nuts

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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Raw Paleo Carrot Cake Squares

Raw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake Squares

I have always been both heavily obsessed, and inspired by DAMY & Clean Eating With a Dirty Mind both pages literally make me lick the screen – no joke!!! Those two blogs will just blow your mind with the amazingly naughty yet delicious creations that they come up with. Before I had Anya I used to love making raw desserts – especially raw cheesecakes and I guess I wanted to perfect my own raw & Vegan dessert. I guess that’s why I came up with this gorgeous raw carrot cake.

This recipe calls for some rather juicy and succulent dried pineapple to be used in the base instead of just plain old medjool dates, and as much as I love medjool dates I do feel that they can end up overpowering the taste of most recipes rather than complimenting the overall flavours. The whole cake is packed full of flavour and juiciness – even the frosting stays solid enough to not melt off unlike most cashew cream cheese frostings I have tried out before. In fact I actually think that this is better than regular baked carrot cake!

This raw carrot cake is a total doddle to make, you actually can’t go wrong; all you need is a food processor, a small brownie tin (I used an 8.5″ x 6.5″ tin), some clean hands and maybe a little taste tester to help along the way. This recipe will also require you to soak your raisins in some orange juice and also your cashew nuts in a bowl of water (for the frosting) overnight. It is best to do the same with your pecans and walnuts too but they will need dehydrating before use which can be done by transferring onto a large baking tray and cooking in the oven on the lowest heat until sufficiently dry enough. The choice is yours!

Yields: Roughly 6-8 squares

Preparation Time: 15 minutes

Setting Time: 1 hour

Ingredients:

For the base:

1.5 carrots (peeled & chopped)
1 cup dried pineapple
1/2 (packed) cup pitted medjool dates
1/2 cup dessicated coconut
1 tbsp coconut oil
3 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp Himalayan pink salt
3/4 cup pecans (activated)
3/4 cup walnuts (activated)
Juice 1/2 orange
1/3 cup raisins
1/2 carrot (peeled & finely shredded)

For the faux cream cheese frosting:

1.5 cups cashews (soaked overnight)
Juice 1 lemon
1/4 cup maple syrup
1/4 cup coconut cream (solid part of a chilled can of coconut milk)
1/8 coconut oil
1/8 cup cacao butter (melted)
1/4 tsp vanilla powder (optional)

Optional toppings:

1/4 cup walnuts (crushed)
1/4  carrot (spiralized/shredded)

Method:

  1. The night before making place a can of coconut milk into the fridge and leave your raisins to soak in the orange juice overnight in an airtight container, be sure to store them in the fridge until needed. You will also need to soak your cashews in a bowl of water with 1 heaped tsp of Himalayan pink salt. Make sure that you cover them with enough water so that there is about an inch of water above the nuts. Cover with cling film and leave in a cool dry place overnight. In the morning drain and rinse your cashews thoroughly. Set aside until later.
  2. In the bowl of your food processor add all of the ingredients for your base except for your pecans, walnuts, and orange juice soaked raisins. Pulse the ingredients a few times before processing until smooth. Be sure to scrape down the sides frequently with a spatula to ensure that everything gets processed thoroughly.
  3. Add in the nuts and pulse until some of the nuts have processed smoothly and the rest have left small chunks.
  4. Stir in your orange juice soaked raisins and shredded carrot.
  5. Line a brownie or small cake tin (I used an 8.5″ x 6.5″ tin) with some greaseproof paper and transfer the mixture in. Using your hands ‘knuckle in’ the mixture until nice and even. Place into the freezer whilst you prepare your faux cream cheese frosting.
  6. Clean the bowl of your food processor and add in all of your ingredients for your frosting. Pulse a few times before processing and process until completely smooth. Make sure to scrape down the sides frequently in order keep your mix really smooth!
  7. Remove the base from the freezer and pour over your cream cheese frosting. Using a spatula spread out the frosting evenly. Sprinkle over your crushed walnuts and place the tin into the freezer, leaving to set for around an hour.
  8. Remove the tin from the freezer when set and carefully lever out the sides of the carrot cake using a large sharp knife. Cut into 6-8 large squares.
  9. Top each square with a small amount of spiralized/shredded carrot and tuck in!!!

Raw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake Squares

Paleo Lemon Cardamom Broccoli & Kale with Toasted Almonds

Paleo Lemon Broccoli

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

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

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

So here it is, I hope you enjoy it!

Paleo Lemon Broccoli

Serves: 4 people

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

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

Method:

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

Paleo Lemon BroccoliPaleo Lemon Broccoli

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 Gingerbread Superfood Pancakes with a Gingerbread Caramel Custard!

Paleo Gingerbread Pancakes   Paleo Gingerbread Pancakes

Pancakes have slowly become a staple in my household on weekends. Every Saturday or Sunday morning is pancake morning!

I wanted to come up with something exciting for a Christmas breakfast and I have been working on two different recipes for Paleo Christmas pancakes. This one however has been the firm favourite of the two. The other is still being perfected. These pancakes are full of protein, and packed full of natural energy and nutrition so are great pre/post-workout. As they are high in sugar I wouldn’t consume these regularly if you have weightloss goals in sight!

I really love gingerbread (as you have probably noticed by now) and I thought I should capture that flavour in the form of a pancakey-superfoody-nom-nommy-brekkie! Yup I did just say all of that… So here you go, a nice and easy but indulgent spiced Christmas breakfast!!!

Makes: 8 Pancakes (serves 2 hungry people)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Ingredients:

For the gingerbread superfood pancakes:

1/2 large banana (or 1 small banana)
1 tbsp vanilla extract (optional but delicious)
1 tbsp ground ginger
1/2 tbsp ground cinnamon
2 tbsp coconut sugar
1 tbsp raw honey (or maple syrup)
4 eggs
1 cup tapioca flour
1 tbsp maca powder
2 tbsp ground flax seed
2 tbsp almond flour
1.5 tbsp milled chia seeds
1 tbsp coconut flour
1 tbsp baking powder
1/2 tsp bicarbonate of soda
25ml almond milk (or 50:50 coconut milk:water)

1.5 tbsp coconut oil to fry these beauties in!

For the gingerbread caramel custard:

400ml coconut milk
2 tbsp almond butter
1/3 cup coconut sugar
2 tbsp raw honey (or maple syrup)
1/4 tsp Himalyan pink salt
1.5 tbsp ground ginger
1 tbsp ground cinnamon
25g grass-fed raw unsalted butter (or coconut oil)
1 tbsp vanilla extract
1/4 tsp vanilla powder
2 free-range egg yolks
1 tsp tapioca flour dissolved into 1 tbsp water

Roughly chopped roasted nuts (optional topping)

Method:

  1. Mash together your banana, spices, vanilla extract, coconut sugar and raw honey in a medium sized mixing bowl.
  2. Whisk in your eggs thoroughly.
  3. Add your maca powder, ground flax, milled chia seeds and flours, mixing until you get a smooth batter.
  4. Add in your baking powder and bicarbonate of soda mixing thoroughly. Leave for 5 minutes to allow your chia seeds to ‘gel’ the mixture together.
  5. If your pancake mix is too thick, although you do want a thick mix that just drops off of the back of your spoon, you may want to add a nut milk of choice and whisk until smooth.
  6. Place a medium sized frying pan on a high heat and add your coconut oil.
  7. Once the oil has melted reduce the heat and place 2-3 generous sized tbsp of the batter into the pan.
  8. Using the back of the spoon shape into a perfect circle!
  9. Once the top of the pancake looks semi firm (should take about 1 minute) flip over and cook for a further minute. The pancake will ‘puff up’ even more and be golden brown when done. If you’re really that sceptical press down with a spatula to make sure that no batter seeps out.
  10. For the gingerbread caramel custard place all of the ingredients except for the egg yolks into a small pan. Place on a low heat until the mixture comes to the boil, reduce the heat and simmer for 5 minutes. Make sure you whisk the mix frequently to ensure that none sticks to the bottom of the pan.
  11. Remove the pan from the heat and leave to cool for 5 minutes.
  12. Now whisk your egg yolks in a medium sized mixing bowl. Slowly pour your mixture from the pan into the bowl whisking rapidly. Whisk for a good minute or so until it is evenly blended.
  13. Pour the mixture back into the pan, pour in your tapioca dilution and simmer on a low heat for another 5 minutes whisking frequently. Remove from the heat et voila it is done!
  14. Once you have cooked all of your pancakes, stack them high and pour your delicious custard all over that big fat stack mmmmm. You can also top with some roughly chopped roasted nuts. I used roasted almonds and they work really well with this but so would pecans or hazelnuts!

Paleo Gingerbread PancakesPaleo Gingerbread Pancakes

Paleo Spiced Fruit Bread

Paleo Spiced Fruit Bread

Best served toasted with some raw grass-fed butter!

Christmas is nearing and how can anyone not crave some sweet, spiced and succulent Paleo fruit bread?!

I’ve mentioned before that I never really like bread but I guess that is a little bit of a white lie! This bread is nutritious and delicious – win win!!! Now you might notice that I use a small amount of milled chia seed in my loaves – why? Because it helps to give your bread a ‘bounce’ similar to that of real bread.

I am very lucky to have the wonderful people at Sukrin looking after me by supplying some of their flours to cook with. I used their Almond Flour and Coconut Flour in this recipe. The difference with their flours in comparison to other mainstream ones is that they have a slightly reduced fat content (don’t worry this is done by cold pressing!) which makes them much finer and more malleable –  almost like real flour!

Sukrin Flours

Sukrin coconut, sesame & almond flours.

Makes: 1 small loaf

Preparation Time: 15 minutes

Proving Time: 1 hour

Cooking Time: Roughly 25-30 minutes

Ingredients:

For the yeast mixture:

1 tbsp dried active yeast
50ml nut or coconut milk
50ml cold water
50ml boiling water
3 tbsp coconut sugar

For the bread mixture:

1 cup tapioca flour
1 cup almond flour
1/2 cup coconut flour
1 tbsp milled chia seeds
1/2 tsp Himalayan pink salt
1.5 tbsp baking powder
50g raw grass-fed unsalted butter (coconut oil can be used but will give a different taste)
3 eggs
1 tsp bicarbonate of soda
1 tsp apple cider vinegar (with the mother)

For the fruit mixture:

Juice, zest & pulp of 1 medium orange
3/4 cup mixed dried fruit
1/2 tbsp vanilla extract
3 tbsp maple syrup

For the egg wash:

1 egg
1 tbsp coconut sugar
1/2 tsp vanilla extract
Dash of nut milk

Method:

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

Paleo Spiced Fruit BreadPaleo Spiced Fruit BreadPaleo Spiced Fruit BreadPaleo Spiced Fruit Bread

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

Twitter: @SukrinUK

Facebook: @SukrinUK

Instagram: @sukrinuk

Pinterest: @SukrinUK

Paleo Pumpkin Pie Fudge Butter Cups

Paleo Pumpkin Pie Fudge Butter Cups

You might remember a while back that the wonderful people at Raw Ecstasy sent me some of their beautiful products to have a play about with and review! I used their Activated Pepitas Plain and Stone-ground Activated Almond Butter in this recipe. The almond butter is the smoothest almond butter that I have ever had. It is also the cleanest tasting and I have had my fair share of raw nut butters. The pumpkin seeds (pepitas) are also just divine! My full review of their product range will be up shortly!

Raw Ecstasy Goodies

Now these aren’t your conventional nut butter cups at all. In fact they aren’t largely chocolate based but fudge based! How yummy! Your bottom layer is pumpkin fudge, the middle pumpkin pie butter, on top of that another layer of fudge and then a pumpkin infused white chocolate and some beautiful raw activated crunchy pumpkin seeds. It’s a beautiful little concoction and it’s a great way to fit some maca powder into your food!

Paleo Pumpkin Pie Fudge Butter Cups

Makes: 5 large sized cups

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

For the pumpkin fudge (& pumpkin infused white chocolate):

5 tbsp coconut milk powder
1 tbsp coconut sugar
1 tsp vanilla essence
50g cacao butter
1 tsp maca powder
2 tbsp pumpkin puree

For the pumpkin pie butter filling:

2.5 tbsp activated raw almond butter
3 tbsp pumpkin puree
1 tbsp coconut oil
1 tsp vanilla essence
1.5 tbsp coconut sugar
Pinch of Himalyan pink salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3/4 tsp ground cinnamon
1/2 tsp ground ginger
(Alternatively use 1.5 tsp pumpkin pie spice)

For the topping:

Method:

  1. For your pumpkin fudge combine all of the ingredients except for the pumpkin puree in a medium heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until fully melted.
  2. Whisk in your pumpkin puree until fully blended. You will have an ‘oily’ residue – do not panic this will be your ‘pumpkin infused white chocolate’.
  3. Divide one half of the mixture between 5 cupcake cases, you will have to whisk the mix frequently. Place in the freezer to set. Set aside the remaining mixture.
  4. Now prepare your pumpkin pie butter filling. Combine all of the ingredients into a heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until the mixture comes together into a smooth paste.
  5. Remove the fudge cups from the freezer and divide the pumpkin pie butter filling equally between the 5 cups.
  6. Mix the pumpkin fudge mix thoroughly and divide between the 5 cups. Any ‘oil’ that is remaining divide equally between the cups.
  7. Sprinkle the pumpkin seeds over the top and return to the freezer.
  8. Once set remove from the cupcake cases and enjoy!

Paleo Pumpkin Pie Fudge Butter CupsPaleo Pumpkin Pie Fudge Butter Cups

Paleo Pumpkin Pie Fudge Butter CupsPaleo Pumpkin Pie Fudge Butter Cups

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

Paleo Granary Bread

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

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

Sukrin Flours

Sukrin coconut, sesame & almond flours.

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

Makes: 1 small loaf

Preparation Time: 15 minutes

Proving Time: 1 hour

Cooking Time: Roughly 20-25 minutes

Ingredients:

For the yeast mixture:

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

For the bread mixture:

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

Method:

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

Paleo Granary Bread Paleo Granary Bread

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Paleo Maple, Almond & Goji Berry Grain-free Granola

A close up shot of a spoonful of Paleo granola with the bowl in the background.

Delicious Goji Berry Powered Granola!

As I mentioned before in a previous post, I absolutely adore granola – it’s the perfect breakfast, the perfect yogurt topper and the perfect snack!  This is one of the many variations that I have made and it is also the simplest.  Best if you are new to grain-free granola making!

Goji berries (also known as wolf berries) are a brilliant little bit of superfoody goodness.  Originally used in Chinese medicine these little fellas have found their way over to the UK due to the huge number of celebrities in love with them. Or maybe because they are packed full of antioxidants and good old beta-carotene that gives your skin a lovely radiant glow. (I feel like I should be smothering these on my face not eating them!)

This recipe requires you to ‘activate’ your nuts and seeds. Activating your nuts and seeds will remove most remnants of phytic acid and aid in activating the enzymes that assist in the digestion of nuts so it is most definitely worth the extra hassle.  You can activate them by soaking them in water with a teaspoon of salt for at least 4 hours but preferably overnight. You will then be required to thoroughly rinse them, pat them dry with a clean tea towel (or some kitchen towel) and lay them out thinly and evenly on a baking tray.  To dehydrate them place them in the oven on a very low temperature (65-70 degrees), for 3-4 hours.  Be sure to move them around the tray every hour.

For information on activating nuts and seeds check out this article:

http://www.dailymail.co.uk/health/article-2541791/Just-nuts-Is-new-craze-activating-food-seeds-great-idea.html

Makes: 10 servings

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

400g mixed nuts (activated)
125g mixed seeds (activated)
1/4 tsp Himalayan pink salt (or 1/2 tsp sea salt flakes)
1/4 cup maple syrup
2 tbsp coconut sugar
1 tbsp bitter almond essence
1/2 cup dessicated coconut
2 tbsp coconut oil (plus a small amount to grease the baking tray)
100g goji berries

Method:

  1. Preheat your oven to 175 °C.
  2. Add all of the ingredients except for your seeds and goji berries into a food processor and blend until you have some fine crumbs and bigger chunks.  You will need to frequently scrape down the sides with a spatula.
  3. Lightly grease a baking tray with coconut oil.
  4. Transfer your ingredients onto the baking tray and add the mixed seeds.
  5. Mix everything together and using a spatula spread the mixture thinly and evenly.
  6. Place the tray in the oven for 30 minutes, be sure to rotate the mixture every 10 minutes or until the top layer becomes ‘browned’.
  7. Remove from the oven and leave to cool down to slightly warmer than room temperature (try not to eat any I dare you!).
  8. Once cooled add your goji berries and transfer into an airtight container.  This should keep for up to 2 weeks however it is not likely to last longer than a few days!
Before the oven!

Before the oven!

A bowl of yummy Paleo granola and coconut milk!

A bowl of yummy Paleo granola and coconut milk!