CONTENTS. Copyright Health-e Enterprises, LLC. ALL RIGHTS RESERVED

Transcription

1

2 CONTENTS CAKES & CUPCAKES... 3 CLASSIC CHOCOLATE CAKE... 5 SIMPLE YELLOW CAKE... 7 CHOCOLATE LAVA CAKE... 9 COCONUT SPONGE CAKE CARAMEL APPLE CAKE CHEESE-LESS CHEESECAKE CLASSIC CARROT CAKE DRUNKEN PUMPKIN CHEESE CAKE RED VELVET CAKE PALEO POUND CAKE HOLIDAY SPICE CAKE COOKIES CHEWY CHOCOLATE CHIP COOKIES BROWNIE COOKIES SPICED SHORTBREAD COOKIES CLASSIC PEANUT BUTTER COOKIES SUPERFOOD GINGERSNAP COOKIES COCONUT MACAROONS SNICKERDOODLE BITES FLORENTINE LACE COOKIES BUTTER PECAN COOKIES BROWNIES & BARS LEMON CHEESECAKE BARS COOKIE DOUGH BLONDIES CLASSIC FUDGE BROWNIES CHEWY ALMOND BUTTER BROWNIES PIES & TARTS

3 SUPERFOOD BERRY CHOCOLATE TARTS PUMPKIN PIE SUPERFOOD BERRY CRUMBLE SOUFFLE & MOUSSE SIMPLE CHOCOLATE SOUFFLÉS DARK & DECADENT CHOCOLATE MOUSSE FROSTINGS & TOPPINGS COCOA BUTTER GANACHE PALEO CARAMEL CLASSIC CHOCOLATE BUTTERCREAM VANILLA BUTTERCREAM FROSTING CREAM CHEESE FROSTING PALEO CREAM CHEESE HOMEMADE ORANGE MARMALADE COCONUT WHIPPED CREAM SIMPLE LEMON GLAZE

4 CAKES & CUPCAKES 3

5 CLASSIC CHOCOLATE CAKE This rich, moist chocolate cake recipe makes the perfect classic single or double layer cakes or cupcakes. Top with Cocoa Butter Ganache or fluffy Chocolate Buttercream for the perfect ending to a healthy meal. 4

6 CLASSIC CHOCOLATE CAKE GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB YIELD: One 9-inch cake or 12 cupcakes (12 servings) INGREDIENTS DRY INGREDIENTS o 1 cup coconut flour (100 g) o ½ cup cocoa powder (50 g) o 1 tsp. baking powder o 1 tsp. baking soda o ½ tsp. sea salt o ½ cup erythritol (100 g) o 2 Tbsp. coconut sugar (28 g) WET INGREDIENTS o 3 pastured eggs, room temp. o 3 egg whites, room temp. o 1 tsp. liquid stevia extract (to taste) o ½ cup coconut milk o ½ cup virgin coconut oil, melted o 2 tsp. organic vanilla extract o 2 tsp. organic apple cider vinegar o ½ cup hot water DIRECTIONS Preheat the oven to 350 F. Grease a 9 cake pan or line a muffin pan with liners. In a medium bowl, combine the dry ingredients. In another bowl, combine the eggs, egg whites, coconut milk, coconut oil, vanilla and vinegar. Beat on medium speed to combine. Pour dry ingredients into wet and mix on medium speed to combine. Add the hot water and blend until smooth. Pour into prepared pan and bake minutes for cake or minutes for cupcakes or until a toothpick comes out clean. NUTRITION INFORMATION 199 calories, 18.8 g fat, 15.4 g saturated fat, 1.4 g monounsaturated fat, 0.42 g polyunsaturated fat, 52.9 mg cholesterol, 15.3 g carbohydrate, 3.2 g sugar, 2.7 g fiber, 3.8 g protein 5

7 SIMPLE YELLOW CAKE Searching for the perfect way to celebrate a birthday? This golden buttery cake is sure to please. For a traditional two layer cake, double the recipe and use spring-form pans for easy removal. 6

8 SIMPLE YELLOW CAKE GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB YIELD: One 8-inch cake or 12 cupcakes (12 servings) INGREDIENTS DRY INGREDIENTS o ⅓ cup coconut flour (50 g) o ½ cup almond flour (60 g) o ¼ tsp. sea salt o ½ tsp. baking soda o 6 Tbsp. erythritol (75 g) o 2 Tbsp. coconut sugar (30 g) WET INGREDIENTS o 4 pastured eggs, room temp. o ½ tsp. liquid stevia extract (to taste) o ¾ cup coconut milk o 2 tsp. organic vanilla extract DIRECTIONS Preheat the oven to 350 F. Grease an 8 cake pan or line a muffin pan with liners. In a medium bowl, combine the coconut flour, almond flour, salt, baking soda, erythritol and coconut sugar. In another bowl, whisk together the eggs, coconut milk, vanilla and stevia. Pour dry ingredients into wet and mix with a handheld mixer on medium speed until very smooth. Pour into prepared pan and bake minutes for cake or minutes for cupcakes or until a toothpick comes out clean. Let cool and then frost with Cocoa Butter Ganache or Classic Chocolate Buttercream. NUTRITION INFORMATION 105 calories, 8.4 g fat, 4.4 g saturated fat, 2.2 g monounsaturated fat, 0.81 g polyunsaturated fat, 70.5 mg cholesterol, 11 g carbohydrate, 2.9 g sugar, 1.1 g fiber, 3.3 g protein 7

9 CHOCOLATE LAVA CAKE This restaurant-style dessert is surprisingly easy to make at home. For best results, be sure the muffin cups are well greased. 8

10 CHOCOLATE LAVA CAKE GLUTEN-FREE DAIRY-FREE PALEO YIELD: 12 servings INGREDIENTS 1 cup grass-fed butter or palm shortening 8 ounces dark chocolate (85% cacao), chopped 5 pastured eggs, room temp. 1 cup erythritol, powdered (200 g) 30 drops liquid stevia Pinch sea salt 3 tsp. coconut flour (3 g) DIRECTIONS Preheat oven to 450 degrees F. In a heavy bottomed saucepan or double boiler, melt the chocolate with the butter or shortening and stir until smooth. In a medium bowl, beat together eggs, powdered erythritol, stevia, and salt. Beat in chocolate mixture. Stir in coconut flour. Pour into paper-lined muffin cups and bake for minutes, or until puffed up and still a bit moist looking on the tops. Do NOT over bake. Let cakes stand for one minute, then invert on to individual serving dishes. Enjoy warm. NUTRITION INFORMATION 215 calories, 21.7 g fat, 13 g saturated fat, 4.8 g monounsaturated fat, 0.86 g polyunsaturated fat, mg cholesterol, 21.6 g carbohydrate, 3.5 g sugar, 1.4 g fiber, 3.5 g protein 9

11 COCONUT SPONGE CAKE This coconut lover s dessert has a light, spongy texture that s slightly denser than Angel Food Cake. Top with lightly toasted coconut or drizzle with Cocoa Butter Ganache for a beautiful presentation. 10

12 COCONUT SPONGE CAKE GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB YIELD: One 9-inch cake or bundt (12 servings) INGREDIENTS DRY INGREDIENTS o ¼ cup coconut flour (30 g) o ⅔ cup almond flour (60 g) o ½ cup shredded unsweetened coconut (30 g) o ⅓ cup vanilla egg white protein powder or grass-fed whey protein powder(30 g) o ¼ tsp. sea salt o 1½ tsp. baking powder o 1 tsp. baking soda o ¾ cup erythritol (150 g) WET INGREDIENTS o 4 egg whites (¾ cup liquid egg whites) o ¼ tsp. liquid stevia extract o ½ cup coconut milk o ½ cup virgin coconut oil o ½ tsp. organic coconut extract (optional) DIRECTIONS Preheat the oven to 350 F. Grease a 9 cake pan or bundt pan. In a medium bowl, combine the dry ingredients (except for the erythritol). In another bowl, add the coconut oil and erythritol. Beat on medium-high speed to combine. Add the egg whites, stevia and coconut extract and beat on high for 1 minute. Pour in the dry ingredients and beat on medium speed to incorporate. Add the coconut milk and beat until smooth. Pour into prepared pan and bake minutes or until a toothpick comes out clean. Let cool, then sprinkle with toasted coconut or drizzle with Cocoa Butter Ganache. NUTRITION INFORMATION 200 calories, 18.6 g fat, 13.6 g saturated fat, 2.6 g monounsaturated fat, 0.96 g polyunsaturated fat, 0 mg cholesterol, 20.5 g carbohydrate, 1 g sugar, 1.9 g fiber, 6 g protein 11

13 CARAMEL APPLE CAKE This spice-infused apple cake makes a beautiful centerpiece (and delicious ending) to holiday meals. Don t forget the caramel! 12

