Tag Archives: dessert

Chocolate Souffle

A soft rich chocolate delight! Dig your spoon into this gluten and dairy free treat and enjoy every mouthful. Quick and easy to make using all natural ingredients and a beautiful recipe for chocolate lovers.

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Soft and delicious!
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The flaked almonds are a nice touch

This recipe makes four individual serves in largish ramekins (greased with coconut oil).

Ingredients: 

4 free range eggs

1 tablespoon raw organic cacao

1/2 teaspoon baking soda

1/4 cup organic maple syrup (use rice malt syrup for less sweetness and fructose)

1/2 cup organic coconut oil (soft)

1 cup blanched almond meal

1/3 cup organic coconut flour

1/2 teaspoon organic vanilla essence

1/2 cup filtered water

Method:

Place all ingredients into a mixing bowl and mix. If the coconut oil isn’t quite a liquid then gently melt on the stove in a saucepan. For an extra dose of chocolate you could add some chopped raw organic dark chocolate pieces at this step.

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The ramekins are greased with coconut oil. These are quite large and you could use ones that are half the size.
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Place spoonfuls of the mixture into the ramekins and sit them on a baking tray.

Place into the oven and bake at 180 degrees celcius until they have risen and are firmish to touch. If you want a souffle which is moist in the middle then remove from the oven when the middle is still moist.

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Straight out of the oven and ready to eat.
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Enjoy every mouthful!

Sometimes a dish like this can really brighten up your day. Straight out of the oven with its incredible aroma and things are already looking better. Let cool and wrap each one in foil. Place into the freezer. When you require one you can let it defrost or just place it straight into the oven. I like to eat it fresh out of the oven and still in the foil. Decadent!

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Chocolate Souffle

A soft rich chocolate delight! Dig your spoon into this gluten and dairy free treat and enjoy every mouthful. Quick and easy to make using all natural ingredients and a wonderful recipe for chocolate lovers.

2015-11-21 20.37.37
The flaked almonds are a nice touch

This recipe makes four individual serves in largish ramekins (greased with coconut oil) and more in smaller ones.

Ingredients: 

4 free range eggs

1 tablespoon raw organic cacao

1/2 teaspoon baking soda

1/4 cup organic maple syrup

1/2 cup organic coconut oil (soft)

1 cup blanched almond meal

1/3 cup organic coconut flour

1/2 teaspoon organic vanilla essence

1/2 cup filtered water

Flaked almonds for the top of the souffle

Method:

Place all ingredients into a mixing bowl and mix. If the coconut oil isn’t quite a liquid use a beater to blend. For an extra dose of chocolate you could add some chopped raw organic dark chocolate pieces at this step.

2015-11-21 20.36.06

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The ramekins are greased with coconut oil. These are quite large and you could use ones that are half the size.
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Place spoonfuls of the mixture into the ramekins and sit them on a baking tray.

Place into a pre-heated 180 degrees celsius oven and bake until they have risen and are firmish to touch. If you want a souffle which is moist in the middle then remove from the oven when the middle is still moist.

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Straight out of the oven and ready to eat.
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Every mouthful was delicious and the crunch of the almonds was extra special.

Sometimes a dish like this can really brighten up your day. Eat straight out of the oven and enjoy the incredible aroma. This recipe freezes very well and the souffles can be stored in the freezer in the ramekins wrapped in cling wrap or foil, or they can be removed from the ramekin and wrapped in foil.

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Stored in the freezer. Wrapped in foil and easy to reheat in the oven for a quick and delicious snack.

Share this recipe with your friends and follow me on Instagram at holistic_paleo.

Have you had a listen of my Wellness Podcast. See all of the episodes at http://www.thewellnessbuzzpodcast.com or search for The Wellness Buzz Podcast on iTunes.

2015-07-05 19.58.13

Chocolate Souffle

A soft rich chocolate delight! Dig your spoon into this gluten and dairy free treat and enjoy every mouthful. Quick and easy to make using all natural ingredients and a definate recipe to try if you are a chocolate lover.

2015-11-21 20.37.37
The flaked almonds are a nice touch

This recipe makes four individual serves in largish ramekins (greased with coconut oil).

Ingredients: 

4 free range eggs

1 tablespoon raw organic cacao

1/2 teaspoon baking soda

1/4 cup organic maple syrup

1/2 cup organic coconut oil (soft)

1 cup blanched almond meal

1/3 cup organic coconut flour

1/2 teaspoon organic vanilla essence

1/2 cup filtered water

Method:

Place all ingredients into a mixing bowl and mix. If the coconut oil isn’t quite a liquid use a beater to blend. For an extra dose of chocolate you could add some chopped raw organic dark chocolate pieces at this step.

