Civilized Caveman Cooking Creations http://civilizedcavemancooking.com Easy Paleo Recipes - Gluten Free Recipes Thu, 23 Jun 2016 17:36:25 +0000 en-US hourly 1 Bacon Chili with Coffee – Instapot, Crockpot or Stovetop http://civilizedcavemancooking.com/recipes/bacon-chili/ http://civilizedcavemancooking.com/recipes/bacon-chili/#comments Tue, 17 May 2016 23:06:07 +0000 http://civilizedcavemancooking.com/?p=16548 Today, you are going to be making bacon chili with a secret ingredient. Hug in a Mug coffee! I had a blast teaching you guys how to make […]

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bacon chili with coffee in an instapot, stovetop, or crockpot

Today, you are going to be making bacon chili with a secret ingredient. Hug in a Mug coffee! I had a blast teaching you guys how to make this recipe on video. I have no shortage of chili recipes on my website, but I felt overdue for a new one inspired by our new coffee. I have been talking about nothing but coffee and bacon for five years, so it was time I created my own coffee. Not only is this bacon chili with coffee delicious, it’s versatile. You can make this in an instapot, crockpot, or stovetop and all the instructions are included below.


Have an instapot or crockpot? Need an easy dinner? How about this Bacon Chili!
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Bacon Chili with Coffee (Hug in a Mug)

So as I mentioned above, we just launched the first ever physical civilized caveman product. It’s the nectar of the gods, Coffee! We created a custom roast and blend of the highest quality coffee for you to drink. We named it Hug in a Mug Coffee. We named it that mainly because it tastes so good, it loves you from the inside out.

This coffee ships directly to anyone in the United States. If you are outside of the U.S., here are some options:

Now you have no more excuses for drinking crappy coffee that is burnt and moldy. We made it easy to acquire and enjoy the best coffee on the planet (self-proclaimed). I also decided there was no better way to announce it than to cook with it after I drank a few cups.

So now you have this delicious bacon chili that has a deepened flavor with our secret hug in a mug coffee!

bacon chili

There will be many more recipes to come for both cooking with coffee and different ways to enjoy drinking the coffee itself. If you have any questions or ideas, leave them in the comments below.

For the cooking of this Chili recipe, these are the tools I used and what you asked about on our live stream video:


Make your chili better with our secret ingredient, #huginamug coffee!
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5.0 from 1 reviews
Bacon Chili with Coffee
 
Author:
Serves: 4
Ingredients
Instructions
Stovetop
  1. Place your diced bacon in the bottom of a large dutch oven or stockpot
  2. Start cooking over medium heat, stirring occasionally so the bacon doesn't stick
  3. Continue cooking until your bacon is browned (approximately 5-6 minutes)
  4. Add your onion and peppers and stir well allowing to cook for 5 minutes
  5. Add your ground beef (or pork, or 50/50), hug in a mug coffee, paprika, garlic, chili powder and salt and pepper stirring well
  6. Continue breaking up the meat while it cooks until cooked through
  7. Add your fire roasted tomatoes, tomato sauce, and tomato paste and stir well
  8. Allow your chili to continue to cook for 10-15 minutes for all the flavors to meld together
  9. Serve immediately or turn the heat down to low and let it simmer until ready
  10. Store in an airtight container in the refrigerator for up to 7 days or freeze in ziplock bags for easy meals for up to 6 months
Instapot
  1. Press the saute button on the instapot
  2. Add your bacon and beef (or pork, or 50/50) and stir often until cooked through
  3. Add all of your remaining ingredients and lock the lid on the instapot
  4. Press the keep warm/cancel button and then the meat/stew button
  5. Ensure the steam valve is closed
  6. Once the chili is done, the instapot will switch to keep warm automatically
  7. You can allow the pressure to release naturally or use the quick release
  8. Serve immediately or store in an airtight container in the refrigerator for up to 7 days or freeze in ziplock bags for easy meals for up to 6 months
Crockpot
  1. Cook your bacon and beef (or pork, or 50/50) in a large skillet over medium heat until no longer pink
  2. Transfer your cooked meat, including the fat into the bottom of your crockpot
  3. Add all of your remaining ingredients, mix well and cover
  4. Cook on low for 8 hours or high for 4 hours
  5. Serve immediately or store in an airtight container in the refrigerator for up to 7 days or freeze in ziplock bags for easy meals for up to 6 months
Notes
This recipe can easily be doubled or tripled by just adjusting all ingredients

 

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Raspberry Marshmallow Crepes – Gluten Free and Paleo http://civilizedcavemancooking.com/recipes/raspberry-marshmallow-crepes/ http://civilizedcavemancooking.com/recipes/raspberry-marshmallow-crepes/#comments Wed, 04 May 2016 05:00:59 +0000 http://civilizedcavemancooking.com/?p=16491 Yes, raspberry marshmallow crepes. You can thank my honeymoon to Mexico for inspiring these. That may seem odd, but when we were there, Lindsey and I had crepes […]

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raspberry marshmallow crepes that are gluten free

Yes, raspberry marshmallow crepes. You can thank my honeymoon to Mexico for inspiring these. That may seem odd, but when we were there, Lindsey and I had crepes almost every morning, and we have been missing them immensely. I decided that for mother’s day I would make my beautiful wife the crepes she loves so much. Raspberries also happen to be one of her favorite fruits, so we always buy Driscoll’s Raspberries at our local organic grocery store.

Disclosure – Driscoll’s compensated me for creating this video and recipe.

Now this recipe is broken down into four simple parts, and you can interchange them or swap some out. The marshmallow cream cheese dip is Gluten-free, not paleo. I eat them and it doesn’t upset my tummy at all but if you are sensitive, just use coconut milk whipped cream.


Simple – Life Changing Paleo Crepe’s with raspberry compote, marshmallow dip, and chocolate!
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Raspberry Marshmallow Crepes – The Crepes are Paleo and Gluten Free

So I had actually never had a crepe before I went Paleo so I wasn’t introduced to how phenomenal they were. While honeymooning I tried 3 different types of sweet crepes and 4 different varieties of savory crepes. I personally loved the chicken and bacon crepe but Lindsey preferred the sweet crepes.