14 YIELD: One 8-inch cake (12 servings) INGREDIENTS CARAMEL APPLE CAKE GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB DRY INGREDIENTS o ½ cup coconut flour (50 g) o ½ cup almond flour (45 g) o ⅓ cup erythritol (66 g) o 3 Tbsp. coconut sugar (45 g) o ¼ tsp. sea salt o ½ tsp. baking soda o 3 tsp. cinnamon o ½ tsp. allspice o ½ tsp. cardamom o ¼ tsp. clove powder DIRECTIONS WET INGREDIENTS o 4 pastured eggs o ¾ cup coconut milk o 2 tsp. organic vanilla extract o ½ tsp. liquid stevia extract APPLE TOPPING o 2 medium organic apples, peeled and sliced (240 g) o 1 Tbsp. virgin coconut oil or grass-fed butter Preheat the oven to 350 F. Grease an 8 cake pan. In a small sauté pan, melt the coconut oil or butter. Add the apples and sauté until soft (about 5 minutes) then set aside. In a large bowl, combine the coconut flour, almond flour, erythritol, coconut sugar, sea salt, baking soda and spices. In another bowl, add the eggs, coconut milk, vanilla and stevia. Beat on medium-high speed to combine. Pour the dry ingredients into the wet and beat on medium speed to incorporate. Pour batter into prepared pan and top with apple slices. Press gently to make flush with batter. Transfer to oven and bake minutes or until a toothpick comes out clean. Let cool slightly, and then drizzle with Paleo Caramel (see page 72) before serving. NUTRITION INFORMATION 148 calories, 10.7 g fat, 6.4 g saturated fat, 2.3 g monounsaturated fat, 0.87 g polyunsaturated fat, 70.5 mg cholesterol, 16.6 g carbohydrate, 7.2 g sugar, 2.5 g fiber, 3.5 g protein 13

15 CHEESE-LESS CHEESECAKE Cheesecake without cheese? Our Paleo-friendly, dairy-free version uses macadamia nuts and cauliflower to create a silky filling that comes close to the addictive New York-style original. 14

16 CHEESE-LESS CHEESECAKE GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB YIELD: One 9-inch cheesecake (24 servings) INGREDIENTS SHORTBREAD CRUST o 2 cups almond flour (200 g) o 1 cup shredded unsweetened coconut (60 g) o ¼ cup erythritol (50 g) o 20 drops liquid stevia o 6 Tbsp. cold grass-fed butter or palm shortening FILLING o 2 cups raw cashews or macadamia nuts, soaked overnight, rinsed and drained (300 g) o ½ head cauliflower, riced, cooked well and squeezed to remove moisture (450 g) o 5 pastured eggs o ¾ cup erythritol (135 g) o 30 drops liquid stevia extract o o o o o o o o o 1 Tbsp. organic apple cider vinegar 1 Tbsp. organic vanilla extract 2 Tbsp. lemon juice 2 tsp. lemon zest or 1 tsp. pure lemon extract ⅔ cup virgin coconut oil, melted 1 cup coconut milk 2 tsp. grass-fed gelatin ½ tsp. sea salt 1 Tbsp. arrowroot or tapioca DIRECTIONS Preheat the oven to 350 F. Grease the bottom and sides of a 9 spring-form pan and line the bottom with unbleached parchment paper. Make the crust. Add all crust ingredients to a food processor and pulse until the dough comes together. Alternatively, place all ingredients in a medium bowl and combine using a pastry blender. Press crust into the lined pan, distributing evenly. Transfer to oven and bake for 10 minutes. Remove and let crust cool. Turn the oven down to 250 F. Now, make the filling. Add the soaked nuts, coconut milk and eggs to a high powered blender Blend for 45 seconds. Add remaining filling ingredients and blend until silky smooth (about 2 minutes). Pour filling into crust, smoothing the top. Transfer to oven and bake 1 ½ hours. Let cool for an hour, then refrigerate overnight. Top with fresh berries. NUTRITION INFORMATION 293 calories, 26.3 g fat, 11.7 g saturated fat, 9.2 g monounsaturated fat, 3.1 g polyunsaturated fat, 51.6 mg cholesterol, 18.4 g carbohydrate, 2.4 g sugar, 2.4 g fiber, 7.5 g protein 15

17 CLASSIC CARROT CAKE For many, a good old-fashioned carrot cake is the ultimate dessert. Our version has less than 2 grams of sugar per moist and delicious slice. Top with your choice of Cream Cheese Frosting, Coconut Cream Frosting or Vanilla Buttercream for an authentic taste. 16

18 YIELD: One 8 cake (12 servings) INGREDIENTS CLASSIC CARROT CAKE GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB DRY INGREDIENTS o 1½ cups almond flour (135 g) o ½ cup erythritol, powdered (85 g) o 1 Tbsp. coconut sugar (12 g) o 2 tsp. cinnamon o ½ tsp. baking soda o ½ tsp. sea salt WET INGREDIENTS o 3 pastured eggs o 2 Tbsp. virgin coconut oil, melted o 1½ cups organic carrots, grated (120 g) o 2 tsp. organic vanilla extract o ½ tsp. liquid stevia extract DIRECTIONS Preheat oven 350 F. Grease an 8 round cake pan. In a medium bowl, whisk together the almond flour, erythritol, coconut sugar, cinnamon, baking soda and salt In another bowl, add the eggs, oil, vanilla and stevia. Beat on medium speed with a hand-held mixer to fully combine. Add dry ingredients to wet, and blend on medium speed to incorporate Stir in grated carrots. Pour batter into prepared pan and bake minutes or until a toothpick comes out clean. For cupcakes, bake minutes. Cool to room temperature and top with Cream Cheese Frosting or Coconut Cream Frosting. NUTRITION INFORMATION 131 calories, 10.5 g fat, 2.9 g saturated fat, 4.9 g monounsaturated fat, 1.9 g polyunsaturated fat, 52.9 mg cholesterol, 13.9 g carbohydrate, 2.4 g sugar, 2.4 g fiber, 4.7 g protein 17

19 DRUNKEN PUMPKIN CHEESE CAKE Looking for a holiday dessert that wows? This gluten and dairy free cheesecake brings the flavors of the season together with a creamy, pumpkin-rich base for rich and satisfying treat. Don t forget the (coconut) whipped cream! 18

20 DRUNKEN PUMPKIN CHEESE CAKE GLUTEN-FREE DAIRY-FREE PALEO GOOD SOURCE OF FIBER LOW-CARB YIELD: One 9 cake (24 servings) INGREDIENTS PECAN SHORTBREAD CRUST o 1½ cups almond flour (135 g) o 1 cup pecans o 6 Tbsp. grass-fed butter or coconut oil, melted o 2 tsp. organic vanilla extract o 1 Tbsp. coconut sugar o 1 Tbsp. erythritol, powdered o ½ tsp. sea salt o 30 drops liquid stevia extract CHEESECAKE FILLING o 5 pastured eggs o 1½ cups cooked pumpkin puree (250 g) o 2 cups raw cashews or macadamia nuts, soaked overnight (250 g) o 1 cup coconut milk o ⅔ cup coconut oil, melted o 1 Tbsp. arrowroot or potato starch o 1 Tbsp. organic apple cider vinegar o 2 tsp. grass-fed gelatin DIRECTIONS o 2-4 Tbsp. spiced rum (grain-free) or bourbon (not grain-free), to taste o ⅔ cup erythritol, powdered (100 g) o 2 Tbsp. coconut sugar (24 g) o 1 Tbsp. organic vanilla extract o ½ tsp. liquid stevia extract o 2 tsp. cinnamon o ½ tsp. ginger powder o ½ tsp. nutmeg Preheat the oven to 325 F. Grease the bottom and sides of 9 spring-form pan and line the bottom with unbleached parchment paper. Make the crust. Add all crust ingredients to a food processor and pulse until the dough comes together. Alternatively, place all ingredients in a medium bowl and combine using a pastry blender. Press crust evenly into the lined pan. Bake for 10 minutes. Remove and let crust cool. Turn the oven down to 250 F. Now, make the filling. Add the soaked nuts, coconut milk and eggs to a high powered blender Blend for 45 seconds. Add remaining filling ingredients and blend until silky smooth (about 2 minutes). Pour filling into crust, smoothing the top. Transfer to oven and bake 1½ hours. Let cool for an hour, then refrigerate overnight. Top with Paleo Caramel (page 72) and toasted pecans, or serve with a simple dollop of fresh whipped cream or Coconut Whipped Cream (page 83). NUTRITION INFORMATION 276 calories, 23 g fat, 7.5 g saturated fat, 9.9 g monounsaturated fat, 3.6 g polyunsaturated fat, 51.6 mg cholesterol, 18.1 g carbohydrate, 4 g sugar, 2.5 g fiber, 7.2 g protein 19

21 RED VELVET CAKE This Southern-style favorite gets a healthy makeover with natural red food coloring and lowglycemic sweeteners to create a moist sweet cake with just three grams of sugar per serving. 20

22 YIELD: One 9 cake or 12 cupcakes (12 servings) INGREDIENTS RED VELVET CAKE GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB DRY INGREDIENTS o ¾ cup coconut flour, sifted (120 g) o ⅔ cup erythritol, powdered ( 116 g) o 2 Tbsp. coconut sugar (24 g) o 2 Tbsp. cocoa powder, sifted (12 g) o ½ tsp. baking soda o ½ tsp. baking powder o ½ tsp. sea salt WET INGREDIENTS o 4 pastured eggs o 6 Tbsp. grass-fed butter, palm shortening or virgin coconut oil, melted o 1 Tbsp. organic red food coloring (like India Tree) o ½ cup plain coconut yogurt (preferably homemade) o 2 tsp. organic vanilla extract o ½ tsp. liquid stevia extract (to taste) DIRECTIONS Preheat oven 350 F. Grease a 9 round cake pan or line a muffin tin with unbleached cupcake liners. In a medium bowl, whisk together the coconut flour, erythritol, coconut sugar, cocoa powder, baking soda, baking powder and salt. In another bowl, add the eggs, melted oil or butter, coconut yogurt, vanilla, food coloring and stevia. Beat on medium speed with a hand-held mixer to fully combine. Add dry ingredients to wet, and blend on medium speed to incorporate. Pour batter into prepared cake pan or muffin tin. Bake minutes for cupcakes and minutes for cake or until a toothpick comes out clean. Cool to room temperature and top with Cream Cheese Frosting or Vanilla Buttercream. NUTRITION INFORMATION 142 calories, 12.6 g fat, 8.8 g saturated fat, 2.3 g monounsaturated fat, 0.49 g polyunsaturated fat, 85.6 mg cholesterol, 15.8 g carbohydrate, 2.9 g sugar, 1.4 g fiber, 2.9 g protein 21

23 PALEO POUND CAKE You won t believe the authentic taste and texture of this pound cake. Dense, sweet and buttery, it s perfect on its own or topped with fresh berries. For a bright and tangy twist, stir in poppy seeds and lemon juice. 22

24 PALEO POUND CAKE GLUTEN-FREE DAIRY-FREE PALEO GOOD SOURCE OF-PROTEIN LOW-CARB YIELD: One 9 x 5 loaf cake (12 servings) INGREDIENTS DRY INGREDIENTS o 1½ cups almond flour (150 g) o 2 scoops unsweetened whey protein powder or protein powder of choice (40 g) o ½ cup erythritol, powdered (100 g) o ¾ tsp. baking powder o ¼ tsp. sea salt WET INGREDIENTS o 3 pastured eggs o 6 Tbsp. grass-fed butter, palm shortening or virgin coconut oil, melted o 4 Tbsp. coconut milk o ½ Tbsp. organic vanilla extract o ½ tsp. liquid stevia extract (to taste) DIRECTIONS Preheat oven 350 F. Grease a 9x5 loaf pan and line with unbleached parchment paper. In a medium bowl, whisk together the almond flour, erythritol, protein powder, baking powder and salt. In another bowl, add the eggs, melted oil or butter, coconut milk, vanilla, and stevia. Beat on medium speed with a hand-held mixer to fully combine. Add dry ingredients to wet, and blend on medium speed to incorporate. Pour batter into prepared pan. Bake minutes or until a toothpick comes out clean. Cool to room temperature, drizzle with Simple Lemon Glaze, if desired, and serve. NUTRITION INFORMATION 177 calories, 14.7 g fat, 5.2 g saturated fat, 6.3 g monounsaturated fat, 2.1 g polyunsaturated fat, 67.9 mg cholesterol, 11.8 g carbohydrate, 0.8 g sugar, 1.7 g fiber, 8.8 g protein 23

25 HOLIDAY SPICE CAKE Packed with antioxidant-rich spices, this moist and delicious cake is perfect with a cup of hot cocoa on a chilly day. Don t be afraid to punch up the spice even more or include allspice, nutmeg and cardamom for even more flavor and health benefits. 24

26 YIELD: One 8-inch cake or 12 cupcakes (12 servings) INGREDIENTS HOLIDAY SPICE CAKE GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB DRY INGREDIENTS o ⅓ cup coconut flour (50 g) o ½ cup almond flour (60 g) o ¼ tsp. sea salt o ½ tsp. baking soda o 6 Tbsp. erythritol (75 g) o 2 tsp. coconut sugar o 1 tsp. ground ginger o 1 tsp. cinnamon o ½ tsp. cloves WET INGREDIENTS o 4 pastured eggs, room temp. o 1 Tbsp. organic molasses o ½ tsp. liquid stevia extract (to taste) o ¾ cup coconut milk o 2 tsp. organic vanilla extract DIRECTIONS Preheat the oven to 350 F. Grease an 8 cake pan or line a muffin pan with liners. In a medium bowl, combine the coconut flour, almond flour, salt, baking soda, erythritol, spices and coconut sugar. In another bowl, whisk the eggs, coconut milk, vanilla, molasses and stevia. Pour dry ingredients into wet and mix with a handheld mixer on medium speed until very smooth. Pour into prepared pan and bake minutes for cake or minutes for cupcakes or until a toothpick comes out clean. Let cool and then dust with powdered erythritol. NUTRITION INFORMATION 106 calories, 8.5 g fat, 4.5 g saturated fat, 2.2 g monounsaturated fat, 0.82 g polyunsaturated fat, 70.5 mg cholesterol, 11 g carbohydrate, 2.3 g sugar, 1.2 g fiber, 3.3 g protein 25

27 COOKIES 26

28 CHEWY CHOCOLATE CHIP COOKIES If chocolate chip cookies are your go-to, prepare to meet your new favorite! Chewy centers, crisp edges and a nice brown sugar flavor. Feel free to swap the almond butter with any nut or seed butter you choose. Try macadamia nut butter with toasted macadamias for a decadent tropical twist on this classic. 27

29 CHEWY CHOCOLATE CHIP COOKIES GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB YIELD: 12 cookies INGREDIENTS 1 cup creamy almond butter 1 pastured egg + 1 egg yolk 4 Tbsp. coconut sugar (48 g) 6 Tbsp. erythritol (64 g) 2 tsp. organic vanilla extract 20 drops liquid stevia extract ¼ tsp. sea salt 1 tsp. baking soda 4 Tbsp. Enjoy Life Dark Chocolate Morsels or Chunks Flaky sea salt (such as Maldon) for sprinkling (optional) DIRECTIONS Preheat oven to 350 degrees F. Line a baking sheet with unbleached parchment paper. In a small bowl, whisk the egg and egg yolk together. In a medium bowl, add the almond butter, coconut sugar, erythritol, baking soda, vanilla, stevia and salt. Pour in the whisked egg and stir well to combine. Fold in the chocolate and stir to incorporate. Using a tablespoon or a cookie scoop, drop 1 Tbsp. balls onto the lined cookie sheet. Leave 2 inches of space as they will spread quite a bit. Transfer to oven and bake 9-11 minutes or until edges just start to brown. Remove from oven, let cookies cool on pan for 5 minutes, and sprinkle with Maldon, if using. Transfer to a cooling rack to cool completely. NUTRITION INFORMATION 177 calories, 13.5 g fat, 2.4 g saturated fat, 8.3 g monounsaturated fat, 0.12 g polyunsaturated fat, 35.1 mg cholesterol, 16.8 g carbohydrate, 7.1 g sugar, 3.3 g fiber, 5.8 g protein 28

30 BROWNIE COOKIES Like the name suggests, these super-chocolaty treats are part cookie part brownie and all delicious. Feel free to play up the brownie side by sprinkling with toasted nuts just before baking. 29

31 YIELD: 12 cookies INGREDIENTS BROWNIE COOKIES GLUTEN-FREE DAIRY-FREE PALEO GOOD SOURCE OF FIBER LOW-CARB DRY INGREDIENTS o 1½ cups almond flour (150 g) o ⅔ cup erythritol, powdered (120 g) o ¼ cup organic cocoa powder (30 g) o ¼ cup Enjoy Life Dark Chocolate Morsels o Flaky sea salt (such as Maldon) for sprinkling (optional) WET INGREDIENTS o 3 egg whites o 2 tsp. organic vanilla extract o 20 drops liquid stevia extract DIRECTIONS Preheat oven 350 F. Line a baking sheet with unbleached parchment paper. In a medium bowl, whisk together the dry ingredients. In another bowl, whip the egg whites using a hand mixer until foamy. Stir in vanilla extract and stevia. Add dry ingredients to wet, gently stirring to combine. Scoop batter by heaping tablespoons onto lined pan, leaving about 2 inches between them. Transfer to oven and bake minutes or until cookies have a glossy sheen and are a bit puffy. Transfer baked cookies to a wire rack, sprinkle with sea salt and let cool. NUTRITION INFORMATION 114 calories, 9.2 g fat, 1.8 g saturated fat, 4.4 g monounsaturated fat, 1.7 g polyunsaturated fat, 0 mg cholesterol, 17.5 g carbohydrate, 2.4 g sugar, 3 g fiber, 4.6 g protein 30

32 SPICED SHORTBREAD COOKIES Crisp, buttery and fragrant with spice, these two-bite cookies make a perfect afternoon snack with your favorite cuppa. 31

33 YIELD: 12 cookies INGREDIENTS SPICED SHORTBREAD COOKIES GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO HIGH-FIBER LOW-CARB DRY INGREDIENTS o 1 cup almond flour (100 g) o 1 Tbsp. arrowroot starch (potato starch or tapioca starch can be substituted) o ⅛ tsp. sea salt o ⅛ tsp. baking soda o 2 tsp. dried ginger powder o 1 tsp. cinnamon o 2 Tbsp. coconut sugar WET INGREDIENTS o ½ Tbsp. vanilla extract o 2 ½ Tbsp. palm shortening or grass-fed butter o 10 drops liquid stevia TOPPING o 2 tsp. dried ginger powder o 1 tsp. cinnamon o 2 tsp. coconut sugar DIRECTIONS Preheat oven 350 F. Line a baking sheet with unbleached parchment paper. In a medium bowl, whisk together the dry ingredients. In another bowl, whip the palm shortening and vanilla with hand mixer to combine. Stir in vanilla extract and stevia. Add dry ingredients to wet, and blend on medium speed to combine. Place dough on parchment paper and roll out to ¼-inch thickness. Use a 2-inch cookie cutter to cut out cookies. Transfer cut cookies onto lined pan. Sprinkle the tops with ginger-sugar mixture. Bake 8 minutes. Remove from oven and transfer to a wire rack to cool and crisp up. NUTRITION INFORMATION 91 calories, 7 g fat, 1.8 g saturated fat, 3.5 g monounsaturated fat, 1.2 g polyunsaturated fat, 6.3 mg cholesterol, 6 g carbohydrate, 3.1 g sugar, 1.5 g fiber, 2.1 g protein 32

34 CLASSIC PEANUT BUTTER COOKIES With the same taste and texture as the original, our riff on the PB cookie has less than a gram of sugar per serving. For the most peanut-like taste without the legumes, use sunflower seed butter. 33

35 CLASSIC PEANUT BUTTER COOKIES GLUTEN-FREE DAIRY-FREE PALEO HIGH-FIBER LOW-CARB YIELD: 24 cookies INGREDIENTS o ½ cup organic peanut butter, almond butter or sunflower seed butter o 1 pastured egg o 5 Tbsp. erythritol (60 g) o 30 drops liquid stevia extract o 2 tsp. organic vanilla extract o ¼ tsp. sea salt (only if nut butter is unsalted) DIRECTIONS Preheat oven to 350 F. Line a cookie sheet with unbleached parchment paper. In a medium bowl, add all ingredients. Mix well using a wooden spoon or hand-held mixer. Scoop out dough by rounded teaspoons and roll into a ball. Place on lined cookie sheet and depress using a fork. (They will not spread much, so you can space them close together) Transfer to oven and bake minutes. NUTRITION INFORMATION 36 calories, 2.9 g fat, 0.5 g saturated fat, 1.4 g monounsaturated fat, 0.82 g polyunsaturated fat, 8.8 mg cholesterol, 3.7 g carbohydrate, 0.51 g sugar, 0.43 g fiber, 1.6 g protein 34

36 SUPERFOOD GINGERSNAP COOKIES These classic cookies are thin and crispy with a rich ginger-molasses taste. Don t be afraid to punch up the spice for more flavor and added antioxidants, to boot! 35

37 SUPERFOOD GINGERSNAP COOKIES GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO HIGH-FIBER LOW-CARB YIELD: 28 thin and crispy 2-inch cookies INGREDIENTS DRY INGREDIENTS o 2 cups almond flour (180 g) o 2 Tbsp. arrowroot starch (16 g) o 1 Tbsp. coconut sugar o ¼ tsp. sea salt o ¼ tsp. baking soda o 2 tsp. ginger powder o 1 tsp. cinnamon o ¼ tsp. clove powder WET INGREDIENTS o 2 Tbsp. palm shortening or grass-fed tallow o ½ tsp. liquid stevia extract o 1 tsp. organic vanilla extract o 1 Tbsp. molasses DIRECTIONS Preheat oven to 350 F. Line a cookie sheet with unbleached parchment paper. In a medium bowl, whisk together almond flour, starch, coconut sugar, salt, baking soda, ginger, cinnamon and clove powder. In a small bowl, add the shortening, vanilla, molasses and stevia. Beat on medium speed to cream using a hand-held mixer. Add dry ingredients to wet and blend on medium speed to form a dough. Place dough between two pieces of unbleached parchment paper and roll out to ¼ inch thickness. Using a 2- inch cookie cutter, cut dough into circles. Place cookies onto lined pan (Note: You may chill the dough to make it easier to remove cut-out cookie shapes) Transfer to oven and bake 7-8 minutes. Promptly remove from oven and transfer to a wire rack to allow air to circulate around cookies to cool and crisp up. NUTRITION INFORMATION 60 calories, 4.8 g fat, 0.82 g saturated fat, 2.7 g monounsaturated fat, 1 g polyunsaturated fat, 2.2 mg cholesterol, 3.4 g carbohydrate, 1.2 g sugar, 1.1 g fiber, 1.7 g protein 36

38 COCONUT MACAROONS Crispy on the outside with a light-coconut-ty interior, these are not sticky and cloyingly sweet like traditional macaroons. 37

39 YIELD: 18 macaroons INGREDIENTS COCONUT MACAROONS GLUTEN-FREE DAIRY-FREE PALEO HIGH-FIBER LOW-CARB DRY INGREDIENTS o 1 cup unsweetened shredded coconut (65 g) o ⅓ cup erythritol, powdered (70 g) o 1 tsp. coconut flour o ¼ tsp. sea salt WET INGREDIENTS o 2 egg whites o 30 drops liquid stevia extract o ½ tsp. organic vanilla extract DIRECTIONS Preheat oven to 350 F. Line a cookie sheet with unbleached parchment paper. In a medium bowl, add the shredded coconut, erythritol, coconut flour and sea salt. In another bowl, add the egg whites, stevia and vanilla. (This should be roughly ¼ cup of liquid) Add the dry ingredients to the wet and stir well to combine. Let mixture stand for 1 minute to set up. Scoop out dough by rounded teaspoons and place on lined cookie sheet, shaping as desired (they will not spread) Transfer to oven and bake minutes or until macaroons just begin to brown and are no longer soft in the middle. Let cool, then drizzle with melted dark chocolate, if desired. NUTRITION INFORMATION 44 calories, 4.1 g fat, 3.6 g saturated fat, 0.17 g monounsaturated fat, 0.04 g polyunsaturated fat, 0 mg cholesterol, 5.1 g carbohydrate, 0.51 g sugar, 1 g fiber, 0.84 g protein 38

40 SNICKERDOODLE BITES. Crackly on the outside with a pillow-soft interior, you ll love these one-bite riffs on the classic snickerdoodle. Don t leave off the coating not only does it add a little extra sweetness, it creates the crispy crackles indicative of this popular cookie. 39

41 YIELD: 24 one-bite cookies INGREDIENTS SNICKERDOODLE BITES GLUTEN-FREE DAIRY-FREE PALEO HIGH-FIBER LOW-CARB DRY INGREDIENTS o 1½ cups almond flour (120 g) o 2 tsp. coconut flour o 2 Tbsp. erythritol (22 g) o 2 Tbsp. coconut sugar (24 g) o 1 tsp. cinnamon o ¼ tsp. cream of tartar o ¼ tsp. sea salt o ¼ tsp. baking soda WET INGREDIENTS o 1 pastured egg o ¼ cup coconut oil, melted o 30 drops liquid stevia extract o 1 tsp. organic vanilla extract COATING o ½ Tbsp. cinnamon o ½ Tbsp. coconut sugar DIRECTIONS Preheat oven to 350 F. Line a cookie sheet with unbleached parchment paper. In a medium bowl, combine the almond flour, coconut flour, erythritol, 2 Tbsp. coconut sugar, 1 tsp. cinnamon, cream of tartar, salt and baking soda. In another bowl, add the egg, coconut oil, stevia and vanilla. Mix well using a hand-held mixer. Add the dry ingredients to the wet and mix on medium speed to form a dough. In a small shallow bowl, whisk together the ½ Tbsp. cinnamon and ½ Tbsp. coconut sugar. Scoop out dough by rounded teaspoons and roll into a ball. Roll each cookie dough ball in cinnamon-sugar mixture. Place coated balls on lined cookie sheet. For a domed effect, do not press down leave in a ball. Transfer to oven and bake 9-11 minutes for softer cookies, for crispy cookies. NUTRITION INFORMATION 70 calories, 6.1 g fat, 2.4 g saturated fat, 2.4 g monounsaturated fat, 0.92 g polyunsaturated fat, 8.8 mg cholesterol, 4.1 g carbohydrate, 1.6 g sugar, 1 g fiber, 1.8 g protein 40

