Beyond the Bite

Get Beyond the Tick Bite and Eat Right For Your Life.

Paleo “Cornbread” Muffins For One by Kaylie of Paleo & Gluten Free Eats

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Hi guys! I am so excited to share with you all this recipe for cornbread muffins on Gabriella’s beautiful blog. I absolutely love everything Gabriella is doing here, she is incredible right? Beautiful food, encouragement, and lovely photos. I feel so honored to partner with Her and share my love for whole foods and yummy paleo recipes.  I know what you all are thinking… cornbread without corn? Impossible! Well, those were my sentiments when I first started eating paleo, but life isn’t complete without a slab of warm cornbread slathered in honey butter, so something had to change. I have made several different paleo cornbread recipes, experimenting and taste testing, but this one has to be one of my faves! I wanted to make a recipe that was easy and could be served to just one person. This cornbread muffin passed the test with flying colors and will be made over and over again. I shared these muffins with some friends and they were quickly devoured and had great reviews!  These cornbread muffins are light and fluffy, while still resembling that original cornbread texture. The inside of these muffins are so moist and perfect with melted butter (or coconut oil). My family had a cornbread recipe that we would make over and over again to serve alongside a bowl of hearty chili and I must admit, I used to miss those days since going paleo, but once I started baking without grains, I no longer miss it at all! Going paleo doesn’t mean that you have to miss out, it just means you have think creatively 🙂

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Paleo Cornbread Muffins

Print Recipe

Prep Time: 8 mins
Cook Time: 20 mins
Makes: 2 muffins
Ingredients

  • ½ cup almond flour
  • ¼ cup arrowroot flour
  • 2 tablespoons non-hydrogenated palm shortening
  • 1 tablespoon coconut sugar
  • 1 egg
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt

Method

  • Preheat the oven to 350 degrees.
  • Line a standard muffin tin with two paper liners and fill the rest of the voids with ½ inch of water (to keep the pan from burning).
  • Combine all of the ingredients for the muffins in a blender or food processor and blend until the batter is completely smooth.
  • Evenly divide the batter between the two paper liners- you can use an ice-cream scoop for this.
  • Cook the muffins on 350 degrees for 20 minutes until slightly golden on top.
  • Serve with honey butter or jam.

Recipe Notes

If you aren’t a strict paleo eater like myself, you probably won’t think the muffins taste exactly like cornbread, but they sure are yummy!

 

About The Author: I am Kaylie, a 20 year old whole foods blogger. I ave fallen in love with the beauty of whole foods and the paleo lifestyle as I walk out of  auto-immune health disorders and  into vibrant health! Creating healthy paleo dishes is one of my passions and I am thrilled to share this love of holistic health and good food with others. You can read more about Kaylie HERE or connect through Facebook, Pinterest, or Instagram.

 

Romans 13:1 “Let every soul be subject to the governing authorities. For there is no authority except from God, and the authorities that exist are appointed by God.”

Anti-Grain Sweet Potato Flour Cinnamon Coffee Cake (AIP/Paleo)

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Awhile back, as I walked in the door when returning from a trip down to the tennis courts, I was hit with with a waft of cinnamon.  Yet not just any cinnamon, but sweet, maple cinnamon, as my mother was baking off her favorite Paleo granola recipe found in Paleo in 28, a cookbook by Kenzie of Cave Girl in the City.  This got my taste buds watering and therefore my mind thinking, and obviously, I simply couldn’t resist making a recipe that made one’s kitchen smell like a sweet, cinnamon wonderland much like my mother’s granola.  As the winter months come around, Anti-Grain’s vegetable based flours come into great use, as sweet potato, pumpkin, and butternut squash inevitably go with the flavors of pumpkin pie spice.   Simply by the smell, I knew that this coffee cake would easily win over the hearts and mouths of my “official taste testers.”  That being said, whenever I bake with vegetables like plantain or sweet potato, in order for the recipe to pass the taste test, the flavor of these ingredients must be undetectable.  While I personally  don’t mind this, my family and friends are a bit more picky in that they don’t like tasting “dinner in their dessert.”  Yet much to my surprise and delight, there was no hint of sweet potato or plantain in this coffee cake, causing it to be scarfed down quickly by those eagerly watching me take photos and waiting to dig in.  As for the crumble topping, I believe I may have just stumbled upon the beginnings of a new AIP friendly granola recipe that doesn’t use tiger nuts like my previously posted recipes.  All in all, this coffee cake has the perfect, ready texture on the outside, with a moist, decadent center that you cannot help but completely love.  Not only that, but it is a recipe sure to make your house smell absolutely amazing!

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Sweet Potato Flour Cinnamon Coffee Cake

Print Recipe

(Serves 8)
Cake Ingredients

Topping Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a food processor, puree plantain, maple syrup, palm shortening, and vanilla extract until smooth.
  • Whisk together grain free baking powder, sea salt, and sweet potato flour in a separate bowl, then add to the food processor and puree until just combined.
  • Grease a 6×2 inch round cake pan and cut out a piece of parchment paper to fit into the bottom of the pan.
  • Evenly scoop the cake batter into the prepared pan.
  • To create the topping, pulse the banana chips, cinnamon, sea salt, and sweet potato flour until crumbly, then add in palm shortening and maple syrup, pulsing until a sticky crumble forms.
  • Transfer the crumble to the top of the cake batter and lightly press it down.
  • Place the cake in the oven to bake for 40-45 minutes, until the cake has pulled away from the sides and the middle is no longer wet when a toothpick is inserted.

