I have been overwhelmed with a recent influx of new followers and likers on FB. Thanks so much! I actually feel like I need to pick up my game a little bit. So I’ve decided to dust off the DSLR and start taking some proper photos. The first are here today with a fast and fresh meal. (more…)
This is a super quick thing that came out of an empty pantry. (The pantry is never really that empty is it?!) I was scrambling for something to feed the kids for breakfast, so how about fruit salad and ‘yogurt’? Perfect. (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.
This. This is probably the best recipe I’ve come up with.
I have to give credit for the original recipe inspiration thank you so much, foodie and the family but I’ve made some modifications…you need to give this a try. Especially if you need brekkie on the go.
Sweet pumpkin breakfast frittata
1 apple grated
2 ripe bananas
1/4 pumpkin roasted in coconut oil – chopped quite small should just take 20mins
1 tin coconut cream – if there is any water in your tin, leave it out. Just get that cream in there. Eg, my tin says its 75% coconut cream.
Splash of Maple syrup (optional)
Cinnamon & spices
2 tbsp coconut flour right at the end – i found this helps keep it together
Blend all ingredients except the apple in a food processor, and pour into a baking dish greased with coconut oil. Sprinkle grated apple on top. And then the crunchy almond topping. (See below). Bake for about 25-30 mins at 180 degrees.
Crunchy almond topping:
1 c almonds
Splash of maple syrup
Chop up the almonds roughly, heat a pan nice and hot then put in oil
. put the almonds in and be sure to keep them moving so they don’t burn, this only takes a couple of minutes. Once they’re nice and toasty, splash some maple syrup over and stir around, it will sizzle and get all gooey. Sprinkle this on the bake once cooled, and cook the whole thing at 180/350 for about half an hour.
Optional time saving extras… Although this recipe is so quick!
Just throw the raw almonds in on top, so you don’t have to candy them..
Throw in a handful of sultanas as well!
You can eat this warm, or slice it up and put it in refrigerator for breakfast for the week.
Warning: it’s very delicious, but very filling! I learnt that the hard way 🙂