Sunday, September 19, 2010

Coconut Banana Muffins

As mentioned before a friend asked me to bake some paleo goodies for a fundraiser.  I had a really hard time finding anything - but this recipe may just do the trick.  The consistency is very nice, and the coconut almost gives them a pumpkin bread flavor.

For 12 muffins you will need:
1 cup coconut flour
6 eggs
3 ripe bananas (mashed)
2 Tbsp melted butter
2 Tbsp coconut oil
2 Tbsp milk (or coconut milk)
3 Tbsp honey
1 tsp baking powder
1/2 tsp vanilla
1/8 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

1.  Preheat oven to 350
2.  In a small bowl, mix coconut flour and baking powder
3.  In a large bowl, beat eggs gradually.  Then add milk, agave nectar, coconut oil, butter, salt, vanilla and spices.
4.  Add coconut mixture to egg mixture.   Then add mashed bananas.
5.  Fill muffin cups and bake at 350 for 25 minutes.  They are done when a toothpick inserted in the middle of the muffins comes out clean.

Melissa's Dark Chocolate Brownies

A friend asked me to make some baked goods for a fundraiser she is hosting at her CrossFit box.  Paleo goodies.  Except we don't eat a lot of "goodies" on the paleo diet.  I have spent a long and frustrating weekend trying lots of recipes from the web, and not very many of them were good enough to serve to other people!  This brownie recipe was one that we tried.  While the brownies were somewhat gooey and not very pretty (not enough to sell at a bake sale) - they were pretty delicious and can be eaten with a fork.  If you are a chocolate fiend, treat yourself once in a blue moon!

For one 8x8 pan of brownies you will need:
14 oz walnut butter (blend a bag of chopped baking walnuts in food processor)
1 egg
1/2 cup honey
1/2 cup agave nectar
1/2 cup cocoa powder
1 Tbsp vanilla extract
1/2 tsp sea salt
1 tsp baking soda
2 oz dark chopped chocolate

1.  Preheat oven to 325.  Blend walnut butter, egg, vanilla, honey and agave
2.  Add cocoa, salt and baking soda
3.  When blended smoothly, add dark chocolate
4.  Pour into greased 8x8 baking pan
5.  Bake at 325 for 35 minutes.

Sunday, September 12, 2010

Mahi Mahi with Cilantro Chutney

Check out the great recipe site that CrossFit Peachtree put together!  Tonight we tried their Mahi with Cilantro Chutney.  The chutney was a nice topping for an easily pan fried fish, and it made for a colorful plate.  These are great with vegetable pancakes and sauteed spinach.

For 2 servings you will need:
1 cup packed cilantro
1 large kiwi, peeled and chopped
1/4 cup canned, unsweetened coconut milk
1 large garlic clove, peeled
2 tsp chopped jalapeno
2 mahi-mahi fillets (or any white fish)

1.  Add first five ingredients to food processor and puree.
2.  Sprinkle fish with salt, pepper and cumin.
3.  Heat oil in medium skillet.  Add fish and cook for about 5 minutes each side.
4.  Transfer to plates and top with chutney.

Vegetable Pancakes

This is a great side dish that I found on Joyful Abode.  You can use any vegetable that you can shred - carrots, zucchini, be creative!  They make you feel like you are eating a "starchy" side dish - very much a comfort food.

For 4 cakes you will need:
2 Tbsp coconut oil
3 eggs
3 Tbsp milk (or coconut milk)
1/4 tsp salt
1/2 tsp baking powder
3 Tbsp coconut flour
chopped green onions
shredded carrots, zucchini, broccoli slaw and/or any other veggies you can shred or cut into very small pieces

1.  Mix oil, eggs, milk, salt, baking powder and coconut flour together in a medium bowl.  Set aside. 
2.  In a skillet, warm a little coconut oil and add onions and vegetables.  Saute until the veggies are soft. 
3.  Add veggies to the egg mixture. 
4.  Heat more oil in skillet.  Drop the mixture by spoonfuls into the pan.  Flip when the edges start to brown.  Cook for a couple more minutes.  
5.  Serve with applesauce or sour cream if desired. 

We served these with Mahi and Cilantro Chutney and used the chutney as a sauce for the cakes - delicious!

Saturday, September 11, 2010

Paleo Crepes

My grandmother passed down her crepe recipe from her grandmother.  We all know how to make it by heart.  Alas, they are full of flour and sugar.  I found a good second on a website called Paleo-Zone.  They are a little thicker than I would like - I am used to paper-thin crepes.  But they taste great.  Another great alternative to eggs for breakfast.

For four crepes you will need:
2 Eggs
2 Tbsp melted coconut oil (heat on skillet before adding to bowl)
1 tsp agave nectar
2 Tbsp coconut flour
3 Tbsp coconut milk
2 Tbsp water
1 tsp vanilla
1/8 tsp salt

1.  Beat eggs and rest of ingredients in a medium bowl with a whisk.
2.  Heat a non-stick 8" skillet over medium heat.
3.  Add 1/4 cup (or even a little less) of the batter to the pan.  Cook until the edges are dry and brown.
4.  Flip with a COMPLETELY DRY spatula.  They tear very easily and if you can shake the skillet to loosen them and "wrist flip" them, even better.

The serving possibilities are endless - fill them with your favorite fruit, cream cheese, whip cream or whatever else you can think of.   The kids devoured them!

Paleo Zucchini Bread

I used to make zucchini bread for my kids and put it in their lunch boxes.  That was before.  And now that they are back in school they have been asking for it again.  So I took my sister's famous recipe and made it a healthier "cheat".  It does still have honey and agave nectar (better than the 1 cup of sugar the original recipe uses) and we replaced the flour with coconut flour.
I know coconut flour is very expensive, but you use a lot less than all purpose flour.  The original recipe called for 3 cups of flour.  This one uses 3/4 cup.  This is moist, the texture is like a great homemade bread, and we can eat it.  It's hard to wrap your mind around - it really does feel like you're eating the real thing.

For 1 loaf you will need:

8 eggs
1 cup canola oil
3 tsp agave nectar
1/2 cup honey
3/4 cup grated zucchini
2 tsp vanilla
3/4 cup coconut flour
1/2 tsp salt
1/4 tsp baking powder
5 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

1.  Preheat oven to 325.  Grease a loaf pan.

2.  In a large bowl, beat eggs until they are light and frothy.  Mix in oil, agave nectar and honey.  Stir in zucchini and vanilla.

3.  In a separate smaller bowl, whisk all of the dry ingredients together.  Stir the dry ingredients into the egg mixture.

4.  Pour into loaf pan and bake 60 minutes or until dry in the middle with a toothpick.