Tag Archives: dessert

Baked Pumpkin Doughnuts with Maple Pumpkin Glaze // Paleo

I’ve been dying to make baked pumpkin donuts. We finally did this last week, and they were so good! I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.

These are baked instead of fried, are paleo, and have no refined sugar. No guilt, yet delicious-WIN!

I drizzled the Paleo Maple Pumpkin Sauce/Glaze that I posted yesterday over them, and…YUM!!!

Ingredients

5 large eggs
½ cup Almond Milk (you could use cocunut milk too)
½ cup Pure Maple Syrup
½ cup Organic Pumpkin Puree
¼ cup Coconut Oil
1 teaspoon Vanilla Extract
1 ¼ cup Coconut Flour
1 teaspoon Baking Soda
1 teaspoon Pumpkin Pie Spice
¼ teaspoon Sea Salt (I did 20 grinds on my grinder :))
½ cup Unsweetened Applesauce
Maple Pumpkin Glaze

What to do

Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well. I put coconut oil on a paper towel and rubbed it around.
Mix all the wet ingredients until eggs are fully blended
Add the dry ingredients, then mix until dough is formed
Fill doughnut tins to the top (mine didn’t rise very much)
Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
Once cool. Drizzle with glaze. Best eaten right after glazing. Or…skip the glaze and eat as is!

Having a cute assistant isn’t necessary, but it helps 🙂

The batter is pretty dense and only rises slightly, so you can fill the molds up to the top. And then…you wait 🙂 Enjoy!

Pumkin Protein Balls with Coconut // Paleo

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Tis the season, no? I’ve been seeing Pumpkin Balls pop up here and there, and I decided to try my own.

I will say that these fall into the category of totally yummy, but…healthy 😉 I want to make the distinction, because I do love myself a decadent dessert!! This is not that. However, Maya chowed them down, and I love that I can make her things that she things are a total treat that are still healthy!

They are nut free, gluten free, and dairy free. So, once again…safe to take to preschool or daycare! Ingredients (Makes 12)

1/2 cup coconut flour
2 cups Organic Pumpkin Puree (got mine at Trader Joe’s)
2 Tablespoons Pure Maple Syrup
1/2 cup Sunflower Butter (can use any nut butter if you aren’t worried about allergies)
1/8 teaspoon pumpkin spice
2 Tablespoons each of coconut sugar and unsweetened coconut to roll the balls in (optional, but I liked the little added sweetness and texture :))

What to do

Mix the first 5 ingredients in a bowl, using a high powered mixer or Cuisinart.
Scoop out 1 Tablespoon amounts of the dough, and roll in your palm to form a ball.
Roll it around in the coconut sugar and coconut and set in the refridgerator to cool for at least an hour. You can eat them right away, but they are much better once they’ve firmed up!

And, because sharing is caring… We brought a few over to my parents house. Maya was a little excited 🙂

ENJOY!

Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting

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Ok, so I promised myself that I would let Maya pick what kind of birthday cake she wanted this year vs making something healthy that I wanted her to have.

Well….she changed her mind about 7 times on what kind of cake/cupcakes she wanted and on the day of, we were totally over booked. SO…at around 7pm on the night of her birthday I started throwing a bunch of stuff together, and…this is what we got 😉

Thankfully, Maya loves just about anything, so she was happy.

Happy birthday girl, happy me! Muffins (which I called Cupcakes for Maya ;))

Ingredients (made 24 mini muffins)

3 very ripe bananas (I actually used some that I had frozen and then thawed)
1 1/2 Cups Coconut Flour
1/4 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 Teaspoon baking soda
4 large eggs
1/4 Cup melted coconut oil
1 Tablespoon Raw Honey
1 Teaspoon pure vanilla extract
1/2 Cup Unsweetened Applesauce

What to do…Besides grab a birthday girl dressed in a tutu?? 😉

Preheat oven to 350 degrees
Mix all the dry ingredients.
Mix all the wet ingredients
Add the dry ingredients to the wet. The mixture will be pretty dense. Scoop out enough batter to slightly overlflow each mini muffin tin. These don’t raise a whole lot, so you can overfill each 🙂
Bake for 10-12 minutes depending on your oven. Tops should be golden brown, but still a little soft to the touch.

