Who doesn’t love a good lemon poppyseed muffin? Now you can have Paleo Lemon Poppyseed Muffins that love you back. Made with coconut flour (for the nut-free folks out there) and a touch of honey, these quick and easy muffins are perfect for a brunch, potluck, after school snack, or a wonderfully summery dessert.
My boys and their friends devour these bite-sized mini-muffins and have no clue that they’re a gluten-free, grain-free dessert. I hope you enjoy these little Paleo treats as much as we do.
- In a food processor, pulse together coconut flour, salt, and baking soda
- Pulse in eggs, honey, shortening, lemon zest, and poppy seeds
- Spoon batter 1 tablespoon at a time into paper lined mini muffin cups
- Bake at 350° for 8-12 minutes
- Cool 1 hour
Makes 20 mini-muffins
I’m very excited that my new book, Paleo Cooking from Elanas Pantry, comes out in less than one month, on June 18th. If you buy the book now you save over $4.00 off the list price.
Here are some grain-free muffin recipes from other bloggers:
Looking for a refreshing way to start your day? Look no further. My younger son presents you with his Citrus Smash (which he both created and named). He loves using our juicer before going to school and after dinner to make delicious fresh fruit juices from scratch.
This fresh squeezed orange juice, spiked with grapefruit and lemon, is packed with vitamin C and bioflavonoids. He states:
This concoction has quite a zing to it so watch out for a refreshing burst of flavor!
As you can guess this juice takes around three minutes to make, and is refreshing any time of day, though especially after a workout.
My son says to make sure your juicer is clean because I’ve usually made a Green Lemonade at some point during the day which often contaminates whatever he is making next. To clean out the juicer quickly, simply pour a quart of water through it.
My boys have been juicing since they were quite small and it is a fun adventure in our house to make our own juice recipes. I’ve owned a couple of juicers and my favorite is the Juice Fountain Elite from Breville.
Here are some juice recipes from other bloggers:
I recently received a copy of a Paleo cookbook called Paleo Slow Cooking by Chrissy Gower. Like me, Chrissy is a wife and mother of two wonderful children. Her goal as stated in this book is to “use the slow cooker as a tool to cut food costs” while not compromising on the core ingredients that make up a healthy and wholesome Paleo diet. Revealing her down-to-earth sense of humor that makes this book a very fun read, she also writes:
With slow cooking, you can take an inexpensive rump roast and transform what might otherwise be best used to re-sole a shoe into a delicious, solid meal.
My favorite recipes in the book are the Pesto Chicken and Chipotle Chicken Stew, both of which my family loved, and the Berry Crumble which my boys and their friends devoured. The great thing about a book full of slow cooker recipes? There’s nothing like throwing a bunch of ingredients into a crock pot and opening it hours later to find the magic of dinner (or breakfast, or dessert) at your fingertips. Additionally, slow cooking keeps ingredients moist and delicately tender so that these dishes taste delicious.
I’ve been a big fan of my crock pot since my Ayurvedic training a couple of decades ago. So it’s wonderful to have an entirely new tome of crockpot recipes. With basics like Bone Broth and Chicken Stock to classics such as Old Fashioned Beef Stew and Stuffed Arttichokes, as well as an introduction that is more than perfect for those just getting started, this is a wonderful book in so many ways.
Paleo Slow Cooking is filled with colorful photos that will inspire you to try Chrissy’s creative and delicious recipes. Good laughs, great ideas for healthy slow cooking, and a foreward by Paleo pioneer Robb Wolf (best-selling author of The Paleo Solution) make this cookbook a wonderful addition to your collection.
If you made my Paleo Pie Crust but didn’t fill it with anything yet, fear not. This dairy-free Banana Cream Pie filling is the perfect companion for it. It’s made with five ingredients (coconut milk, coconut oil, bananas, dates, and stevia) and primarily fruit sweetened.
You’ll also appreciate the fact that it’s a quick and easy recipe. Bake your pie crust ahead of time, then simply throw your ingredients in the blender and you’ve got yourself a Paleo pie. My children love this one and I often serve it with dairy-free Coconut Whipped Cream for them and their pals.
- In a vitamix, combine coconut milk and coconut oil
- Blend in bananas, dates, and stevia
- Pour mixture into cooled pie crust
- Chill for 3 hours until firm
- Garnish with bananas
Makes 1 pie
My latest book Paleo Cooking from Elanas Pantry comes out in one month. The book has nearly 100 recipes for breakfast, dinner, vegetables, desserts, drinks and more. You can order it now and get the special pre-order price.
Additionally, I’ll be making a few appearances around Colorado (Boulder, Denver, and Vail to be exact) when the book comes out. I’m especially looking forward to teaching a class at Sur la Table at the Twenty Ninth Street Mall in Boulder. Hope to see you there!
Here are some dairy-free pie recipes from other bloggers:
Have you been craving a healthy, yet decadent fluffy pie made with very little added sweetener and all Paleo ingredients? Maybe with an almond flour crust? I have, and I’m sharing my latest inspiration with you in two installments –first comes this easy-to-make Paleo Pie Crust. Next, in a few days, will be a dairy-free Banana Cream filling.
I love baking with almond flour, it’s gluten-free, grain-free and much higher in protein than other gluten-free flours. While I don’t eat almond flour on a daily basis, it’s absolutely wonderful for special occasion treats such as this Paleo Pie Crust.
- Place flour and salt in food processor and pulse briefly
- Add coconut oil and egg and pulse until mixture forms a ball
- Press dough into a 9-inch pie dish
- Bake at 350° for 8-12 minutes
Makes 1 pie crust
This recipe is based on my Gluten Free Tart Crust Recipe. I took the time to retest it in a 9-inch pie dish to double check that it would work.
If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through. What do you think you’ll put in this Paleo Pie Crust? Fruit filling, cream filling, quiche –or something else altogether?
Here are some Paleo pie crust recipes from other bloggers: