Tag Archives: dessert

Dandelion Flower Fritters

a dozen dandelion flowers- flower only; no stem
1/3 cup almond flour
2 tsp vanilla
1Tbsp pure maple syrup
1 tsp ground cinnamon
1 egg
butter for cooking

1/2 tsp baking soda
1 Tbsp apple cider vinegar

dandelion fritter ingredients

Mix the almond flour, vanilla, maple syrup, cinnamon and egg in a bowl
Add the baking soda- DO NOT MIX
Add the apple cider vinegar
(it will bubble up like your grade school volcano project)
Once it bubbles up, mix well

Melt butter in a frying pan over medium-low heat
Dip each flower in the batter and place in the melted butter
Cook over medium-low heat until brown on the edges

dandelion fritters cooking

Flip as you would a pancake and continue to cook for a minute or so on the other side

Remove from the pan and let cool for a minute before eating

dandelion fritters plated

dandelion flower fritter
*Optional: drizzle a bit more maple syrup over the top and enjoy!

dandelion fritter

Cherry Cobbler

1 lb frozen dark cherries
1 1/2 cups raw nuts
1/2 cup raw almond butter
1 tsp cinnamon
2 Spoonfuls coconut oil
2 Tbsp maple syrup

Chop all nuts in a food processor
Add almond butter, maple syrup, cinnamon and coconut oil
Mix well

Consistency should be like a sticky, nutty dough

Put frozen cherries into a baking dish, small enough for the cherries to be layered a few inches

Spread the nut mixture over the cherries

Bake at 375 for approximately 25 minutes, or until the nut mixture on top begins to brown and crisp

Remove from oven and let cool for a few minutes before serving

Serve and Enjoy!

Cranberry, Coconut and Date Muffins

1/2 jar (approx 1 cup) of almond butter
1/4 cup almond meal
1 Tbsp ground cinnamon
1/2 Tbsp ground nutmeg
1/2 Tbsp ground cloves
3 eggs
splash of vanilla extract
*Optional– 2 mashed bananas as a sweetener
1 tsp baking soda
2 Tbsp apple cider vinegar or lemon juice
Cranberries, unsweetened coconut flakes and chopped dates for topping

Combine the almond butter, cinnamon, nutmeg, vanilla, cloves and almond meal in a mixing bowl
(Add mashed banana for a sweetener, if preferred)

Stir together; the mix will be rather dry
Add the eggs and mix well

Add the baking soda

Add the apple cider vinegar or lemon juice
This will mix with the baking soda and begin to bubble, as pictured below  

Mix well

Scoop mixture into lined muffin tins, filling to approximately 3/4 full
Add cranberries, coconut and dates to the top
(if added in the mix, these will likely sink to the bottom of the muffins before cooking)

Bake at 375 for approximately 18-22 minutes, or until a toothpick or knife when inserted in the middle, comes out clean


Fried Plantains

1 plantain
Coconut oil for frying

Peel the plantain by cutting off both ends and making a slit in the skin
Peel the skin back

Slice into spears or thin slices

Heat oil in a frying pan
*Enough to coat pan entirely, you will have to add more as the plantains cook

Cook over medium- medium/high heat until spears or slices begin to turn to a dark yellow to yellow-brownish in color

Remove from pan and place on a paper towel to absorb excess oil

Enjoy! :  )

Paleo Apple Crisp

4 Apples
Variety of nuts to equal 2 cups (this recipe used almonds, Brazil nuts and hazelnuts)
2 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbsp butter
1 Tbsp raw honey (or raw maple syrup)
2 spoonfuls almond butter 

Chop apples into small pieces
Place in baking dish

Add 1 Tbsp butter
Add cinnamon and nutmeg

Cover and bake at 400 for 12-15 minutes

While apples are baking, chop all nuts in a food processor

Be sure not to chop to a powder- leave some nuts in larger pieces
Add almond butter and honey, mix well

Remove apples from oven and stir
Spread almond butter mixture over the apples, one spoonful at a time
(Mixture will not spread easily- more of a plop than a “spread”)
Return to the oven
Bake at 400 for 10-12 minutes, or until the almond butter mixture starts to brown a bit on the top
Remove from oven and serve

Enjoy! 🙂

Cookie Dough Balls

4-5 fresh black figs, well-ripened
4 Tablespoons butter
1 scoop raw almond butter (approx 1/2 cup)
1 cup raw hazelnuts, chopped in food processor
1/2 cup dried, unsweetened coconut flakes
1/4 cup maple syrup
1/4 cup coconut flour
1/2 cup almond meal
1 1/2 Tablespoon vanilla extract

Melt the butter in a saucepan
Add figs, mash into melted butter

Mix all other ingredients in a large bowl
Add figs and melted butter

Mix all ingredients well
Mixture should form a cookie-dough texture
If too dry, add Tablespoons of water, 1 Tbsp at a time while mixing well

Roll into small, bite-sized balls

Can keep in refrigerator; balls will be more dough-like if brought to room temperature before eating

Enjoy! : )

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