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.


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


  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.


Paleo Chocolate Zucchini bread

It has been a long time since I posted a recipe and it does not mean that I don’t cook 🙂 I do cook every day, as this is what we have to do being in pale wagon if we want to survive, but I haven’t been doing something new or exciting. However, I saw a recipe on and of course I wanted to try it, just because I always like any desserts that I make from this website. I tweaked it a bit and I think next time I will not squeeze zucchini to make sure that moisture stays in. The cake was good, but a bit too dry for my taste. Sorry for the quality of the picture (taken with iPod)

Shred zucchini, squeeze a bit of water and mix in a bowl with all the rest ingredients. Be careful adding coconut flour because it is very liquid absorbent to make sure that your dough is not too dry. Grease you bread loaf with coconut oil and bake 375F for 25-35mins. It took me 29mins to have toothpick come out dry. Enjoy!

Snacking around

I love always to have a possibility to have a snack of something that I feel good eating about and that I feel that would actually be fuel to my body rather than empty calories. So, whenever I go somewhere, even to work, I always have to have something as a snack, in case if I wouldn’t have the chance to find food that I could eat, I could still get around pretty well, rather than torturing myself. Plus, as I always like to go from one place to the other, I usually don’t have time to go home to have lunch, so I make sure that I will have enough energy to move forward 🙂

If I am having workout in the morning, I definitely don’t want to have too much of the breakfast, so usually I would just have light snack, something as zone muffin or nut butter or some apple, or I would make big doze of berry smoothy and get a bit of it to get me moving. I wish I would like yoghurt, as then I would solve problem with protein intake, but I really can’t stand it, even idea about it makes me a bit sick. So, normally my smoothy would consist of scoop of protein powder, lots of berries and some around 2 tsp of almond butter. I usually add water to make it more liquid or almond milk. this would be my breakfast after workout if I don’t plan to return home and I really love it. I do the same when I don’t have time in the morning to make and eat breakfast as it is super fast to make.

I always have some zone diet muffins on the go that are easy to make and each contains block of protein (7g), block of carbs (9g) and block of fat (3g). Recipes are pretty basic and yields for 16 muffins that are definitely enough for a week. My favourite would be zucchini chocolate muffins as I just love an idea of incorporating vegetables into something sweet.

Dry ingredients: 20120324-235302.jpg
1 1/3 cups oat flour (measure, then sift)
4 (1 ounce) scoops chocolate whey protein (amount providing 84 grams protein), scant 1 cup
1 tablespoon non-aluminum baking powder
2 1/2 teaspoons apple or pumpkin pie spice
3 cups grated zucchini
1 tablespoon grated orange rind (optional)

Wet ingredients:
2 whole eggs + 4 egg whites
5 1/3 teaspoons unrefined canola oil
8 teaspoons fructose powder or syrup
2/3 cup apple sauce

1. Preheat oven to 350 degrees F. Spray 16 muffin tins with non-stick spray and set aside.
2. Sift dry ingredients into a 1 1/2-quart mixing bowl, adding orange rind if desired. Top with grated zucchini and set aside.
3. Combine wet ingredients in blender. Cover and process until smooth, stopping to scrape down sides. Add wet ingredients to dry ingredients. Stir until evenly mixed, scraping bottom of bowl to incorporate flour and remove lumps. Do not over-mix.
4. Spoon batter into 16 muffin cups, evenly distributing it.
5. Bake in preheated oven until firm to the touch, golden on top and around the edges, and a tooth pick inserted into the center comes out clean, about for 20 to 24 minutes. Allow to cool; then run a knife around edges to release muffins. Cover and refrigerate. Use within 1 week or freeze.

So, I always have these on with me or some others, you can check this website for more different recipes.

Yesterday I also wanted to make something more sweet for me to have as a dessert and I stumbled upon couple recipes that I decided to make.

First one was Coconut bars that I found on Elanas Pantry website and they came out super delicious:

  • 3 eggs
  • 1 cup coconut milk    20120324-235314.jpg
  • â…“ cup coconut oil
  • â…“ cup honey
  • 1 tablespoon vanilla extract
  • â…› teaspoon stevia
  • ½ cup blanched almond flour
  • 1 tablespoon coconut flour
  • 1 ½ cups unsweetened shredded coconut
  • ÂĽ teaspoon celtic sea salt
  1. Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor
  2. Pulse in almond flour, coconut flour, shredded coconut and salt
  3. Transfer ingredients into an 8×8 inch Pyrex baking dish
  4. Bake at 350° for 30 minutes
  5. Cool for ½ hour, then place in refrigerator and serve when chilled.

And while these were baking I decided to make some energy bars to have in my climbing bag to have a snack when I need energy. Before I started to change my diet, I always had some granola bars in my climbing bag, but these were packed with preservatives and other stuff that I can’t read, so as I try to eat as much natural as possible, I had to say good bye to them and make my own. So, here is a recipe for no bake energy bars that I found and adopted from Milk for the Morning Cake blog where she calls the Magic Lemon Bars:

  • 2 oz each of brazil nuts and blanched hazels
  • 2 oz ground almonds (almond flour)
  • 2 heaped tsp raw honey
  • finely grated zest 2 unwaxed lemons
  • 1 tsp vanilla extract
  • 1 oz coconut oil
  • I also added some chopped dried apricots to have a little bit more of carbs.
Grind brazils and hazels to a fine meal in a coffee grinder. I think I grinded them a bit too much as the end result was quite oily.
Into the bowl mix the almonds, ground nuts and lemon zest and chopped apricots. Spoon in honey and drizzle over vanilla and cocoa butter. Work until mixture looks kind of like crumbles. I put the dough onto parchment paper and worked it through pressing down and making some square shape when I had the proper square shape. In the recipe it says that it makes 8-10 bars, so that was my goal. Slap mixture with the flat part of the knife to compact it and tidy up the sides. Leave it to sit for 10 or so minutes and then slice into bars and wrap in greaseproof paper or waxed paper, twisting the ends to secure. I keep them in the fridge next to my nut butters :)))) The taste definitely reminds me of marcipans.