Recipes

Chipotle-Lime Steak Kebabs

Chipotle-Lime Steak Kebabs

The addition of mango chunks to these kebabs is such a lovely treat, and if you’ve never had grilled mango before, prepare to be impressed. Be sure to use ripe mangoes, as the cubes will slide onto the skewers more easily and will grill up perfectly. Concerned about the spiciness of the chipotle in this recipe? Don’t worry, we’ve tamed the heat with a very generous amount of lime juice and other seasonings. The chipotle powder simply adds a nice smoky flavor. Remember, with kebabs, it’s best to cut all the ingredients to the same size, so that all the pieces have contact with the grill and cook evenly.
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Ingredients

yield: 6 to 8 skewers

  • 1 cup 240 ml fresh lime juice
  • 1 cup 240 ml avocado oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp chipotle chili powder
  • 1 tbsp 1 g finely chopped fresh cilantro, plus additional for topping (optional)
  • 1½ lb 681 g sirloin steak, cut into 1½” (4-cm) cubes
  • 1 large Ataulfo mango cut into 1½” (4-cm) cubes
  • 1 medium red onion cut into 1½” (4-cm) wedges
  • Kosher salt for serving (optional)
  • Lime wedges for serving (optional)
  • Mango Steak Sauce for serving

Instructions

  • Make the marinade by combining the lime juice, avocado oil, cumin, chili powder, garlic powder, onion powder, chipotle chili powder and cilantro (if using) in a large Mason jar or another lidded vessel.
  • Secure the jar’s lid and shake well to thoroughly combine the ingredients.
  • Add the steak cubes to a 6-cup (1.
  • 4-L) glass dish or a large ziplock bag.
  • Reserve about ½ cup (120 ml) of the marinade for serving, then pour the rest over the steak.
  • Place the steak in the refrigerator to marinate for a minimum of 6 hours, or up to overnight for optimal flavor.
  • When you are ready to grill the kebabs, remove the steak from the fridge and allow it to come to room temperature.
  • Meanwhile, if you are using wooden skewers, soak them in water for 15 minutes.
  • Make the kebabs by threading the steak, mango and red onion wedges onto skewers.
  • Grill the kebabs over high heat on a hot grill pan or outdoor grill until the steak reaches your desired doneness—we cook the kebabs for 4 to 5 minutes per side for medium-rare steak.
  • Remove the kebabs from the grill pan or grill.
  • Place them on a serving platter.
  • While they are still warm, pour the reserved marinade over them and sprinkle them with the additional cilantro (if using) and kosher salt (if using).
  • Serve the kebabs with the lime wedges (if using) and our Mango Steak Sauce.
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Course; Fruit
Diets; Paleo

Grilled Hawaiian Vibes Pizza

Grilled Hawaiian Vibes Pizza

Grilling pizza is an all-time favorite summer activity for us. Everyone gets to make their own, so meal prep is shared, and it’s so fun to sit on the back porch and visit while the pizzas grill. This is just one variation of what a grilled pizza can be, as the possibilities are endless! Use your favorite red sauce and make a traditional pepperoni pizza. Or add some mashed avocado as the base and top it with cooked taco meat to make a tasty taco pizza with all the fixings—please pass the salsa! No matter the pizza, just be sure all your toppings are precooked, as these beauties grill up in a flash.
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Ingredients

yield: 1 (9-inch [23-cm]) pizza or 2 (6-inch [15-cm]) individual pizzas

  • ½ cup 120 ml marinara or pizza sauce of choice
  • 2 oz 56 g diced ham or Canadian bacon
  • ½ cup 105 g roughly chopped fresh or drained canned pineapple
  • ¼ small red onion thinly sliced
  • 2 tbsp 22 g thinly sliced black olives
  • 2 tbsp 14 g sliced almonds
  • 2 tbsp 12 g thinly sliced green onions (optional)
  • 1 tbsp 1 g roughly chopped fresh cilantro (optional)
  • 1 to 2 dashes furikake optional
  • 1 recipe uncooked pizza crusts here
  • Avocado oil as needed
  • Pineapple Ranch Dressing as needed

