Recipes

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

Anzac Biscuits

Anzac Biscuits

When traveling around Australia and New Zealand, there’s a specific kind of snack that seems to pop up at every petrol station: Anzac biscuits! Anzac stands for “Australian and New Zealand Army Corps.” It is said that during World War I, these biscuits were sent by women’s groups to soldiers abroad. The lack of eggs in these biscuits made for a perfect shelf-stable treat. New Zealand is one of our family’s favorite travel destinations—this biscuit recipe brings back memories of driving from Queenstown to Milford Sound, snacking away as the hills filled with sheep go by.
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Ingredients

yield: 16 cookies

  • ¾ cup 100 g cassava flour
  • 1 cup 99 g tiger nut flakes
  • ¾ cup 141 g maple sugar
  • ¾ cup 64 g unsweetened desiccated coconut
  • ⅛ tsp fine sea salt
  • ½ cup 114 g grass-fed butter
  • 2 tbsp 30 ml pure maple syrup
  • 1 tsp baking soda
  • 2 tbsp 30 ml boiling water

Instructions

  • Preheat the oven to 350°F (177°C).
  • Line two 13 x 18–inch (33 x 45–cm) baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, mix together the cassava flour, tiger nut flakes, maple sugar, coconut and salt.
  • Set the flour mixture aside.
  • In a small saucepan over medium heat, combine the butter and maple syrup.
  • Warm the mixture, stirring it occasionally, until the butter has melted and the mixture is bubbly.
  • While the butter and maple syrup are warming, combine the baking soda and boiling water in a medium bowl and whisk them vigorously.
  • The mixture should foam slightly.
  • Once the butter and maple syrup are bubbling, add the baking soda-water mixture in a slow stream, whisking the butter-maple mixture constantly.
  • The mixture should foam up once again.
  • Add the butter-maple mixture to the flour mixture.
  • Use a hand mixer to combine the two mixtures until there are no clumps.
  • Firmly pack the biscuit dough into a 1½-tablespoon (23-g) cookie scoop.
  • Then gently form the dough into a ball.
  • Once the ball is formed, place it on one of the prepared baking sheets.
  • Repeat this process with the remaining dough, spacing each biscuit about 2 inches (5 cm) apart.
  • Bake the biscuits for 15 minutes, until they are mostly flattened but still have an edge and they are golden.
  • Let the biscuits cool until they are firm enough to handle.
  • Store the biscuits in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.

Notes & Wine Advice

It’s important to use the fine-textured desiccated coconut and not the coarser shredded coconut. Otherwise, the cookies will flatten out too much.
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Course; Coockies / Biscuit
Diets; Paleo

Crunchy Cookie Ice Cream

Crunchy Cookie Ice Cream

When you have extra cookies that you think might go bad before you can eat all of them, this dessert is the answer. This Paleo-friendly ice cream is a versatile recipe in that you can pretty much use whatever cookies you have, although we have included some suggestions in the ingredient list that we love and think you’ll love too! Sometimes simple is best, and a vanilla ice cream base with cookie chunks has never failed us in the taste department. We’ve been known to have a container of this ice cream in the freezer at all times, as it’s a delightfully creamy treat that hits all the right spots.
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Ingredients

yield: 4 servings

  • 2 14-oz [420-ml] cans full-fat coconut milk or 3½ cups (840 ml) nut milk of choice, divided
  • ½ cup 120 ml pure maple syrup or raw honey, plus additional if needed
  • ¼ tsp fine sea salt
  • 1 vanilla bean seeds scraped out, or
  • ⅛ tsp vanilla powder
  • 2 tbsp 16 g cassava flour
  • 1½ tsp 8 ml pure vanilla extract
  • 1 cup 240 g crumbled Anzac Biscuits, Piparkakut Cookies (Finnish Gingersnaps) or Mint-lanos, plus additional as needed (optional)

Instructions

  • In a large, heavy-bottomed saucepan over medium heat, combine 3 cups (720 ml) of the coconut milk, maple syrup, salt and vanilla bean seeds.
  • Bring the mixture to a simmer, stirring it occasionally.
  • Meanwhile, mix together the remaining ½ cup (120 ml) of coconut milk with the cassava flour in a small bowl to make a slurry.
  • Set the slurry aside.
  • Once the vanilla milk is warm, whisk in the slurry until the two are well combined and the mixture thickens a bit.
  • Remove the mixture from the heat and taste it, adding additional sweetener if desired.
  • Stir in the vanilla.
  • Pour the ice cream mixture into a medium container.
  • Refrigerate the mixture for a minimum of 4 hours, or overnight for the best results.
  • Using an ice cream maker, make the ice cream according to the manufacturer’s directions.
  • Transfer the ice cream to a large bowl and stir in the crushed cookies.
  • Transfer the ice cream to a freezer-safe container and place it in the freezer to firm up.
  • Serve the ice cream with additional cookies (if using).
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Course; Ice cream
Diets; Paleo

Rustic Herbed Cherry Galette

Rustic Herbed Cherry Galette

Developing a Paleo pie crust recipe was a labor of love several years ago after cassava flour rolled onto the scene. Pies have always been enjoyed year-round by our family, and we were thrilled to perfect this crust recipe. So if you’re looking to enjoy the flavors of a classic cherry pie without the extra effort often required for an actual pie, this galette is an awesome option. We paired tart cherries with fresh thyme for a subtle savory element. It’s superb and is a flavor combo that will surprise your taste buds. The best thing is that we used frozen cherries, so if you have a bag hanging out in the freezer, this baked treat is ready in no time.
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Ingredients

yield: 6 to 8 servings

  • 1 uncooked Paleo Pie Crust
  • 4 cups 616 g frozen tart cherries, slightly thawed
  • ¼ cup 47 g maple sugar, plus additional for dusting (optional)
  • 3 tbsp 24 g cassava flour
  • ½ tsp finely chopped fresh thyme
  • ¼ tsp fine sea salt
  • Zest and juice from 1 2-oz [56-g] lime
  • 1 large egg
  • Whipped coconut cream or dairy-free vanilla ice cream optional

