raisins
CategoryPaleo Egg-Free Cinnamon Rolls
These are my favorite paleo cinnamon rolls- and they are egg-free! These delicious paleo cinnamon rolls are made with sweet potato and they have no sugar, so you feel pretty great after eating them.
Print Recipe Paleo Egg-Free Cinnamon Rolls These are my favorite paleo cinnamon rolls- and they are egg-free! These delicious paleo cinnamon rolls are made with sweet potato and they have no sugar, so you feel pretty great after eating them. Ingredients Cinnamon Rolls- 1 medium sweet potato about 8 oz
- 1 cup cassava flour Anthony's Goods Brand
- 2 tablespoons coconut oil
- 2 tablespoons psyllium husk powder
- 2 tablespoons golden milled flax meal mixed with 2 tablespoons hot water
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Rating: 3.6
You: Rate this recipe! Recipe Notes
Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.
Other frosting options: Simple Mills Frosting or my coconut maple glaze found here.
Info Cook Time 35-40 minutes Prep Time 15 minutes Servings cinnamon rolls MetricUS Imperial Course Dessert Votes: 10Rating: 3.6
You: Rate this recipe! Recipe Notes
Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.
Other frosting options: Simple Mills Frosting or my coconut maple glaze found here.
Ingredients Cinnamon Rolls- 1 medium sweet potato about 8 oz
- 1 cup cassava flour Anthony's Goods Brand
- 2 tablespoons coconut oil
- 2 tablespoons psyllium husk powder
- 2 tablespoons golden milled flax meal mixed with 2 tablespoons hot water
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- Cut sweet potato into cubes, steam until soft, then drain and add to food processor, and puree. Then add rest of ingredients for dough and puree until smooth.
- Preheat oven to 350F. Line a 8" pie pan with parchment paper.
- Roll dough out on a floured surface until it's about 1/4" thick. Spread a thin layer of frosting over the dough, generously sprinkle with cinnamon and raisins, then roll up and slice into 1 1/2" thick rolls. Place in pie pan and bake on 350F until golden brown on the outside and the puff up- 35-40 minutes.
- Once the cinnamon rolls have cooked, allow to cool slightly before frosting.
Paleo Sweet Potato Carrot Cake
Paleo carrot cake made with sweet potato. Creamy whipped frosting is also made from sweet potatoes! 159 calorie gluten free carrot cake. This cake is so delicious you won’t even know it’s healthy!
Print Recipe Paleo Sweet Potato Carrot Cake Paleo carrot cake made with sweet potatoes instead of flour. 159 calorie gluten free carrot cake. This cake is so delicious you won't even know it's healthy! Whipped lemon frosting is also made from sweet potatoes! Ingredients Cake- 1 medium sweet potato
- 2 large eggs
- 1/3 cup honey
- 1/3 cup coconut oil
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup grated carrot
- 1/2 cup raisins
- 1/2 medium white sweet potato peeled
- 1/4 cup maple syrup
- 3 tablespoons butter or coconut oil for paleo
- 1/2 large lemon juice + zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Rating: 3.56
You: Rate this recipe! Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 115
Rating: 3.56
You: Rate this recipe! Ingredients Cake
- 1 medium sweet potato
- 2 large eggs
- 1/3 cup honey
- 1/3 cup coconut oil
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup grated carrot
- 1/2 cup raisins
- 1/2 medium white sweet potato peeled
- 1/4 cup maple syrup
- 3 tablespoons butter or coconut oil for paleo
- 1/2 large lemon juice + zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of a 8" square baking dish with parchment paper.
- In a food processor, mince sweet potato until it reaches a fine rice-like consistency. Then add rest of ingredients (except raisins and carrot). Blend for about 1 minute until smooth. Then stir in grated carrot and raisins.
- Pour batter into 8" square cake pan lined with parchment paper and bake on 350F for about 70 minutes until golden on top. You will know it is finished cooking when a knife inserted into the center of the cake comes out clean.
- Peel and cut sweet potato for the frosting. Place in a small saucepan with about 1-2" water and cover with a lid. Steam for about 5-10 minutes until soft when poked with a fork.
- Add steamed sweet potato and rest of ingredients for frosting to food processor and puree for 3-5 minutes until completely smooth. Optional: after pureed, press frosting through a strainer to remove any lumps of remaining lemon zest flakes for a totally smooth result. Chill frosting in freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down.
- Frost cake as desired and top with chopped pecans (optional, but delicious).
Sweet Potato Carrot Cake
Paleo carrot cake made with sweet potatoes. Topped with creamy lemon frosting made from white sweet potatoes. A healthy carrot cake recipe that is gluten free and dairy free. Moist and flavorful carrot cake perfect for spring!
Print Recipe Sweet Potato Carrot Cake Paleo carrot cake made with sweet potatoes. Topped with creamy lemon frosting made from white sweet potatoes. A healthy carrot cake recipe that is gluten free and dairy free. Moist and flavorful carrot cake perfect for spring! Ingredients Cake- 2 large/medium sweet potatoes
- 4 large eggs
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 2/3 cup honey
- 2/3 cup coconut oil
- 4 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup grated carrots
- 1 cup raisins optional
- 2 medium/large white sweet potatoes peeled
- 1 1/4 cup maple syrup
- 2/3 cup butter or coconut oil
- 2 large lemons zest + juice
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
Rating: 3.54
You: Rate this recipe! Info Cook Time 60 minutes Prep Time 20 minutes Servings slices MetricUS Imperial Course Dessert Votes: 26
Rating: 3.54
You: Rate this recipe! Ingredients Cake
- 2 large/medium sweet potatoes
- 4 large eggs
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 2/3 cup honey
- 2/3 cup coconut oil
- 4 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup grated carrots
- 1 cup raisins optional
- 2 medium/large white sweet potatoes peeled
- 1 1/4 cup maple syrup
- 2/3 cup butter or coconut oil
- 2 large lemons zest + juice
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- I tweaked the recipe and this is the UPDATED RECIPE: Preheat oven to 350F. Line the bottom of three seven inch cake pans with parchment paper and grease the sides with coconut oil.
- Mince sweet potatoes for cake in a food processor, until they reach fine rice consistency- this will be the flour base for the recipe. In a bowl or stand mixer combine all ingredients for cake batter, except the grated carrots until smooth. Then stir in grated carrots (and optional raisins).
- Divide cake batter between three seven inch cake pans and bake on 350F for about 60 minutes until golden on top. Tip: You will know the cake is finished baking when a toothpick when inserted into the center of the cake comes out clean. Allow cakes to cool before frosting.
- For the frosting: Peel and slice sweet potatoes into rounds and steam in a large saucepan with about 2-3 inches water on high for 5-10 minutes until soft. Then drain hot water.
- Add steamed sweet potatoes and all other ingredients for frosting in a food processor or high speed blender and puree for about five minutes until completely smooth.
- Chill frosting in freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down. Stir frosting then put through a mesh strainer- to remove any flecks of lemon zest, so it's perfectly smooth.
- Assemble and frost cake, top with chopped pecans (optional) then serve. There will probably be leftover frosting. Store leftovers in fridge or freezer.
Healthy Almond Flour Carrot Muffins
Light and healthy carrot muffins made with almond flour. Oil-free paleo muffin recipe, packed with protein and lots of yummy orange zest flavor and spices! This easy gluten-free muffin recipe is an easy family breakfast served with a side of bacon… or not.
Print Recipe Healthy Almond Flour Carrot Muffins Light and healthy carrot muffins made with almond flour. Oil-free paleo muffin recipe, packed with protein and lots of yummy orange zest flavor and spices! This easy gluten-free muffin recipe is an easy family breakfast served with a side of bacon... or not. Ingredients- 1 cup almond flour
- 2 tablespoons arrowroot flour
- 1 tablespoon coconut flour
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1/4 cup applesauce
- 2 large eggs
- orange zest from 1 orange
- 1 1/2 teaspoon ground ginger
- 1 1/2 teapsoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon baking powder
- 1 cup grated carrot about 2 carrots
- 1/2 cup raisins
Rating: 5
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 8 minutes Servings muffins MetricUS Imperial Course Bread, Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 2 tablespoons arrowroot flour
- 1 tablespoon coconut flour
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1/4 cup applesauce
- 2 large eggs
- orange zest from 1 orange
- 1 1/2 teaspoon ground ginger
- 1 1/2 teapsoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon baking powder
- 1 cup grated carrot about 2 carrots
- 1/2 cup raisins
- Preheat oven to 350F and generously grease a muffin pan with coconut oil.
