Paleo Lemon Cake

Try making this Lemon Cake for your next paleo dessert option! Almond flour is rich in protein, low in carbs, and packed with fiber. Lemons serve as an excellent source of Vitamin C and help to protect against iron deficiency. Extra virgin olive oil contains high amounts of antioxidants and has many anti-inflammatory properties. It is important to buy extra virgin olive oil, as this is the least processed form of olive oil and retains its natural vitamins and antioxidants. Serve this lemon cake with your favorite fresh fruit or on its own and enjoy!

Wet Ingredients:

• ½ cup extra virgin olive oil

• ½ cup plus ¼ cup organic cane sugar, divided

• Zest of 1 lemon

• ¼ cup fresh lemon juice

• 4 egg yolks

Dry Ingredients:

• 2 cups almond flour

• ¼ cup tapioca flour

• 1 tsp baking powder

• ½ tsp sea salt

• 4 egg whites

• ½ tsp cream of tartar

Instructions:

1) Preheat the oven to 325 F. Line a round cake pan with parchment paper and set aside.

2) In a bowl, mix the olive oil, 1/2 cup of cane sugar, lemon zest, lemon juice, and egg yolks.

3) Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Mix well to combine.

4) Place the egg whites and cream of tartar in a stand mixer fitted with the whip attachment. Whip on medium-high speed until foamy (about 30-60 seconds). With the mixer running, gradually sprinkle in the remaining ¼ cup cane sugar for about 30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down (about 3-4 minutes).

5) Fold the egg white mixture into the batter and combine well. Scrape the batter into the prepared pan.

6) Bake in the oven for about 40-45 minutes, or until top of the cake is golden brown.

7) Allow the cake to cool, and then using your hands, remove the cake out of the pan with the edges of the parchment paper.

8) Store the cake in the refrigerator for up to 4 days and enjoy!

Paleo Lemon Curd

Try making this Paleo Lemon Curd to add to your next dessert option! Lemons are an excellent source of Vitamin C and aid in preventing weight gain, cancer, and kidney stones. Eggs reduce the risk of heart disease and are rich in both protein and omega-3 fatty acids. Date sugar is a healthier alternative to white sugar as it is not refined and contains many health promoting minerals. Pair this lemon curd with paleo cheesecake, scones, or any dessert and enjoy!

Ingredients:

• 10 tbsp dairy-free butter

• 1 tbsp finely grated lemon zest

• 1 ½ cups date sugar

• ⅛ tsp sea salt

• 2 egg yolks

• 4 eggs

• 1 cup fresh lemon juice

Instructions:

1) Place the dairy-free butter in a heatproof bowl and pour the lemon zest over it. Cover with a mesh strainer and set aside.

2) In a medium-sized saucepan, combine the date sugar, salt, egg yolks, and eggs. Gradually mix in the lemon juice.

3) Heat the mixture over medium heat and stir well. The mixture should begin to thicken. Use a thermometer to test the temperature and heat until the mixture reaches 165 degrees Fahrenheit (between 5 to 10 minutes). Over time the mixture will become thin but will thicken again as the eggs cook. If it starts to bubble, immediately remove from heat.

4) Pour the curd through the mesh strainer and into the bowl of butter and lemon zest. Mix until combined well.

5) Transfer the lemon curd to jars without a lid to allow to cool. After about five minutes, cover the jars with a lid and store in the refrigerator for up to 2 weeks.

6) Spread this lemon curd over your favorite paleo pastries or desserts and enjoy! 

Paleo Angel Food Cake

Try making this Paleo Angel Food Cake for your next dessert option! Egg whites are an excellent source of protein, and as a result, help to increase muscle mass and improve physical performance. Boosting heart health, preventing kidney stones, improving digestion, and reducing the risk of cancer are just a few of the health benefits lemon juice has to offer. Sea salt is packed with electrolytes and helps to improve nutrient absorption. Coconut sugar serves as a healthier alternative to traditional white sugar and helps to reduce the chance of blood sugar spiking. Enjoy!

Ingredients:

Cake:

• 12 egg whites

• 1 tsp lemon juice

• 1 tbsp vanilla extract

• ¼ tsp sea salt

• 1 ¼ tsp cream of tartar

• ¾ cup coconut sugar

• 1 cup arrowroot flour

Frosting:

• 1 ½ cups whipped coconut cream

• Fresh berries, optional

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) In a stand mixer, mix the egg whites and lemon juice on medium-high for 30 seconds. Then, toss in the vanilla extract, sea salt, and cream of tartar. Mix on medium-high for about 2 minutes.

3) While the mixer is on medium-high, toss in the coconut sugar 1 tbsp at a time.

4) Turn the mixer down to medium and add in the arrowroot flour. Turn the speed up to medium-high and mix until smooth.

5) Transfer the batter to an angel food cake pan. Bake in the oven for 45 minutes or until the top is golden brown.

6) Remove the cake from the oven and carefully turn it upside down onto a flat baking pan. Allow to cool for at least 1 hour.

7) Top the cake with the whipped coconut cream and fresh berries if preferred and enjoy!

Paleo Matcha Cupcakes

Try making these Paleo Matcha Cupcakes for your next healthy dessert option! Matcha is packed with antioxidants and helps fight off chronic disease. Coconut flour is naturally gluten- free and contains a high amount of fiber and protein. Bananas are easy to digest and help promote a healthy heart. Dates are rich in several types of antioxidants including flavonoids, carotenoids, and phenolic acids. Dates also offer many health benefits including promoting brain health, maintaining healthy blood sugar levels, and improving bone health. Enjoy!

Ingredients:

Cupcake Batter:

• 1 cup coconut flour

• ½ cup almond flour

• ½ tsp baking soda

• ½ tsp baking powder

• 1 cup leftover wet almond pulp

• ½ cup coconut milk

• 1 banana, mashed

• ⅓ cup almond butter

• 1 ½ tsp apple cider vinegar

• 1 egg

• 1 ½ tsp vanilla extract

• 8 dates (soaked for at least 20 minutes and drained)

Frosting:

• 2 cups raw, unsalted cashews (soaked for at least 3 hours and drained)

• 3 tbsp coconut milk

• 1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)

• 1/4 cup maple syrup

• 2 tbsp matcha powder

• 2 tbsp coconut butter (melted)

• 1/2 cup coconut oil (melted)

Instructions:

1) Line a muffin/cupcake dish with cupcake liners and set aside. Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, combine the coconut flour, almond flour, baking soda, and baking powder.

3) In a food processor, blend the almond pulp, coconut milk, banana, almond butter, apple cider vinegar, egg, vanilla extract, and dates.

4) Add the wet mixture to the dry mixture and combine well.

5) Evenly divide the batter in the muffin dish and bake in the oven for 20-25 minutes.

6) Begin making the frosting by adding the cashews and coconut milk to the food processor. Blend until smooth.

7) Add in the coconut cream, maple syrup, and matcha powder, and stir well.

8) Toss in the coconut butter and coconut oil. Transfer the mixture to the freezer and leave in for about 30 minutes. Make sure to mix the frosting every 5 minutes.

9) Transfer the frosting to a piping bag and frost the cupcakes. Top with extra matcha powder if preferred and enjoy!