Paleo Brownies and Marshmallows???

Who doesn’t love their sweets from time to time. A recent camping trip was no exception bringing back memories of making s’mores on an open fire. But who says we can’t still have fun? Hell, I think we can have more fun because we don’t have to be stuck with the guilt and worry about what was in what we just ate!!!




½ cup coconut oil (solid)
½ cup good quality cocoa powder, plus some to dust after baking
½ tsp ground cinnamon
½ cup coconut milk
2 tbs honey
1 egg
1 cup almond meal


1. Preheat oven to 325° F

2. Place the coconut oil (softened at room temp), cocoa powder and cinnamon in a bowl and combine well. Add the coconut milk, honey, egg and almond meal and mix until combined

3.  Line a small brownie tin or cake loaf tin with baking paper. Spoon the brownie mixture into the tin and smooth the surface of the mixture

4. Place in the oven for 20 minutes. Remove and allow to cool to room temperature before transferring to the refrigerator for 60 minutes

4. Dust the brownies with cocoa powder and cut to serve.




1 cup Honey

1 cup Water

4 tbsp Gelatin

1 tsp Vanilla



1. Place gelatin in bottom of large mixing bowl. Pour 1/2 c water on top and whisk to combine. Set aside.

2. Pour the honey and remaining 1/2 c water in a small saucepan over medium heat.

3. Bring to a rolling boil, stirring to make sure it doesn’t burn or boil over.

4. Transfer the hot honey mixture into a glass pitcher to make it easier to pour. Turn mixer to medium-high in the bowl with the gelatin. SLOWLY pour a steady stream of hot honey, making sure the stream of liquid hits the side of the bowl first so it doesn’t curdle the gelatin.

5. Have patience…keep pouring until all everything is combined. Leave mixer on for 15 minutes with mixer covered with towel to prevent splattering. Add the vanilla about 2 minutes before it’s done.

6. Grease a 9×13 inch pan with coconut oil. When the marshmallow cream is whipped, spread it into the pan. Refrigerate for at least 4 hours or overnight.

7. Cut into size and shape desired.

Pumpkin Cranberry Muffins


This has become one of my favorites, and a GREAT cure for those carb cravings. Thanks to Diane Sanfilippo at Balanced Bites


  • 6 eggs
  • 1/4 cup canned pumpkin
  • 1/2 cup butter or coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/4 cup grade B maple syrup
  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/4 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/2 cup fresh cranberries

Preheat oven to 350° F

Whisk together the eggs, pumpkin, pure vanilla extract and maple syrup in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda and pumpkin pie spice and stir until well combined. Gently fold in the cranberries. Add the butter or coconut oil last as they will solidify as they cool to room temp. In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup, and bake for 35-45 minutes. Enjoy!!! These are also GREAT to make in larger batches to freeze and thaw as needed.