Once I had the opportunity to work with Driscoll’s I was pumped. We already use them and buy their berries so I was excited to start brainstorming recipes. Since creating these raspberry marshmallow crepes my brain won’t stop spinning with all the possibilities. I am planning on making new recipes using the crepes as a base and adding things like:

Just to give you a few ideas, take the flourless brownies and crumble them up. Add the crumbled flourless brownies to the crepe, top with the delicious raspberry compote below and sprinkle some toasted walnuts or pecans.

Make the buffalo chicken, add it to the crepes with some coleslaw and raw cheese and enjoy the flavor explosions on your taste buds.

Leave me a comment below with ideas for different flavors to create crepes with. I can’t wait to make more and post more recipes for you.

How to Fully Enjoy these Raspberry Marshmallow Crepes

So I separated each of these elements to make it easier for you. You can actually make all of these recipes in advance and just put them together when you are hungry. Or you could just make the raspberry compote and marshmallow cream cheese dip in advance and use them when you make the crepes and chocolate.

If you do decide to make all of these ahead of time, here is how I reheat them to be served as delicious as when made fresh.

  1. Add butter to a pan on medium heat and warm your crepe for 1 minute on each side and move to a plate.
  2. Warm up your Chocolate Drizzle over a double boiler or in really hot water.
  3. Add the cold raspberry compote and cold marshmallow cream cheese dip inside your crepe.
  4. Close the crepe, top with some more fillings and drizzle with your chocolate.
  5. Eat as many as your heart desire

raspberry marshmallow crepes


These raspberry marshmallow crepes can be made fresh or made in advance and reheated anytime
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4.3 from 3 reviews
Paleo/Gluten-Free Crepes
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 crepes
Ingredients
Instructions
  1. Beat eggs on medium-high in a stand mixer or in a mixing bowl using a hand mixer until pale yellow and fluffy (4-5 minutes)
  2. Add melted butter, honey, salt and cassava flour and mix on low to combine
  3. Add almond milk or raw milk 1/2 cup at a time, blending well after each addition of milk
  4. Heat a lightly butter pan medium heat (we used a 10-inch stainless steel, you can use a cast iron skillet as well)
  5. Pour 1/4 cup of the batter into the pan and tilt the pan so the batter coats the pan evenly
  6. Cook for 1-2 minutes until the bottom is light brown and can be easily moved with a thin spatula (this will make a huge difference)
  7. Flip the crepe and cook the other side
  8. Serve with sweet or savory fillings of your choice. Use the below recipes to make this a raspberry marshmallow crepe
  9. Store in a Ziploc bag in the refrigerator and reheat in a pan as needed

4.3 from 3 reviews
Easy Raspberry Compote
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 cups
Instructions
  1. Combine your Driscoll's raspberries, coconut sugar, lemon juice and cassava flour in a medium saucepan and stir to combine
  2. Simmer for 10 minutes over medium-low heat, stirring occasionally
  3. Once the raspberries have broken down (you can help with a spatula) and the compote is thickened, remove from heat
  4. Allow to cool for 20 minutes before serving
  5. Store in an airtight container in the refrigerator for up to 1 week

4.3 from 3 reviews
Marshmallow Cream Cheese (lactose-free) Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 cups
Ingredients
Instructions
  1. Place your cream cheese in your stand mixer or mixing bowl (you'll need a hand mixer)
  2. Beat on high for 3 minutes to whip your cream cheese
  3. Add your marshmallow dip and your coconut milk whipped cream
  4. Beat on high for 1 minute
  5. Transfer to a bowl and enjoy
  6. Store in the refrigerator in an air tight container for up to 1 week

4.3 from 3 reviews
Chocolate Drizzle (Magic Shell)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1/2 cup
Instructions
  1. Add your chocolate chips and coconut oil into a double boiler
  2. Melt them together stirring occasionally until melted together and mixed well
  3. Drizzle on your favorite foods like these crepes
  4. If you drizzle this on cold items it will harden into a magic shell
  5. Store in the refrigerator and reheat to use

 

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Natural Remedies 101 http://civilizedcavemancooking.com/health/natural-remedies/ http://civilizedcavemancooking.com/health/natural-remedies/#comments Tue, 26 Apr 2016 00:02:43 +0000 http://civilizedcavemancooking.com/?p=16372 Preventing is always more beneficial than treating, so treat your body good from the inside out before you get sick to reduce your chances of coming down with […]

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homemade natural remedies

Preventing is always more beneficial than treating, so treat your body good from the inside out before you get sick to reduce your chances of coming down with something cruddy. Life does happen sometimes, and we might just all get sick once or twice. If you do, these natural remedies are here for you. We will update this list as we learn more and include recipes for anything we find. Make sure you save this or pin it so you’ll always have it.

If you have any of your own homemade natural remedies, leave us a comment and we will add it to our list.


Did you know Chocolate is more effective than codeine at cough suppressing?
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Natural Remedies 101

Let’s face it, none of us want to leave the house when we are sick. I am typically bundled up in sweatpants with my slippers, a box of tissues, water, and some chocolate (it’s healthy). This get up is too embarrassing to leave the house. Not for me, but my wife gets embarrassed and I am interested in staying married. Using things already in your home and try to keep them in stock. Preventing is always more beneficial than treating, so treat your body good from the inside out before you get sick to reduce your chances of coming down with something cruddy.

I try to keep all the following things in surplus in our house for these natural remedies and life in general. Here is a list of things you should have/need for these remedies. Click on the item to see my favorite one or get a deal or free one.

Curb that Cough (Chocolate)

  1. Dark ChocolateOne of my favorite natural remedies. Yes you read that right, dark chocolate. We are not talking about Hershey bars here, but high-quality dark chocolate. Researchers found that chocolate’s theobromine compound is more effective than codeine at suppressing persistent coughs without the side effects of drowsiness and constipation.

Bye Nausea (Ginger)

  1. Ginger – Fresh ginger is loaded with tons of antinausea properties. Ginger’s antinausea properties are particularly effective during pregnancy or after surgery but anyone can benefit from its power. I love to boil fresh ginger with lemon and honey to sip on like tea.

Fight that Sore Throat (Garlic)

  1. Garlic – Is a butt kicking natural antibiotic, antibacterial, and anti fungal. It can tackle almost any illness. Gargle twice daily with a solution of six pressed garlic cloves mixed into a glass of warm (not hot) water. Follow the regimen for 3 days. The warm liquid soothes inflamed tissue. (Pregnant women should not take more than 1 clove of garlic medicinally per day)

Spice up your life (Cinnamon)

  1. Ceylon Cinnamon – Cinnamon is beneficial as it contains anti-inflammatory, antibacterial, and antioxidant properties. There are numerous ways to help you use it when sick, these are just a few.

    • Make a Flu Bomb. Mix 1 teaspoon of honey with a 1/4 teaspoon of cinnamon and take it twice a day until you feel better
    • Calm a scratchy cough with a cinnamon-infused drink: Soak cinnamon sticks in cold water for several hours, then sip. This beverage contains mucilage, a water-soluble fiber that coats and soothes the throat

Kick the flu's butt with this flu bomb natural remedyThe Oil to Fix it all (Coconut Oil)

  1. Coconut Oil – Coconut oil helps to dissolve and destroy the lipid coating around some viruses and make them more susceptible to attack by the immune system. Whether sick or not, aim for 5-6 tablespoons per day in your diet. You can cook with it, add it to smoothies, stir it in your coffee or eat it by the spoonful. Coconut oil has hundreds of health benefits and is the king of all natural remedies.

This apple is better at keeping the doctor away (Apple Cider Vinegar)

  1. Apple Cider Vinegar – We are not going to be friends after this, but I promise you will feel better. Apple Cider vinegar tastes horrible, but it works. Just remember the illness or bacteria in your body won’t like it either, so they die.

    • Mix 1 tablespoon with water, gargle and then drink at the first sign of any illness. Repeat hourly until your symptoms disappear. You can also include a little honey to sweeten this up which we will cover next. Apple Cider vinegar helps kill viruses and bacteria, I think because they can’t stand the way it tastes either.

Making you sweeter with a Hug in a Mug (Raw Honey)

  1. Raw Honey – The majority of honey on store shelves is highly processed, laced with fillers and isn’t pure honey. I recommend only using organic raw honey that is unpasteurized. You get the most nutrients out of raw honey making it more effective at boosting your immune system and warding off viruses. The best raw honey you can get is local and if not, buy it from Thrive Market where I trust the source.

    • Honey can be used as a homemade cough remedy a few ways. Just like the flu bomb picture above, combine 1 teaspoon raw honey with 1/4 teaspoon Ceylon cinnamon and consume twice a day.
    • I also love to make a homemade hot beverage using honey, lemons, ginger, and water. I call it my Hug in a Mug tea and you can see it below.

this is our hug in a mug flu fighting tea


Come make Hug in a Mug tea to beat colds, congestion, and the flu. Plus it’s delicious!
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The Lazy but acceptable way (Throat Coat)

  1. Throat Coat – Our go to emergency feel better medicine is Traditional Medicinals Organic Throat Coat Lemon Echinacea tea. I am here to help you feel better, not preach how you should make everything at home. This tea is delicious and highly addictive, but you can only have a maximum of 3 per day. Our hug in a mug tea, on the other hand, you can drink as much as you want. I was sick for nine days straight and sustained on just the hug in a mug tea.

Oregano isn’t just for pizza (Oil of Oregano)

  1. Oil of Oregano – Oil of oregano is strong, that is your disclaimer. It is known for its antifungal and antiviral properties and is used for a wide array of ailments. Everything from GI problems, cold sores, a sore throat, and even an insect repellent. Warning, it is really potent and should always be diluted. It’s also intended for short-term use only. For a sore throat or congestion, add a few drops in water or juice.

    • We take 8 ounces of water, add 5 drops of oil of oregano and 25-30 drops of elderberry extract (mentioned below). We gargle the first 3-4 sips before swallowing and then drink the remainder of the water. Do this twice a day.

A new berry you need (Elderberry Extract)

  1. Elderberry Extract – Elderberry extract prevents the flu virus from penetrating the membranes of healthy cells and boosts the immune system. We always pair our elderberry extract with oil of oregano to make a potent health bomb. Mix 25-30 drops with the oil of oregano above to start feeling better immediately.

Getting beautiful from the inside out (Collagen)

  1. Collagen -Collagen is the glue that holds a body together, and we would quite literally fall apart without it. Between 25 and 33 percent of a person’s body and more than 80 percent of a person’s skin is comprised of collagen. I did a huge write up on what collagen is and why you need it, which I recommend you reading. I believe in prevention, and use collagen every day as part of your routine will help you maintain a healthy lifestyle.

    • We take one scoop of the collagen peptides (blue lid) and add it to our coffee, water, smoothies and sometimes our food. The collagen peptides are both cold and warm water soluble and tasteless. I am picky, it really is tasteless.
    • WARNING – There is another brand of collagen that claims to be grass-fed and finished and they are not. DO NOT BUY Great Lakes. Only buy Vital Proteins.

We don’t eat bones, but we do need to drink it (Bone Broth)

  1. Bone Broth – There are countless health benefits from drinking any nutrient-rich bone broth. It’s even easy to make at home using my easy bone broth recipe. For anyone who is not a Thrive Market member yet, you can get a Free container of Bone Broth delivered to your door using this link. Whether you are sick or not, bone broth needs to be a part of your daily regime.

    • If you struggle with just drinking it, sneak it in your own diet by making soup out of it. I just got my wife to eat bone broth which she hates by making her paleo chicken soup.

Detox, Detox and Detox (Castor oil Packs)

  1. Castor Oil and Wool Flannel – Castor oil packs have been said to help improve liver detoxification naturally, support uterine and ovarian health, improve lymphatic circulation and reduce inflammation. There is tons of science on this, most of which I can’t quote actually so you can read for yourselves. We use these in our home often and full support them. Below are instructions on how to use them.

  2. Besides a detox, castor oil can be used a few other ways:
    • Apply directly to your skin for dryness, rashes, hives, infections, warts, etc. Gently rub castor oil for one minute. Do this up to 2-3 times a day until the problem disappears.

