baking

Paleo Black Sesame Banana Bread

Paleo Black Sesame Banana Bread Paleo Black Sesame Banana Bread

Nothing like a good old bit of Banana Bread right?! Wrong! You mean nothing like a good old bit of Georgie’s Banana Bread! I am not even ashamed to say that I have eaten half of this loaf already and that there is only a small slither of it left (in a good hiding place).

The kids and my significant other told me that this is even better than Banana Bread, that it is just too good to be true – I agree with them. This is perfection in a loaf. It is light and fluffy yet moist, it springs back when you give it a little poke and it’s flavours are intense but not over powering. This my friends is some rather sophisticated Banana Bread you got going on here.

Although I have stated that you will need a food processor you could make this by hand the traditional way but it won’t come out as smooth. You will also require a 9″ x 5″ loaf tin. If at anytime you find that the top of the loaf is browning too quickly cover the tin loosely with tin foil, shiny side facing upward, this will prevent it from burning.

The best part is that this is both gluten and nut free! This is one of my first bits of Paleo nut free baking and boy has it paid off. Just divine! It is great served with a cup of coffee or even a matcha latte!

Makes: 1 small loaf (10-12 slices)

Preparation Time: 5-10 minutes

Cooking Time: 30-40 minutes

Ingredients:

For the banana bread:

2 medium ripe bananas
2 eggs
100g raw unsalted grass-fed butter (or coconut oil)
100g coconut sugar
75g Sukrin Sesame Flour
75g tapioca flour
1/4 cup black sesame seeds
1 tbsp baking powder
1/4 tsp bicarbonate of soda

For the sugar ‘crust’:

2 tbsp coconut sugar
1 tbsp raw honey (melted)
1 tsp black sesame seeds

Method:

  1. Start by pre-heating your oven to 180C/Gas Mark 4.
  2. Line a 9″ x 5″ loaf tin with baking parchment and grease. Set aside until needed.
  3. Combine all of the ingredients for the banana bread into the bowl of your food processor and process until smooth. This will take no longer than 5 minutes.
  4. Transfer into the lined loaf tin and place into the oven. Cook the loaf until it is hot in the middle but a toothpick does not come out clean. You want your loaf to be on the verge of being ready.
  5. Remove the loaf from the oven and pour over and spread your sugar crust mix.
  6. Return the loaf to the oven until fully cooked – this time your toothpick should come out clean and hot to the touch.
  7. Remove the loaf from the oven and leave to cool for 5 minutes before carefully turning out and leaving to cool completely on a wire rack.

Paleo Black Sesame Banana Bread Paleo Black Sesame Banana Bread

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Paleo Purple Potato, Parsnip & Parmesan Savoury Muffins

Paleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury Muffins

I know what you’re thinking – savoury Muffins – weird right? Right! I too have never been able to get my head around the idea of a savoury muffin, it just seems ummm utterly repulsive! Well, after my muffin making escapades last week, and my children moaning about their Paleo school packed lunches being so boring I decided that I would try and make something a little more appealing and fun. So why not muffins? They’re super easy to make and packed full of nutrition. Turns out that these beauties are actually pretty tasty.

Unlike the majority of my baking recipes you will not find a speck of tapioca flour, but you will find quite a substantial amount of coconut flour. I decided to opt for coconut flour to keep these nice and moist and to give them an almost cakey edge – dry savoury muffins just for some reason seem like my worst nightmare. Being so moist also means that they are fast to devour so even if you have one of the slowest eaters in the household (like I do) you know that this is likely to not be left behind. I have also used some xanthan gum to help with moisture retention and some vitamin C to aid the ‘rise’ of these muffins to make you a beautiful muffin top.

Now if you can’t get hold of any purple potatoes, or want to stay away from those starchy beasts like I do then simply sub them for 1 small sweet potato. My kids, like all kids, however are carbofiends!

This recipe requires you to use a muffin tin or you could just use some large muffin case but I just prefer the simplicity of the tin and love the shape that it comes out in.

