Easy Coconut Milk Custard

I have to admit, this recipe was originally intended for Baby P.  I always make homemade baby food for her and I have been trying to add lots of healthy fat in her diet.  I thought homemade coconut milk custard would be the perfect baby food dessert.  I didn't want to mess with the hot water bath, baking it in the oven for an hour, blah blah blah so I created this recipe as a quick alternative to make on the stove.  Although intended for Penelope, it was so delicious, my husband Anthony and I ate almost the whole thing.  In one sitting.  Don't worry, there's a (small) bowl left for the baby.  Ha!  This one really is good for the whole family!  Enjoy!

Not the best picture because I had to snap it from my phone really quick before it was gone!

Ingredients (should serve 4... but in our case it served 2 and 1/2)
1 can full fat coconut milk (first cold pressed is best)
1/2tsp cinnamon plus more for dusting
4 egg yolks
1/3c sugar
2tsp vanilla extract
3tbs cornstarch

Directions:
1. In a large bowl, blend egg yolk, sugar, vanilla and corn starch until combined and thick.
2. In a medium saucepan, heat coconut milk and cinnamon (stirring constantly) until just boiling (I had my heat on medium high but you can do it on medium or low if you are worried about not stirring it enough).
3. While beating the eggs continuously (so they don't' curdle), slowly add the hot coconut milk to the bowl in one slow steady stream.
4. Add the mixture back into the saucepan, turn to medium and cook whisking constantly until nice and thick.
5. Pour into one large 8 inch container or individual ramekins to set.  Sprinkle more cinnamon on top.  Nutmeg would be good on top too but unfortunately my husband hates it so I hardly ever use it.
6. Let set to room temp and serve.  Alternatively, serve warm or cold.  Yum!

NOTE:  I am not as strict paleo as I used to be so this has some refined sugar and cornstarch.  You could substitute some honey instead (I didn't because the baby can't have it yet).  You could also try thickening it with a more paleo-friendly thickener like arrowroot, potato starch, or something of that sort.  I haven't made it that way... but just a thought.

Pumpkin Gingerbread w Cream Cheese Frosting

I made this on the fly yesterday while I was waiting for my husband Anthony to get home and it was fabulous.  And we're talking best-dessert-of-the-year fabulous.  I have this gingerbread recipe that I love so much but I haven't been able to make anything come close to it since going Paleo.  This finally does it some justice.  With the perfect blend of spices and some added crystallized ginger for an extra bite, this bread almost has the consistency of a brownie.  With or without the added creamy sweetness of a traditional cream cheese frosting, everyone is sure to love this little cake!

Anthony's new favorite.  Better hurry up and make it before your New Year's diet starts

Ingredients:
1c pumpkin puree (I used Trader Joe's Organic Canned Pumpkin)
1 + 3/4c almond flour
2 large eggs
1 + 1/2tsp baking powder
1/2tsp baking soda
1tsp pure vanilla extract
1tsp ground cinnamon
1 + 1/2tsp ground ginger
1/4tsp ground cloves
1/4tsp salt
1/2c pure molasses
1/4c pure maple syrup
1/4c crystalized ginger, chopped finely

For Frosting:
1/2c butter at room temperature or softened
8oz full fat cream cheese at room temperature or softened
2tsp pure vanilla extract
2tbs heavy cream or full fat coconut milk
3c confectioners sugar
1/2c toasted chopped walnuts (optional)

Directions:
1. Preheat your oven to 350F.  Line an 8x8" baking pan with nonstick foil or parchment and butter it.  Set aside.
2. In a small saucepan, boil molasses and maple syrup.  Remove from heat and cool slightly.
3. In a large bowl, mix pumpkin, almond flour, baking powder, baking soda, vanilla, cinnamon, ginger, cloves, and salt.  Pour in molasses mixture and mix well.
4. Make sure it's not too hot (you don't want to cook the egg) then add 2 eggs and beat by hand until well incorporated.  Stir in crystallized ginger.
5. Pour evenly into the prepared pan and bake at the center of a preheated oven for about 25-35 mintues or until it looks similar to a cooked brownie... more firm on the outside and firm but softer in the center.  A toothpick should come out clean and the center shouldn't be too wet.  Cut it a bit with a knife if you have to... this doesn't cook like a cake but more like a brownie.
6. Cool completely before frosting.
7. To make the frosting, beat cream cheese and butter with an electric mixer.  Add vanilla and cream and beat again.  Finally, beat in sugar until combined then turn to high and beat until smooth and creamy.
8. Spread evenly over the cake with a knife or a spatula and sprinkle with walnuts if desired.  Serve at room temp or chilled.  Enjoy!

Coconut Pineapple Sponge Cake

My inlaws came out to visit for Christmas this year and I know my father in law loves anything with coconut and pineapple.  For him, I made this amazing cake.  It is a delicious grain-free cake recipe using fresh pineapple as a filling and topping for this moist coconut sponge cake.  Originally I served this chilled which was a mistake.  The cake is much tastier at room temperature.  You could store it in the refrigerator and them bring to room temperature before serving, but of course mine didn't last that long.  It was gone within 24 hours.  So tasty.  Enjoy! 

