Blueberry Coffee Cake

Thanks to Paleo Parents for having Urban Poser as a guest blogger. This recipe was adapted from their berry's and cream breakfast cake and adapted again to create the Southern Peach Cobbler recipe.

For starters, I quadrupled the recipe which meant I needed 20, YES 20 egg yolks. Of course I was excited because I got to try separating eggs with a empty water bottle. Yep it works!! See Separate eggs video.
I still had a few egg yolks break but it didn't detour me from finishing this recipe. I am ashamed to report I threw the contaminated egg whites away as I had so many broken egg yolks within the whites(that's another story). This is why I adapted a recipe that uses the whole egg when I was working on the Southern Peach Cobbler.

Blueberry Coffee Cake

Ingredients

• 1 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 20 egg yolks
• 3/4 cup maple syrup or other liquid sweetener
• 1 cup coconut oil (melted)
• 1/2 cup full-fat coconut milk
• 2 1/2 Tbls lemon juice
• 1/3 cup of butter
• 1 1/2 to 2 cups blueberries, frozen or fresh

Instructions

1. Preheat oven to 350 degrees.
2. Put butter in 10 inch round baking dish (I used a silicone dish) and place in oven.
3. Keep and eye on the melting butter while you assemble the ingredients and remove once the butter is melted.
4. In a small bowl, combine dry ingredients and set aside.
5. Using a hand mixer, beat egg yolks for a couple minutes in a medium bowl. 
6. Once yolks are thoroughly blended add the sweetener, oil, and lemon juice and mix well.
7. Add the dry ingredients to the egg mixture while mixing.
8. Pour batter over the melted butter in the baking dish.
9. Sprinkle the blueberries all over the top of the batter. push some down into the batter to distribute throughout the cake.  
10. Place in oven and bake for 45 to 55 minutes or until the center no longer jiggles(technical baking term) or bounces back with you touch the center.
11. Serve warm with coconut ice cream or simple pour some coconut milk over the steaming hot cake. I enjoy the cake just like it is straight from the oven.

What kind of fruit did you try with this recipe?

ENJOY!!

Baked Cabbage

I discovered a love for cabbage a few years ago. I love it fixed almost any way. One of my favorite ways, because it is sooo easy, is baked. Set it and forget it, at least forget it for 20 to 25 minutes.

It's such a simple recipe and you can't mess it up no matter how you might change it up.

Here goes!!

Baked Cabbage

• Preheat oven to 350 degrees
• 1 head cabbage sliced into 1-inch wedges.
• Arrange wedges on a cookie sheet. I used a silicone sheet on a cookie sheet.
• Drizzle with bacon grease or olive oil over the cabbage wedges.
• Sprinkle generously with sea salt and pepper.
• **Here's where it gets creative.**
• Use your favorite Italian seasoning or herb garlic blend or one of your favorite herb blends. Sprinkle generously!
• Place baking sheet in oven and bake for 20 to 25 minutes.
• Serve immediately.

What are you serving cabbage with tonight?

ENJOY!!

Southern Peach Cobbler Paleo Style (nut free)

Southern Peach Cobbler is a comfort food from my childhood. It was a dessert my mom made when we had company, and we had company most Sunday's for lunch after church. There were always peaches in the pantry. The hot peachiness with ice cream melting down the piping hot dessert, straight from the oven. Now that I am drooling, I'll tell you, I have worked on the recipe a while and found something close to the original. Buttery goodness and chocked full of peaches.

My first attempt I tried converting my mom's original recipe...FAIL...don't want to talk about it!!

My second attempt used blueberries and a recipe I got here at Paleo Parents as written by the guest blogger, The Urban Poser. I quadrupled the recipe and separated 20 eggs. YES 20 egg yolks. It was delicious but I am looking for an easy to follow recipe that I don't have to scramble(get it?) to find a recipe with 20 eggs whites, not to mention 20 egg whites that are contaminated by broken egg yolks.

Three time was a charm! Southern Peach Cobbler perfected. IMHO. I used the same basic recipe as the blueberry cake recipe except I used 10 whole eggs and a slightly larger baking dish.
Here is my adaptation of the recipe I found here.

Southern Peach Cobbler, Paleo Style (nut free)

Ingredients

• 1 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 10 whole eggs
• 3/4 cup maple syrup or other liquid sweetener
• 1 cup coconut oil
• 1/2 cup full-fat coconut milk
• 2 1/2 Tbls lemon juice.
• 1/3 stick butter
• 2 cups sliced peaches (fresh or frozen, thawed)
• 1/3 cup beet or coconut sugar or other granulated sugar substitute such as Xylitol.*optional
• 1 tsp cinnamon*optional

Directions

1. Preheat oven to 350 degrees.
2. Put butter in approx. 9 X 13 baking dish and place in oven to melt in dish.
3. Toss peaches, sugar* and cinnamon* is a small bowl and set aside.
4. Mix dry ingredients in a small bowl while butter is melting. Set aside.
5. Watch butter in oven carefully so as not to burn and remove when butter is fully melted.
6. Crack eggs into a large mixing bowl and whip together well.
7. Add sweetener, oil, coconut milk, and lemon juice to eggs and mix well.
8. Add dry ingredients to the egg mixture, fully incorporate.
9. Pour the batter over the melted butter in baking dish.
10. Place peaches on top of the batter, covering the batter. It's OK if some sink into the batter. You'll find them once you cut into the hot cobbler.
11. Place baking dish in oven and bake for 30 to 35 minutes.
12. You can serve immediately with more butter melted over it or coconut milk poured over this delicious hot dessert.

This dessert is delicious right out of the oven and it's great leftover as well. Store leftovers in a sealed container in the refrigerator.

Hope you try this easy dessert recipe. It's easy to mix it up using different fruit fillings. I used blueberries right from the freezer on test run #2 by simply sprinkling several hands full of berries over the cobbler batter.
ENJOY!!

Peach Pie, Paleo

I just love my step-mom. She ran a restaurant in Amish country for nearly 50 years. When it comes to trying a new recipe, she is all in.

Since my dad decided that he has a sensitivity to wheat, he too is avoiding grains and Donna is busy in the kitchen reworking glutenous recipes to satisfy his appetite. 

She shared that she made a turkey pot pie for a pot luck last week for church and I had to get her recipe for the crust. It seemed easy enough and it was.

I took the peaches out of the freezer to make a filling. I could have used a lot more filling but it was all the peaches I had frozen from last summer. So my first suggestion is, "Don't skimp on the filling!!".

Here's how it goes.

Peach Pie, Paleo

Filling ingredients:

• 4 cups fresh or frozen sliced peaches
• 1 cup coconut sugar
• 1 1/2 Tbls arrowroot
• 1/2 teas lemon zest
• 1/2 teas sea salt

Filling Instructions:

1. Combine filling ingredients in a medium saucepan.
2. Cook over medium heat until the sugar is dissolved and the fluid begins to thicken. 
3. Set aside to cool slightly.

Pie Crust Ingredients:

• 1 cup almond flour
• 1 cup coconut flour plus extra for rolling out dough
• 1/2 cup cold Kerry Gold unsalted butter, cut in small pieces
• 2 to 4 Tbls cold water
• Coconut oil to grease pie dish
• 1 egg, whisked

Pie Crust Instructions:

1. Preheat oven to 400 degrees.
2. Place almond and coconut flour and cold butter in food processor and pulse until the mixture is crumbled. 
3. Scrape down sides of bowl and replace lid. 
4. Begin to add water as processor is running. Add enough water until it begins to form a ball. Turn out on to parchment paper and divide dough in half. 
5. With wet hands, mash half the dough into your greased pie dish evenly.
6. I rolled mine between parchment paper but ended up mashing it into place in the pie dish anyway.
7. Pour prepared peach filling into crust.
8. Roll out the other half pie dough between 2 pieces of parchment paper using extra coconut so it will release from the paper easily. This is a tender dough so you may still need to piece it together on the top crust. No worries. It's still delicious!
9. Brush whisked egg on top crust using a pastry brush.
10. Bake for 10 minutes at 400 degrees then lower temperature to 350 degrees and bake for 25 to 30 minutes more. 
11. ENJOY!!
    

What is your favorite pie filling?