dairyfree

Paleo Raw Chocolate & Walnut Fudge Brownies

Raw Paleo Brownies  Raw Paleo Brownies

So I am a huge fan of really fudgy walnut filled brownies but I am also a huge fan of raw desserts. This recipe is a match made in heaven. This is your go-to on a rainy day, or maybe when you are PMS raging the house down… or maybe you just feel like you need a cuddle… or maybe you just feel a little naughty?! Who cares, these raw brownies will solve any of life’s little problems!

All you need for this is a bunch of ingredients and a decent food processor – it was meant to be, c’mon!

I know medjool dates can be a little pricey but do not sub for regular dates, the result will not be a nice fudgy brownie but rather a more crumbly one! You may however replace the cacao for cocoa but as you all know you will lose out nutritionally!

These raw brownies can be stored frozen for up to 6 weeks but I seriously doubt that any of you will have the will power to do so, so just store these bad boys in an airtight container in the fridge to keep them nice and firm. Don’t worry though these can be served at room temperature however I found these were most enjoyable when left out of the fridge for 10 minutes before serving!

Makes: 6-8 medium squares

Preparation Time: 10 minutes

Setting Time: 1 hour

Ingredients:

1 cup pitted medjool dates packed
1 cup pecans (preferably activated)
3/4 cup cacao powder
1/4 cup coconut oil
2 tbsp raw almond butter
1 tbsp coconut cream
1 tbsp maple syrup
1/8 tsp Himalayan pink salt
1/2 cup walnuts (preferably activated)

Method:

  1. Combine all of your ingredients except for the walnuts into the bowl of your food processor. Pulse a few times before processing until the mixture forms a smooth ball. Be sure to scrape down the sides frequently using a spatula to ensure that the ingredients mix process thoroughly.
  2. Pulse in your 1/2 cup of walnuts until you get a nice mix of walnut chunks.
  3. Grease and line a a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the brownies out.
  4. Drop in your brownie mixture and be sure to press down firmly until evenly distributed.
  5. Place into the freezer for 1 hour until set.
  6. Remove from the freezer and use a knife or spatula to ease out the sides before tipping out the brownies. Cut the brownies into your desired size and then EAT!

Raw Paleo BrowniesRaw Paleo BrowniesRaw Paleo BrowniesRaw Paleo Brownies

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Paleo Salted Chocolate Orange Super Fudge

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Alright I will own up to this now – I am a super Himalayan pink salt fan. In fact I don’t think people eat enough salt, well at least the good stuff! Himalayan pink salt contains over 80 minerals and trace elements that all aid in getting your electrolyte balance regulated, lowers your blood pressure, improves your skin and even aids against muscle cramps.  I drink a glass of water with 1/2 teaspoon dissolved into it first thing in the morning (according to Dave Asprey this is great for adrenal fatigue). This concoction is also known as ‘sole’.

I love salted sweet things; salmiakki, salted caramel, you name it and I will probably eat it! So I guess this is what got me onto making this beautiful tasting fudge. I also love chocolate orange fudge too I thought why not give a go at salting it?! If this sounds a little too weird for your tastebuds then by all means feel free not to salt it but I think you will be missing out on a bit of a treat, and of course some of the great health benefits Himalayan pink salt totes – yes this is what I said to myself in my head whilst munching through half of the block, naturally.

The best thing about this is that it is super fast to make and the setting time is fairly minimal too. You don’t have to muck about making any condensed milk and all of your sugar comes from the medjool dates that you will use. If you are vegan I have placed in some substitutions for the raw grass-fed butter, but of course you will lose that traditional buttery fudge taste and end up with a slightly more coconutty one but I don’t think this is a bad thing and all, and you will probably find that it feels like an even cleaner treat doing so.

I used raw cacao solids instead of powder as I always prefer the texture – don’t forget that raw chocolate has a whole host of health benefits; from improving digestion to enhancing the libido (wit woo – insert your best winky emoji here people). It also aids cardiovascular function, neutralises free radicals due it its high antioxidant content, and contains a variety of vitamins and minerals.  So that is why I have called it a ‘Super Fudge’, not just because it is too darn tasty (although it really is).

So by eating this yes you may be indulging in a sugary treat but it contains a healthy dosage of good fats, antioxidants and vitamins and minerals! What could be better?!

Yields: 16 large blocks

Preparation Time: 10 minutes (plus 1 hour setting)

Cooking Time: 10 minutes

Ingredients:

180g cacao solids
100g raw grass-fed butter (or sub for 25g coconut oil & 75g coconut manna)
1 cup coconut milk
1/4 cup plus 1/2 tbsp coconut flour
2 tbsp lucuma (optional)
1 tbsp orange extract
1/2 tsp Himalayan pink salt
13 medjool dates (pitted)

Method:

  1. Start by breaking down your cacao solids, you ca do this using a grating attachment with your food processor or just simply place in a ziplock back, push all of the air out, cover with a tea towel and go to town on it with a rolling pin – I mean really give it a solid beating, don’t be shy!
  2. Once your cacao is prepped, place into a medium sized heat proof bowl, with the butter, & coconut milk. Place over a bain marie on a low heat until full melted. Be sure to give this a stir every now and then too. You could melt this all in a saucepan but I feel that you are more likely to damage the beneficial properties of your raw cacao, so the choice is yours!
  3. Once melted remove from the heat and leave to cool until it is easy to handle. Pour into your food processor with the rest of your ingredients and pulse a few times before leaving to process for a good 5 minutes. Be sure to remove the lid and scrape down the sides every now and then.
  4. Grease and line a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the fudge out. Pour in your fudge mix and smooth out using a spatula or palette knife. Leave to cool for 15 minutes.
  5. Place into your refrigerator for 45 minutes until fully set. Remove the fudge by carefully lifting the sides of the greaseproof paper, you may want to even gently pry and the sides of the dish using a palette knife.
  6. Once removed cut into large blocks, I cut them 6 cubes by 3 but just cut them to your preferred size!
  7. Store in an airtight container in the fridge and consume within 1 week of making!

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

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

The Primal Pantry NEW Apple & Pecan raw Paleo bar review!

The Primal Pantry Apple & Pecan raw Paleo bar

So the new Apple & Pecan raw Paleo bar from The Primal Pantry is due to be released across the UK in and those wonderful people at The Primal Pantry (formely The Primal Kitchen) decided to send me out a couple to have a good munch on and review. Boy were they yummy!

The Primal Pantry was founded by a UK based nutritionist called Suzie Walker, in 2014 (a fantastic interview with Suzie can be found here at Paleo Polly).

Suzie embarked upon a mission to create the perfect Paleo bar and armed with nothing more than her kitchen blender, some dried fruit, coconut and nuts she set forth on her culinary creative endeavours. All of Suzie’s wonderful taste testers were so impressed with her bars that not so long after The Primal Kitchen was born! The Primal Kitchen has recently been renamed, rebranded & remarketed due to ever increasing international demand.

The Primal Pantry bars were designed to provide people living a Primal lifestyle with the opportunity to buy a natural energy snack that could carried around on-the-go and consumed with the knowledge that all of the ingredients are 100% Paleo and 0% junk. Every bar is made from no more than 5 ingredients and always with produce that you would find in your own home cupboard. This means no grain, no dairy, no soy, no vegetable oils and most importantly no refined sugars! The dried fruit in the bars is unsweetened and hasn’t been treated with suplhites or oils.

All of the bars are lovingly cold-pressed and handmade in the UK – fantastic hey?! Oh and I forgot to mention that these badboys are all Vegan friendly too!

The Primal Pantry Apple & Pecan raw Paleo bar

So now you know all about the brains and behind The Primal Pantry I guess you guys want to know what this little treat tastes like? Right?!

Riiiiight!

So this bar totes 6 different ingredients; dates, apple, pecans, almonds, cinnamon & almond oil.

Well other than the obvious (of being utterly delicious), these bars had just the right depth of flavour. The same signature date taste of the previous bars still remains but you can see gorgeous little pieces of unsweetened green apple gleaming through the jewelled date bar, and there is a subtle apple taste to compliment. It was generously studded with some chopped almonds and my favourite buttery and rich tasting nuts of all time – yes, teh great pecans!

But I have to say that my favourite part was the cheeky little hint of cinnamon that I could only just detect but enough to excite my cinnamon loving palate.

The Primal Pantry Apple & Pecan raw Paleo barThe Primal Pantry Apple & Pecan raw Paleo barThe Primal Pantry Apple & Pecan raw Paleo barThe Primal Pantry Apple & Pecan raw Paleo bar

This bar is high in fat but the good kinds of fats. You may or may not know that pecans contain high levels of monounsaturated fats that help to reduce not only your total cholesterol levels but your LDL cholesterol within your blood. LDL is the bad stuff just for the record. It also increases your HDL cholestorel levels which, yup, you guessed it are the good kinds of cholesterol. This all helps to prevent heart disease and strokes. Pecans also contain a healthy amount of vitamin E, antioxidants, & polyphenols which will all keep your skin, hair and nails all sexy and whatnot, whilst fighting the ageing process and other age related diseases too.

The almonds are high in protein and fats too and there is a hefty amount of sugar in the dates, but hopefully the cinnamon in there will help to regulate blood sugar levels just that little bit so that you don’t get too much of a sugar spike and crash. This all makes for a perfect pre and post workout snack. In fact I consumed one before and after my workout and felt smashing. High fat foods are always my favourite foods!

http://perfectlypaleo.co.uk/http://perfectlypaleo.co.uk/http://perfectlypaleo.co.uk/The Primal Pantry Apple & Pecan raw Paleo bar

I’m sold! When and where can I buy these yummy primal creations?!

So if you want to get your hands on some 100% natural grain-free primal energy which is high in omega fatty acids then you will have to wait until the end of this month… but it will be well worth it I can assure you!

You’ll be able to find the new flavour stocked in Tesco, Superdrug, plenty of health stores, CrossFit boxes and well my favourite little place for all your Paleo needs called Perfectly Paleo!

There are four other flavours in The Primal Pantry range; Almond & Cashew, Brazil nut & Cherry, Coconut & Macadamia and Hazelnut & Cacao. If you would like to read my review of the other 4 delcious Primal Pantry bars then just click here!

If you would like to see what Suzie and her fellow Primal Pantry team are getting up to then why not follow them on:

Twitter: @PrimalPantryUK

Facebook: @primalpantryuk

Instagram: @theprimalpantry

Website: http://www.primalpantry.com/

Paleo Almond ‘Multigrain’ Porridge

Paleo Almond Multigrain Porridge

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

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

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

Serves: 2 people (or 1 hungry person grrrr)

Preparation Time: 1 minute

Cooking Time: 5 minutes

Ingredients:

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

Optional Toppings:

Handful of berries
1-2 tbsp Paleo Lady Grey Curd

Method:

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

Paleo Almond Multigrain PorridgePaleo Almond Multigrain Porridge

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

Twitter: @SukrinUK

Facebook: @SukrinUK

Instagram: @sukrinuk

Pinterest: @SukrinUK

Paleo Caramel Custard Trifle

Paleo TriflePaleo Trifle

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

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

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

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

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

Makes: 2x425ml trifles or 1 large trifle

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

Cooking Time: 30-35 minutes

Ingredients:

For the sponge:

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

50ml rum (or freshly squeezed orange juice)

For the fruit jelly:

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

For the fruit layer:

150g chopped fresh fruit

For the caramel custard:

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

For the coconut whipped cream:

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

Optional decoration:

1 square dark chocolate (grated)

Method:

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

Paleo TriflePaleo TriflePaleo TriflePaleo Trifle

10-Minute Paleo Creamy Wild Mushroom & Herb Soup

Paleo Wild Mushroom Soup Paleo Wild Mushroom Soup

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

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

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

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

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Ingredients:

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

Method:

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

Paleo Wild Mushroom SoupPaleo Wild Mushroom Soup

Paleo Pfeffernussen

Paleo PfeffernussenPaleo Pfeffernussen

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

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

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

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

Makes: 26 Pfeffernussen

Preparation Time: 10-15 minutes

Cooking Time: 10-15 minutes

Ingredients:

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

Method:

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

Paleo PfeffernussenPaleo PfeffernussenPaleo PfeffernussenPaleo Pfeffernussen

Paleo Star Topped Mince Pies

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

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

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

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

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

Makes: 12-16 Mince Pies

Preparation Time: 1hr 15 minutes

Cooking Time: 10 minutes

Ingredients:

For the Pastry:

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

For the filling:

1 Slightly heaped cup of Paleo Mincemeat

For Decoration:

1 tbsp of Paleo Fragrant Spiced Faux Icing Sugar

Utensils:

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

Method:

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

Paleo Mince PiesPaleo Mince PiesPaleo Mince PiesPaleo Mince Pies

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Paleo Fragrant Spiced Faux Icing Sugar

Paleo Faux Icing Sugar

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

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

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

Makes: 2/3 cup

Preparation Time: 5 minutes

Ingredients:

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

Method:

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

Paleo Faux Icing SugarPaleo Faux Icing Sugar