Fresh coconut and pineapple makes all the difference in the world in this moist tender cake

Ingredients:
3/4c coconut flour
1tsp baking powder
1/4tsp ground sea salt
6 eggs, yolks and whites separated
1c extra fine baking sugar
1tbs vanilla extract (do not use imitation vanilla)
1 large pineapple, cored and finely chopped
3/4c extra fine baking sugar
1/2c water
1/2tsp unflavored gelatin

Frosting:
1c butter at room temperature
2 1/2c confectioner's sugar
2tsp vanilla extract
2tbs full fat coconut milk
1c shredded sweetened coconut

Directions:
1. Preheat oven to 375F.  Line 2 - 8 inch cake pans with greased parchment or nonstick foil.
2. In a large bowl, mix together coconut flour, baking powder and salt.  Set aside.
3. Whisk yolks in a small bowl with vanilla.  Set aside.
4. Use an electric mixer and beat the egg whites in a large bowl until frothy.  Add 1c sugar and continue to beat until whites are shiny and hold stiff peaks (this could take a while, be patient and check them by turning off the mixer and pulling it straight up.  If the peaks hold the whites are done).
5. Fold in yolks gently into the whites.  Then gradually sift the flour mixture into the egg mixture and fold gently until completely combined.  Divide batter into the 2 pans and evenly spread with a spatula.
6. Bake 10-20 minutes or until the tops are golden and a toothpick comes out clean.  Allow to cool completely and then remove from pans.
7. Meanwhile, make the pineapple filling:  In a large saucepan, bring pineapple, 3/4c sugar, and water to a boil over medium high heat.  Reduce heat to a steady simmer and cook for 20-30 minutes or until the liquid is reduced and looks like syrup.  Stir in 1/2tsp gelatin.  Boil a few more minutes until dissolved.  Remove from heat and cool a bit.  Then place mixture into a food processor and blend until it is thick and pulpy but not completely smooth.  Transfer to a bowl and chill until at room temperature or a bit cold.
8. To make the frosting: Use an electric mixer to beat butter and powdered sugar until grainy.  Stir in vanilla and coconut milk.  Beat again on high until thick, creamy, and a bit fluffy.

Finished product; yum!

9. To make cake:  Place the first layer of cake on a cake stand or serving plate (place it upside-down).  Spread with about 3/4c pineapple mixture leaving a 1/2 inch border around the cake.  Top with the second layer turned upside-down so that the bottom of the cake faces up.  Press down gently.  Start at the top and spread a thin even layer of frosting over the top of the cake and then move to the sides.  Go through and put a second thicker layer over the entire cake.  Make a wide shallow indention on the top of the cake so that a ridge forms all along the top edge.  Press the shredded coconut onto the top and sides of the cake and spread about 1/2c of pineapple filling into the top indention.  See picture for what final result should look like.
10.  Serve at room temp for best result.  Enjoy!

Individual Paleo Cran-Apple Tarts

These little tarts are a wonderful dessert for a holiday party or a treat at home.  Because they are made individually in cupcake liners, you don't have to worry about cutting slices from a tart.  A great grab-and-go snack or dessert, they certainly got the approval from my family this holiday season and I think they will get the approval from yours.  I made a cran-apple cinnamon topping for them, but you could do cran-orange or straight cranberry (just add orange juice or water plus sugar in place of the apple juice).  A hint of cinnamon gives them a warm flavor and a splash of lemon juice makes them taste extra fresh.  To turn this treat into a special breakfast, add a bit more sea salt to the crust mix before  baking and they end up tasting like toast and jam.  However you make them, they are sure to be a hit.  Enjoy!

A salty-tangy-sweet dessert

Ingredients:
2 + 1/3c almond flour
1/3c butter, melted
2tbs maple syrup
1/4tsp ground sea salt (more if desired)
1-12oz package fresh cranberries
1c apple juice or fresh apple cider
1/2c sugar (optional) ... you could also use 1/4c agave syrup or pure maple syrup
2 cinnamon sticks
2 tsp fresh lemon juice

Directions:
1. Preheat oven to 350F.  In a medium sized bowl, mix melted butter with almond flour, maple syrup and sea salt.
2. Line a 12-cup cupcake pan with cupcake liners.  Using about 2tbs of crust dough, press down into the cupcake liners until you have a firm crust along the bottom and around the edges (you want a large indent so that the filling fits nicely into the middle).
3. Bake in the oven until the crust is deep golden-brown, about 10-15 minutes.  Check on them every 5 minutes and if they start to puff up, use a small spoon to press them back down.
4. When golden and toasted, take them out of the oven and out of the pan completely.  Let them cool to room temp.
5. Meanwhile, make your filling.  Place 1 package cranberries, 1c apple juice, 2 cinnamon sticks, 2tsp lemon juice and sweetener of your choice (sugar, maple syrup, or agave) into a medium sauce pan.  Turn to high heat and bring to a boil, stirring occasionally.  Turn down heat to medium and simmer until all the cranberries have popped and the sauce has thickened (it will thicken even more when it cools).  This takes about 15-20 minutes.  Let cool about 15 minutes, stirring occasionally, until its thick like jam.
6. Using a spoon, scoop about 2tbs of cranberry mixture in the center of each tart.  Place the tarts on a tray and refrigerate until cold.  Serve cold or at room temp.  These will store in the fridge for a week.  Enjoy!

