Stone Fruit with Almond Hazelnut Chia Seed Brittle and Vanilla Bean Coconut Cream
Late summer is code for: STONE FRUIT!!! This incredibly delicious recipe is layered in multiple textures, the perfect level of sweetness, and has the edge of refreshment necessarily during the warm summer days. The best part? It's 100% Paleo-Approved!
1poundstone fruit of choicewe used peaches and nectarines - but it's also excellent with cherries, plums, apricots, pluots, cherries, etc
Line a small baking sheet with parchment paper, and evenly scatter the chia seeds, almonds, and hazelnuts. Keep them relatively close together so there isn't a lot of negative space in between.
In a medium sauce pan, over medium heat, add butter. Once melted, add in maple syrup and coconut sugar. Whisk together well.
Using a candy thermometer*, bring mixture to about 300 degrees, then remove from heat and quickly whisk in vanilla extract and baking soda. Once thoroughly combined, immediately pour mixture over the scattered chai seeds and needs, using a spatula to evenly cover all of them.
Place in freezer for about 45 minutes, or until it sets and hardens
While waiting on the brittle to set, prepare the coconut cream.
In a small pot, over medium low heat, add full fat coconut milk. If the water and coconut fat have separated, DO NOT add the water! Just get the creamy good stuff! Once it thins slightly over the heat, add in the vanilla bean. Whisk together and remove from heat (DO NOT LET IT BOIL).
Then slice the stone fruit and distribute them to small bowls or plates.
Pour coconut cream over the top of the fruit, and top with a couple pieces of the finished brittle. enjoy!
*if you don't have a candy thermometer, keep the mixture boiling over medium heat for about 3 to 5 minutes, until it starts smelling slightly of burnt sugar and becomes really really thick
You can't have summer without berries. We love berries in every form, but this Gluten Free Mixed Berry Crisp makes you feel like you're back in your grandma's kitchen! Summer comfort food. And the best part? It's not only gluten free it's also refined sugar free!!! Glory Glory! So gather your berries, and let's crisp it up!
Layer all veggies and feta on 4 plates, drizzle with oil and vinegar, and season with salt and pepper - that's it! Super easy!
To make Paleo: omit feta cheese
If you need to prepare in a large bowl so it can be self-served, simply cube or ball the melon instead of cutting it into wedges, dice the heirloom tomato, and then just toss everything in a large bowl!
Place sliced red onion in a strainer and boil a kettle of water.
In the jar you're using to store the pickled onion, place vinegar, salt, honey, garlic, and peppercorns. Stir until salt and honey are dissolved.
Once water boils, slowly pour water over the sliced onion. Blanching them so their slightly tender.
Give the strainer a little shake to help get rid of excessive water, then add onion to the jar with vinegar mixture. Press into jar until onion is fully submerged. Seal and place in refrigerator for AT LEAST 2 hours before using.
In an Instant Pot, pour half the jar of salsa and make sure bottom is evenly coated.
Place chicken on top of salsa, then onion on top of chicken.
In a small bowl, combine spices (salt through coriander). Season onion and chicken evenly, then top with remaining salsa.
Seal Instant Pot, then select "Meat/Stew" setting and cook for 90 minutes. Once it's done, let rest for 5 minutes, then release the vent for the steam.
After the steam settles, remove lid and, using two forks, shred the chicken!
Serve on tortillas with pickled onions and other toppings! You'll find some of our topping favorites listed above but we encourage you to add whatever your favorite toppings are!
TO MAKE PALEO: use lettuce leaves instead of tortillas (iceberg lettuce is nice and sturdy and will have a good crunch!) and OMIT any dairy (so no cheese or sour cream as a topping)
TO MAKE KETO, aka HOT MELT: follow Paleo instructions above AND make sure to had a generous serving of avocado!