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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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 http://paleomg.com 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!

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.

Chocolate Frappe Paleo Style

I love coffee…I don’t care if it has caffeine in it or not, because I drink it not to get caffeine but because I like how it tastes. In summer, one of my all time favourite drinks is Frappe Latte along  with a cheesecake. I would probably jump off the Paleo wagon if I would be back in Vilnius and I could have “Coffee Inn” cheesecake. If you will ever be in Vilnius, eat this cake for me :))))

This is the only dessert that I really enjoyed eating in a restaurant (Most of the time I prefer home made desserts and don’t find restaurant desserts that amazing) and that I honestly miss. But, as Lithuania and Canada is separated by the ocean and 8 hours flight, my Paleo diet seems to be far from being in danger 🙂

However, I can still enjoy my frappe by replacing milk with coconut milk and adding some little extras 🙂 Even Keven got hooked up with this recipe (he doesn’t drink coffee at all) by adding couple of tsp of brown sugar to it 🙂

  • Brewed coffee
  • 1/3 coconut milk
  • lots of cubes of ice (at least 10)
  • 1 tsp of cacao
  • 1 tsp of almond butter (optional for extra creaminess)
  • 1/2 tsp of vanilla extract

Put all ingredients into blender and process until well blended. Pour into tall glass and sprinkle with cinnamon.

Double Layer Fudge

Ok. Now, we come to serious business. I have tried this recipe last week and it was so good that I think that I won’t make it very soon. It is just so good that is hard to stop eating and it is really fat. Though fats are good for us, right? When it comes to desserts, one of my favourite websites is Juli from PaleOMG, this girl goes hardcore and she does it really well. So, I saw this picture on website and just left page open in my iPod browser not to forget that I want to make this dessert (sorry for not having my own picture to upload). I hope Juli will forgive me for using her picture for this post, but I just did not have time to take my own picture and when I had, the fudge was gone 😦

Double Layer Fudge

    • 1 cup coconut oil
    • 1 cup almond butter
    • 1/4-1/3 cup raw honey (Juli offers to add 1/2 cup of honey, but I was scarred that for me it would be too sweet. And it was sweet enough) 
    • 1/3 cup unsweetened shredded coconut
    • 4-5 heaping tbsp of pure cacao (the more cacao you will add, the more bitterness it will bring)
    • 1 tsp vanilla extract
    • pick of salt
    • a handful of semi sweet chocolate chips (though not necessary)
    • extra of shredded coconut for sprinkling

Add coconut oil, honey, shredded coconut, vanilla extract, almond butter and pinch of salt to a food processor and mix until fully combined. Pour half of the mixture to a bread pan or some other pan and use spoon to make the surface even (I used pyrex, but then it was a bit hard to cut first part as it sticked to the bottom). Place it into the freezer to harden. Meanwhile, add cocoa step by step to the rest of mixture and mix throughly until you get the desired taste and not too bitter. Once cacao is all mixed in add a pinch of salt and mix it well, pour chocolate mixture over hardened light fudge. Sprinkle with chocolate chips, shredded coconut and some salt. I was really surprised about the salt, but it was actually working really nice once the fudge was done and brought up some unexpected nice addition to the sweetness. Place in freezer for 10-15mins. Cut in chunks and try not to eat all the chunks at once. I was keeping them in freezer and it was all gone in couple days. It is amazingly good with coffee. So far, my favorite dessert!

 

Paleo birthday cake

As I decided to follow both Paleo and Zone diets, well, still more zone, as I am not ready totally to with to Paleo, so gonna take it slowly. However, I definitely took off wheat from my diet, except my friday night when we have pizza nights 🙂 but I will try to change that as well. So, of course, I could not find better way to star new year as with Paelo birthday cake. It took sometime of research to find one, but the result was AMAZING. For me it was the best chocolate cake that I ever ate, I took it from Paleo Spirit :))))

So, here it comes 🙂

Ingredients

Instructions

  1. Place the medjool dates in a food processor and pulse until completely pureed (it might take some time and for me it is most tiring process as the dates are really sticky thing to deal with). Add applesauce (or banana or applesauce and banana) and continue to pulse until pureed and combined with the dates. Add the eggs, vanilla, coconut oil and coffee and mix on low-medium speed until well combined. Combine the dry ingredients in a separate bowl and slowly add to wet ingredients until you have a smooth batter. Grease a 8×8 glass pan with coconut oil, pour in the batter and smooth it with the back of a spatula. Bake at 350 degrees for 30-35 minutes or until a toothpick stuck in the middle comes out clean.

I also made a chocolate frosting, however, most that I checked were calling for too much oil, so I just created on the spot, combining some of the recipes:

  • around one cup of 72% organic cacao chips
  • 1-2 tbsp coconut oil
  • 1 tsp vanilla extract

In a bowl over boiling water melt chocolate chips, add the rest of ingredients. When it is all mixed, pour it over the cake and let it sit. After this cake I am not worried anymore that baking will banish from my life as actually there are so much more sources than flour and that actually eating them makes you feel good 🙂