Paleo Bars/Granola

2 C.         Almond Flour/Meal

½ C.        Raw Pepitas (Trader Joes or www.nutsonline.com)

½ C.        Raw Sunflower Seeds

½ C.        Dried Fruit of Choice

½ C.        Flaked unsweetened Coconut

¼ C.        Coconut Oil, Melted

¼ C.        Honey

1 TBS.    Organic Vanilla Extract

½ tsp.    Cinnamon (or to taste)

Heat oven to 350

In a large bowl mix the almond flour, nuts, fruit and coconut until combined.  In a small bowl mix the wet ingredients and then add to the almond flour mixture.  With your hands mix until all the flour is moist.   At this point you can go 2 ways with the mixture: 

If you want granola, spread the mixture evenly on a foil or parchment lined baking sheet.  Bake for 15 minutes (or until golden brown) stirring around 2 or 3 times.  Make sure you rack is in the upper portion of the oven, the almond flour tends to burn easily.  Store in an airtight container.

If you want bars press the mixture (making sure to keep the mixture even, you want it to fill most of the cookie sheet so it should be about ¼” thick) onto the lined baking sheet and cook for 15-18 minutes.  Once cooled, you can break into chunks or cut with a knife into nice bars.  Store in a Ziploc bag.

Recipe by Terra Sittner

Beef Jerky

So here is the much anticipated Beef Jerky recipe. This is a great take-along, tide-you-over-till-your-next-meal kind of a snack. It's super easy, and if you have a plug-in wall timer, you can set it the night before and wake up to a fresh batch that's ready to go!











Ingredients
■2.5 lbs London Broil, Flank Steak , or any really lean cut of beef. (grass-fed is best, but not necessary)
■2/3 cup Organic Tamari (or Coconut Aminos)
■1/3 cup hot water
■1/4 cup Worcestershire sauce
■1 Tablespoon Liquid smoke
■1 Tablespoon Garlic powder
■1 Tablespoon Onion powder
■1/2 Tablespoon Cayenne powder
■2 Tablespoons Red pepper flakes (set aside)



















Here's how I do it:
To slice the meat, I use a mandolin set to about medium thickness (about the size of thick sliced bacon). If you don't have a mandolin, hand slicing works, too, it just takes a little longer. Tip: put your meat in the freezer for about an hour to an hour and a half before slicing; this firms it up and makes it much easier to work with. :)

Slice all the meat and put it aside in a container. I use glass Snapwear containers



Stick it in the fridge for at least 6 hours, overnight is best. You don't have to, but whenever I open the fridge I give it a good shake or two.

When it's time to dehydrate, I take the meat out of the fridge, and place it in a colander. Using hot water, rinse the meat. Now it's time to start laying the meat on the trays. Be sure the meat doesn't overlap or it won't dry properly.

After you finish each tray, sprinkle some red pepper flakes over the meat. How much you put on depends on how spicy you like it. For my dehydrator, I set it to 160 degrees Fahrenheit for about four hours. You will want to check your own macine to make sure it's set for the correct time and temp.

The jerky is done when the outside cracks when you bend it. I had to do a few batches before I really got a feel for this, and you probably will, too. Fortunately, even the batches I over-cooked and under-cooked ended up yummy.

When its done, let the jerky cool to room temperature. Then, when I'm ready to store it, I put the jerky in a gallon size zip lock bag with a paper towel in it (to absorb any excess moisture) and stick it in the fridge.

That's it :) I hope you enjoy this delicious snack as much as we do!













In a microwave safe bowl, mix all the other ingredients together, except the red pepper flakes. Then, pop it in the microwave for about a minute. Next pour the warmed mixture over your meat, being sure to coat all the pieces. This is where the Snapwear comes in handy, just click the lid on and give it a good couple of shakes.