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Paleo Maple Pecan Muffins

Posted on October 13, 2016 by PBC Admin | 0 Comments

Paleo Maple Pecan Muffins Header

These paleo maple pecan muffins are topped with a slightly crunchy and sweet streusel topping that will make your taste buds hit the roof (in a good way).

Maple syrup was practically made for paleo baking. It's a great substitute for honey as a sweetener. Maple syrup's woodsy sweet flavor blends passionately with the subtle pecan for a perfect blend of elegance and decadence. But why stop with maple syrup? We've added a crunchy maple sugar to the streusel topping on this muffin that adds a unique texture to these moist and spongy nut muffins.

 

Maple pecan meets moist and spongy.

Maple Pecan Muffins Grain Free and Delicious

A lot of paleo baking recipes are dry, dense, and barely digestible. We've put a lot of effort into perfecting our baking mixes, and the Paleo Vanilla Cake and Muffin Mix is no exception. This dry baking mix is the perfect base for creatively building flavors. As a result, the maple and pecan flavors in this recipe shine through.

You could replace the pecans with almonds, and make a delicious maple almond muffin. Or, revert back to using honey as the sweetner for a honey pecan muffin that wows your family and friends. Simply replace the maple sugar with honey granules, and you're on your way to honey nut heaven!

 

Honey Nut Heaven

Paleo Maple Pecan Muffins with Streusel

So, don't delay and pick up a bag of Paleo Vanilla Cake and Muffin Mix today, and make your maple pecan dreams come true.

Storage tip: These muffins can be covered and frozen in the freezer for up to one month. We highly recommend storing leftover muffins in this way (if you have any leftover!) so you can pull a few out and allow to thaw at a moments notice when company comes to call.

 

Recipe for Paleo Maple Pecan Muffins

Paleo Maple Pecan Muffin Recipe


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

Makes approximately 18 muffins

Ingredients:

For batter:

For maple pecan streusel topping:

  • 1/2 cup chopped pecans for topping
  • 1/4 cup maple sugar
  • 1 Tablespoon coconut oil, melted
  • 20+ whole pecans for decorating

Directions:

  1. PREHEAT oven to 350°F.
  2. Place baking cups in two standard size muffin pans.
  3. MELT coconut oil on stovetop or in microwave until liquid (about 60 seconds).
  4. BLEND baking mix, melted coconut oil, maple syrup, water, and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. FOLD in chopped pecans. Use a cookie scoop to fill each baking cup with batter.
  5. In a separate bowl, combine all ingredients for streusel topping. Add a small amount to the top of each batter-filled muffin cup. Press one whole pecan into the center of each batter-filled muffin cup, and bake immediately.
  6. BAKE following chart below. Muffins are 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

Maple + honey = LOVE

Check out our other paleo products!

Paleo Maple Pecan Muffins Pinterest

Posted in almond, honey, maple, maple sugar, maple syrup, muffin, nut, paleo, pecan

Paleo Asian Dressing & Marinade

Posted on May 28, 2013 by PBC Admin | 0 Comments

This recipe is an easy sauce that works great in refreshing coleslaws, salads, and adds zing to any meat course as a marinade. With only a few fresh ingredients, this recipe is healthy and packs a huge wallop of flavor!

Paleo Asian Dressing & Marinade

  • Zest and juice of 1 fresh lime (about 1/4 cup)
  • 1 3-inch piece of fresh ginger, peeled and grated fine (about 3 tablespoons)
  • 4 medium-large garlic cloves, minced
  • 1/2 cup coconut aminos
  • 2 tablespoons sesame oil
  • 2 tablespoons honey

Directions:

  1. Remove zest from lime using a fine grater. Juice lime and add juice and zest to a medium mixing bowl.
  2. Peel and grate fresh ginger. Mince garlic. Add to bowl.
  3. Add remaining ingredients to bowl and stir until well combined. 
  4. Serving options: Add to fresh or cooked vegetables for a delicious side dish. Marinate chicken, pork, or beef for up to 24 hours before grilling. Serve on top of freshly cooked seafood or as a dipping sauce for sushi.

Optional: Add one teaspoon crushed dried chili flakes for heat. Add chopped fresh cilantro and/or thai basil for a distinctively Thai flavor.

Posted in aminos, asian, basil, chili, cilantro, coconut, coleslaw, dairy free, dressing, garlic, ginger, gluten free, grain free, grill, grilling, honey, lime, marinade, meat, paleo, sesame, soy free, sushi, Thai, vegetables

Can you make your own paleo wedding cake?

Posted on May 17, 2013 by Hannah Dorn | 2 Comments

Hello! PBC founder, Hannah Dorn, here. 

So you're paleo... and getting married!  Sweet! Now... what the heck are you going to cut into after the nuptials?

Well, I had the same issue last year when some handsome dude was crazy enough to marry me. I wanted a beautiful, delicious wedding cake that wasn't going to make me feel sick on my special day. After much debate, I finally decided to make my own wedding cake. TWO wedding cakes to be precise.

WHAT?

Yes. 

