Paleo Mug Bread

Today was almost fall like! Soon as the rain came through  I got the urge to bake. But I was feeling lazy  didn't have that much time. Since I had apple butter, it had to be a bread. So Paleo Mug bread was in order.
There are a many variations out there, and I have tried many.  So many come up dry, but I also think my mile high altitude can effect the out comes. This combination I did today comes up light and crumbly. Its soft and stays together pretty well. Slapped some apple butter on there, and it was a delight.

Quick  Paleo Bread    Makes 4 slices

1/3 Cup Almond Flour
1 Tablespoon Coconut Flour
1/2 Teaspoon  Baking Powder
1/8 Salt
1 egg
2.5 Tablespoons of Coconut oil (Measure then melted)

1. Grease mug
2. Whip egg in a bowl
3. Add the rest of the ingredients, mix with fork.
4.  Pour into mug. Microwave for 90 seconds. The top should be firm, and slightly pulled away from sides.
5. Let stand for a moment, too hot it will crumble!
6. Flip mug over ( should slide out), and slice. 

For the Apple Butter recipe click here. It's the most amazing crock pot recipe I have ever made.  Be prepared for the best selling house! 

Paleo Carrot Cake

I wanted to share this wonderful little gem I found. I shared it on Instagram awhile ago (OK I picture teased, same thing)! I wanted some thing to go with my tea as a treat. I am a little over almond flour right now. Some times I don't love the texture, not appropriate for all recipes. I love my almond flour for cookies.
Working with coconut flour presents a challenge. That stuff loves to absorb any fluid you add. Here is my absolute no fail find! My fist try, perfection, definitely had to share with you.
Best thing I love about this cake is you can sub your coconut flour for protein powder. YOU know I love cooking with it. (See this little protein cake for one here.) This Carrot Cake was moist, and stayed moist. It didn't even taste like it was 'healthy'! It stored really well too!
I did not use protein powder first time around because I fear its too sweet and would take away from the true carrot cake taste. But I will try it this next time around, because OMGPaleos' cake is actually a breakfast protein cake.( I can do that with breakfast!) But with coconut flour it becomes an any time cake. I love it with Matcha green tea in the afternoon.

♥ENJOY!♥

Paleo Carrot Cake
adapted from Carrot Breakfast Protein Cake.

Ingredients

• 2 large carrots, finely shredded
• ⅔ cup almond butter
• 2 eggs
• 3 tablespoons raw honey
• 2 tablespoons coconut flour OR 35 grams (or 1 heaping scoop) Vanilla Whey Protein Powder
• 1 tablespoon cinnamon
• ½ teaspoon baking powder
• pinch of salt
• ½ cup raisins

Instructions

1. Preheat oven to 350 degrees.
2. Shred carrots as thin as possible. Place in large bowl. ( I used a food processor worked like a charm)
3. Add almond butter and eggs and mix well.
4. Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
5. Fold in raisins.
6. Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
7. Let cool before cutting.

Notes

The original recipe made 8 servings, I cut mine smaller in an 8 x 8 glass dish  to make 12 servings. 

My recommendation:  (and I will always say this) get a hand held emulsion blender! It will mix your paleo treats better, faster, with less mess. You really want your ingredients mixed to truly appreciate, and taste the natural flavors.