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!

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