paleo friendly

<p class="summary">Spiced Apple Coffee Cake is a delicious grain free snack cake made with almond flour, apple cider vinegar, fresh apples, and warm spices! This recipe is also gluten free, dairy free friendly.</p>

Spiced Apple Coffee Cake {gluten free}

Almond flour (See notes for substitutes)

flour flour

Coconut sugar sugar

tsp Baking soda

kosher salt

Baking powder

eggs

tsp vanilla extract

milk

applesauce or plain yogurt

tbsp unpasteurized apple cider vinegar

cinnamon

tsp nutmeg

chopped apple plus extra apple for topping

apple slices or 1/2 c chopped apple

-3 tbsp melted clarified butter coconut oil

sugar

almond flour flour

Preheat oven to 350F. Line a baking pan (8&#215;8 or 9&#215;9) with parchment paper. See notes for baking in ramekins.

In a large bowl, sift the flours together and then mix in the sugar, baking soda, salt, and baking powder. Set aside.

In another bowl, whisk eggs, vanilla, and milk then gently mix the egg-milk mixture in with the dry mixture. Stir until smooth or use a hand mixer to blend until batter is consistent texture.

Add the yogurt or applesauce, apple cider vinegar, spices to the bowl, and mix together.

Fold in the chopped/diced apple. If batter is too dry, add more milk.

Pour batter into lined baking dish. Optional thinly sliced apples on top. Set aside.

In a small bowl, mix melted butter and sugar. Add flour and stir until combined, making a crumble like texture. Spread over apple cake mix in pan. This will not cover the whole pan so feel free to double if desired.

Place in oven for 28 to 35 minutes (cover with foil after 20 minutes to prevent edges from browning). Bake until top is browned and flour is baked in center.

Once cooked, place on a towel in fridge for 20 minutes; this just helps it set. You can reheat again before serving, if desired. Or serve with yogurt or ice cream after it’s cooled.

Keep in refrigerator for 5-7 days or freeze in airtight container or ziplock for up to 3 months.

Noted Lindsay, and always good to be reminded of the fact to "not focus SOLELY on diet to keep you healthy.  Honestly, stress and negative thinking can do more damage." ::-)

And these Apple Cider Crumble Bakes just look so amazing. Stewed a load of apples last Saturday and made a crumble too. Think I prefer yours though ;-)

I agree in 100%. You have put it all together.

Coffee cake is my absolute favorite! This looks incredible. Thanks for a delicious recipe!

I love the use of yogurt in this recipe. It adds so much moisture! This crumble is so tasty!

I love how you worked apple cider vinegar into this delicious tart! It is so, so good!

I love baking with almond flour! These look amazing!

Everyone at my house really loved this! so good!

I was looking for a gluten free recipe to help use up apples that we got when we went apple picking! This turned out so good! Loved it!

I am a huge fan of apple cakes and baked goods made with almond flour. This cake was so SO good. Definitely adding into the rotation. Thanks!

This has to be the easiest way to cook fish - it's wrapped up in a package, making its own sauce and doesn't smell up your kitchen. Easy AND tidy - you have to love that!

Halibut en Papillote with Lemon and White Wine

halibut

salt

black pepper

lemon (sliced)

thyme

egg white (lightly beaten)

butter

white wine

Pre-heat the oven to 400˚ F.

Cut out 4 large squares of parchment paper – about 13-inches by 15-inches each. Place a fillet of halibut on one half of each piece of paper. Season the fish very well with salt and pepper. Top each fillet with lemon slices and thyme sprigs. Brush the outer rim of the parchment squares with the beaten egg white. Dot each fillet with 1 tablespoon of butter and sprinkle 2 tablespoons of white wine on each piece of fish.

Fold up each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.

Place the four packages onto a baking sheet and bake in the oven for 10 to 12 minutes. The package should be puffed up and slightly browned when fully cooked. The fish should feel firm to the touch (you can often, carefully, press on the fish through the paper).

You can serve these simply with the parchment paper already cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate.

https://www.youtube.com/watch?v=UPC5UDViSQU

https://qvc.co/recipeideas - Fish en papillote! Fish in parchment! Blue Jean Chef Meredith Laurence teaches you this simple technique that is a great way to prepare halibut. 

