PALEO CHOCOLATE CHIP COOKIES

When I discovered Stir sweetener my baking life literally changed. I was scrolling through Instagram and I found Stir by chance, I was immediately drawn to the brand, LA look and the ingredient list. It was just what I was looking for: a natural sweetener with benefits: coconut sugar +  prebiotic fiber that lower the glycemic index. This sweetener has been my favorite for a long time and it bakes so well! It is a perfect 1:1 substitution to sugar by volume not by weight. I loved Stir from the moment we met but even more awesome was meeting Leila the owner who besides being lovely (and gorgeous!) is also a foodie and a great baker and she shared with me her life changing chocolate chip cookie recipe made with Stir (grab that recipe on her Instagram account) which I immediately ran home to make (I just substituted flour for spelt flour). It then became my go to chocolate chip recipe and since I have been baking many paleo recipes I converted it to make these paleo chocolate chip cookies.

Use the best chocolate and ghee for this recipe! They taste better freshly made! Check out my YouTube video here:

 

PALEO CHOCOLATE CHIP COOKIES
 
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These have become a signature recipe in my classes and workshops! They are amazing freshly baked!
Author:
Serves: 10
Ingredients
  • INGREDIENTS: MAKES: 10 large cookies (55 gr each)
  • 75 gr cassava flour I love Ottos Cassava flour
  • 30 gr almond flour I use the one from Costco)
  • 34 gr arrowroot
  • ¼ teaspoon baking soda at high altitude use ⅛ teaspoon
  • ½ cup ( 112 gr) ghee, room temperature (make sure ghee is not too soft) I love Bulletproof or Tin Star Foods
  • 1 cup Stir Sweetener
  • ½ teaspoon himalayan sea salt
  • 1 teaspoon pure vanilla extract
  • 1 large egg, organic, pasture raised, at room temperature
  • ¾ cup 70 % chocolate chopped into chunks such as Guittard, Valrhona or Cemoi (if you freeze the chocolate chunks before baking it helps these retain their shape)
  • Pinch of Maldon Salt to sprinkle on every cookie before baking
Method
  1. Preheat oven to 350 F degrees. Prepare a baking tray with a Silpat (silicon liner). In a large bowl mix ghee + Stir with a whisk by hand until well combined.
  2. Add the vanilla and eggs and mix until incorporated. Combine dry ingredients: flours, baking soda, and salt in a separate bowl. Whisk together until blended. Add the flour mixture to the butter mixture on low until blended. Don’t over mix.
  3. Add in chocolate chunks and mix. Shape cookies with a #24 scoop. Drop onto a cookie sheet lined with a Silpat. Refrigerate for about 10 mins. Bake 7-8 min for chewy cookies, 9-10 min for crisp cookies. Remove from oven and cool for 10 min on the hot cookie sheet. Remove and place cookies onto cooling racks or perforated baking trays to cool completely.
  4. You can make half the recipe perfectly well.

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PALEO MATCHA CAKE

I had my worst hypoglycemia episode in 2005 just before moving to Chicago. I had sold my Pastry Workshop in 1 hour and was ready to change my life to move to Chicago to pursue my dreams to study a Pastry program abroad. It was a very stressful 2 months to say the least. I fainted and blacked out in the movies and my blood sugar was at 45 .. the lowest level ever. I could not even get on a wheel chair and I felt terrible for weeks. After seeking help, I ended up finding a holistic doctor, an iridiologist and a healer who learned with the chamanes from Chihuahua. He told me I needed to re frame my life completely and that I needed to do something totally different. He told me I was pre diabetic and that I should not eat: dairy, gluten, commercial meat or chicken, farm raised fish or sugars. So besides changing the way I ate and lived (I was 100 % focused on work and my professional life was EVERYTHING) I had to create a new way of baking.  I was determined to create 1 recipe that I could eat. So in one of my consulting projects I had tasted the famous Matcha Cake from Carolo and I knew I wanted to recreate it in a healthy way: eliminating flours, grains, refined sugar and this new version of that original recipe is now grain free and paleo! 

