Paleo
CategoryBest Paleo Cassava Flour Pancakes
The world’s fluffiest paleo pancakes. Not “eggy”, light, fluffy, thick, and satisfying. Tastes like legit white flour pancakes! Easy gluten free and grain free breakfast treat.
Print Recipe Best Paleo Cassava Flour Pancakes Easy healthy pancake recipe the whole family will love! Paleo pancakes that can be made ahead and stored in the freezer for quick and easy paleo breakfasts on the go. Recipe for light and fluffy homestyle grain free pancakes. Ingredients- 1/2 cup almond flour
- 1/2 cup cassava flour
- 1/2 cup arrowroot flour
- 1/2 cup almond milk
- 2 tablespoons gelatin
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cream of tarter
- 3/4 teaspoon sea salt
- 1/4 teaspoon stevia liquid or a few drops
Rating: 3.43
You: Rate this recipe! Info Cook Time 2-3 minutes on each side Prep Time 8 minutes Servings pancakes MetricUS Imperial Course Main Dish Votes: 7
Rating: 3.43
You: Rate this recipe! Ingredients
- 1/2 cup almond flour
- 1/2 cup cassava flour
- 1/2 cup arrowroot flour
- 1/2 cup almond milk
- 2 tablespoons gelatin
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cream of tarter
- 3/4 teaspoon sea salt
- 1/4 teaspoon stevia liquid or a few drops
- Combine ingredients for the pancakes in a stand mixer until smooth.
- Cover the bowl and set in the fridge overnight- you can cook them right away, but chilling the batter overnight sets the batter up to make extra thick + fluffy pancakes.
- Grease a frying pan with coconut oil. Heat the pan over low heat on the stove. You can also use an electric griddle.
- Once the batter has set up, scoop 1/4 cup batter onto a hot fry pan and cook on really low heat until cooked through (it takes about 2 minutes of cooking on each side. You want to cook it on really low heat, so the middle gets cooked and you aren't left with raw batter in the center).
Paleo Cashew Butter Blueberry Muffins With Lemon Frosting
The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious!
Print Recipe Paleo Cashew Butter Blueberry Muffins With Lemon Frosting The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious! Ingredients Blueberry Muffins- 1 cup cashew butter
- 1/2 cup apple sauce
- 1/4 cup almond milk
- 1/4 cup golden milled flax meal
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 cup blueberries
- 1/2 cup coconut butter
- 1/2 cup palm oil shortening
- 1 tablespoon lemon zest a very packed full tablespoon!
- 1-2 tablespoons honey
Rating: 0
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 10 minutes Servings muffins MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Blueberry Muffins
- 1 cup cashew butter
- 1/2 cup apple sauce
- 1/4 cup almond milk
- 1/4 cup golden milled flax meal
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 cup blueberries
- 1/2 cup coconut butter
- 1/2 cup palm oil shortening
- 1 tablespoon lemon zest a very packed full tablespoon!
- 1-2 tablespoons honey
- Preheat oven to 350F. Line 9 muffin tins with paper liners.
- In a food processor combine the ingredients (minus the blueberries) until the batter is smooth.
- transfer the batter into a mixing bowl and stir in the blueberries by hand.
- Fill the muffin tin until the batter reaches almost the top of the tin.
- Cook on 350F for 40 minutes until golden brown.
- In a food processor blend the ingredients for the frosting until whipped completely smooth.
- Once the cupcakes have cooked, let them cool in the freezer for about 10 minutes. Then frost and top with any decorations of choice. I decorated mine with crushed dried rose petals, dried camomile flowers, coconut flakes, lemon peel, and sea salt flakes.
Crispy Baked Whole30 Cauliflower Patties
Crispy baked whole30 cauliflower patties with a delicious creamy cilantro garlic sauce. Easy paleo and whole30 recipe for lunch, dinner, and even breakfast if you’re like me!
Print Recipe Crispy Baked Whole30 Cauliflower Patties Crispy baked whole30 cauliflower patties with a delicious creamy cilantro garlic sauce. Easy paleo and whole30 recipe for lunch, dinner, and even breakfast if you’re like me! Ingredients Patties- 4 cups minced cauliflower
- 2 cups minced fresh onion
- 1 cup fresh parsley minced
- 1 cup fresh cilantro leaves minced
- 1 1/2 cups almond flour
- 2 large eggs
- 3 tablespoons arrowroot flour
- 6 cloves fresh garlic
- 3 tablespoons cumin powder
- 2 teaspoons sea salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 5 tablespoons olive oil for cooking
- 1 cup paleo mayonnaise
- 1/2 cup fresh cilantro leaves
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin powder
- 1 clove fresh garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
Rating: 4.67
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 9
Rating: 4.67
You: Rate this recipe! Ingredients Patties
- 4 cups minced cauliflower
- 2 cups minced fresh onion
- 1 cup fresh parsley minced
- 1 cup fresh cilantro leaves minced
- 1 1/2 cups almond flour
- 2 large eggs
- 3 tablespoons arrowroot flour
- 6 cloves fresh garlic
- 3 tablespoons cumin powder
- 2 teaspoons sea salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 5 tablespoons olive oil for cooking
- 1 cup paleo mayonnaise
- 1/2 cup fresh cilantro leaves
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin powder
- 1 clove fresh garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a food processor blend all the ingredients, except the olive oil. Pulse until combined
- Divide the dough into 11 equal balls and then use a pastry brush and brush each ball with olive oil.
- Press each ball into a 1/2" tall patty on the baking tray.
- Cook for 20-30 minutes on 400F until crispy, then flip the patties and cook for another 15 minutes.
- Combine all the ingredients for the green dressing in a blender or food processor and blend until smooth.
Nut Free Paleo Cassava Flour Biscuits
Paleo nut free cassava flour biscuits. Easy to make, perfect for meal prep, storing in the freezer, and perfect for toasting! Gluten free, dairy free, nut free, and yummy!
Print Recipe Nut Free Paleo Cassava Flour Biscuits Paleo nut free cassava flour biscuits. Easy to make, perfect for meal prep, storing in the freezer, and perfect for toasting! Gluten free, dairy free, nut free, and yummy! Ingredients- 2 cups cassava flour
- 3/4 cup coconut milk
- 1/2 cup palm oil shortening
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Rating: 2.46
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings biscuits MetricUS Imperial Course Side Dish Votes: 13
Rating: 2.46
You: Rate this recipe! Ingredients
- 2 cups cassava flour
- 3/4 cup coconut milk
- 1/2 cup palm oil shortening
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- Preheat oven to 400F. Line a a baking tray with parchment paper.
- Combine all the ingredients together until completely smooth. Then roll the dough out to 3/4" thick and cut out biscuits or shape them by hand if you don't have a biscuit cutter.
- Bake on 400F for 15-20 minutes until lightly golden or to desired texture/color.
Best Coconut Flour Brownies and Peanut Butter Frosting
The best healthy paleo coconut flour brownies topped with a smooth and creamy peanut butter frosting (almond butter for paleoers). An easy recipe that will kill the dessert round! Gluten free, paleo friendly, and ready to bake in 5 minutes!
Print Recipe Best Coconut Flour Brownies and Peanut Butter Frosting The best healthy paleo coconut flour brownies topped with a smooth and creamy peanut butter frosting (almond butter for paleoers). An easy recipe that will kill the dessert round! Gluten free, paleo friendly, and ready to bake in 5 minutes! Ingredients brownies- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1/2 cup coconut flour
- 1/3 cup coconut oil melted
- 1/4 cup coconut milk
- 6 large eggs
- 2 tablespoons paleo protein powder I used Primal Kitchen's chocolate collagen fuel
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup peanut butter or almond butter for paleo
- 6 tablespoons palm oil shortening
- 3 tablespoons maple syrup
Rating: 3.32
You: Rate this recipe! Info Cook Time 25-30 minutes Prep Time 8 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 28
Rating: 3.32
You: Rate this recipe! Ingredients brownies
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1/2 cup coconut flour
- 1/3 cup coconut oil melted
- 1/4 cup coconut milk
- 6 large eggs
- 2 tablespoons paleo protein powder I used Primal Kitchen's chocolate collagen fuel
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup peanut butter or almond butter for paleo
- 6 tablespoons palm oil shortening
- 3 tablespoons maple syrup
- Preheat oven to 350F. Cut out a 7" square of parchment paper and lay it in the bottom of a 7" square cake pan. Then grease the sides of the cake pan with coconut oil.
- Combine all the ingredients for the brownies in a medium size mixing bowl and blend until completely smooth!
- Pour the batter into the cake pan and cook on 350F for 25-30 minutes; until a knife when inserted comes out clean.
- In a food processor blend all the ingredients for the frosting until smooth.
- Once the brownies are cooked, spread the peanut butter (or almond butter) frosting over them. Then cut and serve (or freeze).
Dairy Free Paleo Cream Cheese Recipe
Easy dairy free, vegan, and paleo cream cheese recipe. Soy free, made in 5 minutes, and able to store in the fridge for 1 week. Addictively creamy and a perfect addition to any recipe- savory or sweet!