Watch more seafood recipe ideas:
https://www.youtube.com/playlist?list=PL-MJ2niVMKciYeImw1ozcD_bM_KTXrv8I

Download free recipes from Chef Meredith Laurence:
https://qvc.co/recipeideas 

Follow Blue Jean Chef on Facebook:
https://www.facebook.com/bluejeanchef

Halibut en Papillote with Lemon and White Wine
Serves 2

Ingredients:
2 fillets halibut (about 6 ounces each)
salt
freshly ground black pepper
½ lemon, sliced
4 fresh thyme sprigs
1 egg white, lightly beaten
2 tablespoons butter
¼ cup white wine

Directions: 
1. Pre-heat the oven to 400˚ F.
2. Cut out 4 large squares of parchment paper – about 13-inches by 15-inches each. Place a fillet of halibut on one half of each piece of paper. Season the fish very well with salt and pepper. Top each fillet with lemon slices and thyme sprigs. Brush the outer rim of the parchment squares with the beaten egg white. Dot each fillet with 1 tablespoon of butter and sprinkle 2 tablespoons of white wine on each piece of fish. 
3. Fold up each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
4. Place the four packages onto a baking sheet and bake in the oven for 10 to 12 minutes. The package should be puffed up and slightly browned when fully cooked. The fish should feel firm to the touch (you can often, carefully, press on the fish through the paper).
5. You can serve these simply with the parchment paper already cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate.

How to Cook Fish in Parchment Paper - The Basics on QVC

I love a good loaf of pumpkin bread. It’s moist and hearty and spicy all at once.

Healthier Pumpkin Bread

FOR THE BREAD:

tbsp. Grass-fred Butter, Melted And Cooled

Ripe Banana, Mashed

Large Eggs

c. Pumpkin Puree

Pure Vanilla Extract

tbsp. Pure Maple Syrup

tbsp. Whole Milk

c. Coconut Flour

c. Arrowroot Powder/Flour

tbsp. Pumpkin Pie Spice

Salt

Aluminum Free Baking Powder

Baking Soda

FOR THE FROSTING:

weight Cream Cheese, Softened

tbsp. Butter, Softened

Ground Cinnamon

I thought the bread tasted way too eggy and not sweet enough.

Update: After letting the bread sit overnight, the texture and egginess got better. Still wasn't sweet enough to me, but when I made the frosting, I added a lot more maple syrup than what it called for. I then let it sit in the fridge overnight for it to thicken up just a little. When you eat the bread with the sweeter frosting, it helps a lot.

Vegan & Gluten Free Banana Date Brownies

dates

water

nut butter (I used cashew and almond)

banana

tbs avocado oil

cocoa powder

Pre-heat the oven to 350 F and line an 8x8 pan with parchment paper

In a food processor, process the dates and the water for 30 seconds until it is almost a paste

When done, scrape down the sides and add in the nut butter, banana, and oil and process for 1 minute or until smooth (will look almost like a smoothie)

Open and scrape down the sides and add the cocoa powder and salt

Pulse a few times to combine and then process for about 20 seconds or until combined, they will be thick and sticky.

Using a spatula with a little avocado oil or oil spray spread the mixture from the processor into the brownie pan and evenly spread throughout the pan.

Bake for 15 minutes

Let cool at least 15 minutes before slicing

Eat immediately or store in the refrigerator

https://foodplaygo.com/wp-content/uploads/2019/07/Vegan-Banana-Date-Brownies.mov

These vegan and gluten free banana date brownies are super fudgy and a huge hit in our house!   They naturally sweetened by dates and bananas!

Vegan Banana Date Brownies

Steak lettuce wraps filled with thinly sliced steak, carrots and onion tossed with a spicy chili garlic sauce 

Spicy Steak Lettuce Wraps

beef

Asian chili garlic sauce

La Choy® Lite Soy Sauce

ginger

canola oil

match-stick carrots

onion

romaine lettuce leaves

red bell pepper

Lime wedges, optional

Combine steak, garlic sauce, soy sauce and ginger in large bowl. Stir until well coated; set aside.

Heat oil in large skillet over medium-high heat. Add carrots, onion and salt; cook 1 to 2 minutes or until crisp-tender, stirring occasionally. Remove from skillet; set aside.

Add steak mixture to skillet; cook 4 minutes or until browned, stirring occasionally. Return carrots and onion to skillet; cook 2 minutes more or until hot. Divide steak mixture evenly between lettuce leaves. Serve with pepper, peanuts and lime wedges, if desired.

6 Ingredient Coconut Flour Pancakes (Biphasic &amp; Paleo)

coconut flour

Tablespoon melted ghee

Mix together the coconut flour, cinnamon and salt. Add the eggs, melted ghee and water to the dry mixture and whisk until combined.

Scoop 1/4 cup of the pancake batter and pour it onto the griddle. Cook on the griddle at 250 degrees for 10 minutes. It should make three pancakes.

Savory Salmon with Avocado Sauce is a super easy 20-minute low-carb baked sheet pan meal, complete with asparagus and topped with a creamy avocado lemon dill sauce.

Salmon with Avocado Sauce

Salmon fillets

tbsp Olive oil

oz Asparagus

tsp Herbs de Provence (optional)

salt and pepper (to taste)

Garlic (peeled)

Olive oil

juice juice

Avocado (medium to large, peeled and pit removed)

Salt and pepper (to taste)

tbsp Dill (fresh chopped)

Preheat oven to 350 degrees F (176 degrees C)

Line your baking sheet with aluminum foil. Grease the bottom of your sheet pan with olive oil.

LEAVE THE SKIN ON SALMON: If you wish, you can leave the skin on your salmon fillet as it will slide right off after baking. (When we are serving this to our family we do this as it super easy)HOW TO REMOVE THE SKIN OFF A SALMON FILLET (OPTIONAL) If you are hosting a gathering, you may wish to remove the skin off your salmon fillet. Take a look at our video below in the recipe card to watch how. The first step is to make sure you remove any pin bones. Next, you are going to want to trim your salmon of any thin edges that may cook unevenly. We save these bits and pieces for soups and stocks.  Place your salmon fillet, skin side up and flesh side down. Next take your knife or just your fingers on the edge of the larger side of the fillet and peel the skin away from the salmon flesh along one side.Then, with your dominant hand holding the knife flat on top salmon to hold downward pressure, carefully peel the skin back from the salmon.Move the knife down as you peel the skin down on the salmon. Move from the largest section down towards the tail. Hold downward pressure with your butcher’s knife as you peel the skin from the salmon. If your skin sticks on to the edges of the salmon, use the edge of the knife to get a clean start.

Place your salmon with or without skin (your choice) on the sheet pan and add your asparagus around the salmon so they are in a single layer.

Drizzle olive oil over asparagus and salmon and season with Herbs de Provence seasoning and/or salt and pepper to taste.

Bake salmon and asparagus in the oven at 350 degrees F (176 degrees C) uncovered for about 5-8 minutes per 1/2 inch thickness of salmon fillet or until it flakes easily with a fork or the internal temperature is 140 degrees F (60 degrees C). The FDA states the safe cooked salmon temp is 145 degrees F (63 degrees C). However, your salmon will continue to cook even after you take it out of the oven.  Our salmon fillet was 2.25 pounds (1020grams), and it took 17 minutes to flake easily with a fork. (While your salmon is in the oven, use these next few minutes to make your creamy avocado sauce)

The time required to cook your salmon depends on the size/thickness of the salmon and diameter of asparagus and your preference. Start checking your fish early in the cooking process say at 8 minutes and add more cooking time as needed. The quickest and easiest way to see if your salmon is cooked is to use a fork. If the flesh of the salmon flakes easily in the thickest portion of the fish, it is cooked. You can also check to make sure your fish is no longer translucent but instead opaque in the middle. Another way to check for doneness is to use an oven thermometer on the thickest portion of the salmon. If you trust your fish monger and source, a medium salmon will register around 140 degrees F (60 degrees C). If you prefer your salmon more well done, shoot for 145 degrees F (63 degrees C) as per FDA recommendations. However, please note that your fish will continue to cook even after you remove it from the oven. Do not cook salmon above 145 degrees F (63 degrees C) as no one likes dried out fish!

While your salmon and asparagus are in the oven, make your creamy avocado sauce. Place your garlic, olive oil, lemon juice, avocado, salt and pepper and fresh dill in your food processor or high speed blender and blend until smooth, about 1-2 minutes.

Once the salmon flakes easily with a fork and your asparagus are fork tender, remove from the oven.

Remove your salmon and asparagus sheet pan from the oven. Drizzle the creamy avocado sauce over the salmon.

Enjoy!

Creamy Avocado Sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616677178/uzslskvxapltpwjtv3qd.mp4

Savory Salmon with Avocado Sauce is a super easy 20-minute low-carb baked sheet pan meal, complete with asparagus and topped with a creamy avocado lemon dill sauce. This clean eating sheet pan dinner is both Whole30 approved and paleo friendly.

Indulge in the crunch of our Everything Bagel Bites, where simplicity meets flavor in a keto-friendly package. These bite-sized treats transform almond flour and Greek yogurt into a snack-time revolution—perfectly air-fried to achieve that irresistible golden crisp. Packed with protein and devoid of guilt, each morsel offers a tantalizing taste of that beloved everything bagel seasoning. They're the ideal companion for your cream cheese indulgence or a stand-alone powerhouse for on-the-go energy. Suitable for anyone dedicated to a keto lifestyle, these bagel bites promise satisfaction without carb compromise.

