I know, you see the title of the recipe “Paleo Garlic Cheese Biscuits” and wonder how is cheese Paleo? Well, it is. And these biscuits do not have cheese, rather nutritional yeast which carries the taste of cheese. Nutritional yeast is very high in vitamin B.
This recipe was created around a restaurants flaky cheddar biscuits served at every table. Those biscuits which taste amazing and give you a killer stomach ache an hour later because they are filled with gluten and dairy! If that sounds like you, try my biscuits…you will be happy with the taste and your gut will thank you too!
Paleo Garlic Cheese Biscuits
Makes 6 muffins
1/3 cup coconut flour (sifted)
1/4 cup coconut oil
1/2 tsp garlic powder
1/2 tsp Himalayan sea salt
1/2 tsp dried parsley
3 tsp nutritional yeast
How did this recipe get it’s name you are wondering? Well, there is this sweet blunt woman I workout with every Monday, Wednesday and Friday morning at 6am. This ‘old’ lady (Mrs. King) is a retired grandma, but that has not stopped her from getting up early and doing burpees, push ups or squat curls. If anything, she provides our gym with motivation/encouragement. I’ll be honest, there have been times I thought I would die, only to look over at her in the corner still pushing through strong (then finding a small rest afterwards…sorry…I call her out on it and she will quickly remind me “this is the grandma corner”).
Today is Mrs. King’s birthday and we celebrated it at the gym. Now, if you do the math (the date is Feb. 29) on today, Mrs. King is a Leap Year baby which makes her very young for her age! And when you can only celebrate it once every four years, it’s a big deal…like cake for breakfast big deal! Happy Birthday Mrs. King…you are an amazing woman and I’m glad our paths cross weekly at 6am!!
Let’s just say, these banana muffins are freaking awesome filled with chocolate and pecans! Not to mention, they traveled around the US to land at few of my favorite Paleo bloggers door step. This all happened with the annual Caveman Love Muffin Exchange. I got paired up to send 6 Chunky Monkey Banana Muffins to Nicole at Merrit and Fork, Michele at Thriving Paleo and Anne Marie at Grass Fed Salsa. I recommend you check out their blogs to see what muffins they sent to some lucky Paleo bloggers! Although you did not receive my muffins at your doorstep, you too can have them in your house! And remember, you are the creator of this dish and make it to your liking (adding or omitting add-in items is ok)
Chunky Monkey Banana Muffins
Makes 12 muffins
3/4 cup coconut flour
2 bananas smashed
1/2 cup coconut oil (melted)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
3 tsp vanilla
1/3 cup honey
1/2 cup ENJOY chocolate chips
1/4 cup chopped pecans
Mash the bananas in a large bowl with a potato masher. I created a banana soup mixture.
Whisk in the eggs, vanilla, coconut oil, honey into the banana mixture.
In a separate bowl mix the coconut flour, baking soda, cinnamon and ginger together.
Add the dry ingredients in with the wet ingredients.
Use a whisk to eliminate any bumps from the dry ingredients.
Fold the chocolate chips and pecans into the batter.
Pour into cupcake holders or into a bread pan.
Bake at 350 degrees for 20-25 minutes for muffins or 30-40 minutes for bread.
I do have a soft spot for sweets and seems my followers do too! So when I get an occasion to bake a cake or make some cupcakes I usually make it happen. This said, a coworker had her birthday yesterday and I decided to make a batch of my Paleo chocolate cupcakes with almond butter frosting. These cupcakes are off da chain because they are sweet, but not too sweet and the chocolate and almond butter leave you with their tastes. I HATE when I have a sweet treat and it’s way over powered by the sugar rather than the chocolate. As though I said, “I’ll take one sugar cupcake” and in some situations I’m not sure there is difference between vanilla and chocolate other than their color.
When making the almond butter frosting. Always keep your palm shortening at room temperature. As you whisk, it will break down and blend into the almond butter and maple syrup. If you want to pipe the frosting, I recommend placing it in your piping bag and then putting it in the fridge for 20-30 minutes. This will cause the frosting to set further and make your piping look much more pretty.
If you are looking for a very moist chicken recipe, look no further. My Lime LaCroix Butt Chicken is off da chain! Yes, I went a little slang because we get excited in our house for this recipe! The mixture of spices, flour and ghee makes the chicken taste like a deep fried chicken. The husband and I fight over the skin because it’s crunchy and filled with amazing flavor. I love this recipe for a few reasons, first it’s super easy and the left-overs can be turned into lots of different dishes from soup to chicken salad. I would recommend sticking to the lime or lemon LaCroix because it does give moisture and flavor to the chicken from the inside out.
Now, I’m a proud mamma with this video. I put lots of time into cooking/taping and editing it. This said, I know it is not perfect. But, I’m learning the process to bring you better ones! Sticking to our basic favorite recipes because if they are our basic recipes, they are easy to make both in the kitchen and on the computer!!