Tag Archives: cashews

Paleo Tomato Galette

This grain free and Paleo Tomato Galette is not only delicious, but it’s gorgeous and rustic with the browned crust, heirloom tomatoes, and basil topping. 

Paleo Tomato Galette

If I had to choose between sweet and savory galettes, savory wins EVERY time. When I’m treating myself, I gravitate towards salty treats rather than desserts, so I’ve been enjoying this new Paleo Tomato Galette recipe that has all the flavors I love.

Paleo Tomato Galette Recipe

I dreamed up this recipe this past weekend when I picked up some heirloom tomatoes from the farmers market. They were so vibrant that I immediately thought of how gorgeous they would look in a galette. Also, I just love how heirloom tomatoes taste. I don’t usually love regular tomatoes, but I can eat heirlooms all day! So. Much. Flavor.

Of course, you can use regular tomatoes to make this galette if you can’t find heirloom ones.

Paleo Tomato Galette

Creamy Cashew Cheese

The base topping for this Paleo Tomato Galette is creamy and decadent “cheese” made with cashews. However, if you can eat dairy, you can substitute with your favorite cheese. I bet parmesan or mozzarella would be amazing (so jealous of you lactose tolerant folks). I actually really love the texture and flavor of cashew cheese and it tastes great with the sliced tomatoes in this recipe.

Paleo Tomato Galette

Working With Paleo Galette Dough

When making the dough for this paleo tomato galette, it can be a bit tricky because paleo dough has to be handled differently than a regular gluten dough. Here are some simple tricks to yielding a delicious and crispy dough:

  • Make sure the butter you use when making the dough is hard and cold. It won’t work if it’s soft.
  • The dough will seem too wet when you first put it together. Wrapping it in a plastic wrap and refrigerating it ensures that it firms up so you can roll it out easily.
  • Roll the dough between 2 parchment papers so it won’t stick to anything.
  • Once you load up the fillings, the easiest way to fold the dough over the tomatoes is to use the bottom parchment paper to lift up the dough. Do this bit by bit as you go around the entire galette.
  • If the dough rips while folding, you can just use your fingers to close up the gaps.

Follow these simple tips, and you’ll end up with a delicious and yummy crust you won’t be able to get enough of! Hope you enjoy this recipe while it’s still tomato season. Don’t forget to leave me a comment if you try it out!

Paleo Tomato Galette

Paleo Tomato Galette

Paleo Tomato Galette

Course: Appetizer, Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 2 hours
Total Time: 45 minutes
Servings: 6 servings
Calories: 431 kcal
Author: Jean Choi

This grain free and Paleo Tomato Galette is not only delicious, but it's gorgeous and rustic with the browned crust, heirloom tomatoes, and basil topping. 

Print

Ingredients

Crust

Cashew Cheese

  • 2/3 cup raw cashews soaked for at least 2 hours, then drained
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 garlic clove
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp water or more, as needed

Filling

  • 1 1/2 lb heirloom or regular tomatoes sliced
  • Salt and pepper to taste
  • Basil leaves for garnish

Instructions

Crust

  1. Combine almond flour, arrowroot flour, and sea salt in a food processor and pulse a few times to combine.

  2. Add butter and pulse several times until crumbly.

  3. Add in an egg, honey, and apple cider vinegar and pulse again until the dough sticks together when you pinch it. The dough should be a bit sticky.

  4. Wrap the dough in a plastic wrap and flatten it out into a disc.

  5. Refrigerate for 1 hour.

Cashew Cheese

  1. Combine all ingredients for the cashew cheese in a blender and blend until smooth and creamy. 

  2. Add more water if the mixture seems too thick. It should be the consistency of smooth hummus.

  3. Set aside until ready to use.

Tomato Galette

  1. When the dough is chilled, preheat oven to 375 degrees F.

  2. Place the dough between 2 parchment papers and roll into a circle about 1/4 inch thick. Remove the top parchment paper.

  3. Spread the cashew cheese in the middle of the dough, leaving about 2 inches around the edges.

  4. Lay the sliced tomatoes on top of the cashew cheese.

  5. Sprinkle the tomatoes with salt and pepper.

  6. Use the bottom parchment paper to fold the dough over the edges of the tomatoes, sealing the dough with your fingers if it rips.

  7. Brush the whisked egg yolk on the dough edges.

  8. Slide the parchment paper and the tomato galette on to a baking sheet.

  9. Bake for 35 minutes.

  10. Cool for 5 minutes, then sprinkle with basil leaves before slicing and serving.

Nutrition Facts
Paleo Tomato Galette
Amount Per Serving (1 slice)
Calories 431 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 9g 45%
Cholesterol 90mg 30%
Sodium 508mg 21%
Potassium 398mg 11%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 6g
Protein 11g 22%
Vitamin A 27.6%
Vitamin C 21.4%
Calcium 9.1%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Egg Free Cauliflower Potato Salad (Paleo, Vegan, Whole30, Keto)

If you are looking for a low carb way to enjoy your potato salad, look no further than this Cauliflower Potato Salad (or “fauxtato” salad). Not only is this paleo, Whole30, and keto-friendly, it’s egg free and vegan, made with creamy cashew sauce! 

Egg Free Cauliflower Potato Salad

As the weather warms up, I’m thinking of all the summer friendly recipes for BBQs, picnics, and get-togethers. Grilled food is always a favorite among crowds, but I also love make-ahead salads and side dishes that really pull the party together. One of my favorite dishes is a yummy potato salad, which is why I created this Egg Free Cauliflower Potato Salad, or also called “fauxtato” salad.

Egg Free Cauliflower Potato Salad Recipe

There’s no potato in this salad, and cauliflower florets are used instead. But before you roll your eyes, I urge you to try it first! My husband, who is a potato lover, couldn’t tell that it was made with cauliflower, and when he first tasted it, he just said, “Mmmm, this is really good potato salad.” No joke.

Also, there are no eggs or mayo in this cauliflower potato salad, and the dressing is made with a creamy and decadent cashew sauce. It’s a great one for any kind of potlucks or get-togethers because it fits under so many food restrictions. It’s paleo, low carb, Whole30, gluten-free, and vegan, and even kids will go crazy over this dish, so make sure to make a giant batch!

Egg Free Cauliflower Potato Salad Egg Free Cauliflower Potato Salad

Tips For Making This Cauliflower Potato Salad

  • Use raw cashews for the sauce. Roasted cashews won’t be as creamy when blended.
  • The longer this salad sits, the better it tastes! I like to make it a day ahead so the flavors have enough time to meld together.
  • Feel free to adjust the spices depending on your taste preferences. I really love the vinegary taste in potato salads, but you can scale back on the apple cider vinegar if you aren’t a big fan like me.
  • Double the recipe because it’ll be gone in no time!

I guest posted this Egg Free Cauliflower Potato Salad on Adrienne Urban’s blog, Whole New Mom, so go check it out there. I hope you love it as much as I do!:

CLICK HERE FOR THE RECIPE!

Egg Free Cauliflower Potato Salad

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

These are the best paleo and vegan Strawberry No Bake Cheesecake Bars, made with simple ingredients and easy-to-follow steps. Skip the oven for a yummy frozen summer treat!

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

Hello to strawberry season! I love it. Berries are my favorite, and I love to use them in desserts. I find that berry treats are usually low in sugar and so refreshing and delicious, and the same applies to these paleo and vegan Strawberry No Bake Cheesecake Bars.

Strawberry No Bake Cheesecake Bars Recipe

These bars are perfect for the summer because you don’t have to turn on the oven and everything is “made” in the freezer. All you really need is a high powered blender to make the different components of the cheesecake, and the result is a yummy frozen treat that’s creamy and decadent. It honestly tastes like ice cream cake to me!

