Almond, Apple & Blackberry Moist Skillet

Here is the Paleo dessert recipe that I promised! It’s from A Tasty Love Story and it is perfect for fall, and the holidays.

Ingredients:

Filling

  • 3 sweet apples
  • 100 g blackberries, frozen are fine
  • 1 Tbsp coconut sugar (alternatively brown sugar or sukrin gold)
  • 1 knob of butter or coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/8 tsp cloves/all spice
  • 1/8 tsp groung ginger

Batter

  • 3/4 cup ground almonds (100 g)
  • 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold)
  • 1/2 tsp ground vanilla
  • 1/2 tsp baking powder
  • a pinch of salt
  • 1 Tbsp melted coconut oil or butter
  • 1 egg, whisked
  • Around 1/5 cup full fat coconut milk(50 ml)

Directions:

  1. Preheat oven to 200 °C/ 400 °F. Cut apples on bite-sized chunks.
  2. You need to use an oven proof skillet about 20 cm in diameter.(You can alternatively use an normal skillet to sauté apples in and afterwards bake the cake in a pan) Melt butter and sugar on high heat and add the apples and spices. Sauté for 5 min until the apples are caramelized and slightly tender.
  3. Meanwhile make the batter. Mix almond flour with vanilla, sugar, baking powder and salt. Stir in the egg, coconut oil and coconut milk.
  4. Place the blackberries among the apples in the skillet. Pour the batter on top if the fruit until it covers the surface. It is okay if there is small cracks where the fruit can release some moist.
  5. Bake in the oven for 15-20 min. depending on your oven. The cake should be golden brown on the entire surface and the batter just set.
  6. Serve the cake while it is still a little warm with a dollop of yoghurt, whipped cream or splash of coconut milk – and maybe a few fresh black berries on top.. Enjoy.

Bite Size Paleo Lemon-Raspberry Cups

Try these yummy dessert cups from Paleo Newbie today!

Ingredients (makes 14-16 mini-cups):
Cups (Crust)

  • 1 1/2 cups of almond flour
  • 1/2 cup of pecans, finely chopped
  • 1/4 cup of coconut oil, melted
  • 3 Tbsp raw honey
  • 1/2 tsp pure vanilla extract
  • Pinch of salt

Lemon Custard & Jam (Filling)

  • 1/2 cup fresh lemon juice
  • 3 eggs
  • 1/4 cup raw honey
  • 1/4 cup melted coconut oil
  • About 1/2 cup of raspberry jam ( Use your favorite or make fresh with this easy recipe: Paleo Raspberry Jam )
  • About 16 fresh raspberries

Directions:
Cups

  1. Preheat oven to 350-degrees F.
  2. Grease bottom and sides of a mini-muffin pan.
  3. Combine all the cup ingredients above into a bowl and mix well by hand.
  4. Press into the bottom and sides of each well to form a cup.
  5. Bake unfilled cups 8-10 minutes, or until shells are lightly browned.
  6. Remove from oven and allow to cool.
  7. Next prepare the custard filling…

Lemon Custard & Jam

  1. Whisk the 3 eggs.
  2. Combine fresh lemon juice, eggs and raw honey in sauce pan over medium heat. Slowly add the coconut oil.
  3. Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.
  4. When thickened, remove from heat and set aside.
  5. Place a 1/2 – 1 tsp of raspberry jam in the bottom of each cup.
  6. Next fill each to the top with lemon custard.
  7. Top with a fresh raspberry.
  8. Keep refrigerated until ready to serve.

Blueberry Cream Pie

gi365 has a great recipe for a Paleo cream pie. Seriously, if you love pie then you need to try this one!

Ingredients:

Crust

  • 3 cups almonds
  • ½ teaspoon cinnamon
  • ½ cup honey
  • 2 Tablespoons coconut oil
  • 1 Tablespoon lemon zest
  • 1 teaspoon almond extract
  • pinch of sea salt

Filling

  • 2 teaspoons kosher plant-based gelatin, dissolved in 2 Tablespoons hot water
  • ⅓ cup freshly squeezed lemon juice
  • ⅓ cup honey
  • 1 can coconut milk, chilled (Native Forest brand is good for this recipe)
  • 4 cups blueberries for serving

Directions:

  1. Place the almonds and cinnamon in a food processor and pulse until your desired texture is reached.
  2. Add the rest of the crust ingredients and pulse until a sticky dough forms. Pat the crust into a pie plate, (use water to keep your hands from sticking to the crust).
  3. For the filling, mix the gelatin and water together. Stir to dissolve and immediately add the lemon juice. If the gelatin gets clumpy, place the mixture over hot water until it melts again.
  4. Pour the coconut milk into an electric mixer, add the honey and whip on high until peaks form, about 15 minutes. Add the gelatin mixture to the whipped cream.
  5. Pour the filling into the crust. The filling will seem thin, but don’t worry it will set up in the refrigerator.
  6. Chill for at least 4 hours until set, and serve with lots of berries!

Paleo Sex in a Pan

GrokGrub has a Paleo version of Sex in a Pan, also known as Better Than Sex, cake. Seriously, try this today.
Ingredients:
CRUST

  • 1 1/2 cups pecans
  • 3/4 cup dates
  • 4 Tbsp coconut oil

SECOND LAYER

  • 2/3 cup cashew butter
  • 1/3 cup palm shortening
  • 2 tsp apple cider vinegar
  • 1/2 tsp lemon juice
  • Pinch salt

THIRD LAYER

  • 2/3 cup arrowroot flour
  • 1/2 cup coconut flour
  • 1 cup coconut milk
  • 2 Tbsp honey
  • 1 tsp vanilla extract

FOURTH LAYER

  • 1/2 cup coconut milk
  • 1/2 cup palm shortening
  • 1/2 cup cacao powder
  • 2 Tbsp honey

FIFTH LAYER

  • 1/2 cup palm shortening
  • 1/4 cup coconut milk
  • 2 Tbsp honey

SIXTH LAYER

  • Grated chocolate, at least 80% cacao
Directions:
  1. To make the crust, roughly chop the pecans then pit and chop the dates. Load both into a food processor and pulse until ground but still crumbly. Transfer to a bowl and work in the coconut oil, then press the sticky mixture into a single smooth layer at the bottom of a square 8×8 cake pan. Transfer to the refrigerator to chill while you begin the second layer.
  2. To make the second layer, combine its ingredients very well in a medium mixing bowl. Spoon over the chilled crust, smoothing as much as possible with the back of a spoon. Place the pan back in the fridge.
  3. To make the third layer, mix its ingredients together in a mixing bowl and then spoon over the chilled, hardened second layer. Smooth as much as possible, then chill.
  4. Add the fourth layer by combining its ingredients and then layering it into the pan in the same way as the previous layers.
  5. For the fifth layer, mix the palm shortening, coconut milk and honey with a hand mixer until very smooth and spoon over the chilled fourth layer.
  6. Before placing the pan back into the refrigerator after adding the fifth layer, grate very dark chocolate over the top to the depth of your preference. Chill the pan for an additional half hour or more, then slice with a sharp knife and serve.
  7. Enjoy!

The Best Paleo Brownies

According to PaleoGrubs, this is THE BEST Paleo brownie recipe out there. So try it, and let me know what you think!

Ingredients (6 servings):

  • 1 cup almond butter
  • 1/3 cup maple syrup
  • 1 egg
  • 2 Tbsp ghee (or butter)
  • 1 tsp vanilla
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda

Directions:

  1. Preheat the oven to 325 degrees F. In a large bowl, whisk together the almond butter, syrup, egg, ghee, and vanilla. Stir in the cocoa powder and baking soda.
  2. Pour the batter into a 9-inch baking pan. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.
  3. Serve and enjoy!