Category Archives: Vegetarian

Paleo Air Fryer Tostones (Whole30, Vegan, AIP, Low FODMAP)

These paleo air fryer tostones make the most addicting snack while being extra easy and crispy in the air fryer! You can use minimal amount of oil for this Whole30 and vegan recipe without any frying or splattering.

Paleo Air Fryer Tostones

Tostones (also called patacones) are probably one of my favorite things to eat. They are a Caribbean and Latin American dish made with green plantains that are twice fried. They are cut into chunks and fried until they soften and are heated through, and then you smash them into a flat discs before frying them again until they are golden and crispy. It’s just the most addicting snack.

While the fried version is the original method, I recently started experimenting using the air fryer method and I love it. It comes out just as crispy and delicious, and the process is so much easier!

Paleo Air Fryer Tostones Recipe

Personally, I feel that using the air fryer requires you to be less “hands-on” during the entire process which makes my life easier and allows me to cook other dishes at the same time. You don’t have to worry about the oil splattering everywhere, and you only have to flip the slices once in the air fryer basket.

Paleo Air Fryer Tostones
Paleo Air Fryer Tostones

Less Oil, Less Mess

Anytime there’s a frying or deep frying recipe, it does require a good amount of oil. And it’s so important to use high quality oils with a high smoking point like coconut oil or avocado oil for this purpose, so they don’t oxidize and cause harm to our health. I find that I don’t deep fry often, because it can actually get quite expensive in paleo cooking because these high quality oils are higher in price.

Thankfully, you can use just a fraction of cooking oil if you have an air fryer, and these paleo air fryer tostones still turn out so flavorful and crispy. On top of that, cleanup is just SO much easier because you don’t have to wipe down your countertop and stovetop from the oil splattering everywhere!

Paleo Air Fryer Tostones

My Favorite Dips with These Paleo Air Fryer Tostones

These tostones are delicious eaten on their own, especially with a splash of lime juice. However, if you want to spice it up even more with a yummy dip, these are some of my favorites:

Hope you enjoy this yummy Whole30 and AIP air fryer recipe. It’s so simple and easy, but so addicting and flavorful. It’s definitely on repeat in our house!

Paleo Air Fryer Tostones
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Paleo Air Fryer Tostones (Whole30, Vegan, AIP, Low FODMAP)

These paleo air fryer tostones make the most addicting snack while being extra easy and crispy in the air fryer! You can use minimal amount of oil for this Whole30 and vegan recipe without any frying or splattering.
Course Appetizer, Side Dish, Snack
Cuisine Caribbean
Prep Time 7 minutes
Cook Time 10 minutes
Soaking time 1 minute
Total Time 12 minutes
Servings 4 servings
Calories 147kcal

Ingredients

  • 2 green plantains
  • 2 cups water
  • 2 tsp sea salt plus more to taste
  • 4 tsp coconut oil or avocado oil
  • Optional: Lime juice

Instructions

  • Preheat air fryer to 400 degrees F for 5 minutes, and combine water and salt in a large bowl. 
  • Cut the ends off the plantains and make a vertical slit through the skin, so you can easily remove the peel. 
  • Cut the plantains into 1-inch thick slices.
  • Toss the plantain slices with 2 tsp coconut oil. 
  • Cook in the air fryer in a single layer for 5 minutes.
  • Immediately remove the plantains and smash each slice with the bottom of a jar or a mug while they are hot. 
  • Soak the flattened slices in salt water for 1 minute, then pat dry with a paper towel.
  • Brush each flattened slice generously the rest of the coconut oil (2 tsp) front and back.
  • Place back in the air fryer for 5 minutes, gently flipping them halfway through. 
  • Sprinkle with lime juice, if using, and sea salt. 
  • Serve immediately alone or with your favorite dip like guacamole
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year.

Paleo & Vegan Carrot Cake Pops

Carrot cakes are one of my favorite Springtime desserts. They are so gorgeous, and I love that they are not too sweet most of the time compared to other desserts. While I don’t mind a slice or 2, my husband and I are not big on sweets so it’s always a waste when I make a full cake. We always end up throwing out leftovers or giving them away.

Enter: These Paleo & Vegan Carrot Cake Pops

Cake pops are just the best solution for people like us. Not only do you end up making small bite-sized versions of a full cake, they are so much for fun to eat for both adults and kids! There are also no leftovers because you end up making just 8 of them at a time with this version.

In this recipe, the cake balls are raw and not baked, making them extra easy to make. But, don’t worry, they’ll still taste just like carrot cake, with half the amount of work!

Paleo & Vegan Carrot Cake Pops
Paleo & Vegan Carrot Cake Pops

Optional Special Equipments

While these paleo and vegan carrot cake pops are so much more fun to eat on sticks like lollipops in my opinion, the sticks are definitely not necessary. You can just make into cake balls and eat them with your fingers like donut holes!

However, if you want make them into full cake pops and have them look pretty and display them nicely, these are just the 2 things you need:

  • Lollipop sticks: These are super cheap, made with paper, and you get a lot with one purchase. I used these for this recipe and they were sturdy and worked really well!
  • Cake pop stand or styrofoam block: Once you coat the cake pops with the coconut butter glaze, you can always lay them down gently on parchment paper, but that may leave a mark on the side that touches the paper. If you want the glaze to look smooth all around, cake pop stands are a great way to keep them standing while the glaze hardens. Plus, they are great for displaying when you are serving them. For a cost-friendly option. I save styrofoam blocks I receive in packages to stick the cake pops in them, and this works really well too!
Paleo & Vegan Carrot Cake Pops

How to Store These Paleo & Vegan Carrot Cake Pops

These carrot cake pops actually store really well, and you can keep them in the refrigerator for up to 5 days in an air tight container. If you need them to last longer, you can keep them in the freezer for up to 3 weeks! When you are ready to enjoy them, just take one out and let it sit on the counter for 30 minutes to defrost before you bite in.

If you need a quick and yummy dessert to serve your guests over Easter or get togethers, I highly recommend these paleo and vegan carrot cake pops because they are so quick and easy, and are always a crowd pleaser!

Paleo & Vegan Carrot Cake Pops
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Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year. 
Prep Time 5 minutes
Cook Time 5 minutes
Freezing time 20 minutes
Total Time 10 minutes
Servings 8 cake pops
Calories 137kcal

Ingredients

Carrot Cake Balls

  • 1/2 cup finely shredded carrots
  • 1/2 cup pitted medjool dates
  • 1/2 cup pecans*
  • 1/3 cup shredded coconut
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp sea salt

Coconut Butter Glaze

  • 1/4 cup coconut butter melted
  • 1 tbsp coconut oil
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract
  • Optional: chopped pecans & cinnamon for garnish

Equipment

  • Lollipop sticks

Instructions

  • Place all ingredients for the carrot cake balls in a food processor, and pulse until ground and a sticky dough forms. 
  • Grease your hands and roll the dough into 8 even balls.
  • Place in the freezer for at least 20 minutes so the carrots cake balls harden.
  • While they are freezing, combine coconut butter, coconut oil, maple syrup, and vanilla extract. Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together.
  • Prepare a plate lined with parchment paper, or I sometimes save styrofoam blocks from packages to stick the cake pops in to.
  • Remove the carrot cake balls from freezer and stick a popsicle stick into each one.
  • Use the sticks as a handle, and roll each ball in the coconut butter glaze so all sides are covered. Tap a few times afterwards to get the excess glaze off.
  • If you’d like, sprinkle some chopped pecans and cinnamon immediately.
  • Place the cake pops on the parchment paper or stick into a styrofoam, and let them cool for 10-15 minutes until the glaze hardens.
  • Enjoy immediately or store in the refrigerator for up to 5 days.

Notes

*You can substitute with walnuts if that’s what you have on hand.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Keto Lemon Blueberry Muffins (Paleo, Grain Free)

These paleo and keto lemon blueberry muffins are moist and flavorful, and they are a delicious way to start the morning! Perfect for when you are on the go.

Keto Lemon Blueberry Muffins

Lemon and blueberry are my favorite combination of flavors when the weather warms up. There’s honestly nothing better than the tartness and sweetness of these two fruits, and they are a match made in heaven!

These days, I haven’t been able to have much sugar. I have a slight carbohydrate intolerance, and eating too much sugar or carbs will make me congested and sneezy. It’s actually quite annoying, but I’ve been experimenting with low carb and keto recipes and desserts, and I’ve been loving them because they don’t bother me at all!

Keto Lemon Blueberry Muffins Recipe

My latest creation in the kitchen is this keto lemon blueberry muffin, and I’m obsessed! It’s so easy, paleo and gluten free, and I can enjoy it with any kind of side effects or sugar crash. And best of all, it takes less than 30 minutes to make, and you’ll have a delicious breakfast or snack that’s great on-the-go for the rest of the week!

Keto Lemon Blueberry Muffins
Keto Lemon Blueberry Muffins

Coconut Flour Muffins

These low carb and keto lemon blueberry muffins are made with coconut flour. Every time I use coconut flour in baking recipes, I get messages from my readers concerned about the dryness of baked good because coconut flour is quite absorbent of any kind of liquid it’s mixed with.

But do not worry! These muffins are actually incredibly moist and flavorful, and they won’t have a dense texture either. However, since coconut flour acts very differently compared to other paleo and low carb flours, I would not recommend substituting it with anything else.

And if you or your family member has a nut allergy, these are nut free so perfectly safe for consumption!

Keto Lemon Blueberry Muffins

Not Keto?

If you aren’t on a keto or low carb diet, or if you have reactions to sugar alcohols, then you can just substitute Swerve in this recipe with coconut sugar (for paleo) or just regular sugar. I know there are some people who get digestive issues or headaches with zero carb sweeteners, so I completely understand.

Hope you enjoy these paleo and keto lemon blueberry muffins. I really enjoyed them with my morning coffee or matcha latte, and they are extra delicious toasted with a slather of ghee or butter!

Keto Lemon Blueberry Muffins
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Keto Lemon Blueberry Muffins (Paleo, Grain Free)

These paleo and keto lemon blueberry muffins are moist and flavorful, and they are a delicious way to start the morning! Perfect for when you are on the go. 
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 muffins
Calories 117kcal

Ingredients

  • 3 large eggs
  • 2 tbsp full-fat coconut milk
  • 2 tbsp ghee or coconut oil, melted
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut flour
  • 3 tbsp Swerve granulated or any granulated sweetener of your choice
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup blueberries fresh or frozen then thawed

Instructions

  • Preheat oven to 400 degrees F. Line a muffin pan with 6 muffin liners.
  • In a large bowl, whisk together eggs, coconut milk, ghee, lemon juice, lemon zest, and vanilla extract. 
  • In a separate bowl, stir together coconut flour, Swerve, baking powder, and sea salt. 
  • Pour dry ingredients into wet, and stir until just combined. Do not overmix. 
  • Fold in blueberries. 
  • Pour the batter into to the prepared muffin cups. 
  • Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. 
  • Cool for a few minutes before removing them to cooling rack to finish cooling.
  • Let the muffins cool completely before removing from the liners to keep them from sticking. 
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.