Chocolate Glazed Donuts

Confession: I was born and raised on Shoppers Food Colossal Donuts.  And in case you were wondering…yes, I was a little Chubster.  But the Donuts…oh, the Donuts!  They’re the reason I believed…and will continue to believe to the day I die…that Krispy Kreme and Dunkin Donuts are utter crap.  Yeah, I went there.  If you weren’t privileged enough to live in the Baltimore/DC/Northern Virginia metro area, you have my deepest sympathy.

So needless to say, when I left the area for New York to go to college, then Texas, the Middle East, and now Colorado there was a void in my life.  And yes, we tried sending them through the mail, but damn if the folks behind the Shoppers bakery counters don’t use some black magic to make the donuts go stale extra fast.  Seriously…if you ever have the chance to get after these bad boys, you have a 12-hour window of freshness and then they’re just as mediocre as KK or DD.  Just trust me on this one.

So I’m NOT going to try and compete with my beloved Colossal Donuts.  Even if I still ate wheat and vegetable oil and god-only-knows-what kind if shady sh*t made them so magically delicious.  HOWEVER, I have been Jones-ing for a donut for about three months now and finally shelled out the $13.75 for a donut pan, so it was only a matter of time.

These took a little bit of experimenting with proportions and ingredients–I’ve got cupcakes and muffins down by now but donuts are a completely different venture since you have to make sure they’re sturdy enough to be baked and eaten without a support mechanism like a muffin cup or plate but without being too dry and crumbly.  I bought my first bucket of palm shortening last week, and I highly recommend it for these since it allows the finished products to stay moist without letting them go flat.  You can absolutely use butter or coconut oil instead but know that they naturally have some water in them and you’re running the risk of deflating your donuts.  I’d recommend investing in some palm shortening, anyway–it’s a great cooking fat (especially for frying!) and can be used in all kinds of baked goods.  It’s highly stable and can be used at much higher cooking heat than other kinds of oil and fat.

One last thing–this is my “Basic Donut” recipe, so you can get creative with it.  And yes, plan on lots of donuts this summer :)


1/2 c Coconut Flour

1/2 t Baking Soda

5 Eggs

1/2 c Palm Shortening

1/4 c Raw Honey

1 T Vanilla

1/2 c Enjoy Life Chocolate Chips or other high quality chocolate

1 T Coconut Oil


With an electric mixer, cream the shortening and honey.  With the mixer running, add one egg at a time until blended.  Add the vanilla.

Combine the coconut flour and baking soda in a separate bowl.  Add the dry mixture bit by bit to the wet ingredients until fluffy and well blended.

Spoon the batter into greased donut pan–you want to fill them to the top.

Bake at 325 degrees for 15-20 minutes, or until a toothpick inserted comes out clean.  Cool completely, then remove from the pan and frost with chocolate glaze.

For the glaze, combine chocolate chips and oil in a microwave-safe bowl.  Nuke for 30-45 seconds, then stir until completely melted and smooth.

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Day Five…Heart


First of all, if you’re still reading my blog after a week of me suggesting that yo dig into kidneys and stomachs and peel tongues like bananas, you should get a Gold Star.  Luckily, heart isn’t so much offal as it’s like a really rich cut of meat.  You might feel like you’re making a flesh sacrifice, but Aztec fantasies aside this is a really awesome bit of cuisine to work with.  Something that tastes as good as a ribeye at a sixth of the price is always fine by me.

Why Should I Eat It??

Whether you want a really fatty or really lean cut, beef heart is it.  There’s generally a good amount of fat on the outside that is easily removed if you want to–though I think you’re crazy if you do.

Because hearts are such dense muscles, their nutrient content is even higher than that of other skeletal muscles–beef heart, for example, has “all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10, also known as CoQ10″ (via  Yay!

Oh, and I’d be amiss if I didn’t remind you that this sh*t is CHEAP.

Flavor and Texture…What to Expect?

Hearts of all varieties are very similar to other muscular cuts of meat.  Beef heart (the most commonly available) tastes like…well, beef…just a little more pronounced.  For me at least, the shape is the only thing that makes it terribly distinguishable from any other chunk of beef.  When cooked, the texture resembles most cuts of beef as well and it can be cooked just like a good steak or roast–you can braise, grill, roast, or pan sear them and they’ll come out great.

