Recipes

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

Raspberry Lemonade Jell-O

Raspberry Lemonade Jell-O

Our raspberry lemonade Jello-O is, in fact, a remake of our beloved Patsy’s lemon Jell-O. All you have to do is mention the name, and everyone in our family will gasp, hoping it will be on the dinner table with our Lemon Chicken, which is a hit on our blog. Our Patsy was well known for her famous molded salads—she was a regular gelatin magician. Remaking her recipe with natural ingredients required some work, since she and most everyone else made these offerings with boxed gelatin. We did it, though. This Jell-O is exactly what our taste buds remember. We serve this as a side dish with a meal, but you can also easily serve it as dessert.
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Ingredients

yield: 6 cups (1.6 kg) molded Jell-O

  • 2½ tbsp 15 g unflavored powdered gelatin
  • 3 cups 720 ml cold water, divided 6 oz (168 g) fresh raspberries
  • ½ cup 120 ml pure maple syrup
  • ¾ cup 180 ml raw honey
  • ¾ cup 180 ml fresh lemon juice
  • ¾ tsp lemon zest
  • 8 drops food-grade lemon essential oil
  • ¼ tsp fine sea salt
  • 2 cups 480 ml dairy-free whipped cream, plus additional for topping (optional)
  • Fruits of choice for serving

Instructions

  • In a small bowl, combine the gelatin and 1 cup (240 ml) of the cold water.
  • Set this mixture aside and allow the gelatin to soften for about 5 minutes.
  • While the gelatin softens, combine 1 cup (240 ml) of the cold water, raspberries and maple syrup in a saucepan.
  • Bring this mixture to a boil over high heat, then reduce the heat to medium-low and allow the mixture to simmer for 5 to 7 minutes, stirring it occasionally, until the raspberries break apart.
  • Place a strainer over an 8-cup (1.
  • 9-L) glass bowl and pour the raspberry mixture through it, straining out the seeds.
  • Add the softened gelatin to this raspberry mixture and whisk the two to dissolve the gelatin and fully combine the ingredients.
  • Discard the strained raspberry seeds.
  • Add the remaining 1 cup (240 ml) of cold water, honey, lemon juice, lemon zest, lemon essential oil and salt to the warm gelatin mixture.
  • Whisk the ingredients together to fully combine everything.
  • Set the gelatin in the fridge for 50 to 60 minutes to allow it to set up slightly.
  • It should just barely be starting to thicken up.
  • Remove the gelatin from the fridge, add the whipped cream and use a hand mixer to combine it fully with the gelatin.
  • Pour the gelatin into a 6-cup (1.
  • 4-L) mold.
  • Refrigerate the gelatin overnight for the best results.
  • To serve the Jell-O, select a rimmed plate or a platter that will accommodate the width of the mold you used.
  • Pull the Jell-O slightly from the sides of the mold—if the Jell-O seems stuck, you can dunk the bottom of the mold in a dish of warm water for about 10 seconds to release it.
  • Invert the serving plate on top of the mold, then carefully flip the two over and give them a little jiggle.
  • The Jell-O should drop down onto the serving plate from the mold; if not, give it another little jiggle until it releases.
  • Arrange the fruit as desired either around the molded Jell-O or inside the center cavity.
  • Add the additional whipped cream (if using) either on top of the Jell-O or inside the center cavity.
  • Serve this Jell-O right away and store any leftovers in the fridge in an airtight container for up to 5 days.
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Course; Cold Drinks
Diets; Paleo

Piparkakut Cookies

Piparkakut Cookies

Our dearest Patsy hailed from Finland; her parents were immigrants who came to the United States many years ago. It’s important to honor those roots, as we all have to remember our humble beginnings. Similar to a gingersnap, this addicting cookie is ideal for the holiday season.
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Ingredients

yield: 36 (3½-inch [9-cm]-diameter) cookies

  • 1¾ cups 233 g cassava flour, plus additional as needed
  • 1½ tsp 7 g baking soda
  • ½ tsp fine sea salt
  • 6 tbsp 120 g blackstrap molasses
  • ½ cup 94 g maple sugar
  • ½ cup 114 g grass-fed butter
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 large egg beaten and at room temperature
  • 1 cup 240 ml ice water
  • Organic powdered sugar as needed (optional)

Instructions

  • In a small bowl, sift together the cassava flour, baking soda and salt.
  • Set the flour mixture aside.
  • In a large saucepan over medium heat, whisk together the molasses, maple sugar, butter, cinnamon, ginger and cloves.
  • Bring the mixture to a boil, then remove it from the heat.
  • Allow the molasses mixture to cool for about 20 minutes, then add the egg.
  • Beat the ingredients together with a hand mixer for 60 to 90 seconds, until the mixture is fluffy and lighter in color.
  • Add the flour mixture to the molasses-egg mixture and beat the two to combine them.
  • Let the dough sit for about 5 minutes, and don’t be alarmed: The dough will be very loose at this point.
  • Lay a large piece of plastic wrap on a work surface, and then transfer the dough to the center of the plastic wrap and wrap the dough in the plastic.
  • Refrigerate the dough overnight.
  • The next day, preheat the oven to 390°F (199°C).
  • Prepare two 13 x 18–inch (33 x 45–cm) baking sheets by lining them with parchment paper.
  • Cut the dough in half and return one half to the fridge while you work with the first half.
  • Lay one 13 x 18–inch (33 x 45–cm) piece of parchment paper on a work surface and generously dust with additional cassava flour.
  • Place the dough in the center of the parchment paper.
  • Dust it with a little more cassava flour and lay an additional piece of parchment paper of the same size on top.
  • Roll out the dough as thinly as possible between the two pieces of parchment paper.
  • Cut out the cookies in your desired shape, and place them about 1 inch (2.
  • 5 cm) apart on the prepared baking sheets.
  • Reroll the scraps and cut out additional cookies until the dough is gone.
  • Then repeat these steps with the second half of the dough.
  • Before baking the cookies, carefully brush each one with the ice water.
  • Bake the cookies for 6 to 8 minutes, or until they are slightly puffy and brown.
  • Remove the cookies from the oven and transfer them to a cooling rack.
  • These little gems will crisp up as they cool.
  • Dust them with the powdered sugar (if using) and serve them.
  • They can be stored at room temperature for up to 1 week.
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Course; Coockies / Biscuit
Diets; Paleo

Haupia Tropical Fruit Tart

Haupia Tropical Fruit Tart

It’s probably obvious at this point in the book that we have a deep love for island life and all things tropical. Haupia is traditionally a coconut pudding that you may have enjoyed if you’ve visited the islands of Hawaii. Since coconut milk is naturally dairy-free, this delicious and Paleo-friendly twist on the island treat was a must. The scrumptious, subtly sweet filling lives in a baked crust of shredded coconut and macadamia nuts. We’ve topped ours with cubed mango, kiwi and dragon fruit, then we’ve garnished it all with passion fruit. A truly unique flavor experience awaits you, and we’re confident you will feel warm tropical breezes wafting over your cheeks with every bite.
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Equipment

  • Small saucepan

Ingredients

yield: 4 servings

crust

filling

  • ¼ cup 60 ml cold water
  • ½ tbsp 3 g unflavored powdered gelatin
  • ¾ cup 180 ml full-fat coconut milk
  • ½ cup 120 ml plain unsweetened almond milk
  • ¼ cup 47 g maple sugar
  • ⅛ tsp fine sea salt
  • suggested toppings
  • Mango Kiwi
  • Dragon fruit
  • Passion fruit

