Ischoklad is a traditional Swedish Christmas treat that melts in your mouth and the one reason why coconut fat has remained on the shelves here throughout the low fat dark ages. Yes, chocolate is 110% not paleo, but it won't kill you to indulge some time and I like making them for my boyfriend who likes chocolate and I'm trying to phase into paleo (hey, I'm allowed since I do much of the cooking). It's so much better than some chocolate bar bought at the 7 Eleven.

ischoklad

200 g choklad
100 g kokosfett

Dark Ice Chocolate
200 g chocolate (I use 80% dark with cocoa nibs)
100 g coconut oil

If you aren't on the metric yet, it's just a 2 to 1 ratio. Break up the chocolate and melt, add the coconut oil and mix it all together. Add flavorings if you want like peppermint oil. Pour into molds (I use an IKEA ice cube tray) and chill in fridge. It melts pretty badly at room temp, but it looks pretty good.

baked apple baklava

haven't tried it yet, but it looks delish

Apricot Crumble Bar (raw, no baking!)

yum! i already make that chocolate thing-- but I had no clue the swedes were onto it first
...those clever swedes with their inexpensive furniture and their ischoklad.

I made a really yummy banana bread cake yesterday, will post the recipe later.

forgive me if this recipe is already posted in a diff section of this forum.

i went to a buffet-style indian restaurant this weekend and they served us these DELICIOUS carrot squares. the ingredient list read: carrots, butter, condensed milk. im pretty sure they also contained tons of sugar and spices, but that's beside the point. an easy recipe, right? I ran home and went right to work recreating them and they came out great.

Carrot Pudding Squares

4 carrots
1/2 c coconut milk
1/4 c butter (or some other sat fat)
cinnamon
stevia to taste

put ingredients in blender or food processor and go at it until mostly smooth. bake in oven ~400 F for 20 min. eat like square/pudding. yum yum yum!!!

(ears perking)

To what molten chocolate cake thing might you be referring??

(wiping off drool)

I think it's in the cooking forum under sweet treats... I can't remember any longer.

I found it! (Thank you, thank you! I've been wondering what I'm going to eat for my birthday treat!!)

http://forum.lowcarber.org/showthre...ighlight=molten
http://forum.lowcarber.org/showthre...ighlight=molten
http://forum.lowcarber.org/showthre...ighlight=molten
http://forum.lowcarber.org/showthre...ighlight=molten

Seriously! Just last night I was talk to my daughter about my delima. It had to be gluten-free, but I was torn on the whole carb issue. I really didn't want to make myself sick, but I wanted something to look forward to.

Here's the answer!

My son's the chef in the family. I'm going to give him these recipes and let him play until we find the best one.

Yes, I do think I'm going to allow myself a small scoop of French Vanilla ice cream! lol!

Oh! Vodka! He'd love the opportunity to set something on fire! lol!

Lord, I love this forum!

I think the one I did was really simple. You take an egg and break it into a mug, add in cocoa powder (1-2 Tbl guessing), add in some sweetener (stevia, erythritol are good paleo-ish choices) and maybe some flavoring like really strong coffee or vanilla then stir until well-mixed. Drop in a piece of unsweetened or low sugar chocolate then microwave for 45second-1min. Don't overdo because you want it to be slightly undercooked.

Ok, I have to promote this recipe because it's so awesome and, except for the baking powder, very paleo. I made them yesterday for the first time and loved them!

http://healthyindulgences.net/2008/...-free-biscuits/

Paleo biscuits
Ingredients: almond flour, baking powder, butter, salt, egg whites

I just made my second batch of these this morning.

http://forum.lowcarber.org/showpost...0&postcount=144

Really good, really simple.

I need help with stuff sticking to my muffin pan. Greasing the pan just doesn't work.

I have resorted to actually greasing muffin papers and it works, but surely there is an easier way??

I had issues with almond flour biscuits sticking. I ended up using ramekins lined with greased foil. But I switched to using a muffin-top pan I had that was superbly non-stick. I didn't even need to grease it, and those biscuits were sticky bastards!

was it teflon or one of those silicon jobs?? I have been wondering if they are any good.

It wasn't silicon, so I guess teflon, but the author of the recipe said silicon works well too.

http://healthyindulgences.blogspot....e-biscuits.html

I made the lemon curd yesterday. A bowl of tart yumminess. I will definitely make this again.