Cranberry Upside-Down Cakes

Recipe From: http://roostblog.com/roost/cranberry-almond-upside-down-cakes.html

*Makes roughly 8-ish cakes. Double recipe if necessary.

Ingredients for cake:

• 2 1/2 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1+1/2 tsp ground cinnamon
• 1 tsp ground all spice
• 3 eggs
• 1/2 cup coconut oil (MELTED)
• 1/2 cup honey
• Canned whipped cream

Ingredients for cranberry layer:

• 1+1/2 cups fresh cranberries (1 bag has plenty)
• 1 TBSP freshly grated orange zest
• 1 TBSP freshly grated lemon zest
• 1/4 cup honey

Directions:

1. Preheat oven to 350 degrees & line your muffin tin. I used parchment paper muffin cups I bought at Hy-Vee. Or, you can just cut out squares of parchment paper and make your own!

2. Combine flour, salt, baking soda, cinnamon, and all spice in a bowl. In a separate bowl combine eggs, melted coconut oil, and honey. (Hand mixer helps)

3. Combine all wet and dry ingredients and set aside.

4. Toss cranberries with orange zest, lemon zest, and honey. Arrange mixture into a single layer at the bottom of each muffin cup.

5. Top with cake batter and cover evenly.

6. Place pan into oven for 20-25 minutes or until tops are golden brown & fully cooked. 

7. Top with a dollop of your favorite whipped topping and sprinkle of cinnamon.

8. Enjoy!

Paleo Sweet Potato Casserole

Recipe from: http://cupcakesomg.blogspot.com/2012/07/paleo-sweet-potato-casserole-and-rest.html

Casserole Ingredients:

• 4 large sweet potatoes
• 1/2 cup canned coconut milk
• 1 TBSP coconut oil
• 1-2 TBSP maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• juice of half an orange

Pecan Topping Ingredients:

• 3/4 cup chopped raw pecans
• 1 tsp cinnamon
• 1 TBSP maple syrup
• 1 tsp melted coconut oil

Directions:

1. Peel and dice sweet potatoes into large chunks.

2. Bring a large pot of water to a boil and preheat oven to 350 degrees.  (I recommend using something like a soup pot. Give yourself plenty of room to work with)

3. Add sweet potatoes to water & boil until fork-tender. ~10 minutes. Turn off heat.

4. Drain potatoes, then dump them back into the large pot w/ other ingredients.

5. Using a hand mixer, blend until potatoes reach desired consistency and flavor. You may want to add a little more coconut milk, spices, or syrup based on your taste.

6. In a separate bowl, combine all topping ingredients & mix until pecans are well coated.

7. Dump sweet potatoes into an oven-safe dish and top with pecans.

8. Bake for about 15 minutes, until topping is browned. Serve warm. (I baked mine for about 20 minutes.)

9. Enjoy!! Yay!!!

Sorry it's blurry, the damn casserole wouldn't sit still for the picture.

Note: The picture on the blog where I found this one showed the casserole in a round glass dish. I realized after I was halfway through my preparation that the only glass casserole dish I own is a rectangular one. This is fine, however the sheer surface area size meant I had to increase my pecan topping quite a bit. I didn't measure how much more I added, I just sort of threw in some more pecans and a dash of everything else and added it to the rest. No worries.