Tag Archives: sweet

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.

2014-08-21 20.03.45
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 make sauces and smoothies mostly in my high speed blender.

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Apricot Chicken

An old classic revamped to be Paleo friendly and delicously sweet.

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The sweetest and most delicious dish.T

Apricots are a seasonal fruit so l would use the fresh fruit where possible as when ripe they have the loveliest flavour and aroma. Apricots are also available preserved so just look for a good quality product i.e local and organic.

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This can be cooked in a pot on the stove or a casserole dish.

 

Ingredients:

6 free range chicken thighs diced and coated in coconut flour

1.5 litres of home made chicken stock

4 apricots (seeds removed) and finely chopped.

The green tops of two spring onions (sliced)

1/4 of a small pumpkin diced

1/2 cup organic shredded coconut

ground black pepper and pink rock salt to season

Fresh herbs such as parsley and mint

1/2 a red capsicum diced

4 small radishes sliced.

1/4 cup black chia seeds added near the end of cooking

Optional: 1/2 cup quinoa which has been pre-soaked and rinsed, plus a handful of sliced green beans.

Method:

Brown the flour coated chicken thighs in a pan with some coconut oil and then placed them in the hot pot. Add the rest of the ingredients and let cook throughout the day on a low heat. Add the chia seeds about thirty minutes before serving along with the optional quinoa and green beans. These are optional as some Paleo followers don’t consume them, but l think they are o.k once in a while and will go well with this dish. Another thirty minutes or so and your casserole will be ready to serve. The chia seeds and quinoa will help it to thicken so you can add some more if it is too runny or extra vegetables.

There was a delicious sweetness to this dish from the apricots, pumpkin and coconut which is from all natural ingredients. I hope you enjoy this casserole and share the recipe with your family and friends.

Rustic Apple Crumble

Something sweet! My favourite flavours combined!

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

2014-08-21 20.01.40 - Copy
A sweet and comforting dessert.

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.

2014-08-21 18.59.31
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.

2014-08-21 19.13.45 - Copy
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.

2014-08-21 20.03.45
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. I am also on Instagram, Pinterest, Flickr, Tumblr and Twitter where l share my daily recipes and meals.

Sweet chocolate tart with fruit

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I am reposting this recipe as l have made it several times since l first wrote about it and now l love it even more. It is really quick to make and is so sweet and delicious with a thick, creamy texture. A small piece is very satisfying as it is quite rich in flavour.

This 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. This recipe was given to me by a friend who sourced it from http://www.wholefoodsimply.com. I made the tart a week before it was required and covered it with cling wrap while still in the baking tray and placed it in the freezer. On the day of the event l removed it from the freezer and tray, and decorated it with some festive coloured fruits and berries. I placed it in the fridge until we had to leave for the party and ideally it will remain in the fridge or be taken from the freezer just before serving.

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 and l have also use walnuts), 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.

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 (seeds removed). Once combined add 1 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.

Remove the base from the freezer and fill with the delicious chocolate mix. Smooth the top with a spoon, cover with cling wrap return to the freezer. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit. The fruit is really just one idea of what could accompany this tart. You can use your imagination and serve it with what suits your diet and preferences. I used green grapes when decorating this tart but my favourite grapes are the red or very black ones. Ensure you wash them well though as they are usually sprayed with a nasty chemical that some people can react to.

An alternative to this is to cut the tart up into single serves and place them into a container in the freezer. My daughter is just loving being able to go to the freezer and grab a piece a couple of times a week when she feels like something sweet. I also have had this after work when l have been really tired and needed a pick me up.

If you enjoyed this post please share with a friend. I am also on Facebook and Twitter. Thanks Carolyn

Sweet and crunchy salad

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There was quite a lot of work in this salad but it was delicious and got rave reviews from normally fussy family members. The roasted pumpkin and beetroot provide a natural sweetness to the dish, while the crunchiness of the cucumber and snow peas is a good contrast in texture.

Ingredients:

One quarter of a small pumpkin chopped into small pieces

Two whole beetroots chopped into small pieces (they will shrink in the oven)

One and a half cups of chickpeas (soaked and boiled)

One small lebanese cucumber or similar diced (I washed mine well and left the skin on)

One cup of washed and sliced snow peas

One carrot washed and diced/sliced

One quarter of  a cup of pepitas (Pumpkin seeds)

One quarter of a cup of sunflower seeds

Sea Salt

Ground black pepper

The Juice of half a lemon (use a whole lemon if it is small)

Two pieces of spring onion (just the green tops chopped or use the white bits as well if you can tolerate them)

Extra virgin olive oil

Organic Apple Cider Vinegar

Fresh mint (plus any other fresh herbs you have)

Method:

The first step is to prepare the chick peas which need to be soaked overnight in water and a small amount of sea salt. Rinse, then boil for around thirty minutes or until soft. Place in the fridge to cool.

The next task is to cook the pumpkin and beetroot. Place the chopped up vegetables on trays lined with baking paper and drizzle with Extra Virgin Olive Oil and sprinkle with sea salt and ground black pepper. Place in a hot oven (around 200 degrees Celsius) until nice and golden. Transfer to a bowl and place in the fridge to cool.

Choose a nice bowl from your cupboard to place your salad in. I like to place this on the table with salad servers and let people serve them self. Place the chickpeas, vegetables, seeds and herbs in the bowl and mix. Add a sprinkle of sea salt and ground black pepper, the lemon juice, and a drizzle of Extra Virgin Olive Oil and a few splashes of Organic Apple Cider Vinegar. Mix it all up with a spoon. Have a taste and add more of the dressings to suit you.  Place covered in the fridge until required. I served the salad topped with Kapai Puku and accompanied with free range roasted chicken and it was really lovely (see picture above). Enjoy!