Yes! It IS Paleo!!
Happy October!! I am posting my first Pumpkin Recipe for the season! Last year, my most popular pumpkin recipe was the Pumpkin Brownies, which are also really yummy if you would rather go that route! I feel like the recipes I plan don’t come out as good as the recipes I end up with. Basically, meaning I write it out, make it, and determine whether its website worthy or not. Then there are recipes like this one, where I have a plan for pumpkin bread or pumpkin cake, not sure which, then my daughter asks for a Cake Party and it turns into Chocolate Pumpkin cake. Since I didn’t have enough coconut milk to make coconut whipped cream, I made a date pumpkin butter in the middle and on top instead. It turned out amazing, I was so excited. Not to mention, my 2 year old was excited she got a “Cake Party”. I will have to make it again once my hubby is home…I am thinking Thanksgiving instead of Pumpkin Pie. We will see because this Pumpkin Pie with Pecan Butter Crust is really good too….haha I was busy last season!!
Try it out and let me know what you think! You can also Pin it below!
What you will need:
For a small layered cake, you need a 6″ cake pan
For a one layer cake, you need a 10″+ cake pan
You can also use a square pan and make them into bars
Parchment Paper cut to fit the bottom of your pan
5 whole eggs
3/4 cup pumpkin puree
1/2 cup raw honey (I used raw black forest honey)
1/2 cup Stevia
1/4 cup melted coconut oil
1/3 cup coconut flour
1/3 cup tapioca flour
1/3 cup almond flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
dash of salt
For the Pumpkin Date Butter
12 Medjool dates (no added sugar
1/4 cup pumpkin puree
2 Tbsp coconut milk
Making your pumpkin puree is really easy, but feel free to buy it if you prefer. If you want to make it yourself, just cut your mini pie pumpkin and place it in the crock pot, or bake it in the oven until tender. Scoop out the pumpkin and smash it with a fork, or use your emulsion blender to make the pumpkin smooth. Once you have that done, you can start your cake!
First things first…get your dates and cover them in warm water. Then go to work, or the store, workout, or take a nap. You want to peel the skin off, so they need to soak a little bit. This time I only did it for 2 hours.
Preheat your oven to 340 degrees
In a medium mixing bowl, add your eggs, pumpkin, honey, stevia and coconut oil. Blend together until smooth.
Next add in all your dry ingredients…the 3 flours, cocoa powder, baking powder, baking soda, cinnamon and salt. Carefully stir the mixture together, then use your hand blender and blend until smooth. Just a tip: if you don’t stir it first, and just blend, the tapioca flour and cocoa powder will fly all over the place.
Line your pan with parchment paper, and pour the mixture in. If you are stacking the cake, make sure to divide the mixture evenly. I used the 6″ cake pan, and the mixture gave me 13 scoops in each using my cookie scooper.
Bake on the middle rack for 30 minutes…you can test it with a toothpick. Remove and let cool on a cooling rack.
While your cake is cooking, make the pumpkin date butter…
Your dates should be soaking, so take each one out and peel the skin off.
Put the peeled dates, pumpkin and coconut milk in a food processor, and blend until smooth. That’s it.
You can assemble the cake however you prefer, but make sure the cake is 100% cool before you top with the “butter”.
Ready for the nutrition facts? It IS dessert, an in moderation treat, so it’s not a free for all just because it’s Paleo, for those of you trying to lose weight. Just a tip…you can use all Stevia if you want. I will put both nutrition facts below.
Nutrition Facts with the Recipe as-is
Recipe makes 10 servings.
Nutrition Facts using all Stevia, no honey
(This recipe has the most carbs of anything I have made on the website…crazy! It’s ok, its all natural and lower on the glycemic index so it will not have the same downfall as sugar. The raw honey, tapioca flour and dates make up the majority of the carbs so feel free to sub out what you wish)
I called today “3 Ingredient Friday”!! I wish I could do this every Friday…but it’s only 3 ingredients and I am sure I would run out of ideas pretty fast lol. I really wanted to do Meatball Monday’s…I have SO many meatball ideas written down its ridiculous…but I saw a couple other bloggers do that so I decided not to. It’s OK though, I can still make them all at random times and post them!
