paleo perfection
Paleo Mocktail
A healthy and tasty coconut orange drink.
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Ingredients:
1 cup coconut milk
1 cup orange juice
squirt lime juice
Method:
Combine all ingredients in a blender or a staff mixer. Mix so that a frothy layer appears towards the top of the mixture. 
Put a few ice cubes in a tall glass and fill it up with the mocktail mixture. This recipe can be altered (halved or doubled) depending on how thirsty you are and how many friends you have over! 
Enjoy!

Paleo Mocktail

A healthy and tasty coconut orange drink.

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Mallow Puffs
A beautiful, tasty desert that tastes exactly like the real thing! Known as ‘mallow puffs’ in New Zealand and ‘tunnocks teacakes’ in Britan, these bikkies with a tasty marshmallow topping are topped off with a chocolate coating making it deliciously decadent!
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Makes 10-12 mallow puffs
Ingredients:
Cookies -
1/2 cup dates
1/4 + 2 tbsp maple syrup/honey
1/2 cup coconut sugar/maple sugar
1 egg
3/4 cup almond flour
1 cup tapioca/arrowroot flour
1 tsp baking soda
1 tsp vanilla extract
Marshmallow (the Urban Poser’s recipe) - 
1/2 cup water, split into 1/4 cups
1 1/2 tablespoons powdered gelatin
1/4 cup maple syrup
1/4 cup honey
1 teaspoon vanilla extract

+ 120g paleo dark chocolate (if not paleo, at least 70% cocoa solids)
Method:
Cookies -
Preheat the oven to 180 degrees Celsius and line with baking paper and grease two baking trays with oil.
Blend the dates in a food processor until finely ground. At this stage you can transfer to a kitchen aid type mixer, a hand mixer would be too strenuous, so if you don’t have a kitchen aid leave it in the food processor.
In a small pan add the maple syrup and coconut sugar and melt/mix together on a low heat until it froths up significantly (it’s not burning, the coconut sugar is just changing from a crystalline form to a liquid state). Leave to cool for at least five minutes.
Once cooled, add the egg and mix to combine. If you haven’t left it to cool the egg will curdle. This won’t ruin the mix but the cookies will not be fluffy. 
Transfer egg syrup mix to kitchen aid/food processor. Mix until combined with the dates. 
Add half the flours and vanilla extract. Mix until combined. Add the rest of the flours.
The dough will probably be sticky, to solve this, leave in the fridge for 30 minutes to harden.
Take the dough out of the fridge after 30 minutes. Create VERY small cookies, the size of a large coin. Place on the greased trays with another cookie sized space between each piece of dough and bake for 7-10 minutes.
Take out of the oven and set aside until the marshmallows are ready.
Marshmallows -
Separate the water into 1/4 cups. One can be transferred to a small pan and the other can have the gelatin added to it. Leave the gelatin in the water to bloom.
Add the rest of the marshmallow ingredients to the water in the small pan. Heat on a medium heat with a candy thermometer inserted in the pan. When the mixture reaches 240-242 degrees Fahrenheit, quickly take off the heat. This could take around 5-10 minutes. Be patient and make sure the thermometer is inserted in the liquid!
When the pan is off the heat, you have to act quickly. Toss the gelatin into a hands freeblender like a kitchen aid or food processor. Turn the machine on and whizz the gelatin around on a medium-high speed while carefully (with both hands protected with oven mitts cause the pan is hot!) and slowly pouring a very small drizzle into the kitchen aid bowl or the food processor spout. It’s important that this process happens slowly as the marshmallows do not work if it’s all dumped in as the gelatin stops working (this is why you need a hands free blender, or a friend to help you).
Blend on the same speed and watch the marshmallows fluff up and triple in size for about 3-5 minutes until it becomes a thick mixture nearly white in colour. 
Turn your machine off and scrape out the contents into either a frosting tube with a circular end or a plastic bag (if you are using a plastic bag cut off a 2cm snip for the marshmallow fluff to exit out of).
Assembly -
Now it’s time for the cookies again! Apply a generous amount of marshmallow fluff on each cookie, leaving a very small amount of space on the edges of the cookie so it doesn’t slip off. You can aim for a smooth topped cookie or a cupcake icing type effect with the marshmallow!
Leave the marshmallow on top of all the cookies to set for about 10 minutes in the fridge. This cools them down for the chocolate.
Melt the chocolate in the microwave or on the stove. Leave to cool slightly while the cookies are in the fridge. 
Take the cookies out of the fridge after 10-15 minutes and dunk entirely in chocolate! Place the now mallow puffs on baking paper to ensure the chocolate doesn’t stick to anything once dry.
Store in the fridge in warmer climates. You can leave them with one coat of chocolate or can make them like the real thing with 2 coats!
EAT! This labour intensive recipe totally earns a few of these after completion! Enjoy :)

Mallow Puffs

A beautiful, tasty desert that tastes exactly like the real thing! Known as ‘mallow puffs’ in New Zealand and ‘tunnocks teacakes’ in Britan, these bikkies with a tasty marshmallow topping are topped off with a chocolate coating making it deliciously decadent!

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Paleo Oreos
An awesome chocolate Oreo recipe
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Ingredients:
Creme Filling - 
1 cup desiccated coconut 
1 tsp coconut oil
4 tbsp arrowroot powder/tapioca starch
2 tbsp honey
1 tsp vanilla
Cookie - 
1/4 cup agave syrup
2 tbsp coconut oil
45g melted chocolate
1/2 almond flour
1/2 cup arrowroot powder/tapioca starch 
Method:
I like to start with making the creme filling. Blend the coconut in a strong food processor for about 5 minutes until a smooth coconut butter.
Add the rest of the filling ingredients; coconut oil, arrowroot or tapioca powder, honey and vanilla. Combine until smooth and set aside. 
Set the oven to 180 degrees Celsius. Mix the agave, coconut oil and melted chocolate with a wooden spoon until completely smooth.
Add the dry ingredients, mix and combine until a smooth dough. Place the bowl with the dough in the fridge for about 5-10 minutes to make it more malleable.
After 5-10 minutes, prepare a chopping board with a rolling pin and arrowroot powder to roll out the cookie dough. Also line a cookie tray with baking paper for the cookies. 
To create the cookies, roll out the dough with a floured rolling pin. Roll out the dough to a fairly thin dough. Use a small circular cookie cutter to cut out as many cookies as you can (there should be about 40 cookies)! Place each individual cookie on the tray, it’s not really that important to space them out as they don’t rise. After they’ve all been cut and placed on the tray, put the tray in the oven for 8-10 minutes and keep an eye on them.
Once the cookies have been taken out of the oven and have cooled significantly, place a small amount of creme on one cookie. Carefully place and squish another cookie on top to create a Paleo Oreo! Voila! 

Paleo Oreos

An awesome chocolate Oreo recipe

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Crepes
A beautiful, fluffy crepe recipe!
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Ingredients:
2 eggs
1/4 cup almond milk
2 tbsp arrowroot powder
1 tbsp almond flour
Makes 3-4 crepes
Method:
Add all the ingredients in a small bowl and whisk thoroughly to combine!
Heat up a frying pan, add some coconut oil and wait for it to heat up thoroughly before adding a small amount of batter to the pan.
When the batter has cooked on one side, flip and then serve! 
Repeat with remaining batter.
Serve with maple syrup and/or fruit!

Crepes

A beautiful, fluffy crepe recipe!

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Caramelised Apples with Pecans 
A sweet and cinammon-y dish!
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Ingredients:
1 apple
1 tbsp coconut oil
1 tbsp maple syrup
1 tbsp cinnamon/nutmeg
handful pecans
a dollop of coconut cream (optional)
Method:
Core and chop an apple into slices.
Add the apple and the coconut oil to a small pan and turn the heat on medium and let the apples simmer for 1 minute.
After a minute turn the heat down and stir on a low heat for 3 minutes or until all the apple slices are soft to the touch.
Add the spices and maple syrup to the pan and stir to combine. Take the pan off the heat.
Pour all the mixture into a bowl and top with pecans (or your other favourite nut). Enjoy!
Optional: Add a dollop of coconut cream (the fatty stuff) to your dish!

Caramelised Apples with Pecans 

A sweet and cinammon-y dish!

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Banana Bread
A delicious moist banana bread for the paleo palate!
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Ingredients:
3 bananas
1/3 cup coconut oil (melted)
1/3 cup almond butter
2 eggs
1 cup almond flour
1/4 cup coconut flour
1/4 cup arrowroot flour
1 tbsp honey
1/2 tsp baking soda
1 tsp vanilla Essence 
Method:
Preheat the oven to 180 degrees Celsius.
Break up the bananas into a medium sized bowl. Use a handheld mixer to mash the banana. 
Add the melted coconut oil and blend for about 30 seconds. Do the same with the almond butter, eggs, vanilla essence and honey.
Add all the dry ingredients to the mixture and incorporate. 
Pour the mixture into a bread tin lined with baking paper. Cook in the preheated oven for 40 minutes or until a toothpick comes out clean. 

Banana Bread

A delicious moist banana bread for the paleo palate!

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