Move over pumpkin spice, it's GINGERBREAD time. I made these little chewy, cakey, gingerbread treats wile waiting to prepare our Thanksgiving feast so I could enjoy them allllll through December. These are a soft and chewy
1 cup Otto's Cassava Flour
2 Tbsp maca (omit if needed)
1/2 cup grass-fed butter
3/4 Cup coconut sugar
3 tsp gingerbead spice
2 Tbsp raisins
1/4 tsp baking powder
1/4 Cup water
pinch of salt
Mix Otto's, maca, salt, baking powder, and gingerbread in a large bowl.
With a stand mixer or hand mixer, cream butter, sugar, vanilla and egg together.
Combine the two, mix well, add raisins and scoop with a tablespoon onto a sheet of parchment paper or greased baking sheet and flatten to form cookie.
Bake for about 15 minutes at 350 until done.
Posted on December 02, 2016 by Barefoot Provisions
I've seen a million and twelve recipes for chocolate barks this past holiday season, paleo and non paleo alike, and figured it was time to create my own chocolatey goodness. This the perfect contribution to a holiday party, family gathering, or just for vegging out and getting cozy in front of a warm fire.
4 oz dark chocolate (I used 100% dark chocolate for mine.)
2 Tbsp coconut oil
2 Tbsp honey
Optional: Coconut sugar to dust
In a large sauce pan or frying pan, add coconut oil, and melt on low heat. Next add in chocolate stirring as not to burn, and finally pour in honey and mix very well until ingredients are thoroughly combined.
Pour the mix onto a sheet of parchment paper that is laid on a cooking pan (with edges!) Next add a couple of handfuls of your favorite paleo granola (I used Wildway!) You can also sprinkle the granola on the parchment paper first, then add the chocolate to cover. Optional: sprinkle with a dusting of coconut sugar if the chocolate is still too bitter.
Freeze for a couple of hours until bark has hardened then break with a spoon or your hands into large and small bite size pieces. Store in the freezer until serving — these will melt if left out too long, so store them in the freezer after each serving.
Posted on December 01, 2016 by Barefoot Provisions
Sweet potato casserole was always served at big family dinners in the fall and winter in my family, topped with candied nuts, toasted marshmallows, and all- except ours was filled with sugar. Once you get the hang of paleo cooking, you soon realize that all that refined sugar isn't needed to create the tastes you remember and recipes like this will remind you of the original, without spiking your blood sugar into a coma. Here is how to make it:
your favorite grain free flour (we love Otto's!)
Preheat oven on broil setting.
First, peel, chop, and boil, about 2.5 lbs of yams, or sweet potato.
After draining water, take a hand mixer, or fork, and mush until smooth. Add 2 tbsp of grass-fed butter or, our favorite, Pure Indian Foods Ghee, 2 tbsp of coconut sugar, and a tsp of cinnamon, and mix until well blended. Pour into greased baking dish.
Chop 3 tbsp grass-fed butter into small pieces and add in a small bowl. Add 2 more tbsp of coconut sugar, 1 tsp of cinnamon, and about 3 tbsp of flour. Toss and carefully remove the clumps, leaving the leftover powder in the bowl. Sprinkle the powder in an even layer on the sweet potato. Next, throw some pecans on top of the powdered mix. Now, evenly distribute the butter/sugar/flour pieces (you can see what they look like above,) and finally drizzle with 1 or 2 tbsp of neem honey (Heavenly Organics makes some really wonderful honey- click that link to read about their methods, and sourcing, very commendable.)
Broil until all toppings have melted together and begun to crisp. Let cool slightly and serve. I sprinkled a few coconut flakes on top for extra crunch.
Posted on November 25, 2016 by Barefoot Provisions
I'm not gonna play around here. I never even loved green bean casserole, but after a request from someone to spruce up the old American classic, I figured I'd give it a whirl. The end result may be my new holiday favorite. Crispy onions (SPOT ON) creamy beans, all baked together to create some weirdly magical Americana holiday dish. Typically green bean casserole is made with a few cans of "Cream of something" soup, thus, a $*^&storm of chemicals from Big Food Inc. Then topped with fried onions, which have been submersed in a scary oil to the point that you an only taste grease. This version plays a little more respect to each ingredient- no overly fried onion, no "too soggy" beans. Everything in a delicate balance.
For this recipe you will need:
4 cups cut fresh green beans
1/2 head of cauliflower, chopped
1/2 onion, halved, then sliced into strips (slice vertically)
1/2 cup broth of choice
2-3 tbsp ghee
Coconut or Liquid Aminos
Optional* Teeny Tiny Spice
Start by boiling two large pots of water. In one, add chopped green beans and bring to a boil. Boil beans until soft, but not flimsy- about 20 minutes.
In the other pot, boil chopped cauliflower until tender enough to cut it with a fork.
Drain water from cauliflower and place in a large blender or food processor with 1/2 cup broth, 1 tbsp ghee, a big fat pinch of salt, pepper, and Perfection Spice. Finish with a quire of aminos. Blend until a puree/sauce is formed and all ingredients are mixed well. Taste an add additional seasoning if desired. Set aside.
When beans are done drain and set aside.
In a large skillet, heat 1-2 tbsp ghee and add in onions, cooking until translucent. I added a hefty amount of salt, Perfection Spice, and some garlic powder while cooking mine. When they are cooked through and mostly soft but not super flimsy, transfer to a small bowl. Add 1 egg and coat the onion. Pour excess egg into the cauliflower puree and mix. Next add a small handful of Otto's Cassava Flour and coat onion/egg mixture. It might be clumpy but that is fine! Throw some more ghee in the skillet, then add the onions and fry for a couple of minutes, coating in ghee. Pour the onion onto a greased parchment sheet on a baking pan and bake for about 20 minutes at 350. I added one more pinch of salt because it helps bring out the "greasy, fried" flavor in the end.
In a large bowl combine 1 cup of the cauliflower puree with the beans. Add a pinch more of salt and transfer to a casserole dish. Top with the remaining puree distributing evenly, and bake for 30 minutes at 350.
I did all of these steps almost simultaneously, so I was able to cook my onions at the same time as the casserole. I ended up topping my casserole with the fried onions for an additional 5 minutes before serving.
Posted on November 23, 2016 by Barefoot Provisions
Do you ever have one of those meals that make everything in the world just feel right? I made another one just recently that you can find here. And, well, that's how this one goes.
It was a brisk 78 degree day here in Austin and since the first sight of winter squash, I've been gobbling it up like it's chocolate or something. While grocery shopping the other day, I spotted another fall favorite of mine on the shelves: Apple Cider. Actually, let me up that ante: Spiced Apple Cider. As much as I hate to drink extremely sugary juices (I'd rather eat 5 apples than have a glass of apple juice = more fiber!) I have to make an exception for this one. I grabbed a bottle and have done well at keeping myself restrained in drinking just a little at a time. (Note: I only buy something like this if the ingredients list is JUST fruit/veg + spices! No extra sugar allowed in my juice!)
With this jug of seasonal magic sitting in my fridge, inspiration struck on how I could use it as the perfect braising liquid. Grab your favorite fall veggies and let's make this thing.
5 chicken drumsticks
3 Cups chopped, peeled, butternut squash
2 small potatoes or sweet potatoes
4 stalked celery, chopped
1 1/4 Cup Apple Cider or Spiced Apple Cider
1 large yellow onion, halved and sliced
1/4 cup chopped fresh sage leaves
a small handful of garlic cloves
2 Tbsp coconut oil
salt and pepper
Start by chopping and peeling all the veggies and placing them in a large bowl. You'll want them all in bite size pieces. Preheat oven to 325.
Next, heat coconut oil in a large dutch oven or oven safe pot with lid. Sprinkle chicken with salt and pepper.
Add garlic and chicken to the oil and let chicken cook on each side for about 3 minutes at medium/high heat. Remove and add 1/4 cup cider to the pan to deglaze. Using something soft like a spatula, stir to remove any stuck bits from the pan. After a minute or so, add chicken back in, then cover with veggies and sage, a sprinkle of salt, 1 Cup of cider, and cover. Bake at 325 for 45 minutes.
