Monday, July 29, 2013


Today I am proud to introduce to you a great new Food Blogger. Her name is Trina. 
As you read her recipe below, you will be shocked she is new. She has great cooking and baking skills as well as great pictures! One visit and I was hooked. 
Thank you Trina for guest posting for me during my treatment!
Now sit back and enjoy the PaleoNewbie Guest Post, by Trina.

You CAN have your cake and eat it too! 

I'm so excited to do this guest post for Christi! I've never done one before. I'm a true "newbie" on all fronts – Paleo and blogging. 

As a newbie, I've learned so much from Paleo and gluten-free food bloggers like Christi. When I first started living the Paleo lifestyle 7 months ago, I was thrilled to discover so many good Paleo bloggers with recipes online. 

In late April, I decided to get in on the blogging fun too and started my own website ( to help other Paleo neophytes. 
And now, here I am, with my first guest post! (Thanks Christi!)

As you probably know, the Paleo menu is pretty restrictive. My biggest challenge has been creating desserts that stick close to the Paleo rulebook, but still taste awesome! It's important to me to make sure anyone who tries a Paleo Newbie recipe won't be disappointed because it lacks flavor or texture. So I started thinking about a dessert recipe I could share with you that would be gluten-free and something extra special I hope you all will love.

Well I knew this weekend morning was the perfect time to give it a go because I woke up to thunderstorms. Here in Arizona, summer showers give you the perfect excuse to stay in and fantasize that fall is coming sooner than it really is. In the intense heat of July and August, that's about all we really think about here. In fact, I start burning fall candles as soon as Bath & Body Works gets their shipment in. Fall is always a long wait, but at least my house smells good.

So today I decided to make a gluten-free Apple Spice Bundt Cake – my favorite flavors and aromas of fall. I added some Medjool dates and a simple maple glaze and decided it was worthy of Christi's fans to post here. Speaking of fall, this would make a great dessert for Thanksgiving! We really loved this one – it's one of my best dessert recipes so far! 
You might want to whip up a little extra glaze. By the time I stopped licking my fingers, half of it was gone. And everyone will want an extra dollop next to their slice of cake. Trust me on this one – it's that good!

Thanks in advance for taking the time to stop by We'd be honored to have you visit us anytime for awesome gluten-free and Paleo recipes. 

Thanks Christi and everyone! 


CAKE INGREDIENTS (see separate glaze ingredients and instructions below)

1/2 cup coconut flour
1/2 cup almond flour
1 tsp. baking soda
Pinch of salt
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg 
1 tsp. vanilla 
4 eggs
1/2 cup maple syrup 
1/3 cup melted coconut oil
1/4 cup coconut milk – full fat
2 Granny Smith apples – peeled, cored and chopped
3/4 cup pitted and chopped Medjool dates, or raisins
2 tbsp. of organic butter, or substitute coconut oil if you prefer dairy free
1 tbsp. honey

Preheat oven to 375-degrees F and grease a bundt pan


Chop apples and dates into about 1" chunks

In a saut√© pan, add butter (or oil) and brown the apples on medium high heat. They will soften and the liquid will be absorbed. Takes about 7-10 minutes 

Once browned, add 1 tablespoon of honey to glaze the apples 

Remove apples from heat and let cool to room temperature

Next take a teaspoon or two of coconut flour and dust the dates so they won't stick together in the batter. Skip this step if you're using raisins 

In a medium bowl, mix together all the dry ingredients 

In another bowl, mix together all the wet ingredients and vanilla

Now add the wet mixture to the dry ingredients

Next fold in the apples and dates to the cake batter

Pour batter into a greased bundt pan and smooth the top 

Bake in oven at 375-degrees F for 20-25 minutes (Oven cooking times vary, so test with a toothpick to make sure it comes out clean)
Let the cake cool before removing from pan and adding the glaze 

2 tbsp. maple syrup
4 tbsp. coconut butter
4 tbsp. coconut milk
2 tsp. palm shortening
2 tsp. honey
1/2 tsp. allspice 

In a food processor or magic bullet, mix together all the above ingredients

Blend until combined. If you would like your glaze a little thicker, add another teaspoon of shortening 

(Note: If you put this mixture in the refrigerator, it will thicken. If you will be serving guests, you can make the cake and glaze ahead of time, but do not glaze the cake until right before serving. You can keep the glaze in the fridge until your guests arrive, then take it out and let it warm to room temperature before serving.) 


No comments:

Post a Comment

Thank you! I love comments!

Personalized TARGETED Nutrition saved me!

Personalized TARGETED Nutrition saved me!
It can save you too! Take the free health assessment (it can even hook up to your DNA test results) to see what your body REALLy needs.