42 FLORENTINE LACE COOKIES Do you love bakery-style tea cookies, with their chewy texture and chocolate drizzle but not the high fructose corn syrup and gluten? Our close-to-the-original and almost sugar free version gets its chewy goodness from homemade orange marmalade. 41

43 YIELD: 12 large (3 ½ ) cookies INGREDIENTS FLORENTINE LACE COOKIES GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO LOW-CARB DRY INGREDIENTS o 1 cup sliced almonds, ground to a sandy texture (80 g) o 4 Tbsp. erythritol (44 g) o 1 Tbsp. almond flour (8 g) o 1 Tbsp. arrowroot flour (8 g) o 1 ½ tsp. coconut flour (6 g) o ⅛ tsp. sea salt WET INGREDIENTS o 6 Tbsp. organic coconut milk or heavy cream o 2 Tbsp. grass-fed butter or palm shortening o 30 drops liquid stevia extract o 1 tsp. organic vanilla extract o 2 Tbsp. Mediterranean Organic Orange Marmalade or Homemade Sugar-Free Orange Marmalade CHOCOLATE DRIZZLE o 2 oz. dark chocolate (80% cacao or higher), chopped DIRECTIONS Preheat oven to 350 F. Line a cookie sheet with unbleached parchment paper. Set oven rack in middle. In a medium saucepan, add coconut milk, butter or shortening and erythritol and heat over medium heat. Bring to a boil, whisking, and let simmer for 5 minutes to thick and beginning to brown. Stir in ground almonds, almond flour, arrowroot flour, coconut flour and marmalade to combine. Stir in vanilla and stevia. Remove from heat to cool slightly and thicken. Scoop soft dough by tablespoons and drop onto parchment-lined cookie sheet 3 inches apart. Using wet fingers press the cookies into 2-inch circles. (NOTE: The thinner you make them the more crisp and chewy they will be) Transfer to oven and bake 9 minutes, just until the outer edges get a deep brown watch carefully, they can burn quickly! Remove from oven and let cool on pan for 2 minutes. Transfer cookies from parchment to cooling rack to cool completely. Meanwhile, melt chocolate. You may microwave for 30-second increments or use a double boiler. When melted and slightly cooled, pour chocolate into a zip top bag. Cut a small hole in the corner of the bag, just big enough to squeeze out a thin drizzle. Drizzle melted chocolate over Florentine cookies. Let cool and harden. Then serve. NUTRITION INFORMATION PER COOKIE (USING HOMEMADE SUGAR-FREE ORANGE MARMALADE) 98 calories, 9.1 g fat, 4.1 g saturated fat, 2.8 g monounsaturated fat, 1.1 g polyunsaturated fat, 0 mg cholesterol, 8 g carbohydrate, 0.98 g sugar, 1.6 g fiber, 2.1 g protein 42

44 BUTTER PECAN COOKIES These crisp and ultra-buttery cookies rely on pecan flour for their rich flavor. You could also use hazelnut flour (and stud with chopped & toasted hazelnuts) or macadamia nut flour (adding in toasted chopped mac nuts and homemade white chocolate chunks) for two alternate versions of this classic butter cookie. 43

45 YIELD: 24 (2½ ) cookies INGREDIENTS BUTTER PECAN COOKIES GLUTEN-FREE DAIRY-FREE OPTION PALEO LOW-CARB DRY INGREDIENTS o 1 cup pecan flour (112 g) o 1 cup almond flour (112 g) o 12 Tbsp. erythritol, powdered (130 g) o 2 Tbsp. coconut sugar, powdered (24 g) o 4 tsp. coconut flour (16 g) o ½ tsp. baking soda o ¼ tsp. sea salt WET INGREDIENTS o 1 pastured egg o 12 Tbsp. grass-fed butter or palm shortening, melted o 1 Tbsp. organic vanilla extract o 30 drops liquid stevia extract, to taste MIX IN o ½ cup pecans, chopped (50 g) DIRECTIONS Preheat oven to 350 F. Line a cookie sheet with unbleached parchment paper. Set oven rack in middle. In a medium bowl, add pecan flour, almond flour, powdered erythritol, powdered coconut sugar, coconut flour, baking soda and sea salt In another bowl, add the egg, melted butter or shortening, vanilla and stevia. Whisk to combine. Stir dry ingredients into wet, mixing well to incorporate. Fold in chopped pecans. Chill the dough to facilitate shaping (if you don t chill, the cookies will spread more, so take note) Scoop soft dough by tablespoons and drop onto parchment-lined cookie sheet 3 inches apart. Transfer to oven and bake 9-11 minutes, just until the outer edges are a deep golden brown. Remove from oven, let cool on pan for 2 minutes, then transfer to a wire rack. NUTRITION INFORMATION PER COOKIE 128 calories, 12.6 g fat, 4.3 g saturated fat, 5.4 g monounsaturated fat, 2.1 g polyunsaturated fat, 23.9 mg cholesterol, 9.1 g carbohydrate, 1.5 g sugar, 1.2 g fiber, 1.8 g protein 44

46 BROWNIES & BARS 45

47 LEMON CHEESECAKE BARS This traditional-style cheesecake is made with real organic cream cheese. But you can easily make it dairy-free and Paleo by using the filling recipe in our Cheese-Less Cheesecake. (Note: Because this is a small 8 x 8 pan, halve the Cheese-Less Cheesecake filling recipe for the right proportion) 46

48 YIELD: One 8 x 8 in pan (16 servings) INGREDIENTS LEMON CHEESECAKE BARS GLUTEN-FREE DAIRY-FREE & PALEO OPTION LOW-CARB SHORTBREAD CRUST o 1¼ cups almond flour (150 g) o ¼ cup grass-fed butter or palm shortening, chilled o ¼ cup erythritol (45 g) o 10 drops liquid stevia o ¼ tsp. sea salt o ½ tsp. organic psyllium husk powder or xanthan gum (optional, reduces breakage) FILLING o 12 ounces organic cream cheese o ¼ cup erythritol, powdered o 1 pastured egg o 2 Tbsp. lemon juice + 1 tsp. zest o 2 Tbsp. organic cream or coconut milk (full fat) o ¼ tsp. real lemon extract o 30 drops liquid stevia extract DIRECTIONS Preheat the oven to 350 F. Line the bottom of an 8 x 8 pan with unbleached parchment paper. In a food processor, add the ingredients for the shortbread crust and pulse until it comes together and forms a dough. Press the dough evenly into the bottom of the parchment-lined pan. Transfer to oven and parbake for 10 minutes. Remove from oven, set aside and cool. Reduce oven to 275 F. Now make the filling. Add the cream cheese to a medium bowl and beat on medium-high with an electric mixer until smooth. Add remaining filling ingredients and beat until smooth. Spread filling over cooled crust and bake minutes the filling should just set up. Let cool on the counter for 30 minutes, then chill for 2 hours. Using a spatula, lift the chilled bar out of the pan and cut into squares using a sharp, non-serrated knife. For long term storage, wrap each bar in cellophane, place in a freezer bag and freeze. NUTRITION INFORMATION 161 calories, 15.5 g fat, 7.3 g saturated fat, 5.8 g monounsaturated fat, 1.5 g polyunsaturated fat, 46.5 mg cholesterol, 8.8 g carbohydrate, 0.43 g sugar, 1.2 g fiber, 3.9 g protein 47

49 COOKIE DOUGH BLONDIES These healthy-fat-rich blondies are like biting into the cookie dough chunks in a carton of ice cream. For best results, chill after baking and cut into squares. Serve chilled. 48

50 YIELD: One 8 x 8 in pan (16 servings) INGREDIENTS COOKIE DOUGH BLONDIES GLUTEN-FREE DAIRY-FREE PALEO HIGH-FIBER LOW-CARB DRY INGREDIENTS o ½ cup almond flour, sifted (50 g) o 2 Tbsp. coconut flour (20 g) o 2 Tbsp. coconut sugar o 6 Tbsp. erythritol (72 g) o ½ tsp. baking soda o ¼ tsp. sea salt WET INGREDIENTS o 2 pastured eggs o 1 package (7 oz) Let s Do Organic Creamed Coconut o 2 Tbsp. coconut oil or grass-fed butter, melted o 2 oz. cocoa butter, melted o 2 tsp. organic vanilla extract o 30 drops liquid stevia extract (to taste) TOPPING & FOLD-IN INGREDIENTS o 1 Tbsp. unsweetened shredded coconut (4 g) o ½ cup Enjoy Life Dark Chocolate Morsels DIRECTIONS Preheat oven to 350 F. Line the bottom of an 8-by-8 pan with unbleached parchment paper. In a medium bowl, whisk the dry ingredients. In another bowl, combine the eggs, creamed coconut, coconut oil, cocoa butter, vanilla and stevia. Beat on medium speed to fully incorporate. Add dry ingredients to wet and beat on medium speed to combine. Fold in chocolate chunks, reserving some for topping. Spread the batter into prepared pan. Top with remaining chocolate chunks and coconut. Transfer to oven and bake minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before serving. Best served chilled. NUTRITION INFORMATION 282 calories, 26.4 g fat, 19.8 g saturated fat, 3.2 g monounsaturated fat, 0.55 g polyunsaturated fat, 26.4 mg cholesterol, 16.3 g carbohydrate, 5.5 g sugar, 5.8 g fiber, 2 g protein 49

51 CLASSIC FUDGE BROWNIES For fudge-lovers only! These brownies are the richest and pack the most chocolaty-goodness per square inch. (If you prefer a chewier brownie, see the next recipe.) 50

52 CLASSIC FUDGE BROWNIES GLUTEN-FREE DAIRY-FREE PALEO HIGH-FIBER LOW-CARB YIELD: One 8 x 8 inch pan (16 servings) INGREDIENTS DRY INGREDIENTS o 5 Tbsp. coconut flour, sifted (35 g) o 2 Tbsp. coconut sugar (26 g) o ¼ cup erythritol (50 g) o 2½ oz. baker s chocolate, chopped (70 g) o 2½ oz. dark chocolate (70% cacao or higher), chopped (70 g) WET INGREDIENTS o 5 Tbsp. grass fed butter or coconut oil (75 g) o 1 Tbsp. organic vanilla extract o 3 pastured eggs + 1 egg yolk o 30 drops liquid stevia extract (to taste) TOPPINGS o 1 oz. dark chocolate chips DIRECTIONS Preheat oven to 350 F. Line the bottom of an 8-by-8 pan with unbleached parchment paper. In a medium saucepan, melt the butter or coconut oil. Remove from heat. Add chocolate and stir to combine. When all the chocolate has melted, add the eggs and vanilla, stirring well with a wooden spoon. Sift in the coconut flour and stir to combine. Pour into prepared pan, sprinkle with dark chocolate chips and bake minutes. The edges should just be pulling away and the center still slightly moist. Cool on a wire rack, then cut into squares. NUTRITION INFORMATION 103 calories, 9.3 g fat, 5.1 g saturated fat, 2.2 g monounsaturated fat, 0.39 g polyunsaturated fat, 62.2 mg cholesterol, 7.6 g carbohydrate, 2.5 g sugar, 1.3 g fiber, 2.3 g protein 51

53 CHEWY ALMOND BUTTER BROWNIES It doesn t get much better than this! Not only are these ooey-gooey brownies free of gluten, dairy and very low in sugar (just 1 gram per serving!), they re also suitable for those with egg allergies and can easily be made nut-free too! 52

54 CHEWY ALMOND BUTTER BROWNIES GLUTEN-FREE DAIRY-FREE NUT-FREE OPTION EGG-FREE PALEO LOW-CARB YIELD: One 8 x 8 in pan (16 servings) INGREDIENTS DRY INGREDIENTS o 3 Tbsp. coconut flour, sifted (36 g) o 2 Tbsp. coconut sugar (26 g) o ¼ cup erythritol (60 g) o ¼ cup cocoa powder (40 g) o ½ tsp. baking powder o ½ tsp. baking soda o ¼ tsp. sea salt WET INGREDIENTS o 10 Tbsp. water o 1 tsp. grass-fed gelatin o 1 cup almond butter, sunflower seed butter or coconut butter o 1 tsp. liquid stevia extract (to taste) o 1 tsp. vanilla extract o 2 Tbsp. dark chocolate chips, melted TOPPINGS (OPTIONAL) o 1 oz. dark chocolate o 1 oz. lightly toasted walnuts or pecans, chopped o Paleo Caramel (page 72) DIRECTIONS Preheat oven to 325 F. Line the bottom of an 8-by-8 pan with unbleached parchment paper. In a medium bowl, combine the coconut flour, coconut sugar, erythritol, cocoa powder, baking powder, baking soda and salt. In a small bowl, add the water and sprinkle over the gelatin. Let stand 5 minutes. Add almond butter (or nut butter of choice), vanilla, stevia and melted chocolate. Mix well using a hand-held mixer. Pour in the dry ingredients and mix well to combine. Spread brownie batter into prepared pan. Top with chocolate chips and walnuts, if using. Transfer to oven and bake minutes or until edges pull away and center is set. If you like your brownies fudgy and moist inside, remove when center is still smooshy, at about 30 minutes. Place on a wire rack to cool completely, then slice into squares. NUTRITION INFORMATION 125 calories, 10.9 g fat, 2.1 g saturated fat, 6.1 g monounsaturated fat, 2 g polyunsaturated fat, 0 mg cholesterol, 9.9 g carbohydrate, 2.3 g sugar, 1.5 g fiber, 2.9 g protein 53

55 PIES & TARTS 54

56 SUPERFOOD BERRY CHOCOLATE TARTS Rich chocolate crème filling surrounded by flaky chocolate crust and topped with a sweet berry sauce; these shareable tarts make a beautiful presentation that s perfect for special occasions and holiday dinners. 55

57 SUPERFOOD BERRY CHOCOLATE TARTS GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO HIGH-FIBER LOW-CARB YIELD: Eight 4.75 tarts (32 servings) INGREDIENTS CHOCOLATE CRUST o 3 cups almond flour (300 g) o ½ cup coconut oil, melted o 4 Tbsp. erythritol, powdered (45 g) o 1 Tbsp. organic vanilla extract o 6 Tbsp. organic cocoa powder (42 g) o 20 drops liquid stevia o ½ tsp. sea salt o 1 tsp. non-aluminum baking powder o 2 Tbsp. coconut milk FILLING o 1 package Let s Do Organic Creamed Coconut (7 oz./200 g) or coconut butter, softened o oz. carton Aroy-D Coconut Milk o 2 oz. cocoa butter or coconut oil, melted DIRECTIONS Grease eight 4.75-inch tart pans. Preheat oven to 350 F. o 2 Tbsp. lemon juice o 1 Tbsp. organic vanilla extract o 4 Tbsp. cocoa powder (26 g) o 1 cup frozen organic mixed berries, fully thawed o 2 Tbsp. erythritol, powdered (22 g) o 2 Tbsp. coconut sugar (24 g) o 30 drops liquid stevia extract SAUCE o o o o o 1 cup frozen organic raspberries 1 Tbsp. lemon juice 1 Tbsp. coconut oil 1 tsp. organic vanilla extract 15 drops liquid stevia extract GARNISH (OPTIONAL) o Mint leaves o Berries In a food processor, add the ingredients for the crust and pulse until the dough comes together. Divide dough among tart pans and press into the bottom of each tart pan, ensuring the dough gets into the fluted sides of the pan. Transfer to oven and bake for 10 minutes. Set aside to cool. Meanwhile, prepare the filling. Add all of the filling ingredients to a food processor or high-powered blender (preferred) and process until very smooth. Use a ladle to scoop out the filling and spread onto each tart covering the top of the tart, but leaving ¼ inch for the crust. Transfer to the refrigerator to chill for 4 hours. Meanwhile, make the sauce. Add the sauce ingredients to a small saucepan and heat over medium-low heat for 10 minutes. Remove from heat and let cool. Spread cooled sauce onto tarts, and garnish with a berry or mint leaf, if desired. Cut each tart into 4 small servings. NUTRITION INFORMATION 224 calories, 20.2 g fat, 12.9 g saturated fat, 4.4 g monounsaturated fat, 1.4 g polyunsaturated fat, 0 mg cholesterol, 12.5 g carbohydrate, 4.3 g sugar, 4.4 g fiber, 2.6 g protein 56

58 PUMPKIN PIE The traditional holiday dessert gets a low-glycemic Paleo makeover. Don t forget the whipped coconut cream! 57

59 YIELD: One 9-inch pie (8 servings) INGREDIENTS PUMPKIN PIE GLUTEN-FREE DAIRY-FREE PALEO HIGH-FIBER LOW-CARB CRUST o 1½ cups almond flour (150 g) o 1 cup pecan flour (113 g) o 2 Tbsp. erythritol, powdered (23 g) o ¼ cup grass-fed butter or palm shortening, melted o 1 tsp. organic vanilla extract o 20 drops liquid stevia (optional, for a sweeter crust) o ¼ tsp. sea salt o ½ tsp. homemade baking powder o 2 Tbsp. coconut milk DIRECTIONS FILLING o 1 14 oz. can organic pumpkin puree o ¾ cup erythritol (135 g) o ¾ cup coconut milk o 60 drops liquid stevia extract o 2 pastured eggs o 2 tsp. organic vanilla extract o ½ tsp. allspice o ½ tsp. ginger o 1 tsp. cinnamon Grease pie pan. Preheat oven to 350 F. In a food processor, add the ingredients for the crust and pulse until the dough comes together. Press dough into the bottom of the pan making an even layer and bringing the dough up the sides of the pan. Using your index finger and thumb, pinch the dough around the top to make a nice fluted edge. Transfer to oven and bake crust for 10 minutes. Set aside to cool. Meanwhile, prepare the filling. Add all of the filling ingredients to a large deep bowl. Blend on medium-high speed using an electric mixer until smooth. Alternately, you may puree in a food processor or high-powered blender. Pour filling into the crust. Use a piece of aluminum foil to cover the crust to prevent burning. Transfer to the oven and bake minutes or until firm in the center. Let cool completely. Serve with fresh whipped cream or Coconut Whipped Cream. NUTRITION INFORMATION 344 calories, 30.9 g fat, 9.2 g saturated fat, 13.6 g monounsaturated fat, 5.6 g polyunsaturated fat, 68.1 mg cholesterol, 34.2 g carbohydrate, 3.8 g sugar, 5.5 g fiber, 7.8 g protein 58

60 SUPERFOOD BERRY CRUMBLE Packed with antioxidant-rich berries, this crispy-topped crumble is best served warm, right out of the oven, with a scoop of homemade vanilla ice cream. 59

61 SUPERFOOD BERRY CRUMBLE GLUTEN-FREE DAIRY-FREE EGG-FREE OPTION PALEO LOW-CARB YIELD: One 9-inch crumble (12 servings) INGREDIENTS CRUMBLE (TOPPING) o ¾ cup almond flour (85 g) o ¼ cup erythritol, powdered (45 g) o ¼ cup grass-fed butter, melted o 1 tsp. organic vanilla extract o 20 drops liquid stevia (optional, for a sweeter crust) o ¼ tsp. sea salt o ½ tsp. cinnamon FILLING o 4 cups frozen organic mixed berries, fully thawed o 2 egg whites, room temperature (or egg white substitute) o ¼ cup erythritol, powdered (22 g) o 30 drops liquid stevia extract (to taste) DIRECTIONS Preheat oven to 350 F. Grease a 9-inch pie pan or baking dish. In a food processor, add the ingredients for the topping and pulse until the dough comes together. Set aside. Meanwhile, prepare the filling. Add the egg whites to a deep bowl. Using a hand-held mixer with the whisk attachment, mix on medium-high speed for 3-4 minutes until still peaks form. Add the erythritol and mix to distribute. Fold in the thawed fruit and stevia. Pour fruit mixture into pie pan or baking dish. Drop topping over the fruit, scattering evenly. Transfer to oven and bake minutes, or just until topping is golden brown. NUTRITION INFORMATION 98 calories, 7.6 g fat, 2.7 g saturated fat, 3.2 g monounsaturated fat, 0.99 g polyunsaturated fat, 10.2 mg cholesterol, 15.4 g carbohydrate, 4 g sugar, 2.2 g fiber, 2.5 g protein 60

62 SOUFFLE & MOUSSE 61

63 SIMPLE CHOCOLATE SOUFFLÉS These super-light and chocolaty soufflés make the perfect not-too-filling dessert. Get them to the table quick they do tend to fall! 62

64 SIMPLE CHOCOLATE SOUFFLÉS GLUTEN-FREE DAIRY-FREE PALEO LOW-CARB YIELD: Six 4-ounce soufflés (6 servings) INGREDIENTS 2 Tbsp. grass-fed butter or virgin coconut oil ½ cup coconut milk 4 Tbsp. erythritol (45 g) 1 Tbsp. coconut sugar (12 g) 4 Tbsp. organic cocoa powder (26 g) drops liquid stevia extract 4 pastured eggs, separated DIRECTIONS Preheat oven to 350 F. Grease ramekins with coconut oil. In a medium saucepan, melt the butter or coconut oil over medium-low heat. Add half of the erythritol and all of the coconut sugar. Whisk in coconut milk and continue whisking until mixture thickens and crystals dissolve. Remove from heat. Add stevia and whisk to combine. Let cool. Whisk egg yolks into chocolate mixture (NOTE: Make sure the chocolate is not hot. If it is too hot you will have scrambled eggs not souffle!) In a deep metal bowl, add the egg whites and the remaining erythritol. Beat on high speed until soft peaks form. Gently fold egg whites into melted chocolate. Spoon into prepared ramekins and transfer to oven. Bake 20 minutes and serve warm. NUTRITION INFORMATION 130 calories, 10.9 g fat, 6.4 g saturated fat, 2.4 g monounsaturated fat, 0.61 g polyunsaturated fat, 151 mg cholesterol, 13.4 g carbohydrate, 2.6 g sugar, 1.1 g fiber, 4.9 g protein 63

65 DARK & DECADENT CHOCOLATE MOUSSE This could arguably be the richest, silkiest chocolate mousse ever created! Be sure to add the gelatin very slowly to avoid clumping. 64

66 DARK & DECADENT CHOCOLATE MOUSSE GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO HIGH-FIBER LOW-CARB YIELD: Four 2½ ounce servings INGREDIENTS 1 cup (8 oz.) coconut milk + 2 Tbsp. coconut milk (reserved) 3 oz. dark chocolate (85%), chopped ½ tsp. organic vanilla extract ½ - 1 Tbsp. grass-fed gelatin DIRECTIONS In a medium saucepan, heat the coconut milk over medium-low heat. When simmering, add the chopped chocolate. Remove from heat. Stir with a silicone spatula until all of the chocolate is all melted and fully incorporated. Stir in vanilla and transfer to a deep metal mixing bowl. Transfer to the refrigerator to chill for 2-3 hours. Remove from refrigerator and beat chocolate mixture using a hand-held mixer for 2 minutes until fluffy. Slowly add in remaining coconut milk and gelatin, a little at a time, to thicken and create a mousse texture. Spoon into four small serving dishes and garnish with berries and mint, if desired. NUTRITION INFORMATION 229 calories, 21 g fat, 15.4 g saturated fat, 0 g monounsaturated fat, 0 g polyunsaturated fat, 0 mg cholesterol, 11.7 g carbohydrate, 4.2 g sugar, 3 g fiber, 4.1 g protein 65

67 FROSTINGS & TOPPINGS 66

68 COCOA BUTTER GANACHE This melt-in-your-mouth chocolate topping creates an elegant presentation and adds a rich chocolate flavor to chocolate and yellow cakes. You can also transform it into a fluffy decadent frosting by simply chilling and whipping with a little butter or palm shortening. 67

69 COCOA BUTTER GANACHE GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO LOW-CARB YIELD: 24 servings (Lightly glazes two 9-inch cakes) INGREDIENTS 2 oz. baking chocolate 2 oz. dark chocolate (80% or higher) 5 Tbsp. cocoa butter(75 g) 1 Tbsp. vanilla extract 30 drops liquid stevia extract (to taste) DIRECTIONS In a medium saucepan, melt the cocoa butter. Remove from heat. Add chocolate and stir to combine. When all the chocolate has melted, add the vanilla, stirring well with a wooden spoon. For Ganache: Let cool slightly before pouring over cake. For Frosting: Cool completely in refrigerator and then whip with a hand-held mixer. Add grass-fed butter or palm shortening by tablespoon to achieve desired color and flavor. NUTRITION INFORMATION 49 calories, 5.1 g fat, 3.1 g saturated fat, 0.33 g monounsaturated fat, 0.03 g polyunsaturated fat, 0 mg cholesterol, 1.4 g carbohydrate, 0.38 g sugar, 0.63 g fiber, 0.52 g protein 68

70 PALEO CARAMEL Who doesn t have a love affair with caramel? Our version of this sweet, gooey candy creation has just 1 gram of sugar per serving! Drizzle over our Caramel Apple Cake or Almond Butter Brownies for an over-the-top treat. 69