Come learn how to detox using a castor oil pack and heal that liver!
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What you will need:

  1. The glass container with lid (mason jar) is to store the soaked flannel in between uses. You can use one flannel 30 times before needing to be replaced.
  2. Carefully prepare the area where you are doing this to avoid making a drastic mess. Castor oil WILL stain so make sure you are prepared in case it leaks or drips.
  3. Place the piece of flannel in a large dish.
  4. Drizzle castor oil over the flannel until it is saturated.
  5. Plug in your heating pad and turn it on medium.
  6. Lie down and place the saturated castor oil flannel on the ride side of your abdomen, directly against your skin.
  7. Wrap your body with the plastic wrap to hold the castor oil pack in place.
  8. Place the heating pad on top of the plastic wrap on top of the castor oil pack.
  9. Lie down for 1-2 hours to complete your detox.
  10. When done, remove your castor oil pack and wipe down your abdomen with an old towel.
  11. Store your castor oil pack in your glass jar until next usage.

 

Flu Bomb
 
Author:
Serves: 1
Instructions
  1. Combine the cinnamon with your raw honey and consume twice a day until symptoms subside.

Hug in a Mug Tea
 
Author:
Serves: 1
Ingredients
  • 2 cups water
  • 1-inch piece of ginger, peeled and chopped
  • 1 organic lemon, cut in half and juiced
  • 1 tablespoon raw honey
Instructions
  1. In a small pot over medium heat, combine your water, ginger, lemon and honey
  2. Simmer for 5-10 minutes and then strain into a jar
  3. Enjoy

 

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Paleo Chicken Soup – Natural Cold and Flu Remedies http://civilizedcavemancooking.com/recipes/soups/paleo-chicken-soup/ http://civilizedcavemancooking.com/recipes/soups/paleo-chicken-soup/#comments Mon, 25 Apr 2016 23:25:30 +0000 http://civilizedcavemancooking.com/?p=11776 I always like to think I am superman since I eat Paleo and you know, I can never get sick. Well, for some reason I continue to believe […]

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paleo chicken soup

I always like to think I am superman since I eat Paleo and you know, I can never get sick. Well, for some reason I continue to believe I am invincible to illness and I always end up being wrong. Our whole family has been experiencing everything from coughing, sore throats, headaches, chills, fevers and pure exhaustion. Well, I know the healing power of bone broth and the girls were asking for paleo chicken soup.

In the spirit of minimal effort, this paleo chicken soup is easy, finished in under 30 minutes and a perfect paleo cold and flu remedy. Ever since getting my Instant Pot for Christmas, I try to use it as often as possible. Coming up with new Instant pot recipes is fun and an easy way to add variety to meals with minimal effort. Yippee for another easy soup recipe.

If you find yourself or someone in your family coming down with something, here are some perfect cold and flu remedies that will support you getting and staying healthy.

Paleo Cold Remedies

  • This delicious paleo chicken soup recipe
  • Easy Homemade Bone Broth
  • Hydration and rest – drink lots of clear fluid, lots of broth, and sleep a ton
  • Cinnamon – mix it with some local honey, and add to a hot tea that supports relieving your cough and congestion
  • For the rest of my natural home remedies, check out our post here

I have worked on some new posts for homemade bone broth, and I have been doing a ton of research. I have been working on figuring out the perfect bone broth. Which part of the chicken is best, which aromatics are best, diced or whole, time, and lots of other variables. One thing I learned today, it doesn’t have to be perfect because it still tastes delicious.

Paleo Chicken Soup

Homemade chicken soup is just one of those heart-warming comfort foods that work all the time to provide comfort and happiness. Well for me at least. This paleo chicken soup passed the Wife, kid, and pit bull test when some broth splashed out. Not to mention, it is another recipe that is Whole 30 to add to your rotation.

I added the ginger and garlic to this soup to kick up its healing properties. Ginger is known for its anti-inflammatory properties and garlic for its anti-viral properties. You can spruce up this soup to your liking in many different ways. Add some mushrooms, sweet potato noodles or even some kelp noodles. This recipe is a blank canvas for you to paint.

Leave us a comment and let us know how you make this paleo chicken soup so we can try some variations.


Good manners: the noise you don’t make when you’re eating soup.
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I know I tend to be a messy eater sometimes and may or may not have an issue slurping my soup. I am publicly declaring I will work hard to enjoy my soup quietly.  Here is a great tweet to remind those loud slurping eaters out there.

5.0 from 1 reviews
Paleo Chicken Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5 quarts
Ingredients
  • 1 small whole chicken(4-5 pounds)
  • 1 white onion, peeled and diced
  • 8 crushed cloves of garlic
  • 2 stalks celery, diced
  • 4 large carrots, peeled and diced
  • 5 large sprigs of thyme
  • 1 golf ball size knob of ginger
  • 1-2 tablespoons sea salt
  • 6 cups water
Instructions
InstantPot or Pressure Cooker
  1. Place the chicken in the Instant Pot or Pressure Cooker.
  2. Add the onion, garlic, celery, carrots, thyme and ginger to the pot.
  3. Add the water and then the sea salt.
  4. Place the lid on the Instant Pot, set the pressure valve to 'seal' and select the poultry option (this will give 15 minutes of pressure cooking).
  5. If using an electric pressure cooker, set the pressure to high and set the timer for 15 minutes.
  6. Once the Instapot or pressure cooker is finished, remove the chicken and set it on a large plate to cool a bit.
  7. Pull all the meat off the bones, return the meat to the soup in large chunks or chop into smaller pieces.
  8. Serve warm and enjoy.
Crockpot
  1. Place your onion, garlic, celery, carrots, thyme, and ginger to the bottom of a 6 quart or larger crock pot
  2. Place your whole chicken on top of the vegetables, add your water and salt
  3. Cover and cook on high for 4-5 hours or low for 7-8 hours (until the chicken is cooked through and falling off the bone)
  4. Remove the chicken from the crock pot to a large plate or baking sheet, let cool slightly and then shred all of the meat with your hands (discard cartilage, bones, etc)
  5. Add the meat back to the broth and serve warm
  6. Enjoy

