Tag Archives: honey

Paleo Pumpkin Cornbread (With No Corn)

If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It’s amazing drizzled with honey and butter.

My very first pumpkin recipe of this season is here, and it does not disappoint! If you avoid most grains like me and are missing some cornbread in your life, this Paleo Pumpkin Cornbread may just fulfill your cravings. I used to be OBSESSED with cornbread growing up and used to get cornbread muffins anytime I saw them, so I’m so excited that this recipe turned out so well.

Paleo Pumpkin Cornbread Recipe

These days, corn and gluten bother my stomach, so I have to make my own paleo and grain free version that I can enjoy. And with Fall just around the corner, I thought it would be super tasty to add one of my favorite ingredients this time of year: pumpkin!

The result is pretty darn fantastic, if I do say so myself. While there is no corn in this, the combination of coconut flour and honey really do impart that cornbread flavor well with the slight sweetness, and the added pumpkin creates another level of flavor that goes so well with the rest of the ingredients.

Texture Difference from Regular Cornbread

Because this Paleo Pumpkin Cornbread is gluten- and grain-free and has pumpkin added in, the texture will be a bit different than regular cornbread that you are familiar with. Pumpkin has a ton of moisture so whenever you add it to a recipe, especially baked goods, you have to expect a moister and denser result.

If you don’t like how moist it turns out, I highly recommend you take individual cut squares and toast them in the oven or on a pan. This will dry it up a bit and firm it up a bit like a regular cornbread. Plus, the toasty crispiness you get from outer layer and edges just makes it even more delicious, which I’m a huge fan of!

This Paleo Pumpkin Cornbread is best served with some chili or soup, but you can eat it alone like I do after toasting it with a pat of butter and a drizzle of honey. I purposely didn’t make it too sweet so I can add a bit more honey to it afterwards, because it’s seriously so good that way!

Paleo Pumpkin Cornbread (With No Corn)

If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It's amazing drizzled with honey and butter.

Course Side Dish

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings servings

Author Jean Choi

Ingredients

1 cup coconut flour
¼ cup tapioca starch
1 tsp baking soda
½ tsp sea salt
3 eggs
1 cup canned pumpkin puree
½ cup coconut milk
¼ cup ghee melted and cooled
3 tbsp honey omit for sugar-free option

Instructions

Click here for the full recipe.

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.

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Paleo Reese’s Bars

If you love Reese’s cups, you’ll be obsessed with these gluten free and Paleo Reese’s Bars that are so decadent and delicious. Made with clean ingredients and free of refined sugar!

Someone needs to come over and take these Paleo Reese’s Bars away from me because they are freakin’ dangerous. I can’t stop sneaking a bite of them, and the addiction is real around here.

I’m not joking when I say that this healthier version of your favorite childhood treat is even better than the original. The soft chocolatey layer on top of sweetened almond butter on top of a sturdy almond flour crust… It’s like heaven in one bite.

Indulge: 70+ Grain Free Desserts

I wish I can say this was my recipe, but I can’t take credit for it. This is from the amazing paleo dessert cookbook, Indulge: 70+ Grain-Free Desserts, written by a fellow blogger Carol Lovett from Ditch the Wheat. When I looked through the book for the first time, I bookmarked several drool-worthy recipes to try, and I knew I HAD to try these Paleo Reese’s Bars first as soon as I read the title.

Other recipes in this book include: Chocolate Marble Cake (I’ll DEFINITELY be making that one), Flourless Brownies, Cinnamon Toast Crunch Cookies (um, yes please), Chocolate Ganache, Pecan Pie Truffles, and so much more.

I honestly couldn’t recommend this cookbook enough if you are a treat lover who’s looking for creative ways to enjoy desserts on a grain free diet.

Grab Your Copy of Indulge!

This ebook contains 70+ delicious recipes with mouthwatering photos. Plus, there’s a helpful section of baking preparations & methods, as well as easy substitutions you can make with the ingredients in case you don’t have all of them on hand.

There have been so many rave reviews that Indulge has sold over 10,000 copies in the first year alone!

Click here to grab your copy.

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Sign up for my newsletter and grab the discount code in the welcome email! You’ll also find other goodies in it like my FREE eBook, What Great Grandma Ate’s 12 Best Whole30 Meals!

