Paleo Apple Cake

Prep Time: 15 minutes | Bake Time: 1 hour | Serves: 8
Ingredients:

• 6 large Granny Smith apples, peeled and thinly sliced
• ¾ cup coconut palm sugar (or pure maple syrup)
• 1 ½ cups finely ground almond flour
• ¾ cup arrowroot starch (or fine brown rice flour, or tapioca starch)
• 1 ½ teaspoons baking soda
• 1 teaspoon sea salt
• 2 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 teaspoons pure vanilla extract
• 3 large eggs (or ½ cup applesauce—cake will be very moist)
• ¾ cup organic grass-fed butter (melted) or ghee
• ½ cup finely chopped walnuts (optional), or pecans

Directions:

1. Preheat oven to 350˚F. Grease a 9” or 10” springform pan with butter or coconut oil. Set aside.
2. Throw all the ingredients into a large mixing bowl. Mix with a big wooden spoon until everything is coated and uniform. You can kind of crunch up the apples, too, which will release the juices.
3. Pour it into the prepared pan and bake 45 minutes to an hour, until the top is golden brown and the center is moist-set. Serve warm with a dollop of whipped cream, or chill and serve cold. Makes a great simple dessert or even a healthy breakfast!

Reference:

Abel’s Favorite Holiday Feasts

Low Carb Pumpkin Pancakes!

By Dr. Justin Marchegiani

This is an awesome recipe for the fall season.  It’s low carb, low sugar, no food allergens and tastes super great!

Here’s the recipe as follows:

-four large eggs

-1 cup of canned pumpkin

-1/2 a cup of almond flour

-1 teaspoon of baking powder

-1/4 cup of coconut milk

-1 teaspoon of vanilla

-1/2 teaspoon of nutmeg

-1 teaspoon of cinnamon

-crushed pecans optional

-1 to 2 tablespoons of butter and coconut oil

Reference:  Paleo comfort food cookbook.