jam

Paleo Blood Orange & Cocoa Nib Marmalade

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

Yeah this stuff is pretty darn special! As you can clearly see!

I have always had a thing for jams and marmalade. I used to absolutely love making jams but what I always had hated was the sheer amount of sugar that you had to put into the damn stuff! Not this marmalade, no siree – this marmalade uses only 1/3 of a cup of sugar to 6 oranges. Not too shabby.

The texture of this marmalade isn’t a solid jelly type that you would get it is a lot softer and more spreadable but it still tastes like marmalade and not any ordinary marmalade. Yes it is bittersweet but the flavour is just so much more than that – it is a fresh orange taste coupled with a complex chocolate flavour. It truly is beautiful. In a nutshell it smells and tastes like the best and freshest chocolate orange you could ever imagine.

This is perfect generously spread over some of my Paleo Granary Bread, Superfood Pancakes or even spooned over some coconut yogurt!

So, what an earth made me chuck some cocoa nibs into my marmalade mix? Quite simply I love anything chocolate orange but the wonderful folk over at Naturya supplied me with some of their exquisite products to get creative with and I have had these gorgeous nibs sat around getting nibbled on and sprinkled over everything and anything. All I will say is that there will be a lot more of the cocoa nib coming your way in the near future, but in a savoury form!

I have made the method for this recipe as simple as possible as real marmalade making is all faff, muslin cloths, you name it – it is just not for me, at least not when I am running a house full of children and animals. All you will require for this recipe is a stove top, a pan, a wooden spoon and something to store your marmalade in. Simples.

This recipe will require you to add in some orange rind, however if you aren’t a fan of the rind in marmalade simply zest 1 of the oranges before juicing.

Yields: Roughly 350g 

Preparation Time: 10 minutes

Cooking Time: 20- 30 minutes

Ingredients:

Juice & pulp of 6 blood oranges (reserve the rind of 1/2 blood orange)
1/3 cup coconut sugar
1/4 cup Naturya cocoa nibs
1 tsp tapioca flour dissolved into 1.5 tsp water

Method:

  1. Juice all of the oranges and save the pulp too – I find that this gives the marmalade that bit more of a fruity bite to it. Ensure that you save the rind of 1/2 of an orange.
  2. Cut the rind in half and slice thin strips lengthways, I definitely wouldn’t cut a strip any thicker than 5mm.
  3. Combine all of the ingredients (except for the tapioca flour) into a pan and place onto a medium heat. Bring the mix to the boil being sure to stir frequently to prevent burning.
  4. Once boiling reduce the heat and leave the mixture to simmer. Simmer until the majority of the liquid has reduced and it coats the back of your spoon well.
  5. Remove the pan from the heat and pour in your tapioca flour thickener stirring vigorously. Return the pan to the heat and heat for 1 minute until thick.
  6. Pour the marmalade into a clean airtight jar and cover with a wax disc or cellophane lid before closing. Store in a cool dark place and use within one month.

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

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Paleo Crumpets

Paleo Crumpets

Yes you did hear me right! PALEO CRUMPETS!!!

Not a huge fan of bread but I am a mahoosive fan of crumpets! Nice, crisp on the outside, squidgy & chewy on the inside… crumpets…crumpets with big chunks of grass-fed raw butter on them… mmmm…

Start drooling and making Homer noises (like I do) people – because now you can make these delcious gluten and grain free crumpets for yourself!

It’s not as hard to make as you may believe (as long as you follow the instructions) you should end up with a batch of fabulous crumpets that you can devour on your own or share – if you’re the crumpet sharing type that is. One particularly instruction that is crucial to gaining those beautiful holes that you love is the bicarbonate of soda! Yes you really must add this last and yes you do have to leave it for the 15 minutes. If you don’t they won’t be very holey!

As with all breads this batter has a proofing time – do not skip this stage! Really don’t you’ll have flat and lifeless crumpets!

This recipe does require you to purchase some crumpet rings, I actually used egg rings! If you don’t have either of these you may want to attempt using some large biscuit cutters leaving the crinkle side facing up. It will however be a lot harder to remove the crumpets before you flip them as sadly biscuit cutters aren’t too ummm ‘non-sticky’ shall i say. When I first started to make my crumpets (about a year ago now) I used my biscuit cutters and what I found the most helpful was lifting the whole crumpet with attached cutter out with a tea towel and then carefully using a sharp knife to cut from the underside, tracing around the ring until the crumpet had loosened sufficiently to pop out.

The cooking time can also be reduced with the more crumpet rings that you have in your possession! I only have 2 crumpet rings so it took me about 45-50 minutes to make 10.

Best served with raw grass-fed butter but for a super naughty crumpet spread on some raw honey, drizzle on some maple syrup or even use a nice dollop of my Black Forest Chia Jam!

Makes: 10 large crumpets

Preparation Time: 10 minutes (plus 45 minutes proofing)

Cooking Time: 45 minutes to 1 hour

Ingredients:

For the yeast starter:

100ml cold water
100ml boiled water
3 tbsp coconut sugar
1 tbsp active dried yeast

For the crumpet batter:

1 cup tapioca flour
3/4 cup Sukrin almond flour
1.5 tbsp baking powder
1 tsp milled chia seeds (optional but great for texture)
1/2 tsp Himalayan pink salt
100ml almond milk
2 eggs
1 tbsp raw honey/maple syrup
1 tsp bicarbonate of soda

25g raw grass-fed butter (for cooking)

Method:

  1. Firstly start by switching on your oven at the lowest heat. Leave for 10 minutes to warm sufficiently.
  2. As your oven is pre-heating begin to make your yeast starter. In a cup or measuring jug combine hot water with the coconut sugar and stir until dissolved. Stir in your cold water followed by your yeast. Leave to rest for 10 minutes or until it begins to become very frothy.
  3. In a large mixing bowl sieve in your tapioca and almond flours. Add your baking powder, milled chia seeds and Himalayan pink salt. Using a whisk thoroughly mix the ingredients until evenly distributed.
  4. Slowly pour in your almond milk whisking fastly – I use a handheld electric whisk as it’s the fastest thing to do and prevents any lumps from forming.
  5. Now whisk in your eggs and honey until you have a nice smooth batter. Now is the best time to turn off your oven!
  6. Mix together the frothy head and watery yeast mix of your yeast starter until it’s a nice brown and smooth liquid. Pour into your batter a small amount at a time, whisking thoroughly. Gradually pour in more of the mixture until it becomes the consistency of thick cream – think double cream. Set the rest of the yeast mix to one side as you may need it after the proofing stage!
  7. Cover the mixing bowl with a damp towel and place into the pre-heated oven. Be sure to leave the door open for the first 15 minutes of proofing and then close for the remaining 15 minutes!
  8. Remove your mixture from the oven and give it a quick whisk – if your batter seems thicker than the consistency of double cream then pour in a little of your reserved yeast mixture.
  9. Add in your bicarbonate of soda and whisk. Leave to one side for 15 minutes.
  10. Heat a large frying pan on a low heat with your crumpet rings in the pan. Remove the pan from the heat and place a small knob of butter into the pan until it melts. Using a pastry brush, brush the inside of the crumpet rings and the bottom edges. Return the pan back onto the heat.
  11. Next take 3 tablespoons of your mixture and spoon into each ring. That’s 3 tablespoons per crumpet. Be sure not to stir or agitate the mixture in the mixing bowl or the pan otherwise you will lose those beautiful holes!
  12. The first stage of cooking the crumpets will take you about 6 minutes. Firstly you will see lots of tiny bubbles appear on the surface, next those bubbles will turn into larger ones and then begin to burst.
  13. Once the outer half of the diameter of the crumpets begins to look firm, and the inner half semi-firm  it will be time to lift the rings off. Using two forks anchor into the upper lip of the rings firmly and slowly lift the rings off, you could use a teatowel but the fork method can be a lot of fun.
  14. Using a spatula flip over your crumpets and cook for a further 1 minute until lightly golden. Repeat the process (right from the start of step 10) until you have cooked all of your beautiful crumpets! Serve up with some grass-fed butter et voila! Paleo Crumpets!!!

Paleo CrumpetsPaleo Crumpets
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Paleo Black Forest Chia Jam

Black Forest Chia Jam

This jam is well… uhhh… jam packed (cringe) full of nutrition, flavour and more importantly is low on sugar!

It is perfect for kids and adults alike – in fact my whole family seems to enjoy this a lot more than real jam itself.

Chia seeds are incredibly hydrophilic – basically a posh word for ‘loving water’ and in layman’s terms this means that chia seeds will soak up as much water as possible making them a great baking tool to have in your arsenal as well as for helping to keep you feeling fuller for longer thus staying trim. Not to say that they are all filler and nothing else though; chia seeds are high in dietary fibre, high in good quality protein, & high in omega-3 fatty acids. What isn’t there to love about them?!

Chia seeds were also used by the Aztecs as a running fuel as they helped to keep them hydrated and running harder, faster and for longer. If you’re wanting to up your athletic performance and stamina I couldn’t recommend them anymore!  So this jam is great as a pre-workout breakfast or snack.

If you want a smooth and lump free jam you can place it all into a blender at the end if you wish but I think it works best with some nice lumps of fruit in it.

It is best slathered on to some of my Paleo Granary Bread or Paleo Crumpets!

Yields: Roughly 2.5 to 3 cups

Cooking Time: 10 minutes

Ingredients:

2 cups of frozen/fresh cherries, grapes, blueberries, blackberries, & blackcurrants
1/3 cup raw honey or maple syrup
Juice of 1/2 lemon
3/4 cup milled chia seeds

Method:

  1.  Place your fruit, honey and lemon juice into a medium sized pan. Place the pan on a medium heat.
  2. Stir the mixture frequently until the honey has melted and bring the mixture to the boil.
  3. Reduce the heat and crush the fruit with the back of a wooden spoon until soft. It is upto you to determine the texture of the fruit that you want in your jam. Leave to simmer for 5 minutes.
  4. Remove from the heat and whisk in your milled chia seeds. Transfer to an airtight mason jar or into a jam jar. If using a jam jar be sure to use cellophane and wax discs to help keep the jam airtight! Store the jam in a cool dry place and use within one week of making – although it really won’t last that long!

Pale Black Forest Chia JamPaleo Black Forest Chia JamPaleo Black Forest Chia JamPaleo Crumpets