Did you know Finland consumes the most coffee in the world? Even if you’re not Finnish, I’m sure you also enjoy a steaming hot cup of joe every now and then.
Move over Starbucks! These Paleo coffee recipes will leave you feeling like you never need another Starbucks fix again. We’ve got everything from Iced Caramel Macchiatos to Mocha Frappuccinos! And if you want some version of the Bulletproof coffee, then we have that too – just check out the hot Paleo coffee recipes section below.
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Post by Lucha: World traveler, culinary student and Media Director at Paleo Flourish Magazine. Lucha will try most food but prefers Indian, Thai and Mexican food above all else. She is currently either cooking, eating, grocery shopping, or browsing recipes on Pinterest.
Last week we rounded up the best savory, meat-filled Paleo breakfast recipes we could find. For the vegetarian crowd or simply for fans of a sweeter accompaniment to your morning cuppa joe, this week we bring you our favorite Paleo coffee cake recipes!
Jadah West is the Executive Editor of Paleo Flourish Magazine. She’s also the founder of Salted Paleo. When not running Paleo Flourish Magazine, Jadah loves to spend time at the beach, at her beloved CrossFit, and working as a model.
Over the past few years, it’s become increasingly popular to add fats into coffee. Various cultures around the world (Tibetans for instance) have been doing this for centuries, but it’s caught on very quickly in US, especially among those in the Paleo community.
The general idea is to add healthy fat into your morning coffee to give your brain an extra boost.
These fats can take several forms (butter, ghee, coconut oil, MCT oil, etc.). Once added, the coffee is usually blended.
Nutritional therapist Lisa Fossey says “This gives you a slower ‘high’, which will last for longer, and won’t give you the usual surge of energy that can lead to a crash. The caffeine dilates the blood vessels, allowing the good fats and oil to pass more easily into the brain, where it is thought to give increased mental awareness and concentration. MCT is metabolized to produce ketone bodies that provide energy to the body and the brain.”
I had yet to make this super coffee for myself, so trying Pure Indian Foods’ Coffee++ was my perfect chance.
Coffee++ is a new product, and it combines ghee (clarified butter) with MCT oil, so that you don’t have to do it yourself.
This coffee is what I’ve been loving recently! And I’m showing you how to make it in my very first video on YouTube – I even designed my channel art last night (*feeling smug*). Continue reading
Gingerbread is one of my cold weather favorite flavors. As soon as there is even a slight chill in the air, I start making all of my favorite gingerbread recipes.
However, this year, I decided to create a new gingerbread recipe, and I’m so happy I did!
My Paleo Gingerbread Coffee Cake is a delicious combination of coffee cake and gingerbread, and it’s perfect for breakfast or dessert.
Plus, it’s incredibly easy to make – even if you aren’t much of a baker.
Even better, it’s made from natural ingredients. So, you don’t need to worry about serving your family and friends any preservatives or other iffy ingredients that are often found in store-bought baked goods.
My Apple Cinnamon Coffee Cake is a delicious but not overly sweet cake that tastes like autumn but can be enjoyed any time of year.
The biggest misconception about coffee cake is that it contains coffee as an ingredient.
However, I’m here to dispel this myth and tell you that most coffee cake recipes don’t contain any coffee.
Actually, coffee cake gets its name because it is intended to be enjoyed with coffee. So, anytime you drink coffee, you can eat coffee cake.
Of course, you don’t need to be a coffee drinker to enjoy coffee cake. It is delicious on it’s own for a tasty snack or not-too-sweet dessert.
And it’s also delicious for breakfast! Even better, your non-Paleo friends will love it as well.
How I Made This Recipe Paleo
The most noticeable difference between my Paleo Apple Cinnamon Coffee Cake and traditional coffee cake recipes is that I do not use wheat flour.
Instead, I use a blend of almond flour and coconut flour.
Almond flour has become one of the most popular grain-free flours in Paleo baking. And unlike wheat flour, it’s completely gluten-free.
Almond flour is typically used in cakes and muffins because of its light texture when baked.
However, not all almond flour is created equally.
Be sure to buy finely ground almond flour for this recipe. Almond meal is much more coarse and will not result in a light coffee cake.
