The Primal Blueprint Cookbook (34 page)

If chips are the most addictive snacks around then crackers are a close runner up. These nut crackers are rich and satisfying and loaded with protein and heart healthy fat. So snack away!

INSTRUCTIONS:

Preheat oven to 350°F. In a mixing bowl, combine all ingredients and stir to form a moist, sticky dough. Add more water or oil if needed. Using wet hands, place the dough on a baking sheet lined with parchment paper. Using your fingers, flatten the dough out into a thin rectangle measuring about 10x8.

Sprinkle a little sea salt on top if desired. Bake for 15 minutes or until dough becomes dry and golden in appearance. Remove and cool on a wire baking rack. Once the dough is cooled (and this is important, because it becomes very brittle right out of the oven) use a pizza cutter to create crackers. If not consuming immediately, be sure to store in an air-tight container.

Some mornings a tall, steaming stack of pancakes is too hard to resist. Pancakes made with coconut flour are just as delicious with a pat of butter and fresh berries as pancakes made with wheat flour.

INSTRUCTIONS:

Whisk together eggs, oil, coconut milk, honey and vanilla. In a separate bowl, stir together dry ingredients then add the wet ingredients, stirring until smooth. Add the water to thin the batter out until it reaches your desired consistency. In a well-buttered pan or griddle, cook pancakes until browned on both sides (about 3 minutes a side). Smaller pancakes are easier to flip than larger ones, since the pancakes will fall apart if they are too big.

These days there are dozens and dozens of protein bars lining the shelves of grocery stores. Most of them do have protein so the name is not a total lie, but calling them healthy is a bit of a stretch when you see how much sugar and unpronounceable ingredients they contain.

These protein packed bars contain simple ingredients and will work as a quick breakfast, afternoon snack and even as dessert (if you add dark chocolate or dried fruit). The only downside is they need to be refrigerated to stay firm, but they’re so delicious we don’t think you’ll mind.

INSTRUCTIONS:

Place almonds, hazelnuts, pecans, flax meal, shredded coconut, nut butter, salt and molasses in a food processor. Depending on the size of your food processor, you may have to put in half of the nuts, pulse a few times, and then add the rest. Process until the consistency is fairly smooth (but not completely) then slowly drizzle in the oil until a coarse paste forms. Stir in chocolate or dried fruit, if using. Scrape the batter into an 8x8 pan lined with parchment and press down evenly to fill the pan. Chill in refrigerator for at least 1 hour and preferably more, until bars harden.