Category: Dessert

Paleo Carrot Cake

9/29/2013

http://www.wickedgoodkitchen.com

Ingredients:

For the cake -

1½ cups blanched almond flour
1¼ cups arrowroot starch
6 tablespoons organic coconut flour
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt (or ¾ teaspoon sea salt or regular table salt)
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon freshly ground whole nutmeg
½ teaspoon cloves
6 large eggs
1¼ cups organic light agave nectar
1 tablespoon unsulphured molasses
6 tablespoons coconut oil, melted (plus additional for greasing pans)
1 tablespoon pure vanilla extract
3 cups grated carrot (about 4 large carrots)
¾ cup organic unsweetened shredded coconut
½ cup coarse-fine chopped fresh pineapple

For the frosting -

1 cup cashew butter
¾ cup organic palm shortening
¼ cup coconut oil, melted
½ cup organic coconut butter, melted
½ cup organic raw honey

Instructions:

Arrange oven rack in center of oven and
Preheat oven to 325º F.
Grease 9x13 baking dish with melted coconut oil. Line bottom with wax paper, and grease the wax paper. (When baking delicate cakes, it is best to use wax paper as it is gentle when peeling away after baking versus parchment paper.)
In a large bowl, whisk together flours, baking powder, baking soda, salt and spices; set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat eggs until blended and bubbly.
Add agave nectar, molasses, melted ghee and vanilla; beat on medium speed for approximately 2 minutes. Mixture should be bubbly on top. Reduce speed to low (stir) and add flour mixture blending until well combined. Allow mixture to stand for a full 5 minutes.
With a rubber spatula, fold in carrots, coconut and pineapple. Scrape and pour batter into prepared pan, then smooth top evenly with rubber spatula.
Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 35 minutes.
Cool cakes in pan on wire rack for 5 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack (I like to grease my nonstick wire racks with coconut oil to prevent sticking) and carefully peel away wax paper. If necessary (since this cake batter is very sticky), use a paring knife to help loosen the paper around the edges before peeling. Turn right side up onto wire racks (using an additional rack to flip); cool completely.
Using the (cleaned) electric stand mixer fitted with paddle attachment, beat cashew butter until smooth, then add shortening and melted coconut oil.
Beat on high speed until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
Add melted coconut butter and honey, continue to mix on low (stir) until incorporated; then increase mixer speed to high and beat until thickened, light and fluffy.
Place bowl in refrigerator and chill for at least an hour. I left mine in the fridge overnight, and in the morning had to wait until it was warm enough to stir again. Once it is, stir and check for spreading consistency.
Stir before frosting the cake. Put the cake back into the fridge until ready to serve. The frosting will melt slightly if it reaches room temperature.

Brownie Bars

7/14/2013

http://paleomg.com

Ingredients:

For the Bar -

15 dried medjool dates, pitted
¼ cup coconut oil, melted
2 tablespoons coconut flour

3 eggs, whisked
¼ cup unsweetened cocoa powder
2 tablespoons raw honey
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon baking powder
pinch of salt

For the Topping -

1.5 cups unsweetened shredded coconut
2 tablespoons coconut oil
2 tablespoons coconut butter
1 tablespoon raw honey
2 egg whites, whisked until foamy
pinch of salt

Instructions:

Preheat oven to 365 degrees.
Now add your dates to the food processor and begin to pulse until you get a clumpy paste.
Then add your coconut oil and cocoa powder to the food processor and puree until well mixed and it has become smoother.
Then add your eggs, coconut flour, honey, vanilla, baking soda and powder, and salt and puree until smooth.
Grease an 8×8 baking dish with some extra coconut oil, then pour in your brownie mix and smooth out throughout the dish.
Now make the top layer. Add your shredded coconut, coconut oil, coconut butter, and honey to a bowl and heat in the microwave.
Mix ingredients together ingredients until smooth then add your whisked egg whites and mix well.
Pour topping over your brownie batter and smooth out until covering the entire surface of the brownie.
Add dish to oven and baking for 20-25 minutes.
Let cool then cut into pieces.

Pumpkin Ice Cream

6/23/2013

http://www.tessadomesticdiva.com

Ingredients:

1½ cups pumpkin, or winter squash puree (I have used Sugar Pie and Butternut)
1 can full fat coconut milk (see notes above)
½ cup palm sugar
2 tablespoons lucuma powder (optional, but this lends an unbelievable butterscotch flavor to the end product!)
2 teaspoons vanilla extract
1½ teaspoons cinnamon
¼ teaspoon liquid vanilla stevia (or 3-4 tablespoons more palm sugar)

Instructions:

Place all ingredients in a blender or food processor and whir until smooth.
Incidentally, at this point, it is like a thick creamy pumpkin pudding!
Place into your ice cream maker and follow the manufacturers instructions.