Almond Orange Cake

Eat these desserts in moderation!  They are not Paleo/Primal.

For dessert I chose to experiment with a french recipe that I found on The Food Network which actually calls for almond flour…shocking!  I removed the sugar, used a smaller quantity of coconut sap and didn’t use any grand marnier or sweetener in the glaze.  I think you definitely need a hand-mixer for this one because you have to beat the egg whites until they are white peaks….i suppose you could use a whisk if you wanted a hardcore wrist WOD.  Personally all the zesting was enough of a wrist WOD for me.

Ingredients (makes a 9 x 9 cake – about 9 pieces)
– 6 eggs
– 1/3 C coconut sugar or 2-3 Tbsps of maple syrup or raw honey (you can buy coconut sugar at The Big Carrot in Toronto)
– zest of 3 oranges
– juice of 3 oranges (set this aside for after you have baked the cake)
– 1 1/2 C almond flour (ground almonds)

Directions

1. Pre-heat oven to 350.  Grease the baking pan (use some coconut oil or olive oil spritz)
2. Separate the eggs into 2 bowls (whites in one, yolks in another).
3. Beat the yolks with the zest, coconut sugar and almond flour
4. Using a hand-mixer, beat the whites until they are white, foamy and forming peaks
5. Slowly start to fold in the whites into the bowl with the zest mixture.  Gently (because otherwise you lose some of the fluff) continue folding and mixing until it’s thoroughly combined.
6. Pour into baking pan and bake until a fork comes out dry (about 40 min).
7. Poke small holes in the top of the cake and pour in the orange juice.
8. C’est bon!

 

Hazelnut Biscotti

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

I am voting this one my best innovations of 2010! SO GOOD!  In case you couldn’t tell, I was really pleased with the way these turned out.  This Italian dessert rounded out the Ethnic Paleo Nights.

Ingredients (makes 20 pieces of biscotti)
– 1 1/2 C almond flour (ground almonds)
– 1/3 C coconut sugar
– 1 tsp baking soda
– 1 tsp espresso powder
– just under 1/4 C grapeseed oil (i think any baking oil would work)
– 2 tsp pure vanilla extract
– 3 eggs
– 1/2 C hazelnuts – roughly chopped
– 3 Tbsp Hazelnut butter
– 2 Tbsp raw cocoa nibs

Directions

1. Preheat oven to 350
2. You’ll need a large baking sheet, greased or lined with parchment paper and greased
3. In a large bowl, mix together almond flour, baking soda, espresso powder and hazelnuts.
4. Add the coconut sugar, grapeseed oil, vanilla, raw cocoa and hazelnut butter (you might need to melt this to make it mix-able). Mix together
5. Add the eggs and mix thoroughly.
6. Pour the dough into 2 length-wise shapes on the baking sheet about 3 inches apart from one another.  You will need to use your hands to shape the dough – try to make each piece of dough about 12 inches long and 5 inches wide. A bit cylinder-like.
7. Bake for ~30 minutes or until it’s fairly firm.  Carefully loosen the dough from the baking sheet using a large spatula and move the cylinders off the baking pan and onto a cutting board.  Carefully slice cross-wise on the diagonal into 1/2 inch slices.
8. Put the slices back on the baking sheet and bake for another 15-20 minutes or until the dough is firm and crispy.
9. Good luck trying not to eat them all.  Enjoy!

 

I’ve added a Recipe Index Page!

I often return to my own site to reference recipes and I found it annoying to have to scroll through posts or search out a specific post.  I figured it was time to have a Recipe Index page where I have links to every recipe I’ve posted.  When I get a chance, I’ll post some pictures to this page and maybe even Semi-Primal Husband’s testimonials.  For now, you can access the page and have a go-to-spot for Paleo deliciousness.

 

Cocoa Hazelnut Mousse – aka Paleo-ish Nutella

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

This is was a huge hit at Paleo Nights and it’s so easy to make.  It tastes very similar to the inside of a Ferrero Rocher.

Ingredients (makes 6 small servings)
– 3 Tbsp hazelnut butter
– 1 1/2 Tbsp raw honey or maple syrup
– 1/4 Cup coconut milk
– 3 tsp raw cocoa powder
– 2 tsp 100% vanilla extract
– 3 eggs
– 6 hazelnuts – roughly ground or crushed

Directions:

1. In a small pot, heat hazelnut butter, coconut milk, raw cocoa, vanilla and honey.  Stir together thoroughly.
2. While this is heating, beat the eggs in a bowl.
3. Once the hazelnut mixture starts to simmer, slowly (SLOWLY) add the eggs stirring constantly like a mad man.
4. Continue stirring vigorously for about 2-3 minutes and then remove from the heat
5. Pour into a bowl and pop it in the fridge.
6. When you’re ready to serve, top it with some of the crushed hazelnuts

My friend and fellow Crossfitter Leah suggested that I try freezing this because it might end up like a gelato.  I need to try this and will report back on whether it works.

My Semi-Primal Husband provided the following testimonial, “this tastes just like the inside of a Ferrero Rocher.  Mmmmm”

 

Banana-Coconut Cupcakes

Photo courtesy of Sara Salahub http://www.sarasalahub.com

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

In celebration of a very special girl’s birthday – Sio’s (one of the founders of Crossfit Quantum) – I wanted to test out my skills to see if I could do the unthinkable….make a Cupcake using paleo-ish ingredients! What the what?!?! Impossible!  No.  The cake was easy as I used the same recipe as my Pineapple Upside-Down cake (sans pineapple)…it was the icing that was going to be the challenge.  After scouring the internet for recipe ideas, I stumbled upon a world of fellow ‘healthy’ bakers – people whose lifestyle is foreign to me, aside from the fact that I heard Demi Moore might subscribe to this way of life – they are Raw foodies.  I highly recommend using “raw” as a search term when looking for recipes because you’ll find some amazing raw food blogs that can provide wonderful inspiration for Paleo meals.  I found the icing recipe from The Sunny Raw Kitchen blog and modified it a bit.

Ingredients (makes 12 cupcakes)
Cake
– 2 Tbsp coconut oil
– 4 Tbsp coconut milk
– 1/2 Cup coconut flour
– 2 Tbsp raw honey or maple syrup
– 1 Tbsp pure vanilla extract
– 3 eggs
– 1 tsp aluminum free baking powder
– 1/2 tsp salt
– 2 whole mashed bananas (very ripe)
– 1/4 C toasted coconut shreds (for the garnish on the icing)
Icing
– 1/4 Cup macadamia nut butter
– 1/4 Cup coconut milk
– 2 Tbsp coconut sugar (I found mine at The Big Carrot in Toronto).  You could sub raw honey or maple syrup.
– 1/2 Tbsp lemon juice (or more)
– 1/4 Tbsp 100% vanilla extract
– 1/8 Cup coconut oil

Directions:

1. To make the icing:
   1. Melt the macadamia nut butter (especially if you’ve had it in the fridge) so that it’s smooth and easy to mix.  Melt the coconut oil with the coconut sugar.
   2. Mix all of the icing ingredients together thoroughly.  Refrigerate for a few hours until it’s texture is similar to icing.
2. For the cupcakes:
   1. Pre-heat oven to 350
   2. In a bowl, mix together coconut flour, salt, baking powder, coconut milk, vanilla extract, bananas and eggs
   3. Melt the coconut oil and honey/maple syrup and then slowly add it to the mix.
   4. Mix together thoroughly and pour into greased (use coconut oil or non-stick spray) muffin baking pan.
   5. Bake for about 20-30 minutes – check after 20 minutes because you might have a better oven.  You want to be able to stick a fork into the middle and have it come out dry.
   6. Remove from oven and let it cool completely (otherwise the icing melts off)
3. To toast the coconut, spread it out on a baking sheet and pop it into the 350 oven for 5 minutes.  Shake it around and put it back in for another 2 minutes or until it’s toasted.
4. Spread the icing on top of each and sprinkle with toasted coconut

 

Paleo Nights – All the Recipes

 

Photo Courtesy of Sara Salahub http://www.sarasalahub.com

 

More Appreciation…recipes to follow:

Thank you to everyone who attended Paleo Nights – Meat Protein on Saturday!!  I am so grateful for all of your compliments (on the food, of course!).  As you know, we only wanted to cover the costs of the event – since the turnout was more than anticipated (yay!), we ended up with $100 extra which we donated to the Red Cross to support the relief for Haiti.  My company is doing a match, so that’ll be a $200 donation.  

Thank you to Sio for being the best hostess…as always!

Thank you to Crossfit Quantum for organizing this event and asking me to MC!  

Thank you to Sara for taking on the role of paparazzi extraordinaire!  All the pictures I have used are courtesy of Sara Salahub.  Check out her photo blog.

Thank you to my Semi-Primal Husband for being the ‘meat master’ and best husband in the world!

Lastly, thank you to The Healthy Butcher for supplying the wonderful cuts of meat and coupons!

Appetizers
Paleo Duck Hash on Crispy Lettuce Wraps 
Paleo Mini-Elk Meatballs in Sweet & Spicy Sauce 

Main
Grass-Fed Beef Roast – used salt & pepper only. 
Paleo Rapini with Lemon
Puree’d Roasted Parsnips

Dessert
Primal Pineapple Upside-Down Cake
Primal Cocoa Balls
Primal Gingerbread Cookies
 

If I can figure out how to add a gallery to this site, I will post all of the pictures.  

Looking forward to the next Paleo Night – details coming soon!

 

Cocoa Balls

Photo Courtesy of Sara Salahub http://www.sarasalahub.com

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

I miss chocolate.  Sometimes I fall off the wagon and inhale a large quantity of chocolate – this is not recommended.  What I do recommend is trying Raw Cocoa and that’s what this recipe uses.  They look like Timbits, but they definitely don’t contain any of the same ingredients.  Raw Cocoa has a bitter taste, so I recommend you try a bit before committing to an entire batch.

Ingredients (makes about 25 balls)
– 1 Cup pecans
– 1 Cup of dried apples and apricots (1/2 and 1/2).  Make sure it’s the kind where the only ingredient is apple or apricot.  Sunridge Farms makes a variety of dried organic fruits with nothing added – I know Whole Foods has these.  You want to soak them in water for about an hour to moisten them up – otherwise they won’t break down.
–  2 tsp raw cocoa powder
– 1 tbsp maple syrup
– 1/4 c unsweetened shredded coconut

Directions

1. Soak the dried fruit for an hour – as per above.
2. In a food processor, grind up the pecans to a fairly fine texture. Stop before you make Pecan butter.
3. Add the dried fruit, maple syrup and cocoa powder – process until it forms a doughy ball.  You might need to go in and cut up some of the dried fruit if it’s not breaking down.
4. Take small portions of the dough and roll into little balls – then roll them through the dried coconut.
5. Enjoy!

 

Pineapple Banana Upside Down Cake

Perfect for a Bachelor Party!

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

I’m starting this post with Semi-Primal Husband’s testimonial: “This is my new #1.  You could give this to anyone and I bet they wouldn’t know that it’s Primal.” I have to agree – this is my new favourite dessert.  The juices from the pineapple make the cake really moist and sweet. It was hard for us not to eat the whole thing.

Ingredients (serves 4 big pieces or 6 avg size):
For Caramelizing Pineapple:
– 2 slices of pineapple (about 1 inch thick)
– 1 tsp coconut oil
– 1 tsp pure vanilla extract
For Cake:
– I used a rectangular small baking dish (see pic at bottom), which fit the 2 slices of pineapple perfectly.
– 2 Tbsp coconut oil
– 4 Tbsp coconut milk
– 1/2 Cup coconut flour
– 2 Tbsp raw honey
– 1 Tbsp pure vanilla extract
– 3 eggs
– 1 tsp aluminum free baking powder
– 1/2 tsp salt
– 2 whole mashed bananas (very ripe)

Directions:

1. Pre-heat oven to 350
2. Start with caramelizing pineapple slices – In a non-stick skillet, heat 1 tsp of coconut oil.  Add the pineapple and let it fry for about 2 minutes – until it’s golden brown.  Pour the vanilla extract on top while frying.  Flip pineapple and fry the other side.  Remove and put pineapple at the bottom of your baking pan.
3. In a bowl, mix together coconut flour, salt, baking powder, coconut milk, vanilla extract, bananas and eggs
4. Melt the coconut oil and honey and then slowly add it to the mix.
5. Mix together thoroughly and pour into baking pan overtop of pineapples
6. Bake for about 45 minutes – check after 30 minutes because you might have a better oven.  You want to be able to stick a fork into the middle and have it come out dry.
7. Remove from oven and let it cool for a few minutes
8. Put a plate overtop of the baking pan and turn it upside down so that the baking pan is now upside down over the plate.
9. Remove baking pan so that pineapple slices are the centerpiece of the cake.
10. Try not to eat the whole thing.

Pineapple gets caramelized.

Cake Dough - Pre-Baking.

Ready to be flipped upside down

 

Apple-Cinnamon Tart

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

 

These were a big hit at the CF Paleo Potluck party a few weeks ago.  They are also one of my personal favourites – especially during the winter when you crave your mom’s traditional apple crisp or pie.  I baked these for various Non-Primal relatives over the holidays and they loved them.

Ingredients (makes 12 tarts):
Filling:
– 6 Apples – i use 3 Golden Delicious 3 Royal Gala, but any apple would probably work.
– 1 tsp vanilla
– 2 Tbsp raw honey (melted)
– 1/2 tsp nutmeg
– 1/2 tsp cinnamon or more
– 2 tsp coconut flour (to thicken the consistency)
Tart:
– 1 1/2 Cup Almond Flour (ground almonds)
– 6 Dates (Medjool work best)
– Juice of 1 lemon
– sprinkle of cinnamon
– 1 Tbsp Raw Melted Honey (you don’t really need this, but it does add some sweetness to the tart crust and helps bind it together)

Directions:
1. Pre-heat oven to 375. Peel and chop apples into small pieces. Put them in a casserole dish
2. Add the rest of the Filling ingredients to the apples and mix them together.
3. Place in the oven to bake for about 45 minutes. Half-way through, take the apples out and mash them up (potato masher works well here) to release some of their juice and break down the pieces even further.
4. While the apples are baking, start on the tart.
5. Put Dates in a food processor until they form a paste (you can also mush them up into a paste by hand which is what i usually do because they don’t fair well in my food processor)
6. Mix the Dates and rest of Tart ingredients together – use your hands.
7. Put the tart dough in between 2 pieces of wax paper and roll it out until it is about the size of a cutting board
8. Get your muffin baking sheet and muffin papers (is that what those things are called??) – spray the muffin papers with some non-stick spray or grease with some melted coconut oil.
9. Take pieces of your dough and form them into the shape of the muffin papers – you’ll have to mould it with your hands to fit.
10. Bake the dough for 10 minutes in the oven with the apples. Or until they are brown and crisp.
11. Once both pieces are done, scoop the apple filling into each tart and they will be ready to eat. You can also re-heat these in the oven for 5-10 minutes when you’re ready to eat them.

Rolled Dough

Dough moulded into muffin baking sheet

Apples