Instructions

  • Prepare two 13 x 18–inch (33 x 45–cm) baking sheets: Line the first baking sheet with parchment paper.
  • On the second baking sheet, arrange small bowls for holding the marinara sauce, ham, pineapple, red onion, olives, almonds, green onions (if using), cilantro (if using) and furikake (if using).
  • Place the toppings in the bowls.
  • Set both baking sheets aside.
  • Make the pizza crusts as directed on here, but do not cook the dough.
  • Instead, you’ll grill the crust.
  • Simply roll out the dough and place it on the parchment paper–lined baking sheet, so it is easy to carry to the grill.
  • Transport both of the baking sheets to your grilling area.
  • Time to grill the pizza!
  • It’s best to have a “pizza station” near the grill with your baking sheets and avocado oil.
  • You will need a long-handled spatula to move the pizza on the grill.
  • Prepare your grill according to the manufacturer’s directions, and then preheat the grill to about 400°F (204°C).
  • Brush one side of the pizza crust with a little of the avocado oil.
  • Lay the oiled side down on the hot grate of the grill.
  • Brush the exposed side of the crust with more avocado oil and close the grill, allowing the heat to swirl around the crust.
  • Cook this side of the crust for 3 to 4 minutes, until it has some grill marks.
  • Flip the crust over with the long-handled spatula and scoot the crust toward yourself, as close to you as possible.
  • Working quickly, spread the marinara sauce on the crust.
  • Add the ham, pineapple, red onion and olives.
  • Move the pizza to a cooler spot on your grill with a spatula or reduce the flame if you are using a gas grill.
  • Close the grill’s lid again.
  • If the crust is getting too dark on the bottom before the toppings are warmed through, consider turning the grill off, closing the lid and allowing the ambient heat to finish warming the toppings.
  • The pizza is done when the crust has those nice grill marks on the bottom and the toppings are warmed through.
  • Transfer the pizza to the baking sheet and garnish the pizza with the sliced almonds, green onions (if using) and furikake (if using).
  • Serve the pizza with our Pineapple Ranch Dressing as a sauce for drizzling or dipping.
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Course; Pizza
Diets; Paleo

Chicken Pesto Pita Pizza

Chicken Pesto Pita Pizza

Pizza! For years after changing the way we ate, we tried so many Paleo-friendly pizza dough variations in search of a recipe that we thought was amazing. We missed pizza so much. This crust recipe finally convinced us that we’d landed on something special. A hybrid between a flatbread and a tortilla, it serves as an excellent vessel for a variety of toppings. You can also grill it, like we do in our recipe for Grilled Hawaiian Vibes Pizza. For this pesto version, the crusts are cooked either in a cast-iron skillet or on an indoor grill pan, and then toppings are added before warming the pizzas in the oven. Even better, make a few crusts ahead of time for meal prepping, store them in the refrigerator and your weeknight dinner just got that much easier.
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Ingredients

yield: 2 (7-inch [18-cm]) individual pizzas

pesto chicken

pizza crusts

  • ½ cup 120 ml plus 2 tbsp (30 ml) plain unsweetened almond milk
  • 2 tbsp 24 g ghee
  • ¾ cup 100 g cassava flour, plus additional as needed
  • ½ tsp fine sea salt
  • ¼ tsp garlic powder
  • Avocado oil spray as needed
  • 2 tbsp 30 ml Toasted Pine Nut Arugula Pesto

