Tag Archives: Recipe Redux

Paleo Peppermint Patties

Paleo Peppermint Patties

Usually I make some witty attempt at a humorous/interesting opening for my posts. With recipes like the one I have today though, I like just cutting to the chase. This month’s theme for Recipe Redux is “A Play on Patties.”

While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.



While most people would think of hamburgers or a similar type of savory dish when hearing the word “patties,” my first thought was sweet. This should come as no surprise as I love dessert recipes. Peppermint patties in particular. After a quick google search I found a number of recipes and picked this one to adapt. You will notice that the center of the patties are not white like a traditional patty, but that is because I used coconut sugar as my sweetener of choice which is naturally brown. I promise it is just as pepperminty and delicious. Everyone in my family of mint/chocolate lovers agree.

Paleo Peppermint Patties

Paleo Peppermint Patties

Grain/Gluten/Wheat-Free, Vegan, Dairy/Egg-Free, Nut/Peanut-Free, Paleo-Friendly

Makes 16 Peppermint Patties

Peppermint filling ingredients:

  • 1 1/2 cups powdered coconut sugar*
  • 1 tbsp melted coconut oil
  • 1 tbsp milk (I used light coconut but any milk should work)
  • 3/4 tsp peppermint stevia (or use plain peppermint extract to taste- around 1/2 tsp)**

Chocolate coating ingredients:

  • 6 tbsp coconut oil
  • 3 tbsp honey (use maple syrup to make vegan, or stevia drops to taste)
  • 3/4 cup cocoa powder (or omit the honey and use carob powder)


  1. In a food processor combine the powdered coconut sugar, peppermint extract, coconut oil and milk until smooth. Dip your fingers in melted coconut oil to prevent sticking. Then taking heaping teaspoonfuls of the peppermint mixture and roll them into balls. Place them on a parchment-lined baking sheet and then press them into circles.
  2. Put the baking sheet in the freezer and let harden for about 45 minutes.
  3. Next take the coconut oil and honey and melt them in a small bowl in the microwave for about 30 seconds. Mix in the cocoa powder until completely combined. Take the hardened filling patties and set up a station for dipping.
  4. To coat the patties in chocolate, take one patty and place it in the chocolate. Using a fork, flip the patty to coat the other side. Then place the fork underneath the patty in the bowl and lift, letting the excess chocolate drip off. Place the chocolate-covered patty back on the parchment paper (use another fork to push it off if needed).
  5. Put the patties back in the freezer until the chocolate hardens. Enjoy!

*How to make powdered coconut sugar: Place 1 1/2 cups of coconut sugar in a coffee grinder in 1/2 cup intervals and grind until it turns into a fine powder. If you don’t have coconut sugar, you can also do this same process with cane sugar or another granulated sweetener. Also, if you are able to tolerate it, you can just use regular powdered sugar. 

**Substitution note: While these are peppermint patties, any extract would work well in this recipe. Coconut, vanilla, orange, cherry, raspberry, strawberry… Whatever you like!

Paleo Peppermint Patties

Paleo Peppermint Patties

Paleo Peppermint Patties

Paleo Peppermint Patties


Paleo Peppermint Patties


Don’t forget to check out all of the other participants who made fabulous patty creations this month:

 Paleo Peppermint Patties



Questions for you:

Are you a fan of peppermint patties? I usually hate the mint/chocolate combo but I LOVED this one.

What extract would you try? I think coconut would be amazing! Or even peanut butter…

What is your favorite “patty” food? Duh, these.

Have you ever made your own powdered sugar before? This was my first time and definitely not my last.

BBQ Chicken Pizza

Whole Wheat BBQ Chicken Pizza (w/ allergy-free options)

Confession time: Until I opened my Bloglovin this morning and saw the barrage of Recipe Redux posts from my fellow food bloggers, I had completely forgotten that the 21st was the reveal day for January! I could excuse my absent-mindedness with mumblings of school work, but that would just be silly since I received an email recently from the Redux team as a reminder.