2015-11-21 20.36.06

2015-11-21 20.36.44
The ramekins are greased with coconut oil. These are quite large and you could use ones that are half the size.
2015-11-21 20.37.12
Place spoonfuls of the mixture into the ramekins and sit them on a baking tray.

Place into the oven and bake at 180 degrees celcius until they have risen and are firmish to touch. If you want a souffle which is moist in the middle then remove from the oven when the middle is still moist.

2015-11-21 15.12.29
Straight out of the oven and ready to eat.
2015-11-21 20.37.55
Every mouthful was delicious and the crunch of the almonds was extra special.

Sometimes a dish like this can really brighten up your day. Straight out of the oven with its incredible aroma and things are already looking better. Share this recipe with your friends and follow me on Instagram at holistic_paleo.

Have you had a listen of my Wellness Podcast. See all of the episodes at http://www.thewellnessbuzzpodcast.com or search for The Wellness Buzz Podcast on iTunes.

Rhubarb and Cinnamon Swirl Cake

The most delicious combination of flavours work together to entice the taste buds in this very moist and soft cake. My first adventure into the world of rhubarb to create this delightful gluten and dairy free recipe. It could be a snack or dessert and with a firm consistency it cuts well and can be sliced, individually wrapped then frozen to keep on hand to have as required.

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A gorgeous cake!

Step 1: One bunch rhubarb, half and orange, coconut oil/olive oil and maple syrup

The first part of making this recipe is to prepare the rhubarb. Cut the ends off one bunch of fresh rhubarb so you are left with just the pink stems and slice into small pieces. Place in a baking dish with one tablespoon of oil, the juice and zest of half an orange and one tablespoon of maple syrup (or equivalent sugar). Bake in a 180 degree celcius oven until soft.

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Step 2: 1 1/2 cups cooled cooked rhubarb, 2 cups blanched almond meal, 1/2 cup coconut flour, 4 eggs, 1/2 cup coconut oil (soft), 1 teaspoon vanilla essence, 1 teaspoon baking soda, 1/4 cup maple syrup, 2 teaspoons cinnamon. Flaked almonds (for the top). 

Place all of the ingredients except the cinnamon in a mixing bowl. Stir well. Add the cinnamon and just mix through.

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Isn’t the rhubarb a stunning colour.

Pour the batter into a greased and lined tin. Smooth with a spatula. I used a heart shaped tin which is a nice touch.

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All ready for the oven.

Add flaked almonds to the top of the cake.

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Don’t skimp on the flaked almonds

Bake in a 180 degree celcius oven until firm. Remove from the oven and let cool for a while in the pan.

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The middle should be firm to touch and you can see a crack down the middle of the cake. A sign it is cooked.

Use a knife to cut around the edges and carefully turn onto a cake rack.

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When l turn the cake onto the cooling rack l take the paper off the bottom and use another rack to help carefully turn it up the right way.
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An incredible flavour just out of the oven.

I hope you enjoy this cakes much as l did. Have you had a listen of my Wellness Podcast? You can see the episodes at http://www.thewellnessbuzzpodcast.com or search for The Wellness Buzz Podcast on iTunes.

Pineapple and Cinnamon Cake

A delightful cake with a sensational flavour. Use seasonal pineapple for a natural sweetness in this gluten and dairy free cake. Eat when warm just out of the oven and taste the richness of cinnamon, the golden flaked almonds and a super soft texture from the blanched almond meal.

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Ingredients:

2 cups of finely diced fresh pineapple

2 cups blanched almond meal

1/4 cup organic coconut flour

6 free range eggs (600g or 5 eggs for 700g)

1/3 cup organic coconut oil

1/4 cup raw organic honey (or 1/3 cup rice malt syrup)

1 teaspoon organic cinnamon

1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free or similar ).

Flaked almonds for the top of the cake

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Start with a fresh pineapple and slice the skin off.
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Remove the core and finely slice.

Place the pineapple, honey, coconut oil and cinnamon in a saucepan and gently heat. Stir well.

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A gentle heat is all that is required.

Add to the rest of the ingredients and mix.

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Add the heated ingredients to the rest of the mixture.
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Place in a greased and lined loaf pan. I grease the tin with coconut oil. Sprinkle a generous layer of flaked almonds on top.

Bake in a 180 degree celsius oven until cooked through and golden.