Special Instructions…

Again, treat hearts like any other cut of meat.  Get fancy with them if you want, but I generally cut them into chunks or strips and discard any tubes or blood vessels you come across.  I’ve also just halved one and thrown it on the grill and ended up with what looked like two good steaks.  There’s often a good deal of fat on beef hearts that can be rendered and stored as well.

Today’s Recipe: Curried Beef Heart

For this recipe, I whipped up a nice curry marinade and sauce that adds a little kick but again, won’t overwhelm the natural flavor of the heart.


2 lbs Beef Heart (or one large heart)

1 c Coconut Milk

1 t Salt

1 t Black Pepper

2 t Curry Powder

1/2 t Garam Masala

Coconut Oil for frying


Whisk together the coconut milk and spices.  Slice the beef heart into thick strips and add to the coconut milk mixture.  Allow to marinate for at least 30 minutes.

Heat the coconut oil over medium-high heat.  Add the strips of beef heart and cook for a minute or two on each side.  Reduce the heat to medium-low and add the coconut milk mixture.  Simmer for another 10 minutes.

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Day Four…Tongue


I’m a fan of tongue–it’s just delicious and pretty easy to work with.  It takes on other flavors well but tastes great on its own, too.  Unfortunately, it’s tough for some people because it looks…like a giant tongue that you have to peel like a banana.  I started eating the stuff when, back in Austin, I realized I could buy two for six dollars at Sam’s.  Colorado Springs isn’t as free-flowing with unconventional cuts, I’m finding, but the Ft Carson Commissary had my back again.

Why Should I Eat It??

Tongue is a pretty fatty piece of meat (hence why I love it so much). suggests “balancing your meal” if you’re eating tongue and to include veggies and “a bread roll or grain” like “millet, quinoa, and bulgur.”  F*ck that noise.  You know how I roll.  Beef tongue is really rich in all your B-vitamins, iron, and zinc.  And it’s cheap.

Flavor and Texture…What to Expect?

Tongue has a fairly mild flavor and (when cooked properly) a soft texture almost reminiscent of bologna.  Heavily seasoned or not, I can’t see any reason it would scare anyone off.  There are usually some big pockets of fat, especially towards the back piece of the muscle.  The outer skin is rough and chewy but will almost always be removed and discarded after cooking–the Huskies love it!  Of all the organ meats, tongue is probably the most inoffensive with regards to flavor and is really versatile.

Special Instructions…

You have-have-HAVE to stew or boil tongues for a while to make them edible.  I either boil mine fore 2 or 3 hours in water on the stove or toss them in the slow cooker all day.  Once they’re cooked, rinse and cool them.  Using a knife, carefully peel away the skin and taste buds (it’ll come off pretty easily if the tongue is cooked fully) and you’re ready to work with the meat however you like.

Today’s Recipe: Szechuan-Style Beef Tongue

You got me–I miss my Chinese take-out.  I chose this sauce because it’s a nice combinations of flavors that are familiar and tasty to many people but that won’t entirely overwhelm the tongue.  If you’re serving this for anyone who might be squeamish, cutting the tongue into strips makes it a lot nicer to look at, too :)


1 Beef Tongue

Juice of 1 Lemon

1/4 c Rice Vinegar

1/4 c Coconut Aminos

1/4 c Sesame Oil

1 T Fresh Ginger

1 Garlic Clove, minced

1 T Arrowroot Powder, dissolved in 1 T Water

Salt and Pepper to taste


Boil the beef tongue for at least 2 hours.  Remove from water, rinse, and allow to cool enough to handle.  Peel off the skin, cut the meat into long strips, and set aside.

Over medium heat, heat the sesame oil and add the garlic and ginger.  When garlic has browned slightly, whisk in the lemon juice, vinegar, coconut aminos, salt, and pepper.  When the mixture comes to a simmer, add the arrowroot powder and stir until the sauce thickens slightly.  Add the tongue strips and stir to coat the meat with the sauce.

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Cookie Dough Brownies

Confession…I eat dessert.  Because I like it–wait, no–I LOVE IT.  And I’m not one of those people who’s OK with a bowl of fruit, either.  There are days when I just have a physical need for something creamy, fatty, sweet, chocolatey…you name it.  I just do.

Say what you want.  Brownies and donuts aren’t a daily thing for me–hell, they’re not even a weekly thing for the most part–but I’m sure a better person just wouldn’t partake.  Or would be OK with fruit for dessert.  Ew.

Sugar is the devil, I don’t think that’s up for debate.  I know that, you know that.  Let’s move on.  I will never give up my indulgences.  I won’t even call them “cheats” because they’re a pretty permanent part of my life.  I fuel my body with the best quality foods I can and I keep the best habits I can to stay healthy–and part of that is staying sane.  My desserts are Paleo and made of the best possible ingredients–raw honey, pastured eggs, soy/wheat/dairy-free chocolate, etc–but yes, they are still desserts.  You got me.

Maybe Grok didn’t eat brownies while catching up on four hours of Fashion Police at 8am on a Sunday morning, but I do.  Get over it.

Aaaaaaaaand to follow my little rant, I have what may very well be the most decadent and delicious dessert that has come out of my kitchen to date.  Really wishing I could have preceded this with a nicer rant about sunshine and rainbows and unicorn turds…you’re welcome.

As my gift to you, too–the cookie dough can totally be made by itself–by the bowlful–for shameless (and solo) consumption in front of Glee reruns on a Friday night.  I mean, I would think that would be a good idea.  For someone else.  Yeah…


**Brownie Layer…**

1 c Coconut Butter

1/2 c Full Fat Coconut Milk

2 Pastured Eggs

1/2 c Raw Honey

1/4 c Cocoa Powder

1 T Arrowroot Powder

1/2 t Baking Soda

1 T Vanilla

4 oz 100% Cacao Baking Chocolate, melted with 1 T Coconut Oil

**Cookie Dough Layer…**

2 c Almond Meal Flour

1/3 c Honey

1/2 t Sea Salt

1 t Vanilla

3 T Coconut Butter

3 T Coconut Oil

1 c Enjoy Life Mini Chocolate Chips


For the brownies…

Cream the coconut butter and honey together with an electric mixer.  Add the coconut milk, vanilla, melted chocolate, and eggs and mix until blended.  Add the cocoa, baking soda, and arrowroot powder and blend well.

Pour brownie batter into a greased 8 x 8 inch pan.  Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely before coating in the cookie dough layer.

For the cookie dough layer…

Combine all ingredients until well blended.  Smother the brownies with cookie dough.  Consume any and all leftovers as quickly as possible.

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Day Three…Tripe


OK, this one’s a doozie.  No getting around it–this sh*t just sounds awful.  Tripe.  Tripe.  TRIPE.  Just ew.  Tripe is the lining of a cow’s stomach.  Or one of its stomachs.  Apparently you can get a couple different varieties but I’m working with the plain old bleached tripe I got from my commissary.  As much as I knock on a lot of the on-post services, the Ft Carson Commissary is amazing and has a better offal selection than… every other grocery store in town.  In case you were wondering, I get all my offal over there.  Tax free.  OK I’m done.

Why Should I Eat It??

Tripe probably isn’t the most nutritious of the organ meats but it’s still pretty damn good for you.  Besides a nice hefty doses of protein and saturated fat, you get a decent amount of calcium, selenium, and zinc as well.  And tripe is CHEAP.

Flavor and Texture…What to Expect?

OK this was the weirdest on both fronts.  I can see why some people love it and why some people hate it.  Personally I really liked it but in that weird way that some people put mustard on fries or bacon with chocolate or Duncan Hines frosting on Teddy Grahams.  In all fairness I might have been able to get over the whole “cow’s stomach” dealio because I happen to love haggis.  Thank goodness for British friends…

Tripe is literally a sheet of meat.  It’s got a ribbed (or “honeycomb” texture–actually really nice as it soaks up the flavors of whatever seasoning or sauce you use–and is sort of chewy.  I had a really hard time describing the flavor as it’s almost bland with a sort of earthy undertone.  Tripe by itself probably wouldn’t be much to get excited about so the flavoring you use with it is really important.  Oh, and you’ll definitely want to cut it into strips or smaller pieces to make it feel less like a meat blanket.  Or to stop reminding yourself you’re eating a stomach.

Special Instructions…

Two things…you MUST rinse the stuff off before cooking (since most commercially available tripe has been bleached and has a funky odor) and you MUST boil or braise it for a while.  Otherwise you will have tripe that is smelly, tough, and just plain NASTY.  Most recipes will call for the tripe to be boiled a couple of hours before you do anything else with it.  I’d bet it does really well in a slow cooker, too.  It’s worth it, though–after boiling in both water and tomato sauce I got a lucious and rich product…two thing I never thought you could say about tripe.

