Southern Living’s Best Carrot Cake paleo style!
I am a huge fan of Chrissy Teigen, she is a WA native and just funny AF!
A while ago she was going on about the best carrot cake she has ever made and shared the famous recipe. After checking out the recipe I knew with a few tweaks I was making this one.
1 and ½ cups Almond flour
¼ cup coconut flour
¼ cup tapioca flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
4 large eggs
½ cup good raw honey
¾ cup avocado or coconut oil
¾ cup cashew milk (See Recipe)
2 teaspoons vanilla
2 cups grated carrot
1 (8-ounce) can crushed pineapple including the juice
½ cup flaked coconut
1 cup chopped pecans plus extra to decorate
- Line or dust 3 round cake pans
- Stir together the first 6 ingredients
- Beat eggs and the next 4 ingredients together with an electric mixer until smooth, slowly add in the dry ingredients. Fold in the carrots and next 3 ingredients.
- Pour in pans and bake at 350 for 30 minutes or until a toothpick comes out clean.
- Cool after baking, assemble in layers with frosting between layers, sides and on top, finish with chopped pecans.
icing recipe – courtesy of paleo running mama
½ cup palm oil shortening, room temp
½ cup coconut oil softened but solid
¼ cup ghee softened but solid
⅓ cup plus 1 tablespoon of tapioca flour
¼ cup raw honey
1 ½ teaspoons pure vanilla extract
⅛ teaspoon sea salt
- With an electric mixer blend the shortening, coconut oil and ghee until fluffy
- Add honey slowly and then add in remaining ingredients and whip until creamy.
Store leftover frosting in the fridge
These are not Paleo, or Whole 30 BUT these ARE Sugar free and it is great for anyone watching their sugar intake, or on Weight Watchers. This recipe will give you soft but cake-like breakfast bars.
2 Tbsp Molasses
1 tsp Vanilla Extract
1/4 Cup Coconut Oil Melted (But not super hot because you dont want to scramble the eggs)
3/4 Cup Monkfruit Sweetener
1 Cup King Arthur Whole Wheat Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp cinnamon
1 1/2 Cup Quick Oats
1/4 Cup Bob’s Mill Shredded Coconut (unsweetened)
1 Cup Dried Cranberries
Preheat oven to 350 degrees, line a square baking dish with parchment paper.
- Combine all wet ingredients and Monkfruit sweetener, whip for a solid minute.
- mix all dry ingredients (but not the cranberries and Coconut) together.
- Slowly add dry ingredients to the wet ingredients.
- Once all combined, add Shredded Coconut and Dried Cranberries.
- Bake for 45 minutes or until top starts to brown/ toast.
- Let cool to room temperature. Cut into bars and wrap individually. Bars will keep for a week.
Frittatas are my go to when I am feeling lazy. Feeds a lot of people and leaves more time to relax with your coffee.
I also like to meal plan and sometimes will use left over vegetables in the mixture. Last night we had Asparagus and I saved some for breakfast. I knew it would be great paired with spinach, tomatoes and goat cheese! This is easy, inexpensive and will actually feed you for a few days! Keeps well and is good for on-the-go.
For those of us who are a bit less kitchen savvy, and aren’t currently worried about diabetes.(AKA: this is crazy-simple and there’s a lot of butter and sugar involved.)
Note: this is also a fun one to make with your small humans.
1/2 cup granulated sugar
1 tsp cinnamon
2 cans Pillsbury Grands biscuits (the big ones that are 8 to a can)
1 cup packed brown sugar
3/4 cup melted butter
- Heat oven to 350
- Lightly grease bunt pant (it’s gotta be a bunt)
- Cut each raw biscuit (there should be 16) into quarters (I like to use a pizza cutter, it’s very satisfying)
- In a large ziplock bag, combine granulated sugar and cinnamon.
- Toss dough quarters into bag and toss to coat, then arrange in pan.
- Mix brown sugar and melted butter.
- Pour mix over biscuit pieces in pan.
- Bake 45 min or until golden brown and no longer super doughy in the center.
- Cool in pan 10 minutes.
- Flip upside down onto serving plate.
- Enjoy while warm and gooey if possible.
Goes great with black coffee and reheats well. You can also do a simple sugar glaze over the finished cake if that’s not enough sugar for you. 🤪
Pizza is something that ANYONE can make at any time. Most folks have canned tomato sauce in the pantry and cheese in the fridge……oh hey, that is technically a pizza! A pizza can be anything, get creative. You don’t have to only use a red sauce. Blend together some EVOO and fresh garlic to make a garlic sauce, or get fancy and make an Alfredo sauce! My particular favorite is when I have an abundance of fresh basil and parsley, I blend it together with some Olive Oil and make a pesto base. Have fun with it!
If you are anything like me, there is always flour, yeast, sugar and salt on hand. If you’re not like me, go to Trader Joes and get you one of them pre-made dough balls! They are actually really good in a pinch. But today, I am going to talk about MY particular favorite, which is made with a bread maker.