It turns out that my Paleo Cake and Muffin Mixes not only make delicious paleo cakes and muffins, but they also freeze well. VERY well.  So, I was able to make two flavors of wedding cake the week before my wedding and added simple and decadent fillings and frostings the morning before the wedding. That afternoon, we carefully transferred the cakes to the reception hall and stored them in a refrigerator until the next day, when my husband and I cut into both beauties in front of 300 of our family and friends.  

The crazy thing? People told me later that those who were able to snag a piece of either my Paleo Lemon Hazelnut Cake or Dark Chocolate Orange Cake (recipes below) thought they were infinitely more delicious than the catered, sugary sheet cake we served to the rest of our guests.

So, can you make your own paleo wedding cake? Of course!  I've made it easy for you. No measuring dry ingredients and figuring out a complicated and tricky paleo recipe.  I've done the hard baking research for you. All you have to do is follow the recipe on the back of any package of Paleo Cake and Muffin Mix and freeze multiple layers of cake until the day before the BIG day. Then, make and add your favorite paleo frosting (recipes HERE)

But what about the decorating?  I can't do that!

You know what? Me neither. I kept it simple. I bought a couple floral spikes at a local craft store baking section, and asked a family member to plop some pretty flowers on top of each cake just before the reception. Simple and beautiful, just like the paleo lifestyle. 

But, Hannah... you're crazy! There's no way I am going to make a wedding cake when I have so many other things going on that week.  

OK, so not everyone is interested in adding yet another thing onto their full plates the week of their wedding. Here is another idea: identify a professional baker or experienced family member who is willing to make a paleo wedding cake and give them a few packages of Paleo Cake and Muffin Mix! Any baker who is worth their sugar will be interested in trying something new, and Paleo Cake and Muffin Mixes are very easy to make into delicious, beautiful creations!  Plus, with all the fabulous frosting and filling recipes I've supplied on PaleoBakingCompany.com, it couldn't be easier for an experienced baker to make you a gorgeous wedding cake on your big day!

So, the moral of the story is that you don't have cheat yourself on your wedding day. Making your own paleo wedding cake or having a baker make you a paleo cake is not only impressive, but it is also a great way to stay on track and share your wonderful, healthy lifestyle with those who are closest to you as you celebrate one of the most important moments in your life. 

It is a good idea to practice by making a cake well before your wedding. Don't forget about making paleo cupcakes or cakeballs for your wedding guests, too!

Hannah's Paleo Wedding Cakes

 

Paleo Lemon Hazelnut Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo hazelnut cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare lemon curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of lemon curd in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of lemon curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with lemon frosting. Chill in refrigerator until ready to serve. 

 

Paleo Dark Chocolate Orange Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo chocolate cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare orange curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of orange curd filling in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of orange curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with chocolate frosting. Chill in refrigerator until ready to serve.

To your health!  

-Hannah

Posted in baked, baking, cake, chocolate, coconut, cupcake, dairy free, dark chocolate, decadent, delicious, dessert, Events, filling, frosting, gluten free, glutenfree, grain free, hazelnut, health, healthy, honey, lemon, orange, paleo, primal, recipe, soy free, sugar free, wedding

Willpower....

Posted on May 16, 2013 by Hannah Dorn | 1 Comment

...it's not my strongest skill set. Fortunately, my Hazelnut Chocolate Cupcake is free of gluten, grain, dairy, soy, and refined sugar!

Posted in baking, breakfast, cake, chocolate, coconut, coffee, cupcake, dessert, gluten free, hazelnut, honey, paleo, snack

Paleo Hazelnut Chocolate Cupcake Recipe

Posted on May 15, 2013 by Hannah Dorn | 0 Comments

Creamy dark chocolate frosting blends perfectly with the warm, nutty flavors of hazelnut.  Be careful with these... they won't last long!  Makes approximately 17-18 cupcakes.  

Hazelnut Chocolate Chip Cupcake Recipe

You will need:

Directions: Make Paleo Hazelnut Cake and Muffin Mix according to package instructions, combining wet ingredients before adding dry mix.  Stir in chopped dark chocolate, then spoon batter into individual cupcake papers.  Bake at 350 degrees for 20-25 minutes until cupcakes golden brown on top and an inserted toothpick comes out clean.   Remove from oven and let cool for 20 minutes on a wire rack.  Place in refrigerator for at least 30 minutes before frosting.

Paleo Chocolate Frosting Recipe

You will need a food processor or blender, and:

  • 2 cups solid coconut oil (not melted)
  • 1 cup honey
  • 1 cup cocoa powder
  • 1-2 tablespoons coconut milk

Preparation:  Chill hazelnut cupcakes or cupcakes in the refrigerator for at least 30 minutes before frosting.

Directions:  Combine first three ingredients and 1 tablespoon coconut milk in food processor and puree until smooth.  Add additional coconut milk if needed.  Frost chilled cake or cupcakes and serve immediately, or keep chilled in the fridge or freezer.  Frosting will melt in a warm room if not kept cool.

Top with chopped dark chocolate and hazelnuts.

Posted in baked, baking, cake, chocolate, coconut, cupcake, dark chocolate, decadent, delicious, dessert, frosting, hazelnut, honey, paleo, primal