Paleo Chocolate Zucchini Bread

Ingredients:

1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)

2 eggs, whisked

3/4 cup homemade almond butter

1/3 cup coconut sugar

1/4 cup dutch cocoa. Omit if you don't want chocolate zucchini bread.

2 tbsp coconut flour

1 tsp vanilla

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

pinch sea salt

Directions:

1. Preheat oven to 375F.
2. Peel zucchini and shred using a hand grater or food processor with grater attachment.
3. Once zucchini is shredded place in a large bowl and add all the ingredients. Use a large spoon to mix well, until all ingredients are combined and you have a deep chocolate color.
4. Pour mixture into a loaf pan and bake for about 35 minutes or until a toothpick comes out clean.'
5. Store in an air tight container for up to 10 days.

Flourless Zucchini Brownies

Ingredients:

1 cup homemade almond butter

1 1/2 cup finely shredded zucchini

1/3 cup raw honey or pure maple syrup

1 egg

1 tsp vanilla

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1 cup enjoy life chocolate chips or dark chocolate chips

Directions:

1. Preheat oven to 350F.
2. Combine all ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

Paleo Not Cocoa Crispies

Ingredients: 

1 cup raw buckwheat groats

3 Tbsp dutch cocoa

5 Tbsp pure maple syrup

1/2 tsp sea salt

1 tsp vanilla


Directions:

1. Place buckwheat groats in a bowl and cover them with purified water (about 1-2 inches above the groats).

2. Let them soak overnight.

3. Preheat the oven to 200 F.

4. Drain and rinse the groats.

5. Pat them dry with paper towels as best you can (gets a tad messy)

6. Mix them with the remaining ingredients until well combined.

7. Pour the mix onto a parchment paper-lined cookie sheet. Make sure to spread them out into an even layer.

8. Place the pan into the oven, and bake the cereal for three hours.

9. Remove the pan and break the crispies into pieces. You will have to kind of peel the layer off the parchment paper, but it will come off easily.

10. Bake the cereal for another hour. Remove the pan and let the cereal cool (it will crisp as it cools). Serve over yogurt or with raw milk.

                                             And yes it creates the signature chocolate milk!

Simple Creamy Potato and Onion Soup

Ingredients:

2 tbsp butter or coconut oil

1 medium onion, chopped

2 cups raw milk

1 1/3 cup grass fed heavy cream, such as Kolona Brand from wholefoods

1 pound potatoes, peeled and cubed

sea salt and pepper to taste

Directions:

1. Heat a pot of water till boiling and add potatoes. Boil for about 15 minutes. Drain the water and add butter and stir till melted.

2. Pour in milk and heat through and add onions and pour in cream. Let it come to a simmer and let it simmer uncovered for about 20 minutes.

3. Salt and pepper to taste and serve.

Raw Homemade Butter

Ingredients:

2 Gallons Raw Milk

Sea Salt

High powered blender

metal mesh strainer

1 large bowl

1 smaller bowl or butter crock

Spatula


Directions:

1. Take two gallons of raw milk and allow them to sit still so the cream will rise to the top. Be sure to keep the milk chilled. When you are ready, you will pour the cream off the top of the milk and into the blender pitcher. You want to pour carefully so you are just getting the cream.

2. Turn the blender on high for 1-2 minutes. Stop and check the cream. You are looking to see that the milk fat is sticking together into small beads. you may need to blend for another minute.

3. When you see the small beads and you notice the buttermilk separating from the butterfat, you will pour the contents of the pitcher into a large bowl. Use a strainer to catch the butter as you are pouring.

4. Use a spatula to press the buttermilk out of the butter and let the buttermilk fall into the bowl.

5. Place the butter into a new clean bowl. Run cold water over the butter and continue to use the spatula to press the buttermilk out of the butterfat. In this step you are basically using the water to rinse the buttermilk out of the butter. If you are going to consume the butter quickly (consume in the next three days) you can skip this step. If you want to be able to enjoy your butter for several weeks, then continue to press the buttermilk out of the butter and rinse it in the cold water. The buttermilk will not spoil the butter, but it will cause the butter to culture and take on a sour flavor.

6. Mix some salt to taste into your butter and enjoy!

Easy Sweet N' Cinnamon Plantains

Ingredients:

2 large yellow plantains

sea salt to taste

cinnamon to taste

3 tbsp coconut oil

Directions:

1. Bring a medium saucepan to a boil over medium high heat. Chop both ends off the plantains and peel them. Slice them lengthwise and chop them into bite size pieces.

2. Add them to the boiling water and reduce heat to low and simmer covered for 15 minutes, or until dark yellow and soft. Drain the plantains and pour them into a bowl.

3. Mix coconut oil into them well and season with salt and cinnamon to taste. Enjoy the slightly sweet flavor of the plantains with the great addition of cinnamon!

Paleo Dairy Free Cherry Strawberry Ice Cream

Ingredients:

1 (13.5 ounce) can full fat coconut milk

10 ounces frozen strawberries

10 ounces frozen cherries

1/4 cup pure maple syrup

1 tbsp vanilla extract

1/4 tsp almond extract

Directions:

1. Blend all ingredients into a food processor or blender till smooth and process in ice cream maker to manufacturers instructions. Enjoy its that easy!