Tuesday, October 30, 2012

Pumpkin Cookies

I make these cookies every year around the Holidays.  These wonderful spicy and moist pumpkin cookies are perfect with coffee or tea.
1/2 cup coconut flour
1/4 cup tapioca flour
1 tsp baking soda
1/4 tsp sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup butter or coconut oil softened (I used Kerrygold butter)
1/2 cup coconut sugar
2 Tbs honey
2 eggs
2 tsp pure vanilla extract
1 cup canned pure pumpkin puree

  • Preheat oven at 350F and line a baking sheet with parchment paper.
  • Blend together flours, baking soda, salt and spices. 
  •  In a food processor, combine butter, sugar and honey until incorporated then add eggs, pumpkin and vanilla.  
  • Add flour mixture to wet one and blend until well combined.
  • Spoon on to prepared baking sheet, flatten the top and bake for about 20 minutes or until lightly brown at the bottom.   Cool completely.  Makes about 20 cookies.  Enjoy!

Friday, August 10, 2012


I searched and found many recipes for Paleo Focaccia but none of them came out right, some were too soft and breaking into thousand pieces even before cutting, others were just flavorless so I came up with my own recipe and I have to say it is delicious! It has the perfect consistency and taste!

1/2 cup coconut flour
1/4 cup flax seed meal
1 cup tapioca flour
1 tsp xanthan gum
1/2 tsp sea salt 
1/2 tsp coconut sugar or honey
2 1/2 tsp dry yeast 
1 cup warm water
2 Tbs olive oil
1 tsp apple cider vinegar
2 eggs
Oregano and sea salt for topping.

In a bowl of an electric mixer mix dry ingredients on low speed. Add oil, vinegar and eggs keeping the mixer on low speed then add warm water a bit at the time and mix at medium speed until dough is smooth. Cover mixing bowl with plastic wrap and let leaven for 1 1/2 hours.

Cover a rectangular baking pan (9"x13") with parchment paper and drizzle 1 Tbs olive oil. Spread dough evenly, poke holes all over with a fork and dust with oregano, sea salt and olive oil.  Bake in preheated oven at 400F for 30 minutes or until toothpick comes out clean.  Let cool and enjoy!

Saturday, June 30, 2012

Paleo Nut Bar

Hello, I'm back!  My computer had some problems so I had to get it fixed.
I don't know if any of you have tried my granola recipe, but I make it all the time and take it with me everywhere I go for a little snack.  I noticed that it was to crumbly and messy, so I decided to make a little change in the recipe and make it into a bar that makes it easy to eat without the mess.

2 cups whole almonds
1/2 cup pumpkin seeds
1/2 cup walnuts (or any nuts you like)
1/4 cup unsweetened shredded coconut
1/2 tsp sea salt
2 tsp cinnamon
1 Tbs vanilla extract
4 Tbs raw honey
2 Tbs coconut oil

Line an 8x8 square pan with parchment paper.
Chop almonds and walnuts with a sharp knife and place in a large bowl, add pumpkin seeds, shredded coconut, salt and cinnamon.  Mix all together with a rubber spatula.  Place honey, vanilla and coconut oil in a microwave safe bowl and microwave at high for 15 seconds, until the coconut oil is completely melted. Pour liquid over nut mix, mix throughly and place in the prepared pan pressing the mix against the pan and form an even layer of nuts.
 Bake at 350F for 8 to 10 minutes or until the mix has a golden brown color.  Remove from oven and cool completely before cutting.  Cut into your preferred size.  Store in a container and keep in refrigerator.  Enjoy!

Wednesday, June 13, 2012

Hazelnut Chocolate Torte

A torte is a European style cake that has a rich chocolate flavor, and a soft, moist, almost pudding like texture.  Excellent when served alone or with a scoop of paleo vanilla or strawberry gelato!

1/2 cup toasted hazelnuts
1/4 cup coconut flour
1/4 tsp salt
4 large eggs separated
6 oz bittersweet dark chocolate chopped
6 oz unsalted butter (1 1/2 sticks)
1/2 cup coconut sugar divided
1/4 tsp cream tartar
2 tsp vanilla extract
1 Tbsp Brandy or marsala (optional)

Toast hazelnuts, let cool for 5 minutes then place in a food processor, along with the flour and salt, and process until the hazelnuts are finely ground.
Preheat oven at 375F and line an 8"x 3" round pan with parchment paper.
Separate the eggs.  Melt chocolate with butter over a double boiler and set aside.
In the bowl of an electric mixer beat egg yolks with 1/4 cup of sugar, vanilla and brandy until pale in color and creamy in consistency.  
Gently fold the egg yolk mixture into the chocolate/butter mixture and nut/flour mixture.
Whip the egg whites until foamy and add 1/4 tsp of cream of tartar.  Continue beating until stiff pick form.  Gradually add 1/4 cup of remaining sugar. Beat at high speed until stiff.
Quickly fold into the chocolate flour mixture, do not over mix.  Pour into prepared pan and bake for 40 to 45 minutes.
Cool completely on wire rack.  Enjoy!

Monday, May 28, 2012

Double Chocolate Cookies

These cookies are my husband's and kid's favorite cookie recipe, great with coffee or tea with a chewy consistency.
1 cup coconut sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
5 oz chopped dark chocolate 
1/2 cup chopped walnuts or macadamia nuts
4 eggs whites at room temperature

Preheat oven at 350°F. Mix all dry ingredients together and add the egg whites.  Stir until incorporated.
Line a baking sheet with parchment paper and drop a tablespoon of dough. Bake for about 20 minutes. Cool and serve. Makes 1 1/2 dozen.

Cinnamon Rolls Scones

I have been craving cinnamon rolls since I started living Paleo and after trying to mix up some ingredients together nothing was coming out right to my taste until I finally came out with this recipe.  The consistency is more like scones or biscuits but delicious enough to satisfy my cravings. 

5 Tbsp coconut flour
3/4 cup almond meal
1/2 tsp baking soda
1/4 tsp salt
2 tsp vanilla extract
2 egg whites 
2 Tbsp coconut oil melted
1 Tbsp honey

2 Tbsp cinnamon
2 Tbsp coconut oil melted 
3 Tbsp coconut sugar or honey
1/4 cup chopped pecans or walnuts

1/4 cup honey
2 tsp vanilla extract
1Tbsp coconut oil

Preheat oven at 350.  In a large bowl mix all dry ingredients for the dough. In another bowl whisk liquids and add to dry mixture.  Roll dough on parchment paper about 1/4 inch thick.
Make filling, mix cinnamon with melted coconut oil, sugar and nuts (I didn't use any nuts on mine).
Spread over dough.
Roll and cut to make about 8 rolls. 
Position each roll on parchment paper lined cookie sheet and bake until golden in color.

Let cool and in the mid time mix all the icing ingredients together. Pour over warm rolls and enjoy!

Wednesday, May 2, 2012

Health Benefits Of Coconut Oil

By no means am I an expert of health and nutrition, but I truly believe in the health benefits of coconut oil and here are some snippets of stuff I have found on the internet that has guided me in my belief:

Coconut oil is extracted from the kernel of matured coconuts harvested from the coconut palm. Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. 
The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure,diabetes, HIV and cancer, dental care, and bone strength. 
Coconut oil contains a large portion of lauric acid which promote good health properties. Your body converts lauric acid into monolaurin, which has anti-viral, anti-bacterial and anti-protozoa properties.  Coconut oil is also nature's richest source of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs. By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.
LCTs are large molecules, so they are difficult for your body to break down and are predominantly stored as fat. But MCTs, being smaller, are easily digested and immediately burned by your liver for energy, like carbohydrates, but without the insulin spike. 

Coconut oil is very useful in reducing weight.  MCTs actually boost your metabolism and help your body use fat for energy, as opposed to storing it, so it can actually help you become leaner. 

Coconut oil is one of the best natural nutrition for hair. It helps in healthy growth of hair providing them a shiny complexion. Regular massage of the head with coconut oil ensures that your scalp is free of dandruff, lice, and lice eggs, even if your scalp is dry. 

