Ok, you’re probably thinking Butterscotch cake on AIP?
Well my AIP journey lasted exactly 6 days. Yes, I know. Honestly, everything was going pretty well until day 5 when my body turned into a petulant toddler. I won’t go into details but I stuck it out for one more day and then just had a big old glass of raw milk. Seriously after that the clouds parted and the sun came back out.
While I may not be following the AIP protocal, I am going to avoid nuts and nightshades for a while. I also am going to just do what my body naturally craves and move more towards a Keto Diet. I have PCOS. I carry all of my extra weight in my stomach and the last thing I need to be eating is a ton of carbs which is what I was doing on AIP. I’m not bashing carbs but I know for my body type I shouldn’t be eating them as my main meal three times a day.
After feeling like train wreck for a week, I was in a bind and just dug through my note cards of my Grandmother’s recipes and found this one. One of my favorite things to do is Paleofy her old recipes and mama this one turned out amazing! If you have a family recipe you want made paleo email me!
- 1 cup of butter, melted
- ⅔ cups coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup tapioca flour
- ¼ cup coconut flour
- 1 large eggs
- Preheat your oven to 350 degrees
- In your blender combine all the ingredients and process until smooth.
- Pour this into a greased 8" round cake pan.
- Place in your oven and cook for 25 - 30 minutes.
- Remove from the oven and let cool.
- Frosting with frosting and serve.
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