Thursday, 27 June 2013

Coconutty Cookies (SCD & Paleo)

Coconutty Cookies
I love these cookies!  They are just perfect when you need a little treat.  Ok, everyday :)

I usually make these for myself without any sweetener.  I find I feel the best if I keep carbs and sugars to a minimum.  So without the honey, I can have a few of these and not put myself into a sugar high.
 OK, the kids won't eat them without sweetener, but I prefer them that way!
If leaving out the honey, you can add an egg to help bind.

Coconutty Cookies.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Makes: 24-30

Ingredients:
2 cups almond flour or meal
1 cup desiccated coconut
1/2 cup chopped macadamia nuts
1/2 teaspoon bicarb soda
1/2 teaspoon salt
1 teaspoon vanilla powder
1/3 cup coconut oil
1/3 cup cacao butter
1/3 cup honey

Instructions:
  •  Preheat oven to 180 degrees Celsius (350F).
  • Melt cacao butter in the microwave (about 2 mins)
  • While that's melting, put all the dry ingredients into a bowl and mix.
  • Pour the cacao butter into the dry ingredients and mix.
  • Melt the coconut oil in the microwave (about 1 min)
  • Add the coconut oil and honey to the bowl and mix.
  • Scoop tablespoons of the mixture and form into balls.
  • Place onto a baking tray lined with baking paper.
  • Flatten balls of dough with your palm.
  • Bake for 8-10 mins until golden brown.
Variation - omit vanilla and add cinnamon and mixed spice. :) 
Have you seen my new social media widget?  You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :) Instagram

Tuesday, 25 June 2013

English Scones (SCD & Paleo)


I LOVE scones.  I have wonderful memories of my mum making them for us when I was a child.

So, making a recipe that was SCD friendly was very important. :)

I started with this Basic Scone recipe from Taste and have adapted from there.

English Scones.

Prep time: 15 mins
Cook time: 15 mins
Yield:  10-12

Ingredients:
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/3 cup coconut oil 
1/2 to 3/4 cup almond milk  See note below.
1 egg (for glazing)


Instructions:
  • Preheat oven to 180 degrees Celsius (350F)
  • Mix flour and baking soda together in a bowl.
  • Rub coconut oil into the flour with your fingertips.
  • Add almond milk and mix well.
  • Sprinkle more almond flour onto a board and lightly knead the dough.  It will be wetter and more fragile than traditional scone dough.
  • Use a rolling pin to roll dough to 3-4cm thickness. (about 1 1/2 inches).
  • Use a 5cm scone cutter to cut out rounds from the dough, then re-roll to cut out more from the remaining dough.
  • Place scones on a baking tray which has been covered with baking paper.
  • Lightly beat the egg then use a pastry brush to brush onto tops of scones.
  • Bake in 180 degree Celsius (350F) oven for 15 mins until risen and golden brown.
  • Cool on a wire rack.
  • Serve warm with jam. :) 
Note:
Some people have had difficulty with this recipe.  It works perfectly with homemade almond milk made with 1 cup of soaked almonds processed with 2 cups of water, then strained through a nut bag.  Other almond milks may be too thin to hold the mixture together.

UPDATE:   Since posting this, I've learned how to make jam without added sugar - perfect for these scones.  Click here for the recipe. :)
Have you seen my new social media widget?  You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :)

Instagram

Monday, 24 June 2013

Apple Clafoutis (Paleo & SCD)

Well Winter has hit!  We are having some gorgeous sunny days, but freezing cold nights.  Pudding is just what we need!

I didn't know this dessert was called a clafoutis.  I just remembered I used to make a fruit dessert that used lots of milk when I was growing up.  

From Wikipedia: 'A Clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.'

Well, I had lots of almond milk to use up and thought I'd give this recipe from Taste a try with quite a few substitutions.

Apple Clafoutis
Preparation time: 5 mins
Cook time: 60 mins
Total time: 65 mins
Serves: 6 
  • 1/4 cup coconut flour
  • 1/2 cup honey
  • 4 eggs
  • 1 Tablespoon macadamia nut oil
  • 1 + 1/2 cups almond milk
  • 1/2 teaspoon powdered vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon mixed spice
  • 770g tin pie apple 
Instructions:
  • Preheat oven to 180°C/160°C fan-forced. (350F/320F)
  • Grease a 6 cup-capacity ceramic baking dish.
  • Combine flour, honey and eggs in a bowl. Stir to combine. 
  • Add oil, almond milk and spices. Whisk to combine.
  • Place pie apple in prepared dish. Add milk mixture. 
  • Bake for around 60 minutes or until just set.  
My family loved this!  The original recipe didn't use as much fruit, which is why I think theirs took only 40-45 mins to cook.  
Instagram

Sunday, 16 June 2013

Hummingbird Muffins with Cacao Butter Icing (Paleo SCD)

Hummingbird Muffins with Cacao Butter Icing
My husband came home from work last week, raving about a Hummingbird muffin he'd eaten.  
So the challenge was set: How hard could it be to make a banana, pineapple and walnut muffin? (Without grains, sugar or dairy of course!)

We are thrilled with our final version.  They are super moist, sweet and smell amazing.  The photo really doesn't do them justice. :)


Hummingbird muffins
Preparation time: 10 mins
Cooking time: 25-30 mins
Total time: 40 mins
Yield: 12 muffins.

Ingredients:
3 ripe bananas 
½ cup honey
1/3 cup oil (macadamia or coconut)
3 eggs  
440 g tin of crushed pineapple (well drained)
1 ½ cups almond flour
¼ cup coconut flour
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon baking soda
½ cup chopped walnuts

Icing:


2 Tablespoons coconut oil
1 Tablespoon honey
1 Tablespoon cacao butter 
1-2 Tablespoons pineapple juice



Instructions:

·         Beat the bananas, honey and oil in a bowl with a hand mixer

·         Add the eggs and beat together.

·         Beat in baking soda, cinnamon and nutmeg.

·         Add flours and combine well.

·         Fold through chopped walnuts and drained pineapple.

·         Divide into muffin papers, filling 2/3 full.

·         Bake in 175 degree Celsius (350F) oven for 20 mins then reduce temperature to 150 degrees and cook for a further 5 – 10 mins.  It’s OK to take them out of the oven if they still feel a bit soft or wet on top.  They’ll firm up on cooling.

Icing:
·         Melt cacao butter in microwave
·         Combine all ingredients with a hand mixer.
·         Spread over cooled muffins.

If you want to pipe the icing on the top like in the photo, you'll need to increase the icing recipe.
Use:


1/2 cup coconut oil
1/4 cup honey
1/4 cup cacao butter 
1/4 cup pineapple juice



Have you seen my new social media widget?  You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :)
Instagram

Saturday, 15 June 2013

Cashew butter

Cashew butter
Nuts were half price today at Woolies. :) 
So I've stocked up and finally had a go at making my own cashew butter.  I love the stuff!  I buy it most weeks from the supermarket ($6.49 for a 250gram jar).
If you can get the nuts for a reasonable price, it's much cheaper (and fun!) to make your own.

Here's how:
  • Put cashew nuts into food processor.
  • Process on high until nuts become a smooth butter.  
This took about 10-15 minutes in my food processor, stopping to scrape down the sides from time to time.
At first the nuts don't look like they are going to ever break down into butter, but stick with it, it will happen. :)  Don't be tempted to add any oil; it will turn into cashew butter eventually.

I put 600 grams of dry roasted cashews in and finished with a full 420ml jar of cashew butter.

Next time I'll try the hazelnuts! :)
Have you seen my new social media widget?  You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :) Instagram

Wednesday, 12 June 2013

Fish Fingers (Paleo SCD)

I don't know about your family, but I'd have to say fish isn't one of my kids' favourite meals.
BUT, battered or fried and they'll happily munch it down.
This grain-free version keeps everyone happy. :)


Fish Fingers
Preparation time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Serves 6

Ingredients:
1 kg firm white fish  (I used Nile Perch)
3 eggs
2 cups almond flour
1-2 Tablespoons dried herbs
Salt
Oil for frying

Instructions: 


  •        Slice fish fillets lengthways into half and then half again. 
  •        Divide into 2 or 3 fish fingers per quarter.
  •        Beat eggs together in a small bowl (I use a rectangular Tupperware container)
  •       Mix flour, herbs and salt together in another bowl/Tupperware container.
  •        Dip fish pieces into eggs, then the flour mixture.
  •         Pour 1-2cm of oil into frypan and heat over medium heat.
  •         When sizzling, add pieces of fish to oil.
  •         Cook on both sides until golden brown. 
  •         Drain on absorbent paper.
  • Have you seen my new social media widget?  You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :)



I also tried cooking these in the oven.  I preheated my oven to 200 degrees Celsius, place the fish on baking paper and sprayed with oil.  They took about 25 minutes to cook, but the consensus was that the fried ones were much better.  The ones baked in the oven were drier and not as brown.  

Instagram

Monday, 10 June 2013

White Chocolate Cups (Paleo & SCD)

Why are these chocolates good for you?  
Well, they are made from cacao butter and coconut oil and only sweetened with honey.

Cacao Butter is a good source of Vitamin E (beta- and gamma- tocopherols) and has a unique composition including the essential fatty acids Omega-6 and monounsaturated Omega-9 (oleic acid, like olive oil) as well as stearic acid - an unusual fat in that it neither increases nor decreases blood cholesterol.
Coconut oil has a huge range of uses and benefits to our bodies.  Virgin coconut oil has the ability to help control weight, improve cardiovascular health,  help both our metabolism, bowel and digestive systems work optimally and also helps us to better absorb vitamins and minerals.  Click here for more info.

So eat up and enjoy!

White Chocolate (Paleo & SCD)

Preparation time: 10 mins

Setting time:  30 mins
Total time:  40 mins

Ingredients:

1/2 cup coconut oil
1/4 cup cacao butter
1 Tablespoon honey
1 Tablespoon cashew butter


Instructions:
  • Melt cacao butter in the microwave (about 2 mins)
  • Melt coconut oil in microwave (about 30 seconds)
  • Combine oils, mixing well.
  • Mix in honey and cashew butter.
  • Pour into chocolate molds or mini muffin papers.
  • Put into the fridge or freezer to set (about 30 mins)
  • After unmolding chocolates, store in the fridge or freezer.
Variations:
  • Half fill chocolate molds with mixture, allow to set in fridge or freezer.  Add small amount of nut butter to each mold, then top up with remaining mixture. :)
  • Put nuts or shredded coconut into the bottom of molds before filling with mixture.
  • You can leave the cashew butter out of this recipe, but I like the creamy nuttiness it adds.
  • If you aren't SCD, other sweeteners work fabulously well in this recipe.  Try maple syrup, rice malt syrup, agave syrup or liquid stevia. :) 
  • Have you seen my new social media widget?  You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :)
Instagram

Friday, 7 June 2013

Paleo Banana muffins (SCD)

I love having banana cake or muffins in the house.  Once when my oven broke, I cooked a banana cake in a fry pan on the stove.  That's desperate for you!


Pre-paleo days, I used gluten free flour.  Now I like a combination of almond and coconut flours.



Paleo Banana Muffins

Preparation time: 5 mins
Cooking time: 15-20 mins
Total time: 20-25 mins
Yield:  10 regular muffins

Ingredients:
2 ripe bananas                 
1/3 cup macadamia nut oil
1/3 cup honey
3 eggs
1 cup almond flour     
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla essence or powder
1 teaspoon apple cider vinegar

Instructions:
  1. Mix together bananas, oil, honey and vinegar with a hand mixer.
  2. Add eggs and mix well.
  3. Add flours, soda and spices and mix together.
  4. Spoon into muffin cases or trays.
  5. Cook at 175 degrees Celsius (350F) for 15-20 mins
  6. Enjoy :) 
  7. Have you seen my new social media widget?  You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :)

Instagram

Saturday, 1 June 2013

Cashew & Macadamia Nut Fudge (SCD Paleo)

Cashew & Macadamia Nut Fudge (SCD Paleo)
What do you eat for sweet treats when you are on SCD or Paleo?  If sugar, grains and dairy are out, what is left to eat that satisfies both the taste buds and the emotional needs of eating?
Yes, fruit is lovely, but as we are heading into winter, sometimes I just crave something MORE!  More creamy and more satisfying! 

I've been experimenting with Cacao butter recently and I love it!  It smells like chocolate and is SCD legal.  I also tried cacao powder and cacao nibs (both of which are SCD illegal) and they definitely didn't agree with me.  Stabbing pains are not good!

Anyway, I've been adding cacao butter to a lot of recipes and really liking the chocolatey decadence that it adds.

I buy my cacao butter from my local health food store and my coconut oil from Woolworths.

This recipe is super quick and easy and tastes amazing. :)

Cashew & Macadamia Nut Fudge (SCD & Paleo)
Prep time: 5 mins
Setting time: 30 mins
Yield: 24 pieces


Ingredients:
1/2 cup cacao butter pieces
1/2 cup coconut oil
1 250g jar of cashew butter
1 to 2 Tablespoons organic honey
pinch of vanilla bean powder
1 cup macadamia nut pieces
shredded coconut &
salt to sprinkle on top

Instructions:
  1. Melt cacao butter pieces in the microwave.  Mine takes about 2 minutes.
  2. While that's melting, scoop the cashew butter into a small bowl.
  3. Tip the melted cacao butter into the bowl and mix with the cashew butter.
  4. Melt the coconut oil (about 30 seconds) and add.
  5. Stir in the honey and vanilla bean powder.  Mix well.
  6. Line an 8 inch square tin with baking paper.
  7. Spread macadamia nut pieces over the bottom of the tin.
  8. Pour cashew nut mixture over the macadamia nuts.
  9. Sprinkle with shredded coconut and salt.
  10. Put in the fridge or freezer to set.
  11. Cut into pieces and enjoy. :)
  12. Store in the fridge or freezer.   

Sweetener substitutions:
 Agave syrup, maple syrup, rice malt syrup or liquid stevia to taste. (Not SCD legal)
Have you seen my new social media widget?  You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :)
Instagram