I want to make my brother pumpkin pie and apple pie, but he has a severe nut allergy. I've made him paleo muffins with coconut flour before that have turned out well but I cannot seem to get a good pie crust using just coconut flour. Does anyone... (more)
I learned of paleo after joining Commonwealth Crossfit. It was a 30 day challenge. At first it was grueling but after a week I started feeling great. I decided that this was for me. As a novice, I avoided baking because I wasn't sure what or how... (more)
I saw in a recent post someone mentioned using starches in place of actual flours. Nut flours have phytic acid and wheat is out of the question. Coconut is apparently also a nut with phytic acid in the flour! So What do I bake with? If I want to... (more)
Yes, I know baking ain't paleo, but anyway... What's your favourite paleo brownie recipe that gives you moist, fudgy, dense, chocolatey brownies? I just tried one on health-bent, but wasn't wowed by the results...
I made some almond milk awhile back (yes, you can milk an almond) and used the leftover dried meal to make some flourless brownies. They were very rich and almost fudge-like in texture. I also used sunflower-seed butter instead of peanut butter... (more)
So, I fancy spicing up my egg-and-bananas diet with some real cooking, but I'm on a pretty tight budget. Which is better for cooking with (I'm also trying to be somewhat calorie concious), flaxseed or almond meal?
Could you get sweet potato flour instead? They are less inflammatory and not too expensive or coconut flour...almonds just have such a high omega-6 ratio. I think flaxseed should be minimized in intake as well.
I've seen a lot of delicious-looking recipes that utilize raw honey, but most of them involve baking, which seems counterproductive if you would like to keep it raw (I think it's somewhere around 120 degrees that it pasteurizes, which is surely... (more)
I just wanted to post a follow up on my experiments with "Pork Bread" (made using crushed pork rinds). After the initial success of my sandwich bread, I decided to make a pizza using the pork -based bread for a crust. The resulting flat-bread was... (more)
I just made Katie Hudgen's paleo-friendly clafouti (as highlighted on Mark's Daily Apple, but I made it with banana and bacon) and I am pretty shocked that coconut milk, butter, and eggs can make a pastry like that. It was delicious, has good... (more)
Hey everybody, been lurking here for a few weeks. I'm in the middle of week 3 of my paleo journey and I honestly couldn't possibly have expected any better. I'm down almost 11 pounds (5'11", 229 when I started, 218 today) and my energy level is... (more)
I'm new to the Paleo diet and I'm getting ready to bake blueberry muffins! I have everything except for the Arrowroot flour... Can I ommit it and use something else? Or add more of something else? Please help... Thanks! Paleo newbie ;) (more)
Just discovering using the convection oven setting on my oven. I can cook a lot more food and stack it up on multiple trays and it cooks even about 10-20% faster! So far I made sweet potatoes and kale chips using the convection oven... (more)
It occurred to me this weekend while I was baking cookies and cupcakes for all of my fellow work mates (something I do as a christmas gift for each of them and their families and randomly throughout the year) that I was actually baking them all... (more)
I'm not at all experienced in paleo baked goods (or any baked goods, really), and I'm wondering if anyone has experienced this. Recently I made a loaf of paleo pumpkin bread using this recipe -... (more)
You made a natural product so it's not going to be shelf stable. So pretty much the storage path would be: a day or so on the counter, maybe a week in the fridge and then months in the freezer. My suggestion? If you're not going to eat it all... (more)
So, i am so confused about fructose! The other day i was so happy with myself for finding and baking a paleo muffin recipe that was only sweetened with overripe bananas...but with all this fructose talk as of late, would I have been better off... (more)
I have never seen one study that shows fructose from fruits or honey is harmful. Even the negatives associated with white sugar pretty much disappear if you eat in a meal(i.e. baked good). Don't let the fear mongers scare you.
It's terrific that we can substitute traditional grain-based flours with almond flour and coconut flours when baking Paleo. My gf's really into the Paleo deal -- she feels a major improvement in managing her asthma since cutting out gluten, dairy... (more)
My mom made THE BEST cake I've EVER had (Paleo or otherwise) last time I went home. Good stuff: coconut flour, eggs, butter, coconut milk, cocoa powder... and a cup of sugar. I'd like to recreate this with liquid stevia and share it on my blog,... (more)
Last night I tried my hand at banana bread made with coconut flour and they came out great (the bf thought they were a little dry, but was still impressed considering that they had no flour)! I'm now hooked onto paleo baking! Can anyone tell me... (more)
I made this recipe last week, and it was awesome, but I want to try and replicate it with other flavors and without the bananas: http://raspberrycoconut.com/2011/06/08/grain-free-banana-blondies/. Other than this experiment, I find that either my... (more)
OK, this one is for all you who don't necessarily think of raisins as "turds from Satan's pet bunny rabbit". I see a lot of recipes (especially refined-sugar-free dessert recipes) out there calling for "date paste". My question is, why aren't... (more)
I believe the raisin skins are somewhat problematic (more skin, less meat) and its harder to get a smooth textured paste because of it. Also the date taste and overall texture is a bit more refined than that of raisins.
I'd just like to hear your baking experiences with coconut oil. When substituting for butter or vegetable oil I feel like things are coming out too dry if I use a 1-to-1 substitution. I really don't care about trying to match nutrient ratios or... (more)
I have always just substituted it 1 for 1. If it is drier for you, I'd just add more until the consistency is right. May I ask where you're getting these recipes and what flours you're using?
I know that it's paleo to use almond or coconut flour instead of regular wheat flour for baking. But in my region one cannot easily find those paleo types of flours and making flour of raw almonds or even coconuts is a crazy and expensive idea... (more)
I see there are many recipes of paleo pancakes, brownies, ice cream, cinnamon rolls (oooh myy, looks soo good..), etc. Is this something you include in your diet, or do you stay away from baking and keep it totally clean?