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.
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.
The ramekins are greased with coconut oil. These are quite large and you could use ones that are half the size.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.
Straight out of the oven and ready to eat.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.
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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.
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.
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.
Remove from the fridge or freezer and gently slice using a sharp knife. The size of the pieces is up to you!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!
A colourful array of delicious organic vegetables combined to create a wonderful side dish for you to enjoy. Use your imagination when cooking up a baked vegetable dish and be rewarded with flavour, texture and whole food goodness.
Look at the colour in this dish!
Buying organic veggies is taking my creativity in the kitchen to a whole new level. I am loving eating the seasonal organic veggies l am buying and admit that some of them l wouldn’t normally have bought but now am loving the variety it is bringing to my diet. The cost of the veggies places a new importance on using all of them and being thrifty is inspiring me to try new combinations with the reward being an ever expanding menu.
So much variety and colour.
The ingredients in this dish are carrot, broccoli, leek, beetroot, daikon, asparagus and beet greens seasoned with olive oil, pink rock salt and black pepper. I baked the dish uncovered in a 180 degree celcius oven and turned them a few times.
Steaming hot and just out of the ovenServed here with a lovely salad, baked sweet potato and a caramelized beef and veggie mince. There are so many veggies in this meal.Just reheat the veggies in a saucepan. An enormous piece of steamed cauliflower went well with the meal.
Use your imagination and use up the veggies you have. Roasting the veggies brings out a sweetness in them that l love.
A lovely moist cake which uses whole oranges to give a beautiful flavour and texture. Low in added sugar with the use of Stevia and a small amount of Rice Malt Syrup and the natural sweetness of fresh oranges. A gorgeous cake for a celebration and very easy to make.
A moist and lovely cake-gluten free/dairy free
This recipe can be used to make cupcakes or one whole cake. To make this cake all of the wet ingredients plus a few extras are mixed together and the dry ones in a separate bowl.
The wet ingredients plus the poppy seeds
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
1/2 cup Stevia granules or the equivalent (There are lots on the market. If you use a very concentrated one then add less water to compensate as this recipe is based on adding half a cup of dry ingredient to the mix)
1/2 cup organic coconut oil gently melted
1/3 cup poppy seeds (more or less depending on your preference)
1/3 cup rice malt syrup
1/2 teaspoon organic vanilla essence
Alternatively place all of the above ingredients in the blender and process. Quick and simple.
In another bowl mix:
2 cups almond meal
1/2 cup coconut flour
1/2 teaspoon Bicarbonate Soda (Bob’s Red Mill)
Add the wet ingredients to the dry ones and mix gently. If making a cake pour the mixture into a greased and lined cake tin. Bake in a 180 degree celsius oven until firm to touch. If making cupcakes place spoonfuls into patty pans as below and keep an eye on them in the oven as the cake will take quite a lot longer to cook than the cup cakes.
Ready for the oven!I added flaked almonds onto the top of this cake for a nice texture.
Let the cake cool in the tin for a few minutes and then place on a cake cooling rack.
Look at those golden flaked almonds.A cute cupcake display. Add some orange pieces to compliment the cupcakes.
Drizzle the cake with fresh orange juice and freshly sliced Navel orange.
This is a delightful cake with a lovely flavour. Stevia can have a bitter after taste and can take some getting used to. The deal breaker is a lower sugar content for the unusual after taste and this is something that you either like or you don’t. As a now and again treat l don’t mind the Stevia and in this cake the orange flavour dominates and it is a wonderful treat for those of us living on restricted diets.
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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.
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 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.
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.
The mixture is sitting on baking paper and has been smoothed out with a spatula.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.
Cut the slice into individual pieces.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.
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A crunchy and crumbly gluten and dairy free bread for those times when nothing else will do. Eat it straight out of the oven or keep it in the freezer and lightly grill for a quick meal.
A great dipping bread.
This recipes uses whole sunflower and pumpkin seeds which gives a rustic appearance and texture but if you want a more refined loaf you could process these slightly before mixing. The pepitas are extra crunchy and the small pile left on the chopping board after cutting could be saved to pour on top of a salad for some extra crunch.
Ingredients:
3/4 cup Coconut flour
3/4 cup Buckwheat flour
1 cup Almond meal
1/2 cup LSA
1 generous cup of seeds – a mix of whatever you like but l recommend organic sesame seeds, poppy seeds, activated sunflower and pumpkin seeds.
1/4 cup black chia seeds
3 teaspoons gluten free baking powder
4 free range eggs
A generous 1/4 cup organic coconut oil gently melted
Filtered water-approximately 1 cup (you could use almond or oat milk if you can have those)
Method:
Find a suitable baking dish. I have tried this with a small square cake tin or a rectangular loaf tin. Either one is fine. Grease and line the base. Mix all of the dry ingredients together except the chia seeds. Mix together in a separate bowl the eggs, warm coconut oil, 1 cup of water and chia seeds. Add the wet ingredients to the dry ingredients. Mix and add extra water as required. The mix should look moist but not wet.
Put the dough into the baking dish and push down so that the top looks nice and even. Place in a pre-heated 180 degree oven for about one hour or until nice and golden.
Let it cool for a few minutes in the baking dish
Turn out onto a cooling rack and when cool cut into slices with a serrated knife.
When you cut the loaf collect the crumbs that fall through the board.
It will hold together better if the slices are thicker (approximately 1.5cm). The crunchy end bits are the best.
Really crunchy and delicious
The middle bits can be grilled when required to give them some extra crunchiness. You can do this straight from the freezer and then top the bread with your favourite toppings such as avocado and tomato.
Served here with avocado, tomato, spinach and a veggie burger.
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Served here with a pan fried egg and a colourful salad.
Ingredients:
Two medium sized orange sweet potato coursely grated
6 free range or organic eggs (700g)
Pink rock salt/Celtic Sea sat and Ground Black pepper to taste
One small onion (any variety or spring onions)-diced
A handful of fresh flat leaf parsley (add other herbs if you have them)-chopped
1 generous tablespoon Coconut Flour
Method:
Mix all ingredients in a bowlPlace spoonfuls into a medium heated pan using a healthy oil (olive oil or coconut oil) and gently fry.Gently turn over and fry the second side.The Rosti hold together well and can be picked up without falling apart.
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The combination of egg and bacon is very delicious and these muffins are so handy to have in the fridge. This version uses a whole egg surrounded by bacon and seasoned with just pink rock salt and black pepper. They can be the feature of your meal or a great snack option as they are delicious eaten hot or cold.
Completely delicious!A simple set of steps to achieve a tasty muffin.
A really simple dish to make and a favourite with children. Grease your pan very well with coconut oil, place slices of bacon (ideally nitrate free) around the edges and break an egg (free range or organic) into each hole. Sprinkle your salt and pepper on top then bake in a 180 degree oven until the white is firm and the yolk is just cooked. If you have greased your pan well the muffins should just slip out.
Place on a cool rack and use within a couple of days.
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A delicious frozen dessert with a stunning colour and flavour. This raspberry and chocolate tart can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. You could also just eat it freshly made as the frozen berries give it a wonderful coolness and texture.
Such a colourful platter.
This tart can be made ahead and kept in the freezer. Just keep it on a firm base and cover it in cling wrap. On the day it is required just remove it from the freezer and decorate, or slice it and keep it in the freezer to have as a snack.
The tart is paired here with a delightful chocolate mousse, fresh strawberries and Loving Earth Raw Organic Dark Chocolate.
I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.
In the food processor l placed:
1 cup of activated almonds (the original recipe said hazelnuts), 1 cup of desiccated or shredded coconut and 8 large medjool dates (remember to take out the seeds).
Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.
The pan is greased well with coconut oil.Use a spatula to spread the base and to push it down so it is flat and firm.
In the food processor blend together:
1 ripe avocado, 3 heaped teaspoons of cocoa or cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (Approximately 10 dates with the seeds removed). Once combined add 1 really generous cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through.
I would recommend organic berries and l picked all of the raspberries out of this pack which was the perfect amount.
Remove the base from the freezer and fill with the delicious chocolate mix.
Look at that colour.
Smooth the top with a spatula ensuring it is nice and even.
The more berries you add the pinker the colour.
Cover with cling wrap and return to the freezer to set. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit.
Made with real whole food ingredients.
Alternatively, cut up the tart and freeze, so that you can have a piece as a snack with some berries and raw dark chocolate.
Served with frozen berries and a piece of Loving Earth Raw Dark chocolate.
This is a very rich treat and a small piece is very satisfying. The coconut and chocolate are a wonderful combination and this tart is very pleasing to the taste buds.