Coconut oil is excellent massage oil for the skin as well. It acts as an effective moisturizer on all types of skins including dry skin. It also delays wrinkles, and sagging of skin which normally become prominent with age. Coconut oil also helps in treating various skin problems including psoriasis, dermatitis, eczema and other skin infections.

Coconut oil is beneficial for the heart. It contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterol levels and high blood pressure.

Coconut oil helps in improving the digestive system. The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion.

Coconut oil is also good for the immune system. It strengthens the immune system as it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties. The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia.
Coconut oil kills viruses that cause influenza, measles, hepatitis, herpes, SARS, etc. It also kills bacteria that cause ulcers, throat infections, urinary tract infections, pneumonia, and gonorrhea, etc. Coconut oil is also effective on fungi and yeast that cause candidiasis.

Coconut oil is very soothing and helps in removing stress. Applying coconut oil to the head followed with a gentle massage helps in removing mental fatigue.

Coconut oil is very useful to women who are prone to osteoporosis after middle age. Improves the ability of our body to absorb important minerals. These include calcium and magnesium which are necessary for development of bones.

Saturday, April 28, 2012

Paleo Pancakes

1/2 cup coconut flour
4 eggs
2 tsp pure vanilla extract
1 cup coconut milk
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 Tbsp honey or coconut nectar
coconut oil for pan

Preheat pan over medium-low heat. Beat eggs in a stand mixer until frothy. Mix in milk, vanilla, and honey.  In a small bowl combine coconut flour, baking soda, salt and cinnamon and whisk together. Combine dry mixture with wet in the stand mixer and beat on medium speed for about 30 seconds. Scrape down sides of bowl then mix on medium to medium-high for another minute or two or until the coconut flour is completely mixed into the batter.  Grease pan with coconut oil. Pour batter to create pancakes that are about 3 inches in diameter.  Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes. Serve hot spread coconut oil, drizzle with honey, sprinkle with paleo granola and top with fresh fruit.
Recipe from: paleo spirit 

Wednesday, April 25, 2012

Paleo Granola

1/2 cup almond meal
1/2 cup pumpkin seeds
1/2 cup chopped walnuts or pecans
1 cup sliced almonds
1/4 cup shredded coconut
2 tsp pure vanilla extract
1 Tbsp honey
2 Tbsp coconut oil softened 
1/2 tsp cinnamon

Line a baking pan with parchment paper (I use a 8x8 square pan) and preheat the oven at 350.
Mix all ingredients in a big bowl and spread evenly in the pan.  Bake for about 3 minutes or until golden in color.  Let cool for 15 minutes, store in airtight container at room temperature or refrigerate to keep fresh for months.

Saturday, April 14, 2012

Apple Cinnamon muffins

2 cups almond meal
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp pure vanilla extract
1/4 cup coconut nectar or honey
4 eggs
1/2 cup coconut milk
2 apples cut into small pieces 
1/4 tsp nutmeg

1 Tbs cinnamon
1/4 tsp nutmeg
2 Tbs coconut sugar or honey
1/4 cup coconut oil melted
1/4 cup chopped pecans or walnuts(optional)

Preheat oven at 350F.  Line 12 muffin cups with paper liners.
In a food processor blend almond meal, coconut flour, baking soda, salt and coconut sugar.
Whisk together eggs, 1 Tbsp of vanilla and coconut milk, blend the wet ingredients into the flour mixture, pulse until well blended.  Cut apples in small cubes and add to the mixture.
Scoop 1/4 cup of batter into each prepared muffin cup. 
Mix together cinnamon, nutmeg, sugar and toasted walnuts add melted coconut oil.
Scoop a teaspoon of topping on top of each muffin.
Bake for about 20 minutes at 350 F or until a toothpick inserted into the center of a muffin comes out with just a few crumbs attached.  Cool for about 1 hour.
Enjoy with a warm cup of coffee!