Print Recipe Dairy Free Paleo Cream Cheese Recipe Easy dairy free, vegan, and paleo cream cheese recipe. Soy free, made in 5 minutes, and able to store in the fridge for 1 week. Addictively creamy and a perfect addition to any recipe- savory or sweet! Ingredients- 2 cups soaked raw cashews soaked for 12-24 hours or in boiling water for as long as time allows
- 2 tablespoons lemon juice
- 1-2 tablespoons apple cider vinegar to taste
- 2 tablespoons water
- 2 tablespoons coconut cream
- sea salt to taste
Rating: 3.12
You: Rate this recipe! Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Condiment Votes: 237
Rating: 3.12
You: Rate this recipe! Ingredients
- 2 cups soaked raw cashews soaked for 12-24 hours or in boiling water for as long as time allows
- 2 tablespoons lemon juice
- 1-2 tablespoons apple cider vinegar to taste
- 2 tablespoons water
- 2 tablespoons coconut cream
- sea salt to taste
- In a food processor (or high powered blender) blend the soaked cashews (drain water from cashews before blending) until they turn into a coarse texture. Add rest of the ingredients. Blend for 4-5 minutes until completely smooth!
- Once the cashew mixture turns into cream cheese consistency, use it or store in the fridge for up to 1 week.
Paleo Sweet Potato Breakfast Bowl
Easy whole30 and paleo breakfast! Only takes 3 ingredients and a few minutes to make. Loaded with healthy fats and protein! Naturally sweetened with sweet potato. Creamy and addictively smooth.
Print Recipe Paleo Sweet Potato Breakfast Bowl Easy whole30 and paleo breakfast! Only takes 3 ingredients and a few minutes to make. Loaded with healthy fats and protein! Naturally sweetened with sweet potato. Creamy and addictively smooth. Ingredients sweet potato bowl- 1 large cooked sweet potato
- 3 tablespoons almond butter
- 2 tablespoons almond milk
- full fat coconut milk canned
- blueberries fresh or frozen
- ground cinnamon
Rating: 3.77
You: Rate this recipe! Info Prep Time 5 minutes Servings bowl MetricUS Imperial Course Main Dish Votes: 135
Rating: 3.77
You: Rate this recipe! Ingredients sweet potato bowl
- 1 large cooked sweet potato
- 3 tablespoons almond butter
- 2 tablespoons almond milk
- full fat coconut milk canned
- blueberries fresh or frozen
- ground cinnamon
- If you don't already have a cooked sweet potato you can easily make one by cutting a sweet potato, drizzling it with olive oil, and cooking for 35 minutes on 400F.
- In a food processor or blender combine all the ingredients for the sweet potato bowl and blend until smooth.
- Top with blueberries, coconut milk, and cinnamon.
Dairy Free Paleo Raspberry Cream Bars
Made in 10 minutes! Heavenly dairy free, raw, and paleo cream cheese bars layered with a 2 ingredient crust, cashew cream cheese, raspberry filling, and whipped cream. Super easy to make in the blender and have 9g protein per square!
Print Recipe Dairy Free Paleo Raspberry Cream Bars Made in 10 minutes! Heavenly dairy free, raw, and paleo cream cheese bars layered with a 2 ingredient crust, cashew cream cheese, raspberry filling, and whipped cream. Super easy to make in the blender and have 9g protein per square! Ingredients Cashew Filling- 2 cups soaked cashews to make: soak in hot water for 1 hour until soft.
- 1/4 cup lemon juice
- 2 tablespoons coconut oil
- 3 tablespoons water
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates pitted
- 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
- 1 can full fat coconut milk chilled
- 1/2 teaspoon vanilla extract
- 4-6 drops stevia liquid
- pecan pieces
- arrowroot flour for powdered sugar effect
Rating: 2.67
You: Rate this recipe! Info Prep Time 10-15 minutes Servings squares MetricUS Imperial Course Dessert Votes: 3
Rating: 2.67
You: Rate this recipe! Ingredients Cashew Filling
- 2 cups soaked cashews to make: soak in hot water for 1 hour until soft.
- 1/4 cup lemon juice
- 2 tablespoons coconut oil
- 3 tablespoons water
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates pitted
- 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
- 1 can full fat coconut milk chilled
- 1/2 teaspoon vanilla extract
- 4-6 drops stevia liquid
- pecan pieces
- arrowroot flour for powdered sugar effect
- Combine the ingredients for the cashew filling in the blender. Use the tamper tool to move the cashews around in the blender to ensure even and thorough combining. Blend until completely smooth.
- In a food processor combine the ingredients for the crust and pulse until the mixture breaks down and forms small granulars that stick together.
- Line a 8" by 4" pyrex pan with parchment paper. Then add the crust mixture, spread it out evenly in the pan, and then press down.
- Evenly spread the cashew filling over the crust and smooth down.
- Add the raspberry preserves or fresh fruit in over the cashew filling.
- To make the coconut whipped cream take a can of chilled full fat canned coconut milk (I use Thai Kitchen brand) and scrape the solid cream off the top. Put the coconut cream in a bowl with the vanilla and stevia then ship with an electric mixer until smooth.
- Top the bars off with whipped coconut cream, cashew pieces, and arrowroot powder for powdered sugar effect.