My new Collaborative Paleo Cookbook is here!
I teamed up with 15 of friends, bloggers, health coaches, and a Naturopathic Physician, who have all been *Empowered by Real Food* in their own personal healing journeys and in those of their family members!
This new cookbook features:
🌟16 Healing Stories from Wellness Warriors
🌟124 Amazing Paleo, Grain-free Recipes
🌟70 Recipes that can be made AIP, Paleo Autoimmune Protocol
🌟70 Recipes that can be made with Vegan ingredients
🌟90 Recipes that can be made compliant for SCD/GAPS gut healing protocols
Below is a sample recipe from the new book!
This grain-free coconut flour chocolate mug cake takes minutes to make before it’s ready to eat!
Most of the recipes in this new book are made the old fashioned way, in an oven (with Instant Pot directions included too!) But there a couple recipes that I created to be super quick and easy for days when you don’t feel like cooking. This mug cake bakes up in 90 seconds in the microwave for those days when you need a slice of chocolate cake in a jiffy! ♥
Paleo 2 Layer Chocolate Mugcake
A quick and easy grain-free, Paleo mugcake made with coconut flour and pure cacao powder. A special treat that takes only minutes to make to help celebrate any special occasion.
- 1 1/2 Tablespoons coconut flour
- 1 Tablespoon cacao powder or cocoa powder
- 3 Tablespoons coconut sugar or any granulated sweetener
- 2 Tablespoons coconut milk
- 1 Tablespoon olive oil or oil of choice
- 1 egg
- 1/8 teaspoon baking soda
- small splash vanilla extract
- tiny pinch sea salt
Mix ingredients together very, very well in a small bowl or mug.
For a 2 layer cake: grease two 4 inch wide ramekins with coconut oil or butter.
Pour batter into two 4 inch wide ramekins to make a 2 layered cake. Or simply cook it it in a large mug
Microwave cake for 90 seconds. You may need to increase additional 30 seconds if cooked in a mug, and/or if you used a liquid sweetener
Let cake cool for 10 minutes. Then gently remove each layer of cake by turning each ramekin upside down, I slide in a butter knife to help release them.
I use a fruit sweetened sour cherry jam as the center icing. And I use my “emergency fudge” for the top layer of chocolate icing. (Emergency fudge recipe in is in my new cookbook)
For a real chocolate-cake experience, I use the full 3 Tablespoons of coconut sugar. If you want to use a liquid sweetener instead, 2 Tablespoons of maple syrup will work. I just prefer the texture of a granulated sweetener.
If you want to use a low carb granulated sweetener it will work just fine too!