Instagram has added so many fun updates lately and despite the pain of algorithms, I still love it. One of the cool new features is the ability to do a poll on your stories. I asked my followers last week if they’d rather have this recipe first or the recipe for my Mocha Chocolate Keto Pudding. The votes were super close, but the pudding won. So I knew I needed to get this one up asap too for all those that voted for it.
Most granola recipes call for baking it, or all kinds of honey or maple syrup. If I can skip the baking step and make it keto while staying Paleo then I call that a win! I figured if you can use these ingredients to make fat bombs (aka snack bites that are loaded with healthy fats) then I could alter it slightly and make it into granola!
The awesome part is, just like so many of my recipes, you can customize it to your liking or what you have on hand. I have the options listed with the ingredients for ease of printing. Plus it whips up in less than ten minutes!
This granola is delicious served countless different ways. Pile it on yogurt, use it as cereal and just add milk, mix with coconut cream or whipped cream and some berries for a quick and healthy dessert, or just eat it by the handfuls as a snack.
Easy Paleo and Keto Granola
- 1 cup nuts (preferably raw, soaked, and sprouted)
- 1 cup unsweetened coconut flakes (can use 2 cups nuts in lieu of this)
- 1/3 cup pumpkin seeds or sunflower seeds
- 1/3 cup cacao nibs (or Lily’s stevia sweetened chips for Keto, or Enjoy Life chips for Paleo)
- 1/3 cup hemp hearts
- 1/4 coconut manna (also called coconut butter), softened
- 3 Tb coconut oil, melted
- 1/8 tsp sea salt
- *optional – 1 tsp cinnamon
- *optional – 1/2 tsp monk fruit mixed with coconut oil until dissolved or 10 drops liquid stevia or 1 Tb maple syrup for Paleo version
- *optional – 1/2 tsp vanilla extract
- In a food processor, pulse the nuts, coconut flakes, pumpkin seeds, and cacao nibs (do not pulse chocolate chips) just until broken up.
- In a medium bowl combine the melted coconut oil, coconut butter, any sweetener, spices, vanilla, and sea salt. Whisk until fully combined.
- Add the nut mixture, the hemp hearts and chocolate chips if using in place of cacao nibs to the coconut oil mixture. Stir well.
- Spread the mixture out on parchment paper to set. If you put it in a bowl to set it will harden into a block. Once set, store in the fridge if your home is warmer than 70°.
If you follow me on Instagram you may have noticed that I started Ketogenic Paleo about two weeks ago. I’ve already experienced quite a few positive results from it too! But that’ll be in a later post after I’ve tried it for at least a full month.
This pudding is Ketogenic, Paleo, gluten, dairy, and sugar free. Making it perfect for Diabetics too. I found a recipe very similar to this last week but it was straight up nasty! However, it got me thinking plus gave me the gist for how to make this one.
Why make Keto pudding, you might ask? Well, sometimes you want something sweet. Sometimes we just want a quick and easy breakfast…and yeah, this stuff is totally something you can eat for breakfast! It’s also the equivalent of a fat bomb when you’re trying to increase the amount of fat in your diet. I even pack it in my kids lunch as a main dish because it keeps them fueled all day with the help of all the healthy fats.
As with almost every recipe I post I like to give you options! So I listed them in the recipe below for ease of printing!
Mocha Keto Pudding
*Use all coffee, all water, or 1/2 of each. *Add chocolate chips after blending. *Omit the cacao powder and increase vanilla to 1 Tb. for vanilla pudding (it will be greenish because of the avocado though). *Use maple syrup, raw honey, or coconut sugar in lieu of the stevia. *Add 2 tsp ashwagandha or other adaptogens for an extra health boost!
- 1 can full fat coconut milk
- 1 can liquid (all coffee, all water, or 1/2 of each)
- 1/4 cup cacao powder
- 2-3 tsp powdered stevia (see above for other options)
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 1 ½ Tb gelatin (such as Vital Proteins)
- 1 ripe avocado
- *optional: Lily’s stevia sweetened chocolate chips
- *optional: whipped coconut cream (recipe below)
- In a medium saucepan, combine/whisk everything BUT the gelatin and avocado.
- Sprinkle the gelatin evenly over the mixture. Let it sit and allow the gelatin to bloom. (This will take about 5 minutes).
- Place the pan on the stover over medium heat, whisking until the gelatin and stevia are dissolved.
- Pour into a blender and allow the pudding to set in the fridge.
- Once set, add the avocado and blend until smooth.
*Store in the fridge for up to a week. You may need to reblend it or add a touch of water after the first day or two, in the fridge.
OPTIONAL WHIPPED COCONUT CREAM
Using coconut cream (I like the one in the pic because it’s free of any gums and thickeners), place 1 cup in a wide mouth jar. Using an immersion blend, blend until thick and creamy. You can add vanilla extract and liquid stevia to flavor and sweeten it. Store in the fridge.
I’ve tried in the past to make raw veggie flatbread or crackers in my dehydrator but always seemed to fail. I just couldn’t get them to hold together or get the right texture. Then a few weeks ago I grabbed a dehydrator recipe book to search for a way to use up some tomatoes. I stumbled across one for tomato flax crackers and gave it a go. Wouldn’t you know they came out perfect!
