Month: November 2014

Paleo Lady Grey Drizzle Cake

Lady Grey Drizzle Cake

Yeah… I so went there… I took your traditional (and slightly too vanilla) lemon drizzle cake and jazzed that bad boy up. It’s like having a cup of Earl Grey Tea with a subtle touch of Lady Grey to it (orange and lemon).

This recipe requires some fresh bergamot which isn’t that easy to get hold of but Natoora stock it as well as Ocado (stocking Natoora’s bergamot).

This is so delicious you’ll probably devour the whole thing at once. It has the perfect bounce to it, as I have added a small amount of milled chia seeds to it. This also helps (along with the coconut flour) to soak in the ‘drizzle’.

I don’t think I can say anything to do it justice so you’ll just have to give it a go yourself! It’s a very simple bake and even a beginner can’t go wrong. All of those complex flavours will make you feel like you’ve baked something straight out of Masterchef!

Makes: 1 small ‘loaf’ (about 10-12 slices)

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Ingredients:

For the sponge cake:

50g raw unsalted grass-fed butter
50g coconut oil
3 eggs
1 egg white
1/2 cup Sukrin Almond Flour
1 cup tapioca flour
1 tbsp Sukrin Coconut Flour
1/2 tbsp milled chia seeds
1/3 cup raw honey/maple syrup
1 tbsp vanilla extract
1/2 tbsp orange extract
1/4 tsp vanilla powder (optional)
1 tbsp baking powder
1/4 tsp bicarbonate of soda
1 tbsp bergamot juice
Zest of 1 unwaxed bergamot

For the ‘drizzle’:

Zest & juice of 1 unwaxed bergamot
Juice of 1 lemon
1/4 tsp vanilla powder (optional)
1/2 tbsp orange extract
2 tbsp maple syrup
1/2 cup raw honey

Method:

  1. Pre-heat your oven to 180C.
  2. Combine all of your ingredients for the sponge except for the egg white and the bergamot into a food processor. Process until you get a smooth cake batter. Be sure to scrape down the sides frequently.
  3. Zest and juice your bergamot. Add the zest and 1 tbsp of the juice to your cake batter and process. Set aside your remaining juice to use in your syrup.
  4. In a large mixing bowl whisk your egg whites until it can form stiff ‘peaks’. The bowl should be able to be turned upside down without the egg white sliding or falling out. Do not whisk anymore after this otherwise the egg will begin to liquify again. This will take some gunpower so stick at it! The best technique is to use a really light wrist and big sweeping movements to lift the egg up into the air and around and back down again to try and get as much air as you can into it.
  5. Pour in your cake batter and fold the egg white into the mixture again with big sweeping movements to get as much air into it as possible.
  6. Line a 9″x5″ loaf tin. Pour in your cake batter and smooth with a spatula or back of a spoon. Create a substantial dip into the middle of the batter – about 1cm will do. This will ensure that it will rise evenly.
  7. Put your cake into the oven on the middle shelf. Leave to cook until it is golden brown all over and when you insert a toothpick into the centre it comes out clean and hot to the touch. This should take around 40 minutes.
  8. Whilst your cake is baking make a start on your syrup. In a small pan combine all of your ingredients and place on a low heat. Leave to come to the boil and stir every now and then.
  9. Once boiling reduce to a simmer and leave to cook for about 10 minutes or until the syrup begins to thicken slightly.
  10. Once your cake has baked remove from the open and using a chopstick (or something similar in size) pierce the cake very deeply – almost to the bottom several times. I mean a lot of times. The more holes the more drizzle will seep through and saturate the cake.
  11. Pour over all of the syrup. You may need to do this in batches to allow the syrup to seep through the cake, and you may even have to heat the syrup so that it saturates it even further.
  12. Leave to cool completely. If any of the syrup is still remaining then put the cake bake into the oven on the lowest temperature until it seems to soak through.
  13. Slice and enjoy with a yummy cup of tea or coffee!

Lady Grey Drizzle CakeLady Grey Drizzle CakeLady Grey Drizzle CakeLady Grey Drizzle Cake

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10-Minute Paleo Creamy Wild Mushroom & Herb Soup

Paleo Wild Mushroom Soup Paleo Wild Mushroom Soup

I made this soup today for my lunch as my other half hates mushrooms. It’s rare that I’ll get any mushrooms in and when I do my daughters usually steal them all!

