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.

 

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!

Chocolate Lovers Chia Pudding

chocolate chia pudding
Mmmmm. Pudding.

I am always a sucker for a free recipe book, so when I ran accross a free kindle book all about Chia Seeds (Chia Seeds: Facts, Nutrition, Benefits, And Recipes For Weight Loss, Energy, and Overall Health) {phew} including a hundful of recipes, I one-clicked it immediately and excitedly.

The chocolate pudding recipe, above the rest, piqued my sweet interest, and after minor adjustments to the recipe, this pudding is a fave!

Chocolate Lovers Chia Pudding
¼ cup chia seeds
2 tablespoons Dark Cocoa Powder
2 tablespoons Organic Grade B Maple Syrup
1 cup unsweetened coconut milk (or other non-dairy milk)
1 heaping teaspoon black strap molasses
1 teaspoon pure vanilla extract

In a mixing bowl, whisk together the cocoa powder, syrup, black strap molasses,
and vanilla until you have a silky smooth texture. Add the milk and the chia
seeds and mix to incorporate. Let the mixture stand and set on the counter for
about 30 minutes, stirring every 5 minutes or so.

Cover and chill for 2 hours (or overnight).

I transferred the chilled pudding to my vitamix and blended before serving, to
make the texture more smooth. Serve up as is, or decorate with your favorite
toppings. Some of our favorites:

Fresh Fruit
Coconut Flakes
Cinnamon & Coconut Sugar
Whipped Coconut Cream
A dollup of nutbutter

~Happy Eating~