Paleo Shamrock Shake

It’s getting to be that time of year when everybody you know claims to be Irish, nasty-looking green beer is everywhere and Pinterest mommies make corny Leprechaun everything. 

*rolls eyes*

In all seriousness, I really do love St. Patrick’s day. The way Americans celebrate it just kind of irritates me. And I love making fun of people a bit too much.

It’s almost a rule in my house that we have to eat something green on St. Patty’s day, because we’re Irish-but-at-the-same-time-stupid-Americans and all. 🙂

Last year I found this great recipe for a Shamrock Shake that was GAPS legal. I taste-tested it next to the original shake, and they taste surprisingly similar! (There aren’t many healthy copycats taste anything like the original.) The peppermint masks the honey and coconut flavors perfectly-and it’s green without food dye. 

Ingredients: 

 

Ingredients:

1 can coconut milk (you can also sub 1 ¾ cups of any other type of milk)

1 avocado, pit and skin removed

2 1/2 – 3 tablespoons honey, maple syrup, coconut sugar, or  pretty much any other sweetener

1 cup of ice

1 tablespoon vanilla extract

1 teaspoon peppermint extract 

Directions: Throw everything in a blender. Turn it on. Then turn it off. Pour into some glasses. Share, or drink them all yourself. Make a Facebook status that says “Kiss me, I’m Irish ;).” You know the drill. 

 

 

 

Flourless Chocolate Cake From King Arthur Flour

I added ingredients you can substitute in brackets if you want to make this dairy-free.

Cake
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips [or dairy-free chocolate chips]
1/2 cup (1 stick, 4 ounces) unsalted butter [or coconut oil]
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred

Glaze
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream [or canned coconut milk]

Topping
1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Yield: one 8″ cake, 12 rich servings.