Sunday, February 22, 2015

Almond Berry Shortcake

This almond cake recipe is adapted from Tara Stevens, a chef and cookbook author, currently living in Fez, Morocco. Food & Wine Magazine did a feature article on her this month, and included the recipe.

Perfect for breakfast or dessert, this marzipan-like dense cake is her delicious signature dish.


2 1/4 cups almond flour
2 teaspoons baking powder
Pinch of kosher salt

1 pound mixed raspberries, strawberries and blueberries

6 large eggs, room temperature
1 cup vanilla coconut sugar, or 1 cup cane sugar and 1/2 teaspoon vanilla

Confectioner’s sugar for dusting

Coconut whipped cream, optional (see Himalayan Mousse post 9.14.14)


Preheat oven to 325 degrees.

Butter the bottom of a 9” springform cake pan and place a sheet of parchment paper on the bottom and up the sides about 4”.

1. Whisk together the flour, baking powder, and salt in a bowl; set aside.

2. Cut the strawberries into bite-sized pieces and mix the all berries together. Drain the liquid completely. Reserve 1/3 of the berries in another bowl to decorate the top of the cooled cake.

3. Put the sugar and eggs in a large bowl. Using a hand-held mixer, whip at medium-high speed about 12 minutes until the mixture is thickened and glossy.

4. Gently fold in the almond flour with a rubber spatula, 1/3 at a time; alternate with 1/2 of the berries, ending just when the last of the flour is incorporated.

5. Pour the mixture into the prepared cake pan. Bake for about 55 minutes, until center is clean when a toothpick is inserted.

6. Cool the cake pan on a rack for 10 minutes. Gently remove the pan and let cake cool on the parchment paper.

7. Transfer to a serving plate and add remaining berries on top. Sprinkle berries with confectioner’s sugar. Serve coconut whipped cream (optional) on the side for best results.

#paleo #cake #dessert #glutenfree #dairyfree

Sunday, February 15, 2015

Cat-in-the-Hat Paleo Pet Treats

Image courtesy of
  1. The sun did not come out, 
    It was too wet to play
    So we stayed in the house 
    All that cold, damp, wet day.

    I have a thought, I said
    I know what we can do!
    Let's make some Pet Treats*
    And they'll all be for You!

    Pottery by Anu Vaughan


    1 6 oz. can pink salmon or tuna, packed in water, no salt added, drained
    1 cup gluten-free oat flour
    1 large egg
    2 tablespoons homemade chicken bone broth, or 2 tablespoons olive oil
    1 heaping tablespoon dried catnip (can be omitted for dog treats)


    Preheat oven to 350 degrees.

    1. In a food processor, add the fish, flour, egg, broth or oil, and catnip.

    2. Pulse until it all comes together in a paste.

    3. Roll 1/2 teaspoon balls to place on a cookie sheet. Flatten with a fork.

    4. Bake cookies for about 12 - 15 minutes, until they are slightly browned and dry on top.

    5. Let cool. To serve: for cats, crumble treat into wet food and mix; for dogs, give as you would any treat.

    Store in airtight container in fridge for up to a week.

    *Recipe adapted from website.

    #paleo #cats #dogs #treats

Sunday, February 8, 2015

Poppy Seed Pound Cake

My daughter is not a big fan of cake, but when she saw this bundt pan at Sur La Table, something resonated within.

We made this Poppy Seed Pound Cake together - and paired with the dozen red roses she spontaneously brought home to me one afternoon - created wonderful memories of our time together. She’ll be leaving for college next fall.

If you’re looking for something special to share with your loved ones, or just for yourself(!), I’m sure you will enjoy this recipe adapted from the Against All Grain Cookbook.



1/3 cup Spectrum palm shortening, plus extra for greasing cake pan
3 tablespoons coconut flour, plus extra for coating cake pan
3/4 cup honey
2/3 cup almond milk, unsweetened
1/4 cup lemon juice
1 teaspoon vanilla extract
3 cups almond flour, blanched is best (I used bin flour from Whole Foods)
1 teaspoon sea salt
5 large eggs, room temperature
2 tablespoons poppy seeds
1 tablespoon grated lemon zest


Option 1: My daughter used 1 bar of melted white chocolate (contains dairy) and 1/2 cup powered sugar

Option 2 (original recipe): 2 tablespoons plus 2 teaspoons finely ground cashews, 2 teaspoons lemon juice, 1 tablespoon coconut oil, melted and cooled, 2 teaspoons honey, melted and 1 tablespoon coconut milk (non-dairy)



Preheat oven to 325 degrees.

