sukrin

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 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 Crumpets

Paleo Crumpets

Yes you did hear me right! PALEO CRUMPETS!!!

Not a huge fan of bread but I am a mahoosive fan of crumpets! Nice, crisp on the outside, squidgy & chewy on the inside… crumpets…crumpets with big chunks of grass-fed raw butter on them… mmmm…

Start drooling and making Homer noises (like I do) people – because now you can make these delcious gluten and grain free crumpets for yourself!

It’s not as hard to make as you may believe (as long as you follow the instructions) you should end up with a batch of fabulous crumpets that you can devour on your own or share – if you’re the crumpet sharing type that is. One particularly instruction that is crucial to gaining those beautiful holes that you love is the bicarbonate of soda! Yes you really must add this last and yes you do have to leave it for the 15 minutes. If you don’t they won’t be very holey!

As with all breads this batter has a proofing time – do not skip this stage! Really don’t you’ll have flat and lifeless crumpets!

This recipe does require you to purchase some crumpet rings, I actually used egg rings! If you don’t have either of these you may want to attempt using some large biscuit cutters leaving the crinkle side facing up. It will however be a lot harder to remove the crumpets before you flip them as sadly biscuit cutters aren’t too ummm ‘non-sticky’ shall i say. When I first started to make my crumpets (about a year ago now) I used my biscuit cutters and what I found the most helpful was lifting the whole crumpet with attached cutter out with a tea towel and then carefully using a sharp knife to cut from the underside, tracing around the ring until the crumpet had loosened sufficiently to pop out.

The cooking time can also be reduced with the more crumpet rings that you have in your possession! I only have 2 crumpet rings so it took me about 45-50 minutes to make 10.

Best served with raw grass-fed butter but for a super naughty crumpet spread on some raw honey, drizzle on some maple syrup or even use a nice dollop of my Black Forest Chia Jam!

Makes: 10 large crumpets

Preparation Time: 10 minutes (plus 45 minutes proofing)

Cooking Time: 45 minutes to 1 hour

Ingredients:

For the yeast starter:

100ml cold water
100ml boiled water
3 tbsp coconut sugar
1 tbsp active dried yeast

For the crumpet batter:

1 cup tapioca flour
3/4 cup Sukrin almond flour
1.5 tbsp baking powder
1 tsp milled chia seeds (optional but great for texture)
1/2 tsp Himalayan pink salt
100ml almond milk
2 eggs
1 tbsp raw honey/maple syrup
1 tsp bicarbonate of soda

25g raw grass-fed butter (for cooking)

Method:

  1. Firstly start by switching on your oven at the lowest heat. Leave for 10 minutes to warm sufficiently.
  2. As your oven is pre-heating begin to make your yeast starter. In a cup or measuring jug combine hot water with the coconut sugar and stir until dissolved. Stir in your cold water followed by your yeast. Leave to rest for 10 minutes or until it begins to become very frothy.
  3. In a large mixing bowl sieve in your tapioca and almond flours. Add your baking powder, milled chia seeds and Himalayan pink salt. Using a whisk thoroughly mix the ingredients until evenly distributed.
  4. Slowly pour in your almond milk whisking fastly – I use a handheld electric whisk as it’s the fastest thing to do and prevents any lumps from forming.
  5. Now whisk in your eggs and honey until you have a nice smooth batter. Now is the best time to turn off your oven!
  6. Mix together the frothy head and watery yeast mix of your yeast starter until it’s a nice brown and smooth liquid. Pour into your batter a small amount at a time, whisking thoroughly. Gradually pour in more of the mixture until it becomes the consistency of thick cream – think double cream. Set the rest of the yeast mix to one side as you may need it after the proofing stage!
  7. Cover the mixing bowl with a damp towel and place into the pre-heated oven. Be sure to leave the door open for the first 15 minutes of proofing and then close for the remaining 15 minutes!
  8. Remove your mixture from the oven and give it a quick whisk – if your batter seems thicker than the consistency of double cream then pour in a little of your reserved yeast mixture.
  9. Add in your bicarbonate of soda and whisk. Leave to one side for 15 minutes.
  10. Heat a large frying pan on a low heat with your crumpet rings in the pan. Remove the pan from the heat and place a small knob of butter into the pan until it melts. Using a pastry brush, brush the inside of the crumpet rings and the bottom edges. Return the pan back onto the heat.
  11. Next take 3 tablespoons of your mixture and spoon into each ring. That’s 3 tablespoons per crumpet. Be sure not to stir or agitate the mixture in the mixing bowl or the pan otherwise you will lose those beautiful holes!
  12. The first stage of cooking the crumpets will take you about 6 minutes. Firstly you will see lots of tiny bubbles appear on the surface, next those bubbles will turn into larger ones and then begin to burst.
  13. Once the outer half of the diameter of the crumpets begins to look firm, and the inner half semi-firm  it will be time to lift the rings off. Using two forks anchor into the upper lip of the rings firmly and slowly lift the rings off, you could use a teatowel but the fork method can be a lot of fun.
  14. Using a spatula flip over your crumpets and cook for a further 1 minute until lightly golden. Repeat the process (right from the start of step 10) until you have cooked all of your beautiful crumpets! Serve up with some grass-fed butter et voila! Paleo Crumpets!!!

Paleo CrumpetsPaleo Crumpets
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Paleo Frangipane Star Topped Mince Pies

photo 1(114) photo 5(62)

As my Paleo Star Topped Mince Pies were such a hit I thought I’d give them a quick and fancy little upgrade which will quickly make your boring old regular mince pies into a show stopper on your big day! They taste absolutely amazing and people will think that you have been working your socks off… really they are super easy to make and the frangipane doesn’t really add too much to your prep time but shhhhhhh I won’t tell if you don’t!

When you tuck into these bad boys you won’t even notice that they are Paleo, in fact nobody will! These have been a big hit in my household so I hope they are for you too!

Happy Christmas everybody! I hope that Santa brings you all that you wish for,

Lots of Chrimbo Love…

Georgie xxx

Makes: 12 Mince Pies

Preparation Time: 1hr 20 minutes

Cooking Time: 10 minutes

Ingredients:

For the Pastry:

100g tapioca flour
50g Sukrin Almond Flour
100g cold raw grass-fed unsalted butter (can use 50g coconut oil)
Pinch of Himalayan pink salt
Juice of 1 orange

For the Frangipane:

50g raw grass-fed unsalted butter (cubed & softened)
1/6 cup raw honey (or 40g coconut sugar)
20g Sukrin Almond Flour
5g tapioca flour
30g ground almonds
1 large egg
3 apricot kernels finely ground (optional)
1/2 tbsp almond extract

For the Filling:

Just over 1/2 cup of Paleo Mincemeat

For Decoration:

1 tbsp of Paleo Fragrant Spiced Faux Icing Sugar

Utensils:

7 cm/2.75″  Stainless Steel Crinkle Cutter
4.7cm/1.85″ Star Cutter (a 2″ one would work fine)
Fairy cake tin with indentations 0.5″ deep with the bottom diameter of 2″ and top 2.75″ (I picked mine up at Morrisons!)
Rolling pin

Method:

  1. Either purchase or make your own mincemeat in advance! Click the link in the ingredients and follow the cooking instructions there.
  2. In a small mixing bowl sieve in your flours and salt.
  3. Chop your butter into small cubes and throw in.
  4. Cover the bowl with cling film, give it a good shake until the butter is covered by the flour and then place into the freezer for 20 minutes. This is what makes your pastry lovely and light and crumbly.
  5. In the meantime freshly squeeze your orange juice and pop that into the fridge to chill until needed.
  6. Remove your flour and butter bowl from the freezer and pour into your food processor. Process until it comes together into small oat like sized balls.
  7. Pulse in your orange juice by the tablespoon. It is not likely that you will require much more than half of it at this stage. You just want to use enough for it to only just form the beginnings of a dough ball. Place your orange juice back into the fridge.
  8. Remove the pastry from the processor and form by hand into a ball. Cover in cling film and leave to chill in the fridge for 30 minutes.
  9. Pre-heat your oven to 180C and gather all of your utensils.
  10. Prepare your frangipane. Combine all of the ingredients into a food processor or in a mixing bowl hand beat together until completely smooth and pale in colour. Set to one side.
  11. Remove your dough from the fridge place back into the food processor and pulse in 1 tsp of your chilled orange juice. Process on full speed until the dough has warmed up enough to be handled.
  12. Lightly dust your work surface and rolling pin with some tapioca flour.
  13. Take a small handful of dough at a time to work with (enough for 2 pies) and roll into a ball with your hands. Place the dough onto the work surface and roll it out fairly thin but not so thin that it will break when placed into your cake tin. Roll this pastry very lightly otherwise it will likely tear apart. Also keep on top of the dusting as it may stick to your work surface!
  14. Cut out your bases with the large crinkle cutter. If you want a traditional look use the crinkle side if you want to go for a more modern look like I have then use the back. If you have trouble removing the dough from the work surface use a small cake spatula to scrape underneath carefully and then lift.
  15. Cut out your stars.
  16. Pop the bases into the cake tin and gently press them down and around the outer edges.
  17. Fill with 1 heaped tablespoon of frangipane followed by 1/2 tablespoon of mincemeat. You want them to be full to the top and slightly brimming! I found that they were tastiest 2/3 frangipane and 1/3 mincemeat.
  18. Top with your stars pressing down as gently as possible. Repeat this process until you have fille the tin. Sometimes the dough may need a quick blitz in the food processor but it should be ok.
  19. Place your mince pies into the oven for 10 minutes until golden brown. This may take less or more time so keep a watchful eye as they love to cook quickly! They will be ready when they start to come away from the edges and the mincemeat is bubbling. The frangipane will rise up too.
  20. Leave to cool in the tin for 5 minutes before removing them and placing them onto a wire rack.
  21. Once completely cool lightly dust them with the Paleo icing sugar and enjoy!

Paleo Frangipane Mince PiesPaleo Frangipane Mince PiesPaleo Frangipane Mince PiesPaleo Frangipane Mince Pies

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Paleo Almond ‘Multigrain’ Porridge

Paleo Almond Multigrain Porridge

So you wanna call this faux porridge? forridge? I don’t know what a good name for this is but what I do know is that this is ridiculously tasty, and high in fat and protein so not only is it delicious but it’s great for a pre or post-workout meal. I have called this a porridge as the shelled hemp seeds create a beautiful oaty like texture that really is like porridge!

It’s best served with a handful of berries and a big dollop of my Paleo Lady Grey Curd.

This is gluten-free, grain-free, dairy free, and Vegan. It’s fantastic.

Serves: 2 people (or 1 hungry person grrrr)

Preparation Time: 1 minute

Cooking Time: 5 minutes

Ingredients:

1/3 cup Sukrin Almond Flour
1/3 cup Sukrin Coconut Flour
1/3 cup ground almonds
1/3 cup shelled hemp seeds
1/3 cup milled flaxseed
2 tbsp milled chia seeds
2 tbsp coconut oil
1/2 tbsp almond extract
1 tsp vanilla extract
600ml nut milk of your choice

Optional Toppings:

Handful of berries
1-2 tbsp Paleo Lady Grey Curd

Method:

  1.  Place all of the ingredients except for the milk into a medium sized heavy based pan. Mix together so that everything is evenly distributed.
  2. Pour 1/4 of the milk and whisk into a smooth paste.
  3. Place on a low heat and gradually add the rest of the milk in small amounts, whisking continuously.
  4. Bring to the boil and remove from the heat.
  5. Serve up, top with your favourite toppings and enjoy!

Paleo Almond Multigrain PorridgePaleo Almond Multigrain Porridge

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Paleo Star Topped Mince Pies

Paleo Mince PiesPaleo Mince PiesAhhhh good old mince pies. These mince pies are buttery, crumbly, a little bit naughty and a whole lot nice! Santa will be pleased when you leave him some of these out with a glass of milk (or rum)!

This is probably the first year where I have made every little part of my Paleo Mince Pies. Yes it may be a little bit time consuming but it’s a whole lot rewarding and my kiddiewinks were more than blown away. Just seeing them get excited about Christmas all from taking a bite of one of my mince pies is well, just plain lovely!

It was quite amusing to hear my daughter say “But these taste like mince pies?!”. She was utterly shocked!

I had a play about with different depths and thicknesses of pastry. My favourite to look at was made in a muffin tin and was so incredibly deep that sadly I felt I was just eating far too much mincemeat. It looked super modern so next year I will be going on the hunt for a smaller but deeper tin!

I hope you enjoy these naughty little Paleo bites as much as I do!!!

Makes: 12-16 Mince Pies

Preparation Time: 1hr 15 minutes

Cooking Time: 10 minutes

Ingredients:

For the Pastry:

100g tapioca flour
50g Sukrin Almond Flour
100g cold raw grass-fed unsalted butter (can use 50g coconut oil as a Vegan substitute)
Pinch of Himalayan pink salt
Juice of 1 orange

For the filling:

1 Slightly heaped cup of Paleo Mincemeat

For Decoration:

1 tbsp of Paleo Fragrant Spiced Faux Icing Sugar

Utensils:

7 cm/2.75″  Stainless Steel Crinkle Cutter
4.7cm/1.85″ Star Cutter (a 2″ one would work fine)
Fairy cake tin with indentations 0.5″ deep with the bottom diameter of 2″ and top 2.75″ (I picked mine up at Morrisons!)
Rolling pin

Method:

  1. Either purchase or make your own mincemeat in advance! Click the link in the ingredients and follow the cooking instructions there.
  2. In a small mixing bowl sieve in your flours and salt.
  3. Chop your butter into small cubes and throw in.
  4. Cover the bowl with cling film, give it a good shake until the butter is covered by the flour and then place into the freezer for 20 minutes. This is what makes your pastry lovely and light and crumbly.
  5. In the meantime freshly squeeze your orange juice and pop that into the fridge to chill until needed.
  6. Remove your flour and butter bowl from the freezer and pour into your food processor. Process until it comes together into small oat like sized balls.
  7. Pulse in your orange juice by the tablespoon. It is not likely that you will require much more than half of it at this stage. You just want to use enough for it to only just form the beginnings of a dough ball. Place your orange juice back into the fridge.
  8. Remove the pastry from the processor and form by hand into a ball. Cover in cling film and leave to chill in the fridge for 30 minutes.
  9. Pre-heat your oven to 180C and gather all of your utensils.
  10. Remove your dough from the fridge place back into the food processor and pulse in 1 tsp of your chilled orange juice. Process on full speed until the dough has warmed up enough to be handled.
  11. Lightly dust your work surface and rolling pin with some tapioca flour.
  12. Take a small handful of dough at a time to work with (enough for 2 pies) and roll into a ball with your hands. Place the dough onto the work surface and roll it out fairly thin but not so thin that it will break when placed into your cake tin. Roll this pastry very lightly otherwise it will likely tear apart. Also keep on top of the dusting as it may stick to your work surface!
  13. Cut out your bases with the large crinkle cutter. If you want a traditional look use the crinkle side if you want to go for a more modern look like I have then use the back. If you have trouble removing the dough from the work surface use a small cake spatula to scrape underneath carefully and then lift.
  14. Cut out your stars.
  15. Pop the bases into the cake tin and gently press them down and around the outer edges.
  16. Fill with 1 heaped tbsp of mincemeat. You want them to be full to the top but not brimming!
  17. Top with your stars pressing down as gently as possible. Repeat this process until you have fille the tin. Sometimes the dough may need a quick blitz in the food processor but it should be ok.
  18. Place your mince pies into the oven for 10 minutes until golden brown. This may take less or more time so keep a watchful eye as they love to cook quickly!
  19. Leave to cool in the tin for 5 minutes before removing them and placing them onto a wire rack.
  20. Once completely cool lightly dust them with the Paleo icing sugar and enjoy!

Paleo Mince PiesPaleo Mince PiesPaleo Mince PiesPaleo Mince Pies

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Paleo Spiced Fruit Bread

Paleo Spiced Fruit Bread

Best served toasted with some raw grass-fed butter!

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

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

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

Sukrin Flours

Sukrin coconut, sesame & almond flours.

Makes: 1 small loaf

Preparation Time: 15 minutes

Proving Time: 1 hour

Cooking Time: Roughly 25-30 minutes

Ingredients:

For the yeast mixture:

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

For the bread mixture:

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

For the fruit mixture:

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

For the egg wash:

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

Method:

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

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

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

Paleo Granary Bread

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

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

Sukrin Flours

Sukrin coconut, sesame & almond flours.

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

Makes: 1 small loaf

Preparation Time: 15 minutes

Proving Time: 1 hour

Cooking Time: Roughly 20-25 minutes

Ingredients:

For the yeast mixture:

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

For the bread mixture:

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

Method:

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

Paleo Granary Bread Paleo Granary Bread

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Paleo 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:

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