If you've been on the Paleo or Whole30 diet for a while I'm guessing you are really missing one thing. The crunch. That lovely crunch of a chip or a cracker or crusty bread is something you don't appreciate until you don't have it anymore. Once I could add back nuts to my diet, I found I was eating them all of the time because I really missed the crunch. But then I got sick of nuts.
Maybe you see the word "pudding" and think it's too low brow. But don't you remember opening up your school lunch and seeing one of those Jell-O pudding cups just waiting to be peeled open? Don't you remember Bill Cosby telling us that Jell-O instant pudding tasted "as smooth and creamy as cooked pudding" and introducing us to the life-changing invention of the pudding pop? In hindsight, Cosby might have been a questionable choice for a celebrity endorsement, but he did get one thing right. Pudding is amazing.
My pre-Paleo diet included a substantial amount of french fries. Admit it, they're amazing. Crispy on the outside, warm and soft on the inside, and full of salty goodness. When I first started eating Paleo, I just switched to baked sweet potato fries. Since I've been trying to regulate my carbohydrate intake, sweet potatoes are out so in comes jicama.
I came up with this recipe when I couldn’t eat eggs (for a year!). Of course I couldn’t go without sweets or chocolate for a year so something had to be done. This recipe started as a zucchini bread but evolved into this yummy dense cake as I played around with the recipe. Think flourless chocolate cake, but really good for you.