Paleo Reese's Bars

If you love Reese's cups, you'll be obsessed with these gluten free and Paleo Reese's Bars that are so decadent and delicious. Made with clean ingredients and free of refined sugar!

Course Dessert

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

Servings servings

Calories 390kcal

Author Carol Lovett

Ingredients

Crust:

1 cup almond flour/meal
2 tbsp extra virgin coconut oil
2 tbsp raw honey
1/8 tsp salt

Filling:

1 cup almond butter or cashew butter
3 tbsp extra virgin coconut oil
3 1/2 tbsp raw honey divided
1 1/2 tbsp unsweetened cocoa powder

Instructions

Preheat oven to 350°F (177°C). Line the bottom of a 4x8 inch rectangular loaf pan with parchment paper. In a large bowl combine the ingredients for the crust. Evenly press the dough into the bottom of the prepared baking pan.
Bake for 10-15 minutes. The crust is done when it is lightly brown and firm to the touch. Let the crust cool before spreading the filling.
In a bowl, combine the almond butter, coconut oil, 3 tbsp raw honey. Mix and reserve about ¼ of the mixture for the chocolate topping. Spread the almond butter filling onto the cooled crust. Place the bars in the freezer to firm up before spreading the chocolate mixture on top of the almond filling.
To make the chocolate topping, add unsweetened cocoa powder and 1/2 tbsp of honey (or more, if needed) to the reserved almond butter filling.
Spread on top of the semi-frozen bars. Place in the fridge to firm. Store the bars in the refrigerator.

Notes

Makes 8 servings

Nutrition

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.

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Paleo Orange Blueberry Jam without Pectin (AIP)

It’s so easy to make this Paleo Orange Blueberry Jam without pectin that’s tart and delicious. It takes just a few ingredients and lasts for over 3 months in the fridge!

Well, the weather is finally warming up little by little and I couldn’t be more excited for it to be fully in Spring mode when it comes to produce. I even saw strawberries at the farmers market over the weekend and I can’t wait for all the other various berries to come out and play. But while we are still in between seasons, I decided to whip up some yummy jam using my favorite fruit, blueberries, and a winter fruit that’s almost out of season, oranges.

Paleo Orange Blueberry Jam without Pectin Recipe

Blueberries weren’t out yet the last time I checked, so I used frozen blueberries to make this Paleo Orange Blueberry Jam and it turned out so tart and fabulous. And with this recipe, you don’t even need to use pectin, which usually contains GMO corn that I would rather avoid if possible.

So you ready to start jammin’? This clean guilt-free jam is sweetened just with fruits and honey, and because it doesn’t use pectin, you have to cook it down much longer than a regular jam. The result is so thick but spreadable, and the combination of flavors from the blueberries and oranges is so tart and delicious.

Ways to Enjoy Paleo Orange Blueberry Jam without Pectin

This Paleo Orange Blueberry Jam isn’t canned, so it’s better to make a small batch at a time and store it in the refrigerator or freezer. It makes about a cup of jam and lasts for over 3 months in the fridge, so you have plenty of time to eat it on your favorite crackers, toast, pancakes, waffles, ice cream, yogurt, or any kind of creamy dessert. I bet it’s even yummy with some cheese like brie if you can do dairy.

However you want to eat it, it’s a delicious sweet condiment to have around if you are looking for a fruity treat!

Paleo Orange Blueberry Jam without Pectin

It's so easy to make this Paleo Orange Blueberry Jam without pectin that's tart and delicious. It takes just a few ingredients and lasts for over 3 months in the fridge!

Course Condiment, Dessert

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings servings

Calories 40kcal

Author Jean Choi

Ingredients

3 cups blueberries fresh or frozen
1/2 cup freshly squeezed orange juice about 2 medium oranges
2 tbsp lemon juice
Zest of 1 orange
1/3 cup raw honey

Instructions

Place the blueberries in a food processors and pulse a few times to get them chopped.
Combine the chopped blueberries, orange juice, orange zest, and honey in a saucepan and bring to a boil over medium high heat.
Bring down the heat to medium and let the mixture simmer for 20-25 minutes uncovered, stirring frequently.
The jam is done when it's reduced and thickened, and starts gelling.
Transfer the jam into a clean 8 oz jar and let it cool completely.
Store in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.

Nutrition

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.

14 reply