Paleo - Dairy Free Olive Oil Honey Cakes

My eldest daughter was at a playdate and my middle daughter was feeling a little blue.  When I mentioned baking we me.. she jumped at the chance.

I've been eyeing this recipe for weeks now and was looking forward to using my new silicone molds from casa.com - They turned out great and with a side of fresh berries - it was the perfect summer dessert!

To adapt for Paleo - sub sugar with a sweetener of your choice!

Paleo (Sub Sugar) Olive Oil Honey Cake 
*Makes One 9" Cake or 12 mini cakes


1/2 cups almond flour

3 teaspoons baking powder


1/8 teaspoon salt


3 large eggs, room temperature


1/3 cup 


1/3 cup sugar


1/3 cup extra virgin olive oil


1 tablespoon pure vanilla extract
 


Confectioners’ sugar for dusting


Generously butter a 9-inch round cake pan or silicone mold as I did.

Preheat to 350 degrees.

Sift the flour, baking powder and salt into a bowl. Repeat the sifting two more times. In a stand mixer or with an electric hand mixer, beat the eggs on high speed until light in color, about 2 minutes. Gradually drizzle in 1/3 cup honey. Gradually add sugar. Beat until mixture is pale and thick, about 4 minutes longer. Reduce the speed to low and mix in the olive oil and vanilla. Remove the bowl from the stand.

Using a rubber spatula, lightly fold the flour mixture into the egg mixture in 3 batches. Fold the chopped walnuts into the batter. Pour the mixture into the prepared pan. Smooth the surface.

Bake the cake just until the top springs back when lightly touched and a wooden pick inserted in the middle of the cake comes out clean. It will take about 25 minutes. Be careful not to leave the cake in the oven too long. It will become dry. Allow the cake to cool in the pan for 10 minutes. Turn the cake out onto a wire rack and allow to cool completely.

Surprise "Happy 1st Day of Summer" Coconut Paleo Pancakes

I made these for my 3 girls on their official first day of summer.  They turned out perfectly .. coconut, raspberry and almond .. yum!

Here's the recipe:

Ingredients:

3 tablespoons coconut flour


3 egg whites (about 3/4 cup)


1/8 – 1/4 cup unsweetened almond milk


1 tablespoon of non-fat Greek yogurt


3/4 teaspoon baking powder

1/4 teaspoon almond

3 tbsp almond paste (chopped into tiny cubes)

pinch of salt

                   1 pint raspberries

Place the almond paste in a food processor and pulse 2-3 times to break it up.  Combine all ingredients except the almond milk and whisk together. Once combined, slowly add the almond milk until you get  the right consistency (should be more on the thick side, not soupy).  Pour about 1/3 of the batter onto a greased skillet on medium heat and cook on one side until small bubbles start to form on top; then flip.

I topped mine with raspberries and a little maple syrup.  You could also omit almond paste and extract and replace with chocolate chips and vanilla extract.  Simple and delicious!