Paleo German Holiday Drink Recipes

EIERLIKOR 

This tasty eggnog-like drink can be enjoyed with or without the alcohol.

Ingredients:

  • 4 egg yolks
  • 1 cup sweetened condensed coconut milk
  • 1 cup full fat coconut milk
  • 2 tbsp honey (optional)
  • 4 tbsp vanilla (or the seeds of one vanilla pod)
  • 1/2 cup Alcohol of choice

Directions:

  1. Whisk together the yolks, condensed milk, milk, and vanilla in a large bowl. 
  2. Place the bowl over a pot (double boiler) of simmering water on medium-low heat (the bottom of the bowl should not touch the water), and cook, whisking continuously until it has thickened and is hot to the touch.
  3. This should be a temperature of 70 C (160 F). Be patient, depending on the heat this can take a while (just don’t let it get too hot or the eggs will scramble, if this happens you can strain the liquid over a fine sieve or wire mesh strainer or through layers of cheesecloth to get the cooked egg bits out). 
  4. Whisk in the booze. 
  5. Funnel it into a bottle and store it in the fridge overnight or longer to meld the flavors.
  6. Top with a sprinkle of nutmeg and serve. 

The amount of alcohol is also up to you. The best way to do this is to add the alcohol in stages while having a little nip to test it out.

German Mulled Wine

Ingredients:

  • 1 bottle (750 ml) fruity red wine
  • 1 cup brandy
  • 1 cup honey, agave, sugar, or another sweetener
  • 1 medium orange, sliced
  • 1 medium lemon, sliced
  • 1/8 teaspoon ground nutmeg
  • 2 cinnamon sticks (3 inches)
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon whole peppercorns
  • 3 whole cloves
  • Optional garnishes: Orange slices, star anise, and additional cinnamon sticks

Directions

  1. In a large saucepan, combine the first 6 ingredients. 
  2. Place remaining spices on a double thickness of cheesecloth. 
  3. Gather corners of the cloth to enclose spices; tie securely with string. Place in pan.
  4. Bring to a boil, stirring occasionally. 
  5. Reduce heat; simmer gently, covered, 20 minutes. 
  6. Transfer to a covered container; cool slightly. 
  7. Refrigerate, covered, overnight.
  8. Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. 
  9. Serve warm. Garnish as desired

Paleo Cuban Holiday Drink Recipes

Honey-Sweetened Traditional Lime Mojito

Ingredients:

  • 3 mint leaves, fresh (or to taste)
  • 1 tablespoon honey
  • 2 ounce (4 tablespoons) lime juice
  • 1 jigger (1.5 ounces) of 80-proof white rum (optional)
  • Club soda
  • Garnish: fresh mint sprig and lime wedge

Directions:

  1. Place mint, a splash of club soda, and honey in a glass. 
  2. With a muddler or the handle of a wooden spoon massage the mint leaves.  You want to release the oils from the mint leaves not crush them.
  3. Add the lemon juice and rum and stir well.
  4. Add ice and top off with club soda or lemon-lime kombucha 
  5. Add a bit of variety by adding a flavored rum, or Kombucha

Crema de Vie

Crema de Vie is a Cuban eggnog recipe and a great way to spice things up at Christmas. Makes 12 servings.

Ingredients:

  • 1 cup honey
  • 1 cup water
  • 1 can sweeten condensed coconut milk
  • 1 can evaporate coconut milk
  • 6 egg yolks from pasteurized eggs
  • 1 cup dark rum or less if you would like a lighter drink
  • 1 tsp pure vanilla extract not artificial
  • cinnamon, ground, and/or sticks for garnish

Directions:

Simple Syrup –

  1. Over medium-low heat put equal parts of water and honey into a saucepan and stir.
  2. Once the honey has dissolved into the water remove it from the heat and let it cool.

Crema de Vie –

  1. In a blender, gently mix eggs at low speed. Add evaporated milk and condensed milk and gently blend until smooth.
  2. Add simple syrup, vanilla, and rum and gently blend until mixed through. 
  3. Garnish with ground cinnamon and/or a cinnamon stick. (optional)

Paleo Coconut Milk Flan

Ingredients:

  • 2 cups coconut milk.           
  • 6 egg yolks
  • 3 egg whites      
  • Peel of a lemon or lime
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 3/4 cups sugar
  • You’ll need a baking pan for this recipe, a cake or pie pan works just fine. You’ll also need a larger pan or pot as a water bath to cook the Flan in the oven.

Directions:

  1. Preheat your oven to 350º
  2. Place the 3/4 cup of sugar into a saucepan with 1 tsp of water, heat over medium heat until sugar melts and turns a caramel color.  Being careful, pour into the pan you’ll use for baking and swirl around the sides to cover with the caramel.  Set aside to cool
  3. Place the milk, citrus peel, salt, cinnamon, and vanilla in a saucepan and bring to a boil. Once it comes to a boil turn it off and let it cool.
  4. Meanwhile, place eggs yolks, and whites in a bowl and beat until frothy then add to the cooled milk mixture and stir until well blended
  5. Pour the Flan mixture into the pan with the caramel, cover with foil, and place in the other pan. Fill the larger pan with water enough to cover halfway up the custard pan. This should be done when you are fully ready to cook the custard you must then transfer everything carefully to the oven.
  6. Bake at 350º for 25 minutes.  Check for doneness by inserting a smooth knife into the center of the flan. If it comes out smoothly and cleans your Flan is done.
  7. Cool for a few hours up to overnight and turn out onto a platter.

