Tag Archives: paleo

Raw Cross Buns

Posted in Food by

Dairy Free – Gluten Free – Grain Free – Refined Sugar Free – Raw – Vegan – Paleo

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My husband looks forward to Easter for one reason and one reason only; Hot Cross Buns! He lives for them. So considering we are both gluten intolerant now the prognosis of his HCB addiction hit him hard. I had to really talk him down from the bakery ledge the other day as he was going to throw bloatedness, itchiness and general discomfort to the wind for the sake of some gluten goodness. They say grief goes through 12 stages right? Poor soul. So I have been keeping my eye out for a gluten free recipe to try and ease his pain. And as soon as I saw this recipe on fab raw food blog Rawified I knew I had to give it a crack of my own version… and i’m pretty stoked with the result.

These little bun bites are delicious! They taste identical to hot cross buns which is slightly confusing as they are an entirely different texture (obviously they are not going to have that glorious fluffiness that only refined white bread has!). While I would have easily downed 3 hot cross buns in my past life these are so rich and nutrient dense that you only need one before you are totally satisfied. Plus they are full of Omega’s, protein, fiber and deliciousness. Enjoy!

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Ingredients

Dough

  • 2 cups raw almonds 
  • 1/2 cup raisins
  • 1/2 cup cashew pulp (made from cashew milk… see recipe here) OR 1 cup cashews if you haven’t made milk **see note
  • 2 tablespoons sweetener of choice (agave, raw honey, maple syrup etc)
  • 3 tablespoons ground flax seed (aka linseed)
  • 3 large dates
  • 1 teaspoon lemon juice
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg

** If you have prior notice to making these then I would urge you to try the milk! You are going to use the same amount of cashews in the recipe anyway and if you just soak them 6 hours before (preferably the night before) you can get a good litre of non-dairy milk as a bonus!

Icing

  • 1 cup raw cashews
  • 2 tablespoons sweetener of choice – i used maple YUM (agave, raw honey, maple syrup etc)
  • 2 teaspoons water
  • 1/4 teaspoon Himalayan salt (if you don’t have that table salt is fine)

Method

Dough

  1. Using a food processor grind up your almonds to a fine powder (and if you are using whole cashews instead of cashew pulp add these too)
  2. Add all other ingredients except the raisins. Pulse your food processor until the ingredients are well mixed.
  3. Add the raisins and pulse so that they are mixed but not purified.
  4. Shape your dough into balls slightly smaller than golf balls. Flatten them with the back of a spoon. Get a butter knife and carve in a cross shape. As you press the knife in wiggle it side to side so the groove of the cross is opened.
  5. Set aside while you make the icing.

Icing

  1. Using a food processor grind up your cashews to a fine, even powder. This is your icing so you do not want it to be lumpy and bumpy.
  2. Add remaining ingredients and combine until they are a smooth caramel coloured paste.
  3. If you have a piping bag use this to pipe your crosses. Otherwise I just used two butter knifes. I got a bit of icing onto the blade of one knife and then just scraped it into the cross grooves.
  4. Serve with a big smile.

Have a happy healthy Easter!!!

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Teacup Cake

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Gluten Free – Grain Free – Refined Sugar Free – Dairy Free – Paleo

Cooking time – 3 minutes, Serves 1

So is it a Teacup Cake or a Tea Cupcake?

A Mud Cake or a Mug Cake?

Scrumdiddiliumptious or Yumskiddilidumptious?

Some of life’s great questions. All I know is that I played around with a few healthy ingredients and ended up with the most gorgeous little cake-for-one recipe. This is perfect for when you have a sweet craving but cannot be trusted with the whole cake. This being said, it is a healthy (read; gluten free, sugar free, grain free, dairy free) recipe so even if you don’t limit yourself to just one cup you are doing okay!

I have to apologise for the photo quality… I didn’t expect to be successful so I was just playing around on my phone before putting it up on Instagram (come follow me! My user name is @oliveonblonde). Don’t worry, the photo quality is not representative of the taste. It is Delicious with a capital D.

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Ingredients

  • 1.5 tablespoons Almond Meal
  • 1.5 tablespoons Organic Raw Cacao
  • 1 tablespoon Raw Honey
  • 1 teaspoon Coconut Butter
  • Pinch of Cinnamon
  • Pinch of Salt (try go for an unprocessed one like Pink Himalayan)
  • 1 Egg

Optional

I topped mine with some Cashew Cream I had already made and some Cacao Nibs.

To make Cashew Cream you need raw cashews, non-dairy milk, natural sweetener and a vanilla pod. I swear by Vegan Sparkles (one of my fave bloggers and friends) fail-safe recipe – see it here. (This will mean recipe takes about 10 minutes instead of 3)

It is perfect by itself but if you want something extra but don’t want to make the cashew cream get creative… berries, nut butter and honey. Get creative!

Method

  1. Mix all ingredients together in a teacup.
  2. Microwave for 1 minute.
  3. Optional: Top with Cashew Cream and Cacao nibs.
  4. That is it. Seriously.

NOTE: If you want to make a bigger cake, double the ingredients, put in a mug and microwave for two minutes!

Great for kids!!! (My husband wanted to add that he is proof that it is child friendly – even he managed to cook one!)

Raw Coconut Macaroons (Paleo, Raw, Vegan)

Posted in Food by

Paleo – Raw – Vegan – Gluten Free – Refined Sugar Free

Preparation Time – 10 minutes; Fridge Time – 40 minutes 

 

What a sweet little treat!

What a sweet little treat!

I have been completely embracing a new way of life lately – a life where I actually value the body I am trudging around in! This means I have forgone grains, refined sugar, dairy and opted instead for loads of vegetables, fruit and lean proteins. Not only am I aiming for a slightly lighter existence (post baby bod blues) but I have added motivation now. Since having my baby I seem to have developed allergies – itchy red rashy allergies! Strange but true. As you can see here The New York Times reported that due to weakened immune function, it’s not uncommon for women to develop allergies after giving birth. So with that in mind I am not only on a mission to discover what I am newly allergic to but I am also trying to balance that with breast-feeding cravings. Enter Sir Macaroon!

Strawberry optional... but was tasty I can assure you!

Strawberry optional… but was tasty I can assure you!

This fluffy, gooey ball of love was oh so simple to whip up. They are very sweet and moist and the perfect afternoon snack for that 3pm pang of sweetness. Next time I will dip them in raw chocolate and drizzle it over the top as well. (If you want to try this the raw chocolate recipe that I would use is the Ganache Icing from my Superfood Slice – see that here). Could be the makings of an indulgent raw dessert in there somewhere?

Ingredients

½ cup Coconut Oil
½ cup Coconut Butter (Buy this at health food store or make your own see here)
1 ½ – 2 Cups unsweetend shredded coconut
3-4 tablespoon of sweetener of choice (maple syrup, raw honey or agave)

Method

  1. Soften the coconut oil and coconut butter by heating in a small saucepan or by placing inside the oven at low heat
  2. Once melted to liquid remove from heat.
  3. Add your sweetener and combine.
  4. Add the shredded coconut bit by bit until you get the consistency you want. The mix won’t stick together like a traditional doughy mixture but it will cool down and harden into a solid form.
  5. Form the mix into whatever macaroon shape blows your hair back – little domes are tradition. You may have some liquid leftover at the bottom of the bowl… I poured these over the the mounds for extra richness. They will cool to be solid!
  6. Put in fridge to cool down.
  7. EAT THEM!
Snowy Stack!

Snowy Stack!

Spectacular Superfood Slice (Paleo, Vegan, Raw)

Posted in Food, Wellness by

PALEO – VEGAN – RAW – GLUTEN FREE

Preparation Time – 20 minutes; Fridge Time – 1 hour

Oh my!

Oh my!

Now I don’t want to blow my own trumpet here… actually screw that! – get me my trumpet, my trombone and even my flugelhorn god-dammit because this is my most successful clean living recipe yet!!! It is vegan, paleo and raw not to mention being chockablock full of superfoods. And while I am sure there are many recipes that boast the same credentials this one is so unbelievably tasty that you would never believe it was good for you! I would gladly serve this as a dessert option to the most devoted of junk food eating, sweet tooths. It is a perfect healthy alternative for the 3pm sugar rush or as an after-dinner treat. It is so indulgent that you only need the tiniest amount to satisfy yourself.

It's sweet.... its salty... its spectacular!

It’s sweet…. its salty… its spectacular!

Can you tell i’m proud of this one? I sound like i’m on an infomercial! “And if you make one slice today… i’ll send you these 3 attachments FREE!” So, while i’m selling it, here are the superfoods you’ll find within its chocolatey walls:

Goji Berries - filled with powerful antioxidants and other compounds that may help prevent cancer and other illnesses including heart disease. Also boosts the immune system and lowers cholesterol.

Raw Cacao - filled with iron, dietary fiber, calcium, zinc, potassium and antioxidants. Helps oxygenate the blood. A rich source of magnesium, which helps in balancing brain chemistry. It is also rich in sulfur, which builds strong nails and hair, and promotes beautiful skin.

Cacao Nibs - Refer to raw cacao benefits above.

Raw Cashews – decrease risk of heart disease, full of dietary fiber, good source of protein anf full of magnesium which promotes burly bones, nerve functioning and a natural heart rhythm!

Coconut Oil – contains lauric acid, capric acid and caprylic acid and has antimicrobial, antioxidant, antifungal, antibacterial and soothing properties. Therefore helps to maintain cholesterol levels, aids weight loss, increases immunity, helps proper digestion and metabolism and  provides relief for a host of diseases (including kidney problems and heart disease).

Himalayan Pink Salt – Other than being pretty this salt is a natural, chemical free alternative to table salt containing 84 essential minerals. Himalayan salt has no additives and can alleviate the symptoms of a variety of conditions

If you need any more convincing than that I give up!

The perfect amount of gooeyness and crunch

The perfect amount of gooeyness and crunch

Ingredients

(Aim for as many organic ingredients as possible and try get cold-pressed coconut oil)

Fudgy base

    • 2 cups raw cashews
    • 2 cups unsweetened shredded coconut
    • 260g medjool dates (pitted)
    • 100g goji berries
    • 1 cup raw cacao powder
    • ½ cup maple syrup
    • ½ teaspoon of Himalayan sea salt (I used a whole teaspoon because I love the combination of salt and chocolate but if you are trepidatious add it bit by bit and taste the mix as you do. Remember, the ganache icing will be sweet so it will balance that out!)

Ganache Icing

  • 1/2 cup maple syrup
  • 1/4 cup coconut oil (try get cold pressed for ultimate health benefits)
  • 1/2 cup raw cacao powder
  • Generouse pinch of Himalayan sea salt

Optional Toppings

  • Raw cacao nibs
  • Goji Berries

Method

Fudgy base

  1. Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter
  2. Add the shredded coconut and process until well combined and fine in texture.
  3. Add the pitted dates and goji berries and process until a soft paste forms.
  4. Add the cacao powder – process again.
  5. Finally add the maple syrup and the salt and process to combine until you have a nice creamy texture!
  6. Press firmly into a dish lined with baking paper.
  7. Place in fridge while making the ganache topping.

Ganache Icing

  1. In the food processor, blend together maple syrup and coconut oil until well combined.
  2. Add in cacao powder and a pinch of salt and process until smooth.
  3. Pour over fudge base and spread out evenly over the top.
  4. Sprinkle with cacao nibs and goji’s and return to fridge to set and firm for at least one hour.
  5. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.

These will keep in the fridge for up to 2 months (though I doubt they will remain uneaten that long!) and you can also freeze them if needed.

ENJOY!

Perfect healthy snack food for kids!

Perfect healthy snack food for kids!

Fudgy Banana Brownie (Paleo, Vegan)

Posted in Food by

Paleo – Grain Free – Vegan 

Preparation Time – 15 minutes; Cooking time – 15 minutes; Fridge time – 1 hour

Everyone loves a brownie!

Everyone loves a brownie!

When I was pregnant everyone always used to warn me about any expectations associated with my post baby bod. They all said – “your body won’t just bounce back straight away”. I nodded politely but internally I was thinking… “Pfft – I haven’t gone mad with food during the pregnancy, I’ll snap back like an elastic band dammit”. Unfortunately majority won and I have been left with a little bit of a shock. I guess cultivating a human for 9 months does slightly affect you – who woulda thunk it! As such I have committed to giving the Paleo diet a go. This diet hinges on a high protein intake, lots of leafy greens, no processed foods and – the most important part – no grains whatsoever! One could be fooled into thinking this diet makes coffee and cake with friends impossible never fear – baked goods are actually surprisingly easy to Paleo-ise.

Almond Meal is a Paleo Bakers friend! Almond Meal is made from ground almonds and therefore is sometimes referred to as almond flour. It lends a moistness to any dish you use and is a high protein alternative to your standard nasty white flours. And the kicker… it partners especially well with chocolate! Zing zing zing! If you would like to make your own Almond Meal the Delighted Momma provides a fantastic tutorial here. (note: she specifies almonds without skin, but using ones with their skin on is completely fine!). Here is the recipe for my incredibly well-received Fudgy Banana Brownie. YUM.

Served with organic strawberries and an Alessi spoon = perfection!

Served with organic strawberries and an Alessi spoon = perfection!

Ingredients

*note – if you don’t like banana substitute the 2 mashed banana’s for 1 free range egg. This will obviously mean the brownie is no longer vegan though! 

Brownie Base

½ cup coconut oil (solid)
½ cup organic raw cocao powder (this is different to cocoa in that it is a superfood but you can substitute if need be)
½ teaspoon ground cinnamon
½ cup coconut milk
2 tablespoons maple syrup (can use honey or agave nectar)
2 mashed ripe bananas (I always keep a stash of frozen ripe bananas in the freezer… cut into chunks)
1 cup almond meal

Raw Ganache Icing

2 tablespoons raw cacao powder
1 tablespoon melted coconut oil
2 tablespoons coconut sugar
1 teaspoon ground cinnamon

Method

Brownie Base

  1. Preheat a fan-forced oven to 160° Celsius (325° Fahrenheit)
  2. Mix the coconut oil, cocao powder and cinnamon in a bowl and combine well.
  3. Add the coconut milk, maple syrup and almond meal and mix until combined.
  4. Mash in banana (if using frozen I microwave it until it is mostly defrosted. This works really well and means you will have amazing delicious banana chunks in your brownie!)
  5. Line a small brownie tin with baking paper. Spoon the mixture into the tin and smooth the surface of the mix.
  6. Place in the oven for 15 – 20 minutes. Insert a chopstick/skewer to check – the stick should come out with a bit of the mix on it. This means extra fudginess once it has cooled! Remove and allow to cool to room temperature (if you can resist digging in straight away!).

Raw Ganache Icing

  1. Remove 2 teaspoons of your coconut sugar and keep aside (this will dust the brownie!).
  2. Combine remaining coconut sugar with cinnamon.
  3. Whisk the cacao powder and coconut oil together until smooth .
  4. Add cinnamon coconut sugar mix and mix well.
  5. Pour on top of the brownie and refrigerate immediately.
  6. After 10 minutes remove from fridge and sprinkle on remaining coconut sugar. This will give a beautiful caramel fairy dust effect!
  7. Serve with strawberries!!!

A Plastic Free Platter (Vegan too!)

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On my quest to live a life free of plastic I found myself wondering if having friends over for light nibbles would ever be an easy affair again. Have you ever seen a dip that isn’t found in a plastic package? Occasionally you find them in fancy glass jars but if you are on the run it can be virtually impossible. But – in keeping with all my learning’s from Plastic Free July – I have found that avoiding plastic can send you down the most interesting and delicious of pathways!

The challenge: a plastic-free platter that doesn’t break the budget and can be thrown together in an hour. Impossible you say?

Well I say “Get your sunglasses out because you are about to be dazzled!”

Dip #1: Zesty Guacamole

Fresh ingredients, ready to be mixed

  • 3 x Avocado
  • 2 x diced tomatoes
  • 1 x diced red onion (small)
  • Juice of 1 lime
  • ½ Cup Coriander, chopped
  • ¼ Cup Mint, chopped
  • 1 x red chilli, chopped
  • 1 teaspoon ground cumin
  • Optional – 2 x spring onions

Method

  1. Cube the avocados in a bowl
  2. Add all remaining ingredients and mix together
  3. Garnish with coriander

10 minutes down… we’re on a roll….

Dip #2: Hummus

  • 600g canned chickpeas, drained, rinsed thoroughly (until the water doesn’t look bubbly)
  • 3 garlic cloves, crushed
  • 150ml olive oil
  • 2 Tablespoons tahini paste
  • 1 teaspoon ground cumin
  • Juice of 1 lemon (2 if you like it zesty… i do! Highly recommend!)
  • Optional: Smoked Paprika and or toasted pine nuts to garnish

Method

  1. Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined.
  2. Add 1/4 cup (60ml) of water and process again until quite smooth.
  3. Place hummus in a bowl and dust with smoked paprika if you have it or toast some pine nuts and sprinkle on.
  4. Swirl with some good quality olive oil when served.

 …booyah! that one only takes 10 minutes too…

Dip #3: Fresh Herby Salsa

And mix it! Nom!

  • 6 tomatoes (or 500g cherry tomatoes)
  • 4 spring onions, sliced finely
  • ½ Cup coriander, chopped
  • ¼ Cup Mint, chopped
  • 1 red chilli, finely chopped
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • Juice of 2 limes

Method

  1. Cut the tomatoes in half and remove the seeds. Then dice the flesh.
  2. Gently mix with the spring onions, coriander, mint, chilli, ground coriander, cumin and lime juice.
  3. Stand for 30 minutes (to give the flavours some real zing)
  4. Note: If you like your flavours punchy then add more lime and chilli!!!

 … with some cheating with my food processor that one is down in 10 minute too… half an hour so far and we are almost done…

 Serve With…

If you can, get to a local bakery to get two big Turkish loaves – that way you can specify for it to be wrapped in paper. It is hard at other shops to find it in anything other than plastic! Then when my guests arrived I toasted the bread and sliced it up. The smell of fresh bread was gorgeous and got everyone ready to tuck in. And you thought I couldn’t do it??? This only took me 30 minutes and it was thoroughly enjoyed by all – even the dedicated carnivores. I even got excited and made my own plastic free Ginger, Mint Lemonade to go with it! Best thing was it only cost me $35 and I had enough salsa and hummus to last until the next day when we had more friends coming over.

MYO Cordial – Sugar free!

This is a platter that is utterly brimming with nutritional benefits, is free of the 3 p’s (packaging, palm oil, preservatives) and is all vegan! If you would like to make the trio of dips together I have added a little shopping list below;

Shopping List for entire platter

Fruit and Veg

  • 3 x Avocados
  • 8 x tomatoes
  • 1 x red onion (small)
  • 3 limes
  • 2 x red chilli
  • 1 x lemon
  • Bunch of spring onions
  • Bunch of Coriander
  • Bunch of Mint
  • 3 garlic cloves

Aisle

  • 600g canned chickpeas
  • Olive Oil
  • Tahini Paste

Deli Stores that Allows Bulk Buying – take your own container! 

  • Ground Cumin
  • Ground Coriander
  • Pine Nuts – optional

Bakery

  • 2 x loaves Turkish Bread

Voila…