When our good friend George of Civilized Caveman told us he was working on a cookbook, we – like the rest of you – said ‘it’s about time!’. And when he told us this book would be a collaboration with Juli of PaleOMG we knew it this book would be HUGE. Combining the talents of these two + their massive followings = The Paleo Kitchen. A must-have in your kitchen – paleo or not.
We’ve known George for over 2 years, in that time he’s become more than a paleo colleague, he’s been a mentor, collaborator, springboard and most importantly a friend. Like surprises you at Disneyland type of friend: For the past couple birthdays, I’ve gone to Disneyland with Sean and any other friends that join. This year they conspired to have George surprise me at the Happiest Place on Earth – I’m not easy to surprise!!
We had only met Juli briefly outside Lick in Austin at Paleo f(x) in 2013, and from saying through George when we were on calls with him while they were cooking for the book. I’d been following her fantastic blog and admired her work before really getting to know her this year at Paleo f(x). We stayed in the same house as Juli, along with Vanessa of Clean Eating with a Dirty Mind), Stacy-no-blog, our dear friends Bill & Hayley (Primal Palate) and Kara (also of the PP team), thus we got to know each other much better. And I’ll say that the Juli you read on her blog is the real deal! I just love her. (PS if you haven’t made her Almost 5-Ingredient Pizza Spaghetti Pie, go do that RIGHT NOW. You’ll thank us later.)
So, when we finally got our hands on a copy of The Paleo Kitchen, we were very excited. Proud, hungry, and excited! I flipped through the entire book, looking at the scrumptious photos accompanying each recipe – and you will not be disappointed. This book covers everything – it’s a fantastic general paleo cookbook that will delight your paleo friends as well as those not on the grain-free train. Here’s a sample of what’s inside: Sun-Dried Tomato Sweet Potato Hash; Crock-Pot French Onion Soup; Mongolian Beef cover Cauliflower Rice; Gingersnap Pumpkin Butter Cookie Sandwiches . Say whaaaat? All of that sounds fantastic. But especially those cookies. We’re currently in the middle of doing a Whole30, and with the sweet tooth that I have, looking at these photos is dan.ger.ous! It’s good to reset your system now and then, and grain-free treats are for moderation. I got into a “let’s have a cookie/ice cream/[insert any dessert here]” mode, so doing a detox was kind of necessary. Anyway – let’s get back to this fabulous book. George and Juli are allowing us to share the Gingersnap Pumpkin Butter Cookie Sandwich recipe with all of you! AND WE’RE GIVING AWAY A SIGNED COPY!! Signed by both Juli AND George! Whaaaa!
So here’s how to enter!! a Rafflecopter giveaway
- 2½ cups (250 grams) almond flour, plus more for the work surface
- ¼ cup (30 grams) coconut flour
- 2 tsp baking powder
- 1½ tbs ground cinnamon
- 1 tablespoon ground ginger
- pinch of salt
- ¼ cup (50 grams) coconut oil, melted
- 4 tbs maple sugar
- 1 tsp vanilla extract
- 2 large eggs, whisked
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Combine the almond flour, coconut flour, baking powder, cinnamon, ginger, and salt in large mixing bowl. Whisk together to evenly distribute the ingredients.
- Add the coconut oil, maple sugar, vanilla, and eggs and beat or mix until a dough has formed.
- Dust work surface with almond flour and lay the dough out, pressing it down until it is about ½ inch (12 mm) thick.
- Using a cookie cutter, cut the dough into circles. No cookie cutter? Use a lid to a spice jar or small mason jar. This should create around 40 small cookies.
- Place about 20 of the cookies on the prepared baking sheet, about ½ inch (12 mm) apart and bake
- for 5 minutes. Immediately remove the cookies and place on a rack to cool. Repeat with another batch of 20 cookies.
- While the cookies cool, place the pecans in a food processor and puree until smooth.
- Add pumpkin puree and maple syrup and puree until well combined.
- Melt the chocolate in a double boiler over medium-low heat.
- Assemble the sandwiches: Spread about 1 tablespoon of the pumpkin butter onto a cookie and top it off with another cookie.
- Use a spoon to drizzle a bit of chocolate over each cookie sandwich.
- Store in an airtight container in the refrigerator. These will keep for about 3 to 4 days.
****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****