You can add a little spice to your Flan and change things up by adding:

  • Egg Nog Flan – add 2 tsp pumpkin spice to the milk mixture. Follow remaining directions.
  • Chocolate Flan  – add 1/4 cup cocoa powder to the milk mixture. Follow remaining directions.
  • Coffee Flan  –  add 2 – 4 tablespoons of organic coffee powder to the milk mixture. Follow remaining directions.

Paleo German Holiday Meal Recipes

German Prime Rib with Fresh Herb Sauce

Ingredients:

  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 3 cups water
  • 2 small onions, halved
  • 7 garlic cloves, crushed
  • 5 fresh sage sprigs
  • 5 fresh thyme sprigs
  • 2 bay leaves

Sauce:

  • 2 tablespoons ghee or shortening
  • 2 shallots, thinly sliced
  • 4 garlic cloves, thinly sliced or pressed
  • 5 fresh sage sprigs
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 1 tablespoon cassava flour
  • 2 tablespoons cracked black pepper
  • 1/4 teaspoon kosher salt
  • 1-1/2 to 2-1/2 cups beef stock, divided
  • 1/2 cup dry red wine or more beef stock
  • 1/2 teaspoon red wine vinegar
  • Fresh thyme sprigs, optional

Directions:

  1. Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper. 
  2. Add 1 cup water, onions, garlic, and herbs to the roasting pan. Roast 15 minutes.
  3. Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour.
  4. For the sauce, in a large saucepan, heat ghee or shortening over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer. 
  5. Stir in cassava flour, pepper, and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat.
  6. Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices.
  7. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture.
  8. Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. 
  9. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes.
  10. Stir in vinegar; strain, discard the shallots and herbs. Serve with roast and, if desired, garnish with thyme.

German Red Cabbage

Ingredients:

  • 1 medium onion, halved and sliced
  • 1 medium apple, sliced
  • 1 medium head red cabbage
  • 1/3 cup honey 
  • 1/3 cup white wine or apple cider vinegar
  • 3/4 teaspoon Himalayan pink salt
  • 1/4 teaspoon black pepper

Directions:

  1. In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes.
  2. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally.
  3. Serve warm or cold.

Kohlrabi Gratin

Kohlrabi and potato gratin with ham, breadcrumb, and hazelnut topping. If you have a sensitivity to potato then you can use celery root in its place

Ingredients:

  • 2/3 pound kohlrabi
  • 2/3 pound potatoes
  • salt to taste
  • 1 medium egg
  • 5/8 cup coconut milk
  • pepper to taste
  • nutmeg to taste
  • 1 ounce Black Forest Prosciutto smoked ham thinly sliced,
  • 1 slice GF bread, toasted or 1/4 cup bread crumbs
  • 1/2 ounce hazelnuts, finely chopped, optional
  • 1 tsp olive, avocado oil, or palm shortening

Directions:

  1. Peel the kohlrabi, cut into quarters, and then cut into thin slices. Peel the potatoes and cut them into thin slices.
  2. Pre-cook potatoes and kohlrabi in boiling salted water for 5 minutes, then drain. Let stand in the colander to drain well.
  3. Whisk the egg and milk, season with salt, pepper, and nutmeg. Cut Black Forest ham into square pieces, about one inch. 
  4. Spread kohlrabi, potatoes, and smoked ham in a baking dish (about 25 x 18 cm, or 7 x 10 inches ) in layers, pour egg and milk combination over the top. 
  5. Bake in a hot oven at 400 degrees C (200 degrees F) on the middle rack for 15 minutes.
  6. Toast bread in toaster and place in a food processor or blender and process until fine crumbs are achieved. 
  7. Chop nuts coarsely and mix with the bread crumbs and oil. Sprinkle over the casserole and bake for another 10-15 minutes.

Baked Apples

Ingredients:

  • 4-5 Honey crisp apples
  • 1 cup of roughly chopped walnuts
  • 1/2 a cup of roughly chopped pistachios
  • 1/2 cup dried fruit – cranberries, currants, raisins any dried fruit will do (optional)
  • 2 tsp of ground cinnamon
  • 1/2 tsp of ground cloves
  • 3/4 cup of warmed honey
  • 1 tablespoon palm shortening or coconut oil 

Directions:

  1. Start by cutting your apples in half and coring them using an apple corer.  Give them a good rinse and pat dry with a paper towel. 
  2. Slice the apples and arrange them in a 9 x 13-inch baking dish overlapping them slightly, this may result in more than one layer. 
  3. Warm the honey and oil on the stove, stir to combine.
  4. Blend the nuts and spices with the honey and spread on top of the apples and between the layers.
  5. Bake in a preheated oven at 350º for 25-30 mins.
  6. Serve hot or cold topped with whipped coconut cream or non Dairy Ice Cream.

Paleo Maple Pecan Latte

It’s officially fall, so here are a few recipes you can use to make your own Fall Lattes at home with real, whole food ingredients. These recipes can be made hot or cold. Make them with a bit more punch by adding adaptogen powder and 1 – 2 Tablespoons of your favorite protein powder for a morning, afternoon or after-workout boost.

Maple Pecan Latte

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of pecan butter
  • 1 – 2 tbsp of maple syrup 
  • 1/2 tsp of vanilla extract
  • pinch of cinnamon
  • pinch of salt
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Whipped cream and a sprinkle of maple sugar for topping

For Hot Latte  –  add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream and a sprinkle of chopped nuts and maple sugar and enjoy!

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream and a sprinkle of chopped nuts and maple sugar and enjoy!

Maple Pecan Vietnamese Style Latte

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of condensed coconut milk (if you can tolerate it, dairy milk can be used)
  • 1 tbsp of pecan butter
  • 1/4 tsp of maple extract or 1-2 tsp maple syrup or sugar 
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Whipped cream for topping

For Hot Latte  –  add all ingredients (except for coffee and whipped cream) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream and a sprinkle of chopped nuts and maple sugar and enjoy!

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of chopped nuts and maple sugar and enjoy and enjoy!

Paleo Toffee Nut Lattes

It’s officially fall, so here are a few recipes you can use to make your own Fall Lattes at home with real, whole-food ingredients. These recipes can be made hot or cold. Make them with a bit more punch by adding adaptogen powder and 1 – 2 Tablespoons of your favorite protein powder for a morning, afternoon or after workout boost.

TOFFEE NUT LATTE

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of pecan butter
  • 2 tbsp of coconut sugar 
  • 1/2 tsp of vanilla extract
  • pinch of salt
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Crushed pecans and a sprinkle of coconut sugar for topping

For Hot Latte  –  add all ingredients (except for coffee) to a sauce pan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy.

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy.

TOFFEE NUT VIETNAMESE STYLE LATTE

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of condensed coconut milk (if you can tolerate it, dairy milk can be used)
  • 1 tbsp of pecan butter
  • 2 tsp of coconut sugar 
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Whipped cream for the topping and a sprinkle of coconut sugar and crushed nuts for topping

For Hot Latte  –  add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy.

For Cold Latte  –  add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy and enjoy!

Paleo Pumpkin Spice Lattes

It’s officially fall, so here are a few recipes you can use to make your own Fall Lattes at home with real, whole-food ingredients. These recipes can be made hot or cold. Make them with a bit more punch by adding adaptogen powder and 1 – 2 Tablespoons of your favorite protein powder for a morning, afternoon or after workout boost.

PUMPKIN SPICE LATTE

Ingredients:

  • 4 cups (960 ml) Almond, Coconut, or other alternative milk (if you can tolerate it, dairy milk can be used)
  • 1 cup (240 ml) espresso, very strong coffee, or cold brew concentrate for cold
  • 4 Tablespoons (60 g) organic Pumpkin Purée
  • 1 teaspoon Pumpkin Spice
  • 4 (40 g) date paste or, pitted dates for cold
  • Whipped coconut cream and a sprinkle of pumpkin spice for topping (optional)

For Hot Latte  –  add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of pumpkin spice and enjoy

For Cold Latte  –  add all the ingredients to the container of a high-speed blender and secure the lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of pumpkin spice and enjoy!

PUMPKIN SPICE GOLDEN MILK LATTE

Ingredients:

  • 4 cups almond, coconut, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 8 Tbsp pumpkin puree
  • 8 Tbsp Maple or Date syrup, honey, or another sweetener
  • 2 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 3 – 4 tsp organic ground turmeric
  • 1/4 – 1/2 tsp. black pepper
  • 1 cup hot espresso, strong coffee, or cold brew concentrate for cold
  • Whipped coconut cream and a sprinkle of pumpkin spice for topping 

For Hot Latte  –  add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of pumpkin spice and enjoy.

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of pumpkin spice and enjoy!

PUMPKIN SPICE VIETNAMESE STYLE LATTE

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of condensed coconut milk
  • 1 tbsp of pumpkin puree
  • 1 tsp of coconut or maple sugar
  • 1/2 tsp of pumpkin pie spice
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Pumpkin pie spice or ground cinnamon for topping

For Hot Latte  –  add all ingredients (except for coffee and whipped cream) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of pumpkin spice and enjoy!

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of pumpkin spice and enjoy!

PUMPKIN SPICE VIETNAMESE STYLE GOLDEN MILK LATTE

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of condensed coconut milk (if you can tolerate it, dairy milk can be used)
  • 1 tbsp of pumpkin puree
  • 1 tsp of coconut or maple sugar
  • 1/2 tsp of pumpkin pie spice
  • 1 tsp of  organic ground turmeric
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Pumpkin pie spice or ground cinnamon for topping

For Hot Latte  –  add all ingredients (except for coffee and whipped cream) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream and a sprinkle of pumpkin spice and enjoy!

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream and a sprinkle of pumpkin spice and enjoy!

All Things APPLE

Best Apple Sauce

You can use this applesauce as a side with meals, as a topping for ice cream, or a dessert all by itself. Any way that you use them is a great tasting way to enjoy the benefits of fall’s finest Fresh Organic Apples.

INGREDIENTS

  • 10 apples (I like a mixture of Organic Fuji, Honey Crisp, and Granny Smith)
  • 1/4 cup organic apple cider
  • Sweetener of choice to taste – organic raw honey, coconut syrup or sugar, agave, tapioca syrup, and pure monk fruit powder for sugar-free. (optional)
  • Ground cinnamon to test (optional)
  • 1/4 cup collagen peptides

DIRECTIONS

  1. Peel and quarter the apples. Place apples and cider in a large stockpot over medium-low heat. Stirring occasionally, cooking apples until very soft.  I like my apple sauce to be a bit chunky so I stop there but if you like a smooth apple sauce you can take a hand mixer and mix until smooth.
  2. Add sweetener and cinnamon if desired, cool, and serve.
  3. I like my apple sauce cold so I refrigerate overnight. This gives the flavors time to meld and gives the pectin in the apples time to thicken.

OPTIONAL ADD INS: try these add in for a bit of a flavor boost to your apple sauce

  • 5 fresh organic peaches, pears, nectarines peeled and quartered. 
  • 2 to 3 cups fresh organic strawberries or grapes
  • You can use 1/4 cup of organic freeze-dried fruit powder in place of fresh fruit. (I like Karen’s Naturals freeze-dried fruit powders)

Best Paleo Caramel Apples

A good old-fashioned caramel apple recipe that is simple, Paleo, and oh so delicious. This recipe can be used in many different ways from candy to caramel sauce.

INGREDIENTS

  • 8 – 10 medium green apples or approximately 4 – 5 medium apples (if you’d like to double-dip them) 
  • Wooden sticks – one per apple 
  • 1 cup plain or butter-flavored organic and sustainable palm shortening 
  • 2 cups maple sugar 
  • 1 cup liquid sweetener: Honey or Maple syrup 
  • Dash salt 
  • 14 ounces of sweetened condensed coconut milk 
  • 2 teaspoon pure vanilla extract 

DIRECTIONS

  1. In a large Pot, boil enough water to dip apples in.  Drop Apples into Boiling water in order to remove wax, remove quickly, and dry. Or you can wash and dry apples. Insert a wooden stick into each apple and place it into the refrigerator to cool. 
  2. Line a sheet pan with Parchment paper and oil the parchment slightly
  3. In a large heavy saucepan, combine shortening, maple sugar, liquid sweetener, and salt. Cook, while staring frequently, over medium heat until mixture comes to a low boil. This will take approx. 10 – 12 minutes. Remember to stir frequently so the liquid does not burn on the bottom
  4. Stir in condensed coconut milk and continue cooking and stirring until a candy thermometer reaches a hardball stage of 248 degrees F. (NOTE: for a softer caramel use a lower temp of 235 degrees F.)
  5. Remove mixture from the heat; stir in vanilla. Be sure to stand back when adding the vanilla because it steams and bubbles until it is well incorporated into the mixtures. 
  6. Dip apples into hot caramel sauce and turn until evenly coated. Scrape excess caramel from the bottom of the apples. Place on a parchment-lined cookie sheet. 
  7. Refrigerate 1 – 2 hours

Tips (optional)

  • To Double Dip: Reheat remaining caramel and repeat dipping directions.
  • Garnish: While the caramel is still warm, garnish with chopped nuts, candies, mini chocolate chips, shredded coconut, crushed cookies, or melted chocolate, etc… as desired.
  • To store and Serve: Let Caramel Apples cool completely, then store decorated apples in the refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften. 

Caramel Apple Nachos

WHAT YOU’LL NEED

  • Saucepan
  • Measuring cups and spoons
  • Wooden spoon
  • Large platter or sheet pan
  • Candy thermometer

INGREDIENTS

  • 6 granny smith apples cleaned, cored, halved, and sliced thin.
  • 1/2 cup pecans or walnuts chopped
  • 1 cup allergy-friendly chocolate chips (chocolate or white chocolate)

For the Caramel

  • 1 cup plain or butter-flavored organic and sustainable palm shortening 
  • 2 cups maple sugar 
  • 1 cup liquid sweetener: Honey or Maple syrup 
  • Dash salt 
  • 14 ounces of sweetened condensed coconut milk 
  • 2 teaspoon pure vanilla extract

DIRECTIONS

  1. In a large heavy saucepan, combine shortening, maple sugar, liquid sweetener, and salt. While stirring frequently, cook over medium heat until the mixture comes to a low boil. This will take approx. 10 – 12 minutes. Remember to stir frequently so the liquid does not burn on the bottom
  2. Stir in condensed coconut milk and continue cooking and stirring until a candy thermometer reaches a hardball stage of 248 degrees F. (NOTE: for a softer caramel use a lower temp of 235 degrees F.)
  3. Remove mixture from the heat; stir in vanilla. Be sure to stand back when adding the vanilla because it steams and bubbles until it is well incorporated into the mixtures. 
  4. Melt Chocolate Chips and set them aside
  5. While Caramel cools a bit slice apples and place on a large plate or on a covered baking pan.  Be sure to place it in a single layer.
  6. Once Caramel is cool enough to handle drizzle caramel over the top of the apples, then drizzle the chocolate and sprinkle the nuts on top. 
  7. Cool and serve.

Fall Favorite Sips

Turmeric Chai Latte

This is a fall favorite in our house. Warm and cozy with a hint of turmeric and collagen to keep you on your game. 

INGREDIENTS

  • 3 tbsp maple syrup (or sweetener of choice, 1/8 teaspoon pure monk fruit powder for sugar-free)
  • 2 tbsp collagen peptides
  • 3/4 teaspoon ground cinnamon or to taste
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon organic turmeric powder
  • Pinch of black pepper

DIRECTIONS

In a small saucepan over medium-high heat, combine all the ingredients stirring occasionally.

Whisk to combine, stirring regularly until the mixture is piping hot.

Adjust any seasoning to your taste and serve immediately.

Leftovers can be stored in an airtight container for up to 4 days in the fridge.

Serve chilled over ice or reheat on the stove again.

Healthy Hot Chocolate

Cozy up to this warm creamy favorite on those brisk fall evenings.

INGREDIENTS

  • 1 cup milk of choice
  • 2 scoops collagen peptides
  • 2 tbsp cocoa powder, unsweetened
  • 1 tbsp coconut butter (or sub with nut/seed butter of choice)
  • 1 tbsp maple or coconut syrup (or another liquid sweetener of choice, 1/8 teaspoon pure monk fruit powder for sugar-free)

DIRECTIONS

In a small saucepan over medium-high heat, combine all the ingredients and bring to a simmer, stirring occasionally. Taste and add additional sweetener if desired. Pour into your favorite mug and serve immediately.

Toss in some homemade marshmallows if you like, and enjoy!

This can be stored in the fridge in an airtight container for up to 4 days.

You can serve cold over ice or reheat.

