Grain-Free Goodies

A Sampler

B Y G E O R G E B R YA N T
Grain-Free Goodies
A Sampler

B Y G E O R G E B R YA N T

© 2013 George Bryant

TA B L E O F C ON T E N T S
Blueberry Espresso Brownies............................................................ 4

Pumpkin Brownies with Pumpkin Pie Frosting............................................. 5

Coconut Chocolate Cake................................................................. 6

Sweet Potato Pecan Pie................................................................. 7

Chocolate Cherry Pie................................................................... 8

Cocochocodamia Cookie Balls............................................................ 9

Cranberry Ginger Cookies.............................................................. 10

Blueberry Mango Muffins............................................................... 11

Honey Muffins......................................................................... 12

Chocolate Chili Pineapple............................................................. 13

Kiwi Popsicles........................................................................ 14

Apple Pie Caveman Bars................................................................ 15

Lemon Bars............................................................................ 16

Dragon Fruit Ice Cream................................................................ 17

Candied Caveman Walnuts............................................................... 18

About George Bryant................................................................... 19

FOR TH E CO M PL ETE C OOK B OOK

1 . Click here.

2 . Buy cookbook.

3 . Serve and enjoy!

© 2013 George Bryant
 TIME: 10 MINS. PREP + 30 MINS. soda, and salt together in a

BLUEBERRY ESPRESSO BROWNIES

COOKING | SERVINGS: 18 mixing bowl. Use hand-mixer
or stand mixer to combine
I NGREDI E NTS all ingredients until well-
1 C U P C O C O N U T C R E A M C O N C E N T R AT E ,
blended. Fold in blueberries
M E LT E D, P L U S M O R E F O R D R I Z Z L I N G

3 E G G S F R O M Y O U R L O C A L FA R M E R
by hand so you don’t crush
½ C U P R AW O R G A N I C H O N E Y them.
1 CUP PECANS, CRUSHED

¼ CUP ORGANIC COCOA POWDER 2.POUR BATTER INTO a

1 T B S P. C I N N A M O N 9x13" baking dish greased
1 T B S P. G R O U N D C O F F E E O F C H O I C E
with coconut oil or into
2 T S P. VA N I L L A E X T R A C T
greased mini-muffin pans.
½ T S P. B A K I N G S O D A

¼ T S P. S E A S A LT
3.BAKE FOR ABOUT 30
1 CUP BLUEBERRIES
minutes. Check for doneness

DI REC TI ONS with a toothpick at about 25

minutes. Remove from the oven
1.PREHEAT OVEN TO and allow to cool.
325°F. Place coconut cream,
eggs, honey, pecans, cocoa 4.ONCE COOLED,

Brownies
powder, cinnamon, ground DRIZZLE the melted
coffee, vanilla, baking coconut cream concentrate all
over brownies.

Blueberry Espresso
4 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!
 TIME: 5 MINS. PREP + 20 MINS.
DIR E C T I O N S

PUMPKIN BROWNIES + PUMPKIN PIE FROSTING

COOKING | SERVINGS: 20

1.MIX ALL OF the

I NGREDI E NTS ingredients for the brownies
Brownies with a hand-mixer in a mixing
1 C U P C O C O N U T C R E A M C O N C E N T R AT E
bowl. Pour batter into an
3 E G G S F R O M Y O U R L O C A L FA R M E R

½ C U P R AW O R G A N I C H O N E Y 8×8" baking dish greased with

½ CUP PUMPKIN PUREE coconut oil or into greased
¼ CUP ORGANIC COCOA POWDER
mini-muffin pans.
1 T B S P. C I N N A M O N

1 T B S P. P U M P K I N P I E S P I C E 2.BAKE FOR 30–35

2 T S P. VA N I L L A E X T R A C T
minutes in a Pyrex dish or
½ T S P. B A K I N G S O D A

¼ T S P. S E A S A LT
20 minutes in the mini-muffin

Frosting
pan (until brownies pass the
4 T B S P. G R A S S - F E D B U T T E R O R PA L M O I L toothpick test). Remove from
V E G E TA B L E S H O R T E N I N G the oven and let cool.
2 T B S P. R A W O R G A N I C H O N E Y

½ T S P. VA N I L L A 3.WHISK ALL FROSTING

½ T S P. P U M P K I N P I E S P I C E
ingredients in a mixing
bowl. Use and serve at room
temperature. Ensure brownies
are cooled before frosting
them to avoid melting. Enjoy.