Air Fryer Everything Bagel Bites: A Keto-Friendly Snack with a Crunch

almond flour

Greek yogurt

tsp baking powder

oil spray (e.g., avocado or olive oil),

Everything but the Bagel Sesame Seasoning Blend

tbsp chia seeds (for an omega-3 boost)

grated cheese (for

garlic powder (for extra savory notes)

tsp cayenne pepper

tsp onion powder (for enhanced savory taste)

herbs

Begin by spooning 1/2 cup of Greek yogurt into a mixing bowl.

Add 1 cup of almond flour to the bowl with the yogurt.

Sprinkle in 1/2 teaspoon of baking powder.

Knead the mixture for a couple of minutes until it forms a firm dough. If the mixture is too sticky, gradually mix in more almond flour until the desired consistency is achieved.

Preheat your air fryer to 350°F (175°C) as you shape the dough.

Take 1 tablespoon-sized portions of dough and roll them into balls.

Lightly spray or brush the balls with oil to ensure the seasoning adheres well.

Roll the oiled balls in everything bagel seasoning until they are evenly coated.

Place the seasoned balls into the air fryer basket lined with parchment paper, ensuring they are not touching for even cooking.

Air fry the bites for 10-12 minutes until they are golden brown and have a firm exterior.

Remove the bites from the air fryer and allow them to cool slightly before serving.

Serve with cream cheese for dipping or as a protein-packed standalone snack.

This recipe for za'atar chicken legs is easy and delivers a lot of flavor, making it perfect for both weeknight and weekend meals.

Za’atar Chicken Legs

olive oil

lemon

garlic (smashed)

Za’atar (divided)

chicken legs (bone-in,

red onion (large, cut in large chunks)

Combine the olive oil, lemon zest, lemon juice, garlic, cinnamon, salt, black pepper and 2 tablespoons of the Za’atar spice in a glass dish or zipper sealable plastic bag. Add the chicken leg quarters, red onions and sprigs of thyme. Coat all sides of the chicken and rub the marinade into and under the skin. Refrigerate for 4 hours or up to overnight.

Preheat the air fryer to 380°F.

Place the onions on the bottom of the air fryer basket. Place the chicken legs, skin side down, on top of the onions and air-fry at 380°F for 15 minutes.

Flip the chicken legs over and sprinkle the reserved Za’atar spice over the chicken. Air-fry at 380°F for an additional 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F on an instant read thermometer inserted into the thickest part of the leg.

Remove the chicken legs and let them rest for at least 5 minutes before serving. Serve the chicken legs with the roasted red onions, a green vegetable or side salad and some basmati rice.

We love this! It’s always good to have a good air fryer recipe. By the way, the instructions say “sprigs of time.” You might want to correct that.

This recipe is one of my family's favorite! Don't skip the red onion, it makes the dish extra tasty, plus charred onions are the best! I found za'atar seasoning at international market, and middle eastern market will have them too.

Three Ingredient Protein Cookies (High Protein, Low Carb)

spotty banana

peanut butter ((or any nut/seed butter))

protein powder ((flavor of choice))

chocolate chips ((for topping))

Preheat oven to 350F and line a baking sheet with parchment paper.

Mix all ingredients except chocolate chips until a dough forms.

Scoop dough onto parchment paper lined tray - amount of cookies will vary depending on the size you make them.

Top with chocolate chips.

Bake for 10 min or until slightly golden.

Let cool for a few minutes, top with flakey sea salt, and enjoy!

Bone broth has been all the rage in the culinary world for the last few years. People who sip on bone broth regularly tout great health benefits from the broth, ranging from boosting immunity to reducing intestinal inflammation, to improving joint health, to aiding good sleep, to adding essential minerals and vitamins to your body.

Chicken Bone Broth

chicken back bones

chicken wings

celery

Top 12 paleo friendly recipes from across the web

The most viewed paleo friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Chicken Bone Broth

Top 12 paleo friendly recipes from across the web

The most viewed paleo friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Apple Coffee Cake {gluten fr...

Halibut en Papillote with Lemon and...

Halibut en Papillote with Lemon and...

Healthier Pumpkin Bread

Vegan & Gluten Free Banana Date Bro...

Spicy Steak Lettuce Wraps

6 Ingredient Coconut Flour Pancakes...

Salmon with Avocado Sauce

Air Fryer Everything Bagel Bites: A...

Za’atar Chicken Legs

Three Ingredient Protein Cookies (H...

Chicken Bone Broth

The most viewed paleo friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine