posts tagged "agave free"

Paleo Pumpkin Cranberry Granola

Posted on November 18, 2014

Pumpkin Cranberry Granola makes a great grain-free breakfast or healthy snack. This festive fall granola recipe is made with almonds, macadamia nuts, pumpkin seeds, cranberries, pumpkin puree, cinnamon, and a touch of honey, and it is darn delicious!

You will notice that this recipe calls for a 10 hour baking time at 170° –that is not a typo. Baking low and slow, rather than at a high temperature for a shorter time preserves more of the live (or raw) enzymes in […]

Upside-Down Apple Tartlets from Paleo Cooking

Posted on November 13, 2014

Although I did not make a big fuss when it came out, I remain beyond thrilled with my third book, the New York Times bestseller, Paleo Cooking from Elana’s Pantry. This labor of love is the culmination of almost a decade of cooking simple, healthy, and most important, tasty food for family, friends and the millions of people that read my blog.

While there have been a flood of Paleo cookbooks that hit the market in the last year, my readers […]

Pecan Apple Crisp

Posted on November 7, 2014

I don’t know how to say it any other way. I’m a sucker for apple crisp. It’s easy to make –so much simpler than apple pie! It’s also a consistent crowd pleaser, my boys both request and devour it on a regular basis. Nothing makes them quite as happy as walking into the house after school to a freshly baked apple crisp.

Although I have other apple crisp recipes, I created this one because I wanted a crisp recipe that was […]

Cranberry Orange Biscuits

Posted on November 4, 2014

Paleo Cranberry Orange Biscuits are gluten-free, grain-free, and dairy-free so you can serve them to all of your guests at Thanksgiving and Christmas! Better yet? These healthy biscuits are nut-free!

This fabulous fall treat is perfect with a cup of Dandelion Coffee; they also make a festive Paleo breakfast or a wonderful Paleo dessert. If you’ve been wondering how to make biscuits from scratch, this easy biscuit recipe is for you. It literally takes mere minutes to make. You simply dump […]

Martha’s Coffee Meringue Acorns

Posted on October 31, 2014

Martha’s Coffee Meringue Acorns make a beautifully festive holiday dessert. Given their seasonal appeal, they are perfect for Halloween, Thanksgiving, and Christmas. These cute maple syrup sweetened meringues, flavored with pure coffee extract, are dipped in dark chocolate and pistachios. This brilliant dessert recipe is based on a meringue cookie recipe I found on Martha Stewart’s site. Her coffee meringue acorn recipe is also gluten-free, but is sweetened with white sugar, which I do not use.

If you’re hankering for a […]

Chocolate Peanut Butter Whoopie Pies

Posted on October 24, 2014

Paleo Chocolate Peanut Butter Whoopie Pies are a fantastic holiday treat. This year, I’ll be making them for Halloween, along with my Paleo Bagels. My boys and their hungry friends are gobbling up the grain-free bagels faster than I can make them these days. They also love my healthy whoopie pies. I’ll also be serving up all of these festive Paleo treats for Christmas and Hannukah.

If you’re in need of a nut-free whoopie pie for the holidays, you’ll absolutely love […]

Chocolate Pumpkin Chiffon Pudding

Posted on October 14, 2014

When fall arrives I pull my pumpkin recipes out of their file. I’m a huge fan of all things pumpkin as well as pumpkin spice. My husband? Not so much. While I add warming cinnamon and nutmeg to my daily (liver cleansing) Dandelion Coffee, he shies away from the flavors of fall.

I made this Pumpkin Chocolate Chiffon Pudding for my beloved, so that he would have a fun fall dessert to partake in while the boys go to town on […]

Pumpkin Spice Meringues

Posted on October 8, 2014

My teenage boys love these Pumpkin Spice Meringues. They plowed through batch after batch as I tested them. Yes, the boys are not only cookie lovers, they are meringue cookie lovers and devour my baking recipes. Right now they are asking for my Paleo Pumpkin Pie a couple of times each week. Of course I oblige! I am completely obsessed with pumpkin recipes, and especially pumpkin desserts now that fall is here.

The recipe for these Paleo Pumpkin Spice Meringues went […]

Pumpkin Spice Smoothie

Posted on October 2, 2014

This Pumpkin Spice Smoothie is perfect for fall! It’s also great for those times when you’re in the mood for a Pumpkin Pie but don’t want to go through the hassle of baking one. It’s made with baked pumpkin or squash. Remember, a pumpkin is a squash. For the smoothie depicted above I actually used one cup of red kuri squash. When the weather gets a little chilly I tend to bake a pumpkin or squash a couple of times per week […]

Brazil Nut Milk

Posted on August 29, 2014

Brazil Nut Milk is rocking my world. This dairy-free milk tastes just like the real thing according to my older son (now a teenager). I think this nut milk recipe is the bomb. Brazil Nut Milk is a fabulous dairy alternative. It’s creamy, smooth, and easy to make, with only three ingredients.

I serve Brazil Nut Milk with my Paleo, grain-free Mulberry Granola. It’s also delicious on top of Paleo Porridge, or in Dandelion Coffee. If you miss cookies and milk, […]

Strawberry Crisp

Posted on August 12, 2014

Strawberries are at their peak right now. They’re overflowing in our garden and at the local farmer’s market. While I love making strawberry pie (with Paleo Pie Crust), sometimes I want to make something simpler.

This Strawberry Crisp can be whipped up in minutes. It’s an easy gluten-free dessert that is made with only five ingredients –strawberries, almond flour, salt, butter, and slivered almonds. If you’re dairy-free, I also tested this recipe with palm shortening and it was delicious.

