Paleo Chocolate Chip Banana Bread

Posted on October 07, 2016 by PBC Admin | 1 Comment

Paleo Chocolate Chip Banana Bread

Banana and chocolate were made for each other, like Romeo and Juliet, like peanut butter and jelly (if we ate peanut butter), like bacon and more bacon.

There are few things worth eating that don't contain some chocolate. Chocolate punches up an otherwise ordinary dessert into dessert nirvana. Well, we're all about nirvana here at Paleo Baking Company, so we just shifted our Paleo Banana Bread and Muffin Mix into banana bread overdrive.


Just add chocolate chips (or carob chips)!

Slices of paleo chocolate chip banana bread

Our Banana Bread and Muffin Mix is already moist and satisfying, with powerful banana flavor melting through every bite. Adding chocolate chips to this already delicious bread will send your tastebuds to the moon (and back). We used chocolate chips in this recipe, but you can certainly add carob chips or your favorite all-natural version.

If you want to add your favorite nut like pecans or walnuts, start with 1/2 cup. Bananas, chocolate, AND walnuts? Is this heaven? No, it's Paleo Baking Company.


Mini loaves are for lovers.

Paleo Chocolate Chip Banan Bread Mini Loaf

An important tip for making any Paleo Baking Company baking mix products: We've tried again and again to make our mixes in standard size loaf pans. It's just really hard to bake the batter through in the middle without burning the top and bottom of the loaf.

Paleo Baking Company is committed to using only all-natural nut flours and ingredients, so we don't add thickeners or leavening agents that help bread dough rise in regular baking recipes. So, only make Paleo Baking Company Banana Bread and Muffin Mix in mini loaf pans like these. The bread will bake through perfectly, and you won't end up with burned edges.

 Safety tips aside, it is time to make a delicious paleo treat! By the way, this recipe is kid-tested and approved. Guaranteed to put a smile on little ones' faces or your money back!

Recipe for Paleo Chocolate Chip Banana Bread

Recipe for Paleo Chocolate Chip Banana Bread

Paleo, gluten free, dairy free

Makes approximately 4 mini loaves or 18 muffins



PREHEAT oven to 350°F.

GREASE sides and bottom of each pan with coconut oil. (Use baking cups for muffins).

MELT coconut oil on stove top or in microwave until liquid.

BLEND baking mix, water, melted coconut oil, honey, eggs, and mashed banana in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. FOLD in chocolate chips. POUR batter in pans and bake immediately.

BAKE following chart below. Bread is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes.

Baking times may vary:
  • 2 9" pans: 25-30 minutes
  • 13" x 9" pan: 30-25 minutes
  • 4 mini loaf pans: 35-40 minutes
  • 20 muffins/cupcakes: 20-25 minutes

You don't have to be a monkey to enjoy chocolate chip banana bread, but make this delicious recipe and watch it get gobbled up by the monkeys in your house!

Buy Paleo Banana Bread and Muffin Mix here, and check out our other delicious recipes!

Recipe for Paleo Chocolate Chip Banana Bread

Posted in banana, chocolate, gluten free, paleo

Simple, 4-Ingredient Beef Jerky [Paleo Recipe]

Posted on September 28, 2016 by PBC Admin | 0 Comments

Paleo Beef Jerky, 4 Simple IngredientsComing up with creative (and not boring) paleo snacks can be a big challenge, especially if you're going on the road and you can't pack a huge cooler. Have you ever tried to find a quick, paleo-compliant meal at an airport? It usually can't be done.

Fortunately, with the invention of meat drying came the opportunity to make healthy food portable. The Native peoples of North America learned to dry lean meat with smoke and sun until it could be pounded into a powdery consistency. The meat was then mixed with melted fat or grease from animals and sometimes dried berries. This tasty and high-energy meal was called "pemmican," and it allowed for long-term storage of summer food abundance, as well as easy portability of calories.


A few simple ingredients to make your own jerky!

Paleo Beef Jerky in a Porcelain Bowl

There isn't any meat-pounding or fat-mixing involved in this recipe, adapted from America's Test Kitchen's Paleo Perfected cookbook, but it is an easy and quick way to create a portable paleo snack. This paleo beef jerky recipe is designed to be simple with only four ingredients. You can create your own unique flavors by adding or altering the spices listed here.

Try adding ground coriander, black pepper, crushed red pepper, or any other delicious seasoning combinations that might be your personal favorites. The key is to ensure the meat has enough time to "soak up" the flavor before popping the jerky into the oven or dehydrator. You could add wet ingredients, too, like paleo ketchup, coconut aminos, or dijon mustard, but you might have to increase the drying time to make up for the additional moisture.



Easy-peasy paleo jerky made at home!

You may think it takes a lot of time and effort to make beef jerky at home, but it is surprisingly easy and fast. The trick to slicing flank steak without breaking your knife (or your hand) is to put your thawed flank steak into the freezer for 15-30 minutes before you cut it. This firms up the meat enough that it slices much more easily than if you were to pull it out of the refrigerator.

Safety tip! When drying meat at low temperatures you should always follow recommended temperature and drying times to ensure that all pathogens are destroyed.

Simple, 4-Ingredient Paleo Beef Jerky

Paleo Beef Jerky with Salt and Pepper

Paleo, gluten free, dairy free, and refined sugar free

Makes approximately 8 oz. dried beef jerky

Recipe adapted from America's Test Kitchen


  • 1 lb. flank steak
  • 2 Tablespoons maple sugar
  • 1 Tablespoon sea salt
  • 1 Tablespoon paprika


  1. Place flank steak in the freezer for 15-30 minutes to harden it. Remove from freezer and slice thinly against the grain (about 1/8th to 1/4 inch slices).
  2. In a large bowl, mix together maple sugar, sea salt and paprika.
  3. Add sliced flank steak to spice mixture and toss well to coat meat.
  4. Cover bowl and place it in the refrigerator for 12-24 hours.
  5. For oven preparation: Remove bowl from refrigerator and lay beef slices on wire racks positioned on cookie sheets. Bake at 225 degrees F for 2 hours.
  6. For food dehydrator: Remove bowl from refrigerator and lay beef slices on dehydrator racks. Dehydrate at 155 degrees for 4 hours.
  7. Jerky is done when it is dry, but not too touch. Do not over bake/dehydrate or you will get crunchy jerky.
Baking times may vary:
  • Oven: 225*F for 2 hours
  • Food dehydrator:  155*F for 4 hours

Jerky can be stored at room temperature for several weeks, but it will last longer when stored in the refrigerator or freezer. It's always a great idea to make a large batch and have it on hand - just in case!

Take a gander at Paleo Baking Company's products and other paleo recipes!

Paleo Beef Jerky Pinterest

Posted in gluten free, grain free, paleo, recipe, soy free

Paleo Chocolate Zucchini Bread and Muffins

Posted on September 16, 2016 by PBC Admin | 0 Comments

Paleo Chocolate Zucchini Bread

Every year the paleo community rejoices when zucchini season comes around. The versatile squash has a wide variety of uses, and it has become a much-loved noodle replacement in paleo meals. There is yet another delicious use for the mild zucchini squash... it pairs perfectly with Paleo Baking Company baking mixes!

We've created a recipe using our Paleo Chocolate Cake and Muffin Mix that allows you to add shredded zucchini for moist, soft, and chocolately bread or muffins. It's easy, it really is.

Just add three cups of grated zucchini and one tablepoon of cinnamon to the dry and wet ingredients. Then mix, bake, and watch your kids gobble up a healthy green vegetable!


Paleo Chocolate Zucchini Bread Muffins

The most amazing thing about using zucchini in paleo baking recipes is that it adds an incredibly soft texture and moisture that is hard to beat. Say goodbye to too-dry cupcakes and overly-crumbly cake. Zucchini is here to save the day!


Chocolate and Zucchini? Really?

Paleo Chocolate Zucchini Bread in a pan

Yes, really! Believe it or not, zucchini is a very mild tasting vegetable. This fact, along with it's flexible, noodle-like texture, make zucchini a great paleo pasta substitute. It also means that it's perfect for baking. We've added one tablespoon of cinnamon to this recipe to liven up the flavor. Chocolate, cinnamon, and garden-fresh zucchini? Yes please!

You will want to fold the grated zucchini into the batter just before baking. Adding zucchini to the mix before you've combined the other dry and wet ingredients may result in lumpy batter. No me gusta!

