Month: December 2014

Paleo Frangipane Star Topped Mince Pies

photo 1(114) photo 5(62)

As my Paleo Star Topped Mince Pies were such a hit I thought I’d give them a quick and fancy little upgrade which will quickly make your boring old regular mince pies into a show stopper on your big day! They taste absolutely amazing and people will think that you have been working your socks off… really they are super easy to make and the frangipane doesn’t really add too much to your prep time but shhhhhhh I won’t tell if you don’t!

When you tuck into these bad boys you won’t even notice that they are Paleo, in fact nobody will! These have been a big hit in my household so I hope they are for you too!

Happy Christmas everybody! I hope that Santa brings you all that you wish for,

Lots of Chrimbo Love…

Georgie xxx

Makes: 12 Mince Pies

Preparation Time: 1hr 20 minutes

Cooking Time: 10 minutes


For the Pastry:

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

For the Frangipane:

50g raw grass-fed unsalted butter (cubed & softened)
1/6 cup raw honey (or 40g coconut sugar)
20g Sukrin Almond Flour
5g tapioca flour
30g ground almonds
1 large egg
3 apricot kernels finely ground (optional)
1/2 tbsp almond extract

For the Filling:

Just over 1/2 cup of Paleo Mincemeat

For Decoration:

1 tbsp of Paleo Fragrant Spiced Faux Icing Sugar


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


  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. Prepare your frangipane. Combine all of the ingredients into a food processor or in a mixing bowl hand beat together until completely smooth and pale in colour. Set to one side.
  11. 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.
  12. Lightly dust your work surface and rolling pin with some tapioca flour.
  13. 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!
  14. 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.
  15. Cut out your stars.
  16. Pop the bases into the cake tin and gently press them down and around the outer edges.
  17. Fill with 1 heaped tablespoon of frangipane followed by 1/2 tablespoon of mincemeat. You want them to be full to the top and slightly brimming! I found that they were tastiest 2/3 frangipane and 1/3 mincemeat.
  18. 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.
  19. 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! They will be ready when they start to come away from the edges and the mincemeat is bubbling. The frangipane will rise up too.
  20. Leave to cool in the tin for 5 minutes before removing them and placing them onto a wire rack.
  21. Once completely cool lightly dust them with the Paleo icing sugar and enjoy!

Paleo Frangipane Mince PiesPaleo Frangipane Mince PiesPaleo Frangipane Mince PiesPaleo Frangipane Mince Pies

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Paleo Candy Cane Marshmallows

Candy Cane MarshmallowsCandy Cane Marshmallows

Wowzers… The first time I made some marshmallows was a few weeks ago. And, well, I made them by hand. Yes I whisked those bad boys by hand. I came to the conclusion though that it would be wiser to invest in a cheap electric hand mixer – it cost me less than £5 in fact and I don’t know why I haven’t done this sooner!

So those ones that I made were Gingerbread flavour and were gorgeous but I need to make another batch and re-photograph them, so I am afraid you will have to settle for Candy Cane flavour. Not so bad really huh?!

I nailed the flavour but in order to do so I had to use coconut sugar, which meant only one thing, I could only have brown marshmallows. I was a little upset about this but I will never skimp on my flavour. I have a few ideas for the future and will try colouring them by various means but these are too good to not post up sooner!

I wouldn’t recommend eating more than 1 or 2 of these as you may pack on the pounds. Sugar is still sugar my friends even if it is Paleo friendly! They are perfect dropped into your Bulletproof coffee or a raw cacao hot chocolate! They are so strong in flavour that you will be drinking a candy cane beverage when they begin to melt!

Oh and by the way guys you can toast these bad boys! Scrumptious!

Makes: Anywhere from 25-60 marshmallows (depending upon how large you cut them)

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Setting Time: 2 hours


250g coconut sugar
1/2 cup maple syrup
200ml water (plus 125ml hot water for your gelatine bloom if using powdered gelatine)
25g powdered gelatine (or 16 leaves of gelatine)
15 drops peppermint extract
1/4 cup tapioca flour


  1. Start by lightly oiling a shallow square 20cm cake tin or glass dish. Put a couple of tablespoons of tapioca flour into the tin/dish and cover with cling film. Shake the tapioca flour around until all of the sides are evenly coated. Place the dish to one side.
  2. If using powdered gelatine sprinkle it into a bowl of warm water (almost at boiling point but not quite). You will require 125ml of hot water. Stir until the gelatine has dissolved. If using gelatine leaves get a bowl of cold water ready to submerge them in. You will need to do this toward the end of the ‘hard ball’ stage of the syrup.
  3. In a small pan add your coconut sugar, maple syrup and water. Place on a low heat and stir occasionally until the sugar has fully dissolved.
  4. Turn up to a medium heat and bring the syrup to a boil. Once boiling place in your sugar thermometer, if you have one that is, if not don’t worry I will tell you how to continue without one! You will need to get your syrup to 122C-130C which is known as the hard ball stage. And it pretty much is what it sounds like. They syrup will become solid when cold. If you do not own a sugar thermometer get an ice cold cup of water at the ready and periodically drop a few drops of the syrup in. Check the consistency between your fingers. It will be at the hard ball stage when it forms & holds a solid shape in the water and can only be squashed between your fingers. It shouldn’t be very malleable though. If it is, it is likely to still be at the ‘soft ball’ stage. The syrup should be quite thick and ropey when dropped from a spoon.
  5. Whilst your sugar syrup is boiling begin to whisk your egg whites using an electric hand mixer or food mixer. Whisk until they form hard, stiff peaks that when you tip the bowl over your head will not fall on top of you!
  6. Once your sugar starts to form more of a soft and easily malleable ball and if you are using gelatine leaves now is the time to soak them.
  7. Once your syrup is at hard ball stage pour in your gelatine bloom or squeeze your gelatine leaves dry and add to the syrup. Stir until the gelatine has fully dissolved.
  8. Switch your mixer on to a low setting and gently pour in your syrup. If using an electric hand mixer get a helper to pour in the syrup or pour small quantities at a time.
  9. Add your peppermint extract and mix until the mixture becomes incredibly thick. When you lift up your beaters/whisks the mix should hold to them before forming a thick ribbon which falls back down into the mixture. It will be very thick but just at a pourable point. I found that using an electric hand mixer this took about 20 minutes.
  10. Once the mixture is ready pour it into your dusted tin or dish. Leave to set at room temperature for around 2 hours or until fully set. It should be easy to ‘peel’ away from the sides when ready.
  11. When the marshmallow has set, pour a generous amount of tapioca flour onto a clean work surface. Peel out your marshmallow and dust all over with the tapioca flour.
  12. Using a large oiled and dusted sharp knife begin to cut your marshmallow into strips lengthways. Then cut the strips into cubes. You will probably have to oil and dust your knife between cuts to make your life easier but it isn’t necessary. Be sure to store your marshmallows in an airtight container with a couple of tablespoons of tapioca flour. Give the marshmallows a good shake around to dust them evenly. And there you have it – your very own Paleo Candy Cane Marshmallows!

Candy Cane MarshmallowsPaleo Candy Cane MarshmallowsCandy Cane MarshmallowsCandy Cane Marshmallows

Paleo Almond ‘Multigrain’ Porridge

Paleo Almond Multigrain Porridge

So you wanna call this faux porridge? forridge? I don’t know what a good name for this is but what I do know is that this is ridiculously tasty, and high in fat and protein so not only is it delicious but it’s great for a pre or post-workout meal. I have called this a porridge as the shelled hemp seeds create a beautiful oaty like texture that really is like porridge!

It’s best served with a handful of berries and a big dollop of my Paleo Lady Grey Curd.

This is gluten-free, grain-free, dairy free, and Vegan. It’s fantastic.

Serves: 2 people (or 1 hungry person grrrr)

Preparation Time: 1 minute

Cooking Time: 5 minutes


1/3 cup Sukrin Almond Flour
1/3 cup Sukrin Coconut Flour
1/3 cup ground almonds
1/3 cup shelled hemp seeds
1/3 cup milled flaxseed
2 tbsp milled chia seeds
2 tbsp coconut oil
1/2 tbsp almond extract
1 tsp vanilla extract
600ml nut milk of your choice

Optional Toppings:

Handful of berries
1-2 tbsp Paleo Lady Grey Curd


  1.  Place all of the ingredients except for the milk into a medium sized heavy based pan. Mix together so that everything is evenly distributed.
  2. Pour 1/4 of the milk and whisk into a smooth paste.
  3. Place on a low heat and gradually add the rest of the milk in small amounts, whisking continuously.
  4. Bring to the boil and remove from the heat.
  5. Serve up, top with your favourite toppings and enjoy!

Paleo Almond Multigrain PorridgePaleo Almond Multigrain Porridge

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Paleo Lady Grey Curd

Paleo Lady Grey Curd

This stuff is deeeeeelicious! I love lemon curd but I like to get the nutritional benefits and flavours of multiple citrus fruits. Plus I am crazy about Lady Grey stuff! This is a very mild bergamot flavour though so if you want something less subtle then add in more of the zest of the bergamot!

I didn’t want to use coconut sugar in this, I wanted to reap the nutritional benefits of the raw honey, and it’s an absolute fat bomb with the butter! It’s great. You can spread this on some of my Paleo Granary Bread or top it on my Paleo Almond ‘Multigrain’ Porridge among other things! I have to plead guilty on eating straight from the jar! In fact a good dollop of this will help to enhance your exercise performance levels, almost acting as an isotonic but be careful as high fructose sugars can hinder weightloss goals (and are often short lived energy resources).

Makes: Approx. 750ml of curd

Preparation Time: 5 minutes

Cooking Time: 5-10 minutes


Zest & juice of 2 lemons
Zest & juice of 1 orange
Zest of 1/2 bergamot
Juice of 1 bergamot
1 tbsp vanilla extract
1 tsp orange extract
1/4 tsp vanilla powder
2 tbsp tapioca flour
3/4 cup raw honey
250g raw grass-fed unsalted butter
4 eggs


  1. In a medium heavy based pan whisk together your eggs.
  2. Add in the remaining ingredients and whisk thoroughly.
  3. Place the pan over a low heat and whisk continuously until the mixture begins to thicken. This will take about 5 minutes.
  4. Remove from the heat and pour into an airtight mason jar. Seal right away with a wax or cellophane disc. This will store for 2-3 weeks if kept in a cool dark place!

Paleo Lady Grey CurdPaleo Lady Grey CurdPaleo Lady Grey CurdPaleo Lady Grey Curd

Paleo Caramel Custard Trifle

Paleo TriflePaleo Trifle

This was a fab challenge that was set to me by one of my lovely followers. She misses her trifle and wants one in time for Christmas! Now, I have never really been mad about trifle but I loved the challenge and I have to say that I gave it my all.

When I piped that whipped coconut cream on top of my trifle I became so excited that I had to go and wake up my kids and make them try some. They were pretty happy I have to say – Christmas had come early!

When I broke into this trifle it made that super squelchy noise that it should make and knew I had nailed it! It tastes like a regular trifle but I couldn’t resist making one with a twist… I know, I know I just couldn’t help myself.

The twist was simply just making a caramel custard which was nice and rich and only a tad sickly. I think probably a little too sickly for me as I spend most of my time eating vegetables but my kids thought it was heavenly. I have written in substitutions to make a regular custard so if you want the option for traditional you’ve got yourself traditional!

Every component of this dessert has been made from scratch but it was well worth it I have to say. This is the kind of dessert you want to start making early in the morning or late at night to get ready for the following day. The coconut cream will require you to chill a can of coconut milk in the fridge overnight and the jelly can take up to 2 hours to set.

Makes: 2x425ml trifles or 1 large trifle

Preparation Time: 40 minutes (plus 2 hours setting time & overnight chilling for the coconut cream)

Cooking Time: 30-35 minutes


For the sponge:

60g coconut sugar
40g tapioca flour
20g Sukrin almond flour
1 tsp vanilla extract
1/4 tsp vanilla powder
2 eggs (yolks and whites separated)
1/4 tsp cream of tartar
1/4 tsp baking powder

50ml rum (or freshly squeezed orange juice)

For the fruit jelly:

4 leaves gelatine
150g fresh fruit of your choice
50g coconut sugar
125ml water
1 tbsp lemon juice (optional)

For the fruit layer:

150g chopped fresh fruit

For the caramel custard:

400ml coconut milk
50g coconut sugar
1 tbsp vanilla essence
1/4 tsp vanilla powder
3 tbsp tapioca flour
3 tbsp water
4 egg yolks
Generous pinch of Himalayn pink salt (optional)

For the coconut whipped cream:

2 x 400ml coconut milk (chilled overnight)
1 tsp vanilla extract
1/2 tsp vanilla powder
1 tbsp raw honey

Optional decoration:

1 square dark chocolate (grated)


  1. Start by making your sponge. Pre-heat your oven to 180C. Line a shallow baking tray with baking parchment.
  2. Place your egg whites in a large mixing bowl and whisk until the mixture forms stiff peaks and you can hold the bowl upside down over your head.
  3. In a separate mixing bowl whisk your egg yolks, coconut sugar, vanilla powder and extract and whisk until pale and glossy. Fold half of the egg whites into the mix.
  4. Sift in the flours, baking powder and cream of tartar and fold in.
  5. Fold in the remaining egg whites.
  6. Pour the cake batter onto the lined baking. Using a spatula form a rectangular shape about 0.25-0.5cm thick.
  7. Place in the oven and cook for 5-8 minutes until lightly golden and coming away from the parchment at the sides.
  8. Leave to cool on a wire rack and cut into 1″- 1.5″ squares.
  9. Place your squares into the bottom of the trifle dish and douse with the rum (or orange juice). Give it a good press down and leave to one side.
  10. Start making your fruit jelly. In a medium sized pan add your fruit, coconut sugar and water. Heat on a low heat and bring to the boil. Simmer for 15 minutes. Keep giving a good stir and mash down your fruit every now and then.
  11. Remove the pan from the heat and pour the mixture into a large sieve and press the fruit through to remove any seeds and pulp.
  12. Place your gelatine leaves into some cold water and leave to bloom.
  13. Taste the mix and if it seems too sweet add in some lemon juice to taste. Pour back into the pan and whisk in your gelatine until fully dissolved.
  14. Go back to your trifle dish and squash down the sponge with the back of a spoon. Pour over your fruit jelly, cover with cling film and place in the fridge for 2 hours or until set.
  15. Now it’s time to make your custard. Place your coconut milk and coconut sugar (or substitute sweetener) into a heavy based pan, place on a low heat and bring to the boil.
  16. In large mixing bowl whisk your egg yolks, vanilla extract and vanilla powder until smooth. Slowly pour in your coconut milk mix bit by bit whisking quickly. Once combined pour back into your saucepan.
  17. Place the pan back onto a low heat. In a small cup mix your tapioca flour and water into an even paste. Slowly pour the mixture into the custard being sure to whisk the whole time. Bring the mix to a simmer whisking freqently until the mixture begins to thicken. To turn into a caramel custard bring the mix to the boil until it begins to take on a condensed milk quality to it – the mix will start to come away from the sides when whisking.
  18. Leave your custard to cool for a couple of minutes and pour over your set jelly. Sprinkle on your salt and leave to cool for 5 minutes, cover with cling film and return to the fridge for 15 minutes or until chilled.
  19. Remove your coconut milk from the fridge. Open the tin and remove the thick cream that has set at the top. Spoon into a large mixing bowl. Add your honey, vanilla extract and vanilla powder.
  20. Whisk the mixture until it forms stiff peaks and (yes you guessed it) can be tipped over your head without causing a huge mess.
  21. Spoon into a piping bag and begin to pipe on top of your trifle. Start from the outside and move inwards piping small to medium sized blobs in a ring. Alternatively just pour on top and using a spatula create a bit of a spiral and flick it up at the middle.
  22. Grate over your chocolate et voila Paleo Trifle my friends!

Paleo TriflePaleo TriflePaleo TriflePaleo Trifle

Paleo Peppermint Matcha Bark

Paleo Peppermint Matcha Bark

I love a bit of peppermint bark, but this year I wanted to give it a bit of  a twist. The bottom layer is a beautiful crisp and crunchy peppermint dark chocolate, but the second layer is a deliciously soft (almost bordering on fudgy) matcha white chocolate. These textures combined with the ‘candy cane’ topping just make it scrummy!

It’s super fast to make and is delicious too.

Makes: Approx. 150g

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Setting Time: 20 minutes


For the peppermint dark chocolate:

50g cacao
50g cacao butter
10 drops peppermint extract
1 tsp vanilla extract
2 tbsp coconut sugar

For the matcha white chocolate:

50g cacao butter
1/2 tsp matcha
1/2 tsp vanilla extract
1 tbsp cashew butter
1 tbsp raw honey

For the peppermint ‘crushed candy cane’:

25g dessicated coconut
2-3 drops peppermint extract
1/2 beetroot or 1 tbsp beetroot juice


  1. Start by making your peppermint dark chocolate.  Place all of your ingredients into a medium sized heat proof bowl and place over a bain marie on a low heat.
  2. Melt all of your ingredients but ensure that the coconut sugar does not dissolve! You want it to stay in tact as this will give your bark a beautiful ‘crisp’ and granular texture on it’s bottom layer.
  3. Whilst your chocolate mix is melting grease and line a baking sheet with a little coconut oil.
  4. Once all of the ingredients have melted and combined remove from the heat and pour onto the baking sheet. Place in the freezer immediately.
  5. Now start on your matcha white chocolate. Repeat the bain marie process above.
  6. Whilst the matcha chocolate is being made mix your dessicated coconut together with the peppermint extract, divide into two batches and soak one half of the mix with the beetroot juice. If like me you didn’t have any beetroot juice but did have a beetroot you can rub your dessicated coconut with thinly cut slices until you get the desired effect.
  7. Once the chocolate mix has melted pour the melted chocolate mix on top of the existing set chocolate. Be as creative as you like with this and just have fun with it!
  8. Place into the freezer for a few minutes so that it is lightly set. Sprinkle with the candy cane coconut and return to the freezer.
  9. Once fully set remove from the freezer, lift the bark away from the parchment paper and drop it.Yes just smash that stuff up and there you have it! Paleo Peppermint Bark with a twist!

Paleo Peppermint Matcha BarkPaleo Peppermint Matcha BarkPaleo Peppermint Matcha BarkPaleo Peppermint Matcha Bark

Paleo Lebkuchen Gingerbread Men

Paleo Lebkuchen Gingebread Men Paleo Lebkuchen Gingebread Men

These little guys had me giggling so much when I was photographing them! They are super super cute!!!

So if you don’t know what Lebkuchen is, it is a soft German gingerbread cookie. They are usually slightly crisp on the outside and gorgeously soft and doughy on the inside. You can fill them, coat them and do pretty much whatever you want with them but I couldn’t think of anything more deliciously Christmassy than some Paleo Gingerbread Men! Yup I went there and it was gloriously tasty (and fun)!

I have tried to stick as closely to a traditional recipe as possible, I don’t use pork lard or potash but it’s pretty close to the real thing. I have used rum but if you want to you can replace this with some yummy freshly squeezed orange juice.

I used the Sukrin Almond Flour that I usually use in these due to it’s reduced fat content as it is so much like ordinary flour to work with that it just makes Paleo baking a breeze.

These are so much fun to make with the kids too (if you have any that is) my daughter loved cutting the little men out!  Don’t be put off by the overnight rest as the dough itself is incredibly quick and easy to make, and because these little guys bake and cool so fast you won’t have to worry about being stuck in the kitchen in all day!

If you don’t fancy making the glaze you can always dip them in chocolate! It’s delicious!

I hope you enjoy these as much as my family did!

Makes: Roughly 30-35 large gingerbread men

Preparation Time: 1 hour (plus overnight rest for dough)

Cooking Time: 30 minutes


For the Lebkuchen dough:

100g coconut sugar
3/4 cup raw honey
50g raw unsalted grass-fed butter (25g coconut oil with 25g coconut manna could also work)
200g tapioca flour
125g Sukrin almond flour
100g ground almonds
3 tsp ground cinnamon
1.5 tsp ground cloves
1 tsp ground cardamom
1 egg
2 tbsp rum (I used Kraken) or orange juice
1 tsp bicarbonate of soda
1/2 tsp baking powder

For the fragrant rum glaze:

1 cup Paleo Fragrant Spiced Faux Icing Sugar
1/2 tbsp to 2 tbsp of Kraken rum or orange juice (dependent upon whether you want a thin glaze or thicker)

You may even add 1/2 to 1 tbsp raw unsalted grass-fed butter to the mix and it will make a more traditional confectioner’s style glaze that you see on pastries.

For the decoration:

50g currants
Zest of 1/2 orange

photo 2(92)Paleo Lebkuchen


  1. In a small pan combine your coconut sugar, raw honey & butter. Heat on a low heat until it begins to boil. Reduce the heat and gently simmer for 5 minutes.
  2. Whilst your ‘syrup’ is cooking combine your half of your tapioca flour (100g) and the rest of the flours, ground almonds and spices into your food processor.
  3. Carefully pour your syrup into the flour mix and pulse a few times before processing on high speed.
  4. Dissolve your bicarbonate of soda and baking soda into your rum.
  5. Pour into the mix and process.
  6. Next add your egg and the remaining tapioca flour and process until smooth.
  7. Next you need to check the dough as it may not come together into a ball due to being too warm. To check if it is ready grab a chunk and roll between your fingers. If any dough that was stuck to you comes away easily when rolling the dough between your fingers or hand it is ready. If not leave the mix for 5 minutes, pulse and try again. If you are still having problems then you may want to add a tablespoon of tapioca flour at a tim until you get the right consistency. The dough should be sticky due to the high sugar content!
  8. Remove the dough and roll into a ball. Wrap in clingfilm and leave in the fridge to rest overnight.
  9. Remove the dough from the fridge, it should be a nice, tough and sturdy dough to manipulate. Divide into 4 chunks. Keep 1 chunk to use and leave the other 3 in the cling film to prevent the dough from going too dry.
  10. Pre-heat your oven to 180C.
  11. Lightly dust your work surface with some tapioca flour and roll the dough out to approximately 7-8mm thickness.
  12. Begin to cut out your gingerbread men using your little gingerbread man cutter
  13. Line a baking tray with baking parchment and place the shapes onto your tray. Place the tray into the oven and cook until they are lightly golden all over and fairly firm to the touch. This can take anywhere from 10-20 minutes depending upon your oven and the thickness of your shapes and dough!
  14. Remove and leave to cool on a wire rack. Repeat the process until you have cooked all of your dough!
  15. For the spiced rum glaze add your icing sugar into a bowl and if using butter thoroughly stir this in now.
  16. Add a teaspoon of rum (or orange juice) at a time until you get the thickness of glaze that you desire.
  17. Pour the glaze into a shallow but large bowl and begin to dip your gingerbread men in individually. Be sure to coat them all over (underside included) and use a pastry brush to get into the corners if necessary.
  18. Place onto a wire rack and begin to pop your currants on for eyes and the buttons and cut your orange zest to size for the mouth. Curve it around and dab it on gently but firmly. Repeat the process until you have completed all of them.
  19. Leave to dry and eat to your hearts content! Yummy scrummy in your tummy!!!

Paleo Lebkuchen Gingebread MenPaleo Lebkuchen Gingebread MenPaleo Lebkuchen Gingebread MenPaleo Lebkuchen Gingebread Men

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Paleo Christmas Stuffed Middle Eastern Dates

Paleo Stuffed Middle Eastern Dates

Yeah I know what a mouthful! No pun intended ahem.

These are Vegan and Paleo friendly, super fast to create and packed full of flavour. They are great nibbles to serve up when you have guests waiting for their main meals! Best of all they look like beautiful shiny jewels – ahhhhhh!

I have seen stuffed dates before, they usually aren’t anything special – just some nuts. I first came across dates stuffed with cream cheese and cinnamon when I went to my other half’s mum’s house for an Armenian style Christmas dinner. They were super tasty. As I am part Israeli I wanted to add in some of my favourite flavours but still keep it in line with the whole Christmas theme. It tastes relatively similar to my Raw No Bake Paleo Christmas Cheesecake.

This recipe requires you to soak your nuts overnight or for at least 4 hours to soften them enough!

These dates are stuffed with a faux cream cheese, spices, rose water, orange zest and some roasted nuts. Fab! If you’d like to make these a little boozy then why not try adding 2 tablespoons of rum?!

Makes: 25-30 stuffed dates

Preparation Time: 15-20 minutes (plus overnight soaking time)

Cooking Time: No bake my friends, no bake!


500g Medjool Dates
50g macadamia nuts (soaked)
50g cashew nuts (soaked)
Juice 1/2 lemon
1/2 tbsp rose water
1/2 tbsp vanilla extract
1/2 tbsp ground cinnamon
Pinch ground cloves
10 cardamom pods (seeds removed & ground)
1/4 tsp vanilla powder
Pinch Himalayn pink salt
2 tbsp coconut oil
1 tbsp raw honey (or maple syrup)
1.5 tbsp coconut sugar
1/2 peeled courgette
Zest 1/2 orange
1 tbsp almond butter
Small handful of roasted almonds, pistachios or walnuts


  1. Firstly place your nuts into a small baking tray in the oven at 180C until nicely browned. This is likely to take about 5 minutes.
  2. Whilst your nuts are roasting place all of your ingredients except for the dates, courgette, orange zest and almond butter into a food processor. Process until smooth. Be sure to scrape down the sides regularly. Process for around 5 minutes.
  3. Remove your roasted nuts and leave aside to cool.
  4. Peel and dice your courgette. Add to the rest of the faux cream cheese mix and process until fully blended.
  5. Pulse in your orange zest.
  6. Remove the faux cream cheese from the processor bowl and place into a small mixing bowl.
  7. Roughly chop your roasted nuts and throw into your faux cream cheese mix, give it a good mix.
  8. Fold in your almond butter so that it is nicely swirled around.
  9. Butterfly and de-stone all of your dates.
  10. Using a teaspoon take a large heaped spoonful of the faux cream cheese and spread into the middle of the butterflied dates. Gently close the butterfly and put aside. Repeat the process until they are all full.
  11. If you are wanting to serve these up right away place into the freezer for 10 minutes as they are best served cold. Otherwise store in the fridge until needed! Enjoy!

Paleo Stuffed Middle Eastern DatesPaleo Stuffed Middle Eastern Dates

Paleo ‘Hidden Orange’ Christmas Pudding with Paleo Rum Sauce!

Paleo Hidden Orange Christmas PuddingPaleo Hidden Orange Christmas Pudding

So for the Paleo Christmas Pudding this year I decided to pull a Heston. Yup… yeah you heard me right! I thought I would take on the culinary master himself and recreate his infamous ‘Hidden Orange Christmas Pudding‘ but uh Paleo stylee… Needless to say I didn’t win the fight… One day though, I’ll win the battle fo’ sure!

This recipe requires you to make your Paleo Candied Orange 2 days in advance of making your actual pudding so beware! The orange wasn’t anything like Heston’s it’s not firm and overtly sweet like his but it is juicy and syrupy. Everyone in the house said that they preferred the pudding with the orange so it’s a winner.

The Christmas pudding itself is very light, I didn’t want to make a really dense pud- that’s exactly what I don’t like about Christmas pudding. It’s always so heavy and I’ve usually eaten a tonne of veggies and who knows what else before I hit my festive desserty delights. It’s a bit like eating the sponge of a steamed sticky toffee pudding but it tastes exactly like Christmas pudding… That’s because it is um still a Christmas pudding! If however you want the traditional dense pudding then you can simply omit the tapioca flour and add an extra 50g of ground almonds to the batter!

This is loaded full of some wonderful booze too because hey ho Santa Baby it’s Christmas hadn’t you heard? about the bird? the bird bird bird is the word… ahem… but yes it’s got my fave rumbo in it – the infamous Kraken that went into my No Bake Raw Paleo Christmas Cheesecake!

So why Kraken? Why is it so special? Well it is gluten-free, vegan and is distilled from molasses made from sugar cane. It is then aged for a period of 12-24 months.  More importantly though it is heavily spiced with; cloves, ginger, cinnamon, and vanilla, among others. It has a distinctly dark, sweet and spiced flavour which is perfect for Christmas!

Paleo Candied Orange inside Paleo Christmas PuddingPaleo Candied Orange inside Paleo Christmas Pudding

Typically you leave Christmas puddings to mature for a couple of months but I didn’t want to do this with the hidden orange inside. I don’t think that it’s well, um – candied enough. The last thing anyone wants is a mouldy Chrimbo pud on Christmas day! If you omit the orange however you can definitely leave it to mature for a couple of months no probs! If you are still doing the orange it will be fine for a couple of days don’t worry!

I’ve also included a recipe for my boozy rum sauce (with Kraken in yup you guessed it) because it wouldn’t be Christmas without it! Yes rum sauce not brandy because I don’t like that shizzle!

I hope that you enjoy this as much as I did! Gorgeous!

This pudding requires you to make your Paleo Candied Orange 2 days in advance of preparing your pudding. You can also make your own Paleo Candied Mixed Peel the day before here. You will need either a 1.7-2l pudding basin or if you prefer 2x1l basins (but you will need 2 candied oranges if you do so).

Serves: 6-8 people

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

Cooking Time: 8 hours


For the fruit mix:

100g sultanas
100g raisins
100g currants
45g dried cherries
4 tbsp Paleo candied peel
75ml Crabbies spiced orange ginger beer (gluten-free)
75ml organic cider
50-75ml Kraken rum (depending upon how boozy you like your pud!)
2 tbsp kirsch (optional but tasty!)
1 tsp vanilla extract
1 tsp almond extract
1 tsp orange extract
Zest and juice of 1 orange
Zest of 1 lemon
1/4 tsp vanilla powder
1 tbsp mixed spice
1 medium cooking apple peeled and grated

For the pudding batter:

150g raw unsalted butter (or 100g coconut oil/butter)
200g coconut sugar
2 tbsp raw honey (or maple syrup)
2 free-range eggs
1 tbsp mixed spice
1/2 tbsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
Pinch Himalayan pink salt
1 tsp bicarbonate of soda
1 tsp baking powder
100g Sukrin almond flour
75g ground almonds
1/3 cup tapioca flour

1 large sized Paleo candied orange (or 2 medium ones of making 2 smaller puds)

For the rum sauce:

50g raw grass-fed unsalted butter
25g tapioca flour
25g Sukrin Almond Flour
400ml coconut milk
50-75g coconut sugar (sweeten to your taste!)
1 tsp vanilla extract
1/4 tsp vanilla powder (optional)
2 tbsp Kraken rum


  1. Place all of the ingredients for the fruit mix into a mixing bowl, give a thorough stir and cover with cling film. Leave overnight but give it the odd stir if you can and re-cover. This mix can actually be left for upto a week in advance which will help all of the flavours seep in even more!
  2. In a large mixing bowl beat together your butter, sugar and raw honey until light and smooth.
  3. Now beat in your eggs until smooth.
  4. Add your spices and salt and mix thoroughly.
  5. Now beat in the remaining ingredients for your pudding batter.
  6. Add your soaked fruit mix and mix together until evenly distributed.
  7. Grease your pudding basin (or basins if making 2 smaller puds).
  8. Fill a large pan with water and place on the hob bringing to the boil. You will want enough water to cover half of the depth of your pudding basin.
  9. Grease your pudding basin well. Pack a little over 1/2 of your pudding batter into the pudding basin. Pop your candied orange in and add the remaining batter being sure to pack it in as tightly as you can.
  10. Cover the basin with baking parchment and tie with cooking string. Repeat but with foil (shiny side down).
  11. Place the basin in the pan of boiling water. Reduce from the boil to a simmer and steam for 5 hours being sure to check that the water level hasn’t dropped below half way. (If eating the same day steam for 8 hours!)
  12. Remove from the pan and leave to cool for 10-15 minutes. Remove the foil and parchment and leave until completely cooled. Re-cover with parchment and foil as before and store in a cool dry place until needed!
  13. On Christmas day re-cook again but for 3 hours.
  14. Whilst your pudding is in it’s last 10-15 minutes of cooking prepare your Paleo Rum Sauce! In a medium sized pan add your butter and melt on a low heat.
  15. Add your flours and whisk until a roux forms. Cook for 1 minute.
  16. Gradually add your coconut milk whisking a small amount in at a time.
  17. Whisk in your coconut sugar vanilla extract and vanilla powder. Cook until the sauce just begins to thicken.
  18. Remove from the heat and whisk in your rum. Pour into a serving jug or mason jar if you wish to store and re-heat!
  19. Remove your Christmas pud from the pan, leave to cool for a few minutes until it’s cool enough to handle and remove all of the foil and parchment. Place a large plate on top of the pudding basin and quickly turn it over.
  20. Leave for a few minutes before giving it a few good old fashioned whacks and wiggle that bad boy free!
  21. Pour over your rum sauce and feast like a King or Queen, or whatever you want to be! Yummy!

Paleo Candied Orange inside Paleo Christmas PuddingPaleo Candied Orange inside Paleo Christmas Pudding

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Paleo Candied Oranges

Paleo Candied Orange

Candying whole fruit has been around in England since as early as the 14th century. It was usually done over a period of a month! Never fear though I have tried to reduce the pain… Glace fruit is often made these days using a simple syrup made of sugar, water and glucose syrup.  It is the glucose syrup which prevents it from becoming crystalised.

I went on a massive mission to create a Paleo candied orange just to put inside my Paleo ‘Hidden Orange’ Christmas Pudding all Heston style! I attempted to candy a whole orange in 2 days. Yes 2 days. I went over a few different methods to see if it was possible and the end result was nowhere near as good as a traditional glace orange but it was however a nice syrupy and juicy orange by the end of it.

Paleo Candied Orange inside Paleo Christmas Pudding

A yummy Paleo Candied Orange inside my Paleo Christmas Pudding! Corrr!

I initially made some candied oranges over a period of a week, they soon collapsed and the insides were completely dried out. I was left with a shell of candied peel that was too tough to even use.

I have decided that next year I shall be investing in some vegetable glycerine and a crockpot and see if I can come up with the perfect candied orange but for now you will all have to settle for this in your Christmas puds, that is if you want to!

The best thing about this is that you will be left with some amazing gloopy syrup that you can pop into your baked goods and hot drinks! Marvellous!

You can get away with popping another orange or two into the syrup but be prepared to make more simple syrup so that you can top up if needed!

Makes: 1 to 3 Candied Oranges

Preparation Time: 2 days

Cooking Time: 4 hours


3/4 cup raw honey
1 cup coconut sugar
1 cup water
1 tbsp mixed spice
1/4 tsp vanilla powder (optional)
1 to 3 oranges (if making more than 1 you may need to make more simple syrup to top up with)


  1. Take your orange and remove the little stem button on the bottom of the orange. With a fine needle (must be a needle!) poke a hole through the top and bottom making sure that the needle goes right through. Poke a couple of holes into the sides. I found that piercing more times than this ended up in collapse!
  2. Place your orange into a pan and cover with hot water. Cover and bring to the boil. Reduce to a low simmer and cook for 15 minutes. This will help to remove the bitterness from the skin of the fruit.
  3. Meanwhile make up your simple syrup – place all of the ingredients (except for the orange of course) into a small pan. Whisk frequently until the sugar has fully dissolved. Turn off the heat and place to one side.
  4. Once your orange has finished cooking place into the pan of syrup and be sure to cover as best you can. It is quite likely that your orange will float so you will have to frequently roll it in the pan to ensure even cooking. Bring to the boil and reduce to a simmer. Leave to cook for 1 hour.
  5. Take off of the heat and leave to cool in the syrup for 4 hours. Place a light weight down on the orange to keep it submerged in it’s syrup. This prevents crystalisation.
  6. Repeat the process again and leave overnight and the following day repeat the process – cook in the syrup twice. You will notice that the skin starts to look slightly translucent. This is when you want to stop cooking!
  7. Place on a wire rack and place in the oven on the lowest heat. Cook until it is only slightly tacky to the touch.
  8. It is now ready for use! Be sure to keep your syrup because it sure is yummy people!