PALEO CHOCOLATE CHIP COOKIES

When I discovered Stir sweetener my baking life literally changed. I was scrolling through Instagram and I found Stir by chance, I was immediately drawn to the brand, LA look and the ingredient list. It was just what I was looking for: a natural sweetener with benefits: coconut sugar +  prebiotic fiber that lower the glycemic index. This sweetener has been my favorite for a long time and it bakes so well! It is a perfect 1:1 substitution to sugar by volume not by weight. I loved Stir from the moment we met but even more awesome was meeting Leila the owner who besides being lovely (and gorgeous!) is also a foodie and a great baker and she shared with me her life changing chocolate chip cookie recipe made with Stir (grab that recipe on her Instagram account) which I immediately ran home to make (I just substituted flour for spelt flour). It then became my go to chocolate chip recipe and since I have been baking many paleo recipes I converted it to make these paleo chocolate chip cookies.

Use the best chocolate and ghee for this recipe! They taste better freshly made! Check out my YouTube video here:

 

PALEO CHOCOLATE CHIP COOKIES
 
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These have become a signature recipe in my classes and workshops! They are amazing freshly baked!
Author:
Serves: 10
Ingredients
  • INGREDIENTS: MAKES: 10 large cookies (55 gr each)
  • 75 gr cassava flour I love Ottos Cassava flour
  • 30 gr almond flour I use the one from Costco)
  • 34 gr arrowroot
  • ¼ teaspoon baking soda at high altitude use ⅛ teaspoon
  • ½ cup ( 112 gr) ghee, room temperature (make sure ghee is not too soft) I love Bulletproof or Tin Star Foods
  • 1 cup Stir Sweetener
  • ½ teaspoon himalayan sea salt
  • 1 teaspoon pure vanilla extract
  • 1 large egg, organic, pasture raised, at room temperature
  • ¾ cup 70 % chocolate chopped into chunks such as Guittard, Valrhona or Cemoi (if you freeze the chocolate chunks before baking it helps these retain their shape)
  • Pinch of Maldon Salt to sprinkle on every cookie before baking
Method
  1. Preheat oven to 350 F degrees. Prepare a baking tray with a Silpat (silicon liner). In a large bowl mix ghee + Stir with a whisk by hand until well combined.
  2. Add the vanilla and eggs and mix until incorporated. Combine dry ingredients: flours, baking soda, and salt in a separate bowl. Whisk together until blended. Add the flour mixture to the butter mixture on low until blended. Don’t over mix.
  3. Add in chocolate chunks and mix. Shape cookies with a #24 scoop. Drop onto a cookie sheet lined with a Silpat. Refrigerate for about 10 mins. Bake 7-8 min for chewy cookies, 9-10 min for crisp cookies. Remove from oven and cool for 10 min on the hot cookie sheet. Remove and place cookies onto cooling racks or perforated baking trays to cool completely.
  4. You can make half the recipe perfectly well.

PALEO BANANA GRANOLA BREAD

Have you guys seen the banana granola bread trending on Instagram lately? It’s quite a thing.. So many have jumped on the band wagon of combining timeless breakfast comfort foods.

I had seen so many photos and posts and made a few recipes from other bloggers which I didn’t love. So when Graceland Fruit  (the dried fruit experts since 1973) asked me to make a recipe for them using their new amazing NO sugar added cranberries which I love, I was beyond excited! Of course I had so many ideas and endless applications!

I suggested this breakfast banana bread and they loved the idea. I am so happy that we now have whole soft no sugar added cranberries. I literally have dreamed about this since 2001 when I first discovered Graceland Fruit via Maricu in Mexico City. My first healthy recipes always incorporated dried fruit and back then the only options available had added sugars. Having hypoglycemia means I really try to limit added sugars. So I am thrilled that we now have an option and stay tuned because more no added sugar fruits are coming and they also have a line of organic dried fruits! To buy these fruits check out their website.

So after making MULTIPLE banana breads in my life .. I am sure you have also, I pulled my best #paleo banana bread and adapted it to add Graceland Fruit cranberries and also made another version because why not? A good recipe always leads to another great recipe!

This banana bread is moist, not too sweet, and most of all the texture is really spongy and light, you would never guess it’s: paleo which by definition means: gluten free, grain free, dairy free and also low in natural sweeteners. I love this recipe because you can make: muffins, donuts, cakes and even savarins. This is a sponsored blog post and all opinions are my own. Thank you all for supporting the brands I love!

Huge thanks to Graceland Fruit for featuring my story on their  side kick profile!

 

PALEO BANANA GRANOLA BREAD
 
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My go to #paleo banana bread with granola. So simple and a total crowd pleaser. I have made it many times for events, networking and people love it!
Author:
Recipe type: Dessert
Serves: 3 small or 1 large
Ingredients
  • 2 large eggs I love and use Vital Farms pasture raised organic
  • ½ teaspon vanilla extract such as Nielsen Massey
  • 3 medium ripe bananas, pureed (1 cup)
  • ⅓ cup maple syrup
  • ½ cup avocado oil
  • ¼ cup Stir Sweetener
  • ½ cup arrowroot (60 gr)
  • 1 cup (110 gr) almond flour
  • 58 gr cassava flour I love Ottos Cassava Flour
  • ½ teaspoon Himalayan pink sea salt
  • 1 teaspoon baking soda I used and love Bobs Red Mill
  • ⅓ -1/2 cup Graceland Fruit no added sugar cranberries
  • ¼ cup pistachios I love Trader Joes
  • Topping:
  • ⅓-1/2 cup cashew butter my favorite is Georgia Grinders
  • ½ cup aprox Paleo Coconut Cashew Granola from Purely Elizabeth
Method
  1. Pre heat oven to 350 F, grease and line a large loaf pan (or 3 small loaf pans) with paper. In a large bowl: whisk all the wet ingredients: banana, oil, maple syrup, Stir sweetener mix with a whisk. In another bowl: sift all the dry ingredients: flours, salt and baking soda. Add to wet ingredients and add half of the cranberries, use a plastic spatula to finish mixing. Pour batter into prepared pan. Sprinkle the rest of the cranberries and pistachios on top.
  2. Bake for aprox 45 mins (for large pans) or about 20 mins for mini loaf pans or until a toothpick comes out clean. You may need to lower the baking temperature to 340 F so it doesn’t over brown.
  3. Let cool, unmold. Cool completely. Glaze with cashew butter, and top with the granola.

BLISS BALLS

Bliss Balls, Energy Balls, the NEW trend in health and wellness that has taken me a while to love.

I made a few (around 5 different recipes: the ones you Google: “the best energy balls”) made some with protein powder, some with oats, some with a lot of dates and honestly didn’t love them. Until a friend asked me to do some for a community event at Athleta Austin (a friends and family sale which was pretty awesome, except that I ended up shopping also!). So since I had to do a demo at Athleta and my experience at making energy balls was pretty limited (I have made many more energy and granola bars), I had to make many batches until I came up with this killer  Bliss Ball recipe.

Then I got my new Vitamix Ascent A3500 (I was invited by Vitamix Mexico to launch the new Ascent model and I was thrilled because I love Vitamix so much and I really wanted this new model, and most of all I love foodie gadgets and appliances more than anything.. thanks Vitamix for sponsoring me with this blender! #Vitamix #foodforlife

 

Bliss Balls
 
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These Bliss Balls are your go to recipe for an energy pick me up treat, perfect for an afternoon, post workout, coffee snack. Meet your new fitness snack or treat. A master recipe you can adapt so many ways! I made mine with Matcha (which I love, but also know that some people don't so feel free to adapt the flavors to your own. Maca would be amazing, cinnamon, golden berries, baobab (my favorite new superfood). The options are endless. These are paleo, gluten free, grain free, dairy free (you can sub the collagen for freshly ground organic golden flax or for a vegan protein powder to make a vegan version.
Author:
Recipe type: Dessert
Serves: 20 balls
Ingredients
  • 2 cups raw organic cashews (you could sub for almonds, but I prefer cashews
  • ¼ teaspoon fine sea salt or Maldon Salt to taste
  • ⅛ teaspoon vanilla powder
  • 1½ teaspoons matcha (culinary grade) or sub for cinnamon or maca to taste
  • 4 dates (I used The Date Lady), pitted
  • ¼ cup cashew or almond butter, organic preferably
  • Xylitol or pure Monk fruit extract to taste (I used about 1 tablespoon Xylitol, this depends on your taste preferences, I like mine not too sweet
  • 2 tablespoons MCT or high octane brain oil (I love and use Bulletproof)
  • 3 tablespoons collagen protein (I love Bulletproof or Vital proteins)
  • ¼ cup chopped and melted raw cacao butter (I only use Bulletproof: please note: most raw cacao butters do NOT taste good and have a very strong flavor ..
  • Decorate with:
  • Organic coconut flakes (grind them lightly in a food processor so that they are finer)
  • Cacao nibs
  • Freeze dried raspberries chopped or crushed or flakes
Method
  1. Blend cashews in your Vitamix or food processor until finely ground (it will look like almond flour) make sure they are finely ground.
  2. Add dates and blend, add the rest of the ingredients and blend to incorporate: don't over blend or they will be very greasy and the taste and texture will be off. Remove the mixture from the blender (I use a blender spatula) and shape into balls (you can fill with a golden berry!) and decorate with the desired ingredients: coconut, cacao nibs or freeze dried raspberries. (They will seem a bit moist but they will set because when cacao butter sets it firms up).
  3. Bliss Balls keep stored in a glass container in the fridge for about 2 weeks. Or freeze for longer shelf life in a Ziplock bag.
Notes
If you want to lower the glycemic index: remove dates and use Xylitol or Monk Fruit from Lakanto to taste.