Paleo Chocolate Zucchini Bread and Muffins

Paleo Chocolate Zucchini Bread Muffins moist and soft

Paleo, gluten free, dairy free, and sugar free

Makes 4 mini loaves or 20 muffins


  • 6 eggs
  • 3/4 cup coconut oil + 1 teaspoon for greasing
  • 1 cup honey
  • 1/4 cup water
  • 3 cups grated zucchini
  • 1 tablespoon cinnamon


  1. PREHEAT oven to 350°F.
  2. GREASE sides and bottom of each pan with coconut oil. (Use baking cups for muffins).
  3. MELT coconut oil on stovetop or in microwave until liquid.
  4. BLEND baking mix, cinnamon, water, melted coconut oil, honey, and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. FOLD in grated zucchini. POUR batter in pans and bake immediately.
  5. BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
Baking times may vary:
  • 2 9" pans: 25-30 minutes
  • 13" x 9" pan: 30-25 minutes
  • 4 mini loaf pans: 35-40 minutes
  • 20 muffins/cupcakes: 20-25 minutes

Buy a package of Paleo Chocolate Cake and Muffin Mix to make this recipe. Be sure to check out our other delicious recipes and products!

Paleo Zucchini Bread and Muffins by Paleo Baking Company

Posted in cupcake, fall, gluten free, healthy, paleo, recipe, zucchini

Basil Pesto Sauce [Paleo Recipe]

Posted on August 02, 2016 by PBC Admin | 0 Comments

Paleo basil pesto sauce

Paleo Basil Pesto Sauce

Few recipes capture the flavor of summer like a fresh basil pesto sauce. This quick and simple paleo recipe can be used on your favorite spiralized noodles, on top of grilled chicken, or simply tossed with roasted vegetables to create a memorable paleo summer salad.

A pesto with cashews

Paleo Basil Pesto with Cashews

We've replaced the classic pine nuts with cashews in this recipe. Cashews have a similar nutty flavor, and they tend to be less expensive. Plus, if you have leftover cashews you can always soak them to make cashew milk or another tasty paleo sauce!

Paleo pesto mayo

Paleo pesto mayo served with vegetables crudites

You can also mix equal parts of this paleo pesto with your homemade mayo and you've got a creamy and rich pesto dip. It's always a great idea to double this recipe, because it definitely won't last long in the fridge!

Paleo and vegan!

This amazingly bright and sunny pesto is also vegan. That's right, it's paleo AND it's vegan. How is this possible? Most pesto sauces are loaded up with dairy-rich Parmesan cheese. The secret ingredient is nutritional yeast.

Nutritional yeast

Yellow nutritional yeast in a white bowl

Nutritional yeast is a deactivated strain of Saccharomyces cerevisiae, and it has a very distinctively cheesy flavor. Vegans have used it for decades as a cheese replacement, and the paleo community is learning to embrace this delicious cheese substitute.

Paleo Basil Pesto Sauce

Paleo pesto sauce in a mason jar

Paleo, vegan, gluten free, dairy free, and sugar free

Makes approximately 2 cups of pesto sauce.

Recipe adapted from


  • 2 cups tightly packed fresh basil
  • 1/2 cup cashews or other nuts
  • 2 cloves fresh chopped garlic
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • sea salt to taste


 1. In a food processor, pulse basil, cashews and garlic until everything is roughly chopped.

2. While the motor is running, drizzle olive oil into the food processor until a thick pesto paste forms. Add lemon juice, nutritional yeast, and sea salt and pulse until well combined. Adjust salt and lemon juice to taste.

3. Serve with fresh, roasted or grilled vegetables and meats. Mix with equal parts mayo for a delicious dipping sauce and spread.

Check out our other great paleo recipes and products!

Posted in basil, garlic, gluten free, healthy, italian, lemon, paleo, recipe, sauce, vegan, vegetables

Paleo Baking Company Inspired Paleo Chocolate Birthday Cupcakes!

Posted on August 17, 2015 by PBC Admin | 0 Comments

As part of our guest recipe series we kicked off this summer, we’d like to feature our friend K.C. Pomering at G-Free Foodie who created a twist on Paleo Baking Company inspired chocolate cupcakes. With a few extra ingredients these Paleo Chocolate Birthday Cupcakes use our traditional Paleo Baking Company Hazelnut Mix, plus a hint of coffee to create a delicious consistency. Throw in a handful of chocolate chips and top it off with G-Free Foodie’s Paleo Chocolate Frosting for the final touch. Even if it’s not your birthday, these Paleo Chocolate Birthday Cupcakes are sure to make you feel like celebrating!

