Paleo Carrot Cake

I have been stalking the Vitamix people as they go from Costco to Costco selling their product. This stalk-ery led to me achieving my goal, today I bought a Vitamix. I now feel complete. 🙂 Decided to make a carrot cake, “Why?” because I can.

Paleo Carrot Cake

Ingredients:

4 Eggs

3 c Shredded carrots (I used the Vitamix)

1/2 c Coconut milk (or almond milk)

1/2 c Unsweetened applesauce (I just threw and fresh apple into the Vitamix)

1/4 c Coconut oil

5 tsp Agave

1/4 tsp sea salt

2/3 c Coconut flour

1/4 c Almond Flour

1 tsp Baking soda

Dash of Cinnamon

1/4 tsp Nutmeg

1 cup chopped walnuts (optional)

1 cup cranberries (optional)

Directions:

Preheat oven to 325. First chop carrots and milk in the Vitamix, or blender. Chop an apple and throw into the blender. Add eggs, agave, oil, spices, and mix. Pour contents into bowl, add flours, baking powder, nuts and cranberries.

Line bottom of a springform pan with parchment paper. Grease sides with coconut oil. Flatten batter with back of spoon and bake for 40-60 minutes. Mine took longer than 60 minutes. (Old Oven) Enjoy!

 

 

Advertisements

Paleo Cinnamon Rolls

Technically, I should not be thinking about eating cinnamon rolls. (I am slightly allergic to cinnamon, but hey I like to live on the edge!) However, I saw some while grocery shopping today, so what did I do? I came home and made some less cinnamony rolls. So good.

Paleo Cinnamon Rolls

Ingredients (Dough Mixture 1):

3 c  Almond flour

4 tps Flax meal

5 Splenda Packet

1 3/4 tsp Baking soda

1 tsp Baking Powder

1/4 Tsp. Salt

Ingredients (Dough Mixture 2):

1/4 c Flax Meal

1/4 c Warm non-dairy milk

3 Large Eggs

Ingredients (Filling):

5 tsp Brown sugar

2 tsp Honey

1 tsp Cinnamon

Directions:

Preheat oven to 350. Mix Dough Mixture 1 and Dough Mixture 2 in separate bowls. Once thoroughly mixed, add 2 to mixture 1. Mix until a sticky dough appears. Pick up dough and place on large piece of parchment paper. Fold the parchment paper over the dough and roll out until flat.

Cut dough lengthwise in 3 inch wide strips. In a microwave combine filling ingredients, mix and spread onto the dough. Wet hands with water (this helps the dough not stick, it VERY sticky!) and roll the dough into bun. Place on cookie tray lined with parchment paper. Allow rolls to sit. The rolls should grow slightly. Stick them in the oven for 12-15 minutes.

Allow to cool top with more cinnamon, honey, or powdered sugar OR Enjoy by themselves.

Adapted from: http://realsustenance.com/cinnamon-rolls-grainyeaststarchcorndairy-free/

Butternut Squash Pie

I love squash. I love squash in breads. I love squash in cookies. And now, I love squash in pie.

Butternut Squash Pie

Ingredients:

1 medium Butternut Squash (Baked and Pureed)

3 tsp of Oil (Coconut, Grapeseed, or Olive)

2 Eggs

1/2 Almond Extract or Vanilla Extract

Dash of Salt

Dash of Nutmeg

(Optional) Honey and Pecans for Top

 

Directions:

Preheat oven to 350. Mix squash, eggs, salt, nutmeg, extract. Should end up as a creamy yet thick consistency. Pour into greases pan. Bake for 40 minutes. Enjoy warm or cold.

Dustin’s Whoopie Pies

My favorite Sesame Street character growing up was the Cookie Monster. Who knew I would grow up and totally fall head over heels for the real Cookie Monster a.k.a. my honey Dustin. 🙂 For Valentine’s Day, I sent my Cookie Monster box of cookies. His favorite of the bunch were these, Coconut Whoopie Pies with Chocolate Sweet Potato Filling. I dedicate this cookie and post to him. Enjoy!

Whoopie Pies

 

Ingredients (Cookie):

1/2 c Coconut oil, melted

4 eggs

1/2 c Unsweetened almond milk

1/2 cup Agave or Honey

1 c Coconut flour

Dash of Salt

Ingredients (Filling)

1 Sweet Potato (Baked and pureed)

1 tsp cocoa powder

1 tsp Honey or Agave

 

Directions:

Preheat oven to 350. Mix dry ingredients together. Slowly add all wet ingredients. Mix thoroughly until dough forms. Roll out dough. Use cookie cutters to cut out circles. Bake cookies for 15 minutes. Remove from oven and allow to cool. While cooling, mix sweet potato, cocoa powder and agave into a thick paste. Spread filling between two cooled cookies and Enjoy!

 

Diana’s Almond Biscotti Cookies

My creatively in the kitchen reaches new highs during birthdays. It’s probably because I don’t want to feel left out. Whatever the reason, I’m glad I know so many people who like receiving Paleo birthday treats! 🙂 This recipe is dedicated to my Zumba Mom, Diana. I hope you enjoy them!

Almond Biscotti Cookies

Ingredients:

2 cups Almond flour

1/4 cup Coconut flour

Dash of Salt

1 tsp of Baking soda

1/4 cup Honey or Agave

1/2 cup  Coconut oil

1 tsp Almond extract

 

Directions:

Preheat the oven to 325. Mix all dry ingredients together. Mix all wet ingredients together. Add wet to dry and mix until ‘dough’ appears crumbly. Form dough into small balls, place on parchment paper. I rolled dough balls flat and used a cookie cutter to make perfect little circles. Bake for 6-9 minutes. They won’t take long to bake. Allow to cool and Enjoy!

 

Darcy’s Dream Cake

Scenario: It’s your best friends birthday and you are in charge of getting the cake. Problem: You are allergic to everything. You wish to make a cake that may accommodate your allergic needs and yet still be edible by all. Solution: You make a Dream Cake.

Darcy's Dream Cake

This picture does not do the cake justice. It was absolutely delicious.

 

Ingredients (Crust):

1 cup Raw almonds or nut of choice

1 cup Medjool dates

¼ tsp. sea salt

Ingredients (Filling):

2 1/2 cups Raw cashews (soaked in water for 2 or more hours)

Juice of 2 lemons

1/3 cup Coconut oil, melted

1/3 cup Honey or Agave

1 cup Blueberries

 

Directions:

To make crust, take nuts and chop in a food processor until it’s into small bits. Remove. Place dates in food processor. Process until it acts like a dough balls. Remove. In bowl mix dates and nuts, than take “dough” and form into crust into bottom of pan. (NOTE: Line bottom of pan with saran wrap for easy removal.)

To make the filling, place nuts into food processor and blend until smooth. This will take a while. Heat honey and oil in microwave safe bowl and add to processor. Keep blending. You want it to look like a think whipped cream. Once consistency has been achieve pour 2/3 of mixture into pan. To the remaining 1/3 still in processor add the berries. Mix. Now, pour remaining mixture on top of middle layer. Place in freezer to set for at least on hour. Pull out of freezer 1/2 hour before serving. Slice with shape knife and enjoy!

Recipe adapted from http://mynewroots.blogspot.com/2011/01/raw-cashew-dreamcake.html

 

Butternut Squash Sausage Curry

If it looks like a duck, swims like a duck, and quacks like a duck, then it must be a duck. Right? Well, this looks like a curry so I’m calling it a curry. It also tastes delicious! Enjoy!

Butternut Squash Sausage Curry

Ingredients:

Sausage of Choice

Green Onions

1 can Coconut Milk ( I used Lite, you can use whatever)

1 1/2 cup Butternut squash

Spices (Cayenne, Salt, Pepper)

 

Directions:

Add coconut oil to pan and saute the onions and sausage until browned. Lower heat and add coconut milk and mashed squash. Add in spices, cover and allow to simmer for 5-10 minutes. Eat and enjoy!