2 Paleo Recipes That Bring Out the Best in Our Thrive Market Avocado Honey

Thrive Market Avocado Honey is as delicious as it is versatile. Its molasses-like richness and notes of natural avocado flavor pair perfectly with everything—from a bowl of yogurt to a homemade batch of granola bars. Try these sweet and savory recipes to take full advantage of this distinctive sweetener’s complex flavor! Plus, they’re paleo, gluten-free, and dairy-free.

Gluten-Free Spiced Avocado Honey Cake with Honey Butter

This mouthwatering treat is sure to be a crowd pleaser—better yet, it’s gluten- and dairy-free. Though warm spices like cinnamon, ginger, and nutmeg evoke feelings of holiday cheer, this loaf is enjoyable year-round. If desired, you can substitute two cups of Paleo Flour for the almond, tapioca, and coconut flour. If you want some extra crunch, add in a half-cup of toasted, chopped nuts to the batter. To ensure all of the ingredients blend well, use room-temperature eggs.

Yield: 5 to 6 servings
Active Time: 15 minutes
Total Time: 60 minutes

Ingredients

For the loaf:
1 ½ cups Thrive Market Almond Flour
½ cup tapioca flour
¼ cup Thrive Market Coconut Flour
1 teaspoon Thrive Market Baking Powder
1 teaspoon Thrive Market Cinnamon
½ teaspoon Thrive Market Baking Soda
½ teaspoon Thrive Market Ground Cardamom
½ teaspoon Thrive Market Ground Ginger
½ teaspoon Sea Salt
¼ teaspoon Thrive Market Ground Nutmeg
4 eggs, room temperature
⅔ cup Thrive Market Avocado Honey
¼ cup Thrive Market Coconut Oil, melted
Zest and juice of 1 orange (about ¼ cup)

For the honey butter:
8 ounces non-dairy butter, softened
2 tablespoons Thrive Market Avocado Honey
¼ teaspoon Thrive Market Cayenne, optional

Instructions
Preheat your oven to 325°F. Spray a 9×5 loaf pan with cooking spray and line pan with parchment paper.

In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt and nutmeg. If the mixture has clumps, use a fine-meshed strainer to sift.

In another bowl, whisk eggs. Add honey, oil, and orange zest and juice, and whisk to combine. Pour this mixture into the dry ingredients. Using a rubber spatula, stir until just combined. Pour mixture into your prepared pan.

Bake for 40 to 45 minutes, until a toothpick comes out clean. In the meantime, make the honey butter by mixing together softened non-dairy butter, honey, and cayenne.

Once the loaf is done, let cool. The loaf may be stored at room temperature up to 5-7 days in an airtight container. Serve with honey butter.

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Honey-Baked Chicken Thigh

This savory and sweet paleo dish pairs a classic protein with the buttery sweetness of our Thrive Market Avocado Honey, topping it off with a delicious spice mix. While this hearty recipe may be straightforward, it’s anything but bland.

Yields: 4 servings
Prep time: 15 minutes
Total time: 45 minutes

Ingredients

For the chicken:
8 Mary’s Non-GMO Chicken Thighs, bone in and skin on
½ teaspoon Salt
½ teaspoon Thrive Market Black Pepper
½ teaspoon Thrive Market Ground Cumin
1 tablespoon Thrive Market Avocado Oil

For the sauce:
½ cup Thrive Market Avocado Honey
¼ cup Thrive Market Coconut Aminos or Soy Sauce
¼ cup Thrive Market Balsamic Vinegar
1 tablespoon toasted sesame oil
½ teaspoon Thrive Market Ground Ginger
½ teaspoon Thrive Market Garlic Powder
1 teaspoon Thrive Market Red Chili Flakes, optional
Fresh parsley or cilantro, chopped

Instructions
Preheat your oven to 400° Fahrenheit. Season each chicken thigh generously with salt, pepper, and cumin. On the stovetop, heat a large ovenproof skillet or dutch oven on medium-high heat. Add avocado oil to the skillet or dutch oven and place chicken thigh skin-side down. Cook until the skin is dark golden brown, about five to seven minutes. Flip and cook for another three to four minutes. If there is more than a tablespoon of oil in the pan, remove oil with paper towels.

While chicken is cooking, in a medium bowl, add all the ingredients for the sauce and whisk until combined. Pour sauce over the chicken, place in the oven and cook for 30-35 minutes. Remove from the oven and let sit for five minutes. Top with parsley or cilantro, and serve with rice, noodles, or blanched vegetables.

Recipes by Angela Gaines