Today’s Recipe: Tripe in Tomato Sauce

This recipe is painfully simple and (I think) an awesome way to introduce tripe into your culinary repertoire.  Minimal ingredients, easy, and delicious to eat.  Because tripe was very new to me, I really wanted to showcase the tripe itself but it is very often included in more complicated recipes.  If you’re a little shy to just get after a plate of tripe, I recommend cooking smaller pieces into a stew or casserole alongside more common ingredients, like I did with liver this week.


2 lbs Beef Tripe

28 oz Prepared (or homemade!) Tomato Sauce


Rinse the tripe in cold water.  Cut into strips about 2-3 inches wide.

Place in a large stockpot and cover with water.  Bring to a boil, reduce heat slightly, and simmer for 2-3 hours.

Drain the tripe and place back in the stockpot.  Cover in tomato sauce.  Cover and simmer for another 1-2 hours (the longer, the better!).

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Day Two…Liver


Liver is probably the most common organ meat–at least for me.  Sooo maybe using liver as an Offal Week ingredient is kind’ve a kop-out.  I mean, who hasn’t heard old people talking about Liver n’ Onions their whole life?  And yeah, we all thought it just sounded nasty.  I only started eating liver this year after I literally guilted myself into it after reading so many articles championing its nutritional value.  But I actually liked it.  A lot.  And for several months liver has been a mainstay in our house–lucky for you I decided to get a little more creative with the recipe because, honestly, sometimes it doesn’t matter how healthy something is if it just grosses people out.

Why Should I Eat It??

Nature’s Multivitamin.  ‘Nuff said.  Plus it’s CHEAP.

Flavor and Texture…What to Expect?

Raw liver is tough to handle.  Its sliminess makes it both unappetizing to look at and hard to hold onto (that’s what she said).  It’s a pain in the ass to cut raw, too.  When cooked, it’s got a smooth, almost “creamy” texture–which is why it’s breaded in a lot of conventional recipes to get a nice textural contrast.  It’s a unique flavor that, for me, was surprisingly good–savory without being terribly “beefy,” and almost a hint of sweet.

Special Instructions…

Liver cooks pretty quickly.  I generally buy mine pre-sliced thin (because it’s all I can find), so if you’re putting it on the cooktop you only need a couple minutes per side on a moderate heat to make sure it’s cooked through.  Be careful not to burn it, either…at least in my experience, burnt liver tastes and feels like charcoal.

Today’s Recipe: Creamy Liver and Sausage Gravy

This is a bit of a different take on your run-of-the-mill sausage gravy or creamed chipped beef.  I wanted something that would be a versatile (and sneaky!) way to get some liver into one’s diet.  I made a ton of the stuff for myself and had it over zucchini pancakes one night, on sweet potato fries as a sort of poutin another, and over eggs for breakfast…all with delicious success!


1 lb Ground Pork Sausage

2 Links Andouille Sausage, sliced

1 lb Liver

1 Can Full Fat Coconut Milk

2 T Arrowroot Powder, dissolved in 2 T Water

1 t Rosemary

1 t Oregano

Salt and Pepper to taste

Chicken Stock, as needed


Chop the liver until it is the consistency of ground meat (a food processor works well here).

In a large saucepan over medium heat, brown the sausages and liver in some oil.  Pour the coconut milk over the meat, scraping down the sides of the pan.  Add the seasonings and allow to simmer for 5 minutes.

Whisk in the arrowroot powder and stir until the gravy is thickened.  If it gets too thick, thin it out a bit with some of the chicken stock.

Serve over eggs, starchy veggies, Paleo Biscuits, or any way you’d like!

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Day One…Kidneys


I’m kicking off Offal week with an item I’ve shied from my whole life (despite my severe obsession with English food).  I haven’t seen kidneys around as much as some organ meats, and I was a little hesitant just because…well…kidneys make pee and that just sounds gross.  But hang with me, now.  We can get through this together…

Why Should I Eat It??

Kidneys have a metric asston of all your B-Vitamins (“asston” is a real unit of measure, btw), selenium, iron, phosphorous, and zinc.  There’s also a good dose of calcium, magnesium, manganese, and potassium.  Not to mention these babies are CHEAP.

