Elizabeth Miles, owner of White Lion Baking Company with a few tips on how to make her paleo pizza crust. Boston Herald staff video by Matt Stone
White Lion Apple Pudding Cake 4 organic apples, peeled and sliced thickly
3 tablespoons water
1/2 to 1 tablespoon honey, or to taste
1/2 to 1 teaspoon cinnamon (to your taste)
3oz coconut flour + 2 teaspoons
1/2 tspn sea salt
1/4 tspn baking soda (packed tight)
1/3 cup melted unsalted grass-fed organic butter, cooled slightly
1/2 cup honey
1 T vanilla extract
- Preheat oven to 350 degrees. Grease an 8″ glass baking dish with sides at least 2″ high.
- Peel, core and chop or slice apples then place them in a medium saucepan with 3 tablespoons water and 1/2 to 1 tablesoon honey. Bring to boil, reduce heat, cover and steam the apples over low-medium heat till just tender (about 5-10 minutes). Mix in the cinnamon, place into baking dish and then set aside to cool while you make the vanilla cake topping.
- In a medium bowl, combine coconut flour, salt and baking soda
- In a small bowl, blend together eggs, melted butter, honey and vanilla
- Mix wet ingredients into dry and blend with an electric hand-held mixer until smooth.
- Spoon batter evenly over the apples and smooth the top. Bake for approx 22 minutes or until lightly browned and just firm.
- Serve warm or cold. Note: Peaches, pears, apricots or berries make great substitutions for the apple. You could even add some coconut to the cake portion This really is such a versatile recipe and one that’s a staple in our home. If you’re really short on time, the cake portion of the recipe can be replaced with our White Lion Vanilla Cake Mix available under White Lion Baking Mixes. If using our mix, simply double the amount of fruit and use a larger glass dish instead, or use half the mix and save half for another cake or dessert.
10. In keeping with British tradition, a gluten-free ale would be perfect served with this however we served an argentinian malbec
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- ½ cup expeller pressed coconut oil, or grass-fed butter
- ½ cup maple syrup, preferably Grade B
- 2 whole eggs, pastured
- 3 cups blanched almond flour
- Preheat oven to 375° F.
- In a medium-sized mixing bowl, combine dry ingredients.
- In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer. Pour wet ingredients into dry ingredients and beat with a hand mixer until combined.
- Melt coconut oil, pour into batter, and continue to blend until combined. Stir in chocolate chips.
- On parchment-lined baking sheet, drop balls of cookie dough, about a tablespoon size. Bake for 15 minutes.