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.
Other Paleo Cake Recipes
And if you are hungry for more Paleo cake recipes, we have you covered with these scrumptious Paleo cake recipes.
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.
All nutritional data are estimated and based on per serving amounts.
When I stopped eating dairy due to health issues, I thought I would never have some of my favorite foods again, including cheesecake.
And thankfully, I was wrong.
My Paleo Pumpkin Cheesecake Bars are a creamy, luscious dessert that tastes just like traditional cheesecake but without all of the dairy.
But no one will ever know it’s dairy-free.
And it’s perfect for the holidays as a non-traditional dessert but with all of the traditional holiday flavor you love each year.
And the best part of the recipe, it’s completely no-bake. So, if you don’t fancy yourself much of a baker, this is the perfect recipe for you.
Actually, the best part of this recipe is its taste. But how easy it is to make is pretty great, too!
How I Made This Recipe Dairy-Free
The most obvious difference between this recipe and traditional cheesecake recipe is that there is no actual cream cheese in it, which is the primary ingredient in cheesecake.
So, to replace the cream cheese, I used raw cashews instead.
Cashew cheese has been a popular plant-based cheese substitute for quite awhile in the vegan community before it started to become favored in the Paleo community.
The key to creamy cashew cheese is to use raw cashews and to soak them in filtered water.
To soak the cashews, you have two options and both work really well.
First, you can put the cashews in a bowl of filtered water, cover with a towel and let them sit at room temperature overnight.
Second, you can put the raw cashews in boiling hot water, cover and let sit for 2 hours. Please know the cashews don’t need to boil for 2 hours. Just carefully pour the boiling water into a heat-proof bowl with the cashews, cover and let sit on the counter for 2 hours.
The cashews aren’t the only reason this recipe is dairy-free. I also used coconut cream as a milk replacement.
Just buy a couple cans of full-fat (not light or reduced fat) cans of unsweetened coconut milk. Put it in the refrigerator for a few hours and so the coconut cream and coconut water separates. After you open the can, you can pour off the water and use the solid part, which is the coconut cream.
Creamy, pumpkin cheesecake with a date and nut base and an almond butter caramel drizzle.
For the base:
1 cup (140 g) raw mixed nuts (pecans and walnuts work well)
1/2 cup (60 g) almond flour
5 pitted medjool dates (4 oz or 120 g)
1 teaspoon (2 g) cinnamon powder
1/2 teaspoon (3 g) salt
3 Tablespoons (45 ml) melted coconut oil
For the cheesecake:
2 cups (300 g) raw cashews
1 cup (240 ml) coconut cream (from the top of 2 refrigerated cans of coconut milk)
3/4 cup (170 g) pumpkin puree
1/4 cup (60 ml) maple syrup
1 teaspoon (5 ml) vanilla extract
1 teaspoon (2 g) cinnamon powder
1/2 teaspoon (1 g) ground nutmeg
1/4 teaspoon (0.5 g) ground ginger
For the almond butter caramel drizzle:
2 Tablespoons (30 ml) smooth almond butter
1 to 2 Tablespoons (15 to 30 ml) maple syrup, to taste
1 Tablespoon (15 ml) melted coconut oil
1 Tablespoon (15 ml) water (if needed)
Whole pecans, for garnish (optional)
Soak the cashews overnight in filtered room temperature water. (Alternatively, boil a pot of water and add the cashews. Remove from the heat, cover, and soak for 2 hours.) Drain well before using.
When ready to prepare, line an 8-inch x 8-inch (20 cm x 20 cm) with parchment paper and set aside.
To make the crust, place the mixed nuts, almond flour, dates, cinnamon and salt in a food processor and pulse until the nuts are finely chopped. Add the coconut oil and pulse again until a crumbly dough forms.
Firmly press the dough into the bottom of the prepared pan, making sure the dough reaches the corners of the pan. Place the pan in the freezer until ready to use.
Add the cheesecake ingredients to the food processor and blend until very smooth, around 2 minutes.
Remove the crust from the freezer and evenly pour the cheesecake filling in the pan, using a spoon to smooth the top of the cheesecake. Return the pan to the freezer to set for at least 3 hours or preferably overnight. (If freezing overnight, let the cheesecake thaw at room temperature for about 3 hours before serving.)
When ready to serve, make the caramel sauce by whisking the almond butter, maple syrup, and coconut oil until combined. If using thick almond butter, add 1 Tablespoon (15 ml) of water to help thin the sauce.
To serve, remove the cheesecake from the pan. Drizzle with the caramel sauce and garnish with the whole pecans, if using, before cutting into squares and serving.
Store the leftover cheesecake in the refrigerator for 1 day or the freezer for about 1 week.
All nutritional data are estimated and based on per serving amounts.
I love easy breakfast recipes, and you cannot get much easier than my Paleo Sweet Potato Breakfast Casserole recipe.
And I made this recipe even easier to prepare with my modifications and cooking tips that I’ve listed below.
And did I mention that it makes a wonderful brunch recipe as well?
Recipe Modifications and Cooking Tips
This Paleo Sweet Potato Breakfast Casserole tastes great as is. However, I have listed a few recipe modifications to suit your tastes as well as to help accommodate the ingredients you might have on hand.
You can assemble the casserole the night before and stick it in the refrigerator. When you are ready to cook, just take out the casserole from the refrigerator and let it come to room temperature while the oven is preheating.
While this recipe tastes amazing when it’s fresh out of the oven, it also tastes great cold.
You can use a box grater to grate the sweet potatoes, but a food processor is much easier and faster to use.
You can use any type of apple that you prefer. I like to use tart apples in this recipe to balance the sweetness of the sweet potatoes, but any apple you use will be delicious.
Fresh (not canned) pumpkin can be used instead of sweet potatoes for a truly autumn-flavored casserole. However, pumpkin isn’t as sweet as sweet potatoes. So, you might need to add a bit of coconut sugar to suit your tastes.
Butternut squash can be used instead of sweet potatoes as well. Just like pumpkin, butternut squash isn’t as sweet as sweet potatoes, and a bit of extra coconut sugar might be needed.
Unsweetened coconut milk can be used instead of almond milk.
You can substitute any chopped nut that you prefer instead of pecans, or you can omit them completely.
Unsweetened shredded coconut is also a great topping to use instead of pecans.
Chopped pitted dates or sultanas can be used instead of raisins. Dried unsweetened cranberries are also a delicious substitute for raisins.
Other Paleo Breakfast Casserole Recipes
My Paleo Breakfast Casserole Recipe is the quintessential breakfast recipe because it’s loaded with sausage and eggs but without all of the carbs that you would get from your typical breakfast sandwiches.
You can use any ground meat that you have in your refrigerator or freezer instead of ground beef. Ground pork is a great substitute for ground beef!
You can use chicken broth or vegetable broth instead of beef broth.
Be sure to use tomato sauce and not pasta (or spaghetti) sauce. You can usually find tomato sauce in grocery stores on the shelves with diced tomatoes, tomato paste, stewed tomatoes, etc.
You can use 1 cup (240 ml) of canned tomato puree instead of tomato sauce. Just make sure that there isn’t any added sugar in the tomato puree.
However, you can also use 1/2 cup (120 ml) of tomato paste blended with 1/2 cup (120 ml) of water as well. This is in addition to the 1 Tablespoon (15 ml) of tomato paste that is used in the recipe to sauté with the ground beef and ground cumin.
If you don’t have any raisins in your pantry, you can substitute them with dried currants or chopped pitted dates to give you the hint of sweetness that is unique to Cuban picadillo recipes.
Of course, you can omit the raisins if you want a lower carb dish or if you just don’t care for raisins. However, they bring a bit of sweetness to the dish that helps balance the saltiness from the olives.
If you like spicy food, feel free to add a bit of red pepper flakes or hot sauce to the recipe.
