Best Paleo Stuffing (Gluten-Free, Grain-Free)
A healthy paleo stuffing recipe that makes the perfect side dish for chicken or turkey. Ideal for the holidays! Gluten and grain free.
Ingredients
- 2 tablespoons ghee or avocado oil or refined coconut oil
- 3 cups onion diced
- 2 cups celery diced
- 1 cup mushrooms diced
- 1 cup apple cored and diced
- ¼ cup dried cranberries or dates, chopped
- ¼ cup flat-leaf parsley chopped
- 4 teaspoons poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups almond flour
- 3 eggs whisked
Instructions
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Preheat oven to 350º F.
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Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.
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Remove from heat. Keep in an oven-proof skillet or transfer to 9×9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.
Recipe Notes
If you don’t have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.
This recipe was originally published on https://40aprons.com/best-paleo-stuffing/#wprm-recipe-container-10304
Gingerbread Cheesecake Bars
Ingredients
For the crust
- 1 cup (150 grams) pitted Medjool dates
- 1½ cups (170 grams) raw pecans, chopped
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
For the gingerbread cheesecake
- 2 cups (284 grams) unsalted raw cashews soaked in cold water for 4 to 10 hours
- ½ cup (120 grams) full-fat coconut milk shaken together in the can to incorporate the cream + coconut water
- ⅓ cup (113 grams) pure maple syrup
- ¼ cup (56 grams) refined coconut oil melted and cooled
- 3 tablespoons (63 grams) unsulphured molasses
- ½ teaspoon (1.5 grams) lemon zest
- 2 tablespoons (30 grams) fresh lemon juice
- 1 tablespoon (13 grams) vanilla extract
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon grated fresh nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- Garnish: ground cinnamon grated fresh nutmeg, and pecan halves, if desired
Instructions
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Line an 8-inch square baking pan with parchment paper, and lightly grease with coconut oil.
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In the work bowl of a food processor, place dates. Pulse until finely chopped. Add pecans, ground ginger, cinnamon, and salt; pulse on medium-low speed until a sticky dough begins to forms, with small pecan bits remaining. (Do not overprocess or the dough will become oily.) Press dough into the bottom of prepared pan.
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Drain soaked cashews, and rinse with cold water. In the container of a blender, combine cashews, coconut milk, maple syrup, melted coconut oil, molasses, lemon zest and juice, vanilla, nutmeg, cloves, 1½ teaspoons ginger, 1 teaspoon cinnamon, and ¼ teaspoon salt; blend until mixture is silky smooth and creamy, 2 to 3 minutes. Taste and adjust seasonings, if desired.
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Pour filling into prepared crust, smoothing top with an offset spatula. Tap pan on the counter a few times to release any air bubbles. Freeze until completely firm, at least 3 hours.
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When the cheesecake bars are set, run a knife under hot water to warm it up before cutting bars with the still-hot (dried) knife. Cut into 16 squares. Garnish with cinnamon, nutmeg, and pecan halves, if desired.
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Let thaw at room temperature for 10 to 15 minutes before serving.
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Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 2 months.
This recipe was originally printed in the 2017 Holiday Issue of Bake From Scratch Magazine and found at https://www.bakerita.com/gingerbread-cheesecake-bars-gluten-free-paleo-vegan/!
Grain-Free Pumpkin Bars
Ingredients
Bar
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 Tbsp Ceylon cinnamon
- 1 Tbsp nutmeg
- 1/2 tsp baking soda
- 1/4 cup coconut sugar
- 1/4 cup almond butter
- 2 Tbsp coconut oil
- 1/4 cup 100% maple syrup
- 1 Tbsp vanilla extract
- 3 Tbsp unsweetened almond/coconut milk
- 1 can pumpkin puree
Icing
- 1/4 cup coconut butter
- 1/2 tsp Ceylon cinnamon
- 1/4 cup unsweetened almond/coconut milk
Instructions
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Preheat oven to 350 F
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Combine almond flour, coconut flour, spices, baking soda, coconut sugar in a large mixing bowl. Set aside.
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Combine coconut oil and almond butter in a separate bowl, microwave 30 seconds.
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Add syrup, vanilla, and almond/coconut milk and stir.
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Add pumpkin puree and mix well.
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Combine wet and dry ingredients.
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Pour into shallow baking pan (I think mine was 8” x 13” but don’t quote me) Bake for 30 minutes until center sets.
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Add icing ingredients to small bowl and microwave for 60 seconds. Feel free to add more almond milk if you want a thinner consistency. Stir well until smooth. Pour icing over pumpkin bars!