Or as I call it at home “Paleo rice pudding” because the texture is identical to rice pudding.
The tapioca will soften its granules and the sweet smooth milk surrounding them will thicken into a pudding texture when cooled. The added bananas and cinnamon round out the taste in a savory deep sweet flavor that will leave the dessert dish empty and the family asking for seconds.
A cold rich sweet buttery taste that will bring back warm summer childhood memories with a mouthful of butter pecan ice cream. That’s the best way I can describe my latest Paleo ice cream recipe. Yes, I am well aware that it is the middle of a biter cold winter in most of the US right now. But can you really say ‘no’ to ice cream?
I love cake! Well, I love pie too but I used to eat cake about 6 times a week, on average, before I changed over to the Paleo lifestyle. So naturally I miss that cake-like texture in my diet and wanted to incorporate them back into my food supply, just using natural real food ingredients.
With a little experimenting in the kitchen, the Paleo pound cake was produced successfully. The density and the texture will remind you of the normal pound cakes you have eaten in the past while the taste will rival any you could buy in the store.
I have been thinking about the combination of raspberries and lemon for a while now since they go so well together. After making very successful raspberry and lemon scones I figured another breakfast treat was in order, and what better place to start than with everyone’s beloved cakes of the pan?
This simple recipe balances the sweet and sour flavors while leaving the fluffy familiar pancake texture.
Soldarith Paleo 
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