Tag Archives: Paleo

Salmon Patties on Roasted Cabbage with Avocado

It’s almost a New Year, and I know you most likely want this to be your healthiest year yet! I know I do! In times when obesity is at an all time high, even in our children, and the next generation is the first not expected to live as long as their parents, there has never been a more urgent time to clean up our eating so we can live longer for our loved ones, and leave a legacy of healthy habits for our children to follow. I’ve attached a short video below of Dr. Oz speaking about this and using food as medicine.

That being said, we don’t have to sacrifice delicious food to be healthy and improve our health. That is a myth! Because, real food is delicious food, and I would argue the most delicious of all if our palettes are back on track, and we have so many different spices and herbs and alternatives at our fingertips!

Here is a wonderful salmon dinner using canned non-GMO salmon. It is a budget friendly meal, topped with a fat everyone loves…….the beloved avocado! The salmon burgers have fresh dill in them and other dried herbs, and are delicious! Have I ever told you how much I love herb shears? I am short on the patience required to finely mince herbs like parsley, dill, etc. Kitchen herb shears are so fast, and the mince is super fine. I put a link below if you are interested in seeing what I’m talking about. They come in super handy and are inexpensive!

Salmon Burger with Avocado on Roasted Cabbage

Salmon Patties on Roasted Red Cabbage with Avocado

Makes 12 Patties – 2 per serving.

Ingredients for Salmon Patties:

3 – 7.5 oz. Cans of Canned Salmon (I used Crown Prince Non-GMO)

6 Tablespoons of Coconut Flour

1 1/2 Cups of Minced Celery

3/4 Cup of Red Onion (chopped)

1/4 Cup of Coconut Milk

1 1/2 Tablespoons of Gelatin (I used this)

1 Teaspoon of Sea Salt, divided

1/4 Teaspoon of Dried Oregano

1 Teaspoon of Dried Marjoram

1 Teaspoon of Dried Parsley

1 Tablespoon of Fresh Minced Dill (or 1/2 teaspoon dried) (I use these herb shears for mincing herbs. They are fabulous and fast!)

1 Tablespoon of Garlic Infused Olive Oil (you may substitute 2 cloves or garlic and regular olive oil if you like)

2 Teaspoons of Cider Vinegar

2 Tablespoons of Avocado Oil or Olive Oil

Ingredients for Roasted Red Cabbage:

1 Large Head of Red Cabbage, Cored and Shredded with a sharp knife

1/4 Cup of Avocado Oil or Olive Oil

2 Tablespoons of Apple Cider Vinegar

1 Teaspoon of Sea Salt

Directions:

Preheat the oven to 400º F. To prepare your red cabbage, toss the cabbage with 1/4 cup of Avocado Oil, the apple cider vinegar, and sea salt. Lay on a large rimmed baking sheet, and spread it out in an even layer. It shrinks by about 50 percent when cooking. Place it in your preheated oven, and roast for a full 40 minutes, tossing with tongs after the first twenty minutes. When it is done, it will have crispy brown edges.

Cook the minced celery, red onion, and 1/4 Teaspoon of Sea Salt in 1 tablespoon of Garlic Infused Olive Oil over medium high heat on your stove top until soft. While this is cooking, whisk together the coconut flour, gelatin, herbs and the other 3/4 teaspoon of sea salt. In a large mixing bowl, place the drained, canned salmon, the cooked celery and red onion, apple cider vinegar, coconut milk and coconut flour mixture, and mix until thoroughly incorporated. Add two tablespoons of Olive Oil to a large oven safe, non-stick skillet. With a half cup measure, scoop out the salmon mixture onto the greased skillet, and form twelve patties by pressing them down with the tips of your fingers until they are and inch thick.

When the cabbage is almost done, you can cook the patties. Since everything in these patties are fully cooked, the object is to brown them on both sides. These patties are delicate and delicious, but care is needed in flipping them. Cook the prepared patties over medium high heat about 4 -5 minutes a side. Then, pop them into the oven for 5 more minutes with the cabbage.

To serve, place a generous mound of roasted red cabbage on your plate. Top the cabbage with a salmon patty and sliced avocado. Feel free to drizzle with a sauce. I never say no to that! I like the Mastadon BBQ which is here.

Salmon Patty Dinner

Paleo AIP Salmon Patties that are grain and egg free and AIP Paleo. They are seasoned with dill and served on a bed of oven roasted cabbage, topped with healthy avocado!

In this short Interview with Dr. Oz and our President, Dr. Oz discusses solutions to our all-time high obesity rates in adults and children in our country. Dr. Oz is a huge advocate for food as medicine!

Here’s to a healthy 2018!

Sam

Broccoli Radicchio Salad with Bacon

Broccoli Radicchio Bacon Salad with Cranberries

This flavorful, nutrient rich, salad with chopped radicchio and oven roasted broccoli is a delicious mixture of crunchy, sweet and salty. The salad is tossed with apple juice sweetened cranberries, salty bacon and is drizzled with a honey lemon vinaigrette. The colors are bright and vibrant, and it keeps well in the refrigerator for three days.

Radicchio originated in Italy, and gives the salad a pop of color as well as phytonutrients, flavonoids, vitamin c, k and b vitamins. It has a bold flavor and looks similar to red cabbage, but is nothing like it other than color. It is a member of the chicory family.

Broccoli is a vegetable in the cruciferous family and is full of nutrients. At the top of the list is vitamin k, c, chromium, folate and many more. This is a really delicious and eye catching salad!

Broccoli Radicchio Salad with Bacon and Cranberries Paleo AIP

Broccoli Radicchio Salad with Bacon

Ingredients:

8 Cups of Raw Broccoli Florets plus 2 Tablespoons of Olive Oil or Avocado Oil and 1/4 teaspoon of sea salt

Two small heads of Radicchio (8 Cups) Washed and shredded with a sharp knife

1/2 Cup of Crumbled Cooked Bacon (I used sugar free Paleo bacon)

1/4 Cup of Apple Juice Sweetened Cranberries (I use these)

Preheat your oven to 400º degrees F. Toss the broccoli florets in the oil and sea salt. Roast in your preheated oven in the center rack for approximately 25 to 30 minutes until crispy and brown. They will be almost like a chip. They should be golden brown and crispy on the edges, but not burned.

Meanwhile, place your washed and shredded radicchio into a large bowl and make the vinaigrette.

Honey Lemon Vinaigrette

Ingredients:

1/4 Cup of Olive Oil

1 Tablespoons of Fresh Lemon Juice

2 Tablespoons of White Balsamic Vinegar (my favorite brand)

2 Teaspoons of Honey

1/2 Teaspoon of Sea Salt

Directions: Whisk together all the ingredients until emulsified.

Pour the dressing over the radicchio. Pour the prepared dressing over the top and toss to coat thoroughly. When the broccoli is done, place it on top of the dressed radicchio while it is hot. Add the cranberries and crumbled bacon. I like to serve it layered like this with a long set of salad tongs.

That’s it! It’s ready to serve, and as I said, this salad stays fresh in the refrigerator for several days. The radicchio is a sturdy leaf and doesn’t wilt or get soggy with the vinaigrette added to it, and the flavors just get better.

Sam

Broccoli Radicchio Salad with Bacon Paleo AIP Gluten Free

Paleo Pilgrim Burgers

Paleo Pilgrim Burger

Here is a delicious Paleo rendition of the Pilgrim Burger with all the flavors of Thanksgiving! It is a burger with a squash or sweet potato bun, mashed celeriac or potatoes, a turkey burger, and fresh cranberry sauce on top! Thanksgiving flavors in a burger!

Paleo Pilgrim Burger

Fresh and Quick Cranberry Sauce:

Fresh and Quick Cranberry Sauce

Ingredients:

8 ounces of organic fresh cranberries

1/3 Cup of Maple Syrup

2 Teaspoons of Fresh Organic Orange Zest

3 Tablespoons of Fresh Squeezed Orange Juice

1/4 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Ginger

1/8 Teaspoon of Ground Cloves

1/4 Teaspoon of Sea Salt

Bring the cranberry mixture to a boil, and then reduce to a simmer and cook 7 – 8 minutes until the cranberries pop. Set aside to cool for 15 minutes, and then take a potato masher and mash until there are still some cranberry pieces in it, but is creamy. Place in a serving bowl.

For the “bun”:

Preheat your oven to 400° F. Lay out a rimmed cookie sheet covered with parchment.

Bun Ingredients:

1 Butternut Squash, Top half without seeds peeled and sliced into 1/2″ rounds

1 Large Sweet Potato, Peeled and sliced into 1/2″ rounds

Directions: Place the rounds onto the baking sheet and brush with olive oil and sprinkle with sea salt. Bake in your preheated oven for 30 minutes until soft when pierced with a fork.

For the Mashed Celeriac or Potatoes you will need:

2 medium Celeriac Root peeled or 2 to 3 large russet potatoes

1 Cup of Chicken Broth or Bone Broth, more if needed

1/2 Cup of Coconut Milk

2 Tablespoons of Olive Oil or Ghee

Sea Salt to Taste

Directions: Cook the cubed celeriac or potatoes in the chicken broth, covered at a simmer until tender. Place in a food processor, and add the coconut milk, fat of choice and salt to taste. Puree until smooth and creamy. Now for the burger!

Paleo Pilgrim Burger with Fresh Cranberry Sauce

Ingredients for the Burger:

2 lbs. of Ground Turkey

1 Tablespoon of Maple Syrup

2 Teaspoons of Sea Salt

2 Tablespoons of Grated White Onion

2 Tablespoons of Olive Oil

1 Teaspoon of Apple Cider Vinegar

1/2 Teaspoon of Ground Sage

1/2 Teaspoon of Thyme

Chopped Green Onion for the top.

Directions: Mix all the ingredients together, and form into 6 patties. Heat a cast iron skillet to hot, and place additional olive oil in a cast iron skillet to coat the pan. Cook three burgers at a time. To assemble, place the squash bun or sweet potato round on the bottom, add a generous scoop of mash, the burger and then top with the fresh cranberry sauce. Sprinkle with green scallions. Serve hot!

You can make this as often as you like, but it is especially delicious over the holidays! A fancy way I like to serve them is to assemble them all on a large turkey platter, and let everyone pick their favorite!

Raspberry, Blackberry, Mango Smoothie

Raspberry Blackberry Mango Smoothie

Are you ready for a super delicious, berry infused, smoothie to jump start your day?

This smoothie has your daily allowance of selenium with the addition of just two Brazil nuts! Brazil nuts are a rich source of selenium. Selenium is one of the nutrients that helps regulate thyroid function, as well as boost immunity, and so much more. Learn more here from Dr. Axe on the benefits of selenium. Other good food sources of selenium are liver, eggs, grass fed beef, yellowfin tuna, cooked halibut, sardines, turkey, and spinach.

The berries in this smoothie are fantastic sources of Vitamin C, Magnesium and Fiber. Mango is great for the skin and digestion, as well as a good source of Vitamin C and Fiber. I added almond butter for healthy fat and some protein, and ground flax. There is an option to add in Grass Fed Collagen (I have it every day in my smoothies no matter what kind I make for my hair, skin, nails and gut health. It is tasteless, and also is a source of protein.) The lime juice gives the smoothie an extra zip like a sweet tart, and coconut water is very hydrating. I just love the flavor and color of this health promoting smoothie!

Raspberry, Blackberry, Mango Smoothie

Ingredients:

1 Cup of Coconut Water

1/2 Cup of Frozen Raspberries

1/2 Cup of Frozen Blackberries

1/2 Cup of Fresh or Frozen Mango

2 Brazil Nuts (I use this gluten free brand)

1 Tablespoon of Almond Butter

1 Rounded Tablespoon of Grass Fed Collagen (optional)

1 Tablespoon of Lime Juice

1 Rounded Teaspoon of Ground Flax

1/2 Cup of Crushed Ice

Directions:

Add all the ingredients to a blender and blend until smooth. Pour into a tall glass and add a straw. Enjoy!

Sam

Pumpkin Spice Muffins with Chocolate Chips and Raisins – (Toddler Approved!)

Happy Fall Y’all! It’s officially here, and I have a new Pumpkin Spice Muffin recipe for you with Chocolate Chips and Raisins that is grain free and Toddler Approved! My Grandson, Theodore, was here yesterday when I was testing them, and he LOVES them! Look at the pictures of him enjoying one below! 🙂 These muffins are sweetened with maple syrup, have healthy olive oil in them, pumpkin, raisins, spices, and my favorite allergen free dark chocolate chips!

