Archive for the 'dessert' 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.

Coconut Flour Banana Zucchini Bread (Paleo)

I think this recipe is going to be very popular in my kitchen with various tweaks and modifications. Next time I’m going to add another couple of bananas, peel the zucchini (so you don’t get green flecks) and pass it off as plain ol’ banana bread. Patrick will never know he’s eating zucchini. I plan to also try adding pumpkin and reducing a couple of eggs to make a banana pumpkin bread.

For this version I added a walnut and coconut flour streusel type topping, but I don’t think it added a lot of value so I will just leave it out next time. The bread itself is delicious enough without trying to add bells and whistles. It’s incredibly moist and tasty without being very sweet.
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Coconut Flour Banana Zucchini Bread

2 ripe bananas, mashed
1 medium zucchini, grated
8 eggs
1/3 cup honey
1 tsp. vanilla
3/4 cup coconut flour
1 tsp. salt
1 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Mix the bananas, eggs, honey, vanilla. Squeeze the excess water out of the zucchini in a dry dish towel then add to the mix. Add the remaining ingredients and stir until there are no lumps. Spray a loaf pan with coconut oil spray or grease with coconut oil. Pour in the mix and bake for 55 minutes.

Vanilla Chia Seed Pudding

This batch lasted me a few days of breakfasts or snacks. The canned coconut milk makes it nice and creamy and the vanilla makes it taste like dessert!

Vanilla Chia Seed Pudding

2/3 cup chia seeds
1 can light coconut milk
1 overflowing tsp of vanilla extract
stevia to taste

Mix all together and leave on the counter for 20 minutes, stirring a couple of times. Transfer to the fridge for at least a couple of hours.

 

Stevia Sweetened Chocomole

There is everything to love about chocomole: thick, chocolatey goodness. Healthy avocado and unsweetened cocoa powder. I’ve made chocomole sweetened with dates, honey, agave, and maple syrup. I love them all! I decided, though, that in order to cut the calories just a bit that I’d make a version with stevia. It did not disappoint.

You can add enough water to thin it to pudding consistency or keep it thick like frosting. I’m pretty certain that for Jackson’s first birthday I’m going to make him a Pumpkin Chocolate Cake with Chocomole frosting. Chocolate cake with chocolate frosting = awesome mom. Chocolate cake with chocolate frosting that contains no grain, no refined sugars and packs healthy ingredients like pumpkin and avocado = awesome mom!

Stevia Sweetened Chocomole

2 very ripe avocados
1/3 – 1/2 cup unsweetened cocoa powder (to taste)
1 Tbsp all natural smooth nut butter
5 servings of stevia (or to taste)
2 Tbsp – 4 Tbsp water (to desired consistency)

Add everything to the food processor and process until very smooth. The worst part about this chocomole is that you can’t shouldn’t eat the entire batch in one sitting!

Single Serving Coconut Oil Chocolate Frosting or Coconut Oil Chocolate Truffles (Paleo)

You could top a single serving mug cake with this as frosting at room temperature or you could chill for a bit and roll into balls for truffles. Or you could just eat it with a spoon as a snack like I do!

Single Serving Coconut Oil Chocolate Frosting / Truffles

2 Tbsp coconut oil, softened but still solid
2 Tbsp cocoa powder
2 packets stevia

optional: vanilla, mix-ins such as mini chocolate chips, raisins, chopped almonds

Mix the coconut oil, cocoa powder and stevia vigorously until it is very smooth and well combined. Spread it on a treat as a frosting or chill it then roll it into balls for truffles. Truffles with mini chocolate chips rolled in almond flour would be delicious! Mine never lasts long enough to chill, I just spoon it into my face immediately.

Sweet Potato or Pumpkin Chocolate Cake (Paleo)

I pinned this recipe listed as Sweet Potato Paleo Brownies because I cannot have enough brownies in my life, ever. I love dense, fudgey brownies. I particularly liked that these used sweet potatoes since I already have phenomenal recipes for brownies using coconut flour and almond flour.

Sadly, this recipe does not create brownies. There is nothing dense or fudgey about these, although they were wonderfully chocolately. It could be because I used canned pumpkin instead of boiled sweet potatoes, I’m not sure.

Happily, this recipe (made with the canned pumpkin) does create a very delicious, moist and fluffy chocolate cake! I will definitely make this again when I want chocolate cake.

When I want brownies, though, the almond flour brownies are still my favorite!!

Sweet Potato or Pumpkin Chocolate Cake
adapted from My Paleo Life (as Sweet Potato Paleo Brownies)

  • 4 oz dark chocolate
  • 1 cup canned organic pumpkin
  • 1/4 cup unpasteurized local honey
  • 3 eggs
  • 1/4 cup cocoa powder
  • 1 tsp instant coffee granules
  • 1 tbsp vanilla
  • 1 tbsp coconut flour
  • 1 tbsp coconut oil
  • 1 tsp baking soda
  • 1/2 tsp salt

Method:

  1. Melt the dark chocolate in the coconut oil in either a double boiler, a steel or glass bowl over a pot of boiling water or in the microwave. I use the microwave at 30 second bursts, stir repeat until melted (usually in 1 1/2 minutes)
  2. Add in all of the other ingredients, and mix until very smooth and creamy.
  3. Transfer the batter to an oiled 8ร—8 dish.
  4. Bake at 325 degrees for 35 โ€“ 40 minutes. Check for doneness by inserting a wooden skewer into the middle and seeing if it comes out clean. If not cook for another 5 minutes and test again.

For best texture and rich flavor chill in the refrigerator before serving.

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 ๐Ÿ™‚

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 9.3ร—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 โ€œcrispโ€ to it.

Thanks for another great recipe, Juli!

 


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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