- In a bowl combine all ingredients until smooth (except carrots and raisins), then stir in grated carrots and raisins.
- Use a large ice-cream scoop (about 1/2 cup) to fill muffin pan with batter, then bake on 350F for about 25 minutes until golden or until a toothpick when inserted into the center of a muffin comes out clean.
Homemade Paleo Cookies
Homemade paleo cookies that taste like oatmeal raisin cookies, but made without any oats! Easy gluten free cookies made with almond flour. These cookies make a perfect low sugar breakfast cookie or dessert.
Print Recipe Homemade Paleo Cookies Homemade paleo cookies that taste like oatmeal raisin cookies, but made without any oats! Easy gluten free cookies made with almond flour. These cookies make a perfect low sugar breakfast cookie or dessert. Ingredients- 1 cup almond flour
- 1/2 cup raisins
- 1/3 cup coconut shreds
- 1/3 cup golden milled flax meal
- 1/4 cup arrowroot flour
- 1/4 cup pumpkin seeds
- 1/4 cup palm oil shortening or butter
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon himalayan pink salt
Rating: 5
You: Rate this recipe! Info Cook Time 8 minutes Prep Time 10 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 1/2 cup raisins
- 1/3 cup coconut shreds
- 1/3 cup golden milled flax meal
- 1/4 cup arrowroot flour
- 1/4 cup pumpkin seeds
- 1/4 cup palm oil shortening or butter
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon himalayan pink salt
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a mixing bowl combine all ingredients until the dough is even and smooth.
- Use a small/medium ice-cream scoop and make 9-12 cookies (depending on the size of your scoop). Bake on 350F for about 8 minutes until slightly golden on the bottom edges. Cool slightly before eating (to allow cookies to "set" so they don't fall apart).
Paleo Cinnamon Rolls Made With Sweet Potato
108 calorie paleo diet cinnamon rolls made sweet potato instead of flour! Heathy cinnamon rolls for the holidays that taste delicious! This recipe is contains NO EGGS and is yeast free, dairy free, grain free, and sugar free.
Print Recipe Paleo Cinnamon Rolls Made With Sweet Potato 108 calorie paleo diet cinnamon rolls made sweet potato instead of flour! Heathy cinnamon rolls for the holidays that taste delicious! This recipe is contains NO EGGS and is yeast free, dairy free, grain free, and sugar free. Ingredients Dough- 1 medium white sweet potato
- 1 cup cassava flour Anthonys Goods brand
- 2 tablespoons psyllium husk powder
- 2 tablespoons golden milled flax meal mixed with 2 tablespoons hot water
- 2 tablespoons coconut oil
- 1/2 teaspoon himalayan pink salt
- 1 teaspoon baking powder
Rating: 3.78
You: Rate this recipe! Recipe Notes
Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.
Other frosting options: Simple mills frosting or my coconut maple glaze found here.
Info Cook Time 35-40 minutes Prep Time 15 minutes Servings cinnamon rolls MetricUS Imperial Course Dessert Votes: 27Rating: 3.78
You: Rate this recipe! Recipe Notes
Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.
Other frosting options: Simple mills frosting or my coconut maple glaze found here.
Ingredients Dough- 1 medium white sweet potato
- 1 cup cassava flour Anthonys Goods brand
- 2 tablespoons psyllium husk powder
- 2 tablespoons golden milled flax meal mixed with 2 tablespoons hot water
- 2 tablespoons coconut oil
- 1/2 teaspoon himalayan pink salt
- 1 teaspoon baking powder
- Cut sweet potato into cubes, steam until soft, then drain and add to food processor, and puree. Then add rest of ingredients for dough and puree until smooth.
- Preheat oven to 350F. Line a 8" pie pan with parchment paper.