So I tried the following the week with a whole new mix of veggies but the same base idea of flax or chia seeds and water to make a gel. I seem to have struck gold with it because those came out perfect too!
I got confident in my skills at this raw flatbread thing and thought I’d try a dessert-ish one. At first I failed (miserably) and had to peel the crumbly mixture off the parchment paper into a bowl. I managed to salvage it though by running it through a food processor with a little water, and then mixing it together with some gelled chia seeds.
This was the original recipe that failed but was salvaged!
Guys…this is real life. Not every recipe comes out perfect the first time; in fact most don’t. BUT! Just like real life, we live and we learn!
Thankfully that failure led to this recipe! I hope you enjoy it. As a side note: I personally love it smothered in goat cheese, like the cinnamon flavored one in the pic below!
Dehydrator Blueberry-Coconut Flatbread
A healthy snack that’s perfect for traveling, kids lunches, work lunches or sweet tooth cravings!
- 1/3 cup chia seeds
- 2/3 cup coconut water or filtered water
- 2 cups frozen wild blueberries (Costco has the best price!)
- 1 cup shredded unsweetened coconut
- 3 Tbsp lemon juice
- 3 Tbsp 100% cranberry juice (can sub for more water)
- 1 Tbsp sweetener of choice, such as coconut sugar, maple syrup, raw honey (I used monk fruit sweetener)
- 1/4 cup coconut water or filtered water
- In a small mixing bowl combine the chia seeds with 2/3 cup coconut water. Stir well to thoroughly mix. Set aside to allow it to gel.
- In a blender or food processor add all remaining ingredients. Blend until smooth.
- Add the chia mixture to the blueberry mixture in the blender and blend just until mixed.
- Either line dehydrator trays in parchment paper or use a dehydrator tray made for fruit rolls.
- Spread the mixture onto the sheets to about 1/4″ thickness.
- Set the temp to 115° and dehydrate for about 12 hours. Some pieces may need to be flipped and dehydrated a little longer. You don’t want them to be wet in any spots. Dry longer for a more cracker-like consistency.
It’s tailgating season and before we know it the holidays will be here! This recipe is perfect for both of these occasions. These babies are always a huge crowd pleaser and so simple to make! In fact my 8 year old is usually put in charge of assembling them for me. They are bite sized and packed with so much flavor that people keep coming back for more. Trust me!
Part of the beauty of this recipe is that it makes two dishes in one. However, feel free to omit the brussels sprouts if you’d like. When I’m making food for holiday parties I am always looking for ways to cut down my work load in the kitchen, save time, dishes, and save oven and stove space. This recipe does just that! AND you’re left with two awesome dishes to serve. BOOM!
The best part about this recipe is that it’s hard to screw up. You can get creative with it too and stuff them with anything that floats your boat. I will give you a few options but you are only limited by your creativity. Once you have the base recipe down, you can do your thang and run with it.
Bacon and Jalapeño Stuffed Date
A Few Tips:
- The Brussels Sprouts turn out best if the pan is full. You really need the fat from the bacon to cook and flavor the sprouts. So be sure to use an appropriately sized pan for the amount your making.
- Be sure you’re using the highest quality bacon you can source. Meaning, uncured, nitrate/nitrite free, and preferably organic, pastured. Toxins from animals are stored in their fats. Since bacon is a fatty cut of meat, if you’re using conventional bacon it is loaded with all the toxins from a non-organic pig.
- If you’re not a fan of brussels sprouts, feel free to swap them out for another veggie like shredded cabbage lining the tray. Asparagus would be great too, but it takes less time to cook so add halfway through the cooking of the dates.
- Another variation is to wrap the dates in a quartered, seeded, jalapeño, then wrap in bacon. Not digging the spice? Use mini bell peppers!
- Medjool dates are a larger variety of dates than the deglet noor dates I call for in the recipe. So if you use them you will get much bigger pieces to serve. Make sure to cut the bacon in half not thirds if you use this variety.
Bacon Wrapped Dates with Roast Brussels Sprouts
A flavor packed, easy recipe, great for tailgating and parties.
-1 package, uncured bacon
-deglet noor dates (about 30)
-1 package fresh brussels sprouts, trimmed and cut into bite sized pieces
-all purpose seasoning
-Fillings of choice: ground pork sausage (raw), goat cheese, dairy & soy free cream cheese, cashews
-*optional: jalapeños, quartered, seeds and ribs removed
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Lay brussels sprouts on baking sheet.
- Cut bacon into thirds or in half if wrapping dates in jalapeños too.
- Stuff dates with the filling of your choice.
- If using jalapeños place on stuffed date.
- Wrap stuffed dates in bacon and nestle between brussels sprouts.
- Spray the dates and Brussels Sprouts with avocado or coconut oil cooking spray and sprinkle generously with all purpose seasoning.
- Bake at 350° for 25 minutes. Then increase heat to 375° and bake an additional 5-8 minutes until bacon has fully cooked.