Flavor and Texture…What to Expect?

If you’ve ever had liver, you’ll be fine.  Kidneys, at least to me, were extremely similar to liver in texture and consistency–soft with a sort of “creamy” mouth-feel.  There are small pockets of fat–never an issue for me–and the whole thing is made up of little bulbs of meat you have to separate before cooking.  There are also some tubes running through them and admittedly that weirded me out a bit but if you cut them up to cook you’ll never notice.  As far as taste goes, it definitely tasted more beef-y than liver, which should be a good thing.  The cooked texture is a little more firm than liver but shares that “creamy” quality.

Special Instructions…

As I mentioned before, kidneys are extremely similar to liver in texture and consistency, so I treat them the same when cooking.  Keep the cuts thin and make sure not to put them over heat that’t too high to avoid charring them.

Today’s Recipe:  Steak and Kidney Pie


1 lb Beef Stew Meat

1 lb Beef Kidneys, cleaned and separated

1 Onion, chopped

2 c Sliced Mushrooms

4 Thick Slices Bacon, diced

2 c Beef Stock

2 T Coconut Aminos

Salt and Pepper to taste

2 T Arrowroot Powder


1/2 Large Head Cauliflower

1/4 c Flax Meal

1/4 c Almond Meal

2 Eggs + 1 Egg Yolk

1 t Salt

1 t Pepper


In a large skillet or pot, brown the stew meat and kidneys in some olive oil over medium-high heat.  Set Aside.

Add the bacon to the drippings and cook until browned, then add the onions and mushrooms.  Saute until onions are translucent.  Add the stock and coconut aminos, scraping down the sides of the pan.  Whisk in the arrowroot powder and reduce heat.  Continue to stir the gravy until thickened.

For the crust, grate the cauliflower and place in a microwave-safe dish.  Nuke for 4-6 minutes, or until soft.  Allow to cool, then add the eggs, flax, almond flour, and seasoning.

In a 3 QT dish, combine the stew meat, kidneys, gravy, and vegetables.  Stir to coat the meat with all the gravy, then spoon the crust on top to cover.

Bake the pie at 350 degrees for 35-45 minute, until crust is browned.

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Introducing…tgipaleo’s Offal Week!

At the risk of driving away pretty  much everyone who’s ever read my blog, I’ve taken on a little project.  I’m of the camp that wholeheartedly believes we simply do not consume enough organ meat…for a variety of reasons.  It’s sustainable, it’s nutritious as hell, it’s so cheap it hurts, and it’s effing delicious.  At least I think so, at least, but nobody listens to me.

OK, ok.  I was totally grossed out by the thought of eating organ meats, too.  I mean…they’re ORGANS!!!!  Have you SEEN the Saw movies?!  That sh*t is just gross…except that all meat is technically an organ meat and eating skeletal muscle tissue is just as gross if we wanna get all scientific about it.  I digress…

It’s OK.  Despite having a very Lithuanian mother who was all about the gizzards and brains, I’d never touched the stuff until earlier this year after  husband guilted me into trying liver for the first time.  It’s hard to turn down Nature’s Multivitamin.  And I will even admit that the texture and appearance threw me for a loop at first.  Ditto with hearts and tongues.  But they were all deceptively delicious…and so Offal Week was born.

Over the next five days, I’ll be posting recipes for a handful of organ meats I’d never have thought to touch before.  I tried my best to mix it up a little and give you guys some ideas that will not only make said organ meat more appealing and appetizing, but also to give a little bit of a heads up–or at least as much as I can via the Interwebs–of what to expect from the taste and texture.

I will not try to tell you the stuff tastes like chicken.  There are some…”unique” culinary experiences ahead of you.  But for those of you up for something different (and cheap!  and SO good for you!), I hope I can help you along.  For the other 99.999% of you who will never visit my blog again, it’s been a pleasure…

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Choco-Cherry Upside-Down Banana Bread

Say that five times fast…

So Colorado Springs is officially on fire.  As I was driving home from the airport on Monday you could see the smoke coming up over the mountain.  A little worried.  Plus side is that everything smells like BBQ.

And if the fires don’t kill me, this heat just might.  OMG I miss central air.  We have two window units but they’re not helping much.  Mostly because we have horozontal sliding windows and the units don’t have extensions long enough to fit–so I kinda gerry-rigged it with styrofoam.  Well, I tried.  Home improvement isn’t exactly my forte.

