Paleo Crepes
I love crepes in any and every form. They’re delicious and oh-so-versatile! You can eat them for breakfast slathered in thick and gooey maple syrup, use them as a wrap for meat and veggies in a savory sweet potato and chicken crepe, fill them with berries and coconut whipped cream…the possibilities are endless. Click here for my coconut whipped cream recipe to fill, to top, to eat…a crepe must!
- 6 eggs
- 1 cup almond milk
- 4 tbsp coconut oil, melted
- 3 tbsp coconut flour
- 1 tsp arrowroot powder
- ¼ tsp salt
- Whisk eggs, almond milk, 2 tablespoons coconut oil, coconut flour, arrowroot powder and salt together in a mixing bowl and place in refrigerator for 5 to 10 minutes.
- Heat 1 tablespoon of coconut oil in a non-stick skillet over medium – high heat.
- Whisk batter for an additional minute then pour ¼ cup of the batter into the pan, turning the pan in a circle so that the batter spreads thinly around and covering the pan.
- Cook for 1 minute and flip crepe when the edges start to lift.
- Cook the other side of the crepe for 30 seconds then layer on a plate until no batter remains!
Paleo Yellow Cake with Chocolate and Vanilla Frosting
My boyfriend’s favorite birthday cake is yellow cake with chocolate frosting. Straight up. I decided I should try and find a paleo friendly way for him to still enjoy his classic treat and this one literally takes the cake. Simply pour batter into a lined-muffin pan to make cupcakes instead of a cake! For those non-chocolate lovers out there (why?!), there’s a scrumptious vanilla frosting recipe option for you…or even better, use both! Be sure to sprinkle any additional dark chocolate chips you have left on top of your cake!
- 3 large eggs
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup melted coconut oil
- ¼ cup honey
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup dark chocolate chips
- ¼ cup coconut oil
- 1 tbsp vanilla extract
- ¼ tsp salt
- 1 cup palm shortening
- ¼ cup honey
- ¼ cup maple syrup
- 1 tsp almond milk
- 4 tbsp coconut oil, melted
- 4 tbsp arrowroot powder
- 4 tbsp coconut flour
- 2 tsp vanilla extract
- ¼ tsp salt
- Preheat the oven to 325 degrees and grease the bottom and sides of an 8x8 baking dish (or line with parchment paper).
- Separate the egg yolks and whites and set aside the yolks.
- Whisk egg whites with the apple cider vinegar for 1 minute.
- In a large mixing bowl, beat the egg yolks with honey, lemon juice, vanilla extract and coconut oil.
- Fold the egg whites into the egg yolk mixture.
- Combine almond flour, coconut flour, baking soda and salt in a small bowl then add to the wet ingredients.
- Pour batter into baking dish and bake for 20 minutes or until a toothpick comes out clean.
- Enjoy with my paleo chocolate frosting or the frosting of your choice!
- Melt coconut oil and dark chocolate chips in a saucepan on low heat until combined.
- Stir in salt and vanilla extract.
- Allow frosting to cool and thicken.
- Mix together the palm shortening, honey, maple syrup, almond milk, arrowroot powder, coconut flour and salt in a small mixing bowl.
- Add the coconut oil and vanilla extract and whip until well blended.
Paleo Coffee Cake
Enjoy this grain-free, carb-free, guilt-free, paleo coffee cake for breakfast or as anytime snack. It’s so decadently delicious that it could well be dessert!
- 8 eggs
- ½ cup honey
- ½ cup plain coconut milk yogurt
- ¼ cup maple syrup
- 5 tbsp coconut oil, melted
- 1 tbsp vanilla extract
- 1 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cup pecans, finely chopped
- 4 tbsp honey
- 4 tbsp coconut oil
- 2 tbsp almond flour
- 2 tsp cinnamon
- Preheat the oven to 325 degrees.
- Mix the eggs, honey, coconut milk yogurt, maple syrup, coconut oil and vanilla extract together in a small bowl.
- In a larger bowl, combine the coconut flour, baking soda, cinnamon, baking powder and salt.
- Stir the wet ingredients into the dry ingredients and mix well.
- Pour batter into a greased 8 x 8 baking dish.
- To make the crumble, mix the pecans, honey, coconut oil, almond flour and cinnamon together in a small bowl.
- Drop spoonfuls of the crumble over the batter.
- Bake for 40 to 45 minutes until golden brown and let cool.
Heaven’s Best Paleo Sea Salt and Dark Chocolate Chunk Cookies
I can honestly say that these are the best cookies I’ve ever experienced in my entire life (and yes, I know that’s a bold statement). I actually prefer these cookies to non-paleo cookies because the almond flour provides a denser texture and the honey ensures the perfect sweetness. The challenge is not eating the entire batch in one sitting!
- 2 cups almond meal
- 1/4 tsp salt
- 1/4 tsp baking soda
- 6 tbsp coconut oil, melted
- 4 tbsp honey
- 2 tbsp almond milk
- 2 tsp vanilla extract
- 1/2 cup chopped dark chocolate pieces or dark chocolate chips
- sea salt to sprinkle on each cookie
- Preheat oven to 350 degrees.
- Line a baking sheet with foil.
- Combine almond meal, salt and baking soda in a mixing bowl.
- Whisk together melted coconut oil, honey, vanilla extract and almond milk in a smaller bowl.
- Add wet ingredients to dry ingredients and mix together.
- Roll dough into small balls and spread evenly on baking sheet.
- Sprinkle sea salt on the top of each ball of dough.
- Bake for 10 minutes at 350 degrees.
- Remove from oven and let cool before enjoying!
Paleo Snickerdoodles
Who says you need butter and sugar to make the world’s best snickerdoodle cookies? These little bite sized pieces of heaven are irresistible and the cinnamon adds the perfect punch. They’re my favorite holiday treat to make as gifts!
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1/4 teaspoon baking soca
- 1/4 teaspoon salt
- 1/2 cup honey
- 2 tbsp cinnamon
- pinch of salt
- Preheat the oven to 350 degrees.
- Line a baking sheet with foil.
- Combine almond flour, coconut flour, salt and baking soda in a mixing bowl.
- In a smaller bowl, whisk the egg, vanilla extract, coconut oil and honey together.
- Add wet ingredients into dry ingredients and mix thoroughly.
- Roll dough into small balls and roll in the cinnamon to coat and space evenly on baking sheet.
- Flatten balls slightly with the bottom of glass.
- Bake at 350 degrees for 15-20 minutes until a toothpick comes out clean.
- Cool for 15 minutes and enjoy!
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
