Adriana Harlan

Coconut flour and almond flour are two of the most commonly used flours in Paleo and grain-free baking. Both these flours produce soft and tender baked goods, and each has its own unique delicious taste. Baking with coconut or almond flour is very easy and both are great substitutes for wheat and refined white flours.

Unlike fad diets, Paleo is a lifestyle based on eating wholefoods and avoiding modern, processed, and refined foods. The diet is far from boring and repetitive; it focuses on eating a wide variety of meats, seafood, vegetables, fruits, healthy fats, nuts, and seeds, as well as nutrient-dense traditional foods such as organ meats, bone broths, and fermented foods.

The Paleo lifestyle is a great way to feel better. What you eat makes all the difference for how you feel — and how you perform when you work out or do everyday things like rake the leaves or clean the house. In these articles, you find some tips for amping up your Paleo diet smarts, for you and for your kids.

So the USDA food pyramid had major problems, and the new USDA MyPlate didn’t correct those problems. However, the Paleo food pyramid is built on simple, real foods that are close to their natural state. When you create meals with the healthy building blocks of the Paleo pyramid, weight loss is effortless, and vibrant good health is a natural side effect.

When you follow a Paleo lifestyle, you can commemorate special events with sweets, too. Try this recipe for coconut chocolate cake to take to a party or special occasion — no one will notice the difference in taste your Paleo cake! Preparation time: 30 minutes, plus chilling time Cooking time: 17 min Yield: 10 servings Coconut Layer (see recipe below) Chocolate Glaze (see recipe below) 1-1/2 cups blanched almond flour 1/2 cup raw cacao powder 1/2 cup organic coconut palm sugar 1/8 teaspoon salt 2 room temperature eggs 1/4 cup coconut oil, melted 1/3 cup full-fat coconut milk 2 teaspoons vanilla extract Preheat the oven to 350 degrees F.

This recipe for Paleo-friendly frozen blueberry breakfast bars is just the right kind of fruit bar to satisfy your sweet tooth. It's light and not overly sweet to fit into a Paleo lifestyle. Preparation time: 20 minutes, plus freezing time Cooking time: 15–20 minutes Yield: 10 servings Blueberry Topping (see recipe below) 1/2 cup almonds 1 cup pecans 1/2 cup macadamia nuts 1/2 cup coconut flour 2 teaspoons arrowroot powder 1 teaspoon baking soda 1/8 teaspoon salt 1/2 cup coconut oil, melted 2 tablespoons full-fat coconut milk 2 tablespoons raw honey 1 teaspoon vanilla extract Blueberries for garnish Preheat the oven to 350 degrees F and line an 8-x-8-inch baking pan with parchment paper, making sure the paper covers all four sides of the pan.

This recipe for chocolate coconut bark is the perfect treat for when you're craving something chocolatey or sweet. Remember, just because you're living Paleo doesn't mean you have to sacrifice sweets. Preparation time: 10 minutes, plus freezing time Yield: 12 servings 1 cup coconut oil, melted 2 cups shredded unsweetened coconut 2 teaspoon vanilla extract 1 tablespoon raw honey 1 cup Paleo-friendly chocolate chips or homemade chocolate In a large bowl, mix the coconut oil, vanilla, and honey, then mix in the shredded coconut.

This recipe for dark chocolate orange bonbons is a delicious chocolate treat for those following a Paleo lifestyle. Made with healthy fats and protein, this recipe tastes amazing and doesn't require you to own a candy factory. Raw cacao powder isn't the same as natural cocoa or Dutch-processed cocoa powder. Raw cacao powder contains the highest amounts of beneficial antioxidants and minerals by far, and it tastes much better and less bitter.

You can use a number of alternatives for replacing binding properties of gluten in Paleo baking. Binders are what hold baked goods together and provide products like cakes, breads, pancakes, and batter-based baked goods with tender crumbs and a light and airy texture. In the absence of gluten, most Paleo baked goods made with nut or coconut flours depend on eggs to have the proper hold and texture.