Recipe Notes

Coconut oil can be used in place of the non-hydrogenated palm shortening.

 

 

 

John 10:7, 9-10 “Therefore Jesus said again, “Very truly I tell you, I am the gate for the sheep. I am the gate; whoever enters through me will be saved. They will come in and go out, and find pasture. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full.”

Paleo Autoimmune Protocol Grilled Guacamole Sliders

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We have a gazillion avocados.  No, I am not kidding, we literally have a whole box full and they are ripening fast.  So what does my family do?  Well, aside from making guacamole almost everyday, I decided to try and change things up a bit and put the guac in a burger.   While guacamole is not typically autoimmune protocol friendly due to containing nightshades, I found there to be no reason why I couldn’t replace the tomatoes with another fruit that my mother has recently stocked up on – cherries.  Though it may seem like an odd ingredient and (or) flavor combination, believe me when I say, it just so happens to work quite well.  With each bite, you et creaminess from the avocado, a bit of tang and sweetness from the cherries and limes that is paired with an overall mild flavor from the turkey, these sliders serve as both the perfect lunch, dinner, or breakfast.  You can also turn these sliders into full size burgers, or even meatballs for a fun, Mexican twist on an Italian classic.  Overall, these sliders are just another fun way to celebrate and enjoy the warm summer months.

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Grilled Guacamole Sliders

Print Recipe

(Serves 4-6) 
Ingredients

  • 1 lb ground organic turkey
  • 1 large avocado
  • 2 tbsp lime juice
  • 1 tsp sea salt
  • 1/4 cup rough chopped cilantro
  • 3/4 cup chopped onion
  • 1/2 cup chopped red cherries

Process 

  •  Pit and chop cherries, avocado, cilantro, and onion, and place in a medium sized mixing bowl.
  • To the bowl add your ground turkey, lime juice, and sea salt, then mix everything together by hand.
  • Form the mixture into about 8 like-size sliders, and place on a hot grill, allowing to cook an average of 3 minutes per side.
  • Remove from the grill and serve with desired toppings.

Recipe Notes

Be sure to chop your ingredients small enough or else the meat will not stick together on the grill and you will end up with crumbly sliders.

 

 

 

 

 

 

Exodus 15:2 “The Lord is my strength and song, And He has become my salvation; He is my God, and I will praise Him; My father’s God, and I will exalt Him.”

Paleo Autoimmune Protocol Sweet Cinnamon Tigernut Granola (Coconut-Free)

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My previously posted tigernut granola seemed to be pretty well received.  However, much like many of my other recipes, I strive to make them adaptable to those who do not do well with coconut products like myself.  I have also come across individuals who do not do well with foods in the banana family, therefore, making a granola recipe without these two ingredients became my goal.  That being said, it was not until my good friend Audrea brought my attention to a new Paleo granola she picked up at her local food market that I knew what I would replace the coconut and banana with.  Though sweet potato may sound like an odd addition, it makes for a truly delicious granola.  Because it is naturally sweet, I chose to use apple sauce as the sweetener instead of maple syrup like my previous recipe.  However, if your taste buds are still not accustomed to slightly sweetened “sweets,” by all means replace the apple sauce with raw honey or maple syrup.  Instead of currents, I chose to use dried blueberries as a fun addition to the granola, as it gives it an overall “summer” feel.  I imagine this recipe could easily be turned into carrot cake flavor, with the simple substitution for shredded carrots in place of the sweet potato, and raisins for the blueberries.  All in all, I am thrilled with how this granola turned out, and just had to send it to another one of my dear friends for her approval and pleasure!  Overall, we both came to the conclusion that compared to my first version of tigernut granola, it is definitely more “earthy crunchy,” yet still equally delicious.

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Sweet Cinnamon Tigernut Granola

Print Recipe

Ingredients

Process

  • Place tigernuts in a small mason jar, cover with cold water, and allow to soak anywhere from 6-48 hours (the longer, the softer and more “plump” they will become – if soaking 48 hrs, change water at 24 hours)
  • Once the tigernuts have soaked, shred your sweet potato in a food processor, and transfer to a mixing bowl for later use.
  • Switch the shredder blade to the “s” blade, and pulverize the soaked tigernuts until chopped up.
  • Add the sweet potato back in and pulse a few times until everything is combined.
  • Pour the mixture back into the mixing bowl and fold in the cinnamon, sea salt, and blueberries.
  • Add in the applesauce and melted non-hydrogenated palm shortening, and mix until well combined.
  • Preheat the oven to 300 degrees.
  • Transfer the mixture to a parchment lined baking sheet and spread out evenly to all four corners of the sheet.
  • Place in the preheated oven and bake for 45 minutes, then turn the oven up to 400 degrees, and bake for 7 more minutes until brown and crisp around the edges.
  • Remove the granola from the oven and allow to cool, then transfer to a mason jar and eat as desired.

Recipe Notes

See more original tigernut granola recipe here

 

 

 

 

 

Galatians 5:13 “For you, brethren, have been called to liberty; only do not use liberty as an opportunity for the flesh, but through love serve one another.”