Tag Archives: wheat free

Paleo Caramel Mud Cupcakes

16 Aug

I love caramel mud cake, actually I love anything caramel so when I saw this recipe from Wholefood Simply I just had to try it!DSC_0836

I made a couple of changes. I didn’t have coconut flour, so far in my Paleo journey I have refused to buy it as it is soooo expensive, and as nice as coconut is I don’t want everything to taste like coconut.

Here is my version of the recipeDSC_0832

1Kg of raw sweet potato, roast in oven in chunks with skin on until soft then remove skin (which are a super tasty treat themselves)

10 medjool dates, seeds removed

3 tablespoons hulled tahini

1 teaspoon vanilla

1/4 cup arrowroot

1/4 cup tapioca starch

1 teaspoon bicarb soda

4 eggs

Pinch of salt

Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Process dates, potato and egg until smooth.

Transfer to a bowl and add the rest of the ingredients and mix well.

Pour batter into prepared tin or patty papers and bake 45 minutes for a cake or 20 minutes for cupcakes.

Now for the Icing

4 heaped tablespoons hulled tahini

4 heaped tablespoons honey

4 heaped tablespoons coconut oil

2 medjool datesDSC_0826

Blend everything until smooth, put in the fridge to harden up and then top cake with it. This icing is very runny at room temperature and I found the coconut oil doesn’t mix in very well. Sharon from Sweet Potato Bun suggests that coconut oil may not be the best thing for icing since it is unstable at room temperatures and that perhaps pastured butter or palm shortening is a better option, she also adds some arrowroot to her icing to mimic the structural hold of cornflour in icing sugar, so these might be some things to experiment with in the future.

So how does it taste I hear you ask. Fabulous! I didn’t know what to expect from the sweet potato, I knew that it would be moist from when I made the chocolate zucchini cake, and I was concerned about the tapioca starch/arrowroot as it gives the batter a bitter after taste, but this seems to bake out and I had some lovely little moist and decadent caramel mud cupcakes. The icing, although very runny is delicious, beautiful caramel date and honey flavoured with a hint of coconut. I really am fighting hard not to go back to the fridge and eat them all!DSC_0834

Once again I have been pleasantly surprised by Paleo baking, the only thing that disappoints me is that it is not as pretty to look at as regular baking.


Experimenting with Paleo Baking- Chocolate Zucchini Cake with Avocado Icing

29 Jun

I am very skeptical of Paleo Baking. I just can’t imagine how the sugar/dairy/wheat substitutes could ever taste as good as the real thing, I mean avocado as icing? Hmmm. I also don’t want to waste the time and food making something no one wants to eat.
For my first attempt at this I chose a chocolate zucchini cake from Elana’s Pantry. I altered the recipe a little, here’s the original.


For my cake I swapped out 1/2 a cup of almond meal for tapioca starch, I couldn’t get cacao powder so I used unsweetened cocoa, I also didn’t have vanilla stevia so I used normal stevia and added vanilla essence and I reduced the amount of honey and added two Medjool dates.

To make it is pretty simple, add everything to a food processor and whizz till smooth, then bake in a loaf pan at 170 degrees Celsius for 40-45 minutes.

For the icing I found a recipe on Paleo Spirit.

Since I didn’t have any maple syrup and I didn’t want to use honey I substituted treacle, which is not paleo but I used such a small amount I wasn’t bothered by its inclusion.

The icing was meant to go in the food processor, but since I had already put the bowl into the dish washer and I was in a let’s get this done mood I just mashed it all together with a fork and that worked just fine.


I had a little taste of the icing before it went on the cake, and I must tell you, I wasn’t impressed, it was bitter like dark chocolate, but I went ahead and put it on the cake (the great thing about this icing is that you don’t need to wait for the cake to cool as it doesn’t melt!) I put a sprinkle of coconut on top to pretty it up and cover up the bitterness.

So, the cake passed the first taste test, Duckman promptly devoured a whole slice when he woke up from his nap, which I took as a good sign.

We were going to my step sisters for lunch today so I took the cake with me and after lunch with a cup of tea we all had a small slice.

The taste surprised me and everyone else. It is rich, chocolatey,moist beyond belief,  fudgey and so yummy! The icing even tasted fine. For a cake with only cocoa it is super rich, it tastes like it has melted dark chocolate in it. It has a subtle sweetness which is a really nice change from the sickly sweet cakes that I normally treat myself with.

Mr Minx didn’t like it, but that was to be expected and Rooster did not try it, apparently he doesn’t like chocolate cake, which was a revelation to me.

It was really great to have a slice of cake knowing that it wasn’t laden with sugar and that it might actually be healthy and it was actually tasty. This cake will be made again.


Chocolate Zucchini cake with Avocado Icing


  •  ¾ cup Almond meal
  •  ½ cup tapioca starch 
  • ¼ cup cocoa
  •  ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  •  2 large eggs
  •  2 tablespoons coconut oil
  •  ¼ cup honey
  •  2 medjool dates
  • ¼ teaspoon stevia
  •  1 cup zucchini, grated
  •  ¼ teaspoon vanilla essence


  • ½ avocado
  •  1/3 cup cocoa
  •  ¼ cup treacle

For the cake mix ingredients in food processor until smooth pour into loaf pan and bake at 170° C for 40-45 minutes.
For the icing mash or process all ingredients until smooth. Spread over cake

Paleo Crackers

10 Jun

In my never ending quest for the elusive super healthy lifestyle I have once again given up refined sugar cold turkey, which I actually don’t find that hard, I have just done the last week sugar free and last night I had some ice cream and was left quite disappointed that I hadn’t really enjoyed it very much. The hardest thing is not baking, or not tasting my baking!

In addition to giving up sugar I want to reduce the amount of grain I eat. This is much harder for me than sugar, grain is in everything! Wheat, corn and rice make up so many of the easy to grab filling types of food most people love. 

I love crackers, commercial ones are full of things that I don’t want in my body and most home made recipes contain flour. So when I found these paleo crackers I had to give them a try.

The ingredients are

2 cups of almond meal

1/2 tsp salt

2 tbsp water

2 tbsp olive oil

1/4 tsp melted coconut oil

1 egg white

dried herbs of your choice (I used an Italian herb mix)Image

To make it is easy, put dry ingredients in a large bowl, mix wet ingredients in a small bowl, pour wet into dry and mix into a dough.Image

Roll it out between baking paper cut into cracker size pieces and bake in an oven preheated to 180 degrees Celsius for about 10 minutes or until golden.Image

I actually forgot to put the water in and I don’t think it effected the crackers at all.

They are pretty yummy, they have a creamy nutty taste from the almond meal and the herbs and salt were the perfect flavour.

These will be making more appearances in my house, apparently it can be used for a pizza base, but I don’t think it seems sturdy enough for that, but it is worth an experiment in the future!Image


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