Pumpkin Brownies with

Pumpkin Pie Frosting
5 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!
 TIME: 10 MINS. PREP + 30 MINS. 2.TRANSFER TO A

C O C O N U T C H O C O L AT E C A K E
mixing
COOKING | SERVINGS: 12
bowl or stand mixer. Mix eggs
in well. Add almond flour, ½
I NGREDI E NTS cup shredded coconut, salt,
1 C U P D A R K C H O C O L AT E C H I P S
and baking powder and mix
½ CUP COCONUT MILK

2 EGGS well.
1¼ CUP ALMOND FLOUR

½ C U P S H R E D D E D C O C O N U T, P L U S
3.GREASE AN 8×8"
SOME FOR TOPPING baking dish with coconut
½ T S P. S E A S A LT oil. Transfer batter to the
½ T S P. B A K I N G P O W D E R
baking dish and sprinkle with
½ CUP SLIVERED ALMONDS

COCONUT OIL FOR GREASE

slivered almonds and shredded
coconut.

DI REC TI ONS 4.BAKE FOR 25–35

minutes or until a toothpick
1.PREHEAT OVEN TO
in the center of the cake
350°F. Melt chocolate and

Cake
comes out clean.
coconut milk in a small
saucepan over low heat.

Coconut Chocolate

6 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!

 TIME: 10 MINS. PREP + 40 MINS. or until they are fork-tender.

S W E E T P O TAT O P E C A N P I E
COOKING | SERVINGS: 10 Remove from the oven and allow

to cool. Meanwhile, place almond

I NGREDI E NTS flour, coconut flour, coconut oil,
2 S W E E T P O TAT O E S , A B O U T 1 ½ L B S . ,
cocoa powder, 1 teaspoon honey,
WA S H E D A N D D R I E D
and salt in a bowl; use a hand-
1½ CUP ALMOND FLOUR

½ CUP COCONUT FLOUR mixer to mix well. Add the ice

½ C U P C O C O N U T O I L , M E LT E D water, 1 tablespoon at a time, and
2 T S P. C O C O A P O W D E R
continue to mix until you get a
1 T S P. R A W O R G A N I C H O N E Y
nice dough that doesn’t stick to
¼ T S P. S A LT

2 – 3 T B S P. I C E C O L D TA P W AT E R your hands. Press the crust into a

1 6 - O Z . C O N TA I N E R P L A I N S H E E P ’ S pre-greased 9" cake pan.
MILK YOGURT

1 BANANA 2 . REMOVE T H E S K I N S from the

4 EGG YOLKS sweet potatoes and mash them
1 T S P. C I N N A M O N
in a bowl. Add yogurt, banana,
1 T S P. N U T M E G
egg yolks, cinnamon, nutmeg, 1
1 T S P. H O N E Y

S A LT T O TA S T E teaspoon honey, and salt. Whisk

1 CUP CHOPPED PECANS, TOASTED until you get a smooth filling.
1 T B S P. 1 0 0 % P U R E M A P L E S Y R U P ( O P T I O N A L )
Spoon the mixture into the

piecrust, spreading evenly. Top

DI REC TI ONS with toasted, chopped pecans and

1 . PREHEAT O V E N T O 350°F. Poke a drizzle the maple syrup. Bake in

Sweet Potato
Pecan Pie
few holes in the skin of the sweet the preheated oven on a cookie

potatoes with a fork. Place them sheet for 45–55 minutes or until

on an aluminum-foil–lined baking the internal temperature of the

sheet and bake for 45–60 minutes filling is 160–180°F.

7 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!

 C H O C O L AT E C H E R R Y P I E
TIME: 15 MINS. PREP + 20 MINS. a cake pan with coconut oil.
COOKING | SERVINGS: 8 Use hands to spread the crust
throughout the pan and up the
I NGREDI E NTS sides evenly. Use leftover
1½ CUPS ALMOND FLOUR
crust to crumble on top
¾ CUP COCONUT FLOUR

½ C U P C O C O N U T O I L , M E LT E D
later. Place crust in the
1 T B S P. C O C O A P O W D E R oven and bake for 8 minutes.
¼ T S P. S A LT

1 EGG 2.WHILE CRUST IS

W AT E R baking, place honey and 1
¼ C U P R AW O R G A N I C H O N E Y
cup of water in a saucepan
2 T B S P. A R R O W R O O T P O W D E R
over medium heat and stir
4 CUPS OF CHERRIES, PITTED AND SLICED

¼ T S P. A L M O N D E X T R A C T ( O P T I O N A L ) until well-combined. Slowly

add in arrowroot powder
DI REC TI ONS and continually stir until
sauce thickens. Add in all
1.PREHEAT OVEN TO cherries and then continue
400°F. Combine almond flour, to stir over the heat for
coconut flour, coconut oil, 2–3 minutes. Remove from
cocoa powder, salt, and egg heat, add almond extract if
in a bowl and mix well. desired, and stir well.
You should have a crumbly

Pie
mixture. Next, slowly add 3.YOU SHOULD HAVE

Chocolate Cherry water in 1-tablespoon crust out of the oven now;

8 • C I V I L I Z E D C AV E M A N •
pour the cherry mixture into
increments and mix well to
help you form dough. Grease the crust. Bake for 15–20
minutes. Remove, let cool,
and enjoy.
Buy the complete cookbook!
 TIME: 10 MINS. PREP + 14 MINS. and coconut oil and melt

COCOCHOCODAMIA COOKIE BALLS

COOKING | SERVINGS: 16 in the microwave prior to
mixing.) Mix in the coconut
I NGREDI E NTS flour. Stir in the macadamia
½ CUP COCONUT OIL
nuts, shredded coconut, and
½ C U P R A W H O N E Y ( O R O T H E R N AT U R A L

SWEETENER)
chocolate chips.
4 OMEGA-3 EGGS

½ T S P. VA N I L L A E X T R A C T
2.ON PARCHMENT–LINED
1 / 8 T S P. S E A S A LT BAKING sheets, drop
1 CUP COCONUT FLOUR heaping tablespoons of the
½ C U P M AC A DA M I A N U T S , C H O P P E D C H U N K Y
cookie batter.
OR FINE

½ CUP SHREDDED UNSWEETENED COCONUT

3.BAKE FOR 14 minutes
¾ C U P D A R K C H O C O L AT E C H I P S
or until golden brown. Remove

DI REC TI ONS from the oven and transfer to

a cooling rack. Enjoy with a

1.PREHEAT OVEN TO glass of almond milk.

375°F. In a large bowl,

4.NOTE: THESE
combine coconut oil, raw
COOKIES don’t rise or
honey, eggs, vanilla extract,
spread like conventional
and sea salt. (For easier
cookies, so form them to look
mixing, combine the raw honey
like the cookies you want as

Cookie Balls
your final product. This also
Cocochocodamia means you can place more on a
baking sheet without worrying
about them touching.

9 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!

 TIME: 10 MINS. PREP + 10–15 MINS. 2.FOLD IN DRIED

CRANBERRY GINGER COOKIES

COOKING | SERVINGS: 20
cranberries by hand to ensure
an even distribution. Using
I NGREDI E NTS cookie scoop, place scoops of
2½ CUPS ALMOND FLOUR
cookie dough on a parchment-
½ CUP ALMOND BUTTER

½ CUP UNSWEETENED SHREDDED COCONUT lined baking sheet, leaving

½ CUP DRIED CRANBERRIES room between the cookies
½ CUP HONEY
because they will slightly
¼ C U P M E LT E D C O C O N U T O I L
expand.
1 EGG

1 T B S P. G R O U N D G I N G E R
3.USING THE BACK of
½ T S P. S E A S A LT

½ T S P. B A K I N G S O D A
a spoon or hand, slightly
flatten the cookies. Bake in

DI REC TI ONS the oven for 10–15 minutes

or until done, checking
1.PREHEAT OVEN continually so you don’t burn
TO 350°F. Combine all them. Remove from the oven
ingredients except for the and cool on a cooling rack or
cranberries in a mixing bowl

Cookies
plate.
and mix well with hand-mixer.

Cranberry Ginger
10 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!
 TIME: 10 MINS. PREP + 20 MINS.
COOKING | SERVINGS: 9
DIR E C T I O N S

BLUEBERRY MANGO MUFFINS

1.PREHEAT OVEN TO
I NGREDI E NTS 400°F. Mix together eggs,
3 EGGS
honey, coconut oil, coconut
3 T B S P. H O N E Y

2 T B S P. C O C O N U T O I L , M E LT E D milk, salt, and vanilla.

2 T B S P. C O C O N U T M I L K

¼ T S P. S A LT 2.SIFT TOGETHER
¼ T S P. VA N I L L A BAKING powder and coconut
¼ T S P. B A K I N G P O W D E R
flour, and then combine
¼ CUP COCONUT FLOUR

½ CUP DICED MANGO

in the bowl with your wet
½ CUP BLUEBERRIES ingredients. Mix the batter
well, and then fold in diced
mango and blueberries.

3.DIVIDE YOUR BATTER

into 9 muffin tins and bake
for 20 minutes or until done.

Muffins
Blueberry Mango
11 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!
 TIME: 10 MINS. PREP + 15 MINS.
COOKING | SERVINGS: 6
I NGREDI E NTS
3 EGGS
3 T B S P. H O N E Y
2 T B S P. C O C O N U T O I L
2 T B S P. C O C O N U T M I L K
¼ T S P. S A LT
¼ T S P. VA N I L L A
¼ T S P. B A K I N G P O W D E R
¼ CUP COCONUT FLOUR
½ CUP CHOPPED PECANS (OPTIONAL)
HoneyMuffins
12 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!
DIR E C T I O N S
CRANBERRY GINGER COOKIES
1.PREHEAT OVEN TO
400°F. Mix together eggs,
honey, coconut oil, coconut
milk, salt, and vanilla.
2.IN A SEPARATE bowl,
sift together baking powder
and coconut flour. Combine
with your wet ingredients.
Mix your batter well, and
then fold in your chopped
pecans (if you are using
them).
3.DIVIDE YOUR BATTER
into 6 muffin tins and bake
for 15 minutes.
 TIME: 10 MINS. PREP + 10 MINS. stick in the center of each

C H O C O L AT E C H I L I P I N E A P P L E
COOKING | SERVINGS: 4 pineapple ring and then place
the remaining pineapple rings
I NGREDI E NTS on top of the sticks, making
1 WHOLE PINEAPPLE OR 1 CAN OF
a sandwich with the stick
PINEAPPLE SLICES

½ C U P E N J O Y L I F E C H O C O L AT E C H I P S
in the middle. Freeze your
¼ CUP COCONUT OIL pineapple popsicles.
C H I L I P O W D E R T O TA S T E

C R U S H E D M AC A DA M I A N U T S 3.WHEN READY TO make,

melt your chocolate chips
DI REC TI ONS and coconut oil over a double
boiler. Dip the pineapple
1.IF USING FRESH popsicles in the chocolate
pineapple, core the pineapple and then the macadamia nuts.
and cut into rings like you Set back on your baking
would find in a can. sheet. Do this for all
remaining pineapples.
2.LAY HALF OF your

Pineapple
pineapple rings on a 4.SPRINKLE THEM ALL
parchment-paper–lined baking with chili powder and keep
sheet. Place a popsicle frozen until ready to serve.

Chocolate Chili
13 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!
 TIME: 10 MINS. PREP + 10 MINS. 2.ONCE KIWI IS

KIWI POPSICLES
ready,
COOKING | SERVINGS: 6–8
melt your chocolate chips
and coconut oil over a double
I NGREDI E NTS broiler. Mix in cinnamon.
3 KIWIS

½ C U P E N J O Y L I F E C H O C O L AT E C H I P S 3.DIP YOUR KIWI

¼ CUP COCONUT OIL
popsicles in the chocolate
½ T S P. C I N N A M O N

¼ C U P C R U S H E D M AC A DA M I A N U T S
and then immediately dip
¼ CUP SHREDDED COCONUT POPSICLE STICKS in the topping of your
choice. The chocolate will
DI REC TI ONS harden relatively quickly.
Immediately place popsicles
1.PEEL YOUR KIWIS and
back on the parchment paper
slice into ½" to 1" thick
cookie sheet.
rounds. Carefully pierce with
a popsicle stick and lay on a 4.FINISH OFF BY making

parchment paper lined baking the rest of your kiwi

Popsicles
sheet and freeze for at least popsicles and topping how you

12 hours. please. Keep in the freezer

until ready to serve.

14
Kiwi
• C I V I L I Z E D C AV E M A N • Buy the complete cookbook!
 TIME: 5 MINS. PREP + 0 MINS. COOKING 3.ONCE MIXED, USE

A P P L E P I E C AV E M A N B A R S
SERVINGS: 8
parchment paper and flatten
out your mixture to the size
I NGREDI E NTS you want your bars to be.
2 C U P S D AT E S , P I T T E D
You can also use individual
½ C U P R AW M A C A DA M I A N U T S

½ CUP DRIED APPLES Ziploc bags and form them

¼ C U P R AW A L M O N D S inside the bag.
2 T B S P. C O C O N U T O I L , M E LT E D

2 T B S P. C I N N A M O N 4.PLACE IN FRIDGE and

let cool. Enjoy.
DI REC TI ONS
5.NOTE: IF THESE don’t

1.PLACE DATES, taste like apple pie to you,

MACADAMIA nuts, dried play with the spices. You can

apples, and almonds in a add some nutmeg or cloves and

food processor or powerful mix the flavors around.

blender. Pulse until the

6.IF YOU HAVE a
mixture is in small chunks.
macadamia nut allergy,
Transfer to a mixing bowl.
substitute nut of your choice

2.ADD COCONUT OIL and or just up the almonds. You

cinnamon. Using your hands, can also roast the nuts

mix well to ensure an even prior to incorporating for a

Caveman Bars
Apple Pie coating. different flavor.

