Paleo Pumpkin Coconut Flour Muffins

18. April 2013 · Write a comment · Categories: Snacks · Tags: , , , , , , ,

I really love pumpkin and my paleo pumpkin bread is a staple in this house, well used to be before I went on my challenge. SO that got me to thinking and baking and creating and…

Sneak peak at my breakfast this morning!

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I made half plain and half with raisins (I prefer the raisin) My kids love them with chocolate chips! So it depends on your market I guess ;)

Serves: 12-14 regular sized muffins/ 24 mini muffins/ 6 jumbo

Ingredients:

  • 1/2 cup of coconut flour
  • 1/2 cup of coconut oil (melted)
  • 1 can (15oz) organic pumpkin
  • 6 eggs (room temperature)
  • 3 Tbsp. honey
  • 11/2 tsp. of cinnamon
  •  2 tsp. vanilla extract
  • 1 tsp. of allspice
  • ½ tsp. of ground cloves
  • ½ tsp. of baking powder
  • handful of raisins or/and chocolate chips (optional)

Directions:

    1. Preheat oven to 350*f
    2. Mix coconut flour and oil and let sit for 5 mins to do it’s thing (absorbtion)
    3. Add other ingredients and mix well.
    4. Divide batter into lined or oiled muffin pans
    5. Bake for 40 minutes or until toothpick comes out clean.
    6. Leave to stand and cool for as long as you can ;)
    7. THEN devour!!
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This recipe was inspired by Cindy’s Table – Thanks Cindy!

Paleo Bread Round-up

31. January 2013 · Write a comment · Categories: Breads, Great Link!, Recipe · Tags: , , , , , , , ,

Which grain-based food do you think most people miss when starting a Paleo lifestyle? I missed cereal more than anything else, but apparently the majority of people miss BREAD! I can see why. Sandwiches are the usual lunch food for a lot of folks, small and large alike. Bread is the starter at a lot of restaurants and who doesn’t love toast for breakfast? So, do you have to go bread-free when you start eating Paleo? Most certainly not! When just beginning to eat Paleo foods, you may want to recreate some of your grain-based comfort foods to make the transition easier.

Many of the grain free bread recipes I found use almond flour as the base, but I did find a few that were nut free. Also, you can substitute sunflower seed flour for almond flour cup for cup, but keep in mind that sunflower seeds will turn green when mixed with baking soda…tastes the same, but the bread will have a greenish color.

When making recreations of grain based foods you may want to keep in mind the words of the Paleo Mom “I think recipes like this are great for kids, athletes, and very healthy individuals who can handle more carbohydrates (like those in tapioca and arrowroot flours) and have no reason to steer clear of almonds (which have a high omega-6 and phytic acid content). Think of this as a special treat rather than a staple.”

Nut based breads

Northwest Cavegirl’s yeast-free Sandwich bread – almond and coconut flour

Elana’s yeast-free bread with almond and coconut flour

Paleo Mom’s Almond flour yeast bread

Urban Poser’s Sourdough bread

Urban Poser’s Flatbread with cashew cheese

Health extremist’s Almond and coconut flour bread – yeast free

Almond Flour Paleo Bread Recipe

Coconut flour based bread

Real Sustenance’s Grain, egg, yeast and nut free flat bread

Paleo Mom’s Grain and nut free yeast bread

 

Paleo/Primal Gingerbread Men

17. December 2012 · 1 comment · Categories: Dessert · Tags: , , , , , , , , , , ,

 

It’s Christmas cookie time! Who doesn’t love Gingerbread Men? I mean, come on, Gingy was your favorite Shrek character, right? Of Course!

Well, Gingerbread Men have been sadly lacking from my diet for the last couple of years. So I set about making a gingerbread recipe that fits the Paleo Lifestyle and still tastes like what you want a gingerbread man to taste like. As an added bonus, this recipe is nut-free and fairly allergen friendly; so you will feel ok putting one of these little gems in your child’s lunch box or even bringing some for the whole class.

(Alternatively, if you’re looking for a moister cookie and can tolerate nuts, substitute the Coconut flour and Coconut oil with 3 1/2 C Almond flour plus 1/4 C coconut oil.)

 

Coconut Flour Gingerbread Men
1 1/4 C+ Coconut Flour
1 C Coconut Oil
3 Eggs
1/2 C molasses
1/4 C maple syrup
2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350F.

In a bowl combine 1 1/4 C coconut flour with 1 C melted coconut oil. Let this sit for a few minutes.

Meanwhile, in another bowl mix all remaining ingredients in a large bowl. Add coconut flour/oil mixture to other ingredient mixture and mix to combine. Dough should be getting somewhat stiff at this point.

