A brownie is like a cake but cut into squares and is often used as a dessert or snack. Usually chocolate and delicious this version adds the flavours of coconut and fresh beetroot with the raw cacao to produce an interesting and quirky flavour. Out of the oven they are extremely moreish and you can adjust the level of beetroot in the brownie to suit your particular tastes.
Ingredients:
1 cup of blanched almond meal (you will need more liquid if you use the regular almond meal as the skin is very drying).
1 cup coconut flour
1 teaspoon baking soda (Bobs Red Mill)
4 free-range or organic eggs (700g)
1 cup shredded coconut (flakes or dessicated is o.k as well)
1/2 cup coconut oil
Generous 1/4 cup rice malt syrup
12 small spoonfuls of Pure Stevia (the equivalent of 1/4 cup sugar)
Alter the amount depending on the product you use.
1/2 cup filtered water
2 level tablespoons raw cacao
1 small raw beetroot grated (use more or less depending on your tastes).
Method:
Place all ingredients in the food processor and give a light mix until all combined.
An intense colourPlace into a baking dish greased with coconut oil.Cook in a pre-heated oven at 180 degrees celsius until cooked but not overly done. Let it cool in the baking dish and then transfer to the cooling rack.Eat while warm when it is at its best.
Have a try swapping the beetroot with other vegetables such as sweet potato.
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It is so much fun to just grab a healthy treat from the freezer knowing exactly what is in it and that it is going to taste excellent and be sustaining. These little balls are packed full of healthy fats from the nuts, coconut oil & chia seeds. Whip up a batch right now!
A tangy lemon treat.
Ingredients:
2 cups of activated nuts (I used almonds)
1 cup of activated raw cashews
1 tablespoon chia seeds
Juice and zest of one lemon
1/2 cup coconut oil
1 cup shredded coconut
1/3 cup rice malt syrup
Method:
Place all ingredients in the food processor.
All healthy and natural
Blitz until well combined and the nuts are broken down.
Have a taste now.
Roll into small balls using your hands.
This recipe makes approximately 20 balls.
These will go quite firm in the fridge if you are eating them within a day or two. Otherwise keep them in the freezer and eat them frozen or let them sit for a bit until they soften. Have one or two as a snack and enjoy.
These can be made in around 5 minutes. Vary the nuts and add different flavours that suit your tastes.
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A creamy and satisfying raw and frozen slice which has a very high healthy fat content and is flavoured with the amazing Acai Berry Powder which is an excellent source of anti-oxidants.
Extremely delicious and easy to make.
I have used a home made almond nut butter in this recipe but you could use one that has been commercially made. I like to activate my nuts to remove the anti-nutrients and by making the nut butter myself l can be assured of the ingredient content.
Making the Nut Butter:
You require 2 cups of raw nuts which have been soaked in filtered water and 1 tablespoon of sea salt for up to 24 hours for hard nuts such as almonds and around 6 hours for softer nuts such as cashews. They then need to be dehydrated as otherwise the nut butter will be too moist. Rinse well then add to the food processor with the chopping blade attachment and 1 cup of organic coconut oil, 2 pinches of pink Himalayan Rock Salt and 1 teaspoon of raw organic honey. Process until creamy. This can take up to ten minutes and it is a good idea to stop the food processor and wipe down the edges with a spatula so everything is evenly processed. You can keep this nut butter in the fridge for several days or use some of it as a spread and the rest in this lovely slice recipe.
Keep processing until it is smooth and creamy
Making the Slice:
Ingredients:
1 1/2 cups of home made nut butter (I used almond)
1 1/2 cups raw activated cashews
3 level tablespoons raw organic honey
2 generous tablespoons Acai Berry Powder (This can be substituted for another Superfood powder or raw cacao).
This powder is great in smoothies as well.
Method:
Add the ingredients to the food processor using the chopping blade. Process until well combined. Place the ingredients in a dish generously lined with baking paper and smooth out with a spatula.
A quick taste test now is a good idea.All smoothed out and ready for the freezer
Place in the freezer to set for a couple of hours then slice into portions and return to the freezer.
Smaller slices are better.Have a piece or two and enjoy.
As this slice has a high healthy fat content it does soften quite quickly when at room temperature and l prefer to eat it straight from the freezer.
You can follow me daily on Instagram at holistic_paleo and Facebook at Primal Living Melbourne and Holistic Wellness For Life.
Oh, what a decadent Paleo treat this is! Except it is made from all healthy ingredients and is gluten, dairy and processed sugar free.
Chocolate and cherries. A wonderful combination.
The mousse can also be used as part of a fancy dessert such as below where it is on top of a chocolate tart (see recipe in dessert section) and topped with a chocolate ball (see recipe section). The strawberries add so much colour to the dish and l topped it all with some finely sliced Loving Earth Organic Raw Chocolate.
Strawberries and chocolate. What a combination!
In this picture l added the mousse to a berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.
Chocolate and berry pancake.
This mouse will last a few days and is better after it has set in the fridge and even better the next day, although a taste as soon as it is made is definitely advised as it is so delicious!
The ingredients for the mousse are:
2 ripe avocados, peeled and stone removed
40g raw organic cacao powder (approximately 1 generous tablespoon)
2 tablespoons raw organic honey
85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I usually can’t wait the 20 minutes and just give them a quick soak).
1 teaspoon cinnamon
1 vanilla pod, split lengthways & seeds scraped (I often use organic vanilla essence-1/2 a teaspoon)
Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!
Pure chocolate mousse!
I have called this chocolate mousse extreme because for me this is an extreme taste sensation and indulgence. Living with food intolerances, sensitivities and a limited diet is a daily challenge and a dish like this can brighten up my whole world.
If you have enjoyed this post please share with a friend. You can follow me on Instagram at holistic_paleo or Facebook at Holistic Wellness For Life or Primal Living Melbourne. Thanks Carolyn
I can advise you on all of your dietary needs. I am available for online consultations and my focus is Paleo nutrition and how to achieve your nutritional and life goals.
Paleo Nutrition and Primal living.
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Oh, what a decadent Paleo treat this is! Except it is made from all healthy ingredients and is gluten, dairy and processed sugar free.
Chocolate and cherries. A wonderful combination.
The mousse can also be used as part of a fancy dessert such as below where it is on top of a chocolate tart (see recipe in dessert section) and topped with a chocolate ball (see recipe section). The strawberries add so much colour to the dish and l topped it all with some finely sliced Loving Earth Organic Raw Chocolate.
Strawberries and chocolate. What a combination!
In this picture l added the mousse to a berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.
Chocolate and berry pancake.
This mouse will last a few days and is better after it has set in the fridge and even better the next day, although a taste as soon as it is made is definitely advised as it is so delicious!
The ingredients for the mousse are:
2 ripe avocados, peeled and stone removed
40g raw organic cacao powder (approximately 1 generous tablespoon)
2 tablespoons raw organic honey
85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I usually can’t wait the 20 minutes and just give them a quick soak).
1 teaspoon cinnamon
1 vanilla pod, split lengthways & seeds scraped (I often use organic vanilla essence-1/2 a teaspoon)
Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!
Pure chocolate mousse!
I have called this chocolate mousse extreme because for me this is an extreme taste sensation and indulgence. Living with food intolerances, sensitivities and a limited diet is a daily challenge and a dish like this can brighten up my whole world.
If you have enjoyed this post please share with a friend. I am on Twitter at Holistic Paleo@carolynlgray and Instagram @Holistic_Paleo. Thanks Carolyn
I can advise you on all of your dietary needs. I am available for online consultations and my focus is Paleo nutrition and how to achieve your nutritional and life goals.
Paleo Nutrition and Primal living.
Online shopping:
My favourite cooking oilFor Australian customers. All of your organic pantry needs.The best book bargains delivered to your door.
These tasty raw snacks have the most delicious sweet flavour and are packed with goodness. They are Paleo, gluten, dairy and processed sugar free and filled with nutritious ingredients.
Power packed snack.
These are the simplest balls to make and taste testing the mixture is part of the fun. You need a food processor to make these as there is quite a lot of blending required. The method is so simple with all ingredients placed into the food processor and blended until an even consistency.
Just minutes to make with a food processor.
Ingredients:(everything organic if possible). This recipe makes approximately 12 balls.
1 cup of raw activated nuts (l used almonds and brazil nuts)
3 tablespoons sesame seeds
2 tablespoons coconut flakes
1 teaspoon cinnamon
4 large medjool dates (seeds removed)
3 generous tablespoons coconut oil
1 level tablespoon of a superfood powder (I used Loving Earth Rainbow SuperFood blend)
Use a spoon to scoop a small amount of mixture out of the food processor and using your hands shape into a small ball. Cover in extra sesame seeds.
Ready to be covered in sesame seeds.Looking good at this stage. A taste test here is highly appropriate.
Place the finished balls on a plate and place in the fridge for a couple of hours to firm up.
A delightful Paleo snack.