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A really lovely cake with the sweetness of sweet potato and the goodness of so many natural ingredients. Gluten, dairy and processed sugar free and very easy to make.
A perfect treat for morning tea.
I like to have snacks ready so that when l am working l can just grab them from the freezer and quickly pack my lunch box. This cake is a great lunch box filler as you can pack it frozen and it is ready to eat when needed mid morning or at lunch time. You can easily double the recipe if you are having a cook up and you can substitute the nuts with another kind or swap the sweet potato to something like pumpkin or carrot. This recipe cuts well and when the cake is cool l cut it with a serrated bread knife and wrap each piece individually with cling wrap and freeze.
A firm cake that holds together well.
Ingredients:
2 cups organic almond meal (keep this in the fridge)
1/4 cup organic coconut flour
5 large eggs (700 grams) (These should also be kept in the fridge)
A generous 1/4 cup organic coconut oil
A generous 1/4 cup raw organic honey (or organic honey)
1 teaspoon organic cinnamon
1 teaspoon Bicarb Soda (Bob’s Red Mill Brandon is good)
1/2 cup walnuts (this measurement is when they are whole and not ground). Process these in the food processor until in small broken up pieces.
1 cup grated sweet potato (This measure is the sweet potato loosely filling the cup)
Method:
Place all of the dry ingredients in a bowl. Place the eggs in another bowl and whisk. In a saucepan warm up the coconut oil and honey until a liquid. Let cool.
Everything is ready to be mixed together.
Add the liquid to the egg mix then add the grated sweet potato and walnuts. Now add this mix into the bowl with the dry ingredients and stir until combine.
Use a spatula to combine all of the ingredients. Look out for the lumps of coconut flour and squash with the spatula.
Place in a greased square or rectangular metal or glass baking dish which has the base lined with baking paper. I grease the inside of the baking dish with the organic coconut oil.
Greased and lined.Smooth the top with a spatula.
Bake in a 160 Degree Celsius oven until the outside of the cake is golden and the middle firmish. Don’t let the cake burn but the outside will be quite darkish brown when done.
Let the cake cool in the tin for a few minutes. Cut around the edge with a knife to separate the cake from the baking dish.The edge pieces are nice and crunchy. Use a serrated knife when cutting for the best results.
This cake is lovely warm, but also freezes well. If you like it you can multiply the ingredients and make several so that they are on hand when needed. You can freeze them whole or in single slices and it is surprising how lovely the organic coconut oil is in baked goods and the cake still has a sweetness to it even though it has only a small amount of honey in it.
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Vegetable spaghetti is a versatile, flavoursome and low carbohydrate food and in this recipe it is used as the main ingredient in the base of this delightful pizza. Gluten and dairy free, Paleo friendly, colourful and tasty. A meal to satisfy those who have been missing this traditional favourite.
Paleo friendly and delicious.
If you are avoiding nightshades then leave the tomato paste off and use olive oil as the topping, leave off the capsicum and drizzle an egg over the top.
Ingredients: Base
1 whole baked Vegetable Spaghetti
1 cup of raw activated pumpkin seeds
1/2 red onion
1 tablespoon coconut oil
2 tablespoons coconut flour
Pink rock salt and black pepper
Method: Base
Cut the vegetable spaghetti lengthways in half using a serrated knife.Clean out the seeds and pulp with a spoon.Drizzle with olive oil and sprinkle with pink rock salt and black pepper.Bake in a 180 Degree Celsius oven until golden and soft.Scrape out the vegetable spaghetti with a fork.Place in a sieve and squeeze the excess moisture out.Place all of the base ingredients in the food processor with the vegetable spaghetti.The mixture now looks like a dough.Place a generous piece of baking paper over the pizza tray and carefully and evenly flatten out the mixture.Bake the base in a 180 Degree Celsius oven for 10 minutes.Cover the base with your favourite ingredients. Keep it simple so the weight of the ingredients doesn’t overwhelm the base.Colourful and delicious. A family favourite and no-one will guess what the base is made from.
When the pizza is cooked remove from the oven and slice using a pizza slicer. It will smell delicious. Serve on its own or with your favourite meat. You will be able to carefully pick this pizza up with your hand but l would eat it with a knife and fork.
Enjoy this delicious version of a gluten and dairy free pizza made with all natural ingredients.
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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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Live & eat mindfully. Gluten & dairy free recipes.
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