A crispy seed cracker with a hint of sea salt and a delicious tangy guacamole is a taste sensation and completely satisfying. Make a big batch of the crackers and have them on hand in the freezer to go with your favourite toppings.
A most delicious meal.
Making the Seed Crackers:
The seed crackers are really easy to make and just require a few ingredients plus some patience. Place one cup of water in a bowl and add to it one cup of mixed seeds (just under 1/2 cup each of raw activated pumpkin seeds and sunflower seeds. The cup will be almost full. Add on top one tablespoon of LSA mix and 2 tablespoons of black chia seeds. It’s o.k if it is overflowing a bit).
Pour the seeds into the water and give a stir.A double batch in the making
Add 1/2 a teaspoon of sea salt to the mixture and mix well. Let this sit for at least 15 minutes so it becomes a bit gluggly looking. Pre-heat the oven to 150 degrees celcius.
Pour the mixture onto a baking tray covered with a generous piece of baking paper. Smooth out with the back of a spoon until it is even and most of the tray is covered.
Place the mix into the oven for up to 1.5 hours or until the sunflower seeds are turning golden. It may require less time depending on your oven. Turn the oven off at this point and leave for one hour.
One huge cracker. Now break it into usable pieces.
The cracker mix should be able to be broken easily into pieces and used with your favourite meal, as a snack or frozen.
A delicious and versatile cracker.
Making the Guacamole:
Guacamole is very easy to make and a quick meal to create. You can use any volume of the ingredients you wish to make a dish that suits your tastes. I used two fresh avocado’s slightly mashed, 2 spring onion green tops chopped, some small orange tomatoes diced, the juice of half a lemon, pink rock salt and black pepper. Once you mix it all together you have guacamole and it is best eaten straight away. The colour of the tomatoes you use will alter the appearance of the guacamole and bright red ones look really excellent.
This is a very healthy meal or snack and one that can be enjoyed by many people. You can make a large batch of guacamole and serve as a dip with the crackers and this is sure to be popular with your family or guests.
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This is a handy gluten and dairy free cracker with a lovely flavour of rosemary and sea salt. They are softer than a regular cracker but are a good base for your favourite toppings and can be kept in the freezer and used as required.
Place your favourite toppings on or serve them plain.
Ingredients:
1 cup of organic sesame seeds
1 cup of organic pumpkin seeds
1 cup of organic sunflower seeds
1 generous tablespoon organic coconut oil
1 generous tablespoon raw organic honey
1 heaped tablespoon fresh rosemary
1/2 teaspoon sea salt
1 cup filtered water
Place all of the ingredients into the food processor and blend until smooth.
Ready to be mixed A smooth paste like mixture
Spoon the mix into a tray (mine was 24cm x 34cm) generously lined with baking paper so it hangs over the edges and spread out smoothly with a spatula until even across the pan.
Make sure the mix is even and there isn’t a glut of mix in the middle.
The mixture should be about 1/2 cm thick across the tray. Bake in a 180 degree celsius oven until turning golden around the edges.
Just golden around the edges
Remove from the oven and carefully lift the mix onto a flat surface by grabbing the edges of the baking paper. Cut into slices using a pizza cutter or something similar.
Small even sized squares are best.
Lift back onto the tray and return to the oven and bake until golden.
The ones in the middle will not be as golden as the outer ones. You can cook them a bit more separately if you want them all a similar colour.
Let cool in the tray and then carefully remove with a spatula and place on the cooling rack.
Tasting one at this point is a good idea.
You can eat these bars fresh or place in the freezer to use later on.
Freezing them to use later on.Top with your favourite ingredients for a meal or snack.
When l use these crackers from the freezer l quickly place them under the grill and they are ready to be used. You can eat them plain but l prefer to use them as a base for toppings which will increase the nutritional content.
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This is a lovely moist cake which uses whole oranges to give it a beautiful flavour and texture with added sweetness from Pure Stevia Powder and Rice Malt Syrup.
A small piece is plenty of this sweet delight.
This recipe makes 1 large cake which could easily be split into two smaller loaf tins so that some of it could be frozen and eaten at a later date. To make this cake all of the wet ingredients plus a few extras are placed in one bowl and the dry ones in another.
