Paleo Cookbook For Dummies (81 page)
Read Paleo Cookbook For Dummies Online
Authors: Kellyann Petrucci
7
Remove from the oven and transfer the scones to wire racks to cool.
Per serving:
Calories 177 (From Fat 117); Fat 13g (Saturated 2g); Cholesterol 16mg; Sodium 178mg; Carbohydrate 15g (Dietary Fiber 3g); Protein 5g.
Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (http://civilizedcavemancooking.com)
Pumpkin Pie Muffins
Prep time:
10 min â¢
Cook time:
20 min â¢
Yield:
12 muffins
Ingredients
1
â
2
cup coconut flour
2 teaspoons pumpkin pie spice
1
â
2
teaspoon baking powder
3
â
4
cup pumpkin puree
1
â
2
cup coconut oil, melted
6 eggs
2 teaspoons vanilla extract
1
â
4
cup honey, melted
1
â
3
cup chopped walnuts
Directions
1
Preheat the oven to 400 degrees. Line a muffin pan with paper liners.
2
Sift the coconut flour and pie spice together. Add the baking powder.
3
In a separate bowl, mix all the remaining ingredients except the walnuts until well blended.
4
Add the dry ingredients to the wet ingredients. Mix well and divide the batter between the muffin cups. Sprinkle with the walnuts.
5
Bake for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Per serving:
Calories 179 (From Fat 126); Fat 14g (Saturated 9g); Cholesterol 93mg; Sodium 57mg; Carbohydrate 11g (Dietary Fiber 3g); Protein 4g.
Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (http://civilizedcavemancooking.com)
Cinnamon Chocolate Chip Muffins with Honey Frosting
Prep time:
15 min â¢
Cook time:
18 min â¢
Yield:
18 muffins
Ingredients
Honey Frosting (see the following recipe)
6 eggs
1
â
4
cup honey, melted
1 teaspoon vanilla extract
8 tablespoons unsalted butter, melted
1
â
2
cup unsweetened applesauce
3
â
4
cup coconut flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
Small pinch of sea salt
1
â
2
cup Paleo-approved chocolate chips
Directions
1
Preheat the oven to 375 degrees with the rack in the middle position. Line a muffin pan with paper liners.
2
Whisk or beat the eggs, honey, vanilla, butter, and applesauce in a large mixing bowl or a stand mixer.
3
Sift the coconut flour, cinnamon, baking powder, baking soda, and salt over a medium bowl.
4
Add the dry ingredients to the wet ingredients and whisk until well blended.
5
Fold in the chocolate chips, ensuring they're evenly distributed. Spoon the batter into the muffin cups.
6
Bake for 16 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7
Remove the muffins from the oven and let cool. Top the cooled muffins with Honey Frosting.
Honey Frosting
1 cup palm shortening
3
â
4
cup full-fat coconut milk, chilled
1
â
4
cup honey, melted
1 teaspoon ground cinnamon
Orange zest for garnish (optional)
Crushed pecans (optional)
1
Combine the shortening, coconut milk, and honey in a stand mixer or mixing bowl and beat on low for 20 seconds.
2
Scrape down the sides of your bowl and then beat on high for approximately 60 seconds until the frosting thickens.
3
Fold in the cinnamon and the optional ingredients (if desired) by hand, ensuring they're evenly distributed.
Per serving:
Calories 265 (From Fat 198); Fat 22g (Saturated 9g); Cholesterol 76mg; Sodium 176mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 3g.
Note:
If you aren't sure where to find Paleo-approved chocolate chips, try the Enjoy Life brand (available online atwww.enjoylifefoods.com/chocolate-for-baking/). They're dairy-, soy-, and nut-free.
Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (http://civilizedcavemancooking.com)
Banana Cacao Muffins
Prep time:
15 min â¢
Cook time:
25 min â¢
Yield:
9 muffins
Ingredients
2 ripe bananas
3 eggs
1
â
4
cup honey
1
â
3
cup coconut oil, melted
1 teaspoon vanilla extract
1
â
4
cup almond butter
1
â
2
cup coconut flour
1 teaspoon ground cinnamon
1
â
2
teaspoon baking soda
2 tablespoons Paleo-approved chocolate chips
Directions
1
Preheat the oven to 350 degrees.
2
In a mixing bowl, mash the bananas until smooth. Add the eggs, honey, coconut oil, vanilla, and almond butter and mix thoroughly.
3
Add the coconut flour and cinnamon and mix well. Let the batter sit for 5 to 10 minutes to allow the coconut flour to absorb the wet ingredients.
4
Add the baking soda and chocolate chips. Mix until the baking soda is mixed through.
5
Divide the batter among the muffin cups. These muffins will slide out of the pan without paper liners.
6
Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7
Remove the muffins from the muffin pan and let cool.
Per serving:
Calories 217 (From Fat 126); Fat 14g (Saturated 8g); Cholesterol 62mg; Sodium 95mg; Carbohydrate 21g (Dietary Fiber 4g); Protein 5g.
Note:
Don't skip the resting time in Step 3. The batter will be too thin to scoop.
Note:
If you aren't sure where to find Paleo-approved chocolate chips, try the Enjoy Life brand (available online atwww.enjoylifefoods.com/chocolate-for-baking). They're dairy-, soy-, and nut-free.