Yields: 8 medium sized muffins

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

2 small purple potatoes (finely grated)
1 large parsnip (finely grated)
1/2 cup Sukrin Almond Flour (I used this as it is fat reduced and thus less likely to burn)
1/4 cup coconut flour
2 tbsp baking powder
1 tbsp milled chia seeds
1 tbsp caraway seeds
1 tsp xanthan gum
1/4 tsp bicarbonate of soda
1/4 tsp Vitamin C powder
1/4 tsp Himalayan pink salt
80g raw Parmesan (grated)
50g raw grass-fed butter (melted)
2 eggs
1/4 cup extra virgin olive oil
100ml nut milk

Method:
  1. Start by finely grating your purple potato and parsnip. I used the small holed grater attachment (I totally just made the name of that blade up sorry) and it was done in a matter of seconds. Once grated squeeze out the excess moisture using your hands and place the dried mass into a large mixing bowl. Pour away your excess liquid as you won’t be needing this for anything!
  2. Pre-heat your oven to 180C/Gas Mark 4.
  3. Add all of your dry ingredients including the grated Parmesan and stir until the potato and parsnip is covered evenly.
  4. Melt your butter and pour over.
  5. In a separate bowl whisk together your eggs, olive oil and nut milk. Pour into your potato mix and stir until you have a nice smooth and thick batter.
  6. Lightly grease your muffin tin. Take a generous handful of the ‘batter’ and form into a ball. Pat it down into one of the indentations of the mufffin tin. You want it to be slightly higher than the indentation by about 0.5cm. Repeat until you have filled all of your indentations.
  7. Place the muffins into the oven until they are lightly golden brown and a toothpick comes out clean and hot to the touch. This will take around 15-20 minutes.
  8. Remove from the oven and leave to cool for a couple of minutes before gently tipping out onto a wire rack. Leave to cool completely (or just dive in and eat away!).

Paleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury Muffins

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Paleo Crepes

Paleo Crepes served with vanilla coconut cream and sliced strawberriesPaleo Crepes served with vanilla coconut cream and sliced strawberries

Ok so a super quick post on how to make Paleo Crepes for you all. I tried to keep the ingredients as simple as possible as I know people don’t always have everything in stock at home! And to be honest I didn’t either really!

Everyone loves crepes on Pancake Day so I felt a little guilty for not posting the traditional ones up! I filled mine with some whipped up chilled coconut cream with some vanilla powder and raw honey, a few sliced strawberries and some gorgeous raspberry icing sugar that I had left over from my Valentine’s Truffles… mmmm…

So anyway here you go guys! Paleo Crepes!

Makes: 8-10 crepes (really depends on how thin they go)

Preparation Time: 5 minutes (plus 15 minutes resting time)

Cooking Time: 10-15 minutes

Ingredients:

1 cup tapioca flour
1/2 cup Sukrin Almond Flour (I used this as it is fat reduced and thus less likely to burn)
4 eggs
250ml nut milk (or 50:50 coconut milk/water)
Zest of 1 lemon (finely zested)
1/4 tsp vanilla powder (optional but delicious)
Pinch Himalayan pink salt
75g raw grass-fed butter (melted) (can also sub for 50g coconut oil)
2 tbsp raw honey (melted)
A little extra butter/coconut oil for frying.

Method:

  1. In a large mixing bowl sieve in your flours.
  2. In a separate, smaller bowl whisk together your eggs. Make a well into your flour and gently whisk in your eggs.
  3. Carefully whisk in half of your nut milk. Be sure to whisk gradually to prevent the batter from becoming lumpy.
  4. Now whisk in your lemon zest, vanilla powder and Himalayn pink salt.
  5. Whisk in your remaining nut milk.
  6. Carefully whisk in your melted butter and raw honey.
  7. Leave the mixture to rest for 15 minutes then give a quick whisk. The batter will be about as thick as single cream but slightly thinner. You should be able to feel a tiny bit of resistance to it but not much.
  8. In a large non stick pan melt a small knob of butter. Place the pan on a medium heat.
  9. Pour an even layer of your batter into the pan and pour around until you have covered the base of the pan with a fine layer of the crepe batter.
  10. Place the pan on the heat and cook until the crepe begins to bubble upward and the underside is golden brown. This will take a few minutes. Flip the pancake over (or use your pancake flipper over like I do – my significant other). Cook for a further minute until lightly golden.
  11. Repeat until all your crepes are cooked and either cover in your favourite filling and roll of fold into half and half once more. Happy Shrove Tuesday guys!!!

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Paleo Blueberry Pancake Muffins

Paleo Blueberry Pancake MuffinsPaleo Blueberry Pancake MuffinsPaleo Blueberry Pancake Muffins

Yup and just when you thought breakfast (and a Paleo Pancake Day) couldn’t be much fun – BAM! I throw these crazy bad boys in your face!

This takes all of the faff out of making pancakes, is relatively low in sugar and is a complete breakfast in well ummm a muffin? puffin? no that’s a bird… well some sort of muffin and pancake hybrid anyway. The texture is very similar to a pancake but slightly more airy and muffin like. If you have made my Paleo Superfood Pancakes before then you will be familiar with most of the ingredients within this recipe.

Not only are these a great on-the-go brekkie they are also great for workout fuel and recovery! Splendid!

To create a beautiful muffin top (the only time when a muffin top seems to be socially acceptable) like in my pictures you will want to add 1/4 tsp of Vitamin C to the batter, although I have noted this down as being optional it really does gives a brilliant rise. But don’t worry they will still rise although probably not as spectacularly. I have also noted down using milled chia seeds, this is just my personal preference as it creates a really smooth texture to the muffins but if you have just some regular ones they won’t change the mix too much.

This recipe will require you to possess a muffin tin… obviously.

Makes: 7 medium sized muffins

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Ingredients:

1 large banana
1/4 cup coconut sugar (or 2 tbsp raw honey/maple syrup)
4 eggs
1 cup tapioca flour
2 tbsp almond flour
2 tbsp milled chia seeds
2 tbsp raw grass-fed butter or coconut oil
1.5 tbsp coconut flour
1 tbsp ground flax seed
1 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp Vitamin C (optional but gives a great rise!)
1/4 tsp vanilla powder (optional but delicious)
50ml almond milk (or 50:50 coconut milk:water)
3/4 cup blueberries (packed)

Method:

  1. Pre-heat your oven to 180C/Gas Mark 4.
  2. Combine your banana, coconut sugar and eggs into a food processor or mash by hand until a smooth puree.
  3. Process in the rest of your ingredients except for the blueberries until smooth. If you aren’t using a food processor then just whisk in the dry ingredients. Also pre melt your butter or coconut oil and then gradually add in your nut milk bit by bit to escape any nasty lumps.
  4. Stir in your fresh or frozen blueberries. Leave the mix aside to rest for a few minutes. It will thicken up slightly due to your chia seeds.
  5. Lightly grease your muffin tin. Spoon in enough mixture to fully fill each indentation. That was roughly around 1/4 cup and 1 tbsp for me.
  6. Place into the oven and bake until fluffy and golden brown all over. They should be firm to the touch and bounce back. To make sure they are fully cooked place a knife into the middle and it should come out very hot to the touch and clean. This will take anywhere between 15-20 minutes but always keep an eye on them as everyone’s ovens differ!
  7. Leave to cool in the tin for a few minutes before gently tipping out of the tray and leaving to cool on a wire rack- MUFFINS!!!

Paleo Blueberry Pancake MuffinsPaleo Blueberry Pancake MuffinsPaleo Blueberry Pancake MuffinsPaleo Blueberry Pancake Muffins

Paleo Bagels

Paleo BagelsPaleo Bagels

So it was my protein fast today and I had a bit of a craving for bagels (probably because 1/4 of my blood is Israeli) … So I just went ahead and made some… like you do! I remembered that I had some potato starch that was given to me rather generously from the lovely Molly over at Perfectly Paleo who I have promised to make some gnocchi for (and I will sorry Molly) but I couldn’t help but give it a go in my dough. Potato starch is renowned for making bread nice and doughy.

This has to be my best bread dough that I have ever made – you don’t have to turn this dough into bagels if you don’t want to, you could make a braided bread loaf, and I’m pretty sure these could even be turned into doughnuts with a little bit of tweaking. But anyways, yes, bagels…

I sat there and contemplated over a few ways of making this dough and it was a big scientific experiment for me, I used xanthan gum to add to the chewiness and also vitamin C to aid with the rise.  This dough kneads like real dough, it also rises pretty much like real dough which is a first for me – I managed to squeeze double the rise which I think is pretty amazing for a Paleo bread! This recipe will require you to boil the bagels first and then to plunge them into a cold water bath before baking – but it’s all worth it just to get that awesome bagel flavour and chew that we all love!

So hell yeah! I bring you gluten-free, grain-free and bulls**t free bagels!!!

Enjoy!

Paleo BagelsPaleo Bagels

Makes: 6 medium bagels or 8-10 mini bagels

Preparation Time: 1 hour (plus 1-1.5 hr rise time)

Cooking Time: 50 minutes

Ingredients:

For the yeast mix:

60 ml boiled water
3 tbsp coconut sugar
90ml almond (or any nut milk of your choice)
1 tbsp dry active yeast

For the bagel mix:

1 cup Sukrin Almond Flour
3/4 cup potato starch
1/2 cup tapioca flour
1/4 cup coconut sugar
1 tbsp milled chia seeds
1 tbsp baking powder
2 tsp xanthan gum
1/2 tsp vitamin C
1/4 tsp bicarbonate of soda
1/2 tsp Himalayan pink salt
1 egg
1 tbsp coconut oil (plus 2 tbsp extra for kneading)
1 tsp almond extract
1 tsp apple cider vinegar

For the boiling mix:

Medium sized pan 2/3 filled with boiling water
1/4 cup raw honey
2 tsp bicarbonate of soda
1 tsp Himalayan pink salt

Optional toppings:

2 tbsp poppy or sesame seeds

Method:

  1. Firstly prepare your yeast mix. In a measuring jug pour in your freshly boiled water and stir in the coconut sugar until dissolved. Add your almond milk and mix well. Finally stir in your active dried yeast until fully dissolved and leave for 10 minutes until it forms a very frothy head.
  2. In a large mixing bowl combine all of the bagel mix ingredients except for the egg, coconut oil, almond extract and apple cider vinegar. Stir the ingredients until everything is mixed thoroughly.
  3. Pre-heat your oven to its lowest setting (50C usually).
  4. Add in your egg, coconut oil, and almond extract. Stir your yeast mix and pour into the bagel mix. Now add your apple cider vinegar. Using a wooden spoon (or even a handheld whisk) mix until it forms a very tacky dough.
  5. Oil your hands using the 2 tbsp of coconut oil that are remaining. Break a small amount off and work into the dough. Knead your dough repeating the coconut oil process until you have no oil left. Remove the dough from the bowl and knead on a clean and lightly floured work surface. Knead for around 10 minutes until you have a nice smooth dough.
  6. Place the dough back into the bowl and cover with a damp towel or oiled cling film.
  7. Turn your oven off and place the mixing bowl onto the lowest shelf of the oven and shut the door. Leave the dough to rise for at least 1 hour. If you feel that the oven is losing heat then turn it back on and heat it back up to 50C and turn it off again. You want to let the dough rise until it has roughly doubled in size. If after one and a half hours it is no longer rising don’t leave it to rise any longer as it probably won’t. If you want a more authentic bagel dough you can leave it overnight to ferment and then cook in the morning if you wish.
  8. Once risen remove the dough from the bowl and knead on a lightly dusted surface for 10-15 minutes until the dough is silky smooth. Divide the dough into 6 pieces.
  9.  Now it is time to place your pan of water, honey, bicarbonate of soda and salt onto the stove and bring to the boil.
  10. Whilst the water is coming to the boil roll your pieces of dough into balls and shape into circles that are about 1″ thick. With a well greased index finger, push it through the centre of your dough circle and begin to spin it around onto the work surface. Flip sides and do the same until you have something that resembles a doughnut. You want the hole to be fairly large and the dough expands upon boiling. Repeat the process until you have made all 6 bagels.
  11. Fill a large mixing bowl with very cold water. This is necessary to plunge the bagels into after boiling to help make them even chewier although you can skip this step if you wish.
  12. Pre-heat your oven to 180C.
  13. By now your water should be boiling. Lower 2 bagels into the pan as carefully as you can and set a timer for 3 minutes. Once your time is up flip the bagels using two chopsticks and boil for a further 3 minutes. Remove your bagels using the chopsticks and drop into your cold water bath. Repeat the process until all of your bagels are cooked.
  14. Line and lightly grease a baking tray and place on your bagels. If you wish to top your bagels you can do with poppy seeds or sesame seeds, or anything else that takes your fancy that is!
  15. Place your bagels into the oven and cook for around 10-15 minutes or until they are golden brown and the inner ring of the bagel is no longer tacky to the touch.
  16. Serve toasted with lashings of butter and some smoked salmon!

Paleo BagelsPaleo BagelsPaleo BagelsPaleo Bagels

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Paleo Lemon Cardamom Broccoli & Kale with Toasted Almonds

Paleo Lemon Broccoli

I didn’t want to keep this one under wraps anymore. I love my veggies but I have noticed that nobody ever eats enough veggies when they are Paleo. All I ever see is meat with a tiny, negligible portion of veg on the side. So I thought maybe you guys could do with getting some greens down your gullet!

I have this great story book I used to read to my two older kiddies when they were much much younger (and now Anya) called Vegetable Glue. It is about a little girl who never eats her veggies and various body parts drop off because she doesn’t – she finds out that vegetables contain glue that keep all of your body parts stuck together. It really is great. But this book does actually have a brilliant point, the largest portion on your plate should always be veggies! I won’t write a whole lot of waffle here but if you want to know why you should eat your greens check out this link.

Now onto the dish itself! This is a much loved side dish in my house by everyone – my kids absolutely adore it! The best thing about this is it takes about 15 minutes to make without too much faffing around and the flavours are bold yet have a nice depth to them to keep your taste buds tantalised! As this is rather clean tasting you can pair it up with most food, it goes well with Asian dishes especially, and super well with fish.

So here it is, I hope you enjoy it!

Paleo Lemon Broccoli

Serves: 4 people

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

75g almonds
3 tbsp coconut oil
3 cloves garlic (finely diced)
Seeds of 6 cardamom pods
3/4 tsp Himalayan pink salt
1 medium head of broccoli (approx. 350g)
250g kale (shredded)
Zest & juice of 1 lemon

Method:

  1. Start by preparing your almonds. Pre-heat your oven to 180C and evenly spread your almonds onto a baking sheet, it doesn’t have to be lined but if you’d prefer to it won’t cause any problems either. Place into the oven and cook for around 10 minutes (give or take a couple of minutes depending on your oven), but be sure to check a couple of times on them and give them a little stir about. They will be done when they are nice and golden brown (an aroma usually comes out of the oven when they’re ready).
  2. Start by chopping your broccoli into florets, and cut the nice meaty stem into round slices and then quarters.
  3. Peel and finely dice your garlic. In a wok (or large frying pan) melt your coconut oil on a medium to high heat. Place the garlic and cardamom seeds into the oil and fry for 30 seconds until the seeds begin to pop a little and the garlic is golden. Now add your broccoli and Himalayan pink salt. Fry the broccoli for a good 5-6 minutes being sure to turn it over until it is slightly charred on each side.
  4. Whilst your broccoli is cooking give your almonds a quick check and turn and place your shredded kale into a colander and wash it under warm water if you haven’t already. Give it a quick massage to really get the flavours going.
  5. Add your kale to the broccoli mix and stir evenly. Reduce to a low heat. Place a large saucepan lid on top of the vegetables and steam for 1 minute. Remove the lid and remove from the heat.
  6. Remove your almonds from the oven and leave to cool for a minute.
  7. Zest your lemon and stir the zest into the broccoli followed by the lemon juice.
  8. Roughly chop your almonds with a herb cutter or give a quick pulse in your food processor. Throw the almonds in and toss them about until evenly distributed. And there you have it! One tasty yet simple veggie dish!

Paleo Lemon BroccoliPaleo Lemon Broccoli

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 Granary Bread – Yup it’s Paleo and tastes like granary!!!

Paleo Granary Bread

So I’ve said it before and i’ll say it again – I am NOT a bread fan! Really, I’m not even joking here. Having said that though, this has actually become my favourite thing to snack on.

I live in a mad house where things are non stop and I am continuously on the go. I’m often awake at 5am and don’t get to sit down until 8 or 9pm – it truly is that horrendous.  This usually means that I don’t have time to make any decent lunch or I will have to wait until much later to get any real food down me. Although bread is time consuming to make it is actually pretty simple and quite rewarding too. This is the ultimate nutrition packed bread for people on the go! (And for bambinos and kids too!)

Sukrin Flours

Sukrin coconut, sesame & almond flours.

I was very lucky to have received a bundle of goods from Sukrin to have a little play with and this is one of the very many things that I have created with their flours. I used their Almond Flour and Coconut Flour in this recipe. The difference with their flours in comparison to other mainstream ones is that they have a slightly reduced fat content (don’t worry this is done by cold pressing!) which makes them much finer and more malleable –  almost like real flour!

Makes: 1 small loaf

Preparation Time: 15 minutes

Proving Time: 1 hour

Cooking Time: Roughly 20-25 minutes

Ingredients:

For the yeast mixture:

1 tbsp dried active yeast
60ml nut or coconut milk
60ml cold water
60ml boiling water
3 tbsp coconut sugar

For the bread mixture:

1 1/4 cup tapioca flour
3/4 cup almond flour
1/4 cup coconut flour
1/4 cup milled  flax seed
1.5 tbsp milled chia seeds
1/4 cup sunflower seeds
1/2 to 1 tsp Himalayan pink salt (this really is down to personal preference)
1 tbsp baking powder
1 tbsp coconut sugar
2 tbsp coconut oil (melted)
2 eggs
1 tsp bicarbonate of soda
1 tsp apple cider vinegar (with the mother)
Small handful of sunflower seeds (to ‘decorate’)

Method:

  1. Firstly prepare your yeast mix. In a cup or measuring jug combine your milk, cold water & hot water.
  2. Stir in your yeast and coconut sugar until the coconut sugar begins to dissolve. Leave to stand for around 10 minutes.
  3. In a medium sized mixing bowl combine your tapioca, almond and coconut flours. Next add your flax seeds, milled chia seeds and sunflower seeds.
  4. Add your salt, baking powder and coconut sugar and stir until evenly distributed. (Sometimes I find it easier to just use a whisk!)
  5. Next add your melted coconut oil and eggs.
  6. Your yeast mixture should now have doubled in size. Give it a good stir and pour into the flour mixture.
  7. Now add your apple cider vinegar and bicarbonate of soda and mix until your have a nice tacky dough.
  8. Line a small loaf tin (mine is roughly 9″x5″ with greased parchment paper and transfer your dough. Grease your hands with a little coconut oil to prevent the dough from sticking to you and  ‘knuckle’ the dough in until it is nice and even.
  9. Sprinkle over the remaining sunflower seeds and gently press into the dough.
  10. Cover with a damp tea towel and leave to proof in a warm place for 1 hour or until doubled in size. This can be inside your oven with the light on or if you’re good at judging temperature pre-heat it for a few minutes with the door open.
  11. Pre-heat your oven to 180 degrees or Gas Mark 4.
  12. Place your bread in the oven.
  13. Your bread will be done once it is golden brown on top and has come away from the sides a little. The best way of testing this is to pop a sharp knife into the middle of the bread and if it comes out clean and boiling hot to the touch then it is ready!
  14. Remove from the oven and allow to cool slightly. Remove the baking parchment and place the loaf back into the tin. This helps to crisp up the crust somewhat! Don’t leave in the oven for any longer than 5 minutes otherwise you will end up with a burnt loaf! I find that if you leave it to get to a dark brown colour it is perfect and does not in any way taste burnt!
  15. Remove from the oven, tip out of the loaf tin and leave to cool on a wire rack.
  16. Serve with some good old grass-fed raw butter and some soup – oooooooh yeah!

Paleo Granary Bread Paleo Granary Bread

If you’d like to follow Sukrin online then check out the links below:

Twitter: @SukrinUK

Facebook: @SukrinUK

Instagram: @sukrinuk

Pinterest: @SukrinUK

 

 

Paleo Garlic, Olive & Rosemary Focaccia Bread

photo 2(46)

So the wonderful people at Perfectly Paleo sent me some Sukrin Sesame Flour to create a bread with. We both decided that focaccia would be fab!

Now as you may (or may not know) I have never been a bread fan. Not even before I embarked upon a Paleo diet. Bread was always lifeless and weighty and I just didn’t like it. This bread though is lovely.  I actually really enjoyed this much to my own surprise. I put this down to the big flavour burst that you get from the little pockets of garlic and rosemary. Even my kids loved this and have been telling me that I should be baking this daily and putting it into their lunch boxes?!

What I like best about this bread is that it is gluten-free, grain-free & even nut-free!

It does however require yeast, so if you have cut yeast out completely from your diet you might find that you have a very flat bread indeed, but it will still be tasty!

Serves: 4 people

Preparation Time: 15 minutes

Proofing Time: 1 hour

Cooking Time: Roughly 20 minutes

Ingredients:

For the yeast mixture:

1/2 tbsp dried active yeast
25ml nut or coconut milk
25ml cold water
25ml boiling water
1 tbsp coconut sugar

For the bread mixture:

1 cup tapioca flour
1 tbsp coconut flour
1/4 tsp Himalayan pink salt
2 eggs
2 tbsp baking powder
1 tsp apple cider vinegar
1/4 tsp bicarbonate of soda
1 tbsp coconut oil melted

For the seasoning:

1/2 bulb garlic (peeled)
1 sprig of fresh rosemary
1/4 tsp Himalayan pink salt
2.5 tbsp extra virgin olive oil
Handful of mixed olives (I used Nocellara and Leccino olives)
Extra 2 tbsp extra virgin olive oil (for drizzling)

Method:

  1. Firstly prepare your yeast mix. In a cup or measuring jug combine your milk, cold water & hot water.
  2. Stir in your yeast and coconut sugar until the coconut sugar begins to dissolve. Leave to stand for around 10 minutes.
  3. In a medium sized mixing bowl combine your tapioca, sesame and coconut flours.
  4. Add your salt, baking powder and stir until evenly distributed. (Sometimes I find it easier to just use a whisk!)
  5. Next add your melted coconut oil and eggs.
  6. Your yeast mixture should now have doubled in size. Give it a good stir and pour into the flour mixture.
  7. Now add your apple cider vinegar and bicarbonate of soda and mix until your have a nice tacky dough.
  8. Line a 6″x8″ baking tin with greased parchment paper and transfer your dough. Grease your hands with a little coconut oil to prevent the dough from sticking to you and  ‘knuckle’ the dough in until it is nice and even.
  9. With a greased finger indent the dough with roughly three rows of four indentations that are evenly spaced out.
  10. Cover with a damp tea towel and leave to proof in a warm place for 1 hour or until doubled in size. This can be inside your oven with the light on or if you’re good at judging temperature pre-heat it for a few minutes with the door open.
  11. Whilst you are waiting for your bread to proof prepare your seasoning. In a pestle and mortar grind together your garlic, fresh rosemary and salt into a paste. If you have problems removing the rosemary from the stalk the best way to do it is to pull the leaves downwards in the opposite direction to how it grows and they should just slide off easily!
  12. Stir in your olive oil and set aside until the bread has risen. This will ensure that the flavour absorbs into the oil – yummy!
  13. Pre-heat your oven to 180 degrees or Gas Mark 4.
  14. Once the bread has risen, press into your indentations again and fill in with the seasoning.
  15. Press in your olives and pop in the oven for around 20 minutes.
  16. Your bread will be done once it is golden brown on top and has come away from the sides a little. The best way of testing this is to pop a sharp knife into the middle of the bread and if it comes out clean and boiling hot to the touch then it is ready!
  17. Once ready drizzle over the remaining olive oil and leave to cool for around 10 minutes before lifting out of the tin.
  18. Slice into 4 pieces and serve warm. Delicious!

Paleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia Bread

If you’re interested in Sukrin then check out their website!

Sukrin Sesame Flour is available now on Perfectly Paleo and currently on sale for £4.49 for a 250g bag so get in there whilst you can!

If you’d like to follow Perfectly Paleo online then check out the links below:

Twitter: @PerfectlyPaleo

Facebook: @perfectlypaleo

Instagram: @PerfectlyPaleo

Pinterest: @perfectlypaleo