paleodiet

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

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Paleo Spicy Cumin, Ginger, Lime & Roasted Queen Squash Soup

Paleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash Soup

I have had a Queen squash staring me in the face all week and I couldn’t decide what to do with it – that was until the weather became horrid which naturally led to me craving soup!

It is very rare these days that I get to indulge in a little bit of spice with my food, I mean real wholesome spice! You know, the kind that makes your nose run and your heart pump like a lion. As the baby was having her nap I thought I could sneak my lunch in before she woke up and so I got to work.

This soup is creamy, spicy, has a little tang and a whole lot of flavour, and what I like the most about it is the fact that I do not have to use any stock – I am actually a very lazy cook, I can’t be bothered with stock and if I were going to bother I would be making it from scratch, and I only use vegetable stock – I hate literally any meat stock.

This recipe will require you to roast your squash and some garlic first but it is pretty effortless. You will also need a food processor or immersion blender!

If you’re a bit shy on the spice you might want to use half the amount of chilli as it is at the higher end of ‘medium’. Anyway enough of my blabbing, get to work on this perfect Winter warmer!!!

Serves: 4-6 people

Preparation Time: 15-20 minutes

Cooking Time: 1 hr 05 minutes

Ingredients:

For the soup:

1 queen squash
4 cloves garlic
4 tbsp good quality olive oil
5 shallots (peeled & roughly chopped)
1 red chilli (diced)
2″ root ginger (peeled & sliced)
4 tbsp raw grass-fed butter (can be substituted with 2 tbsp coconut manna 2 tbsp coconut oil)
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp ground turmeric
1 tsp Himalayan pink salt
500ml water
250ml nut or diluted coconut milk
Zest of 1 lime
Juice of 1 lime
A generous handful of fresh coriander

For the garnish:

A few sprigs of fresh coriander
Cracked black peppercorns
Oil of your choice

Method:

  1. Firstly you will need to roast your squash. Pre-heat your oven to 190C/Gas Mark 5.
  2. To prepare your squash, wash it thoroughly and cut in half. Scoop out all of the seeds with a spoon and then cut each half once more so that you have quarters.
  3. Place your squash quarters onto a baking tray and pour 1 tbsp of olive oil onto each quarter. Brush the oil evenly all over the bottom, top and sides of the squash.
  4. Using the back of a knife carefully bash your cloves of garlic to loosen everything up and get the flavours going. Do not remove the skin! Place the garlic on top of each squash segment and lightly brush a little oil on top.
  5. Place into the oven for 30-45 minutes until soft all the way through and slightly browned/caramelised around the edges. Remove from the oven and leave to cool.
  6. Once cool enough to handle peel away the skin and cut the squash into cubes and set aside until needed later.
  7. Now start prepping your shallots, chilli and ginger. In a large, heavy bottomed pan melt 2 tbsp of your butter until frothy and add your shallots, chilli and ginger. Now peel your roasted garlic cloves and add to the pan. Cook on a low heat for 5 minutes, stirring frequently.
  8. Add your cubed squash, spices and Himalayan pink salt and stir. Cook for around 10 minutes on a low heat until lightly caramelised.
  9. Now pour in your water, nut milk and lime zest. Leave to simmer until almost all of the liquid has reduced. Remove from the head and pour into a food processor.
  10. Add your remaining butter and lime juice and process until smooth. You may have to do this in batches depending upon the size of your food processor!
  11. Add your handful of fresh coriander (stalks and all) and pulse in until lightly chopped.
  12. Serve immediately, drizzle with an oil of your choice and garnish, or reheat when ready to eat! You can store this in an airtight container in the fridge for a few days or alternatively freeze and use within one month.

Paleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash Soup

Paleo Blueberry Pancake Muffins

Paleo Blueberry Pancake MuffinsPaleo Blueberry Pancake MuffinsPaleo Blueberry Pancake Muffins

Yup and just when you thought breakfast (and a Paleo Pancake Day) couldn’t be much fun – BAM! I throw these crazy bad boys in your face!

This takes all of the faff out of making pancakes, is relatively low in sugar and is a complete breakfast in well ummm a muffin? puffin? no that’s a bird… well some sort of muffin and pancake hybrid anyway. The texture is very similar to a pancake but slightly more airy and muffin like. If you have made my Paleo Superfood Pancakes before then you will be familiar with most of the ingredients within this recipe.

Not only are these a great on-the-go brekkie they are also great for workout fuel and recovery! Splendid!

To create a beautiful muffin top (the only time when a muffin top seems to be socially acceptable) like in my pictures you will want to add 1/4 tsp of Vitamin C to the batter, although I have noted this down as being optional it really does gives a brilliant rise. But don’t worry they will still rise although probably not as spectacularly. I have also noted down using milled chia seeds, this is just my personal preference as it creates a really smooth texture to the muffins but if you have just some regular ones they won’t change the mix too much.

This recipe will require you to possess a muffin tin… obviously.

Makes: 7 medium sized muffins

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Ingredients:

1 large banana
1/4 cup coconut sugar (or 2 tbsp raw honey/maple syrup)
4 eggs
1 cup tapioca flour
2 tbsp almond flour
2 tbsp milled chia seeds
2 tbsp raw grass-fed butter or coconut oil
1.5 tbsp coconut flour
1 tbsp ground flax seed
1 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp Vitamin C (optional but gives a great rise!)
1/4 tsp vanilla powder (optional but delicious)
50ml almond milk (or 50:50 coconut milk:water)
3/4 cup blueberries (packed)

Method:

  1. Pre-heat your oven to 180C/Gas Mark 4.
  2. Combine your banana, coconut sugar and eggs into a food processor or mash by hand until a smooth puree.
  3. Process in the rest of your ingredients except for the blueberries until smooth. If you aren’t using a food processor then just whisk in the dry ingredients. Also pre melt your butter or coconut oil and then gradually add in your nut milk bit by bit to escape any nasty lumps.
  4. Stir in your fresh or frozen blueberries. Leave the mix aside to rest for a few minutes. It will thicken up slightly due to your chia seeds.
  5. Lightly grease your muffin tin. Spoon in enough mixture to fully fill each indentation. That was roughly around 1/4 cup and 1 tbsp for me.
  6. Place into the oven and bake until fluffy and golden brown all over. They should be firm to the touch and bounce back. To make sure they are fully cooked place a knife into the middle and it should come out very hot to the touch and clean. This will take anywhere between 15-20 minutes but always keep an eye on them as everyone’s ovens differ!
  7. Leave to cool in the tin for a few minutes before gently tipping out of the tray and leaving to cool on a wire rack- MUFFINS!!!

Paleo Blueberry Pancake MuffinsPaleo Blueberry Pancake MuffinsPaleo Blueberry Pancake MuffinsPaleo Blueberry Pancake Muffins

Paleo Bagels

Paleo BagelsPaleo Bagels

So it was my protein fast today and I had a bit of a craving for bagels (probably because 1/4 of my blood is Israeli) … So I just went ahead and made some… like you do! I remembered that I had some potato starch that was given to me rather generously from the lovely Molly over at Perfectly Paleo who I have promised to make some gnocchi for (and I will sorry Molly) but I couldn’t help but give it a go in my dough. Potato starch is renowned for making bread nice and doughy.

This has to be my best bread dough that I have ever made – you don’t have to turn this dough into bagels if you don’t want to, you could make a braided bread loaf, and I’m pretty sure these could even be turned into doughnuts with a little bit of tweaking. But anyways, yes, bagels…

I sat there and contemplated over a few ways of making this dough and it was a big scientific experiment for me, I used xanthan gum to add to the chewiness and also vitamin C to aid with the rise.  This dough kneads like real dough, it also rises pretty much like real dough which is a first for me – I managed to squeeze double the rise which I think is pretty amazing for a Paleo bread! This recipe will require you to boil the bagels first and then to plunge them into a cold water bath before baking – but it’s all worth it just to get that awesome bagel flavour and chew that we all love!

So hell yeah! I bring you gluten-free, grain-free and bulls**t free bagels!!!

Enjoy!

Paleo BagelsPaleo Bagels

Makes: 6 medium bagels or 8-10 mini bagels

Preparation Time: 1 hour (plus 1-1.5 hr rise time)

Cooking Time: 50 minutes

Ingredients:

For the yeast mix:

60 ml boiled water
3 tbsp coconut sugar
90ml almond (or any nut milk of your choice)
1 tbsp dry active yeast

For the bagel mix:

1 cup Sukrin Almond Flour
3/4 cup potato starch
1/2 cup tapioca flour
1/4 cup coconut sugar
1 tbsp milled chia seeds
1 tbsp baking powder
2 tsp xanthan gum
1/2 tsp vitamin C
1/4 tsp bicarbonate of soda
1/2 tsp Himalayan pink salt
1 egg
1 tbsp coconut oil (plus 2 tbsp extra for kneading)
1 tsp almond extract
1 tsp apple cider vinegar

For the boiling mix:

Medium sized pan 2/3 filled with boiling water
1/4 cup raw honey
2 tsp bicarbonate of soda
1 tsp Himalayan pink salt

Optional toppings:

2 tbsp poppy or sesame seeds

Method:

  1. Firstly prepare your yeast mix. In a measuring jug pour in your freshly boiled water and stir in the coconut sugar until dissolved. Add your almond milk and mix well. Finally stir in your active dried yeast until fully dissolved and leave for 10 minutes until it forms a very frothy head.
  2. In a large mixing bowl combine all of the bagel mix ingredients except for the egg, coconut oil, almond extract and apple cider vinegar. Stir the ingredients until everything is mixed thoroughly.
  3. Pre-heat your oven to its lowest setting (50C usually).
  4. Add in your egg, coconut oil, and almond extract. Stir your yeast mix and pour into the bagel mix. Now add your apple cider vinegar. Using a wooden spoon (or even a handheld whisk) mix until it forms a very tacky dough.
  5. Oil your hands using the 2 tbsp of coconut oil that are remaining. Break a small amount off and work into the dough. Knead your dough repeating the coconut oil process until you have no oil left. Remove the dough from the bowl and knead on a clean and lightly floured work surface. Knead for around 10 minutes until you have a nice smooth dough.
  6. Place the dough back into the bowl and cover with a damp towel or oiled cling film.
  7. Turn your oven off and place the mixing bowl onto the lowest shelf of the oven and shut the door. Leave the dough to rise for at least 1 hour. If you feel that the oven is losing heat then turn it back on and heat it back up to 50C and turn it off again. You want to let the dough rise until it has roughly doubled in size. If after one and a half hours it is no longer rising don’t leave it to rise any longer as it probably won’t. If you want a more authentic bagel dough you can leave it overnight to ferment and then cook in the morning if you wish.
  8. Once risen remove the dough from the bowl and knead on a lightly dusted surface for 10-15 minutes until the dough is silky smooth. Divide the dough into 6 pieces.
  9.  Now it is time to place your pan of water, honey, bicarbonate of soda and salt onto the stove and bring to the boil.
  10. Whilst the water is coming to the boil roll your pieces of dough into balls and shape into circles that are about 1″ thick. With a well greased index finger, push it through the centre of your dough circle and begin to spin it around onto the work surface. Flip sides and do the same until you have something that resembles a doughnut. You want the hole to be fairly large and the dough expands upon boiling. Repeat the process until you have made all 6 bagels.
  11. Fill a large mixing bowl with very cold water. This is necessary to plunge the bagels into after boiling to help make them even chewier although you can skip this step if you wish.
  12. Pre-heat your oven to 180C.
  13. By now your water should be boiling. Lower 2 bagels into the pan as carefully as you can and set a timer for 3 minutes. Once your time is up flip the bagels using two chopsticks and boil for a further 3 minutes. Remove your bagels using the chopsticks and drop into your cold water bath. Repeat the process until all of your bagels are cooked.
  14. Line and lightly grease a baking tray and place on your bagels. If you wish to top your bagels you can do with poppy seeds or sesame seeds, or anything else that takes your fancy that is!
  15. Place your bagels into the oven and cook for around 10-15 minutes or until they are golden brown and the inner ring of the bagel is no longer tacky to the touch.
  16. Serve toasted with lashings of butter and some smoked salmon!

Paleo BagelsPaleo BagelsPaleo BagelsPaleo Bagels

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Twitter: @SukrinUK

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Paleo Valentines Raw White Chocolate Raspberry Truffles

Paleo Valentines TrufflesPaleo Valentines Truffles

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

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

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

Makes: Roughly 15 truffles

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

Cooking Time: 10 minutes

Ingredients:

For the truffles:

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

For the raspberry dusting:

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

Method:

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

Paleo Valentines TrufflesPaleo Valentines TrufflesPaleo Valentines TrufflesPaleo Valentines Truffles

Paleo 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

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 Lebkuchen

Paleo Lebkuchen

Paleo Lebkuchen

Oh my goodness!!!

I loooooooooooooove Lebkuchen! They are my all time favourite Christmas dessert snack alongside my Paleo Pfeffernussen.

Lebkuchen are basically German soft gingerbread cookies. They are usually slightly crisp on the outside and gorgeously soft and doughy on the inside. You can fill them, coat them and do pretty much whatever you want. I can’t think of anything more deliciously Christmassy!

I have tried to stick as closely to a traditional recipe as possible, I don’t use pork lard or potash but it’s pretty close to the real thing. I have used rum but if you wish you can replace this with freshly squeezed orange juice.

I used Sukrin Almond Flour in these due to the reduced fat content as it is so much like ordinary flour to work with!

Enjoy!

Makes: Roughly 45-50 medium sized stars

Preparation Time: 1 hour (plus overnight rest for dough)

Cooking Time: 30 minutes

Ingredients:

For the Lebkuchen:

100g coconut sugar
3/4 cup raw honey
50g raw unsalted grass-fed butter (25g coconut oil with 25g coconut manna could also work)
200g tapioca flour
125g Sukrin almond flour
100g ground almonds
3 tsp ground cinnamon
1.5 tsp ground cloves
1 tsp ground cardamom
1 egg
2 tbsp rum (I used Kraken)
1 tsp bicarbonate of soda
1/2 tsp baking powder

For the spiced orange chocolate:

100g 90% dark chocolate
1 tbsp mixed spice
2 tsp orange extract
1/4 tsp vanilla powder (optional)

For the fragrant rum glaze:

1 cup Paleo Fragrant Spiced Faux Icing Sugar
1/2 tbsp to 2 tbsp of Kraken rum (dependent upon whether you want a thin glaze or thicker)

You may even add 1/2 to 1 tbsp raw unsalted grass-fed butter to the mix and it will make a more traditional confectioner’s style glaze that you see on pastries.

photo 2(92)Paleo Lebkuchen

Method:

  1. In a small pan combine your coconut sugar, raw honey & butter. Heat on a low heat until it begins to boil. Reduce the heat and gently simmer for 5 minutes.
  2. Whilst your ‘syrup’ is cooking combine your half of your tapioca flour (100g) and the rest of the flours, ground almonds and spices into your food processor.
  3. Carefully pour your syrup into the flour mix and pulse a few times before processing on high speed.
  4. Dissolve your bicarbonate of soda and baking soda into your rum.
  5. Pour into the mix and process.
  6. Next add your egg and the remaining tapioca flour and process until smooth.
  7. Next you need to check the dough as it may not come together into a ball due to being too warm. To check if it is ready grab a chunk and roll between your fingers. If any dough that was stuck to you comes away easily when rolling the dough between your fingers or hand it is ready. If not leave the mix for 5 minutes, pulse and try again. If you are still having problems then you may want to add a tablespoon of tapioca flour at a tim until you get the right consistency. The dough should be sticky due to the high sugar content!
  8. Remove the dough and roll into a ball. Wrap in clingfilm and leave in the fridge to rest overnight.
  9. Remove the dough from the fridge, it should be a nice, tough and sturdy dough to manipulate. Divide into 4 chunks. Keep 1 chunk to use and leave the other 3 in the cling film to prevent the dough from going too dry.
  10. Pre-heat your oven to 180C.
  11. Lightly dust your work surface with some tapioca flour and roll the dough out to approximately 7-8mm thickness.
  12. Begin to cut out your star shapes or whatever shapes take your fancy!
  13. Line a baking tray with baking parchment and place the shapes onto your tray. Place the tray into the oven and cook until the Lebkuchen are lightly golden all over and fairly firm to the touch. This can take anywhere from 10-20 minutes depending upon your oven and the thickness of your shapes and dough!
  14. Remove and leave to cool on a wire rack. Repeat the process until you have cooked all of your dough!
  15. For the spiced chocolate covering place all of the ingredients into a heatproof bowl and place over a bain-marie on a low heat. Stir occasionally until melted. Remove the bowl from the heat carefully.
  16. Begin to dip your shapes in the chocolate on both sides and hold upright until most of the excess chocolate has dripped off. Place the shapes onto a wire rack and leave to dry completely. You can plunge these into the freezer if you need to get these set quickly.
  17. For the spiced rum glaze add your icing sugar into a bowl and if using butter thoroughly stir this in now.
  18. Add a teaspoon of rum (or orange juice) at a time until you get the thickness of glaze that you desire.
  19. Dip your shapes into the glaze like you did for the chocolate and place on a wire rack once completely covered.
  20. Leave your shapes to set completely and then enjoy! I love these with a big cup of coffee or even a good old Christmas tea! Splendid!

Paleo LebkuchenPaleo LebkuchenPaleo LebkuchenPaleo Lebkuchen

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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