Heat a drizzle of olive oil in a skillet over medium heat. Add the bell pepper, onion, and garlic to the skillet and cook for about 3 minutes.
Add the ground beef to the skillet and cook for 5 to 8 minutes, using a wooden spoon to break into small pieces.
Add the tomato paste and ground cumin to the skillet and cook for about 2 minutes, until the beef is slightly caramelized.
Add the tomato sauce, beef broth, green olives, and raisins to the skillet. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring frequently, until the sauce has thickened. Season with salt and pepper, to taste.
No one will know it’s Paleo when you serve this delicious quiche to your family and friends. It has rich caramelized onions with a slightly nutty crust that makes this a truly delicious recipe.
Even better, it can be served at breakfast or lunch. Pair it with a side salad, and you have a filling dinner as well.
I like to enjoy it as leftovers straight out of the refrigerator the next day, but it reheats beautifully for those who prefer warm leftovers.
Recipe Baking Tips
If you’ve never made a quiche (or pie) crust, don’t worry! I’m going to give you a few tips to help make this recipe even easier.
And if you’ve only made traditional quiche (or pie) crusts, you might be interested in these tips as well since gluten-free baking is a bit different than traditional baking.
Measuring the flours by weight gives more accurate results than by measuring with cups and tablespoons.
Make sure that the ghee (or coconut oil) are room temperature before adding them to the flours.
It’s easier to combine the crust ingredients with a food processor, but you can do it with your hands, if needed. Just be sure to work quickly since the heat from your hands will start to melt the ghee (or coconut oil).
It is essential that you chill the dough before placing it in the quiche pan (or pie plate).
After you bake the quiche crust, you can cover and refrigerate it overnight and cook the rest of the quiche the next day. Just be sure that the crust and quiche pan (or pie plate) are room temperature before placing in the oven.
You can also make the caramelized onions the day before and finish baking the next day as well. Just refrigerate the onions separately from the crust. If you add the onions to the crust before you refrigerate them, the crust will get a soggy bottom.
Be sure the caramelized onions are completely cooled before adding them to the egg mixture. If they are still hot, they could cause the eggs to scramble when combined.
You can sometimes find canned unsweetened coconut cream in stores or online.
Be sure that you use unflavored and unsweetened almond milk (or coconut milk) in the quiche.
The nutmeg can be omitted from the quiche if you don’t have any in your pantry, but it gives it a nice rich flavor.
Your quiche should be firm but the eggs should give a little when you press down on it once it’s cooked. If it is still liquidy in the middle, then it isn’t completely cooked.
Be sure to let the quiche rest for at least 15 minutes before cutting.
Other Paleo Quiche Recipes To Try
And if you want even more Paleo quiche recipes, here are just a few more to tempt your tastebuds.
1/2 cup (120 ml) ghee or coconut oil, room temperature
1 egg, room temperature
2 medium red onions (8 oz or 220 g), thinly sliced
2 Tablespoons (30 ml) ghee or coconut oil
2 Tablespoons (30 ml) balsamic vinegar
3 eggs, room temperature
1 ? cups (315 ml) coconut cream (from the tops of 3 refrigerated cans of unsweetened coconut milk)
1/2 cup (120 ml) unsweetened almond milk or coconut milk (from a carton)
1 teaspoon (2 g) nutmeg
1 teaspoon (5 g) salt
1 teaspoon (1 g) pepper
2 Tablespoons (16 g) nutritional yeast, divided
Pulse the almond flour, tapioca flour, coconut flour, salt, and ghee (or coconut oil) in a food processor until fine crumb forms. (Alternatively, rub the flours and ghee with your hands to form a fine crumb.)
Add the egg to the flour mixture and pulse (or mix with your hands) until the dough just comes together.
Wrap the ball of dough in plastic wrap and chill for at least 30 minutes or until you are ready to cook the crust.
Preheat the oven to 350 F (177 C).
Roll out the dough between two sheets of plastic wrap or parchment paper until about 1/2-inch (1.25 cm) thick. The dough will be a bit crumbly.
