Date Orange Loaf

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Orange rinds too often go to waste and, when combined with naturally sweet fruits, like dates, make an irresistible taste sensation not too be missed.

In this easy-to-make loaf, I used the base recipe of my popular Paleo Apricot Muffins and added a sweet, citrus twist.

The loaf is high in fiber and comes out deliciously moist. This recipe is ideal for 1 mini loaf (about 5.75 x 3 inches) and can also be made into muffins.

INGREDIENTS

1/2 cup chopped dates
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
4 eggs
1/2 teaspoon honey/raw agave nectar
Grated rind of 1 large orange

RECIPE

Pre-heat the oven to 325 degrees F.
Pulse the dates in a food processor until finely chopped.
Place the rest of the ingredients (except the orange rind) in the food processor and pulse for another minute or so, until well combined.
Add the grated orange rind and pulse for about 10 seconds.
Scoop the mix into a oven-safe bread dish and bake for approximately 30 to 40 minutes (the center of the loaf rises last), or until a skewer through the center comes out clean.

Enjoy the sweet and citrus taste of this decadent loaf,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Sausage and Fruit Stuffing

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Happy Thanksgiving!

We all love stuffing, but being that the traditional recipes are filled with wheat flour and vegetable oils, stuffing doesn’t love us!

Luckily it’s not that hard to make a Paleo Stuffing and ensure you have a complete Thanksgiving meal this festive season, without sacrificing your health.

This Paleo Stuffing recipe pairs Paleo Rosemary Bread with Italian sausage and fresh fruit to achieve a taste sensation that adds flavor to any roast.

INGREDIENTS

1 tablespoon coconut oil
1 pound Italian Sausage
2 whole apples or pears, cored and sliced
1/4 cup honey/raw agave nectar

+ 4 slices of Paleo Rosemary Bread

RECIPE

Using your hands, form the Italian sausage into small balls.
In a medium saute pan, melt the coconut oil over medium heat.
Add the sausage and cook for about 4 minutes, turning the sausage to ensure all sides gain even heat.

Paleo Stuffing Sausage Preparation
After 4 minutes, add the apple/pear slices to the pan and continue to cook for another few minutes.

Paleo Stuffing Meat and Fruit Preparation
While the meat and fruit combination cooks, break the slices of pre-made Paleo Rosemary Bread into pieces about the size of a dime.
Place the bread, meat and fruit in a mixing bowl. Add the honey/agave and stir.
The stuffing is now ready to either place inside a turkey or chicken before beginning a roast, or simply place in an oven-safe dish and bake it alone for 20 to 30 minutes at 350 degrees F.

Enjoy this Paleo Stuffing with your festive meal and rejoice in knowing that not only is this recipe free of wheat and vegetable oils, it incorporates fruit, which helps your body to digest the amount of meat typically consumed during holiday meals.

Have a wonderful day filled with good food and gratitude,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Pumpkin Spiced Cookies

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Are you looking for a fall inspired cookie recipe? Well this one is fantastic, it’s packed with pumpkin flavor and is perfect to bring to any fall party you may have coming up. For those of you who have visited our blog before the recipe may seem a little familiar, that’s because it’s the base recipe from our cookie book, Quick and Fantastic Paleo CookiesTake a look at Quick and Fantastic Paleo Cookies if you ever need to whip up a quick, Paleo treat.

INGREDIENTS

1/2 cup grass-fed butter
1/2 cup coconut palm sugar
1 ½ tbsp. raw agave
1/2 tsp. of sea salt
1 cup tapioca flour
1/4 cup coconut flour
1/4 tsp. baking soda
3 tbsp. water
1 tsp. natural vanilla extract
1 tsp pumpkin spice

Arrowroot flour as a non-stick base for rolling

RECIPE

Pre-heat the oven to 325 F.
Place foil or parchment paper sheets over your baking sheet. This will prevent your cookies from sticking.
Combine the tapioca flour, coconut flour, baking soda and sea salt in a small bowl.
In a food processor (or using a large bowl and an electric hand mixer) beat the butter and sugar for approximately 2 minutes, or until fluffy.
Add the dry ingredients, water, agave and vanilla extract to the butter and sugar mixture and beat until well combined.
Lightly dust arrowroot flour on a clean counter. Using a rolling-pin, roll the cookie dough until 1/4 inch thick and then cut out your cookies using a cookie cutter.
Place the cookies on your lined baking sheet, sprinkle with cinnamon and bake for 12-14 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.

These cookies are delicious and super easy to make.

Thank you so much to those of you who joined us for the demo this past weekend at the Vitamin Cottage-Natural Grocers in Littleton. We had a blast making pumpkin bread and cookies with you. We’re hoping to see you again in November where we’ll show you how to make a few staples for a holiday meal. Don’t forget to bring your copy of PALEO Cleanse so that we can sign it for you!

Littleton Cooking Demo PALEO Cleanse: Amazon Best Seller

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

 

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Paleo Pumpkin Pie Loaf

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Fall just wouldn’t be complete without pumpkin loaf to serve alongside hot apple cider.