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How to Make Homemade Whipped Cream – Paleo and Raw http://civilizedcavemancooking.com/recipes/how-to-make-homemade-whipped-cream/ http://civilizedcavemancooking.com/recipes/how-to-make-homemade-whipped-cream/#comments Fri, 22 Apr 2016 23:09:29 +0000 http://civilizedcavemancooking.com/?p=16355 Whipped Cream. Whipped Cream. Whipped Cream. I have so many memories as a kid sneaking into the refrigerator to open the can of whipped cream, tilt my head […]

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How to Make homemade whipped cream with raw milk and coconut milk

Whipped Cream. Whipped Cream. Whipped Cream. I have so many memories as a kid sneaking into the refrigerator to open the can of whipped cream, tilt my head back and empty the contents into my belly. It was so good and so bad for me at the same time. Now I can do it as an adult at home without feeling guilty. So today I want to show you how to make homemade whipped cream with some tips and tricks I have learned along the way.


Did you know you can freeze leftover Whipped Cream which also makes delicious treats?
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How to Make Homemade Whipped Cream

Who knew there was so much information on how to make homemade whipped cream? Well, there doesn’t have to be, but I like to make sure I provide you all the information you could need.

You can use full-fat coconut milk for this recipe or Raw Cream. I am the only one in the household with a dairy allergy so I am often making this with raw cream for the girls. I even sometimes eat it because it’s so delicious.

I want to be clear, the only raw dairy we recommend and use is from Organic Pastures. We are friends with the owners, know how well they treat their animals and their products are top notch. Make sure you check them out on Facebook and tell them the Caveman sent you.

Types of milk to make homemade whipped cream

So these are all the options I have used and tested while working on this post for how to make homemade whipped cream.

For the Dairy Version – We use Organic Pastures Raw Cream

For the Non-Dairy Version – We use Coconut Milk and here are our notes:

  • Native Forest Premium Coconut Milk – This has guar gum but is packaged in a BPA free can. This is my number one choice because Thrive Market carries it and it turns out perfectly every time. Get it at Thrive Market or on Amazon here.
  • Trader Joe’s Coconut Cream – This is my second option when it comes to coconut milk whipped cream for the results it creates. There are some questionable ingredients, but it hasn’t made me sick, so it’s ok as a second choice. You can get it on Amazon here.
  • Thai Kitchen Full-Fat Coconut Milk – This can has guar gum and is packaged in a BPA can. So if you are avoiding BPA’s, throw this can out and don’t even try it. For the whipped cream, it works as long as you use the full-fat but the volume is a little less than the native forest. You can get it on Amazon here.

Now if you didn’t catch my drift above, I highly recommend you use the Native Forest Coconut Milk and stick with it. It works every time and has never failed me.

Tips for making your Whipped Cream Succeed

While I claim to be a perfect chef, I mess up often and have learned a few lessons along the way. With those lessons, I can help you not make the same mistakes so here are some tips while learning how to make homemade whipped cream.

  • ALWAYS, I repeat always use Full-Fat Coconut milk.
  • Store your coconut milk in the refrigerator and that way you are always ready to make whipped cream.
  • To help your whipped cream succeed, store your mixing bowl or mixer bowl in the refrigerator for an hour before making.
  • Always make more than you think you need. You will end up eating more than you thought.
  • Note: If your coconut milk didn’t work, you probably got a dud can without the right fat content. You can fix it though. During the whipping process, try adding 1-4 tablespoons of tapioca flour slowly until it forms whipped cream. This can work but is not guaranteed.

If your coconut milk whipped cream didn’t work, this tip can help you fix it. Find it here:
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How to Freeze Whipped Cream

To my delight, I found that homemade whipped cream freezes very well. I discovered this by accident when my beautiful wife plated whipped cream, froze it and then ate it like ice cream. It was genius!

To freeze your leftover homemade whipped cream, dollop spoonfuls of whipped cream onto a parchment-lined baking sheet. You can use a piping bag to make it fancy, or just throw it down by the spoonful.

Place the baking sheet in the freezer until your homemade whipped cream is frozen solid. Transfer the whipped cream to a freezer bag until needed.

In case you need ideas on how to use frozen whipped cream, here are a few of our favorites:


You can freeze this homemade whipped cream and add it to your daily coffee or hot chocolate!
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Equipment
Kitchen Aid 5 Qt Stand Mixer
Kitchen Aid 6 Qt Professional Stand Mixer
Hand Mixer
Kitchen Aid Pro Line Hand Blender

How to Make Homemade Whipped Cream - Paleo and Raw
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
For the Raw Milk
  • 1 (16-ounce) container refrigerated raw cream
For Dairy Free
  • 1 (15-ounce) can full-fat coconut milk
  • 1 tablespoon maple sugar or more to taste (optional)
  • 1 teaspoon vanilla or more to taste (optional)
Optional Flavors
  • freeze dried blueberries
  • freeze dried strawberries
  • freeze dried raspberries
Instructions
  1. If using coconut milk, place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
  2. Remove from refrigerator, flip the can and open the can of coconut milk.
  3. There should be some water, pour this out separately and save to make smoothies.
  4. Now you should have all coconut cream that is solidified.
  5. Put this coconut cream in the bowl of a stand mixer or a large bowl.
  6. Turn your mixer or hand beaters to high speed and whip the coconut cream for 3 to 5 minutes.
  7. Whip until it becomes fluffy and light with soft peaks.
  8. Mix in the sugar and/or vanilla if using.
  9. Serve with fresh fruit, brownies or just eat it fro the bowl
Optional Flavors
  1. If you are going to add freeze dried fruit, add your freeze dried fruit to a [url href="http://amzn.to/1To5vDH" target="_blank"]food processor[/url] and blend to a powder. Once powdered, add your fruit to your homemade whipped cream after you have finished whipping the cream.
Notes
Store for up to 1 1/2 weeks in an airtight container in the refrigerator or 6 months in the freezer

 

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Easy Hard Boiled Eggs – 2 ways without Boiling water http://civilizedcavemancooking.com/recipes/easy-hard-boiled-eggs/ http://civilizedcavemancooking.com/recipes/easy-hard-boiled-eggs/#respond Thu, 21 Apr 2016 23:50:53 +0000 http://civilizedcavemancooking.com/?p=16288 I feel like eggs look like such a simple ingredient and are deceitfully difficult sometimes. I was intimidated about making anything besides scrambled or over-easy eggs for a […]

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these are easy hard boiled eggs in a pressure cooker or oven

I feel like eggs look like such a simple ingredient and are deceitfully difficult sometimes. I was intimidated about making anything besides scrambled or over-easy eggs for a long time. That was until I developed a delicious deviled egg recipe which required me learning how to make these easy hard boiled eggs.

