Archive for autumn paleo

Homemade Paleo Granola Bars

I’m going to be straight up with you. I wish I was a person who could grab a protein bar or granola bar off the shelf. It would make life a whole lot easier. Unfortunately, they make me feel bad because they’re often loaded with fillers or gluten and ALWAYS loaded with sugar. I am allergic to some nuts, so Rx Bars are a “No-Go,” and there is truly a limit to how many Lara Bars I can consume. In fact, I’ve sort of broken up with dates lately because I really can’t take that many! Unlike Maple Syrup, the date flavor gets old for me.

Thus were born my own granola bars. These can be made vegan by leaving out the egg as a binder, but without the egg binding them, they would likely turn out more like granola (so add nut milk or yogurt and grab a spoon!)

I know making your own granola bars sounds a little “extra,” but you literally just have to stir all ingredients together in one bowl and then level them off and bake in a 9X9 pan. If you are unsatisfied with store bought granola bars for any reason, give these a shot!

It’s also the giving season, and these would be a great, impressive, and HEALTHY addition to any homemade gift basket or Fall potluck. These can also be made safe and nut free by using sunflower butter ūüôā

Homemade Paleo Granola Bars

You will need 30 minutes and….

  • 1 cup unsweetened, shredded coconut
  • 1/2 cup pumpkin seeds/ pepitas
  • 1/4 cup currants or raisins
  • 1/4 cup coconut oil
  • 1/4 cup chocolate chips (Enjoy Life dairy free!)
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup or honey
  • 1/4 cup nut butter or sunflower butter
  • 1 TBSP cinnamon or pumpkin pie spice
  • 1 TBSP/ 1 Packet plain gelatin (make sure to sprinkle this evenly so it does not clump!)
  • 1 egg

Direction

  1. Preheat oven to 350
  2. Mix all ingredients together in a large bowl, being careful to sprinkle gelatin evenly
  3. line a 9 x 9 baking dish with parchment paper and pack in mixture evenly and tightly
  4. Bake for 30 minutes
  5. Let cool for 15 inutes before cutting into squares
  6. Go for a hike!

Autumn Favorites!

autumn favorites paleo

We had a rainy fall weekend here in NC, which is one of my favorite types of weather! We went on two long runs with our dogs and I finally got to whip up one of my favorite fall recipes: Bison & Acorn squash Chili. My recipe was featured on Mind Body Green this year, so go on over and check it out on my favorite health blog.2

We were supposed to go apple picking this weekend, but our outing and my paleo apple bread got rained out. Instead, I whipped up some Paleo Pumpkin bread. I went a little crazy with the cinnamon, nutmeg, and ginger, but this definitely tastes like fall, so I recommend to all! This is my own recipe, and if you haven’t noticed, I like to keep it simple with the measurements and ingredients.

paleo pumpkin coffee cake

Ingredients

  • 2 1/2 cups Almond Flour
  • 1 teaspoon Baking Soda
  • Lots of ground pumpkin pie spices: cinnamon, nutmeg, clove, cardamom and ginger ( i do 1-2 teaspoons each)
  • pinch of salt
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 cup organic pureed pumpkin

Directions

  1. Preheat oven to 325 degrees
  2. Mix your first 4 ingredients in a bowl (dry ones)
  3. Mix your wet ingredients  in a separate bowl until smooth
  4. Combine all ingredients into one bowl and mix until all is incorporated evenly
  5. Pour into bread pan and bake for 45-55 minutes.
    Disclaimer: Know thy Oven!! And know thyself: I like REALLY moist bread that falls apart.

It’s Canadian Thanksgiving!

In honor of Canadian Thanksgiving weekend, I want to highlight my favorite Canadian blog, www.eathealthrive.ca!

I made these pumpkin squares this weekend and they are delicious! What I love about these bars is that they call for pumpkin, which is delicious and easy on our digestive systems. I have cans ready year round for my dogs to have as meals when they’re not feeling well. It ALSO uses gelatin, packing a double bunch of gut healing food. It had been so long since I had bone broth that I convinced myself I need some powdered gelatin in my life (any excuse for sweets, right?) I use maple syrup instead of honey and almond flour in place of the arrowroot powder in this recipe. Still turns out delicious, but I do suggest letting it set overnight.

This is a great addition to your Thanksgiving celebration this year! Stay tuned for more harvest  recipes this month!
Pumpkin-Pie-Square-Solo-Feature-650x450

Pumpkin Pie Squares (Paleo, AIP)
Author: Martine Partridge
Recipe type: Treats
Serves: 12

Ingredients

         For the crust:

  • ¬ľ c coconut flour
  • 1 tbsp. arrowroot flour
  • pinch of salt
  • ¬ľ c coconut oil, dry measure then melt
  • 1 tbsp. maple syrup or honey
  • 2 tbsp. water
  • 1 tsp. vanilla extractFor the pumpkin layer:
  • 2 c pumpkin pur√©e
  • ¬ľ c maple syrup or honey
  • ¬ľ c coconut oil
  • 1¬Ĺ tsp cinnamon
  • 1 tsp ginger
  • ¬ľ tsp cloves
  • 2 tbsp. coconut flour
  • 1¬Ĺ tsp gelatin + ¬ľ c water
Instructions
  1. In a mixing bowl, combine coconut flour, arrowroot flour, and a pinch of salt. Make a well in the centre.
  2. Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
  3. Stir until thickened and a dough forms. Press into an 8×8 pan.
  4. Bake at 350 for 15-20 minutes until golden on the edges.
  5. Remove from the oven and cool.
  6. While the crust is cooling, prepare the pumpkin layer.
  7. In a small sauce pan, sprinkle the gelatin over the water and allow to soften for 5 minutes. Turn heat to low and stir to melt gelatin completely. Remove from heat.
  8. Add the gelatin mixture to the pumpkin puree, maple syrup (or honey), coconut oil, vanilla, pinch of salt, cinnamon, ginger, cloves, and coconut flour.
  9. Combine all ingredients and process until smooth.
  10. Pour the pumpkin mixture over the cooled crust and place in the refrigerator to chill for several hours or overnight.
  11. Cut into squares and serve with whipped coconut topping, if you fancy that!