Instructions

  • To make the crust, preheat the oven to 350°F (177°C).
  • Line the bottom of a 5 x 14–inch (13 x 35–cm) rectangular tart pan or an 8-inch (20-cm) round tart pan with parchment paper.
  • If you do not have a tart pan, line a 9 x 9–inch (23 x 23–cm) baking pan with parchment paper.
  • In a medium bowl, use a fork to mix together the coconut, macadamia nuts and cassava flour.
  • Add the coconut oil, maple syrup, vanilla and salt.
  • Mix the ingredients together with a small spoon to thoroughly blend the wet and dry ingredients.
  • Press the crust mixture evenly into the bottom and up the sides of the prepared tart pan.
  • Alternatively, if you are using a square baking pan, press the crust mixture into the bottom of the pan.
  • Bake the crust for 10 to 12 minutes, or until the edges just begin to turn brown.
  • Remove the crust from the oven and let the crust cool completely.
  • To make the filling, pour the cold water into a small bowl and sprinkle the gelatin over the top of the water.
  • Allow the gelatin to soften for about 5 minutes.
  • In a small saucepan over medium-low heat, combine the coconut milk, almond milk, maple sugar and salt.
  • Warm the mixture for 5 to 6 minutes, stirring it occasionally, until it is just simmering and the sugar has melted.
  • Remove the milk mixture from the heat and add the softened gelatin, whisking the two to combine them.
  • Do not pour the filling into the tart crust yet, since it’s hot and thin; it will seep right into the crust.
  • Instead, pour the mixture into a medium bowl and place it in the refrigerator for 45 to 60 minutes to allow the filling to set slightly.
  • It should be thick enough to coat your finger but not firm enough that it feels like you can push on it and leave an indentation.
  • Keep an eye on it, as you don’t want it to set up too much; otherwise, it won’t pour easily into the tart crust.
  • Once the filling is slightly set, pour it into the prepared tart crust and place the tart in the refrigerator to chill for 60 to 90 minutes, until the center no longer jiggles when the tart is gently shaken.
  • When you are ready to serve the tart, pop it out of the pan and place it on a serving platter.
  • Top the tart with the mango, kiwi, dragon fruit and passion fruit, then slice and serve it.
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Course; Fruit / Tarts
Diets; Paleo

Milk Chocolate Cream Pie

Milk Chocolate Cream Pie

We can’t think of a tastier filling to pour into our beloved Paleo Pie Crust than this dreamy chocolate goodness. If you’re looking for a chocolate fix, look no further—this is it! The filling is a dairy-free, silky delight with a very mellow chocolate flavor, so two pieces might be in order. If you prefer a darker chocolate flavor, feel free to increase the cocoa powder by 1 tablespoon (5 g), then dive into the rich and deep side of dark chocolate. Either way, cut into this delicious pie and enjoy every single bite.
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Ingredients

yield: 1 (9-inch [23-cm]) pie

  • 6 large egg yolks at room temperature
  • ½ cup 94 g maple sugar
  • 3 tbsp 24 g tapioca starch
  • ¼ cup 22 g unsweetened cocoa powder
  • ½ tsp fine sea salt
  • 1½ cups 360 ml plain unsweetened almond milk
  • 3 tbsp 42 g grass-fed butter or ghee
  • 2 tsp 10 ml pure vanilla extract
  • 1½ cups 360 ml dairy-free whipped cream, divided
  • 1 baked Paleo Pie Crust

Instructions

  • Shaved dairy-free chocolate, for garnishing (optional)
  • Prepare a large heatproof bowl with a fine-mesh sieve on top of it.
  • Set the bowl aside.
  • In a medium bowl, combine the egg yolks and maple sugar.
  • Whip the ingredients with a hand mixer for 1 to 2 minutes, until they are well combined and a little lighter in color.
  • Add the tapioca starch, cocoa powder and salt and mix them well into the egg-sugar mixture.
  • Pour in the almond milk and mix the ingredients again to fully combine them.
  • Pour this mixture into a large, heavy-bottomed saucepan.
  • Cook the mixture over medium heat for 5 to 7 minutes, stirring it constantly, until it has thickened.
  • Remove the custard from the heat and whisk in the butter and vanilla.
  • Pour the custard through the fine-mesh sieve into the bowl, using the back of a spoon to push it through.
  • The custard will be thick, but this process will remove any lumps, making for a very creamy texture.
  • Place the custard in the refrigerator to cool for 45 to 60 minutes.
  • When the custard is cool, add 1 cup (240 ml) of the whipped cream and fold it into the custard with a rubber spatula to combine the two.
  • Pour the pie filling into the prepared Paleo Pie Crust.
  • Place the pie in the refrigerator for at least 4 hours, or up to overnight for the best results, to allow the filling to set up.