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Remove from the oven and use a knife to separate the cake from the tin.
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Turn onto a cooling rack.
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Carefully slice with a serrated knife.

This is a gorgeous cake eaten warm. The pineapple has a most gorgeous flavour and the cake is lovely and soft. Freeze any portions that are not eaten. I wrap them individually with cling wrap and place in an airtight container. Place in your lunch box for a delicious snack during the day.

Have you had a listen to my amazing Wellness Podcast!

2015-07-05 19.58.13

 

Chocolate, nut and seed slice

Delectable, delicious and sure to make you drool until you have the first bite then feel completely satisfied knowing that it is made with natural, wholesome and healthy ingredients. An indulgent raw and gluten free slice that can be kept in the freezer for those moments when a chocolate urge is present in what is otherwise a wholefoods based diet. Experiment with adapting the recipe to suit your own needs and likes which is part of the fun of being creative in the kitchen.

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A chocolate raw sweet treat.

Ingredients:

1/2 cup rice malt syrup (You could use honey or medjool dates as another option here if you want it sweeter).

2 tablespoons raw cacao powder

1/2 cup organic coconut oil

1/2 cup nut butter-any variety (l just made my own by processing some almonds in the food processor)

2 generous pinches of sea salt

1 1/2 cup raw activated nuts -any variety but l used almonds

1/2 cup coconut flakes

1/4 cup chia seeds

1 teaspoon cinnamon

2 vanilla bean pods (scraped) or 1/2 teaspoon vanilla essence

1/2 cup sesame seeds

This recipe contains lots of ingredients and most can be substituted for something else or left out possibly if you don’t have it in the pantry. Experimentation is at the core of creativity so just go with what you have and have a taste along the way.

Gently melt the rice malt syrup and coconut oil and put to the side. Place the nuts into the food processor and pulse until broken into pieces. Add the rest of the dry ingredients and pulse to mix and then add the liquid. You can do this final step in the food processor or transfer to a bowl to gently mix.

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Place the mixture into a baking dish lined with baking paper and smooth with a spatula. Place into the fridge or freezer to firm up. About one hour should be adequate.
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Remove from the fridge or freezer and gently slice using a sharp knife. The size of the pieces is up to you!
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After slicing you can place it back into the freezer to firm up a bit more or transfer to an airtight container for storage.

I like to make a treat on the weekend and then keep it in the freezer to have as required. I try to just have wholefoods during the week but if l am at work l often pack a slice or cake into my lunchbox as an energy pick me up during the day. This is a lovely chocolate slice filled with dense energy, anti-oxidants, healthy fats and lots of flavour. Enjoy!

2015-07-05 19.58.13

Rustic Apple Crumble

A delicious dessert for those nights when something sweet is needed. Lots of natural flavours and ingredients combined to re-create an old favourite and something of a comfort food. 

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A sweet and comforting dessert.

#apple #coconut #honey #almond #cinnamon #yum

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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 use two. 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 but most dishes will work well.

Coconut flour: Sprinkle 1 tablespoon over the apples.

Coconut flakes: Add 1 generous tablespoon over the apples.

Cinnamon: From one teaspoon to one tablespoon depending on how much you love cinnamon

Almond meal: Sprinkle 2 tablespoons over the apples (you could rub in the coconut oil here if you want)

Flaked almonds: Sprinkle 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:  A generous teaspoon over the entire dish. 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: Drizzle  one teaspoon to one tablespoon of raw organic honey (or similar sweetener) over the whole dish. I would add one teaspoon of the honey but those of you with a sweeter tooth may like more.

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Ready for the oven. Just layer all the ingredients on top of each other.

Cooking instructions:

Cover the dish with aluminium foil and placed in a 180 degree pre-heated oven for about 20 minutes. Remove the foil and cooked until the top is golden and looking delicious.

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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.

If you have enjoyed this post please share with a friend. You can follow me daily on Instagram at holistic_paleo and don’t forget to have a listen to my new Wellness Podcast.

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I am also now and affiliate for two great companies and have both of their products: Click on the images to see more.

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I make sauces and smoothies mostly in my high speed blender.

2015-10-04 14.31.10

Raw Chocolate and Coconut Slice.

  Unbelievably good! 

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A chunky chocolate dessert straight from the freezer to your plate!

A delicious raw chocolate slice free from gluten, dairy and processed sugar, while also being incredibly nutritious. Whip up a batch and keep it in the freezer for those times when a treat is needed or visitors come unexpectedly. A sweet, decadent, chocolate dessert or snack filled with natural ingredients to support your wellbeing.

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This will be gone in a flash.