When I was […]

Fudgsicles

Posted on July 22, 2014

These lightly sweetened dairy-free Fudgsicles are a major hit with my chocolate loving teenage son. He’s been devouring them this summer, eating a couple a day. I like homemade Fudgsicles too as they’re low-carb and sweetened with only one date (in an entire batch of six).

This rich fudgey frozen treat also has a bit of stevia in it, which you can likely omit entirely or replace with some other sweetener of your choice. If you do experiment with this recipe, […]

Meringues

Posted on April 4, 2014

Meringues are a light and crunchy naturally gluten-free dessert that melt in your mouth. Better yet? Mine are made with only two ingredients –egg whites and maple syrup.

Meringue cookies are fun, yet elegant, pleasing both young and old; my children and their friends devour them. So does my husband. We’ll be serving my quick and easy Meringues at our Passover Seder, along with my egg-free Macaroons, in order to give everyone with food restrictions loads of options.

If you’re not Jewish, […]

Sunbutter Brownies

Posted on March 21, 2014

Given the number of requests lately that I’ve had for gluten-free recipes that are also nut-free, I decided to create a quick and easy brownie recipe made out of sunflower butter. What is sunflower butter? It is similar to almond butter, however it is made of ground sunflower seeds. These Sunbutter Brownies are a cinch to make and a chocolatey delight.

Salmon Wasabi Burgers

Posted on March 19, 2014

Salmon Wasabi Burgers are perfect if you adore spicy food, and enjoy the pungent, hot taste of wasabi and ginger. I make these spicy burgers with wild caught salmon and just a few other healthy ingredients, and serve them sans buns. When I do need a bun, I use lettuce or other greens as a serving vehicle for my burger recipes, and find that crispy Romaine lettuce works especially well. Boston, or bibb lettuce also works superbly for this purpose.

I serve these Salmon Wasabi Burgers with my Asian Cole Slaw recipe, the flavor combination is absolutely fabulous, and this is how I depicted these fish burgers in the photo above!

Nut Free Chocolate Hamantaschen

Posted on March 10, 2014

It’s that time of year again –Purim. Which means time for Nut Free Chocolate Hamantaschen. This year because so many of you requested it on my Facebook page, I’ve developed Hamantaschen that are not only gluten and grain-free, they are nut-free as well.

Making gluten-free cookies without grains, nuts, butter, and sugar took quite some time to perfect. While I typically use almond flour to make cookies here, I use coconut flour –a very dense flour that is highly absorbent and soaks up tons of liquid and fat. In my experience, coconut flour yields fantastic muffins, cakes, and baked goods. This is the first time that I have developed a gluten-free cookie recipe using coconut flour.

Spicy Chicken with Grilled Lime

Posted on March 5, 2014

I first made this Spicy Chicken with Grilled Lime recipe for a Sunday night dinner when my in-laws were visiting. They were delighted by this easy chicken recipe and impressed with how quickly I was able to throw it together after we arrived home with them from a weekend in the mountains. The best thing about grilled chicken? The grill! As in no messy pans or baking dishes to clean up.

My dinner tip for today? Serve this Mexican flavored grilled lime chicken with my Paleo Dirty Rice, Roasted Butternut Squash, and a huge salad, and you’re good to go!

Banana Chocolate Chip Pancakes

Posted on March 1, 2014

These super scrumpdidlyicious healthy Banana Chocolate Chip Pancakes are made from only seven ingredients. That includes the coconut oil in which you sauté them. The base of these pancakes (one of my super easy breakfast recipes) is cashews –that’s right, no flour, not even almond flour.

Replacing high-carb wheat flour with lower-carb cashews is fantastic for those watching their blood sugar. Cashews also work well in baking (see my Cashew Bread recipe) for folks who are gluten-free, which is another reason I use them.

While these quick and easy pancakes are a fantastic breakfast on a weekend morning, I also like to serve them along with an egg dish on Sunday nights for dinner. Breakfast for dinner is a family favorite in our house, and the boys especially appreciate the change in routine.

Roasted Cauliflower Carrots and Zucchini

Posted on February 25, 2014

During winter I roast vegetables several nights per week. I learned in my Ayurvedic training during the early 1990’s that it’s important to adapt both cooking and eating to the seasons. Mostly, though, it’s just common sense to eat local root vegetables in the winter (this is one of my favorite carrot recipes) and to run a nice toasty oven on a cold evening.

Roasted vegetables are an amazing dish –affordable, easy to make, and quite healthy. One of the best  things about this Roasted Cauliflower, Carrots, and Zucchini is the beautiful mini-rainbow of colors the vegetables in this dish create.

So if you’re looking for a roasted vegetable recipe, take a peak at this one –it’s perfect for the most seasoned of chefs, as well as beginner cooks. Personally, I think this is the best way to cook zucchini and carrots… and cauliflower too!

Crispy Chocolate Chip Cookies

Posted on February 21, 2014

My mother-in-law (aka Grandma Marylyn) is obsessed with all things crispy, crunchy, and Paleo. Like me, she has celiac disease and has followed a strict gluten-free diet for years. I created this Crispy Chocolate Chip Cookie recipe just for her. Grandma Marylyn is a huge fan of my Cranberry Chocolate Biscotti, as well as my Chocolate Orange Scones, and presents me with freshly made batches of each of these every time we have a visit.

While Grandma loves everything I make and cooks from my latest book [cookbook3] religiously, she is passionate about making my Paleo desserts for our large Jewish family.

Grandma has been asking me for years to develop a thin and crispy cookie recipe. She has no idea that I’ve created these Paleo chocolate chip cookies for her!