Instructions

  • Preheat the oven to 415°F (213°C).
  • Prepare the Paleo Pie Crust as directed, rolling it out to approximately 13 to 14 inches (33 to 36 cm) in diameter.
  • Leave it on the parchment paper and slide it onto a 13 x 18–inch (33 x 45–cm) baking sheet.
  • In a large bowl, combine the cherries, maple sugar, cassava flour, thyme, salt, lime zest and lime juice.
  • Using a rubber spatula, stir the ingredients to coat the cherries.
  • Mash a few cherries slightly with the back of the spatula.
  • Mound the filling into the center of the pie crust, leaving an approximately 2½-inch (6-cm) border of crust around the filling that you’ll fold over it.
  • Using the parchment paper, lift up and carefully fold the dough over the filling by about 2 inches (5 cm), working your way around the circle, pleating dough if necessary, until the dough is all folded up over the filling but the cherries in the center are still exposed.
  • Crack the egg into a small cup and mix it well.
  • Using a pastry brush, coat the dough with the egg wash and dust it with the additional maple sugar (if using).
  • Bake the galette for 40 to 45 minutes, or until the filling is bubbly in the middle and the crust is golden brown.
  • Remove the galette from the oven and let it cool until the filling is set.
  • Slice the galette and serve it as is, or serve it with the whipped coconut cream or your favorite dairy-free vanilla ice cream (if using).
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Course; Side Dish
Diets; Paleo

Individual Fruit Pizzas

Individual Fruit Pizzas

For many years, a fruit pizza was a guaranteed staple at almost every celebratory event for our family. Birthday party? Yep. Graduations? For sure. Weddings, even? Absolutely. This is a delightfully bright dessert because it’s covered in the most beautiful fresh fruits. The special thing about this recipe is that the pizzas are individual—the customization is sure to make these a hit at your next celebratory gathering!
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Ingredients

yield: 12 (4½-inch [11-cm]) round cookies and 2½ cups (280 g) frosting

cookies

frosting

  • 8 oz 224 g dairy-free cream cheese
  • 1 cup 120 g organic powdered sugar
  • ½ tsp pure vanilla extract

suggested toppings

Instructions

  • To make the cookies, preheat the oven to 400°F (204°C).
  • Prepare two 13 x 18–inch (33 x 45–cm) baking sheets by lining them with parchment paper or silicone baking mats.
  • In a small bowl that can hold at least 1 cup (240 ml), combine the sour cream and baking soda, stirring them well.
  • This mixture will “bloom,” so that’s why it is important to make sure your bowl can hold at least 1 cup (240 ml).
  • Set the bowl aside.
  • In a medium bowl, whisk together the cassava flour, maple sugar, baking powder and salt.
  • Set the flour mixture aside.
  • In another medium bowl, combine the shortening, eggs, vanilla and apple cider vinegar.
  • Using a hand mixer, whip the ingredients for 45 to 60 seconds, until they are fluffy.
  • Add the flour mixture to the shortening mixture, initially mixing slowly to avoid a puff of flour and increasing the mixer’s speed until the two mixtures are incorporated.
  • The mixture will be crumbly.
  • Add the sour cream mixture and continue mixing for 30 to 45 seconds, until the dough comes together.
  • Divide the dough in half.
  • Leave one half in the bowl, covered, while you roll out the other half.
  • Lay down a 13 x 18–inch (33 x 45–cm) piece of parchment paper and lightly dust it with the additional cassava flour.
  • Place the first half of the dough in the center of the parchment paper, dusting it with more cassava flour.
  • Grab an additional 13 x 18–inch (33 x 45–cm) piece of parchment paper, and place it on top of the dough.
  • Roll out the dough between the pieces of parchment paper until it is approximately ¼ inch (6 mm) thick, lightly dusting the dough and parchment paper with the cassava flour as needed.
  • Cut out the cookies as desired—we use a 4½-inch (11-cm) round cookie cutter.
  • Place the cookies on the prepared baking sheets, spacing the cookies 1 inch (2.
  • 5 cm) apart.
  • Reroll the dough scraps until the dough is completely used.
  • Repeat these steps with the other half of the dough.
  • Bake the cookies for 8 to 10 minutes, or until the edges just begin to turn brown.
  • Remove the cookies from the oven and let them cool completely before moving.
  • While the cookies cool, make the frosting.
  • In a small bowl, use a hand mixer to combine the cream cheese, powdered sugar and vanilla for approximately 60 seconds, until the frosting is fluffy.
  • If you’re enjoying the fruit pizzas right away, spread each cookie with the desired amount of frosting and top each individual pizza with some of our suggested toppings, or whatever your favorites are.
  • If you like a lot of frosting on each pizza, you may want to make a double batch of frosting.
  • If you’re not enjoying the fruit pizzas right away, wait to frost the cookies until right before you serve them.
  • The cookies can be made ahead of time.
  • Store them in a freezer-safe container, separated by parchment paper, in the freezer for up to 2 months.
  • The frosting can be made ahead of time but is best used within 3 to 4 days.
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Course; Fruit / Pizza
Diets; Paleo