Primal Carrot Cake with Coconut and Walnuts Recipe | This Primal Life

Primal Carrot Cake with Coconut and Walnuts Recipe | This Primal Life: "Primal Carrot Cake with Coconut and Walnuts
I couldn’t resist the maple syrup.� After all, a quarter cup divided among an entire cake isn’t very much.� If you really want to get primal, though, feel free to leave it out and throw in some raisins instead.

Cake:
2 cups almond flour
2 � tsp baking powder
2 tsp cinnamon
1 tsp salt
� cup chopped walnuts
1 cup flaked coconut
3 med-large carrots, grated
3 ripe bananas, mashed
� cup coconut milk
3 eggs
� cup maple syrup

Frosting:
8 oz cream cheese
3 tbsp maple syrup

In a large bowl, mix the almond flour with the baking powder, cinnamon and salt.� Mix in the walnuts, coconut, and carrots.� Set a side.� In another bowl, mix the bananas, coconut milk, eggs, and maple syrup.� Add the wet ingredients to the dry ingredients and stir.�� Transfer batter to a greased, parchment-lined loaf pan (9�5x3) and bake at 350 degrees for 50 minutes, or until a toothpick inserted in the center comes out clean.� Allow to cool somewhat before frosting.

To make the frosting, just whip the cream cheese and maple syrup together with an electric hand mixer until it reaches a fluffy consistency."

Sort of Almost Primal Chocolate Chip Cookies and Others | This Primal Life

Sort of Almost Primal Chocolate Chip Cookies and Others | This Primal Life: "Banana-Nut Cookies
These were Dave’s favorite.� I call them banana-nut because they do actually have bananas and nuts in them and I don’t know what else to call them.� These remained fairly soft, even after cooling.� If you like a softer, chewy cookie then these are for you.

1 � cup almond flour
1/8 tsp baking soda
� tsp cinnamon
few shakes of salt
5 tbsp melted coconut oil
3 tbsp honey
1 mashed banana
2 tsp vanilla extract
� oz chopped almonds
1/8 cup pumpkin seeds

Preheat oven to 350 degrees.� Mix almond flour, baking soda, cinnamon, and salt in a bowl, set aside.� Mix coconut oil, honey, mashed banana, and vanilla extract in a separate bowl, add to dry ingredients and mix until well combined.� Fold in nuts and seeds.� Spoon batter onto parchment-lined baking sheet.� Bake for 10-13 minutes until set and slightly toasty.

Yield: 12 cookies"

Sort of Almost Primal Chocolate Chip Cookies and Others | This Primal Life

Sort of Almost Primal Chocolate Chip Cookies and Others | This Primal Life: "Chocolate Chip Cookies
I won’t call these primal because let’s face it, they aren’t.� They are, however, grain free, use a minimal amount of natural sweetener, and to my surprise, look and taste like normal chocolate chip cookies.� No joke.

1 � cup almond flour
1/8 tsp baking soda
few shakes of salt
5 tbsp melted butter
3 tbsp agave nectar
2 tsp vanilla extract
1/3 cup dark chocolate chips

Preheat oven to 350 degrees.� Mix dry ingredients in a bowl, set aside.� Mix wet ingredients in a separate bowl, add to dry ingredients and mix until well combined.� Fold in chocolate chips.� Spoon batter onto parchment-lined baking sheet.� Bake for 10-13 minutes until set and slightly toasty.� These will firm up as they cool.

Yield: 12 cookies

Double Chocolate Chip Cookies:� Add 2 tbsp of cocoa powder to the dry ingredients."

Primal Pumpkin Pie

Primal Pumpkin Pie from thisprimallife.com

This pie is gluten-free, grain-free, dairy-free, and refined-sugar-free.
I adapted this recipe from one at 101 cookbooks.   Enjoy!

The crust:
1 ½ cups almond flour
¼ cup melted butter
1 tsp salt

The filling:
1 ½ cups of pumpkin puree*
3 eggs
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 teaspoon salt

Prepare the crust:  Combine melted butter, almond flour and salt in a bowl and mix well.  Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.

Prepare the filling:  Combine all filling ingredients in a bowl and mix well.

Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.

* Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges.  Rub the wedges with a little oil and roast on a baking sheet in a 400 degree oven for about an hour.  At that point you can scoop out the soft flesh from the skin and puree in a blender and food processor.  If this doesn’t interest you, you can just buy a can of pumpkin puree (just make sure you’re buying plain old pumpkin, not pre-spiced pumpkin pie filling).

Primal Almond Butter Pumpkin Brownies | This Primal Life

Primal Almond Butter Pumpkin Brownies | This Primal Life: "Almond Butter Pumpkin Brownies
Feel free to get creative with substitutions.�� Try other nut butters, other forms of squash, other sweeteners, spices, mix-ins, the possibilities are endless. I made several batches using either fresh squash that I steamed and mashed or canned pumpkin. I preferred the fresh squash to the canned pumpkin, but the latter worked perfectly well and seemed appropriate for the upcoming holiday.

