Double-Chocolate Almond Flour Muffins

Posted on September 4, 2013 Written by Leave a Comment

Double Chocolate Almond Flour MuffinsI love chocolate! (Who doesn’t, really?) The richer and darker the better as far as I, and the rest of my family are concerned. And these Double-Chocolate Almond Flour Muffins certainly fit the bill! I love to eat them when they are warm, with the chocolate chips just a little bit melty and gooey.

This is a simple variation on my Apple-Cinnamon Muffin recipe and has been used for everything from breakfast treats to birthday cupcakes to potluck offerings. And it is one of those recipes that people can hardly believe is Paleo, much less egg-free and (mostly) refined sugar free.

Double-Chocolate Almond Flour Muffins
Serves 12
A sweet, rich and decadent chocolate treat.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 cups blanched almond flour
  2. 1/2 tsp sea salt
  3. 1/2 tsp baking soda
  4. 1/4 C arrowroot powder
  5. 1/4 C cocoa powder
  6. 1 tsp ground cinnamon
  7. 1/4 C coconut oil (or oil of choice)
  8. 1/4 C raw honey
  9. 1 ripe banana
  10. 1 Tbsp vanilla extract
  11. 1/2 tsp baking powder mixed in 2 Tbsp water (helps replace the egg)
  12. 1/2 C chocolate chips (more or less as preferred)
  13. 2-3 Tbsp water (if needed)
Instructions
  1. Preheat the oven to 325. Line 12 muffin cups with paper liners.
  2. In a large bowl, combine the almond flour, salt, baking soda, arrowroot and cinnamon. In a medium bowl, blend together the coconut oil, honey, and vanilla. Add the ripe banana and baking powder/water mixture and mix until smooth.
  3. Add the wet ingredients into the dry ingredients and mix until combined thoroughly. If necessary, add 2-3 Tbsp water to make a smooth batter. Fold in the chocolate chips. Spoon the batter into the prepared muffin cups.
  4. Bake for 25-30 minutes, until the muffin tops are firm and a toothpick inserted into the center comes out clean. Allow to cool in pan for 30 minutes before serving.
Notes
  1. These freeze well, and make a lovely presentation for a birthday or tea party.
Adapted from Apple-Cinnamon Almond Flour Muffins
Adapted from Apple-Cinnamon Almond Flour Muffins
Created To Be Paleo https://createdtobepaleo.com/
Filed Under: Paleo, Recipe Tagged: , , , , , , , ,

Creamy Italian Herb Dressing

Posted on September 1, 2013 Written by 1 Comment

Creamy Italian Dressing with Strawberry & Kiwi SaladFresh basil from my garden

One of my favorite things in the world is fresh basil, and with the summer winding down and the basil ready to harvest, this is a perfect time to whip up a batch or two of this Creamy Italian Herb Dressing. It is amazing paired strawberries on a bed of spring mix, over a simple side salad, or even as a sauce for zucchini noodles. And in just a few minutes, you can have a delicious and savory salad dressing that is free of seed oils and all of the other junk that is found in store bought salad dressings. If you have a surplus of basil at the end of summer, this is a great way to use it up and enjoy year round. (Just prepare the dressing according to the recipe and freeze until you are ready to use.)

Creamy Italian Herb Dressing
Yields 3
An amazingly rich salad dressing that is quick and easy to prepare.
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 2 C extra virgin olive oil
  2. 1 C fresh basil leaves
  3. 1/4 C fresh parsley (or 2 Tbsp dried)
  4. 1/4 C apple cider vinegar
  5. 2 tsp onion
  6. 2 scallions or green onions
  7. 1/2 lemon, juiced (about 2 Tbsp lemon juice)
  8. 2 cloves garlic (or more to taste)
  9. 1 Tbsp raw honey
  10. 2 Tbsp dried Italian seasoning
  11. 1/2 tsp sea salt
  12. 1/4 tsp black pepper.
Instructions
  1. Blend all ingredients in a blender until creamy and well combined.
Notes
  1. Store in the fridge. Take out 30 minutes prior to use, or run under warm water.: Shake well before using.
Adapted from Living on Live Food
Adapted from Living on Live Food
Created To Be Paleo https://createdtobepaleo.com/
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Chicken & Bacon Skewers with Honey-Chipotle Glaze

Posted on August 24, 2013 Written by Leave a Comment

Chicken and Bacon Skewers

Mmm… bacon. There is something magical about the combination of bacon and chicken. (Or bacon and just about anything!) Add a simple and delicious Honey-Chipotle Glaze with just a hint of lime and you have a tantalizing meal on the table in no time for that hungry crowd that always starts to clamor for dinner at the same time every night!

With just a few simple ingredients and minimal preparation you have a delicious meal on the table that will stimulate all of your senses and please everyone in the family. The skewers can be assembled ahead of time, which makes them great for a party or potluck. Just assemble, mix up the glaze, and then bake or grill them right before it is time to serve.

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Created To Be Paleo is Born!: Our Story, Part 1

Posted on August 22, 2013 Written by 8 Comments

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I have been thinking and praying about starting Created To Be Paleo for quite a while now, and it finally seems like now is the right time. I have really enjoyed sharing our lives over at Honey’s Musings for the past 3 years, and I really want to keep that a place to share about the things in my life that I love the most (namely, my husband Benjamin and children, Jonathan and Aurora) and the things that God is putting on my heart and in my life. I’d like to give myself the freedom to allow Honey’s Musings to be a personal blog, where I really can share my musings, and of course, lots of cute pictures of my kids!I hope you will join me over there to really see what is going on in our lives.

[singlepic id=2 w=320 h=240 float=left]Because of my family’s unique relationship with food as a result of a plethora of food allergies and sensitivities, I have had to become very creative in the kitchen and in how we live our lives in this modern world. And that is where Created To Be Paleo comes in. I intend to share the recipes that I have crafted and borrowed to suit our dietary needs. I will share what it means to be 100% Paleo 100% of the time, because that is the only way for my children to thrive. And I really want this to be a place where families dealing with similar food issues and lifestyle changes can come to feel supported and part of a community. Just to know that you are not alone can make a huge difference. And you don’t have to eat Paleo to enjoy these recipes- they are all amazingly delicious and wholesome.

Why the name Created to be Paleo? As a Christ-follower, I fervently believe that God creates us to be the people we are and will become. Psalm 139:13-14 says “For you created my inmost being; you knit me together in my mother’s womb.I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well.” I know that God had a hand in creating myself and my children. He knew that we would struggle with food allergy and digestion issues. He knew what a shift in thinking that would be for me to nourish myself and my children, and He made me strong enough and surrounded me with a support system that has allowed me to accomplish it.

[singlepic id=8 w=320 h=240 float=right]My son had hives the day he was born, and both children by 6 weeks of age showed significant signs of food allergies, digestive and malabsorption issues , despite being strictly breastfed and my eating a “healthy” Standard American Diet (SAD), minus my own food allergens at the time (dairy, eggs, soy, some seeds.) When my son was a few months old, we reached a crisis point, and I embarked on a strict Allergy Elimination Diet, where for weeks I only ate chicken, rice, pears, and zucchini. When our allergist suggested I eliminate rice as well, and we finally started to see improvement it was a huge step forward. After that, I was able to determine that Jonathan was allergic and/or intolerant to all grains, seeds and seed oils, legumes (including peanuts), berries, tomatoes, citrus, pineapple and mushrooms.

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