Paleo Chocolate Blueberry Crisp

Ingredients

Topping:

• ½ cup almond flour
• 3 tablespoons coconut oil, melted
• 1 cup Chocolate Fix Paleonola

Filling:

• 4 cups fresh blueberries
• ¼ cup maple syrup
• 1 tablespoon vanilla extract
• 1 tablespoon arrowroot starch
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 350. 
2. Using a food processor, lightly pulse the Paleonola until slightly ground but with some big chunks remaining.
3. In a medium sized bowl, mix the Paleonola with the remaining topping ingredients, set aside.
4. In another bowl, mix together filling ingredients, minus blueberries.
5. Add blueberries and coat with mixture.
6. Add filling to a 8x8 baking dish, followed by the topping.
7. Sprinkle a few larger chunks of Paleonola onto the top.
8. Bake for 40-50 minutes until topping is crispy. 

Paleo Holiday Sugar Cookies

These cookies are paleo-friendly, not too sweet and perfect for your next holiday get together. They are also delicious dipped in your morning coffee, especially sitting by the fire!

Ingredients:

• 2 ½ cups almond flour
• ¼ cup maple syrup
• 1 egg
• 2 teaspoons ghee
• 1 teaspoon vanilla
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon coconut flour

Directions:

1. Preheat oven to 350. 
2. Combine all ingredients minus coconut flour in a food processor. Remove, roll into a ball and flatten into ½ inch thick piece between two layers of plastic wrap. Chill in fridge for 30 minutes.
3. Remove from the fridge and roll dough down to a ¼ inch thickness.
4. Remove top layer of plastic.
5. Dust some of the coconut flour onto the tops of the cookies and using cookie cutters, cut shapes into the dough. 
6. Re-roll and re-dust the dough as needed.
7. Place cookies on a parchment-lined baking sheet and cook for 8-10 minutes until lightly brown around the edges.

Paleo Pumpkin Pie

'Tis the season for Pumpkin Pie with all ingredients Paleo! Get ready to feed the masses on Thanksgiving day and end with this special treat including your favorite grain-free Paleonola Pumpkin Pie. 

Ingredients:

Crust:

• 4 tablespoons melted ghee (butter or coconut oil will work too)
• 2 tablespoons maple syrup
• 1 cup almond flour
• ½ cup cassava flour
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• ¼ cup Pumpkin Pie Paleonola

Filling:

• 1 can pumpkin puree
• 1 cup coconut milk
• 3 eggs
• ½ cup coconut milk
• ½ cup maple syrup
• 1 tablespoon pumpkin pie spice
• 1/8 teaspoon sea salt

Toppings: (optional)

• Pumpkin Pie Paleonola
• Dairy Free Whipped Topping
• Pumpkin Pie Space

Directions:

1. Preheat oven to 350.
2. Combine all crust ingredients aside from Paleonola and press into an 8” pie dish.
3. Place Paleonola in a food processor blender until broken into smaller pieces (but not completely pulverized) and sprinkle on top of pie crust evenly.
4. Press the Paleonola into the crust so it isn’t loose. This will give the crust more texture. 
5. In a large bowl, combine all filling ingredients and pour into the pie crust.
6. Place in oven and bake for 45-60 minutes until a toothpick can be pulled out of the pie clean.
7. Allow to cool without placing in fridge for a couple of hours to prevent cracking.
8. Once cooled to room temperature, add toppings and serve.  

Paleo Pumpkin Pudding with Paleonola Topping

This Paleo Pumpkin Pudding with Paleonola Topping is perfect for welcoming in the Fall months. It’s rich and creamy and makes a perfect treat for yourself or to prepare for guests!

Ingredients: 

• 1 can pumpkin puree
• 1 can coconut milk
• 1/3 cup maple syrup
• 3 teaspoons of gelatin
• 1 teaspoon pumpkin pie spice
• Pumpkin Pie Paleonola, for topping
• Dairy free whipped topping, for topping, optional 

Directions:

1. In a small bowl, combine half of the coconut milk and gelatin. Allow to bloom while preparing the rest of the recipe.
2. In a saucepan over medium, combine the remaining coconut milk, pumpkin, maple syrup and pumpkin pie spice for 5 minutes.
3. Add gelatin and coconut mixture and cook until gelatin is completely dissolved.
4. Pour mixture into a bowl and cover it directly with plastic wrap to prevent film on top.
5. Refrigerate for 5 hours or overnight and when ready to serve, use hand beaters or a stand mixer to combine until smooth and creamy.
6. Top with Paleonola or other toppings like dairy free whipped topping and a sprinkle of pumpkin pie spice.

Paleo Pumpkin Soup

Perfect for fall, this pumpkin soup is nourishing, warm and full of flavor. Our Original Paleonola makes a perfect, crunchy and textured topping for this creamy soup.

Ingredients

• 2-3 tablespoons oil
• 2 small-medium size pumpkins (or 2 cups pumpkin purree)
• 2 shallots, chopped
• 2 cups chicken broth
• 3 cloves garlic, minced
• 1 cup coconut milk
• 1 tablespoon maple syrup
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• salt and pepper, to taste
• Original Paleonola, for topping

Directions

1. Preheat oven to 350.
2. If using fresh pumpkins, slice in half, remove seeds and lightly rub with 1 tablespoon oil.
3. Once the oven is hot, place the pumpkins face down on a parchment lined baking sheet and bake for 45 minutes or until tender.
4. While the pumpkin is cooking, prepare the rest of the soup.
5. In a large saucepan, add remaining 2 tablespoons of oil and heat on medium.
6. Once hot, add chopped shallots and cook for 1-2 minutes until almost translucent and then add garlic.
7. Cook for another minute and then add remaining ingredients.
8. Bring to a simmer and add pumpkin.
9. Remove from heat and carefully add mixture into a high powered blender (or use an immersion blender) to blend the soup and make it creamy.
10. Return soup to saucepan and cook on medium low for 5-7 minutes. Add salt and pepper to taste.
11. Top with Original Paleonola and serve.