Thursday, October 31, 2013
Paleo Pumpkin Bundt Cake
Labels:
almond meal,
coconut milk,
Gluten-FREE,
maple syrup,
Paleo,
pumpkin
Wednesday, October 30, 2013
Tuesday, October 29, 2013
Sweet Potato Falafel
Monday, October 28, 2013
Naturally Red Velvet Cupcakes
Labels:
beets,
coconut flour,
Dairy FREE,
Gluten-FREE,
Paleo,
Tapioca Flour
Sunday, October 27, 2013
Saturday, October 26, 2013
Pumpkin Maple Butter
Friday, October 25, 2013
Tuesday, October 22, 2013
Monday, October 21, 2013
Sunday, October 20, 2013
Saturday, October 19, 2013
Friday, October 18, 2013
Flourless Honey Almond Cake
Thursday, October 17, 2013
Monday, October 14, 2013
Sunday, October 13, 2013
Saturday, October 12, 2013
Friday, October 11, 2013
Pumpkin Ice Cream
Thursday, October 10, 2013
Tuesday, October 8, 2013
Paleo Caramel Brownies
Labels:
almond meal,
chocolate,
coconut milk,
coconut oil,
Dairy FREE,
Elana's Pantry,
Gluten-FREE,
Medjool Dates,
Paleo
Monday, October 7, 2013
Saturday, October 5, 2013
Friday, October 4, 2013
SNICKER-DOODLE -minute- CUPCAKE/MUFFINS
SNICKER-DOODLE -minute- CUPCAKE/MUFFINS
Cupcake Batter:
½ cup almond meal
1 Tbsp arrowroot flour
½ tsp baking powder (preferably
homemade)
¼ tsp sea salt
2 Tbsp coconut oil - melted and cooled slightly (or
walnut, avocado or grape seed oil)
1 egg
Cinnamon Sugar:
½ tsp ground cinnamon
Spray or oil two large (or four small) silicone muffin
cups (you can also use two half pint mason jars or any other microwave safe
container)
Mix together all the cupcake ingredients - mix to
combine
Pour into prepared muffin cups
Mix together the sugar and cinnamon to make the
cinnamon sugar and sprinkle each cupcake with the cinnamon sugar (makes enough cinnamon sugar for several batches of muffins)
Microwave (on high), for 1½ to 2-minutes, or until
tester comes out clean
Labels:
almond meal,
coconut oil,
Gluten-FREE,
Paleo,
Sugar-FREE
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