Carefully lay the dough into a 9-inch (23 cm) quiche pan (or pie pan) and press in with your fingers. Press together any breaks or cracks in the dough. Prick the base with a fork about 5 or 6 times.
Place the pie pan in the oven and bake for 10 to 15 minutes until the crust is lightly golden.
Set aside the crust until ready to use.
Melt the ghee (or coconut oil) in a large skillet over low heat. Add the onions to the skillet and gently cook for 15 minutes until very soft, stirring often.
Add the balsamic vinegar to the skillet and continue to cook for another 5 to 10 minutes until the onions are sticky and caramelized. Remove the skillet from the heat and let cool.
Preheat the oven to 350 F (177 C).
While the oven is preheating, whisk to combine the eggs, coconut cream, almond milk (coconut milk), nutmeg, salt, pepper and 1 Tablespoon (8 g) of nutritional yeast.
Place about 3/4 of the cooled caramelized onions in the bottom of the cooked quiche crust. Pour the egg mixture over the onions and jiggle the pan slightly to help the eggs settle to the bottom of the crust. Place the remaining 1 Tablespoon (8 g) of nutritional yeast and caramelized onions on top of the egg mixture.
Place the pie pan in the oven and bake for 25 to 35 minutes until golden and mostly set and the center jiggles slightly. (Cooking time will vary depending on how wide and deep your pan is.)
Remove the quiche from the oven and cool for at least 15 minutes before cutting. Serve the quiche slightly warm or cooled completely.
All nutritional data are estimated and based on per serving amounts.
Do you have childhood memories of terrible tuna noodle casseroles? I certainly do. I remember my mother dishing me out a horrible combination of gloopy noodles, thick cheese sauce, and fish. I hated the stuff and, and a result, swore off casseroles for years.
But, as I recently discovered, I have been missing out! Casseroles can be a fantastic, family-friendly, and party-perfect dish! And, best of all, they’re so easy to make Paleo friendly!
Forget the gloopy noodles of yesterday’s tuna casseroles. This list of over 35 guaranteed Paleo-friendly recipes has a casserole idea for every occasion, from a breakfast French Toast casserole (sign me up!) to twists on that British classic, the Shepherd’s Pie.
And, continuing on the international theme, why not a delicious Greek-inspired Paleo beef and spinach pie? Those dreaded days of boring, bland casseroles are long gone with these innovative Paleo-friendly recipes.
If you’d like to make the most of your Paleo diet and get as many health benefits as possible, it’s time to include some delicious Paleo kale recipes!
Kale is packed with a massive amount of nutrients that are great for your body in so many different ways. Not to mention it is a delicious veggie that is a perfect addition to any meal of the day.
Did you know kale contains a high amount of a nutrient called lutein? Consuming lutein-rich foods can have a positive effect on your eye health.
If you’re on a dairy-free Paleo diet, you’ll be happy to hear the calcium and vitamin K in kale are great for your bone health and can help prevent osteoporosis.
There are various types of kale that you can use in these Paleo-friendly recipes: Curly leaf kale – Probably the most common kale; great for crunchy Paleo kale chips! Tuscan kale – This one is a bit thinner than the curly leaf kale, so it cooks faster (good to know if you’re short on time!) Red kale – Also known as Russian kale; makes a gorgeous presentation with its red-hued leaves and stem. Baby kale – A young kale that has a more subtle flavor, perfect for Paleo kale salads.
One of the reasons I like to cook Paleo kale recipes is that they’re easy on your wallet. Kale is available almost throughout the whole year, wherever you live, and it won’t wreck your budget. You’ll find some of my favorite Paleo recipes on this list! Kale is super easy to cook, whether you’re looking for a Paleo breakfast, lunch or dinner.
Some of my favorite Paleo kale breakfast recipes are the muffins and frittatas. How about lunch then; would you rather have sashimi or steak? We’ve got you covered! Continue reading
Do you miss the flavor of those crunchy, crispy potato chips you used to buy before you started eating Paleo?
