Tag Archives: almond flour

Simple and Easy Tuna Patties

Simple and Easy Tuna Patties

I made these one day for lunch when I couldn’t find any protein in the fridge, then spotted cans of wild albacore tuna on the kitchen shelves. I always forget about canned fish and how tasty they are until moments like these when I run out of all the meats I can eat in the house. In reality, I do really need to incorporate more fish into my diet because of their health-boosting Omega-3s and nutrient density, but somehow it’s just never the first thought when I get hungry. I think it’s because I always ate them plain and would just get bored of them.

Until freakin’ now, folks… (so dramatic) These tuna patties are so ridiculously easy to make and so tasty, and you can even make the patties ahead of time as a time-saving trick!

Simple and Easy Tuna Patties

Simple and Easy Tuna Patties

Simple and Easy Tuna Patties

You can eat the tuna patties on their own, or between two gluten free bread slices. I like it on a salad smothered with paleo mayonnaise and hot pepper flakes, but truth be told, I put those toppings on basically anything savory. These are also kid-friendly if you want to dial back on the hot sauce, and serve it with some ketchup. So many possibilities!

I’m kicking myself for all the times I never knew what to do with canned tuna, and would just mash it with some kind of fat to make a salad. No wonder I got bored of it! After making these tuna patties, no more lame old tuna salads for me for a while, because these are sooooo much better!  

Simple and Easy Tuna Patties

Simple and Easy Tuna Patties

Simple and Easy Tuna PattiesSimple and Easy Tuna Patties
Simple and Easy Tuna Patties
 
Prep time
Cook time
Total time
 
Serves: 4 patties
Ingredients
  • 2 5-oz canned wild tuna, drained
  • 1 egg
  • ½ cup almond flour
  • ¼ cup chopped green onions
  • 2 tsp dijon mustard
  • 1 tsp hot sauce
  • Zest and juice of ½ lemon
  • Salt and pepper, to taste
  • 2-3 tbsp coconut oil
Instructions
  1. In a big bowl, combine all ingredients except coconut oil.
  2. Use your hands to combine and mix evenly.
  3. Shape the mixture into 4 patties, each about ½-1 inch thick.
  4. Heat coconut oil in a skillet over medium high heat.
  5. Gently lay the patties into the pan, and cook until browned, about 3-4 minutes on each side.

simple-and-easy-tuna-patties

Mini Pumpkin Tarts

Mini Pumpkin Tarts

It was in the 80s all weekend over here (I even laid out at the pool!) so it seems strange to see all the Fall recipes popping up on my Instagram feed. However, I will not pass up a chance to get started on my pumpkin craze, and decided to open up my first can of pumpkin of the season. I thought about making my paleo pumpkin pie, but realized there’s no way I’m turning on the oven in this heat. Which is how these mini pumpkin tarts were born!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts

If you love pumpkin pie like me, you will love this recipe. These pumpkin tarts are a smaller version of pumpkin pie (they are muffin sized—so cute!), without needing to be baked in the oven. I love how quickly they came together. They are best eaten chilled, straight out of the refrigerator so I love that I can still enjoy Fall flavors in this heat!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts
Mini Pumpkin Tarts
 
Prep time
Cook time
Total time
 
Serves: 6 tarts
Ingredients
Crust
  • ⅓ cup almond flour
  • ⅓ cup flaxseed meal
  • 3 tbsp coconut oil
  • ⅛ tsp salt
Filling
  • 1 cup pumpkin puree
  • ⅓ cup coconut butter
  • 3 tbsp honey
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • ⅛ tsp ground cloves
  • Coconut flakes, for garnish
Instructions
  1. Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
  2. Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
  3. Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
  4. Heat a saucepan on the stovetop at the lowest setting.
  5. Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
  6. Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
  7. Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
  8. Place back in the fridge for at least 3 hours so the filling hardens and sets.
  9. Serve chilled.
  10. Store in the refrigerator for up to a week.
Notes
If you don't love the taste of honey in dessert, you can replace with ¼ cup of maple syrup.

paleo-mini-pumpkin-tarts

Paleo Ginger Snaps

paleo ginger snapsOkay, FINE. I’ll accept it. Summer’s basically over and we gotta start getting ready for Fall. While I’m not happy about it, if I have to face defeat, I want to do it with a tasty treat. I used to love ginger snaps growing up (and still do!), and I gravitate toward ginger flavored anything. There’s something addicting about that the spicy flavor, especially when mixed with something sweet.

After learning about how beneficial ginger is for digestion and boosting immunity, I incorporate it whenever I can daily but the most fun way is through yummy cookies like these Paleo ginger snaps!

paleo ginger snaps

paleo ginger snaps

paleo ginger snapsI’m a firm believer that the best tasting ginger snaps are the ones that use freshly grated ginger instead of ground ginger powder. The dried stuff just doesn’t give that wonderful spicy kick that I love so much. You can adjust the amount of ginger in the recipe if you don’t like the cookies too spicy, or just replace it with ground ginger if you don’t have the same love for the real stuff like me. Either way, these Paleo ginger snaps are a tasty treat to welcome the new Fall season with! 

paleo ginger snaps

paleo ginger snaps

paleo ginger snaps
Paleo Ginger Snaps
 
Prep time
Cook time
Total time
 
Serves: 14-16 cookies
Ingredients
  • 2 cups blanched almond flour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • 2 tbsp molasses
  • 2 tbsp coconut oil, melted
  • 2 tbsp freshly grated ginger
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together almond flour, baking powder, sea salt, and cinnamon.
  4. Pour in molasses, coconut oil, ginger, maple syrup, and vanilla extract and mix until a dough forms.
  5. Use a rounded tablespoon-sized scoop to drop the dough on the parchment paper approximately 1-2 inches apart, gently flattening the dough with a fork to make criss-cross marks on the top.
  6. Bake the cookies on the middle rack for 15-20 minutes (longer makes crispier cookies), rotating the pan half way through cooking.
  7. Cool the cookies for 3 minutes before transferring to a wire rack to cool completely.
  8. Store in an airtight container for up to a week.

Paleo Gluten Free Ginger Snaps