Carrot Ginger Paleo Cake

Carrot Ginger Paleo Cake
Number of Servings
Serves 12
Ingredients
  • [q:1 1/3] cup Just Like Sugar Table Top natural chicory root sweetener (not Baking) or [q:1 3/4] cup Organic Zero Erythritol
  • [q:1 1/3] cup medium-shredded unsweetened coconut flakes (not coconut flour)
  • [q:1/4] cup arrowroot powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • [q:1/2] tsp unprocessed salt
  • 1 tsp nutritional yeast (optional)
  • 2 tsp ground cinnamon
  • [q:1/4] tsp grated nutmeg
  • [q:1/4] tsp ground cloves
  • [q:1/4] tsp ground allspice
  • [q:1/2] cup chopped nuts, soaked if possible
  • [q:1/2] cup raisins (optional; these are high in sugar)
  • [q:2 1/2] carrots, cut into 1 inch pieces (250 grams)
  • 4 large eggs, at room temperature
  • [q:1/2] tart apple, unpeeled, cored, and cut into chunks (100 grams)
  • Zest of 1 orange
  • 2 inches fresh ginger, chopped or grated (about 20 grams)
  • 1 Tbsp pure vanilla extract
  • [q:1/2] tsp maple flavoring (optional)
  • 1 Tbsp raw yacón syrup (optional, for a caramel flavor)
  • Paleo Creme Cheese Frosting
Directions
  1. Preheat oven to 350° F. Grease and lightly dust with coconut flour or arrowroot powder one 9 by 13 inch pan or two 8 inch round cake pans
  2. In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder.
  3. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. To the ingredients in the food processor, add the arrowroot, baking soda, baking powder, salt, nutritional yeast, cinnamon, nutmeg, cloves, and allspice. Mix well and pour into a large mixing bowl. Add the nuts and raisins (if using) to the bowl, and stir.
  5. Place in the empty food processor the carrots, eggs, apple, orange zest, ginger, vanilla, maple flavoring (if using), and yacon syrup (if using). Mix well, until the carrot and apple are well liquefied.
  6. Pour the wet ingredients into the dry mixture. Stir briefly to incorporate.
  7. Pour the batter into the prepared baking pan(s). Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 2 hours in the pan(s) or on a rack.
  8. Top with Paleo Creme Cheese Frosting.
Nutrition Info
Made with chicory root sweetener and walnuts: 463 Calories, 7 g Protein, 53 mg Cholesterol, 32 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 7 g Fiber, 35 g Total fat (12 g sat), 432 mg Sodium, [nutrition:2] Vitamin A, Vitamin B6, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Folate, Iron, Magnesium, Potassium

Paleo Crème Cheese Frosting

Paleo Crème Cheese Frosting
Pam Bump
cupcake

Excerpted from Paleo Desserts by Jane Barthelemy (Da Capo Press, 2012)

Cream cheese is one of the latest victims of supply chain problems. The good news is you can create a spread that tastes like cream cheese, but is a lot healthier. This Paleo frosting has the sweet, tangy flavor of lemon and a consistency similar to cream cheese but without all the calories and dairy impact. This frosting is great on Carrot Mini Cupcakes and just about anything else you can imagine.

Due to the temperature sensitivity of coconut butter, this is not a good recipe to make on a warm day. If the coconut butter is cold, you may place the jar in a bowl of lukewarm water to soften it so it is easier to measure. For the best flavor and texture, have all the ingredients at room temperature, 68F to 72F, and follow this recipe exactly.

You'll need any style blender, and a digital scale for the coconut butter.

Ingredients

Desired Quantity

[q:1 1⁄4] cups

[q:2 1⁄2] cups

[q:3 3/4] cups

Blender Size

Small blender,

if possible

Regular blender

Regular blender

Cake Size

1 layer cake or

24 mini cupcakes

One 9 by 13-inch sheet cake

12 regular cupcakes

One double- or triple layer 8- to 9-inch cake

24 regular cupcakes

Unsweetened coconut milk

[q:1/2] cup

1 cup

[q:1 1/2] cups

Just Like Sugar Table Top sweetener

(not Baking)

1 cup

2 cups

3 cups

Pure vanilla extract

1 tsp

2 tsp

3 tsp

Freshly squeezed lemon juice

1 Tbsp

2 Tbsp

3 Tbsp

Unprocessed salt

1 pinch

2 pinches

3 pinches

Pure coconut butter (not coconut

oil), at room temperature

110 grams

([q:1/2] cup tightly packed)

220 grams

(1 cup packed)

330 grams

([q:1 1/2] cups packed)

Directions

  1. Have all the ingredients at room temperature. Choose the quantity desired and follow that column.
  2. In any style blender, place the coconut milk, sweetener, vanilla, lemon juice, and salt. Blend until smooth and the sweetener is completely dissolved.
  3. Add the coconut butter last and blend until very smooth, translucent, and gummy. Pour into a bowl.
  4. Refrigerate for 1 hour, until it solidifies a bit. Remove it from the refrigerator and spread it on your cake or cupcakes. The frosting is most spreadable at room temperature. If you chill it for too long or store it in the refrigerator, it will solidify and be too hard to spread. If that happens, just set it out to warm very slowly to room temperature.

