Paleo Hot Cocoa Cookies

Adapted from Costco Connection

Ingredients

  • 1/4 cup (55 g) coconut oil 
  • 3/4 cup (135 g) chocolate chips, divided
  • 2 tablespoons (13 g) flaxseed meal
  • 1/4 cup (59 ml) water
  • 3 tablespoons (18 g) cocoa powder
  • 1/2 cup (100 g) coconut sugar
  • 2 1/2 cups (250 g) almond meal 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup (50 g) toasted pecans, finely chopped

 

Melt coconut oil and 1/4 cup (45 g) chocolate chips on stovetop (or microwave 30 seconds), stirring well to combine.  Add remaining ingredients, except the reserved chocolate chips and pecans, and mix well.  Refrigerate for 30 minutes

Preheat oven to  350°F (180° C). Line a cookie sheet with parchment or use a silicone mat. Roll dough into 24 balls, place on the sheet and gently flatten (I use a small glass). Bake 10 minutes and allow to cool.

Melt remaining chocolate chips and spread on cooled cookies.  Sprinkle with pecans. Let set and serve.

Oranges with Honey and Cinnamon

A Fabulous No-Recipe Treat and a nutritional powerhouse

Ingredients

  • Navel Orange
  • Honey (I prefer raw organic, and local if possible)
  • Cinnamon

Simply peel the orange, drizzle with a touch of honey and sprinkle with cinnamon.  

Also makes beautiful platter by mixing several varieties of oranges (cara cara, blood, navel) and tangerines or clementines.

Spiced Pecans

Adapted from Penzey's spices

Ingredients

  • 3/4 coconut sugar (170 g) or cane sugar, if you prefer
  • 3/4 tsp. salt
  • 2 tsp. cinnamon
  • 1/4 tsp. ground cloves 
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1 egg white
  • 2 1/2 tablespoon water
  • 2 lbs (.9 kg) pecans

Directions

Preheat oven to 275°F (135° C). In a large bowl, combine the egg white and water. Whisk or use a mixer until frothy.  Add the pecans and stir by hand until thoroughly coated. Blend together coconut or cane sugar and spices and mix well.  Add to the nut mixture and stir to coat.  Spread evenly on a greased cookie sheet (I use coconut oil) and bake for 45 minutes, stirring every 15 minutes. Let cool and enjoy!