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Grain-Free Chocolate Monkey Pie

Grain-Free Chocolate Monkey Pie

Grain-Free Peanut Butter Crust

The Crust

This crust is made using Grain-Free Peanut Butter Cookie dough.

  1. Follow the directions to make the dough.
  2. Press the dough into a pie plate.
  3. Bake the crust.
  4. Let the crust cool.
Grain-Free Peanut Butter Crust with Bananas

Bananas

  1. Slice 2 bananas in half length-wise.
  2. Saute in butter until golden.
  3. Arrange in the bottom of the cooled pie crust.
  4. Let cool.
Grain-Free Peanut Butter Crust with Bananas

Chocolate Filling

  • 3 avocados
  • 1/3 cup raw cocoa powder
  • 1/3 cup raw honey
  1.  Blend together until smooth.
  2. Adjust sweetness and chocolate to taste.
  3. Spread filling evenly in pie crust.
  4. Chill and serve!

 

 

Ella’s Coconut Cupcakes & Birthday Cake

Ella’s Coconut Cupcakes & Birthday Cake

My sister Tessa’s 3rd birthday party. We used this recipe for her cake! This recipe is gluten-free, grain-free, white sugar-free, and dairy-free!

What does it have in it?! A lot of coconut and eggs. As a result, it is high-protein and Paleo-friendly. Believe it or not, it does not taste predominantly coconut-y.

It is moist and delicious—a perfect birthday cake or cupcake recipe. Your friends, family and guests will never know you’re feeding them anything so healthy.

We hope you enjoy it as much as we do!
Ella and her Mommy

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Avocado Key-Lime Pie

This pie is bright green, cool, tart and refreshing…raw and Paleo! The avocado and coconut oil make it an exceptionally healthy option. You’ll never guess it’s based on avocado tasting it!

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Avocado Key-Lime Pie

Avocado Key-Lime Pie

This pie is bright green, cool, tart and refreshing…raw and Paleo! The avocado and coconut oil make it an exceptionally healthy option. You’ll never guess it’s based on avocado tasting it!

I tried several versions of this recipe and have melded different options into this one. I like to make 3-4 up in one batch and throw them into the freezer to have on-hand for guests. It has the nicest texture and is most refreshing when it is cut still partially frozen.

We prefer a nut crust, but if nuts are not an option for your family, substitute whatever crust you prefer.

Ingredients

Nut Crust

3/4 cup raw almonds
1 cup raw walnuts
10 pitted dates
Pinch of salt

Pie Filling

3/4 cup fresh squeezed lime juice (does not have to be key limes)
1 1/2 cup avocados
1/2 cup raw honey
1/4 tsp. salt
1/2 cup coconut oil

Directions

Nut Crust

  1. In a food processor or blender, blend ingredients until they stick together. Don’t over-blend or you will make nut butter.
  2. Press firmly into pie plate.
  3. Chill in the freezer while preparing the filling.

Pie Filling

  1. In a blender, blend all ingredients except the coconut oil until smooth.
  2. Add the coconut oil. Blend again until creamy.
  3. Pour into your pie crust.
  4. Chill for several hours or until firm. Or freeze.
Better Birthday Cake & Cupcakes

Better Birthday Cake & Cupcakes

This recipe is gluten-free, grain-free, white sugar-free, and dairy-free! What does it have in it?! A lot of coconut and eggs. As a result, it is high-protein and Paleo-friendly. Believe it or not, it does not taste predominantly coconut-y.

It is moist and delicious—a perfect birthday cake or cupcake recipe. Your guests will never know you’re feeding them anything so healthy.

We use this recipe as a base for creating many delicious cakes, including chocolate (add cocoa powder) and carrot cake (recipe to follow). For instance, to create lemon pound cake, add more coconut flour and lemon essence. For mini cupcake bites, stir in some chocolate chips. With a good imagination, the possibilities are endless!

