Paleo Brownies

I have literally the biggest sweet tooth out of everyone I know. And, unlike other people, I have almost no way of controlling it. So while on paleo, I was determined to find ways to satisfy this sweet tooth that weren't breaking my diet. And I stumbled upon this little recipe! 

It's the best brownie/cake I've ever had. If you love dark chocolate, you will love this!

Paleo Brownie: 

4 eggs
1 cup unsweetened cocoa powder
3/4 cup raw honey *I used agave honey
3 tablespoons coconut oil, melted obvio
2 teaspoons vanilla
pinch of salt

1. Preheat oven to 350° and grease a baking dish. I used just a normal round Pyrex dish.
2. Mix all the ingredients together until smooth or well mixed.
3. Pour into greased pan and bake for 30 minutes. [Tip: It won't rise like a normal brownie. It actually won't look done yet but make sure you pull it out and check it. I stuck a clean butter knife into the middle and when it came out clean, I pulled it out.]
4. Carmel over at Our Fifth House, where I got this recipe, served it with paleo Chocolate Frosting. I haven't had a chance to make the frosting yet but I served the brownies once with coconut whipped cream and another time with coconut ice cream, which is by far my all time favorite.

Enjoy! 

Coconut Flour Mug Cake

Even though Jake and I had a cheat day on Friday, I was still jealous at all the Easter candy that popped up on my Instagram feed yesterday. I felt a little left out of all the Easter gloriousness...but then I remembered a way around it.

Paleo's get treats too!

I remembered seeing a paleo mug cake recipe on one of my fellow paleo-ers Instagram feeds so I sought it out. Now, I've made mug cakes before, but never with this success! Here's the recipe I used.

Coconut Flour Paleo Mug Cake: 

From Pumped Pumpkin

2 tablespoons coconut flour
1/2 teaspoon baking powder
pinch of salt
2 tablespoons unsweetened cocoa
1 egg
1/2 teaspoon vanilla
4 tablespoons coconut milk (or whatever milk you have)
1 tablespoon melted coconut oil
6 drops or 1 packet of Stevia

1. Mix all ingredients in a bowl (I do this A. to save a mess and B. because I have a hard time stirring in a mug, this also helps beat out the lumps etc).
2. Microwave for 1:30. 
3. Top with anything but I chose coconut whipped cream and a sprinkle of cinnamon. 

Apple Crumble with Coconut Whipped Cream.

The worst part of starting paleo for me was that I had to give up baking. I love baking! But I've turned a positive eye on the situation. I'm claiming this situation to find new ways to bake!

My first baking journey was this yummy dessert. 

Apple Crumble with Coconut Whipped Cream:

Apples, chopped up (I used 2 apples which is a good amount for 2 people)
Nuts, I used pecans
Lemon juice
Cinnamon and nutmeg
Coconut flour, about 1/3 cup
Dried dates, 4-5
Coconut Oil, about 1-2 tablespoons chilled (so it's solid)


1. Chop up the apples and nuts, combine in a bowl and sprinkle lemon juice over them. Spice it up with some cinnamon and nutmeg.
2. In a blender or food processor, combine flour, cinnamon, nutmeg and dates. Add chopped solid coconut oil and blend again.
3. Place filling in either individual ramekins or a pie dish. Cover with topping and seal with foil. Bake at 350 for 30 minutes then uncover and bake till the tops are nice and brown. 
4. Top with coconut whipped cream, which you can find here, and enjoy!

Feel free to mix it up with different fruit and nut combos. Next on my list is strawberries and almonds!!

NOTE: I noticed that the topping was a bit dry for my taste. I want to play around with it and figure out how to make it more crumbly. Once I do, I'll post it.

Coconut Whipped Cream

One of the hardest things for me to give up on the Paleo Life Style is sweets. I love sweet things: cookies, chocolates, cakes, brownies. You name it, I'll eat it. I even love chocolate covered bacon!

 

 

But one day, while I was flipping through a Paleo cookbook, I came across something that may just tie my over...and be my new favorite!

 

 

 

Coconut Whipped Cream:

 

1 can of coconut milk (can be organic if you want)

Vanilla Extract

 

1. Put the can of coconut milk in the fridge either overnight or all day long. It needs to be cold or it won't work.

 

2. 15 minutes before you're going to need it, place the can and a bowl in teh freezer. This'll get it just that much more cold.

 

3. Once you're ready, take the can and flip it upside down. I know it's unconventional and crazy but you need to do this part. The first time I tried this, I didn't do this step and I was mixing that coconut milk for like 15 mintues before I gave up! Open the can and pour out the clear coconut water. All you'll have left is the cream!

 

4. Put the cream into the cold bowl. Add vanilla extract, about 1 teaspoon. With a stand mixer or a electric hand mixer or even the old fashion man-powered whisk (if you're good and can do it fast!) whip that cream until it's a consistancy you want.

 

5. I use it on berries mostly. Once or twice I had a spoonful standing in the dark kitchen before bed. If you close your eyes, you could imagine it with a little coconut rum or citrus vodka and a little umbrella. Great summer treat!