Paleo Roasted Grapes with Thyme and Cashew Cheese topped Focaccia

Paleo Roasted Grapes with Thyme and Cashew Cheese topped Focaccia:(Serves 8)

*This recipe uses a bread mix from Simple Mills. This is the first recipe I’ve posted using a Paleo mix, but I feel like it’s worth it for all my Paleo viewers out there. If you haven’t heard of Simple Mills, they are a GREAT company. The have the ONLY Paleo baking mixes I will use. They use only organic, Paleo, ingredients and every mix they have is GREAT! This recipe uses their sandwich bread mix, while can also be used to make a focaccia flatbread. Just follow the flatbread recipe on the back of their sandwich bread mix box. You can order Simple Mills mixes online at their website, at Fresh Market, Earthfare, and Whole Foods.

*The cashew cheese in this recipe uses my cashew cheese recipe found on my website.

Ingredients for the Roasted Grapes:

-4 cups organic red seedless grapes

-1 Tbsp. olive oil

-1 heaping Tbsp. honey

-1/4 tsp. finely ground Himalayan sea salt

-1/8 tsp. finely ground black pepper

-1 Tbsp. chopped Thyme (dried or fresh may be used)


  1. Preheat your oven to 450 degrees F.
  2. Mix your ingredients well in a large bowl
  3. Line a large baking pan with aluminum foil and dump your grape mixture onto the foil.
  4. Bake at 450 F for 5 to 7 minutes.

Ingredients for the Sweet Cashew Cheese:

1/3 cup cashew cheese melted (recipe found on website)

-2 tsp. vanilla extract or vanilla powder (preferred if you have it!)

-1 Tbsp. organic stevia powder

-1 Tbsp. Grade B maple syrup


  1. Mix your ingredients well and pour over your prepared focaccia flatbread.
  2. Top with your roasted grapes and return to the 450 F oven for 5 minutes or until heated.
  3. Enjoy this as a savory, salty, and sweet dessert that is SURE to impress!


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