Consider topping with applesauce and/or whipped cream for a delicious dessert.

Ingredients:
1 cup almond butter
� cup mashed pumpkin or other squash, canned or steamed
1 egg
1/3 cup honey
1 tsp baking soda

Combine all ingredients in a bowl.� Mix well.� Pour into a greased 8 x 8 in pan.� Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.� Serves 8."

Grain-free Primal Apple-Cardamom Breakfast Popover Recipe | This Primal Life

Grain-free Primal Apple-Cardamom Breakfast Popover Recipe | This Primal Life: "Grain-free Primal Apple-Cardamom Breakfast Popover Recipe
1 cup almond flour (or almond meal)
� tsp salt
� tsp baking soda
1 apple, peeled, cored, and diced
2 tbs butter
� tsp ground cardamom (feel free to use less… I like the bold flavor)
� tsp vanilla extract
1 egg
1 tbs honey

Combine almond flour, salt, and baking soda in a large bowl.� Melt the butter in a skillet and saut�the apples over med heat until softened.� Add the apples and butter to the flour mixture along with the rest of the ingredients and mix until smooth.� Transfer the batter to a greased or parchment-lined baking sheet in four large spoonfuls.� Bake at 350 degrees for about 12 minutes.� Makes 4 biscuits."

Primal Recipe Video Contest Entry - Perfect Primal Pizza | This Primal Life

Primal Recipe Video Contest Entry - Perfect Primal Pizza | This Primal Life: "The Perfect Primal Pizza
1 lb shredded fresh eggplant
� cup (60 grams) shredded parmesan cheese
� cup almond flour
1 egg white
oil or butter (to grease the parchment and baking sheet)
your favorite primal pizza toppings

1.� Mix all ingredients thoroughly in a large bowl.

2.� Transfer mixture to a baking sheet lined with a large sheet of greased parchment paper.

3.� Use your hands to pat and form the ‘dough’ until it is approximately � inch thick and your desired shape.� I like to make either one large round pizza or two smaller individual pizzas.

4.� Bake crust at 450 degrees for 15 minutes.

5.� As you hold the parchment, flip the pizza crust over onto the greased or non-stick baking sheet.� Discard the parchment and return the crust to the oven for 5 more minutes.

6.� Remove the crust from the oven and allow to cool for 10 minutes.

7.� Top the crust with your favorite toppings and bake at 350 degrees for 10 minutes or until toppings are melted and or heated to your taste.

Serves 2. Enjoy!!"

Roasted Vegetables

Roasted Veggies

from Savvy Eats

6-8 c chopped vegetables

1/4 c olive oil

Salt, pepper, and red pepper flakes to taste

4 oz sharp cheddar or hard cheese, cut into 1/2″ cubes

Preheat oven to 450*F.

Grease a 9″x13″ pan with oil or cooking spray. Toss the vegetables with olive oil, salt, pepper, and red pepper flakes. Fill the pan, then tuck the cheese cubes in so that they are evenly spaced throughout the pan.

Roast for 45-60 minutes, or until vegetables are soft and browned on the outside.

Pumpkin Spice Granola

Pumpkin Spice Granola

from Savvy Eats

5 c rolled oats

1 c pumpkin seeds or pepitas

1/2 c chopped cashews

1 c quinoa, rinsed

1/2 c pumpkin puree

1/2 c maple syrup

1/2 c cashew butter

2 tsp salt

2 tsp cinnamon

1 1/2 tsp nutmeg

Preheat oven to 350*F. Grease a 9″x13″ pan, and pour in the oats, quinoa, seeds and nuts.

In a small saucepan over medium-low heat, mix the pumpkin, syrup, cashew butter, cinnamon and nutmeg. Stir until everything is well-blended, with no pumpkin or cashew butter lumps. *see note below!

Pour over the oats mixture. Stir until all the dry ingredients are well-coated. Top with a sprinkle of salt.

Bake for 30 minutes at 350*F, stirring occasionally.

Vegan Pumpkin Walnut Bread

Vegan Pumpkin Walnut Bread

recipe found on joythebaker.com          makes 2 loaves 2 cups all-purpose flour 1 1/2 cups white whole wheat flour ( or whole wheat flour... or just use only all-purpose flour) 2 cups light brown sugar, packed 1/3 cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon freshly grated nutmeg 1 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon cloves 1 15-ounce can pumpkin puree, or just under two cups 1 cup vegetable oil 1/3 cup maple syrup 1/3 cup water 1 cup chopped walnuts Preheat oven to 350 degrees F.  Place a rack in the center of the oven.   Grease and flour two loaf pans (mine are 8×4x2) and set aside.   In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.   In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.   Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.   Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.   Fold in most of the chopped walnuts, reserving some to sprinkle on top of the batter once in the pan.  Divide the dough between the two greased pans and sprinkle with a few walnut pieces.   Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.   Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.