Saturday, June 30, 2012

Paleo Nut Bar

Hello, I'm back!  My computer had some problems so I had to get it fixed.
I don't know if any of you have tried my granola recipe, but I make it all the time and take it with me everywhere I go for a little snack.  I noticed that it was to crumbly and messy, so I decided to make a little change in the recipe and make it into a bar that makes it easy to eat without the mess.

2 cups whole almonds
1/2 cup pumpkin seeds
1/2 cup walnuts (or any nuts you like)
1/4 cup unsweetened shredded coconut
1/2 tsp sea salt
2 tsp cinnamon
1 Tbs vanilla extract
4 Tbs raw honey
2 Tbs coconut oil

Line an 8x8 square pan with parchment paper.
Chop almonds and walnuts with a sharp knife and place in a large bowl, add pumpkin seeds, shredded coconut, salt and cinnamon.  Mix all together with a rubber spatula.  Place honey, vanilla and coconut oil in a microwave safe bowl and microwave at high for 15 seconds, until the coconut oil is completely melted. Pour liquid over nut mix, mix throughly and place in the prepared pan pressing the mix against the pan and form an even layer of nuts.
 Bake at 350F for 8 to 10 minutes or until the mix has a golden brown color.  Remove from oven and cool completely before cutting.  Cut into your preferred size.  Store in a container and keep in refrigerator.  Enjoy!

Wednesday, June 13, 2012

Hazelnut Chocolate Torte

A torte is a European style cake that has a rich chocolate flavor, and a soft, moist, almost pudding like texture.  Excellent when served alone or with a scoop of paleo vanilla or strawberry gelato!

1/2 cup toasted hazelnuts
1/4 cup coconut flour
1/4 tsp salt
4 large eggs separated
6 oz bittersweet dark chocolate chopped
6 oz unsalted butter (1 1/2 sticks)
1/2 cup coconut sugar divided
1/4 tsp cream tartar
2 tsp vanilla extract
1 Tbsp Brandy or marsala (optional)

Toast hazelnuts, let cool for 5 minutes then place in a food processor, along with the flour and salt, and process until the hazelnuts are finely ground.
Preheat oven at 375F and line an 8"x 3" round pan with parchment paper.
Separate the eggs.  Melt chocolate with butter over a double boiler and set aside.
In the bowl of an electric mixer beat egg yolks with 1/4 cup of sugar, vanilla and brandy until pale in color and creamy in consistency.  
Gently fold the egg yolk mixture into the chocolate/butter mixture and nut/flour mixture.
Whip the egg whites until foamy and add 1/4 tsp of cream of tartar.  Continue beating until stiff pick form.  Gradually add 1/4 cup of remaining sugar. Beat at high speed until stiff.
Quickly fold into the chocolate flour mixture, do not over mix.  Pour into prepared pan and bake for 40 to 45 minutes.
Cool completely on wire rack.  Enjoy!