Monday, April 9, 2012

Chocolate Sponge Roll

6 large (cage free) eggs, separated
4 oz (120 g) dark chocolate melted
1/4 cup organic coconut nectar or honey + 1 Tbsp
2 tsp pure vanilla extract
3/4 tsp cream of tartar

Preheat oven at 350 F (180 C) Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the pan with parchment paper and then spray with vegetable spray.
While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).
Melt the chocolate and let cool to room temperature.
In the bowl of an electric mixer place the egg yolks and 1/4 cup (50 grams) of coconut nectar or honey and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 1 tablespoon of coconut nectar until stiff peaks form.
Gently fold a small amount at the time of the egg whites into the egg yolk mixture just until incorporated (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Strawberry whipped cream filling:
1 cup (240 ml) cold organic pasteurized heavy whipping cream.
2 tsp pure vanilla extract
2 Tbsp honey
1/3 cup (80 ml) organic strawberries chopped and mashed.

Place the mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and honey into the bowl and beat until soft peaks form. Add the mashed strawberries and beat just until stiff peaks form.
Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to 2 weeks or freeze for up to 3 months.  Sprinkle with unsweetened cocoa powder and serve.

Thursday, March 29, 2012

Banana Chocolate Chip Muffins

2 cups Almond flour
1/4 tsp salt
1 tsp Baking soda
1 tsp Baking powder
2 tsp Cinnamon
1/2 tsp Nutmeg
5 ripe Bananas (mashed)
4 Eggs (whisked)
2 Tbsp Honey
1 Tbsp Vanilla extract
1 cup Dark Chocolate Chips
1/2 cup Walnuts

Mix together dry ingredients and set aside.  Whisk wet ingredients and add to dry mixture.
Pour batter into lined muffin pan and bake at 350 for about 15 minutes or until toothpick comes out clean.  Makes about 12 muffins.

Pie crust

This crust can be used for either salty or sweet pies.

For veggie pies...
1 cup plus 2 TBS Almond flour/meal
1/4 cup Coconut flour
1/4 tsp Salt
1 Egg
5 Tbsp coconut oil softened
For sweet pies...
1 cup plus 2 TBS Almond flour/meal
1/4 cup Coconut flour
1/4 tsp Salt
1 TBS Honey
1 Egg
5 TBS Coconut oil
Zest of 1 lemon

Place flours and salt in food processor and pulse.
Add coconut oil and egg and pulse until mixture forms a ball.
Press dough into a 9 inch round pie dish.

Poke the bottom with a fork, cover with plastic wrap and refrigerate for 15 minutes.

Bake at 350 F for about 10 minutes or until golden brown.
For fillings that require baking,  don't need to pre bake the pie, just add filling and bake.
Makes one pie.

Wednesday, March 14, 2012

Cave Girl Eats

Eat real, unprocessed food, as close to nature as possible, and listen to your body.
Pretend the modern supermarket doesn't exist.  Choose foods that could be grown, hunted,
Nothing packaged or processed.  Support local farms when possible.
Eat animals, marine life, vegetables, nuts, seeds, and fruits.
Eat plenty of healthy fats from pastured animals, fish, coconut, avocado, olives, and cold-pressed oils.
Drink water.
Above all, ditch the "gurus," "programs" and "diets" and get back to basics.
Connect with your intuition and allow it to guide you.

Pecan cookies

2 1/4 cup Almond meal
4 Tbsp Coconut flour
1/4 tsp sea Salt
1/4 tsp Baking soda
1/3 cup Coconut oil melted
5 Tbsp organic Honey
1 Tbsp Vanilla extract
1 tsp Lemon extract
1 tsp Butter flavor (optional)
1/2 cup chopped Pecans

In a large bowl combine all dry ingredients.
Melt coconut oil and add flavors and honey, mix throughly.
Add wet mixture into dry mixture.
Place dough in a large parchment paper and form a log about 2 inch in diameter.
Place in freezer for about 1 hour, unwrap and cut into1/8 inch slices.
Place slices in a baking sheet lined with parchment paper.
Bake at F 350 for about 8 minutes or until gold in color.  Makes 18 cookies.

Sunday, March 11, 2012

Paleo Crepes

These crepes are a perfect breakfast solution, easy to make and healthy.  Good substitute for pancakes...

2 Tbsp Coconut flour
3 Eggs
1 tsp Honey
1/2 cup Coconut milk
1 Tbsp Vanilla extract
Fresh fruit
2 Tbsp Dark chocolate chips melted 
1/4 cup Chopped pistachios

Mix together flour, coconut milk, eggs, honey and vanilla.
Heat a non stick pan greased with coconut oil on medium heat.
Pour 1/4 cup of the mixture per crepe in the pan and cook until edges are light brown, flip to other side.
Fill crepes with fresh fruit and drizzle with dark chocolate and sprinkle with pistachios and cinnamon.
Makes 6 crepes.


Thursday, March 1, 2012


Note that all my recipes are adapted to the modern style of living, as much as I like the idea of being 100% paleo, it's a little hard in the modern world.  The good part is that I'm still loosing weight and feel great!

Paleo food guide


You can eat all of them without limit, except…
Vegetables to limit for weight loss:
Sweet potatoes/Yams
Potatoes – stay away from potatoes if you have an autoimmune disorder


Limit fruit intake, especially dried fruit, for weight loss, according to some, but otherwise, eat all of them freely.


Eat meats and eggs freely, but in order to mimic our ancestors best, eat these products from animals that were grass fed/pasture raised.  At the least, steer clear of meats with preservatives and color or flavor enhancers, particularly added nitrites, as they can be pretty toxic.
Pork, Beef, Chicken, Turkey, Goat, Lamb
Eggs – from chickens, ducks, emu, quail, etc.


All species are fine – just be conscious of mercury levels and ecological practices.  Know that smaller fish like anchovies generally have less bio-accumulation of heavy metals and toxins, and high levels of omega 3 fatty acids.


All are good, as well as the butters that are made from them. Also on this list are coconut flour and almond flour.Peanuts are NOT NUTS – they’re legumes, and thus are not on the list. If you’re trying to lose weight, limit nuts and seeds to about 1 or 2 ounces per day, as the calories add up quickly!


coconut oil/milk
olive oil
walnut oil
avocado oil
macadamia oil
hazelnut oil
unrefined red palm oil
Watch your intake of all of these if you’re trying to lose weight – they’re very calorie dense.


Filtered or spring water
Herbal tea
Coconut water
Freshly juiced fruits and vegetables


Dried fruit
Alcohol (all kinds)
Caffeinated teas
Sweeteners – Raw honey, stevia, coconut sap


Pasteurized Dairy – butter, milk, yogurt, kefir, cream, ice cream, powdered milk, and anything else from an animal’s teat. This is debatable in the Paleo community, so do your reading and choose for yourself. In our opinion, if you’re going to have dairy, you should make it raw, whole-fat, fermented dairy. 
Grains or grain-like foods - wheat, rice, millet, oats, spelt, buckwheat, wild rice, amaranth, sorghum, rye, barley, corn.  AND any flour, noodle or other food made out of any of these.
Legumes – All beans.  Black, pinto, red, soy, lentils, peas, peanuts, adzuki, garbanzo, navy, mung, lima, black-eyed peas, you get the picture… Snowpeas, sugar snap peas and green beans are acceptable to eat.
Refined Sweeteners – sugar cane, white sugar, brown sugar, aspartame, sucralose, Nutrasweet, Splenda, and anything else refined or man-made.
Highly Processed Oils - any oil that is hydrogenated, partially hydrogenated, fractionated, refined, or otherwise adulterated.
Most Vegetable Oils – Any oil with a high omega 6 content that comes from a seed, grain or legume, such as corn, soybean, sunflower, safflower, cottonseed, grape seed, peanut and others. Seeds like flax and hemp have a lower omega 6 content and thus are fine. Just don’t cook with those.
Fruit Juice – unless it comes straight from your juicer at home.
Refined, iodized salt – use unrefined sea salt instead


Wednesday, February 29, 2012

Lemon pistachios cookies

1 3/4 cup Almond meal
4 Tbsp Coconut flour
1/2 tsp Baking soda
1/8 tsp Salt
2 Tbsp Coconut oil melted
4 Tbsp Honey
2 Eggs 
2 tsp Vanilla extract
2 tsp Lemon extract
1 Tbsp Lemon zest

In a large bowl combine all the ingredients to make a ball of dough.
Roll out dough 1/4 inch thick.
Cut out flower shapes or the desired shape with cookie cutters.
Place cookies in a cookie sheet lined with parchment paper and bake at 350F for 8 minutes or until golden brown around the edges.
Cool... Makes 18 cookies.

1/4 cup Honey
1 tsp vanilla extract
1 cup Pistachios chopped

In bowl combine honey and vanilla.
Brush cookies with honey mixture and sprinkle with pistachios. 

Monday, February 27, 2012

Paleo Bread


2 cups Almond flour
3 Tbsp Coconut flour
1/4 cup Golden flaxseed meal
1/2 tsp Sea salt
2 tsp Baking soda
5 large Eggs
1/2 cup Coconut oil melted
1 Tbsp Honey
2 Tbsp Water
1/4 cup Whole flaxseed (optional)

  • Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  • Pulse ingredients together 
  • Pulse in eggs, oil, honey and water
  • Pour batter into a greased loaf pan
  • Sprinkle over the whole flaxseeds
  • Bake at 350F for 30 minutes
  • Cool and serve

    Thursday, February 23, 2012

    Difference Between Blanched And Unblanched Almond Flour

    Many people have asked me about the difference between blanched and unblanched almond flour, the truth is, there are not nutritional differences....
    With their varied food planning factors, almonds may be incredibly healthy. Full of omega six, omega nine, dietary fiber, proteins, plus a lot more. Investigation has revealed which ingesting almonds are perfect for lowering cholestrerol ranges. Furthermore they do no consist of carbohydrates.  Almonds appeared to become proven to boost skin appearance, boost energy, and in addition ease bowel movements. And in addition of becoming a valuable source of proteins, they're wealthy in monounsaturated fatty acids also as soluble fiber. Theyre furthermore an excellent source of vitamin E and mineral deposits like magnesium, calcium mineral, and phosphorus. It is possible to feel good about eating crunch almonds like a snack or giving them for the youngsters rather than any bag associated with potato chips. 
    They might support market weight loss. Despite the truth that almonds have a tendency to be fat dense, they may possibly are probably involved to promote weight reduction. The higher protein, dietary fiber, and monounsaturated physique body fat content material associated with almonds assists you to manage meals cravings and minimize overall calorie intake. Theyre abundant with antioxidants. The specific skin of almonds are normally abundant with flavonoids which are substances which have powerful antioxidant properties. The de-oxidizing capability for flavonoids assist defend tissue against oxidative hurt be responsible for continual illnesses such as cancer malignancy. 
    Quite a few analysis signifies that almonds might minimize cholesterol levels and potentially lessen the chance of heart problems. A review published inside the the health-related journal circulation indicated that adding almonds to the diet plan may minimize cholesterol ranges by practically 10 %. Thats excellent information for all of the nut lovers in the marketplace. With all of this in mind, its straightforward to realise why almonds are a well-known wellness meals. Sprinkle them inside your salad with an intriguing completely new design and in addition consistency or maybe pour all of them within your trail combine the following time you go strolling. 
    There are no significant nutritional differences between natural almonds and roasted or blanched almonds. Seasonings and additives may alter the nutritional composition of almond forms, and the almond supplier should be contacted for more detailed information. For general nutritional information regarding the various forms of almonds, please visit the USDA Nutrient Database, search for almond, and choose the form you are interested in at http://www.nal.usda.gov/fnic/foodcomp/search/
    Source: http://www.almondhealthbenefits.com/best/difference-between-blanched-and-unblanched-almonds.php

    Wednesday, February 22, 2012

    Apple cinnamon cake

    This cake is super moist, light and delicious!
    1 1/2 cup Almond meal
    1/4 cup Coconut flour
    1/4 tsp Sea salt
    2 tsp Baking soda
    1 Tbsp Cinnamon
    4 Apples
    1/2 cup Honey
    4 Eggs
    1 Tbsp Lemon juice
    1 Tbsp Vanilla extract
    1 cup Coconut milk
    1/4 cup Coconut oil melted
    1/2 cup Walnuts

    Preheat oven at 350F.  Grease a 8'x4' round cake pan.
    Peel apples and cut into small pieces, put them into a bowl and add 1 tsp of cinnamon, 1 Tbsp of honey, 1 tsp of vanilla extract and 1 Tbsp of lemon juice, mix everything and set aside.
    In another bowl mix all dry ingredients and walnuts, set aside.
    In another bowl whip together eggs, vanilla extract, coconut oil, coconut milk, lemon juice and honey.
    Add apples to dry ingredients then add the liquid mixture and mix throughly.
    Pour batter into prepared pan and bake at 350F for 35-40 minutes.
    Cool completely before remove from pan.

    Wednesday, February 15, 2012

    Chocolate Pistachios torte

    1 cup Pistachios chopped
    1/2 cup Cocoa powder
    1/3 cup Coconut flour
    1 1/2 tsp Baking soda
    1/4 tsp sea salt
    1/2 cup Dark Chocolate Chips
    6 Eggs separated
    1/4 tsp Cream of tartar
    1/3 cup Coconut oil melted
    2 tsp Vanilla extract
    3/4 cup Honey
    1/2 cup Hot fresh brewed coffee (unsweetened)

    Preheat oven at 350F grease a 10'' round cake pan or 2 8'' round.
    In a mixing bowl mix cocoa powder, coconut flour, corn starch, salt, baking soda, 1/2 cup of pistachios and chocolate chips.  Set aside.
    In another bowl whisk egg yolks with vanilla extract and honey.
    Into a bowl of an electric mixer whip the egg whites with cream of tartar until foam picks.
    Add egg yolk mixture to dry ingredients, stir until smooth, add oil and coffee mix throughly.
    Fold in the egg whites and pour into prepared pan and sprinkle with the rest 1/2 cup of pistachios.
    Bake at 350F for 40 minutes or until toothpick comes out clean.
    Cool completely and decorate with fresh strawberries.


    Tuesday, February 14, 2012

    Happy Valentine's Day!

    Strawberries dipped into dark chocolate... yum yum!

    Carrot Cake

    2 1/2 cups finely grated organic Carrots
    1 1/2 cups Almond flour or meal
    3 Tbsp organic Coconut flour
    1 cup Walnuts or pecans chopped
    2 tsp Baking soda
    1 Tbsp Cinnamon ground
    1 tsp Nutmeg
    1/4 tsp Sea salt
    4 large eggs
    3/4 cup Honey
    Zest of 1 lemon
    2 tsp Vanilla extract
    1/4 cup Coconut oil melted

    Mix all dry ingredients including the shredded carrots and 1/2 of the nuts, set aside.
    Whisk all liquids and extracts.
    Pour liquid mixture over flour mixture, stir until mixture becomes smoothes.
    Pour into 8'' round pan sprayed with canola oil or other non stick spray.
    Sprinkle the rest of the nuts over the batter.
    Bake at 350F for 45 minutes or until toothpick comes out clean.
    Cool completely.
    Sprinkle with some cinnamon and drizzle with melted dark chocolate..... Enjoy!

    Monday, February 13, 2012

    Coconut Cake

    1/2 cup almond meal or blanched almond flour
    1⁄2 cup coconut flour
    1⁄2 cup shredded coconut

    1 lemon zest
    1 tsp baking soda

    1/2 tsp salt
    4  eggs
    1⁄2 cup coconut nectar or honey
    1⁄2 cup coconut oil 

    2 Tbsp fresh lemon juice
    2 tsp vanilla extract
    1 cup coconut milk

    Grease a 8’’ round pan with or cover with parchment paper
    Preheat oven at 325F
    Mix all dry ingredients, shredded coconut and lemon zest, set aside.
    Whisk eggs with vanilla extract, lemon extract, coconut oil, honey, lemon juice and coconut milk.
    Add flour mix to liquid mix.
    Pour in pan and bake at 325F for about 45 minutes or until toothpick comes out clean.
    Cool completely.