Golden Milk

INGREDIENTS

  • 1-1/3 cups Coconut milk powder
  • 2-1/2 cups hot water (you can also use 3 1/2  – 4 cups of organic coconut, almond, hemp, or other alternative milk.)
  • 1-1/2 tablespoons organic turmeric powder
  • 2 tablespoons organic coconut syrup, honey, agave, or another sweetener of choice
  • 1/2 teaspoon organic ground ginger
  • 2 teaspoons ground cinnamon
  • 1 tablespoon coconut oil
  • pinch of pepper

DIRECTIONS

Add the water and coconut milk powder or milk alternative to a medium-size saucepan.

Over medium-low heat-wise together until the powder is dissolved and milk is just slightly warm. Add remaining ingredients to the jar of a blender.

Pour the slightly warm milk into the blender with the rest of the ingredients and blend well, return the mixture to the pan, and heat a bit more.

Enjoy hot or cold! 

Hot Apple Cider

Everyone knows the old saying “ an apple a day…” Here’s a way to get your apple a day that’s warm and full of the benefits of collagen. 

INGREDIENTS

  • 1 medium orange, peeled
  • 10 medium apples, washed and cut into quarters (use a variety– I like Honeycrisp, Fuji, and Granny Smith) 
  • 3 cinnamon sticks or 1 Tablespoon ground cinnamon
  • 2 tbsp Collagen Peptides
  • 2 teaspoons ground cloves
  • Water enough to cover the fruit
  • granulated sugar or coconut sugar* (optional)

DIRECTIONS

Place all ingredients in a pot on the stove. Bring to a boil and turn down to simmer for 2 to 3 hours.

Once the fruit becomes very soft, use a large spoon to mash the fruit and release its liquids. Allow the cider to cook on low for 1 more hour.

Very slowly strain the chunky liquid through a fine-mesh sieve into a large pot or pitcher. You can discard the solids into the compost bin.

Strain the cider one more time to rid any other solids.

Serve immediately and store leftover cider in the refrigerator for up to 5-7 days.

Rewarm on the stove before serving– or drink it cold!

    Classic Elderberry Syrup Recipe

    Ever wonder what is in that Elderberry syrup you’re taking?  Here is an easy to make one that you can do yourself.

    Makes about 3 cups of syrup without alcohol, 4 cups with alcohol.
    Active Time: 1 hour

    INGREDIENTS

    • 2 cups dried organic elderberries (dried is usually easier to find but fresh is good as well)
    • 4 cups cold water (distilled, purified, or spring water works best)
    • 2-3 tsp. Organic dried ginger root
    • 1 organic sweet cinnamon stick
    • 1 cup raw honey, local is best (or organic maple syrup or agave for a vegan/infant-friendly recipe or tapioca syrup and monk fruit powder for sugar free) double the amount of sweetener to increase shelf life
    • 1 cup vodka or brandy (optional to increase shelf life)

    DIRECTIONS

    1. Combine berries and herbs with cold water in a pot and bring to a boil.
    2. Reduce heat and allow herbs to simmer for 30 to 40 minutes.
    3. Remove from heat and let steep for 1 hour.
    4. Strain berries and herbs using a funnel overlaid with doubled cheesecloth or an un-dyed cotton muslin bag and squeeze out liquid (careful, the liquid will likely still be hot!). Discard used herbs in compost.
    5. Once the liquid has cooled to just above room temperature, add honey and stir to incorporate. 
    6. If using vodka or brandy, add here and stir until well combined.
    7. Bottle in sterilized glass and store in the refrigerator.

    PRO TIPS

    • Be sure to add honey in a ratio that is at least half of the total volume of liquid after it has simmered. This amount can change slightly and you want to make sure you have enough preservatives (honey) so that your syrup won’t spoil. (Example: If you are left with 2 cups of elderberry decoction, you will want to add at least 1 cup of honey.)
    • This recipe is easy to multiply if you’d like to make a big batch to store or give as gifts (glass jars and amber bottles are great choices!). My family enjoys a teaspoon or two of this syrup, right out of the fridge, just about every day during the sniffle season.

    Adapted from Mountain Rose Herbs, WRITTEN BY TIERAONA LOW DOG, M.D., R.H.

    Order your elderberries from www.mountainroseherbs.com

    Paleo Spicy Sriracha Brussels Sprouts

    Ingredients

    • 1 lb. of brussels sprouts quartered (if brussels are large then cut into quarters).
    • 1 tbs. coconut oil
    • 3 tbs. coconut aminos 
    • 1 tsp. salt
    • 2 tbs. Wild Brine brand Green Sriracha
    • 1 tbs. tahini (optional)

    Instructions

    1. Place your cast-iron skillet over medium heat, and allow it to heat up for a few minutes. If you aren’t using cast iron, don’t preheat your skillet until you have the brussel sprouts quartered.
    2. Quarter the brussel sprouts.
    3. Add 1 tbs. coconut oil to the pan. Add the brussels sprouts and allow to cook for 5 minutes, don’t touch the brussel sprouts during this time.
    4. Add the salt and stir the brussel sprouts and cook again for 3 minutes.
    5. Add the coconut aminos, Wild Brine green sriracha, and stir well. Cook 2 minutes.
    6. Turn off the heat and add the tahini. 
    7. Give it one last stir and serve!
    Paleo Instant Pot Sloppy Joes_Snackin' Free