This is a simple raw slice that can be made using the food processor in just minutes and a taste test of the blended ingredients is just delicious. It is sure to become a family favourite or just keep it in the freezer for yourself!

Ingredients: I like to double this recipe as it makes a bulkier slice. 

1 cup of organic almond meal (Make your own using activated almonds if you are able or buy a good quality one-blanched or regular. I like to use blanched as it gives the slice a softer texture.

1/4 cup rice malt syrup (raw organic honey is also nice. Just use a bit less as it is sweeter).

1 cup organic shredded coconut (I prefer the fine variety)

1/2 cup organic raw coconut oil

2 generous tablespoons of organic raw cacao

5 organic medjool dates (seeds removed)-large ones

1 cup nuts-I like to use raw activated walnuts, almonds, macadamia or brazil nuts

1/2 tablespoon of a superfood powder-optional

Place all of the ingredients in the food processor.

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Give all the ingredients a quick whiz in the food processor.

Place the mixture into a baking dish lined with baking paper. Push it down with a spatula so there is a nice even layer of approximately 1 cm thick. Smooth the surface with the spatula.

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The mixture is sitting on baking paper and has been smoothed out with a spatula.
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This chunky version looks and tastes amazing

Place in the freezer and when frozen cut into individual pieces. The slice freezers in about an hour and can be stored in an appropriate container in the freezer where you can just take a piece or two out as required.

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Cut the slice into individual pieces.
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For this batch l doubled the recipe which gave the slice more height. I added 1 teaspoon of Loving Earth rainbow Superfood to each batch to add extra nutrition.

I have a new podcast at http://www.thewellnessbuzzpodcast.com. I talk on a variety of Wellness topics which chronicle my own health journey and have interviewed some awesome guests. Please leave me a review and rating on iTunes! I would really appreciate it.

2015-07-05 19.58.13

Coconut Delight

A delicious raw and frozen chocolate and coconut treat with the added flavour of Acai Berry Powder. Completely gluten and dairy free and made from just a few simple ingredients.

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This has added Acai Berry powder but this can be left out if you want the middle to be a white colour.
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This is how it looks without the Acai Berry powder

Insides:

1 cup shredded coconut

1/2 cup coconut oil (solid)

1 heaped tablespoon Acai Berry Powder (optional)

1/4 cup Rice Malt Syrup (if you use honey just reduce the amount. Sweetness is personal but try half the amount and add more if it isn’t sweet enough for you!).

Place all ingredients in the food processor (chopping blade) and process until smooth.

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The Acai Berry powder adds a nice burst of colour but leave it out if you want a white mixture.
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This is how it looks without the Acai Berry powder. I used honey in this batch which is sweeter so just reduce the amount listed in the recipe by up to half.
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A smooth mix.
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Creamy white without the Acai Berry powder

Line your dish/pan with baking paper.

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Line your dish/pan with baking paper. This is quite a small square pan so l used two strips to line it so the corners were neat.

Use a spatula and put your mix into the dish/pan.

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Smooth out evenly.
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I made a double batch here and used a larger pan.

Place in the freezer for about an hour.

Chocolate coating:

1/2 cup coconut oil

2 tablespoons cacao

1/4 cup Rice Malt Syrup (Less if you are using honey)

1/4 cup shredded coconut

Gently melt the coconut oil and when coolish add the other ingredients to it. Stir to make a nice mixture.

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Everything is ready for the next step.
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Once the slice is firm, remove it from the freezer and slice with a very sharp knife. The size of the pieces is up to you.

Place a few pieces of slice at a time into the chocolate mix and coat. Quickly pick up with your hands and place on a cooling rack.

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Just add a few pieces at a time.
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The chocolate dries very quickly as the slice is cold.

Have a taste test and then place the slice into the freezer in an air tight container. Enjoy this lovely treat.

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Banana and cinnamon cake

Banana and cinnamon are an incredible combination making this gluten and dairy free cake a wonderful choice for your next baking project. Topped with activated walnuts which provide a crunch and texture that compliment the cake, it is an all round amazing recipe which is very easy to make.

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Deliciously warm and comforting

Ingredients:

2 ripe banana’s (diced)

2 cups blanched almond meal (this will give a softer cake than regular almond meal)

1/4 cup coconut flour

6 free range eggs (700 g)

1/4 cup raw organic coconut oil

1/4 cup raw organic honey

2 teaspoons organic cinnamon

1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium Free)

Raw activated walnuts for the topping

Method:

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Grease a large loaf tin with coconut oil and line the base with baking paper.
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Place the diced banana, cinnamon and coconut oil in a saucepan and heat gently. Heat until the mix is a lovely brown colour and smells delicious (approximately 5 minutes). Remove from the heat and add the honey. Mix gently.

Place the rest of the ingredients in a mixing bowl and add the warm ingredients to it and mix well with a spatula. Pour into the baking tin and smooth out with the spatula. Top with walnuts, ensuring they are spaced evenly along the cake.

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Place in a pre-heated 180 degree celsius oven and bake until the top is just firm to push. This will depend on your own oven and it is better not to have the oven overly hot as the edges will burn and the centre of the cake will still be runny.
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The cake will be a gorgeous golden colour when cooked.
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Gently remove it from the baking pan and slice.

I hope you enjoy this cake. It is lovely when warm with a rich banana and cinnamon flavour. It is very soft and will freeze well. Below is the link to my Wellness Podcast. Please leave a review and rating on iTunes. Thankyou. 

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http://www.thewellnessbuzzpodcast.com

Raw organic blueberry and coconut tart

This is the most delightful raw tart with an extraordinary colour from the organic blueberries. Completely gluten, dairy and processed sugar free and so simple to make with the aid of your trusty food processor. Keep it in the freezer for those unexpected guests or just to have a slice as the need arises. 

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#decadent #rich #creamy #musthave

You need a baking tin with a base that is separate to the edging for this tart so that you can take off the edges, cut the tart and leave it on the base to store. Grease well with coconut oil. I use one with a decorative edge so it gives the tart a nice look.

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Organic blueberries are a must and worth the extra expense. This is one product where buying organic makes sense due to possible contamination.

Base:

In the food processor (chopping blade) place 1 cut of raw activated almonds (or similar), 1 cup of shredded coconut and 8 medjool dates (seeds removed). Process well then place into the greased dish and press down firmly with the back of a spoon.

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A firm base is required.

Filling:

Into the food processor (chopping blade) place:

1 ripe avocado (large)

1 cup of organic blueberries (organic is a must due to possible contamination)

1 cup of raw activated cashews

2 teaspoons of raw honey (More nutrients than regular honey and a lower GI)

1/2 cup shredded coconut

1 teaspoon cinnamon

4 medjool dates (seeds removed)

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Ready to be mixed.
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Process well and watch the colour develop. Mix until smooth.
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Pile it on top of the base and smooth out evenly with a spatula. Place in the freezer to set for a few hours.
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Slice it into pieces and keep in a container so you can quickly grab a piece or keep the whole tart in the freezer for those emergency situations. Decorate with your favourite berries and coconut flakes.

My new Wellness podcast has launched this week. You can subscribe to it on iTunes on your iPad or iPhone by downloading the Podcast App. I would love your support and leaving me a 5 star rating if you like the show will help me to climb the charts.

https://itunes.apple.com/au/podcast/thewellnessbuzzpodcasts-podcast/id1013658205

You can also listen on my new Website at http://www.thewellnessbuzzpodcast.com

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You can also follow me on Instagram at holistic_paleo and l now have a new Facebook page called Gluten Free Central.

Raw Mandarin and Coconut Slice

A delightful raw slice made from mostly healthy fats with a hint of mandarin and coconut. Keep this in the freezer and grab a piece when you are on the go or just feel like a completely satisfying snack.

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A delightfully fragrant raw slice.

Ingredients:

2 cups of raw activated almonds

1 cup of organic coconut oil

2 cups of raw activated cashews

3 tablespoons raw organic honey

1/2 cup shredded coconut

The peel of two beautiful fresh in season mandarins.

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So easy to make and the mixture is delicious just like this.

Place the almonds in the food processor with the chopping blade and process until well broken down. Now add the coconut oil and chop it into small pieces or gently melt. The mix should be looking moist now. Process until you can see the mixture looking moist as the fat comes out of the nuts. Now slowly add the cashews and process followed by the rest of the ingredients. Everything should be well broken down and a quick taste test will ensure you have a good balance of ingredients.

Place the mix in a baking dish lined with baking paper. and even out with a spatula. Place in the freezer for about an hour.

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Just lift the firm slice out of the dish by holding onto the edges of the baking paper.

Carefully slice into single serves and place into a suitable container to store in the freezer.

I hope you enjoy this slice which uses whole foods and in season mandarins as the inspiration.

Please follow me on Instagram at holistic_paleo and l now have a new Facebook page called Gluten Free Central to compliment my other two pages at Holistic Wellness For Life and Primal Living Melbourne.