Paleo Protein Cookies

I've been playing around with this recipe.  I made a chocolate version and it turned out beautifully.  (That is coming as soon as I get decent photos.)

With bars and brownies out of the way, I had to try cookies.

Keep in mind, these are a treat (and sometimes a good breakfast on the go).  They freeze really well and I don't mind letting the kiddo have a few for dessert.  :)

The cookies made with vanilla protein powder produced a delicious chocolate chip cookie.  The texture was very close to "flour" cookies.  At least, I think so.  (I haven't eaten a wheat flour cookie in ages, though, so I might be mis-remembering.)

I used these chocolate chips which, while not really paleo, are a nice treat.  (I also used about half the amount I typically do for cookies).

The cookies made with chocolate protein powder were just as yummy.  I added chopped cherries to the mix (cherries and chopped walnuts/pecans would be delicious also).

The only thing I don't like about this recipe is that I use both the food processor and the mixer.  The two combined create more dishes than I really want to wash.  However, the results are worth it.

Be warned, also, the batter/dough is really wet and almost a cross between cake batter and cookie dough.  My "before photos" didn't turn out, so I can't show you, but don't be worried.  They bake up wonderfully.

Protein Cookies

(makes about 3 1/2 dozen)

1 cup pecans
1 cup walnuts

one 8 oz bag of dates
1/2 cup almond flour

1 and 1/2 cup whey protein powder (I use Mark Sisson's Primal Fuel)

1 and 1/2 stick (3/4 cup) butter, at room temperature

2 tsp vanilla
4 eggs

4 oz (or a half of a bag) chocolate chips OR 1/2 to 3/4 cup of chopped cherries

Preheat the oven to 325 and line a cookie sheet with parchment paper.

In a food processor, pulse the walnuts and pecans until they are the consistency of coarse crumbs.  Add in the almond flour and protein powder.  Pulse again to mix well.  Add the dates and pulse again.

In a separate bowl (a standing mixer works great for this), cream the butter with about 1/2 cup of the nut mixture.  After the butter is creamed, mix in the eggs and vanilla.  Add the rest of the nut mixture and mix well.  Finally, add in the chocolate chips or chopped cherries and mix until just combined.

The batter will look like a really wet cookie dough, or something between a cake batter and cookie dough.

Using a cookie scoop or a spoon, drop about a tablespoon of dough per cookie onto the parchment lined cookie sheet.  These spread a bit, so leave some room.

Bake at 325 for 11 minutes.

These cookies do not brown, so they will not look "done."  Also, stir the batter before starting a new sheet of cookies.  

Paleo banana muffins

One of the benefits of staying home with the kiddo has been making her breakfast in the morning.  She has always loved pancakes, waffles, muffins and scones.  Since she started kindergarten, it's harder to bake in the mornings, so we have started making her breakfast muffins after school instead.  (The muffins make a quick, easy breakfast for the next few mornings.)

One afternoon, the kiddo asked for banana muffins.  I didn't have a recipe, so we "winged" it.  These turned out well, though, if I do say so myself.

Paleo Banana Muffins

(Makes 14 - 16 muffins)

3 small bananas, mashed (2 medium/large bananas would also work)
2 eggs, beaten
1/4 cup milk
1/4 cup oil (I used coconut oil, but canola or vegetable oil would also work)
*1.5 teaspoons agave nectar or 1 tablespoon brown sugar (optional)
2 and 1/2 cups almond flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 to 1 cup chopped pecans

Preheat oven to 350.

Mix bananas, eggs, milk, oil and agave nectar/sugar together.  In another bowl, mix almond flour, baking powder, baking soda and pecans.  Pour wet ingredients into dry ingredients.

Fill muffin cups a bit over 3/4 full.  These do not rise very much.

Bake for 20 minutes at 350.

I let these cool for 30 minutes to an hour on a cooling rack.  They need to be cool before you attempt to get the paper off.  I have used tin liners in the past for similar muffins and I think they work better.  Even with tin liners, though, let them cool for 15 minutes or so before trying to get the liners off.

I was surprised at how moist they were on the inside.

The kiddo gobbled them up and requested another batch.

Almond flour pancakes

The kiddo woke up yesterday with a cough and fever.  I spent most of the day on the couch with my iPad.  I had little room for beads.  Honestly, with the kiddo on my lap and the dogs jumping around, I was probably wise in forgoing beading for the day.

I was happy to see the kiddo perk up a bit that evening.  She hadn't eaten much all day, so when she asked for pancakes, I was happy to oblige.  "Put almonds in them, please," she said.  I think she's beginning to like my almond flour versions.

My husband and I have had problems in the past with our almond flour pancakes coming out too crumbly.  I took my go-to white flour recipe and tweaked it.  I am very pleased with the results.  My pancakes have a pancake like consistency, but are a bit denser than the white flour pancakes (almost like a wheat flour or oatmeal version).  The kiddo devoured them and my husband even liked them.  :)

Almond flour pancakes
(makes 12)

2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon (we like our cinnamon around here)
1/4 cup melted coconut oil (this is what I had on hand, melted butter would work also)
3 eggs, beaten
1 cup milk
melted butter or bacon fat, for frying

Mix dry ingredients together.  In a separate bowl, mix wet ingredients together.  Pour wet ingredients into dry ingredients.

Heat skillet on medium low heat.  Add melted butter or bacon fat.  Pour batter by 1/4 cup into skillet.  Let fry about 3-5 minutes.  (With these, when I think they are ready to turn over, I wait one more minute.)  Flip. Fry on other side for a few minutes.

Paleo power bars

My household has been in search of a protein bar substitute. Between us, my husband and I have tried a dozen recipes. We had yet to find a good one .. until now.

The kiddo and I tried yet another paleo protein bar recipe yesterday and it was wonderful. I loved them, the kiddo said they were "the best thing ever" and my husband even said we found "the" recipe.

We followed the recipe exactly when making our

first batch. They were yummy, but they were a bit crumbly.

The kiddo and I made a second batch today and we added both an egg and an extra tablespoon of almond butter. The kiddo, of course, insisted on adding chocolate chips. Not one to disagree with chocolate, in went the chips. The result was a moist bar that held its shape. (I'm sure the chocolate was the key.) I did bake them a bit longer and the result was well worth the wait.

Paleo protein bars

from Crossfit Fenrir

(makes 12 bars)

1/2 cup pecans

1/2 cup walnuts

1/4 cup unsweetened shredded coconut

1/4 cup almond flour

3/4 cup whey protein powder

1/4 cup + 1 tblsp almond butter

1/4 cup coconut oil

1 1/2 tsp vanilla

2 eggs

1/2 cup chopped dates

1/4 cup carob chips or mini chocolate chips

Toast the pecans, walnuts and shredded coconut in a dry skillet or in the oven. In a food processor, pulse the toasted nuts until they are the consistency of coarse crumbs. Transfer the mixture to a large bowl and add in the almond flour and protein powder.

In a separate bowl, melt the almond butter and coconut oil. When cooled, stir in the eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. Fold in the dates and carob/chocolate chips.

Spread mixture into an 8x8 pan (no need to grease the pan) and bake at 325 for 15 - 18 minutes. Cool for at least 15 minutes before cutting into bars.

Try not to eat all of them at once. :)

Primal Chocolate Muffins

My husband and I have been following the Primal diet for a while now. (If you haven't heard of Primal, Mark's Daily Apple is a good place to start.)

The hubster started before I did, and, for quite some time, I attempted to "primalize" our dinners so he could eat what I cooked and maintain his diet. I made pasta or pizza with lots of veggies and he ate what I called "Italian stir fry." He's eat my chicken curry on it's own while I ladled it over rice to sop up the gravy. After a few months, I stopped making a dinner roll with our steak and tried his cauliflower rice. It wasn't long before I was on the bandwagon.

There are some things I don't even think about anymore: bread with dinner, sandwiches, rice, and pasta, for example. However, I really do miss other things: pizza and chocolate (more on that later).

The hubster and I are slowly moving the kiddo away from wheat and grains, at least, in what we make at home. Almond flour pancakes and muffins have become a breakfast staple for her. And she absolutely loves them.

Sometimes, though, she just needs a treat (as do I). Enter the chocolate muffin. These may not be strictly paleo, but these muffins are certainly a treat. They break up the breakfast routine and the kiddo has such fun helping to make them.

Don't they look yummy?

Primal chocolate muffins

(makes 12 regular size muffins)

2 cups almond flour

2 tsp baking powder

1 tsp baking soda

3/4 cups cocoa

3/4 cup coconut oil

3/4 cups plain yogurt

4 eggs

1 - 2 tblsp honey

1/4 - 1/2 cups carob or mini chocolate chips (optional)

Mix almond flour, baking soda, baking powder and cocoa in one bowl. In a second bowl, melt the coconut oil. When it cools, add yogurt, eggs and honey. Mix well. Add wet ingredients to dry ingredients and stir just until mixed. Fold in carob/chocolate chips, if using.

Pour into the tin muffin cups. Bake at 375 for 15 minutes.

A few notes:

• These stick to muffin pans. They also stick to paper liners. Use the tin liners. I promise, you'll be happier.
• The carob/chocolate chips are not strictly primal, but the kiddo likes them
• The same goes for the baking powder and baking soda. I've tried the muffins without and they didn't quite rise. I figure the small amount is worth the end result (something the kiddo LOVES)