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No Gluten! No Grain! No Cardboard! – Paleo Parrot Snack Cakes

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How would you like to enjoy a delicious treat that is good for you and comes without any guilt? Paleo Parrot is a snack cake that is dense, moist, and melts in your mouth, plus it doesn’t contain gluten and grain. Creator of the Paleo Parrot, Christa Ferguson, dropped by to give us a taste of this amazing treat that everyone is sure to love. Christa also made an amazing Paleo Pumpkin Pie and shares the recipe below:

Pie Crust

Dry Ingredients:

  1. •1 1/2 C Almond Meal
  2. •1/4 t Sea Salt
  3. •1/4 t Baking Soda
  4. •1/2 T Ground Flaxseed


Wet Ingredients:

  1. •1/4 C Organic Grass Fed Butter (melted)
  2. •2 T Grade B Maple Syrup
  3. •1 t Vanilla Extract

What to do:

  1. 1.Preheat oven to 325
  2. 2.Mix the dry ingredients then make a “well” in the center; add the wet ingredients
  3. 3.I use a dough hook to mix it but you can also do it by hand if you use some muscle
  4. 4.Shape it to the pie pan (I use a rubber spatula) and cover the sides and top with foil or one of those pie rings

5. Bake for 15 minutes; let cool completely before adding the pumpkin pie filling

Paleo Parrot Pumpkin Pie


Dry Ingredients:

  1. •3/4 C Coconut Sugar
  2. •1/2 t Sea Salt
  3. •1 1/2 t Ground Cinnamon
  4. •1/2 t Ground Ginger
  5. •1/4 t Ground Cloves
  6. •1/4 t Ground Nutmeg

Wet Ingredients:

  1. •15oz Can Libby’s Pure Pumpkin (
  2. •2 Large eggs
  3. •12 oz Full Fat Coconut Milk or Coconut Cream

What to do:

  1. 1.Preheat oven to 425
  2. 2.Use a whisk to mix the dry ingredients
  3. 3.Whisk the eggs and pumpkin then add the dry ingredients
  4. 4.Whisk the coconut milk into the mixture
  5. 5.Ensure the top of the crust is covered, pour the filling into the crust and bake at 425 for 15 minutes.
  6. 6.Reduce the temperature to 350 and bake for 45 minutes or until a toothpick comes out clean.
  7. 7.Let it cool completely before you cut or it will fall apart