Pumpkin Bread

I was in a baking mood this weekend. Even though I’m not Paleo anymore, I try and make baked goods that use Paleo ingredients not only for health reasons but it’s fun to see what can come out of almonds and coconuts.

I had BIG plans to make banana bread, banana bread donuts and something with pumpkin. A word of advice: baked paleo banana bread donuts don’t work so well without a donut pan. They come out very flat. Live and learn.

What did come out of my incessant creating was the best pumpkin bread I’ve ever baked. It rose perfectly, looked pretty and most importantly, is crazy moist and delicious. The only thing I wish I did was throw in some chocolate chips. Luckily, there will be a next time for this bread.

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Pumpkin Bread:

1 cup almond flour
2 tsp. coconut flour
1 tbl. + 1 tsp. vanilla protein powder
1 cup canned pumpkin
1/2 flax egg (1/2 tbl. flax+1.5tbl. water mixed and set for a few minutes in the fridge)
1 egg
1 tbl. maple syrup (i used Walden Farms)
2 tbl. peanut butter
1 packet stevia (or two teaspoons regular sugar)
1 tsp. baking soda
1/2 tsp. apple cider vinegar
1.5 tsp. pumpkin pie spice
1 tsp. cinnamon
Shake of ginger
Pinch of salt

Preheat your oven to 350 degrees and liberally grease a small loaf pan. 

In a bowl, mix together almond flour, coconut flour, protein powder, stevia, baking soda and spices. 

In another bowl, mix pumpkin, flax egg, egg, syrup and peanut butter. 

Add wet to dry and mix thoroughly. 

Add in apple cider vinegar and mix again. 

Pour into loaf pan and smooth out the top. 

Bake for 45-50 minutes or until the top springs back and a knife comes out dry and clean. 

Let it cool completely before slicing and removing from pan. Store in the fridge.

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No-Bake Cookie Dough

I’ve been looking for a no-bake cookie dough without chickpeas for a really long time. I’ve perused Pinterest, blogs and Google to find a recipe without chickpeas (…or any beans), eggs, sugar, flour and butter and essentially came up with nothing. I’ve made cookie dough before using peanut butter and coconut flour so I decided to go with that base and then switch it up a little.

Don’t just my photography skills–this was hard to take pictures of for some reason (probably because 1) my house is dark 2) i wanted to eat it).

 

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No-Bake Cookie Dough 

2 Tablespoons Coconut Flour
1 Tablespoon peanut flour (i got mine from here)
1/2 tsp. butter extract
1/2 tsp. vanilla extract
3/4 tsp. flax egg (ground flax and water, mixed and set in the fridge)
1/2 packet stevia
dark chocolate pieces 
3-4 tablespoons almond milk (didn’t really measure, kept adding and mixing until it was a doughy consistency)

Mix everything but almond milk in a small bowl or mug. 

Slowly pour in almond milk while mixing until it becomes the consistency of cookie dough. You may need a little more or less depending on your preferences.

Put in the fridge for 20 or so minutes (or longer) to get cold. 

Enjoy straight off a spoon without fear of getting salmonella! 

Portobello Pizza

I’ve been in a cooking mood lately. Probably because it’s rained every day for the last 3 days and that usually gives off the “stay in the warm house and make things” vibe. 

Let me break something to you: I don’t like pizza. In fact, it is one food I could honestly care less about [*****unless it is mashed potato bacon pizza from a place near me at home. exception to the general rule]. I guess this probably makes me un-American or something (..the irony) but I’m just not a fan. I like the sauce, cheese and toppings part and the crust but I would prefer them separately. Give me some sauce and cheese on a plate with a side of crust, yea, I’d probably enjoy that.

The big portobello mushrooms called to me at the grocery store the other night and the first thing I thought to do with them was make them into pizzas. In my head I figured it could be eaten like one: sliced and bitten in to, I was wrong though. This one needs a knife and a fork. 

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(The first night I put some chicken sausage on top of the mushroom and the second served some chicken up on the side for some protein)

Portobello Pizza (Makes 1):
You’ll Need:
1 portobello mushroom
About 3/4 cup of chopped frozen spinach (could use fresh too)
1/4 cup tomato sauce 
1/4 cup mozzarella cheese
Protein/Extra toppings of choice–cook ahead of time

To Make:
Preheat oven to 350 degrees.

Wash your portobello and pull out any remaining stem. 

Put in a baking dish (important: juices will run out) and top with spinach, then sauce. 

Bake for 20 minutes. 

Remove from oven and top with cheese and your choice of toppings. 

Bake for another 10-5 minutes or until cheese is melty and mushroom is soft.

If you want, sprinkle with your normal pizza toppings, plate it up and enjoy! 

Pumpkin Carrot Bread

I had some pumpkin in my fridge that I needed to eat so naturally, the first thought I had was to make a pumpkin loaf.

I surprised myself by figuring out my own measurements for the second time this week and coming out with something that was perfect the first time.

This loaf..ugh..I could eat the whole thing.

The best thing besides the bread? You can throw everything in one bowl and just mix it up. Quick and easy.

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You’ll need:
1 cup almond flour/meal
1 tablespoon coconut flour
2 carrots, grated
1/4 cup + 2 tablespoons pumpkin
2 tablespoons water
1 tablespoon ground flax
1 egg
2 teaspoons date syrup (dates soaked in water and processed)
2-3 tablespoons raisins
2-3 tablespoons shredded coconut
1 teaspoon cinnamon
1.5 teaspoons ginger
Pinch of salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon apple cider vinegar

Preheat oven to 350 degrees.

In a bowl, grate the carrots, then add everything else into the bowl saving the baking soda/powder and vinegar for last.

Mix well.

Pour into a loaf pan lined with parchment paper.

Bake for 45 minutes (maybe a little more or less depending on your oven) or until a toothpick inserted comes out clean.

Let cool completely before slicing.

Dessert for Breakfast?

I’ve become an Instagram troll this week. Until I started following people I didn’t know personally (for recipes, etc.), I didn’t realize the power of seeing what posts your friends liked. By golly, it’s fantastic. I’ve found more recipes, a coconut butter company I placed an order from and some fitness Instagram accounts. The power of social media is definitely substantial.

While perusing through new accounts and photos, I found a simple recipe I had to try: Zeggs.  I had seen the idea of n’oatmeal before from a few Paleo blogs but zeggs was new. To be honest, the idea seemed a little weird to me at first. Then, a cold morning came and I was craving oatmeal. I decided to combine the fundamentals of both into a breakfast that feels too indulgent but is perfectly healthy and delicious. From now on, I think I’m going to call it Zorridge.

Zorridge

I know it looks like a bowl of mush but trust me when I tell you it tastes like chocolate pudding for breakfast.

Chocolate Zorridge

You’ll Need:

1/3 of a large zucchini, peeled and grated.
1/4 cup water
1 tablespoon canned pumpkin
2 tablespoons ground flax
2-3 eggs (today I did 2 whole eggs and 2 egg whites)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon unsweetened dark cocoa powder

Less than 1/4 cup coconut milk (or almond milk, regular milk, etc.) *optional but suggested*
Shredded coconut *optional but suggested*
Chocolate chia seed pudding *optional but suggested-this would need to be prepared the night before*

Begin by preparing everything as the process moves quite fast.

Crack the eggs into a bowl and add the vanilla extract. Beat eggs with a fork until combined. Put zucchini, pumpkin, flax, cocoa powder and cinnamon in another bowl.

In a pot over medium heat, bring the water to a boil.

Add the bowl with the zucchini and stir to combine everything. While stirring, pour in the eggs and continue to mix.

Continue stirring for approximately 4 to 5 minutes or until the mixture isn’t as wet and starts to boil. I sometimes put a lid on the pot for an extra minute to steam and ensure everything is cooked through. When the mix is puffy and no longer as wet, transfer to a bowl. If using optional ingredients, top with chia seed pudding, drizzle with milk and sprinkle with coconut.

Pumpkin Pancakes (Paleo)

I wish the title bar in WordPress that the option to make numbers with powers because this recipe is also known as P(3)-P to the three. P cubed.

Last night I decided I wouldn’t set an alarm to wake up on this fine Saturday so I got to sleep later than usual.  A nice, lazy, weekend morning where I had not a care in the world. I was all set to make eggs as I do everyday but I was sick of eggs and the can of pumpkin was calling to me from the cabinet.

Since my house was chilly and fall-like I decided to go all out. I attempted a pumpkin latte, made these pumpkin pancakes and made a pumpkin smoothie bowl later in the morning for a snack. I have a mild pumpkin obsession all the time but today it got weird.

Pumpkin latte

These pancakes though? Ugh. The best Paleo pancakes I’ve ever made. They had taste, they didn’t break when flipped and they looked delicious. Perfection.

Pancakes

To Make:
Approximately 2 tablespoons canned pumpkin
1 egg
1/2 tsp. vanilla
1 tsp. cinnamon
1/2 serving vanilla protein powder (I happened to have this on hand to use as a binder. I’ve made these with coconut flour before too. Usually about a tablespoon/a little less with a pinch of baking soda). **With the “binder” I add until the consistency is not runny but not too thick. About the wetness of regular pancake batter.
Coconut oil for frying
Coconut butter+ vanilla + cinnamon for topping

Turn oven on as low as possible and place a plate inside.

Mix the pumpkin, vanilla, cinnamon, binder of choice in a bowl until everything is well incorporated.

Heat up coconut oil in a frying pan. When it is hot, spoon a thin layer of the pancake batter into the pan. Cook approximately 2 minutes or until the sides begin to brown and the pancake starts forming small bubbles. Flip and cook another 2 minutes.

Put pancake on the warmed plate and repeat with all remaining pancake batter.

To top, melt coconut butter in a pan with a tiny drop of vanilla (optional). When melted, drizzle over pancakes. Sprinkle with cinnamon.

Dig in!

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Blueberry Pie Ice Cream

Ice cream

I scream, you scream, we all scream for ice cream!

But really. One of the things I get most excited about since going Paleo is the occasional ice cream.

After making some chia seed pudding the other day, I had leftover coconut milk and decided to play around a little. Ice cream was born!

You Need:

3/4 can of coconut milk (I’m going to assume this is about 3/4 cup)
1/2 cup frozen blueberries
1 tsp. vanilla extract
1/2 cup almond flour
1 teaspoon almond butter
1/2 tsp. honey

To Make:

Put frozen blueberries in a pan over low heat. Cook until the blueberries begin to burst.

Meanwhile, mix coconut milk and vanilla in a freezer safe container. When the blueberries are warm and bubbly, stir into the coconut milk.

Cover the container and put into the freezer for 1 hour. Remove and mix, scraping the icy parts from the sides. Repeat every few hours.

When the ice cream has firmed up a bit, mix the almond flour, honey and almond butter in a separate bowl then sprinkle into the ice cream. Mix and place back into the freezer.

Freeze until the ice cream is your desired consistency then scoop into a bowl. If you aren’t stirring it every few hours, it might need to sit for a few minutes to soften up.

**I did not add any additional sweetener to my ice cream because I think the blueberries are sweet enough. You might experiment with adding either a banana or some honey/coconut sugar/your sweetener of choice into the mixture if you like things a little sweeter or don’t love the taste of coconut**