It seems like at least once or twice a day I see a “mug cake” recipe. The directions are simple: mix, microwave, eat. The ingredients, well, while they may be simple, they aren’t clean in the least bit. They vary from pudding mix to cake mix to sugar to regular flour. When South Beach Primal posted this recipe on the Facebook, I knew I just had to try it. A cleaner version to all of those mug recipes. Yeah, I’m down.
2 tbsp coconut flour
1 tsp cinnamon
½ tsp baking powder
2 tbsp almond milk (unsweetened)
1 ½ tbsp raw honey
½ tsp vanilla extract
1 tbsp coconut butter (THIS
is the kind that I buy in the store)
1 tbsp almond milk (unsweetened)
1 tsp raw honey
1/2 tsp lemon juice
1. Mix all of the cinnamon cake ingredients in a coffee mug, mixing in the baking powder last.
2. Microwave for 2 minutes.
3. Mix all of the icing ingredients in a small bowl, drizzling over the hot mug cake.
4. Inhale immediately
Ri-dic-u-lous-ly easy. Cinnamon bun with icing…in a mug. I’m sold. This could be dangerous. Delicious flavor. The icing really adds a lot. Flavor AND a little moisture. One of the best parts is the clean up. A lot of my friends who eat the mug cakes complain that the cake is a bugger to clean out of the mug once the cake is gone. With this one, that’s not an issue in the least bit. You could totally lick the mug clean. Also, I’ve had a few people ask me what’s so special about coconut butter….and could one substitute regular butter for the coconut butter? In my opinion, coconut butter is creamier. It also has just a hint of flavor. To be honest, I don’t know how this recipe would turn out with regular butter. If you make it, let me know. I just know how tasty it is with the coconut butter. I would guess that the flavor would not be as rich with the regular butter.
In short, this is a pretty fantastic single serving cinnamon bun. Mix, microwave, masticate
. I HIGHLY recommend checking it out.
Recipe HERE. While you’re at it, take a gander around South Beach Primal’s webpage. Tons of good stuff!
I was excited to find a paleo bread pudding. I found this one on paleomg.com.
With this recipe, you first need to make a coconut flour pound cake.
This pound cake is pretty tasty by itself. It pairs perfectly with a cup of coffee.
Anyway, once the pound cake is baked and cooled, you slice it into 1″ chunks. Then you pour the rest of the bread pudding over it.
Coconut milk (canned)
Dark chocolate chips
Bake this for about 45 minutes. Then, as the recipe says, eat it up. They also suggest using ramekins for the bread pudding for more individualized servings. This is a delicious recipe with whatever bakeware you decide to use.
In my opinion, this is perfectly sweet, not too rich. The blueberries and the dark chocolate complement each other well. Perfect item for a springtime Sunday brunch. I decided to sit on the patio while enjoying some bread pudding, a cup of coffee, and writing about it all.
You can make this recipe by clicking HERE.
This is pretty incredible. Totally grain-free and I wouldn’t have known it. This recipe is entirely paleo, except for the cream cheese. Had a friend over who loves cheesecake so I thought I’d try it out. The consensus was that this recipe is definitely a win.
For the brownie part, mix up some almond butter (quite a bit actually…1 cup), eggs, cocoa, canned coconut milk, coconut sugar, salt, dark chocolate chips. I dumped that into an 8×8.
For the cream cheese, blend together cream cheese, an egg, coconut sugar, and some vanilla.
Drop spoonfuls of the cream cheese mixture onto the brownies batter then take a knife and swirl the cheesecake batter into the brownie batter. Bake at 350 for about 35-40 minutes…or until the top has cracked. Let it cool, then dig in.
Warning:This pan of brownies won’t last long.
I typically stick to paleo, but decided to post a slight cheat recipes since it’s so good. Pretty sure my Paleo-free husband will finish off the rest of the pan.
You can find the recipes HERE.
There are many recipes for Paleo ice cream out on the Internets. I have had my eye on this recipe for awhile; thought I’d give it a whirl.
1. Peel the bananas, wrap them in plastic wrap, throw them into the freezer until they’re frozen solid. Health-Bent recommends at least 5 hours. I left mine in there for 3 days. That works as well.
2. Once the bananas are frozen, put them into a food processor (I have a small food processor so I used my blender) along with the other 2 ingredients.
3. Blend up that business.
4. Eat it up. Sharing optional.
I put the leftovers in a mason jar and stuck that in the freezer. When you’re ready to have more ice cream, take it out for a little bit so it’s easier to eat.
This recipe is pretty ridicoulously awesome. The best part is that there isn’t any added sugar. The bananas make the ice cream perfectly sweet. I have been known to buy So Delicious coconut ice cream, but this homemade ice cream is cheaper as well as healthier.
There are many variations to this recipe. Andrea posted a similar recipe onto my Facebook page which included strawberries. I may add some chocolate protein powder next time, that way I can say “Yeah, that was a tough workout today. I’m gonna go home and have some post-workout protein ice cream.” That just sounds awesome.
You, too, can enjoy this guilt-free ice cream by using THIS recipe.
I met a friend at a new Thai place in town a few weeks ago and have been craving curry ever since. The coconut milk, the curry flavor… I really love curry a lot. It reminds me of my college days. Every so often, a big group of us would get together and make elaborate curry-filled meals.
There are many many many paleo-friendly curry recipes on the Internets. The day that I made this, I had worked a short 12 hour shift and was exhausted. I browsed through a handful of different recipes until I found one that A. I had all of the ingredients for and 2. was super simple.
As far as vegetables, I added peppers, onions, carrots, and peppers. I also added some peas, but no need to call the Paleo police. I happened to have some on hand so I threw them in there.
Really ridiculously simple. When I have more time I will make something more complex and delicious, but for now, spot was hit. There are many Paleo curry variations. This is just a simple Paleo curry base for you to start with. Experiment a little. Really, the sky is the limit. Ginger, garlic, spinach, eggs, sweet potato, peppers…add it. What do you like in your favorite curry dish?
Curry warms the soul….and cleans out the sinuses.
You can find this recipe HERE.
After reading about the Paleo Thin Mint variation of the Mudslide Fudge Cookies, I wondered if anybody else had come up with other Paleo girl scout cookies. That search resulted in finding a recipe for Paleo Samoa Girl Scout Cookies, which I like to call Cavegirl Scout Cookies. Samoas
are were my very favorite, so I was pretty excited for this clean version of the cookie.
This recipe was a little tricky. The dough was still pretty gooey after 30 minutes, so I recommend letting it chill for maybe 45-60 minutes otherwise the dough will stick to the parchment paper. This is what happened to me, so I just ended up putting clumps of dough onto my baking stone then shaping them. I also cut the hole out of the middle after I baked them. I didn’t have any coconut nectar, so I just used a bit of honey in the caramel sauce. It still ended up being runny. Next time, coconut nectar. I think it will thicken the caramel sauce considerably, making it easier to drizzle onto the cookie.
Even though there were a few hiccups and this recipe took an unnecessarily long time to prepare (on my part, not the recipe’s fault), they were pretty amazing. Every part of this cookie is delicious. The dough, the baked cookie, the chocolate, the coconut sugar caramel sauce, the toasted coconut. The flavors go together really well. It’s a fun twist on the original. These will be made again.
Recipe found HERE.