Frosting/Whipped topping

Put a can of full fat Coconut Milk in the refrigerator over night. When you open it, it will have separated and the top half will all be hard.
Scoop that out and put into a bowl.

Add….

1 Tablespoon of honey.
1/8 Teaspoon of cinnamon
1/4 Teaspoon of Pure Vanilla Extract

Mix with a blender and dollop on top of each muffin/cupcake. Refrigerate until you plan on eating them, as the topping will soften.

Enjoy!!

Peach or Nectarine Crisp

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Sweet succulent peaches and nectarines are sprinkled with an almond oat topping and baked till crisp and golden. Served with rich vanilla ice cream, this is wonderful and delicious summer dessert.

I modified this recipe from the original from PCC Natural Markets – but because the peaches were so ripe and sweet and I was planning to serve this with vanilla ice cream, I used a lot less sugar and also substituted tapioca flour instead of the corn starch. You can consult the original here, but here is my version of the recipe and the vote in my house was: this peach crisp is amazing!

Ingredients

2 pounds ripe peaches or nectarines, cut into 1-inch pieces
3 Tbsp coconut sugar, divided
2 teaspoons lemon juice
4 teaspoons tapioca flour
1/2 cup almond flour
1/2 cup old-fashioned rolled oats (quick-cooking fine)
6 tablespoons cold salted butter, cut into small pieces
Vanilla yogurt or vanilla ice cream, for serving (optional)

Directions

Preheat oven to 375° F.
Combine peaches or nectarines, 1 Tbsp coconut sugar, lemon juice and tapioca flour in a 9-inch shallow round baking dish or pie plate.
In a separate bowl, combine almond flour, oats and salt. Rub in butter with your fingertips until coarse crumbs form. Sprinkle oat topping over the fruit mixture. Place the dish or pie plate on a rimmed baking sheet.
Bake until the topping is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool 15 minutes before serving. Top each serving with a dollop of yogurt

Thanks PCC Natural Markets

Paleo(ish) Strawberry Cupcakes

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Gluten free, grain free, high protein strawberry cupcakes? Yes! Yum! The kids had fun eating these. Whipped cream and fresh strawberries on top optional, but highly recommended! 🙂

Ingredients

½ cup coconut flour
1 tablespoon arrowroot powder (I used tapioca powder since I did not have this ingredient.. arrowroot powder is used as a thickening agent)
<¼ teaspoon celtic sea salt (optional)
½ teaspoon baking soda
4 large eggs
½ cup agave nectar or honey (I used 1/4 cup, and these were plenty sweet)
1 tablespoon vanilla extract
½ cup finely chopped fresh strawberries
Whipped cream and more strawberries for topping

Instructions

Preheat the oven to 350°F. Line 8 muffin cups with paper liners (or 12 mini muffin cups).
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

Thanks once again – ElanasPantry!

Orange Cake

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This is a totally delicious cake! Eat it for breakfast or dress it up for high tea or dessert! You can enjoy this as is for paleo goodness, or add an optional sweet and citrusy glaze to make it even more amazing!

Though I haven’t tried it, Elana (from Elanaspantry.com) says there’s a Starbucks version out there that tastes just like this one.

The one tricky part of this recipe is that you have to boil oranges for 90 minutes. So plan ahead. The oranges are low maintenance while cooking, but keep an eye so you don’t run out of water. As an extra bonus, your house will be filled with a refreshing and natural citrusy aroma! 🙂

Ingredients

2 oranges
4 large eggs
1/2 cup agave nectar or honey (original recipe says 3/4 cup)
2 cups blanched almond flour
1/4 tsp celtic sea salt
1 tsp baking soda

Glaze (optional)

1 cup powdered sugar
1 Tbsp fresh squeezed orange juice
1/2 orange, thinly sliced for decoration

Instructions

Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
Place whole oranges (peel and all) in a food processor and blend until smooth
Process in eggs, agave, almond flour, salt and baking soda until well blended
Pour batter into a greased 9 inch cake pan
Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean
Cool in the pan for 2 hours
Make glaze by working orange juice into powdered sugar. You can add more/less liquid to get desired consistency. Pour onto cake and even out with spatula. Decorate with optional orange slices.
Enjoy or refrigerate for a few days (if you can keep from eating it up)! 🙂

Thanks for the inspiration Elanaspantry.com!

