Raw chocolate fudge

there is no particular recipe for this one

 we simply melt some raw cacao paste over hot water pan, add a little coconut oil, a nut paste, plenty of nuts and dried fruit + some seeds.  If enough fruit, there is no need to sweeten it , otherwise a spoonful of raw honey added to cooled mixture should do the job ( especially if you not heavy sugar user and would prefer this to be more on the paleo side.
Refridgerate
Cut
Enjoy!

Chocolate chip and macadamia cookies

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup almond butter
• 1/2 cup unsweetened shredded coconut
• 1/2 cup honey (molasses or maple syrup )
• 1/4 cup coconut oil, melted
• 1 egg
• 1/2 macadamia pieces
• 1/2 cup unsweetened raw chocolate chips
• vanilla extract
• 1/2 tsp sea salt
• 1/2 tsp baking soda

Instructions

1. Preheat oven to 180 C
2. Combine all the ingredients above except for chocolate chips s in a mixing bowl and mix well with your hand mixer
3. Fold in your choco chips +nut sand ensure an even distribution by hand
4. Using your cookie scoop,  place scoops of cookies on a parchment lined baking sheet leaving room between the cookies because they will slightly expand
5. Using the back of a spoon or your hand, slightly flatten the cookies
6. Bake in the oven for 10-15 minutes or until done but ensure you continually check it so you don't burn them, some peoples ovens will be hotter than others
7. Remove from the oven, place on a cooling rack or plate
8. Enjoy

Sweet and spicy - Valentine treats

 chocolates and jerky

Orange and vanilla  chocolates - raw , organic

no sugar added- raw cacao mass, chopped dried apples and dates , pecan, seeds, coconut oil and chips, macadamia

beef jerky and dried pear

Spiced rosemary Christmas nuts

Ingredients

• 4 cups raw, unsalted mixed nuts
• 4 tablespoons butter, melted
• 4 tablespoons fresh rosemary, chopped
• 2 tablespoons brown sugar ( I used coconut )
• 2 teaspoons course salt
• 1 teaspoon cayenne pepper

Instructions

1. 1. In a preheated 350 degree oven, roast the nuts dry for 10 minutes.
2. 2. In a medium size mixing bowl, mix together the melted butter, rosemary, brown sugar, salt and cayenne pepper. Add in the warm nuts and toss to combine.
3. 3. Serve warm immediately, or leave at room temperature.
4. 4. Will keep in an airtight container for 1 week.

Notes

These nuts are mild spicy. But if you like your nuts spicier, add in another teaspoon cayenne pepper.

Pumpkin muffins / tea cakes

using same old pumpkin bread recipe  halved and toasted before serving

z przepisu na chlebek dyniowy , gotowe muffinki przekrojone na pol i stostowane w piekarniku przed podaniem

Pie in the jar 2nd edition

 recipe/ przepis

Roasted apples

 a tray full of cored apples seasoned with Ceylon Cinnamon, sprinkled with coconut blossom sugar

 

  we use those in many ways

served with whipped cream/coconut cream

mixed with roasted pumpkin puree, spiced with  ginger, mace, cardamon and served on pecan  no bake `crust`, topped with  double cream

Easy ice cream base

 Egg yolks -approx 1 p/person

 natural sweetener approx 1 tsp p/egg yolk

pinch of Himalayan salt

 coconut milk/double cream/natural yogurt ( approx 100ml/3 egg yolks )

vanilla, maple syrup extract, cacao powder, coffee extract, orange essential oil/ rind/ nuts/fruit puree etc

lemon and maple ice cream

pumpkin, ginger and cardamon with orangey hind

vanilla, pecan and cacao nibs

 zoltka- ok 1 na osobe

naturalny slodzik -ok 1 lyzeczki na zoltko

szczypta soli himalajskiej

mleko kokosowe/tlusta smietana/jogurt naturalny pelnotlustyok 100ml/3 zoltka)

ekstrakt waniliowy, klonowy, czekoladowy, kawowy lub inny wybrany, naturalne olejki( np pomaranczowy, cytrynowy ), przyprawy korzenne, pure owocowe, kakao

Pumpkin bread ` biscotti `

  Using this pumpkin bread recipe

 3 cups almond flour
1/2 tsp salt
1 tsp soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/4 tsp cloves
1/4 cup coconut oil
2 tbsp xylitol
6 eggs
2 cups pumpkin putree
roasted walnuts ( 1 cup)- optional


 Preheat oven to 180 C
 Mix almond flour , baking soda, salt, spices. Mix but
ter/coconut oil, sweetener, eggs, pumpkin puree until smooth. Stir wet ingredients into dry.
 Pour into a greased bread pan. Bake 60-70 minutes or until a tooth pick comes dry. Top with glaze or pecan butter

 Or slice and toast well in the oven. Enjoy with real butter ( organic, from grass pastured livestock )

 Polish_pls

  Using this pumpkin bread recipe

 3 szkl mielonych migdalow (  szkl=250 ml)
1/2 lyzeczki soli
1 lyzeczka sody
2 lyz. cynamonu ( najlepiej cejlonski )
1 lyz galki
1 lyz imbiru
1/4 lyz gozdzikow
1/4 szkl oleju kokosowego stopionego
2 lyzki ksylitolu/cukru kokosowego nierafinowanego/ innego zdrowego
6 jaj
2szkl puree z pieczonej dyni
zrumienione orzechy wloskie ( 1 szkl)- opcjonalnie


Nagrzac piekarnik do 180 st
 Przygotowac keksowke- wysmarowac tluszczem w razie potrzeby
 Wymieszac sypkie skladniki: mielone migdaly, przyprawy, sol, sode.
Polaczyc mokre skladniki plus cukier
Dodac mokre skladniki do suchych u wymieszac do polaczenia.
 Przelac do przygotowanej keksowki i wstawic do nagrzanego piekarnika.
 Piec ok.60-70 minutes sprawdzajac patyczkiem.
Po wystygnieciu polukrowac lub posmarowac maslem pekanowym.


Ew. pokroic na kromki i stostowac w piekarniku.
 Podawac z prawdziwym maslem dobrej jakosci od wybieganych krow :)