paleouk

Paleo Black Sesame Banana Bread

Paleo Black Sesame Banana Bread Paleo Black Sesame Banana Bread

Nothing like a good old bit of Banana Bread right?! Wrong! You mean nothing like a good old bit of Georgie’s Banana Bread! I am not even ashamed to say that I have eaten half of this loaf already and that there is only a small slither of it left (in a good hiding place).

The kids and my significant other told me that this is even better than Banana Bread, that it is just too good to be true – I agree with them. This is perfection in a loaf. It is light and fluffy yet moist, it springs back when you give it a little poke and it’s flavours are intense but not over powering. This my friends is some rather sophisticated Banana Bread you got going on here.

Although I have stated that you will need a food processor you could make this by hand the traditional way but it won’t come out as smooth. You will also require a 9″ x 5″ loaf tin. If at anytime you find that the top of the loaf is browning too quickly cover the tin loosely with tin foil, shiny side facing upward, this will prevent it from burning.

The best part is that this is both gluten and nut free! This is one of my first bits of Paleo nut free baking and boy has it paid off. Just divine! It is great served with a cup of coffee or even a matcha latte!

Makes: 1 small loaf (10-12 slices)

Preparation Time: 5-10 minutes

Cooking Time: 30-40 minutes

Ingredients:

For the banana bread:

2 medium ripe bananas
2 eggs
100g raw unsalted grass-fed butter (or coconut oil)
100g coconut sugar
75g Sukrin Sesame Flour
75g tapioca flour
1/4 cup black sesame seeds
1 tbsp baking powder
1/4 tsp bicarbonate of soda

For the sugar ‘crust’:

2 tbsp coconut sugar
1 tbsp raw honey (melted)
1 tsp black sesame seeds

Method:

  1. Start by pre-heating your oven to 180C/Gas Mark 4.
  2. Line a 9″ x 5″ loaf tin with baking parchment and grease. Set aside until needed.
  3. Combine all of the ingredients for the banana bread into the bowl of your food processor and process until smooth. This will take no longer than 5 minutes.
  4. Transfer into the lined loaf tin and place into the oven. Cook the loaf until it is hot in the middle but a toothpick does not come out clean. You want your loaf to be on the verge of being ready.
  5. Remove the loaf from the oven and pour over and spread your sugar crust mix.
  6. Return the loaf to the oven until fully cooked – this time your toothpick should come out clean and hot to the touch.
  7. Remove the loaf from the oven and leave to cool for 5 minutes before carefully turning out and leaving to cool completely on a wire rack.

Paleo Black Sesame Banana Bread Paleo Black Sesame Banana Bread

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Paleo Blood Orange & Cocoa Nib Marmalade

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

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

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

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

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

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

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

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

Yields: Roughly 350g 

Preparation Time: 10 minutes

Cooking Time: 20- 30 minutes

Ingredients:

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

Method:

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

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

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Paleo 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 Chocolate Orange Super Fudge

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Alright I will own up to this now – I am a super Himalayan pink salt fan. In fact I don’t think people eat enough salt, well at least the good stuff! Himalayan pink salt contains over 80 minerals and trace elements that all aid in getting your electrolyte balance regulated, lowers your blood pressure, improves your skin and even aids against muscle cramps.  I drink a glass of water with 1/2 teaspoon dissolved into it first thing in the morning (according to Dave Asprey this is great for adrenal fatigue). This concoction is also known as ‘sole’.

I love salted sweet things; salmiakki, salted caramel, you name it and I will probably eat it! So I guess this is what got me onto making this beautiful tasting fudge. I also love chocolate orange fudge too I thought why not give a go at salting it?! If this sounds a little too weird for your tastebuds then by all means feel free not to salt it but I think you will be missing out on a bit of a treat, and of course some of the great health benefits Himalayan pink salt totes – yes this is what I said to myself in my head whilst munching through half of the block, naturally.

The best thing about this is that it is super fast to make and the setting time is fairly minimal too. You don’t have to muck about making any condensed milk and all of your sugar comes from the medjool dates that you will use. If you are vegan I have placed in some substitutions for the raw grass-fed butter, but of course you will lose that traditional buttery fudge taste and end up with a slightly more coconutty one but I don’t think this is a bad thing and all, and you will probably find that it feels like an even cleaner treat doing so.

I used raw cacao solids instead of powder as I always prefer the texture – don’t forget that raw chocolate has a whole host of health benefits; from improving digestion to enhancing the libido (wit woo – insert your best winky emoji here people). It also aids cardiovascular function, neutralises free radicals due it its high antioxidant content, and contains a variety of vitamins and minerals.  So that is why I have called it a ‘Super Fudge’, not just because it is too darn tasty (although it really is).

So by eating this yes you may be indulging in a sugary treat but it contains a healthy dosage of good fats, antioxidants and vitamins and minerals! What could be better?!

Yields: 16 large blocks

Preparation Time: 10 minutes (plus 1 hour setting)

Cooking Time: 10 minutes

Ingredients:

180g cacao solids
100g raw grass-fed butter (or sub for 25g coconut oil & 75g coconut manna)
1 cup coconut milk
1/4 cup plus 1/2 tbsp coconut flour
2 tbsp lucuma (optional)
1 tbsp orange extract
1/2 tsp Himalayan pink salt
13 medjool dates (pitted)

Method:

  1. Start by breaking down your cacao solids, you ca do this using a grating attachment with your food processor or just simply place in a ziplock back, push all of the air out, cover with a tea towel and go to town on it with a rolling pin – I mean really give it a solid beating, don’t be shy!
  2. Once your cacao is prepped, place into a medium sized heat proof bowl, with the butter, & coconut milk. Place over a bain marie on a low heat until full melted. Be sure to give this a stir every now and then too. You could melt this all in a saucepan but I feel that you are more likely to damage the beneficial properties of your raw cacao, so the choice is yours!
  3. Once melted remove from the heat and leave to cool until it is easy to handle. Pour into your food processor with the rest of your ingredients and pulse a few times before leaving to process for a good 5 minutes. Be sure to remove the lid and scrape down the sides every now and then.
  4. Grease and line 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 fudge out. Pour in your fudge mix and smooth out using a spatula or palette knife. Leave to cool for 15 minutes.
  5. Place into your refrigerator for 45 minutes until fully set. Remove the fudge by carefully lifting the sides of the greaseproof paper, you may want to even gently pry and the sides of the dish using a palette knife.
  6. Once removed cut into large blocks, I cut them 6 cubes by 3 but just cut them to your preferred size!
  7. Store in an airtight container in the fridge and consume within 1 week of making!

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Paleo Purple Potato, Parsnip & Parmesan Savoury Muffins

Paleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury Muffins

I know what you’re thinking – savoury Muffins – weird right? Right! I too have never been able to get my head around the idea of a savoury muffin, it just seems ummm utterly repulsive! Well, after my muffin making escapades last week, and my children moaning about their Paleo school packed lunches being so boring I decided that I would try and make something a little more appealing and fun. So why not muffins? They’re super easy to make and packed full of nutrition. Turns out that these beauties are actually pretty tasty.

Unlike the majority of my baking recipes you will not find a speck of tapioca flour, but you will find quite a substantial amount of coconut flour. I decided to opt for coconut flour to keep these nice and moist and to give them an almost cakey edge – dry savoury muffins just for some reason seem like my worst nightmare. Being so moist also means that they are fast to devour so even if you have one of the slowest eaters in the household (like I do) you know that this is likely to not be left behind. I have also used some xanthan gum to help with moisture retention and some vitamin C to aid the ‘rise’ of these muffins to make you a beautiful muffin top.

Now if you can’t get hold of any purple potatoes, or want to stay away from those starchy beasts like I do then simply sub them for 1 small sweet potato. My kids, like all kids, however are carbofiends!

This recipe requires you to use a muffin tin or you could just use some large muffin case but I just prefer the simplicity of the tin and love the shape that it comes out in.

Yields: 8 medium sized muffins

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

2 small purple potatoes (finely grated)
1 large parsnip (finely grated)
1/2 cup Sukrin Almond Flour (I used this as it is fat reduced and thus less likely to burn)
1/4 cup coconut flour
2 tbsp baking powder
1 tbsp milled chia seeds
1 tbsp caraway seeds
1 tsp xanthan gum
1/4 tsp bicarbonate of soda
1/4 tsp Vitamin C powder
1/4 tsp Himalayan pink salt
80g raw Parmesan (grated)
50g raw grass-fed butter (melted)
2 eggs
1/4 cup extra virgin olive oil
100ml nut milk

Method:
  1. Start by finely grating your purple potato and parsnip. I used the small holed grater attachment (I totally just made the name of that blade up sorry) and it was done in a matter of seconds. Once grated squeeze out the excess moisture using your hands and place the dried mass into a large mixing bowl. Pour away your excess liquid as you won’t be needing this for anything!
  2. Pre-heat your oven to 180C/Gas Mark 4.
  3. Add all of your dry ingredients including the grated Parmesan and stir until the potato and parsnip is covered evenly.
  4. Melt your butter and pour over.
  5. In a separate bowl whisk together your eggs, olive oil and nut milk. Pour into your potato mix and stir until you have a nice smooth and thick batter.
  6. Lightly grease your muffin tin. Take a generous handful of the ‘batter’ and form into a ball. Pat it down into one of the indentations of the mufffin tin. You want it to be slightly higher than the indentation by about 0.5cm. Repeat until you have filled all of your indentations.
  7. Place the muffins into the oven until they are lightly golden brown and a toothpick comes out clean and hot to the touch. This will take around 15-20 minutes.
  8. Remove from the oven and leave to cool for a couple of minutes before gently tipping out onto a wire rack. Leave to cool completely (or just dive in and eat away!).

Paleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury Muffins

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Paleo Salted Caramel Hot Chocolate

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

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

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

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

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

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

Makes: 1 large cup or 2 small cups

Preparation Time: 2 minutes

Ingredients:

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

Method:

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

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

Paleo Crepes

Paleo Crepes served with vanilla coconut cream and sliced strawberriesPaleo Crepes served with vanilla coconut cream and sliced strawberries

Ok so a super quick post on how to make Paleo Crepes for you all. I tried to keep the ingredients as simple as possible as I know people don’t always have everything in stock at home! And to be honest I didn’t either really!

Everyone loves crepes on Pancake Day so I felt a little guilty for not posting the traditional ones up! I filled mine with some whipped up chilled coconut cream with some vanilla powder and raw honey, a few sliced strawberries and some gorgeous raspberry icing sugar that I had left over from my Valentine’s Truffles… mmmm…

So anyway here you go guys! Paleo Crepes!

Makes: 8-10 crepes (really depends on how thin they go)

Preparation Time: 5 minutes (plus 15 minutes resting time)

Cooking Time: 10-15 minutes

Ingredients:

1 cup tapioca flour
1/2 cup Sukrin Almond Flour (I used this as it is fat reduced and thus less likely to burn)
4 eggs
250ml nut milk (or 50:50 coconut milk/water)
Zest of 1 lemon (finely zested)
1/4 tsp vanilla powder (optional but delicious)
Pinch Himalayan pink salt
75g raw grass-fed butter (melted) (can also sub for 50g coconut oil)
2 tbsp raw honey (melted)
A little extra butter/coconut oil for frying.

Method:

  1. In a large mixing bowl sieve in your flours.
  2. In a separate, smaller bowl whisk together your eggs. Make a well into your flour and gently whisk in your eggs.
  3. Carefully whisk in half of your nut milk. Be sure to whisk gradually to prevent the batter from becoming lumpy.
  4. Now whisk in your lemon zest, vanilla powder and Himalayn pink salt.
  5. Whisk in your remaining nut milk.
  6. Carefully whisk in your melted butter and raw honey.
  7. Leave the mixture to rest for 15 minutes then give a quick whisk. The batter will be about as thick as single cream but slightly thinner. You should be able to feel a tiny bit of resistance to it but not much.
  8. In a large non stick pan melt a small knob of butter. Place the pan on a medium heat.
  9. Pour an even layer of your batter into the pan and pour around until you have covered the base of the pan with a fine layer of the crepe batter.
  10. Place the pan on the heat and cook until the crepe begins to bubble upward and the underside is golden brown. This will take a few minutes. Flip the pancake over (or use your pancake flipper over like I do – my significant other). Cook for a further minute until lightly golden.
  11. Repeat until all your crepes are cooked and either cover in your favourite filling and roll of fold into half and half once more. Happy Shrove Tuesday guys!!!

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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