Tag Archives: almond flour

Paleo Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!

Paleo Irish Soda Bread

The first time I tried an Irish soda bread was actually in Ireland 8 years with my then-boyfriend and now-husband. It was our first big trip together ever since we started dating and this was before I went completely gluten free.

I remember tasting the soda bread at a restaurant in Dublin without expecting much, but I was surprised by how much I like it. It was crusty, soft, slightly sweet, and amazing with a slather of butter.

Paleo Irish Soda Bread Recipe

With St. Patty’s Day quickly approaching, it made me think of that trip and decided to make this grain free and paleo Irish soda bread. At first bite, it took me right back to Dublin! With the crusty exterior and the soft inside, it is amazing and I’ve been enjoying it with some ghee or butter each day.

Paleo Irish Soda Bread
Paleo Irish Soda Bread

What is Irish Soda Bread?

Soda bread is a classic humble Irish quick bread made with the most basic ingredients: flour, baking soda, buttermilk and salt. The crust is hard and the inside is soft, and there are various version of it.

My paleo Irish soda bread has different components to make the recipe grain free and dairy free, and I added dried fruits for a touch of delicious sweetness. However, the texture and flavor is definitely authentic and if you are avoiding wheat, I think you’ll love this on St. Patrick’s Day or anytime you get a hankering for bread!

Paleo Irish Soda Bread

Storing This Paleo Irish Soda Bread

This bread is the best tasting fresh out of the oven because it dries out the longer it sits. However, if you do have leftovers, you can wrap it in plastic wrap and place in a resealable bag. Store in the refrigerator for up to a week, and reheat just before serving!

Paleo Irish Soda Bread
Print

Paleo Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!
Course Appetizer
Cuisine Irish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 169kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, and sea salt. Stir together. 
  • Stir in dried apricots and/or raisins and disperse evenly.
  • In a separate bowl, whisk together coconut milk, eggs, apple cider vinegar, and honey.
  • Pour wet ingredients to dry and mix together until a dough forms. 
  • Shape the dough into a circle that’s 7 inches wide and place on the baking sheet.
  • Use a knife to cut an X on top of the dough.
  • Bake for 30-35 minute until toothpick inserted in the center comes out clean.
  • Cool for 30 minutes before slicing. 
  • Enjoy with ghee or butter!

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 257mg | Potassium: 139mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1.2% | Vitamin C: 0.5% | Calcium: 6.3% | Iron: 7.4%
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 Chocolate Cake with Chocolate Ganache

Whether it’s for a special occasion or you are just looking for a decadent treat, this paleo chocolate cake is rich, moist, and is always a crowd favorite!

Paleo Chocolate Cake with Chocolate Ganache

Ever since going gluten free, I didn’t eat cake for a LONG time. When I first found out about my intolerance years ago, there weren’t many gluten free bakery options available, and I wasn’t skilled enough for baking one myself back then.

These days, there are SO MANY options and it’s amazing, but now I love getting creative in the kitchen so I can whip up a healthier version at home.

Paleo Chocolate Cake with Chocolate Ganache Recipe

This Paleo Chocolate Cake is coming to you after several attempts in my kitchen. If you’ve been following my blog for a long time, you probably know that I’m not the most skilled baker and it always takes several tries before my dessert recipes are yummy enough to post.

However, all the failed attempts were 100% worth it after I took a bite out of this cake because it turned out of so moist and fluffy, unlike many paleo chocolate cakes I’ve tried before.

Paleo Chocolate Cake with Chocolate Ganache
Paleo Chocolate Cake with Chocolate Ganache

Chocolate Ganache

Of course, if you are going to make this paleo chocolate cake, you can’t forget the ganache! You can use any frosting you want, but I love this ganache. It’s SO easy to make, spreads well, and makes the cake extra decadent and delicious.

Just make sure that the cake is completely cooked before frosting so the ganache doesn’t melt on you during the process!

Paleo Chocolate Cake with Chocolate Ganache
Paleo Chocolate Cake with Chocolate Ganache

Substitutions?

Just because I get asked about substitutions often in baking recipes, I want to address it now. Almond flour and cassava flour work quite differently than other grain free flours, so I don’t recommend you make any substitutions.

Full fat coconut milk (from the can) is necessary to give the paleo chocolate cake that rich and decadent texture and flavor.

Also, I have not tried this recipe with flax eggs or gelatin eggs, so I cannot guarantee results. Please leave me a comment if you try these out and they turn out well for you!

It’s honestly best to follow the directions as is. Baking can be a tricky and each ingredient has a specific purpose so I hope you try the recipe and love it as much as I do!

Paleo Chocolate Cake with Chocolate Ganache
Paleo Chocolate Cake with Chocolate Ganache
Print

Paleo Chocolate Cake with Chocolate Ganache

Whether it’s for a special occasion or you are just looking for a decadent treat, this paleo chocolate cake is rich, moist, and is always a crowd favorite!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 48 minutes
Cooling Time 1 hour
Total Time 53 minutes
Servings 16 slices
Calories 363kcal

Ingredients

Cake

Chocolate Ganache

Instructions

Chocolate Cake

  • Preheat oven to 350 degrees F.
  • Grease a 9-inch spring foam cake pan and line the bottom with parchment paper. 
  • In a large mixing bowl, whisk together almond flour, cassava flour, coconut sugar, cocoa powder, baking soda, and sea salt.
  • In a separate bowl, whisk together eggs, coconut milk, water, ghee, apple cider vinegar, and vanilla extract. 
  • Pour wet ingredients to dry ingredients and stir together until a batter forms. 
  • Pour the batter into the prepared cake pan and flatten out the top with a spatula. 
  • Bake for 45-48 minutes, until a toothpick inserted in the center comes out clean. 
  • Allow the cake to cool completely.

Chocolate Ganache

  • While the cake is a cooling, place the coconut milk in a small saucepan and heat on medium low until hot, just before it starts to simmer. You can also heat it up in the microwave.
  • Add in chocolate chips and coconut oil, and stir together until smooth and silky.
  • Remove from heat and place in the refrigerator for 30 minutes to cool and thicken. Don’t forget to remove it from the fridge as it’ll harden once it chills too long.
  • Once the cake is cooled completely, spoon the ganache on the top of the cake and smooth it across the top.
  • Slice to serve. 

Nutrition

Serving: 1slice | Calories: 363kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 235mg | Potassium: 262mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1% | Vitamin C: 1.6% | Calcium: 6.6% | Iron: 18.2%

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 Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It’s guaranteed to please all your holiday dinner guests. 
Paleo Pumpkin Pecan Pie

It’s holiday season, but more importantly, it’s pie season! There’s always a debate on Thanksgiving about which pie to make and which pie is better, but let me settle that for you by combining my two favorite pies together with this paleo pumpkin pecan pie.

Paleo Pumpkin Pecan Pie Recipe

I usually tend to reach for pumpkin pie first, but I do love the crunchy texture of pecan pie as well. In this recipe, pumpkin pie filling is layered under the pecan pie filling, and the result is so ridiculously delicious and satisfying.

It has the smooth velvety pumpkin on the bottom and the sweet and nutty pecan halves on the top, all on top of a flaky paleo pie crust that’s a winner every time.

Paleo Pumpkin Pecan Pie Paleo Pumpkin Pecan Pie

Keep the Crust from Burning

Since there’s a double layer to this paleo pumpkin pecan pie, it does take longer to cook than other pies. Because of this, the crust could darken and burn while cooking, so I do recommend that you cover the crust with aluminum foil. Also, for the last 20 minutes of baking time, you’ll need to bake the whole thing covered so the filling can cook through and the pecan topping won’t turn blacka.

Make It Ahead of Time

Since holiday hosting can be stressful and overwhelming, this paleo pumpkin pecan pie will be a dessert that’ll make your life a bit easier because it can be made 3 days in advance! Honestly, when I’m hosting Thanksgiving, the last thing I wanna think about is how I can fit another dish in the oven. Having things like this pie that I can make or prep ahead of time is always welcome.

What’s your favorite pie? I think this one might be my new favorite, and I’ll be making it over and over again every year!

Paleo Pumpkin Pecan Pie

Paleo Pumpkin Pecan Pie

Print

Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It's guaranteed to please all your holiday dinner guests. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Cooling time 20 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 373kcal
Author Jean Choi

Ingredients

Pie Crust

Pumpkin Filling

Pecan Layer

Instructions

  • Preheat oven to 350 degrees F, and grease a 9-inch pie pan.
  • Place all ingredients for the crust, except egg, to the food processor and pulse until crumbly.
  • Pulse in the egg until a dough forms.
  • Press the dough into the greased pie pan. 
  • Use a fork to lightly pierce the dough all over the surface to prevent it from puffing up.
  • Bake for 10 minutes. 
  • Let it cool for 5 minutes.
  • In a bowl, whisk together all ingredients for the pumpkin filling. 
  • Pour into the cooled pie crust and spread out evenly.
  • In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans. 
  • Stir in pecans.
  • Spoon the pecan layer over the pumpkin evenly.
  • Cover the crust with aluminum foil, then, bake for 60 minutes.
  • Remove from the oven, cover with aluminum foil, and bake for 20 more minutes. 
  • Let it cool 15 minutes then serve right away, or you can store cooled Paleo Pumpkin Pecan Pie covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 21g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 193mg | Potassium: 113mg | Fiber: 3g | Sugar: 9g | Vitamin A: 65.3% | Vitamin C: 1.2% | Calcium: 6.2% | Iron: 9.2%

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.