Beautiful Paleo Baklava inspired Choux Bun… nom nom!
Being partially Middle Eastern I love spice, I love cardamom, I love Baklava… ooooh baklava… it really is my most favourite dessert that I miss dearly. In fact I am going to try at some point to perfect a filo pastry recipe but that definitely is a long way away I fear!
So as you can see I love baklava, but I also love chocolate eclairs so I decided to create these wonderful little doughy pouches of spice.
Makes: Around 30 choux buns
Preparation & Cooking Time: Quite a long time, no really set aside a couple of hours
For the Paleo choux buns:
1 cup tapioca flour
1 tbsp coconut flour
100 ml coconut milk
50 ml cold water
60g unsalted raw grass-fed butter
1/4 tsp vanilla powder (optional but tasty)
1/2 tsp baking powder
Pinch of Himalayan pink salt
For the pistachio creme patissiere:
8 egg yolks
1 cup arrowroot powder
400mls coconut milk
1 tbsp vanilla essence
1/2 tbsp rosewater
1 tsp ground green cardamom
1/2 jar raw honey
For the nutty baklava caramel:
Handful of chopped roasted nuts (almonds and pistachios are best)
1/3 jar raw honey (roughly 120g)
1 tsp orange blossom water
1 tsp rose water
1 tbsp cinnamon
1/4 tsp ground cloves
Juice of 1/8 lemon
Zest of 1/2 lemon
Zest of 1/2 orange
For the spiced chocolate ganache:
100g cacao butter
20g cacao solids
80ml tin coconut cream
1/2 tbsp ground cinnamon
1/4 tsp ground green cardamom
2 tbsp raw honey
A handful of crushed roasted pistachios
Pre-heat the oven to 170 degrees (gas mark 3).
For the choux buns, in a medium pan bring to the boil the coconut milk, water, butter, salt & vanilla powder.
Remove the pan from the heat and beat in the tapioca flour, coconut flour & baking powder rapidly with a wooden spoon until smooth. You must work fast with this!
Return the pan to a low heat and cook until it just starts to come away from the sides. Leave to cool for a few minutes.
Beat in the eggs one by one until the mixture reluctantly falls from the spoon, you do not want the mixture to be runny. (You may not need all of the eggs for this so definitely go with your instincts!)
Allow the mixture to cool for a few minutes. Transfer the mixture into a piping bag (I used the Tala Disposable Icing Bags available at Ocado) and either fit with a large round nozzle or just cut a hole with a pair of scissors (about 1″) if using disposables.
Pipe rounds onto a lined baking tray. Try and pipe them about 3cm apart as they will puff up quite a bit!
Place in the oven until puffed up and firm to the touch with a gorgeous golden colour. This may take 10 minutes or less they do cook quite fast.
Once done allow to cool completely.
Now it’s time to prepare your creme patissiere! Place your pistachios into a food processor and blend until a nice smooth paste. This will probably take about 5-10 minutes!
Whilst your pistachios are blending whisk together your egg yolks, arrowroot powder, vanilla essence & rosewater in a medium mixing bowl.
In a small pan bring to the boil your coconut milk, raw honey and ground cardamom.
Remove the pan from the heat and pour into the egg mixture slowly being sure to whisk thoroughly.
Pour the mixture into the pistachio paste and blend until smooth.
Return the mixture to the pan and heat until it becomes really thick. Remove from the heat. Leave to cool for 5 minutes and then place in an airtight container (or cover with cling film) and chill in the fridge.
Next it’s time for the nutty caramel. Place all of the ingredients into a small pan on a low heat and bring to the boil.
Reduce the heat so that it is returned to a low boil and cook for about 5 minutes stirring freqently. To test whether it is ready place a few drops into some very cold water and see what the texture is like. You don’t quite want it to be at a ‘soft ball’ stage but just slightly runnier.
Leave aside your caramel to cool.
For the spiced ganache place all of your ingredients over a bain-marie until melted. Leave to cool at room temperature.
Now after all of your hard work it’s time to fill these bad boys up (and eat some along the way). Slice the choux bun about two thirds across the middle but leave the bun hinged!
Remove your creme patissiere from the fridge and spoon in about half a table spoon. Drizzle over some caramel and close the bun.
Once all of your buns are filled spoon over your ganache and spread evenly. Sprinkle with your roasted pistachios, Now just leave these lovely works of art (and taste explosion) to set.
I love to bake and cook – I am sure you have all gathered this by now! But honestly, I thank each and every one of the recipe bloggers out there, because you are all so inspiring! Everyday, I look forward to going through my WordPress reader to see what you have all been up to. I head over to all my favorite blogs and catch-up on the latest dish. It is just so inspiring to see what we all create! I wish I could try each and every one of the recipes that you pour your heart & soul into – and I try as many as I can!
This week, I wanted to round-up 50 of my favorite vegan dishes. I’ll share 10 breakfast, 10 lunch, 10 dinner, 10 dessert, and 10 snack recipes. I hope you enjoy them as much as I did!
A nice pile of Paleo Scotch Pancakes (with raisins & sultanas)
Scotch pancakes are such a big British breakfast treat that I just had to ‘Paleofy’ them!!! I think that they are best served toasted after being cooked and served with lashings of salted raw grass-fed butter. Beautiful!!!
Preparation Time: 3 minutes
Cooking Time: 10 minutes
150ml nut milk of your choice
2 tbsp melted raw honey or maple syrup
1 tbsp melted coconut oil
1.5 cups tapioca flour
4 tbsp almond flour
2 tbsp coconut flour
1/2 tsp bicarbonate of soda
1/2 tsp apple cider vinegar
1 large egg
2 handfuls of mixed raisins & sultanas (optional but super tasty)
Combine your nut/coconut milk, coconut oil and raw honey/maple syrup into a pan and gently heat until all the ingredients have melted into the milk.
In a mixing bowl combine all of the other ingredients (except for the raisins & sultanas) and whisk together.
Gradually whisk in the milk mixture until you have a smooth batter.
Stir in your raisins & sultanas.
Heat a heavy non stick pan on a low to medium heat with no oil.
Add 2 tbsp of batter and smooth into a circle with the back of the spoon or small silicone spatula.
When bubbles begin to appear and the centre seems to be ‘firming up’ slightly flip over until golden brown on both sides.
Serve with some lovely grass-fed raw butter… YUMMY!!!
I’ve been making mad stacks yo! Ok… well… uhhh… mad stacks of pancakes that is!
These pancakes are the most spongiest, moist and belly warming pancakes that I have ever made. Just two of these was enough to fill me up for my breakfast right through until lunch. Best of all they don’t take too long to rustle up!
Makes: 5 Pancakes (2 servings)
Preparation Time: 5 minutes
Cooking Time: 10 minutes
For the pancakes:
1 large banana
1 tsp vanilla essence (optional but delicious)
1 tbsp cinnamon
1 tbsp coconut sugar
3/4 cup tapioca flour
2 tbsp almond flour
1 tbsp milled chia seeds
1 tbsp coconut flour
1 tbsp baking powder
1/2 tsp bicarbonate if soda
1.5 tbsp coconut oil to fry these beauties in!
For the toppings:
1 tbsp melted raw honey
2 handfuls of your favourite berries
4 tbsp chilled coconut milk
Mash together your banana, vanilla essence, cinnamon, and coconut sugar in a medium sized mixing bowl.
Whisk in your eggs thoroughly.
Add your milled chia seeds and flours, mixing until you get a smooth batter.
Lastly add in your baking powder and bicarbonate of soda mixing thoroughly.
Place a medium sized frying pan on a high heat and add your coconut oil.
Once the oil has melted reduce the heat and place 2 generous sized tbsp of the batter into the pan.
Using the back of the spoon shape into a perfect circle!
Once the top of the pancake looks semi firm (should take about 1 minute) flip over and cook for a further minute.
Once you have cooked all of your pancakes, drizzle the raw melted honey on each pancake, layering as you go along.
Top with fruit and pour on you chilled coconut milk and serve!
A fat stack of Cinnamon Paleo Pancakes, topped with berries, drizzled with melted raw honey and coconut milk! Yummy!
So firstly, please excuse my rather awful photograph, it really does not do this dish justice! If there were such a thing as ‘smell-o-vision’ then oh boy would you be salivating!!!
As curries seem to be a staple in my household, I decided to mix it up a bit and create one of my very own curry concoctions rather than adapting a traditional dish. As I have 3 children and a zoo load of animals to care for, dinner times are incredibly hectic and they have to be quick and easy to make, yet stacked full of nutrition and flavour.
This curry has undertones of a Makhani (butter) dish yet the sweetness of something Moroccan, this is home cooking at it’s absolute best. But the curry doesn’t just steal the show, the sweet potato wedges are perfectly crispy on the outside and soft and melty on the inside, it’s simply just lovely!
I had one of those beautiful moments in kitchen life when your son walks into the kitchen and says “Mmmmm that smells delicious Mummy” and you burn yourself on the oven whilst tending to your potato wedges, cursing all the way, but hey – you get the point!
Makes: 4 Servings
Preparation Time: 15 minutes
Cooking Time 30 minutes
(You will need a large baking tray and food processor for this recipe)
For the curry:
50g raw grass-fed butter (for a vegan option use 25g coconut oil)
1 head of brocolli (cut into small florets)
1/2 head of cauliflower (cut into small florets)
2 carrots peeled and diced
2 tbsp garam masala powder
1 tsp tumeric
1 tbsp cinnamon
1 tsp chilli powder
1/4 tsp Himalayan pink salt
1 tbsp coconut sugar
Half a bulb of garlic (cloves peeled)
3″ piece of root ginger (peeled)
1 tbsp tomato paste
1 tin chopped tomatoes (or 400g chopped tomatoes)
1 tsp tamarind paste (or substitue for an extra 1 tbsp lemon juice)
Juice of half a lemon
1 white onion
1 large handful of mixed raisins and sultanas
6 dried apricots diced
1/4 cup dessicated coconut
1/4 cup water
2 tbsp coconut yogurt
For the sweet potato wedges:
1 tbsp olive/coconut oil
4 medium sized sweet potatoes (cut into wedges)
1/2 tbsp sea salt flakes or 1 tsp Himalayan pink salt
A big old kettle full of boiling water!
Put a full kettle on to boil, pre-heat your oven to 200 degrees and cut your sweet potatoes into wedges.
Once boiled fill a large pan with the weges and pour over the hot water.
Place on a high heat, cover and boil for 10 minutes.
Whilst the sweet potatoes are boiling peel your garlic and ginger and throw into the food processor along with the garam masala, tumeric, cinnamon, chilli powder, salt and sugar. Blend until it becomes a rough paste.
Add your tomato paste, tomatoes, tamarind and lemon juice and blend, scraping down the sides frequently.
Add the onion and pulse until roughly chopped.
Drain your sweet potatoes and place on a well oiled baking tray using the your 1 tbsp olive/coconut oil.
Sprinkle the wedges with the salt and place into the oven for 25-30 minutes until they go slightly brown and crispy around the edges.
Place the butter into a large pan on a medium heat, melt the butter until it starts to bubble.
Add your broccoli, cauliflower and carrots, stirring frequently to ensure they soak up all of that lovely butter! Cook for 5 minutes on a medium to low heat.
Add your sauce mix from the blender, the sultanas, raisins, apricots and dessicated coconut. Stir and cover, cook for a further 5 minutes.
Add your 1/4 cup of water and leave to cook for a further 5 minutes.
Stir in your coconut yogurt and simmer for another 2 minutes.
Check that your wedges are ready and then simply plate up!!! Fantastic!!!
“Tahini? Tahini!” I hear you say. Yes that’s right, tahini!
I think in the UK tahini is very much an underrated food source, and often thought of as being used in savoury dishes, but in my eyes it is a bonified superfood.
It has 20% complete protein, making it a higher source of protein than most nuts.
It contains a whopping 426mg of calcium per 100g, which is over 1/2 of your RDA!
It aids in liver detoxification.
It’s high in B vitamins and vitamin E.
It helps to prevent anaemia, promote cell growth and even maintain muscle tone.
It’s rich in minerals such as phosphorus, potassium and iron.
It’s great for your skin (always a bonus!)
This is definitely the quickest and easiest Paleo post-workout dessert ever and is perfect for kids too. (My baby even loves this!)
Serves: 1 person
Cooking time: 2 minutes!
1/2 pear roughly chopped
1 small banana roughly chopped
Handful of blueberries
Handful of raspberries
2 tbsp tahini
1 small square 90% chocolate broken into chips or 10g grated cacao (May want to add 1tsp raw honey or maple syrup if you use cacao dependent upon your tastes)
Place all of the ingredients into a microwave safe bowl, microwave for 1:30 mins and enjoy!!!
Alternatively heat in a pan on a low heat unti it just begins to bubble and transfer to a bowl.