So I baked for you!!

PS…baking in105 degree heat with no AC?  Capital S-STUPID.  But delicious.  Oh, so delicious.


1/2 c Coconut Flour

1 t Salt

1 t Baking Soda

2 t Cinnamon

1/2 c Flax

6 Eggs

3 Mashed Bananas

2 t Vanilla

1 1/2 c Whole Cherries

2 T Cocoa Powder

1 T Coconut Milk


Start with the dirty work–pit all your cherries and chop them roughly.  Set aside.

Whisk all your dry ingredients–EXCEPT THE COCOA POWDER AND COCONUT MILK–together.  In a separate bowl, beat the eggs and add the mashed bananas.  Add the dry ingredients a bit at a time until well blended.

Spread the cherries out on the bottom of a greased loaf pan.  Add 2/3 of the batter.

To the other third of the batter still in the bowl, add the 2 T of cocoa and 1 T of coconut milk.     Pour the chocolate batter into the pan and swirl with a knife.

Bake at 350 for 45-55 minutes, or until a knife inserted comes out clean.  Cool completely, then CAREFULLY remove the loaf from the pan and serve Cherry-Side-Up.  Enjoy!!

**I have now added a new category for my baked goods and other treats.  When you see “No Sugar Added,” I have added no extra sugars in the form of honey, palm sugar, or maple syrup.  If there is any sweetness in these products, it will be from fruit, sweet potatoes, etc.**

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Peach Vanilla Bean Bundt Cake

Peaches are here!  I very well may have overdone it just a little when I came home from Whole Foods on Friday with two dozen peaches, but I guess that just means I have to get creative.  Damn.

So this recipe wasn’t completely my idea.  Thanks, Pinterest…again.  What can I say?  Makes the work day go by faster.  Wait, what?

I consider this cake quite the accomplishment–Paleo baking of any kind can be a pretty tedious process.  Getting a good texture that’s not too dry or gritty or goopey takes some trial and error.  And then there’s the challenge of getting an entire cake to bake evenly over muffins or even splitting the batter between two, 9-inch pans…and making sure the texture of the batter and the cooking time are sufficient to get the damn thing out of a ribbed bundt pan intact…yeah, ok, I’ll stop.  But know that this cake was a labor of love.  A lot of good peaches went in and will never come back…

What I ended up with is a sinfully rich, not-too-sweet, summery cake with a moist, fine texture.  Nope, no grittiness here!  I also appreciate how peach chunks kind of melt into the batter as it bakes and marbles the whole thing…giving us some AH-mazing little pockets of peachy goodness.  (I really do wish the outside was a lighter golden brown like the wheat-based original, but coconut flour is like that sometimes…and the flavor definitely did NOT suffer).  If you don’t have a bundt pan, just go ahead and bake it into a loaf (it’ll be a helluva lot easier to get out of the pan).  While you’re at it, I bet you could cut it into slice and make a pretty bangin’ almond butter and honey sandwich.  Or French toast…Oh.  Hell.  Yes.

One thing you absolutely cannot change in this cake is the ridiculous amount of butter.  Don’t be Pansy-Bakers.  The butter is what makes this cake.  Butter is what makes life worth living.


3/4 c Coconut Flour

2 T Arrowroot Powder

10 Eggs

1 c Pastured Butter (or Palm Shortening if dairy-free)

1/3 c Raw Honey

4 Ripe Peaches

1 t Sea Salt

1 t Baking Soda

1 Vanilla Bean, split


Preheat your oven to 350 degrees.

Whisk your dry ingredients together and set aside.

Take two of your peaches and cut into chunks.  Using a food processor or blender, puree until you have a peachy slush.  If needed, add a couple of tablespoons of water to help things along.  Cube the other two peaches and set aside.

With an electric mixer, cream the butter and honey.  Add the eggs one at a time and beat until frothy and well combined.  Add the peach puree.

Bit by bit, add the dry mixture and continue blending.  With a spoon, mix in the vanilla bean and the last two peaches.

Generously grease a 10-inch bundt pan (or loaf pan) with coconut oil.  Spoon the batter into the pan and bake for 45-55 minutes, or until a knife inserted comes out clean.

Serve with coffee.  Lots of coffee.

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