Pumpkin Spice Muffins with Chocolate Chips and Raisins - Grain Free

Here is my little grandson who is 13 months old eating one. He was saying “Mmmmmm!” as he ate it!

Toddler Grandson Enjoying a Pumpkin Spice Chocolate Chip Muffin baked by Mimi

Yup, he totally loved them!

Toddler Approved Pumpkin Spice Muffins with Chocolate Chips and Raisins

Healthy muffins are great to have on hand, so I like that this recipe makes a larger batch. You can also freeze half of them.

Pumpkin Spice Muffins with Chocolate Chips and Raisins Toddler Approved!

Pumpkin Spice Muffin - halved

Pumpkin Spice Muffins with Chocolate Chips and Raisins (Toddler Approved!)

Preheat your oven to 350º degrees F. Lay out two muffin pans with muffin wrappers. I like these unbleached natural baking cups. They never stick and there are no dyes in them. This recipe makes 17 muffins.

Ingredients For The Batter:

6 Pastured Eggs

1 Can of Pumpkin (I use this organic brand)

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Pure Maple Syrup

1/2 Cup of Raisins

1/2 Cup of Dark Chocolate Chips (I use this allergen free brand that is delicious!)

1 Teaspoon Vanilla Extract

1 Teaspoon Fresh Lemon Juice

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Cinnamon

1/2 Teaspoon of Ground Ginger

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Ground Cloves

a pinch of Nutmeg or Mace

Ingredients for the Topping:

1/3 Cup of Raisins

1/3 Cup of Dark Chocolate Chips

Directions:

In a large mixing bowl, add the eggs, pumpkin, olive oil, maple syrup, vanilla and lemon juice. Beat with a hand held electric mixer until combined. Add the coconut flour, salt, spices and baking soda, and blend for two minutes. Fold in 1/2 cup of raisins and 1/2 cup of dark chocolate chips.

Scoop the batter with a muffin scoop into your prepared muffin pan. In a small bowl, mix together the raisins and chocolate chips. Then, sprinkle evenly on top of the muffins. tap very gently into the batter.

Bake in your preheated oven for 25 minutes, or until the tops spring bake when touched.

Remove from the oven, and cool for five minutes, then remove from the muffin tins and cool completely on a wire rack.

Enjoy these delicious pumpkin spice treats, and share them with those you love! 🙂

Sam

Pumpkin Spice Muffins with Chocolate Chips and Raisins - Gluten Free

Griddle Burger and Sandwich Buns – Coconut Flour

These savory griddle buns are the perfect vessel for burgers and sandwiches! They have carrots and scallions in them and are nutritious, delicious and grain free! These are great for egg sandwiches, meatloaf sandwiches, and burgers of all kinds. Top it with my Tomato Basil Jam recipe and your eyes will roll to the back of your head. 🙂 Leave out the scallions and make a nut butter and blueberry jelly sandwich using my Blueberry Spoon Fruit recipe!

Griddle Burger and Sandwich Buns (Carrot Scallion)

I used steamed carrots in this recipe, and they would be equally delicious with pumpkin or butternut squash, so feel free to switch it up. The pumpkin would be very handy if you didn’t have time to steam the carrots.

Griddle Burger and Sandwich Buns

Griddle Burger and Sandwich Buns

Ingredients:

3 Tablespoons Coconut Milk or Almond Milk
1/2 Cup of Coconut Flour
2 Cups Steamed Carrots, Mashed (or substitute butternut or pumpkin)
2 Scallions, green parts only for Low FodMap, thinly sliced
4 Eggs
1/4 Cup of Olive Oil, Coconut Oil or Ghee
1/2 teaspoon Sea Salt or Himalayan Pink Sea Salt
1/4 teaspoon Baking Soda

Directions:

Preheat a large electric griddle to 350º F degrees.

These are easy and quick! Add all your ingredients to a food processor, and blend until smooth. Let batter sit for 5 minutes.

Then, brush the griddle lightly with olive oil. With a muffin scoop or 1/4 cup measure, scoop the batter onto the griddle, and spread with the back of a spoon to rounds about the thickness of pancakes. Cook until golden brown, and then flip and cook the other side, just like you would a pancake. Cool on a wire rack.

Makes ten buns or five sets of sandwich buns.

You can make a double batch and freeze these for weeknight ease!

Have a fabulous day!

Sam 🙂

Health Benefits of Pumpkin and Recipes!

What better way to celebrate the Autumn season than making recipes with pumpkin and reaping the health benefits too! Pumpkin is great for eye health, delivering a 100% RDA of Vitamin A in just half a cup. It is a healthy source of fiber, and the beta-carotene and carotenoids in orange vegetables like pumpkin may help prevent cancer and keep wrinkles at bay! (A diet rich in a large variety of fruits and vegetables will keep your skin glowing and your body at it’s best). Pumpkin is a good source of Vitamin C , Vitamin E, Potassium and trace minerals. I have some of my favorite pumpkin recipes listed below. I just love Fall!

XOXO

Sam

43580275 - 10 health benefits information of pumpkin. nutrients infographic

Delicious Ways to Eat Pumpkin – Recipes!!!

Frosted Jackolantern Pumpkin Cookies

Grain Free Pumpkin Spice Coffee Cake

Pumpkin Cranberry Biscotti

Pumpkin Creme Brulee

Pumpkin Pecan Quick Bread (Grain Free)

Pumpkin Spice Coffee Creamer

Pumpkin Chocolate Chip Mug Muffin

Holiday Pumpkin Vanilla Bean Tart

References:

Medicinal and Biological Potential of Pumpkin Pub Med

8 Impressive Health Benefits of Pumpkin Huffington Post

Pumpkin Nutrition University of Illinois

What Are Pumpkins Good For? Food Facts Mercola

Pumpkin: Health Benefits and Nutritional Breakdown Medical News Today

Butternut Squash Soup with Roasted Chicken and Vegetables

Hello! How’s your September going? My two girls have both started high school this year. I have been getting my gardens in shape and doing some Fall decorating.

Autumn is just around the corner, and this is a hearty, warming soup full of delicious nutrition! It is rib sticking healthy comfort food that you will want to make again and again this fall and winter!

Butternut Squash Soup with Roasted Chicken and Vegetables - Paleo

This soup is pure goodness in a bowl and pretty enough to serve to and impress guests! I love the rich creaminess of the soup and the toppings that you can sink your teeth into…..my kind of soup in the Fall! The fresh parsley adds brightness to the flavor, and the cumin and coriander give the soup an earthy richness. The honey, djon and splash of apple cider vinegar add that extra zing or umami.

Hearty Butternut Squash Soup with Roasted Chicken and Vegetables

Roasting vegetables makes them sweeter tasting and the browning adds flavor, flavor and more flavor! I am in love with this bowl of soup, and I think you will be too. 🙂

Butternut Squash Soup with Roasted Chicken and Vegetables

Butternut Squash Soup with Roasted Chicken and Vegetables

Ingredients for Soup Base:

1 Butternut Squash (peeled, seeded and cubed)

6 Carrots (peeled and sliced)

2 Leeks (white parts, sliced)

1/4 Cup of Olive Oil

1 Tablespoon of Ground Cumin

1 Teaspoon of Sea Salt

1 Teaspoon of Coriander

1 Teaspoon of Ground Fennel

1 Quart of Low Sodium Chicken Broth (I used this)

1/2 Cup of Coconut Milk (I used Thrive Brand with no additives)

1 Tablespoon of Dijon Mustard

1 Tablespoon of Honey

1 Tablespoon of Apple Cider Vinegar

1 1/2 Teaspoons of Dried Oregano

1 Teaspoon of Turmeric

Ingredients for the Soup Topping:

1 Whole Roasted Chicken (I like to batch roast two chickens and use one for the soup)

3 Cups of Brussels Sprouts (halved)

3 Cups of Fennel (chopped)

2 Tablespoons of Olive Oil

1/4 Teaspoon of Sea Salt

1/4 Cup of Chopped Fresh Parsley (for topping)

Directions:

Preheat the oven to 400º degrees. In a large bowl, toss together the butternut, carrots and leeks with the olive oil, ground cumin, coriander, ground fennel and sea salt. Then, lay out your cubed Butternut, Carrots and Leeks on one, or two, parchment lined cookie sheets. The vegetables should be in a single layer. Roast the vegetables in your preheated oven for 40 minutes.

In a large stock pan, add the roasted vegetables and 1 quart of good quality low sodium chicken stock, the cider vinegar, honey, dijon, oregano and turmeric. Bring to a high simmer, and simmer for ten minutes. Cool slightly, then add the soup to a blender in two batches and puree, or use an immersion blender. Add the soup back to the pot. Salt to taste if needed.

While the soup base simmers, toss the Brussels sprouts and fennel with the 2 tablespoons of olive oil and 1/4 teaspoon of sea salt, and roast for 20 minutes in your 400º degree oven. While the vegetables are roasting, shred 3 cups of roasted chicken and warm it.

To serve:

Ladle the soup into a bowl, top generously with shredded chicken, the roasted Brussels sprouts and fennel, and sprinkle with chopped parsley.

Yum, a delicious, hot and hearty main dish soup full of nourishment and healthy comfort!

Serves 6

Enjoy your day!

Sandra

Grain Free Spice Cake with Dairy Free Maple Buttercream and Blackberry Swirl

Birthday Spice Cake with Vanilla Blackberry Buttercream

It was my birthday this week, and I am a self-professed cake addict! So what is a girl gone grain free to do when she misses her traditional spice cake, comes from an artisanal baking background, and wants something fancy for her birthday dessert? Well it’s been on my to do list to make a celebration cake recipe of my own for a few years now, and I finally did, with some inspiration from some of my favorite traditional baking books and my love of blackberries!

I made this cake with three layers. The recipe is written for individual layers so that you have the option to make two or three layers for your cake depending on how many servings you need. Three layers makes the cake look more impressive and serves twelve people, two layers will serve eight.

Grain Free Spice Cake with Dairy Free Maple Buttercream and Blackberry Swirl

For the Cake:

Preheat the oven to 350º degrees F.

Grease 8″ cake pans with organic shortening, and line the bottoms with parchment paper cut into a circle to fit the pan. I do this by setting the pan on top of the parchment and drawing a circle around the outside of the pan with a pencil and then cutting out the circle.

Ingredients:

1/3 Cup of Coconut Flour

3 Pastured Eggs

1/3 Cup of Coconut Milk

1/4 Cup of Applesauce (no sugar added)

2 Tablespoons of Olive Oil

2 Tablespoons of Maple Syrup

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Ground Ginger

1/4 Teaspoon of fine Sea Salt

1/8 Teaspoon of Cloves

1/8 Teaspoon of Nutmeg

1/2 Teaspoon of Fresh Lemon Juice (this is added at the end to activate the baking soda)

Directions:

Add the eggs and coconut milk to a mixing bowl. Beat with a hand held electric mixer. Add the remaining wet ingredients except the lemon juice, and mix with for one minute. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients in two batches to the wet ingredients, mixing for one minute after each addition. Finally, add the fresh lemon juice and mix for approximately 30 seconds. Pour the cake batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean when inserted into the center of the cake.

Cool on a wire rack for five minutes before removing the cake from the pan and cooling completely on a wire rack.

Grain Free Birthday Cake with Vanilla Blackberry Buttercream

Blackberry Syrup

You can make the syrup up to three days in advance. But you can also make it on the day you bake the cake. It is straightforward and cools quickly.

Ingredients:

1 pint of fresh blackberries

1/4 cup of honey

pinch of salt

Directions:

Reserve seven blackberries for the top of the cake. Place the remaining blackberries, honey and pinch of salt into a small saucepan, and bring it to a boil over medium-high heat. After it comes to a boil, reduce the heat, and simmer the blackberries, honey and salt for ten minutes on the stove. Using a fine mesh sieve and a bowl, pour the blackberries into the sieve over the bowl, and gently press the juices into the bowl. Discard the pulp and seeds. Cool in the refrigerator or let cool at room temperature. Set aside for when you are ready to decorate the top of the cake. You will want to make sure it is completely cool before swirling in on the top of your frosting.

Dairy Free Maple Buttercream

The inspiration for this buttercream comes from Joanne Chang owner of Boston’s Flour Bakery!

Ingredients:

1 1/2 Cups of Maple Sugar

6 Egg Whites

1 1/2 Cups of Organic Shortening

1 Teaspoon of Vanilla Extract

1/4 Teaspoon of Sea Salt

Directions:

In a medium metal mixing bowl, whisk together the eggs and maple sugar. Place the pan on top of a simmering pot of water to create a double boiler. The water should be about 4 inches deep and not able to touch the bowl with the egg slurry in it. Whisk the egg and sugar occasionally for about 6 to 8 minutes until it is hot to the touch. It should be 160º degrees. I used a thermometer to test.

Pour the egg and sugar into bowl of a stand mixer fitted with a whip attachment, or you can use a hand-held mixer. Whip on medium-high until you get a beautiful white fluffy meringue. Turn the mixer to low and slowly add the shortening to the meringue one dollop at a time (about a tablespoon) until all the shortening is incorporated into the meringue. Increase the speed back to medium, and beat for 2 to 3 additional minutes. The buttercream should be smooth. Add the vanilla and salt and continue to beat for another 1 to 2 minutes.

It you are not using the buttercream within 30 minutes, refrigerate until you are ready to do so, and then fluff it with the mixer before spreading onto the cake.

Now, get your blackberry syrup and lets frost! Your cake is cooled right?

Grain Free Birthday Spice Cake

To frost the cake. Place a dollop of frosting on your cake stand, and place the first cake round on top of it. This helps keep the cake in place. Spread frosting on the first layer out to the edges. Place the second layer on top, and repeat if you are using a third layer. Place the last layer on the cake and then with an offset spatula frost the sides of the cake as you turn the stand. Now, frost the top of the cake. After the cake is frosted the way you like it, place small spoonfuls of the blackberry syrup artfully around the cake. Make the marbled design by drawing the sharp tip of a knife through the syrup repeatedly from one side to the other and through your syrup dollops to create a marbling effect. Let your inner artist shine! 🙂 Top with the reserved blackberries. Refrigerate the cake until you are ready to serve it.

It’s time to celebrate!!!

Farmhouse Jumbo Molasses Cookies

Molasses has such an earthy, rich flavor, and it has vitamins and minerals in it unlike it’s refined sugar counterpart. I revamped this old family favorite to make it refined sugar free and grain free and bring you a bit of the old fashioned farmhouse feel. The flavor is outstanding in this soft cookie with cinnamon, ginger and cloves! I have tested it on 1-year-olds, teens, and my hubby and tweaked them four times before getting them how I wanted them.

Farmhouse Jumbo Molasses Cookies – Grain Free, Refined Sugar Free, Paleo

Here is an article about some of the benefits of blackstrap molasses from Natural Living Ideas – 10 Blackstrap Molasses Benefits That Will Convince You To Get A Jar.

Farmhouse Jumbo Molasses Cookies

Makes 7 – 8 Jumbo Cookies

Preheat the oven to 350º degrees. Line two cookie sheets with parchment paper.

Ingredients:

3 Eggs

1/4 Cup of Blackstrap Molasses (I use this kind)

1/4 Cup of Pure Maple Syrup

1/4 Cup of Coconut Oil (soft but not melted)

1/2 Cup of Coconut Flour

1/2 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Cider Vinegar

1 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1 Teaspoon of Cinnamon

1 Teaspoon of Ginger

1/2 Teaspoon of Cloves

4 Teaspoons of Coconut Sugar for the tops of the Cookies

Directions:

In a large bowl with a hand held electric mixer, cream together the eggs and coconut oil. Add the molasses, maple syrup, and vanilla extract. Beat until creamy and combined. In a separate bowl, whisk together the dry ingredients except the coconut sugar. Add half the dry ingredients to the wet and mix until combined. Add the second half of the flour mixture and beat for one minute. Add the apple cider vinegar. This will activate the baking soda. Beat for approximately 30 seconds. Set the cookie dough aside for five minutes and grab the coconut sugar. This allows the coconut flour to absorb the wet ingredients. With a large muffin sized scoop or a 1/4 cup measure, scoop balls of cookie dough onto your parchment lined cookie sheets, spacing them three inches apart. Sprinkle each cookie with 1/2 teaspoon of coconut sugar. With three fingers, gently press down on the cookies to flatten evenly. See photo below. The coconut sugar keeps the dough from sticking to your hands when you press, and it adds a nice crunch to the top.

Pressing Farmhouse Jumbo Molasses Cookies

Bake in your preheated oven for 13 to 15 Minutes just until set. If you over bake them, they will not be as moist as they could be, and who doesn’t like a moist cookie?