Paleo Cinnamon Apple Bundt Cake

Bundt Cake

Cinnamon-Apple-Nutbutter Bundt Cake

1 1/2 cup cashew meal (or other nut or seed flour)

1/2 cup arrowroot flour

1 teaspoon baking soda

2 pastured eggs

1/3 cup raw organic honey

1/3 cup organic unsweetened applesauce

1/2 cup + 2 tablespoons non-dairy milk

3 tablespoons oil

2 teaspoons organic cinnamon
Toppings:
1/3 cup Cashew Butter Mixed with 2 tablespoons honey and 1/2 teaspoon vanilla extract

Fresh Organic Apple, finely diced

Directions:
In a large mixing bowl, sifted together with a fork or a whisk all of your dry ingredients. Add in the wet ingredients for the cake and mix to combine.

Transfer to a silicone bundt cake pan. Bake for 38-42 minutes at 375 degrees.

Let cool for 10 minutes or so before turning the bundt out onto a cake platter.

In a separate dish, mix your nutbutter and honey and vanilla extract. Transfer it to a piping bag or a zip-top bag with the corner cut off and pipe your thick drizzles onto the cake. Finish off with a sprinkling of fresh diced apple and a sprinkle of cinnamon.

 

Strawberry Lemon Avocado Tarts {no bake, grain free, honey & fruit sweetened}

Lemon Avocado tarts

I saw this delicious looking post on Instagram for these avocado tarts, and I thought I would put my own spin on them. They were definitely a treat both to our plates AND our palates. Look at these gorgeous pops of color!

For the “Crust”:
I cup almond meal
1/2 cup pitted dates
2 Tablespoons boiling water (careful!)
Zest of 1 lemon

For the Filling:
2 ripe avocados
1/4 cup lemon juice
1/4 cup raw honey
Zest of 1 lemon

For the TOPPING: I did half with fresh kiwi & half with crushed Freeze-Dried Organic Strawberries. The strawberry variety was my favorite! So yummy, and so healthful! Hope you enjoy!

Fruit Pizza {Grain Free, Dairy-Free, Paleo}

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Fruit Pizza ~ Grain & Dairy Free

 

 

This fourth of July, I was really in the mood for some cream cheesy, fruity flavor/ I LOVE the look of fruit pizzas, they are so beautiful, so I went with this:

Basic Grain-Free Cookie

1 cup almond butter (any nut butter should work)
1 egg, preferably from a pastures & happy hen
1/3 cup honey or maple syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract (optional)

Preheat oven to 350 degrees.

I prefer to use my food processor for this recipe. Simply mix the ingredients together and then transfer to a parchment or silpat-lined baking sheet. Make one large circle with the dough. Bake for 14-15 minutes.

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For the Cream:
{ Approximate Measurements…I wish I could give you exact measurements, but this was one of my
“keep adding til it’s right” kind of deals. I will gladly try it again!1 🙂 and post exact measurements once I get them figured out.}

1 cup cashew meal (you can use cashews, I just had cashew meal on hand, it was mealed raw cashews)
1/2 cup water* + hemp milk
1 tablespoon lemon juice
1 teaspoon lemon extract
3 tablespoons maple syrup
Zest of 1 lemon

Place your almond meal in a high-powered blender (I have a Vitamix). Add in your water,I started with 1/2 cup of water, but I continued to add a little hemp milk at a time until I got the perfect texture, then added a little more maple until I got the sweetness I wanted. I will probably add more lemon next time.

Once the cookie was finished baking, I let it cool slightly, then simply turned it over onto a round serving platter and peeled off the silpat. I put a layer of the cream on top of that and then decorated with fresh fruit! So Yummy! Happy Fourth of July to us ~ fireworks in our mouth 😛
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Grain Free Lemon Muffins / Cake {and a cake-ball fail}

So, I happened upon this really cute cake-ball photo on pinterest or instagram, I can’t remember which now. The little cake balls were made into golf balls for Father’s Day. I happen to have a cute little silver tin that my mind was picturing filled to the brim and over flowing with these tasty golf-ball-cakes! Since the plan was to serve these to dad for Father’s Day, the obvious flavor selection here at our house was a lemon-cake. I have made a variation of this lemon cake before and we all really enjoyed it, I changed a few things up and baked these in my large muffin tins {the idea was to have more of the browned edges in my cake balls for added flavor}.

Lemon Cake

Step one turned out deliciously! One taste test, honestly, was not quite enough.

Then, I crumbled the muffins in my mixing bowl and added a mixture of 1/4 cup of honey and the juice of 1/2 of a large organic lemon (careful to not include any seeds). I rolled this delicious crumble of goodness into golf-ball-sized balls and stuck them into the freezer for a bit while I concocted my icing.

Crumble

Enter: The icing, a.k.a the beginning of the end, a.k.a the reason for this epic cake ball FAIL! 😀

I think it is just as important, on occasion, to post about the flops as it is to post about the successes. Even those of us who have been gluten free home-chefs for as long as we can remember will have a recipe that just doesn’t quite come together. Don’t ever be discouraged about the misses, because you will learn a little something from each one! Maybe that’s why I have learned SO much over the years! 😀

Today’s Grain Free Lemon Muffins / Cakes:

1 1/2 cup cashew meal
1 cup almond meal*
2 tablespoons arrowroot powder
3 large pasture-raised eggs
1/2 teaspoon real salt
1/2 teaspoon baking soda
Zest of 1 large ORGANIC lemon
1/3 cup + 2 tablespoons honey
1/4 cup oil (I used coconut)
2 teaspoons organic lemon extract
Juice of 1 lemon

* you could also use almond flour here, I just only had meal on hand and we are okay with the thicker crumbles
Preheat oven to 350 degrees.

In a large mixing bowl, mix first your dry ingredients until well combined. Then, add in your wet ingredients. Stir well. Transfer to oiled muffin tins. I used large tins and this made 6 large muffin sized cakes.

Bake for 25 minutes or until the edges and top begin to brown and a toothpick inserted comes out clean.

Let cool for 15 minutes in your tins.

NEXT STEP IF MAKING CAKE BALLS:

Next, I crumbled the muffins into a mixing bowl. I added a mixture of lemon juice from 1/2 a large lemon (about a tablespoon) and 1/4 cup honey. I stirred this mixture up and then rolled cake ball shaped in my hands.

THE ICING FAIL:

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So, I tried using a mixture of honey and cacao butter for an attempt at a white-chocolate dipped icing. I really wanted it to be white for the golf balls. My idea was to use the end of a stir stick to make the dimples once the chocolate started to set up. HAH!! This never really occurred. I couldn’t quite get the consistency of the white chocolate right. The recipe I was going from was from the amazing blog site The Spunky Coconut. Kelly has a recipe for strawberry white chocolates that use these ingredients along with coconut mana / coconut butter and powdered freeze-dried strawberries to sweeten instead of the honey that I used. It was a good thought, but just didn’t quite work for this application, so I may just have to go back to the drawing board on this one ~ but our Daddo still enjoyed the cake-balls, even though they never quite made it to the golf-ball stage.
Cake Ball Fail
I will say, though, the concoction worked as chocolate candies, so we used the last little bit in our mustache molds for these little cuties. All-in-all the project at hand was not exactly a success, but we all enjoyed our time in the kitchen and got some delicious eats from the venture ~ Happy Failures, canaries! ;o)
White Chocolate Mustaches

“Brown-Sugar” Frosting {Paleo, GF, CF, EF, Cane-Sugar-Free}

This Brown Sugar Frosting tasted to me like a special-diet-friendly version of when you take a bite of molassessy brown-sugar mixed with some butter. It was very, very easy and it was a great, stable version of icing that would hold up for our bake-sale boxes.

Most buttercream icings are simply 3 ingredients, butter {your fat}, about 4 cups of powdered sugar {your sweet}, and a tiny amount of milk {liquid} — and sometimes an extract for flavor. So, using that equation, I came up with this alternative:

1/2 cup spectrum organic palm shortening
1 cup organic coconut crystals / coconut sugar
1-2 tablespoons non-dairy milk of choice

First, I measured out my 1 cup of coconut crystals and put that into my Vitamix. I blended the crystals into a super-fine “powdered sugar”. Of course, the color is more consistent with a brown sugar, you won’t get a powdery white like the traditional powdered sugar.

With my hand held mixer, I mixed the shortening until creamy and then gradually added the powdered coconut sugar into the mix. About half way through the powdered sugar, I added about a tablespoon of coconut milk and then the remaining powdered coconut sugar. The result looked like this:
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Raspberry Beret Macaroons {Gluten-Free, Grain-Free, Paleo, SCD-Legal}

If you like a classic coconut Macaroon, you will love these subtly sweet nuggets. These were created for the Valentine’s Day bake-sale boxes we did to raise money for a couple of local Autism non-profits that we know and love. They are light not overly sweet with the delicious tang of raspberry. So yummy!

Raspberry Beret Macaroons
Raspberry Beret Macaroons

1/2 cup raw organic honey
3 cups unsweetened coconut
3 Tablespoons coconut flour
2 Tablespoons crushed freeze-dried organic raspberries
1/2 cup coconut milk
Juice + Zest of 1 large organic lemon
1 white from a pastured chicken egg
Pinch of salt

Preheat oven to 325 degrees {Fahrenheit}

First, in a Vitamix or your blender, pulverize the dried coconut for about 1 minutes until you have super-fine shreds.
Dump into a large mixing bowl and add in the wet ingredients {coconut milk & lemon juice & zest} and mix just to combine.

Next, in your stand mixer or with a hand mixer, mix your egg white and pinch of salt until soft peeks form {a couple of minutes}. Take the egg whites over to the shredded coconut mixture and fold them in lightly. Sprinkle the coconut flour and crushed dried raspberry into the bowl and lightly fold again, just until well combined.

Now, with a #70 tablespoon scooper {I use this SO often, if you don’t have one your kitchen is missing a wonderful family member, hop on over to amazon and order one!}, fill the scoop tightly, pull it up against the side of the bowl to pack in the mixture.  Pull the trigger and dump out onto an unbleached-parchment-lined baking sheet. Continue filling up your tray.

Bake at 325 degrees for 20-22 minutes. I rotated my tray half-way through, a habit I got into after coking my way through the BabyCakes cookbook. After 2o minutes, my macaroons were getting slightly brown on the edges, so I removed and transferred the entire sheet of parchment to a wire rack to cool.

For the Valentine’s Bake-Sale boxes, I mixed a little of the powder from the freeze dried raspberries into a tiny bit of this lemon glaze, turning it perfectly pink and raspberry flavored. Using a zip-top sandwich bag with the tip snipped off, I drizzled the glaze lightly over the macaroons for a finishing touch. Mwah!

Lemon Glaze {gluten, dairy & grain-free, maple-sweetened}

Lemon Glaze:
1/2 cup tapioca flour
1 tablespoon arrowroot powder
5 tablespoons organic grade B maple syrup
1 teaspoon organic lemon extract
1 teaspoon lemon zest

Simply blend all ingredients together in your blender. Can be stored in the fridge in an airtight container.  Makes a great glaze for cookies or bars, and makes the perfect “glue” for these delicious lemon cake truffles!!

Strawberry Frosting {Grain-Free, Paleo, and SCD legal}

Simple Strawberry Frosting {Grain-Free, Fruit Sweetened, Palo, SCD-legal}:

1 cup Spectrum organic Palm Shortening
1/2 cup freeze dried bananas, ground up in a spice grinders, mixer, or blender until it makes a powder
3 Tablespoons freeze dried organic strawberries, crushed {I like to have some larger chunks to see and taste}

First, I mixed the shortening with my hand mixer just to get a creamy consistency. Next, I added in the powdered banana and blended until well combined. I added the strawberries in last and mixed just until incorporated.

I transferred the icing to a piping bag. This was the perfect filling for the “Chocolate Covered Strawberry Macaroons” that were in the Palo Valentine’s boxes we did this year

.Chocolate Covered Strawberry Filled

This was  also the perfect topping for the Paleo Mini Lemon Muffins I made last week. :9 Oh the deliciousness!

Grain Free Pumpkin Muffins

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Baking this morning with my very own “admiral underpants”. There’s really nothing like an underoo-clad 4 year old to make your baking experience a delight. With slow-but-steady little four-year-old-sized fingers, he carefully pulled apart each little mini-muffin liner and placed them into the muffin pan. My mommy-hands hovered above, pressing the scooper lever to fill each of his liners. Soon, we were ready to bake, and a short time later, we shared some pretty big smiles as we devoured 3 muffins each. Memories officially made.

PALEO / GRAIN-FREE PUMPKIN MUFFINS

First, we preheated our oven to 325 degrees f.

Ingredients:

1 cup organic peanut butter
3 eggs, pastured-raised
1/2 cup organic pumpkin puree
4 tablespoons coconut oil, liquified
1/4 cup +1 tablespoon honey or maple syrup
1 tablespoon organic cinnamon
1 teaspoon baking soda
2 teaspoons organic lemon juice

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In a mixing bowl, we lovingly combined these grain-less ingredients, spooned them into our lined mini muffin cups, and placed in the preheated oven for 15 minutes.

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Perfect, golden, fluffy, yummy, grain-free pumpkin muffins were ours for the tasting!

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Happiness.

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