Tag Archives: maple syrup

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.

2016-08-27 12.48.26

Soft and delicious!

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 (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.

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

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!

2016-08-27 08.07.32

 

Advertisements

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

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 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.

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. 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.

2016-02-27 18.17.22

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.

Breakfast pancake with banana and walnuts (Paleo)

2014-01-12 07.21.14

A really sweet and satisfying pancake which could be topped with a different fruit such as strawberries. The toppings l have used compliment each other beautifully and this meal is very filling as the pancake is heavy and dense. This pancake utilises chick pea (besan) flour which l purchased after reading the wonderful book ‘Wheat Belly-Dr William Davis’.

Ingredients for the pancake:

1 cup of besan flour

1 cup of coconut flour

1 cup of LSA (keep this in the fridge)

2 small carrots (skin on, washed and grated)

1 small green apple (skin on, cored and grated)

4 free range eggs

1 teaspoon cinnamon

Filtered water

Method:

Mix all ingredients together in a bowl. Add enough water that the mixture looks moist. It is a heavy mix and therefore when you spoon it into the pan it needs to be shaped into a pancake with the back of the spoon. Cook in a pan with extra virgin olive oil until nice and crispy, then turn with a spatula. It will hold together well and the mix keeps in the fridge for several days. I like to make recipes that will last for a few days to decrease the workload as cooking everything from scratch is very labour intensive.

Topping:

Place your pancake on a plate and top with a banana nicely sliced, some black chia seeds, a handful of activated walnuts and a nice drizzle of organic maple syrup. Delicious!

Apple, cinnamon and almond pancakes-gluten, sugar and dairy free.

2013-10-24 07.15.27

These pancakes are a taste sensation for someone who has been on a very restricted diet. In my past life l used to love food that had a cinnamon and sugar flavour and would often purchase an apple and cinnamon muffin if eating out. In an attempt to move away from having only berry based pancakes l have created these delicious apple, cinnamon and almond pancakes, drizzled in organic maple syrup and extra flaked almonds. I blended the mix well so everything was combined, but this recipe would also be nice with some chunkier bits of apple and almond in it which can be achieved with a shorter blending time. I was able to make these pancakes a good size as the mix held together well. This mix makes quite a few and will keep for a day or so in the fridge.

Ingredients:

1/2 cup quinoa flakes

1/2 cup coconut flour

1/2 cup buckwheat flour

2 eggs

1/4 cup flaked almonds

1 heaped teaspoon cinnamon powder

1 small green apple chopped up with the skin on

2 cups of filtered water.

Method:

Place all ingredients in the blender with the wet ingredients going in first. Blend until you are happy with the mix.

Place half a teaspoon of organic coconut oil in the non-stick fry pan and place a few spoonfuls of mix into the pan and flatten slightly with the spoon as the mix is quite thick. Cook until quite brown before turning to help the pancake hold together, When cooked top with your favourite ingredients. I used organic maple syrup and extra flaked almonds. The smell in the kitchen as they are cooking is wonderful!

Mixed berry pancakes-gluten, dairy and sugar free

2013-10-13 18.41.562013-10-06 08.40.202013-10-06 08.40.33 

If l am not having some kind of egg dish for breakfast then l have these delicious pancakes.

In a blender place the following:

A generous 1/2 cup of frozen mixed berries (blackberries, blueberries and raspberries)

1 cup of filtered water (or cold tap water) or a little more depending on the flour used.

Two eggs

1 cup of flour such as (1/2 cup buckwheat flour and 1/2 cup coconut flour)

1/4 cup quinoa flakes

Blend well. If the mix is too thick just add some more water. The quinoa flakes will slowly make the mixture thicker as they absorb the water so it is best to let it sit for a while then add more water.

Cook on a non stick fry pan with a little extra virgin olive oil or organic coconut oil. It is better to have a few small pancakes rather than one big one as the larger ones don’t hold together. A pancake the size of an egg ring is ideal and the mixture is best used within about two days.

Serve drizzled with maple syrup! (not maple flavoured syrup) and more fresh berries if you love them.