However, for the crumb topping, you can use finely ground almonds or almond meal since the crumb texture is naturally dense.
In addition to almond flour, I also used coconut flour in the recipe.
Coconut flour is simply coconut meat that has been dried and ground into a flour. And just like almond flour, coconut flour is naturally grain-free and gluten-free as well.
Coconut flour is quite high in protein, which makes it highly absorbent of liquid. So, any recipe that uses coconut flour likely uses a lot of wet ingredients as well.
Coconut flour works best when it’s used with another flour as well for the best baking and flavor outcomes, which is why I used it with almond flour.
Coconut sugar is used as a replacement for traditional refined cane sugar.
Coconut sugar is made from the sap of coconut palm trees that is boiled down into a sugar. It has more nutrients than traditional cane sugar and has a taste similar to light brown sugar.
However, even though coconut sugar is better for you than cane sugar, it is still sugar. So, if you are on a sugar-free diet, coconut sugar should be avoided.
Applesauce is used to add moisture to the recipe due to the highly absorbent coconut flour. It also adds a slight apple flavor to the coffee cake as well.
However, I suggest using unsweetened applesauce to keep the coffee cake from being overly sweet.
Unsweetened almond milk is used instead of traditional dairy milk. However, unsweetened coconut milk, cashew milk, and many other non-soy plant-based milks work just as well.
Lastly, coconut oil is used as a non-dairy replacement for butter in this recipe. However, I suggest that you use refined coconut oil, which has a much more neutral flavor as compared to unrefined (or virgin) coconut oil.
Preheat the oven to 350 F (177 C). Line an 8-inch x 8-inch (20 cm x 20 cm) square baking pan with parchment paper and set aside.
In a small bowl, combine the diced apple and toss with 1 teaspoon (2 g) cinnamon powder. Set aside until ready to use.
In a large bowl, whisk to combine the almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt.
One ingredient at a time, use a rubber spatula to fold in the applesauce, melted coconut oil, and then the almond milk until completely combined and the cake batter is smooth.
In a small bowl, mix to combine the crumb topping ingredients until a fine crumb forms.
Pour the cake batter into the prepared baking pan and use a rubber spatula to evenly spread the batter in the pan. Evenly scatter the prepared cinnamon apples over the batter and sprinkle the crumb topping over the apples.
Place the baking pan in the oven and bake for 25 to 35 minutes until completely baked and a toothpick inserted in the center comes out clean.
Remove the coffee cake from the oven and let cool completely in the baking pan before cutting and serving.
Notes
All nutritional data are estimated and based on per serving amounts.
It always seems so sexy (or perhaps just European) to finish a meal off with some coffee. So, these coffee-flavored coconut pots de crème seemed perfect. Continue reading
For many people, the morning isn’t fueled by the excitement of a great day—it’s fueled by coffee.
And when the 3pm blues comes around, guess who’s up for coffee round 2 (or round 5 or 6)? With coffee houses popping up everywhere and coffee pots just getting easier (and cheaper) to use, it’s no wonder that this energizing drink has quickly risen to claim a spot as one of the most-consumed beverages in the world.
Mary Herrington is the brains behind gfgps.com and the author of For The Love Of Food, which you can find on her website. Mary has overcome a series of health problems by using Paleo, and you can read more about her story in our interview with her here.
This is one of my favorite desserts ever, and you can make it into any flavor you want – it doesn’t have to be coffee-flavored or chocolatey. Continue reading
As soon as cranberries hit the grocery store shelves, I’m in full holiday mode! Truly, cranberry season is the best season, in my opinion.
Now, I know cranberries have gotten a bad reputation – mainly due to the monstrosity of canned cranberry sauce. Do not let canned cranberry sauce trick you into disliking cranberries.
To prove how delicious cranberries are, I created this Paleo cranberry bars recipe. And let me tell you, it’s one of my favorite recipes I’ve ever made.
It’s just sweet enough but not enough to overpower the deliciously tart cranberries. And it’s incredibly easy to make.
So, grab a bag of cranberries as well as a few easy-to-find ingredients and make these Paleo cranberry bars today!
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