Paleo pancakes with Banana & Coconut

Paleo pancakes with Banana & Coconut

Some mornings a stack of sweet yet healthy paleo pancakes is just what the doctor ordered – Indulge yourself with this guilt free recipe! As far as brekkies go, in my former non-paleo life my favourite was always the indulgent pile of sweetness called French Toast. I’ve been trying to come up with a paleo replacement ever since, but the taste/texture/something was always wrong. I’ve tried a ton of recipes with so-so results… This recipe I found on Against All Grain (they’ve got plenty of other paleo-friendly recipes too by the way!) was a great base that I adapted slightly for our use. It behaved well during cooking and was easy to flip, the texture turned out beautiful and the taste was fabulous!   Ingredients: 5 eggs, room temperature 1/2 cup coconut cream 2 tsp organic vanilla extract 2 tsp honey 3 tbsp coconut flour 1/3 cup blanched almond meal 1 1/2 tsp baking soda 1/4 tsp salt 3 ripe bananas 1/4 fresh pineapple Coconut oil for cooking   Instructions: Set oven heating to 150C. Combine all wet ingredients in a bowl and whisk heavily until eggs are well beaten and the mix begins to foam slightly. Combine all dry ingredients in another bowl. Using a sieve, mix with wet ingredients and whisk thoroughly. Set aside to rest to let coconut flour soak up some of the moisture. While resting, prep fruit: peel and slice up both banana and pineapple. Heat up coconut oil in a large pan to medium heat. Form several small pancakes on the pan (I used egg rings while pouring to keep the size and shape...
Paleo cherry ripe chocolate recipe

Paleo cherry ripe chocolate recipe

  I don’t know about you, but I absolutely love chocolate! While there are some paleo friendly chocolates around, they tend to be pricey and difficult to find. What could be better than making your own? Ingredients: raw organic cacao powder tbsp organic cacao butter tbsp organic coconut oil 1 tbsp coconut cream organic maple syrup to taste shredded coconut cherries   Instructions: For the filling: Mash cherries and shredded coconut into an even paste. Pour out excess juice. For chocolate: Boil water in a pot and place a metal bowl over the hot water. Keep boiling/simmering  on low heat to keep even heat. Melt cacao butter and coconut oil in the bowl. Add in 1-2 tsp* maple syrup, coconut cream and begin mixing in cacao powder until the paste reaches desired consistency. Divided paste into half, and spread into a rectangle over a sheet of baking paper. Spread filling over the sheet of chocolate evenly, leaving about 1-1.5 cm on the edges free. Press filling into the chocolate gently. Spread remaining chocolate over the filling, covering it carefully and joining the edges to the bottom sheet of chocolate. Form chocolate block into a neat rectangle and wrap in baking paper. Place in fridge under weight and let set for a few hours. Enjoy! (* I like my chocolate uber rich and strong, if you like it more sweet, you might want to increase the syrup quantity)  ...
Recipe for paleo coconut pancakes

Recipe for paleo coconut pancakes

Just because you’re eating paleo doesn’t mean you have to give up pancakes. These coconut pancakes are yummy, filling and full of goodness. Top up with mashed berries and drench in coconut cream – what a treat!   Recipe: Makes two large pancakes. Ingredients: 1/4 cup coconut flour 3 omega-3 enriched eggs 1/4 teaspoon baking powder 1/2 teaspoon organic maple syrup 1 teaspoon cocoa butter (optional) pinch of salt coconut oil frozen berries coconut cream   Instructions: Whisk eggs in a bowl, mix in coconut flour, baking powder, maple syrup, cocoa butter, and salt. Mix well. Mash berries (in this case frozen organic raspberries) in a bowl with a drop of hot water. Melt coconut oil on a pan. Divide pancake paste into two and form a flat, even pancake onto the pan. Cook for 2 minutes each side. Transfer cooked pancake onto a plate, scoop a generous serving of berries on top and pour coconut cream on the side.   Recipe adapted from Nom Nom Paleo....
Recipe for paleo breakfast muffins

Recipe for paleo breakfast muffins

For those mornings when you feel like swapping bacon and eggs for something sweeter, these paleo breakfast muffins are a great alternative. Recipe: Makes approx. 6 medium size muffins – Approx. 6.2g protein/muffin   Ingredients: 1 banana, peeled and mashed 1 apple, peeled, cored and grated 2 omega enriched organic eggs 1 tbsp chia seeds 1 cup almond meal 30 ml flax-seed oil 40 ml water 1/4 tsp baking soda 1/2 tsp vanilla extract 1/2 tsp cinnamon   Instructions: Preheat oven to 175C (350F) Mash a banana on the bottom of a bowl. Add all other ingredients and mix by hand. The batter shouldn’t be thick, more like cake batter. Transfer into muffin tray/cups. Only fill 3/4 full. Bake for 15-19 mins, or until you can insert a toothpick into the middle and it comes out clean. Enjoy!  ...
Recipe for Coconut Persimmon Walnuts

Recipe for Coconut Persimmon Walnuts

Here’s another one to silence the ever nagging sweet tooth! Coconut covered walnuts with persimmon slices is quick and easy to prepare and sure to satisfy sweet cravings effectively. Just make sure you don’t get greedy and prepare too much…     Ingredients: walnuts shredded coconut persimmon honey   Instructions: Place walnuts into a bowl and add a drop of running honey. Scoop in a couple of spoonfuls finely shredded coconuts and mix until mixture of honey and coconut covers walnuts. Peel and mix in persimmon. Enjoy!...