15 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!

 TIME: 15 MINS. PREP + 20 MINS. 2 . PREHEAT Y O U R O V E N to 400°F.

B A R S
COOKING | SERVINGS: 9 Place almonds and macadamia nuts
in a food processor and blend

I NGREDI E NTS until in small chunks; you want

6 WHOLE EGGS
little chunks, not the consistency

½ C U P R AW O R G A N I C H O N E Y of flour. In a mixing bowl,

1 CUP LEMON JUICE (8 LEMONS) combine nuts with the honey,
½ CUP COCONUT OIL melted coconut oil, and eggs and
1 C U P R AW A L M O N D S mix well.
1 C U P R AW M A C A DA M I A N U T S

¼ C U P R AW O R G A N I C H O N E Y 3 . GREASE A N 8 × 1 2 " baking pan

½ C U P M E LT E D C O C O N U T O I L with coconut oil. Spread your

2 EGGS nut mixture over the entire
UNSWEETENED SHREDDED COCONUT pan, and bake for 15–18 minutes
or until your crust passes the

DI REC TI ONS toothpick test. Allow the crust to

L E M O N
completely cool.
1 . WHISK E G G S , H O N E Y , and
lemon juice together in a small 4 . SPREAD Y O U R L E M O N topping

saucepan. Place on your stove over over the crust and sprinkle as

medium-high heat and add coconut much unsweetened shredded coconut

oil. Stir until coconut oil melts as you want over the top. Place

and then continue stirring until in the refrigerator or freezer (I

LemonBars
the mixture thickens and starts prefer mine frozen).

to bubble. Once thick, remove from

5 . KEEP R E F R I G E R A T E D O R frozen
the heat and place in a bowl in
until serving and then return the
your refrigerator to cool.
remaining to the fridge/freezer.
Enjoy.

16 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!

 a mild boil, constantly

DRAGON FRUIT ICE CREAM

TIME: 5 MINS. PREP + 20 MINS.
COOKING | SERVINGS: 2–3 whisking. Remove from heat
and let cool.
I NGREDI E NTS
1 DRAGON FRUIT 3.PLACE DRAGON FRUIT
O N E 1 6 - O Z . C A N F U L L - FAT C O C O N U T M I L K in a food processor and
3 PA S T U R E D E G G Y O L K S
process down. Add dragon
1 T S P. O R G A N I C VA N I L L A E X T R A C T
fruit to cooled coconut milk
P I N C H O F S E A S A LT
mixture. Refrigerate for at

DI REC TI ONS least 2 hours (can leave it

overnight). Mix to ensure
1.USING A SPOON, cut nothing has settled and
dragon fruit in half and immediately use in the ice-
remove all the fruit. cream maker.

2.COMBINE COCONUT 4.SERVE IN THE shell of

MILK, egg yolks, vanilla, the fruit if desired.
and sea salt in a saucepan

Dragon FruitIce Cream

over medium heat. Bring to

17 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!

 C A N D I E D C AV E M A N WA L N U T S
TIME: 10 MINS. PREP + 20 MINS. 2.REMOVE FROM THE heat
COOKING | SERVINGS: 2–3
and place the walnuts on
parchment paper to allow them
I NGREDI E NTS to cool.
1 C U P W A L N U T H A LV E S

1/4 CUP 100% PURE MAPLE SYRUP 3.ENJOY AND TRY not to
S E A S A LT T O TA S T E
eat them all.

DI REC TI ONS
1.PREHEAT A DRY sauté
pan over medium heat. Add
the walnuts, maple syrup,
and salt and stir frequently
until the walnuts are
toasted and the maple syrup
caramelizes, about 3–5
minutes.

Walnuts
Candied Caveman

18 • C I V I L I Z E D C AV E M A N • Buy the complete cookbook!

CIVILIZED CAVEMAN GEORGE
Bryant spent the first two decades of
his life in a constant battle with his
weight. It wasn’t until he began his
Paleo journey that the US Marine turned
Caveman finally won the upper hand in
that battle. Today, Bryant spends his
days creating delicious Paleo recipes,
hoping to change as many lives for the
better by making REAL food recipes both

tasty and simple. Buy the complete

version of his cookbook to access
more recipes from Bryant.
Grain-Free Goodies
A Sampler

B Y G E O R G E B R YA N T