Wet ingredientsDry ingredients
This cake also uses pure Stevia powder which is quite strong and as each person has a preference for sweet, sweeter or not so sweet some tweeking may be required. This version is quite a sweet cake so if you may wish to cut the Stevia down.
Just a tiny amount adds a lot of sweetness.
Ingredients:
Place these ingredients into one bowl and mix together.
2 whole Navel oranges chopped and blended-skin left on (Navel oranges are so sweet. Just chop them into smallish pieces and place into the blender until a smooth consistency).
3/4 cup filtered water
4 free range eggs
The equivalent of 1/2 cup of pure stevia. This is equivalent to 24 teaspoons of sugar so l added 24 tiny scoops of the Stevia Powder using the enclosed scooper. If using Stevia granules (Natvia) then add half a cup but be guided by the instructions on your pack.
1/2 cup organic coconut oil gently melted
1/3 cup black chia seeds
1/3 cup rice malt syrup
1/2 teaspoon organic vanilla essence
In another bowl mix:
2 cups blanched almond meal
1/2 cup coconut flour
1/2 teaspoon Bicarbonate Soda (Bob’s Red Mill)
Add the dry ingredients to the wet and mix gently. Pour the mix into a greased and lined cake tin.
Ready for the oven
Bake in a 180 degree celsius oven until firm to touch and looking golden on the edges. Let the cake cool in the tin.
Cooling in the tin.
Cut around the edge with a knife to separate it from the tin and gently turn onto a cooling rack. Be careful as this is a very soft and moist cake. An option here if you are eating it immediately is to drizzle the cake with some freshly squeezed orange juice and top it with sliced orange.
Really delicious when eaten freshly made.
This cake would make a lovely dessert or an afternoon treat. Just a small piece though as most of your diet should be from whole foods.
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The Perfect Paleo bread seems to be on everyone’s to do list these days. This is a delicious gluten and dairy free bread where pumpkin seeds form the bulk of the loaf. The green colour is enticing and it holds together well when sliced. I have tested the recipe several times and am very happy with the result. I hope you enjoy it!
A delightful gluten and dairy free bread.
I can imagine myself topping this with something delicious like avocado and tomato, or if you eat dairy some good quality grass fed butter. Following a Primal lifestyle l eat Wholefoods such as meat, vegetables, eggs, fruit, nuts, seeds and healthy oils. This bread is actually composed of some of those wholefoods or products made from wholefoods such as coconut flour. It is extremely easy to make with the most important part being to let the loaf cool in the pan.
A food processor is required for this recipe as the Pumpkin seeds need to be processed and this is difficult to do any other way. I have used activated seeds and l would advise you to use them to decrease the anti-nutrient content of the loaf.
Ingredients:
2 1/2 cups of Pumpkin seeds (activated)
1/3 cup melted coconut oil
4 eggs (Free range, Organic or local pasture raised)
1/3 cup Coconut Flour
1/4 Cup Rice Malt Syrup
1/2 teaspoon Bicarb Soda (Bobs Red Mill)
1/2 teaspoon Cinnamon
1/2 teaspoon Pink Rock Salt (or Sea Salt)
1/4 Cup Sunflower Seeds (activated) plus extra for the top.
Grease your loaf tin with coconut oil and line the base with baking paper. This tin is smaller than a regular loaf baking dish so the loaf is quite compact.
Method:
Place all ingredients into the food processor except the coconut oil and sunflower seeds. Process until well combined and the pumpkin seeds are quite small and broken.The mix is quite thick. Place into a bowl and add the melted coconut oil and sunflower seeds.Mix gently until well combined. The mix will look nice and moist.Spoon the mixture into the baking dish and smooth the top with the spatula.Sprinkle extra sunflower seeds over the top and ensure good coverage. You could use pumpkin seeds as an alternative or a mix of both would be fun.Bake in a pre-heated 180 Degree Celsius oven until golden and firm. Each oven will be different and if your oven is hot then lower the temperature. My bread split slightly on the top and this was a good sign it was done.
Remove the bread from the oven and let cool in the pan until almost cool. With a knife cut around the edge of the bread to loosen it.
Carefully turn the bread onto a cooling rack.Flip the bread over and cut a slice off. The end pieces are the best!I hope you enjoy this bread. You could add some different spices to the mixture to change the flavour.
I advise slicing the bread into single serves and storing them in the freezer to use as required, although it would keep several days out of the freezer. This bread could also be taken to work as a snack on its own or you could take the toppings with you. It could be placed under the grill and heated also.
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Oh, what a decadent Paleo treat this is! Except it is made from all healthy ingredients and is gluten, dairy and processed sugar free.
Chocolate and cherries. A wonderful combination.
The mousse can also be used as part of a fancy dessert such as below where it is on top of a chocolate tart (see recipe in dessert section) and topped with a chocolate ball (see recipe section). The strawberries add so much colour to the dish and l topped it all with some finely sliced Loving Earth Organic Raw Chocolate.
Strawberries and chocolate. What a combination!
In this picture l added the mousse to a berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.
Chocolate and berry pancake.
This mouse will last a few days and is better after it has set in the fridge and even better the next day, although a taste as soon as it is made is definitely advised as it is so delicious!
The ingredients for the mousse are:
2 ripe avocados, peeled and stone removed
40g raw organic cacao powder (approximately 1 generous tablespoon)
2 tablespoons raw organic honey
85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I usually can’t wait the 20 minutes and just give them a quick soak).
1 teaspoon cinnamon
1 vanilla pod, split lengthways & seeds scraped (I often use organic vanilla essence-1/2 a teaspoon)
Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!
Pure chocolate mousse!
I have called this chocolate mousse extreme because for me this is an extreme taste sensation and indulgence. Living with food intolerances, sensitivities and a limited diet is a daily challenge and a dish like this can brighten up my whole world.
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I can advise you on all of your dietary needs. I am available for online consultations and my focus is Paleo nutrition and how to achieve your nutritional and life goals.
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These tasty raw snacks have the most delicious sweet flavour and are packed with goodness. They are Paleo, gluten, dairy and processed sugar free and filled with nutritious ingredients.
Power packed snack.
These are the simplest balls to make and taste testing the mixture is part of the fun. You need a food processor to make these as there is quite a lot of blending required. The method is so simple with all ingredients placed into the food processor and blended until an even consistency.
Just minutes to make with a food processor.
Ingredients:(everything organic if possible). This recipe makes approximately 12 balls.
1 cup of raw activated nuts (l used almonds and brazil nuts)
3 tablespoons sesame seeds
2 tablespoons coconut flakes
1 teaspoon cinnamon
4 large medjool dates (seeds removed)
3 generous tablespoons coconut oil
1 level tablespoon of a superfood powder (I used Loving Earth Rainbow SuperFood blend)
Use a spoon to scoop a small amount of mixture out of the food processor and using your hands shape into a small ball. Cover in extra sesame seeds.
Ready to be covered in sesame seeds.Looking good at this stage. A taste test here is highly appropriate.
Place the finished balls on a plate and place in the fridge for a couple of hours to firm up.
A delightful Paleo snack.
As this mix makes a small quantity of balls you could keep them in the fridge for a few days and eat as desired. Alternatively you can freeze them especially if you are doubling the recipe. You can experiment with different types of superfood powders such as spirulina or acai berry or add some raw cacao for a chocolate flavour.
The Loving Earth Rainbow SuperFood Blend is in a 150g jar and cost me $45 from the health food shop. The ingredients are raw organic macqui, raw organic acai, wildcrafted gubinge, raw organic camu camu, organic spirulina and organic wheatgrass. I like adding it to raw recipes as heating it too much can impact the nutrient content.
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This is a raw and frozen tart that is delicious and flavoursome. The smooth top layer blends well with the rustic coconutty base.
Coconut and lime are a lovely combination
There are 2 stages to this tart which are making the base and the top layer. The process is very quick and it sets in the freezer in a couple of hours.
Ingredients and method:
Base:
1 cup of nuts (I used raw activated almonds-your choice). If you want a smoother less rustic base you could use blanched almond meal. I like the base crumbly.
1 cup organic shredded coconut
8 large organic medjool dates (seeds removed)
Place all of the base ingredients in the food processor and whiz until well combined and broken down.
The base ingredients ready to be processed.
