Coconut lovers cake

Hello everybody, I'm back!
 I recently moved to Maryland due to my husband military orders so I have been busy  with the move and getting settled into the new place but I'm back with another delicious Paleo recipe!

Coconut lovers cake

1 cup coconut flour
1/2 cup shredded coconut unsweetened
1 tsp baking soda
1/4 tsp salt
Zest of 1 lemon
2/3 cup coconut palm sugar
4 whole eggs plus 2 egg whites
2 tsp vanilla extract
2/3 cup melted coconut oil
11/2 cups coconut milk
Juice of half lemon

Preheat oven at 350F, line a 9" square pan with parchment paper.
Beat whole eggs, egg whites and sugar until fluffy, add vanilla, coconut oil, coconut milk, and lemon juice.
In another bowl mix together coconut flour, shredded coconut, baking soda, salt, and lemon zest.
Add flour mix to liquid ingredients, stir with a spoon until incorporated.
The batter consistency will be thick.
Pour into prepared pan and bake at 350F until toothpick inserted comes out clean.
Cool completely before serving. Serves 10.
Enjoy with coffee or tea!

Pizza

Note: this recipe has been modified from original to meet paleo standards.

Ingredients
Crust:
1 1/4 cup tapioca flour
1/2 cup coconut flour
1/2 tsp sea salt
2 tsp active dry yeast
1/2 cup + 2 Tbs warm water
2 tsp honey or organic coconut sugar
2 Tbs olive oil
1 large egg + 1 large egg white

Topping:
Fresh tomato sauce
Oregano
Olive Oil
Olives
Fresh mozzarella (optional)

Directions
Add yeast and honey to warm water, stir until combined and let it sit for 10 minutes.
In a bowl of an electric mixer stir tapioca, coconut flour and salt together add olive oil, keep stirring for a couple of minutes, add egg plus egg white.
Add the yeast mixture to the dough and mix at low speed till well combined and smooth.
Let the pizza rise in a ceramic or glass bowl for 1 hour or longer covered with plastic wrap in a warm place.

Preheat oven at 400 F.

Roll (with a rolling pin) the dough evenly between two pieces of parchment paper greased with olive oil, then place into pan.

Poke some holes with a fork to the bottom, drizzle with a teaspoon of olive oil.

 Bake for about 10 minutes or until the dough looks golden in color.

Remove from oven and let cool for 5 minutes.  Add toppings and bake for 15 more minutes or until toppings are cooked.

Remove from oven and let it cool for 5 minutes before cutting.  Makes one 12" round pizza.  Enjoy!

Crusty Bread

I have been working on a crusty bread recipe for a while and this is the final result... a gluten free and vegan bread.  This bread has the consistency of a dense Italian loaf!

Ingredients

1 1/2 cup tapioca starch

1 cup almond blanched flour/meal

1/2 cup coconut flour

1 tsp salt

2 tsp xanthan gum

1 1/4 cup warm water

1 Tbs active dry yeast

1 Tbs coconut sugar or honey

1/4 cup olive oil

Directions

• Heat water until warm.  Then add yeast and sugar, stir till it's thoroughly mixed then set aside for 10 minutes or until the surface is bubbly.
• In the bowl of an electric mixer combine the almond flour, coconut flour, tapioca starch, xanthan gum and salt.  Add olive oil and water/yeast mixture, mix at low speed until all ingredients are well incorporated and dough looks smooth.

• Coat the dough with a little bit of olive oil and move to a plastic or ceramic bowl, cover with plastic wrap and set in a warm place for 2 hours or until it is doubled in size.
• Remove the dough from the bowl and place it on a cookie sheet or pizza pan covered with parchment paper and dusted with corn starch or tapioca starch.  Shape the dough into desired shape.
• Using a sharp knife, place three small slits on the top of the loaf.  Preheat oven at 400 F.  While the oven is heating, cover the dough with plastic wrap and allow it to rest and rise for an additional half hour.

• Bake the bread for about 30 minutes or until golden brown in color.  Place the bread in a wire rack to cool down.

Store in a zip lock bag at room temperature for the first day, if there is any leftover bread, refrigerate for up to a week.  Warm up in slices in a toaster oven or conventional oven for better taste.  Enjoy!

Orange Cake

Ingredients
1/2 cup coconut flour
1/4 tsp salt
1 tsp baking powder
2 oranges (peel and juice)
1/4 cup coconut sugar or honey
6 eggs
2 tsp vanilla extract
1/4 cup coconut oil melted
1/4 cup coconut milk

Directions
Preheat oven at 350F and cover an 8 inch round pan with parchment paper.
In a mixing bowl stir together coconut flour, salt, baking powder and orange peel.  In another mixing bowl whisk eggs, honey, vanilla extract, orange juice, coconut oil and milk. Pour wet mixture into dry one and stir until smooth.  Pour into prepared pan and bake for about 40 minutes or until toothpick comes out clean.  Let cool and enjoy.   You can also cut in half and fill it up with some delicious  Paleo Pastry Cream.

Paleo Pastry Cream

During the Holidays the cravings for sweets pushed me into experimenting more paleo dessert recipes and this pastry cream recipe is the result of one of those experiments.  The paleo pastry cream is gluten, wheat and dairy free but it still tastes sweet and smooth like the original recipe.

Ingredients
2 cups coconut milk
1 Tbs vanilla extract
6 egg yolks
1/4 cup honey or coconut sugar (I used coconut sugar)
1/4 cup tapioca flour
2 tsp vanilla extract
1/2 tsp lemon extract

Directions
In a saucepan, stir together coconut milk and vanilla extract, bring to a light boil.  Meanwhile whisk egg yolks and sugar or honey together to make a smooth cream, stir in tapioca flour stirring until smooth.  Drizzle the milk a little bit at the time over the egg/flour mix whisking constantly until smooth.  Return the mixture to the saucepan and bring to boil stirring constantly until the cream is thick and smooth.  Remove from heat and add additional 2 tsp of vanilla extract and 1/2 tsp of lemon extract.  Pour into a glass o ceramic bowl and cover with plastic wrap directly on the surface to prevent skin from forming.   Refrigerate completely before using.  It makes about 2 cups... enjoy!

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!

Focaccia

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!

Ingredients

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!

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.

Ingredients:
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!

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!

Ingredients:

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!

Double Chocolate Cookies

These cookies are my husband's and kid's favorite cookie recipe, great with coffee or tea with a chewy consistency.

Ingredients
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. 

Dough

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

Filling

2 Tbsp cinnamon

2 Tbsp coconut oil melted 

3 Tbsp coconut sugar or honey

1/4 cup chopped pecans or walnuts

Icing

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!

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.

Paleo Pancakes

Ingredients:
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 

Paleo Granola

Ingredients

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.

Apple Cinnamon muffins

Ingredients:

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

Topping:

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)

Directions:

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. 

Topping:

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!

Chocolate Sponge Roll

Ingredients: 
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.

Banana Chocolate Chip Muffins

Ingredients
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



Directions
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.

Ingredients:
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

Directions:
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.

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.
http://stevesoriginal.com/

Pecan cookies

                                                                      Ingredients:

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

Directions:
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.