Paleo Granola by Swiss Paleo
I remember when I use to chow down on granola. I thought I was being so health conscious…I guess it could have been worse. Sorry, I digress, but in all my granola munching days, I really learned to love the stuff. It was perfect for a snack or the late night munchies. I have really missed it since going Paleo. That is why I am really pumped to have stumbled across this recipe. It tastes just like regular granola. Honestly I can’t tell the difference. It’s good to eat dry or drizzled with coconut milk. I prefer to eat mine with coconut milk (and a little drizzle of honey if I’m looking for an extra-special treat).
I did tweak the original recipe a bit. I was out of dried cranberries so I just didn’t put them in (I probably never will now!). I also adjusted the baking time and temp. I put mine in the oven for 12-15 minutes at 350 degrees F. Be sure to toss at least once or the outside edges will burn! Enjoy!
*I like to store this in an air-tight container in the fridge. It helps it to stay fresh longer.
Primal Hot Cereal from the cookbook:
Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series)by Mark Sisson and Meier
My kids were getting sick of eggs for breakfast. It’s a pretty good indicator that it is time to switch it up when I start getting greeted with groans every morning. Eggs are just so quick and easy. I have to say though, this cereal is great….and super easy! Once again, throw everything into the food processor and chop it up…have I mentioned how much I love my food processor? I like to chop the nuts before adding the rest of the ingredients just to get a finer, more cereal-like texture. I immediately make a double batch of this and usually have to make another one. My kids like their breakfast! So just be warned to have more than 1 banana on hand if you are making this for the family.
I am getting seriously fat from all the delicious treats I have been making…straight up fat! I really hope you guys appreciate it! Anywho…here’s another delicious one fromPaleOMG. It doesn’t contain chocolate, but it is very rich and tasty.
Note: I used regular pitted dates (about 15)…I told you I was feeling lazy! You don’t have to soak them, and they are already pitted.
These little bites are very similar to the Pumpkin Spice Lara Bar recipe I posted at Thanksgiving, except they are much more chocolaty! (I’m not sure if that’s a word, but it sounds like it should be.)
You throw everything into your food processor- have you picked up a common theme to my recipes, yet? I did add a handful of chocolate chips and a scoop of coconut oil (it just so good, plus it helps keep everything together!) After you blend everything in the food processor, the directions say to throw the food processor mess into a plastic bag and smoosh it into a ball in the bag. I liked this tip because it made everything much less messy, plus my kids love smooshing and squeezing things, so they were happy to help! I was feeling a bit impatient today, so I opted to throw the smoothed ball onto some parchment paper and press flat to a thickness of about a half an inch. Then I stuck them in the fridge for about 15 minutes, took them out and cut them into bars.
German Chocolate Fudge Bites by Chocolate Covered Katie
Before going Paleo, I use to make a version of this with oatmeal and peanut butter. I think I actually like this Paleo version better! I have an aversion to using olive oil in baked goods, so I did substitute the olive oil with coconut oil. I think this made it a little more runny- I just had to wait about 30 minutes after mixing it together to scoop it onto the parchment paper. It was still delicious!
Paleo No Bake Cookies by Fast Paleo
My kids love Lara Bars. What’s not to love? They are sweet and easily portable. The downside is that they are rather pricey! That’s why I prefer to make my own whenever possible. I decided to mess around and come up with a fall inspired version.
Pumpkin Spice Lara Bars
- 1 1/2 cups of dates, pitted
- 1/4 cup raw almonds
- 1/4 cup pecans
- 2 teaspoons pumpkin pie spice
- 1 tablespoon coconut oil
- pinch of Sea Salt
- Place almonds, pecans, and dates in food processor and pulse until everything is in small chunks.
- Add remaining ingredients and pulse into mixed well.
- Remove from processor and form into ball.
- Place on a baking sheet that is lined with parchment paper. Press out with hands or roll out with rolling-pin until about 1/2 inch thick.
- Stick in fridge for at least 30 minutes.
- Remove and cut into bars.
Note: I prefer to individually wrap the bars in Saran Wrap when I’m finished and throw them in the snack bin in the fridge. It makes it easy for the kids to find and then they are still easily transportable!