Have a pan greased and ready. I used one where the edge is serrated and the base comes out. Grease this well with coconut oil. Place the processed mixture into the pan and push down well with a spatula and then your fingers. It should be even and well compressed.
Pouring the base mix into the greased pan.The base is nice and flat and will make a good base for the tart.
Carefully place the tart in the freezer for about 30 minutes to firm up. If you use the pan l did hold the base with your hand while you do this.
Top layer:
2 large avocados (skin and seed removed)
2 generous tablespoons of raw organic honey (gently melted)
Juice and zest of one lime
1/2 cup organic coconut oil (gently melted)
1/2 cup raw macadamia nuts
1/2 cup organic shredded coconut
Place all of the ingredients in the food processor and whiz until smooth.
Taste test to check the flavour. It should have a nice zesty lime flavour.
Pour the lime mixture onto the frozen base and spread out evenly using a spatula.
Spread the mixture right to the edges.
When it is even place the tart gently in the freezer for a couple of hours.
Lift gently onto a flat surface in the freezer.
Use a clean sharp knife to carefully cut the tart. Lift it onto the plate using a cake server. Serve by itself, with some fresh fruit or a topping of raw organic dark chocolate finely sliced.
A frozen treat that you can keep in the freezer to use as needed.
This is a really lovely recipe and could be kept well covered in the freezer to use as required.
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When l told my family we were having broccoli soup for dinner they did not look happy. There fears melted away when they took their first sip of this lovely filling soup. Healthy vegetables are combined with a nutritious stock to create a comforting and mild flavoured soup.
Ingredients:
The vegetables are washed and chopped and are in the saucepan with macadamia oil, pink rock salt and black pepper.
2 long sticks of celery
1 head of broccoli
1 good sized brown onion
1 medium sized red sweet potato (white flesh)
pink rock salt and black pepper (season to taste)
2 generous cups of home made chicken stock (recipe on website)
Wash and chop all of the vegetables and place in a saucepan. Coat the vegetables with a small amount of your favourite oil (I used macadamia oil), and a small amount of seasoning depending on your tastes. Brown the veggies on low heat until just soft. At this stage add the chicken stock and let simmer for at least an hour.
All the vegetables are breaking down
When the vegetables have softened and are breaking apart, take the pot off the stove and blend the mix with a hand mixer until smooth. Place back on the stove and let cook for another good 30 minutes then serve. If you don’t have a hand mixer you could let it cool and then place in a blender before placing back on the stove.
I roasted a chicken while the soup was cooking and served this with the soup. This added protein to the dish and made it a hearty meal. The addition of the snow pea sprouts was a lovely garnish, both for its refreshing flavour and bright green colour.
A very creamy soup with a subtle flavour combination
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A lovely cake which is Paleo friendly, gluten, dairy and processed sugar-free. Before this cake is cooked it is the loveliest pink colour which unfortunately disappears after it has been baked in the oven.
The end piece is always so crunchy and delicious!
Ingredients:
2 cups almond meal
1/4 cup organic coconut flour (no need to sift, just squash the lumps))
6 free range eggs (700g)
A generous 1/4 cup organic coconut oil (gently melted)
A generous 1/4 cup raw organic honey (gently melted)
1 teaspoon organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).
One small fresh beetroot peeled and grated
1/2 cup raw activated walnuts chopped roughly (or just raw walnuts)
Extra whole walnuts for the top of the cake.
Ready to be mixed
Place all of the ingredients in a mixing bowl and gently combine with a spatula.
The colour is lovely
Place the mixture in a greased and lined baking tin. Smooth the top with a spatula and then place the extra whole walnuts on top of the cake
I greased my tin with coconut oil.
Bake in a 180 degree celsius oven until golden and quite firm.
The cake will be golden and smell delicious
Remove the cake from the oven and run a knife around the edge of the cake to separate it from the tin. Turn the cake gently onto the cooling rack, remove the baking paper from the bottom and turn over.
Let the cake cool and then sample a piece! I use a serrated knife to gently cut a piece.The cake is lovely eaten warm!
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I have never been a lover of apple crumble or of cooked apple in general but l do like to eat something sweet once in a while. I have seen a few apple and berry crumble dishes on Instagram recently and they have been sitting in the back of my mind as l have been contemplating how to make a healthy version that would appeal to me. I literally got my favourite ingredients out of the pantry and layered them on top of one another with a wonderful result. The whole family pounced on this dish as soon as it came out of the oven and the flavours mixed together beautifully.
Once you have peeled and sliced the apples this dish takes just a minute to put together.
Ingredients/Method: Everything organic if possible.
Apples- I used four small apples but if they are very large just two might do. It really depends on the size of the dish and your family. I peel the apples because of the horrible waxy coating but you could leave the skin on if they are from your own tree as an example. Core and slice the apples and place randomly in a baking dish. I used a smallish oval ceramic dish.
Coconut flour Sprinkle 1 tablespoon over the apples.
Coconut flakes- Add 1 generous tablespoon over the apples.
Cinnamon- I didn’t measure this as l just sprinkled a really generous layer over the whole dish.
Almond meal- Sprinkle 2 tablespoons over the apples (you could rub in the coconut oil here if you want)
Flaked almonds- I didn’t measure this either but just sprinkled a generous hand full over the dish. There really isn’t a limit as to how much you can put on as they go a lovely brown colour and add some crunch.
Coconut oil- I placed one generous teaspoon over the entire dish. I just put little bits all over the top and you can use more if you want an extra coconut flavour or you could rub it into the almond meal before you add it.
Honey- I used a raw organic honey and drizzled 1 generous teaspoon over the whole dish.
Ready for the oven. Just layer all the ingredients on top of each other.
Cooking instructions:
I covered the dish with aluminium foil and placed in a 180 degree pre-heated oven for about 20 minutes and then took the foil off and cooked it until the whole top was golden and looking delicious.
I had this plain but you could top it with a healthy ice-cream or fresh fruit.
The serving looks quite small in the photo but it is a sweet dish and l was completely satisfied after eating this. The recipe could easily be adapted by using different fruits such as peach or adding some berries to the apple.
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A delicious healthy snack bar that will add some sweetness to your day!
Eat them straight from the freezer or pack them into the lunch box.
Having healthy snacks on hand is vital if you are going to avoid making poor food choices. Being on a restricted diet is hard enough without feeling hungry or as though you are missing out. These bars are healthy, sweet, paleo, gluten, dairy and processed sugar free. They are filled with natural goodness and are a favourite snack of mine. The recipe is flexible and you can change them to suit your own preferences such as leaving out the nuts, using different seeds or changing some of the quantities. All of the ingredients l use are organic and the nuts and larger seeds are activated which means l have soaked them in filtered water and sea salt for a day, rinsed them well and then dehydrated. This process helps to remove the anti-nutrients and support good digestion.
Ingredients:
1 cup activated organic sunflower seeds
1 cup activated organic pumpkin seeds
1 cup organic sesame seeds
1 cup black chia seeds
1 cup activated mixed nuts (e.g almond, walnut, and brazil)
A generous 1/2 cup organic shredded coconut
8 Medjool Dates seeded and chopped (roughly chop just to make it easier for the food processor)
A good 1/2 cup raw organic honey (use organic or regular honey if that is what you have)
A good 1/2 cup organic coconut oil
These ingredients add a delicious flavour to the bars.
Place the nuts, seeds, shredded coconut and dates in the food processor and chop until roughly chopped. Gently warm the honey and coconut oil in a saucepan and pour into the food processor. Pulse until all there is a good consistency and all the nuts and seeds have been broken up.
Be careful of the very sharp blade.
Have a tray ready which is lined with baking paper. Run your finger around the edge of the tray so there is a crease in the paper. Pour the ingredients onto a tray lined with baking paper. Now is a good time to have a taste test. The mix should be sweet and delicious.
The mix is ready to be flattened.
Use a spatula to flatten the mix and make sure it is quite even across the whole tray and give special attention to the corners.
Ready for the oven
I have tried a few different oven temperatures and times but basically you don’t want the oven too hot as you will burn the seeds and lose lots of nutrients, and you want to just cook it until the edges are going golden. I cooked mine today in a Fan Forced Convection Oven at 170 Degrees Celsius for 30 minutes. You will be able to check this after your first batch.
Remove the tray from the oven and let cool until cold. Another option is when it is slightly cool to place it in the freezer for an hour whilst still on the tray. This is what l do now as l don’t like to wait.
Remove from the freezer and cut.
Use the edges of the baking paper to carefully remove the bars as a whole from the tray and lay it on a flat bench. Cut the bars while still on the baking paper into whatever size suits you using a very sharp knife and wiping clean after cutting a row. Another option is to use a pizza cutter and it helps to give it or the knife a wipe after each row. I think it is better to have the bars quite small as then you have more of a choice over serving size.
Carefully lift each bar into the container for freezing unless you are going to eat them all fresh, but they are very nice eaten when they are just out of the freezer and such a handy snack to take to work or when you are out.
Store in an airtight container in the freezer
The best part of the whole cooking experience is eating the crumbs. Scrape them off the baking paper and into a bowl. Enjoy! You could dip something into these crumbs such as a banana or use them as a topping.
I love this part!
Something to be aware of when eating these bars is that the chia seeds can get stuck in your teeth. This is really a cosmetic issue, so it is best to do a quick tooth check after you have eaten them and you may need a tooth pick to remove them as they can be a bit stubborn.
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Since l have adopted the Paleo diet this cake has become one of my favourite snacks, being gluten, dairy and processed sugar free.The mix of coconut, cinnamon and apple is really enticing and satisfying. The picture below shows that this cake is very versatile and you can make one cake or easily double the recipe so that one or two can go into the freezer.
Such a delicious gluten and dairy free cake.I made a double recipe and used square tins.A doubled the recipe and made 3 smaller cakes.
A change in thinking:
Most cakes eaten in my life before adopting the Paleo diet had as ingredients butter/margarine, wheat flour, milk and white sugar. Thinking about ways to make a cake that tasted good not using those ingredients has been a challenge but also exciting. This recipe is so flexible and there are other variation on the website such as sweet potato/walnut, banana/coconut, beetroot/pumpkin and banana/coconut/lemon/poppy seed. All of these cakes are so nice and have the same basic ingredients with just a switch in the spice and fruit/vegetable added.
Ingredients:
2 green apples (diced finely or coursely, skin on/off)
2 cups almond meal
1/4 cup organic coconut flour (no need to sift, just squash the lumps))
6 free range eggs (600g or 5 eggs for 700g)
1/4 cup organic coconut oil
1/4 cup raw organic honey
1 teaspoon organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).
Method:
Both sets of ingredients just before mixing them together.
Chop up the apples into small pieces and it is personal preference as to how finely you dice the apples. It is your choice as to whether you leave the skin on or not. The skin will add additional fibre and nutrients, but often there is a wax on the skin which you don’t want to eat. Place the apple in a saucepan with the organic coconut oil and cinnamon and bring to a gentle boil then simmer until the apples are soft. The smell in your kitchen will be amazing. If your honey is solid because the weather is cold you can also add it into the saucepan to melt.
While the saucepan mix is cooling add all of the other ingredients into a bowl, then add the contents of the saucepan to the bowl and mix together gently.
Everything in the one bowl.The mixture after a good stir with a spatula.
Place mixture in a greased and lined loaf tin or tins depending on whether you doubled the recipe. Sometimes l add flaked almonds to the top of the cake and this is a nice touch. Bake in a 180 degree celsius oven for approximately 40 minutes or until the middle of the cake is firm.
I grease my tins with coconut oil and line with baking paper.I used three smaller tins with double the recipe here. Smooth the top of the mixture with the spatula before placing in the pre-heated oven.
You will know when the cakes are almost done as your house will be smelling amazing. Remove the cakes from the oven and cut around the edges with a knife to gently separate from the tin. Gently turn onto a cooling rack, remove the baking paper and flip over to cool. This is a good time to have a piece as it is so delicious when warm. I use a serrated knife to cut the cake and this works better than a regular sharp knife.
The piece on the end is always the most popular as it is extra crunchy.
Hint:
When cool, l slice this cake into single portions, wrap in glad wrap and freeze. When l am working and pack a lunch l just pop a piece into my lunchbox. Now my husband has realised how delicious it is l make double batches every few weeks to keep up the supply.
What a delightful cake!
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