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.

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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.

Hello world!

Posted in Uncategorized by The Girl on February 24, 2010

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