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Desserts

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake
4 years ago

One of the very first things I learned how to bake was a lemon poppy seed loaf. It was a terrible mixture of white flour, vegetable oil and sugar, but it never ceased to amaze me how delicious something so simple (though nutritionally useless) could be! View Recipe

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Paleo Dark Chocolate Banana Fudge Brownies

Paleo Dark Chocolate Banana Fudge Brownies
4 years ago

I’m just gonna come right out and say it: make these the day before. Trust me. They’re good right away, but holy fudgy batman do they ever get better after an overnight in the fridge! Made with a handful of deliciously decadent ingredients, these bad boys walk the line between fudge and brownie like they have nothing to lose. They are rich enough for dessert and probably healthy enough for breakfast. I’ll let you make that call. View Recipe

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Plums in Dark Chocolate

Plums in Dark Chocolate
4 years ago

There is this Russian candy called sliva v shokolade, which translates to “plum in chocolate”. There are two (sometimes even three) kinds, depending on what colour the wrapper is. One of them has a hazelnut inside, one of them has an almond. If I’m not mistaken, the third kind has a walnut. Realistically, it’s nothing more than a nut inside a prune, covered in chocolate. Why is it that the simplest things are so much better than the sum of their parts? View Recipe

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Paleo Raspberry Squares

Paleo Raspberry Squares
5 years ago

Remember that time we talked about gelatin? How it’s an extremely underused yet valuable source of protein? How humans used to ingest more of it because we ate the whole animal and made broth out of the parts we couldn’t eat? That was a lot of questions. But seriously, is this ringing any bells? View Recipe

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Paleo Chocolate Mousse

Paleo Chocolate Mousse
5 years ago

This chocolate mousse is good enough to have for breakfast. It’s good enough to have after you work out. Or before you work out. Or pretty much any day of the week that ends with a “y”. The reason? It’s made with delicious dark chocolate, luscious coconut milk, and is a knockout way to get your complete protein goodness on, because it’s made with pure gelatin – an excellent, undervalued source of protein. View Recipe

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Paleo Sharlotka (Russian Apple Pie)

Paleo Sharlotka (Russian Apple Pie)
5 years ago

First, let’s talk about sharlotka. Technically, it’s a diminuitive term for something or someone named Charlotte. That’s just the way Russian suffix-ing works. But what is a Charlotte-ka, or sharlotka? It’s Eastern Europe’s version of apple pie. View Recipe

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Grain Free Dark Chocolate Banana Pancakes

Grain Free Dark Chocolate Banana Pancakes
6 years ago

I usually have eggs for breakfast. Nothing else is quite as nourishing, filling and delicious. But sometimes, I get a hankerin’ for pancakes. Specifically banana pancakes. And now that the Jack Johnson song is playing in your head, let’s talk about these grain free dark chocolate banana pancakes. View Recipe

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Grain Free Banana Bread

Grain Free Banana Bread
6 years ago

I don’t like eating bananas that aren’t ripe. If there’s even a bit of green left on them, it feels like I’m eating tree bark. There’s pretty much a 12 hour period when a banana is ripe enough to eat, but not so ripe that it’s unbearably sweet. And if you miss that golden window of opportunity, you’ll enter the realm of banana bread. View Recipe

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Fig Jam

Fig Jam
6 years ago

This fig jam is the result of a package of dried figs that were impossible to bite through. I mean you could pretty much give these things to a teething shark with absolutely no worries that it would ever get through the skin. They were hard and dry and absolutely disappointing. View Recipe

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Lemon Poppy Seed Granola with Figs

Lemon Poppy Seed Granola with Figs
6 years ago

Yes, it’s possible to make granola without the grains. In fact, once you begin to smell the aroma of this lemon poppy seed granola baking, you’ll have trouble remembering what a grain even is. It’s all about proportion – slivered almonds are thin enough to pass for the traditional oat flakes that give granola texture. Thinly sliced dried figs provide sweetness and a bit of crunch as well. View Recipe

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