Thursday, March 20, 2014

Paleo Chorizo Stuffed, Bacon Wrapped Dates

Prior to giving up dairy, bacon wrapped dates were one of my favorite appetizers. Now that I am eating 90/10 Paleo most of these little delights are off limits. So I set out to try to find something that would replace them. My first try was a little too sweet using pickled watermelon rind in lieu of the cheese.  Then I came across this recipe from Food & Wine Magazine for Chorizo Stuffed Bacon Wrapped Dates. - LOVE. 

I did mine just a hair different, but the premise and the outcome is delish. 


12 pitted dates (depending on number of guests. Make 2-3 dates per guest) 
6 slices of bacon cut in half lengthwise 
6 ounces ground chorizo sausage 


Preheat oven to 425 degrees. 

Stuff chorizo into each date. Wrap a strip of bacon around each date and secure with a toothpick. Place on parchment-lined (or use Silpat) cookie sheet and place in oven for 10 minutes. Turn dates and continue to cook for additional 10 minutes or until bacon is browned and crispy. 

Gluten Free, Dairy Free Cinnamon Doughnuts

Just for fun I had gotten a doughnut pan not thinking that I would ever really use it. I pulled it out and made some banana nut doughnuts and was hooked. Now I'm obsessed. My latest obsession are these amazing cinnamon  doughnuts. They are so good with a nice cup of coffee! 


1/2 Cup Gluten Free Flour ( I used Bob's Red Mill All Purpose) 
1/2 Cup Almond flour
1 tsp Baking powder
1/2 Cup Almond milk
2 tsp Avocado oil
2 tsp vanilla
4 tbsp Maple syrup
2 tsp Cinnamon
dash of cardamom

(Makes about 4 doughnuts so double up for more) 


Pre-heat oven to 350 degrees. 

Mix all dry ingredients together, then blend in almond milk, oil, vanilla and maple syrup. Mix until smooth and pour into doughnut pan. Bake for 15-20 minutes. 

Let cool and brush with maple syrup and cinnamon sugar (optional).