paleorecipes

Paleo Raw Chocolate & Walnut Fudge Brownies

Raw Paleo Brownies  Raw Paleo Brownies

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

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

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

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

Makes: 6-8 medium squares

Preparation Time: 10 minutes

Setting Time: 1 hour

Ingredients:

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

Method:

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

Raw Paleo BrowniesRaw Paleo BrowniesRaw Paleo BrowniesRaw Paleo Brownies

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Paleo 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 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 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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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 Matcha Green Tea Mochi filled with a Chocolate Ganache

Paleo Matcha MochiPaleo Matcha Mochi

Who here loves mochi?!!! I have always had a deep interest in Japanese culture and cuisine (expect to see some more Japanese recipes for 2015) so I just couldn’t resist creating my very own version of mochi, but I had to go the whole hog and opt for a YoSushi! style chocolate ganache filled mochi.

I absolutely loved these but sadly they do not keep, they dry out – you must consume these as soon as they have been made! f you don’t do not be tempted to put these into the fridge, store them at room temperature and give them a quick steam, and I mean a really quick one (30 seconds to 1 minute).

I tried 2 different methods of making my mochi; one by using a bain-marie and the other just by chucking it all into a pan. Both methods yielded a similar textured mochi and so I have gone for the easier and quicker method in my write up. I am going to be working on these for quite a while until I get my perfect mochi – I’m thinking I will give it a go with some xanthan or guar gum to see if this helps to retain the moisture and stretch. Fingers crossed! But don’t worry when you make these and eat them straight away they really are like the real thing!

I used 2 teaspoons of matcha green tea but if you’re new to it or don’t like things too bitter then just use 1 teaspoon. As it is getting cooked you don’t need to worry about using any high grade matcha. Look around for some specifically made for cooking. You can often find these in Chinese supermarket chains.

You’ll probably notice that my mochi were quite thick, you don’t have to do this you can make the dough thinner and make a more chocolatey filled mochi but I was trying to be all sensible and whatnot!

I have made a more authentic mochi in the past using  lots of coconut sugar however this time I wanted to make something a bit healthier that I could indulge in on the weekends now that I am following the Bulletproof Diet! It’s a great way of getting some resistance starch into your diet and feeding your gut bacteria. To read more about resistant starch check out this link on Mark’s Daily Apple.

I hope you enjoy these chewy balls of chocolatey goodness as much as I do!

Makes: 10 medium mochi

Preparation Time: 15 minutes (plus 1 hour setting time)

Cooking Time: 20 minutes

Ingredients:

For the Mochi:

2 cups tapioca flour
3/4 water
1/2 cup raw honey (or maple syrup)
1-2 tsp matcha

For the Chocolate Ganache:

100g good quality dark chocolate (85% cocoa solids plus – I used 90%)
100ml coconut milk
1 tbsp raw honey (or maple syrup)
1/4 tsp vanilla powder or 1 tbsp vanilla extract

Method:

  1. First make your ganache. Combine all of your ingredients for the ganache into a heatproof bowl and place over a bain marie, on a low heat. Heat until all of the ingredients have melted and begin to thicken.
  2. Remove from the heat and place into an airtight container. Leave to cool completely and until solid. Don’t put this in the fridge just leave it for around an hour and it will set enough to scoop out a fairly solid chunk.
  3. Start your mochi dough once the ganache has set. Combine all of the ingredients into a medium sized heavy bottomed pan on a low heat. Whisk the ingredients thoroughly and heat until warm. Be sure to whisk frequently!
  4. Once you start to feel a bit of resistance in the pan immediately remove it from the heat. Grab an electric handheld mixer and mix on a medium speed. Mix for about 2 minutes. Leave for a minute and then mix for another minute – repeat this process twice.
  5. By now you should have an incredibly sticky dough. To test if it is ready pinch a small piece off between your fingers, press into some tapioca flour and if you can just about roll the dough off of your fingers then it is ready.
  6. Dust a work surface lightly with some tapioca flour. Scrape out the dough onto the surface.
  7. Begin to knead the dough as you would bread – fold in the corners and press away the dough from your body, turn over and repeat. Keep doing this until you have a nice stretchy dough.
  8. Roll into a sausage and divide into 10 pieces. Roll each piece into a ball.
  9. Take a ball and make an indentation with your thumb in the middle. Shape into almost a bowl shape making the ‘rim’ thinner than the base. Take about 1/2 tbsp of ganache and shape into a ball like shape. Place into the centre of your mochi ‘bowl’.
  10. Fold one set of oppostie edges over and then the other and pinch together firmly. Place mochi onto the surface with the sealed side down. Lightly dust with the tapioca flour and using both hands turn the mochi around into an even circular shape. Repeat until all mochi are filled and shaped.
  11. It is recommended that you consume these immediately to enjoy them at their best but if you are not eating immediately store in an airtight container at room temperature. To serve steam them briefly to regain some of the elasticity and chewiness but for no more than 1 minute.

Paleo Matcha MochiPaleo Matcha MochiPaleo Matcha MochiPaleo Matcha Mochi

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

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 Garlic, Olive & Rosemary Focaccia Bread

photo 2(46)

So the wonderful people at Perfectly Paleo sent me some Sukrin Sesame Flour to create a bread with. We both decided that focaccia would be fab!

Now as you may (or may not know) I have never been a bread fan. Not even before I embarked upon a Paleo diet. Bread was always lifeless and weighty and I just didn’t like it. This bread though is lovely.  I actually really enjoyed this much to my own surprise. I put this down to the big flavour burst that you get from the little pockets of garlic and rosemary. Even my kids loved this and have been telling me that I should be baking this daily and putting it into their lunch boxes?!

What I like best about this bread is that it is gluten-free, grain-free & even nut-free!

It does however require yeast, so if you have cut yeast out completely from your diet you might find that you have a very flat bread indeed, but it will still be tasty!

Serves: 4 people

Preparation Time: 15 minutes

Proofing Time: 1 hour

Cooking Time: Roughly 20 minutes

Ingredients:

For the yeast mixture:

1/2 tbsp dried active yeast
25ml nut or coconut milk
25ml cold water
25ml boiling water
1 tbsp coconut sugar

For the bread mixture:

1 cup tapioca flour
1 tbsp coconut flour
1/4 tsp Himalayan pink salt
2 eggs
2 tbsp baking powder
1 tsp apple cider vinegar
1/4 tsp bicarbonate of soda
1 tbsp coconut oil melted

For the seasoning:

1/2 bulb garlic (peeled)
1 sprig of fresh rosemary
1/4 tsp Himalayan pink salt
2.5 tbsp extra virgin olive oil
Handful of mixed olives (I used Nocellara and Leccino olives)
Extra 2 tbsp extra virgin olive oil (for drizzling)

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, sesame and coconut flours.
  4. Add your salt, baking powder 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 6″x8″ baking tin 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. With a greased finger indent the dough with roughly three rows of four indentations that are evenly spaced out.
  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. Whilst you are waiting for your bread to proof prepare your seasoning. In a pestle and mortar grind together your garlic, fresh rosemary and salt into a paste. If you have problems removing the rosemary from the stalk the best way to do it is to pull the leaves downwards in the opposite direction to how it grows and they should just slide off easily!
  12. Stir in your olive oil and set aside until the bread has risen. This will ensure that the flavour absorbs into the oil – yummy!
  13. Pre-heat your oven to 180 degrees or Gas Mark 4.
  14. Once the bread has risen, press into your indentations again and fill in with the seasoning.
  15. Press in your olives and pop in the oven for around 20 minutes.
  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. Once ready drizzle over the remaining olive oil and leave to cool for around 10 minutes before lifting out of the tin.
  18. Slice into 4 pieces and serve warm. Delicious!

Paleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia Bread

If you’re interested in Sukrin then check out their website!

Sukrin Sesame Flour is available now on Perfectly Paleo and currently on sale for £4.49 for a 250g bag so get in there whilst you can!

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

Twitter: @PerfectlyPaleo

Facebook: @perfectlypaleo

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