Nom Nom Paleo: Food for Humans (67 page)

I
n the mood for Dark Chocolate Cherry Scones instead? Follow the same recipe, but leave out the cinnamon and apple. Add 1 teaspoon of vanilla extract in step 3. Then, in step 5, add 3 ounces of super-dark chocolate, cut into bite-size chunks, and ¼ cup of dried cherries.

1. P
   reheat the oven to
   350
   °F with the rack in the middle position, and line a rimmed baking sheet with parchment paper.
   
2. I
   n a large bowl, combine the almond flour, baking soda, and fine sea salt. Use your hands or a pastry cutter to work the pieces of cold butter into the dry ingredients until a crumbly mixture is produced. Then, mix the cinnamon into the almond flour mixture.
   
3. I
   n a separate bowl, thoroughly whisk together the eggs, apple cider vinegar, and honey.
   
4. M
   ake a well in the middle of the dry ingredients, and pour the egg mixture into it.
   
5. G
   ently mix with a spatula until a wet, chunky dough forms, and then throw in the apple. Combine the ingredients with your hands, and form a ball of dough.
   
6. O
   n a sheet of parchment paper or a nonstick surface, gently flatten the ball with your hand. The round of dough should be about ¾ inch thick. Using a pastry cutter or a sharp knife, cut the dough into
   6
   equal-sized wedges, and arrange them on the parchment-lined baking sheet.
   
7. B
   ake for
   20
   to
   25
   minutes, rotating the tray halfway through. The scones are ready when they’re golden brown, and an inserted toothpick comes out clean. Transfer the scones onto a wire rack to cool slightly before serving.
   

There are a growing number of Paleo-friendly snack bars on the market, but they’re not cheap, and we’re not made of money. So naturally, I make my own version. With the addition of macadamia nuts, I think these are even better than the bars available at the grocery store, but my boys like to remind me that they’re knock-offs. “Those are Liar Bars, Mommy.” True, but these Liar Bars are honestly good.

1. P
   reheat the oven to
   300
   °F. Toast the coconut flakes in a single layer on a parchment-lined rimmed baking sheet for
   3
   to
   5
   minutes or until golden brown. Cool the flakes.
   
2. T
   oss the macadamia nuts in a food processor, and pulse until finely chopped. (Don’t go overboard and process them into a nut butter.) Transfer the chopped nuts to a separate bowl and set aside.
   
3. P
   ut the chopped dates into the empty food processor, and pulse until they form a sticky ball. Add the toasted coconut flakes, and pulse until the mixture holds together when you squeeze it between your fingers. (But don’t stick your fingers in the work bowl until you’ve unplugged the food processor, genius.) Be careful not to pulverize the coconut flakes; you don’t want to purée them.
   
4. T
   ransfer the mixture to the bowl with the macadamia nuts, and thoroughly combine the ingredients. The result should be a loose, sticky mass. Using your hands, form the mixture into a ball.
   
5. P
   lace the ball between two sheets of parchment paper, and flatten it with your hand, a rolling pin, or a heavy book. Remove the top sheet of parchment, and form the flattened mixture into a square. Cut it into equal-sized bars. Store them in an airtight container for up to
   3
   days—or just eat ’em up!
   

Before going Paleo, my desserts were often served with dollops of freshly whipped crème chantilly, a rich vanilla-infused embellishment that elevated even the most ordinary treat. These days, I get the same results using the thick layer of cream that rises to the top of a chilled can of coconut milk. Want to see how I do it?