    Paleo Instant Pot Sloppy Joe’s

    Ingredients

    • 1 tbs. avocado oil
    • 1 small yellow onion, diced
    • 1 celery stalk, diced
    • 1/2 red bell pepper, diced
    • 3 garlic cloves, minced
    • 1 1/2 lb. (750 g) grass-fed ground beef
    • 1 cup (8 fl. oz./250 ml) organic tomato sauce
    • 1/2 cup (4 fl. oz./125 ml) ketchup-style chili sauce 
    • 1 tbs. Coconut Aminos
    • 1 tbs. Dijon mustard
    • 1 tbs. Apple Cider vinegar or vinegar of choice
    • 1 tbs. coconut sugar
    • 1 tsp. chili powder
    • Himalayan pink salt and freshly ground pepper
    • 1 tbs. arrowroot
    • 1 tbs. warm water
    • 6 Snackin’ Free Bread rolls, split and lightly toasted

    Directions:

    1. In an Instant Pot set to “sauté,” warm the oil. Add the onion, celery, bell pepper, and garlic then sauté, stirring occasionally, until the vegetables start to soften (about 3 minutes).
    2. Add the beef and sauté, breaking up the meat with a wooden spoon, until no longer pink, (about 5 minutes).
    3. Add the tomato sauce, chili sauce, coconut aminos, mustard, vinegar, coconut sugar, chili powder, 2 tsp. salt and 1/2 tsp. pepper. Stir together.  
    4. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes.
    5. Turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid. 
    6. In a small bowl, stir together the cornstarch and warm water until combined. Add the cornstarch mixture to the beef mixture.
    7. Set the pot to “sauté” and cook, stirring occasionally, until the mixture is thickened, about 2 minutes. Season with salt and pepper. 
    8. To serve, place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Serves 6. 
    Broccoli Cheddar Fritters_snackin' free

    Paleo Broccoli Cheddar Fritters

    Enjoy these delicious Paleo Broccoli Cheddar Fritters for a fun side dish or snack.

    • Avocado or Coconut oil cooking spray
    • 8 ounces broccoli stalks and florets cut into 2” pieces
    • 1 cup shredded dairy-free cheddar cheese (or Real Cheese as a non-paleo option)
    • 1 egg
    • 3⁄4 cup grain-free breadcrumbs, plus more if needed
    • 1⁄2 teaspoon onion granules
    • 1/2 teaspoon garlic granules
    • 1⁄4 teaspoon baking powder
    • Himalayan pink salt and freshly ground black pepper to taste

    Directions

    1. Preheat oven to 375° F.
    2. Spray a parchment-lined rimmed baking sheet with cooking spray.
    3. Bring a large pot of salted water to a boil. Add broccoli stalks and boil for about 2 minutes, drain, and let cool (Alternately, skip this step if using leftover cooked broccoli).
    4. Attach the Metal Food Grinder with the coarse grinding plate to the power hub of your KitchenAid® Stand Mixer. Place the mixing bowl under the grinder.
    5. Add a few pieces of broccoli stalks to the food tray, then turn the mixer to speed 4 and push down with the food pusher. Continue to grind the remaining broccoli stalks.
    6. Attach the flat beater and bowl to your Stand Mixer.
    7. Add cheese, egg, breadcrumbs, granulated garlic, onion, baking powder, and 1⁄4 teaspoon of salt and pepper.
    8. Mix on speed 4 until just combined (don’t over-mix).
    9. Refrigerate for about 10 minutes.
    10. Using your hands or an ice cream scoop, form the mixture into about 15 patties and place on the baking sheet. If the mixture is too wet and not holding together, add a few more tablespoons of breadcrumbs. Spray the fritters with cooking spray.
    11. Bake for about 30 minutes until golden brown, carefully flipping halfway through baking.

    Share your Paleo Broccoli Cheddar Fritters with us on social media @snackinfree

    Paleo Sheet Pan Fajitas - snackin' free

    Paleo Sheet Pan Fajitas

    Enjoy these delicious paleo sheet pan fajitas dinner, no need to stand over the stovetop, and less mess and dishes to get cleaned up.

    Ingredients

    • 1 lb. grass-fed flank steak, cut into 1/2 inch strips about 2 inches long
    • 2 teaspoon Himalayan pink salt
    • 1 red and yellow bell pepper, seeded and thinly sliced
    • 1 yellow onion, cut into quarters, and thinly sliced
    • 3 cloves of garlic pressed or chopped finely
    • 2 tablespoons avocado oil
    • 1 tablespoon white wine vinegar
    • 2 tablespoons coconut aminos
    • 1 tablespoon chili powder
    • 1 tsp oregano
    • 1 lemon, juiced, about 3 tablespoons needed
    • 1 bunch fresh cilantro, chopped

    Directions:

    1. Preheat oven to 425º F.
    2. In a bowl mix oil, coconut aminos, lemon juice, chili powder, garlic, and oregano and set aside.
    3. Place flank steak in a bowl and season with Himalayan pink salt add peppers and mix in the set-aside liquid and toss together until all are coated evenly.  
    4. Place on a non-stick or aluminum covered sheet pan and spread evenly. 
    5. Bake for approximately 12 to 15 minutes or until vegetables are tender and steak is cooked through.
    6. Serve nestled in grain-free Tortillas, topped with salsa or pico de Gallo, dairy-free sour cream, and fresh cilantro.

    Share your paleo sheet pan fajitas dinner with us on social media @snackinfree

    white chicken chili - snackin' free

    Paleo White Chicken Chili

    Make something new this week and try our paleo white chicken chili recipe.

