Paleo Baking 101

  2018-01-31 10:00AM

Paleo baking is pretty awesome, but at first it can be kind of overwhelming. Between different ingredients and new rules it can feel like a game of trial and error in the beginning. The good news is that once you’ve gotten the hang of it, you’ll be far less likely to ever crave boxed cake mixes again. No joke.

The Ingredients

Since most traditional baking ingredients are all various forms of refined sugar and flour, they need to be pushed aside. There’s probably going to be some sticker shock if you buy everything at once, so it might be best to stock your pantry as you find recipes you want to try. But this covers just about everything:

●      Coconut flour

●      Tapioca flour

●      Almond flour

●      Coconut sugar

●      Coconut oil

●      Ghee

●      Raw honey

●      100% pure maple syrup

●      100% cocoa powder

●      Unsweetened coconut flour

●      Nut butters (reminder: peanuts aren’t paleo, and no nut butter should have added sugar)

●      Nut milks like cashew, almond, and coconut

●      Unsweetened applesauce (bonus points if you make it yourself!)

●      Dates (they dry out over time, best to buy this one only when you need it.)

Then there are the staples that you probably already have, like cinnamon, nutmeg, baking soda, baking powder, and eggs.

The Do’s and Don’ts

Paleo baked goods generally aren’t shelf stable for extended periods of time because they’re made of fresh ingredients. It’s just like anything else: processed foods last way longer than fresh because they’re filled with chemicals to allow for that. So here are a few basic rules to keep in mind.

●     DO store anything made with coconut oil in the fridge, especially when it’s warmer outside. Coconut oil melts, and so will your baked goods if the room is hot enough. If you’re taking something to a party though, don’t sweat it. A few hours, no matter the temperature, is no big deal.

●     DON’T switch up flours in a recipe unless it’s noted that you can do so. They’re usually not interchangeable. So if you’ve found a killer recipe that uses almond flour but you’ve only got coconut, skip it for now.

●      DO watch your measurements. Baking is a science and when you’re not careful, the result won’t be so great.

●      DON’T measure coconut oil in its solid form. Make sure to melt a few spoonfuls, then measure.

●      DO feel free to use frozen berries. Yes, fresh is better, but berries are seasonal, and frozen will work well too.

Now go don a baker’s hat, get baking, and bring those treats to the box for us to taste.


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