This soup is like a sophisticated cream of mushroom soup. It’s creamy but it’s got a nice sweetness too it accompanied by a fab herby after taste. I’ve kept the recipe simple with minimal chopping and it’s designed to be fast enough to make but without forgoing the taste! It really is gorgeous!

Why not serve it up with some of my delicious Paleo Granary Bread?!

Serves: 2 people (or 1 greedy person like myself!)

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Ingredients:

25g raw salted grass-fed butter (or 2 tbsp coconut oil)
2 cloves garlic
1/2 red onion
1/2 tsp sea salt
1/2-1 tsp finely ground black pepper
1 sprig of rosemary, thyme, & sage
100g wild mushrooms (I used Chanterelle)
1 tin (400ml) coconut milk
1 tbsp raw honey (or 1/2 tbsp coconut sugar)

Method:

  1. Start by finely chopping your garlic and red onion.
  2. Heat your butter in a heavy based medium pan on a low heat until melted.
  3. Once the butter begins to bubble add in your garlic and onion. Move around the pan coating everything evenly in the butter.
  4. Add your rosemary and thyme. Run your fingers in the opposite direction to the growth of the leaves and they should fall off quite easily.
  5. Tear your sage leaves roughly and add in. Stir everything thoroughly and heat until the onions have softened.
  6. Add your salt and pepper. 1/2 tsp of black pepper will give you a mild kick and 1 tsp will bring a nice heat to it.
  7. Now add your mushrooms and fry lightly for 1 minute. Be sure to stir frequently.
  8. Add your tin of coconut milk. Raise the heat to low-medium and bring to the boil.
  9. Once boiling lower to a simmer, add your raw honey and cook for a further 5 minutes.
  10. Remove from the heat, serve up and drizzle with your favourite oil. Truffle oil works best but you can also use extra virgin olive, macadamia or avocado oil!

Paleo Wild Mushroom SoupPaleo Wild Mushroom Soup

Paleo Pfeffernussen

Paleo PfeffernussenPaleo Pfeffernussen

I absolutely adore Pfeffernussen (pronounced ‘feffer-new-sen‘) at Christmas. They’re just such a yummy little spicy snack and perfect with a big mug of warm milk for those super cold nights in with your fave fluffy socks and big jumpers. They’re like a hug in a bite!

For those of you that don’t know what Pfeffernussen are, they are small German cookies that taste somewhat like a spiced gingerbread with a heavily peppery taste that is just to die for! They have a sort of hard exterior that has been coated with icing sugar and a softer interior.

The words ‘Pfeffer’ & ‘nussen’ literally translate to ‘Pepper nuts’.

These are so simple to make that you can do this with your little ones in a mixing bowl rather than with a food processor. They’ll love rolling them into balls before baking and then later dusting them with the icing sugar. Perfect!

Makes: 26 Pfeffernussen

Preparation Time: 10-15 minutes

Cooking Time: 10-15 minutes

Ingredients:

1 cup almond flour
1.5 cups tapioca flour
1/4 tsp bicarbonate of soda
125g raw unsalted grass-fed butter (use 75g coconut oil for Vegan option)
1 cup coconut sugar
1/4 cup blackstrap molasses
1 free-range egg (Vegans can substitute for a flax/chia egg replacer 1 tbsp: 3 tbsp water leave to ‘gel’ for 5 minutes)
1 tsp vanilla extract
1 tsp mixed spice
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp finely ground black pepper
1/2 cup Paleo Fragrant Spiced Faux Icing Sugar (for dusting)

Method:

  1. Pre-heat your oven to 180C.
  2. Combine all of the ingredients except for the Paleo Faux Icing Sugar into a food processor and process until the mixture comes together into a ball.
  3. Line a baking sheet with baking parchment.
  4. Using a tablespoon measure scoop a level scoop of dough and roll into a ball. Place the dough balls on the baking sheet 1.5-2″ away from each other to prevent them from sticking together. They don’t rise too much so don’t worry! You’ll be able to split the balls into two batches of 13.
  5. Cook for around 10-15 minutes or until the Pfeffernussen are fairly firm to the touch, golden brown and have cracks running through them.
  6. Remove from the oven and leave to cool for 5-10 minutes until lukewarm to the touch. The warmth will help the icing sugar to cling all over to the Pfeffernussen.
  7. Place your Paleo Faux Icing Sugar into a deep container or bowl and toss the Pfeffernussen around individually until fully coated.
  8. Leave to cool on a wire rack completely.
  9. Enjoy!!!