    Ingredients

    • 1 tbsp. extra-virgin olive oil or avocado oil
    • 1 small yellow onion, diced
    • 1 jalapeño, seeded and minced
    • 2 cloves garlic, minced
    • 1/2 tsp. oregano
    • 1/2 tsp. ground cumin
    • 2 (4.5 oz.) cans of green chilies
    • 3 organic boneless skinless chicken breasts, diced to 1 inch
    • 5 cups organic low-sodium chicken broth
    • Himalayan pink salt
    • Freshly ground black pepper
    • 2 cups turnips diced
    • 1 cup parsnips diced
    • Freshly chopped cilantro, for garnish
    • 1/4 to 1 c. shredded dairy-free cheese
    • 1/4 to 1 c. crushed plantain chips

    Directions

    1. Heat the oil in a large pot, over medium heat.
    2. Add the onion and jalapeño and cook until soft (about 5 minutes).
    3. Add garlic, oregano, and cumin and cook until fragrant (1 minute). 
    4. Add green chilis, chicken, and broth, then bring to a boil.
    5. Once boiling, reduce heat, let it simmer while covered for about 5 minutes.
    6. Add turnips and parsnips and cook until tender and chicken is cooked through (about 10 to 15 minutes).
    7. Remove from heat.
    8. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

    Share your recipe or Paleo White Chicken Chili with us on social media @snackinfree

    paleo strawberry daiquiri recipe_snackin' free

    Strawberry Daiquiri

    Summer is for fun and what is more fun than enjoying a delicious and cold strawberry daiquiri by the pool with friends and family.

    Ingredients

    • 4 cups ice
    • 20 strawberries, hulled
    • 6 ounces light rum
    • 6 ounces fresh lime juice
    • 2 ounces triple sec
    • 2 ounces strawberry liqueur
    • 4 teaspoons simple syrup** or honey
    • Strawberry and lime slices, to garnish

    Directions

    1. Place the ice, whole strawberries, rum, lime juice, triple sec, strawberry liqueur, and sweetener in the pitcher of a Blender.
    2. Cover and blend on the Smoothie setting. 
    3. Pour into two glasses; garnish with strawberry and lime slices.
    Strawberry Simple Syrup Ingredients:
    • 1 lb. (16 oz. whole strawberries, cleaned, hulled, and sliced in half
    • 3 cups of water
    • 2 1/2 tsp monk fruit sweetener
    • 1 Tablespoon lemon juice

    Share your Strawberry Daiquiri Recipe with us on social media @snackinfree

    Paleo Balsamic Roasted Brussels Sprouts_snackin' free

    Paleo Balsamic-Roasted Brussel Sprouts

    Enjoy these delicious paleo roasted Brussel sprouts pairs great with chicken or steak for a side at dinner.

    Ingredients

    • 1 1/2 lb. brussels sprouts, trimmed and cut in half through the core if the Brussels are large then cut into quarters
    • 4 oz. pancetta or bacon sliced 1/4 inch thick
    • 1/4 cup good olive oil
    • 1 1/2 tsp. kosher salt, plus more, to taste 
    • 1/2 tsp. freshly ground pepper, plus more, to taste 
    • 1 Tbs. syrupy balsamic vinegar Fermented Honey (see note) 

    Directions

    1. Preheat oven to 400°F. 
    2. Place the brussels sprouts on a baking sheet, including some of the loose leaves, which get crispy when they’re roasted.
    3. Cut the pancetta into 1/2-inch dice and add to the pan. Then, add the olive oil, salt, and pepper.
    4. Toss with your hands and spread out the mixture in a single layer. 
    5. Roast until brussels sprouts are tender and nicely browned and the pancetta is cooked, tossing once during roasting.
    6. This will take about 20 to 30 minutes.
    7. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper.
    8. Serve. This recipe will make approximately 6 servings.

    Note: To get a syrupy balsamic, boil good balsamic vinegar until reduced to half its volume and it will become syrup-like.  

    Share your recipe or Paleo Balsamic-Roasted Brussel Sprouts dinner with us on social media @snackinfree

    Paleo Sweet and Spicy Chicken Wings - Snackin' Free

    Paleo Sweet & Spicy Chicken Wings

    Enjoy these paleo chicken wings for a fun and tasty dinner.

    Ingredients

    • 1/4 cup fermented honey or balsamic vinegar
    • 1/8 cup coconut syrup or honey
    • 1/4 cup coconut sugar
    • 1/4 cup coconut aminos
    • 2 tablespoons apple cider vinegar  
    • 3 garlic cloves, minced finely
    • 1 tablespoon finely minced fresh ginger
    • 1/2 teaspoon fresh cracked black pepper
    • 1/2 teaspoon chili powder
    • about 1.25 pounds chicken drumettes or wings
    • 1 tablespoon sesame seeds, lightly toasted
    • a few pinches chopped fresh parsley

    Directions

    1. In a medium bowl, whisk together all ingredients except the last two and pour into a large bowl. Add chicken and coat thoroughly. Cover and place in refrigerator for 8 hours, or overnight to marinate.  Turning the chicken occasionally to ensure even marination.
    2. After the chicken marinates, preheat the oven to 400°F.
    3. Line a baking sheet with aluminum foil. Place chicken in the pan, keeping the extra marinade for later. Bake the chicken for 25 minutes in the center of the oven.
    4. In a small saucepan, bring the leftover marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
    5. Remove drumsticks from the oven, coat each with the thickened marinade. Place the chicken back in the oven and cook for 10 – 15 more minutes. Pour remaining marinade into a large bowl, add the chicken and toss to coat the drumsticks/wings one last time, with any remaining sauce; then sprinkle with sesame seeds and parsley. Serve immediately.