I used to get terrible cravings for chips, and the urge to go and eat a whole bag of them was getting out of hand. That’s when I started looking into Paleo alternatives.
There are plenty of Paleo approved chips that you can make at home – and it’s a lot easier than you think!
Our list of 34 delicious Paleo chip recipes includes everything from kale chips to plantain chips, and once you realize how simple these are to make, you’ll want to try one every day of the week.
Any of these chips will make a great Paleo snack; enjoy them with Paleo-friendly dips, add to a bowl of your favorite soup, serve as a healthy movie night snack, or grab a bag of these with you when you leave for work.
Trying one (or ten) of these chip recipes is a great way to make sure your snack is 100% Paleo and healthy. You won’t have to worry about what’s in them – and you can spice them up any way you’d like, to create new, mouthwatering flavors.
If the recipe requires slicing the ingredients, I recommend trying to make the slices as thin as possible. The thinner they are, the crispier the end result – and I’m pretty sure we all prefer super crunchy chips!
I like to make small portions of these, at a time, instead of larger batches. First of all, because they are too hard to resist – and second, because in my opinion they taste even better when they are freshly made. With recipes as easy as these, you won’t mind whipping up a new batch every day. Continue reading
A simple, classic, grilled steak may be the ultimate Paleo-friendly food. But who wants to eat the same thing night after night? Even the best-cooked steak in the world can get old after a few days.
But who says there’s just one recipe for steak? From quick and easy marinades to day-long slow cooker sensations, there are hundreds of ways to enjoy steak on a Paleo diet!
That’s why I’ve put together this list of over 30 Paleo-friendly steak recipes. From grill-ready five spice steak marinades to lunchtime steak salads to slow cooker briskets, you’re sure to find inspiration for your next steak meal on this list!
Do you love cabbage rolls but don’t have the time to roll each one before cooking? Well, I have the perfect solution for you.
This recipe for unstuffed cabbage rolls gives you all of the taste without all of the hassle of traditional cabbage rolls. Plus, you can make the entire recipe in one-pot, which makes cleanup a breeze. How great is that?
Recipe Modifications and Substitutions
Of course, the recipe tastes delicious exactly as it’s written. However, here are a few modifications and substitutions you can make depending on the ingredients that are available to you.
You can use any ground meat that you prefer instead of ground beef. Ground bison and ground pork have a similar taste to ground beef. However, ground chicken or ground turkey would be just as delicious.
To save time, you can use pre-shredded coleslaw mix instead of shredding or slicing a cabbage by hand. The slicing blade attachment on a food processor is also a great time saver when shredding cabbage.
You can add one or two shredded carrots for a bit of extra vegetables, and no one will even know they are in there.
You can use plain paprika instead of smoked paprika, but smoked paprika adds just a bit of an extra depth of flavor.
You can use about 4 cups of chopped fresh tomatoes instead of canned tomatoes.
If you prefer the sauce to be a bit thicker, add 7 oz (or 200 g) of tomato sauce. You can always add more tomato sauce (or water) if it is too thick.
Apple cider vinegar can be used instead of red wine vinegar.
And if you miss the rice like in traditional cabbage rolls, you can always add cauliflower “rice” to the dish. You can either serve the dish over cauliflower “rice” or add it to the pot when you add the cabbage.
Other Ground Beef Recipes
Of course, you can’t have a ground beef recipe list without burgers and this recipe for Paleo Burgers on Sesame Buns is the perfect recipe to enjoy. And if you want a cheeseburger but without the dairy, be sure to top the burgers with a slice of my Keto Cauliflower Cheese.
Paleo Bolognese Zoodles Recipe is a great freezer-friendly option that you can batch cook and freeze. Just skip the zucchini “noodles” (aka zoodles) and freeze just the sauce.
Heat a drizzle of olive oil in a large skillet or nonstick pan over medium heat. Add the ground beef and saute until just browned, using a wooden spoon, break into small pieces.
Add the sliced onion and garlic to the pan and cook for 3 to 5 minutes until the onion is softened.
Add the tomato paste, cinnamon, and paprika to the pan and cook for 3 minutes until the mixture starts to caramelize.
Add the sliced cabbage, tomato sauce, chopped tomatoes, and red wine vinegar to the pan and increase the heat to a boil.
Reduce the heat to a simmer, cover, and cook for 30 minutes until the sauce has thickened and the cabbage is tender. (If desired, increase the heat to high and bring to a boil to further reduce the sauce until desired thickness is reached.) Season with salt and pepper, to taste.
Garnish the dish with optional chopped fresh parsley and serve.
All nutritional data are estimated and based on per serving amounts.
This Paleo Fruit Punch Smoothie is a deliciously fruity smoothie that is perfect for breakfast, a snack, or anytime you need a quick pick-me-up that doesn’t include caffeine.
Plus, it has an extra boost of nutrition from a scoop of CoBionic Foundation powder that adds prebiotic fiber to the smoothie. So, this will not only help you feel fuller for longer, but it will also help make your gut happy.
CoBionic Foundation has a slightly sweet berry flavor and tastes amazing in your favorite fruit smoothies.
But if you don’t have time to make a smoothie, CoBionic Foundation also tastes great mixed with just filtered water.
How To Make Homemade Coconut Milk
I had been making homemade almond milk for quite awhile before I made homemade coconut milk. And let me tell you, it’s incredibly easy.
And homemade coconut milk is even faster to make than homemade almond milk! Unlike homemade almond milk, you do not have to soak the shredded coconut first.
That’s right, just blend the shredded coconut in water and strain it. But let me explain the process in just a bit more detail.
Place 2 cups (160 g) of unsweetened shredded coconut and 3 cups (720 ml) of filtered water into a high-speed blender or food processor. If desired, add a pitted date or 1 Tablespoon (15 ml) of maple syrup for a bit of sweetness.
Blend on high speed for about 2 minutes and scrape down the sides of the blender or food processor, as needed. If the mixture is too thick, add an additional 1 cup (240 ml) of water.
Taste and add another pitted date or a bit more maple syrup, if desired, and blend until fully combined.
Line a fine-mesh strainer with cheesecloth or a nut milk bag and pour the coconut mixture into it.
With clean hands, squeeze out as much of the coconut milk from the coconut pulp as possible.
Refrigerate the coconut milk in a sealed container for up to 5 days. Just give the coconut milk a little shake and it’s ready to use!
If you want flavored coconut milk, you can absolutely make that as well.
During step 3, just add 2 Tablespoons (10 g) of cacao or cocoa powder for chocolate coconut milk and or 1/4 cup (50 g) sliced fresh strawberries for strawberry coconut milk. You can also add about 1/2 teaspoon (2.5 ml) of vanilla extract for vanilla coconut milk.
You can use plain homemade coconut milk in many of our smoothie recipes – even the ones that call for almond milk.
This recipe for Paleo Sunshine Smoothie tastes like summer in a glass. I enjoy this smoothie especially in the winter months when persimmons are in season, but it’s also incredibly delicious in the summer using any of your favorite apples.
And if you enjoy really thick smoothies, just add a couple of ice cubes to your blender and you’ll have a smoothie so thick that you’ll have to practically use a spoon to enjoy!
Homemade Almond Milk
I had been using store-bought almond milk for years due to my sensitivities to dairy. And I always thought that it was a pretty good replacement for milk in smoothies and in cereal.
But then I finally made my own, and I realized I had been settling for second rate almond milk for so many years.
Homemade almond milk is so much richer and creamier than store-bought. And you can control what you put into it with no funky ingredients like store-bought almond milk.
You just need two ingredients, and you are on your way to making the best almond milk you’ve ever had. And here’s how to make it:
Place 1 cup (140 g) of raw almonds in a bowl and add enough filtered water so that it’s about 1-inch (2.5 cm) above the almonds.
Cover with plastic wrap or a towel and refrigerate overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk will be.
Drain the almonds and rinse with cold water.
