This recipe is super easy and we always make it with our favourite butter chicken. This recipe can also be adapted to make paleo wraps/tortillas. There is a note below about altering the recipe to achieve this.
1 cup Coconut cream
100mL of water
1 tbsp Olive Oil
5 tbsp Coconut flour
1/4 tsp Sea salt
3/4 cup Tapioca flour
Butter/ghee/coconut oil to cook in
Step 1: Combine wet ingredients and whisk well.
Step 2: Combine dry ingredients in a separate bowl.
Step 3: Add the two mixtures and combine well until smooth consistency is formed. It should be like a thick pancake batter. If it is too thick, add water 1 tbsp at a time until desired consistency is achieved.
Step 4: Cook the same way you would pancakes, in a fry pan with a little oil, and flip when golden brown or bubbles start appearing.
This recipe can also be made into wraps, by decreasing the coconut flour to 3 tbsp, and having a runnier batter.
Things are starting to get a little festive in our house. Christmas Carols are playing, tree is up and I just feel like baking, all. the. time.
This is truly a magical time of year. Honestly, who can go past chocolate biscuits? These would make great home-made gifts, wrapped up in celophane and ribbon. Being Paleo, they are allergen friendly for gluten and dairy intolerance (but definitely not nuts) and don’t have any nasties.
3 tbs coconut flour
1.5 cups almond meal
1 tsp baking powder
1/2 tsp salt
1 cup walnuts (roughly chopped)
1 cup cacao powder
1 tsp vanilla essence
1/2 cup butter or coconut oil
3-5 tbs honey/maple syrup/coconut nectar
100 g of 90% dark chocolate or cacao wafers
Step 1: Preheat the oven to 175*C.
Step 2: Add all dry ingredients in a bowl, and mix to combine.
Step 3: Gently melt all wet ingredients except eggs on a low heat saucepan. When they are half melted, turn the heat off and whisk every 30 seconds to keep it together, and to let it cool enough so that the eggs don’t scramble.
Step 4: Add the eggs into the chocolate mix (when it has fully melted) and whisk for about a minute until the mixture thickens, has a shine, and comes together.
Step 5: Combine all the ingredients well, and roll into little balls.
Step 6: Place the cookie dough on a lined baking tray, and press the middle down with a fork. Cook for 10 minutes at 175*C.
To make these triple choc cookies, you could dip them in melted chocolate at the end, after they have been baked. Yum!
My dear friend, Kathryn appears on the blog today, with a lovely guest post. I have whipped up this recipe myself, and it really did take me less than 5 minutes to prepare.
Kathryn is a recent graduate of Chiropractic at RMIT. She is very in tune with wellness and movement, and their practical applications in daily life. In her spare time, she loves the great outdoors, Cross Fit and functional movement, and even speaks a little French on the side. She is such a multi-talented person!
THE LIFE CHANGING LOAF OF BREAD
I have been wanting to make this little gem for quite awhile – and with the end of University and a post-wisdom tooth recovery on the horizon I finally had an opportunity!
I was a little hesitant at first as I tend to avoid all grains (it has oats in it), but I let that slide as my curiosity won out.
In fact, I used organic raw rolled oats (which have had less processing in them than regular raw oats), and was informed by the nice man in the health food shop that they are actually quite nutritious.
In terms of effort this is a one bowl wonder that takes about two minutes to whip together.
Definitely let it sit in the tin for at least a couple of hours before you bake it, it make sure it goes nice and dense.
If you can be patient, it really is best to let it sit for a good few hours to cool before you cut it, as it will be crumbly. In fact the next day after some time in the fridge is best.
I have had it with poached eggs and avo, with tahini, peanut butter, cold roast potatoes – really the sky is the limit.
I tried it toasted this morning as well, very very scrummy!
Go – Make It – Enjoy.
The Life-Changing Loaf of Bread
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well.
2. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
3. Smooth out the top with the back of a spoon.
4. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
5. Preheat oven to 350°F / 175°C.
6. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
7. Remove bread from loaf pan, place it upside down directly on the rack in the oven and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped.
8. Let cool completely before slicing (difficult, but important).
9. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
This one is for the dessert lovers. Regan and I are enamored with this recipe!
The weather has been intermittently steamy and hot, with cool rugged up pyjama days in between. You never really know what you’re going to get, but I always have some frozen bananas on standby for the days when the heat just won’t break.
So simple, this recipe is dairy free, made with ingredients that you (hopefully!) already have in the pantry.
Don’t get overwhelmed by the amount of steps in this recipe- they are quick and easy and the results are totally worth it.
1 frozen banana (per serve)
2 tablespoons of coconut milk/cream
1 tablespoon of peanut butter
2 teaspoons of coconut oil
2 teaspoons of cacao powder
1 teaspoon of maple syrup/honey
1 teaspoon of cacao nibs/crushed nuts for garnishing
Step 1: Melt the coconut oil (or if it’s a hot day and it’s already liquid, just use as is).
Step 2: Mix together the cacao powder, maple syrup and coconut oil. Set aside until serving time.
Step 1: Combine frozen banana and coconut cream in a food processor (or a tall narrow container if using a stick blender). Blend until almost combined.
Step 2: Add the peanut butter to the banana mix, and blend until it is combined and the consistency of ice cream.
Step 1: Working quickly, spoon the ice cream into a bowl.
Step 2: Pour over the chocolate sauce.
Step 3: Garnish with nuts (I used walnuts) and or cacao nibs for extra chocolatey crunch!
I have seen this craze, all over my Instagram (Follow me: @cleangreenstudents) and it’s a meal that you can eat pretty much any time of day, but they’re most popular at breakfast time.
What is a smoothie bowl? It is a smoothie, wait for it, in a bowl. With toppings and pretty things on top.
I made a Tropical themed bowl. I used spinach, coconut kefir, dates, raw egg and banana in my smoothie. I whizzed that up with the trusty Bamix and poured it into 2 bowls (yes, I had to share with Regan).
On top I sprinkled goji berries, chopped pineapple, mint leaves, sunflower seeds, chia seeds and shredded coconut.
Was it good? It was AMAZING! It was sort of like eating cereal because of all the lovely crunchy things added. The tropical smoothie bowl was filling, nutritious and took about 10 minutes to prepare.
How’s that for a raw, clean green, Paleo, delicious breaky!
Why not make your own, and tag me in your Instagram photo 🙂
This cake is so moist and decadent, you would never know that there’s vegetables hidden in it! This is a pumpkin cake, with no refined sugar. It is gluten free and has a dairy free option as well. It is such a winner, so so tasty and comforting in cooler weather!
To make your pumpkin puree, simply peel and chop up your pumpkin and dry roast it or steam it. Blend it all up and voila! Pumpkin puree 🙂
2 cups almond meal/flour
¼ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 cup pumpkin puree (I dry roasted mine and then blended)
4 tablespoons butter/coconut oil, melted and slightly cooled
½ cup honey or maple syrup or a mix of the two
3 large eggs
1 teaspoon pure vanilla extract
Step 1: Preheat oven to 180 degrees C.
Step 2: In a small bowl, whisk together the almond flour, salt, baking soda and spices.
Step 3: In a medium bowl, whisk together the pumpkin puree, butter, honey, eggs and vanilla.
Step 4:Slowly add the dry ingredients into the liquid ingredients and whisk until well blended.
Step 5: Pour the batter into the prepared pan, smoothing out the top with a spatula.
Bake 30-40 minutes, or until a toothpick inserted in the center comes out clean.
This is a soup to nourish the body. It is absolutely flavourful and easy to eat. The vibrant colour makes this an impressive dish and would the be perfect addition to a Paleo dinner party. With its potent nutritional benefits, this is definitely one I have added to my repertoire of healing soups, when my body is in need of some TLC.
Research found that beetroots contain anti-carcinogens and can increase the uptake of oxygen by as much as 400 percent, due to the red pigmentation matter in the root. This helps our bodies fight against infection, cancerous cells and increase our cardiovascular system’s health.
Nutritionally, beetroots are full of folate, iron, potassium and vitamin C. There are only 36 calories per 100g of beetroot, which make it a great choice if you are looking for food containing high fibre and low calories.
1/2 cup of fresh herbs (I used parsley, basil and thyme)
1 teaspoon of cinnamon
2 cups of baby spinach
A good pinch of Salt and Pepper
2 tablespoons of butter/coconut oil
Step 1: Drizzle the beetroots in a little oil, salt and pepper and roast the beetroots in the oven for around an hour. I didn’t take the skins off at all for this recipe, but if you feel the need- they can be peeled while raw or the skin can be cut off after roasting.
Step 2: Roughly chop up the onion, garlic, and carrots.
Step 3: In a warm saucepan melt the butter/coconut oil, and gently cook the onion and garlic until the onion is translucent and fragrant.
Step 4: Add the herbs to the saucepan, along with the carrots. After about 2 minutes add the stock and cinnamon.
Step 5: Roughly chop the beetroots and add them to the saucepan. Cover and allow to simmer for 20 minutes, or until the carrots are cooked through. Alternatively, slow cook for 3-4 hours on low. Turn the heat off and add the baby spinach- it will wilt really quickly, this is perfect.
Step 6: Blend (I used my Bamix hand blender) and serve with fresh basil leaves and a drizzle of Greek Yoghurt, feta or goats cheese if you eat dairy.