3oz coconut flour + 2 teaspoons

1/2 tspn sea salt

1/4 tspn baking soda (packed tight)

4 eggs

1/3 cup melted unsalted grass-fed organic butter, cooled slightly

1/2 cup honey

1 T vanilla extract

1.  Preheat oven to 350 degrees. Grease an 8" glass baking dish with sides at least 2" high.
2.  Peel, core and chop or slice apples then place them in a medium saucepan with 3 tablespoons water and 1/2 to 1 tablesoon honey. Bring to boil, reduce heat, cover and steam the apples over low-medium heat till just tender (about 5-10 minutes). Mix in the cinnamon, place into baking dish and then set aside to cool while you make the vanilla cake topping. 
3. In a medium bowl, combine coconut flour, salt and baking soda
4. In a small bowl, blend together eggs, melted butter, honey and vanilla
5. Mix wet ingredients into dry and blend with an electric hand-held mixer until smooth.
6. Spoon batter evenly over the apples and smooth the top. Bake for approx 22 minutes or until lightly browned and just firm.
7. Serve warm or cold. Note: Peaches, pears, apricots or berries make great substitutions for the apple. You could even add some coconut to the cake portion This really is such a versatile recipe and one that's a staple in our home. If you're really short on time, the cake portion of the recipe can be replaced with our White Lion Vanilla Cake Mix available under White Lion Baking Mixes. If using our mix, simply double the amount of fruit and use a larger glass dish instead, or use half the mix and save half for another cake or dessert. :-)

    

    

   Scotch Eggs Paleo Style
    
   8 hard boiled large eggs, peeled
   2lbs finely ground pork, containing some fat (we used ground pork from US Wellness Meats)
   1/4 cup chopped Italian parsley
   2 teaspoons dried sage, crumbled
   1 teaspoon dried thyme
   1 tspn dried onion flakes
   1 teaspoon salt
   black pepper
   1 beaten egg (for dipping)
   1 cup almond flour for coating the eggs
   Expeller pressed organic coconut oil ( we use Spectrum)
    
   1. Boil eggs, cool, peel and set aside
   2. In a large bowl mix ground pork with parsley, dried onion flakes, sage, thyme, salt and pepper.
   3. Divide pork mixture into 8 balls.
   4. One at a time, take a ball of pork mixture in one hand and flatten to a circle using your other hand. Place a hard boiled egg in the center of the flattened pork mixture and wrap egg to coat it completely, making sure there are no gaps. Repeat with other eggs.
   5. Roll each pork-coated egg lightly in 1/2 cup of the almond flour that has been spread on a plate
   6. Dip each egg in beaten egg and then roll each again in the remaining 1/2 cup almond flour.
   7. Heat 2-3 inches of oil in deep fryer to 350 degrees and lower 2-3 eggs at a time into the hot oil and fry for approx 10 minutes until golden brown. (For even browning, after 5 minutes gently turn the eggs over with a slotted spoon and continue frying)
   8. Drain well on paper towels
   9. Serve sliced in half with a side of dijon mustard and a green salad tossed with olive oil and balsamic vinegar (see pictures on our Facebook page).

   10. In keeping with British tradition, a gluten-free ale would be perfect served with this however we served an argentinian malbec :-)