almond flour

Paleo Chocolate Chip Cookie Cake Recipe

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LOOOONG time no post. My bad, ladies and gentlemen. Jennifer and I celebrated our 5 year anniversary recently… ok maybe almost over four weeks ago, but the important part is that I baked her an anniversary cookie cake. A whole cake?! Yeah, but no worries. It was finished off mainly by me.

Back story behind the cake. Five years ago when I asked Jennifer to be my bae, I “baked” her a cake and drove 6.5 hours from Lubbock to Austin to give to her. And when I say I “baked” her a cake, I mean my good friends from college, Jenny and Carmen, baked the cake for me (gracias). It was a chocolate cake filled with ganache and icing that read “girlfriend?” Thankfully she said yes or else that would have been an awkward and long drive home. Cheesy way of asking a girl out right? Possibly.

But every year since then, I have had someone help me bake a cake every year because my baking skills suck. Also, shout out to Matt and my sister, Jennifer for years 2 and 4. Year 3 I had midterms to study for so no cake, but this anniversary shall continue the tradition from here on out.

Cakes

This year I decided to finally bake a cake on my own. This recipe is pretty easy and straight from a paleo dessert cookbook (purchase book here) I received as a birthday present this past year. Thanks again, Jenny.

The Paleo Chocolate Lovers Cookbook - a gift from our friend, Jenny.
The Paleo Chocolate Lovers Cookbook – a gift from our friend, Jenny.

For the cake ingredients, you need to gather:

  • 2 cups – almond flour
  • ¼ cup – arrowroot flour
  • ½ cup – coconut sugar
  • ¼ teaspoon – sea salt
  • ¼ teaspoon – baking soda
  • ½ cup – palm shortening
  • 1 teaspoon – vanilla extract
  • 3 ounces of dark chocolate, finely chopped or 2 and ½ ounce cacao nibs

For the frosting ingredients, you need to farm for:

  • ½ cup – palm shortening
  • ¼ cup – honey
  • 1 teaspoon – vanilla extract
  • 2 tablespoons – coconut flour, sifted
  • 2 tablespoons – almond flour
  • 1/8 teaspoon – sea salt
  • Liquid vanilla stevia to taste

Ready, set, cake!

  1. Preheat that oven to 350 degrees F.
  2. In a mixing bowl, whisk together the almond flour, arrowroot flour, coconut sugar, salt, and baking soda.
  3. Add palm shortening and vanilla extract. Beat with an electric mixer. Make sure you add enough of the wet ingredients so the cookie actually bakes.
  4. Fold in the chocolate (or cacao nibs)
  5. Line a 12” cast iron skillet with unbleached parchment paper on the bottom only.
  6. Spread cookie dough evenly in the skillet and pack it down.
  7. Bake for about 20 minutes or until the edges are beginning to brown slightly.
  8. Let the cookie and the skillet cool completely before frosting.

Frosting time!

  1. Mix together all the ingredients – palm shortening, honey, vanilla extract, coconut flour, almond flour, salt, and liquid vanilla stevia. Before adding the vanilla stevia, try testing out the frosting first. You can add as much stevia as you want to taste.
  2. Decorate the cookie cake however you want. I used a pastry bag I bought from Bed, Bath, and Beyond.
  3. So the cake I baked for year 2… I tried to write happy anniversary and it ended up saying happy birthday according to some people. So I decided to just write a 5 on the cake because it’s the thought that counts right? I also added 5 stars because 5. I ended up with tons of extra frosting, but that’s okay. Jennifer doesn’t like frosting too much, so I didn’t want to overload the cake for her sake.
Year 2 cake... Happy Anniversary! Or... happy birthday???
Year 2 cake… Happy Anniversary! Or… happy birthday???
My attempt at frosting year 5 cake lol
My attempt at frosting year 5 cake lol

 

 

 

 

 

 

 

 

 

 

And that’s it! Happy Anniversary, Babe!

Paleo-friendly cookie cake for year 5!
Paleo-friendly cookie cake for year 5!

Until the next meal,

Joseph and Jennifer

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Almost Crusted Chicken Recipe

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Ok, so I was somewhat coerced into writing this post by my loving gf, but here it is! Do you want GAINS? “Of course, Joseph. What kind of question is that?” Then you’ll want to add chicken to your arsenal of protein.

Chicken breasts/thighs are a great source of lean protein. They’re easy to make and a lot cheaper than other meat sources. They go a long way when it comes to meal prepping, unless you just eat them all with no remorse, which I sometimes do (ask Jennifer or any of my previous roommates). You’ll want to stick with white meat as it is less fatty.

Enough of the intro, this recipe takes about 30 minutes to prepare, more or less.

Ingredients Needed:

  • 3 chicken breasts or thighs, about 6-8 oz. each (make sure it’s defrosted)
  • ½ cup of blanched almond flour/meal (you can purchase here)
  • 3 tbs. of FlavorGod Seasonings, trust me you’ll want THIS seasoning and not some crap from stores (buy here: http://flavorgod.com/)
  • 1 large egg

Preheat the oven to 375 degrees, and grab 2 bowls. Set aside your chicken breasts for now (cut them if needed).

Beautiful gf cutting the chicken breasts.
Beautiful gf cutting the chicken breasts.

Put raw egg in one bowl. In the other bowl, place your ½ cup of almond flour and 3 tbs. of FlavorGod seasoning (my favorite is EVERYTHING SEASONING SPICY, sorry future digestive system).

We used Lemon Garlic Seasoning for this batch, but my favorite is Everything Seasoning Spicy.
We used Lemon Garlic Seasoning for this batch, but my favorite is Everything Seasoning Spicy.

Mix the flour and seasoning, and be sure to break apart at clumps.

Make sure to smooth out any clumps in the almond/seasoning mixture.
Make sure to smooth out any clumps in the almond/seasoning mixture.
Almond flour and seasoning
Almond flour and seasoning

 

 

 

 

 

 

 

 

Place the chicken into the egg bowl to coat it. You’ll then place the egg-coated chicken into the bowl with the almond flour and seasoning mix to give it a thin almond coating.

IMG_5363
Dipping chicken in egg and then almond flour mixture
Thoroughly coat chicken with egg, making sure to shake off excess egg before dipping in the flour mixture.
Thoroughly coat chicken with egg, making sure to shake off excess egg before dipping in the flour mixture.

 

 

 

 

 

 

 

 

 

 

Put the chicken on a baking sheet (with or without parchment paper) and place in the oven for 20 minutes or until fully cooked.

Before placing in the oven.
Before placing in the oven – baking sheet does not need any spray.
After baking in the oven for about 20 minutes.
After baking in the oven for about 20 minutes.

 

 

 

 

 

 

 

 

THAT’S IT! It’s fast and easy. If you want to double the amount of chicken you make, just double the ingredients.

Moist on the inside, even when microwaved a day later for meal prep.
Moist on the inside, even when microwaved a day later for meal prep.
Double the ingredients for meal prep. Meal prep shown with garlic mashed cauliflower.
Double the ingredients for meal prep. Meal prep shown with garlic mashed cauliflower.

 

 

 

 

 

 

 

 

 

Be sure to hashtag #jenjoandpaleo when you cook with a recipe inspired by our blog! We thank everyone for their support!

Almond crusted chicken breast served with steamed green beans and garlic mashed cauliflower.
Almond crusted chicken breast served with steamed green beans and garlic mashed cauliflower.

Until the next meal,

Joseph and Jennifer