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I know, this isn’t technically a baked good – but I figure that since you roast the squash in the oven, it’s close enough. Plus I came up with this recipe all on my own from scratch so I’m proud of it and wanted to share. This was a hearty, warming meal to enjoy while watching the election results roll in… but with the savory bacon and super fall flavors of apple and squash, it would make a great meal on any cool afternoon or evening. Oh, it’s also Paleo! (If you’re strict, leave off the bacon or butter.) Enjoy!

Butternut Squash Soup

Sorry this is the only picture I took – wasn’t really planning on posting this one until I tasted it!

Election Night Squash Soup with Brown Butter Apples and Bacon

Cooking time: 90 minutes (about 45 minutes active)
Servings: 4 large bowls

  •  2 medium sized butternut squashes
  • 1 medium yellow onion, chopped
  • 2 apples, chopped (reserve 1/4 of one apple for topping)
  • 2 tablespoons of coconut oil (or other fat… like bacon)
  • 2 cups of low-sodium chicken stock
  • 1 can of coconut milk
  • Nutmeg
  • Curry Powder

Optional for toppings:

  • 6-8 pieces of bacon, baked and chopped into pieces
  • 4 tablespoons of grassfed butter

Preheat oven to 400. Carefully cut squash in half lengthwise and place face down on a cookie sheet. Roast for 35-45 minutes or until squash is soft when poked with a fork.

Meanwhile, in a large stock pot, sauté onion and apples in coconut oil over medium heat until apples are soft and onions are starting to turn clear. Transfer onions and apples into a food processor or blender and pulse until smooth.

Carefully remove squash from oven and scrape the flesh into the now empty stock pot. Using a potato masher, mash the squash until it forms a nice smooth puree. (Alternatively you could use a hand blender or use your food processor.) Turn heat on to medium and add back in your apple/onion puree. Add coconut milk and stock to reach your desired consistency. Add in spices to taste (I used about 1/2 tsp of nutmeg and about 1 tsp of curry). Allow to simmer for 10-15 minutes.

Meanwhile, prepare your toppings. For the brown butter apples, use a small pan and melt the butter. Once it starts to foam up and turn slightly brown, add the remaining apple (chopped into very tiny pieces) and stir for 1 minute. Remove from heat and serve immediately over the soup; sprinkle with bacon bits if desired.


Did you know there are still places where you can pick wild fruit, and it’s actually edible? I sure didn’t, until we found some wild blackberries on a paddleboarding expedition on the Stockton delta. These berries had been hanging out in the freezer for a while so I decided it was time to bake!

This recipe could easily be made with any fruits, fresh or frozen, that you have lying around. You can also make your own almond meal with almonds and a food processor if you’re enterprising like that, but I use Bob’s. Next time I want to serve this with some coconut milk “whipped cream”, not that it wasn’t amazing on its own.


Paleo Blackberry Cobbler
(Adapted from La Petite Maison Verte)

Cooking Time: 30 minutes
Servings: 6 small servings

  • 2-3 C blackberries (if frozen, allow to thaw)
  • 1/2 tsp cinnamon
  • 2 tbsp melted butter
  • 1 1/2 C almond flour/meal
  • 1 egg
  • 1 tbsp honey

Preheat the oven to 350.

Distribute fruit evenly in a medium baking dish and sprinkle with cinnamon.


In a small bowl, combine the remaining ingredients until it makes a thick paste.


Using your fingers, spread the paste, I mean topping, over the fruit. Warning: this part gets messy!


Sprinkle the top with a bit more cinnamon if you want, then bake at 350 for 30 minutes (or until the topping is golden brown). Remove from the oven and allow to cool slightly; serve warm.

Hi blog readers – it has been a while since I’ve posted anything, and I apologize for that. I’ve been spoiled by the professional baked treats at my wonderful job, and swamped by the work they get me to do in return. Anyway, that’s the excuse I’m going to use. 🙂

If you know me in real life, you can’t miss the fact that I recently made a huge change for my health by adopting the Paleo lifestyle. It’s more than a diet (I know, that’s a super cheesy line, but it’s true). If you don’t know anything about Paleo, I highly encourage you to visit,,, or The quick and dirty version is this: eat meat and vegetables, seeds and nuts, and some fruit. Avoid all processed food, starches, grains, beans/legumes, dairy, and sugar. YES, you read that right, this means I no longer eat sugar. That’s quite a conundrum for a baking enthusiast, right? Wrong! There are some amazing Paleo bakers out there (I’m looking at you, so I’ve decided to start chronicling my adventures in Paleo baking. I may also still post a recipe here and there for you non-Paleo folks too, since I do love to bake for my friends and loved ones.

With that – here’s my first, from scratch, completely original Paleo recipe: Paleo Protein Cookie Bars! These are chewy, just sweet enough, and full of healthy fats with a kick of protein from the almonds, pepitas, egg, and protein powder. I completely improvised here based on what I had in my kitchen – feel free to do the same!

Paleo Protein Cookie Bars

Paleo Protein Cookie Bars
(Somewhat adapted from

Cooking Time: About 14-16 minutes
Servings: About 18 1.5″ x 1″ bars

  • 8 Medjool dates
  • 1/4 C almonds
  • 1 C unsweetened shredded coconut
  • 2 Tbsp coconut oil
  • 2 large scoops of vanilla protein powder (chocolate would also work)
  • 1 large egg
  • 1/4 C raw pepitas
  • 1/2 C mini chocolate chips (I use the Enjoy Life dairy, nut, and soy-free brand)
  • 2 tsp cinnamon
  • 1/4 C coconut chips (optional)

Preheat oven to 350. Line a glass baking dish or cookie sheet with parchment paper.

In your food processor, pulse your pitted dates until they form a paste and come together into a ball. Remove from food processor.

Add your almonds and pulse until coarsely ground. Add the coconut, coconut oil, and protein powder and process until blended. Add the date ball (you may need to break it up in order for it to process back in with the rest of the ingredients). Once fully combined, add egg and pulse until you get a nice sticky dough-like product. Remove the dough from the food processor and place in a separate bowl.

With a large spoon, mix in pepitas and chocolate chips. Spread dough onto parchment linked dish/baking sheet until it’s about 1/2 to 2/3″ thick. (I used my hands.) Sprinkle the top with cinnamon and coconut chips.

Bake at 350 for about 14 minutes or until dough is firm and browning on the edges. Remove from dish/baking sheet to cool and then cut into bars.

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