1/2 tsp. Salt
3 Cups All-Purpose Flour
1 1/2 tsp Active Dry Yeast
1 Cup Water (Room Temperature)
2 Tbsp Olive/ Vegetable Oil
- Measure all ingredients and place into bread pan.
- Follow the instructions on your bread maker “Dough” function. I personally own an Oster Bread Maker and highly recommend using the cook book that comes with it!
- When the dough is done, roll it out on to a lightly floured surface. Preheat your oven to 400 degrees.
**This recipe is for one pizza, but if you prefer thin crust, it will make Two 12-16 inch pizzas.
- Place rolled dough onto well oiled parchment paper.
**I suggest getting a pizza stone if you don’t already have one. However, there is a pandemic and I realize that is probably not top of the priority list. So, use a baking sheet and move the rack one below the middle.
- Bake for 15-10 minutes or until crust is brown.
- IF you are making a thicker crust pizza with less toppings, bake your crust for 10 minutes, take it out & immediately top the pizza and place back in the over.
- Bake for the remaining 10 minutes in order to properly cook your crust and not over cook your toppings.
Lemon Thyme is one of my absolute favorite Herbs to grow in our garden. It’s virtually impossible to kill, will thrive from Spring to just about winter. It grows super fast and you will most likely have so much you won’t know what to do with it!
For this recipe, I followed a basic Buttermilk Biscuit recipe but altered it a tiny bit to give it a little flare. Hope you like it!
2 Cups Flour
(If you want to do whole wheat, do 1 Cup All Purpose and 1 Cup whole wheat)
1 tsp Salt
2tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Sugar
1 Tbsp Butter
1/2 Cup Buttermilk
Large Sprig of fresh Lemon Thyme
1 tsp of fresh Cracked Pepper
*** Don’t have buttermilk? Thats fine! Use any kind of milk, and add 1 Tbsp of white vinegar to help coagulate and add tang!
- Preheat Oven to 450 degrees.
- Combine first 5 ingredients in a bowl.
- Cut in the butter until it is the size of small pebbles.
- Stir in your buttermilk SLOWLY.
- Knead dough a few times on floured surface and use a cookie cutter (in my case, I used a jar that I flipped upside down. Whatever works for you!
- Remove thyme from stem and combine with fresh cracked pepper, sprinkle over the top of Biscuits and lightly press down.
- Bake for 12 Minutes. Makes about a Dozen.
This is the perfect recipe if you have extra jam you need to use by the end of the year. Every season I make a TON of jam. My garden has quite a bit of blackberries, and for this particular crostata I used my Blackberry Earl Grey Jam.
3 Cups Unbleached all – purpose flour
1 Cup confectioners sugar (plus more for dusting the crostata)
Finely Grated Zest of 1 Orange
Finely Grated Zest of 1 Lemon
1/4 tsp Fine Salt
2 sticks Cold Unsalted butter, cut into 1/2 inch pieces
1 large egg
2 large egg yolks
1 1/2 – 2 Cups of any Jam you want to fill your crostata. Search your pantry and see what needs to be used. Really, all Jams belong!
- Combine Sugar, zest, salt into a food processor. Process briefly to combine.
- Distribute butter pieces around bowl and process until mixture is crumbly.
- Add Eggs and Yolk and process until the dough begins comes together. (Don’t over do it.)
- Turn dough onto lightly floured surface and pat into a disk.
- Wrap in plastic and refrigerate until well chilled, about an hour.
- Preheat oven to 350 degrees.
- Remove dough from fridge and wrapping, cut it into 2 pieces – one slightly larger than the other.
- Roll larger half into 11-12 inch round, wrap around rolling pin and drape it into well greased/ buttered cast iron skillet. (Pam works too).
- Gently press into the skillet.
- Spoon the Jam onto the dough, spreading it evenly & smoothing with the back of the spoon.
- Roll remaining dough & cut into 3/4 inch strips, for a lattice OR try using a cookie cutter to cut out shapes!
- Bake until slightly golden, let cool until at room temperature and dust with powdered sugar!
Mariah is one of my most favorite people in the world and she happens to be not only my cousin, but an amazing cook! Every time we are together, it is like Iron Chef meets Chopped. Only with less competition, A LOT more wine and laughter.
Mariah made this for me one weekend a few years ago and it is a go-to for friends who are vegan & or gluten free. The recipe is easily modified to suit your needs. You can use Fresh OR Frozen Berries. The more berries you add, the wetter it gets (thats what she said).
2 Cups Rolled Oats
1 tsp baking powder
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg (Personally, I prefer freshly grated)
1/2 tsp salt
Mixed berries of your choice either frozen or fresh.
One and ahalf cup milk
1 teaspoon vanilla
Mix dry ingredients together in a small bowl and set aside.
Place half of the berries on top of the half dry mix.
Mix it all together and pour half of it into a buttered baking dish
Then pour the rest of the dry mix.
Sprinkle the top with remaining berries.
Mix all wet ingredients and pour over your dry mix in the baking pan
Pat down what isn’t covered by the wet ingredients some dry ingredients peeking out is OK this will become crunchy and delicious!
Bake in 350° oven for 40 minutes