I can say they are easy because I have tested every method and to this day I still avoid boiling eggs whenever possible. The secret to making these eggs perfectly every time is using a rice cooker. I also provided oven instructions which work but the rice cooker seems to be my go to for speed and comfort.


Did you know it’s almost impossible to hard boil eggs above 10,000 feet?
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Easy Hard Boiled Eggs and some tips

So like I mentioned above, these easy hard boiled eggs are cooked either using a rice cooker or your oven with a mini cupcake pan. I feel like another reason I prefer the rice cooker is because it doesn’t heat up my kitchen, especially in the summer.

I have learned a few things over the years hard boiling eggs, and these are the best tips to keep handy:

  • Eggs that are 7-10 days old are a lot easier to peel. I haven’t found this to be a deal breaker but it definitely makes a difference compared to farm fresh or backyard fresh eggs.
  • The ugly green ring that forms around hard boiled eggs comes from cooking them in too high of a heat for too long. It is a chemical reaction between the whites and the yolks. That doesn’t happen here.
  • These easy hard boiled eggs are easiest to peel right after they are cooled. You can store them in their shell for up to a week or if you peel them you can store them in a bowl of water that is changed daily for up to a week.
  • To properly peel these hard boiled eggs: Gently tap egg on a countertop until shell is finely cracked all over. Roll the egg between your hands to loosen the shell. Starting peeling at the large end, holding the egg under cold running water to help ease the shell off.

Using these tips and the following recipes for these easy hard boiled eggs, you will be able to make an unlimited supply of bacon deviled eggs. There are plenty of other recipe ideas as well, I just love bacon.

You can also use the homemade mayo I taught you how to make and whip it together with these eggs for a delicious egg salad.

Rice Cooker

Rice Cooker Hard Boiled Eggs
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 eggs
Ingredients
Instructions
  1. Add the water to the inner pot of your rice cooker
  2. Place eggs in the Steam Tray and set to Steam for 10-15 minutes
  3. Once the cooking is complete, remove eggs and place in an ice-water bath for 10 minutes
  4. Store in the refrigerator for up to 1 week in shell. If you peel them, store them in a bowl of water for up to one week changing the water daily
Notes
For soft boiled eggs, only cook for 7 minutes

In the Oven

Oven Hard Boiled Eggs
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Instructions
  1. Preheat your oven to 325 degrees Fahrenheit
  2. Place your eggs in a mini muffin tin. One in each well
  3. Bake in your oven for 30 minutes
  4. Once done, remove your eggs and place in an ice-water bath for 10 minutes
  5. Store in the refrigerator for up to 1 week in shell. If you peel them, store them in a bowl of water for up to one week changing the water daily.

 

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Easy Homemade Mayo in under 1 minute http://civilizedcavemancooking.com/recipes/condiments/homemade-mayo/ http://civilizedcavemancooking.com/recipes/condiments/homemade-mayo/#comments Tue, 19 Apr 2016 02:31:00 +0000 http://66.147.244.87/~civiliz5/2011/05/25/homemade-mayo/ When I was a child, I was addicted to mayonnaise. Not real mayonnaise like this easy homemade mayo, but the crappy fake stuff like miracle whip and hellman’s. […]

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1 minute easy homemade mayo

When I was a child, I was addicted to mayonnaise. Not real mayonnaise like this easy homemade mayo, but the crappy fake stuff like miracle whip and hellman’s. Yucky. To be honest, it tasted great but I know it was just full of junk. Once I went Paleo, I figured I was going to live the rest of my life without mayonnaise.

Well, I am so happy I was wrong. I learned how to make my own and some amazing companies came to market with mayonnaise products I love. But what I love more than anything is staying in my pajamas which means making it at home is the best way!


Make mayo at home in under 1 minute with whatever flavors you want!
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Easy Homemade Mayo (Mayonnaise)

The reason this easy homemade mayo works so well is the simplicity of the ingredients and using some basic tools that make this possible. Normally mayonnaise recipes tell you to have a room temperature egg. To slowly pour the oil in and blah blah. That takes to long.

All you need to accomplish 1-minute immersion blender mayonnaise is:

  • An immersion Blender. This is the ninja kitchen tool that makes this work. For this recipe, it HAS to be an immersion blender. If you don’t have one, there is a regular recipe below it. The immersion blender I use is the Kitchenaid Pro Line which is an investment but you can use any of these as well.
  • 1 glass jar which you will use to make and store your easy homemade mayo (Make sure that you use A TALL AND NARROW JAR with an opening that’s just wide enough to accommodate your). I use a 1-pint wide mouth mason jar.

One really important note about this easy homemade mayo is to only use light tasting oil. Trust me or you will end up with disgusting mayo that your dog wouldn’t eat.

I would highly recommend using the oils I do which are avocado oil, macadamia nut oil, a really light olive oil, almond oil or even walnut oil. You can also use a mixture of oils but anything besides what I listed will create an overpowering flavor you can’t eat.

If you make this recipe and the emulsion breaks, add an egg to another mason jar glass, pour your broken mayo on top of it and blend again with your immersion blender at the bottom for 20 seconds before moving.

