RAW CARROT CAKE {VEGAN, PALEO, GLUTEN-FREE, REFINED SUGAR-FREE, SCD, AIP}


from the unconventional baker

Cake Ingredients:

• ½ cup raisins {or other dried fruit of your choice}
• 1 cup walnuts {omit for AIP version -- use a mix of shredded coconut and more dried fruit instead, or use some dried white mulberries instead altogether}
• 4 small carrots, coarsely chopped
• ¼ cup unsweetened shredded coconut
• ¼ cup coconut oil, softened
• ¼ cup maple syrup {or your favorite liquid sweetener, like honey, agave, etc.}
• 1-2 tsp pure vanilla extract {use alcohol-free for AIP}
• 2 tsp cinnamon
• ¼ tsp nutmeg {omit for AIP}
• dash salt

Frosting Ingredients:

• ¾ cup coconut manna, warmed to a soft consistency {also called coconut butter}
• ¼ cup maple syrup, at room temperature {or your favorite liquid sweetener, like honey, agave, etc.}
• 2 tbsp lemon juice, at room temperature
• 2 tbsp non-dairy milk of your choice, at room temperature
• 2 tsp pure vanilla extract {use alcohol-free for AIP}
• cinnamon for sprinkling

INSTRUCTIONS

1. Line a muffin pan with 6 cupcake liners and set aside.
2. Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture {be careful not to over-process into a paste though}. Divide this mixture between the 6 cupcake liners and use your fingers to press into a cupcake shape {I flattened the tops of mine by simply pressing them down evenly to create a smooth surface for the frosting, but you can always shape yours into little domed cakes}. Place the tray in the freezer and allow to set for at least 3-4 hours or until firm.
3. Make sure all frosting ingredients are at room temperature, when ready to frost, place all frosting ingredients into a high power blender {I used my Vitamix for this} and process into a smooth consistency. Transfer to a piping bag and frost the cupcakes. Sprinkle with a hint cinnamon and enjoy!

NOTES

Store leftover cupcakes in the fridge. Let them sit out for 10 minutes after refrigeration to allow the frosting to soften up a touch {it will really hold its shape infinitely though and continue to look just as it did when you first piped it -- just gets a little firmer when chilled}.

Note: maple syrup is not a raw sweetener, but that's my preferred sweetener to use. Feel free to use your favorite raw sweetener instead if you prefer.

Raw Brownies-Paleo

From the Paleo Kid

1 cup walnuts

1 cup pitted dates

1/3 cup cocoa powder

Icing:

 2 T raw honey

2 T cocoa powder

1 ripe avocado (HW - I have substituted 3 T coconut oil) 

2 tsp vanilla

dash of salt/cinnamon (optional) 

In food processor -process the nuts, dates and cocoa.

Press this mixture in in parchment lined 8x8 pan . the more you press the better the brownie will hold together. (HW: I noticed my dates were a little dry so you can just add a tiny bit of water if the mixture is too dry and will not hold together) 

Icing: Peel and cut up avocado and process till smooth in processor. Add remaining ingredients and blend till smooth and cocoa incorporated. Spread onto nut/date mixture. Place in freezer to set for about an hour. Remove from pan and cut into squares and eat. 

Bacon-Cheddar Deviled Eggs

satisfyingeats.com

 

1 dozen boiled & peeled eggs (following directions above)
1/2 cup homemade mayonnaise 
Sea salt to taste
1/4 cup shredded sharp cheddar cheese
5 pieces of cooked, crumbled bacon
Fresh black pepper

Directions

Split peeled eggs carefully on the horizontal and carefully remove the yolk with a spoon or fork and place yolks in medium bowl.  Use fork and mash cooked yolks so that there are no large pieces.  Add mayo and stir.  Stir in 1/2 off shredded cheese (or you can just reserve all for the top). Taste for salt.  Place egg white halves on serving dish.  Pipe (or spoon) the egg yolk mixture into the well of the egg white.  Top with the remaining cheese and then with bacon. Finish with a little fresh black pepper.

Best Homemade Mayo

Makes a little over 2 cups. from Satisfying Eats Cookbook

1. • 2 whole pastured eggs
   • 1 tbsp. apple cider vinegar
   • 3/4 tsp. salt
   • 2 tsp. prepared mustard
   • 2 cups light olive oil (not a vegetable blend)
    Blend eggs, vinegar, salt, and mustard in food processor. While machine is running, slowly add oil, VERY SLOWLY!! Continue until all of the oil has been added and the eggs and oil have formed an emulsion or Mayonnaise. Taste for salt and adjust if needed.

1. Store in refrigerator for up to 2 weeks. Satisfying Eats Cookbook

Catsup from the Paleo Kid 

5 oz organic baby food prunes
5 oz tomato paste (hw: I used bionature organic /citric acid free)
1 1/2 t lemon juice
1 1/2 t raw honey, softened
1/4 t ground mustard
1/4 tsp salt (hw: I use pink Himalayan salt)

Whisk it together, enjoy!
Store in air tight container for up to 2 weeks in fridge.

Coconut Flour Tortillas

paleointensified.wordpress.com

Ingredients:

• 1/4 cup coconut flour
• 8 large egg whites
• 1/4 teaspoon baking powder (optional, I like my tortillas thinner so I leave this out)
• 1/2 cup water
• Coconut oil

The Process:

1. Whisk coconut flour, egg whites, water, and baking powder (optional) together in a large bowl.
2. Preheat small skillet on medium-high.
3. Melt 1 teaspoon of coconut oil in the pan and swirl around to coat.
4. Pour about 3 tablespoons of batter into the pan. Tilt and swirl the skillet to spread out the batter into a round thin tortilla shape.
5. Cook until golden brown on one side and then flip. (Careful! If you try to flip it too early or too quickly, it will rip. Be gentle and make sure the tortilla is not sticking to the skillet before you flip.)
6. Cook the other side until golden brown. Remove to plate.
7. Repeat the steps 3-6. This should make 8-10 tortillas.

RAW WALNUT & PECAN 

Raw Walnut and Pecan Tartlets

These raw walnut and pecan tartlets are filled with an almond butter or chocolate filling for an easy, no bake guiltless treat!

Author: Gina Matsoukas

Recipe type: dessert

Serves: 6 tartlets

INGREDIENTS

Tartlet Shell

• 1 cup walnuts
• ¼ cup pecans
• 2-3 medjool dates (start with 2, see directions for explanation)

Almond & Coconut Butter Filling

• 2 tablespoons creamy almond butter (hw: cashew or sunbutter) 
• 1 tablespoon coconut butter

Chocolate Filling

• ¼ cup dark chocolate chips
• ½ tablespoon coconut oil

INSTRUCTIONS

1. Place tartlet shell ingredients in a food processor starting with 2 dates and process until a fine crumble results. If you can pinch together the mixture and it holds then transfer to a bowl. If not, add another ½-1 date and process again until the mixture is sticky enough to form a crust.
2. Grease a mini-muffin pan with coconut oil.
3. Place a spoonful of the nut mixture into the muffin tin and press down with your fingers and up along the sides of the tin. You want the sides to be pretty thick so that they don't crumble when you remove the tarts.
4. Fill remaining tins the same way.
5. Place pan in the freezer for about 30 minutes until the shells harden.
6. Remove the pan from the freezer and carefully remove tartlets using a knife to loosen around the edges. You may have to reinforce with your fingers once they're out if portions collapsed. They won't come out easily, but I did it with some patience and caution.
7. In a small bowl combine your filling ingredients and microwave until softened. Use a spoon to combine and then fill the tartlet shells.
8. You can eat them as is or return to the freezer to harden.
9. Keep refrigerated or frozen.