Paleo Rainbow Cookies•
Posted on November 17 2022
Rated 5.0 stars by 1 users
2 8x8" Pans
Colorful cookies with a healthy twist! Stephanie Niemis from @HealthyHolme created these gorgeous Paleo Rainbow Cookies using our natural PurColour Colorants, topped with a layer of Santander Dark Luker Chocolate. The perfect addition to your holiday dessert table - gluten-free, grain-free, paleo, and free from refined sugars!
¼ Cup raw honey
6 Tbsp ghee or grass-fed butter, softened
2 Large eggs
½ Tsp almond extract
1 ½ Cups almond flour
1 Tsp baking powder
½ Cup coconut sugar
¼ Tsp. sea salt
Red PurColour Colorant
Green PurColour Colorant
1 Cup raspberries (fresh or frozen)
4 Tsp. chia seeds
½ Cup Santander Dark Chocolate
Preheat the oven to 350°F. Lightly grease two 8x8" pans and line the bottoms with parchment paper.
Blend together the honey, butter, eggs, and almond extract. Blend in the almond flour, baking powder, coconut sugar, and sea salt.
Mix half of the batter (about 1 cup) with the green food coloring and the other half of the batter with the red coloring. Pour each color batter into a pan.
Bake for 16-20 minutes, or until a toothpick comes out clean when inserted into the center.
While the cakes are baking, crush the raspberries and mix in the chia seeds. Set aside to thicken.
Once the cakes have cooled completely, remove them from the pans. Spread the raspberry jam over one cake, then layer on the second cake.
Wrap with plastic wrap, place in the refrigerator, and place a book on top of the cake for several hours.
Melt the chocolate, spread on top of the cakes, and place in the refrigerator again for ten minutes to set. Slice into bars and enjoy!
If raspberries are frozen, make sure to warm them up before crushing.
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