Today was roasted cinnamon apple sauce. This is SO good…almost like apple pie minus the sugar and crust. My kids absolutely love it! I made it today for their snack over the weekend…if it lasts that long. I am also making more for my son’s school lunches next week. Have you checked out the bento lunch boxes for kids?! They are so awesome I love them. My son has this Spencer Bento Box from Pottery Barn Kids, and surprisingly it’s less expensive than some of the others I have seen. You would think it would be more because its Pottery Barn, but nope! So it’s easy to pack lunch without a bunch of containers…this is what I put his apple sauce in.
I do put sandwiches in his lunch from time to time…but I really try not to. I am going to make a healthy kid lunch post very soon…so look out for that. I already have it started…I am sharing all the ideas I’ve had along with a few example photos.
I hope you guys enjoy this yummy apple sauce! Plus, your house smelling like cinnamon is an added bonus!
6 green apples, peeled and sliced thin
1/2 Tbsp Cinnamon
1/2 tsp all spice
Preheat your oven to 330 degrees.
After you peel the apples, remove the core and cut them in half, then slice very thin.
Place the apples in a baking dish, and sprinkle in the cinnamon and all spice. Stir it around a bit so all the apples are coated with the spices.
They will look like this….
Roast the apples for 25 minutes, then stir. If you do not stir them, the top will get too dark and crispy. After you stir, put back in the oven for another 25 minutes.
If they are not tender enough to smash after the 50 minutes, then stir again, and cook another 10 to 15 minutes.
Remove the apples from the oven, and use a large fork or wooden spoon to mash them, creating a chunky applesauce. If you want a smooth sauce, just place them in the food processor for a few seconds.
They end up looking like this….
The recipe makes 3 cups of applesauce…I know…they shrink down a lot.
One serving is 1/2 cup, makes 6 servings
You know when your hair smells good right after you take a shower?! Its the best. I keep smelling my own hair. I told my husband, and he said something, and I said “Marzipan? How does it smell like Marzipan? And how do you even know what that smells like??” Hes like “what the hell is marzipan? I didn’t say that”…I guess he said it smells good all the time, and somehow, I heard marzipan?! CLEARLY I am losing my mind.
I feel like Splits 59 should donate to the needy…being me…cause I really need new workout clothes lol. If you want to check them out, I just put the link there for you! Its a little out of hand how badly I need all types of clothes actually. I told myself, I’m not going to buy any clothes until I lose weight….like 10 years ago. OK not really, but it seems like it. It has been a while though…my hormones are so out of sorts and I’m getting old so losing weight is getting slower. How stupid is that?! Its like “oh, you’re about to be 30? Hold on, I forgot to press the slow metabolism and grey hair button…let me get that for you”…unfair. Unfair to say the least. Then I decided, I am how I am and I just need to find some clothes that fit these crazy hips and just go with it. I can buy more clothes later when the rest of this weight comes off. In the mean time, I am going to Paris in 3 weeks so I need clothes.
OK speaking of weight…I am on day 6 of the Ultimate Reset…its going pretty well. I am kind of annoyed because I want to eat meat really bad, but cant. I have no idea if I have lost weight because I ditched the scale over a month ago. I figured, so I don’t obsess over it, I will weigh myself at the end with a new scale. When I first wake up in the morning I definitely feel lighter, and I end up taking progress photos just because, then the end of the day comes and I feel all gross again. I wonder why that is….? I guess I can revisit paragraph 2 about getting old lol. Hopefully this detox and cleanse will do the trick! Week 2 is detox week, so we will see how that goes. ALL I WANT is to be 180 lbs…I’m soooo close yet so far since it slowed down so bad. I am also 5’9 in case you wanted to know…and I think my boobs make up 1/3 of my body weight lmao…just saying.
Sometimes I don’t know what brings out the weird in me, and why I feel the need to share it with you all, but I do. That’s why I love Paleomg.com because shes weird too, but super funny, I enjoy reading her stuff. It makes me laugh, a lot. So many of my posts these days are about weight loss, fitness, health, etc etc…but you guys already know I do that just by visiting my blog or social media pages…so I figured I would share OTHER random stuff with you. Sounds good to me anyway!
PS my daughter used my self tanner lotion and spread it around on her body in random spots. Her skin looks all crazy right now, with tan marks everywhere including her cheeks haha…this girl is something else. She gets into EVERYTHING. I always wonder why people put those backpack leashes on their kids, like just control your kid and you don’t need a leash. Then Nevaeh came along…she for sure needs a leash….now I understand why people have them. Never judge the weird things people do, they are for a reason lol.