Put parchment paper (about as big as a cookie sheet) on a flat surface, sprinkle with coconut flour then turn out dough onto parchment. Sprinkle top of dough with coconut flour then place another piece of parchment on top of dough. Using a rolling pin or your hand flatten dough between parchment. Roll out until dough is about 1/4 inch thick. Place dough into freezer or fridge on a cookie sheet until it has hardened up a bit.

Once dough is more solid, remove top parchment and press cookie cutters into dough. Using a scraper, remove dough from around cut out shapes. Re-roll extra dough to keep making more cookies.

Leave cut-outs on parchment on cookie sheet and bake for about 15 minutes until cookies are mostly firm. Let cool then decorate as desired. Cookies are a little fragile when they are warm. So let them cool down before handling.

My kids added jelly beans to theirs, I added frosting decorations. Give the Food Lover’s Primal Palate Cinnamon Frosting a try for your decorator frosting!

Paleo Cookie Round-up

12. December 2012 · Write a comment · Categories: Dessert, Recipe · Tags: , , , , , , , , , ,

We’ve been talking cookies around my house lately. I’m on a mission to Paleo-ize some favorite christmas cookie recipes this year. Hopefully only those in the know will be able to tell the difference. Until I’ve perfected the new treats and posted them, you can make some of our old favorites. Enjoy!

Sugar Cookies/Cutout Cookies - These are made with coconut flour and are pretty allergy friendly. The are great to make with the kids and a pile of cookie cutters. If your dough is too soft, put it in the fridge for a bit before rolling and cutting.

 

Thumbprint Cookies – You can jazz up these cookies in numerous ways. Put your favorite jam in the thumb print in the middle, add some dark chocolate chips or even almond buttter…or all three!

Macaroons – Here are a couple different macaroon recipes. One is a raw macaroon and can be rolled in a topping like cocoa powder or toasted coconut. The second is a nut based macaroon that can be drizzled in dark chocolate. Both are yum!

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Chocolate Chip Cookies – We cavegirls have a special love of chocolate chip cookies. We’ve tinkered with our recipe many times trying to find the perfect recipe…or the perfect recipe so far. Cavegirl Kate made a very tasty chocolate chip cookie that crisps up nicely. Cavegirl Stephanie reviewed Elana’s Chocolate Chip Cookie recipe.  And Cavegirl Angie added a bit more chocolate to cavegirl Kate’s original recipe making Chocolate Chocolate Chip Cookies.

Coconut Flour Cinnamon Cookies – These cookies are nut free as well as being dairy and grain free. They are a bit like a chocolate chip cookie but with cinnamon instead of chocolate.

Snickerdoodle Cookie - This recipe is by the Urban Poser and is an authentic snickerdoodle without the grains!

Everyday Cookie – This is the healthiest cookie we’ve made so far. it uses fruit and veggie puree for moisture and contains enough nutrients to eat everyday…or more than one time each day!

 

Apple Cider Muffins

01. December 2012 · 1 comment · Categories: Breads, Breakfast, Dessert, Recipe · Tags: , , , , , , , , , ,

‘Tis the season for apple cider! One of my favorite drinks during the holidays is Warm Mulled Apple Cider. For Thanksgiving Dinner the last few years I’ve pulled out the crock pot and filled it with apple cider and mulling spices and let it sit on Low most of the day. Young and old alike love a mug of this golden yumminess.

This morning when I got up, I was in the mood to make muffins, and once I looked into the fridge and saw the jug of apple cider, I knew just what kind to make. Apple Cider Muffins! I was also sadly lacking in my usual muffin starter of almond flour, so I used coconut flour instead. They turned out very apple-y and cinnamon-y and were a big hit with both small and large family members!

 

Apple Cider Muffins

1 C apple cider (I prefer organic unfiltered unpasteurized and local!)

3 apples

1/2 C coconut oil – melted

4 eggs – separated

1/4 C maple syrup

1 C coconut flour

1 T cinnamon

1/2 t ground cloves

1 t baking soda

 

Preheat oven to 350F. Core, peel and dice apples saving peel to use. Separate eggs. In a blender add apple peels, apple cider, egg yolks and maple syrup. Blend until mostly smooth. In a small bowl, beat eggs to soft peaks and set aside. In a larger bowl, combine coconut flour and coconut oil; let sit for a few minutes allowing flour to absorb oil. Add blended mixture to coconut flour mixture then add cinnamon, cloves, baking soda and diced apples. Lastly fold egg whites into mixture. Scoop 1/4 cup of mixture into lined muffin tins. Bake for about 25 minutes or until muffin is slightly firm when you press on the top.

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