Remove from the oven and careful scoop out all the chicken and veggies. There should be some of the cider and fat left in the pot. If its thick, you can use is straight up as gravy. If it's still too thin, add a little grain free flour (I like tapioca for this) to thicken into a gravy to serve atop chicken and veggies.
Plate chicken with veggies, add a drizzle of cider gravy, and enjoy.
Posted on November 22, 2016 by Barefoot Provisions
This soup just screams fall. It's full of my FAVORITE fall/winter produce (butternut squash!) and is perfect as a light meal, or as an easy side dish. You can get creative and add more veggies after finishing, or your favorite protein (chicken or sausage would be GREAT in this.)
To make this hearty, creamy soup, you'll need:
1 onion sliced into about 5 or 6 rounds (rings)
4 Cups cubed butternut squash
2 Cups broth
2 -3 tsp ghee
1 tsp salt
1 tsp dried or fresh sage (chopped)
1/2 tsp dried garlic
Optional: Vital Proteins Collagen Peptides
Begin by coating a baking sheet in a teaspoon or two of ghee then covering with squash and onion. Bake at 400 degrees for about 30 minutes flipping halfway through until beginning to caramelize and all are soft.
Add roasted veggies along with all other ingredients listed above to a blender or food processor and blend until all is mixed well and you have a creamy soup.
Posted on November 11, 2016 by Barefoot Provisions
I've been making so many delicious desserts lately with my TigerNut flour by Organic Gemini. I love the flavor it lends to both baked and raw desserts- a slightly nutty, sweet flavor, that goes perfectly with just about any fruit or nut combination. Plus, since TigerNuts aren't actually nuts, it's a great replacement for almond flour if you are following AIP or have a nut allergy.
What's so great about TigerNut flour is that it's actually a PREbiotic: they're the #1 whole food source of a particular type of fiber called Resistant Starch, which is the preferred food of our gut microflora. By nourishing these friendly tummy bugs, we are ensuring a strong immune system, which is key to eliminating various causes of fatigue, regulating body temperature, and helping to prevent the onset of most modern diseases!
This recipe was created as our contribution to the Paleo Cookie Exchange E-book by Anne Marie of Grass Fed Salsa and Allison of Flabs to Fitness. Grab your copy of this amazing holiday recipe book for FREE, right here.
There was a snack bar made by a certain big food company that I used to LOVE. It was pretty clean, but still contained some ingredients that I didn't love ingesting on the regular. Once I made this, I realized it tasted even better, than my former coconut snack bar fave.
For the base of this "bar" I used a simple TigerNut cake type layer which only takes about 12 minutes to bake. The topping can be done on the stovetop in about 5 minutes, then sets for about 30 minutes in the fridge before being ready to serve.
Preheat your oven to 350.
For the crust, you will need:
1/2 Cup TigerNut Flour
1 tbsp honey
1/2 tsp vanilla extract or vanilla bean
Combine all ingredients to form a thick paste.
Spread with a spatula on a piece of parchment paper, about 1/4-1/2 inch thick and as close to a rectangle shape as you can, trying to keep the same height throughout.
Bake for 10 minutes, turn off the oven, and leave in for an additional 3 minutes before removing.
For the topping you will need:
1 Cup Coconut Flakes
1 Tbsp Coconut Oil
1 Tbsp Coconut Sugar (omit for a less sweet version)
1 Tbsp honey
In a large, dry skillet, lightly toast the coconut flakes, stirring constantly so they do not burn. You want a nice caramel brown shade. Remove from heat when desired color is achieved.
In a pot over low heat, melt 1 Tbsp coconut oil, then pour in the toasted coconut flakes, sugar, and mix well. Once mixed, drizzle 1 Tbsp of honey over the mixture and combine well.
Scoop the mixture out onto the TigerNut base you created, spreading evenly, and packing as tightly as possible with a spatula or your hands (once cool!)
Throw it in the fridge for about 30 minutes to 1 hour.
When topping has set, use a pizza cutter, or sharp knife to cut into small snack size squares.
Posted on November 04, 2016 by Barefoot Provisions
Come gather around the warm glow of the fire and listen, watch, share, discover, and be inspired by the conversation. It is here where we explore stories, and new ideas. Pull up a rock.