Paleo Pumpkin Pie

There is no better time to make this Paleo Pumpkin Pie recipe than this upcoming Thanksgiving holiday! Pumpkin is a great source of fiber, iron, and magnesium. It also promotes immunity and helps improve heart health. Nutmeg contains plenty of antioxidants and has antibacterial properties. Cinnamon supports healthy blood sugar levels and helps to combat inflammation. Cloves are a rich source of manganese and a great fall flavor. Top off this pumpkin pie with paleo whipped cream and enjoy!

Ingredients:

Crust:

• 2 cups almond flour

• ½ tsp baking soda

• ¼ tsp sea salt

• ½ tsp cinnamon

• 1 egg

• ¼ cup coconut oil, melted

• 2 tbsp coconut sugar

Filling:

• 1 15 oz. can of pumpkin puree

• ⅔ cup coconut sugar

• 2 eggs

• Top of 1 can of coconut milk (hard part that settles at the top of can after being refrigerated overnight)

• 2 tbsp arrowroot starch

• ½ tsp nutmeg

• 1 tsp cinnamon

• ¼ tsp sea salt

• ½ tsp ginger

• ¼ tsp ground cloves

Instructions:

1) Preheat oven to 350 degrees F. Grease an 8-inch pie dish with coconut oil and set aside.

2) In a large bowl, combine the almond flour, baking soda, sea salt, and cinnamon.

3) In a small bowl, mix together the egg, coconut oil, and coconut sugar.

4) Combine the wet and dry ingredients, and mix together well.

5) Transfer the mixture to the pie dish and spread evenly.

6) Then, begin to make the filling by adding all ingredients to a food processor. Pulse until smooth.

7) Pour the filling mixture over the pie crust. Bake for 50 minutes or until edges begin to brown and center is fully cooked.

8) Let cool before serving and enjoy for up to 5 days!

Brownie Energy Bites

Try making these no bake Brownie Energy Bites for your next snack option! Dates are packed with fiber and help promote brain function. Cashews are an excellent source of magnesium, copper, and manganese. Cocoa helps improve digestive health and boosts your metabolism. Coconut increases energy levels throughout the body and supports cardiovascular health. Eat these bites post workout or while on the go and enjoy!

Ingredients:

• 1 cup dates (pitted)

• 1 cup raw, unsalted cashews

• ¼ cup cocoa powder

• 1 tsp vanilla extract

• ¼ tsp sea salt

• Dash of cinnamon

• ⅓ cup shredded coconut

Instructions:

1) Place the dates in a medium sized bowl. Let them soak for 10 minutes and then drain. Spread the shredded coconut onto a plate and set aside.

2) Add the dates, cashews, cocoa powder, vanilla extract, sea salt, and cinnamon to food processor. Pulse until a sandy mixture is formed.

3) Scoop out the mixture with your hands and roll into balls.

4) Roll each brownie bite over the shredded coconut and store in an airtight container. Let them chill in the refrigerator for about 30 minutes before eating and enjoy!

Paleo Apple Crisp

This Paleo Apple Crisp is an excellent dessert option for this fall season! Apples provide a variety of health benefits including lowering cholesterol levels, promoting healthy digestion, and regulating blood sugar. Almond flour is naturally gluten-free and is full of fiber. Raw, unsalted almonds and pecans are loaded with antioxidants and help to reduce inflammation. Cinnamon contains many antibacterial properties and is full of calcium and manganese. Serve this apple crisp with your favorite paleo whipped cream or ice-cream on top and enjoy!

Ingredients:

Crisp Topping:

• ½ cup almond flour

• ½ tsp sea salt

• ¼ tsp cinnamon

• ⅓ cup coconut sugar

• 5 tbsp chilled coconut oil, sliced into small pieces

• ⅓ cup raw, unsalted almonds

• ⅓ cup raw, unsalted pecans

 Apple Filling:

• 6 apples of choice, peeled and sliced into ¼ -inch wedges

• 2 tbsp coconut sugar

• 2 tsp tapioca starch

• ½ tsp cinnamon

• 2 tsp lemon zest

• 2 tbsp lemon juice

Instructions:

1) Add the almond flour, sea salt, cinnamon, coconut sugar, and chilled coconut oil to a food processor. Pulse until a coarse mixture is formed.

2) Toss in the pecans and almonds. Pulse until a sand-like mixture is formed.

3) Transfer the mixture to a bowl and chill in the refrigerator for about 10 min.

4) Preheat oven to 350 degrees F.

5) In a large bowl, combine the apple wedges, coconut sugar, tapioca starch, and cinnamon. Toss in the lemon zest and lemon juice and mix well.

6) Transfer the mixture to a 9 x 9 round baking dish greased with coconut oil. Pour the chilled crisp topping mixture over the apple mixture.

7) Bake in the oven for 45 minutes or until topping is golden brown. Let cool for 10 minutes before serving and enjoy!

Paleo Snickerdoodle Cookies

Try making these paleo snickerdoodle cookies for your next dessert option! Coconut flour has many health benefits including promoting healthy blood sugar levels, improving digestion, and supporting heart health. Maple syrup is the sweetener of choice for this recipe as it contains plenty of amino acids and helps aid the immune system. Not only will cinnamon enhance the flavor of these cookies, but it will also provide you with a beneficial amount of antioxidants. Serve these cookies with a cozy cup of coffee or tea and enjoy!

Ingredients:

• 3 tbsp coconut flour

• 1 ¼ cup almond flour

• ¼ tsp salt

• 1 tsp baking powder

• ¼ cup maple syrup

• ¼ cup coconut oil

• 1 tsp vanilla

• 2 tbsp coconut sugar

• 1 tsp cinnamon

Instructions:

1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, mix the coconut flour, almond flour, salt, and baking powder.

3) In a small bowl, whisk together the maple syrup, coconut oil, and vanilla. Add the wet mixture to the dry ingredients and mix well.

4) In another small bowl, combine the coconut sugar and cinnamon.

5) Grab about two tbsp of the dough mixture and roll together to form a ball. Do this until the dough runs out. Coat the balls of dough with the cinnamon sugar mixture.

6) Place the dough balls on the lined baking sheet and bake in the oven for about 10-12 minutes or until golden.