Paleo Gingerbread Sticks

Yum!  Yum!  Yum!  These are the most amazing little cookie sticks I have ever eaten.  I made these for my family as a Christmas treat and everyone wanted extra to take home with them.  These little guys are perfectly crunchy-chewy with warm ginger-cinnamon flavors and a hint of extra crunch from the raw sugar sprinkled on top.  Making paleo gingerbread has been a challenge (I have had many failed attempts) but I assure you this recipe, if followed exactly, is the ultimate paleo gingerbread cookie.  Two pieces of advice:  make sure you boil the molasses as it does something to caramelize the flavors in the cookie and make sure you refrigerate the dough for at least an hour so that it's very cold and hard (this makes it easier to roll out and keeps it from getting sticky).  If you are having a hard time working with the dough, use about a teaspoon or two of rice flour and dust it on the parchment paper or over the ball of dough before pressing it out.  This will make it a bit easier to work with.  Enjoy!  Enjoy!  Enjoy!

The perfect holiday treat!

Ingredients:
1/2c molasses
1/4c pure maple syrup
3tbs hydrogenated palm shortening (try Spectrum Organic brand)
1tbs full fat coconut milk
3c almond flour
1/2tsp ground cinnamon
1/2tsp ground ginger
1/2tsp ground cloves
1/2tsp salt
1/2tsp baking soda
2-3tbs natural turbinado sugar
1-2tsp white or brown rice flour (optional)

Directions:
1. In a small saucepan, heat molasses, pure maple syrup and palm shortening until boiling.  Remove from heat and stir in coconut milk.
2. In a large bowl, mix almond flour, ground cinnamon, ground ginger, ground cloves, salt and baking soda.  Pour in the hot molasses mixture.  Stir well.
3. Place bowl of dough in the refrigerator until very cold and hard, about an hour or two. (If  you don't chill it properly, the dough will be too sticky to work with and you will have a big mess on your hands.  I know this from experience)
4. When the dough is about chilled, preheat your oven to 350F.  Take out the dough.  Place a large piece of parchment paper on a cutting board.  Sprinkle with brown or white rice flour if desired (this makes it a little easier to work with but isn't completely necessary).  Place the dough on the parchment sheet.  If the dough seems sticky, add another tsp of rice flour sprinkled over the top of the dough.  Add another parchment sheet on top.  With a rolling pin, roll out the dough until it's about 1/4" thick (try to roll it into a rectangle the best you can.  Cut the edges and save them for later in the fridge).  You want the dough and parchment sheet to fit on a baking sheet.
5. Using a pizza cutter (or sharp knife if you don't have one), cut the rectangle into thin strips.  Don't worry if they aren't all exactly the same (if you want to be more exact, you could use a ruler with a pizza cutter to make sure they are perfectly straight).  Then slide the rectangle and parchment onto a baking sheet.  Sprinkle with a few tablespoons of turbinado natural cane sugar.
6. Bake for about 10-13 minutes, or until the edges are brown the the middle seems to be firming up.  Immediately remove from oven and slide the parchment sheet onto a cutting board.  Working very quickly, before the cookies cool and harden, use a clean pizza cutter to retrace the cuts of strips of gingerbread.  When cool enough to handle, gently break them into sticks.
7. Reduce the oven heat to 200F.  Place gingerbread sticks back on a parchment lined baking sheet, sprinkle with a bit more turbinado sugar if desired, and bake for another 5-10 minutes.  Remove from heat and cool completely (this second baking makes them a bit more crunchy so they will stand up in a cup.  If you want yours softer you do not need to put them back in the oven).  Remove and cool completely before serving.  You can store these at room temp for about a week (if they last that long).

Gift Idea:  Take a handful of sticks and tie them with a ribbon or twine for holiday gift-treats

Dark Chocolate Peppermint Flourless Cake

This flourless dark chocolate cake has a rich peppermint-chocolate icing that is absolutely irresistible.  I added crushed candy canes and sprinkled them on top for the holidays, but the decoration is optional of course.  You could also dust the top with powdered sugar and arrange an assortment of berries on top and serve with fresh whipped cream.  Rich, moist, and surprisingly light, this cake is sure to make any chocolate lover's dreams come true.  This cake is perfect for the holidays because it is so decadent, but is also gluten free, grain free, and guilt free.  Hey, it is the holidays after all!  Live a little!

So good Anthony snuck a piece before I could even get a picture!

