(Practically) Paleo Pumpkin Cupcakes

Here's one that I adapted from one of my favorite seasonal cake breads: pumpkin bread. Unfortunately, it won't work if you do it as a loaf, but it comes out perfect as cupcakes.


(Practically) Paleo Pumpkin Cupcakes:


-3/4 c powdered dextrose/glucose

-1/2 c oil (I used almond & macadamia)

-8 eggs

-15 oz can of pumpkin (not pumpkin pie mix)

-2/3 c water

-3/4 c coconut flour

-3/4 c plantain flour

-1 tsp baking soda

-1 tsp salt

-1/2 tsp...

...baking powder

...nutmeg

...allspice

...cinnamon

...cloves

-chopped nuts (optional)


Preheat oven to 350 F, and line 2 muffin pans with cupcake papers. Cream together dextrose and oil. Add eggs, & pumpkin, mix well. Separately, mix together dry ingredients. Add dry ingredients and water alternately to the egg mixture, stirring continuously, and mix until well blended. Pour batter into papers and bake until a toothpick, inserted into the center of a cupcake, comes out clean, about 20-24 minutes. Let cool on a rack, and enjoy.

~Losterman

Paleo "Corn" Tortillas

Despite the hundreds of paleo blogs out there, and the thousands of paleo recipes, there are still no satisfactory paleo tortilla recipes available.

Try to search for "paleo tortillas." No really--try it now. I got one hit (one!), and although it didn't taste bad, it certainly wasn't a tortilla--it was a cracker.

So, 6 hours of experimentation later, I bring you my paleo blog recipe debut:

Paleo "Corn" Tortillas:

-4 eggs

-1/4 c oil

-1/4 c water

-1/2 c quinoa flour

-1/2 c flaxseed meal

-1/2 tsp salt (or to taste)

Preheat an ungreased (if greased, it will be difficult to spread the batter thin enough), non-stick skillet to medium-low/medium heat, or a griddle to 350 F. Whisk all ingredients together--batter should be thin, somewhere between pancake and crepe batter. If it isn't, gradually add in more oil and water, 1 tbsp at a time, until the consistency is right. Pour about 1/4 cup of batter onto the skillet/griddle, and spread as thin as possible with spatula. Cook until the top darkens and loses shine, about 1-2 minutes. Flip, and cook an additional 1-2 minutes. Don't overcook, or tortilla will lose its elasticity. If it folds easily into a taco shape without cracking, it's right.

Makes 6-8 6" tortillas.

Works well for enchiladas, burritos, fajitas, etc.

And they taste just like my mama's corn tortillas. Enjoy!

Note: I wouldn't recommend trying to make a huge batch and enjoying them throughout the week--they won't keep for more than a day, or two at max.

(I know quinoa is controversial in the paleo-sphere. I tried using almond flour and sunflower seed meal, but neither had the right texture. Coconut flour had the proper consistency, but the taste was all wrong. If you know of another flour that's the same consistency--ultra, ultra fine--and without a distinctive taste, please share.)

~Losterman