Homemade Mayo
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 whole LARGE egg, right from refrigerator
  • 3 teaspoons fresh lemon or lime juice
  • 1/4 teaspoon sea salt
  • 1 scant cup of avocado oil
Optional add-ins
  • 1/4 teaspoon black pepper
  • 1 tablespoon dijon mustard
  • fresh herbs and seasonings
  • 1 garlic clove, peeled and chopped
Instructions
  1. Add all the ingredients to your glass jar (mason jar) and let them sit for a few seconds (waiting for the egg to settle back at the bottom of the jar)
  2. Add any optional ingredients here
  3. Insert your immersion blender until it makes contact with the bottom of the jar.
  4. Push the power button and do not move the blender for a full 20 seconds.
  5. The mayo will start to emulsify right before your eyes.
  6. After 20 seconds, start moving your blender around and up and down just to make sure that every last bit of oil gets well blended.
  7. Store in the refrigerator in an airtight container for up to 2 weeks.

Easy Homemade Mayo (No immersion blender)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 whole large egg, right from refrigerator
  • 3 teaspoons fresh lemon or lime juice
  • 1/4 teaspoon sea salt
  • 1 scant cup of avocado oil
Optional add-ins
  • 1/4 teaspoon black pepper
  • 1 tablespoon dijon mustard
  • fresh herbs and seasonings
  • 1 garlic clove, peeled and chopped
Instructions
  1. Place egg, lemon juice and salt in blender or food processor and start running on low.
  2. Once mixed slowly start dripping your oil in
  3. I drip 1 tbsp of oil at a time and let it mix for at least a minute
  4. As you continue to add your oil, it will emulsify but continue to add slowly so you don't break it
  5. Once your mayonnaise is done, then you can hand mix in any optional ingredients you want
  6. Store in an airtight container in the refrigerator for up to a week
  7. Invest in animmersion blender so you can make the mayo faster like above

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Easy Bone Broth http://civilizedcavemancooking.com/recipes/easy-bone-broth/ http://civilizedcavemancooking.com/recipes/easy-bone-broth/#respond Wed, 13 Apr 2016 22:51:41 +0000 http://civilizedcavemancooking.com/?p=7460 You never have to buy stock or broth at the store again! That’s right, no more unidentifiable liquids in a box on a shelf for a year going […]

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easy bone broth in the crockpot or pressure cooker

You never have to buy stock or broth at the store again! That’s right, no more unidentifiable liquids in a box on a shelf for a year going into your food. Yuck. Instead, you get to use this easy bone broth recipe as the base for all your recipes, to heal your body or to gift to sick people. Yes, a gift to sick people. One of my favorite memories was making large batches of bone broth and chicken liver pate and delivering it to the hospital. Our friend’s child was fighting cancer, and we helped kick its ass.

There is no right or wrong method for making broth, but there are a couple of notes I want to help you with for this easy bone broth.

  • You can make bone broth with either raw meat and bones, roasted, or a mixture of both
  • If you are cooking this broth in the pressure cooker, roasting the bones will not add any flavor since the pressure cooker reaches temperatures high enough to create the Maillard reaction.
  • Your house will smell better if you use an Instapot, the slow cooker fills your whole house with broth smell

When making broth, use an instapot because your house will smell better!
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Easy Bone Broth in the Instapot

So why do I recommend the instapot? Well simply because it does everything. Yes, everything. It has replaced my slow cooker, rice cooker and steamer all at once.

Now there are still lots of awesome uses for a slow cooker. Like my shredded buffalo chicken with only three ingredients. In case you haven’t seen it, I also created a full guide on everything slow cookers.

The primary reason I recommend creating this easy bone broth in the instapot is time. I recommend cooking it for 2 hours to get the maximum amount of nutrients and flavor from the bones but 1 hour would work too.

Easy Bone Broth in the Slow Cooker

Warning – your whole house will smell like broth and if your significant other does not enjoy that smell, use the instapot.

I love my slow cooker and still use it occasionally to make this easy bone broth. My only problem is when I need bone broth it’s typically in a rush and I would rather cook it in 2 hours than in 12 or 24.

I have been unable to find any scientific research on which method is better. As far as I am concerned, if you are drinking any broth you make at home, you are winning. Keep up the great work and get healthy!

Easy Bone Broth (Slow Cooker)
 
Author:
Serves: 8 cups
Ingredients
  • 3 pounds chicken parts (backs, necks, bones, carcasses)
  • 1 large yellow onion, trimmed and cubed
  • 2 medium carrots, cleaned and chopped into 3 inch segments
  • 2 bay leaves
  • 2 tbsp lemon juice (½ lemon)
  • 1 teaspoon salt
  • Water (different for different methods)
Instructions
  1. Place your meat in the bottom of your slow cooker
  2. Add your onion and carrots all around your meaty bones
  3. Add 2 bay leaves, lemon juice and sprinkle salt over your ingredients
  4. Fill your slow cooker with water to within 1-2 inches of the top
  5. Place the lid on and cook on low for 12-24 hours (the longer the better)
  6. When done, strain through a big mesh strainer and store
  7. Bone broth stays fresh in the fridge for 3 days or can be frozen for up to a year
  8. (See the notes for freezing)
Notes
For freezing, you should freeze individually in silicon molds and then transfer to an airtight container for easy access. We use these molds and these molds.

Here is the Instapot Method
Easy Bone Broth
 
Author:
Serves: 8 cups
Ingredients
  • 3 pounds chicken parts (backs, necks, bones, carcasses)
  • 1 large yellow onion, trimmed and cubed
  • 2 medium carrots, cleaned and chopped into 3 inch segments
  • 2 bay leaves
  • 2 tbsp lemon juice (½ lemon)
  • 1 teaspoon salt
  • Water (different for different methods)
Instructions
  1. Place your meat in the bottom of your instapot
  2. Add your onion and carrots all around your meaty bones
  3. Add 2 bay leaves, lemon juice and sprinkle salt over your ingredients
  4. Fill your instapot with water to 2/3 of the container (no more than 2/3)
  5. Place the lid on, lock it in place and close the release
  6. Set your instapot on high for 2 hours for the best flavor and once complete let the pressure release naturally
  7. When done, strain through a big mesh strainer and store
  8. Bone broth stays fresh in the fridge for 3 days or can be frozen for up to a year
  9. (See the notes for freezing)
Notes
For freezing, you should freeze individually in silicon molds and then transfer to an airtight container for easy access. We use these molds and these molds

 

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How to Cook a Perfect Poached Egg in 4 minutes and 10 seconds http://civilizedcavemancooking.com/recipes/perfect-poached-egg/ http://civilizedcavemancooking.com/recipes/perfect-poached-egg/#comments Tue, 12 Apr 2016 20:09:45 +0000 http://civilizedcavemancooking.com/?p=16204 Julia Child was a legend and I can only appreciate her content from what I watch online. I have to admit it, I even loved that movie Julia […]

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perfect poached egg

Julia Child was a legend and I can only appreciate her content from what I watch online. I have to admit it, I even loved that movie Julia & Julia. Having only learned how to cook from teaching myself, I am always on the lookout for new ways to get better. That is how I learned how to make these perfect poached eggs.