Paleo PfeffernussenPaleo PfeffernussenPaleo PfeffernussenPaleo Pfeffernussen

That’s a damn fine (Paleo) Cherry Pie…

Paleo Cherry PiePaleo Cherry Pie

Ok, I know that’s not the line, it’s the coffee line – but I’m pretty sure that Agent Cooper would approve. Much like he’d approve of my cherry pie… I’m not sure that it’d put the infamous cherry pie at Norma’s Diner to shame but still it’s a pretty damn good pie!

thepieisamiraclejewahl

Now, if all of these references are going over your head don’t worry I shall explain. It is all from a early 90s TV series (and film) called ‘Twin Peaks’ directed by David Lynch – it is seriously dark, quirky, creepy but also incredibly gripping. In the show the FBI Agent Dale Cooper heads an investigation into the murder of the homecoming queen Laura Palmer. The show is full of beautiful pin-up ladies such as the deliciously naughty psychofox Audrey Horne.

There are mad backwards talking scenes in the infamous ‘Black Lodge’ with it’s luscious red curtains and black and white zig-zag lino flooring. There’s even a lady that carries a log around with her like it’s a baby – yes a log!!! Oh and there is a cameo somewhere along the line with David Duchovny as DEA Agent Dennis who later becomes a Denise!

The whole show oozed mystique and sex appeal, and the colour red is plastered everywhere ready to seduce you.

AudreyHorneBlack Lodge Twin Peaks

Agent Cooper loved coffee but he also loved his cherry pie! I hope you love my pie just as much as he would!

It’s gluten-free, grain-free, and there is a Vegan substitution for the pastry. This pie is seriously sweet, juicy and just perfect with a nice big cup of coffee. Sour cherries are best for this, so the fresher you can get, the better. If you are using very ripe or sweet cherries I would recommend that you add in some lemon juice to sour it up.

I also used apricot kernels in this to add to the bitter almond flavour. If you can get hold of them I would definitely recommend it, but be careful as excess consumption of apricot kernels can be fatal! You should not consume more than 2 kernels a day!

There is a slight bit of skill involved in making this pie as you will have to do a spot of lattice work but if the prospect of this scares you and you really can’t bear to do it then just make it an open pie, which would be equally as pretty. You could also top it completely.

Paleo Cherry PiePaleo Cherry Pie

I have included a recipe for some ‘Noyau Cream’ in this post as it is super scrummy and brings an amazing freshness to the whole pie experience. The noyau is simply the tiny kernel within the stone of a an apricot or even cherry. It really has the nicest flavour you can imagine, much like marzipan!

I also topped my pie with my Paleo Faux Icing Sugar once it had cooled!

Makes: 10 slices

Preparation time: 50 minutes

Cooking Time: 1 hour

Ingredients:

For the Paleo pastry:

200g tapioca flour
100g almond flour
200g raw grass-fed unsalted butter (substitute for 100g coconut oil for Vegan option)
Pinch of Himalayan pink salt
1 tbsp coconut sugar
1/4 tsp vanilla powder (optional but yummy)
Juice & pulp of 1 orange
30ml ice cold water

For the cherry filling:

500g sour cherries (if you cannot get sour cherries add juice 1/2 lemon)
100g coconut sugar
2 tbsp tapioca flour
1/2 tbsp Kirsch (is optional but naughty in a great way)
1 tsp bitter almond extract
1/4 tsp vanilla powder
6 apricot kernels

For the egg wash:

1 free-range egg (omit if you are Vegan)
A splash of your favourite nut milk
A couple of drops of bitter almond extract

For the Paleo ‘noyau’ style cream:

1 tin coconut milk (refridgerated overnight)
1/4 tsp vanilla powder
1 tbsp maple syrup
1 tsp bitter almond extract
6 apricot kernels

Method:

  1. The night before place your tin of coconut milk (for the noyau cream) into the fridge and leave until needed.
  2. Firstly start on your pastry. In a small mixing bowl sieve in your flours, sugar and salt. Add your vanilla powder and mix.
  3. Chop your butter into small cubes and throw in.
  4. Cover the bowl with cling film, give it a good shake until the butter is covered by the flour and then place into the freezer for 20 minutes. This is what makes your pastry lovely and light and crumbly.
  5. In the meantime freshly squeeze your orange juice, removing the pulp at the same time. Pop it into the fridge to chill until needed.
  6. Remove your flour and butter bowl from the freezer and pour into your food processor. Process until it comes together into small oat like sized balls.
  7. Pulse in your orange juice and pulp. Process until it only just starts to come together as a ball.
  8. Remove the pastry from the processor, cover in cling film and leave to chill in the fridge for 20 minutes.
  9. Whilst you are waiting begin to prepare your cherry filling. De-stone all of your cherries.
  10. Crush the apricot kernels into a fine powder using a pestle and mortar. Once this is done stir in all of the ingredients for your filling, cover with clingfilm and leave in the fridge to allow the flavours to seep out into the ‘sauce’.
  11. Remove your dough from the fridge place back into the food processor and pulse in 2 tsp of your chilled water. Process on full speed until the dough has warmed up enough to be handled.
  12. Lightly grease a 9″ fluted edge (loose based) pie tin with some butter or coconut oil.
  13. Lightly dust your work surface and rolling pin with some tapioca flour.
  14. Take 1/2 of your dough and lightly roll it out until it is about 1/2″ wider than the diameter of the tin. Carefully place it into the tin and press it down and around all of the indentations. Cut off any excess.
  15. Remove your pie filling from the fridge, give it a good stir and then pour into your pie crust. Place into the fridge.
  16. Pre-heat your oven to 180C.
  17. Quickly whizz up your remaining dough in the food processor again you may want to add a tsp of water again to get it going.
  18. Roll the dough out into a rectangle that has 1″ excess around all edges from the diameter of your pie tin (i.e.11″).
  19. Using a pairing knife or even a pizza cutter cut into 1cm-1.5cm strips. The wider the strips the easier it will be to make your lattice. Divide your strips equally by 2.
  20. Get a sheet of greaseproof paper out. Place half of your strips of dough vertically and place another at the very top leaving some excess to work with. Begin to weave it under and over until you get to the very end.
  21. Repeat the process with another piece of pastry until you have completely finished your lattice. Work as fast as you can as this dough likes to warm up, dry out and then becomes prone to breakage.
  22. Remove your pie from the fridge. Hold your pie very carefully at a diagonal angle. Get someone to hold it for you if you can. Line up your lattice and flip it over as fast and as carefully as you can so that it is placed evenly.
  23. Gently press the lattice and join it into the edges of the pie crust.
  24. If there are any breakages just carefully patch them up and don’t worry too much as once it has baked you won’t be able to see anything too serious. Cut off any excess pastry.
  25. Whisk up all of the ingredients for your egg wash and using a pastry brush wash over the lattice thoroughly.
  26. Place the pie onto a baking tray and place on the middle shelf of the oven.
  27. Cook for around an hour or until the pie filling is bubbling through right to the middle of the pie and the lattice is a beautiful golden brown. If you feel at any time that the lattice is cooking faster than the rest of the pie keep using your egg wash to prevent burning. You can also place a large cake tin over the top to almost ‘steam’ the pie if needs be.
  28. Remove from the oven and leave to cool completely.
  29. Prepare your noyau cream by removing your tin of chilled coconut milk from the fridge. Open the tin, poke a hole into the creamy top layer and drain out all of the water. Scoop out all of the solid cream into a large mixing bowl.
  30. Crush your apricot kernels and using a pestle and mortar to grind them into a fine powder.
  31. Add your ground apricot kernels and remaining ingredients into the cream and whisk using large strokes to beat in as much air as possible. This will make the cream nice and fluffy and light. Once the cream forms large stiff peaks it is done!
  32. Slice your pie and warm your slice gently in the oven on a low heat. Top with your noyau cream, grab a coffee and go wild!

 

Paleo Cherry PiePaleo Cherry PiePaleo Cherry PiePaleo Cherry Pie

Paleo Star Topped Mince Pies

Paleo Mince PiesPaleo Mince PiesAhhhh good old mince pies. These mince pies are buttery, crumbly, a little bit naughty and a whole lot nice! Santa will be pleased when you leave him some of these out with a glass of milk (or rum)!

This is probably the first year where I have made every little part of my Paleo Mince Pies. Yes it may be a little bit time consuming but it’s a whole lot rewarding and my kiddiewinks were more than blown away. Just seeing them get excited about Christmas all from taking a bite of one of my mince pies is well, just plain lovely!

It was quite amusing to hear my daughter say “But these taste like mince pies?!”. She was utterly shocked!

I had a play about with different depths and thicknesses of pastry. My favourite to look at was made in a muffin tin and was so incredibly deep that sadly I felt I was just eating far too much mincemeat. It looked super modern so next year I will be going on the hunt for a smaller but deeper tin!

I hope you enjoy these naughty little Paleo bites as much as I do!!!

Makes: 12-16 Mince Pies

Preparation Time: 1hr 15 minutes

Cooking Time: 10 minutes

Ingredients:

For the Pastry:

100g tapioca flour
50g Sukrin Almond Flour
100g cold raw grass-fed unsalted butter (can use 50g coconut oil as a Vegan substitute)
Pinch of Himalayan pink salt
Juice of 1 orange

For the filling:

1 Slightly heaped cup of Paleo Mincemeat

For Decoration:

1 tbsp of Paleo Fragrant Spiced Faux Icing Sugar

Utensils:

7 cm/2.75″  Stainless Steel Crinkle Cutter
4.7cm/1.85″ Star Cutter (a 2″ one would work fine)
Fairy cake tin with indentations 0.5″ deep with the bottom diameter of 2″ and top 2.75″ (I picked mine up at Morrisons!)
Rolling pin

Method:

  1. Either purchase or make your own mincemeat in advance! Click the link in the ingredients and follow the cooking instructions there.
  2. In a small mixing bowl sieve in your flours and salt.
  3. Chop your butter into small cubes and throw in.
  4. Cover the bowl with cling film, give it a good shake until the butter is covered by the flour and then place into the freezer for 20 minutes. This is what makes your pastry lovely and light and crumbly.
  5. In the meantime freshly squeeze your orange juice and pop that into the fridge to chill until needed.
  6. Remove your flour and butter bowl from the freezer and pour into your food processor. Process until it comes together into small oat like sized balls.
  7. Pulse in your orange juice by the tablespoon. It is not likely that you will require much more than half of it at this stage. You just want to use enough for it to only just form the beginnings of a dough ball. Place your orange juice back into the fridge.
  8. Remove the pastry from the processor and form by hand into a ball. Cover in cling film and leave to chill in the fridge for 30 minutes.
  9. Pre-heat your oven to 180C and gather all of your utensils.
  10. Remove your dough from the fridge place back into the food processor and pulse in 1 tsp of your chilled orange juice. Process on full speed until the dough has warmed up enough to be handled.
  11. Lightly dust your work surface and rolling pin with some tapioca flour.
  12. Take a small handful of dough at a time to work with (enough for 2 pies) and roll into a ball with your hands. Place the dough onto the work surface and roll it out fairly thin but not so thin that it will break when placed into your cake tin. Roll this pastry very lightly otherwise it will likely tear apart. Also keep on top of the dusting as it may stick to your work surface!
  13. Cut out your bases with the large crinkle cutter. If you want a traditional look use the crinkle side if you want to go for a more modern look like I have then use the back. If you have trouble removing the dough from the work surface use a small cake spatula to scrape underneath carefully and then lift.
  14. Cut out your stars.
  15. Pop the bases into the cake tin and gently press them down and around the outer edges.
  16. Fill with 1 heaped tbsp of mincemeat. You want them to be full to the top but not brimming!
  17. Top with your stars pressing down as gently as possible. Repeat this process until you have fille the tin. Sometimes the dough may need a quick blitz in the food processor but it should be ok.
  18. Place your mince pies into the oven for 10 minutes until golden brown. This may take less or more time so keep a watchful eye as they love to cook quickly!
  19. Leave to cool in the tin for 5 minutes before removing them and placing them onto a wire rack.
  20. Once completely cool lightly dust them with the Paleo icing sugar and enjoy!

Paleo Mince PiesPaleo Mince PiesPaleo Mince PiesPaleo Mince Pies

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Paleo Fragrant Spiced Faux Icing Sugar

Paleo Faux Icing Sugar

I love fragrant things. I’ve kind of given up wearing perfume since I was pregnant, and it’s now been 2 years. When I am cooking it all turns into one big olfactory experience but there is always something missing. Mince pies smell great but where is that true fragrance, the smell of Christmas?! It’s right here my friends in the form of ‘icing sugar’.

Just lightly dust your mince pies, and any other Christmas treats with this Paleo faux icing sugar and be blasted into another sensory dimension! It tastes so delicous, and when you bring that yummy mince pie to your mouth you inhale the wonderful scent of oranges, vanilla and spice.

It takes 2 seconds to whizz up so why not give it a try?!

Makes: 2/3 cup

Preparation Time: 5 minutes

Ingredients:

1/3 cup coconut sugar
1/3 cup tapioca flour
1/2 tbsp mixed spice
1/4 tsp vanilla powder
Zest 1 orange

Method:

  1. Whizz all of the ingredients together in a food processor for 5 minutes until smooth.
  2. Sieve over your favourite dessert like some good old fashioned Paleo Mince Pies!

Paleo Faux Icing SugarPaleo Faux Icing Sugar

Georgie’s Paleo Chrimbo Mincemeat

Paleo Mincemeat

It’s nearly Christmas and so I’m getting all of my recipes perfected and out of the way so that you can all make something delicious and yummy! Why miss out on the finer things in life when you don’t have to?!

As I get older I seem to be becoming more and more of a Christmas fanatic whereas say 5 years ago I was definitely a Christmas Scrooge. I hated Christmas, I hated the food and the booze. I’m still not much of a fan of the booze but I really am starting to appreciate it in my food more. I did use rum in this recipe, but a rather nice one called Kraken oh and a splash of Kirsch too.

Kraken rum is gluten-free and vegan and it is distilled from molasses (made from sugar cane) and is aged for a period of 12-24 months.  It is also heavily spiced with; cloves, ginger, cinnamon, and vanilla, among others. You don’t have to use alcohol for this though. You can use orange juice as a substitute in identical quantities to the alcohol, however make sure that you store the end product in the fridge and consume within two weeks. If you use alcohol in this you can store in an airtight mason jar for up to 6 months in a cool dark place.

This is perfect in mince pies but also great as a yogurt topper on your favourite coconut yogurt! Mmmmm yummy!

Makes: Roughly 2 cups

Preparation Time: 10 minutes (30 minutes cooling time)

Cooking Time: 10 minutes

Ingredients:

100g sultanas
100g raisins
100g currants
45g dried cherries
4 tbsp candied mixed peel
1 small bramley apple (finely diced)
75g raw unsalted grass-fed butter (or coconut oil for Vegan option)
100g coconut sugar
Juice of 1/2 orange
Juice & zest of 1/2 lemon
1/2 tbsp mixed spice
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1/2 tbsp Kirsch
60ml Kraken rum

Method:

  1. Place all of your ingredients except for your alcohol in a heavy bottomed, medium sized pan. Heat on a low heat until the butter melts and the mixture begins to simmer. Simmer for 10 minutes and stir occasionally. If you are not using alcohol use all of your orange juice and simmer until the liquid has evapourated.
  2. Leave the mixture to cool completely and then stir in your alcohol.
  3. Spoon into an airtight mason jar and top with a cellophane disc to help keep it fresh. It couldn’t be simpler!

Paleo MincemeatPaleo MincemeatPaleo MincemeatPaleo Mincemeat

If you need to find some mason jars to fit this into I bought mine from Ocado for £3.49 each. The mincemeat filled 1 and 1/4 jars. I also used the Tala Jam Pot Covers too for £1.50.

Georgie’s Raw No Bake Paleo Christmas Cheesecake

Paleo Christmas Cheesecake

This is a cheesecake like no other. I don’t even know if this kind of thing exists or not.

I was thinking the other day that a lot of people don’t like Christmas pudding and/or cake, or even mince pies but may still like the fruit and boozy flavour and feel like they are missing out. In fact when I was a kid I hated it all, and only just now am I starting to appreciate it. This is a modern spin on the classic Christmas desserts that are part of British tradition – it’s clean, it’s indulgent, it’s rich… it’s everything that Christmas is about but, well, um – more!

I used my own homemade Paleo Candied Mixed Peel in this recipe and it was gorgeous! Nothing more satisfying than making one tiny component of a big dish completely from scratch.

I also used Kraken rum which is just utterly delicious. It’s gluten-free, vegan and distilled from molasses (made from sugar cane) it also totes a whopping amount of spices; cloves, ginger, cinnamon, vanilla and lots more. It is aged for 12-24 months.

I literally cannot escape the kitchen without my better half whispering in my ear to “RELEASE THE KRAKEN” … not much of a whisper really, so uhhh yeah – it is now hidden somewhere!

This won’t weigh you down like most classic Chrimbo desserts but it will pump you full of energy, and sugar… and um rum…

Now I don’t drink, like at all really. Maybe I’ll sit down and have a drink once a year but I’m not too big on alcohol. So much so that I had only one piece of this cheesecake and felt the effects of the alcohol straight away. It was quite embarassing.

You don’t have to use alcohol in this cheesecake at all, in fact if that’s not your thing then simply replace the amount of alcohol with freshly squeezed orange juice instead – it will be equally as nice (if not probably a lot better for you)!

Paleo Christmas CheesecakePaleo Christmas Cheesecake

Makes: 10-12 slices

Preparation Time: 30 minutes (and 1 day soaking time)

Setting Time: 1.5 to 2 hours

Ingredients:

For the base:

100g macadamia nuts
1/2 cup almond flour
1 tsp vanilla essence
2 tbsp coconut sugar
2 tbsp coconut oil
1/2 tsp Himalayan pink salt
1 tbsp almond butter
1 tbsp coconut flour
1 tbsp maple syrup

For the spiced cheesecake filling:

1/2 cup coconut oil
50g cacao butter
1/3 cup maple syrup
1/4 cup coconut sugar
250g/2 cups cashews (soaked overnight or min. 4 hours)
1 tbsp vanilla essence
1/4 tsp vanilla powder
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tbsp mixed spice
1/4 tsp Himalayan pink salt
Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake)
1 peeled courgette (cubed)

For the Christmas fruit mix:

(Soak all ingredients overnight or for at least 4 hours)

50g sultanas
50g raisins
50g currants
1 tbsp candied mixed peel
Juice of 1 orange
Pulp & zest of 1/2 orange
1/4 tbsp vanilla extract
1/2 tsp orange extract
1/2 tsp bitter almond extract
1/4 tbsp mixed spice
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tbsp Kirsch
25ml Kraken rum

Optional decoration: Reserve 3 tbsp of your syrup from making your candied peel to ‘swirl’ through the cheesecake at the end!

Method:

  1.  Firstly combine all of the ingredients for the fruit filling in a medium sized mixing bowl, mix thoroughly, cover with cling film and leave to soak overnight (or for at least 4 hours) so that your fruit soaks up all of the beautiful flavours and well… uh… booze! Make sure you give it a little stir every now and then too!
  2. For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs it’s done!).
  3. Line a 9″ springform or loose base tin. Pour in the base mixture and ‘knuckle’ it in until evenly distributed. Place in the freezer until later.
  4. For the spiced cheesecake filling place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie until fully melted. This could take from around 5 to 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  5. Meanwhile, place the rest of the ingredients into the food processor, except for the courgette, and process until smooth.
  6. Remove your cacao butter mix from the bain-marie and combine with the rest of the cheesecake filling.  Process until smooth.
  7. To your white chocolate filling add in your peeled and cubed courgette. Blend until smooth and fluffy.
  8. Now stir in all of your soaked boozy fruit mix until evenly distributed!
  9. Remove your base from the freezer and pour in all of your filling, spreading evenly with a spatula.
  10. If you have saved any of your syrup from making your candied peel then drizzle over the top of the cheesecake in a criss cross pattern and using a small spatula dip in and swirl around the filling. This will give you your marbling effect!
  11. Place your cheesecake into the freezer until set.
  12. Slice and serve!!! Yummy yummy scrummy in your tummy!

Paleo Christmas CheesecakePaleo Christmas CheesecakePaleo Christmas CheesecakePaleo Christmas Cheesecake

Paleo Candied Mixed Peel

Paleo Candied Mixed Peel

It might seem a little bit drastic to make your own candied peel but I would much rather know what is going into my food then buying a product full of refined sugars just because it’s Christmas. Plus there is something so satisfying about making your own mincemeat completely from scratch!

This can be enjoyed in many Chrimbo treats and puddings, or even as a treat on it’s own – it’s gorgeous dipped in dark chocolate and crushed nuts!

Make sure that you save your syrup and you can add it to hot chocolates, coffees and even drizzle over yogurt or through cheesecake!

