Name: Paleo Brownies
Yield: 16
Cuisine: Gluten Free
Ingredients: 1 cup Bob's Redmill blanched almond flour; 1/4 teaspoon celtic sea salt; 1/4 teaspoon baking soda; 4 ounces Equal Exchange baking cocoa; 7 Medjool dates (pits removed); 3 large eggs; 1/2 cup coconut oil (melted); 1/2 teaspoon honey

Author:Stacie Traylor

Categories: Recipes Tags: dessert, gluten free, paleo

Paleo Brownies

Course Dessert
Cuisine Gluten Free

1 cup Bob's Redmill blanched almond flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
4 ounces Equal Exchange baking cocoa
7 Medjool dates pits removed
3 large eggs
1/2 cup coconut oil melted
1/2 teaspoon honey

In a food processor combine the flour, salt, and baking soda and pulse lightly. Add the cocoa and dates and mix again.
Next add eggs, coconut oil, and honey. The mixture will be thick so add a bit of water if necessary.
Once blended, completely transfer mixture to a greased 8 x 8 inch baking dish using a spatula to smooth out.
Bake at 350° for 18-22 minutes and cool for up to 2 hours then serve. Top with sliced strawberries.

Notes:

Makes 16 brownies
Nutrition Information: Calories 141; Total Fat 10g; Cholesterol 35mg; Sodium 60mg; Total Carbohydrates 9g; Dietary Fiber 3g, and Protein 5g.

Author:Stacie Traylor

Categories: Recipes Tags: dessert, Farm to Table, summer

Apollo Olive Oil Cherry Cake

Course Dessert
Cuisine Vegetarian

3/4 cup flour
3/4 cup sugar
2 tablespoons baking powder
2/3 cup Apollo Mistral Olive Oil
1/2 teaspoon salt
1 1/4 cups milk
2 eggs
1 teaspoon vanilla extract
2 1/2 cups pitted cherries

Preheat oven to 350°F. Mix together flour, baking powder, and salt in a large bowl. Set aside.
In another bowl, beat together eggs and sugar. Add olive oil, milk, and vanilla and mix well.
Mix together the dry and wet ingredients. Stir in the cherries.
Pour batter into a greased 8- or 9-inch square or round cake pan. Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool, and dust with powdered sugar if desired.

Notes:

Serves 6

Nutrition Information: Calories 456; Total Fat 27g; Saturated Fat 5g; Cholesterol 66mg; Sodium 517mg; Total Carbohydrates 50g; Dietary Fiber 2g, and Protein 6g.

Author:Stacie Traylor

Categories: Uncategorized Tags: apples, crisp, dessert

Autumn Apple Crisp

Course Dessert, Snack

Tart crisp apples work best for baking. Look for Jonagold or Jonathan, Pippin, Rome, Granny Smith, Pink Lady or Fuji. All will work well in this recipe!

8 medium apples
1 tablespoon sugar
1-2 teaspoon lemon juice
1/8 teaspoon nutmeg
4 tablespoon unsalted butter
1/2 cup unbleached flour
6 tablespoon brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 400°F.
Combine the flour, brown sugar, spices and salt. Cut the butter into small pieces, then work it into the flour with two knives or your fingers until the small pieces begin to hold together.
Peel the fruit and slice it thinly. Toss it with the sugar and lemon juice, then lay it in a 9- or 10-inch pie plate.
Cover fruit with crisp topping, and bake for 30 minutes, or until the top is nicely brown and the apples are cooked.

Notes:

Serves 10

Nutrition Information: Calories 150; Total Fat 5g; Saturated Fat 3g; Cholesterol 12mg;
Sodium 66mg; Total Carbohydrates 28g; Dietary Fiber 3g, and Protein 1g.

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