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Chocolate Butterscotch Grain-Free Cake

Grain-Free Chocolate Butterscotch Cake

This is a chocolate lover’s dream! The butterscotch filling can be replaced with the same mix as the frosting, if you want to make it even more “chocolaty”, but I liked the contrast of the salted caramel-type filling with the chocolate.
The filling can also be eaten alone as a pudding. I actually made a double batch of it, cooled the remaining pudding into ramekins and ate it with a spoon just as is.

I made this Chocolate Butterscotch Grain-Free Cake my mother’s birthday back in March and it’s been in my queue of recipes to post, along with at least 100 other recipes, but I just haven’t found the motivation to blog lately.

Many have asked my why I haven’t posted any recipes in months. The truth is that ever since Facebook changed its algorithms to try to collect money from bloggers and business pages, I feel like I basically just talk to myself. Out of my almost 50,000 Facebook followers, only between 500 to 1000 people actually see my post. Usually the ones who interact with my page the most.

If I wanted all of my Facebook friends to see my post I would have to pay between $400 and $600 per post! Not per month, or per day, but per POST! As a blogger who doesn’t really have any revenue-generating product or service to advertise, it wouldn’t make any sense for me to pay that amount of money to share FREE recipes.
If you want to continue to see my recipes, just subscribe to this blog directly by simply adding your e-mail address to the subscribe box. I don’t spam or send too many emails. I don’t share articles or newsletters. I simply share 1 or 2 recipes per month. Thanks!

For the cake

Ingredients:

3 cups of almond flour
1/2 cup of coconut flour
5 medium eggs
1/3 cup of butter, palm shortening, or coconut oil
1 cup of coconut sugar
2 tsp of aluminum-free baking soda
2 tsp of vanilla extract
1 cup of full fat coconut milk
1/2 to 3/4 cups of unsweetened cocoa powder or raw cacao powder
1/2 cup of maple syrup
1/2 cup of dark chocolate chips. I use these

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Using an electric mixer, immersion blender of food processor, combine all the ingredients together except for the chocolate chips. If mixing the ingredients by hand, melt the butter first and make sure that all ingredients are at room temperature.
  • Mix in the chocolate chips using a large spoon or spatula
  • Divide the batter into two greased 8-inch molds.
  • Bake for 20 to 25 mins or until a toothpick inserted in the center of the cake comes out clean.
  • Allow the cake to cool down at room temperature or inside the refrigerator.

For The Butterscotch Filling (optional)

Ingredients:

3/4 cup of coconut sugar
3 tbsp of arrowroot powder
1/4 to 1/2 tsp of sea salt
1 14-ounce can of full fat coconut milk
3 egg yolks
3 tbsp of butter

Preparation:

  • Whisk all ingredients together except the butter in a small saucepan.
  • Turn heat to medium low and stir constantly until a the mix thickens.
  • Remove from heat.
  • Stir in the butter.
  • Allow the pudding to cool down in the refrigerator.

For The Frosting

Ingredients:

1 cup of non hydrogenated palm shortening. I use this one
2 to 4 tablespoons of raw cacao powder  (to taste). You can also use unsweetened cocoa powder
Raw honey to taste

Preparation:

  • Using a spatula, electric mixer, or immersion blender mix all the ingredients together until well combined.
  • If the frosting is too runny, place it in the refrigerator for a few minutes and quickly mix again.

 

For The Ganache

Ingredients:

3 ounces of unsweetened soy-free chocolate or raw cacao paste (if using sweetened chocolate or chocolate chips reduce the amount of honey)
2 tablespoons of butter or coconut oil
2 tablespoons of honey

Preparation:

  • Gently melt and combine all the ingredients together. I use a double boiler for this step.
  • Allow the ganache to cool down slightly. You want the ganache to have the texture of a very thick gravy.

To assemble the cake:

  • Place one of the cakes on a plate.
  • Pour the cold pudding over it. Or make a double batch of the frosting and use that instead
  • Place the other cake on top and press down gently.
  • Frost the cake.
  • Pour the ganache over the cake.
  • Refrigerate the cake.
  • Place the cake at room temperature 30 to 45 minutes before serving

Appetizer · Health Tips · snack

Paleo Nut-Free School Lunches

A couple of months before school started, my sister who owns Rocq Macarons gave me a 25-pound box of almond flour as part of my birthday present. Since her macaroons are made with almond flour, she orders thousands of pounds at the time, and gets a much better price than I get at the store. It was probably one of the best presents I have gotten,  something that I would use and enjoy for months and months and that would also save me tons of money. Fast forward to a the middle of August, my oldest daughter Lilah was about to start kindergarten and  I begun preparing for school: I made and froze 8 pounds of almond crusted chicken nuggets, several loaves of grain-free almond flour bread, 4 batches of paleo crispy waffles, a few batches of banana-nut muffins and several other make ahead, freezable school snacks. I really put that almond flour to good use!  I felt accomplished, prepared and ready for school to start…

Not so much! The very next day I found out that the school we had chosen to send our daughter, had just agreed to become a nut-free facility due to a high enrollment of children with anaphylactic-nut allergies… Back to square one!
At first I was very annoyed and inconvenienced by this, but I followed the rules anyway. Then I found out about a little girl at school  going into an anaphylactic shock because some parents were not complying with the rule. Nut allergies are serious, life threatening and they affect a lot of people. I am now 100% in support of their nut-free policy. I am glad that the school is taking extra measurements to protect their children. It’s been a little difficult to abstain from our beloved nuts, but it has forced me to come up with new recipes.