Ingredients:

A little slice of chocolate heaven

1 1/2c almond flour
1c semisweet chocolate chips (I used Ghirardelli 60% cocoa)
3/4c fine granulated bakers sugar
6oz butter (1 1/2 sticks), room temp or softened
6 large eggs, whites separated
1/8tsp salt
1tsp lemon juice
1/2c heavy cream
1tsp pure peppermint extract
1c semisweet or dark chocolate chips
3 or 4 candy canes, crushed (optional)
Berries & Whipped Cream for serving (optional)

Directions:
1. Preheat oven to 375F.  Adjust a rack to the upper third.  Line the bottom of a 9" spring form pan with nonstick foil.  
2. Place 1c chocolate chips in the top of a small double boiler over simmering water (I used a glass bowl over a small saute pan filled with 2" of water).  Stir until almost melted.  Remove from heat and continue to stir until completely melted and smooth.  Set aside until just barely warm.
3. In a large bowl, warm butter slightly in the microwave if it's cold.  Add 1/2c sugar and beat using and eclectic mixer until the butter and sugar is soft and smooth.  Add egg yolks and beat until smooth (scrape the sides of the bowl to ensure it's all mixed in well). 
4. On low speed, add the melted chocolate until mixed.  Then add the almonds and beat until fully mixed.
5. Place the whites in a large separate bowl.  Add the salt and lemon juice.  Beat with the electric mixer (with clean beaters), starting on low and increasing gradually.  When the whites barely hold a soft shape, add in the last 1/4c sugar.  Then, on high, continue to beat until stiff peaks form (lift the beaters and if a straight point stays where the beaters are raised, they are done).  Try not to overbeat.
6. Stir 1 large spoonful of the egg whites into the mix.  Then in 3 parts, fold in the remaining egg whites.  Do not thoroughly mix until the last addition to keep from handling more than necessary (you don't want the egg whites to fall or the cake will be too dense).
7. Pour into prepared pan.  Level the batter and bake in the top third of the oven for 20 minutes.  Then reduce temperature to 350F and bake an additional 30-45 minutes.  The cake should come out clean when a toothpick is inserted.  The top of it may be cracked or sunk in a bit, this is all fine.
8. Remove and loosen pan.  Take out of pan completely and let cool on a plate.  Line the bottom of the cake with strips of parchment or foil so it's easy to frost.
9. To make the frosting, heat cram in a medium sized saucepan over medium high heat.  When it starts to bubble, stir in 1c chocoalte chips and 1tsp peppermint until smooth.  Turn off heat and stir occasionally until slightly thick.
10.  When the icing is barely warm (about 10 minutes later), pour over the cake and spread with a spatula.  Spread a bit over the sides.  Remove the foil.  Sprinke the top and sides with crushed candy canes if desired.  Store in the fridge.  Enjoy with berries and whipped cream or all by itself.

 

Paleo Apple Pie Tart

It's that time of year again and I couldn't wait to indulge in some traditional holiday desserts.  Last year for  Thanksgiving I made a wonderful Paleo Pumpkin Pie, but this year I wanted to try something different.  I realized, while looking back at my collection of recipes, that I hadn't attempted a grain-free apple pie before. So I made one.  And it's wonderful.  In fact, it might be my favorite dessert yet.  Although it is more of a tart than a pie, I doubt anyone will care.  With apples in season, I didn't need to add much sugar (I mean honey) to make this pie taste wonderful.  I made an almond crust from scratch and topped the whole thing with Vanilla Bean Coconut Ice Cream (try Soy Delicious brand).  Delicious!  Enjoy!

A wonderful dessert for the holidays or anytime at all!

Ingredients:
2c raw almonds
1/3c butter, melted
2tbs pure maple syrup
pinch salt
4-5 apples, cored & peeled, sliced thin (use what's in season; think crisp and tart-sweet; I used Pink Lady)
1tbs lemon juice
2tbs tapioca flour
2tbs honey
2tbs dark brown sugar
1tbs ground cinnamon
1/3c dried cranberries

Directions:
1. Preheat your oven to 350-degrees.  In a large food processor, process raw almonds until they resemble a fine flour.  Then add melted butter, maple syrup and a pinch of salt.  Pulse until it resembles a mixed ball of dough.
2. Press the crust mixture into the bottom of a tart pan.  Take your time, press well and evenly along the bottom and sides of the tart pan.  Alternatively, you could line a pie tin or pan with foil and then press along the bottom.
3. Place the crust into the center of a preheated oven and bake until golden brown, about 12 minutes (check on it and press down if any air-bubbles arise and lift the crust out of place).
4. Let crust cool completely.
5. Prepare your apples.  In a large bowl, mix lemon, tapioca, honey, and cinnamon.  As you are peeling and slicing your apples, toss them immediately into the mixture to keep them from turning brown.
6. When the crust is cool, carefully arrange your apples into your tarte or pie.  Pour any remaining sugar syrup on top.  Sprinkle desired amount of dried cranberries on top.
7. Cover the whole tart with foil.  Place in the center of the oven and bake for about an hour (check starting at 45 minutes... it's done when the syrup is bubbling and the apples are easily pierced with a fork).  Remove foil and cook about 5 minutes longer to really brown the crust.
8. Remove the pie and let cool slightly.  Cut using a sharp pizza cutter or a knife.  Serve with coconut ice cream while hot.  Enjoy!
Note:  This pie can be stored, covered, in the refrigerator for up to a week.

