cleaneats

Paleo Chicken Tikka Masala

Paleo Chicken Tikka Masala

So here it is, possibly one of the most loved curries of the British, the Chicken Tikka Masala and boy is it delicious! This is ultimate comfort food at it’s best! In fact it is thought to have originated in the an Indian restaurant in the UK! You can read more about that here.

This dish doesn’t take a particular amount of skill to make but it will require you to marinade your chicken the night before if you want it to taste that little bit more special. You will then have to bake it before making your masala sauce.

This curry is pretty spicy so if you’re not a spice fiend just add 1/4-1/2 tsp of chilli powder to your masala rather than the 1/2 tbsp.

Most of all – enjoy!!!

Serves: 4 people

Preparation Time: 20 minutes (plus overnight wait for marinating chicken)

Cooking Time: 45 minutes

Ingredients:

For the marinated chicken:

3 cloves garlic (peeled)
2″ piece of root ginger (peeled)
Seeds from 5 green cardamom pods
1/4 tsp black peppercorns
1/2 tsp ground nutmeg or mace
1/4 tsp ground cumin
1/4 tsp ground red chilli powder
1/4 tsp ground turmeric
1/4 cup coconut yogurt
Juice 1/2 lemon
2 tbsp good quality olive oil
500g chicken breast (cubed)
2 tbsp raw grass-fed butter (to baste)

For the masala sauce:

4 large tomatoes
3/4 cup tomato purée (roughly 200g)
2 cups of water
2 garlic cloves (peeled)
1″ piece root ginger (peeled)
1 green chilli (deseeded & finely diced)
1/2 tsp fenugreek seeds (ground)
1/2-3/4 tsp Himalayan pink salt (dependent upon your tastes)
1 tsp whole cloves
1/2 tbsp red chilli powder
6 green cardamom pods (crushed)
2 tbsp raw grass-fed butter
1/3 cup coconut milk
1 tbsp raw honey

To garnish:

Small piece of root ginger (julienned)
Small handful of fresh coriander (roughly chopped)

Method:

  1. The night before cooking start by making the marinade for your chicken. In a pestle and mortar grind your garlic, root ginger and spices into a paste
  2. In a medium sized mixing bowl mix together the coconut yogurt, lemon juice and olive oil. Add in your spice paste and mix thoroughly. Add your cubed chicken breast and mix until covered evenly. Cover the bowl in cling film and place into the fridge overnight.
  3. The following day pre-heat your oven to 180C/Gas Mark 4 and place your marinated chicken into a pyrex/baking dish.
  4. Melt your butter and set aside.
  5. Bake the chicken for 10 minutes but give it a quick stir and baste it twice with some of the melted butter. Drain off the excess marinade and juices and baste with the remaining melted butter. Return to the oven for a couple more minutes until it is lightly golden on the outside but still slightly undercooked. Remove from the oven and leave to one side.
  6. In a pestle and mortar grind your ginger and garlic into a smooth paste.
  7. In a large saucepan combine the chopped tomatoes, tomato puree and water. Stir until evenly mixed then add your ginger and garlic paste, diced green chilli, salt and the rest of the spices. Cook on a low heat for roughly 20 minutes until the sauce has reduced and become very thick. Remove the pan from the heat.
  8. Strain the sauce through a large sieve into another container. Pour the strained sauce back into the saucepan and then bring to the boil.
  9. Reduce the heat to a low heat and then add the butter, coconut milk and raw honey. Stir thoroughly.
  10. Stir in the chicken and warm through.
  11. Serve up and garnish with ginger juliennes and chopped fresh coriander.

Paleo Chicken Tikka MasalaPaleo Chicken Tikka MasalaPaleo Chicken Tikka MasalaPaleo Chicken Tikka Masala

Paleo Tangerine Dream Truffle Tart

Paleo Tangerine Dream Truffle Tart

Paleo Tangerine Dream Truffle Tart

So wowee!!! This Paleo, gluten & grain free dessert is extra special! It is constructed of 5 different layers that each compliment each other well – yes 5 whole layers of yumminess; a chocolate macadamia crust, a deceadent & smooth chocolate orange truffle, tangerine salted caramel, vanilla whipped coconut cream & a fresh tangerine sauce.

This dessert is perfect for Valentine’s Day (hint hint fellas) and is the perfect finisher to a big meal, dinner party or even Birthday. A small slice goes a long way and will quash your sugary chocolate cravings, but be warned even though this is classed as a clean treat it does have a high sugar content and so is best consumed in the evening otherwise you will likely have a bit of a sugar crash!

Now the great thing about this dessert is that you don’t need to construct every layer – you can get away with making just the truffle and salted caramel and it will seem more than luxurious. The crust adds a beautiful crunch to the dessert but it certainly isn’t needed so I will leave you to make a choice as to how you want to make this beauty.

This recipe requires you to chill a can of coconut milk (stored upright) in the refridgerator in order to make your whipped coconut cream. This is to allow the creamy solids to separate from the liquid so that your cream will hold it’s form. If you want to you can freeze the tart however I would recommend to only freeze the first 3 layers and then use the other 2 fresh but the whole thing can be frozen if needed. It will take around 6 hours to defrost in the fridge so bare that in mind! The tart will keep refridgerated in an airtight container for upto 1 week.

Anyways I hope that you guys enjoy this as much as I and my family did!

Makes: 8-10 slices

Preparation Time: 40 minutes (plus upto 1 hour chilling time)

Cooking Time: 25 minutes

Ingredients:

For the chocolate base:

100g macadamia nuts
50g 90% chocolate
1/2 cup Sukrin almond flour
2 tbsp coconut sugar
1 tbsp cacao powder
1/4 tsp vanilla powder
1/4 tsp Himalayan pink salt

For the chocolate orange truffle filling:

100g 90% chocolate
50g raw grass-fed butter
1/2 cup coconut milk
1 tbsp raw honey
1 tbsp orange extract
1/4 tsp vanilla powder
Pinch Himalayan pink salt

For the tangerine salted caramel:

75g raw grass-fed butter
3/4 cup coconut sugar
Juice & zest 1 clementine
1/3 cup plus 1 tbsp coconut milk
1 tsp orange extract
1/2 tsp Himalayan pink salt
1/4 tsp vanilla powder

For the coconut whipped cream:

1 tin of coconut milk (chilled overnight)
1/2 tbsp raw honey
1/4 tsp vanilla powder

For the tangerine sauce:

1/2 cup water
1.5 tbsp raw honey
1/4 tsp xanthan gum (can be subbed with 1 tsp tapioca flour dissolved in 2 tsp water)
1/4 tsp vitamin C (optional but helps with the fresh taste)
1 tangerine

Method:

  1. Firstly place your can of coconut milk inside the fridge the night before preparing your tart.
  2. Create your tart crust by combining all of your ingredients for the crust into a food processor and process until it forms a smooth paste like dough.
  3. Lightly grease a 9″ fluted edge loose based pie tin. Pour in your tart crust dough and knuckle in the dough from the centre of the tin outwards and upwards until you form a nice even crust. Chill the crust in the freezer for 20 minutes.
  4. Prepare your chocolate orange truffle by combining all ingredients for your truffle into a heatproof mixing bowl. Place over a bain-marie on a medium heat. Stir frequently until all of the ingredients have melted and the mix becomes glossy and thick. You can make this in a pan but I find that the results are a lot smoother and you run less risk of burning or curdling the mixture using the bain-marie method.
  5. Once the truffle mix is ready remove your base from the freezer, pour in the truffle and smooth around evenly with a spatula. Return to the freezer for around 20 minutes.
  6. Whilst your tart is chilling prepare your tangerine salted caramel by combining all of the ingredients except for the orange extract, salt and vanilla powder into a small heavy based saucepan, give a good stir and place on to a low heat. Bring the mixture to the boil and whisk frequently.
  7. Once the caramel begins boiling leave on until it the mixture begins to reduce into a caramel like consistency. This will take around 5 minutes. Keep whisking frequently to prevent the sugars from burning.
  8. Remove from the heat and whisk in the remaining orange extract, salt and vanilla powder. Set aside and leave to cool for 10 minutes.
  9. Remove your tart from the freezer and pour over your caramel, be sure to give it a good even spread with a spatula and return to the freezer to chill.
  10. Now it is time to make your whipped vanilla coconut cream. Remove the can of coconut milk from the fridge and scoop out as much of the solid coconut cream as possible. Place into a mixing bowl along with the rest of the ingredients and whisk using an electric hand whisk until thick firm peaks can be formed. To check if it is ready you should be able to tip the bowl upside down and it won’t move. It takes about 5 minutes of consistent whisking to get to that stage. Cover and place into the fridge until needed later.
  11. To prepare the tangerine sauce combine all of the ingredients except for the tangerine into a small pan and whisk until evenly distributed. Pllace onto a low heat and bring to the boil until the mixture has thickened. This will take roughly 5 minutes. Be sure to whisk frequently to prevent lumps! Set aside and leave to cool for a couple of minutes.
  12. Next peel your tangerine and blend until the consistency of a smoothie. Pour in the mixture from the pan and blend until smooth. Place into the fridge to chill for 10 minutes.
  13. Your tart can be stored in the freezer for a couple of weeks and will defrost fully in around 6 hours. So if you are freezing be sure to defrost before decorating with the other 2 layers.
  14. To decorate remove the chilled tart and pour out the coconut cream being sure to spread with a spatula until nice and even.
  15. Next drizzle over your fresh chilled orange sauce et voila you have now made your special treat! Feel free to dive in and eat it all or share with a friend or loved one!

Paleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle Tart

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

Twitter: @SukrinUK

Facebook: @SukrinUK

Instagram: @sukrinuk

Pinterest: @SukrinUK

If Haribo made Paleo Gummy Foam Chews…

Paleo Raspberry Foam Gummy SweetsPaleo Raspberry Foam Gummy Sweets

So firstly I would just like to apologise for the rubbish photos – I think that they just don’t do these little sweets any justice at all.

As some of you probably already know (especially my Instagram followers) I have been trying to perfect some Paleo licorice. The black aniseed kind but also some raspberry ones too. In the midst of all of this experimenting I managed to create some amazing sweeties – they are reminiscent of  the flavour of a raspberry Chewit but the texture steers toward a foam gummy (think the white bottom part of a Haribo heart) although with a little more chew. I guess a tad like nougat actually.

I couldn’t think of what to call these so you can call them by your own pet name if you’d like. For now they are pretty much just Paleo Raspberry Foam Gummies haha!

Now mine were cut into little bite size pieces but I wish that I had rolled the mix out and cut them into little hearts. It would have been amazing for Valentine’s Day. I think what will be coming soon to you all is a chocolate bar version of this so keep your eyes peeled!

I am yet to be able to afford some grass-fed gelatine so unfortunately I am using the icky sheet stuff for now. But anyways here you go – onto the fun stuff, but just to warn you you will need a handheld electric whisk of somesort and this is very sticky business!

Yields: Roughly 325g

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

1/2 cup coconut sugar
1/4 cup coconut milk
1/4 cup water
2.5 tbsp coconut oil
1/4 cup freeze dried raspberry powder
1/2 tsp beetroot powder
1/4 tsp malic acid (optional but gives a great sour boost)
Pinch of Himalayan pink salt
6 leaves gelatine
1.5 cups tapioca flour (plus 1/4 cup for dusting)
1/4 tsp xanthan gum

Method:

  1. Firstly soak your leaves of gelatine in some cold water.
  2. In a medium sized pan combine your coconut sugar, coconut milk and water. Place on a high heat and bring to a boil stirring frequently. Boil for 1 minute then reduce the heat and leave on a steady rolling boil for roughly 5-6 minutes until the mixture starts turning into somewhat of a thick syrup.
  3. Remove the pan from the heat and stir in your coconut oil. Mix well until the oil has fully melted and combined into the mixture.
  4. Sift in your raspberry powder and mix well. Then add your beetroot powder, malic acid and Himalayan pink salt. Mix well until fully combined.
  5. Squeeze the water from your gelatine leaves and mix into the hot mixture until fully dissolved.
  6. Now stir in your 1.5 cups of tapioca flour and xanthan gum. Scrape any excess from your spoon and using an electric hand whisk (on it’s lowest speed setting) begin to whisk until smooth. The mixture will begin to become very thick and sticky quite quickly so as soon as it is combine stop whisking. You will want to whizz off as much of the excess from the whisks as possible!
  7. On a work surface sift half of the remaining tapioca flour and scrape out your mixture on top of it. Sieve the remaining half on top. Leave to cool for about 3 minutes.
  8. Divide the mixture into 2″ chunks and roll into 0.5-1cm wide tubular rolls. Cut into 1″ sized pieces and cut off the ends of each of your rolls for a neater mix. You will need to work fairly fast with this mixture as it starts to becomes harder to manipulate when it cools. Repeat the process until all of the mixture is gone. You can knead smaller pieces into larger ones just be sure that they aren’t covered in too much tapioca flour or they will not roll smoothly. If you wish to roll out as one large sheet and using small shape cutters cut into whatever shape you like.
  9. Once all of you mixture has been used up chill in the freezer for 1 hour in an open container. Remove and leave uncovered for 30 minutes. Then you can place an airtight lid on to keep them fresh. Although I haven’t tested to see the quality of these over time I think you can leave these for around 1 week if stored in a cool dry place.
  10. I hope you enjoy them and be inventive! Try different fruit powders or even dip into chocolate!

Paleo Raspberry Foam Gummy SweetsPaleo Raspberry Foam Gummy SweetsPaleo Raspberry Foam Gummy SweetsPaleo Raspberry Foam Gummy Sweets

Paleo Valentines Raw White Chocolate Raspberry Truffles

Paleo Valentines TrufflesPaleo Valentines Truffles

Uhhh yup! Yes… JUST YES!!! Just in time for Valentine’s Day why not make your loved one some of these beauties?!

These truffles are just so silky smooth, not overly sweet and have a beautfiul raspberry tang to them – absolutely in love with these! They just so happen to be super easy to make as well as being beyond delicious! Oh and want to know something even better? These truffles aren’t that bad for you at all. Not one bit! (Ok maybe just a wee bit but that’s it I promise).

I hope you enjoy making these for that special someone (or yourself!)

Makes: Roughly 15 truffles

Preparation Time: 30 minutes (plus upto 4 hours chilling time)

Cooking Time: 10 minutes

Ingredients:

For the truffles:

75g cacao butter
1/3 cup coconut milk
2 tbsp coconut oil
1 tbsp raw honey (or maple syrup)
1/4 tsp vanilla powder
1/8 cup freeze dried raspberry powder
1/4 cup tapioca flour

For the raspberry dusting:

1/4 cup tapioca flour
1/4 cup coconut sugar (or maple sugar for a brighter colour)
1/8 cup freeze dried raspberry powder

Method:

  1. Combine all of the ingredients for the truffles except for the raspberry powder & tapioca flour (and not the ingredients for the dusting of course) in a heatproof bowl. Place over a bain marie on a low heat.
  2. Whisk the ingredients frequently until completely melted. Once melted add in your raspberry powder and whisk until fully distributed. You may want to sift in your raspberry powder if it contains seeds, I however love to take the wholesome approach when it comes to my filled centres!
  3. Remove the bowl from the heat and set to one side for 10-15 minutes until it has cooled down sufficiently. Then whisk in your tapioca flour until smooth.
  4. Give the ingredients a whisk once more then cover and chill until firm (around 2-3 hours). You may want to check on the mixture periodically as sometimes cacao butter likes to separate out but it’s nothing a quick whisk won’t fix!
  5. Next combine all of your dusting ingredients into a food processor and process until the consistency of icing sugar. You may want to do this for a few minutes. I use the milling attachment on my Nutribullet and it takes less than a minute!
  6. Next remove the mixture and take a melon baller scooping out rounds, alternatively take about 1 heaped teaspoon of the mixture per truffle and shape into balls using well oiled hands (if necessary). I like to use coconut oil as I find this doesn’t affect the flavour much and it is a great hand treatment too!
  7. Pour your dusting into a shallow ball and roll each truffle immediately after shaping in the dusting untill fully coated. Lightly shake off any excess. Leave to chill on a sheet of greaseproof paper for 10 minutes.
  8. Remove the truffles and repeat the dusting process. You may want to reshape them into ball shapes if they have fallen slightly flat!
  9. Leave to chill on a sheet of greaseproof paper in an airtight container and consume within 3 days. If you are wanting to keep them for longer freeze for upto a month but be sure to defrost them overnight in the fridge!

Paleo Valentines TrufflesPaleo Valentines TrufflesPaleo Valentines TrufflesPaleo Valentines Truffles

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

Ingredients:

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

Utensils:

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

Method:

  1. Either purchase or make your own mincemeat in advance! Click the link in the ingredients and follow the cooking instructions there.
  2. In a small mixing bowl sieve in your flours and salt.
  3. Chop your butter into small cubes and throw in.
  4. Cover the bowl with cling film, give it a good shake until the butter is covered by the flour and then place into the freezer for 20 minutes. This is what makes your pastry lovely and light and crumbly.
  5. In the meantime freshly squeeze your orange juice and pop that into the fridge to chill until needed.
  6. Remove your flour and butter bowl from the freezer and pour into your food processor. Process until it comes together into small oat like sized balls.
  7. Pulse in your orange juice by the tablespoon. It is not likely that you will require much more than half of it at this stage. You just want to use enough for it to only just form the beginnings of a dough ball. Place your orange juice back into the fridge.
  8. Remove the pastry from the processor and form by hand into a ball. Cover in cling film and leave to chill in the fridge for 30 minutes.
  9. Pre-heat your oven to 180C and gather all of your utensils.
  10. 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

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

Twitter: @SukrinUK

Facebook: @SukrinUK

Instagram: @sukrinuk

Pinterest: @SukrinUK

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

Ingredients:

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

Method:

  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 Lady Grey Drizzle Cake

Lady Grey Drizzle Cake

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

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

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

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

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

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Ingredients:

For the sponge cake:

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

For the ‘drizzle’:

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

Method:

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

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

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

Twitter: @SukrinUK

Facebook: @SukrinUK

Instagram: @sukrinuk

Pinterest: @SukrinUK

10-Minute Paleo Creamy Wild Mushroom & Herb Soup

Paleo Wild Mushroom Soup Paleo Wild Mushroom Soup

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

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

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

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

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Ingredients:

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

Method:

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

Paleo Wild Mushroom SoupPaleo Wild Mushroom Soup

Paleo Star Topped Mince Pies

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

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

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

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

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

Makes: 12-16 Mince Pies

Preparation Time: 1hr 15 minutes

Cooking Time: 10 minutes

Ingredients:

For the Pastry:

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

For the filling:

1 Slightly heaped cup of Paleo Mincemeat

For Decoration:

1 tbsp of Paleo Fragrant Spiced Faux Icing Sugar

Utensils:

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

Method:

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

Paleo Mince PiesPaleo Mince PiesPaleo Mince PiesPaleo Mince Pies

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

Twitter: @SukrinUK

Facebook: @SukrinUK

Instagram: @sukrinuk

Pinterest: @SukrinUK

Paleo White Chocolate & Moringa Caramel Cheesecake

Paleo White Chocolate & Moringa Caramel CheesecakeThe very lovely people over at Aduna sent me out a couple of samples of their Moringa & Baobab powder to try out. I thought that I should start with the moringa as it’s quite earthy and so could potentially be a bit of a challenge.  Moringa tastes almost like a hybrid of matcha and barleygrass! I love it!

Aduna Moringa

Aduna harvests it’s leaves from the moringa tree (sourced responsibly from Africa) and naturally dries them.

If you’ve not heard about moringa before it’s the next best thing in the world of superfoods! It is 100% organic and boasts some rather attractive health benefits:

  • Improves skin, hair and nails. Oh and it is also anti-ageing ladies (and gents)!
  • Is a natural multivitamin.
  • Improves immune, cardiovascular and bone health.
  • Helps combat stress by maintaining a steady blood pressure, reducing tiredness and fatigue and maintaining hormonal health.
  • Aids in detoxing the liver and gives a boost of energy.
  • Can be used as a post workout supplement due to it’s high nutrient & protein content.

So what was a girl to make with such an amazing superfood? Cheesecake of course, a caramel one – because I just can’t help but make things that little bit more naughty! Sorry!

Paleo White Chocolate & Moringa Caramel Cheesecake

The ‘trees’ I tried to marble before it set!

This cheesecake is Paleo but it’s also fully vegan! If you are a raw foodie then you could skip the caramel altogether and just put the 3 tsp moringa in the chocolate filling itself! This cheesecake tastes silky smooth, refreshing and well a little bit rich at the same time (confusing huh?). It’s not too grassy tasting and the bitterness of the moringa just helps it to not be that little bit too sickly. Nom nom nom!!!

Paleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel Cheesecake

Makes: 10-12 slices

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Ingredients:

For the base:

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

For the white chocolate filling:

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

For the moringa caramel:

1/2 cup coconut milk
2 tbsp water
1 tbsp almond butter
1 tbsp maple syrup
1/4 cup coconut sugar
1/2 tsp vanilla
3 tsp Aduna moringa powder

Method:

  1.  For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crimbs it’s done!).
  2. Line a 9″ springform or loose base tin. Pour in the base mixture and ‘knuckle’ it in until evenly distributed. Place in the freezer until later.
  3. For the white chocolate filling place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie until fully melted. This could take from around 5 to 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  4. Meanwhile, place the rest of the ingredients into the food processor, except for the courgette, and process until smooth.
  5. Next get started on your moringa caramel. Place all of your ingredients except for the moringa in a small pan and bring to the boil, whisking frequently. Reduce the heat so that the mix is on a light boil and leave to reduce to a consistency similar to that of condensed milk. This will probably take about 10 minutes in total. Remove from the heat, give a quick whisk and place in the freezer immediately.
  6. Remove your ‘white chocolate’ mix from the bain-marie and combine with the rest of the white chocolate filling.  Process until smooth.
  7. To your white chocolate filling add in your peeled and cubed courgette. Blend until smooth and fluffy.
  8. Remove your base from the freezer and pour in half of your white chocolate filling, spreading evenly with a spatula.
  9. Remove your caramel from the freezer and immediately whisk in your moringa powder.
  10. Pour the moringa caramel over the top of the cheesecake and using a small spatula dip in and swirl around the filling. This will give you your marbling effect! I tried to draw tree like shapes in mine so go wild and see what you can do!
  11. Place your cheesecake into the freezer until set.
  12. Slice and serve!!! Yummy yummy scrummy in your tummy! (Not mine i’ve eaten mine already!)

Paleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel Cheesecake

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

Facebook: @Adunaworld

Twitter: @AdunaWorld

Instagram: @adunaworld

Pinterest: @adunaworld

Keep your eyes peeled for my Aduna Baobab recipe and my full brand review too! Tried Aduna products? Why not drop a quick comment and share your experience!