Archive for the 'almond flour' Category

Paleo Apple Crisp

We took Jackson apple picking for the first time yesterday and he loved it. I came home with about five pounds of apples, which I could probably eat in about two days if I served them in the form of this apple crisp.

When I first pulled the dish out of the oven the apples seemed a little dried out and I was bummed, thinking it was a bust. After it had cooled for a bit, though, they had softened and were perfect.

Jackson likes apples but when I gave him a bowl of this he just ate the topping and signed for more. I don’t blame him.

Paleo Apple Crisp

  • 3-4 medium apples
  • 1 1/4 cups almond meal
  • 1/4 cup coconut flour
  • 1 tbs cinnamon plus a little more for sprinkling
  • 3 tbs maple syrup
  • 1/4 cup coconut oil
  • pinch of salt


Preheat the oven to 300 degrees. Core, peel and slice the apples and layer them in an 8×8 baking dish. Lightly sprinkle them with cinnamon. In a glass bowl add the coconut oil and maple syrup and microwave for 45 seconds to a minute, until it’s completely melted. Then add the almond meal, coconut flour, cinnamon and salt. Spread the topping over the apples and bake for 50 minutes.


Single Serving Paleo Biscuit

Tropical Traditions lists this as a hamburger bun and I have used it as a bun before (I added some sesame seeds to the top), but texturally it’s really more of a biscuit. This would definitely make a fantastic egg and sausage biscuit sandwich, or add herbs to the mix and serve as bread on the dinner table. If dairy is part of your diet add some cheddar and make cheddar biscuits to serve with seafood.

Single Serving Biscuit
from Tropical Traditions

1 egg
1 tablespoon coconut flour
1 tablespoon blanched almond flour
1 tablespoon coconut oil (olive oil or melted butter)
Pinch salt
1/4 teaspoon baking powder

Mix all ingredients in a magic bullet (or by hand). Spray a bowl with cooking spray, pour in the batter and microwave for 90 seconds. Remove from microwave, slice into to halves and toast each half in a toaster oven.

OR Place batter on baking sheet covered in parchment paper and bake for 10 minutes.

Almond and Coconut Flour Tropical Muffins (Paleo)

The base of these are the Paleo Pina Colada muffins from Life As A Plate but I had some dried apricots in the pantry that I wanted to use up. The dried fruit bring a little extra sweetness and texture and they definitely become a prominent flavor that I like.

I only got nine muffins out of this and I definitely echo their recommendation of using muffin liners – you’ll never get your muffin pan clean otherwise!

Almond and Coconut Flour Tropical Muffins
adapted from Life As A Plate

  • 1/4 c. coconut flour, sifted
  • 1/2 c. almond meal
  • 1/2 c. unsweetened shredded coconut
  • 1 tsp. baking soda
  • 3 eggs, beaten
  • 1/3 c. crushed pineapple
  • 1/4 c. diced dried apricots
  • 1/4 c. honey
  • 3 tbsp. coconut cream


  1. Mix dry ingredients together in one bowl.
  2. In another bowl, whisk together remaining ingredients.
  3. Add wet to dry and stir thoroughly.
  4. Pour into muffin liners to 3/4 full; these do not rise very much.
  5. Bake at 350 for 20-25 minutes or until golden brown on top. Makes 9 muffins.

Almond Flour Banana Bread (Paleo)

This is another recipe I can’t take credit for because it’s another PaleOMG creation. I am seriously having a love affair with her blog! I totally want to go to Colorado and hang out with her. In the kitchen. And eat standing at the counter top (come on – you do it too,right?)

Anyway, I didn’t go so far as to make french toast with my banana bread because that was more sweetness than this post baby body really needs, but I am 100% enjoying a slice of this banana bread in afternoon with a cup of tea. I even served it to my Aunt who never would have guessed it was paleo. In fact, she asked for the recipe! Love converting people 🙂

Almond Flour Banana Bread
from PaleOMG

  • medium very ripe bananas
  • 1.5 cups roasted unsalted cashews (I used raw cashews – no problem)
  • 1 cup almond meal/flour
  • 2 tablespoons walnut oil (I used EVOO – no issue with the flavor)
  • 2 eggs, whisked
  • 1 tablespoon raw honey (I melt mine in the microwave for 5 seconds to make it liquid)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of salt
  1. Preheat oven to 375 degrees.
  2. Add your cashews to the food processor to grind down.
  3. Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.
  4. Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  5. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  6. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
  7. Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.

Thanks for another great recipe, Juli!


Paleo Pumpkin Bread

I am so ready for pumpkin everything! This bread is moist and delicious.

Paleo Pumpkin Bread

1 cup almond flour
¼ teaspoon kosher salt
½ teaspoon baking soda
1 rounded tablespoon cinnamon
½ cup canned organic pumpkin
1/4 tsp vanilla
2 1/2 tablespoons dark maple syrup (you could sub honey but the maple goes great with pumpkin)
3 eggs

Preheat oven to 350. In a large bowl mix all the dry ingredients until combined, then add remaining ingredients and mix. Pour the mix into a prepared 8×8 baking dish and bake for 30-35 minutes. Let cool completely before cutting.

Great with breakfast, for dessert or with afternoon tea!

Grain Free Lemon Chia Seed Muffins

I actually made this in an 8×8 baking dish because I wasn’t in the mood to have to wash a muffin tin. It came out equally delicious (and easier to clean up after!) The original recipe was for Lemon Poppy Seed muffins but I decided to use chia seeds both because they’re healthier and because I keep them on hand.

Grain Free Lemon Chia Seed Muffins
adapted from this recipe at Comfy Belly

2 eggs
1/4 cup of coconut oil (or light olive oil)
1/2 cup of honey
2 tablespoons of fresh lemon juice
2 1/2 cups of blanched almond flour
1/2 teaspoon of kosher salt
1/2 teaspoon of baking soda
1 tablespoon of lemon zest
1 tablespoon of chia seeds

Preheat oven to 350 degree F. Place muffin liners (cupcake liners) in a muffin/cupcake baking pan (or spray an 8×8 baking dish). Separate the egg yolks and whites. Whip the egg whites until you form stiff peaks. Meanwhile, in a separate bowl, whisk together the yolks, honey, oil, and lemon juice. Whisk all the dry ingredients into the batter. Fold the egg whites into the batter and blend well. Add the chia seeds and lemon zest to the batter and blend well.

Fill each muffin liner about 2/3 of the way with batter and bake for about 25 minutes (or bake in 8×8 for 20 minutes), or until a toothpick placed in the center of a muffin comes out clean.

Grain Free Apple Crisp

Grain Free Apple Crisp

adapted from recipe by Iris Higgins at The Spunky Coconut

6 medium apples, peeled and sliced
1 tablespoon sucanat
1 teaspoon cinnamon

1 1/4 cups blanched almond flour
1/3 cup sucanat
1/3 cup walnuts
1/4 cup melted coconut oil
10 dates

Preheat oven to 375 degrees F. Toss apples in a large bowl with the cinnamon and 1 tablespoon of coconut palm sugar. Place apples in an 8 x 8 inch glass baking dish. Blend the rest of the ingredients in a food processor for 30 seconds. Spoon mixture evenly over apples. Bake for 30 minutes or until apples are cooked through. Check after 10 minutes and place tinfoil over the topping if it starts to brown too much on top.

This was so delicious, although a little sweeter than anything I’m used to eating. Next time I would cut the sucanat in the topping to a 1/4 of a cup. The dates are what make this so brilliant – the little pieces in the crumb top mimic what butter, brown sugar and flour would do by creating chewy, sweet bites.

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