71 PALEO CARAMEL GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO HIGH-FIBER LOW-CARB YIELD: 8 servings INGREDIENTS 3 Tbsp. grass-fed butter or palm shortening 3 Tbsp. erythritol 1 Tbsp. coconut sugar ½ Tbsp. coconut milk 1 tsp. xanthan gum (optional, for stretch ) DIRECTIONS In a medium saucepan, melt the butter or shortening over low heat. Add the erythritol and coconut sugar and whisk to combine. Add coconut milk and xanthan gum. Continue whisking over heat for 2 minutes, letting caramel bubble and darken. Pour over Caramel Apple Cake. NUTRITION INFORMATION 45 calories, 4.4 g fat, 2.8 g saturated fat, 1.1 g monounsaturated fat, 0.16 g polyunsaturated fat, 11.3 mg cholesterol, 6.1 g carbohydrate, 1.5 g sugar, 0 g fiber, 0.04 g protein 70

72 CLASSIC CHOCOLATE BUTTERCREAM Whether your prefer spreading it over Simple Yellow Cake or Classic Chocolate Cake, our version of chocolate buttercream is just as rich and delicious as the sugar-filled original. 71

73 CLASSIC CHOCOLATE BUTTERCREAM GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO LOW-CARB YIELD: 24 servings (Covers two-8 cakes) INGREDIENTS 10 Tbsp. grass-fed butter or palm shortening, room temperature 4 Tbsp. erythritol, powdered very fine (50 g) 5 Tbsp. cocoa powder, sifted (33 g) 2 Tbsp. coconut milk or organic heavy cream 1 tsp. organic vanilla extract 1 pinch sea salt ½ tsp. liquid stevia extract DIRECTIONS In a medium bowl, add the butter or shortening and erythritol. Using a hand-held mixer, beat on medium speed to cream. Add sifted cocoa powder, a little at a time, blending well. Add coconut milk or heavy cream, vanilla, sea salt and stevia. Beat on medium-high speed for 1 minute or until completely smooth. Spread over your favorite cake. NUTRITION INFORMATION 47 calories, 5.1 g fat, 3.2 g saturated fat, 1.3 g monounsaturated fat, 0.18 g polyunsaturated fat, 12.5 mg cholesterol, 2.7 g carbohydrate, 0.06 g sugar, 0.35 g fiber, 0.25 g protein 72

74 VANILLA BUTTERCREAM FROSTING This classic buttercream lends itself to cakes of all kinds from a rich and decadent chocolate cake to flavor-infused spice cake. To punch up the vanilla flavor without affecting the buttery hue, try vanilla-flavored liquid stevia. 73

75 VANILLA BUTTERCREAM FROSTING GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO LOW-CARB YIELD: 12 servings (Covers one-8 cakes) INGREDIENTS 4 Tbsp. coconut oil 4 Tbsp grass-fed butter or palm shortening drops liquid stevia extract (vanilla flavor preferred) ½ tsp. arrowroot starch ½ tsp. organic vanilla extract DIRECTIONS In a medium bowl, add the coconut oil, butter or shortening, vanilla and stevia. Using a hand-held mixer, beat on medium speed to cream. Add the arrowroot starch, a little at a time, while continuing to blend on low speed. Frosting will thicken. Spread over Classic Chocolate Cake, Red Velvet Cake or Classic Carrot Cake. NUTRITION INFORMATION 78 calories, 9 g fat, 6 g saturated fat, 1.9 g monounsaturated fat, 0.75 g polyunsaturated fat, 0 mg cholesterol, 0.29 g carbohydrate, 0 g sugar, 0 g fiber, 0 g protein 74

76 CREAM CHEESE FROSTING Perfect slathered on red velvet or carrot cake, you can make the traditional cream cheese frosting dairy-free using our secret ingredient cashews! 75

77 CREAM CHEESE FROSTING GLUTEN-FREE DAIRY-FREE OPTION EGG-FREE PALEO OPTION LOW-CARB YIELD: 24 servings (Covers two-8 cakes) INGREDIENTS 8 oz. organic cream cheese or Paleo Cream Cheese (recipe on next page) 2 Tbsp. grass-fed butter or palm shortening, room temperature 1 Tbsp. coconut milk 3 Tbsp. erythritol, powdered very fine (38 g) 1 tsp. organic vanilla extract ½ tsp. liquid stevia extract DIRECTIONS In a medium bowl, add the cream cheese, butter or shortening and erythritol. Using a hand-held mixer, beat on medium speed to cream. Add coconut milk or heavy cream, vanilla and stevia. Beat on medium-high speed for 1 minute or until completely smooth. Spread over Red Velvet Cake or Classic Carrot Cake. NUTRITION INFORMATION 85 calories, 8.6 g fat, 5.5 g saturated fat, 2.3 g monounsaturated fat, 0.3 g polyunsaturated fat, 25.6 mg cholesterol, 3.6 g carbohydrate, 0.1 g sugar, 0 g fiber, 1.4 g protein 76

78 PALEO CREAM CHEESE YIELD: 24 Tbsp. (Serving Size = 1 Tbsp.) INGREDIENTS 1½ cups raw cashew halves 2 Tbsp. organic apple cider vinegar 2 Tbsp. fresh lemon juice 2-3 Tbsp. water DIRECTIONS Place raw cashew halves in a glass dish and fill with filtered water. Cover and soak for 24 hours. Drain and rinse the cashews. Pour soaked cashews in a blender or food processor and add vinegar and lemon juice. Blend on low, adding water a little at a time until a smooth mixture is created (about 2 minutes) Set puree aside for one hour. Drape a tall container with two pieces of cheesecloth. The double layer will help to create a thicker cream cheese. Scrape the cream cheese mixture onto the cheesecloth and pull up the sides of cheesecloth and tie with a piece of string. Hang the tied cheese bag on a wooden spoon and lit it drape into a container. Make sure it is suspended so the liquids can drain. Leave at room temperature for 24 hours. Then open the cheesecloth and scrape the cream cheese into a glass container and store in the fridge. NUTRITION INFORMATION PER SERVING 84 calories, 7 g fat, 1 g saturated fat, 4 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 5 g carbohydrate, 1 g sugar, 0.5 g fiber, 3 g protein 77

79 HOMEMADE ORANGE MARMALADE Most store-bought versions of this classic are loaded with sugar, or worse sucralose. Our sugar-free version is bursting with orange flavor that compliments cookies and cakes, as well as fresh biscuits and breads. 78

80 YIELD: 12 servings (1 Tbsp. each) INGREDIENTS HOMEMADE ORANGE MARMALADE GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO LOW-CARB 6 organic mandarin orange peels, finely sliced and diced 2 organic orange peels, finely sliced and diced 6 Tbsp. erythritol 1 Tbsp. lemon juice 2 tsp. grass-fed gelatin ¾ tsp. liquid stevia extract (to taste) DIRECTIONS Place the peel in a pot, cover with water and bring to a boil. Strain, discard the water and repeat. Using a sharp knife or a food processor, dice or pulse the orange peel to very fine bits. Return diced peel to pot, pour in just enough water to cover and bring it to a boil. Reduce heat to a simmer; add the erythritol and lemon juice. Simmer 15 minutes. Meanwhile, bloom gelatin in a couple of tablespoons on cold water. Peels should now be soft. Remove from heat, let cool 5 minutes. Stir in bloomed gelatin and stevia. Pour into a glass jar with a tight fitting lid. Let marmalade come to room temperature before refrigerating. NUTRITION INFORMATION 8 calories, 0 g fat, 0 g saturated fat, 0 g monounsaturated fat, 0 g polyunsaturated fat, 0 mg cholesterol, 7.7 g carbohydrate, 0.01 g sugar, 0.71 g fiber, 0.39 g protein 79

81 COCONUT WHIPPED CREAM This quick and healthy dairy-free alternative to traditional whipped cream is simple to make. Add 1/2 tsp. organic vanilla extract or lemon extract for a flavorful twist. 80

82 COCONUT WHIPPED CREAM GLUTEN-FREE DAIRY-FREE EGG-FREE PALEO LOW-CARB YIELD: 2 cups (16 servings of 2 Tbsp. each) INGREDIENTS One 13.5 oz. can Native Forest Organic Coconut Milk (full fat!) 15 drops liquid stevia extract (to taste) DIRECTIONS Place the can of coconut milk in the refrigerator and chill overnight. Place a medium-sized, deep metal mixing bowl and beaters in the freezer and chill. Remove coconut milk from refrigerator, but do not agitate you want it to remain separated. Open the can and scoop off the cream layer that has risen to the top. Place cream in chilled bowl. Beat the coconut cream on high speed for 2-3 minutes or until fluffy peaks form. Add stevia drops while mixers are going to incorporate. NUTRITION INFORMATION 23 calories, 2.3 g fat, 1.9 g saturated fat, 0 g monounsaturated fat, 0 g polyunsaturated fat, 0 mg cholesterol, 0.94 g carbohydrate, 0.23 g sugar, 0 g fiber, 0 g protein 81

83 SIMPLE LEMON GLAZE The crowning touch on spice cakes and pound cakes, this bright and fresh glaze is super simple to make. 82