Added on November 8th, 2011 by our friend rossh from http://321paleo.blogspot.com

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Cooking Steps

Directions for brownies:

Preheat your oven to 350 degrees F
combine walnuts in a food processor (I added a tad of olive oil) and blend until it has the texture of almond butter
In a large bowl combine all ingredients (minus the chocolate chips) and mix until smooth
then stir in the chocolate chips
set aside

Ingredients for pumpkin mix:

1 can of pumpkin puree
1/3 cup honey
1 T cinnamon
1 t baking soda
1 free range egg
1/4 cup almond flour

Directions:

In a separate bowl from the brownie mixture combine all ingredients
mix until smooth

More Directions:

lightly grease a 9×13 cake pan
pour in the 3/4 of the brownie mixture into the pan and spread evenly
set aside the other 1/4
take heaping spoonfuls of the pumpkin mixture and place on top of the brownie mixture in the pan until all pumpkin mix is used
then add the rest of the brownie mix on top of the pumpkin (I put spoonfuls in the center of the pumpkin globs)
take a knife and run it side to side (length wise) through the mixture making the chocolate and the pumpkin swirl
bake for 30-45 minutes (I was a little iffy on the time because I was not sure how long it would take to cook all the way through- but I have a friend who tells me it’s done when you can smell it- so follow your nose!)
let cool and enjoy!

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Serves 5

30-45 min

This is a Non-Dairy Recipe

Ingredients

• 16 oz of walnuts
• 1 free range egg
• 1/2 cup honey
• 1/2 cup baking cocoa
• 1 t pure vanilla
• pinch of sea salt
• 1 t baking soda
• 2 oz Enjoy Life chocolate chips
• 2 T olive oil

Added on November 8th, 2011 by our friend If CaveMom Baked Cookies from http://ifcavemombakedcookies.com/

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Cooking Steps

Paleo Pumpkin Swirl Cake Directions:
1. Preheat oven to 350 degrees.
2. Whisk together almond flour, coconut flour, flax seed meal, salt, and baking soda.
3. In a separate bowl, whisk together eggs, coconut milk, apple cider vinegar, maple syrup, 1/4 cup coconut oil, and 1 tablespoon vanilla. Stir in the pumpkin puree.
4. Add the flour mixture to the egg mixture. Whisk together briskly until all ingredients are well, combined.
5. Remove 3/4 cup of the batter to a separate bowl. Into this batter, mix the cocoa and 1 teaspoon coconut oil. Stir until well combined.
6. Spread half of the original batter into the bottom of a well-greased loaf pan.
7. Spread all of the cocoa mixture on top of the original batter layer.
8. Spread the rest of the original batter on top of the chocolate layer.
9. Take a big spoon or knife and swirl it around in the batter. Smooth down the batter again.
10. Bake for 50 minutes, or until a knife inserted into the center comes out clean.

Dark Chocolate Glaze Directions:
1. Combine the 1/4 cup dark chocolate, 1 teaspoon coconut oil, 1/4 teaspoon vanilla.
2. Heat over low heat and stir until melted.
3. Drizzle over cake with reckless abandon.

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Serves 5

50 minutes

This is a Non-Dairy Recipe

Ingredients

• 1/2 cup almond flour AND 1 cup coconut flour
• 1/4 cup flax seed meal
• 1/2 teaspoon salt AND 1 1/2 teaspoons baking soda
• 5 eggs, beaten
• 1/4 cup coconut milk
• 2 teaspoons apple cider vinegar AND 1/2 cup maple syrup
• 1/2 cup pumpkin puree AND 2 tablespoons cocoa
• 1/4 cup coconut oil + 1 teaspoon coconut oil
• 1 tablespoon vanilla AND 1/4 teaspoon vanilla
• 1/4 cup dark chocolate (broken dark chocolate bar or chocolate chips)

Added on October 27th, 2011 by our friend rossh from http://321paleo.blogspot.com/

Step 1. Follow these steps for great results!

Step 2. Click like!

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Cooking Steps

Directions:

Preheat oven to 375 degrees F
put coconut oil and honey in a microwave save bowl and heat for 30 seconds
mix all ingredients together (except the nuts you have set aside) until smooth
pour batter into a 9” circle pan
put your nuts in a food processor and pulse 5 times (nuts should be chunky)
sprinkle nuts on top of the batter
bake for 20-30 minutes
let cool and store in the refrigerator for a few hours

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Serves 5

20-30 min

This is a Non-Dairy Recipe

Ingredients

• 2 Cups almond flour
• 1 t baking soda
• 1 t pumpkin pie spice
• 2 t cinnamon
• 1/3 cup coconut oil
• 1/3 cup honey
• 1 can pumpkin puree
• 1 t pure vanilla
• 2 free range eggs
• 2 handfuls of walnuts and 3 handfuls of pecans