optional toppings

Instructions

  • Preheat the oven to 400°F (204°C).
  • Line a 13 x 18–inch (33 x 45–cm) baking sheet with parchment paper.
  • To make the pesto chicken, pat the chicken tenderloins dry with paper towels and place them in a small bowl.
  • Sprinkle the chicken with the salt and add 1 tablespoon (15 ml) of the Toasted Pine Nut Arugula Pesto.
  • Toss the chicken tenderloins to coat them.
  • Allow them to come to room temperature.
  • Cook the chicken tenderloins over medium heat on an indoor grill pan or in a cast-iron skillet until they are no longer pink inside and their internal temperature reaches 165°F (74°C).
  • Place them in a medium bowl and toss them with 2 tablespoons (30 ml) of the Toasted Pine Nut Arugula Pesto to coat them.
  • Set the chicken aside.
  • To make the pizza crusts, pour the almond milk into a small saucepan and add the ghee.
  • Warm the mixture over low heat until the ghee is just melted, which should take 2 to 3 minutes, but keep an eye on the mixture to make sure it doesn’t boil.
  • Remove the saucepan from the heat.
  • In a small bowl, whisk together the cassava flour, salt and garlic powder.
  • Then pour in the warm almond milk–ghee mixture and stir to combine the ingredients and form a dough.
  • Once the dough is cool enough, pick it up and knead it with your hands until it is a smooth ball.
  • Lightly dust a medium piece of parchment paper with additional cassava flour.
  • Divide the dough in half—or, if you like a really thin crust, divide the dough into thirds—and place one-half of the dough on the prepared parchment paper, then lay another medium piece of parchment paper on top of the dough.
  • Roll the dough into a circle that is approximately 7 inches (18 cm) in diameter and about ¼ inch (6 mm) thick.
  • Repeat this process with the remaining dough.
  • Spray the dough with a bit of the avocado oil.
  • Preheat an indoor grill pan or large, dry cast-iron skillet over medium heat.
  • Add one circle of dough, oil side down, to the grill pan and cook the first side for 4 to 6 minutes, until it has some golden-brown spots.
  • Flip the crust over and cook the other side for 3 to 5 minutes.
  • Remove the crust from the pan and set it aside.
  • Repeat this process with the remaining circle of dough.
  • To assemble the pizzas, spread 1 tablespoon (15 ml) of the Toasted Pine Nut Arugula Pesto on each crust.
  • Shred the pesto chicken and divide it between the crusts, laying the chicken on top of the pesto.
  • Place the crusts on the prepared baking sheet and bake the pizzas for 7 to 9 minutes, or until they are warmed through.
  • Now, you can add the optional toppings of your choice.
  • We prefer a bit of spicy arugula, cherry tomatoes, toasted pine nuts, pancetta and a drizzle of the balsamic reduction.

Notes & Wine Advice

The possibilities are endless, so add your favorite toppings and serve the pizzas immediately!
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Course; Chicken / Pizza
Diets; Paleo

Zesty Pasta Salad

Zesty Pasta Salad

Do you have a summer barbecue coming up? Or maybe a spring picnic? Look no further for what to make, because this zesty pasta salad is about to be the talk of the town at your get-together. The red wine vinegar brightens up all the vegetables in this dish. This pasta salad is an easy side that’s been the star at many summer evening meals for our family, and Makenna has been known to steal some dressing-covered noodles before the salad has made it to the table. We suspect you might have the same problem, as this salad is dang delicious.
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Ingredients

yield: 6 servings

  • ¼ cup 60 ml red wine vinegar
  • 1 tbsp 9 g sesame seeds
  • 2 tsp 2 g dried oregano
  • 2 tsp 4 g paprika
  • 1½ tsp 9 g fine sea salt
  • 1 tsp garlic powder
  • ½ tsp ground celery seeds
  • ½ tsp black pepper
  • ¾ cup 180 ml avocado oil
  • ¾ cup 75 g thinly sliced green onions
  • 1 cup 149 g grape tomatoes, cut in half
  • 4 oz 112 g cassava-flour spiral pasta
  • 5 oz 140 g mini cucumbers, cut into bite-sized pieces
  • 7 oz 196 g hearts of palm, drained and sliced into ½” (1.3-cm)-thick rings
  • 3 oz 84 g cremini mushrooms, cleaned and thinly sliced
  • 2 oz 56 g black olives, thinly sliced
  • 2 oz 56 g salami, cut into bite-sized pieces

Instructions

  • In a small bowl, whisk together the red wine vinegar, sesame seeds, oregano, paprika, salt, garlic powder, ground celery seeds and black pepper.
  • Slowly pour in the avocado oil in a thin stream, whisking the mixture constantly, until the dressing is emulsified.
  • Set the dressing aside.
  • In medium bowl, combine the green onions and the tomatoes.
  • Pour three-fourths of the dressing into this bowl and stir to combine the ingredients.
  • For optimal flavor, let this mixture marinate for about 30 minutes.
  • When you are ready to assemble the salad, prepare the pasta according to the package’s directions, being careful not to overcook it.
  • The pasta should be just al dente, with a bit of bite.
  • Once the pasta is ready, drain it in a colander and run cool water over it.
  • Drain the rinsed pasta well.
  • Transfer the pasta to the desired serving bowl.
  • Add the cucumbers, hearts of palm, mushrooms, olives and salami.
  • Pour the tomato–green onion mixture over the top and gently stir the salad to coat all the pasta and veggies with dressing.
  • Taste the veggies and add more dressing and/or salt if desired, stirring to coat everything.
  • When you are ready to serve the salad, transfer it to a medium bowl.
  • This salad is best enjoyed the day you make it, but it can be stored in the refrigerator for up to 3 days.
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Course; Salad
Diets; Paleo

Simple And Quick Wedge Salad

Simple And Quick Wedge Salad

Is there anything better than a lovely wedge salad? While this is certainly not the traditional version, it’s been our go-to for years thanks to the availability of artisan romaine lettuce. These fun heads of lettuce are like a cross between iceberg and romaine, full of crunch and with subtly sweet undertones. A great bonus: Since these halved beauties lie flat on your plate, the toppings don’t roll off like they do with a classic wedge salad. Be sure to salt your greens before adding the dressing and toppings—trust us on this. We learned this technique from our friend Teri, and now we will never not salt our greens.
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Ingredients

  • yield: 4 servings
  • 2 heads artisan romaine lettuce halved lengthwise
  • ¼ tsp fine sea salt
  • ¼ cup Mustard Vinaigrette
  • 2 tbsp Back Porch Mayo
  • ½ cup 75 g grape tomatoes, halved or quartered
  • 2 tsp 2 g finely chopped fresh chives
  • 4 pieces crispy prosciutto roughly chopped
  • Garlic-Dill Pickled Onions as needed
  • Balsamic reduction here, as needed (optional)

Instructions

  • Lay the halves of romaine lettuce on a serving platter and season them with the salt.
  • In a small bowl, whisk together the Mustard Vinaigrette and Back Porch Mayo until they’re thoroughly combined.
  • Drizzle this dressing over the romaine halves.
  • Top the romaine with the tomatoes, chives, prosciutto, Garlic-Dill Pickled Onions and balsamic reduction (if using).
  • Serve the wedge salads immediately.
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Course; Salad
Diets; Paleo

Devona’s Chocolate Pudding Cake

Devona’s Chocolate Pudding Cake

How this cake makes pudding while it bakes, we don’t know. We’re thrilled that it does, though. No bowls are required for this one—you mix it all up in the cake pan and let it do its magic while it bakes. This pudding cake is hands down the most-requested dessert when all of Michelle’s siblings gather and enjoy a meal together. Adults love it, kids love it and—since it’s easy to prep—the little ones can even help make it. DeVona’s original recipe used a boxed cake mix and boxed pudding, so we built this version from the ground up. Read through this recipe a couple of times so that you’ll know how to use the divided maple sugar and cocoa powder accordingly. One portion is for the cake, and the other part creates the pudding while it bakes. Make this cake and be amazed!
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Ingredients

  • yield: 1 8 x 8–inch [20 x 20–cm] cake
  • ¾ cup 100 g cassava flour
  • 1½ cups 282 g maple sugar, divided
  • 6 tbsp 30 g unsweetened cocoa powder, divided
  • 2 tsp 8 g baking powder
  • ¼ tsp plus ⅛ tsp fine sea salt divided
  • 1 large egg at room temperature
  • ½ cup 120 ml full-fat coconut milk
  • 2 tbsp 30 ml avocado oil
  • 1 tsp pure vanilla extract
  • 1½ cups 360 ml boiling water
  • Dairy-free ice cream or dairy-free whipped cream for serving (optional)

Instructions

  • Preheat the oven to 350°F (177°C).
  • In an ungreased 8 x 8–inch (20 x 20–cm) cake pan, stir together the cassava flour, ¾ cup (141 g) of the maple sugar, 2 tablespoons (10 g) of the cocoa powder, baking powder and ¼ teaspoon of the salt with a fork.
  • Add the egg, coconut milk, avocado oil and vanilla.
  • Mix the ingredients together until the batter is smooth and the egg is fully incorporated.
  • The batter will be thick.
  • Spread the batter evenly in the cake pan.
  • Sprinkle the remaining ¾ cup (141 g) of maple sugar, the remaining 4 tablespoons (20 g) of cocoa powder and the remaining ⅛ teaspoon of salt on top of the batter.
  • Do not stir these ingredients into the batter.
  • Place the cake pan on a 13 x 18–inch (33 x 45–cm) baking sheet—in case of spillage—then pour the boiling water on top of the batter and again, do not stir the ingredients.
  • Make sure all of the sugar-cocoa mixture is submerged by lightly tapping it down with a fork or butter knife—all of the dry mixture needs to be covered by the water.
  • Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake portion comes out clean.
  • Don’t push the toothpick in too far, or you’ll end up in the pudding and not the cake.
  • Remove the cake from the oven and let it rest for 10 to 15 minutes.
  • The pudding will be on the bottom and very hot.
  • Serve the pudding cake topped with the ice cream or whipped cream (if using).
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Course; Cake / Chocolate
Diets; Paleo

Grant’s Graham Cracker Cookies

Grant’s Graham Cracker Cookies

This recipe is a throwback to Michelle’s maternal grandfather (Makenna’s great grandfather!), Grant. He was a child in the 1920s, and ingredients back then were often simple and could be hard to find. We make these cookies with our Honey Graham Crackers and just a few other ingredients. The tasty chocolate frosting nestled between two graham crackers is simple and yet so special. Need an afternoon activity for the little ones? This recipe can be that activity. Need a sweet little something after lunch? Yep, you guessed it, here it is. These cookies are actually best the next day, as the frosting softens the graham crackers just enough that you can take a bite without the frosting squeezing out. Our family has been making these for several generations, and we’re guessing that they will quickly become a favorite in your home too
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Ingredients

yield: 9 to 10 cookies

  • Honey Graham Crackers
  • 2½ cups 330 g organic powdered sugar, plus additional if needed
  • 1 tbsp 5 g unsweetened cocoa powder
  • 2 tbsp 30 ml plain unsweetened almond milk, plus additional if needed
  • 1 oz 28 g dairy-free cream cheese (optional)

Instructions

  • Bake the Honey Graham Crackers as directed, and let them cool completely before continuing with this recipe.
  • In a small bowl, combine the powdered sugar, cocoa powder, almond milk and cream cheese (if using).
  • Use a hand mixer to beat the ingredients together until they’re smooth.
  • Add more milk or powdered sugar to reach your desired consistency.
  • The frosting should be soft enough to spread but firm enough that it won’t drip out from between the graham crackers.
  • Spread about 1 tablespoon (8 g) of the frosting on one Honey Graham Cracker, then place another cracker on top and press down to create a sandwich cookie.
  • Repeat this process with the remaining frosting and Honey Graham Crackers.
  • For best results, let these cookies sit for at least 2 hours before serving.
  • The frosting in the middle will soften up the cookies, so that they are easier to eat.
  • They’re even better after being left out overnight, and they can be stored at room temperature for up to 5 days.
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Course; Coockies / Biscuit
Diets; Paleo

Honey Graham Crackers

Honey Graham Crackers

Everyone loves graham crackers. They’re great with milk, they can be used to make pie crusts and they can be turned into s’mores and frosting-filled cookies. Makenna in particular has childhood memories of eating graham crackers with milk while watching cartoons—which, to be clear, we don’t necessarily advise, but they’re just simple, delicious and really that good. This Paleo rendition is so versatile, making them a must-have in the pantry, and we think you’ll absolutely love them.
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Ingredients

yield: 18 to 20 crackers

  • ¾ cup 100 g plus 2 tbsp (16 g) cassava flour, plus additional as needed
  • 3 tbsp 21 g ground golden flaxseed
  • ⅓ cup 63 g maple sugar
  • ¼ tsp kosher salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 7 tbsp 84 g ghee
  • 2 tbsp 30 ml plain unsweetened almond milk
  • 1 tbsp 15 ml raw honey
  • ½ tsp pure vanilla extract

Instructions

  • Preheat the oven to 350°F (177°C) and line two 13 x 18–inch (33 x 45–cm) baking sheets with parchment paper.
  • In a medium bowl, combine the cassava flour, flaxseed, maple sugar, salt, baking powder and baking soda.
  • Fluff the ingredients with a fork to combine them thoroughly.
  • For the best results, use your fingers to incorporate the ghee into the flour mixture.
  • Alternatively, you can use a small wooden spoon or spatula.
  • In a small bowl, whisk together the almond milk, honey and vanilla until they are smooth.
  • Add the milk mixture to the flour mixture and mix the two until the dough comes together.
  • Divide the dough in half and place one-half back in the bowl, covering it with plastic.
  • Grab two pieces of 13 x 18–inch (33 x 45–cm) parchment paper.
  • Lightly dust one sheet with cassava flour, then place the first half of the dough onto this piece, lightly dusting the dough with more flour.
  • Lay the second sheet on top and roll out to approximately ¼ inch (6 mm) thick.
  • Cut the dough into 2½ x 2½–inch (6 x 6–cm) squares.
  • Transfer the squares to one of the prepared baking sheets, placing the squares about 1 inch (2.
  • 5 cm) apart.
  • Gather the dough scraps and reroll them until all the dough is used.
  • Repeat this process with the other half of the dough.
  • Before baking the graham crackers, you can optionally give them the “graham cracker look” by scoring down the middle of each cracker with a knife, being careful not to cut all the way through.
  • Then add six holes per half using the pointed end of a chopstick.
  • Bake the graham crackers for 10 to 12 minutes, or until the edges begin to turn brown.
  • Remove the graham crackers from the oven and let them cool on the baking sheets.

Notes & Wine Advice

Store the graham crackers in an airtight container at room temperature for up to 1 week.
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Course; Coockies / Biscuit
Diets; Paleo

Mint-Lanos

Mint-Lanos

These cookies are insanely delicious! The melt-in-your-mouth cookie sandwiching the chocolate and mint filling is so irresistible. We named these Mint-lanos after asking our Instagram followers for help and this mash-up was a resounding winner. In our pre-Paleo days, we enjoyed them during every road trip, soccer game, volleyball match or drive-in movie we went to. Essentially, they’re the perfect portable dessert. We are so thrilled to enjoy them once again, and we hope you will find that they are easier to make than you might think.
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Ingredients

yield: 18 sandwich cookies or 36 individual cookies

  • ¾ cup 100 g cassava flour
  • ½ tsp fine sea salt
  • ½ cup 114 g grass-fed butter, softened
  • ⅔ cup 125 g maple sugar
  • 1 tsp pure vanilla extract
  • 1 large egg at room temperature
  • 4 oz 112 g dairy-free dark chocolate chips
  • ¾ cup 90 g organic powdered sugar or maple powdered sugar
  • 4 tsp 20 ml water
  • 2 drops food-grade peppermint essential oil or ¼ tsp pure peppermint extract

Instructions

  • On a flat work surface, lay out two 13 x 18–inch (33 x 45–cm) pieces of parchment paper.
  • Using a pencil or fine-tip permanent marker, trace ¾ x 2–inch (2 x 5–cm) ovals onto each piece of parchment paper, spacing the ovals about 1 inch (2.
  • 5 cm) apart.
  • Alternatively, you can trace 2-inch (5-cm)-diameter circles onto the parchment paper, spacing the circles about 1 inch (2.
  • 5 cm) apart.
  • Flip both pieces of parchment paper over and use them to line two 13 x 18–inch (33 x 45–cm) baking sheets.
  • In a small mixing bowl, whisk together the cassava flour and salt.
  • Set the flour mixture aside.
  • In a medium bowl, combine the butter and maple sugar.
  • Beat them well with a hand mixer at high speed for 2 to 3 minutes, until the mixture is light and fluffy.
  • Add the vanilla and egg and mix again until the egg is completely combined with the fluffy mixture.
  • Add the flour mixture to the egg-butter mixture and, with the mixer running at low speed initially, beat the ingredients to combine them, increasing your speed once most of the cassava flour is incorporated.
  • Transfer the dough to a 1-gallon (3. 8-L) ziplock bag.
  • Squeeze the dough to one corner of the bag, and then carefully cut a ¾-inch (2-cm) opening from the corner with scissors.
  • (Alternatively, you can use a piping bag fitted with a plain tip for this recipe.) Pipe the dough onto the prepared baking sheets, following the traced patterns.
  • You should get approximately 36 individual cookies.
  • Chill the unbaked cookies in the refrigerator for 20 minutes.
  • Meanwhile, preheat the oven to 325°F (163°C).
  • Once the unbaked cookies are done chilling, bake them for 12 to 14 minutes, or until the edges are just beginning to turn brown.
  • Remove the cookies from the oven and let them cool completely on the baking sheets before transferring them to a cooling rack.
  • Prepare the filling for the cookies by placing the chocolate in a small microwave-safe bowl and warming it in 20-second intervals until it is melted, stirring the chocolate between each interval.
  • Alternatively, you can place the chocolate in a heatproof bowl and melt it over a double boiler.
  • In another small bowl, mix together the powdered sugar, water and peppermint essential oil until the ingredients are smooth.
  • To assemble the sandwich cookies, use a butter knife to dab about ½ teaspoon of the chocolate on the flat side of half of the cookies.
  • Spread about ½ teaspoon of the peppermint glaze on the flat side of the remaining half of the cookies.
  • Let the chocolate and peppermint glaze set up for 5 to 7 minutes, then sandwich opposing cookie halves together.
  • There should be just enough filling on each half to flatten out and come to the edges of the sandwich cookie when you press the halves together.
  • Try a tester cookie initially, so you know for sure how much chocolate and peppermint glaze to dab on each cookie.

Notes & Wine Advice

Store these cookies at room temperature in an airtight container for up to 4 days.
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Course; Coockies / Biscuit
Diets; Paleo

Raspberry Sherbet Pie Bars

Raspberry Sherbet Pie Bars

Everyone always wants their piece of the pie. We’ve just made it a lot easier for you by turning our raspberry sherbet pie into bars! This pie is a favorite of ours in the summertime, when the raspberries are ripe. On many summer nights in Utah, this creamy frozen treat has provided a sweet relief to the heat. The conversion to bars seemed like a natural transition, as it’s much easier to grab a small piece when you just can’t take the warm temperatures anymore. We recommend having these on hand in the freezer all summer long.
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Ingredients

yield: 16 bars

filling

  • 12 oz 336 g fresh raspberries plus 3 oz (84 g) fresh raspberries (optional), divided
  • 1 cup 240 ml pure maple syrup
  • ¼ cup 60 ml fresh lime juice
  • ¾ cup 180 ml full-fat coconut milk or nut milk of choice
  • 1 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 1½ cups 360 ml dairy-free vanilla yogurt

crust

Instructions

  • To make the filling, combine 12 ounces (336 g) of the raspberries, maple syrup and lime juice in a large saucepan over medium-low heat.
  • Bring the mixture to a gentle simmer and cook it for about 10 minutes, stirring it occasionally.
  • You want the raspberries to begin to break apart.
  • Place a fine-mesh sieve over a large glass bowl and pour the hot liquid into it, so that you can strain out the raspberry seeds.
  • Once the raspberry liquid is strained, add the coconut milk, salt and vanilla.
  • Place the mixture in the refrigerator for about 1 hour to cool slightly.
  • Remove the mixture from the fridge and add the yogurt.
  • Whisk the ingredients well to combine them, then cover the bowl and allow the mixture to chill in the fridge for a minimum of 4 hours, or overnight for the best results.
  • To make the crust, preheat the oven to 350°F (177°C).
  • Prepare a 9 x 9–inch (23 x 23–cm) baking pan by lining it with parchment paper on the bottom and up the sides.
  • Set the baking pan aside.
  • In a medium bowl, combine the butter, maple sugar and vanilla.
  • Use a hand mixer to whip the ingredients together for 45 to 60 seconds, until they are combined and fluffy.
  • Add the cassava flour and salt to the butter mixture and mix the ingredients again for 30 to 45 seconds, until the dough comes together.
  • It will be crumbly, but don’t worry.
  • Press the dough evenly into the bottom of the prepared baking pan, then bake the crust for 13 to 15 minutes, or until it is just beginning to brown.
  • Remove the crust from the oven and, while it is still warm, place a piece of parchment paper carefully on top of the crust and press down slightly on the crust’s entire surface with a flat-bottomed glass.
  • Then remove the top piece of parchment paper and allow the crust to cool completely in the pan.
  • To assemble the pie bars, freeze the raspberry mixture in your ice cream maker according to the manufacturer’s instructions.
  • If you are adding the optional remaining 3 ounces (84 g) of fresh raspberries, pour the frozen raspberry yogurt into a bowl and stir in the fresh raspberries to combine them with the yogurt base and break them apart.
  • Pour the entire mixture into the prepared crust and place the pie in the freezer to firm up for at least 6 hours; for the best results, freeze the bars overnight.
  • To serve the pie bars, take the bars out of the freezer about 15 minutes ahead of time, so it’s easier to slice.
  • Slice the bars into 16 pieces and serve them.
  • Store any leftovers in the freezer for up to 1 month.
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Course; Fruit
Diets; Paleo