Wheat ~ Can you go without it? Why would you want to?

Paleo Bread

1 ½ cups blanched almond flour
2 tablespoons coconut flour
¼ cup flax seed meal (ground to “flour”)
¼ teaspoon  sea salt
1 ½ teaspoons baking soda
5 eggs
¼ cup coconut oil
1 tablespoon honey
1 tablespoon apple cider vinegar

How to:
Place almond flour, coconut flour, flax, salt and baking soda in a food processor
Pulse ingredients together
Pulse in eggs, oil, honey and vinegar
Pour batter into a greased loaf pan
Bake at 350° for 30 minutes


Ingredients for cake:
12 eggs
1 cup coconut oil, melted
1 cup honey
4 tbsp vanilla
1 tsp sea salt
1 tsp baking soda
3 tsp cinnamon
1 cup coconut flour
4 cups carrots, shredded

Breaks all eggs into bowl and mix. Add all ingredients with coconut flour being second last and carrots being folded in last. Divide batter into two cake pans. Bake at 350 degrees for 30-40 minutes. Do toothpick test on centre of cakes.

Ingredients for icing:

8 oz cream cheese at room temperature
3/4 cup heavy whipping cream
1/4 cup maple syrup

Blend three ingredients in mixer until smooth. Don’t over blend. After cake has cooled, ice between layers and all around cake.

Peppermint Choco Bon Bons


  • 1/2 cup coconut oil
  • 1/2 cup creamed coconut
  • 1/4 cup honey
  • 1 teaspoon peppermint oil
  • 1 1/2 cups 72% or higher dark chocolate


Melt coconut oil and coconut butter in microwave until just a few clumps remain. Mix in honey and peppermint oil. Stir, smashing any remaining clumps until smooth. Press mix into silicone molds and freeze for an hour.

Melt chocolate in microwave and pour over frozen coconut mint forms that have been pressed out from silicone mold. Freeze again for half hour until chocolate forms a hard shell. Now they need only be kept refrigerated.

Paleo Carrot Muffins

6 eggs
1/2 cup melted coconut oil
1/2 cup honey
2 tbsp vanilla
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp cinnamon
1/2 cup coconut flour
2 cup shredded carrots


Preheat the oven to 350 degrees. Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl. Add in the salt, baking soda and cinnamon. Sprinkle the coconut flour over the mixture and then whisk into the batter. Mix well so that there are no any lumps. Fold in the shredded carrots.  Disperse the batter evenly among the prepared muffin cups. Bake for 20 minutes, or until a toothpick comes out clean.


1/4 cup coconut flour

1/4 cup walnut flour (walnuts ground by you)

1/4 teaspoon baking soda

1/4 teaspoon sea salt

4 eggs

1/3 cup coconut milk (canned coconut milk)

1/2 cup ripe banana, mashed (about 1 banana)

Cinnamon Topping

1 tablespoons cinnamon

2 tablespoons ripe banana, mashed

2 tablespoon coconut oil, melted

1 tablespoon maple syrup

>>> 1/2 cup of ground walnuts (hold aside)


Preheat oven to 350 degrees.  Line 12-cup muffin pan with paper liners.

Whisk dry ingredients together.  Set aside.

In a small bowl add mashed banana, eggs, and coconut milk and mix with a hand mixer until well blended.  Add wet ingredients into dry ingredients and with a hand mixer until well combined.

Add batter until prepared muffin cups.  Filling to about 3/4 filled.

In a small bowl, combine cinnamon, mashed banana, melted coconut oil, and maple syrup (if using).  Drizzle mixture over top of muffins and using a toothpick swirl the topping into the muffin batter.  Once muffin is set for oven, sprinkle/crumble ground walnut to top muffin for baking. Reserve some of the cinnamon topping.

Bake muffins for 20 – 25 minutes or until toothpick inserted into center comes out clean.  In the last 5 minutes of baking add more cinnamon toping to the tops of the muffins.

Allow muffins to cool in pan 5 – 10 minutes then transfer to wire rack.

Makes about 10 to 12 muffins.

Paleo Coconut Macaroons

6 egg whites
1/4 teaspoon sea salt
1/3 cup raw honey
1 tablespoon vanilla extract
3 cups unsweetened shredded coconut

In a mixing bowl whisk egg whites and salt until stiff. Add in honey, vanilla and coconut. Gently fold coconut mixture into mix.

Drop batter onto a parchment lined baking sheet, one rounded measuring spoon at a time. I use 1 tbsp.
Bake at 350° for 10-15 minutes, until lightly browned. I actually put the broiler in the oven to toast them up brown for a minute at the end.

Cinnamon Bun Crepe


3 Egg Whites

1 Tbsp Cinnamon

1 Scoop Vanilla Protein powder

4 drops of Stevia


1. In a small bowl, mix together egg whites and cinnamon

2. Spray a skillet with non-stick cooking spray and cook the egg white/cinnamon batter over medium heat until it begins to bubble

3. Flip like a pancake, cook the other side for just a few seconds and set on a plate to cool

4. In another small bowl, mix together protein powder and 3 tbsp of water LITTLE BY LITTLE until a smooth paste is formed. Add Stevia drops.

5. Spread half of the icing on top of the “pancake” and roll inwards (the icing should act as an adhesive to make it stick together)

6. Cut in half, distribute the rest of the icing over the top of the cinnamon rolls, and enjoy!!

…… only 190 calories of yum!





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