Paleo Carrot Cake with Paleo Coconut Icing Recipe is from other source and this blog just to republish with same information about Paleo Carrot Cake with Paleo Coconut Icing Recipe , if you are the owner from this article feel free to cantact me

Paleo Double Decker Carrot Cake with Coconut Frosting

Paleo Carrot Cake Recipe

Ingredients:

- 1 cup almond butter

-  4 tablespoons vanilla

-  6 eggs

- 6 cups almond flour

- 2 tsp fresh orange juice

 - 2 tsp nutmeg

- 2 tablespoon cinnamon

- 2 teaspoon nutmeg

- 2 cup flax seeds (optional)

- 2 tsp sea salt

- 2 teaspoon baking soda

- 2 baking powder

- 4-5 cups shredded carrot

- 3 cups unsweetened raisins

- 8 tablespoon raw honey

 

 

Preparation:

Preheat Oven 325 F

Soft almond butter.
Beat eggs well
Blend all wet ingredients.
In separate bowl, mix dry ingredients.
 Mix together all wet and dry.

- Grease  (2) 9 inch diameter cake tin with coconut oil.

 Bake 45-50 minutes until cakes done in centers.
 Cakes to stand in the tin for 15 minutes to cool. Place on cake rack to continue cooling.

 

 

Paleo Coconut Frosting Recipe

(makes 3 cups)

 

Ingredients

- 1 cup coconut milk

- 1/2 cup raw organic honey

- Dash sea salt

- 2 tablespoons arrowroot powder (arrowroot contains starch not 100% Paleo)

- 2 tablespoons water

- 1 1/4 cups coconut oil (melted)

 

Preparation:

In medium saucepan add coconut milk, honey and salt over medium heat mix well.
Reduce heat and simmer for 10-15 minutes, constantly stirring
In separate bowl combine arrowroot paste with water and make paste.
Combine arrowroot paste with mixture at medium heat mix well until mixture thickens (approximately 1-2 minutes).
In separate bowl remove mixture from saucepan and slowly stir in coconut oil. Until mixture thoroughly blended and smooth.
In covered container place in freezer for 30-45 minutes.
Remove from freezer and stir until thick.
Frost carrot cake
Optional top frosting with crushed walnuts, pecans or shredded carrots.

 

 

Coconut Ice Cream Recipe

Dairy Free and Gluten Free Ice Cream Recipes

 

Dairy free ice cream recipe. Coconut milk is a Paleo Recipe friendly cow's milk alternative.



Ingredients

- 4 egg yolks

- 1/2 cup honey

- 1 (13.5- ounce) can light coconut milk

- 1 (13.5- ounce) can regular coconut milk

- 2 teaspoons vanilla extract

 

Preparation:

-  In a large bowl, whisk yolks and honey together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined.

- Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.

-Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.

Serves 8

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Paleo Diet Coconut Recipes is from other source and this blog just to republish with same information about Paleo Diet Coconut Recipes , if you are the owner from this article feel free to cantact me

The coconut was called “monkey face” by early Spanish explorers.  The three eyes and the hairy shell resembles a monkey. For generations “monkey face” has been a nutritional and medicinal source around the world. A tropical plant that has gained popularity with nutritional enthusiast.  Coconut tends to have a slight sweet, nutty and vanilla taste. Coconut flour and meal is vegetable based Paleo wheat flour alternative for cooking. A versatile plant also used as a cow’s alternative. Unlike most fruit and vegetable coconut contains saturated fats. 

Paleo Coconut and Walnut Bread Recipe

Ingredients

1 Cup Almond Meal

1/2 Cup Coconut Flour

1 tsp baking powder

2 Eggs

1/2 Cup dried shredded Coconut

1 Cup Coconut Milk

1 Cup finely cut Walnuts

1/2 Cup Organic Extra Virgin Coconut Oil

1/2 Cup Honey

1 tsp baking powder

Directions

Blend together eggs, coconut milk, coconut oil and honey.

Combine coconut flour, almond meal, baking powder and shredded coconuts. Combine liquid ingredients and dried ingredients whisk thoroughly into batter until there are no lumps into cake batter. Pour ingredients into greased 9x5x3 inch or smaller loaf pan and bake at  (350F) for 40 - 50 minutes. Remove bread from loaf pan and cool on rack.

Paleo Dairy Butter Alternatives:

Have a warm slice of Paleo Homemade Bread with Paleo Friendly plant based dairy butter alternatives.

- Coconut Butter (Coconut Oil Base)

- Almond Butter (Almond Oil Base)

- Sunflower Butter (Sunflower Seed Oil Base)

- Pecan Butter

- Virgin Olive Oil

Pecan Pie Squares Dessert Recipe

Paleo Raw Food Recipe

Ingredients

- 2 cups pecans, made into a smooth "pecan butter" (your food processor can do this)

- 30 dates, pitted

- 1 1/2 cup shredded, dried coconut

- 1/2 teaspoon salt

- 1 teaspoon cinnamon

- 1/2 cup pecans, chopped

In food processor, process dates until smooth. Add the "pecan butter," coconut, salt, and cinnamon. Process until everything is well mixed. Remove from food processor and place the mixture in a medium-sized bowl or onto the counter, then sort of "knead" in the chopped pecans until they're well distributed. Press this sticky, pecans, dates 9x9 or 8x8 inch glass pan. Store covered in the fridge.

Can cut into 16-32 sizes.

Paleo Cashew and Coconut Shake

Ingredients

- 2 tbs coconut meat

- 2tbs cashew butter

- 1 cup coconut milk

- 2 ripe peeled bananas

- 5 ice cubes

- 2 tablespoons honey (optional Honey not allowed in Orthodox Paleo Diet)

Instructions

-Place all ingredients into a blender and blend on high speed for 30seconds.

Serve

Coconut Ice Cream

Paleo Recipe

 

Ingredients

- 4 egg yolks

- 1/2 cup honey

- 1 (13.5- ounce) can light coconut milk

- 1 (13.5- ounce) can regular coconut milk

- 2 teaspoons vanilla extract

 Method

In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined. Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more. Serves 8

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