These simple paleo hazelnut cookies are one of the first cookies I made when I went grain-free. I experimented with a lot of different flours, and the combination of hazelnut flour (finely ground blanched hazelnuts) and almond flour was perfect for these cookies. They are nutty, chewy and not-too-sweet — perfect with a dairy-free cappuccino.
I always bake two pies for Thanksgiving — one pumpkin pie and one other flavor that I change every year. This paleo pumpkin pie is quick and easy to prep. Once it’s in the oven, I can start on the cranberry sauce and put together the second pie. And my pre-Thanksgiving prep is almost done.
My philosophy for Thanksgiving is to keep it simple. Whether I’m hosting, or bringing a dish to pass, I don’t want to spend all day in the kitchen. The holiday is really all about enjoying great food with family and friends — and still having time to hang out and watch football.
Over the years, I have tried many, many paleo Thanksgiving gravy recipes. I think this easy paleo gravy recipe is the best one. It’s quick to put together, and it uses a combination of pureed vegetables, pan drippings and fresh herbs to get that traditional Thanksgiving gravy flavor.
This 3-ingredient paleo cranberry sauce is incredibly simple. It’s made with fresh whole cranberries, and it’s one of the easiest Thanksgiving dishes to make from scratch. Fresh cranberry sauce takes just 15 minutes to cook. You can make it the day before. And it’s naturally gluten-free, grain-free and dairy-free.