Recipe courtesy Arsy Vartanian, author of Rubies & Radishes (www.rubiesandradishes.com)
Pumpkin Poppers
Prep time:
15 min â¢
Cook time:
15 min â¢
Yield:
20 poppers
Ingredients
Melted coconut oil for greasing
1
â
2
cup butter, melted
5 eggs, beaten
1 teaspoon vanilla extract
1
â
2
cup pumpkin puree
1
â
3
cup honey
1
â
2
cup coconut flour
1
â
4
teaspoon sea salt
1 tablespoon plus
1
â
2
teaspoon ground cinnamon, divided
1
â
2
teaspoon ground nutmeg
1
â
4
teaspoon ground allspice
1
â
8
teaspoon ground cloves
1
â
2
teaspoon baking soda
2 tablespoons coconut sugar
1
â
2
cup coconut butter, melted
Directions
1
Preheat the oven to 350 degrees. Use a little melted coconut oil to coat a 24-cup mini-muffin tin.
2
In a large bowl, combine the butter, eggs, vanilla, pumpkin, and honey. Add the coconut flour, salt, and spices (using
1
â
2
teaspoon of the cinnamon). Whisk to combine.
3
Let the batter sit for 5 minutes to allow the coconut flour to absorb the wet ingredients.
4
Stir in the baking soda and then fill the mini-muffin tins with the batter until they're almost full.
5
Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Tip the muffins out of the pan to cool on wire racks.
6
In a small bowl, mix the coconut sugar and remaining cinnamon.
7
Dip the cooled muffins in the coconut butter and then roll them in the cinnamon sugar until fully coated.
Per serving:
Calories 107 (From Fat 72); Fat 8g (Saturated 5g); Cholesterol 59mg; Sodium 70mg; Carbohydrate 9g (Dietary Fiber 2g); Protein 2g.
Note:
Be sure you're using pumpkin puree and not pumpkin pie filling.
Recipe courtesy Arsy Vartanian, author of Rubies & Radishes (www.rubiesandradishes.com)
Chocolate Bacon Brownie Muffins
Prep time:
20 min â¢
Cook time:
30 min â¢
Yield:
24 muffins
Ingredients
2 cups almond butter
2 eggs
1
â
2
cup honey
1 tablespoon vanilla extract
1
â
2
teaspoon sea salt
1 teaspoon baking soda
1
â
4
cup cacao powder
2 tablespoons coconut milk
8 slices crispy cooked bacon, chopped
Directions
1
Preheat the oven to 325 degrees. Line a muffin tin with paper liners.
2
Using a hand mixer, blend the almond butter in a large bowl to make it a smoother consistency. Beat in the eggs and then the honey and vanilla.
3
Add the salt and baking soda; slowly add in the cacao powder as you continue beating. Beat in the coconut milk.
4
Fold in the bacon and mix well by hand to ensure it's evenly distributed.
5
Divide the batter among the muffin cups and bake for 20 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Per serving:
Calories 178 (From Fat 126); Fat 14g (Saturated 1.5g); Cholesterol 18mg; Sodium 142mg; Carbohydrate 11g (Dietary Fiber 2g); Protein 6g.
Note:
Cacao
powder isn't the same as cocoa powder.
Cacao
is raw and unsweetened (much like a spice); it contains lots of magnesium and antioxidants. Cocoa powder is processed and contains cocoa butter to enhance flavor. I like Navitas brand (http://navitasnaturals.com/product/441/Cacao-Powder.html).
Tip:
Cooking your bacon in the oven on a cookie sheet yields perfect bacon. Place the bacon in a cold oven and then set the temperature to 400 degrees. Wait 15 to 18 minutes, flip the bacon, and then cook for an additional 3 to 4 minutes.
Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (http://civilizedcavemancooking.com)
Blueberry Espresso Brownies
Prep time:
10 min â¢
Cook time:
30 min â¢
Yield:
18 brownies
Ingredients
2 teaspoons coconut oil
1 cup coconut cream concentrate
3 eggs
1
â
2
cup honey
1 cup pecans, crushed
1
â
4
cup cocoa powder
1 tablespoon ground cinnamon
1 tablespoon ground coffee or espresso
2 teaspoons vanilla extract
1
â
2
teaspoon baking soda
1
â
4
teaspoon sea salt
1 cup fresh blueberries
Directions
1
Preheat the oven to 325 degrees. Grease a 9-x-13-inch baking dish with the coconut oil.
2
Beat all the remaining ingredients except the blueberries in a large mixing bowl to mix well.
3
Fold in the blueberries by hand so you don't crush them. Pour the batter into the greased baking dish.
4
Bake for approximately 30 minutes. After about 25 minutes, insert a toothpick in the center and judge how much more baking time you need based on how clean it is.
5
Remove from the oven and let cool.
6
If desired, drizzle some additional melted coconut cream concentrate over the cooled brownies.
Per serving:
Calories 155 (From Fat 81); Fat 9g (Saturated 4g); Cholesterol 31mg; Sodium 75mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 2g.
Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (http://civilizedcavemancooking.com)
Pumpkin Brownies with Pumpkin Pie Frosting
Prep time:
10 min â¢
Cook time:
35 min â¢
Yield:
12 brownies
Ingredients
Pumpkin Pie Frosting (see the following recipe)
1 teaspoon coconut oil
1 cup coconut cream concentrate
3 eggs