Its that time of year again! my favorite time of year for cooking!
Cedaredge Colorado puts on a wonderful apple fest this time of year and also my favorite apples are in season! Honeycrisp Apples!
Last year i put up about a dozen jars of my own home made honeycrisp apple sauce and so i decided to use some of that in my recipe this year but use can use what ever apple sauce is available to you.
These Soft and gooey apple spiced cookies were just amazing with my coconut caramel ice cream, that i just had to make some ice cream sandwiches.
I put all my sandwiches in individual little plastic goodie bags in the freezer, so i could pull one or two out when ever i felt like something sweet and spiced!
~Paleo Apple Spice Cookies ~
¾ Cup Almond Flour
1 Cup Tapioca Starch/Flour
½ Cup Apple sauce (I used homemade honeycrisp apple sauce)
1/2 tsp cinnamon
1/4 tsp nutmeg
¼ tsp Salt
⅔ cup maple sugar
2½ tsp. Baking Powder
1 Tbsp Vanilla Extract
Preheat Oven to 350 degrees.
Mix together the dry ingredients (Almond Flour, Tapioca Flour, Salt, Maple sugar, and Baking Powder).
Add in the Vanilla, Oil, and Eggs. Mix really well (don’t be afraid to get your hands dirty!)
Line 2 large baking sheets with parchment paper.
Roll teaspoon sized balls of dough (or smaller if you have the patience) in between your palms to create little cocoa puff balls. If you find your hands getting sticky- rinse them off and dry them before continuing and or dust your hands with a little extra tapioca starch.
Use about half the dough to make cocoa puffs for the first baking sheet. Leave a little space between each cocoa puff as they will expand in the oven.
Place the first baking sheet into the oven and bake 18-20 minute. Halfway through baking using a spatula to flip the cocoa puffs over so that the bottoms do not burn.
While the first tray is baking, prepare your second tray of cocoa puffs and follow the same baking instructions.
Let cocoa puffs cool completely before eating. (They will get crispy as they cool).
~Coconut Caramel Ice Cream ~
1/4 cup plus 2 tablespoons honey, divided
1 1/2 cups canned coconut milk
1/2 cup canned coconut cream
1/8 teaspoon Celtic sea salt
4 large egg yolks
3 tablespoons arrowroot powder
2 teaspoons vanilla extract
3 tablespoons unsalted butter or ghee
Whisk together 1/4 cup honey, milk, cream and sea salt in a medium saucepan over medium heat. While the mixture is coming to a simmer, whisk together the egg yolks, arrowroot and remaining 2 tablespoons honey in a small mixing bowl until pale and creamy, about 30 seconds. Using a ladle, spoon a small amount of the hot milk into the egg yolk mixture while constantly whisking (we don’t want scrambled eggs!) and whisk constantly for about 8-10 minutes until mixture is very thick (like a pudding). Remove from heat and stir in vanilla and butter. Pour into a bowl and set a piece of parchment paper on top of the pudding (so it touches the pudding) and chill in the fridge until cold, about 4 hours.
Place gelatin and water in a small saucepan and heat until just dissolved. Set aside for cool for a few minutes. Pour cream into a mixing bowl and begin to whisk on medium speed. Slowly pour the gelatin mixture into the cream and then whip to soft peaks. Pour half of the pudding into the whipped cream mixture and fold until incorporated.