The Everything Low-Glycemic Cookbook: Includes Apple Oatmeal Breakfast Bars, Parmesan Artichoke Dip, Creamy Cauliflower Soup, Mushroom Pork Medallions, ... Biscotti ...and hundreds more! (Everything®) (33 page)

Per Serving: Calories: 278 | Fat: 18 g | Protein: 8 g | Sodium: 123 mg | Fiber: 3 g | Carbohydrates: 23 g | Sugar: 18 g | GI: Moderate

This rich chocolate cake is perfect for birthday parties. The recipe also makes 12 regular cupcakes; bake for 18–25 minutes until a toothpick inserted in the middle comes out clean.

1. Preheat the oven to 350°F. Line an 8" or 9" cake pan with parchment paper and then grease with a nonstick cooking spray or light-tasting olive oil.
   
2. In a large bowl, whisk the almond flour, cocoa powder, sugar, baking soda, and salt.
   
3. In a smaller bowl, whisk the eggs, applesauce, water, oil, vinegar, vanilla, and almond extract. Mix the wet ingredients into the dry ingredients until you have a thick batter. If desired, fold in
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   cup mini chocolate chips.
   
4. Pour the batter into the cake pan. Bake for 25–35 minutes until a toothpick inserted in the middle comes out clean and the cake is a deep chocolate brown. Allow the cake to cool in the pan for 10 minutes. Turn the cake out onto a wire rack and continue to cool for an additional 40 minutes to 1 hour.
   
5. Make the cream filling: Melt the chocolate chips in a double boiler or the microwave. In another bowl, whip the heavy whipping cream or coconut cream until it is light and airy. Fold in the vanilla and the melted chocolate.
   
6. Make the chocolate ganache: Melt the butter or coconut oil with the unsweetened chocolate, chocolate chips, and honey. Stir until thoroughly melted.
   
7. To the assemble cake, slice the cake in half and spread the filling in the center. Place the other half of cake on top of the filling and slowly pour the chocolate ganache over the cake. Place the cake in the refrigerator until ready to serve.
   

Per Serving: Calories: 528 | Fat: 36 g | Protein: 9 g | Sodium: 216 mg | Fiber: 5 g | Carbohydrates: 51 g | Sugar: 41 g | GI: Moderate

This light, fluffy cake is made primarily with coconut flour, a good option for people who need to be grain-free, but cannot tolerate almonds.

1. Preheat the oven to 350°F. Line an 8" or 9" cake pan with parchment paper and then grease with nonstick cooking spray or light-tasting olive oil.
   
2. In a large bowl, whisk the coconut flour, baking soda, salt, and coconut palm sugar. In a smaller bowl, mix the butter, eggs, almond milk, vanilla extract, and vinegar. Pour the wet ingredients into the dry ingredients and mix until you have a thick batter.
   
3. Pour the batter into the cake pan. To get a rounded cake top, spread the batter evenly in the pan with a rubber spatula that’s been dipped in water or spritzed with nonstick cooking spray.
   
4. Bake for 25–35 minutes until the cake is golden brown and a toothpick inserted in the middle comes out clean. Be careful not to overbake; coconut flour can dry out quickly.
   
5. Mix the frosting ingredients. Blend on high for 1–2 minutes until thick and creamy. Refrigerate for 10 minutes before using to frost the cake.
   
6. Frost the top and sides of the cake. You can make this a two-layer cake by slicing the cake through the middle to create two smaller layers.
   

Per Serving: Calories: 499 | Fat: 39 g | Protein: 10 g | Sodium: 277 mg | Fiber: 7 g | Carbohydrates: 29 g | Sugar: 19 g | GI: Moderate

These cupcakes will quickly becomes one of the family favorites!

1. Preheat the oven to 350°F. Line cupcake pans with paper liners and then grease them with nonstick cooking spray or light-tasting olive oil.
   
2. In a medium bowl, mix the sugar and baking soda. Add the peanut butter and cream them together.
   
3. In another medium bowl, whisk the eggs, water, vinegar, and vanilla. Pour the egg mixture into the peanut butter mixture and mix with a fork until it’s very creamy and light.
   
4. Spoon the batter into paper liners until they are no more than a half to three-quarters full. The cupcakes need room to rise.
   
5. Sprinkle a few mini chocolate chips on top of the cupcakes and place in the preheated oven. Bake for 15–18 minutes until golden brown and a toothpick inserted in the middle of a cupcake comes out clean.
   
6. Allow the cupcakes to cool for about 20 minutes on a wire rack before serving. Cupcakes may deflate slightly as they cool. Store leftovers in an airtight container in the refrigerator for up to 5 days.
   

Per Serving: Calories: 168 | Fat: 10 g | Protein: 6 g | Sodium: 168 mg | Fiber: 1 g | Carbohydrates: 13 g | Sugar: 10 g | GI: Low

This is a low-maintenance, simple, comforting pumpkin pie for the holidays. You’ll never miss the gluten, grains, dairy, or sugar.

1. Preheat the oven to 350°F. Grease a 9" deep-dish pie pan.
   
2. In a small bowl, mix the crust ingredients until the mixture is crumbly.
   
3. Pour the crust mixture into the pie pan and place a sheet of plastic wrap on top. Use your fingers to press the mixture across the bottom and up the sides of the pie pan to form an easy crust. Remove the plastic wrap and prebake the crust for 10 minutes. Remove it from the oven and set it aside while you make the filling.
   
4. In a large bowl, whisk the pumpkin, spices, eggs, honey, and coconut milk until thick and creamy. Pour the mixture into the crust. Bake for 45 minutes until the center is set and a knife inserted in the middle comes out clean. The pie will be slightly jiggly when it’s finished. If the pie begins to brown too much or burn, gently place a sheet of aluminum foil over the pie while it’s cooking.
   
5. Allow the pie to cool on a wire rack for at least 1 hour. Refrigerate for at least 4–6 hours or overnight before serving.
   

Per Serving: Calories: 307 | Fat: 21 g | Protein: 7 g | Sodium: 96 mg | Fiber: 4 g | Carbohydrates: 27 g | Sugar: 19 g | GI: Moderate

These cookie bars are amazing! Keep in mind that these bars contain dried fruit, which is not for those following a strict Paleolithic diet regime.

1. Preheat the oven to 350°F.
   
2. Line two cookie sheets with parchment paper.
   
3. Warm the honey in a medium saucepan over low heat and let cool slightly.
   
4. Sift together the flour and spices in a medium bowl.
   
5. Add the honey to flour mixture and stir until well blended.
   
6. Stir in the dates, walnuts, and raisins.
   
7. Roll the dough to
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   " thick and cut into squares.
   
8. Place the squares on the prepared cookie sheets and bake for 10 minutes.
   

Per Serving: Calories: 121 | Fat: 3.5 g | Protein: 2.5 g | Sodium: 1.5 g | Fiber: 2 g | Carbohydrate: 23 g | Sugar: 19 g | GI: Moderate

These sweet treats are exquisite. You will be shocked at how amazing they really are. But beware, they have quite a few calories.

Strict Paleo followers would debate that baking soda is not allowed in the Paleolithic lifestyle. If you are choosing to be a less-strict follower, then baking soda is allowed, but this is not following the true Paleolithic diet.

1. Preheat the oven to 350°F. Cover two cookie sheets with parchment paper.
   
2. Mix the almond flour, coconut flour, baking soda, cinnamon, ginger, allspice, nutmeg, and cloves in a large bowl.
   
3. Add the honey, eggs, and vanilla to the flour mixture.
   
4. Add the hazelnut flour and mix to form a stiff dough.
   
5. Place
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   -cup scoops of the dough onto the cookie sheets, spacing cookies 2" apart.
   
6. Bake for 15 minutes. Cool on a wire rack.
   
7. If desired, sandwich two cookies with the Creamy Vanilla Frosting (see the recipe later in this chapter).
   

Per Serving: Calories: 188 | Fat: 1.5 g | Protein: 4.5 g | Sodium: 65 mg | Fiber: 3 g | Carbohydrate: 43 g | Sugar: 23 g | GI: Moderate

This frosting can be used for Whoopie Pies (see recipe in this chapter), but it can also be used to frost any dessert.

Blend all ingredients in a medium bowl and whisk thoroughly.

Per Serving: Calories: 73 | Fat: 4 g | Protein: 1 g | Sodium: 3.8 mg | Fiber: 1 g | Carbohydrate: 9 g | Sugar: 8 g | GI: Low

Almond cookies are a great snack. They contain the essential fatty acids omega-6 and omega-3. Almonds are also a source of vitamin E.

1. Preheat the oven to 375°F.
   
2. Beat all the ingredients together to form a thick batter.
   
3. Place tablespoon-size scoops of dough onto an ungreased cookie sheet. Bake 10–12 minutes or until lightly brown on top.
   

Per Serving: Calories: 151 | Fat: 14 g | Protein: 3.8 g | Sodium: 8.6 mg | Fiber: 1.5 g | Carbohydrate: 5.5 g | Sugar: 3 g | GI: Low

These coconut milk balls are not as creamy as ice cream, but they are a nice alternative. You can change the flavor by changing the fruit purée that you add to the recipe.