Paleo Cookbook For Dummies (81 page)

7
Remove from the oven and transfer the scones to wire racks to cool.

Per serving:
Calories 177 (From Fat 117); Fat 13g (Saturated 2g); Cholesterol 16mg; Sodium 178mg; Carbohydrate 15g (Dietary Fiber 3g); Protein 5g.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

Pumpkin Pie Muffins

Prep time:
10 min •
Cook time:
20 min •
Yield:
12 muffins

Ingredients

¹
⁄
₂
cup coconut flour

2 teaspoons pumpkin pie spice

¹
⁄
₂
teaspoon baking powder

³
⁄
₄
cup pumpkin puree

¹
⁄
₂
cup coconut oil, melted

6 eggs

2 teaspoons vanilla extract

¹
⁄
₄
cup honey, melted

¹
⁄
₃
cup chopped walnuts

Directions

1
Preheat the oven to 400 degrees. Line a muffin pan with paper liners.

2
Sift the coconut flour and pie spice together. Add the baking powder.

3
In a separate bowl, mix all the remaining ingredients except the walnuts until well blended.

4
Add the dry ingredients to the wet ingredients. Mix well and divide the batter between the muffin cups. Sprinkle with the walnuts.

5
Bake for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Per serving:
Calories 179 (From Fat 126); Fat 14g (Saturated 9g); Cholesterol 93mg; Sodium 57mg; Carbohydrate 11g (Dietary Fiber 3g); Protein 4g.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

Cinnamon Chocolate Chip Muffins with Honey Frosting

Prep time:
15 min •
Cook time:
18 min •
Yield:
18 muffins

Ingredients

Honey Frosting (see the following recipe)

6 eggs

¹
⁄
₄
cup honey, melted

1 teaspoon vanilla extract

8 tablespoons unsalted butter, melted

¹
⁄
₂
cup unsweetened applesauce

³
⁄
₄
cup coconut flour

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

Small pinch of sea salt

¹
⁄
₂
cup Paleo-approved chocolate chips

Directions

1
Preheat the oven to 375 degrees with the rack in the middle position. Line a muffin pan with paper liners.

2
Whisk or beat the eggs, honey, vanilla, butter, and applesauce in a large mixing bowl or a stand mixer.

3
Sift the coconut flour, cinnamon, baking powder, baking soda, and salt over a medium bowl.

4
Add the dry ingredients to the wet ingredients and whisk until well blended.

5
Fold in the chocolate chips, ensuring they're evenly distributed. Spoon the batter into the muffin cups.

6
Bake for 16 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.

7
Remove the muffins from the oven and let cool. Top the cooled muffins with Honey Frosting.

Honey Frosting

1 cup palm shortening

³
⁄
₄
cup full-fat coconut milk, chilled

¹
⁄
₄
cup honey, melted

1 teaspoon ground cinnamon

Orange zest for garnish (optional)

Crushed pecans (optional)

1
Combine the shortening, coconut milk, and honey in a stand mixer or mixing bowl and beat on low for 20 seconds.

2
Scrape down the sides of your bowl and then beat on high for approximately 60 seconds until the frosting thickens.

3
Fold in the cinnamon and the optional ingredients (if desired) by hand, ensuring they're evenly distributed.

Per serving:
Calories 265 (From Fat 198); Fat 22g (Saturated 9g); Cholesterol 76mg; Sodium 176mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 3g.

Note:
If you aren't sure where to find Paleo-approved chocolate chips, try the Enjoy Life brand (available online at
www.enjoylifefoods.com/chocolate-for-baking/
). They're dairy-, soy-, and nut-free.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

Banana Cacao Muffins

Prep time:
15 min •
Cook time:
25 min •
Yield:
9 muffins

Ingredients

2 ripe bananas

3 eggs

¹
⁄
₄
cup honey

¹
⁄
₃
cup coconut oil, melted

1 teaspoon vanilla extract

¹
⁄
₄
cup almond butter

¹
⁄
₂
cup coconut flour

1 teaspoon ground cinnamon

¹
⁄
₂
teaspoon baking soda

2 tablespoons Paleo-approved chocolate chips

Directions

1
Preheat the oven to 350 degrees.

2
In a mixing bowl, mash the bananas until smooth. Add the eggs, honey, coconut oil, vanilla, and almond butter and mix thoroughly.

3
Add the coconut flour and cinnamon and mix well. Let the batter sit for 5 to 10 minutes to allow the coconut flour to absorb the wet ingredients.

4
Add the baking soda and chocolate chips. Mix until the baking soda is mixed through.

5
Divide the batter among the muffin cups. These muffins will slide out of the pan without paper liners.

6
Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

7
Remove the muffins from the muffin pan and let cool.

Per serving:
Calories 217 (From Fat 126); Fat 14g (Saturated 8g); Cholesterol 62mg; Sodium 95mg; Carbohydrate 21g (Dietary Fiber 4g); Protein 5g.

Note:
Don't skip the resting time in Step 3. The batter will be too thin to scoop.

Note:
If you aren't sure where to find Paleo-approved chocolate chips, try the Enjoy Life brand (available online at
www.enjoylifefoods.com/chocolate-for-baking
). They're dairy-, soy-, and nut-free.

Recipe courtesy Arsy Vartanian, author of Rubies & Radishes (
www.rubiesandradishes.com
)

Pumpkin Poppers

Prep time:
15 min •
Cook time:
15 min •
Yield:
20 poppers

Ingredients

Melted coconut oil for greasing

¹
⁄
₂
cup butter, melted

5 eggs, beaten

1 teaspoon vanilla extract

¹
⁄
₂
cup pumpkin puree

¹
⁄
₃
cup honey

¹
⁄
₂
cup coconut flour

¹
⁄
₄
teaspoon sea salt

1 tablespoon plus
¹
⁄
₂
teaspoon ground cinnamon, divided

¹
⁄
₂
teaspoon ground nutmeg

¹
⁄
₄
teaspoon ground allspice

¹
⁄
₈
teaspoon ground cloves

¹
⁄
₂
teaspoon baking soda

2 tablespoons coconut sugar

¹
⁄
₂
cup coconut butter, melted

Directions

1
Preheat the oven to 350 degrees. Use a little melted coconut oil to coat a 24-cup mini-muffin tin.

2
In a large bowl, combine the butter, eggs, vanilla, pumpkin, and honey. Add the coconut flour, salt, and spices (using
¹
⁄
₂
teaspoon of the cinnamon). Whisk to combine.

3
Let the batter sit for 5 minutes to allow the coconut flour to absorb the wet ingredients.

4
Stir in the baking soda and then fill the mini-muffin tins with the batter until they're almost full.

5
Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Tip the muffins out of the pan to cool on wire racks.

6
In a small bowl, mix the coconut sugar and remaining cinnamon.

7
Dip the cooled muffins in the coconut butter and then roll them in the cinnamon sugar until fully coated.

Per serving:
Calories 107 (From Fat 72); Fat 8g (Saturated 5g); Cholesterol 59mg; Sodium 70mg; Carbohydrate 9g (Dietary Fiber 2g); Protein 2g.

Note:
Be sure you're using pumpkin puree and not pumpkin pie filling.

Recipe courtesy Arsy Vartanian, author of Rubies & Radishes (
www.rubiesandradishes.com
)

Chocolate Bacon Brownie Muffins

Prep time:
20 min •
Cook time:
30 min •
Yield:
24 muffins

Ingredients

2 cups almond butter

2 eggs

¹
⁄
₂
cup honey

1 tablespoon vanilla extract

¹
⁄
₂
teaspoon sea salt

1 teaspoon baking soda

¹
⁄
₄
cup cacao powder

2 tablespoons coconut milk

8 slices crispy cooked bacon, chopped

Directions

1
Preheat the oven to 325 degrees. Line a muffin tin with paper liners.

2
Using a hand mixer, blend the almond butter in a large bowl to make it a smoother consistency. Beat in the eggs and then the honey and vanilla.

3
Add the salt and baking soda; slowly add in the cacao powder as you continue beating. Beat in the coconut milk.

4
Fold in the bacon and mix well by hand to ensure it's evenly distributed.

5
Divide the batter among the muffin cups and bake for 20 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Per serving:
Calories 178 (From Fat 126); Fat 14g (Saturated 1.5g); Cholesterol 18mg; Sodium 142mg; Carbohydrate 11g (Dietary Fiber 2g); Protein 6g.

Note:
Cacao
powder isn't the same as cocoa powder.
Cacao
is raw and unsweetened (much like a spice); it contains lots of magnesium and antioxidants. Cocoa powder is processed and contains cocoa butter to enhance flavor. I like Navitas brand (
http://navitasnaturals.com/product/441/Cacao-Powder.html
).

Tip:
Cooking your bacon in the oven on a cookie sheet yields perfect bacon. Place the bacon in a cold oven and then set the temperature to 400 degrees. Wait 15 to 18 minutes, flip the bacon, and then cook for an additional 3 to 4 minutes.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

Blueberry Espresso Brownies

Prep time:
10 min •
Cook time:
30 min •
Yield:
18 brownies

Ingredients

2 teaspoons coconut oil

1 cup coconut cream concentrate

3 eggs

¹
⁄
₂
cup honey

1 cup pecans, crushed

¹
⁄
₄
cup cocoa powder

1 tablespoon ground cinnamon

1 tablespoon ground coffee or espresso

2 teaspoons vanilla extract

¹
⁄
₂
teaspoon baking soda

¹
⁄
₄
teaspoon sea salt

1 cup fresh blueberries

Directions

1
Preheat the oven to 325 degrees. Grease a 9-x-13-inch baking dish with the coconut oil.

2
Beat all the remaining ingredients except the blueberries in a large mixing bowl to mix well.

3
Fold in the blueberries by hand so you don't crush them. Pour the batter into the greased baking dish.

4
Bake for approximately 30 minutes. After about 25 minutes, insert a toothpick in the center and judge how much more baking time you need based on how clean it is.

5
Remove from the oven and let cool.

6
If desired, drizzle some additional melted coconut cream concentrate over the cooled brownies.

Per serving:
Calories 155 (From Fat 81); Fat 9g (Saturated 4g); Cholesterol 31mg; Sodium 75mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 2g.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

Pumpkin Brownies with Pumpkin Pie Frosting

Prep time:
10 min •
Cook time:
35 min •
Yield:
12 brownies

Ingredients

Pumpkin Pie Frosting (see the following recipe)

1 teaspoon coconut oil

1 cup coconut cream concentrate

3 eggs