Paleo Apple Tart

Posted on October 29, 2012

Paleo Pecan Tart Crust

Posted on October 26, 2012

E-Release: Gluten Free Almond Flour Cookbook

Posted on October 23, 2012

Herb Tart Crust 1 cups teaspoon 1 tablespoon minced fresh rosemary or scallions cup 1 tablespoon water Preheat the oven to 350 In a large bowl, combine the almond flour, salt, and rosemary or scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture


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How to Make Pumpkin Spice Lattes

Posted on October 17, 2012

How to Make Pumpkin Spice Lattes 1 cup dandelion root coffee 1 (13.5 ounce) can cup water 1 tablespoon teaspoon 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg teaspoon ground cloves 2 tablespoons pumpkin In medium saucepan, bring dandelion coffee, coconut milk, water and honey to a boil Reduce to a


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Paleo Pumpkin Bars

Posted on October 16, 2012

Paleo Pumpkin Bars ⅓ cup teaspoon teaspoon teaspoon cinnamon 4 1 cup fresh roasted pumpkin or winter squash (will not work with canned pumpkin) ⅓ cup cup cup In a , combine coconut flour, salt, baking soda and cinnamon Pulse in eggs, pumpkin, honey and oil until well combined Stir in the chocolate chips by


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Roasted Acorn Squash

Posted on October 8, 2012

Roasted Acorn Squash 1 acorn squash 1 teaspoon Using a big hefty knife, cut the squash in half Scoop out the seeds and discard or save for later use Rub inside and out of squash with Place face down on a metal baking sheet Bake at 350 for 40 to 60 minutes Serve I serve


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Sukkot

Posted on October 1, 2012

Sukkot or Sukkos is the Jewish harvest festival. This holiday takes place on the 15th of the month of Tishrei (sometime between late September to late October), and occurs on the full moon (the Jewish calendar is a lunar calendar and many of our holidays start on the full moon). The word sukkot literally means


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