In Goodies Against The Grain: August 2014

Saturday, August 30, 2014

Homemade Honey Marshmallows (Corn Syrup-Free!)

Ahhh, marshmallows. A sweet, fluffy treat-one of my favorites. But, corn syrup? Not so much. Who ever thought that marshmallows could actually be paleo? I didn't, until I saw a post for them online. I was so excited, but a little nervous, too. I had never before made a recipe using a candy thermometer, and I was so worried I'd mess the whole thing up! Well, I proved myself wrong. I have now made this recipe multiple times and done lot's of experimenting, and every time, the marshmallows have turned out wonderfully! In my opinion, they taste way better than the "real thing." I really hope you make these, because you will not be disappointed!

Makes one pan of marshmallows.

1 cup  filtered water (split into half cups)
3 Tbs grass fed beef gelatin (if you don't get this brand, make sure the kind you get is unflavored)
1 cup organic honey (preferably light colored)
1 tsp vanilla extract
1/4 tsp sea salt
Arrowroot powder, finely shredded coconut, cacao powder, (or powdered sugar, even though it's not paleo) for coating the pan
Coconut oil, for greasing


1. Line an 8x8 inch (or larger) baking dish with parchment paper, leaving some length to use as handles when removing your finished marshmallows. Then grease the parchment paper with coconut oil, and dust it with your coating of choice.
2. In the bowl of your stand mixer (you  can use a hand mixer, but it will be more challenging when you get to step #4), add the gelatin with 1/2 cup of water.
3. While the gelatin is softening, pour the other 1/2 cup of water into a saucepan along with the honey, vanilla and salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Don't let the mixture go over this heat! Immediately remove from the sauce pan from the heat.
4. Turn your stand mixer to low/med. Slowly pour the honey mixture into the bowl, combining it with the softened gelatin. Turn the mixer to high and continue beating the mixture until a stiff peak forms, it becomes thick, triples in size, and is a lot cooler to the touch, like marshmallow creme (about 10 min).
5. Turn off the mixer and transfer the marshmallow creme to the prepared pan. Smooth the top, and dust some more coating onto it. Pat to smooth it again.
6. Let the pan sit for at least two hours or, even better, four! NOTE: The waiting is a VERY torturous process. I mean, who can wait 123 4 hours for the marshmallows to be done? NO ONE! May the force be with you, though.
7. When set, remove the marshmallows by lifting from the parchment paper flaps.  Cut to desired size and serve!

Sunday, August 24, 2014

Decadent Dark Chocolate Almond Butter Cups

Do you love eating those yummy, half-melted Reese's Peanut Butter Cups every Halloween? Well, I LOVE them, but they're super high in sugar, and full of artificial color and flavor. These dark chocolate almond butter cups are high protein, low in sugar, super yummy and rich.
And extraordinarily addictive.

Makes about 30 almond butter cups.


1 cup creamy almond butter
2 Tbs coconut oil, melted
1 Tbs maple syrup or honey
1 small pinch sea salt
1 tsp vanilla extract
2 cups dark chocolate, chopped, or dark chocolate chips (at least 70% cacao)


1. In a medium bowl, stir together all the ingredients except for the chocolate until the mixture is thick and creamy.
2. In a double boiler or small saucepan over low heat, melt the chocolate, stirring occasionally.
3. Using a small paint brush or small spoon, coat the bottom and sides of a nut butter cup mold or mini muffin liners with the chocolate.  
4. Place mold or liners in the freezer for 10 minutes to allow the chocolate to harden.
5. Remove the mold from the freezer.
6. Scoop a heaping teaspoon of the almond butter mixture into each chocolate lined nut butter cup or liners.
7. Paint the chocolate over the nut butter to cover and make a final layer.
8. Place the mold or liners in the freezer for 10 minutes to harden.
9. Remove from the freezer, turn mold upside down and pop nut butter cups out of mold or, if using mini liners, peal the liner off each cup.
10. Repeat steps 3-9 using the rest of the batter and melted chocolate until all of it's gone.
11. Stuff as many almond butter cups in your mouth as you can fit!

Store the rest of the almond butter cups in the fridge for up to a week, or store them in the freezer for up to forever.

Sunday, August 17, 2014

Nummy-Nummy-In-My-Tummy Paleo Granola

I am starting 7th grade on Wednesday! Every school day morning is going to be rushed and hectic, so it's going to be so nice to have a yummy, nutritious breakfast waiting for me when I wake up. This granola is full of yummy seeds, nuts, superfoods, and doesn't contain any refined sugars, dairy, or grains. And, above all, it's
super delicious, and mysteriously disappears off our counter every time I make a batch! 
Makes about 4 servings.


1/4 cup unsweetened coconut flakes or unsweetened shredded coconut*
1/4 cup sunflower seeds
1/4 cup slivered or sliced almonds
1/4 cup walnuts, chopped
1/4 cup cacao nibs
2 Tbs flax seeds
2 Tbs chia seeds
1 tsp pure vanilla extract (optional)
2 Tbs coconut oil, melted
2 Tbs coconut sugar (or sweetener of your choice e.g., honey, maple syrup)
1 tsp ground cinnamon (optional)

*I prefer to use coconut flakes for this recipe, rather then shredded coconut, because it gives the granola a great texture, and the flakes crisp up really nicely when baked.

1. In a medium sized bowl, thoroughly combine all ingredients with your hands.
2. Spread the mixture thinly (about a 1/4 inch thick) onto a parchment-lined baking sheet.
3. Bake at 350 degrees for 10 minutes, until slightly browned.
4. Let granola cool for 5 minutes, then serve!

Store left over granola (if it's not all in your tummy) in a glass jar on your counter, and nibble on it all day long!

Wednesday, August 13, 2014

Paleo Snickerdoodles (Vegan, Too!)

I have a riddle for you: What's crispy, chewy, full of all that cinnamon-y goodness, and a bite-sized
cookie? A SNICKERDOODLE! Let's see if you can solve this one: What's a snickerdoodle free of gluten, grains, dairy, and eggs? A GOODIES AGAINST THE GRAIN SNICKERDOODLE!!!
What's- oh, you get the point. What I'm trying to say is, these are some really tasty cookies, and I really want you to make them, too. So, what are we waiting for???????

Makes about 20 cookies.


2 cups blanched almond flour, sifted (the sifting is optional, but will make the cookies smoother)
1 small pinch sea salt
1/4 tsp baking soda
1 tsp ground cinnamon (optional, the cookies are great with it just on the coating, too)
1/3 cup coconut oil, melted
1/4 honey (or agave, if you're a strict vegan)
2 tsp vanilla extract

For the Cinnamon Coating:

2 Tbs ground cinnamon
2 Tbs coconut or maple sugar (optional, but if you omit it, increase the cinnamon to 3-4 Tbs)


1. Preheat the oven to 350° and line a baking sheet with parchment paper.
2. In a medium bowl, stir together the almond flour, salt, cinnamon, and baking soda.
3. In a small bowl, mix together the coconut oil, honey, and vanilla.
4. Mix the wet ingredients into the dry, and stir until well combined. NOTE: at this point, the dough may resemble course crumbs, but that's totally fine, as long as you squeeze it when you make it into balls so it holds together.
5. Scoop 1 tablespoon of the dough, and roll it into a ball.
6. Briefly dip the ball in a small bowl of water, then dip it in the cinnamon and sugar to coat.
7. Place the ball on the baking sheet, then flatten it out with the palm of your hand.
8. Repeat steps 5-7 with the rest of the dough.
9. Bake the snickerdoodles for 7-9 minutes.
10. The cookies will be a bit soft when the come out of the oven, so let them cool for at least 15 min before serving. Enjoy!
Bake in a 350 degree oven for 8-9 minutes. Leave cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.
- See more at:
Preheat the over to 350 degrees F and line and grease or line a baking sheet with parchment paper. - See more at:
Preheat the over to 350 degrees F and line and grease or line a baking sheet with parchment paper. - See more at:
Preheat the over to 350 degrees F and line and grease or line a baking sheet with parchment paper. - See more at:
Preheat the over to 350 degrees F and line and grease or line a baking sheet with parchment paper. - See more at:
Preheat the over to 350 degrees F and line and grease or line a baking sheet with parchment paper. - See more at:

Wednesday, August 6, 2014

Paleo Doughnuts and a Chocolate Glaze

Doughnuts, anyone? I mean, grain-free, dairy-free doughnuts? Heck, yeah! AND, did I mention that they're SUPER easy to make? And delicious? These doughnuts are baked, not fried, use honey, not sugar, and have a lovely moist, cakey texture. Also, if you do not own a doughnut pan or maker, you can make these into delicious muffins instead.

Makes about 21 mini doughnuts.


1 cup blanched almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup almond or coconut milk
1/4 cup honey
4 eggs
1/4 cup coconut oil, melted
1 tsp apple cider vinegar
1 Tbs vanilla extract

For the Glaze:

1/2 cup dark chocolate chips
3 Tbs coconut manna/butter


1. Preheat a doughnut maker and lightly grease it with coconut oil. If using a doughnut pan, preheat the oven to 350F and grease the pan liberally with butter or coconut oil.
2. Using a stand mixer or electric hand mixer, beat the eggs with the coconut oil on medium-high speed until creamy.
3. Add the milk, honey, vinegar, and vanilla and beat again until combined.
4. Using a fine mesh sieve or sifter, sift the remaining dry ingredients into the bowl. Beat on high until smooth, for about 30 seconds.
5. Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners.
6. Pipe the batter into the doughnut mold, filling it all the way full. Don’t worry if it spills over, you can trim off the edges and punch the hole through after they have cooled.
7. Cook until the doughnut machine indicator light goes off. For the oven, bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim if necessary.

For the Glaze:

1. In a double boiler or a small saucepan over low heat, melt the chocolate chips, stirring them until they're smooth.
2. Stir in the coconut butter.
3. Take the double boiler off the heat, and let it cool for about 10 min.  It's okay if the glaze still a little warm.
4. Drizzle the glaze on the doughnuts and enjoy!