August 14, 2019
Cassava Tortillas
From the February/March 2018 issue Makes 12 Ingredients 1-3/4 cup plus 1 TBSP Otto’s Naturals Cassava Flour, plus more for rolling 1/2 tsp sea salt 1 cup hot water 2
Paleo Snacks
August 14, 2019
Easy Sausage-Stuffed Mushrooms
From the December/January 2018 issue Makes 30 Ingredients 30 white or baby bella mushrooms, stemmed and gently wiped clean with a damp towel 1 pound ground pork sausage, spicy or
August 14, 2019
Caramel Apple Pops
From the October/November 2017 issue Makes 16 Ingredients 1 cup (packed) pitted Medjool dates (about 12 large dates) 1/2 cup warm water, plus more as needed 2 TBSP maple syrup
July 11, 2019
Cassava Crisps
From the October/November 2017 issue Makes about 30 Ingredients 1 cup Otto’s Naturals Cassava Flour 1 TBSP finely chopped fresh rosemary 1/2 tsp sea salt 7 TBSP water 3 TBSP
June 21, 2019
Paleo Flatbread
From the October/November 2016 issue Serves 4 Ingredients 1 cup tapioca flour 1/4 cup coconut flour, sifted 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp sea salt 1/2
June 20, 2019
Homemade Tortillas
From the August/September 2016 issue Makes about 10 Ingredients 4 large eggs 1-1/2 cups canned coconut milk (full fat) 2 TBSP extra-virgin olive oil (plus more for cooking) 1-1/3 cups
June 19, 2019
Bacon Peach Crunch
From the June/July 2016 issue From Allison Wojtowecz SERVES: 8-10 PREP: 10 min. COOK: 15 min. The first time I made this recipe it was a “what-do-I-make-for-the-party?!” dish that was
April 26, 2019
Spiced Grain-Free Granola
From February/March 2016 issue Makes about 5 cups Ingredients 1 cup walnuts, chopped 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/2 cup unsweetened shredded coconut
April 25, 2019
Blueberry Gingerbread Cookie Dough Balls
From December/January 2015 issue Make 25-30 Ingredients 1-3/4 cups raw sunflower seeds 2 tsp ground cinnamon 3/4 tsp ground ginger 1/2 tsp sea salt 3/4 cup (packed) pitted Medjool dates
April 25, 2019
Rosemary Garlic Plantain Flatbread
From December/January 2015 issue Makes 1 (9-inch) flatbread Ingredients 1 TBSP coconut oil 1 (6–8-oz) green plantain, peeled and sliced 1/2 cup water 1 TBSP finely chopped fresh rosemary 1