Makes: Approx. 4 tbsp

Preparation Time: 5 minutes (25 minutes cooling time)

Cooking Time: Approx. 1 hr 15 minutes

Ingredients:

Rind of 1 lemon
Rind of 1 orange
1 heaped tbsp raw honey (you can use 2 tbsp maple syrup for vegan substitute)
3/4 cup coconut sugar
1 1/3 cups water
1 tsp mixed spice

Method:

  1. Wash your fruit thoroughly under a hot tap.
  2. Cut your fruit into 4 wedges and peel off the rind.
  3. Cut each piece of rind into 4 strips.
  4. Place the rind in a small pan of boiling water, cover and simmer for 10 minutes. Drain the peel in a colander.
  5. Using your small pan place all of the syrup ingredients into the pan and heat on a low heat until the sugar has melted.
  6. Add your mixed peel strips. Bring to the boil then reduce to a simmer for 30 minutes until the peel becomes translucent and soft.
  7. Leave to cool in the syrup. Once cooled remove the peel using a slotted spoon and drip dry each strip slightly.
  8. Place the strips onto a wire rack and place onto a baking tray. Cook your peel on the lowest setting until nice and dry. It may be ever so slightly tacky to the touch but not wet. Leave to cool completely.
  9. Once cooled, using a pair of kitchen scissors to cut each strip into little squares.
  10. Use in mincemeat, Christmas pudding or dip the strips into dark chocolate for a nice chewy Chrimbo snack!

Christmas Paleo Biscotti

Paleo Christmas Biscotti

Paleo Biscotti I hear you say?! Yup Paleo Biscotti!

The wonderful people over at Real Foods UK send me out some Amisa Organic Chestnut Flour to have a little play with. I sat there and deliberated over what I could make and I had a few ideas, gnocchi, the obvious castagnaccio and well biscotti. I’d never made biscotti before so I thought why the hell not!

Amisa Chestnut FlourAmisa Chestnut Flour

If you don’t know what biscotti is well, it is simply a big chunky (but light) twice baked Italian biscuit – ‘bis‘ meaning twice and ‘cotti‘ meaning cooked. Pretty simple hey! You may have also heard of them being referred to as cantuccini which I think simply mean ‘coffee bread’ but don’t quote me on that.

The first batch I made didn’t pass my dip test well enough as I was too impatient as I didn’t wait for them to cool enough before slicing them and baking them again. Definitely follow the instructions or else you’ll end up with a crumbly or squishy mess and that’ not nice. I also used macadamia nuts first time around but decided that they weren’t Chrimbofied enough so I   opted for hazelnuts in the end but both were delicious!

When I was much younger (ok I am only 30 now but still) I was never bothered too much about things like Biscotti. I preferred to have a coffee loaded full of syrup, coffee creamer and whipped cream, oh and those dreadful ‘spice’ sprinkles in Starbucks – I was a dirty consumer.

Now however I appreciate the finer things in life – a little bit of crunchy wholesome goodness that I can dip into my coffee and not make a mess with. Splendid!

Paleo Christmas Biscotti

Makes: 6-8 Biscotti (dependent upon how big you slice them!)

Preparation Time: 1hr 45 minutes (mainly cooling time)

Cooking Time: 35-45 minutes

Ingredients:

1/4 cup raw honey
1 1/4 cup Amisa chestnut flour
1/2 cup tapioca flour
1 tbsp almond butter
Zest 1 orange
1 tsp almond extract
1/2 tbsp mixed spice
1 egg
1/4 tsp bicarbonate of soda
Pinch of Himalayan pink salt
50g hazelnuts or macadamia nuts (preferably activated)

Method:

  1. Pre-heat your oven to 180C.
  2. Place all of your ingredients, except for your nuts, into a food processor and blitz until the texture of sticky rice grains.
  3. Chuck in the nuts and pulse until you have a combination of some roughly chopped nuts and little bits.
  4. Remove the mixture and form into a ball of dough.
  5. Line a baking sheet with baking parchment and form your dough ball into a rectangle roughly about 6″x4″ and 0.5″ thick.
  6. Place into the oven on the middle shelf and leave to bake for 15-20 mins until golden brown all over. Remove from the oven, place on a wire rack and leave to cool completely. This could take anywhere from 30 minutes to 1 hour.
  7. Once completely cooled slice 1-1.5cm wide slices, horizontally. You can do this lengthways too but it will be sturdier the smaller that it is. For a more authentic look cut diagonal slices!
  8. Place the slices face down (the uncooked bits) back on your lined baking sheet in the oven for another 15-20 minutes. Flip over half way through to get an even bake. Remove when lovely and golden brown and crisp allover.
  9. Leave to cool completely on a wire wrack. You can place them back into a warm oven that has been turned off if you wish to get them even crisper without burning them.

Paleo Christmas BiscottiPaleo Christmas Biscotti

You can buy a 350g bag of Amisa Chestnut Flour from Real Foods UK for £4.99!

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