Toasted Walnut Shortbread Cookies (Paleo)

Paleo cookies, lake superior kitchen, grain free cookies, paleo dessert, grain free dessert

Apparently I’m really into making desserts these days.  Can you blame me, though?  Tis the season for piles of sugary treats everywhere you go.  I always hang on to Christmas as long as possible.  I consider the entire week after to be fair game for celebration.  I’ve also never been a huge New Year’s Eve person, so that’s not really on my mind.  I’d rather focus on extended Christmas.  We’re still watching Christmas movies, my last present for B came today (I ordered it late, my fault), and we’re still eating the remainder of our Christmas leftovers.  My mom is the queen of hostessing.  This Christmas was probably the best yet.  Farm fresh eggs, ham, smoked salmon, caramel rolls, multiple soups, steak, bread, veggies, treats, and oh so much more.  I keep thinking about that day and wishing I could go back, primarily so I can keep eating.  (and hanging out with loved ones, of course).  Thankfully, my mom sent leftovers home with everyone, so my fridge has been full this week.  In a few days we’ll go back to reality.  Not to be fun spoilers, but B and I are likely going to do a January Whole30.  We’re both thinking a reset would be nice.  I’m trying to gather up motivation in the next few days.  I’ll keep you posted if/when we get started!  There’s time to make these cookies before then…

Toasted Walnut Shortbread Cookies (Paleo)

Makes about 15 cookies

Ingredients:

1 c walnuts

3/4 c butter

1/4 c honey

1/2 t vanilla

14 t cinnamon

Pinch nutmeg

Pinch salt

3 c almond flour

1/2 c chocolate chips

1/2 T butter

3 T water

coarse sea salt for topping

Directions:

  1. Chop the walnuts into small pieces and spread them evenly on a cookie sheet.  Roast at 350 F for 10 minutes, stirring every few minutes.  Remove from the oven and set aside to cool.

  2. Soften butter and place in medium bowl.  Add the honey and vanilla and whisk together.

  3. Add the cinnamon, nutmeg, and salt and stir well to combine.

  4. Add the almond flour and fold into everything until fully combined.

  5. Place a large sheet of parchment paper on the counter and set the ball of dough in the middle.  Use your hands to elongate the dough as much as you can.  Wrap the parchment paper around the dough and continue to shape the dough into a long round “log” about 2-2 1’2 inches across. 

  6. Refrigerate the wrapped dough for at least 2 hours.  Ideally, leave it overnight.

  7. Heat the oven to 350 F

  8. Remove the dough from the refrigeration, take off the parchment paper, and slice the dough into about 15 cookies.

  9. Place the cookies on a greased cookie sheet and bake for about 15 minutes, until the edges are golden brown and cookies look set.

  10. Let cool slightly on the pan, then remove to cool fully on a cookie sheet.

  11. Once cookies are fully cool, place chocolate chips, butter, and water in a small, microwave safe bowl.  Microwave for 20-30 seconds and stir immediately.  Even if all the chips aren’t melted, stir for a minute to let any additional chips melt.  Continue to microwave in 8 second increments if chips aren’t fully melted.  (they can burn easily, so be careful). Add additional water, if needed.

  12. Use a fork to drizzle the chocolate over the cookies.  Sprinkle lightly with coarse sea salt. Let cool before serving.


Paleo Shortbread Cookies, Lake Superior Kitchen, grain free cookies, paleo dessert

Light Kale Salad

Kale Salad, Lake Superior Kitchen

What a week it has been.  It’s not quite 8pm and I’m hoping I can summon enough energy to stay awake for the next hour.  We spent the last two nights celebrating the release of our latest album as Emily Haavik & the 35s.  The Duluth show was Friday at Blacklist and last night we were down in Minneapolis at the Aster Cafe.  Both venues were so fun and full of wonderful people.  The Aster is a beautiful, intimate space with gorgeous views of the city.  There were so many friends and strangers crammed in there, it may have driven the staff a little crazy.  But the whole night felt like a true celebration.  It was a quick drive down and back, but I’m so grateful we were able to have an album release in two cities so dear to our hearts.

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If you don’t know, Emily Haavik & the 35s is comprised of many of my closest friends and my husband!  Emily and I have known each other as long as we can remember.  Every time we play together it feels sacred.  Lifelong friends are always a treasure and being able to make music together feels like such a gift.  We’ve become a pretty good team, I’d say, and we’re really proud of how that is reflected in this album.  

I’m sharing yet another kale recipe.  I’m not sick of kale salad yet, and I hope you’re not either!  This salad is a great little side salad or you can add some protein to it and have it for a meal.  Add some craisins and, all of a sudden, you have a holiday-themed dish. :)

Light Kale Salad

10 minutes, serves 4-6

Ingredients:

1 small bunch of kale, chopped small (about 8 cups)

1 c shredded carrots

1/4 c sunflower seeds

1 T chopped cilantro

3 T olive oil

1 T rice vinegar

1 T dijon mustard

1/4 t salt

1/4 t pepper

1/8 t garlic powder

Directions:

  1. Place kale, carrots, sunflower seeds, and cilantro in large bowl.

  2. In small bowl, whisk together the olive oil, vinegar, mustard, salt, pepper, and garlic powder.

  3. Pour the dressing over the greens and toss everything well to combine.

  4. Serve as is for a side salad or add some protein to make it a meal!