- Roll dough out on a floured surface until it's about 1/4" thick. Spread a thin layer of frosting over the dough, generously sprinkle with cinnamon and raisins, then roll up and slice into 1 1/2" thick rolls. Place in pie pan and bake on 350F until golden brown on the outside and the puff up- 35-40 minutes.
- Once the cinnamon rolls have cooked, allow to cool slightly before frosting.
Healthy Oatmeal Pumpkin Bars
Soft and chewy oatmeal pumpkin bars filled with plump raisins. These gluten free sugar free snack bars can also be called breakfast or dessert;) Only a few ingredients to make up these healthy pumpkin bars!
Print Recipe Healthy Oatmeal Pumpkin Bars Soft and chewy oatmeal pumpkin bars filled with plump raisins. These gluten free sugar free snack bars can also be called breakfast or dessert;) Only a few ingredients to make up these healthy pumpkin bars! Ingredients- 1 1/2 cup old fashioned rolled oats
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon guar gum
- 3/4 cup zen sweet or regular sugar
- 1/4 cup palm oil shortening
- 1 cup canned pumpkin puree
- 1 whole egg
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 teapsoon sea salt
- 1/2 teaspoon all spice
- 1/2 teaspoon ground ginger
- 1/4 cup raisins or cranberries or chocolate chips.
Rating: 3.5
You: Rate this recipe! Info Cook Time 35-40 minutes Prep Time 10 minutes Servings bars MetricUS Imperial Course Snack Votes: 4
Rating: 3.5
You: Rate this recipe! Ingredients
- 1 1/2 cup old fashioned rolled oats
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon guar gum
- 3/4 cup zen sweet or regular sugar
- 1/4 cup palm oil shortening
- 1 cup canned pumpkin puree
- 1 whole egg
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 teapsoon sea salt
- 1/2 teaspoon all spice
- 1/2 teaspoon ground ginger
- 1/4 cup raisins or cranberries or chocolate chips.
- Preheat oven to 400F. Line a 8" by 8" baking dish with parchment paper.
- In a bowl combine all the ingredients for the bars (except the raisins). Mix until completely smooth.
- Stir the raisins into the batter.
- Pour the batter into the baking dish. Bake on 400F for 35-40 minutes until golden brown. You can cook the bars more is you like them less chewy and soft.
Healthy Paleo Cinnamon Raisin Bagels
Grain free and paleo cinnamon bagels that look and taste real! These soft and delicious healthy gluten free bagels are filled with sweet raisins and swirls of cinnamon. Super easy to make! You won’t even know they are paleo!
Print Recipe Healthy Paleo Cinnamon Raisin Bagels Grain free and paleo cinnamon bagels that look and taste real! Made and ready to cook in 15 minutes! These soft and delicious healthy gluten free bagels are filled with sweet raisins and swirls of cinnamon. Super easy to make! You won't even know they are paleo! Ingredients Bagels- 1 cup cassava flour
- 1 cup arrowroot flour
- 1/4 cup maple syrup
- 1/4 cup palm oil shortening
- 4 medium eggs
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1/2 cup raisins
- 1 medium egg beaten
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 15 minutes Servings bagels MetricUS Imperial Course Side Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Bagels
- 1 cup cassava flour
- 1 cup arrowroot flour
- 1/4 cup maple syrup
- 1/4 cup palm oil shortening
- 4 medium eggs
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1/2 cup raisins
- 1 medium egg beaten
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a KitchenAid mixer (or by hand), combine all of the ingredients for the dough (except the raisins and cinnamon).
- Once the dough is is smooth, gently incorporate the cinnamon and raisins.
- Separate the dough into 4 equal parts.
- Fill a large sauce pan with 2 quarts of water or half way full. Bring the water to a boil and then turn it slightly down, but keep the water boiling.
- Roll each segment of dough into a ball and then shape it into a bagel.
- Drop one bagel at a time into the boiling water and let them cook for 1 minute on each side or until they rise to the top of the water.
- Once the bagels have boiled, set them on the baking tray. If you so desire to put an egg wash on the bagels to make them brown- simply brush the egg wash on top of the bagels.
- Bake the bagels on 350F for 30-35 minutes until golden brown.