Wednesday, January 29, 2014

Paleo Coconut Chocolate Mousse

So I actually found this recipe on Instagram of all places. Which, surirsingly is a great place to find recipes! Just search a specific hashtag, and there you have it, pictures that have links to recipes! It is the simplest mousse recipe you will ever see. Its not super sweet, but so delectable. I had all 4 ingredients on hand, and BOOM, I had whipped it up in under 10 minutes. It so healthy, refreshing, and a great treat for those on the Paleo diet (or anyone who loves chocolate). So if you're looking for a quick and awesome dessert recipe, look no further!
Until next time,


Paleo Coconut Chocolate Mousse

  • 1 can full fat coconut milk (also called coconut cream)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp 100% pure vanilla extract
  • Some kind of sweetener to taste (I used 2 packets of Truvia)

  1. Open can of coconut milk, if its not already very thick, leave the can uncovered in the fridge overnight.
  2. Once its thick, transfer only the creamy thick part to a bowl and leave behind the watery part.
  3. Whip together all ingredients with a whisk or a Kitchen aid with the whisk attachment
  4. Store in the fridge and enjoy with strawberries, cake, cookies, or by the spoonful!

Wednesday, January 22, 2014

Paleo Blueberry Muffins

Alright folks, got another delightful Paleo recipe for you! Got it from the wonderful book, Paleo Indulgences, and it never fails to disappoint. I doubled the portions because the original recipe only makes 6 muffins, which is barely enough for 2 people, assuming each person has 3, and trust me you will want that many. These are a moist and wonderful snack or breakfast treat. Pair with your favorite hot tea and you are set. This is a healthy recipe, and therefore you can eat them without any guilt. No gluten, no dairy, nothing. So don't feel bad if you have no self control while consuming these pretty little things. Okay, you may now proceed to indulge.

Paleo Blueberry Muffins

Makes 12 muffins
Dry Ingredients:
  • 2/3 cup coconut flour, sifted
  • 1/2 TSP sea salt
  • 1 TSP baking powder
  • 1/4 TSP cinnamon
Wet Ingredients:
  • 8 eggs
  • 1 TSP pure vanilla extract
  • 1/2 cup 100% pure maple syrup
  • 1/2 cup coconut milk (full fat, melted)
  • 1/2 cup coconut oil, melted
Add in 3/4-1 cup FRESH Wild blueberries. Fresh not frozen because the frozen will turn your batter purple and Wild because they are smaller blueberries.

Optional Crumb Topping (adds an extra crunch)
  • 4 TBSP Almond Meal ( I use Bobs red mill)
  • 1/2 cup crushed or chopped nuts (I used pecans)
  • 2 TBSP 100% pure maple syrup
  • 1 1/2 TBSP coconut oil, melted
  • Pinch of salt
  1. Preheat oven to 350 degrees F
  2. Put the dry ingredients ina bowl and whisk to comine
  3. Add wet ingredients except for the coconut oil, to the dry ingredients and mix well with a hand mixer or Kitchen Aid
  4. With mixer on low, slowly add in melted coconut oil and make sure all is blended well
  5. Carefully fold in the blueberries
  6. If desired, make the optional crumb topping by combining all ingredients together in a bowl and mixing
  7. Fill 12 paper lined muffin cups two thirds full with batter
  8. Sprinkle about a teaspoon of crumb topping on each muffin
  9. Bake 30 minutes or until a toothpick inserted comes out clean. The tops should be a golden brown.
  10. Cool for 5-10 minutes and serve with warm butter.

Wednesday, January 8, 2014

Simple Crumb Cake (Gluten Free)

Most everyone knows, the great Martha Stewart, the queen of recipes, crafts, DIY projects and party planning tips. I picked up one of her cookbooks the other day from the library and decided to just pick one and go for it. I found a brilliantly simple looking crumb cake, and turned out amazing. Like mouthwatering, drooling on the floor, begging for more, kind of amazing. I of course made some modifications to make it gluten free. I used the Gluten Free Perfect Flour Blend from Namaste Foods, which I bought from Costco. It's a 5 pound bag for only $9! Anyway, try out this crumb cake recipe and have it for breakfast, a snack, or dessert. 

Simple Crumb Cake

  • 1 1/4 (10 TBS) Unsalted Butter, at room temperature
  • 2 1/2 cups of Gluten Free Flour
  • 2 tablespoons Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Granulated Sugar
  • 3 large Eggs
  • 1 teaspoon 100% Pure Vanilla Extract
  • 1 1/4 cups Sour Cream
  • Crumb topping

Recipe for crumb topping:
  • 2 cups Gluten Free Flour
  • 1 cup Packed Light Brown Sugar
  • 1 tablespoon Ground Cinnamon
  • 1 1/2 teaspoon Salt
  • 3 1/2 sticks (1 3/4 cups) Unsalted Butter at room temperature
  1. Preheat oven to 350 degrees. Generously butter a 13 by 9 inch baking pan and set aside. Whisk together flour, baking soda, baking powder, xanthan gum, and salt in a bowl and set aside.
  2. In the bowl of an electric mixer with the paddle attachment, beat the butter and sugar until light and fluffy (4 minutes, be patient) Add the eggs, one at a time, beating until well mixed. Mix in the vanilla. Slowly add the flour mixture, and sour cream, alternating between them until all is well combined.
  3. Spoon batter into the prepared baking pan.
  4. Sprinkle crumb topping on top of batter. Bake rotating the pan halfway through until cake is golden brown or a toothpick inserted in the center comes out clean, 40-55 minutes. Transfer pan to wire rack to cool.
  5. Enjoy and eat without reservation!
Recipe adapted from: Martha Stewart' Baking Handbook