Paleolithic Apple Cake

With the dawn of a new year and all the resolutions coming and going (by January 15), I was resolve not to start anything on January 1st, but rather to start moving in the right direction to make lasting changes for this year.  One thing I started moving toward was eating in a more “paleo” way.  I don’t even necessarily mean this in a definitive paleo diet sense, because there are some paleo rules I prefer to ignore.  But in the rules I can stand behind, like cutting out as much processed foods as I can, I am paleo-bound.

So first thing was to get out my two favorite paleo cookbooks, Nom Nom Paleo and Practical Paleo, as well as to pull up my friend’s blog that provides AIP (Auto Immune Paleo) recipes, Fed and Fulfilled. The first “new year’s” paleo recipe I have now tried is the Paleo Caramel Apple Upside Down Cake, from Fed and Fulfilled’s (my friend) Joanna Smith.

PLEASE Check out her blog post with the details HERE. Her end product and photos are fantastic.

As you know, from the few times I tell you the recipes I’m baking, I do not always exactly follow the recipe… either to my delight or demise. This case is no different.  I started baking it for a good friend who is also mostly paleo and who recently had beautiful twins! She also happens to know Joanna, which led me to think this would be a nice serendipitous end to our meal. See Nick and I holding her beautiful twins below.

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The long and short of the tale of this cake is…  I did not plan enough time to finish the cake, and it never made it to this lovely family’s home. However, I was half way through the recipe and decided to stick it all in the fridge and finish it for our small group the following morning.

The deviations I ended up making are as follows:

  • All the applesauce was homemade (for lack of having anything but apples in the house)
  • The pumpkin in the pumpkin caramel sauce was replaced by applesauce
  • I did not make the caramel sauce ahead of time so I am entirely sure it didn’t resemble Joanna’s version because it still looked like applesauce when I was making the cake
  • The batter dried out more than I’d hoped because it sat in the fridge over night
  • I had the whole thing in the oven before I realized I had forgotten the apple cider vinegar
  • The layer of apples and the cake batter were more mixed than they should have been since I had to incorporate the apple cider vinegar by disassembling an already warm cake batter.

BUT… alas, all of my mistakes and substitutions produced the above lovely cake that our small group enjoyed. In true paleo fashion there was only raw honey as sweetener and seemed appropriate for a morning “coffee cake.” I concluded that if my mistake was this good… Joanna’s creation must be fantastic and I can’t wait to try it again and hopefully let the originally intended audience try it as well.

I will let you know what other paleo things I successfully or unsuccessfully try over the new year.  And as a reminder, if paleo is a lifestyle you subscribe to, you can always reach out and request Baked True North’s goodies to be made paleo… and in most cases I can make that happen. I will be doing more experiments to make that happen this year!

Stay Delicious,

Lauren

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Beach Baking

This week my family took a vacation to Hilton Head Island, South Carolina. Seeing as I still work a full time job and don’t get a ton of time to bake for fun, I brought my almond flour and doughnut pan with me on the trip, just in case I got a moment of delicious inspiration.

A moment is sometimes hard to come by on these vacations as it is typical for us to squeeze a run, tennis, swimming, kayaking, biking, and golf in… Likely all in one day. But fortunately or unfortunately, depending on how you look at it, we had some various rain and high winds, caused by a hurricane hitting Florida, sending tropical storms our way.

So, I got a chance to bake 3 times! (Four if you count the savory beet pesto pizza with goat cheese, pictured below in my mouth!)

First, in honor or my mother’s birthday we had a fresh batch of my Signature Chocolate chip cookies. These did not last long, mostly thanks to my dad who could out eat anyone in a chocolate chip cookie eating contest. Second, as I mentioned, I had my doughnut pan with me, so I made an experimental batch of chocolate glazed coconut flour doughnuts. Honestly, these tasted like the traditional Enteman’s doughnuts I used to devour, but healthier. 🙂

Third, I made another batch of chocolate chip cookies, but used organic raw honey for half the sweetener (out of necessity). Surprisingly this gave the cookie a very different taste and crispped much quicker. Not specifically going to alter any recipes in the future on account of this experiment, but these cookies didn’t last long either.

Also, fixed up my website a bit, adding prices and explanations to my top 3 cookie options in response to all the excitement and inquiries I’ve been getting lately. More to come on the website, so stay tuned!

Lastly, the winner of last month’s cookie giveaway is………

Lori! I’ll be in touch with your cookie details. Thanks to everyone who followed, commented, and liked my content. Please keep sharing the gluten-freedom with your friends and loved one’s to help Baked True North grow!

Stay delicious,

Lauren Marts

Farmhand Fair!

For 3 weeks in July I was at a farmers market at the Sewickley Mount Nebo Agway.

125 McAleer Rd, Sewickley, PA 15143

I’ll be there again This coming Saturday, August 13, assuming I get time to bake!

I tried out a new recipe the first week I was there; something I came up with on accident. I was out of chocolate chips and I had purchased honey peanut butter, instead of the regular stuff, so what resulted were my mini honey nutters! They have no added sugar, just organic honey and bakeable stevia, so they are much lower carb than my chocolate chip masterpieces. And people have loved them! I think I sold out of them 2 out of the 3 weeks I had them!

They also inspired me on how to turn my chocolate chip cookies into a sugar free ones! I’m almost there! I want to have the yummiest healthiest chocolate chip cookies ever! I will likely start debuting my sugar free chocolate chip cookies this fall. I have been making so many cookies for the farmers market, friends, family, and a Pittsburgh wedding cookie table, that I haven’t had much time for some good old fashioned chemistry experiments.

Also my cookies have been featured the first weekend of every month at a wonderful local boutique in Avalon, called Reposhture!

reposhture.blogspot.com

The shop is absolutely adorable. I’ve purchased cute stuff there like a window made into a work of art for my wall, vintage hat, handmade fabric flower magnet, and another vintage plate I’m picking up. Love Kim’s (the owner) style and really appreciate her heart. Stop in September 3 and 4 to check it out and grab a cookie while you’re there.

That’s all for now… But leave a comment and you could be picked, in my next blog post, to win one of my new sugar free cookies!

Thanks all!