Made without even a hint of gluten or dairy, the sturdy and crumbly crust is made with a mixture of pecans and dates, and the cheesecake filling is made with a combination of soaked cashews, strawberries, coconut milk, and maple syrup. So yummy!

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

#StrawberriesArTheJam Celebration

This Strawberry No Bake Cheesecake Bars recipe is coming to you as part of the #strawberriesarethejam celebration held by myself and my Instagram friends, to give you some inspiration on using strawberries in your kitchen in a variety of ways. There are over 90 of us participating, each sharing a strawberry recipe that’s delicious, unique, and fun.

Here are some of the other bloggers’ creations who are taking part in this celebration:

Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Strawberry Cobbler
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers
Made from Scratch’s Roasted Strawberry and Basil Ice Cream
Eat Cho Food’s Strawberry Basil Glazed Donuts
What’s Karen Cooking’s Strawberry Eton Mess
More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka
Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries
Farm & Coast Cookery’s Strawberry & Thyme Shortcake
Marianne Cooks’ Strawberry Madeleines
Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze
My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette
The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie
Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette
Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Baking the Goods’ Mini Strawberry Lemon Cupcakes
Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches
What Annie’s Eating’s Vegan Strawberry + Basil Ice Cream
Katie Bird Bakes’ Strawberry Crumble Bars
Cosette’s Kitchen’s Strawberry Shortcake
Blossom to Stem’s Strawberry Pavlova with Mezcal and Lime
Babby Girl Yum’s Strawberry Spinach Almond Salad
It’s a Veg World After All’s Butter Lettuce Strawberry Salad with Poppyseed Dressing
Le Petite Eats’ Strawberry Orange Blossom Tartlets

Wanna join in on the fun? Just use the hashtag #strawberriesarethejam on Instagram to share your strawberry creations. I’m excited to see what you come up with!

Strawberry No Bake Cheesecake Bars (Paleo, Vegan) Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

Course: Dessert
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 bars
Calories: 172 kcal
Author: Jean Choi

This is the best paleo and vegan Strawberry No Bake Cheesecake Bars, made with simple ingredients and easy-to-follow steps. Skip the oven for a yummy frozen summer treat!

Print

Ingredients

Pecan Crust

  • 1 1/2 cups raw pecans
  • 3 pitted dates
  • 2 tbsp coconut oil
  • 1/8 tsp sea salt

Cheesecake Filling

  • 1 1/2 cups raw cashews soaked for at least 4 hours and drained
  • 1 1/2 cups chopped strawberries
  • 1/3 cup full fat coconut milk or any other non dairy milk of your choice
  • 1/3 cup maple syrup or more, to taste
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • Optional: Sliced strawberries for topping

Instructions

  1. Line an 8x8 pan with parchment paper.

  2. Place all ingredients for the pecan crust in a food processor and blend just until it becomes a sticky dough. 

  3. Press the dough into an even flat layer on the prepared pan. 

  4. Transfer to the freezer while you make the cheesecake filling. 

  5. Combine all ingredients for the filling, except sliced strawberries, in a high powered blender and blend until smooth and creamy. 

  6. Taste to add more maple syrup if you prefer. 

  7. Take the out pan from the freezer, and pour the filling mixture over the crust.

  8. Use a spatula to flatten out the filling in an even layer. 

  9. If using, add sliced strawberries on top of the filling. 

  10. Freeze for at least 4 hours or until firm.

  11. Remove from the freezer and let it thaw for 5 minutes before slicing into 16 squares with a sharp knife. 

  12. Store in the freezer for up to 2 weeks, and thaw at room temperature for 5-10 minutes before serving. 

Nutrition Facts
Strawberry No Bake Cheesecake Bars (Paleo, Vegan)
Amount Per Serving (1 bar)
Calories 172 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Sodium 29mg 1%
Potassium 157mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 0.1%
Vitamin C 10.7%
Calcium 1.4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.