Recipe Redux

At first I was hopeful that the recipe I had already would fit the bill… but unfortunately scones do not look similar enough to pizza to count. 🙁

Then I remembered a pizza that I had made a very very long time ago. In fact, it was SO long ago that I actually had shared the pictures on my old blog way back in 2012 with promises to “share it soon.” Yes, so now over a year later I am finally making good on that promise.

While it’s not gluten-free or much in line with what I usually post, I have included a host of substitution options below the recipe instructions that should give you plenty of ideas. It’s a recipe that I used to make monthly before discovering my food allergies. In fact, bringing up these old pictures reminded me how much I love making pizza, so this will have to happen again sometime soon — I adapted the dough from the Master Pizza Dough recipe that I found on AllRecipes my freshman year of high school. It’s a keeper.

Whole Wheat BBQ Chicken Pizza

Whole Wheat, Egg-Free, Nut-Free, Dairy/Meat-Free Options, Vegan Option

Tomato-Free Option, Grain/Gluten/Wheat-Free Suggestions Below

Makes Approximately 12 slices

Whole Wheat BBQ Chicken Pizza (w/ allergy-free options)

Pizza dough*:

  • 1 cup warm water
  • 3-4 cups whole wheat pastry flour (or unbleached all purpose)
  • 2 tbsp olive oil
  • 1 envelope rapid rise yeast
  • 1/2 tsp salt

Pizza toppings:

  • 1 cup barbecue sauce*
  • 1-2 cups shredded mozzarella cheese*
  • 2 cups chopped grilled chicken*


  1. Preheat oven to 400 degrees. If using a pizza stone, place it in the oven now. If using a baking sheet, either oil it or cover it in parchment paper.
  2. In a large bowl combine 2 cups of the flour with the yeast and salt. Then stir in the warm water and olive oil. Add extra flour as needed to make a soft dough.
  3. Prepare a floured surface and knead the dough until smooth and elastic (I usually do this for about 4 minutes). Leave the ball of dough on the floured surface, cover it with a towel, and let it rest for 10 minutes.
  4. Next take the ball of dough and place it on your chosen baking pan (sprinkle the pizza stone with flour to prevent sticking). Shape it into a large circle, about 14 inches in diameter. Place in the oven and bake for 10 minutes (this will prevent the pizza from burning on top and being undercooked in the middle).
  5. Take the pizza dough from the oven. Spread the barbecue sauce onto the pizza, leaving a one inch rim around the outside for the crust. Sprinkle the cheese on top and then the chopped chicken.
  6. Put the pizza back into the oven and bake for about another 20 minutes or until the crust is golden brown.

*Substitution options:

  • To make this gluten-free, this version from King Arthur Flour has great reviews.
  • And to make it paleo/grain-free, you have a few options: 1. Instead of the wheat pizza dough, make a cauliflower crust. 2. Another option would be to make my vegan, grain-free biscuits and just spread them out into a large circle, baking for slightly longer than the biscuit recipe originally stated.
  • Here is a list of great and healthy BBQ sauce recipes if you don’t want to use a store bought one. (Here is a homemade tomato-free BBQ sauce recipe if you can’t eat tomatoes).
  • To make this vegan, you can replace the dairy cheese with a vegan shredded cheese, nutritional yeast, or a vegan cheeze sauce. For the chicken, you can easily leave this out to make it vegan or vegetarian. Or, replace it with grilled tofu squares, cooked chickpeas, or even chopped vegetables like mushrooms/onions/etc.

Whole Wheat BBQ Chicken Pizza (w/ allergy-free options)

Now, for the other Recipe Redux participants and their pizza recipes, check them out below:

Oh, and because I can’t hold in my excitement for another day, here is the picture for the scones that was going to be up today. With two recipes already posted in the past few days though, I’ll probably wait until next week to share these. Try to contain your excitement 😉


And I hope you didn’t forget that it’s Wednesday– aka, one of THE greatest days of the week. Head on over to Peas and Crayons with Jenn for even more amazing food pictures.

With both The Recipe Redux and WIAW link-ups to keep you busy, I don’t know how you are going to have time for anything else today ***insert evil laugh here***


What have you forgotten recently? Stories please!

Have you ever made homemade pizza before? What’s your favorite kind?

What food picture were you most excited to share in WIAW today?