Paleo Gingerbread Cookies

One thing I truly miss since going paleo over a year ago is gingerbread.  I love the flavors of sweet molasses with cinnamon and cloves.  After several failed attempts at making gingerbread cookies, I finally found a recipe that works.  Perfectly.  They are crunchy on the edges but still chewy on the inside which, to me, is the ultimate challenge of making a paleo gingerbread cookie.  This recipe is not entirely my own, as I adapted it from the book Make it Paleo by Bill Staley and Hayley Mason.  It is a difficult recipe to master so I have 2 very important tips for you:  make sure you bring the molasses to a full boil and make sure you refrigerate the dough before rolling it out.  That's it.  Enjoy!

Yes, I made airplanes and hearts.  Use whatever cookie cutter suits your fancy.

Ingredients:
1/2c molasses
1/4c pure maple syrup
3tbs palm shortening
1tbs full fat coconut milk
3c almond flour
1/2tsp cinnamon
1/2tsp ginger
1/2tsp cloves
1/2tsp salt
1/2tsp baking soda

Directions:
1. Preheat your oven to 350F.
2. In a saucepan, bring molasses to a full boil.  Stir in maple syrup, palm oil, and coconut milk.  Remove from heat.
3. In a bowl, combine dry ingredients.  Pour wet ingredients in to combine.  Stir well.  refrigerate dough about 30 minutes.
4. Roll out dough between 2 sheets of parchment paper until about 1/4" thick.  Place rolled out dough in the freezer for 10 minutes (this helps keep the cookie cutters from sticking).
5. Cut batter with cookie cutters.
6. Bake cookies in the center of a preheated oven for 10 minutes on a parchment lined baking sheet.  Let cool, enjoy.

Paleo Chocolate Chip Cookies

Nothing is more satisfying than a homemade chocolate chip cookie.  You may or may not have noticed that I have a few chocolate chip cookie recipes on my blog, but this one is probably the easiest and fastest one that I have come up with.  With only a few all natural ingredients, you are about 15 minutes away from a big batch of healthy cookies.  Almond flour is the main ingredient here, which you can find at Trader Joe's, Whole Foods, the Commissary, many retail grocers, or you can make your own by grinding almonds into a fine powder in a food processor.  Grain and refined sugar free desserts are just as delicious as the real thing.  Try them and enjoy guilt free!

Crunchy on the outside, soft in the center.  Yum!

Ingredients (makes 9 large cookies):
3c almond flour
1/2c butter, softened
1/2c honey
2 large eggs
1tsp baking soda
1tsp salt
1tsp vanilla extract
1 1/2c chocolate chips (I used Ghirardelli 60% cocoa chips)

Directions:
1. Preheat oven to 375F.  In a large bowl, beat butter and honey.  Add in eggs, almond flour, baking soda, salt and vanilla.  Mix well.  Stir in chocolate chips.
2. Line a baking sheet with nonstick foil (genius invention by the way).  Add a golfball size scoop of batter to the pan.  Repeat with the remaining batter.  I pushed mine down a little bit so they weren't completely round.
3. Bake in the center of a preheated oven for 10 minutes.  They are done when they are golden brown (like them crispy like me... cook them a bit more... like them soft... cook them a bit less).
4. Serve warm or at room temp.  Enjoy!
Note:  Store leftovers in the refrigerator for up to a week.

Halloween Paleo Lemon Cupcakes w Lemon Cream Cheese Frosting

These adorable little spiders are gluten and grain free lemon cupcakes with lemon cream cheese frosting.  Yes, please!  I decorated them as spiders for Anthony's birthday (spider cupcake decorations courtesy of Walmart).  They are absolutely delicious and remind me of a lemon pound cake.  This new concoction is going to be a staple dessert in my home and I hope you enjoy it as much as we did.  Perfect for birthdays, holidays, or any days.  Trick or Treat!

This little critter is irresistible!

Ingredients:

Halloween Cupcake Display

1/2c coconut flour
1/4c nonhydrogenated shortening (try Spectrum brand)
1/4c butter
6 large eggs, room temp
3tbs lemon juice
zest of 1 lemon
2tsp vanilla extract
pinch salt
1/4tsp baking soda
1/2c honey

For Frosting:
8oz cream cheese, room temp
1/2c butter, room temp
2tsp vanilla extract
1tbs lemon juice
2tsp lemon zest
3c powdered sugar

Directions:
1. Preheat oven to 350F.  Melt shortening and butter in a large glass bowl in the microwave.  Add coconut flour a little at a time and stir.  Then stir in lemon juice, lemon, vanilla, salt and baking soda.  Mix with a mixer until well blended. 
2. Mix in honey and eggs with a mixer until thick and smooth (this may take a few minutes for the coconut flour to expand).
3. Using an ice cream scooper, scoop thick batter into a cupcake lined cupcake pan so each liner is about 3/4 full.  Bake in the oven for about 20 minutes or until a toothpick inserted into the center comes  out clean and they look golden on top.
4. Let cook while you mix up your icing:  In a large bowl, beat cream cheese and butter until smooth.  Add vanilla, lemon juice, and lemon zest.  Beat again until smooth.  Add powdered sugar a little at a time until fully mixed in.  If you want to die your frosting, do it now.  Beat until thick, creamy, and slightly fluffy (this may take a few minutes). 
5. When cooled, frost your cupcakes and enjoy!

Paleo Birthday Banana Muffins

These are low sugar grain free banana muffins I made for my niece Malori's birthday back in September (Sorry I haven't blogged in so long!  I've missed you!)  They were definitely a hit!  The cashew butter makes them extra decadent but if you can't find any, substitute almond butter and they will turn out just fine.  The best part about these muffins is that they are the perfect grab and go snack for any time of the day.  We ate them for breakfast.  We ate them after lunch.  We ate them for dessert.  And because they are gluten free, grain free and low sugar; we ate them guilt free!

Happy Birthday to you!  Happy Birthday to you!  Happy Birthday to Malori, Happy Birthday to you!

Ingredients:
3 overripe bananas, mashed
1c cashew butter
1/4c honey
1/3c butter
3 large eggs
1c almond flour
pinch salt
1tsp baking soda

Directions:
1. Preheat oven to 350F.
2. Beat eggs in a large bowl, add all other ingredients and mix well.
3. Using an ice cream scooper, scoop batter into a cupcake pan lined with cupcake liners until about 3/4 of the way full.
4. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean and they feel a bit firm to the touch.
5. Let cook to room temp before serving.  Even better when chilled.  Store in the fridge.

Paleo Dark Chocolate Coconut Brownies w Walnuts

I'm not going to lie.  I love brownies.  Better yet?  These are my favorite brownies.  Even better than regular brownies.  They are very moist and very rich.  If you like "cake brownies" these are not for you.  These are fudgey, rich, uber-chocolately deliciousness.  I don't make these very often but when I do they rarely last longer than 24 hours in my house.  If you hate coconut, just omit it.  It's an add-in that personally love but I know it's not for everyone.  Paleo or not, everyone will enjoy these immensely!

These might be to die for. Literally.

Ingredients:
5oz dark chocolate (I used Ghirardelli 60% cocoa but please use your favorite!)
1/2c unsweetened applesauce
1/2c cocoa powder
2 Omega-3 eggs
3/4c pure maple syrup
1/2c rounded almond flour
1/4c coconut flour
1/2tsp fine sea salt
1/4tsp baking soda
2tsp vanilla extract
1c shredded unsweetened coconut, 1/2c reserved
1c chopped walnuts, 1/2c reserved
1/2c bittersweet or dark chocolate chips (I used more Ghirardelli 60% cocoa chocolate chips)

Directions:
1. Preheat oven to 350F.  Line an 8x8" pan with nonstick foil or parchment paper.
2. In a mixing bowl, mix eggs by hand until lighter in color.  Add other liquid ingredients and mix well.
3. In another bowl, mix together the dry ingredients.
4. Microwave the 5oz dark chocolate in the microwave, stirring after every minute, until melted.  Let cool slightly.
5. Pour melted chocolate into the dry ingredients and then add the wet ingredients.  Mix well.  Add 1/2c walnuts and 1/2c coconut at the end and stir in.
6. Pour into the lined baking pan.  Sprinkle the top with the extra 1/2c walnuts , 1/2c coconut and 1/2c chocolate chips.  Drop the pan on a flat surface a few times to get out the air bubbles.  Bake in the oven for about 30 minutes or until a toothpick inserted into the center comes out with moist crumbs (under-baked is better than over-baked here).
7. Let brownies cool before removing from pan.  Serve warm or at room temp. Enjoy!

Individual 10 Minute Paleo Berry Crisps

I was thinking about a fast and easy summer dessert and I settled on a grain free berry crisp.  It only took about 10 minutes to make and was just as delicious as the one's that are baked in the oven for an hour.  The best part is that they are individual sized so you can make exactly as many as you need.  I used frozen berries because that is what I had on hand, but fresh summer berries would be even more delicious.  Of course, to cool the whole thing down, I topped it with my favorite coconut milk ice cream (or make your own!)  What more could you want from a summer dessert?  Not much, I say, not much.

A great seasonal dessert for any day of the week!

Ingredients (makes 2):
2c frozen or fresh berries
2tsp pure maple syrup
drop of vanilla extract
1tsp lemon juice

Topping:
2tbs butter, softened
4tbs chopped nuts (I used roasted almonds)
1/4c almond flour
2tbs coconut flakes, unsweetened
1tbs pure maple syrup
pinch cinnamon
1/4tsp vanilla extract

Directions:
1. Preheat oven to broil.  Place a rack a few inches from the heat source.
2. In a saucepan, heat berries, maple syrup, vanilla, and lemon over medium heat until soft and juices are boiling.  Using a slotted spoon, scoop hot berries out on place evenly in 2-8oz ramekins.
3. Meanwhile make your topping.  In a small bowl mix butter, nuts, almond flour, coconut flakes, maple syrup, cinnamon and vanilla.  It shouldn't be too wet, if it is add a bit more almond flour.  Crumble or pat the topping over both ramekins.  Place under the broiler for about 5 minutes or until the topping is browned.
4. Meanwhile, keep boiling the juices in your saucepan until you have a thick syrup (this should only take a few minutes).
5. Serve your hot crisp with ice cream on top (can be eaten right out of the ramekin or remove it to a larger bowl depending on how much ice cream you want).  Drizzle with the berry syrup and enjoy!

Double Trouble Chocolate Brownie Cookies

These gluten and grain free cookies are double chocolate and have the texture of a rich brownie.  They only take a few minutes to whip up and are sure to leave everyone satisfied.  Enjoy!

There's no such thing as too much chocolate!

Ingredients:
1/2c crunchy almond butter
1/2c almond flour
1 large egg
1/4c cocoa powder
1/2c chocolate chips
1tbs vanilla extract
1/4c pure  maple syrup

Directions:
1. Preheat oven to 350F.  Stir all ingredients in a bowl until well combined.  At this point you can chill them in the refrigerator for 30 minutes if you want to make them later or you can bake them right away.
2. On a nonstick foil lined baking sheet, place mounds of dough about 1 1/2" in diameter.  Press each ball of dough down with your fingers slightly.
3. Bake in the center of a preheated oven for 12-13 minutes.  They tops should look set and the whole cookie should come off the pan easily when done.  Let cool a few minutes before serving.  Enjoy!

Grainless Coconut Cake

Okay I have a confession:  When I made my Paleo-ish Carrot Cupcakes I made WAY too much frosting (don't worry I scaled down the ingredient list so you won't do the same).  Of course it would be blasphemy to throw out a perfectly good bowl of icing so I decided to make one last dessert:  Coconut cake.  I just added some unsweetened shredded coconut to the cream cheese icing and, viola!  Coconut Icing.  Be careful when you put this one in the oven and stay close by: it tends to go from underdone to overdone very quickly.

Rich and moist cake with a creamy frosting:  delish!

Ingredients:
2/3c coconut flour
3/4c shredded unsweetened coconut
5 large eggs
1/2c pure maple syrup
1tbs vanilla extract
1/2tsp baking soda
1/4tsp salt
1/2c coconut oil, melted

Coconut Cream Cheese Frosting:
8oz full fat cream cheese at room temp
1/4c organic butter at room temp
1c powdered sugar (*alternatively use 1/3c maple syrup...your icing will be much softer but still delicious)
1/2tbs vanilla extract
1tbs coconut milk, to thin if needed
pinch salt
1/2c shredded unsweetened coconut

Directions:
1. Preheat your oven to 325F.  Line the bottom of a 9" springform pan with nonstick foil for easy clean up.
2. Using a hand mixer, beat eggs, maple syrup, vanilla, baking soda and salt.  Continue to beat while slowly pouring in melted coconut oil.
3. Mix in coconut flour and shredded coconut.  Beat for about a minute:  give it enough time for the coconut flour to expand and your batter will become thicker.
4. Pour the batter into your cake pan and bake for 25-35 minutes.  The cake is done when a toothpick inserted into the center comes out clean and the top is golden.
5. Cook completely before frosting.
6. To make the icing:  beat your cream cheese and butter until combined.  Add you sugar, vanilla, and salt and continue to beat until fluffy.  If needed, add a bit of coconut milk to thin it out.  Stir in shredded coconut at the end.  Frost immediately and store in the fridge.  Coconut heaven!

Chocolate Banana Cupcakes w Ganache Frosting

This is a rich moist cupcake that reminds me of chocolate banana pudding.  Using overly ripened bananas is a great way to sweeten up desserts without any added sugar.  I topped it with a chocolate ganache frosting to make this treat extra decadent.  Enjoy!

Chocolate & Banana:  Pure genius

Ingredients:
1/4c cocoa powder
1/2c coconut flour
1tsp baking powder
1/2tsp baking soda
1/4tsp salt
2 large eggs
2 large egg yolks
1/2c  coconut oil, melted
1/2c bittersweet or dark chocolate chips, melted
1/2c coconut milk, full fat
1tbs vanilla extract
2tbs pure maple syrup
2 large overly ripened bananas

Frosting Ingredients:
1/2c semi-sweet chocolate chips
2tbs full fat coconut milk

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners.  In a bowl, mash bananas with maple syrup with a fork or potato masher.  Add vanilla, coconut milk, egg and yolks and whisk well.
2. Melt coconut oil and chocolate chips in a bowl together.  Whisk to combine.  Slowly pour it into the banana mixture whisking the whole time.  Add your cocoa powder, coconut flour, salt, baking powder, and baking soda.  Give it all a good whisk to combine and allow the coconut flour to expand (another minute).
3. Using an ice cream scooper, scoop batter evenly into the cupcake liners.  Bake in the center of a preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out pretty much clean.  Cool completely before frosting.
4. To make the ganache:  In a glass bowl, melt the coconut milk and chocolate chips in one minute intervals until melted (stir after each minute).
5. Using a spoon, spread across each cupcake evenly.  Store in the fridge to set the frosting.  Enjoy!

Paleo-ish Carrot Cupcakes

I went on a baking craze yesterday and I made three desserts.  This one was everyone's favorite.  The carrot cake is sweetened with carrots and raisins and it is not very sweet but very aromatic.  I topped it with a rich traditional cream cheese icing.  I know what you're thinking:  You used REAL sugar?!?  Well, only 1/3 of what a traditional recipe calls for...and only in the icing.  So it's not 100% paleo.  Shoot me.

A healthier way to make your family's favorite dessert

Ingredients:
1c almond flour
1/2can full fat first pressed Thai coconut milk (because it's the best)
2 large eggs
1tsp baking powder
1tsp baking soda
zest of 1 orange
3/4c raisins
4 carrots, shredded
1tbs vanilla extract
2tbs pure maple syrup
1tbs cinnamon
1tsp ground ginger
pinch cloves
pinch salt
1/2c walnuts, toasted

Cream Cheese Frosting:
8oz full fat cream cheese at room temp
1/4c organic butter at room temp
1c powdered sugar (*alternatively use 1/3c maple syrup...your icing will be much softer but still delicious)
1/2tbs vanilla extract
1tbs coconut milk, to thin if needed
pinch salt

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners. 
2. Combine all cupcake ingredients and whisk until evenly combined.
3. Use an ice cream scoop to scoop out even amounts of batter into the cupcake liners.
4. Bake in the center of a preheated oven for 15-22 minutes (a toothpick inserted into the center will come out clean).  Cool completely before frosting.
5. To make the icing:  Using a hand mixer, blend the butter and cream cheese until combined.  Add your sugar, vanilla and salt.  Mix until fluffy.  Frost cupcakes generously.

Mixed Berry Cobbler

We were looking for something sweet last night so I whipped up a paleo style cobbler.  It was delicious.  I highly recommend pairing it with some coconut ice cream for an extra decadent treat.  Enjoy!

Made in a beautiful dish my sister bought me for my birthday

Ingredients:
4c mixed berries (I used frozen and dethawed them in the microwave)
1/2c coconut flour
1c almond flour
1/2c butter
1/2c coconut milk
1tbs vanilla extract
1/2c finely chopped nuts (almonds, pecans or walnuts)
1/4c pure maple syrup

Directions:
1. Preheat your oven to 350F.
2. If using frozen berries, dethaw them in the microwave.  Pour them into the bottom of an 8x8 casserole dish (don't throw out the juices!)  If using fresh berries, mash them a bit to release a bit of their juices.
3.  Melt your butter in a large microwave safe dish.  Stir in the coconut flour, almond flour, coconut milk, vanilla, nuts and maple syrup.
4. Press pieces of the dough between your fingers to flatten it and lay it evenly over the berries.
5. Bake in the center of a preheated oven until the crust is golden and cooked through (30-60 minutes).
6. Serve hot with or without ice cream.

Chocolate Dipped Prunes

Personally, I think prunes get a bad rap.  They are delicious, full of antioxidants, and help with your digestive health.  Of course, dipping them in chocolate makes them feel like a decadent treat.  Enjoy!

Bite sized dessert is ready in 20 minutes

Ingredients:
2c chilled prunes
1c semisweet or dark chocolate chips

Directions:
1. Heat a saucepan filled 1/4 with water over high heat until boiling.  Place a glass or metal bowl over it and turn it down to a simmer.  Place chocolate chips in the bowl and stir until completely melted.
2. Line a baking sheet with nonstick foil.  One by one, dip each prune 1/2 way in chocolate and place on the baking sheet.  When finished, place the whole tray of dipped prunes in the fridge until the chocolate sets (about 15 minutes).  Store leftovers in the fridge to keep the prunes fresh.

Fruit & Nut Clusters

I wanted to finish using up some leftover chocolate I had sitting in the cupboard so I made this simple treat.  Choc full of almonds, cashews and raisins it's sure to be a hit with the whole family!

Homemade clusters are fun to make and even more fun to eat

Ingredients:
2c semi sweet or dark chocolate chips (Ghirardelli 60% cocoa is my fav!)
1c roasted almonds (roast your own 350F for 10 minutes or until fragrant)
1c roasted salted cashews
1c raisins

Directions:
1. Heat a saucepan with a few cups of water to a boil.  Then place a glass or metal bowl over the saucepan and fill with chocolate.   Turn to low to simmer.  Stir until chocolate completely melts.  Turn off heat.
2. Add as many nuts and dried fruit that can be evenly coated with the chocolate.
3. Line a baking sheet with nonstick foil or parchment paper.  Use a spoon to scoop out whatever size clusters you want (mine are a few tbs each).  Place in the refrigerator for 15-20 minutes, or until set.  Enjoy!