We hope you enjoy it as much as we do!
Ella & Tessa Gessner

Ingredients

Wet ingredients:

12 eggs
½ cup coconut oil
½ cup coconut milk
¾ cup raw honey
2 teaspoon vanilla extract
1 teaspoon orange /lemon zest

Dry ingredients:

1 cup coconut flour
1 teaspoon baking powder
1 teaspoon sea salt

To be added after:

Juice of ½ medium orange or lemon or other


better-birthday-cake-tall

Directions

  1. Take your eggs out of your refrigerator and allow them to come to room temperature.
  2. Preheat the oven to 350 degrees.
  3. Melt coconut oil.
  4. Whisk the eggs, coconut milk, honey, vanilla and orange zest together.
  5. Combine coconut flour, baking powder and sea salt.
  6. Stir the dry ingredients into the wet.
  7. Pour coconut oil into batter and mix until all lumps are gone.
  8. Pour the batter into your greased pan and place on the middle rack of the oven.
  9. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.
  10. Place the cake on a cooling rack.
  11. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork.
  12. Juice the orange /lemon half right over the whole cake, making sure to evenly distribute the juice.

Icing

Ice with Better Icing!

Better Carrot Cake

Better Carrot Cake

Based on the Better Birthday Cake recipe, this “Primal” Carrot Cake uses coconut flour, dates and exotic spices. It is gluten and grain-free.

The recipe requires quite a few steps but the end result is moist, flavourful and delicious! You need to prepare the carrots an hour in advance and marinate them in maple syrup so give yourself enough time.

This recipe has been reposted from I Live Local with permission.

Ingredients

Carrot mixture

2 ½ cups (about 5 whole) Carrots raw, peeled and shredded
1 cup Maple Syrup

Wet

10 Medjool Dates
1 cup Butter (room temperature)
10 Eggs (organic, from pastured chickens)
1 Tbsp Pure Vanilla Extract

Dry

3/4 cup Coconut Flour
1 Tbsp Cinnamon (dry ground)
1 tsp Ginger (dry ground)
1 tsp Nutmeg (dry ground)
¾ tsp Cloves (dry ground)
1 tsp Baking Soda (aluminum-free)
1 tsp Sea Salt

Glaze

Liquid from Carrots
¼ cup Butter

Icing

1 cup Cream Cheese (room temperature)
1 cup Butter (room temperature)
½ cup Honey (or to taste)
2 tsp Cinnamon (dry ground)

Garnish (Optional)

1 cup Walnuts, coarsely chopped

Process

Prepare the Carrots – 1 hour in advance

  1. Remove your eggs, butter and cream cheese from the fridge so they warm to room temperature.
  2. In a food processor, using the grating blade, shred carrots.
  3. Place carrots in a large covered bowl.
  4. Pour maple syrup over carrots.
  5. Marinate in the fridge for an hour.
  6. After about an hour, remove from fridge and strain carrots from the liquid. Put the liquid aside—you’ll use it later to make the glaze.

Bake the Cake

Heat Oven

Preheat oven to 325°F.

Mix Dry Ingredients – Measuring cup

In a measuring cup or small mixing bowl, add and mix the dry ingredients.

Blend the Wet Ingredients – Blender

I have a big, 9 cup Ninja blender so I can blend the entire recipe in it. If you have a small blender, you may choose to use a hand mixer and mixing bowl to blend the wet with dry ingredients and then stir in the carrot.

  1. In the blender, blend the 10 medjool dates until almost smooth.
  2. Add the 1 cup butter and blend more.
  3. Add the 10 eggs and 1 Tbsp vanilla and blend a little more.

Add the Dry Ingredients

Add the dry ingredients to the blender and blend again until smooth (assuming your blender is big enough, otherwise, transfer everything to a mixing bowl).

Add Carrots

Stir grated carrots into cake batter. (I remove the blade from my Ninja blender and add the carrots to it and stir gently.)

Prepare Pans and Bake

  1. Grease two 9-inch cake pans with butter. (Or, for easy removal, line pans with parchment paper.)
  2. Pour batter into pans.
  3. Bake for 35 minutes.
  4. Test center with a tooth pick—if the tooth pick comes out clean, then the cakes are done.
  5. Remove cakes from oven and cool.

Prepare the Glaze

  1. In a saucepan, reduce the liquid from the carrots.
  2. Add the butter and stir.
  3. Reduce until you have hot caramel-like sauce.
  4. Pour over the cooled cakes, still in the pans.
  5. Put the pans somewhere cold like the fridge to cool the cakes completely and harden the glaze.

Prepare Icing

In a mixing bowl, blend the 1 cup butter, 1 cup cream cheese, ½ raw honey (or use less and add to taste) and cinnamon until smooth.

Ice, Garnish and Serve

Ice cake with cream cheese icing, garnish with walnuts, chill and serve.

This cake freezes very well.

Better Icing

Have you ever read the ingredients list on a can of store-bought icing? It’s not pretty, nor is it pronounceable. Store-bought icing is full of hydrogenated oils, chemicals, and colourings. Take a look at the ingredients list on the right. It’s about as unhealthy as it gets. So, what to do?

Homemade icing is simple and easy!

Betty Crocker® Rich and Creamy Vanilla Frosting

Sugar, Palm Oil, High Maltose Corn Syrup, Water, Corn Starch, Canola Oil. Contains 2% or less of: Salt, Distilled Monoglycerides, Color (yellows 5 & 6 and other color added), Polysorbate 60, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural and Artificial Flavor, Citric Acid. Freshness Preserved by Potassium Sorbate.

Butter Icing

Ingredients

2 cups Butter (room temperature)
½ cup Honey (or to taste)
Choice of flavouring.

Flavour Options

You can create any flavour you like with this icing. Try any of these options:

  • Cinnamon (goes well with chocolate cake)
  • Vanilla Extract
  • Almond Extract
  • Cherry Concentrate (makes beautiful pink icing)

Instructions

  1. Ensure the ingredients are at room temperature. (Or your icing will be lumpy!)
  2. In a mixing bowl, blend the ingedients until smooth.

Chocolate Butter Icing

Ingredients

2 cups Butter (room temperature)
1 cup Honey (or to taste)
1 cup raw cocoa powder

Instructions

  1. Ensure the ingredients are at room temperature. (Or your icing will be lumpy!)
  2. In a mixing bowl, blend the ingedients until smooth.

Cream Cheese Icing

Ingredients

1 cup Cream Cheese (room temperature)
1 cup Butter (room temperature)
½ cup Honey (or to taste)
2 tsp Cinnamon (dry ground)

Instructions

  1. Ensure the ingredients are at room temperature. (Or your icing will be lumpy!)
  2. In a mixing bowl, blend the ingedients until smooth.

Grain-free Peanut Butter Cookies

Grain-free Peanut Butter Cookies

My family ate these cookies before I could photograph them. But, this dough also makes a fantastic pie crust! I didn’t manage to photograph the cookies but did manage to capture the pie crust on film before I turned it into a Chocolate Monkey Pie.

1 cup Organic peanut butter (smooth or crunchy)
¼ cup Raw honey
1 Egg
½ tsp Baking soda
½ tsp Sea salt

2 cups Organic peanut butter (smooth or crunchy)
1/2 cup Raw honey
2 Eggs
1 tsp Baking soda
1 tsp Sea salt

4 cups Organic peanut butter (smooth or crunchy)
1 cup Raw honey
4 Eggs
2 tsp Baking soda
2 tsp Sea salt

Directions

  1. Mix all ingredients until forms a thick gooey batter.
  2. Use a tablespoon to drop batter onto a lined baking sheet.
  3. Bake at 340 degrees, on the middle rack, for about 7 minutes. Watch the cookies carefully as they burn easily.
Fresh Easy Sandwichless Lunch

Fresh Easy Sandwichless Lunch

If you don’t pack a sandwich, what do you take for lunch? Here’s an example of one of our typical sandwichless lunches.

  • Raw veggies
  • Raw fruit
  • Cut meat
  • A few Mary’s Crackers

We always pack a little cold pack to keep everything cool until lunch.