Forgive me,

I have been sadly lacking in remembering to keep up with this blog. In fact for almost a year now I had forgotten the password to even get on this blog. But now, I will do my best to keep up the posting recipes!

What would you like to see? More Paleo recipes? Vegan? Gluten-Free? I will do my best to come up with terrific recipes for you!



The Einkorn Special: Pumpkin Doughnuts

IMG_0844[1]I am one of those people who just cannot get enough of Pumpkin!  So when I came up with this last night, I could not wait to try them. I just finished making them and I decided they needed to come on the blog right then.

As you may have noticed from the title of this post, this recipe is not Paleo or Gluten-Free. It is made with Einkorn flour, which is an ancient non-modified grain, that is now only grown in Italy.  It is easily digested, and is known for being alright for people with gluten sensitivities.  Although this is not originally a GF recipe, you can substitute the Einkorn flour for any GF flour of you preference.


Glazed Pumpkin Doughnuts:

1 can of Pumpkin Puree

½ c. sucanat

¼ c. dehydrated cane sugar

2 tsp. ground cinnamon

1 tsp. ground nutmeg

¼ tsp. ground cloves

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 tsp. vanilla

2 eggs

2 cups. Einkorn Flour


Glaze: 1-1/2 c. powdered sugar and 3-5 tablespoons of water. Mix thoroughly. Set aside.


  1. Preheat oven 350, and lightly grease doughnut tin.
  2. In an electric mixer, mix all ingredients (except the flour) for five minutes. Add flour slowly.
  3. Pour batter into a Ziploc bag, and pipe into doughnut tin until it is ¾ full.
  4. Bake for 11-13 minutes or until lightly golden around the edges and firm to the touch.
  5. Remove from tin and let cool for two minutes before you glaze them.




Double Chocolate Chip Cookies (with Peppermint version)


If you have not noticed, there is a thing you should probably know about me.  I love chocolate, and not just a little but…a lot actually.  That’s most likely why I love these cookies, especially when they are “Holidayized.”  Yes that is a word. 🙂

Double Chocolate Chip Cookies:

2 1/2 c. blanched almond flour

2 tbsp. arrowroot flour

4 tbsp. unsweetened cocoa powder

1/2 c. melted butter, or coconut oil

1/2 c. maple syrup

1 tsp. vanilla, or peppermint if you are doing the Christmas version

2/3 c. chocolate chips

1.  Preheat oven to 350 degrees.  Parchment-line cookie sheet and set aside.

2.  In a large bowl whisk together all dry ingredients.  Add remaining ingredients, and fold together until well combined.

3.  Scoop dough by the tablespoon onto parchment and lightly flatten with your fingers.  Bake for 10-12 minutes, or until you can see the edges are cooked.  Let cool on baking sheet for 5-8 minutes until they are firm.


Note: These are perfect for dunking in milk and coffee.

Double Chocolate Biscotti

Biscotti is 100% hands down my all-time favorite cookie. All flavors.  I have not yet eaten one that I didn’t absolutely  love.  After going fully Paleo in diet, I thought that I would forevermore be deprived of my lovely Biscotti.  Thankfully my worrying proved to be all for nothing!  After a few trial and errors, these lovely Biscotti turned out perfectly!  I hope you enjoy them as much as my family and I do.

Chocolate Biscotti

Double Chocolate Biscotti:

2 c. almond flour (not blanched)

1 c. blanched almond flour

2 tbsp. arrowroot flour

3 tbsp. unsweetened cocoa powder, rounded

dash of salt

3/4 tsp. baking soda

1/2 tsp. maple syrup

1/4 tsp. vanilla extract

1/2 c. dairy-free chocolate chips

Topping: (optional)

1/3 c. chocolate chips

1 tbsp. grass-fed butter or expeller-pressed coconut oil

1. Preheat oven to 350. Parchment-line baking sheet and set aside. In a food processor, combine almond flours, arrowroot flour, cocoa powder, baking soda, and salt.  Pulse until thoroughly combined.

2. Add maple syrup, vanilla extract, and chocolate chips. Pulse until dough forms a ball.

3. Remove dough from your food processor with a rubber spatula.  Separate dough into two even balls and form into a 5 or 6 inch log. Lightly flatten dough with your fingers.  Bake in your oven for 18 minutes.  Remove from oven and let cool for 20 minutes.

4. With a large sharp knife (preferably serrated) cut your biscotti, or cookie since it isn’t technically biscotti yet,  into 1/2 inch pieces on the diagonal.

5.  Spread cookies on your baking sheet and bake at 325 for 10 minutes.  Take out and flip cookies over onto the other side, cook for an additional 10 minutes. Take the cookies out from oven and allow to cool, and become crispy.

Additional Topping

In a double broiler, melt the chocolate chips and butter.  Mix together until smooth. Let cool slightly, scoop chocolate into Ziploc baggie, cut a very small section of a corner of the bag and drizzle over the Biscotti!


Raisin “Oatmeal” Cookies


I have warmed considerably to paleo baking over this past month, especially when my dear sister found a recipe for imitation oatmeal cookies. These cookies taste exactly like a real oatmeal cookie and I do believe I could not be happier. A definite shoutout to The Nourishing Home ( for this delightful recipe!

Raisin “Oatmeal” Cookies:
2-1/2 c. blanched almond flour, finely ground
2 tsp. coconut flour
1/2 tsp. baking soda
1/4 tsp. salt
4 tbsp. salted (or unsalted, I just prefer salted) butter, softened
4 tbsp. extra virgin coconut oil
1/2 c. maple syrup or honey
2 tsp. vanilla extract
3-1/2 tsp. ground cinnamon
1 c. unsweetened shredded coconut
2/3 c. organic raisins

1. Preheat oven to 350 degrees. Parchment-line a baking sheet and set aside.
2. In a medium sized bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In an electric mixer, beat together butter, coconut oil, honey, vanilla, and cinnamon until smooth and creamy.
4. Add the dry ingredients to the wet and mix thoroughly. Add the shredded coconut and continue beating until fully combined. Fold in raisins.
5. Using a tablespoon cookie scoop drop dough two inches apart onto the baking sheet. You can flatten them using two of your fingers if you wish, but I rather like the slightly rounded looking cookie.
6. Baking for 8-15 minutes (depending on your oven) until golden brown. Allow the cookies to cool slightly on the baking sheet, as they are very soft when they first come out of the oven.

Extra Know How:
If you are like me and you happen to only have flaked coconut in your larder that is fine.  Just coarsely chop it.

Golden Raisins or Chocolate Chips would also be delicious in the recipe.

These cookies are absolutely perfect for dunking in a cup of coffee.


Almond Date Delights

A shout out to my dear older sister who came up with this fantastic idea this afternoon.   I must say that these cookies are one of the best things, hands down, that I have ever put into my mouth!

Also, to top off this delightful cookie, it’s Paleo!

 Almond Date Delights:

2-1/2 c. blanched almond flour, finely ground

1/2 tsp. sea salt

3/4 tsp. baking soda

1/2 c. butter, softened

1/2 c. maple syrup

1-1/2 tsp. vanilla extract, or almond extract

3/4 c. Medjool dates, pitted and chopped into small pieces

1.  Preheat oven to 350 degrees.  Parchment-line baking sheet and set aside.

2.  In an electric mixer, beat butter and maple syrup until fully combined.  Add vanilla and continue beating.

3.  While butter mixture is mixing, in a separate bowl add all dry ingredients and whisk together.  Add to wet ingredients and mix until thoroughly combined.   Fold in chopped dates.

4.  Drop dough by the teaspoon, two inches apart onto baking sheet.  Bake for 7-9 minutes, or until lightly browned.


Extra Know How:  These cookies are very soft when hot, so it is best if you leave them sitting on the cookie sheet for at least ten minutes, or until firm enough for transferring.

These cookies are at their absolute best with a cup of coffee!

Skillet Peach “Cobbler”

I used to dislike peaches, to say the least.  But now, I am happy to say, I love them.  Especially when they are cooked and covered with  a delicious crumble.

Skillet Peach “Cobbler”:

4 tbsp. salted butter, plus more for greasing the skillet

4 ripe peaches, peeled, halved, and pitted

1/3 c.  gluten-free all-purpose flour

1/3  c.  dark brown sugar

1/3 c.  rolled gluten-free oats

1/3 c.  dry roasted pecans, chopped

1 tsp.  ground cinnamon

1/4 tsp. sea salt.


1. Preheat oven to 350 degrees.   Lightly grease the bottom of an 8-in. skillet, set aside.

2.   Place the peaches in the skillet, cut side up.  They should fit snugly enough to stand upright.

3.  Stir the flour, sugar, oats, pecans, , cinnamon, and salt, together in a small bowl.  Add the butter and work it into the mixture using a pastry blender, or your fingers until the dry ingredients are no longer visible and the mixture ins combined but still chunky.  Sprinkle the crumb mixture over the peaches and press down on top of the peaches.

4.  Bake the peaches on a center rack for 25-30 minutes, until the topping is golden brown and the peaches are bubbling around the edges.  Let rest for about 5 minutes before serving.  Serve warm.


Note:  This dessert is at its absolute best when served with Vanilla Ice Cream.