#paleosnack

1 cup cashews (or other nut)

4 tablespoons maple sugar

1 teaspoon palm shortening

1/4 teaspoon sea salt

1. Line a cookie sheet with parchment paper.

2. Heat a saucepan over medium heat and add the palm shortening. Wait till it melts.

3. Pour the maple sugar, salt, and cashews into the saucepan and stir to combine.

4.  Turn the heat to low and continue to stir. Heat the mixture for 5 minutes, or until the sugar has melted and coats the nuts.

5. Pour the nuts onto the prepared baking sheet. Let cool until they are cool enough to work with, pull apart any nut clumps that are sticking.

ACAI MAGIC BOWL 🌟

This acai bowl is my ideal breaky! So fresh and filling.

Ingredients:

2 handfuls frozen banana chunks

1 sachet of frozen acai

splash almond milk

topped with blueberries, pepitas, bukinis, coconut shreds, chia seeds and coconut yoghurt.

These Coconut Flour Chocolate Chip Cookies are a delicious Paleo-friendly treat. They are made with coconut flour and sweetened with maple syrup or honey, making them gluten-free and refined sugar-free.

Ingredients: 1/2 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or honey. 2 eggs. 1 teaspoon vanilla extract. 1/4 teaspoon baking soda. Pinch of salt. 1/4 cup dark chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Mix together coconut flour, eggs, baking soda, vanilla extract, melted coconut oil, honey, or maple syrup in a bowl. Blend until thoroughly blended. Add the dark chocolate chips and fold. Scoop out the dough with a tablespoon and roll into balls. After transferring them to the baking sheet, use your palm to gently flatten them. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. Take out of the oven and allow to cool for five minutes on the baking sheet, then move to a wire rack to cool down completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

These chewy bars of granola make a great nut-free Paleo snack. They offer a delightfully sweet and crunchy bite without the use of nuts because they are full of seeds, dried fruits, and good fats. They're also quite simple to prepare and perfect for a quick breakfast or on-the-go snack.

Ingredients: 2 cups unsweetened shredded coconut. 1 cup sunflower seeds. 1/2 cup pumpkin seeds. 1/2 cup raisins. 1/2 cup dried cranberries. 1/2 cup coconut oil, melted. 1/3 cup honey or maple syrup. 2 teaspoons vanilla extract. 1/2 teaspoon sea salt.

Instructions: Set the oven temperature to 325F 160C. Combine the dried cranberries, raisins, pumpkin, sunflower, and pumpkin seeds with the shredded coconut in a big bowl. Melted coconut oil, honey or maple syrup, vanilla extract, and sea salt should all be combined in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Parchment paper should be used to line a baking dish, leaving some overhang for easy removal. Make sure the mixture is compacted and distributed evenly by pressing it firmly into the baking dish that has been prepared. Bake for 20 to 25 minutes, or until the edges are golden brown, in a preheated oven. Take out of the oven and allow the baked dish to cool completely. After cooling, use the overhanging parchment paper to lift the granola slab out of the dish and cut it into bars or squares. For a longer shelf life, store the granola bars in the refrigerator or at room temperature in an airtight container for up to one week.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Orange Almond Paleo Cookies are a tasty treat that combines the tastes of almonds, orange, and maple syrup. They are great for people who are on a paleo or vegan diet.

Ingredients: 2 cups almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 2 tablespoons freshly squeezed orange juice. 1 tablespoon orange zest. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, maple syrup, melted coconut oil, orange juice, orange zest, baking soda, and a pinch of salt in a large bowl. Mix until you get a dough. Make little balls out of the dough and put them on the baking sheet that has been prepared. Gently press down on each ball with a fork. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Once cooled, put it in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 10-12

These tasty, high-protein appetizer or snack options are Paleo-friendly Sweet & Spicy Sriracha Bacon Chicken Bites. For both Paleo fans and non-Paleo eaters, the combination of tender chicken, savory bacon, and a sweet and spicy marinade makes them irresistible.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 8 slices of Paleo-friendly bacon, cut into thirds. 1/4 cup coconut aminos. 2 tablespoons sriracha sauce check for Paleo-friendly ingredients. 2 tablespoons raw honey. 1 tablespoon apple cider vinegar. 1 teaspoon minced garlic. Salt and black pepper, to taste. Toothpicks, for securing bacon.

Instructions: Set the oven's temperature to 400F, or 200C. Combine the coconut aminos, raw honey, apple cider vinegar, sriracha sauce, minced garlic, salt, and black pepper in a bowl. Make sure the chicken pieces are thoroughly coated before adding them to the marinade. Let it marinate in the fridge for a minimum of half an hour. Take each piece of marinated chicken and wrap it in a bacon slice. Use a toothpick to secure. Lay out the chicken bites wrapped in bacon on a parchment paper-lined baking sheet. Bake for 20 to 25 minutes, or until the chicken is cooked through and the bacon is crispy, in a preheated oven. Before serving, take the cooked food out of the oven and allow it to cool slightly. Enjoy and warm up!

Prep Time: 40 minutes

Cook Time: 25 minutes

These 'Cheez-Its' crackers, made with Paleo-AIP ingredients, are a tasty and wholesome substitute for the traditional snack. These gluten-free, dairy-free, and ideal for anyone on the Paleo or Autoimmune Protocol AIP diets are made with cassava flour and nutritional yeast.

Ingredients: 2 cups cassava flour. 1/4 cup nutritional yeast. 1/2 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 cup coconut oil, melted. 1/4 cup water.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine cassava flour, nutritional yeast, sea salt, garlic powder, and onion powder. Add melted coconut oil and water to the dry ingredients and mix until a dough forms. Roll out the dough between two sheets of parchment paper until it's about 1/8 inch thick. Use a knife or pizza cutter to cut the dough into small squares, resembling Cheez-Its. Transfer the squares to the prepared baking sheet and bake for 15-20 minutes, or until crispy and golden brown. Let the crackers cool completely before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes