Since going Paleo my family has fallen even more in love with our grill. Paleo and grilling just work well together. The past couple of years I've even been stepping outside my grilling comfort zone more and more. Grilling things I'd never thought to have grilled before and trying new flavor combinations. I have to say I'm pretty thrilled with the results of most of my flavor experiments. In the past I'd never have thought to grill fruit, but it's amazing. Grilling fruit and adding it to traditionally savory dishes? Brilliant. Oh yes, and? New rule: every burger recipe for the rest of forever must contain grilled pineapple. OK, maybe more of a guideline. It's a seriously delicious combination though. This Smoky Grilled Pineapple Burger is always a crowd-pleaser at my house. It's not only Paleo, but Whole30, glutenfree, lower carb, and clean eating friendly. I promise you won't miss the bun! paleo, grilled pineapple burger, smoky...
When I first went paleo I was convinced I’d need to
swear off desserts and baked goods forever. That was fine for my first 30 days
of strict paleo. After that I found I wanted
to be able to have something sweet once in a while, but without going completely
non-paleo crazy. That's when I discovered paleo baking! Who knew?!
Paleo
baking is using paleo-friendly ingredients to mimic common baked goods like
breads, cookies, pies, etc.
First, I played around with the different paleo-friendly ‘flours’, sweeteners, and oils. Then, once I became comfortable
with the basics, I set out to convert my favorite old family recipes to being paleo-friendly.
My dad's favorite pie is peach. He loves peach pie at the holidays. Any holiday! I have yet to perfect a paleo double crust pie, but I have gotten pretty good at crisps and cobblers.
This is my revamped version of old-fashioned peach
cobbler…
Paleo Peach Cobbler
Ingredients:
Filling
4 cups fresh peaches (pitted, peeled, and sliced) Yes, out of season these can be replaced with frozen peaches, thawed.
¼ teaspoon Organic Saigon Cinnamon
Topping
1 ½ cups Raw Almond Flour
1 teaspoon Aluminum-Free Baking Powder
¼ teaspoon Organic Saigon Cinnamon
Pinch of Sea Salt
¼ cup Organic Extra Virgin Coconut Oil, gently melted
¼ cup Organic Maple Syrup, Dark Robust
Directions:
Preheat your oven to 350 degrees.
Lightly grease a 2 ½ quart baking dish with coconut
oil. Sprinkle the cinnamon over the peaches and toss. Add mixture to baking
dish.
In a separate bowl, add the topping ingredients and
mix well with a fork. Spread topping over the top of peaches. I find it works
best to do a scoopful at a time with my hands.
Bake for 40 minutes or until golden brown and a
toothpick inserted into just the crust comes out clean.
Enjoy!