Red, White and Blueberry Popsicles

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These popsicles were inspired by our favorite summer ingredients – strawberries, blueberries, coconut milk! This is a great project for kids to help with. Getting molds ready, selecting ingredients, sampling the flavors! Have fun! 🙂

Ingredients

Red

1 cup strawberries
1/2 cup coconut milk
1/2 tsp vanilla
add some water if too thick

White

1/2 cup coconut milk
1/2 cup vanilla ice cream

Blue

1 cup blueberries
1/2 cup coconut milk
add some water if too thick

Directions

Blend individual popsicle batches and pour into molds in layers. And yes, layers may bleed a little (but this is the quickest way to do this!) and hey, give a pretty marbled effect! 🙂

There is another version using berries/water/honey on Elana’s Pantry that is worth checking out also! http://elanaspantry.com/red-white-and-blueberry-popsicles/

Lemon Basil Cookies

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My basil plant has been loving the heat wave in Seattle and growing like crazy! These lemon basil cookies are great for breakfast or as a quick snack – keep in the freezer for a yummy cold paleo cookie treat! Grain free, dairy free, soy free, egg free! Ingredients

2 cups blanched almond flour
¼ teaspoon baking soda
¼ cup coconut butter
¼ cup honey
1 tablespoon chopped fresh basil
1 teaspoon lemon zest

Instructions

Combine almond flour and baking soda in a food processor
Pulse in coconut butter, honey, basil, and lemon zest
Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
Press balls of dough down to flatten
Bake at 350° for 6-10 minutes
Cool for 2 hours
Serve or freeze for an easy protein rich snack!

Inspired and modified. Thanks Elanaspantry.com

Strawberry Balsamic Granita

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It’s been so hot in Seattle that all I can think of making is frozen treats! Granita is an Italian dessert made of sugar, water and flavor or juice and is very easy to make.

Also check out Lemon Granita and Cranberry Jalapeno Granita!

Ingredients

10 ounces fresh strawberries (about 2½ cups), hulled
1/4 cup coconut sugar, or to taste
1 cup water
1 tablespoon aged balsamic vinegar
More balsamic vinegar for topping (optional)

Preparation

Combine berries and sugar in a food processor until smooth. Stir in water and vinegar. Transfer to a glass baking dish and freeze for 30 minutes.
Thoroughly scrape the entire pan with a fork, breaking up ice crystals. Repeat freezing and scraping process every 30 minutes, until granita is firm but not frozen solid, 2 to 4 hours.
Spoon into small glasses and serve.
Garnish with a fresh strawberry and a few drops of balsamic vinegar (optional)

Thanks PCC Natural Markets for the inspiration!

Paleo Plum Pie with Crumb Topping

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This is a totally delicious breakfast, snack or dessert. Make it when plums are in season and top with ice-cream or Greek yogurt for some totally non-paleo deliciousness! 🙂

Ingredients

For the crust

2 cups almond meal
2 tablespoons coconut oil, melted
1 egg
dash of salt (optional)

For the filling

4 cups sliced plums
1/3 cup coconut sugar
2 teaspoons arrowroot powder (I used 1 Tbsp potato starch instead since I didn’t have arrowroot powder)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground nutmeg

For the topping

1/2 cup chopped walnuts
1/2 cup almond meal
3 tablespoons coconut oil, melted
3 tablespoons coconut sugar
1/4 teaspoon ground nutmeg

Preparation

Preheat oven to 350° F.
Place almond meal and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball, adding a little water if necessary to make dough stick. Press dough into a 9-inch pie dish.
Toss together filling ingredients in a bowl; arrange in pie crust and pour remaining liquid over the top.
Stir together topping ingredients and crumble over filling.
Bake until the filling is tender and the top is golden, 35 to 45 minutes.

Thanks PCC Natural Markets for the inspiration!

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