Morrocan Spiced Beef

Look.. I know it’s been ages since I posted something.

and this draft has been hanging out forever … so I’m just going to post it.

Because you all should make this.  I cobbled together a few Moroccan Beef recipes from the interwebs and came up with this.

So, please forgive my incredibly lame post and just make the recipe… okay?

Let me know how you like it.

Morrocan Spiced Beef

Morrocan Spiced Beef
Recipe type: Main
Cuisine: Middle Eastern
I have always had a soft spot for cinnamon and beef together, ever since I had my first taste of kibbeh. The seasoning on this meat reminds me of that delicious Moroccan treat.
  • 2 pounds of ground beef
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 1 large carrot, grated
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp cinnamon
  • ½ tsp ground cayenne
  • salt and pepper to taste
  • 2 tbsp pine nuts
  • ¼ cup golden raisins (see note)
  1. Heat the oilive oil in a large skillet over medium heat
  2. Add the diced onion and cook until translucent
  3. Stir in the carrot and cook for about 3 minutes
  4. Sprinkle the coriander, cumin, cinnamon, and cayenne over the top and stir to combine. Cook until fragrant, about one minute
  5. Now is a good time for a sprinkle of salt and pepper.
  6. Shove all of the stuff in the skillet to the edges and crumble the ground beef into the middle.
  7. Break up the ground beef and cook, mixing in the rest of the ingredients, until the beef is cooked through and everything is well combined
  8. Shove everything to the edges again, and dump the pine nuts in middle and toast, stirring constantly until slightly toasted. Mix the pine nuts in with everything else and turn off the heat.
  9. Stir in the raisins.
  10. Taste and adjust the seasoning
  11. Serve over brown rice with a dollop of yogurt
If you are one of those people who feel that raisins ruin everything, go ahead and substitute ¼ cup of chopped dried apricots.



World’s Easiest Cookies

I was prepared to hate these cookies.

And yes, I’m aware that is not really a great thing to say about a recipe from someone I respect and admire.

I have made Elizabeth Barbone’s Five Ingredient Gluten Free Peanut Butter Cookies more than once and they were delicious.  They are basically peanut butter and sugar and they are amazing… and I eat them because I like them.. not because they are gluten free.

But… But.. these cookies are.. PALEO.

I was on the Paleo bandwagon for a while and I totally did it wrong.  I did in the same way I did the Atkins Diet which was EAT ALL THE BACON.  Instead of the “Paleo is really just a plant based diet with some meat thrown in” way… which is really the right way to do Paleo.

I really struggled with Paleo.  And I made more than my fair share of “Paleo treats” which tasted like cardboard but obviously tasted good to someone…but mostly I found the recipes I tried disappointing.

Oh, and I gained like.. 30 lbs (which might actually have more to do with the depression I was dealing with at the time and maybe all of the pig fat I was shoving in my facehole.. but it was PASTURED pig fat so it was ok.)


Hey! That cake looks GOOD

Hey! That cake looks GOOD

Now I try to eat the veggies and the beans (which are verboten on Paleo) and less meat and fewer treats, but dammit when I want something it’s going to be WORTH the calories.  (Which I’m also counting because dammit that seems to be actually working)

When Elizabeth said she was working on a Paleo Baking book I was optimistic because, she knows her stuff you guys.. for realz.

I can totally get behind the no-refined sugars thing. I’ve taken the white sugar out of recipes and stuck in honey or molasses or maple syrup but it’s not like you can just switch them out.

Baking is SCIENCE and some are sweeter than others and they all have different consistencies.

Also, I enjoy the flavor of honey or maple syrup where white sugar just tastes… white?



But…  PALEO.

I gave it a shot anyway.. I had everything in the pantry and the recipe is stupid easy AND it has my second favorite sweetener, maple syrup.  (Honey is my favorite; we go way back.)

Worlds Easiest Paleo cookies

This is really all that goes into these cookies

I’m also not at all embarrassed to say I buy maple syrup by the half gallon.

And although this recipe is the “World’s Easiest Cookies”, I never miss a chance to bust out my digital scale when weights are provided.  Because SCIENCE.

Almond Flour After you measure out (or… WEIGH out) your ingredients, they get mixed together, portioned out and then plopped on sheet pans and baked… DONE.

baked cookie Doesn’t that look pretty?

I let the cookies sit on the pan for the three minutes per the recipe. Then slid them onto a cooling rack to .. cool.

Meanwhile, I got the second batch ready on a cold sheet pan and made this round a little flatter.  The recipe says that if you want them a bit crisper, you flatten them

So I squished them, baked them off and waited.

And waited.

I really, really wanted to try one but the recipe says to wait until they are totally cool before eating.

I’m not good with waiting.

But I did it because I know cookies without wheat flour don’t behave like cookies with wheat flour.

An hour later, when they had to be cool enough, I dove into one of those bad boys like a Fred Flinstone with a Bronto Burger.

Oh, man… I ….  I hated it.

Well, the flavor was good, but the texture.. I… no. I just didn’t like it.  It was …  too different for my mouth.  There was a big fat NOPE response.

And now you are wondering why I dedicated this much blog time and space to tear down a recipe from someone I respect and admire?

Because, the next day?  OMG the next day?


Something about sitting overnight redistributed the moisture and these are like almondy, mapley chewy macaroon like cookies and I cannot stop eating them.

Look at them!  Look at these adorable little yummy cookies next to my adorable little demitasse cup of Turkish Coffee!  Perfect size when I want a tiny treat that is yummy and worth the calories!

World's Easiest Paleo Cookies


You want some? YOU WANT SOME. YOU DO.

You should probably, you know.. get the book. I’ve got one coming and I can’t wait to see what else is in there even though I don’t eat Paleo.

Or! you could enter this to win one!   Rafflecopter giveaway

In the meantime, though, I got your back because I know you want these cookies now. Or maybe, you want to make them now for tomorrow.  While you are waiting for them to cool, head over here to read what other people thought of this recipe over at GlutenFreeBaking.

Here you go… a recipe for World’s Easiest Cookies courtesy of Elizabeth Barbone, Author of World’s Easiest Paleo Baking.. so easy a Caveman could do it! (if he had an oven .. and a sheet pan… and um… well.. you know what I mean)

World's Easiest Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 cookies
  • 170 grams (1½ cups) finely ground almond flour
  • ½ teaspoon baking powder, homemade (see recipe below) or grain-free store-bought
  • 100 grams (1/3 cup) dark maple syrup
  • 2 teaspoons vanilla extract
  1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla extract. Stir until a sticky dough holds together.
  3. Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart. or crisp cookies, press down theF dough lightly with the at bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, lightly wet bottom of the glass.) For softer cookies, don’t press down the dough.
  4. Bake until the edges are golden brown, about 12 minutes.
  5. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.
  6. Allow the baking sheet to cool, and repeat with the remaining dough.
Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch.Thankfully it’s easy to make your own!

Active Time: 2 minutes
Yield: about 6 tablespoons

1/4 cup cream of tartar

2 tablespoons baking soda

1 teaspoon tapioca starch

Whisk the cream of tartar, baking soda, and tapioca starch together in
a small bowl.

Store in the pantry in an airtight container for up to 4 weeks.

Make your own cashew butter

A while back, Ellie Krieger tweeted something about saving butter for a treat and using a nut butter instead. I actually PREFER a nut butter because of the satiety factor.

Because I am a total brown noser, I tweeted at her about my home made cinnamon cashew butter and she retweeted me..

which is awesome.

It also raised a question from one of her readers looking for a recipe.


I forget that not everyone knows that nut butters are just.. well.. ground up nuts. I do add some oil because not every nut is as oily as say, peanuts. I told a friend of mine a while back that she could make her own nut butters and she was surprised that it was that easy.

She’s gone nut butter crazy and is doing things like grinding up entire jars of mixed nuts… shazam!

All you need really is a food processor and some easy to find stuff

Cashew Butter ingredients

Gather your ingredients:

Coconut oil

Get unrefined coconut oil. Cold press, preferably.. melt it..


put your cashews in your food processor and whirl until they look like this.

Not shown: Drizzle in the melted coconut oil while the machine is running. It’s ok if it’s still hot. That stuff is solid at room temp so .. yanno…


After you add the oil, it will clump up, whip around in globs and eventually get it’s act together and look like this.

Time to add the cinnamon and vanilla

This is my favorite cinnamon.. but any cinnamon will do



My mom brought this vanilla back from Barbados for me.. it’s killer

Add salt.. yes really.  Salt bumps the flavor and makes your vanilla and cinnamon more prominent


This is my fancy-schmancy kosher salt measuring device



Puree the crap out of it.. I’m not even kidding. Scrape it down once in a while and dig up the smush from the bottom



This is the consistency I like.

Now is a good time to taste it.  Does it need more vanilla?  More salt? More cinnamon?  You decide.


Shove it in a jar and you are good to go!

Because of the coconut oil, this will get HARD if you refrigerate it… but it will soften up again at room temp.  I used to keep my homemade nut butters in the fridge but since I started using coconut oil, I don’t think that’s necessary.  Your mileage may vary. This little jar doesn’t keep for long in my house.  I eat it with a spoon.

Side note: I don’t think this will save you any money.  Cashew are expensive whether they are ground up or whole.  But I like being able to add my own flavorings.

Also: the coconut oil adds a SLIGHT coconut flavor, which I enjoy. However, if you don’t enjoy that, feel free to use whatever neutral oil you do like.. you could also get fancy and get walnut oil or hazelnut oil, but that will get expensive quick. Just sayin.

5 from 1 reviews
Cinnamon Vanilla Cashew Butter
Cook time: 
Total time: 
A paleo friendly nut butter made with unsalted cashews and coconut oil. Eat with a spoon! Or.. you know.. with a banana or on toast or .. whatever.. but mostly, a spoon!
  • 9 ounces of roasted, unsalted cashews. (My store sells them in 9 oz containers. It's about a cup and a half give or take)
  • ¼ cup of melted, unrefined coconut oil
  • 2 teaspoons real vanilla extract
  • 1½ teaspoons cinnamon
  • 1 teaspoon of salt
  1. Put the cashews in your food processor and whirl until they resemble course meal.
  2. While the processor is running, drizzle in your melted coconut oil. Do not be alarmed if it clumps up. Just keep processing until it evens out.
  3. Add the vanilla, cinnamon and salt.
  4. Process until smooth.
  5. Taste: adjust seasoning to your liking.