It’s been a learning process, so I decided to take daily  pictures of Lilah’s lunch box and share them with you, to help give you some paleo nut-free school lunch ideas. This is a progressive post, as the school year goes by I will be adding more lunches to the list. If you have any other ideas please share them with us in the comments. I would love more suggestions.

As for the giant box of almond flour; it now hibernates  happily at the bottom of my deep freezer, waiting for  winter, spring and summer break to come back to life.

 

Paleo Nut-Free School Lunches

The Basics

  • School lunches don’t need to always be very elaborate, sometimes I have extra time to make a grain-free wrap that morning, or make a chicken salad with a homemade mayo , but sometimes I just pack leftover dinner or breakfast in her thermos, a piece of fruit a vegetable and maybe a bar or something pre-packaged but healthy.
  • Although I avoid processed foods altogether, I make a few exceptions for healthy already-made packaged snacks that contain very few ingredients and that are made with only with things you would commonly find in my kitchen. I used those for days when I am pressed for time. Some of these include:
  • A good lunch box and/or containers make things easier. I usually stay away from all plastic container to prevent chemicals leaching into our food, so I bought this  stainless steel insulated thermos container to pack warm dishes and a Planet Box for snacks and cold dishes. I absolutely LOVE the PlanetBox. It was a little pricey, but it is made with very sturdy stainless steel and I am sure it will last several years. I bought the one that comes with the lidded containers, the case and the ice pack. It comes with fun magnets that you can switch for a fresh new look. The thermos I bought also fits on the drink compartment of the planet box.
  • Always have a good selection of fruits and veggies that you can rotate throughout the week, especially those that can be eaten without peeling or cutting: apples, carrots, persian cucumbers, snap peas, etc.

Tips To Get Your Child to Eat Healthy

  • Only serve healthy choices. If you serve Mac n’ Cheese and  cucumbers, most likely your kid will only eat the Mac n Cheese, but if you serve grilled chicken, broccoli and cucumbers, most likely he/she will eat a little bit of  each.
  • Talk to them about the importance of eating healthy and how unhealthy foods affect their body, their health, their play, their learning, etc. I like how this children’s story book addresses this concept.
  • Go shopping with your child and encourage them to choose the fruits and veggies they would like to bring to school.
  • Make them a part of packing lunch, reminding them that there should be at least one vegetable in their lunch box.
  • Talk about the nutrients and benefits of every food inside their lunch box. I always point out a the healthiest item in her lunch tray and encourage that she eats that first.
    How to get kids to eat their vegetables

The Lunches

  1. Kale wraps: Kale leaves stuffed with tuna salad (wild planet tuna, shredded carrots, lemon and homemade easy mayo), sliced mango, bell peppers, and homemade nut-free trail mix (sunflower seeds, pumpkin seeds, coconut chips, raisins, banana chips, and a sea salt.Paleo School Lunches
  2. Turkey wraps ( turkey slices rolled around bell pepper and avocado strips), mango, olives, and a banana.
    Paleo School Lunches
  3. Homemade raw milk kefir mixed with applesauce, flax meal, and ground cinnamon, turkey and kale sandwich made on a homemade grain-free roll, pumpkin seeds, tangerine, and an apple + coconut bar.Paleo School Lunches
  4. Leftover braised short ribs, cherry tomatoes, jujubes, sweet potato pancake, Enjoy life seed and fruit mixPaleo School Lunches
  5. Homemade gelatin made with organic fresh-pressed grape juice and grass-fed unflavored beef gelatin, leftover chayote squash picadillo, tomatoes, snap peas, watermelon, and plantain chips.Paleo School Lunches
  6. Pulled pork sandwich on a grain-free roll, carrot sticks, apple slices with Love Bean Chocolate spread, cherry tomatoes and an apple banana bar.
    Paleo School Lunches
  7. Cheeseburger kabobs made with beef meatballs, crispy bacon slices, raw cheese, and cherry tomatoes, apple/sweet potato/carrot bake, toasted coconut chips, and cantaloup.Paleo School Lunches
  8. Spanish tortilla made with eggs, onions and diced turnips, plums, avocado and pumpkin spice shelled pumpkin seeds. To make the pumpkin seeds I just mixed the seeds with coconut oil, coconut sugar, and pumpkin spice and I baked them until golden brown.Paleo School Lunches
  9. Chicken burger ( chicken patty, homemade mayo, mustard, and lettuce leaves), steamed broccolini with sea salt, olive oil and lemon juice, rambutans, sautéed butternut squash with coconut oil, cinnamon and a drizzle of maple syrup, and homemade raw milk kefir with raw honey, chia seeds and bee pollenPaleo School Lunches
  10. Chicken salad cucumber cups, Paleo “granola” bar, vegetable chips, and tangerines.Paleo School Lunches
  11. Plantain chips with garlic bacon guacamole, rolled Iberian ham, raw broccoli, and grapes.
    Paleo School Lunches
  12.  Raw milk  homemade kefir with chia seeds and honey, raw green beans, grass-fed, nitrate-free jerky, avocado, cherry tomatoes and nut-free trail mix.Paleo School Lunches
  13.  Baba Ganoush dip, sliced organic summer sausage, carrot sticks, sliced cucumber, green beans, and a chia podPaleo School Lunches
  14.  Zucchini noodles with bacon Bolognese sauce (leftover dinner), coconut oil roasted seaweed, homemade “granola” bar, mushrooms, and papaya. Paleo School Lunches
  15.  Homemade roast beef/ cucumber sandwich, pomegranate (read this to learn the fastest way to seed them), sliced bell peppers, taro root chips.Paleo School Lunches
  16. Grain-free bread with duck pate, dulse, sliced persian cucumber, and longans.
    Paleo nut-free school lunches
  17. Salad made with diced chicken, chopped tomatoes, diced cucumbers, sea salt, raw apple cider vinegar and olive oil, grapes, love bean chocolate spread and sweet plantain chips.
    Paleo nut-free school lunches
  18. Banana “sushi” ( spread sunflower butter on a grain-free crepe, wrap it around a banana, slice it into sushi like pieces, and drizzle it with honey ), baba ganoush with carrot sticks, raw broccoli, and grapes.
    Paleo nut-free school lunches
  19. Roast beef wrap, made with a grain free wrap, lettuce, avocado, and homemade deli-style roast beef, a persian cucumber, sliced bell peppers, Go Raw Spirulina chips and sunflower butter.
    Paleo nut-free school lunches
  20. Do-it yourself chicken salad lettuce wraps, cherry tomatoes, and nut-free trail mix.
    Paleo nut-free school lunches
  21. Sweet potato maple pudding (recipe coming soon), sliced chicken sausage, sliced persian cucumbers and a homemade trail mix made with sunflower seeds, pumpkin seeds, raisins, coconut chips, and banana chips.
    Paleo nut-free school lunches
  22. Meatza: made on a pre-made chicken patty with glass-jared tomato paste, Daya’s dairy-free cheese, and bacon, sliced carrots, 2-ingredient banana pancakes, sliced kiwi.paleo school lunches

More lunches coming soon… Don’t forget to subscribe to this blog to get weekly recipes and updates.

 

 

 

Desserts · snack

Maple Almond Bark (paleo)

Crispy salted plantain chips covered with a layer of sweet and spiced almond freezer fudge and melted chocolate? I am not sure what made me come up with that unusual combination, but this Maple Almond Bark is AWESOME! The plantain chips give it a very nice crunch and the pumpkin spice makes it a perfect fall treat. I cut it in very small pieces,  just enough to satisfy my sweet tooth, but without loading up on too much sugar.

I came up with the recipe about a week ago and I have already made it 4 times. I originally made it with coconut butter, and then tweaked it around using salted and unsalted butter instead. I liked the salted butter version better as it gave it a caramel taste to it, but the coconut butter version had a better texture. I also tried replacing the maple syrup for honey, but it didn’t freeze as well, it was a little bit more chewy and it crumbled easily, but t was delicious still. You can also use sunflower seed butter instead of almond butter for a nut free version and I am guessing that if you use macadamia butter and salted butter it would taste just like caramel. I will be experimenting with that very soon.

For similar treats try my freezer fudge, raspberry chocolate fudge, or my almond joys.

Spiced Maple Almond Bark

Ingredients:

2/3 cup of plantain chips.
1/2 cup of almond butter (use sunflower seed butter for a nut-free version)
1/4 cup of coconut butter or 3 tbsp of grass-fed butter
1/3 cup of maple syrup or more to taste
1 tbsp of coconut oil (omit if you are using butter)
1 1/2 tsp of pumpkin spice (or 1 tsp of cinnamon 1/4 tsp of ground cloves, 1/4 tsp of nutmeg, 1/4 tsp of cardamom)
1/4 cup of Enjoy Life chocolate chips or homemade raw chocolate  (optional)

Preparation:

  • Lightly grease an 8″ x 8″ baking dish.
  • Spread the plantain chips at the bottom of the baking dish forming a single layer.
  • In a small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil.
  • Simmer uncovered on low heat for about 8-10 minutes, stirring constantly to allow some of the moisture to evaporate.
  • When the mixture starts to thicken, pour over the plantain chips.
  • Melt the chocolate chips and pour over the almond mixture (optional step).
  • Freeze and cut into desired shape.
  • Keep frozen.
Maple Almond Bark (paleo)
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2/3 cup of plantain chips
  • 1/2 cup of almond butter (use sunflower seed butter for a nut-free version)
  • 1/4 cup of coconut butter or 3 tbsp of grass-fed butter
  • 1/3 cup of maple syrup or more to taste
  • 1 tbsp of coconut oil (omit if you are using butter)
  • 1 1/2 tsp of pumpkin spice (or 1 tsp of cinnamon 1/4 tsp of ground cloves, 1/4 tsp of nutmeg, 1/4 tsp of cardamom)
  • 1/4 cup of Enjoy Life chocolate chips or homemade raw chocolate (optional)
Instructions
  1. Lightly grease an 8″ x 8″ baking dish.
  2. Spread the plantain chips at the bottom of the baking dish forming a single layer.
  3. In a small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil.
  4. Simmer uncovered on low heat for about 8-10 minutes, stirring constantly to allow some of the moisture to evaporate.
  5. When the mixture starts to thicken, pour over the plantain chips.
  6. Melt the chocolate chips and pour over the almond mixture (optional step).
  7. Freeze and cut into desired shape.
  8. Keep frozen.

 

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Breakfast · snack

Paleo Granola Bar (nut-free)

The more my daughter hangs out with other kids at school’s lunch time, the more she learns about snacks and treats she didn’t even know existed. Kindergarten has opened a new door of culinary challenges for me. Her request this week was a Paleo Granola Bar. Since her school is nut-free, I used only seeds, but you can easily replace the pumpkin, sunflower and/or sesame seeds for your favorite chopped nut. You can also replace the dry cranberries, for dry cherries, dry blueberries, chopped dried apricots, apples, dates, coconut chips, enjoy life chocolate chips, apricot seed kernels, shredded coconut or add natural flavoring extracts, like almond, hazelnut etc.

I made 3 batches and they lasted for about 2 weeks stored in an airtight container at room temperature. They could have probably lasted longer without molding or going bad, but that’s when they were all eaten. After a week they started to get soft and crumbly, so I just popped them back in the oven at 300 degrees Fahrenheit for about 10 minutes.

For other bar ideas try my apple pie energy bar, my apricot chia bar or my almond joy bars.

Paleo Granola bar (nut-free)

Ingredients:

1/2 cup of pumpkin seeds (or chopped nuts)
1/2 cup of sunflower seeds  (or chopped nuts)
1/2 cup of no sugar added dry cranberries (you can also use raisins, coconut chips, chopped dry apricots, etc)
1/2 cup of sesame seeds
1/4 cup of chia seeds
1/4 cup of flax meal
1 tbsp of coconut oil
1/4 cup of honey
1/4 tsp of sea salt
2 tbsp of water

Preparation:

  • Preheat oven at 300 degrees Fahrenheit.
  • In a large bowl, combine all the ingredients.
  • In a greased or parchment paper lined cookie sheet ( I used an 8×8″), spread the seed mixture to form an even square later about 1/2 inch thick
  • Bake for 25  mins or until the seeds start to turn golden brown.
  • Allow the seeds to cool to room temperature.
  • Cut into desired shape.
  • Store at room temperature in an airtight container for up to 2 weeks.
Paleo Granola Bar (nut-free)
Recipe Type: Snack
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1/2 cup of pumpkin seeds (or chopped nuts)
  • 1/2 cup of sunflower seeds (or chopped nuts)
  • 1/2 cup of no sugar added dry cranberries (you can also use raisins, coconut chips, chopped dry apricots, etc)
  • 1/2 cup of sesame seeds
  • 1/4 cup of chia seeds
  • 1/4 cup of flax meal
  • 1 tbsp of coconut oil
  • 1/4 cup of honey
  • 1/4 tsp of sea salt
  • 2 tbsp of water
Instructions
  1. Preheat oven at 300 degrees Fahrenheit.
  2. In a large bowl, combine all the ingredients.
  3. In a greased or parchment paper lined cookie sheet, spread the seed mixture to form an even square later about 1/2 inch thick
  4. Bake for 25 mins or until the seeds start to turn golden brown.
  5. Allow the seeds to cool to room temperature.
  6. Cut into desired shape.
  7. Store at room temperature in an airtight container for up to 2 weeks.

 

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Breakfast · Desserts

Paleo Apple Carrot Kugel (nut-free and egg-free)

Kugel is a traditional jewish pudding or casserole. It is most commonly made with egg noodles or potatoes. I apologize for butchering the recipe, but I was asked to make a similar dish that complies with several dietary restrictions and that also hides a few vegetables in it. My paleo kugel variation of this recipe is made with shredded carrots, sweet potato and apples. I made two recipes, one uses almond flour and eggs and the second one uses coconut flour and gelatin instead of eggs. Although kugels are typically a side dish, this one is more like a dessert or a breakfast treat.

For other egg-free treat ideas try my raw coconut macaroons,  banana muffins, raw apple “‘larabar”, raw “rice” pudding, or my chia seed energy bar

Paleo Apple Carrot and Sweet Potato Kugel

Ingredients for the almond flour version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple
2 eggs
8 dates
1 tbsp of coconut oil or butter
1/4 cup of orange or apple juice
2 cups blanched almond flour
1 tsp baking soda
1/3 tsp salt

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
  • Transfer into a  bowl and mix in the rest of the ingredients.
  • Pour into a greased 8×8 baking dish and  press it down to make and even width layer.
  • Bake for 30 to 35 minutes.
  • Serve cold or warm

Ingredients for the nut and egg free version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple (keep all the juices)
2 1/2 tbsp of unflavored gelatin. I use this one (or 2 eggs)
1/4 cup of honey
1/3 cup of coconut flour
3 tbsp of coconut oil or butter
1 tsp baking soda
1/3 tsp salt
1 or 2 tsp of ground cinnamon (optional)

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Pour all the ingredients into a bowl and using your hands mix until well combined.
  • Pour into a greased 8×8 baking dish and press it down to make and even width layer.
  • Bake for 30 to 35 minutes.
  • Allow for it to cool down before serving to allow the gelatin to set.
  • Serve cold.
Paleo Apple Carrot Kugel (almond flour version)
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 1 cup shredded carrot
  • 1 cup shredded sweet potato
  • 1 cup shredded apple
  • 2 eggs
  • 8 dates
  • 1 tbsp of coconut oil or butter
  • 1/4 cup of orange or apple juice
  • 2 cups blanched almond flour
  • 1 tsp baking soda
  • 1/3 tsp salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
  3. Transfer into a bowl and mix in the rest of the ingredients.
  4. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
  5. Bake for 30 to 35 minutes.
  6. Serve cold or warm
Paleo Apple Carrot Kugel (nut-free and egg-free)
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 cup shredded carrot
  • 1 cup shredded sweet potato
  • 1 cup shredded apple (keep all the juices)
  • 2 1/2 tbsp of unflavored gelatin (or 2 eggs)
  • 1/4 cup of honey
  • 1/3 cup of coconut flour
  • 3 tbsp of coconut oil or butter
  • 1 tsp baking soda
  • 1/3 tsp salt
  • 1 or 2 tsp of ground cinnamon (optional)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pour all the ingredients into a bowl and using your hands mix until well combined.
  3. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
  4. Bake for 30 to 35 minutes.
  5. Allow for it to cool down before serving to allow the gelatin to set.
  6. Serve cold.

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Appetizer · Breakfast · Entree

Easy Paleo Wrap or Crepe (nut-free)

Week 3 of school is done and I am getting the hang of this nut-free cooking and lunch preparing. This paleo wrap recipe is very basic, but very versatile. Unlike my previous wrap recipe, this one doesn’t call for almond flour and it pairs up great with either sweet or savory fillings. I’ve use these to make wraps filled with chicken salad, turkey, sliced brisket, eggs salad, avocado and veggies, and I’ve even turned it into a breakfast burrito. I’ve made sunflower seed butter and honey rolls with them, and I’ve used them as crepes stuffed with Love Bean chocolate sauce (you should try it, it’s amazing and healthy) and bananas or strawberries.

For other quick lunch ideas, try my paleo sandwich, cucumber cups, paleo bread or my grain-free rolls.

Paleo Crepe or Wrap

Ingredients:

1/4 cup plus 1 tbsp of organic tapioca flour
1/4 cup of coconut flour
1/2 cup of water
1 tsp of coconut oil or butter plus more to grease the pan
2 large eggs
cinnamon, salt and/or spices to taste (optional)

Preparation:

  • Combine all the ingredients together until smooth. I used a blender, but if your eggs and coconut flour are room temperature, you can whisk it by hand.
  • Because the size of eggs and measuring cups vary, you may have to add more water of flour to obtain the right consistency. This batter should be like a very runny pancake batter.
  • Heat and lightly grease a pan
  • Pour some batter in the pan and immediately start tilting the pan  from side to side to spread the batter thin.
  • Cook on low heat until firm.
  • Gently flip the pancake to cook on the other side.
  • Serve cold or warm with desired filling.

Makes 2 wraps

Paleo Crepe

Easy Paleo Wrap or Crepe (nut-free)
Recipe Type: Appetizer
Cuisine: paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1/4 cup plus 1 tbsp of tapioca flour
  • 1/4 cup of coconut flour
  • 1/2 cup of water
  • 1 tsp of coconut oil plus more to grease the pan
  • 2 large eggs
  • Cinnamon, salt and/or spices to taste (optional)
Instructions
  1. Combine all the ingredients together until smooth. I used a blender, but if your eggs and coconut flour are room temperature, you can whisk it by hand.
  2. Because the size of eggs and measuring cups vary, you may have to add more water of flour to obtain the right consistency. This batter should be like a very runny pancake batter.
  3. Heat and lightly grease a pan or cast iron skillet
  4. Pour some batter in the pan and immediately start tilting the pan from side to side to spread the batter thin.
  5. Cook on low heat until firm.
  6. Gently flip the pancake to cook on the other side.
  7. Serve cold or warm with desired filling.

