Tag Archives: paleo

Paleo Morning Glory Muffins

Lets have a moment for my favourite muffins. Paleo Morning Glory Muffins care of The Roasted Root.

I make these muffins every few weeks and always have a stash in the freezer! I make these muffins using rice malt syrup instead of maple syrup (not as sweet!).

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I find that between the raisins, sweet potato, carrot and apple these muffins are sweet enough. I  also use one apple instead of half.

These paleo muffins always turn out well and are perfect to have on hand for a morning snack!

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Perfect Paleo Chocolate Chip Cookies

When baking cookies with almond meal, coconut flour or buckwheat flour, my husband often says that while he loves healthy cookies, they always come out a little dry. I’m inclined to agree, despite using ample coconut oil in lieu of butter.

I have found a fix though. I freeze my cookies. This may sound like a strange concept. Freezing freshly made cookies? Who does that? Alas it works. Out of the freezer comes a nice crunchy cookie!

Last night I made these Perfect Paleo Chocolate Chip Cookies and they came out tasting good, but again a little dry. Froze them and they are fantastic! Sometimes I go into the freezer a week later looking for a cookie and they have mysteriously disappeared!

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These cookies look a little different to the original recipe. This is because I used a cacao almond butter I bought from About Life a couple of months back, but didn’t love. I didn’t want it to go to waste, so am using it for baking. The bitterness in the cacao is perfect in a sweet chocolate chip cookie. I used 1/2 cup coconut sugar instead of 3/4 of a cup. Personally I found 1/2 cup sugar to be ample. I only used 100g of 85% dark lindt chocolate. These cookies are paleo, grain and dairy free. This recipe made 27 smaller cookies for me.

One thing I have learnt from cooking with coconut sugar is that it burns easily. Coconut sugar has a caramel’y’ taste which is different, but I quite like it. This was my first attempt at cooking with coconut sugar. Next time I’ll take the cookies out of the oven before they look “done”.

Finally, at the end of the day isn’t coconut sugar just… sugar? It is. I have read that it has a lower glycemic index  and doesn’t spike one’s blood sugar as quickly as regular white sugar. It is also meant to be higher in minerals. However the studies do not seem to be well referenced, so I’m not sure how I feel about coconut sugar, other than…

everyone likes a treat now and & then!

I would recommend this recipe and will be using it again.

 

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Craving chocolate

i have been missing chocolate. No dairy means no chocolate. Well, it comes at a price. Vegan chocolate is quite expensive. So tonight I made my own chocolate using Sarah Wilson’s recipe for Raspberry Ripple. I omitted the butter and instead used extra coconut oil. I then poured the mixture over coconut and raspberries in muffin tins – mostly so I can control how much of it I eat!! It turned out well and I made 10 “chocolates”. It’s better with butter, but hey what isn’t?!

Almost as good and quite a lot cheaper than buying chocolate at the health food stores. Win win.

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Because life is too short…

for a rubbish breakfast.

Grain free bread, avocado and smoked salmon. So good.

  

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Good food…

I’ve had some good meals lately that I wanted to share. Lunch yesterday was very good! Sweet potato mashed with salt and cinnamon, tuna patties served with cinnamon and cilantro. The tuna patties consisted of:

425g tin of tuna in water

3 eggs

50g almond meal

1 tsp garlic powder

1 tsp dried parsley

Salt/pepper

Form patties and cook on a low heat in 1TBS coconut oil. I really liked these. Simple and tasty.

I also made these wonderful breakfast muffins consisting of egg, ham, spinach, capsicum and coconut milk:

Breakfast today (very good!):

Today I made beef stew. It was random but turned out quite well!

Also muffins, click here for recipe. I changed the recipe somewhat. I doubled it, substituted oil for apple sauce. Used 5 tbs of rice malt syrup (instead of honey) and only 5 eggs. Also I needed to bake longer than the recipe said to. Next time I think I’d cook these on a lower heat. Perhaps 175 degrees celsius so they have time to dry out. I think coconut flour cooks better on a low heat:

And last but not least, curry! A recipe by Sarah Wilson. Click here to view. I over-salted this unfortunately and ended up using 1 tbs of honey to offset that. Much better! Sorry Sarah Wilson! Still good though and healthy. I like to heat this up with chopped up kale. This curry recipe is a winner and I have cooked it over and over again. This time I used coconut milk as it was what I had on hand.

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