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Almond Cake

I’ve been thinking about making this cake for probably about a month.  It is incredibly moist. This cake is a blank canvas for any kind of topping you’d like. The possibilities are endless. I’m thinking either an apple-cranberry sauce or maybe a banana-caramel sauce. What do you think? I’ll let you know what I decide for this time.

  • 3/4 c butter  (softened)or ghee
  • 3/4 c honey granules
  • 4 eggs
  • 1/2 c almond milk (see website)
  • 1 tsp pure vanila extract
  • 1 1/2 c almond meal/flour finely ground
  • 1/2 c coconut flour
  • 1/4 tsp sea salt
  • 2 tsp baking powder

Preheat oven to 350 degrees. Grease a 9×13 inch cake pan. Cream together butter and honey granules until smooth. Add in eggs, one at a time, and beat until fully blended. Add almond milk and vanilla; mix until combined.

In a separate bowl, combine flours, salt and baking powder. Wisk all the dry ingredients so that they are well incorporated. Stir dry ingredients into wet ingredients. Beat until creamy. Spread batter in prepared pan and bake for 30 minutes. Serve with your choice of topping. Eat. Enjoy.


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Berries and Cherries Crumble

I wanted to make us a treat, but nothing too time consuming, or hands on preparation. I wanted something different, something with fruit. So, I went to my freezer. I almost always have frozen fruit in my freezer. They’re great for smoothies, and fruit crumbles. You don’t have to let them thaw – Time Saver. You can use just about any frozen fruit. This is what I had on hand.

For the berries and cherries:

  • 4 c triple berries (blackberry, blueberry, raspberry)
  • 2 c dark pitted cherries
  • 1 orange, zested and juiced
  • 2 tbsp paleo all-purpose flour (see website)
  • 3 tbsp maple sugar

For the topping:

  • 1/2 c blanched, sliced almonds
  • 1/2 c paleo all-purpose flour (see website)
  • 1/2 c almond meal/flour (see website))
  • 1/4 c maple sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of sea salt
  • 4T butter or ghee, softened

Preheat oven to 350 degrees.

For the berries and cherries: Mix all the ingredients together in a bowl, making sure everything is well incorporated, and coated. Transfer to a 8×8 baking dish.

For the topping: put all the ingredients in a bowl, with a bowl break up butter so the mixture is in small clumps. Scatter the topping over the berries/cherries in an even layer. Bake until the topping is golden brown and the berry/cherry juice is bubbling up through the topping, about 30-40 minutes.

Top with whipped coconut cream, or whipped cream if you do dairy.


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Banana Chocolate Chip Bars

This recipe came about because I had 3 overripe bananas that I didn’t want to throw out. I’m glad I didn’t, because these are delicious.This bar is very tender, not heavy at all. This is a perfect little treat.


  • 2 c paleo all purpose flour (see website)
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 c coconut oil
  • 1/4c butter or ghee
  • 1/2 c honey granules
  • 2/3 c maple sugar
  • 1 tsp vanilla extract
  • 1 c (about 3 medium) mashed bananas
  • 1 large egg
  • 1 c dairy free chocolate chips
  • 1 c chopped pecans

Preheat oven to 350 degrees. Grease a 15×10 sheet pan.

Sift together flour, baking powder, and salt in medium bowl. Beat butter, coconut oil, honey granules, maple sugar, vanilla extract, egg and bananas until creamy. Add flour mixture in to banana mixture, until well combined. Fold in chocolate chips and pecans. Spread batter into sheet pan.

Bake for 20-30 minutes until golden brown and toothpick comes out clean from the center. Cool completely in pan. Cut into bars. Makes about 40 bars. Serve. Enjoy.


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Chocolate Chip Cookies

I was searching the archives and I came across this recipe. This was my first “treat” post and still is one of my favorite cookie recipes. This is a great recipe to let the kids make. I can remember making cookies when I was about 8 or 9 and still enjoy making them today. Have some fun and make a family moment. I hope you enjoy.


  • 2 1/4 c paleo all purpose flour (see website)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 c butter
  • 1/2 c coconut oil
  • 3/4 c maple sugar
  •  1/2 c honey granules
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 c chocolate chips
  • 1  c pecans, chopped

Sift together the flour, baking soda, and salt into a small bowl.

Beat butter, coconut oil, maple sugar, honey granules, vanilla, and eggs until creamy.

Gradually add in flour mixture. Fold in chocolate chips and pecans. Refrigerate for 15-20 minutes.

Preheat oven to 350 degrees. Take cookie dough out of refrigerator and spoon/scoop out onto ungreased baking sheet. I like to use silpat or parchment paper on my baking sheets. That way nothing sticks.

Bake until golden brown 11-13 minutes. Cool for about 5 minutes, then eat. Enjoy.