4 ingredient Paleo Nutella Cookies

4 ingredient Paleo Nutella Cookies

There you have it. The food version of the ugly duckling story. The ugly duckling became a beautiful swan. The ugly hazelnut butter became a beautiful cookie.

A delicious, paleo friendly cookie- tastes like nutella and with just four ingredients- ready in under 10 minutes!

Ingredients

• 2 cups hazelnut butter
• 2 cups coconut sugar
• 2 large eggs
• 1/4- 1/2 cup cocoa powder, sifted

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. In a small bowl, whisk the eggs until frothy. In a large mixing bowl, combine the hazelnut butter, coconut sugar, sifted cocoa powder and eggs. Mix very well until fully incorporated.
3. Place golf ball sized cookie dough on a lined baking tray. Press down on each cookie gently with a fork. Sprinkle sea salt over the cookies and place in the oven. Bake in the oven for 7-10 minutes, or until just golden brown. Remove from the oven (cookies should still be soft) and allow to cool completely on the tray. Cookies will firm up.

Notes :
Even though the cookies may seem undercooked, they firm up quite well and maintain a chewy texture By Arman @ thebigmansworld

Paleo Meatloaf Muffins Recipe

Paleo Meatloaf Muffins Recipe

Today I have a recipe for paleo meatloaf muffins! I have to say, I have a meatloaf muffin recipe that I love already but this one tops that recipe! The more exciting part about me loving this one more is it is Paleo! I am able to enjoy meatloaf while maintaining a Paleo lifestyle.

These Paleo meatloaf muffins are great for parties and family dinners. They are already portioned and easy to serve. They are also nice to have all made ahead of time and ready to re-heat on the go, when you are in a hurry, or simply don’t want to cook. Such a great idea!

We hope you enjoy these Paleo meatloaf muffins! Please share your comments and feelings with us! We love to hear your experiences with our recipes.

If you would like to see the nutritional values click on the button below to see this recipes nutrition facts on my recipe magic. There is a tab at the top of the recipe and you go to the Nutrition tab to see the break down.

Low Fat Paleo Meatloaf Muffins

A vegetable-packed meatloaf muffin recipe, with ground turkey and ground pork. They are topped with a flavorful sugar-free tomato sauce.

Ingredients

Roasted Tomato Sauce

• 4 Medium tomatoes cut in half
• 1 Tbsp olive oil
• 2 1/2 Tbsp honey
• 1/2 Tbsp tomato paste
• 2 Tbsp water
• 1 Tbsp apple cider vinegar
• 1/8 tsp ground mustard
• 1/8 tsp garlic powder
• 1/4 tsp salt

Meatloaf Muffins

• 2 Tbsp olive oil
• 1 Small onion finely diced
• 2 Cloves garlic minced
• 2 carrot grated
• 3 button mushrooms finely diced
• 1 Small zucchini grated
• 1/8 Cup fresh rosemary chopped
• 1/8 Cup parsley chopped
• 20 oz. ground turkey
• 1 lb. ground pork
• 1/2 Cup roasted tomato sauce
• 2 eggs
• 2 egg whites
• 1/4 Cup coconut milk
• 1 Tbsp coconut flour
• 1/4 tsp pepper
• 1 1/2 tsp salt

Instructions

Roasted Tomato Sauce

1. Preheat oven to 375 degrees.
2. Place the halved tomatoes, cut side up, on a greased baking sheet and drizzle the olive oil over the tops. Season lightly with salt and pepper.
3. Roast the tomatoes for 1 1/2-2 hours on the top rack.
4. Remove from oven and let cool slightly.
5. Place the roasted tomatoes, honey, balsamic vinegar,tomato paste, water, apple cider vinegar, ground mustard, garlic powder and salt in a blender and puree until smooth.
6. Use in and on top of meatloaf muffins.
7. Can be made a day or two ahead of time.

Meatloaf Muffins

1. Preheat oven to 400 degrees and lightly grease a muffin tin.
2. Heat the olive oil to medium/high in a large saute pan. Add the onion, garlic, carrot, mushrooms,zucchini, and herbs to the pan and saute for about 5 minutes, until the vegetables are soft and onions are translucent.
3. Place the sauteed vegetables in a large bowl and let cool for 5 minutes.
4. Add the ground turkey, pork,tomato sauce, eggs, egg whites, coconut milk, coconut flour, salt, and pepper to the vegetables and mix together very well using hands.
5. Let sit for 5 minutes so that the coconut flour can fully absorb liquid.
6. Divide the meat mixture into 12 portions.
7. Shape each portion into a ball and place in well of a muffin tin.
8. Muffins will be tall and dome shaped on top.
9. Bake meatloaf muffins for 20-25 minutes, until cooked through.
10. Remove from the oven and, using a spoon, lift the meatloaf muffins out of the tin onto a platter.
11. Scrape off any fat that may have clung to the sides of the muffins.
12. Top each muffin with a spoonful of the remaining roasted tomato sauce(make sure it is hot).
13. Serve immediately

Thank you website : mynaturalfamily.com