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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 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

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

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

Twitter: @SukrinUK

Facebook: @SukrinUK

Instagram: @sukrinuk

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Paleo Salted Caramel Hot Chocolate

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

Do you ever crave those super syrupy and junk loaded beverages from your favourite high street coffee shops? I know I sure do! So much so that I just had to figure out a solution to this sticky little problem. I often find that I want something simple to make and that doesn’t involve indulging in any real syrup, yes even Paleo syrup. Having said that though this is amazing served with a little drizzle of my Orange Salted Caramel from my Tangerine Dream Truffle Tart.

So by now I am sure that you have all heard of Bulletproof Coffee, it is a genius creation and I have one every morning for my breakfast. In fact I cannot drink a hot drink anymore without adding in some coconut oil and grass-fed butter – it just gives me that brilliant boost that I need to get through the day but also combats depression and improves my sleep. I wanted to apply the same principle to my salted caramel hot chocolate and I really believe that this is what gives it that genuine buttery caramel flavour. If you are Vegan don’t worry you can easily sub the butter for coconut or MCT oil and it will still taste of salted caramel as I have added in a little lucuma powder too for good measure.

What I will say though is that it may be best to consume this in the evening after your dinner as a dessert as it is quite high in carbohydrates and could easily make you crash out and tired – yes even though it is loaded full of good fats! I think this is my new bedtime bevvy!

The ingredients in this are fairly minimal but the recipe does call for a decent food processor, or even better something like a Nutribullet.

I can assure you that there is nothing out there like this right now that is as creamy and delicious! So why not go give it a whirl?!

Makes: 1 large cup or 2 small cups

Preparation Time: 2 minutes

Ingredients:

3 medjool dates (pitted)
1 tbsp coconut oil (or MCT oil)
1 tbsp raw grass-fed butter (can sub for coconut oil)
2 tsp cacao powder
1.5 tsp lucuma powder
1/4 tsp Himalayan pink salt
1/4 tsp vanilla powder
1/3 cup nut milk (or diluted coconut milk 50:50)
1 cup freshly boiled water

Method:

  1. In your blender add all of the ingredients except for your nut milk and hot water. Blend into a smooth paste.
  2. Add your 1/3 cup of nut milk of your choice and blend thoroughly.
  3. Finally add 1/3 of a cup of your hot water and blend. Repeat this process until all of the water has been used and the hot chocolate is nice and frothy. Pour and serve into your favourite mug! You may want to add a tablespoon of coconut cream and a drizzle of some of my Paleo Orange Salted Caramel I mentioned before!

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

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!!!

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

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 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

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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