is so bad for your health (and those around you) and is super expensive! Why anyone ever starts smoking is beyond me.

I made this dessert a couple weeks ago and it has been tried and approved by Erik and my faithful study group who put up with all my blog experiments (both good and bad). And everyone told me they liked it. So hopefully you will too! This one combines the flavours of chocolate, coconut and pumpkin. So it is a little unique, but somehow the flavours all work together. This recipe also makes a large batch of truffles, so if you don't happen to eat them all right away they can be stored in the freezer for a later date.

And before I let you get to the recipe I just wanted to remind you that my friends Ashley from My Heart Beets and Vivian from The Real Food Guide still have their dessert book on sale for 60% off. Yes you read that right, 60% off. There are over 30 recipes in the book and all of them have 5 ingredients or less so they are very easy to make! The book is called Grain Free Simple Sweets and is currently being offered for only $5.99 until the end of November only. If you are interested please click this link to find out more. Here is a sneak peak inside the book if you would like to get a preview of what's inside (don't the desserts look delicious?).



Ok I need to get back to my conference! But I would love to hear what you think about these truffles.  And as always I would be thrilled if you followed me on PinterestInstagram and Facebook!




Chocolate Truffle Ingredients

2 cups blanched almond flour (I use this brand
1 cup organic coconut flour (buy here
1/2 cup organic cocoa or cacao powder
1 cup coconut oil, melted (this brand is my favourite
1 cup organic full fat coconut milk (I recommend this kind since it is BPA and guar gum free) 
1/3 cup honey or maple syrup
1 gelatin egg* (using grassfed gelatin
1 tsp ground cinnamon
1 tsp baking soda 
1/2 tsp ground ginger
pinch sea salt 

*To make a gelatin egg: combine 1 TBSP grassfed gelatin with 1 TBSP cold water and stir vigorously, then add 2 TBSP boiling water and beat well (it should make a frothy type substance)



Directions 

1. Place the dry ingredients in a large bowl and stir
2. Add the wet ingredients and combine with a pastry blender or spoon (alternately you can place all the ingredients into your mix master if you have one and blend that way)
3. Preheat the oven to 350F
4. Form 1.5 inch dough balls with your hands and place on a cookie sheet
5. Bake at 350F for 18-20 minutes (outside of the truffles should be firm) 
6. Remove from oven and let cool on the baking sheet for at least 30 minutes before adding the white chocolate layer (see below for directions)

White Chocolate Coating Ingredients 

1 cup organic coconut butter (buy here)
2-3 TBSP honey or maple syrup (depending on how sweet you want it to be)
2 TBSP organic cacao butter or coconut oil
1 tsp organic vanilla extract
pinch sea salt

White Chocolate Coating Directions

1. Place a small saucepan on low heat
2. Add the ingredients to the pan and stir well while heating
3. Once melted and combined, remove from heat and poor approximately 1-2 TBSP over each truffle (still on the cookie sheet)
4. Place the cookie sheet in the fridge and let set for 30 minutes 
5. Serve and enjoy! 
NOTE: Try not to let this boil or it will alter the texture of the coating (it will become more lumpy) 


Yield: 26-28 truffles