Paleo Recipes for Modern Day Cavemen

Archive for the category “Desserts”

Banana Nut Bread

Paleo and Banana Nut Bread – together as one? I know what you’re saying.  Surely you can’t be serious.

I am serious and don’t call me Shirley.  BOOM!

Ingredients
1 1/2 cups almond flour
1/2 cup coconut flour
3 tablespoons apple butter
2 eggs
2 large ripe bananas
1/2 cup chopped walnuts
1/2 cup water

Directions
Preheat oven to 350 degrees.

In a small bowl, mash 2 ripe bananas with a fork and set aside.  Mix together almond flour, coconut flour and chopped walnuts.  Add apple butter, water, eggs and bananas and mix thoroughly.  (Apple butter is great – no sugar added – just natural apples! I love it as a great natural sweetener.) Pour the batter into a 1.5 quart loaf dish.  Place in oven for one hour.  Remove from oven and let cool.  Serve warm or at room temperature.  Enjoy!

Chocolate Dipped Cherries

Raw cocoa is an amazing superfood with some of the highest antioxidants of all the natural foods in the world.  Does that mean you can go out eating all of the chocolate you want? Negative ghost rider – the pattern is full. 

Commercial chocolate has several additives including sugar, soy lecithin, corn syrup, and more sugar.  Unfortunately, things that are definitely not paleo. If you’ve ever tried eating an unsweetened cacao bar, you can see why chocolatiers do not use cacao in it’s rarest form – it’s as bitter as a housewife from Orange County

After experimenting with some recipes, I found that infusing cacao with some natural sweeteners, compliments of Mother Nature, you can get a great chocolate taste that is paleo friendly.  In this recipe, I infused the cacao with cherry juice and a pitted date to create a sweet and delicious chocolate dipped cherry.

They’re not exactly the bon bons that Peggy Bundy would be popping while watching Oprah, but this is the closest thing to a paleo cherry cordial as you might get.   It’s one of my favorite snacks to kick that sweet tooth.  Now You Got Your Cherry Bomb!

Ingredients
Makes approximately 45 pieces
4 cups of cherries
3 oz chocolate  (100% cacao unsweetened bar)
1 date (pitted)

Directions
Using a cherry pitter, take out all of the pits of your cherries.  In a blender, add the pitted date and 1 cup of pitted cherries and blend until you have a liquid juice.  Set aside.

Place the cacao bar in a small saucepan on medium heat and stir constantly until the chocolate is fully melted.  (The chocolate will melt faster if broken up into smaller pieces.)  Once the chocolate is smooth, pour in the cherry juice mixture and stir on low heat.

Take your pitted cherries and dip them in the chocolate mixture, fully coating each cherry.  (I like to eat cherries without worrying about the stems and seeds. But for ease of dipping, feel free to use cherries with the pits and stems attached.) Place on a parchment paper lined tray and put in the refrigerator for 15 minutes.  Serve and enjoy!

Peanut Butter Jelly Cups

It’s peanut butter jelly time! Where ya at? Where ya at? Where ya at? Where ya at?

So as you may already know (which I didn’t until 2010), peanuts are not actually nuts. They’re legumes. And we all know what paleo eaters think about legumes. (As Borat would say – nish nish.)  This is my version of a primal peanut butter and jelly bite sized snack.  Although there is no baseball bat, I think Borat would definitely give this a paleo approved Ach-Ya!


Ingredients
Makes 12 mini-cups
1 cup almond flour
1/4 cup walnut flour
4 dates (pitted)
1 cup blueberries
1/2 cup strawberries
3 tablespoons dried mulberries
1 egg

Directions
Preheat oven to 350 degrees

To make the crust, put the almond flour, walnut flour and 2 pitted dates in a blender. After a minute, the mixture should look like the texture of a graham cracker crust.  Get a 12 cup nonstick mini-muffin pan and line each with the crust about 1/8 inch thick. (I use the rubber mini-muffin pans so that I can pop them out easily with the flexible molds.) Make sure to line each cup and leave the center hollow to make room for the ‘jelly’.  Place in oven for 5 minutes and then take out to let cool.

To make the jelly, blend the strawberries, blueberries, 2 pitted dates, dried mulberries and egg in a blender. (I prefer this fruit mixture but feel free to experiment with more strawberries, less blueberries, etc.  Heck – you can even go crazy and add a different fruit if you want to get a little wild.)  Once all of the ingredients are fully mixed, spoon the mixture into the cooled crusts.  Bake for 10 minutes and then remove from oven and let the cups cool.  Serve at room temperature.

Rhubarb Strawberry Tart

Paula Abdul was on to something when she sang Opposites Attract.  The way she moved in sync with MC Skat Kat was really remarkable. It takes true talent to have that level of chemistry with a cartoon cat (or an impressive animation team at Disney).  Where am I going with this you may ask? Nowhere. I just really like Paula Abdul.

But speaking of opposites that attract, I’ve always loved the way strawberries and rhubarb can blend together to make the most divine combination of sweet and sour.  Here’s my version of a paleo rhubarb strawberry tart.  This dessert might not win a Grammy, but it will sing to your summer taste buds.

Ingredients
Makes 4 tarts
8 dates (pitted)
1 1/2 cups almond flour
1/2 cup pecan flour
1 tablespoon lemon juice
1/2 tablespoon coconut oil
6 stalks rhubarb
16 medium sized strawberries

Directions
Preheat oven to 375 degrees

To make the crust, put the almond flour, pecan flour and 4 dates in a blender. After a couple of minutes, the mixture should look like the texture of a graham cracker crust.  Take 4 tart pans (I use the 4 inch pans that have a removable bottom layer) and line each with the crust. It should be sticky enough to work with because of the dates in it and will mold to the tart pans easily.  Once you’ve molded the crust in each tart pan, set aside.

To make the filling, cut up your rhubarb in 2 inch pieces and place in food processor.  Add lemon juice and coconut oil and blend together on several pulses of your processor.  Make sure it is evenly mixed, but do not puree this. We’re making a tart here, not juice.  Then add slices of the strawberries and hand mix together.  Spoon each tart pan with the filling. Place in oven and bake for approximately 35 minutes.  Remove from the oven and let cool.  Serve warm or at room temperature.

Enjoy!

Lemon Tart

La La La La Lemon!

One of my favorite desserts of all time is a lemon tart.  But I thought it would be impossible to make one without sugar or flour (or at least an edible one).  After some trial and error, I came up with a recipe that is not only edible, but downright delicious! The best part is that this recipe is super easy to follow as well.  For a working gal like myself, that’s music to my ears…and mouth.

Ingredients
Makes 2 servings
2 dates (pitted)
1/2 cup almond flour
1 tablespoon cashews
1 tablespoon honey
2 lemons
2 eggs

Directions
Preheat oven to 350 degrees.

To make the crust, put the almond flour, cashews and dates in a blender. After a couple of minutes, the mixture should look like the texture of a graham cracker crust.  Take 2 ramekins and line them with the almond flour crust.  It should be sticky enough to work with and will mold in the ramekins very easily.  Put in the oven for 10 minutes and then take out to cool.

To make the filling, juice 2 lemons (roughly 4-5 tablespoons from medium sized lemons).  I find that rolling lemons and limes on your kitchen countertop helps break down the juices beforehand.  With one of the juiced lemons, zest a whole lemon with a handheld grater.  In a saucepan, pour the lemon juice and lemon zest and set on low heat.  Next, beat the eggs and slowly add them and the honey to the saucepan.  Constantly stir the filling for about 5 minutes on low heat.  It should be a vibrant yellow color and have the consistency of a thick gravy.

After the crust has cooled, spoon the lemon filling into each ramekin.  Place the ramekins in the refrigerator and cool for an hour.  Turning lemons into lemonade desserts – paleo style.  Serve chilled and enjoy!

Banana Crepes

O Paleo Paleo,  wherefore art thou pancakes?

I miss pancakes so much it hurts.  Sometimes I will walk into a grocery store and just stare at Aunt Jemima’s syrupy goodness in a bottle to make myself feel better.  And then I’ll go home and cry a river so deep it would make Justin Timberlake proud.  But instead of dreaming for the day that someone tells me cavemen ate flour, I thought it would be a tad bit more productive to come up with a paleo version that satisfies my craving.

I’ve tried a few recipes for paleo pancakes but found many of them tasting too heavy and dense with lots of almond flour or coconut flour.  These crepes are a lighter version that give me the texture I miss with pancakes and a naturally sweet flavor from the banana.


Ingredients
Makes 3 medium sized crepes
1 banana
3 tablespoons almond flour
1 tablespoon cashew butter
1 egg
Salt

Directions
Add the banana, almond flour, cashew butter, egg and a pinch of salt in a blender.  It blends very quickly so after 5 seconds, the mixture should have a similar consistency and coloring of pancake batter.

Add a drop of coconut oil in a pan and heat on medium.  Once the pan is warm enough, pour the batter on to the pan.  Since these crepes are predominantly just bananas, it’s hard to flip these like normal pancakes.  After several minutes on the pan, you’ll have to use ninja-like speed to flip these over.  Don’t worry if your crepe breaks. It’s hard enough to stay paleo, let alone try to be Martha Stewart.

Enjoy!

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