Paleo Strawberry Rhubarb Crisp

Paleo Strawberry Rhubarb Crisp

I had no idea, when we moved into our new home in March, that we would have a huge rhubarb plant growing in the garden as Spring approached. Seriously, this plant is taller than my 4 year old! I had never harvested rhubarb, but after quick research discovered how to remove some of the stalks. Right away, strawberry and rhubarb seemed a given. I ran out of almond flour, so I used ground almonds for the crumble, and it worked out amazingly! Not too sweet, and just the right amount of tartness, you will love this rhubarb crisp!

Ingredients

Crumble

2 1/4 Cups Dry Roasted Almonds Salted or Raw almonds with an added 1/4 Tsp Sea Salt

1/4 Cup Coconut Flour

3 Tbs Coconut Oil

3 Tbs Erythritol

2 Tbs Coconut Nectar

5 Drops Vanilla Stevia

1/4 Tsp Vanilla Extract

Filling

2 Pounds Fresh Organic Strawberries Quartered

2 Large Stalks Fresh Rhubarb Chopped into 1/2 inch Chunks

1/3-1/2 Cup Erythritol

1/3 Cup Coconut Nectar

10-15 Drops Vanilla Stevia

Juice of 2 Lemons

1 1/2 Tsp Cinnamon

Instructions

Place all crumble ingredients into a high-powered blender, and pulse until you have a coarse crumble. Make sure not to over process, or the oils in the nuts will release and form almond butter. Set aside. Place mixed filling ingredients in the bottom of an 8X11 or 2 Quart glass baking dish that has been greased with coconut oil, or palm shortening. Sprinkle crumble over the top of filling, and bake at 350 Degrees Fahrenheit for about 20-30 minutes, or until golden brown on top and rhubarb is tender. Enjoy!

By

Abby Butterfield

 

Paleo Sausage and Jalapeño Muffins

Paleo Sausage and Jalapeño Muffins

I feel like I get into a rut when it comes to baking, but after 3 seasons of The British Baking Show, some new ideas have come upon me! I’m trying to venture out of my comfort zone of baking only sweet treats, and now I am aiming for savory. These muffins are to die for! They are full of flavor, and the perfect snack or quick meal. Make a batch to keep in the fridge, heat them up and you have a meal ready to go. I hope you enjoy these as much as my family has!

 

Ingredients

3 Eggs

1/4 Cup Avocado Oil

1 Tbs Coconut Nectar or Liquid Sweetener

1 Cup Almond Flour

Heaping 1/4 Cup Coconut Flour

1 Tbs Chili Powder

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Sea Salt

1/2 Tsp Baking Soda

1/4 Tsp Cream of Tartar

3-4 Cups Nitrate/Antibiotic-Free Sausage Cut into Half Moon Slices

2-3 Mushrooms Diced

1 Medium Jalapeño Diced

1/4 Cup Cilantro Minced

1/2 Cup Sliced Olives

2 Cups Grated Cheese (I recommend Daiya for dairy-free or Feta for dairy)

Instructions

Sauté sausage, mushrooms, and jalapeño until lightly browned, about 5 minutes. Set aside.

Blend eggs, oil, and sweetener in a stand-mixer or large mixing bowl. Blend on high for one minute. Add almond flour, coconut flour, spices, baking soda, and cream of tartar. Mix for about 2 minutes until well combined. Fold in sausage, mushrooms, jalapeño, cilantro, olives, and cheese. Drop by the spoonful into a muffin tin, lined with 12 cupcake liners. Fill each liner evenly with your batter, and tap on the counter to even the mixer. Bake at 350 degrees Fahrenheit for 25-30 minutes or until toothpick comes out clean.

By

Abby Butterfield

 

Paleo Coffee Cake

Paleo Coffee Cake

I’m finally back in the game, after 3 weeks of moving, and unpacking! This recipe is something I have been craving, I can’t remember the last time I had coffee cake! Moist, sweet, and covered in a delicious cinnamon crumble, you can’t go wrong serving this cake when guests swing by. If you find the top browning faster than the cake, turn the oven down to 325 degrees Fahrenheit until a toothpick comes out clean. Enjoy!

Ingredients

Cake

4 Eggs at Room Temp

1/3 Cup Palm Shortening (Sustainably Sourced)

1/4 Cup Full Fat Coconut Milk

1/2 Cup Coconut Sugar or Nectar

1/3 Cup Erythritol

1 1/2 Tsp Vanilla Extract

1 Cup Almond Flour

1/2 Cup Coconut Flour

Rounded 1/4 Tsp Sea Salt

1/2 Tsp Baking Soda

1/4 Tsp Cream of Tartar

1 Tbs Cinnamon

1 Tsp Cardamom

1/2 Tsp Ginger

Crumble

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

1/3 Cup Coconut Nectar or Sugar

1/4 Cup Erythritol

1/2 Cup Coconut Oil

1 Tbs Cinnamon

1 Tsp Vanilla Extract

8X8 Baking Dish greased with coconut oil, and dusted with almond flour.

Instructions

In your stand mixer, or high-powered blender, add eggs, palm shortening, coconut milk, coconut nectar, erythritol, and vanilla. Mix or blend on high, until well combined. Add in remaining cake ingredients, and mix on high for one to two minutes. Pour cake batter into a greased 8X8 inch glass baking dish. Next, in a small sauce pan, add all crumble ingredients, and turn to medium low heat. Stir continuously while coconut oil melts, being careful not to let the mixture burn. Once a paste has formed, remove sauce pan from heat. Crumble the mixture over the cake batter evenly. Bake at 350 degrees fahrenheit for about 35-45 minutes, or until toothpick comes out clean.

By

Abby Butterfield

 

 

Coconut Almond Butter

Coconut Almond Butter

At one point, I was selling my home made nutbutters to family, and friends. This is one of my first recipes. A best seller, with it’s rich, and creamy texture, it is sure to win any almond lover out there;). Enjoy!

Ingredients

2 1/2 Cups Raw Almonds (Costco)

3/4 Cup Unsweetened Shredded Coconut

1-2 Tbs Coconut Oil (Optional)

1/2 Cup Coconut Sugar

1/2 Tsp Sea Salt

Instructions

Place the almonds on a baking sheet, in a single layer. Bake for 10 minutes at 350 degrees Fahrenheit, and allow to cool for about 15 minutes. To your high-powered blender or Cuisinart, add in order, coconut oil if using, coconut, coconut sugar, almonds, and sea salt, . Blend on high, scraping the sides in between cycles, until smooth, and creamy. Store in a pint size mason jar, be sure to keep in the fridge as nuts tend to go rancid if left at room temperature. Enjoy!

 

By

Abby Butterfield

 

Lavender Sea Salt Scrub

Lavender Sea Salt Scrub

There really is no season, that this relaxing sea salt scrub can’t be used. Admittedly, I am looking forward to Spring and all its life-giving color, as this has been one of the wettest years on record here in the Sierra Nevada! This is a very simple recipe, great for gifts, and amazing for your body. Did you know that sea salt is a great detox, as well as helping to open your bodies’ pores, which enables the nutrients from your food to be better absorbed?! Think of all the vitamins we flush out of our system simply because our skin needs a good scrubbing! Feel free to use any essential oil of choice, I like lavender for its calming effect, and with 4 children…I need help being calm! We use this in the shower, but it is a great bath soak as well. Enjoy!

Ingredients

1 Half Pint Mason Jar with Wide Mouth

1 Cup Sea Salt

1/4 Cup Pure Olive Oil or Almond Oil

1/4 Cup Dried Lavender (optional)

15 Drops Lavender Oil or Essential Oil of Choice

Instructions

Pour small amounts of sea salt, then olive oil, sea salt, then olive oil, one on top of the other until the jar is almost filled. Leave enough space for dried flowers if using. Add dried lavender, and essential oil. Close lid, and use as needed.

 

By

Abby Butterfield

 

Dairy-Free Cream of Broccoli Soup

Dairy-Free Cream of Broccoli Soup

One of the things I miss most about dairy, is the creaminess it can add to soups, and sauces. Thankfully, discovering raw cashews has quickly remedied any issues when cooking without milk products. Normally, my husband is not a fan of soup, but he raved about this recipe so I knew it had to be shared! It is super creamy, and full of flavor from lots of fresh garlic and herbs.  Feel free to use chicken broth in place of the water. Enjoy!

Ingredients

1 1/2 Cup Raw Cashews (Soaked for 4 Hours in 3 Cups Filtered Water)

4 Cups Filtered Water

4-5 Cups Organic Broccoli

4 Stocks Organic Celery

1 Large Yellow Onion Chopped

5 Large Garlic Cloves Minced

1 Tablespoon Organic Fresh Thyme Minced

1 Handful Organic Fresh Parsley Minced

1/3 Cups Bragg’s Amino or Coconut Amino Acids

1/3 Cup Nutritional Yeast

1 Vegetable Bouillon Cube

2 Tbs Avocado or Olive Oil

3 Cups Filtered Water (For Blending with Cashews Once Drained)

Instructions

Add avocado oil, celery, yellow onion, and garlic to a medium to large stock pot. Cook on medium-high until onions become translucent. Now add in broccoli, herbs, vegetable bouillon, and water. Bring to a simmer and cook for about 8-10 minutes. While broccoli is simmering, drain cashews and add to a high-powered blender along with 3 cups of filtered water, and nutritional yeast. Blend on high for about a minute or until smooth and creamy. Reduce heat on broccoli to medium, and as you stir, add in cashew cream along with liquid amino acids of choice. Cook on medium for an additional 10 minutes, continuing to stir so the soup does not burn. The soup should begin to thicken, if it doesn’t then slowly turn up the heat for a few minutes but take care again not to burn.  Garnish with chopped bacon, and serve.

 

By:

Abby Butterfield

 

 

Nut-Free Paleo Raspberry Brownies

Nut-Free Paleo Raspberry Brownies

This recipe was created for my sweet sister-in-law, Robin. She requested a grain-free brownie recipe without almond flour, as it can cause a reaction for some. These brownies are incredibly decadent. Smooth, and a bit on the fudgy side, they will not disappoint! I use the organic raspberry spread from Trader Joe’s, since there is absolutely no sugar added. Feel free to add in 1 1/2 cup fresh raspberries in place of the raspberry fruit spread. Enjoy!

Ingredients

4 Eggs at Room Temperature

1 Can Full Fat Coconut Milk (refrigerated overnight)

1 oz Unsweetened Chocolate

1/3 Cup Fair-Trade Cocoa Powder

1/4 Cup Coconut Oil

1 Cup Coconut Sugar

1/4 Cup Erythritol

1/4 Tsp Powdered Stevia

1/2 Cup Coconut Flour

1/4 Tsp Sea Salt

1/2 Tsp Baking Soda

3/4 Cup Organic Raspberry Fruit Spread

Instructions

 

Using a bit of coconut oil, grease an 8×8 inch glass baking dish. Remove canned coconut milk from fridge, and scrape the coconut cream that has formed on top of can, and add to a medium-sized sauce pan along with unsweetened chocolate, and coconut oil. Heat on medium until ingredients have melted, and are fully combined. Pour into your standing mixer, or large mixing bowl. Add in eggs, coconut sugar, erythritol, and stevia. Mix on medium high until well combined. Add in cocoa powder, coconut flour, sea salt, and baking soda. Mix on medium high to combine making sure there are no lumps. Pour batter into glass baking dish. Now spoon raspberry fruit spread in three even lines, over the top of batter. Take a toothpick or fork, and gently spread the fruit spread into your batter in a swirling motion. Try not to over mix! Bake at 350 Degrees Fahrenheit for 45-55 minutes, or until toothpick comes out clean.

By:

Abby Butterfield

 

Paleo Cinnamon Raisin Bread

Paleo Cinnamon Raisin Bread

Although I cannot have raisins due to the high sugar content, they are a favorite among my children. Who didn’t love a thick slice of sugary raisin bread, slathered with butter when they went to visit Grandma? I am partial to this version, as it doesn’t cause a spike in blood sugar, and is super packed with protein for a great start to the day. This is especially good toasted, with your favorite spread:).  Enjoy!

Ingredients

8 Large Eggs

3/4 Cup Full Fat Coconut Milk (you will be using the solid formed on top of coconut milk after refrigeration)

Heaping 1/2 Cup Coconut Sugar

1 1/2 Tsp Vanilla Extract

 

2 Cups Almond Flour

1/3 Cup Coconut Flour

1/3 Cup Arrowroot Flour

 

Heaping 1/2 Tsp Baking Soda

1/2 Tsp Cream of Tartar

1/2 Tsp Sea Salt

1 Tbs Cinnamon

1/8 Tsp Clove Powder

1 1/2 Cups Organic Raisins

Instructions

Place a can of full fat coconut milk in the fridge overnight. Remove, and scrape solid coconut cream from top, discarding the liquid.

In your stand mixer or blender, first combine the eggs,coconut sugar, and coconut cream.  Add almond flour, coconut flour, arrowroot flour, baking soda, cream of tartar, sea salt, cinnamon, and clove powder mixing until combined. Fold in raising, distributing evenly, but not over mixing.  Line a  9×5 inch loaf pan with parchment paper, or grease with coconut oil. Pour batter into pan.  I do not recommend using aluminum, so if silicone or glass is an option use that instead. Bake at 350 Degrees Fahrenheit for about 45 minutes, then reduce temperature to 325, baking for an additional 15 minutes, or until toothpick comes out clean.

By:

Abby Butterfield

 

Natural and Effective Deodorant

Natural and Effective Deodorant

I remember the days when the only options I had for a natural deodorant, was Tom’s of Maine. I loved that it was free of aluminum, and antiperspirants, but man it did not keep me smelling fresh! There is now a much bigger market for chemical free beauty products, so finding a store-bought natural deodorant can be found much more easily than before. At a price that is. If you are like me, and your family is on a tight budget, then spending $15 on a stick of deodorant just isn’t in the cards. Thankfully, I started making a very simple version of natural deodorant about 9 years ago, but I have since perfected my own recipe! Staying away from aluminum in my beauty products, and in the kitchen keeps my mind at ease as aluminum has been linked to Alzheimer’s by various studies. I also prefer not to have  antiperspirants in my deodorant, as limiting our bodies ability to detox can be dangerous. Sweat can be a good thing!

That being said, I have found great success with this recipe, and I have never had a complaint about having unwanted body odor:). Feel free to increase the amount of baking soda as this is the main ingredient that will prevent odor. Just keep in mind that the more you use, there is  a chance that you can develop a rash. I have found the called for amount of baking soda to be very effective, but if you struggle with body odor, try to increase in small amounts. Enjoy!

Ingredients

6 Tablespoons Ivory Shea Butter

3 Tbs Unrefined Coconut Oil

6 Tbs Beeswax

1/4 Cup Arrowroot Powder

1/4 Tsp Vitamin E

1-2 2-4 Tbs Baking Soda

1-15 Drops Essential Oil of Choice

3 Empty Deodorant Containers

Instructions

In a double boiler, or large bowl fitted over a pot of water, add shea butter, coconut oil, beeswax, and vitamin E. Bring pot of water to boil, and reduce at a simmer. Stir the ingredients occasionally until completely melted. Add arrowroot powder, baking soda, and essential oil of choice. Stir with a whisk until well combined, and all lumps are removed. The mixture should be smooth. Carefully, pour the mixture equally between 3 deodorant containers. Allow to cool overnight. Use as desired.

By

Abby Butterfield

 

Creamy Almond Butter Cookies

Creamy Almond Butter Cookies

I  would never had thought a cookie could be creamy, but these little circles are just that! Super packed with protein, and fiber, you can’t go wrong with these low carb cookies. Feel free to add in your favorite dried fruit, or chocolate chips to make these even more rich! Enjoy!

 

Ingredients

2 Organic Egg Whites

3/4 Cup Almond Butter

1/4 Cup Coconut Oil

1 Cup Shredded Coconut

1/4 Cup Erythritol

1/3 Cup Coconut Sugar

1 1/2 Tsp Vanilla Extract

Scant 1/4 Tsp Sea Salt

Instructions

In a large bowl, using your standing mixer or handheld beater, beat egg whites on high until stiff peaks form. Approximately 5-7 minutes. Set beaten egg whites aside. Place remaining ingredients in medium size sauce pan, and heat on medium to low heat. Stir ingredients as they melt, making sure not to allow the almond butter to burn. Once all ingredients are completely melted, and incorporated together, fold in beaten egg whites with a spatula until combined. Drop the batter by the spoonful onto a parchment or silicone lined baking sheet. Bake at 325 degrees Fahrenheit for 12-17 minutes or until golden brown on the edges. Allow to cool for 10 minutes, then place in freezer for an additional 15 minutes to allow the coconut oil to harden. Store in refrigerator.

 

By

Abby Butterfield