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Messages - hedonisticvalues

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I have used tapioca in place of arrowroot flour in the past, and it has worked out well. I was going to suggest coconut oil as a substitute for the palm shortening, but I see the recipe already calls for a decent amount of it. It might be worth a shot to use it anyway, or use olive oil in place of the originally called for coconut oil and then replace the palm shortening with the coconut oil. Paleo baking can be quite tricky!! I guess this is why our ancestors didn't do a lot of it? LOL I am still new to the baking side of this as well. It can be frustrating sometimes, but the results of my recent bloodwork shows that it's been worth it!

I'm not sure where you live, but I am in Indiana. The only two items I have ever had problems finding as well are... arrowroot flour and palm shortening!! It took combing the city to find them, but I finally did. They only place I have found arrowroot starch/flour is Meijer. The only place I have found palm shortening is Whole Foods.

Recipes and meal photos / Re: Converting a cake recipe to Paleo
« on: March 20, 2014, 03:45:10 AM »
Thanks for the reply! Do you think coconut milk or coconut cream would be workable substitute for the buttermilk? I've been doing a little more research, and I can replace the flour easily enough. And I have used coconut oil or palm shortening in place of butter in the past for other recipes.  Then there's the sugar - coconut sugar is always my "go-to," but honey might be worth a shot as well. Lot's to consider! Thanks again!!

Recipes and meal photos / Converting a cake recipe to Paleo
« on: March 19, 2014, 12:27:34 PM »
Years ago I discovered a delightful cake recipe. It is a family favorite. So much so that my kids always requested it for their birthday every year rather than a store bought cake!

They are older now, and it's been a while since they have requested this cake. And I don't want to disappoint them! LOL  Does anyone have any suggestions on how I could possibly convert this into a paleo dessert???

Chocolate Zucchini Cake

cup soft butter
cup olive oil
1 and cup sugar
2 eggs
1 tsp vanilla
cup buttermilk (sour cream can be used as a substitute)
4 tbsp cocoa powder
tsp baking powder
1 tsp baking soda
tsp cinnamon
tsp ground cloves
2 and cups flour (all purpose - do not use cake flour)
Dash of salt
2-3 pureed zucchini
1-2 pureed yellow squash

-In a large mixing bowl, blend all wet ingredients (this will include the sugar. Sugar is considered a wet ingredient) and set aside.
-In a separate bowl, blend all dry ingredients and slowly add to the wet mixture.
-Next, slowly stir in the pureed zucchini and squash. Mix everything thoroughly.
-Pour equal amounts of batter into 2 9 inch cake pans.
-Bake at 325 degrees for 40-45 mins (or until toothpick comes out clean).
-Let cool for at least 20 mins before removing from cake pans.
-Frost each separately or use both together to make a layer cake.

-Chocolate frosting
-Sour cream
Blend together using slightly more frosting than sour cream. Mixture should be pliable, but still stiff. If it becomes to liquidy it will run down/off the sides of your cake. If it seems to liquidy, add more frosting. This will be a trial an error kind of thing.

Parenting / Re: Paleo for the teen athlete?
« on: November 18, 2013, 02:53:24 PM »
Thanks, Warren! Appreciate the response :D
We are big on pork roasts, too. To have one avail for in between meals each week is a great idea.

Parenting / Re: Paleo for the teen athlete?
« on: November 17, 2013, 07:41:36 AM »
Our son suffers from digestive issues, bed wetting,  mild Tourette's Syndrome and ADD - These are also issues that we are hopeful will be alleviated (even if just a little) by this diet modification, and we are monitoring closely. Already, there has been an improvement in the bed wetting issue.

Parenting / Paleo for the teen athlete?
« on: November 17, 2013, 07:37:19 AM »
We are new to Paleo eating.  I want to be clear in the beginning that our reasoning behind going Paleo was because we were looking for something that would be low glycemic. This is kind of the extreme form of that from what we can tell. And really very easy.

Well, really, it isn't that different from what we were already eating - fish, chicken, some steak, some fruits and a ton of vegetables were already typical - except we now (for the most part) don't eat brown potatoes, pasta, rice and wheat type breads.  So far substituting cauliflower for rice and mashed potatoes has been a great success. We had "pasta" using spaghetti squash recently - again, a big hit.

My husband and I are doing really well with the starchy, wheat, rice type carbs. Switching from Peanut butter to Almond butter or Sun butter wasn't an issue at all. However, our son seems to be struggling - especially with is Peanut butter sandwiches. These are his go to snacks and he eat SEVERAL a day with carrots or apples in between meals. Having him eat Almond butter instead isn't that big of a deal except it's expensive. And baking bread with almond flour makes it very dense and unappealing for use as a sandwich - never mind that even when we find a "deal" on the almond flour it's $5-$6/lb!

We wouldn't be as concerned about this, but we have a growing teenage boy who eats A LOT, and he's an athlete - year round baseball and skateboarding - deep conditioning for the new school semester has started, and we want to be sure we are not only fueling him with appropriate foods, but ENOUGH of them without breaking the bank.

Anyone else run into this yet? Any advice or suggestions? Thanks in advance!

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