My husband Erin loved it and he secretly ate 3 pieces! Which is the best review I can get. Because as you can imagine he has become a picky foodie! The best part of this cake is that it is:

Moist, super easy, light, pairs with many fillings, can be made so many ways: naked cake, cupcakes, travel cake, sheet cake.

Subscribe to my YouTubethen check the video for the step by step to make this recipe! Enjoy! Happy Baking! If you make this recipe please share on Instagram and tag me @chefvanessamusi #noblebaking so I can share your creations.

 

PALEO MATCHA CAKE
 
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Make this cake! It's life changing! Moist, fresh, spongy, lasts for many days, fill it with berries, apricots, chocolate ganache, whipped cream. Even non matcha lovers will love it! If you DON'T love matcha turn it into a lemon or orange cake.
Author:
Serves: 1, 6 inch cake
Ingredients
  • ½ cup pure maple syrup
  • 3 large eggs, preferably organic, pasture raised
  • 5 gr vainilla
  • ¾ cup of my paleo flour blend see below
  • 50 gr fine blanched almond flour (I get mine at Costco it’s so good and much cheaper!)
  • 4 gr aluminum + gluten free baking powder such as Rumford (at high altitude use 2 gr)
  • 3 gr fine sea salt
  • ¼ cup avocado oil
  • ¼ cup coconut cream from can (full fat, well stired)
  • 1 tablespoon culinary grade organic matcha powder (see notes for orange or lemon version)
  • Filling:
  • ½ cup fresh raspberries, cherries, blackberries or blueberries
  • Whipped Coconut Cream:
  • 2 cans of coconut milk (the best ones are Whole Foods 365 brand organic) chill for 2 days unopened in your fridge. Open and remove the thick part ONLY!
  • Add 1 pinch vanilla powder (not vanilla extract as it will turn brown) add a pinch of ses salt I like Maldon Salt.
  • Store cream well covered in fridge until ready to use it keeps well for about 3 days.
  • Coconut milk powder or coconut creamer to use as healthy confecioners sugar
Method
  1. Grease 2, 6 inch round cake pans with coconut spray and line with parchment paper. Preheat convection oven to 345 F, a regular oven to 350 F.
  2. Sift flours and baking powder, salt and matcha.
  3. In a KitchenAid mixer with a whisk, beat eggs, vanilla and maple syrup, beat until airy and lemon color. Add the oil and mix until combined. Add coconut cream and mix. Add the sifted flour. Mix to combine. Don’t over mix.
  4. Pour batter into prepared pans. Bake for aprox 15 mins until a toothpick comes out clean approx. 25-30 mins depending on your oven. Remove from oven, let cool on rack.
  5. Remove cakes from pans. Cool on rack. Fill cake with cream, fill with berries and decorate the top with coconut milk powder.
Notes
My Paleo multipurpose flour: mix then measure
1 cup fine blanched almond powder
½ cup arrowroot starch
¼ cup coconut flour
¼ cup tapioca starch (called tapioca flour / not to be confused with cassava flour)
Sift flours and mix with a whisk.
Measure how much the recipe calls for. Save the rest.

For lemon or orange version: remove matcha, and add zest of 2 lemons or 1 orange, change coconut cream for orange juice (for lemon version mix ½ lemon juice ½ coconut cream)

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PALEO BANANA GRANOLA BREAD

Have you guys seen the banana granola bread trending on Instagram lately? It’s quite a thing.. So many have jumped on the band wagon of combining timeless breakfast comfort foods.

I had seen so many photos and posts and made a few recipes from other bloggers which I didn’t love. So when Graceland Fruit  (the dried fruit experts since 1973) asked me to make a recipe for them using their new amazing NO sugar added cranberries which I love, I was beyond excited! Of course I had so many ideas and endless applications!

I suggested this breakfast banana bread and they loved the idea. I am so happy that we now have whole soft no sugar added cranberries. I literally have dreamed about this since 2001 when I first discovered Graceland Fruit via Maricu in Mexico City. My first healthy recipes always incorporated dried fruit and back then the only options available had added sugars. Having hypoglycemia means I really try to limit added sugars. So I am thrilled that we now have an option and stay tuned because more no added sugar fruits are coming and they also have a line of organic dried fruits! To buy these fruits check out their website.

So after making MULTIPLE banana breads in my life .. I am sure you have also, I pulled my best #paleo banana bread and adapted it to add Graceland Fruit cranberries and also made another version because why not? A good recipe always leads to another great recipe!

This banana bread is moist, not too sweet, and most of all the texture is really spongy and light, you would never guess it’s: paleo which by definition means: gluten free, grain free, dairy free and also low in natural sweeteners. I love this recipe because you can make: muffins, donuts, cakes and even savarins. This is a sponsored blog post and all opinions are my own. Thank you all for supporting the brands I love!

Huge thanks to Graceland Fruit for featuring my story on their  side kick profile!

 

PALEO BANANA GRANOLA BREAD
 
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My go to #paleo banana bread with granola. So simple and a total crowd pleaser. I have made it many times for events, networking and people love it!
Author:
Recipe type: Dessert
Serves: 3 small or 1 large
Ingredients
  • 2 large eggs I love and use Vital Farms pasture raised organic
  • ½ teaspon vanilla extract such as Nielsen Massey
  • 3 medium ripe bananas, pureed (1 cup)
  • ⅓ cup maple syrup
  • ½ cup avocado oil
  • ¼ cup Stir Sweetener
  • ½ cup arrowroot (60 gr)
  • 1 cup (110 gr) almond flour
  • 58 gr cassava flour I love Ottos Cassava Flour
  • ½ teaspoon Himalayan pink sea salt
  • 1 teaspoon baking soda I used and love Bobs Red Mill
  • ⅓ -1/2 cup Graceland Fruit no added sugar cranberries
  • ¼ cup pistachios I love Trader Joes
  • Topping:
  • ⅓-1/2 cup cashew butter my favorite is Georgia Grinders
  • ½ cup aprox Paleo Coconut Cashew Granola from Purely Elizabeth
Method
  1. Pre heat oven to 350 F, grease and line a large loaf pan (or 3 small loaf pans) with paper. In a large bowl: whisk all the wet ingredients: banana, oil, maple syrup, Stir sweetener mix with a whisk. In another bowl: sift all the dry ingredients: flours, salt and baking soda. Add to wet ingredients and add half of the cranberries, use a plastic spatula to finish mixing. Pour batter into prepared pan. Sprinkle the rest of the cranberries and pistachios on top.
  2. Bake for aprox 45 mins (for large pans) or about 20 mins for mini loaf pans or until a toothpick comes out clean. You may need to lower the baking temperature to 340 F so it doesn’t over brown.
  3. Let cool, unmold. Cool completely. Glaze with cashew butter, and top with the granola.

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PALEO SHORTBREAD

Who doesn’t  love Alison Roman’s Salted Butter Chocolate Chip Shortbread that went viral on the web. I mean every baker made that recipe! #bakergoals right? Find her recipe on her new book Dinning In which also became a Best Seller. Then I was also inspired by the famous Capello’s cookies and wanted to merge those 2 ideas together in this recipe. Watch my YouTube video on how to make this recipe. I adapted these cookies from Yummy Mummy Kitchen. 

Paleo Shortbread
 
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This Paleo Shortbread is amazing! So simple and made with the best ingredients. I love the endless applications and it makes the best edible cookie dough! Recipe adapted lightly from Yummy Mummy Kitchen
Author:
Recipe type: Dessert
Serves: 12 cookies
Ingredients
  • 2 cups almond flour (220 gr) I suggest you scale this amount
  • 2 tablespoons arrowroot flour (no substitutions)
  • 1 teaspoon baking soda (at high altitude use ½ teaspoon) I love Bobs Red Mill
  • ¼ teaspoon himalayan sea salt
  • 5 tablespoons melted refined coconut oil (sub half of the oil for cashew butter and you have a great cookie dough also)
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
  • ½ cup GUITTARD dark chocolate CHIPS 63 % (Just use these trust me)
  • Maldon Salt or Jacobsen salt flakes to sprinkle on top
Method
  1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. Make a well in the middle. Add the melted coconut oil, syrup, and vanilla extract. With a
  2. rubber spatula or wooden spoon, stir the wet ingredients into the dry ingredients until completely combined. The mixture will be crumbly but should stick together when pressed between your fingers.
  3. Place the dough onto a sheet of plastic wrap and form a log with your hands. Wrap tightly in the plastic and place in the freezer for 20 minutes to firm. Preheat the oven to 350 degrees F.
  4. Unwrap the dough and cut into ¼-1/2″ thick slices. Place on a perforated cookie sheet lined with parchment or a Silpat. Bake for aprox 8-11 minutes, or until lightly golden brown.
  5. Remove from tray and let cool on a perforated tray.
  6. Store in a recycled salad container (the ones that have washed spinach) at room temperature for about 4 days.

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BLISS BALLS

Bliss Balls, Energy Balls, the NEW trend in health and wellness that has taken me a while to love.

I made a few (around 5 different recipes: the ones you Google: “the best energy balls”) made some with protein powder, some with oats, some with a lot of dates and honestly didn’t love them. Until a friend asked me to do some for a community event at Athleta Austin (a friends and family sale which was pretty awesome, except that I ended up shopping also!). So since I had to do a demo at Athleta and my experience at making energy balls was pretty limited (I have made many more energy and granola bars), I had to make many batches until I came up with this killer  Bliss Ball recipe.

Then I got my new Vitamix Ascent A3500 (I was invited by Vitamix Mexico to launch the new Ascent model and I was thrilled because I love Vitamix so much and I really wanted this new model, and most of all I love foodie gadgets and appliances more than anything.. thanks Vitamix for sponsoring me with this blender! #Vitamix #foodforlife

 

Bliss Balls
 
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These Bliss Balls are your go to recipe for an energy pick me up treat, perfect for an afternoon, post workout, coffee snack. Meet your new fitness snack or treat. A master recipe you can adapt so many ways! I made mine with Matcha (which I love, but also know that some people don't so feel free to adapt the flavors to your own. Maca would be amazing, cinnamon, golden berries, baobab (my favorite new superfood). The options are endless. These are paleo, gluten free, grain free, dairy free (you can sub the collagen for freshly ground organic golden flax or for a vegan protein powder to make a vegan version.
Author:
Recipe type: Dessert
Serves: 20 balls
Ingredients
  • 2 cups raw organic cashews (you could sub for almonds, but I prefer cashews
  • ¼ teaspoon fine sea salt or Maldon Salt to taste
  • ⅛ teaspoon vanilla powder
  • 1½ teaspoons matcha (culinary grade) or sub for cinnamon or maca to taste
  • 4 dates (I used The Date Lady), pitted
  • ¼ cup cashew or almond butter, organic preferably
  • Xylitol or pure Monk fruit extract to taste (I used about 1 tablespoon Xylitol, this depends on your taste preferences, I like mine not too sweet
  • 2 tablespoons MCT or high octane brain oil (I love and use Bulletproof)
  • 3 tablespoons collagen protein (I love Bulletproof or Vital proteins)
  • ¼ cup chopped and melted raw cacao butter (I only use Bulletproof: please note: most raw cacao butters do NOT taste good and have a very strong flavor ..
  • Decorate with:
  • Organic coconut flakes (grind them lightly in a food processor so that they are finer)
  • Cacao nibs
  • Freeze dried raspberries chopped or crushed or flakes
Method
  1. Blend cashews in your Vitamix or food processor until finely ground (it will look like almond flour) make sure they are finely ground.
  2. Add dates and blend, add the rest of the ingredients and blend to incorporate: don't over blend or they will be very greasy and the taste and texture will be off. Remove the mixture from the blender (I use a blender spatula) and shape into balls (you can fill with a golden berry!) and decorate with the desired ingredients: coconut, cacao nibs or freeze dried raspberries. (They will seem a bit moist but they will set because when cacao butter sets it firms up).
  3. Bliss Balls keep stored in a glass container in the fridge for about 2 weeks. Or freeze for longer shelf life in a Ziplock bag.
Notes
If you want to lower the glycemic index: remove dates and use Xylitol or Monk Fruit from Lakanto to taste.

 

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BEST PALEO BROWNIES

These BROWNIES!! OMG..

Yes I know all bakers have a claim to fame brownie recipe and honestly these have gotten raving reviews so much so that I almost didn’t want to share it. But I am a pastry chef instructor and sharing has always been my core value.

These new brownies are a killer recipe. Really. It’s not an understatement. They are chewy, perfectly balanced, not too sweet, so easy to make. And these are made with coconut sugar. AND you can get all the ingredients in most super markets! They are my husband’s favorites and when he wants a special treat, I make them for him.

So what is GREAT about this recipe (which took a LOT of recipe development): 1. They are CHEWY a must in brownies 2. They have a crackly top 3. They are super versatile: you can add any topping and they are fantastic 4. They are #grainfree #paleo and MEMORABLE!

Toppings I love: Jacobsen sea salt flakes, chopped almonds, hazelnuts, chopped pecans, walnuts, chocolate chunks, halva, tahini, almond butter. Add after baking: chocolate date spread from The Date Lady Eating evolved liquid chocolate, hazelnut superfood spread from Saraispreads 

I am loving Cemoi chocolate (which is one of the only soy free chocolates in the chocolate industry).

I hope you make them and love them as much as I do! Please share your creations with me and tag me on Instagram 

Please note: some ingredients have been sponsored, some might be affiliate links.

Best Paleo Brownies
 
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These are the best paleo brownies hands down! Chewy, crackly top! Make sure you follow the recipe to the t.. Don't over bake or they will be dry and cakey 🙁 and loose their chewyness
Author:
Cuisine: Dessert
Serves: 9 medium
Ingredients
  • 140 gr chocolate such as Cemoi 70 %, chopped and melted
  • 75 gr coconut oil (organic), melted (use refined coconut oil for a flavorless oil option)
  • 2 organic pasture raised Vital Farms eggs
  • 1 cup coconut sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon fine sea salt
  • 55 gr fine blanched almond flour
  • 40 gr cassava flour (I used Otto's Cassava flour)
  • ¼ teaspoon baking soda (at high altitude use ⅛ teaspoon)
  • ¼ cup chocolate 71 % chopped to add in batter (I used Cemoi)
Method
  1. Prepare an ⅛ baking pan (find these on Amazon): grease pan with coconut spray, line with parchment paper. Preheat oven to 345 F (170 C)
  2. In a large bowl by hand with a whisk or in your KitchenAid Mini Mixer: with a whisk attachment: mix eggs, vanilla, coconut sugar until combined. No need to mix a lot.
  3. Add melted coconut oil and mix. Add melted warm chocolate and mix.
  4. Add flours, salt and baking soda. Mix additional chopped chocolate and put into prepared pan. Level surface with a spatula. Bake for about 26 mins until toothpick comes out with a very moist crumb (it must not be wet or dry). Baking time depends on your oven and pan. Cool for several hours, carefully remove from pan and cut into 9 pieces.

 

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