1. Grease the pan well with shortening and then coat every surface with flour.

2. In a food processor or high speed blender, add shortening, coconut flour, honey, almond milk, lemon juice, vanilla, almond flour, baking soda and sea salt. Blend until smooth for about 15 seconds.

3. Add 1 egg at a time, blending until all are mixed into batter.

4. Put batter in bowl. Gently fold in poppy seeds and zest.

5. Pour the batter into the cake pan. Bake on rack in oven for 40 minutes, or until a toothpick comes out clean (our oven took another 10 minutes).

6. Cool baked cake on a rack for 15 minutes. With a spatula or knife, gently ease the sides, then turn upside down on a plate.


Option 1: When the cake has totally cooled, melt the white chocolate in a double boiler and pour over cake. When cooled, add powered sugar on top.

Option 2: Whisk together the ingredients and drizzle them over the top and sides of the cooled cake.

#paleo #glutenfree #dairyfree #cake #valentines #dessert

Sunday, February 1, 2015

Tom Ka Gai ~ Chilies & Tissues Optional

The author of Where Flavor was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route writes that: "Thai soups are made with enough chilies to be scorching hot; crying at the table is something that is highly appreciated in Thailand. Constant sniffling and tears at Thai restaurants means that everyone is enjoying themselves.”

This recipe for Tom Ka Gai soup focuses on the mild and aromatic flavors of the lemongrass and ginger. Homemade chicken broth adds depth of flavor to the poached shredded chicken breast, and snow peas and water chestnuts provide a satisfying crunch.


Poached Chicken Breast:                                     

1 large chicken breast (about 1 pound), boned, skin optional
1/4 teaspoon fine sea salt
1 tablespoon ghee
1 tablespoon coconut oil
1 cup homemade chicken bone broth*

Coconut Soup:

1 tablespoon ghee
1 tablespoon coconut oil
1/2 cup thinly sliced cremini mushrooms
1-2 cloves garlic, finely chopped
1 large shallot, finely chopped
1 tablespoon ginger, grated on a microplaner

2 cups homemade chicken bone broth*
1” piece of lemongrass, smashed flat with a knife
1 teaspoon fine sea salt

2 teaspoons Red Boat Fish Sauce
1/2 cup chopped snow peas
1/2 can of water chestnuts

Optional: 1-2 green chilies, finely chopped

1 cup of coconut milk
Juice of 1 lime

Lemon slices
Cilantro for garnish

*Note: See recipe for Homemade Chicken Bone Broth (Dec post), for best flavor.

Directions for the Chicken Breast:**

1. Rinse off the chicken breast and sprinkle with salt. 

2. Heat the oils in a frying pan. Place breast, top down, in the pan and brown on medium heat for about 5 minutes. Turn the chicken over, add the chicken broth, and heat to a low simmer. Cover the pan and cook for about 20 minutes, or until the meat is cooked through.

3. Let the meat cool. Shred the chicken breast into bite-sized pieces. Set aside.

Directions for the Soup:

1. Heat the oils in the same pan used for the chicken breast. Add the sliced mushrooms and stir until they are cooked through and have released their liquid, a couple of minutes. Remove from pan and set aside.

2. Add more oil if necessary, and cook the garlic until fragrant, then add the shallot and ginger. Stir to cook down and blend these flavors together, about 2 minutes. 

2. Add the bone broth, lemongrass and salt. Bring to a low boil, then turn down the heat and cover the pan. Simmer for about 20 minutes.

3. Add the shredded chicken, mushrooms, snow peas, water chestnuts and fish sauce (and chilies if using) to the pan, and simmer covered for another 10 minutes. 

4. Add the coconut milk and lime juice. Cook until just heated through.

Serve with lime wedges and cilantro. Makes about 3 bowls of soup.

**Directions for cooking shredded chicken breast adapted from The Autoimmune Paleo Cookbook.

#paleo #glutenfree #dairyfree #thaifood #autoimmune #AIP