Paleo "Corn"Bread

This started out as an attempt to make Snickerdoodles. I mixed up the batter, even added some extra almond flour, but it was way too runny to even think about making cookies out of. So I made it into bar cookies. Well, we were having chili that night, and Teddy Beast came up with the great idea to crumble it into his chili. It was a match made in heaven, the perfect cornbread texture and everything. So I played with the seasoning, and here it is. Paleo "Corn"Bread.

The edges are crispy and slightly sweet, the inside is soft and falling apart.

It's sturdy enough to hold up to a good bowl of chili. For an awesome chili recipe, check out Mark's Daily Apple's Texas Chili. We usually just use about 3 pounds of whatever meat we can find on sale. Sausage is really good in this too.

Paleo "Corn"Bread
1 1/2 c Almond Flour
1/4 c Tapioca Flour
1 t Salt
1/3 c Honey
1/2 t Baking Soda
1 t Cream of Tartar
6 T Butter, melted (coconut oil is not a good substitution)
1 Egg
1/2 c Cheese (optional)
1 Diced Jalapeno (optional)

1. Preheat oven to 325.
2. Mix together dry ingredients.
3. In separate bowl, whisk together melted butter, honey, and egg.
4. Slowly incorporate dry ingredients.
5. Fold in cheese and/or jalapeno.
6. Spread in greased 9x9 pan.
7. Let stand for about 15 minutes. This allows the batter to thicken up and give you that crumbly corn bread texture.
8. Bake at 325 for 25 to 30 minutes, until set in the middle.

Weekly Life Update

It has been longer than a week, but who is really counting? The semester is in full swing, and shows no signs of slowing down. Who pays attention to weeks passing anyways?

Not much has happened at all in the last few weeks, just school, work, puppies, and more work. Teddy Beast is loving his new job, and the challenges it actually gives him. It's a nice change to have him coming home happy from work. It's not like we see each other that often, but it's nice that he isn't always angry and frustrated. Funny how when you live together you see each other even less than when you live apart.

The paleo diet has been off and on for the last month, due to lack of planning or lack of time overall. It is a hard diet to maintain because there aren't many quick options. If you don't plan ahead or plan at all, you're just planning to fail. But towards the end, my body was begging to just go back to Paleo. I just feel better. It all makes sense though. In just my immediate family there are allergies to all of the following; corn, dairy, wheat, soy, peanuts, and nitrates. Paleo just makes sense. I feel better and don't have a mid afternoon slump anymore. Really, it's an easy diet if you plan ahead.

Anywho, I have homework to get back to! I'll just leave you with a picture of our vicious killer puppy that attacks the socks with a vengeance.

Vegan/Paleo Chocolate Pudding

This was super quick and easy to put together, maybe 10 min of work, minus the chilling time.

Vegan Chocolate Pudding
1/4 c Sugar (for Paleo sub in 2 T Honey + 1 packet Stevia, or 1/4 c Honey, or any other equivalent)
3 T Coco Powder
pinch Salt
1/6 c Hot Water (This ends up being about 2 1/2 T)
2/3 c Milk (of your choice)
1/3 c Milk (of your choice, yes, in a separate bowl)
1 1/2 T Tapioca Starch
2 T Chocolate pieces (I used Enjoy Life chocolate chips) (optional)

1. In a small bowl, mix together sugar, coco powder, and salt.
2. In another small bowl, whisk together 1/3 c Milk and Tapioca starch. Make sure to remove all lumps at this stage.
3. Heat water in small saucepan to boil.
4. Whisk in coco powder mixture. Reduce heat to medium.
5. Add 2/3 c milk to the saucepan. Bring to a boil.
6. Add 1/3 c milk and tapioca starch to the pan. Bring to a boil, boil for 30 seconds, continuously stirring.
7. Remove from heat. Stir in chocolate pieces.
8. Pour into bowl, cover surface with parchment or plastic wrap. Chill.

Keeps for 4-5 days. Makes about 1 c of pudding.

Paleo- Mounds Bar Coffee Creamer

Since starting Paleo, coffee has been one thing for me that just isn't the same anymore. It's not that I like my coffee super sweet and almost white, it's just that black coffee is not the same as the lightly sweet and slightly creamy coffee I was drinking. Always been a shot of cream and maybe some sugar kind of girl.

I've been looking around, and I never quite find something that I want to try. While I don't have a problem eating raw eggs, I do have a problem eating them if they're been sitting luke-warm on my desk for hours. I pulled up a recipe I used to use all the time, and paleo-ified it. http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/
I usually just melted dark chocolate into it, and after Paleo figured out how to make a good chocolate. Hence the oil being added. Without the oil, it doesn't taste very rich, and isn't very creamy.

I finally came up with one tonight, and it's pretty good. Still needs a little work, but it's tasty as is :).

1 c Coconut Milk (out of a carton, not 100% paleo, I know)
1/2 c Coconut Milk
1 t Tapioca Starch
2 T Honey
2 T Coco Powder
1/2 t Vanilla
1 T Coconut Oil

1. Put 1 c Milk in small saucepan over medium to medium low heat. Allow to simmer for 20-30 min until reduced by half.
2. In a separate bowl, combine 1/2 c Milk and Tapioca Starch.
3. After milk on the stove reduces by half, add the remaining milk, stirring well. Let come to boil and boil for 5 minutes.
4. Remove from heat.
5. Whisk in remaining ingredients.
6. Taste for sweetness levels and adjust accordingly. Remember that it gets diluted in the coffee.
7. Store in fridge.

Makes about 1 c of Coffee Creamer. Not good for iced coffee because the coconut oil solidifies on the top, but it does work for a frappe ;)