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Tags
paleo
dessert
cream cheese

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Shrimp and Avocado Paleo Salad with Hearts of Palm

Shrimp and Avocado Paleo Salad with Hearts of Palm
Prep Time
25 minutes
Number of Servings
2
Ingredients
  • 1 clove garlic
  • 3 Tbsp fresh cilantro
  • 3 Tbsp fresh basil
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp fresh orange juice
  • [q:1/2] tsp salt
  • [q:1/2] cup olive oil
  • 1 can (14-oz) hearts of palm, drained and sliced
  • 2 large avocados, diced
  • [q:1/4] red onion, sliced very thin
  • 1 large tomato, diced or 1 pt cherry tomatoes, halved
  • 3 cups mache lettuce or Boston lettuce leaves, torn
  • 8 oz grilled wild shrimp, seasoned with salt, pepper, and a little lime juice
Directions
  1. To make dressing, combine garlic, cilantro, basil, lemon juice, orange juice, and salt in a blender. Slowly add olive oil and blend until smooth. Set aside.
  2. In a large bowl, combine sliced hearts of palm with avocado, red onion, lettuce, and tomato.
  3. Toss with dressing right before serving. If bringing to the office, pack lettuce separately from dressed avocados, onion, and hearts of palm. Assemble at the office. You can top with the grilled shrimp or serve it on the side if you like.

Red Velvet Paleo Cake

Red Velvet Paleo Cake
Number of Servings
1 cake (Serves 8)
Ingredients
  • [q:1 1/4] cups Just Like Sugar Table Top natural chicory root sweetener
  • [q:1 1/4] cups medium-shredded unsweetened coconut flakes (not coconut flour)
  • [q:1/4] cup arrowroot powder
  • [q:1/2] tsp baking powder
  • [q:1/4] tsp unprocessed salt
  • 1 tsp nutritional yeast (optional)
  • 1 Tbsp pure cacao powder
  • 1 large beet, cubed and lightly steamed (170 grams)
  • 4 large eggs, at room temperature
  • [q:1/4] tart apple, unpeeled, cored, and cut into chunks (50 grams)
  • 1 Tbsp pure vanilla extract
  • [q:1/2] tsp almond extract
  • 1 Tbsp raw yacon syrup (optional, for a caramel flavor)
Directions
  1. Preheat oven to 350F. Grease and lightly dust with coconut flour or arrowroot powder two 8-inch round cake pans or a 12-cupcake pan.
  2. In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder.
  3. Add  shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. To the ingredients in the food processor, add arrowroot, baking powder, salt, nutritional yeast, and cacao powder. Mix well and pour into a large mixing bowl.
  5. For wet ingredients, it is better to use a blender for a smooth red color. Place in blender the beet, eggs, apple, vanilla, almond extract, and yacon syrup (if using).
  6. Blend very well until beet and apple are liquefied and smooth.
  7. Pour  wet ingredients into the dry ingredients. Stir briefly until smooth.
  8. Pour the batter into the prepared baking pan(s). Bake cupcakes for 20 to 25 minutes, or 8-inch layers for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan(s) on a rack.
Nutrition Info
157 Calories, 4 g Protein, 80 mg Cholesterol, 12 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 3 g Fiber, 11 g Total fat (8 g sat), 141 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Phosphorus

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
Prep Time
45 minutes
Number of Servings
4 Servings
Ingredients
  • 1 15 oz can chickpeas (garbanzo beans), drained, rinsed and dried thoroughly
  • 1 tsp extra-virgin olive oil
  • 1 tsp fresh black pepper
  • 1 tsp sea salt
  • [q:1/2] tsp cumin
  • [q:1/2] tsp paprika
  • 1 Tbsp red chili pepper flakes
Directions
  1. Preheat oven to 400ºF.
  2. Pat chickpeas dry with a paper towel. Discard any skins that peel off.
  3. Combine remaining ingredients in a small bowl and add chickpeas. Stir until beans are evenly coated.
  4. Place on a baking sheet and roast for 30 to 40 minutes, turning once.
  5. Serve immediately.
Nutrition Info
416 Calories, 22 g Protein, 68 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 13 g Fiber, 8 g Total fat (1 g sat), 258 mg Sodium, [nutrition:5] Folate, [nutrition:4] Vitamin B1 (thiamine), B6, [nutrition:3] Phosphorus, [nutrition:2] Iron, Magnesium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), K, Potassium
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