#paleobaking

This Paleo Lemon Blueberry Cake is a delightful grain-free, gluten-free dessert that bursts with tangy lemon flavor and juicy blueberries. It's perfect for satisfying your sweet cravings while adhering to a paleo-friendly lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/3 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1 cup fresh blueberries.

Instructions: Preheat oven to 350F 175C. Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt. In another bowl, beat eggs, honey or maple syrup, coconut oil, lemon juice, and lemon zest until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Gently fold in the blueberries. Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

This Coconut Flour Conversion Chart is a versatile ingredient mix that can be used in various Paleo recipes. It provides a grain-free alternative to regular flour, making it suitable for those following a Paleo diet.

Ingredients: 1 cup of coconut flour. 1 cup of almond flour. 1/4 cup of tapioca flour. 1/4 cup of arrowroot flour.

Instructions: In a bowl, mix together all of the flours. For Paleo recipes, use this blend in place of regular all-purpose flour at a ratio of 1:1.

Prep Time: 5 minutes

Cook Time: 0 minutes

Not only are these Incredible Paleo Cupcakes free of gluten and dairy, they are also very chocolatey and moist. Great for when you want something sweet but are following a Paleo diet!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/2 cup coconut oil, melted. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 cup unsweetened almond milk. 1/2 cup dairy-free chocolate chips optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, combine almond flour, coconut flour, cocoa powder, coconut sugar, baking soda, and salt. In another bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Add the almond milk and mix until the batter is smooth. If desired, fold in the dairy-free chocolate chips. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost or decorate the cupcakes as desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These egg-free, grain-free, dairy-free Paleo chocolate chip cookies are the perfect treat to indulge in guilt-free. For anyone looking for a healthier dessert option or living a Paleo lifestyle, these cookies are ideal.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup dark chocolate chips Paleo-friendly. 1/2 tsp baking soda. 1/4 tsp salt. 1 tsp vanilla extract. 1/4 cup unsweetened applesauce.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Mix together almond flour, coconut flour, baking soda, and salt in a large mixing bowl. Melted coconut oil, maple syrup, vanilla extract, and unsweetened applesauce should all be combined in a different bowl. After adding the wet mixture to the dry ingredients, thoroughly mix them together. Add the dark chocolate chips and fold. Drop rounded tablespoons of cookie dough onto the baking sheet that has been prepared, using a cookie scoop or spoon. Each cookie should be gently flattened with a fork to take on the shape of a traditional chocolate chip cookie. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Savor the delectable chocolate chip cookies that are Paleo!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the deliciousness of this Paleo-friendly Strawberry Rhubarb Almond Shortbread Tart. The almond flour shortbread crust pairs perfectly with the sweet and tangy strawberry-rhubarb filling. It's a delightful treat for any occasion.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup strawberries, sliced. 1 cup rhubarb, chopped. 2 tablespoons honey. 1 tablespoon arrowroot powder. 1/4 cup sliced almonds.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix until a dough forms. Press the dough evenly into a tart pan to create the crust. Use a fork to prick the bottom of the crust to prevent bubbling during baking. Bake the crust in the preheated oven for 10-12 minutes, or until it's lightly golden brown. Remove from the oven and let it cool. In a saucepan, combine strawberries, rhubarb, honey, and arrowroot powder. Cook over medium heat, stirring occasionally until the mixture thickens and the fruit is tender, about 5-7 minutes. Pour the strawberry-rhubarb filling into the cooled tart crust, spreading it evenly. Sprinkle sliced almonds on top of the filling. Return the tart to the oven and bake for an additional 10-12 minutes until the almonds are lightly toasted. Remove from the oven and let the tart cool completely before slicing and serving. Enjoy your Paleo Strawberry Rhubarb Almond Shortbread Tart!

Prep Time: 20 minutes

Cook Time: 25 minutes