Tag Archives: no gluten

Crispy Rosemary and Poppy Seed Crackers

A versatile cracker that is deliciously crispy with a wonderful after taste. Top them with your favourite ingredients such as avocado or tomato. They are gluten, dairy and sugar free with so many uses from a snack to a whole meal depending on the topping. Try having them as a side to your main meal to add some crunch or with a hot bowl of soup. They are easy to make and can be kept for a few days in a container or frozen.

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Crunchy, tasty and soon to be your favourite cracker.

Ingredients:

1 cup of blanched almond meal (try to use blanched only as it is softer).

1 dessert spoon of extra virgin olive oil

4 dessert spoons of cool filtered water

1/2 teaspoon sea salt (pink rock salt or celtic sea salt are good)

3 teaspoons of activated sunflower seeds

1 teaspoon of fresh rosemary pieces.

2 teaspoons of poppy seeds

Method: 

Place all ingredients in the food processor using the chopping blade. Process until mixed well but not super smooth.

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The mixture should be moist and able to be formed into a ball.
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Place the mixture on a piece of baking paper and gently flatten.
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Place another piece of baking paper on the top and gently flatten with a rolling pin.
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Roll out until thin enough that the mix can still be picked up and not fall apart. About 3 mm but use your judgement.
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Cut off the rough edges using a pizza cutter and then slice into rectangles.
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Gently pick each piece up and place on a tray lined with baking paper. Roll the scraps up and repeat the process until all have been used. The final piece is hard to get perfect so l used this as my taste test when it was cooked.

Bake in a pre-heated oven. I cooked my crackers at 170 degrees in a fan forced oven but as each oven varies you will need to experiment. Lower is better than a higher temperature as you don’t want them to burn or dry out too much. Bake until just golden, remove from the oven and let cool on the tray.

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A really tasty and versatile cracker. After you have made one batch and tested your oven etc l would double the recipe next time as they will be eaten very quickly.
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Served here with a night shade free guacamole and some twists from the same recipe.

 

I hope you enjoy this recipe. You can follow me daily on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Orange and Chia Seed Cake

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.

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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.

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Wet ingredients
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Dry 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.

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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.

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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.

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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.

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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.

You can follow me daily on Instagram at holistic_paleo or on Facebook at Primal Living Melbourne or Holistic Wellness For Life.

Pumpkin Seed Bread

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!

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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.

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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:

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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.
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The mix is quite thick. Place into a bowl and add the melted coconut oil and sunflower seeds.
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Mix gently until well combined. The mix will look nice and moist.
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Spoon the mixture into the baking dish and smooth the top with the spatula.
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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.
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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.

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Carefully turn the bread onto a cooling rack.
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Flip the bread over and cut a slice off. The end pieces are the best!
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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.

You can follow me daily on Instagram at holistic_paleo or Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Apple and cinnamon cake-A Paleo friendly recipe.

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.

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Such a delicious gluten and dairy free cake.
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I made a double recipe and used square tins.
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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:

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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.

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Everything in the one bowl.
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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.

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I grease my tins with coconut oil and line with baking paper.
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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.

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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.

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What a delightful cake!

If you have enjoyed this recipe please share it with a friend. Please also follow me on Instagram at holistic_paleo.