Sometimes, you just need something creamy and frozen and delicious, like ice cream for example. This recipe has all those qualities, is made from real ingredients, and is really easy. (more…)
I’ve been a little sporadic with posting, I probably started my last post with something along the lines of “Gee its been a while..” and here I am again…
It has been christmas and new year, which means it’s a little bit difficult to stick to eating paleo recipes. But I’m trying pretty hard right now, so to keep me motivated, I’ll share some with you and hopefully get some feedback! (more…)
If there is just one obsession I have, it’s making efficient use of resources and time. But there’s not just one, I have several obsessions. Some more of my current ones include my daughters cute feet, measuring people’s bathrooms and kitchens, and creating amazing healthy recipes. This recipe comes from the first obsession though. It will double as a pastry base or pizza base, and in fact I did double this and make another thing that will blow your socks off. Apple Custard Pie! Recipe to come for that, which used the leftover egg yolks, created two items of health and deliciousness to cook at once, and all Paleo. Because, not only is it a hip thing to do, it will make you feel amazing.
Sesame & Herb Crackers
1 1/2 c almond meal
1/2 c LSA (ground up mixture of linseed, sunflower seed & almond)
1 egg white
1 tsp water
1 tsp olive oil
Pinch of Himalayan salt
1/3 c sesame seeds
Dried herbs to your liking
Put all dry ingredients in a bowl and whisk together wet ingredients. Add wet to dry and mix together until you get a dough like consistency. Press it altogether into a ball, and place between 2 sheets of baking paper. Roll the dough out thinly, (about 3mm). Peel off the top layer of baking paper. You could cut shapes with cookie cutters or just cut into rectangles. Place on an oven tray and cook for about 10-12 mins. Keep an eye on them, you want them just brown and crunchy.
Drizzle with a tiny bit of olive oil and a sprinkle of salt and keep them in an airtight container.
A tasty savory treat, go really good with cheese, meat and my amazing Spicy Onion Pickle. Or just some raw veges and avocado… Anything you can dream up. Enjoy!
NB So you can double the first 6 ingredients on this list. That will give you enough for crackers, and a base for apple pie, or a pizza base, or a pumpkin pie. Split the mixture and then add the bits for crackers in one bowl, and a bit of sweetener for the other half in the other bowl, if you’re going to make a sweet pie. I will post recipes for that soon, in the meantime, experiment away!
I’ve just made the perfect cup of tea. Exactly the right ratio of tea, to honey, to raw milk. I am diggin it. I’m also about to share the perfect recipe for Paleo Bread. So it just makes for a perfect Friday night really. If you’re a nerd like me.
I was given a good paleo bread recipe, which for some reason just didn’t work as well when I doubled it. I usually make one loaf a week, so over the last few months, I’ve been tweaking, and perfecting. You know I don’t like to fluff around too much in the preamble, so here it goes! (trumpet sounds…)
2 c almond meal
1 c tapioca or arrowroot
1 tsp baking soda
1/2 tsp salt
seeds of choice in the amount of your choosing (I use poppy seeds, linseed, pumpkin seeds, sprinkled in a loving fashion throughout the mixture, so that the amount looks right)
2 tblsp apple cider vinegar
The best part about this bread, is that it requires no kneading, preparation or fluffing around. You put all those things in a bowl, mix them up and you’re done! Put it into a greased loaf tin, cook for around 20 – 25 mins at 180 degrees celcius, or until firm and brown on top.
It’s really good when it’s warm out of the oven. With butter.
We like to have sandwiches for the first day or two, but it’s pretty good toasted with vegemite or jam, or under eggs and bacon and veges and home made relish. (That kind of meal will see you through til dinner time!)
If you’re a cheesey paleo person, make a ham off the bone, cheese and organic tomato toasty. Mmm.
My favourite discovery about this bread has been Paleo French Toast! This is a breakfast phenomenon in my house. I’ve finally got rid of the weetbix, and the kids are loving this, with a little ramekin of coconut cream for dipping. (Recipe to come.)
My perfect cup of tea has finished 😦
Thus, I must go.
So I tried something new and it turned out so delicious, I thought I better share! I love this because its takes about 30 seconds to make, has no sugar but is a yummy sweet treat. You paleontologists will love this!
Now, my style of cooking is pretty experimental, and I try to keep things as healthy as possible. The other thing about these type of “recipes” is that I sometimes don’t remember exactly how much I put in. Here’s a guide..
Banana date nut slice
2 c almond meal*
1 c dates
1 c desiccated coconut
3/4 c cashew nuts
1/2 – 3/4 c coconut oil
Chop dates and cashews and add them to almond meal and coconut in a bowl. In another bowl, mash up all your wet ingredients together – eggs, oil, banana and vanilla. Then make a well in the dry ingredients and mix!
Pour into a slice tin and cook for about 25 mins or so. Eat hot, cold or frozen!
*Please note… I never use pre made almond meal, I buy bulk almonds (from Aldi mostly) and blitz them in the food processor myself. It’s much cheaper and you get a wholemeal effect from the skin still being on, plus they aren’t blanched or anything. Win!