Despite depictions of healthy eating by popular media, an anti-inflammatory diet does not mean deprivation, calorie counting, flavor-less food, and a life devoid of occasional treats.
An integral part of the human story, interwoven throughout the fabric of time, is that food does not only represent nourishment and sustenance, but it is also a tool for social unity and solidarity-making, for forging bonds of community, for pleasure-seeking and satiation.
Eating paleo does not mean we need to forgo indulgences altogether---rather, we become more conscientious of the quality of ingredients we use and we learn to get in touch with the signals our body communicates---savoring every bite and becoming intentional about what we consume---in other words, practicing mindfulness and intuitive eating.
With this in mind, a place for dessert and for indulgences can be carved into a paleo template to make this eating lifestyle more gratifying and sustainable in the long-term. That said, I will hand the reigns over to Gabbi to showcase the latest installment in my guest recipe series: Paleo Cinnamon Roll Muffins.
Before we get into the nitty gritty, I just need to say this. If you find it in your heart to slather these little love muffins with real full fat dairy cream cheese frosting, I wouldn’t be mad. Do it. Do it for your lactose intolerant brothers and sisters. Okay, so here’s the important notes.
Room temperature ingredients - not just an inconvenient idea, it makes a big difference in how these bake off. I like to soak the eggs in warm water for 5 - 10 minutes. And if I’m using butter, I’ll melt it and then let it sit to cool off a bit to let it get back to room temp. Don’t be afraid of over-baking! Paleo treats need all the help they can get, and that means letting these little guys get their full share of oven time: between 32 and 35 minutes. They’re done when they reach an internal temp of 190 degrees Farenheit and have a nice solid/crispy thump when you tap them.
Ingredients:
Batter:
1 ¼ cup (195g) palm sugar 7 T. room temperature palm shortening (or melted and cooled unsalted butter) 2 eggs (room temperature) 2 tsp. vanilla extract ½ cup (65g) arrowroot powder ¼ cup (35g) tapioca starch ¾ cup (82g) almond flour ½ cup (50g) coconut flour 2 T. ground cinnamon 1 T. baking powder ¼ tsp. sea salt ½ cup coconut cream
Filling:
3 T. palm shortening or unsalted grass-fed butter ½ cup palm sugar ¼ cup ground cinnamon
Instructions:
Preheat oven to 350 degrees Fahrenheit. Combine arrowroot powder, tapioca starch, almond flour, coconut flour, cinnamon, baking powder and salt. In a separate bowl, cream together the palm sugar and palm shortening. Add in eggs one at a time. Add vanilla. Add in the dry ingredients. Fold in the coconut cream. Cover bowl and let sit for 20 minutes. Meanwhile, in a small mixing bowl combine the cinnamon sugar filling ingredients. Using a standard size muffin tin, spoon batter into tin, filling about half way. Add a generous spoonful of cinnamon sugar filling to each. Fill the tins the rest of the way full with batter. Top with a generous spoonful of cinnamon sugar filling. Bake at 350 degrees Fahrenheit for 32 to 35 minutes, until muffins reach and internal temp of 190 and have a good crispy top.
About the author: Hi, I’m Gabbi, Nutritional Therapy Practitioner, personal chef, part-time baker of gluten-free pastries, and developer of paleo-ish recipes. I live in a Stars Hollow-esque town in Oregon’s Willamette Valley where I help families live happy, healthy lives through the life-changing power of food.
I spent way too many years hating my body and battling myself, because my sugar-fiend self was so conflicted between what I wanted to eat and what popular media was telling me I should eat. I knew there had to be a better way out there. A way to live in harmony with my body while eating as much delicious, nourishing food as I desired. A way to not feel groggy and hungry and frazzled all the time.
And there is! I learned that food is about getting back to our roots. It’s about respecting the earth and honoring our bodies. I learned how the media and big corporations have swayed our thinking---how they’ve ingrained in our minds that we need to eat processed crap. Not true. So not true.
I loved what I found, and I loved how I felt, so much I knew I had to share the message and spread the good news! I found the Nutritional Therapy Association (NTA), enrolled and dove into the life-giving work of learning how to help people love nourishing food again.
You can find me sporadically blogging at my website or daily sharing yummy recipes and food tips (and snaps of my blind doggie Charlie) on Instagram.
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