Category Archives: German primal recipes

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!

Strawberry Cream Cake

IMG_6235So I came across a German recipe for this cake, and I had to have it! It just looked so very delicious. I had to do some tweaking and calculating (when is this country going to catch up with the rest of the world and introduce the evil metric system?), but in the end it turned out fantastic. As always with sweet treats, this didn’t last long. Kudoz to me! 😉


For the cake layer:

3/4 cup chocolate chips, 1/4 cup butter, 6 eggs, 1/2 cup of coconut palm sugar, 3 3/4 cups almond flour, 1 tsp baking powder


In a small saucepan, over low heat melt the chocolate chips and butter. Mix the eggs with the coconut palm sugar, until fluffy, add in the chocolate/butter mix, then the almond flour baking powder mix and keep mixing until you have a nice smooth batter.

Preheat your oven to 335F. Line a cookie sheet with paper, then pour the batter evenly on the cookie sheet, spread all the way to the edges. Bake for 25 to 30 minutes.

Ingredients for the cream layer:

9 oz strawberries (pureed), 2 cups Greek yogurt (if you have access to the German quark, use that instead), 16 oz heavy whipping cream, 1/3 cup honey, 3 bags gelatin, 2 tsp lemon juice

Whip the heavy whipping cream until pretty stiff. Mix the strawberries, yogurt, honey, lemon juice, and gelatin well. Quickly add in the whipped cream and mix well. Keep this mix in the fridge until your cake layer has cooled off. Then spread it evenly on the layer and set the whole cake into the fridge or freezer to chill. Ideally you’ll cool it for at least 4 hours. Even if you keep it in the freezer it’ll thaw fairly quickly, and my family actually liked it almost frozen. 🙂
Finally, take about 7 or 8 strawberries, puree them, mix in another bag of gelatin (yes, this is bag #4) and spread a thin layer on top of your strawberry cream layer. Return to fridge or freezer. 




Geschnetzeltes and Wackelpudding

Day 1 of my new theme!! I paleofied a recipe called “Geschnetzeltes”… The literal translation would be “meat cut into strips”. Technically there are dozens of recipes that qualify to be a “Geschnetzeltes”. In my case it’s prepared with chicken, but you could use turkey or pork, if you prefer.

Also, this recipe is not strictly paleo but primal, meaning it includes dairy! If this isn’t for you, then stick around for other great recipes that I’ll be posting soon.

For a dessert today I made “Wackelpudding”. The translation for it is quite simply jello. 🙂


4 chicken breasts, cut into strips
expeller pressed coconut oil (for frying the chicken)
salt and pepper to taste
2 tsp of paprika
2 tsp dill weed
1 medium onion, chopped
a dash of cayenne pepper
2 to 4 tbsp red wine vinegar
1 cup heavy whipping cream
2 tbsp arrowroot powder
2 cups water

1 spaghetti squash


Heat coconut oil in a pan. When hot, add the chicken and brown it from all sides. After a couple of minutes, add chopped onions, salt and pepper to taste, plus paprika. After browning the chicken on all sides, pour the 2 cups of water into the pan, cover with a lid and cook in medium low for about 20 minutes.

Now season with paprika, dill weed, and cayenne pepper. Pour in the vinegar. If you like it a little more on the sour side, add 4 tbsp vinegar. Add the whipping cream and stir well. Cover and cook on medium for another 10 minutes.

Now, mix the arrowroot powder with a half cup of water, then pour into the pan. Mix well. At that point, I like to cook the whole mixture for another 10 minutes at medium low, uncovered.

Before serving it’s a good idea to taste the sauce, and add salt or spices as needed. You may find you don’t have enough salt, or that you really like more dill weed.

The spaghetti squash can be prepared very quickly in the microwave, but I avoid the microwave. I cut the squash in half, take out the seeds, and bake it face down in a casserole dish for anywhere between 30 and 40 minutes, depending on the size of the squash.

That’s it. It’s super delicious, and my kids devoured it!

I loved Wackelpudding as a kid. And this recipe is so easy!! No need for little packages of poison!

All you need is this:

1/2 cup cold apple juice
1 1/2 cup boiling hot apple juice
2 packets gelatin

Pour the cold apple juice into a bowl, and sprinkle the gelatin  on top of it. Let it sit for a minute or so. It’ll get solid pretty quickly. When the rest of the apple juice is boiling, simply pour it into your gelatin mixture and stir it up until the gelatin is completely dissolved. This happens pretty quickly.
Optional: add about a tablespoon of honey to the hot mixture if you like things a little sweeter.

Now set the whole thing in the fridge. It’ll solidify in about an hour. 🙂