Notes & Wine Advice

When you are ready to serve the pie, place the remaining ½ cup (120 ml) of the whipped cream in the center of the pie and sprinkle the shaved chocolate on top (if using).
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Course; Chocolate / Pie
Diets; Paleo

Mango Sweet Rice

Mango Sweet Rice

If you tolerate basmati rice on occasion like we do, you are going to enjoy this dessert. Traditionally you may see this called mango sticky rice, Thai sweet rice and mango or sticky rice with mango—there are so many variations. This dessert is another recipe that gives us such warm fuzzies! While it’s one we usually don’t make at home, we would always enjoy it at our favorite Thai restaurant when we were visiting family in St. George, Utah. After a tasty family meal there, we would make sure we had several orders of mango sticky rice to share. Everyone grabbed a spoon to enjoy their portion. The rice and sauce are warm and slightly sweet, and—when they are paired with fresh mango—eating this dish is one of those “oh my” moments you’re not likely to forget. We hope you enjoy our take on this beloved dessert filled with family memories of sitting around a table and eating together.
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Ingredients

yield: 5 (½-cup [50-g]) servings

  • rice
  • 1 cup 200 g basmati rice
  • 2 cups 480 ml water
  • ¾ cup 180 ml full-fat coconut milk
  • ½ cup 94 g maple sugar
  • ¼ tsp fine sea salt
  • sauce
  • 1 cup 240 ml full-fat coconut milk
  • 2 tbsp 24 g maple sugar
  • 2 tbsp 16 g tapioca starch
  • ½ tsp fine sea salt
  • toppings
  • 2 large Ataulfo mangoes cut into ¼” (6-mm)-thick slices
  • 1 tbsp 9 g sesame seeds (optional)

Instructions

  • To make the rice, combine the rice and water in a large saucepan.
  • Bring the water to a boil over medium-high heat, then cover the saucepan and reduce the heat to low.
  • Simmer the rice for 15 to 20 minutes, or until it is fluffy.
  • While the rice cooks, prepare the soaking liquid for the rice by combining the coconut milk, maple sugar and salt in a small saucepan.
  • Bring the mixture to a boil over medium-low heat, stirring it occasionally, until the sugar is dissolved.
  • Pour the hot liquid over the cooked rice in the large saucepan and stir it to combine.
  • Let this cool, covered, for 1 hour.
  • Once the rice has cooled, make the sauce.
  • In a medium saucepan, whisk together the coconut milk, maple sugar, tapioca starch and salt.
  • Warm the mixture over medium-low heat for 3 to 5 minutes, until the maple sugar is dissolved, the mixture has thickened a bit and it is bubbly.
  • To serve, transfer ½ cup (50 g) of the sweet rice to a serving plate and shape it as desired.
  • Drizzle 2 tablespoons (30 ml) of the warm topping sauce over the rice, arrange the mango slices on top of the rice and garnish it with the sesame seeds (if using).
  • Serve the sweet rice immediately.
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Course; Fruit / Rice
Diets; Paleo

Cottage Pie from Michelle Daniels

Cottage Pie from Michelle Daniels

We learned something new when we were doing research for this recipe. Did you know that the name “shepherd’s pie” applies only when you use lamb? If you’re using ground beef, as we have here, it’s called cottage pie. So when we’ve enjoyed this over the years, we definitely used the wrong name—but we have loved it regardless. A layer of creamy mashed potatoes covering a flavorful gravy loaded with soft veggies and savory beef brings comfort in every single bite.
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Ingredients

yield: 8 servings

mashed potatoes

  • 2½ tsp 15 g fine sea salt, divided
  • 1½ lb 681 g russet potatoes, peeled and cut into 1” (2.5-cm) cubes
  • 4 to 6 tbsp 60 to 90 ml plain unsweetened almond milk
  • 3 to 4 tbsp 36 to 48 g ghee

