Paleo Nutella

Ingredients:

•        2 cups hazelnuts
•        2 tablespoons melted coconut oil
•        3 tablespoons of unsweetened cocoa powder
•        1 tablespoon of xylitol (or your preferred natural sweetener)

Steps:

1. Preheat oven to 375.
2. Place hazelnuts on a pizza pan (or a regular baking sheet).
3. Bake for 10 minutes.
4. Let cool (on pizza pan) overnight.
5. De-shell the hazelnuts one at a time. Place shells on one mixing bowl and the de-shelled hazelnuts on another mixing bowl. You can dispose of the shells. This process takes about 15-20 minutes; make yourself comfy and watch a TV show (I watched desperate housewives on Netflix! Gosh, I love that show.)
6. Once hazelnuts have been de-shelled, place them in food processor and process for about 3 minutes, until you get a buttery consistency.
7. Add xylitol and cocoa powder to the buttery consistency and process ingredients until they are all well incorporated – about 2 minutes.
8. Once all ingredients have been incorporated, melt coconut oil and add one tablespoon at a time, processing each time your add a tablespoon.
9. Once you get a creamy butter consistency, stop processing, scoop out all the Nutella and place it in a mason jar. Refrigerate.

Paleo Orange or Cranberry Scones courtesy of Gather
Serves: 8

Ingredients

• 2 cup Blanched Almond Flour
• 1/4 cup Arrowroot Flour, Plus 2 Tbsp
• 1/2 tsp Salt
• 2 tsp Baking Powder (Hain Brand)
• 2 Tbsp Maple Syrup, Grade B
• 1/4 cup Coconut Oil, Organic
• 1 Egg
• 1 Orange, Zest

Process

1. Preheat oven to 350 degrees.
2. In a medium sized mixing bowl, combine almond flour, a quarter cup of arrowroot flour, salt, and baking powder.
3. In a smaller mixing bowl, combine maple syrup, melted coconut oil, and one egg. Blend with a hand mixer until smooth.
4. Pour wet ingredients into dry, and blend until all ingredients are evenly combined.
5. To make the orange scones, add the orange zest. To make the cranberry scones, add 1 cup of dried cranberries in place of the orange zest.
6. Add two tablespoons of arrowroot flour to the batter to thicken the dough.
7. Line a baking sheet with parchment paper. Form dough into a ball. Place the ball of dough on the parchment lined baking sheet and flatten slightly.
8. Carefully cut the dough into eight equal wedges, and bake at 350 degrees for 20 minutes.

Wow, it has been too long since I've posted on my blog, in fact, I completely forgot about it. It's good to be back and I can't believe how much has changed since my last post.  My focus sure has changed.  Will be getting my thoughts together and will be updating soon.