Paleo Apple Fritter cupcakes

Of course I was baking again…..How else it could be? And….as always…or at least almost always I get inspiration from PaleoOMG website 🙂

So…she was making doughnuts. I decided to make cupcakes….I increased a bit the amount of apples for topping, but everything else is pretty much the same and you can find original recipe here.

RECIPE:

Ingredients
For the donut
For the topping
  • 5 apples, cored and diced (I used honey crisp)
  • 2 tablespoons Coconut Oil, melted
  • 3 tablespoons almond butter
  • 2 tablespoons honey
  • 2 tablespoons coconut milk
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 3-4 tablespoons coconut sugar

 

Instructions
  1. Preheat your oven to 375 degrees.
  2. Let’s get your toppings started early. Place a tablespoon or so of coconut oil in a large skillet over medium heat.
  3. Add your diced apples to the pan, mix around, then cover to help soften your apples.
  4. While your apples are cooking, make your dough for cupcakes.
  5.  Add your pecan meal, dates, honey, applesauce and coconut oil to food processor and puree.
  6. Then add your eggs and vanilla extract, and puree.
  7. Lastly add your coconut flour, baking soda and powder, cinnamon, and salt and puree until all incorporated.
  8. Grease your donut pan and pour in your donut mixture half way up (to keep room for your topping on top).
  9. Now finish off your toppings. To your apples that have been sauteeing up, add your coconut milk, almond butter, maple syrup, cinnamon, vanilla extract, and a bit of salt. Mix well.
  10. When your toppings are well combined, pour 1-2 tablespoons of your mixture onto each cupcakes, sprinkling each with a bit of coconut sugar.
  11. Place in oven for 30-35 minutes until cooked through.
  12. This made 12-15 cupcakes.

 

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Crispy Spiced Chicken Livers

This recipe is entirely taken from The Clothes Makes The Girl website, but I thought that it would be nice to share it with you, especially because livers are really nutritious, but at the same time not the food that is eaten every day. Anyhow, today I bought some chicken liver, because I saw them in meat section and I already made this recipe once. Keven really likes it and he is all about texture and really hesitant in trying new stuff, so I was pleasantly surprised that he loved them and actually ate almost all of the ones that I just made, before I could take a picture 🙂

Ingredients:

1 to 1 1/2 pounds chicken livers
1/2 cup coconut flour (there still will be left quite a lot, but it need to be a lot for proper dusting.  I just reserve it and used it later with some savoury recipes that require coconut flour, such as Zucchini pancakes – nothing to be wasted)
1 teaspoon paprika
1 teaspoon  garlic powder
3/4 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cloves (I did not have it, so used all spices mixed with Chinese 5 spices)
2-4 tablespoons coconut oil
garnish: fresh lemon and chopped parsley

Cut chicken livers into 2-inch pieces and pat dry with paper towels. Mix flour and all the spices in a big bowl. Add the livers and mix with flour making sure that the livers are all covered. Meanwhile heat 2 tbsp of coconut oil over medium high heat, let it heat for couple minutes and add livers. I needed two batches to cook them all as they need to have space and not touch each other. Be prepared for lots of some, as high heated oil and flour tends to have such a powerful smokey combination and don’t be too close to the pan. Fry for 2-3 mins. until bottom is browned and crispy.  Flip livers with tongs and brown other side. Put the done ones on paper towel to drain while you make the rest. Serve alone or with squeezed lemon juice.

Sunday tradition adaptation week2

So, yesterday was our pancake Sunday again. This time we also had Keven’s parents driving over to have dinner with us and to meet our new family member Nora. As I already wrote, they were very agains us having a pitbull as a family dog, but at the end of the day it is us raising a dog not them. However, because they are afraid of this type of dogs, I think it is a great idea for them to see our puppy as often as possible so that they would not see her growing that much and would feel comfortable around her. It is really easy to feel comfortable around Nora because she is super calm and low energy dog, especially when you compare to Chihuahua that my sister-in-law has. My sister-in-law came around with Johny Cash (her chihuahua), so that later on Nora would not “kill” him. I could definitely see some pitbull features  in Nora when she finally decided to play with Johny and got too much into game. They are similar wight category now, just Nora is much more clumsy and her direct movement definitely could be treated as an aggression sometimes. But it was a good lesson for us to learn how to snap her out of it.