Place the soaked almonds in a high-speed blender or food processor (with the blade attachment) and about 2 cups (480 ml) of filtered water. Use less water for thicker almond milk and use more water for thinner almond milk.
Blend on high speed in a blender for about 2 minutes and about 4 minutes in a food processor. Scrape down the sides of the blender or food processor as needed.
Place a cheesecloth or nut milk bag in a fine mesh strainer and pour the blended almond mixture into it.
With clean hands, squeeze the cheesecloth or nut milk bag over a bowl to release as much almond milk as possible. You should get about 2 cups (480 ml) of almond milk.
If desired, add sweetener, such as maple syrup or coconut sugar, or a bit of vanilla extract to flavor your almond milk.
You should store your homemade almond milk in an airtight container in the refrigerator for 3 to 5 days. Just give it a little shake, and it’s ready to use!
Other Smoothie Recipes That Use Almond Milk
You can use homemade almond milk in any recipe that uses non-dairy milk from a carton. Here are a few recipes that you can try the next time you make a batch of homemade almond milk.
This creamy Paleo Golden Milk Tea recipe is full of earthy turmeric and spicy black peppercorns with just a touch of sweetness that will satisfy your tea craving as well as keep you healthy.
What Is Golden Milk?
Many people think golden milk is a fad that was popular a few years ago. However, that is far from the truth.
In fact, golden milk is actually a traditional Indian drink that has been consumed for thousands of years.
In its simplest form, golden milk is basically hot milk that is infused with turmeric. However, I’ve added a few other ingredients to my Paleo Golden Milk Tea recipe to take the flavor from good to delicious.
Benefits of Golden Milk
The healthy benefits attributed to golden milk are largely thanks to its main ingredient of turmeric, which is also what gives golden milk its deep yellow color.
Turmeric can help to soothe digestion. Due to its anti-inflammatory properties, turmeric may help ease an irritated or inflamed digestive system.
Turmeric has been shown to ease joint pain as well as lessen the symptoms of arthritis. Furthermore, studies have shown that turmeric extract is more effective than ibuprofen for pain relief and has fewer side effects than ibuprofen as well.
1 teaspoon (4 g) of erythritol or sweetener of choice, to taste (optional)
Add the filtered water, turmeric, ginger, and peppercorns to a saucepan over medium-low heat and whisk to combine. Gently simmer for about 10 minutes, whisking occasionally, until the mixture is hot but not boiling.
Remove from the heat and whisk in the almond milk. Add tea bag to the mixture, cover, and steep for about 5 minutes.
Pour the mixture through a sieve or fine mesh strainer to remove the ginger slices, peppercorns and tea bag. Add the optional erythritol or sweetener of choice, to taste.
Pour the tea into a large mug and enjoy warm.
All nutritional data are estimated and based on per serving amounts.
Every day is barbecue day when there are so many amazing Paleo kebabs recipes available! You won’t settle for soup once you’ve seen these skewers – and your family is going to thank you for it.
Prepare yourself for a lip-smackin’ delicious trip around the world, because these recipes are going to take you to many exotic places.
I’m having a hard time choosing a favorite among all these flavors. We have Paleo kebab recipes from South America, Greece, India and Nigeria – just to name a few!
Kebabs are a great addition to your Paleo diet. They are quick to make, and don’t require too much prep work in the kitchen.
What you should watch out for are store-bought BBQ sauces and seasoning mixes. They often include ingredients that are not Paleo-friendly – you may not have even realized what’s in them until you take a look at the list of ingredients.
Choose Your Favorite Protein Source
Try the Kefta kebabs made of ground beef, for an option that won’t wreck your budget
Pork kebabs with chipotle-lime marinade will spice up your BBQ
Chicken satay goes Paleo on this list!
You won’t believe how amazing salmon turns out when combined with fruits!
Although you can combine both, meat and vegetables in these skewers for a tasty dinner, sometimes you want a bit of extra to make it a wholesome meal. Here are a few great, Paleo side dishes to go with your favorite kebabs recipe: