Tag Archives: paleo

Apple Carrot Cake with Lemon Maple Frosting

apple carrot cake YUM

I’m not much of a baker, certainly not in the “traditional sense”.  It’s just not a skill I have acquired.  It’s my belief that there is a lot of restraint required to be a good baker.   There are rules and they must be adhered to… There is a lot of measuring required, Oh, and precision… which doesn’t allow for that last minute handful of WHATEVER that I just can’t help but throw in!  Baking…Just, not me.  Then there’s Paleo baking… strange as it may seem, Paleo baking is a bit more forgiving.  I’ve experimented quite a bit and while some things are better than others, everything has been good.  I still don’t bake very often, but I do like to make treats for Hubs now and then.  As with everything I make this cake is not super sweet, if you are looking for something sweeter, increase the honey and/or maple syrup, or substitute a really ripe banana for part of the grated carrots.  There is a LOT of protein in this cake, so it’s easy to justify having cake for breakfast once in awhile!

Apple Carrot Cake

1 cup almond flour

1/4 cup coconut flour

1/2 cup arrowroot flour

1/2 cup tapioca flour

1 teaspoon sea salt

1.5 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground clove

1/4 teaspoon allspice

2 teaspoons baking soda

1 teaspoon baking powder

10 eggs, room temperature

1 Tablespoon honey

1/2 cup maple syrup

3/4 cup coconut oil, melted

1 Tablespoon vanilla

2 cups finely grated carrots (5-6 carrots)

zest of one orange

1 cup grated apples (about 2 apples, peeled)

1 cup pecan or walnut pieces

Preheat the oven to 350 degrees.  In a medium mixing bowl combine the first 12 ingredients and stir to combine.

In a large mixing bowl combing the eggs, honey, maple syrup, oil and vanilla and stir to combine.  Add the dry ingredients into the wet and stir.  Add the carrots, zest, apples and pecans and mix well.

Oil a bundt pan with a little melted coconut oil, pour in the batter and bake at 350 for 40-45 minutes.

While your cake is baking and your kitchen is starting to smell like magic… mix up the frosting.

Lemon Maple Frosting

1/3 cup coconut oil, melted

1/3 cup coconut mana, melted

zest and juice of 1 lemon (plus more zest to garnish)

2 Tablespoons of maple syrup

Mix everything together and set aside, allow to come to room temperature before icing the cake.

You can check this cake with the “toothpick” method after 40 minutes, it should come out clean when the cake is ready.   Allow the cake to cool completely before icing.

Paleo Bacon Date Jam, That’s Right…

While I truly enjoy most things Paleo, and Hubs seems to as well (with the exception of Brussels Sprouts, the man protests like a 2 year old when presented with them… really, it’s remarkable) what I do sometimes find myself missing is the variety of handy “condiments and dressings” from my pre-paleo days.   So, over the past few weeks I’ve been putting several of these through a Paleo transformation, so stay tuned for some of those.  During this process I discovered something that  I didn’t even realize was missing from my life… bacon jam…Oh, bacon jam, where have you been all of my life?

 

bacon jam 1bacon jam 2bacon jam 3bacon jam 4

Now, this recipe does use coffee, which, some might argue is un-paleo.  If you don’t want to use coffee, don’t use coffee, use herbal tea, or water instead, there’s plenty of flavor in this recipe without the coffee. In this case I chose to use coffee considering this is just a condiment and we will only be consuming small amounts at a time.

8 ingredients + maybe an hour total, prep and cook time = amazing flavor

2, 12 ounce packages of center cut bacon, cut in 1/2 inch strips

1 large yellow onion, diced

4 garlic cloves, smashed and minced

1/2 cup apple cider vinegar

1/2 cup molasses

1/4 cup maple syrup

1/2 cup dried dates, chopped

3/4 cup brewed coffee, or tea if you prefer

In a large skillet cook the bacon over medium heat.  After about 5 minutes the bacon will release a lot of liquid, push the bacon aside and use a paper towel to remove the liquid, we don’t want to “boil” the bacon in this liquid.  Continue to cook, stirring as needed, until the bacon is just starting to get crispy around the edges, about 20 minutes total.

Remove the bacon from the pan and set aside.  Add the onion and garlic to the bacon grease (be prepared, this is going to smell amazing) and cook for a few minutes then add the rest of the ingredients.  Bring to a simmer and cook until the onions and dates are soft and the sauce has reduced to about half.  Add the bacon back to the pan, stir it all together and allow to bubble for a few minutes, it should be dark and rich and amazing.  This last step is optional, to make it more “jam-like” allow to cool then add it to a good processor and pulse a few times.  We actually enjoy it both ways, really, what’s not to love?

This is my new favorite, and it’s crazy easy.

sweet potato tomatillo bisque YUM

1 Tablespoon of coconut oil

1 yellow onion, diced

2 garlic cloves, smashed

1.5 lbs sweet potatoes, peeled and diced

1 lb. tomatillos, husks removed, rinsed and quartered

1 4 ounce can green chilis (you can adjust the heat here, Hubs prefers mild, so mild it is!)

32 ounce carton of chicken broth

1 cup canned coconut milk

In a heavy soup pot, we are going to make sort of a Paleo sofrito. Sauté the onion, peppers, tomatillos and garlic in the coconut oil for a few minutes before adding the sweet potatoes.  Continue to sauté for a few minutes longer mixing everything together.  Stir in the broth and cover, bring up to a simmer and allow to simmer, covered, until veggies are tender.  Remove from heat and stir in the coconut milk.  Using an immersion blender carefully puree until smooth.

(Not the prettiest photo, that was literally lunch in the studio about 2 minutes after the photo!)