Julia’s tip is quite simple, yet the payoff is huge. All it takes is three easy resources to make it happen — a pin, a timer, and 10 seconds.


Recipe for perfect poached eggs – a timer, a pin and 10 seconds
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Perfect Poached Egg every time

This tip for perfect poached eggs from Julia Child will completely change your breakfast for the rest of your life. I have always loved poached eggs but only ordered them at restaurants because I didn’t think I could make them. With this recipe, you will be making flawless poached eggs forever. You can even start impressing your family and friends.

Wasn’t that video so simple? Like I said in the video, all you will need to make perfect poached eggs is:

  • A Pin
  • A timer
  • 10 seconds

You’ll need eggs, a pot of water, and a slotted spoon of course, but it’s the pin, timer, and extra few seconds that really make the magic happen.


Learn how to make perfect poached eggs in under 5 minutes
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Why Julia Childs Tip Works

The real key to this recipe is the 10 second boil. That boil produces perfectly poached eggs every time. The reason I have never made poached eggs at home was because every attempt ended with a pan full of egg whites and no poached egg at the end.

The egg whites were always wispy and would pull away from the egg when I added it to the water.

Using this recipe for a perfect poached egg, you can say goodbye to those wispy egg whites. After poking the hole in the egg and boiling for 10 seconds, the egg holds its shape.

Now it’s your turn. Leave me a comment after you make this letting me know what you thought!

How to Cook a Perfect Poached Egg in 4 minutes and 10 seconds
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
Instructions
  1. Bring a pot of water to a boil.
  2. Use a pin to make a small hole in the eggshell. This will release any air that's in the egg, which could otherwise cause it to crack. (the hole is small, nothing will leak)
  3. Place the whole egg (still in the shell) in the boiling water for exactly 10 seconds.
  4. Remove the egg from the water, and lower the heat to bring the water to a simmer (Boiling the egg helps it to retain its shape once it's cracked and poured into simmering water later.)
  5. Once the egg is cool enough to handle (5 seconds), poach the egg as you normally would, by cracking the egg into gently simmering water.
  6. Poach the egg for 3:30 to 4 minutes depending on how you like your egg. We cook ours to 3 minutes and 30 seconds for runny yolks
  7. Remove your egg from the water with a slotted spoon and place on a paper towel
  8. Serve on gluten free toast, salad or just eat it as is

 

 

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The Best German Apple Pancake you’ve ever tasted http://civilizedcavemancooking.com/recipes/desserts/german-apple-pancake/ http://civilizedcavemancooking.com/recipes/desserts/german-apple-pancake/#comments Sat, 09 Apr 2016 21:31:00 +0000 http://66.147.244.87/~civiliz5/2011/10/23/german-apple-pancake/ Did you know that the traditional name for these German Apple Pancakes is Apfelpfannkuchen? I honestly have no idea how to pronounce it so I went searching on youtube. […]

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paleo german apple pancake
Did you know that the traditional name for these German Apple Pancakes is Apfelpfannkuchen? I honestly have no idea how to pronounce it so I went searching on youtube. No luck. I will stick with our original name and add some adjectives. These German apple pancakes are simple, mouth-watering, and really popular. As of writing this, 77,891 people have pinned this recipe.

If you want to jump the gun and just save it now, here is the pin.


Apfelpfannkuchen may be hard to pronounce but it translates to delicious apple pancake!
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German Apple Pancake

You may have noticed a trend around my website is that I like breakfast foods. More specifically, I LOVE pancakes. Lots of different pancakes: chocolate chips, blueberries, bananas, almond butter, coconut butter, caveman crunch (yes, I put my granola recipe in a pancake), blackberries. The list could go on.

Where I was going with that is that I love trying new recipes like these German Apple Pancakes to spice things up. I have made them a few times and now have put them in the rotation with some of my other favorite pancake recipes.

Easy Paleo Pancake Recipes

While you are in the mood for breakfast, or even dessert, I figured I would share the best options for you to whip up after you make German Apple Pancakes. Here they are in order from my favorite to not my favorite but still delicious:

This is why I am scared to have more than one child. I will be forced to pick a favorite, and it is hard because they are all so good.

You came here for the German Apple Pancake so I want you to start there. Grab the ingredients, put on some awesome music, cook them, eat them, and leave me a comment when you’re done!

Once you are madly in love with these, I have no objections to you venturing off and trying the other easy pancake recipes. Why are you waiting? Go enjoy these bad boys.


What is the best pancake topping? 2 additional pancakes!
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4.3 from 14 reviews
German Apple Pancake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Instructions
  1. Preheat Oven to 425 degrees fahrenheit
  2. In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and maple syrup
  3. In a small bowl, stir coconut flour, nutmeg, and baking soda
  4. Mix dry ingredients into wet ingredients and beat well to combine, set aside while you prepare the apples
  5. In a small frying pan, heat 2 tbsp coconut oil and raw organic honey
  6. Stir in cinnamon and nutmeg and juice of 1/2 Lemon and cook for 1 minute
  7. Add in your apples and sauté until all your apples are nicely coated
  8. Evenly divide your apple mixture between 8 ramekins greased with coconut oil and then evenly divide your egg mixture on top of the apples between the 8 Ramekins
  9. Place your Ramekins on a baking sheet and bake for 20 minutes at 425 and then reduce heat to 375 and cook for an additional 20 minutes
  10. Sprinkle with pecans when removed from the oven
  11. Enjoy

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