Book Review: Paleo Mug Muffins by Heather Resler & A Free Chocolate Cake Recipe!

Today, I am doing my very first book review! And what a better first book to review than one by my new friend, Heather Resler, of Cook It Up Paleo?!!

On September first, 2015, she is releasing her new ebook, Paleo Mug Muffins!!! You guys are gonna love it! Each recipe makes a personal-size muffin that's made of one hundred percent real food ingredients; all gluten-, grain-, and dairy-free. And, many of the muffin recipes are nut-free! She really poured tons of creativity into this book. 

I mean, a whole book dedicated solely to mug muffins? 

Yes, please!

All of the pictures in this ebook are beautiful, each recipe mouth-watering, just waiting to be devoured. And, the greatest part of the whole book? Each recipe takes only a few minutes of prepping, and only one or two minutes of cooking time! All the muffins are baked in the microwave, which makes it soooo easy!

Not only are there many sweet muffins, but many savory ones, too! I can't wait to make the Avocado Bread, and the Bacon-Cheddar Muffin. Really, all of the recipes look amazing.

To download the ebook when it comes out, just click on the link right here!

Now, since I know you can't wait until the book releases, I am sharing one of my favorite recipes from it, today!! It was so fun to make this mug muffin after school today, photograph it, and then wolf it down! This recipe is for a Dark Chocolate Cake mug muffin. It tasted really rich and chocolate-y, and it was like a mild chocolate soufflé. I enjoyed mine with a dollop of whipped coconut cream. Divine! So, enjoy this recipe, and make sure to download her ebook here!

Double Chocolate Cake Mug Muffin:

1 egg

1 egg white

2 squares dark chocolate (about 1-1/2 tablespoons chopped), melted

1 tablespoon unsweetened cocoa powder

2 tablespoons coconut flour

1 tablespoon pure maple syrup

Pinch baking soda

1. Whisk the egg with the egg white in a small bowl. Whisk in the dark chocolate. Add the remaining ingredients and mix well.

2. Scoop into a large coffee cup or small ramekin and microwave on HIGH (100 percent power) for 90 seconds, or until cooked through.

• Nut Free • Indulgent but delicious!

Skillet Peach Crumble (Paleo, AIP, Vegan)

Have you ever made a dessert, and thought, “Man, I wish this recipe could be nut-free, low sugar, grain-free, refined sugar-free, gluten-free, dairy-free, vegan, and AIP!” I sure have! And that’s why I created this recipe for you.

This peach crumble is so easy to make, and free of sooooo many allergens! Lately, the fruit basket in my kitchen has been overflowing with ripe, beautiful peaches, so I knew I had to make something with them!

The crumble was perfect. It tasted so tangy and sweet, and the top was so crispy and warm. The ideal summer treat! I hope you all enjoy this crumble as much as my family and I did! Have a great day : )

Serves 4 people

Ingredients:

5 large peaches, pealed, cored, and sliced

For the crumble:

4 Tbs Otto’s Cassava Flour

1 cup coconut flakes

4 Tbs coconut sugar

1 tsp cinnamon

1 Tbs coconut flour

4 Tbs cold fat of choice: ghee, coconut oil, palm shortening, or butter

Directions:

1.     Preheat your oven to 350 degrees F.

2.     In a medium sized mixing bowl, whisk together all the crumble ingredients except for the fat. Then distribute the (very cold) fat of choice evenly, throughout the dry ingredients, into little chunks. I did this using an electric mixer.

3.     Place all the peaches in a 10-inch cast iron skillet.

4.     Sprinkle the crumble, evenly, on top.

5.     Bake your skillet peach crumble in the oven for 40 minutes, or until the fruit is bubbly, and the crumble is golden brown. Scoop into bowls, and serve!