Caveman Cookbook

Nutty Primal Nanaimo Bars (Buttercream Version)

Posted in Uncategorized by The Girl on March 6, 2010

Crust

* 1 cup brazil nuts
* ½ cup coconut oil
* dash salt
* 1 tbsp stevia extract
* ¼ tsp vanilla
* 2 tbsp cocoa powder

Blitz brazil nuts until a course powder. Add the rest of the ingredients and blend well. Spoon onto a greased (with butter or coconut oil) cookie pan (9×9). Bake for 25 minutes at 350’F. Cool and chill.

Buttercream Layer

This is not really a custard; but the original Nanaimo bar custard layer isn’t really a custard either. So go ahead and enjoy!

* 1 1/8 cup butter, soft
* ¼ tsp vanilla
* 1 1/3 tbsp stevia extract (or another sweetener to taste)
* ¼ cup coconut flour

Whip the butter in a food processor. Add the remaining ingredients and blend well. Spoon onto chilled crust layer and return to fridge to chill more.

Hard Chocolate Topping

* ½ cup coconut oil
* 3/8 cup cocoa powder
* ½ tsp vanilla
* ½ tbsp stevia extract

Melt all ingredients together in a saucepan over low heat. Cool slightly. Spoon over well-chilled custard layer. Chill further!

When the final layer is hard (about 20 minutes); cut into squares and enjoy! Store in the refrigerator.

Here’s the Cheesecake Alternative Recipe:

Cheesecake Layer (instead of custard)

* 3/4 cup butter, soft
* 1/8 cup almond butter (or another nut butter of your choice)
* 1/8 cup cream cheese
* ¼ tsp vanilla
* 1 1/3 tbsp stevia extract (or another sweetener to taste)

Whip the butter in a food processor. Add the remaining ingredients and blend well. Spoon onto chilled crust layer and return to fridge to chill more.

MightyMite’s Thai Ground Beef Salad

Posted in Meals, Meats, Salads by The Girl on March 3, 2010

Thai Ground Beef Salad

2 pounds ground beef
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
equivalent 1 teaspoon sweetener of your choice
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon coconut oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts or almonds or whatever
1 large head Boston or other leafy lettuce, separated into leaves

In a bowl, mix the beef, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, sweetener and the 1 teaspoon of Sriracha.
In a skillet, heat the oil. Add the beef mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the nuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping

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Kuno1chi’s Beef and Eggplant Curry

Posted in Meals, Meats by The Girl on March 3, 2010

 1 large Onion
 sliced 2 small tomatoes chopped
1 pound Ground Beef
1 medium Eggplant, peeled and cut into 1/2 cubes
1 Green Chile (I used a Serrano), sliced
1/4 cup Ghee
1 T. Ginger-Garlic Paste
1 tsp Turmeric
2 tsp Coriander
1 tsp Red Chile Powder
1 tsp Cumin
1 tsp Garam Masala Powder

Saute Onions in Ghee until very dark amber. Add Ground Beef, Turmeric, Coriander, Chile Powder and Ginger-Garlic paste, and continue to cook for a few minutes, until meat begins to brown. Add tomatoes, eggplant and Cumin, cook for about 20 minutes until veggies are very tender. Add Garam Masala and Green Chile, simmer about 5 minutes. Serve with Cauliflower ‘Rice’.

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Caveman Food’s Avocado Pudding

Posted in Uncategorized by The Girl on March 2, 2010

1 really ripe avocado (too ripe is better than not quite ripe enough)
1 ripe banana
3 T toasted carob powder*
1/2-1 tsp raw honey, optional (not pictured)

Cut the avocado in half and scoop the halves into the food processor. Peel the banana, cut it into large chunks, and add it to the food processor too. Add the carob powder on top.Taste and adjust sweetness with the raw honey. Process again until the pudding is completely smooth and creamy and then scrape into a bowl.

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Athena’s Primal Cinnamon Scones

Posted in Uncategorized by The Girl on March 2, 2010

1/2 cup Almond flour
1/4 cup Coconut Flour
1/8 tsp Baking Powder
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/8 tsp ground nutmeg
2 eggs
3 tbsp melted butter
1tbsp sour cream
1/4 tsp vanilla extract
2 tbsp honey
1/8 cup raisins or chopped dates

Preheat oven to 375F. Mix all dry ingredients, mix in eggs, butter, sour cream and vanilla. Once its smooth add in raisins or chopped dates. Batter should be thick and not runny. If it is too wet, add a bit more coconut flour. shape dough to desired shape with greased hands and place onto buttered cookie sheet. Cook 10-12 minutes until firm.
I did this with a smaller batch and it worked fine. Tweek recipie as necessary to fit your needs.