Poppy Seed Banana Torte

We love poppy seed anything, and wanted to share an easy, but delicious torte that you can make for your family or for a gift to bring to a friends house. With the holiday season slowly approaching, it will be nice to have another healthy choice on the dinner table. This will surely make it onto ours for Thanksgiving as a secondary to our Perfect Pumpkin Pie.

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  • 2 cups of ground poppy seeds
  • 5 (cage free) eggs
  • 2 bananas (not overly ripe)
  • pinch of Himalayan sea salt
  • 1/2 teaspoon of vanilla bean
  • 1/4 cup of coconut sugar
  • 1/2 stick of unsalted butter (room temperature)
  • gratings from 1/2 lime rind

This is so easy to prepare. You can choose to use a handheld mixer or a Kitchen Aid, I prefer my Kitchen Aid. Begin by separating the eggs. I always beat the egg whites first until they are very stiff and move them into a bowl. Then begin to mix the butter, once it’s nice and smooth, add the sugar, continue to mix well. Now add the egg yolks one at a time and continue to mix until everything is beautiful and creamy in texture. Sprinkle in the salt, remember, you can always add salt, so be careful not to add too much. Now add the poppy seeds, vanilla and bananas and continue to mix, but at a lower level. When everything looks smooth and blended well, stop the machine and add the lime gratings. Fold these in by hand first and then fold in the egg whites. Ensure not to leave any large egg white clumps as your torte will not have the right consistency when it bakes.

Grease your favorite 8 inch pan and pour in the mixture. Move your oven rack to the middle position and place the torte into the preheated 325 degree oven on convection. Because every oven is different your best measure to see if it’s done is to check with a metal skewer. Insert it after about 40 – 45 minutes to see if anything sticks, if yes, it needs a little more time. Be careful not to overcook it though as it is thin.

We are showing it here with some fresh whipped cream.


Almond Walnut Chocolate Chip Cookies

Have you ever wanted to bring something homemade to your friend’s house or a function, but decided not to because you thought it would take too long to make? Well now you’ll have a very easy, quick and super delicious recipe to whip up into a batch.



  • 2 cups of almond meal
  • 2 1/2 tbsp coconut oil (melted)
  • 1/8 cup of coconut butter (mana) – melted
  • pinch of pink Himalayan sea salt
  • few drops of almond extract
  • 4 cage free eggs
  • 1/2 cup of dark semi-sweet chocolate chips
  • generous 1/2 cup of coarsely chopped walnuts
  • 1 tbsp palm sugar (you can adjust depending on how sweet you like it; we always stay on the less sweet side)

Mix everything well together in a large bowl with a hand mixer. Scoop each cookie to be with a small ice cream scooper or spoon and place on cookie sheet lined with parchment paper. Bake for 10 – 13 minutes at 350 degrees convection and cool for a few minutes – Enjoy warm or cool. My fellow yogi teachers loved these – what’s your feedback?

Zwetschkenknoedel Nutty Kitchen Style

YUMMM! That’s all we can say. I grew up eating these all the time, but they were made with flour. The end of summer is perfect for these as the European plums are in season and they have just the perfect ripeness and flavor. The original dumplings are made with dough from flour and are boiled and then rolled in buttered bread crumbs, which believe me were amazing. But for those of us who can’t have gluten or simply chose not to, these are a terrific alternative.

We made ours with Yuca root aka Cassava and they are just out of this world and rank up there in our most loved desserts. Even though we don’t post many recipes about Yuca, we eat it often and use it for versatile dishes.

This time around we thought we would teach you how to make an amazing dessert with it. It’s simple, delicious and it’s power food for those who love to gear up for some good sweating in the morning. Every time we eat it for dinner, we sleep like babies and wake up with a ton of power. For those of you who just love an amazing dessert, just go for it and give this a try.

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Here is what you’ll need:

  • 1 – 2 medium or 1 large Yuca root
  • 1 tbsp unsalted butter
  • 1 egg
  • 1/2 to 1 cup coconut oil
  • tiny pinch of sea salt
  • European plums (1 for each dumpling)
  • 1 – 2 tbps homemade jam (low sugar – we use honey with ours and real fruit chunks) Apricot is best

First heat a large pot with slightly salted water and bring to boil. Peel and Yuca, cut into 2 – 3 inch chunks – quarter those and remove the woody stem from the middle and boil until they get opaque in color. They should be fairly soft for this. 20 – 30 minutes on medium cooking.

Remove and strain well – place into a food processor while hot add butter and a tiny pinch of salt and pulse on dough. You can absolutely use coconut oil instead of the butter. It will be really sticky so prepare yourself for that! Remove it all and put  into a dish covered tightly and place in the refrigerator over night. Don’t wait more than two days before making this or it will get dry and it will not work.

It will be best if you make it the next evening.  Take out your cast iron pan or your favorite equivalent and heat coconut oil. The reason for the cast iron pan is that it heats evenly and you’ll get the best results.

Sprinkle your counter or favorite surface with coconut flour and dust your hands, so that the dough will not stick.

With a small serving spoon scoop out a golf size ball of dough. Roll it between your hands and then press it into a patty. Then roll it out with a dough roller, I use a small wooden one. Once you have a nice flat round dough patty fill it with a pitted European plum that has been filled with the apricot jam and close the dumpling up. Be gentle so not to rip it.

Whip the egg with a fork until frothy and then bathe the dumpling before placing it in the hot oil. Once you start baking/frying the dumplings reduce the heat to medium so not to burn them and keep rotating them with a fork until all sides are golden. Serve warm and sprinkle with coconut flakes and serve with your favorite side. Coconut whipping cream, Greek yogurt, or heavy cream, whatever floats your boat.🙂 These will make you smile; they are worth the effort – let us know what you think.

Lemon Squares

We love these lemon squares from Elana’s Pantry, bu we did modify them quite a bit to suit our much less sweet palate and overall palate. Thank you Elana!

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This recipe yields about 48 squares

For the crust you will need:

  • 3 cups almond meal
  • pinch of sea salt
  • 4 tbsps coconut oil
  • 1 tbsp coconut nectar
  • 1 tsp cardamom seeds and one clove pulverized (makes a heaping tsp)
  • 1 tbsp vanilla extract

Ingredients of lemon top:

  • 1/4 cup coconut nectar
  • 1/4 cup coconut oil
  • 6 cage free organic eggs
  • 1 1/4 cup fresh squeezed lemon juice

Whip all crust ingredients together and push evenly into a large pyrex lasagna pan and bake on 350 for about 15 minutes, blend all topping ingredients together either in a hand held mixer or blender and pour on top of hot crust and continue to bake for another 15 to 20 minutes, watch to ensure that it doesn’t get burnt. Remove from oven, allow to cool for 30 minutes, place in refrigerator for 2 hours and cut into squares.


Cardamom Coconut Cream Custard

In the previous post we made these awesome macaroons, but ended up with 8 left over egg yolks, hmmmm…what to do? We decided to turn these great yolks into a custard that is very different in taste and ingredients from our previously posted Vanilla Custard. This is a powerhouse dessert or quick breakfast after your workout. You can use a little less of cardamom seeds if you are a new comer to this spice. I happen to love it; Henry prefers a tiny bit less. Nonetheless, this custard is Cardamom Coconut centric.

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Serves 6 in shallow servings (pour 2 – 3 fingers high)


  • 8 egg yolks
  • 2 cups of coconut cream, we use AROY-D
  • 1/4 tsp of very finely ground cardamom seeds (you can buy the whole pods and take out the seeds and smash them, or you can simply buy the seeds and grind those we use both)
  • 1 whole fresh vanilla bean, be sure to scrape out all vanilla with a spoon
  • tiny pinch of sea salt
  • 1/4 cup brown rice syrup (glucose) We don’t like very sweet desserts, so you will need to adjust to your liking.

The preparation is standard for custard:

  1. Pre-heat oven to 350 convection
  2. Pour water into a high rimmed baking dish, and place custard dishes in the water before baking
  3. Beat yolks, glucose, vanilla, cardamom and salt until very frothy and fluffy
  4. Bring coconut cream to almost a boil, the outer rim should bubble, not the middle
  5. Now pour the hot coconut cream into the fluffy coconut mixture (I re-whip before adding cream)
  6. Pour carefully into your bake safe custard dishes 2 – 3 fingers deep and place into the water bath
  7. Bake for 20 minutes or until you see the custard settle, become non-jiggly, and slightly golden on top

You can serve this hot, cold or enhanced with your favorite topping, berries, etc. – OR turn it into a lovely Creme Brulee.

Have a great week ahead! Jo and Henry

Coconut & Yogurt Macaroons

Our dear friend Rich shared his mom’s old German recipe with us. Frau Christine Schaus Hybner inspired this amazing treat. Vielen Dank Frau Hybner! We have modified this recipe beyond recognition, but would not have put it together without her. So here it is enjoy!

Frau Hybner, we owe you a batch and Rich, thank you.

PS:  she dips hers in dark chocolate…we opted out only because we eat our fare share of dark chocolate anyway.

Simple line up of ingredients:

  • 200g of coconut flakes
  • 4 egg whites (whipped very stiff)
  • 1 whole fresh vanilla bean
  • 1/2 tsp finely ground cardamom seeds
  • tiny pinch of sea salt
  • 280 grams Full Fat Fage Yogurt
  • 1/2 cup of brown rice syrup (glucose)

Pre-heat oven to 350. Whip egg whites until totally stiff. Mix together all other ingredients well, then very carefully fold them into egg whites. Scoop out with an ice cream scooper and place onto to parchment paper lined cookie sheets (you will need two).  Bake on convection setting for 12 – 15 minutes or until golden brown.

These are fantastic, please provide us with your feedback. Jo n Henry

Walnut Torte

I cannot tell you what a pleasure it has been to have had my mom and dad visit. My mom has shared a few amazing recipes with me from Europe. This is a new one that she developed this past year with walnuts from their tree, which she brought for this recipe. This is a must try!

Mom, thank you and I love you.


  • 8 eggs (separate yolks from egg whites, save egg whites)
  • 45 grams of coconut crystals
  • 270 grams of walnuts, (ground)
  • 2 tbsp of rum
  • 1/2 tbsp lemon juice (fresh)
  • tiny pinch of sea salt
  • Dark chocolate cover


Preheat convection oven to 350 degrees. Best if you use your KitchenAid, beat yolks and coconut crystals, rum and lemon juice until very frothy.  Beat egg whites until totally stiff and set aside. Now carefully fold nuts and egg whites into the yolk mixture and pour into a prepared cake form. Bake for approximately 40 minutes, simply check on the 30 minute mark and see if there is anything stuck to your testing stick. If it comes back clean then turn it off, otherwise it will need some more time.

Coconut Flour Pie Crust for Pumpkin Pie

This is the same pumpkin pie filling as the Perfect Paleo Pumpkin Pie from last year. We have one small modification to the last year’s pie…We only go to a little over 1/4 cup of sweetener instead of 1/2 cup. We’ve made the change on the original recipe page. 

Here are the ingredients for the super easy pie crust. 

  • 1/4 cup semi-melted butter, unsalted
  • 2 tablespoons Virgin Coconut Oil, soft
  • 1 cup coconut flour
  • 3 eggs
  • 1 tbsp honey
  • pinch of Himalayan salt
  • 1/2 cup shredded coconut
  • 1 tablespoon water

Add all ingredients together and blend well with a hand mixer, line a deep 9 inch pie pan, like the one I am using and line equally thick throughout.

Pour the PERFECT PALEO PUMPKIN PIE FILLING into pie pan and bake on 350 for about 50 minutes, cool and enjoy!

Recipe Index

Hello Nutty Kitchen fans and friends!

We’ve been sharing and serving up tasty dishes for well over a year now, and have been meaning to make things a lot easier for you to find. Many of you have provided us with amazing comments and suggestions we thank you for that. Please keep your comments and suggestions coming, we are always looking for feedback, experiences, and new twists to foods.

We’ve indexed a couple hundred recipes for you in 13 categories. Please let us know what you think of our index. If you come across a recipe that is not indexed correctly, please let us know right away.  In the meantime, please check it out and let us know how we can continue to improve our site for you.

We invite you to enjoy our indexed recipes at RECIPES.

Our very best, always! Jo and Henry

Here’s to exploring delicious and fun dishes.

Chilled Lemon Creme

It’s lemon harvest time and we’re trying to figure out different and interesting ways to use our lemons from our tree. It’s unusual for us to post two dessert dishes in a row, but I just could not resist. It’s starting to warm up here in AZ and Summer is slowly approaching, with that said, keep this easy tasty chilled desserts in the back of your to serves for those warmer months. Serves 5.

Ingredient line up:

  • 2 large lemons
    • juice of both, and zest of both
  • 1 cup of water
  • 1/8 to 1/4 cup of local honey, we steer on the side of less
  • 3 eggs
    • separate yolks from egg whites
  • 30 grams of sweet potato flour or coconut flour

Beat egg whites until very stiff and set aside. Bring 1 cup of water, honey and lemon zest to a boil.  Mix egg yolks, a dash of water, and flour together and stir into pot with water, honey and lemon zest and bring to a quick boil again, remove from heat and slowly stir in lemon juice and allow to cool. Once cooled fold in beaten egg whites, until everything is properly blended together and fill into your favorite serving dishes and chill in the refrigerator. Enjoy within the hour.

Top with some fresh raw unsweetened creme or your favorite berries.

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