Getting back to breakfast. I made for everyone crepes with wholewheat flour mixed with all purpose flour. I also made some sliced melon and fruit salad that consisted of cubed apples, kiwi, banana and blackberries. As I can’t use any sugar in any form, I did not put anything on the fruits, especially because everyone can add to their crepes what they want: nutella, maple syrup, honey. For myself I decided to make a zucchini pancakes (of course I shared them with everyone) that I found on Diane Sanflipo website. Sorry that I did not take picture of it, but it is definitely worth making 🙂 Everyone tried them and liked them, I ate them with Sunshine sauce 🙂

Zucchini Pancakes

Ingredients:

  • 1 Tbsp coconut flour
  • 3 eggs sea salt & pepper to taste
  • 2 cups shredded zucchini (I used grater, and 1 zucchini is about 1 cup)
  • brew leaves of fresh basic (finely chopped)
  • coconut oil or bacon grease to pan-fry in (amount will vary)

Process:

Mix all the ingredients together. Make sure that coconut flour is not in lumps. Diane advises to sift them into the eggs and beat together, but I simply mixed and left to stand for 5mins. I think standing gives time for coconut flour to absorb more liquid. Heat the pan with oil over medium-low heat. Spoon the pancakes of desired size. I got from the batter 8 pancakes,  as I made them fairly small, but you can make big ones and have one in a pan per time. Eat them alone or with sausage or bacon.

 

Sunday tradition adaptations

As I already wrote on Sundays we always have friends coming over to have brunch with us and most of
the times it consists of pancakes. Since I started to change my way of eating there were all different type of pancakes, most of them with oat flour (the ones with oat flour and ricotta were actually amazing), also with soya flour (I also made pizza base couple times with soya flour). However, as I was finishing to use up all those products and turning more and more paleo, my way of eating also changed. Last Sunday I was making pale pancakes with coconut flour, they were really delicious, but then on Monday I started my Whole30 challenge and such a thing as Paleo pancakes are not allowed. It is not that they would be bad, they are nutritious and healthy, however, it is still comfort food and point of the challenge is also challenge yourself psychologically. I have to admit that I do face difficulties (I would like to have slice of cheese and cottage cheese with berries in the morning) and Sugar Dragon is really attacking me (oh….sweet chocolate and all the nice treats…) and oh how much I would wish to have a nice glass of red wine, but none is allowed, so I just stick to what I have and just think about the end result and about my body being all clean and my taste receptors able to detect natural sugar in fruits and vegetables…Having said that, I still have Sunday brunch and today I decided not to think too much and make for everyone crepes with regular flour. Why? Because we still have them and we need to use them, so Keven was a cook this time 🙂 For myself I just had egg white crepes (1 crepe requires 1/3 cup of egg whites with pinch of salt and vanilla extract. then just pour mixture in pan with some fat, in my case it was ghee and wait until egg white is all done). I could not decide whether I want sweet or savoury, so I decided to have both, because I felt that eating just fruit would not be best idea in the world. So my savoury crepe had guacamole, chicken and cauliflower from yesterday dinner and some indian curry sauce. That was really good and I could not actually make that much difference between only egg white crepe and regular crepe. The second one was a dessert one, so it had almond butter and cut fruits in it (apple, pear, banana and raspberries). So, while my husband and friends indulged themselves in crepes with Nutella, I simply enjoyed my version with a cup of coffee with coconut milk. It was much less awkward than I would have though and I did not feel any less fortunate than them…