Give G-Free Foodie’s Paleo Baking Company inspired Paleo Chocolate Cupcakes a try and let us know what you think! If you’re looking for other delicious Gluten Free or Paleo recipes, check out G-Free Foodie’s page here: 

If you have a Paleo Baking Company inspired recipe that you love and want to share – feel free to reach out to us on social media! You could be selected to receive a free Paleo Baking Company mix of your choice and be featured on our website!


-The Paleo Baking Company Team

Paleo Birthday Cake or Cupcakes by G-Free Foodie

*Photos by Love With Food

Yield: 16-18 cupcakes or one 9-inch cake

1 Package Paleo Baking Co.Hazelnut Cake & Muffin Mix
6 Eggs
1 Cup Liquid Coconut Oil (Melted)
3/4 Cup Honey
1/2 Cup Raw Cacao Powder or Cocoa Powder
1/2 Cup Cold Coffee
1/4 tsp Cream of Tartar
1/4 Cup Chocolate Chips (Optional: Dairy Free/Soy Free chips​)


Preheat oven to 350 degrees.
Whisk coconut oil, eggs, coffee and honey thoroughly in a large bowl. Then whisk in cacao powder and cream of tartar.
Stir in the baking mix and chocolate chips (optional) and spoon batter into individual muffin liners or a prepared baking pan.
Bake at 350 degrees for 20-23 minutes for cupcakes or 30-35 minutes for cake, until an inserted toothpick comes out clean.
Do not overbake! This cake will get crumbly if you do.

For a step by step guide, check out G-Free Foodie’s tutorial here:

G-Free Foodie's Perfect Paleo Chocolate Frosting

*Photo by Love With Food

1 Cup Solid Coconut Oil (Not Melted)
1/2 Cup Honey
1/2 Cup Raw Cacao Powder or Cocoa Powder
1 tsp Espresso Powder*
1/4 tsp Cream of Tartar

Combine ingredients using a stand or hand mixer on low until cocoa powder is incorporated. Then mix on high for 1-2 minutes, or until frosting is smooth.

Frost chilled cake or cupcakes and serve immediately, or keep chilled in the fridge or freezer.​

*Baker’s Espresso Powder is premium-quality dark, concentrated, finely ground instant coffee. Ground Espresso beans will not work – use more cocoa powder if you don’t have espresso powder.

Check out the full tutorial by G-Free Foodie here:

Posted in birthday cupcakes, chocolate cupcake, g-free foodie, gluten free, paleo, paleo chocolate cake

PBC At The Gluten Free Food Fair This Saturday

Posted on April 23, 2015 by PBC Admin | 0 Comments

This Saturday the Paleo Baking Company team will be at the Gluten Free Food Fair in Portland! Details are in the image below, but make sure to stop by and visit us, we've got everything from stickers, recipe cards and delicious baked samples to great deals when you stock up on PBC!

If nothing else, head by our booth and just say hi!


Posted in food fair, gluten free, pbc, portland

Paleo Mediterranean "Pasta" Salad

Posted on July 12, 2013 by PBC Admin | 0 Comments

After trying this recipe you will wonder why you ever bothered to put pasta into your summer salads... it's that good.

Paleo Mediterranean" Pasta" Salad

Salad Ingredients:

  • 1 medium tomato, diced
  • 1 large cucumber, diced
  • 1 large green bell pepper, diced
  • 5 green onions, chopped
  • 2 medium zucchini, peeled and julienned into "noodles"
  • 1/4 cup sliced black or kalamata olives
  • 1/4 cup goat feta (optional) 

Mediterranean Dressing Ingredients:

  • 1/4 cup olive oil
  • juice from 1 fresh lemon
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried or fresh oregano
  • 1 teaspoon sea salt
  • cracked black pepper, to taste


  • Combine dressing ingredients and stir until well-mixed.  Add to vegetables in a large bowl and toss to combine.  Serve fresh or chilled. Refrigerate for up to one week. 

Posted in basil, coleslaw, cucumber, delicious, dressing, gluten free, glutenfree, goat cheese, grain free, lemon, olives, paleo, pasta, primal, salad, side dish, vegetables, zucchini

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