Cauliflower Mini Bites, Paleo Crepes and Snickerdoodle Paleo Cup - KCTV5

Cauliflower Mini Bites, Paleo Crepes and Snickerdoodle Paleo Cupcakes

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Snickerdoodle Paleo Cupcakes

courtesy of Arina Lanis,
adapted from

2/3 Cup coconut flour
1/4 Cup almond flour
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
6  eggs
2  egg whites
1/2 Cup honey
1 Tbsp vanilla
1/2 Cup coconut milk (canned)
8 Tbsp Grass-fed Butter melted

Buttercream Frosting Recipe
1 1/4 Cup Grass-fed Butter softened (2¼ sticks)
2/3 Cup honey
1/2 tsp cinnamon
2 1/2 Tbsp coconut flour
5-7 Tbsp coconut cream (the thick coconut cream skimmed off the top of canned coconut milk)
2 Tbsp coconut palm sugar
1/4 tsp cinnamon

Preheat the oven to 350 degrees.  Line 2 muffin tins with a total of 16 cupcake liners.
Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.  In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.  Add the dry ingredients to the wet ingredients, whisking until well combined.  Add the melted butter to the batter and mix in well.

Let the batter sit for 5-10 minutes to allow the coconut flour time to absorb the liquids.

Divide batter evenly between cupcake liners and bake for 20-22 minutes, or until tops of cake are firm to the touch and spring back.  Remove and cool completely on a wire rack.

Buttercream Frosting Instructions

Place the butter, honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined.  Beat in the coconut cream, 1 t. at a time, until fully incorporated.  Mixture should be thick and glossy.  Scoop into a piping back and pipe on top of cooled cupcakes.

Mix the coconut palm sugar and ¼ t. cinnamon together and sprinkle desired amount on top of cupcakes.

3 Ingredient Paleo Crepes

courtesy of Arina Lanis,
adapted from

1/2 cup arrowroot powder 
4 eggs
4 tsp. coconut oil, liquefied
Pinch of salt
1/2 - 3/4 cups of water (depending on how thick you like your batter)


Whisk together all ingredients to create a watery batter. Alternatively, place everything in a blender and blend until smooth.  Get your workstation ready. Start heating up your pan over medium-low heat and preheat it for at least 3 minutes so the first crepe cooks evenly.

I used an enameled cast iron skillet, which creates slightly larger crepes.

You can use a smaller pan, such as an 8-inch skillet, to make smaller crepes. You'll also need some coconut oil for greasing the pan, plus a paper towel or pastry brush so you can brush the pan with oil.

To make the crepes, first brush a thin layer of oil on the pan. Then, use a measuring cup to pour about 3 Tbs. of batter into the pan. Quickly tilt the pan around so the batter spreads. Working quickly, use the back of a spoon to spread the batter around into any bare spots on the pan. If this is your first time making crepes, don't worry - there is a slight learning curve.

Once you get the hang of it, it's a piece of cake!

Cook the crepe for about 30 seconds on the first side, until barely golden and dry.The easiest way to flip the crepe is with your fingers. It doesn't hurt if you do it quickly :-) Loosen the edge of the crepe with a fork/spatula and make sure the crepe is not sticking anywhere on the pan.

Then use your thumb and forefinger on both hands to hold the edge of the crepe and quickly flip it over. Cook for about 30 seconds on the second side, until done.

Repeat with the remaining batter.

Mini Cauliflower Bites

courtesy of Arina Lanis,

2 cups Cauliflower (about 1/2 head of cauliflower)
1/4 cup Egg whites (or 1 large egg white)
1/8 cup Low fat cottage cheese
1/4 cup Parmesan cheese
1/2 tsp Dried oregano
1/2 tsp Dried basil
1/4 tsp Garlic powder
1/4 cup Mini turkey pepperonis (or regular size turkey pepperoni cut into quarters)
1 tbsp Green Onion
1/2 cup finely shredded Italian cheese
Optional topping: Additional pepperoni??s to place on top just before cooking


Place cauliflower, half at a time, in a food processor.  Cover and process with on off pulses just until cauliflower is finely chopped (not pureed).

Transfer to a medium microwave-safe bowl.  Microwave uncovered, on high about 8 minutes or until tender.  stirring once or twice.  If necessary pat dry with paper towels to remove any excess moisture.  Cool.  Add egg, cottage cheese, Parmesan cheese, basil, oregano, and garlic powder.

Spoon about 1 tablespoon of the mixture into each prepared muffin cup.
Press evenly on the the bottoms and up the sides of cups.  Bake 7-8 minutes or until crusts are golden.  Remove.

Top off with pepperoni slices and green onions, and cheese and bake for an additional 2-3 minutes.  Carefully remove from muffin cups and serve warm with a side of Pizza sauce.

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