 

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Appetizer · Breakfast

Grain-Free Dinner Rolls (nut and coconut free)

I have been holding on to this grain-free dinner roll recipe for a very long time.  It is one of  the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. I was waiting for a special occasion to share this, or maybe even for a book or an e-book, but my youngest one started kindergarten two weeks ago and since her school has a very strict nut-free policy, this bread rolls have made things much easier. I imagine that there are a lot of paleo parents going through the same dilemma, so this one if for you.

The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked.

For other bread or wrap recipes, check out my paleo bread, grain-free wrap, or cranberry pumpkin bread.

Grain-Free Dinner Roll
Ingredients:

1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
1 cup of organic tapioca flour
1 large egg, preferably room temperature
1/4 cup of softened butter or coconut oil
1/2 tsp of baking soda
salt to taste

Preparation:

  • Preheat oven to 425 degrees fahrenheit.
  • Combine all the ingredients in a large bowl.
  • Using your hand, mix and knead the dough until uniform.
  • If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if the dough is too sticky add a little bit more flour.
  • Grease or line a cookie sheet or jelly roll pan with unbleached parchment paper ( I use  this stainless-steel jelly roll pan).
  • Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
  • Place the balls on the cookie sheet about 2 inches apart.
  • Bake for 15 minutes or until the dinner rolls start to brown
  • Eat preferably while still warm.
  • Once baked these rolls can be frozen and thawed in a toaster oven when needed.

Grain-Free Dinner Roll

Grain-Free Dinner Roll (nut and coconut free)
Recipe Type: Bread
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
  • 1 cup of tapioca flour
  • 1 large egg, preferably room temperature
  • 1/4 cup of softened butter or coconut oil
  • 1/2 tsp of baking soda
  • salt to taste
Instructions
  1. Preheat oven to 425 degrees fahrenheit.
  2. Combine all the ingredients in a large bowl.
  3. Using your hand, mix and knead the dough until uniform.
  4. If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if it’s too sticky add a little bit or flour .
  5. Grease or line a cookie sheet with parchment paper.
  6. Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
  7. Place the balls on the cookie sheet about 2 inches apart.
  8. Bake for 15 minutes or until the dinner rolls start to brown
  9. Eat preferably while still warm.
  10. Once baked, these rolls can be frozen and thawed in a toaster oven when needed.

 

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Desserts

Paleo Flourless Chocolate Cake (4 ingredients)

Besides being affordable, this Paleo Flourless Cake  is the fastest, simplest, and easiest cake recipe I know of. The cake and the ganache combined only call for 4 ingredients.

Grain-Free flours are sometimes hard to find, especially outside of the U.S. I make this cake often whenever I’m traveling abroad, because the ingredients are easy to find pretty much anywhere. A few times I haven’t been able to find a soy-free chocolate bar, so I’ve used a regular kind and it works just as well. If you can’t find unsweetened chocolate, buy the sweetened one and just decrease the amount of honey to taste.

I’ve also made this for one of my daughter’s friends who is allergic to dairy, soy, nuts, and coconut, but I used  this organic environmentally friendly palm shortening instead of the butter or the coconut oil.

I have a new-found love for this environmentally-friendly organic  palm shortening. I can use it to cook my savory dishes or to safely fry things like sweet plantains, yucca chips, vaca frita, or patacones, without leaving them tasting like coconut, butter, or lard. Not to mention that palm oil is far less expensive.

The best part is that this non hydrogenated oil comes from small-scale family farms in South America. These farmers are certified by ProForest, which ensures that they meet strict social, environmental and technical criteria. With regard to environmental criteria, the assessments are carried out at the landscape and operational level at both the farms and processing facilities. These assessments cover environmental impact on the soil, water, air, biodiversity and local communities. The lands the farmers use are not lands that were deforested.

For other treat recipes try my grain-free carrot cake,

Paleo Flourless Chocolate Cake

 

Ingredients:

6 ounces of unsweetened soy-free chocolate or tempered cacao paste
3 large eggs, preferably room temperature
1/2 cup of butter or coconut oil
1/2 cup of honey or more to taste
1 tsp of vanilla (optional)
1/4 tsp of baking soda
1 tsp of apple cider vinegar

Preparation:

  • Preheat oven to  350 degrees Fahrenheit.
  • While the oven is preheating, place the chocolate and oil in an oven safe bowl and place it in the oven until they gently melted. If you are using raw honey melt it as well.
  • Allow the mixture to cool down a little bit so that the eggs don’t cook before you mix them in
  • Mix all the ingredients together until well combined.
  • Grease a small cake mold. I used this 6-inch soufflé dish.
  • Cut a piece of parchment paper the same size as the inside of the mold and line the bottom to prevent it from sticking.
  • Pour the batter in the dish and bake for 25 minutes or until the cake starts to crack in the center.
  • Allow the cake to cool down.
  • Using a small knife, separate the sides of the cake from the dish.
  • Remove the cake from the mold by turning it upside down over a plate and pour the ganache on top.

Ingredients for the ganache:

3 ounces of unsweetened soy-free chocolate or tempered cacao paste
2 tablespoons of butter or coconut oil
2 tablespoons of honey

Preparation:

  • Gently melt and combine all the ingredients together and pour over the cooled down cake.
  • If the ganache is too runny, let it cool down for a few minutes.
Paleo Flourless Chocolate Cake (4 ingredients)
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 6 ounces of unsweetened soy-free chocolate or tempered cacao paste
  • 4 large eggs, preferably room temperature
  • 1/2 cup of butter or coconut oil
  • 1/2 cup of honey
  • INGREDIENTS FOR THE GANACHE
  • 3 ounces of unsweetened soy-free chocolate or tempered cacao paste
  • 2 tablespoons of butter or coconut oil
  • 2 tablespoons of honey
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. While the oven is preheating, place the chocolate and oil in an oven safe bowl and place it in the oven until is gently melted. If you are using raw honey melt it as well.
  3. Mix all the ingredients together until well combined.
  4. Grease a small cake mold. I used this 6-inch soufflé dish.
  5. Cut a piece of parchment paper the same size as the inside of the mold and line the bottom to prevent it from sticking.
  6. Pour the batter in the dish and bake for 25 minutes or until the cake starts to crack in the center.
  7. Allow the cake to cool down.
  8. Using a small knife, separate the sides of the cake from the dish.
  9. Remove the cake from the mold by turning it upside down over a plate and pour the ganache on top.
  10. FOR THE GANACHE:
  11. Gently melt and combine all the ingredients together and pour over the cooled down cake.
  12. If the ganache is too runny, let it cool down for a few minutes.

 

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Desserts

Grain-Free Carrot Cake (Frozen-Themed)

I’ve made this grain-free carrot cake several times last month. My oldest daughter, Lilah turned 5 and I did a couple small-sized trials before I ventured with the 3-tier Disney’s Frozen birthday cake that she requested for her party.

I really liked the fact that it was relatively economical for a grain-free cake. Almond flour tends to be expensive and coconut flour requires a lot of eggs, but the fact that this recipe calls for 4 cups of shredded carrots cuts down a lot on the amount of flour, eggs, and sweetener used. I bought a giant bag of organic carrots at Costco for under $5.

I’ve made it once using coconut oil and a couple of times using butter instead and they both worked out great. I also used a cream cheese frosting and this dairy-free frosting, but I liked the cream cheese frosting better.

For other cake recipes try my strawberry cake, watermelon cake, or (nut-free) pound cake.

Grain-Free Carrot Cake

Ingredients:

4 cups of shredded carrots
5 cups of almond flour
5 eggs
1/2 cup of honey or more to taste
1 1/2 tsp of baking soda
1/2 cup of melted butter or coconut oil
1 tbsp of lemon juice
2 tsp of ground cinnamon
1/2 to 1 tsp of ground nutmeg
1 cup of chopped walnuts (optional)
1 cup of raisins (optional)

Preparation:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Put all the ingredients in large mixing bowl and combine using a spatula.
  • Pour the batter into two greased 9″ round cake molds.
  • Bake for 25 to 35 minutes or until a tooth pick inserted in the center of the cake comes out dry.

Ingredients For The Frosting:

1 cup of cream cheese
1/2 cup of room temperature butter.
1/2 cup of RAW honey. Use the hard one and not the runny one
1/2 tbsp of lemon juice, a few drops of almond extract or 1 tsp of vanilla extract

Preparation :

  • Using an electric mixer combine all the ingredients until uniform.
  • Refrigerate the frosting for an hour before frosting the cake.

To make the carrot roses:

  1. Thinly slice a the top of a thick peeled carrot. You will need about 10 slices.
  2. Place the carrot slices in boiling water for about 10 to 15 seconds to soften them.
  3. Rinse them in cold water and pat them dry using a clean towel.
  4. Arrange the carrots in a straight line overlapping from the middle.
    Carrot Rose
  5. Roll the line of carrot slices.Carrot Rose
  6. Cut the carrot roll in half to make two carrot roses.
    Carrot Rose
  7. Place the carrot roses on top of the cake pushing the base of the rose  in and fanning the top out.
    Grain-Free Carrot Cake

Disney’s Frozen-Themed Birthday Cake

Just like every other little girl her age she wanted to have a Frozen birthday party. To be honest with you I’m ready for this Frozen craze to go away. I’ve heard the sound track at least 2000 times. I’ve spent weeks trying to find an affordable Elsa’s dress, they seem to be out of stock everywhere and the ones on E-bay are several hundreds of dollars. I have attended at least a dozen of Frozen birthday parties this summer. I’m pretty sure we own every single Frozen doll and story book on the market and even my 2.5 year old daughter who has never seen the movie or watched TV, can recite parts of the movie and sing all the songs. Disney’s marketing is just BRILLIANT!

But I just had to “Let it go”. It was HER birthday and this cake really brightened her day.

Paleo Frozen Cake

 

To make my daughters Frozen birthday cake, I multiplied all the ingredients by 2.5 and used the following mold and materials.

  • 3-tier square cake molds. I used these.
  • Blue satin ribbon to wrap each layer. I used this one.
  • Frozen cake topper set. I used this one.
  • Small snowflake ornaments. I used these.
  • Square cake base, I used this one.
  • I also used unsweetened shredded coconut to sprinkle on top.

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Grain-Free Carrot Cake (Frozen-Themed)
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Ingredients
  • Ingredients:
  • 4 cups of shredded carrots
  • 5 cups of almond flour
  • 5 eggs
  • 1/2 cup of honey or more to taste
  • 1 1/2 tsp of baking soda
  • 1/2 cup of melted butter or coconut oil
  • 1 tbsp of lemon juice
  • 2 tsp of ground cinnamon
  • 1/2 to 1 tsp of ground nutmeg
  • 1 cup of chopped walnuts (optional)
  • 1 cup of raisins (optional)
  • INGREDIENTS FOR THE FROSTING:
  • 1 cup of cream cheese
  • 1/2 cup of room temperature butter.
  • 1/2 cup of RAW honey. Use the hard one and not the runny one
  • 1/2 tbsp of lemon juice, a few drops of almond extract or 1 tsp of vanilla extract
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Put all the ingredients in large mixing bowl and combine using a spatula.
  3. Pour the batter into two greased 9″ round cake molds.
  4. Bake for 25 to 35 minutes or until a tooth pick inserted in the center of the cake comes out dry.
  5. FOR THE FROSTING :
  6. Using an electric mixer combine all the ingredients until uniform.
  7. Refrigerate the frosting for an hour before frosting the cake.

 

Paleo Frozen Cake

Breakfast

Crispy Banana Paleo Waffles (nut-free option)

Grain-free breakfast can be fun, diverse, and go beyond the usual bacon and eggs. Although I love bacon and eggs, sometimes I just need something sweet and crispy, yet protein and nutrient-rich.

I love this recipe because the batter can be made in seconds, but also because I can make a double or triple batch of these Crispy Banana Paleo Waffles, freeze them in an airtight container or Ziploc bag, and then pop them in the toaster straight from the freezer. Even when they have been previously frozen, they still taste fresh and crispy .

This is my go-to “hurry-up-we-are-late-for-school” breakfast!

For other breakfast ideas try my banana-scramble, tropical frittata, almond flour pancakes, orange muffins, paleo corn-flakes, or my nut-free pancakes

 Banana Crispy Paleo Waffles

Ingredients:

2/3 cup of tapioca flour
½ a cup of almond flour
1 banana
2 tablespoons of coconut oil
3 large eggs
2 teaspoons of vanilla extract
½ teaspoon of ground cinnamon
½ teaspoons of baking soda

Ingredients for the nut free option:

2/3 cup of tapioca flour
1/3 cup of coconut flour
1 banana
2 tablespoons of coconut oil
3 large eggs
1/4 cup of water
2 teaspoons of vanilla extract
½ teaspoon of ground cinnamon
½ teaspoons of baking soda

Preparation:

  • Preheat your waffle maker.
  • Place all the ingredients in a blender and blend until smooth
  • Pour the batter in the waffle maker and follow the manufacturer’s directions
  • For crispier waffles, remove from the waffle maker before they start to brown and then pop in a toaster or a toaster oven until crispy.
  • Eat as is or top with butter, maple syrup, berries, banana slices, whipped cream or your favorite toppings
Crispy Banana Paleo Waffles
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2/3 cup of tapioca flour
  • ½ a cup of almond flour
  • 1 banana
  • 2 tablespoons of coconut oil
  • 3 large eggs
  • 2 teaspoons of vanilla extract
  • ½ teaspoon of ground cinnamon
  • ½ teaspoons of baking soda
  • Ingredients for the nut free option:
  • 2/3 cup of tapioca flour
  • 1/3 cup of coconut flour
  • 1 banana
  • 2 tablespoons of coconut oil
  • 3 large eggs
  • 1/4 cup of water
  • 2 teaspoons of vanilla extract
  • ½ teaspoon of ground cinnamon
  • ½ teaspoons of baking soda
Instructions
  1. Preheat your waffle maker.
  2. Place all the ingredients in a blender and blend until smooth
  3. Pour the batter in the waffle maker and follow the manufacturer’s directions
  4. For crispier waffles, remove from the waffle maker before they start to brown and then pop in a toaster or a toaster oven until crispy.
  5. Eat as is or top with butter, maple syrup, berries, banana slices, whipped cream or your favorite toppings

 

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