    Share your recipe or sweet and spicy paleo chicken wings with us on social media @snackinfree

    Paleo Chicken Flautas

    Paleo Chicken Flautas

    Makes about 15

    You’ll need:

    • 3 packages of Snackin’ Free 6-inch tortillas or tortillas of your choice
    • Any high heating oil for frying: avocado oil, coconut oil, organic palm shortening, duck fat, lard
    • 13 x 9 baking dish

    For the filling:

    • 8 to10 ounces of shredded cooked chicken, (I like to use the whole chicken)
    • 1 – 8-ounce container of Kite HiIl Dairy-Free Cream Cheese (if you need to be nut-free you can use Daiya Brand Cream Cheese)
    • 2 tablespoons full-fat coconut milk
    • 1/4 cup, finely diced cherry tomatoes (or you can use canned organic diced tomatoes)
    • 1/4 cup diced, fresh, or roasted hatch chilies (or you can use two cans of hatch roasted chilis)
    • 2 tablespoons of finely chopped chives or green onions
    • 2 teaspoon (or more) of Spice Hunter salt-free Mexican seasoning
    • salt and pepper to taste

    Toppings:

    • Snackin’ Free Ranch Dressing or dressing of your choice
    • Fresh made Pico de Gallo (recipe below), freshly chopped cilantro and I use Kite Hill Ricotta but you can use any dairy-free cheese product.

    Directions:

    Filling

    1. Add all ingredients, except salt and pepper, to a large bowl and mix by hand or in the bowl of a mixer until well combined. 
    2. Season with salt and pepper to taste 

    Flautas

    1. Preheat tortillas in a frying pan.
    2. Fill each tortilla with about 2 tablespoons of filling. Make sure not to overfill as this may weaken the tortilla.
    3. Roll the filling in the tortilla like a cigar and place seam side down on a sheet pan until ready to cook. Repeat this step until all the tortillas are filled. (Remember the filling is completely cooked so at this point if you want to freeze them and cook them later you can. Just make sure you wrap them in an airtight container and thaw them in the refrigerator thoroughly before frying.)
    4. At this time you will want to preheat a frypan with 1 to 1 1/2 inches of oil.
    5. Place each flauta, seam side down into preheated oil (be sure not to overcrowd the pan as this will lower the temperature of the oil.)
    6. Cook each Flautas until golden brown on both sides, this will go very quickly, remember the filling is already cooked.
    7. Transfer Flautas with tongs to a cooling rack or paper towel-lined pan to drain any extra oil.
    8. To serve, place Flautas on a platter and drizzle with Ranch Dressing, and top with Fresh Pico de Gallo, Dairy Free Cheese, and Fresh Chopped Cilantro.

    Pico de Gallo

    • 3 fresh vine ripe organic tomatoes diced
    • 2 organic Roma tomatoes diced
    • 1 medium organic yellow onion diced
    • 3 – 4 cloves organic garlic minced
    • 1 or more fresh organic Jalapeño peppers minced with seeds removed
    • Juice of 1/2 organic lemon
    • 1/4 cup organic tomato sauce
    • Salt to taste

    Directions

    • Mix all ingredients together in a large bowl, and let sit for about an hour or so to meld the flavors.
    • Serve and enjoy. 

     

    Homemade Paleo Caramel Apples Recipe

    Homemade Paleo Caramel Apples Recipe

    A good-old-fashioned paleo caramel apples recipe that is simple, Paleo and oh so delicious. This recipe can be used in may different ways from candy to caramel sauce. 

    Paleo Caramel Apples topped with chocolate and nuts

    Ingredients

    • 8 – 10 medium green apples or approximately
    • 4 – 5 medium apples (if you’d like to double dip them)
    • Wooden sticks – one per apple
    • 1 cup plain or butter flavored organic and sustainable palm shortening (available at Snackin’ Free)
    • 2 cups maple sugar (available at Snackin’ Free)
    • 1 cup liquid sweetener: Fruit Sweet, Honey, or Maple syrup (available at Snackin’ Free)
    • Dash salt
    • 14 ounces of sweetened condensed coconut milk (available at Snackin’ Free)
    • 2 teaspoon pure vanilla extract (available at Snackin’ Free) 

    Directions

    1. In a large Pot boil enough water to dip apples in. Dip Apples into Boiling water in order to remove wax, remove quickly, and dry. OR You can wash and dry apples. Insert a wooden stick into each apple and place into the refrigerator to cool.
    2. Line a sheet pan with Parchment paper and slightly oil the parchment
    3. In a large heavy saucepan, combine shortening, maple sugar, liquid sweetener, and salt. Cook, while stirring frequently, over medium heat until mixture comes to a low boil. This will take approx. 10 – 12 minutes. *Remember to stir frequently so the liquid does not burn on the bottom
    4. Stir in condensed coconut milk and continue cooking and stirring until a candy thermometer reaches a hardball stage of 248º F. *NOTE: for a softer caramel use a lower temp of 235º F.
    5. Remove mixture from the heat; stir in vanilla. Be sure to stand back when adding the vanilla because it steams and bubbles until it is well incorporated into the mixtures.
    6. Dip apples into hot caramel sauce and turn until evenly coated. Scrape excess caramel from the bottom of the apples. Place on a parchment-lined cookie sheet. Refrigerate 1 – 2 hours. 

    To DOUBLE – DIP

    Reheat remaining caramel and repeat dipping directions.

    GARNISH

    While the caramel is still hot, garnish with chopped nuts, candies, mini chocolate chips, shredded coconut, crushed cookies, or melted chocolate, etc… as desired.

    STORE, SERVE, & SHARE

    To Store: let Caramel Apples cool completely, then store decorated apples in the refrigerator.

    To Serve: let stand at room temperature 15 minutes before serving to allow caramel to soften. 

    Share: Share your finished product using the paleo caramel apples recipe by tagging @snackinfree on Instagram or Facebook.

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