Category Archives: Recipes

Cheeky Choccie Chunk Cookies

Posted in Baking, Desserts, Gluten free, Paleo, Recipes, Snacks by

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I am constantly on the search for a paleo chocolate chunk cookie recipe that comes close to my fond memories of Cookie Time cookies and this is a pretty good contender.

I used block chocolate that I roughly chopped into chunks, but you could use whatever form takes your fancy, chips, drops – the world is your oyster.

 

INGREDIENTS

1 egg

1 teaspoon vanilla extract (the real stuff please, no imitation essence here thanks!)

1/4 cup coconut oil, melted and cooled

1/2 cup coconut sugar

1 cup almond flour

1/4 cup coconut flour

1/2 teaspoon of baking soda

90g dark chocolate chunks (we’re talking at least 70% cocoa, yum)

 

DIRECTIONS

Pre-heat your oven to 180ºC.

Sift your flours and baking soda into a large bowl.  In a mixing jug whisk together the egg, coconut oil, coconut sugar and vanilla extract, then mix into the flours in the bowl to form your dough.

Next fold in your chocolate chunks (I found that I had to scrunch them in with my hands as the coconut oil means the batter is not very sticky).

Using your hands shape roughly tablespoon amounts of the dough into cookie shapes and place on a baking tray lined with baking paper.

Bake for around 12 minutes, but start to check them after 10, you want them to be turning deliciously golden brown.

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Bear Bone Broth

Posted in General, Gluten free, Paleo, Recipes by

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Bone Broth – this stuff is as expensive as liquid gold if you buy it from the shops (and not necessarily all that nice), which is totally crazy because it’s cheap as chips to make yourself.  I do mine in my slow cooker (cue angles singing, I love my slow cooker) and the amount of hands on work that is required is actually minimal.  Win-win all round!

The one thing I would absolutely stress about this recipe is; do not skip roasting the bones first, this makes ALL the difference.

 

INGREDIENTS

2 kgs raw beef bones

2 large carrots, roughly chopped

2 large onions, roughly chopped

2 large garlic cloves, roughly chopped

2 large celery ribs, roughly chopped

2 tablespoons apple cider vinegar

2 bay leaves

Water to cover – quantity will depend on the capacity of your slow cooker

 

DIRECTIONS

Pre-heat your oven to 180°C.  Place your bones in a single layer in a baking dish lined with baking paper and roast for around 40 minutes.  They’ll smell wonderful when they’re done, trust me.

Now all you need to do is put everything in your slow cooker ensure there’s sufficient water to cover and put on low for at least 8 hours.  I do this in the afternoon and just leave it on all night.

When it’s finished cooking, strain out all the bones and veges and transfer to a bowl and cool to separate out the fat.  I personally don’t keep the fat to reuse, but I know some people do.  The broth should start to jellify as it cools, this is totally what you want as it indicates you’ve coaxed the gelatine out of the bones.   Now all you need to do is decant into whatever size servings you want (I find 1 cup lots are the most useful) and chill or freeze!

Sneaky Sauce…

Posted in Dinner, General, Gluten free, Paleo, Recipes by

14 5 18 081I have to say, I’m actually pretty lucky with the vegetable consumption of my little bear cubs.  They do seem to have a preference for things beginning with ‘c’: cucumber, capsicum, celery, carrots and believe it or not, cabbage, I don’t know if this is coincidence or if the universe is trying to tell me something, I’m just going to roll with it and keep feeding it to them as, if there’s one thing I’ve learned with little bears, things change in the blink of an eye…

This sneaky sauce is based on a Tasty Junior recipe I saw one night and to be honest my initial thought was it would be most useful in upping the vege intake of hubby bear, but regardless of who needs to have the smuggled veg this is really tasty and super easy to use.  I just freeze it in 2 cup quantities and use instead of tinned tomatoes and tomato paste in everything from nachos to curry to spaghetti bolognaise.  I see no reason why you couldn’t also use it on a pizza base or even on sausages though I haven’t tried it like that myself.  Give it a go and let me know how it works!

