We are taking a little walk into the Paleo side of things lately. The more research I do, the more intrigued I am by this way of life and its benefits. And so…I’ve been experimenting with some Paleo recipes. Here is a pretty darn tasty one! It got rave reviews from the donut lovers in my life! Enjoy!
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 1 1/4 tsp baking soda
- 3 1/2 tsp pumpkin spice
- 1/4 tsp salt
- 4 eggs, room temperature
- 7 Tbsp unsalted butter, or coconut oil, melted
- 1/2 cup maple syrup
- 2 Tbsp coconut sugar
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1/3 cup coconut sugar
- 1 1/2 tsp ground cinnamon
- Preheat oven to 350F. Line mini muffin pan with liners.
- Mix all dry ingredients in large mixing bowl.
- Mix wet ingredients in separate, bowl.
- Add dry ingredients to wet gradually while stirring until combined well.
- Pour batter evenly into muffin liners (each should be about 3/4 full). *I like to use a small cookie dough scoop to distribute the batter)
- Bake 11-13 minutes or until toothpick inserted into donut comes out clean. Cool completely before serving for best taste! Roll in cinnamon/sugar mix and ENJOY!!!
*recipe adapted from “Texanerin Baking”
A good fruit crisp is probably my favorite summertime dessert! I love how fruit tastes after it’s been baked and with cinnamon….mmmmmm! You can do a lot of different fruits in this. I just happened to have some apples and peaches that needed to be used up. But berries would be amazing. I love combining fruits like I did this time.
Ingredients for fruit mixture:
- 4 cups fruit of your choice. Cut/sliced up if needed.
- 2 Tbsp honey
- 1/2 tsp cinnamon
Ingredients for topping:
- 1 cup old fashioned oats
- 2 Tbsp whole wheat flour (or flour of your choice)
- 2 Tbsp butter, melted
- 1 Tbsp honey
- 1/2 tsp cinnamon
Preheat oven to 375F.
Combine fruit, honey & cinnamon in medium mixing bowl. Mix together well and spread in medium sized casserole dish or pie plate.
In a small bowl, combine oats, flour, butter, honey & cinnamon. Sprinkle on top of fruit mixture. Bake 20 minutes, or until golden on top.
I put a dollop of vanilla Greek yogurt on mine 😍 It’s very crumbly as it has far less butter & sweetener than traditional recipes. So consider serving in a bowl. It’s pretty delicious! I would even say this would be an excellent breakfast dish!
Josh and I have been spending tons of time in the kitchen over the past couple of months trying, re-trying and, sometimes vowing never to try again, certain recipes! We have tweaked them and made them just how we want them. I would say we have very similar taste in food as far as flavor goes. We like a lot of it, that’s a for sure thing.
Our goals for this little cookbook were many. We wanted to produce something creative together that shared our gifts and talents. We wanted to offer people something simple for when they want new recipes, but things that they might not typically make. Yummy, not super complicated….you get the idea.
It was a lot of fun, sometimes frustrating, sometimes exhausting! We dirtied A LOT of dishes! Ha! It was pretty awesome having this to work on together as we were on our journey together as a couple from dating to marriage. I would say it’s very fitting that we finished our cookbook two days after our wedding. Moving on to the next thing both in our relationship and in our business life together.
We hope you enjoy the recipes and share with us your thoughts as you try them! This was our first also for creating something in an e-format so we look forward to learning more and doing even better and more awesome the more we do with this kind of thing. We hope you come along with us on our next venture!
You can order our e-cookbook at my etsy shop: JessicasLittlePlace ❤️
xoxo, Jess & Josh
Ummmm this is a combination of several things I LOVE! Yummy and EASY!
- 2 Portobello mushrooms, rinsed, stem removed
- 1/4 cup blue cheese, crumbled
- 2 slices bacon, cooked & crumbled
- 1/2 red bell pepper, sliced into strips
- 1/4 onion, sliced into strips
- Salt & pepper to taste
Sauté onions & peppers. Place all ingredients on top of mushrooms, distributed evenly between the two mushrooms. Place mushrooms on grill for 5-7 minutes, until mushrooms are soft.
Wha-la!! Devour immediately!
Expect to see a slightly healthier version of this in our new E-cookbook coming out SOON!!!
Coffee creamer is one of those things I have a very hard time not having. I LOVE the thought of getting up and having that first cup of coffee in the morning. There’s just something comforting and inviting about it. Anyone with me on this?
So, rather than give it up altogether, I like trying healthier ways of still having my coffee the way I like it, sweat and creamy.
Typically what I do instead of the regular flavored coffee creamer you buy at the store (hello salted caramel!) is just half & half & honey. It’s good! And people…I take my coffee seriously. When I say it’s good, I’m being genuine. 🙂
I thought I’d try something different however. I love the idea of making your own ______ (fill in the blank). So homemade coffee creamer it is!
If you like coconut…I mean real coconut, not just the artificial flavor, you will be a fan. And another thing I love…it’s SO simple!
- 1 can coconut milk (Full fat my friends! Do not be afraid!! It’s good for you!)
- 2 Tbsp maple syrup (go for the good stuff…real maple syrup. It’s more expensive, but it’s better for you and it tastes a million times better!)
- 2 tsp vanilla extract
Put all of the above in a sealable jar, close it up and shake baby shake!! It’ll take a couple minutes to get everything good and mixed up. Then seal that puppy up and keep it in the fridge.