Spring Vegetable Tart

This Paleo Spring Vegetable Tart is a delightful and healthy dish filled with fresh, seasonal vegetables and a nutty almond flour crust. It's perfect for a springtime brunch or as a light dinner option.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1/4 cup coconut oil, melted
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup asparagus spears, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh spinach, chopped
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 3 large eggs
• 1/4 cup full-fat coconut milk
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat your oven to 350F 175C

In a bowl, combine almond flour, coconut flour, arrowroot flour, melted coconut oil, 1 egg, 1/2 tsp salt, and 1/4 tsp black pepper

Mix until a dough forms

Press the dough evenly into a tart pan to form the crust

Bake in the preheated oven for 10-12 minutes, until it starts to firm up

While the crust is baking, heat a skillet over medium heat

Add a little coconut oil and saut asparagus, cherry tomatoes, spinach, red onion, and minced garlic until the vegetables are tender, about 5-7 minutes

Season with salt and pepper

In a separate bowl, whisk together 3 large eggs, coconut milk, dried thyme, salt, and pepper

Remove the tart crust from the oven and spread the sauted vegetable mixture evenly over the crust

Pour the egg mixture over the vegetables in the tart pan

Bake in the oven for an additional 20-25 minutes, or until the tart is set and the edges are golden brown

Let the tart cool slightly before garnishing with fresh basil leaves

Slice and serve

Enjoy your Paleo Spring Vegetable Tart!

Easy Chocolate Christmas Cake

Indulge in the festive spirit with this scrumptious vegan and paleo chocolate Christmas cake. It's a guilt-free treat that's perfect for celebrating the holidays!

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup cacao powder
• 1/2 cup maple syrup
• 1/2 cup coconut oil melted
• 1/4 cup unsweetened almond milk
• 1/4 cup chopped dark chocolate vegan
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

Set the oven temperature to 175C 350F

Almond flour, coconut flour, cacao powder, baking soda, and salt should all be combined in a large mixing bowl

Mix the almond milk, vanilla extract, melted coconut oil, and maple syrup in a separate bowl

Mix thoroughly after adding the wet ingredients to the dry ingredients to create a thick batter

Add the dried cranberries, walnuts, and chopped dark chocolate and stir

Line a cake pan with parchment paper or grease it

Evenly distribute the batter after transferring it to the pan

When a toothpick is inserted into the center of the cake, it should come out clean after 25 to 30 minutes of baking

After taking the cake out of the oven, allow it to cool fully in the pan

Once it has cooled, you can dust it with cacao powder or decorate it with melted dark chocolate

Cut into slices and savor your delectable paleo and vegan chocolate Christmas cake!