Authors: Kellyann Petrucci

Paleo Cookbook For Dummies (82 page)

¹â
₂cup honey

¹â
₂cup pumpkin puree

¹â
₄cup cocoa powder

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

2 teaspoons vanilla extract

¹â
₂teaspoon baking soda

¹â
₄teaspoon sea salt

Directions

1
Preheat the oven to 325 degrees. Grease an 8-x-8-inch baking dish or metal pan with the coconut oil.

2
Beat all the remaining ingredients (minus the frosting) in a large bowl or stand mixer to mix well.

3
Pour the batter into the prepared pan.

4
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. (Start checking the brownies after 20 minutes to be sure you don't overcook them.)

5
Let the brownies cool completely before frosting.

Pumpkin Pie Frosting

4 tablespoons palm shortening

2 tablespoons honey

¹â
₂teaspoon vanilla extract

¹â
₂teaspoon pumpkin pie spice

1
Whisk or beat together all the ingredients.

Per serving:
Calories 193 (From Fat 117); Fat 13g (Saturated 8g); Cholesterol 47mg; Sodium 105mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 3g.

Tip:
You can make these brownies in a mini-muffin tin â just reduce the baking time to 20 minutes.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com)

Maple Bacon Ice Cream

Prep time:
20 min, plus freezing time â¢
Yield:
2 servings

Ingredients

One 15.5-ounce can full-fat coconut milk, chilled

¹â
₃cup pure maple syrup

1 teaspoon vanilla extract

3 slices crispy bacon, chopped

Directions

1
Combine the coconut milk, maple syrup, and vanilla in a blender until mixed well.

2
Set up your ice cream maker according to its operating instructions. Turn it on and pour in the coconut milk mixture.

3
When your ice cream starts to solidify (about 10 to 15 minutes), add the bacon.

4
Transfer the ice cream to another bowl and put it in the freezer for 30 minutes to 1 hour.

Per serving:
Calories 620 (From Fat 477); Fat 53g (Saturated 43g); Cholesterol 12mg; Sodium 252mg; Carbohydrate 38g (Dietary Fiber 0g); Protein 7g.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com)

Chocolate Ice Cream

Prep time:
20 min, plus chilling and freezing time â¢
Yield:
2 servings

Ingredients

¹â
₄cup honey

2 tablespoons cocoa powder

1 cup full-fat coconut milk, chilled

1 teaspoon vanilla extract

Directions

1
Warm the honey and stir in the cocoa powder. Combine this mixture with the coconut milk and vanilla in a blender until the honey is fully dissolved. Chill the coconut milk mixture for 30 to 60 minutes.

2
Set up your ice cream maker according to its operating instructions. Turn it on and pour in the coconut milk mixture.

3
Let the ice cream maker work for 10 to 20 minutes, until the ice cream is partially set.

4
Transfer the ice cream to another bowl and place in the freezer for 30 minutes to 1 hour.

Per serving:
Calories 368 (From Fat 225); Fat 25g (Saturated 22g); Cholesterol 18mg; Sodium 18mg; Carbohydrate 41g (Dietary Fiber 2g); Protein 3g.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com)

Coco-Mango Ice Cream

Prep time:
10 min, plus freezing time â¢
Yield:
Five 1-cup servings

Ingredients

4 ripe bananas, peeled and roughly chopped

4 ripe mangos, peeled and roughly chopped

¹â
₂cup full-fat coconut milk, chilled

1.75 ounces at least 70 percent dark chocolate

Directions

1
Blend the bananas, mangos, and coconut milk in a food processor until smooth.

2
Chop the chocolate into chunks your desired size and stir it into the banana mixture.

3
Divide into 1-cup portions and freeze.

4
Remove the portions from the freezer 15 minutes before serving to allow them time to soften. (The low fat content compared to regular ice cream makes this ice cream freeze hard, like ice.)

Per serving:
Calories 287 (From Fat 90); Fat 10g (Saturated 7g); Cholesterol 0mg; Sodium 8mg; Carbohydrate 52g (Dietary Fiber 6g); Protein 4g.

Note:
Make sure your chocolate bar has no added soy or soy lecithin. Enjoy Life brand has a soy-free chocolate bar
www.enjoylifefoods.com/chocolate-bars/.

Recipe courtesy Nick Massie, chef and author of Paleo Nick (
http://paleonick.com)

Berries and Whipped Coconut Cream

Prep time:
20 min, plus refrigerating and freezing time â¢
Yield:
6â8 servings

Ingredients

One 15.5-ounce can coconut milk

2 cups fresh berries

2 tablespoons sliced almonds

1 teaspoon almond or vanilla extract

2 tablespoons Caramelized Coconut Chips

Directions

1
Refrigerate the can of coconut milk for at least 3 hours (overnight is best).

2
When you're ready to make the dessert, place the can, a metal mixing bowl, and the beaters from a mixer in the freezer for 15 minutes.

3
Gently wash the berries and pat dry with paper towels.

4
Heat a skillet and stir continuously with a wooden spoon for 3 to 5 minutes, until the almonds turn golden brown. Transfer the toasted almonds to a bowl.

5
Pour the coconut milk into the chilled mixing bowl and add the almond or vanilla extract. Whip on the mixer's highest setting until the milk is fluffy and resembles the texture of whipped cream, about 5 to 7 minutes.

6
Divide the berries among four bowls and top each one with whipped cream, a sprinkle of toasted almonds, and Caramelized Coconut Chips.

Per serving:
Calories 149 (From Fat 117); Fat 13g (Saturated 11g); Cholesterol 0mg; Sodium 17mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 2g.

Note:
You can find the recipe for Caramelized Coconut Chips in
Chapter 10
.

Recipe courtesy Melissa Joulwan, author of Well Fed: Paleo Recipes for People Who Love to Eat and The Clothes Make the Girl (
www.theclothesmakethegirl.com)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com) and is considered acceptable for a cleansing 30-day Paleo launch.

Part IV

Paleo Slow Cooker Options and Kid-Friendly Dishes

Illustration by Elizabeth Kurtzman

If you're packing lunches for kids, head to
www.dummies.com/extras/paleocookbookfor great free ideas for healthy proteins and fats to keep them full and energized all day.