filling

  • 1 tbsp 15 ml avocado oil
  • 1 cup 160 g diced onion
  • 2 medium carrots peeled and cut into 1” (2.5-cm) matchsticks
  • 2 cloves garlic minced
  • 1 lb 454 g grass-fed ground beef
  • 1½ tsp 9 g fine sea salt
  • 3 tbsp 24 g cassava flour
  • 1 cup 240 ml unsalted chicken bone broth
  • 3 tbsp 45 ml sugar-free ketchup
  • 2 tbsp 30 ml plain unsweetened almond milk
  • 2 tsp 10 ml balsamic vinegar
  • 2 tsp 10 ml organic Worcestershire sauce
  • 1 tbsp 2 g finely chopped fresh rosemary
  • ¼ tsp porcini mushroom powder here
  • 1 cup 134 g frozen peas
  • 1 cup 70 g diced cremini mushrooms
  • 3 pieces cooked bacon roughly chopped
  • Finely chopped fresh parsley as needed (optional)

Instructions

  • To make the mashed potatoes, fill a 3-quart (2.
  • 9-L) pot with cold water and then add 2 teaspoons (12 g) of the salt.
  • Place the potatoes in the cold water.
  • Cover the pot, set it over medium-high heat and bring the potatoes to a boil.
  • Uncover the pot, reduce the heat to medium-low and maintain a simmer.
  • Cook the potatoes for 10 to 15 minutes, until they are fork-tender and smash easily.
  • Drain the potatoes, then return them to the pot.
  • Add 4 tablespoons (60 ml) of the almond milk, the ghee and the remaining ½ teaspoon of salt.
  • Use a potato masher to mash the potatoes until they are smooth—if you prefer smoother potatoes, add the remaining 2 tablespoons (30 ml) of almond milk, 1 tablespoon (15 ml) at a time, and mash the potatoes until they reach your desired consistency.
  • Set the mashed potatoes aside.
  • Preheat the oven to 400°F (204°C).
  • Line a medium baking sheet with parchment paper.
  • To make the filling, warm a 10-inch (25-cm) cast-iron skillet over medium heat.
  • Add the avocado oil and allow it to warm.
  • Add the onion and the carrots and sauté them for 5 to 7 minutes, until they are soft and becoming golden brown along the edges.
  • Add the garlic, stirring to combine the ingredients, and cook the mixture for 40 to 60 seconds, until the garlic is fragrant.
  • Add the ground beef and salt and cook it for 10 to 12 minutes, stirring the mixture occasionally, until the beef is no longer pink.
  • Sprinkle the cassava flour over the meat mixture and stir to coat it with the flour.
  • Cook the mixture for about 1 minute.
  • Pour in the bone broth, ketchup, almond milk, balsamic vinegar, Worcestershire sauce, rosemary and porcini mushroom powder, stirring to combine them with the meat mixture.
  • Bring the mixture to a gentle simmer, then reduce the heat to low and cook it for 2 to 4 minutes, stirring it occasionally, until the sauce thickens.
  • Add the peas, cremini mushrooms and bacon and stir the ingredients until everything is well combined.
  • Smooth the top of the mixture evenly in the skillet and remove it from the heat.
  • Using a spoon, place the mashed potatoes on top of the filling, being sure to start around the edges—this creates a seal to prevent the filling from bubbling up.
  • Spread out the potatoes carefully, then use a fork to create a pattern on top of the potatoes.
  • This will create lovely crisp peaks that will take on a hint of golden-brown color as the cottage pie bakes.
  • Place the cottage pie on the prepared baking sheet and bake it for 30 minutes, or just until the potatoes begin to brown.
  • Remove the cottage pie from the oven and let it rest for about 15 minutes before serving it.
  • Garnish with fresh parsley, if desired.
  • Store any leftovers in an airtight container in the refrigerator for 4 to 5 days.
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Course; Pie
Diets; Paleo