Morning Glory muffins (Paleo)

Paleo Morning Glory Muffins

I was willing to bake something and Keven pointed out today that our apples are going bad, so I decided to seize the moment and do something with apples. Of course, I have my favourite apple fritters muffins recipe that I love and could eat all the time, but also wanted to try sometihing new.

I went to check on PaleoOMG website to see if there are some ideas that I could use. I took her Morning Glory Nut free muffin recipe, twisted a lot and got my own version of Paleo Morning Glory Muffins. They came out very nice, feel a lot sunflower taste and misses a bit sweetness, so if you have sweet tooth, I would advice to put at least 3 TBSP of honey, but if you are trying to limit sugar then keep initial 1 TBSP.

Here comes the glorious recipe for 12 muffins:

Ingredients
  • 2 apples, peeled and cored, grated
  • 1 large or 2 medium carrots, peeled ir grated
  • ½ cup almond butter
  • 1 cup sunflower seeds
  • 3 eggs, whisked
  • ½ cup Walnut Oil or Coconut Oil(melted)
  • ¼ cup dried apricots or any toher dried fruits of your choice
  • ¼ cup pecans, roughly chopped
  • 1 tablespoon cinnamon
  • 1 tbsp Chocolate chips (Enjoy life) -optional
  • 1 tablespoon raw honey
  • ¼ teaspoon baking soda
  • pinch of salt
Instructions
  1. Preheat your oven to 350 degrees.
  2. Toast sunflower seeds over medium heat with 1TBSP fat. I used regular olive oil, but you can go with coconut oil. Make sure that you don’t burn seeds, so keep mixing very frequently.
  3. Grate apples and carrot to a bowl and add  almond butter.
  4. Then add your roasted sunflower seeds to the food processor and puree until you get a flour/meal.
  5. Then add your sunflower seeds flour, eggs, walnut oil, honey, apricots, chocolate chips, pecans, cinnamon, salt, and baking soda. Mix well.
  6. Pour your batter into muffins tins. I lined my muffins tin with silicone muffin liners but paper would do just fine.
  7. Bake for 25-30 minutes until cooked through.
  8. Let cool slightly, but but best to eat them warm. ENJOY!

Paleo crunch bars

So, I wanted to order some stuff from Steve’s Paleo, but the shipping is super expensive, so I decided to make a research on all mighty google.com and find a recipe to make it myself. Anyways, I am so used to make everything myself that I kind of lost hope and interest to buy. Well, I try to ind something, but there is always some ingredients that I don’t like or if it’s all clean, then it is super expensive and it is much cheaper to make it myself.

I took a recipe from here and I basically repost the recipe:
Ingredients

1/2 cup Raw Pumpkin Seeds
1/2 cup Pecans ( I used 1/4 cup of Pecan meal, because I had it and found it much cheaper to buy pecan meal than actual pecans. Anyways, I usually use them for baking and have to make into meal, so saving expenses and extra work)
1/2 cup Shredded (raw, unsweetened) Coconut
3/4 cup Almond Meal
1/2 cup Raw Sunflower Seeds
1 tsp Cinnamon
1 tsp Pure Vanilla Extract
1/4 cup Coconut Oil (plus a little to grease the pan)
1/4 cup Honey
2 tbsp of 100% Cacao

Directions

Preheat oven to 350 degrees.
Grind the pumpkin seeds, pecans, and coconut in a food processor until it’s a coarse flour.
In a large mixing bowl, combine the pumpkin/pecan/coconut flour with the almond meal and sunflower seeds. Use your hand. This is also when you add the cinnamon.
Add in the vanilla and the coconut oil stir with a spatula until the mix is evenly coated.
Add the honey and fold the mixture together until it is consistent throughout.
Grease your baking pan. I actually used two bread pans and divided mixture in half. I first pan I put and pressed so that it would be all equal the original mixture, then to the rest I added cacao and put that into second pan. I wanted to try two variations and did not want to cook twice 🙂 Both came out good. If you make just one variation, use square pan, for the convenience. Bake for about 15-20 minutes. Keep an eye on it though. Once it is golden brown and the aroma fills your kitchen, it’s ready. Remove it from the oven and use the spatula to cut it into 20 bars. Let it cool though before you take them out of the pan.

Sweet Potato Pie

I have been making quite lots of desserts lately. Well, after my Whole30 challenge I really missed making sweets and especially because Paleo is still new to me I love experimenting and trying out new stuff, especially free from all the inflammatory stuff 🙂 So, I have never made not Paleo sweet potato pie as well as I have never made pumpkin pie before in my life, so for me, this pie tasted amazing. Actually, all Paleo desserts tastes for me amazing, but this one is definitely worth trying, especially if you got couple sweet potatoes laying around.

This recipe is entirely from the book “Paleo Comfort Foods” and it has two parts: Nutty Crust and Sweet potato Pie filling itself.

Nutty Pie Crust:

  • 1 cup almond Flour
  • 1/2 cup pecans (chopped)
  • pinch of salt
  • 1/4 cup coconut oil (melted)
  • 2 tbsp honey (optional)
  • 1 tsp vanilla extract.

Preheat the oven to 350F. Mix all the dry ingredients in one bowl and all wet in the other. Combine wet with dry until completely mixed. Using fingers  or spoon (for me with spoon was less hassle as it dough is quite sticky) press dough into 24cm pie pan. Bake for 12-14mins. or until browned. Let it cool completely before filling.

Sweet Potato Pie:

  • 1 Nutty Pie Crust
  • 2 cups (400 g) sweet potatoes, peeled, boiled and mashed
  • 1 tbsp of butter or coconut butter (melted)
  • 2 large eggs
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder (I did not use baking powder as the one that I have from old times contains starch, so I just added extra 1/2 tsp of baking soda. I always do that when recipe calls for baking powder. I know that they have different reactions, but I have been lazy to search for appropriate baking powder or simply don’t remember that when I am shopping)
  • 1/4 tsp salt
  • 2/3 cup coconut milk
  • 1 tsp apple cider vinegar
  • 1/4 cup honey (it is optional and I actually used maple syrup as I run out of sugar and as Keven still has huge sweet tooth I decided to please him by adding this extra sweetness to dessert)

Preheat the oven to 400F. In large bowl or food processor mix sweet potatoes and butter. Add in eggs and mix until fluffy. Combine cinnamon, nutmeg, baking soda, baking powder and salt in separate bowl. To the sweet potato mixture add coconut milk, vinegar and spices. Mix until fully combined and add honey if desired. Pour content into pie crust and bake for 10mins. at 400F and then reduce heat to 325F and bake for 30mins. or until set. Decorate with pecan halves 🙂
Super nice and everyone will be very pleased with this pie.