My daughter helped me make these cookies today, it was fun. OK….I’m lying….it was more of a disaster cause she threw eggs on the floor with a pack of almond flour, and drank the almond milk, and started eating the jelly with a spoon….
Here’s the less messy version….
2-1/2 cups Blanched Almond Flour
1 Tbsp Coconut Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
2 Tbsp Stevia or Swerve
1 Tbsp Raw Honey
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbsp coconut oil
Homemade Jam, Sugar Free Jam, Paleo Jam…whatever you want to use. I used my Chia Seed Strawberry Jam…it had a little raw honey in it and gelatin.
Preheat your oven to 340 degrees.
In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, salt and stevia.
In another bowl, use a hand mixer, and beat together the butter, eggs, extracts, coconut oil and honey.
Add the dry ingredients to the wet ingredients, mix well.
Line a baking sheet with parchment paper, and spoon the mixture onto the baking sheet in small clumps. Use a spoon to pat it down a bit, then poke a hole in the middle. The whole “thumbprint” affect doesn’t really work with this dough because its not wheat dough, but you can use the back of a 1/2 tsp to do it like I did.
Spoon 1/2 tsp of jelly into the cookie, then place in the oven for about 11-12 minutes until slightly golden brown.
Recipe makes 16 cookies
Each cookie has 2.28 net carbs without the jam so add the carb count from the jam you end up using.
Oh My Banana Muffin lol…these were so good. Doing this blog, making recipes, there are always those that turn out “ok” and you end up disappointed and have to go back to the drawing board. I have made banana breads before, and they were good, but not like these. THESE banana muffins are so so yummy. There are only a few Enjoy Life Chocolate Chips for an added sweetness, a small amount of chopped walnuts, and the perfect amount of ripe banana without going overboard.
Everything I post is good, otherwise I wouldn’t put it up, some of my photos aren’t the greatest but they still taste really good. However, there are a few things I LOVE. As far as sweets go, I can tell you my top three are these muffins, the Awesome Chocolate Chip Cookies (I have made other peoples “top rated” Paleo cookies, and I like these so much more) and the Berry Pecan Cheesecake Bars. Those are dangerous, but a clean cheat because they fit within the lifestyle. Yum 🙂
So enough about that…this is how you make these muffins!
2 ripe bananas
2 eggs, separated
1/3 cup sugar substitute (see notes below)
1/4 cup melted coconut butter
1 tsp vanilla
1/2 cup unsweetened almond milk
1/3 cup coconut flour
1 cup almond flour
1 tsp baking soda
1 tsp baking powder
1/3 cup walnuts, smashed or finely chopped
1/3 cup Enjoy Life Dark Chocolate Chips
Note about sugar: You can use any sweetener you prefer based on your lifestyle. I do suggest using Stevia leaf, Swerve or Coconut Sugar. If you would like to use Raw Honey that is fine too. Please stay away from chemical sweeteners if you can, like Splenda for example.
Preheat your oven to 350 degrees
Line a cupcake tin with 12 cupcake liners and set aside.
In a large bowl, break up the 2 bananas into chunks, and add 2 egg yolks, Stevia or Honey (whatever you are using), the melted coconut butter, vanilla and almond milk. Use your hand mixer and beat together until smooth.
Next add in the coconut flour, almond flour, baking soda and baking powder. Whisk together until combined.
You should have your 2 egg whites set aside in a bowl. Whisk these together until foamy, right before peaks start to form. You do not need it to be that stiff, just doubled and foamy. Add these egg whites to the mixture, and beat together again until combined.
Add in most of your walnuts, leave about 2 Tbsp to add to the top of your muffins, and add the chocolate chips. Fold into the mixture.
Spoon your mixture into the cupcake liners so they are 3/4 the way full. Then sprinkle the rest of your walnuts on top.
Place the muffins on the middle rack of your oven, and bake for 25 to 30 minutes until they turn golden brown and a toothpick comes out clean in the middle.
When they are done, remove from the pan and place on a cooling rack. All low carb baked goods taste best once cooled, it gives the muffin time to come together and set.
Recipe makes 12 muffins
Each muffin has 5.86 net carbs
*Please note: My carb count is based on the products I used. The count may vary for each person depending on the brand of product you use. I use all organic ingredients in my baking.