 

INGREDIENTS

4 large carrots, diced

4 large celery ribs (leaves included), diced

1 large red/yellow/orange capsicum (bell pepper), diced

2 large onions, diced

2 large garlic cloves, diced

2 x 400g tins of tomatoes in juice

280g tomato paste

2 Cups of bone broth

1 heaped teaspoon of salt

Grind of black pepper

1 heaped teaspoon of dried oregano

1 heaped teaspoon of dried basil

1 heaped teaspoon of ground paprika

1 tablespoon coconut oil

 

DIRECTIONS

Sauté the carrots in the coconut oil in a large heavy based pan over a medium heat until they start to caramelise.  It’s really worth doing this slowly and not over a high heat as this is what dials up the natural sugars in the veges.  Once the carrots have started to brown and soften add in the onions and the garlic and continue to sauté for a few more minutes then add in the capsicum and celery and sauté for another few minutes.

 

Transfer your veges to your slow cooker and add in the rest of the ingredients, top up with water to fully cover your veges if you need to, then pop on the lid and leave it on low for ~8 hours or high for ~4.  I lurve things that just take care of themselves!!

 

Once you’re ready to get hands on with your sauce again, let it cool completely and then blitz till smooth.  I use a stick immersion blender and you would never know what the component parts of the dish were… sneaky 🙂

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EASY CHEESY SCONES

Posted in Baking, Gluten free, Recipes by

cheese scones

I love me a good cheese scone.  It’s a rare indulgence, but one that I revel in.  Hubby bear used to buy them for me from a wee café up the road from where he used to work, the only place I have ever seen a gluten free cheese scone and my they were good.  These however could totally take those cheese scones out and I’m not saying that just because I made them.  Well, maybe just a tiny bit, but these are seriously good!  They are not Paleo, but 80/20 right?

INGREDIENTS

1 ½ Cups grated cheese, I use a mix of mild and parmesan

80g cold, diced butter

2 ½ Cups gluten free baking mix (I use Healtheries Baking Mix, if you’re just using a gluten free flour that has no rising agents added you’ll also need 3 tsps gluten free baking powder)

Salt & pepper

1 Cup full fat milk

Paprika

DIRECTIONS

Pre heat your oven to 220 C.

Now you need to mix the butter into the flour.  I do this in my food processor fitted with an S blade, but you can also do it in a large mixing bowl with your hands by ‘rubbing’ the butter into the flour until it resembles breadcrumbs. Add big pinch of salt and good grind of pepper, the milk and 1 Cup of the grated cheese and working quickly combine until it forms a dough.  Place it on a sheet of baking paper on a baking tray than with your hands shape it into a rectangle about 4 cm high then cut into whatever shapes you want your scones to be in.  I go super creative for smaller rectangles as you can see.

Separate the scones slightly so all edges crisp up, then sprinkle with the remaining grated cheese and give everything a dusting of paprika.

Pop into the oven and cook for ~15 mins till they’re deeply golden brown and crunchy on the top and bottom.  If you take them out, split one open and they’re still a bit doughy put them back in the oven for a few more minutes because a doughy scone is just miserable.

BEETROOT & QUINOA SALAD

Posted in General, Gluten free, Paleo, Recipes by

beetroot & quinoa salad

This is super simple, but super tasty.  Totally my kind of recipe!

We had a shared lunch at work today and this was my contribution.  Happy to say it went down rather well indeed.

INGREDIENTS

1 Cup uncooked quinoa

1 large or 2 small beetroots

2 large carrots

1 large handful of flat leafed parsley

½ Cup of toasted pumpkin and sunflower seeds (mixed)

200g feta, I like goat or buffalo feta

4 Tbs olive oil

2 Tbs balsamic vinegar

1 Tbs maple syrup

 

DIRECTIONS

Cook the quinoa in water until the grains are no longer chalky and the water has evaporated.  Fluff with a fork and set aside to cool.

Finely shred the beetroot and carrot (my food processor does this, hallelujah!) and transfer to a large bowl along with the cooled quinoa, chopped parsley and crumbled feta.

Mix the oil, vinegar and maple syrup together and pour over the top, then give it a good mixing to coat everything in dressing.

Scatter over the toasted seeds and tuck in!!

GREEN, GREEN SMOOTHIE BOWL

Posted in Breakfast, Gluten free, Paleo, Recipes by

GREEN GREEN SMOOTHIE bowl

Ok, so I turned 37 the other week, yep totally on the downhill slide to 40 now, how did that happen?!  I’m alright with it though, as long as people follow that confidence up with ‘oh you so don’t look it!’  I do know people probably say that because I haven’t slept in nearly 4 years (thanks kids) and they actually thought I was about 45, but I kid myself it’s because I’m still looking hot.

Anyway, my vanity aside, I realise that it’s super important now not to just avoid putting ‘bad’ stuff in/on my body, but to also to ensure that I’m putting as much good stuff in as I can.  Regardless of what food ethos you follow pretty much everyone agrees on a couple of things, greens are great and colourful veges are super, so I’m on a mission to be including greens at every meal and as many colourful veges as I can get in, so this is my new breakfast go to.

INGREDIENTS

2 cubes frozen spinach

2 cubes frozen kale

½ frozen banana

2 scoops Clean Lean Protein powder in Smooth Vanilla

1 scoop Good Green Stuff

Knob of fresh turmeric

½ Cup kefir

½ Cup water

¼ Cup mixed sunflower and pumpkin seeds

2 Brazil nuts, chopped

DIRECTIONS

Throw everything except the seeds and nuts the blender and blitz, blitz, blitz!  Lumps of banana are Ok, but lumps of frozen kale are a bit of a shock to the system at breakfast time.  Once it’s all gloriously glossy, green and smooth, pour out into a bowl and sprinkle the sunflower seeds and nuts on top, then tuck in, if you leave it, you will need a straw to get it out of there.

SACHERTORTE REIMAGINED

Posted in Baking, Desserts, Gluten free, Paleo, Recipes by

sachertorte reimagined

This is a serious Chocolate Cake (note the caps).  I personally don’t think this needs the jam and ganache topping that a Sachertorte traditionally has, however if you want it I’ve included directions for that as well.

Inspiration for this recipe comes from the Green & Black’s Chocolate Recipes cookbook.  This is currently the only brand of chocolate that I buy and it is glorious.  If you know of a better one please tell me, I’d love to check it out, but if you haven’t tried Green & Black’s yet, I’d urge you to give it a go!

INGREDIENTS

200g 85% cocoa solids chocolate

6 eggs

Tiny pinch of salt

310g coconut sugar

150g ground almonds

1 ½ tsps decaf instant coffee

DIRECTIONS

Pre heat your oven to 180C and line your cake tin with baking paper.

Gently melt the chocolate (easiest if broken into small pieces) in a bowl suspended over a pot of simmering water, don’t let the water touch the bottom of the bowl.

Separate 5 of the eggs, beat the 5 yolks and 1 whole egg with the sugar until thick and creamy.

In a separate bowl beat the 5 egg whites with a tiny pinch of salt until it will hold a firm peak.

Add the ground almonds, coffee and melted chocolate into the egg yolk mixture and stir well.  Next comes the trickiest bit, combining with the egg whites.  The easiest way to do this is to take a large spoonful of the egg whites and generously beat them into the egg yolk/chocolate mixture to loosen it, then very carefully and gently fold the rest of the egg white mix in a spoonful at a time until fully incorporated.

Pour into your cake tin and put in the over.

Bake for 20-25 mins then cover with tinfoil and bake for a further 25-30 mins.  Check that it’s cooked by inserting a wooden skewer into the cake, if it’s clean when it comes out, it’s cooked, if it’s a little gooey, it ain’t.

This is where I leave it, it’s scrumptious served with a dollop of yoghurt or cream, coconut or otherwise.  However if you want to go all out ‘traditional’ Sachertorte leave the cake to cool on a rack while you melt 6 Tbs sugar free jam (such as St Dalfours) over a low heat.  Strain out any bits and then brush over the cake.  Melt 100g 85% cocoa chocolate over a saucepan of simmering water add 40g unsalted butter and stir until smooth and glossy and the consistency of thick cream.  Pour over the cake and leave to set.

SALTED CARAMEL & CHOCOLATE SLICE

Posted in Desserts, Recipes, Snacks by

salted-caramel-and-chocolate-slice

I will warn you now, this is addictive. I’ve got into the habit of making it every week, dangerous stuff!  Good thing is it’s quick and easy.  It’s one of those gloriously low maintenance recipes that require no more effort than a little gentle melting and turning the knob on the food processor, love it.

 

INGREDIENTS

Base

1 Cup ground almonds

1 Cup desiccated coconut

½ Cup mixed seeds

1 tsp vanilla extract, I urge you to use the real thing, not a flavoured essence

½ tsp ground cinnamon

6 squidgy dates, I use Medjool, but you could use dried dates and soak them in hot water to soften

1 – 2 Tbs water

Salted Caramel

1 Cup melted coconut oil

½ Cup nut butter

1 tsp vanilla extract

Good grind of salt, I use pink Himalayan

1 Tbs maple syrup, the real thing please

Chocolate Topping

100g dark, dark chocolate, I use Green & Blacks 85% cocoa

½ Cup melted coconut oil

 

DIRECTIONS

Put all the ingredients (start with just 1 Tbs of water) for the base into a food processor fitted with an ‘S’ blade and pulse to combine.  You want it to start turning ‘rubble-like’ and clumping together, if it’s looking too dry add the 2nd Tbs of water and pulse again.  Once it’s come together turn it out into a slice tray lined with baking paper and pop in the freezer to firm up.

For the Salted Caramel layer, add all the ingredients into the food processor (don’t worry about cleaning it) and whizz till smooth and combined.  Take the base out of the freezer, pour over the caramel and return to the freezer.

For the Chocolate topping, wait until the caramel layer is set then very gently melt the chocolate and the coconut oil together and stir until glossy and smooth.  Pour over the caramel layer and return to the freezer for half an hour to set firm.  Then cover and move to the fridge.

This is very heat sensitive so you need to keep it in the fridge.

Yum.

SUGAR FREE BUCKWHEAT CREPES WITH BANANA CREAM

Posted in Breakfast, Recipes by

buckwheat-crepes

I used to make these for myself every weekend before little bears came into my life.  I made them for the first time in nearly three years last weekend and I had forgotten how much I enjoyed them!  There is no sweetener in them other than the banana, but you won’t miss it.  If you really do, you could add a drizzle of maple syrup.  This makes enough for one person, so just multiply for however many you are cooking for.

INGREDIENTS

1 tablespoon buckwheat flour

1 egg

¼ teaspoon ground cinnamon

1 tablespoon water

1 teaspoon coconut oil

¼ banana, thoroughly mashed

1 heaped tablespoon yoghurt

1 tablespoon flaxseed oil

DIRECTIONS

Mix together the buckwheat flour, egg and cinnamon in a jug (this makes it easier for pouring the mixture out into your pan).  Gradually add the water stopping when you reach the consistency of thick cream.

Heat the coconut oil in a heavy based fry pan.  Test with a small blob of the mixture.  It needs to start frying immediately or else your pan is not hot enough.  When it is hot enough pour in your crepe mixture.  I make one big crepe, but go for whatever tickles your fancy.  Cook for 1 – 2 minutes per side, or until golden brown and set.

To make the banana cream mix together the banana, yoghurt and flaxseed oil.

Top your crepe/s with the banana cream and enjoy!

WHITEBAIT FRITTERS

Posted in Dinner, Recipes by

whitebait-fritters

Summer is coming, I can smell it!  There is something very summery about fritters, not too sure what it is as I am up for pan fried food at any time in the year, but make it into a fritter and all of a sudden you’re talking Summer to me.  One of our neighbours had very kindly given us some whitebait, so this weekend just past we flung open the sliding doors and enjoyed whitebait fritters and salad with a mighty fine Riesling and a side of sawdust from the tree that Hubby Bear had just chopped down.  Magic.

INGREDIENTS

200g whitebait

3 eggs, lightly beaten

Pinch of salt

Teaspoon of coconut oil (give or take) for frying

Fresh lemon wedges for squeezing – mandatory!

DIRECTIONS

Heat a heavy bottomed fry pan (I have a cast iron le crueset pan and I swear by it) over a medium/slightly high heat.  Add the coconut oil and when it’s completely melted test the temperate with a small dollop of your mixture.  You want it to sizzle excitingly the second it hits the pan, if it doesn’t the pan is not hot enough and your fritters will be flabby, no one likes a flabby fritter.

Pan fry heaped tablespoon amounts of the mixture for approx. a minute each side or until golden brown, crispy and set.

Serve with wedges of lemon and a gloriously crunchy and colourful salad.  Aioli is also really good with these if you’re that way inclined.