Merry Christmas Eve everyone!  My little one woke me up this morning at 5:00 by slapping a banana, diaper and one wipe in my face while trying to crawl into the bed.  This has been her new routine for the past 2 or 3 weeks.  Never says a word.  Just brings me her diaper, wipe and a banana.  I can take a hint but pretty soon I'm going to start leaving her potty and a peeled banana at her door so SHE can take a hint.

I will be continuing my Christmas baking today.  This is our first Christmas with primal treats.  I was half way there in 2010 but hadn't completely made the transition from gluten free to purely Paleo.  So baking has been an adventure as I perfect and switch my former gluten free recipes into Paleo-friendly ones.

The following are what I will be making today!  Thanks to Civilized Caveman, Paleo Digest and Paleo Parents*

Blueberry Upside Down Cake

• 1/4 Cup Coconut Oil, melted
• 2 Tbsp 100% Pure Maple Syrup (or agave/ or honey work)
• 1 Pint Fresh Blueberries
• 1 Cup Almond Flour
• 1/2 Cup Coconut Milk
• 1/4 Cup Coconut Flour
• 1/4 Cup Raw Organic Honey
• 2 Eggs
• 1 Tbsp Cinnamon
• 1 Tsp Vanilla
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• Pinch of sea salt

1. Preheat your oven to 375 Degrees Fahrenheit
2. Pour your melted coconut oil and maple syrup in your cake pan
3. Now put the entire pint of blueberries in the pan as well, they should cover pretty much the entire bottom of the pan
4. Put in preheating oven for about 5 minutes while you prepare the rest
5. combine all remaining ingredients in your mixing bowl and mix well using your hand mixer or by hand (I use our blender)
6. Take your cake pan out of the oven and then add in your cake batter and use a spoon to ensure an even distribution throughout the cake pan
7. Once your oven is preheated, place your pan in and bake for about 20 minutes or until your cake passes the toothpick test
8. Remove from the oven and let cool
9. Once cool, place a plate on top of the pan and then flip it over putting the blueberries on top

Zucchini Bread

Ingredients:
1/2 cup coconut flour
1/2 cup almond flour
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
2 eggs
2 zucchinis, grated
1 tsp vanilla
1/4 cup coconut oil
2 tbsp agave
1 tbsp almond butter

Directions:
Preheat oven to 350 degrees. Combine flours, baking soda, baking powder, salt, spices in medium bowl, set aside. Combine eggs, vanilla, oil, agave and almond butter in mixer. Add zucchinis. Slowly add in dry ingredients. Pour in greased (with grapeseed or coconut oil) bread pan. Bake for 45 minutes to an hour.

No Sugar Sugar Cookies

Ingredients

1 C fresh, pitted dates
1/3 C coconut oil
1/3 C palm shortening or butter
4 eggs
1 Tbsp vanilla
1 C coconut flour

Instructions

1. In food processor or blender, puree the dates into a paste
2. Add eggs, vanilla, oil and shortening to date paste and pulse until combined
3. Add flour and pulse until a thick dough forms
4. Spread extra coconut flour on rolling surface to reduce sticking
5. Gently roll out dough until 1/4″ thick, don’t press too hard or dough will not easily release when transferred
6. Using cookie cutters, cut shapes into dough and transfer to baking sheet
   
7. Bake at 350 degrees for 10 – 12 minutes (until edges start to turn golden brown).