Ultimate Paleolithic Collection (6 page)

2.
  
Lightly oil your muffin pan with coconut oil or olive oil spray.

3.
  
In a medium-sized bowl, combine the flour, spices, soda, baking powder and salt.

4.
  
In another bowl, pour in the pureed pumpkin.

5.
   
Add the eggs one at a time, mixing well after each addition.

6.
  
Add the olive oil, honey, and vanilla and mix until blended.

7.
  
Combine the flour mixture into the pumpkin mixture and stir with a whisk until most lumps have disappeared.

8.
  
Take a large spoon and place equal amounts into your prepared muffin pan, filling each muffin about 2/3 full.

9.
  
Sprinkle the top of each muffin with a few seeds or walnuts if desired.

10.
    
Place muffin tins into your preheated oven and bake for 18-20 minutes or until a tester into the middle of a muffin comes out only with crumbs—not liquid batter.

11.
     
Allow the muffins to rest for a few minutes, then dump them out onto a wire rack to cool.

Almond Banana Bread

A moist, dense bread that’s perfect for mornings or an evening treat. It is swirled with coconut, cacao powder, and pumpkin.

Ingredients:

-
      
1 cup almond butter

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1 cup unsweetened shredded coconut

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2 medium ripe bananas

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2 eggs

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1 teaspoon baking powder

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1 teaspoon baking soda

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¼ cup 100% canned pumpkin

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3 tablespoons unsweetened cacao powder

-
      
1 tablespoon raw honey, if desired

Directions:

1.
   
Preheat your oven to 350 degrees F.

2.
  
In a mixing bowl, combine the almond butter, coconut, bananas, eggs, baking powder and soda. Be sure to mash up the bananas as best you can so it incorporates well into the batter.

3.
  
Pour this mixture into a greased loaf pan.

4.
  
In a separate bowl, stir together the pumpkin, cacao powder, and honey.

5.
   
Pour this mixture down the center of the banana batter in the loaf pan and use a knife to swirl it into the batter.

6.
  
Place the loaf pan into your preheated oven and bake for about 35-40 minutes. The center should be firm when you jiggle the pan and only crumbs should be on a toothpick or cake tester when inserted and removed.

7.
  
Allow the bread to cool slightly before placing it on a cooling rack.

8.
  
When cooled, slice to your desired thickness.

Cinnamon Sweet Buns

Pulled right out of the oven, these cinnamon buns are a delight.

Ingredients:

-
      
2–3 tablespoons coconut flour

-
      
¼ teaspoon baking soda

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⅛ teaspoon sea salt

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¼ teaspoon cinnamon

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Pinch of nutmeg

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⅛ teaspoon pure almond extract

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1 egg

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2 tablespoons almond or coconut milk

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1–2 tablespoon olive oil

-
      
1 tablespoon raw honey

-
      
1–1½ cups chopped dried fruit

Directions:

1.
   
Preheat your oven to 375 degrees F.

2.
  
Combine the coconut flour, baking soda, salt, cinnamon, and nutmeg in a small bowl.

3.
  
Mix well.

4.
  
Make a well in the center of the mixture.

5.
   
Add the almond extract, egg, milk, oil, and honey into the well.

6.
  
Stir thoroughly with a fork, eliminating as many lumps as possible.

7.
  
Let the batter rest for a couple of minutes to allow the coconut flour to absorb the liquid.

8.
  
Spoon the batter onto a parchment-lined baking sheet.

9.
  
Spread out the batter onto the parchment-lined baking sheet and mold it into a ½-inch thick rectangle.

10.
    
Spread dried fruit on to the top of the batter and sprinkle with cinnamon.

11.
     
Using the edge of the parchment paper, roll up your fruit-topped batter like a cinnamon roll.

12.
    
Bake the roll for 20-25 minutes, until the roll is golden brown.

13.
    
Remove from oven and allow to cool briefly.

14.
    
Slice into desired thickness and enjoy.

Banana Almond Muffins

The nutty combination of almond meal, coconut flour, and almond butter are a perfect complement to the moist bananas in the muffins.

Ingredients:

-
      
½ cup coconut flour

-
      
¼ cup almond meal

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½ teaspoon baking powder

-
      
¼ teaspoon baking soda

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⅓ cup raw honey

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Pinch of sea salt

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4 eggs

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1 heaping tablespoon almond butter

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2 very ripe bananas, mashed

-
      
1 teaspoon pure vanilla extract

-
      
1 teaspoon olive or coconut oil

Directions:

1.
   
Preheat your oven to 375 degrees F.

2.
  
In a mixing bowl, combine the flour, almond meal, baking powder, baking soda, honey and salt.

3.
  
In a different bowl, combine the eggs, almond butter, bananas, vanilla, and oil.

4.
  
Slowly add the dry ingredients into the bowl with the wet ingredients and stir until the batter looks uniform in consistency.

5.
   
Evenly divide the batter into your lightly greased muffin tins.

6.
  
Bake in your preheated oven for 20-25 minutes.

7.
  
Remove the muffins from the oven when cooked and allow to cool for a few minutes in the pan.

8.
  
Dump the muffins onto a cooling rack and eat when ready.

PANCAKES

&

WAFFLES

Coconut Flour Pancakes

These wheat flour alternative pancakes are made with coconut flour. Top with your favorite fruit topping or nut butter.

Ingredients:

-
      
3 eggs, room temperature

-
      
1 teaspoon pure vanilla extract

-
      
1/2 cup coconut milk

-
      
1/4 teaspoon sea salt

-
      
1/2 teaspoon baking soda

-
      
1/3 cup coconut flour

Directions:

1.
   
In a bowl and using a hand mixer, whip the eggs until foamy. Do this for approximately two minutes

2.
  
Add the vanilla and milk to the eggs and mix until thoroughly blended

3.
  
In a separate bowl, combine the salt, soda, and flour and mix thoroughly

4.
  
Pour the flour mixture into the eggs and mix completely

5.
   
Lightly oil a griddle with coconut oil and place over medium heat.

6.
  
Pour a small amount of batter onto the heated griddle and spread out some with the back of your spoon

7.
  
Cook until bubbles begin to appear in the pancake and along the sides

8.
  
Gently flip the pancake over and cook until browned.

9.
  
Top with your favorite topping.