This homemade Paleo Pumpkin Pie Loaf recipe is both gluten-free and dairy-free, while packing in nutrients such as protein, natural fats and dietary fiber. Best of all, your family and friends would probably never guess that it’s Paleo!

INGREDIENTS

1/2 cup coconut flour
1/2 cup tapioca flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/8 cup coconut palm sugar
1/8 cup pumpkin pie spice*
1/2 cup organic pumpkin puree
1/8 cup honey/raw agave nectar
3 large eggs
1/4 cup walnuts, for topping
Coconut oil, for greasing

Note: This recipe makes a mini loaf; double the ingredients to make a regular size loaf of Pumpkin Pie Bread.

RECIPE

Preheat the oven to 350 degrees F.
Grease a mini loaf bread baking dish with coconut oil.
Place all the ingredients in a food processor and pulse for about 1 minute until just blended.
Scoop the pumpkin pie loaf mix into the greased mini loaf dish and sprinkle with walnuts, pressing them down slightly into the dough.
Paleo Pumpkin Pie Loaf Process
Place the loaf into the oven to bake for about 35 minutes or until a skewer poked through the center comes out clean.
Remove from the oven and allow to cool for at least 20 minutes, before slicing and enjoying plain or with grass-fed butter, or place in a dry place inside an airtight container and enjoy within four days.

*Pumpkin Pie Spice can be purchased at a number of grocery stores, but can also be made from scratch by mixing equal parts cinnamon, nutmeg, ginger and allspice. For this recipe (1/8 cup pumpkin pie spice) you would need 1/2 a tablespoon of each of those spices.

Note: Because this recipe includes real pumpkin puree and not mere pumpkin flavoring, the loaf is moist and decadent and will not rise like a typical loaf would.

We will be demonstrating this recipe at the Gluten-Free Health Fair at the Littleton Natural Grocers by Vitamin Cottage later today, Saturday, October 18th, 2014. We’ll be sure to post more pics soon!

Happy Fall and Happy Baking!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Gluten Free Fair Demo Recap

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Thank you so much to our wonderful audience who joined us for the Gluten Free Fair this past weekend at the Natural Grocers at the corner of Colfax and Washington in Denver.

Property of ThePaleoPact.com

We had a blast showing you all how to make our Paleo Bread and Pizza Crust! Just take a look at our cart in the picture above, hopefully it fills you with joyful memories like it does for us.

It was great to receive so much positive feedback and we’re really happy that you all enjoyed the food. We managed to destroy 1 loaf of bread and 2 pizzas…go us! As always if you have additional questions for us or would like even more fantastic recipes, please feel free to take a look around our blog and leaves us comments!

If you weren’t able to make it or would like access to digital copies of the recipes they’ll be available over the next two weeks. So keep an eye out for our posts and your notification emails.

For all of you who joined us this past Saturday and wanted to know more about how to preorder our book for a discounted rate…this is for you!

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Happy Eating!

Melissa and Camilla

thepaleopact.com | @thepaleopact

 

Date-Nut Loaf

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“A loaf of bread, a jug of wine and thou”, said Omar Khayyam. I think he had it right! Only a loaf of bread in the traditional sense is largely comprised of wheat flour and yeast, two Paleo-unfriendly items.

Fear not, thanks to a lot of experimentation, this Date-Nut Loaf came to life and provides a healthy, Paleo alternative that’s protein-rich and full of fiber.

It’s the perfect loaf to enjoy as a snack, as the carbohydrate portion of a breakfast sandwich filled with Agave Spiced Sausage, or in English-style with the accompanied of freshly brewed tea.

INGREDIENTS

1/2 cup walnuts
1/2 cup dates
1/2 cup coconut flour
1/2 cup coconut oil
1 shake salt
1/2 teaspoon baking soda
1/4 teaspoon vanilla essence
4 large eggs

RECIPE

Pre-heat the oven to 325 degrees F.
Place the walnuts and dates in a food processor and pulse for about one minute, until finely chopped.
Add all the other ingredients to the food processor and pulse for approximately 2 minutes, scraping down the sides as necessary to ensure the mixture is well blended.
Pour the mixture into a coconut oil greased bread baking dish, pressing down to smooth the mixture into a loaf shape.

Date-Nut Loaf Pre-Cooked
Place the dish in the oven for 25 to 30 minutes, or until a skewer poked through the center of the loaf comes out clean.
Remove from the oven and let cool for at least 10 minutes before removing from the pan. Please note that due to the lightness of coconut flour, the loaf is very light and fluffy. Lift carefully to avoid crumbling, or slice while still in the bread dish. (You can also make mini loaves if you prefer to avoid the extra step of slicing).
Slice and serve immediately, plain or with grass-fed butter; or place in a dry place inside an airtight container and enjoy within four days.

That’s a Paleo loaf, plain and simple!

Camilla Carboni

@camillacarboni | camillacarboni.com