Category Archives: German paleo recipes

Marble cake revisited

Picture courtesy of my daughter

My daughter’s birthday party was yesterday, and she requested marble cake. So, I went back to my recipe and found that it needed some tweaking. It turned out absolutely delicious! Yum!




3 cups almond flour
9 eggs
3 tbsp tapioca flour
2 tsp baking powder
5 tbsp honey
2 tbsp unsweetened cocoa powder
1 tbsp vanilla extract
1/3 cup melted coconut oil


Preheat oven to 285F.
Add 4 eggs into a bowl, separate 5 eggs, and add egg yolks to the 4 eggs. Mix with an electric handmixer. Add in almond flour, tapioca flour, baking powder, honey, vanilla extract, and melted coconut oil and mix well until you have a nice batter.
Beat egg whites until peaks form.
Pour half the batter into separate bowl, and fold in half of the egg whites gently.
Add the unsweetened cocoa powder to the other half of the batter, mix it well.
Fold other half of egg whites into the chocolate batter.
Pour the chocolate batter into a greased bundt cake form. Pour the white batter on top. Use a fork to create a marbling effect. (For this birthday cake, I actually put layers of chocolate and white on top of each other.)
Bake for one hour, remove from the oven and turn over within a few minutes.

Potato salad

IMG_0700Ah yes, the potato… what to do about the potato, that has been declared a no no on the paleo diet. There is evidence that the potato has been around for over 7,000 years, and it has ensured the survival of many, when cold winters and wars killed everything else that was edible. The potato is a starch and high in carbs, so eating it on a daily basis, if you’re trying to lose weight may be the wrong approach. However, I love potatoes, and especially during times when I work out a lot and I increase my carb intake, the potato makes for a great side to my meat and vegetables. The potato contains, believe it or not vitamin C, potassium, and B6. There are also trace amount of riboflavin, thiamine, folate, magnesium, phosphorus, iron and more. Sure, you can get all of these nutrients elsewhere, but if you’re a lover of potatoes, then enjoy them now and then… like in this….

Super Delicious Potato Salad

8 medium size potatoes
2 cucumbers
1 small onion
5 tbsp oil
3 tbsp red wine vinegar
2 tbsp mustard
salt and pepper to taste
1/4 tsp nutmeg
1/4 tsp curry powder


Cook and peel the potatoes and set them aside to cool completely. When they’re cooled, cut them into 1/4 inch slices. Slice the cucumbers super thin. The thinner the better. Chop the onion into very small pieces.

In a salad bowl combine 3 tbsp red wine vinegar, 5 tbsp oil of your choice, 2 tbsp Dijon mustard, a quarter teaspoon nutmeg, a quarter teaspoon curry, salt and pepper to taste. Mix until well combined, then add onions, stir well, and finally add potatoes and cucumbers. Combine well.

Taste to see if you need to add anymore spices or vinegar. The potatoes really soak up the moisture, so it’s possible you’ll have to add a little.

This potato salad is a family favorite, and has been in my family since I was a kid.


Paleo Cinnamon Stars

cinnamonstars2I love Christmas cookies. They are my favorite during the season. They remind me of my childhood, of cozy tea times, of a beautiful tree, of family. Even now, that I eat largely paleo/primal, Christmas cookies are a MUST in my kitchen. This year I’m going to paleofy a bunch of my favorite Christmas cookies, including today’s recipes of “Cinnamon Stars”. I really, really love cinnamon stars, and they have only 5 ingredients.

Ingredients for Cinnamon Stars:

5 cups almond flour
1.5 cups hazelnut meal
1/2 cup coconut sugar (if you like it sweeter, add more!)
2 tbsp cinnamon
5 egg whites


Preheat oven to 280F.
Mix all dry ingredients together.
Beat the egg whites until they are very stiff, and set aside about 5 or 6 tbsp for the glaze.
Bit by bit, add the dry ingredients to the egg whites. Eventually I started using my hands, as the dough will get very thick.
On the counter spread a layer of almond flour and roll out the dough to about the thickness of a pinky. (Yeah, I know, terrible measurement)
Cut out the cookies and place them on a cookie sheet lined with parchment paper. This is so much fun, and kids will love it!!
Mix a little extra coconut sugar (I cheated and used organic raw sugar, because I wanted to) into the remaining egg whites. How much you put in there is really up to you and how sweet you like it. I put in a tbsp. With a brush, spread the egg white glaze on all the cookies.
Bake the cookies around 35 minutes.

You can bake the cookies without the glaze, too. Then add a dark chocolate glaze instead. Whatever strikes your fancy.

And of course… enjoy!

German Style Rhubarb Cake

rhubarbcakeWhen I was a little girl, my parents grew rhubarb in the backyard. I remember vividly running around the yard in the warm sun, and picking stalks of rhubarb, which we ate right then and there. Every year my brother and I got in trouble for eating too much rhubarb. We were told that too much rhubarb gives you a stomach ache, and that the leaves are poisonous. Well, we didn’t eat the leaves, because we were simply too scared of dying a slow and painful death, but we couldn’t help ourselves eating the stalks. Rhubarb cake was one of my favorite treats. A Sunday afternoon in summer, out on the deck, chowing down the delicious rhubarb cake with extra whipped cream… Oh, the memories…

Many years later, on my trip down memory lane, I realized that there is one thing I never did make as an adult… Rhubarb cake. And because I don’t eat any grains, here was another great recipe to paleofy! 🙂 So, without further ado… here is your German style rhubarb cake… which, by the way, disappeared in a couple of days.


1 cup plus 2 tbsp butter
1 cup coconut palm sugar
3 cups almond flour
3 tbsp tapioca flour
1 swish of vanilla extract
1 heaping tsp baking powder
2 eggs
4 egg yolks
4 egg whites
2 lbs or so rhubarb
1 more cup coconut palm sugar

Preheat oven to 380F.

Peal rhubarb and cut into half inch pieces.

Mix soft butter, coconut palm sugar, almond flour, tapioca flour, vanilla extract, baking powder,2 eggs, and 4 egg yolks in a mixing bowl until it becomes a nice dough. Spread on greased cookie sheet or (or a lined cookie sheet… I have one of those silicone liners) and cover with the rhubarb pieces. I happened to have some strawberries left, that I cut up and put in the cake as well. Bake the cake for about 25 to 30 minutes. The edges will start turning brown. That’s how you know it’s ready to come out.

In the meantime beat the egg whites. After a minute or so, slowly add 1 cup coconut palm sugar. Beat until stiff peaks have formed. Spread this mixture evenly on the cake, then bake for another 10 minutes or so. Watch out, the egg white mixture will turn brown if you bake it too long, so you want to keep an eye on it.

You can make this cake on a cookie sheet, or with two springforms if you’d like it to look a little more formal. 🙂 Also, the cake does taste best on the next day… if I say so myself!

Marble cake… German style

In Germany my go-to cake was always marble cake, because generally I’d have the ingredients at home. And I haven’t had a piece of marble cake in… well… a really long time!

I decided it was time to paleofy my marble cake, and I’m pleased to report that it turned out really well, although it doesn’t rise quite as well as the original. Still, it disappeared within just three days. Success!


3 cups (maybe just a tad more) almond flour
1/3 cup coconut oil (expeller pressed)
1 tsp baking powder
2 tbsp unsweetened cocoa powder
4 tbsp honey (or more if you like it a bit sweeter)
8 eggs
a dash of salt


Preheat oven to 285F.
Mix 3 whole eggs, 5 egg yolks and almonds with the melted coconut oil. Add honey, baking powder, and salt. Beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the batter. Now add about half of the batter into a greased bundt cake pan. Mix the cocoa powder into the other half of the batter, and add to the batter in the pan. To get more of a marbling effect, pull a fork through the batter gently.
Bake for about an hour. DONE! It is really that easy.

If you are into frosting, you could melt some chocolate chips and spread on the cake the way I did.

Easy sheet cake

So I needed a snack that keeps on giving. Because, really, who has time to bake snacks for the family every, just so they can devour them in two hours flat? I don’t!

This sheet cake tastes delicious. It’s only about an inch thick, and of course it fills an entire cookie sheet… and you can bake it without anything in it, or with apples, or peaches, or pears, or raisins, or berries… or whatever your heart desires at any given time.


4 cups almond flour (blanched, I take Honeyville)
1/2 cup coconut flour
6 eggs
1/2 coconut oil (melt)
1/2 cup water
1 cup honey
1 tsp baking powder


Preheat oven to 340F.
Mix all ingredients together in a bowl, adding the melted coconut oil at the very end, so you won’t mix the hot oil with the raw eggs.
Grease a cookie sheet.
Add any fruit you like to the dough… or leave ’em out. Spread the dough onto the cookie sheet until it is completely covered.
Bake for 35 to 40 minutes.
Mine was done in 35 minutes.

My family loves this cake. We cut it into brownie sized pieces and enjoy as a snack. Yum!

Real German Rouladen

After my big Sauerbraten fail, there was no way I was going to mess up this recipe. So I searched the web for a number of German Rouladen recipes and ended up creating my own version for a recipe. And boy, did they taste delicious. Really, the only thing wrong with them was that we didn’t have more of them. Could have feasted on them all night long, they were that delicious.

Here’s the recipe! 🙂


-4 rouladen (very thinly sliced flank steak)
needs to be about 12 inches long each!
-1 large onion (cut into thin slices)
-4 to 6 pickles (cut lengthwise into several pieces)
-6 strips of bacon (cut into small pieces)
-mustard to spread on meat
-1 celery root (cut into small pieces)
-2 carrots
-1/2 bottle of red wine
-salt and pepper
-2 to 3 cups beef or chicken stock
-1 tbsp arrowroot powder
-a good swish of pickle juice
-bacon grease or coconut oil


Wash and pat dry the rouladen. Lay them flat on a surface or cutting board, spread a thin coat of mustard on each one, then lay out the onion slices (of half onion), cut pickles, and bacon all across them. Roll each roulade up fairly tightly, then tie two pieces of kitchen twine around each one to make sure they don’t come undone.

Preheat oven to 320F.

Heat a skillet on medium high heat, add fat of choice (I used bacon grease) and brown the rouladen from all sides, then transfer them to a casserole dish. Now add the other half onion, carrots, and celery root to the pan and saute for about 5 minutes. Turn heat down to medium, and pour some red wine into the pan, just until the vegetables are covered. Do not stir! Let the wine cook out until vegetables are almost dry. Then pour on more wine to cover veggies, stir quickly, let the wine cook out… Repeat this until you’ve used half a bottle. At the end, pour in the beef or chicken stock, season with salt and pepper, and pour the whole thing over the rouladen in the casserole. Cover the casserole dish and put in the oven. Leave the rouladen in there for 1.5 hours. At that point they should be nice and soft.

Remove the dish from the oven, take the rouladen out and set them aside. Pour the sauce through a strainer (dispose of the vegetables) into a pot, bring the sauce to a boil. In a glass, mix 1 tbsp arrowroot powder with 1 tbsp mustard and a little water until combined completely. Now add to the boiling sauce and stir. Let it cook for another two minutes.

Serve with any sides of your choice. I had leftover red cabbage and made pan fried sweet potatoes. YUM!