As this mix makes a small quantity of balls you could keep them in the fridge for a few days and eat as desired. Alternatively you can freeze them especially if you are doubling the recipe. You can experiment with different types of superfood powders such as spirulina or acai berry or add some raw cacao for a chocolate flavour.
The Loving Earth Rainbow SuperFood Blend is in a 150g jar and cost me $45 from the health food shop. The ingredients are raw organic macqui, raw organic acai, wildcrafted gubinge, raw organic camu camu, organic spirulina and organic wheatgrass. I like adding it to raw recipes as heating it too much can impact the nutrient content.
For Australian followers, your pantry needs delivered directly to your door.For everything coconut
I am reposting the recipe for this delightful cake as l have had so much wonderful feedback. This is a lovely moist cake which uses whole oranges to give it a beautiful flavour and texture. I don’t normally cook with stevia but l had some in the cupboard and thought it would add a nice sweetness to the cake and used it in conjunction with Rice Malt Syrup which worked well.
A moist and lovely cake-gluten free/dairy free
This recipe makes 12 cupcakes and 1 whole cake so it could be halved if desired. To make this cake all of the wet ingredients plus a few extras are placed in one bowl and the dry ones in another.
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
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
In another bowl mix:
2 cups 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. If making cupcakes place spoonfuls into patty pans as below.
Ready for the oven!
If making a cake pour half the mix into a greased and lined cake tin. Bake both in a 180 degree celsius oven until firm to touch. The cake will take quite a lot longer than the cup cakes.
A cute cupcake display. Add some orange pieces to compliment the cupcakes.
Let the cake cool in the tin for a few minutes and then place on a cake cooling rack. I drizzled the cake with some fresh orange juice and topped with sliced orange. I admit to having a cupcake and a piece of cake and my preference is for the cake as the extra juice and orange slice really added to the flavour.
Drizzle the cake with fresh orange juice and freshly sliced Navel orange.
This is a delightful cake and the flavour turned out really delicious and it is a wonderful treat for those of us living on restricted diets.
If you enjoyed this post please share with a friend. You can also follow me on Instagram: holistic_paleo, Facebook, Pinterest, Tumblr, Twitter or Flickr.
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.
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.
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.
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.
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.
Such a delicious gluten and dairy free cake.I made a double recipe and used square tins.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:
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.
Everything in the one bowl.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.
I grease my tins with coconut oil and line with baking paper.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.
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.
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.
A raw frozen treat free of gluten, dairy and processed sugar.
Morning snack: fresh strawberries, raw organic dark chocolate and the frozen chocolate, coconut and strawberry balls.
These little balls of sweetness are a delightful raw frozen treat to have at any time of the day and the combination of chocolate, fresh strawberries and coconut is very nice. They are quite soft at room temperature which is why they are best eaten frozen, but if a firmer ball is desired the avocado can be left out.
Ingredients:
Fresh strawberries!I actually used fresh coconut, but shredded coconut is excellent.
8 medjool dates (seeded)
1 dessert spoon organic raw cacao
3 tablespoons organic coconut oil
2 cups of mixed raw nuts (I used brazil and walnuts)
8 fresh strawberries (washed and the green top removed).
2 tablespoons black chia seeds
1/2 cup organic shredded coconut (plus a bit extra for rolling the balls in)
1 small avocado (optional)
Instructions for making the balls:
Place all of the ingredients in the food processor and mix until well blended.
Place all of the ingredients in the food processor and blend.
Use a spoon to form balls of mix and roll in the extra shredded coconut.
Roll the balls in the extra coconut.
Place the balls in a container and place in the freezer.
Serve the balls with some fresh strawberries.
As these balls are raw they are really quick to make and filled with wonderful nutrients. Store the balls in an airtight container in the freezer and grab one when you need a healthy snack.
If you have enjoyed this post please share it with a friend.
This is a lovely moist cake which uses whole oranges to give it a beautiful flavour and texture. I don’t normally cook with stevia but l had some in the cupboard and thought it would add a nice sweetness to the cake and used it in conjunction with Rice Malt Syrup which worked well.
A moist and lovely cake-gluten free/dairy free
This recipe makes 12 cupcakes and 1 cake so it could be halved if desired. To make this cake all of the wet ingredients plus a few extras are placed in one bowl and the dry ones in another.
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
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
In another bowl mix:
2 cups 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. If making cupcakes place spoonfuls into patty pans as below.
Ready for the oven!
If making a cake pour half the mix into a greased and lined cake tin. Bake both in a 180 degree celsius oven until firm to touch. The cake will take quite a lot longer than the cup cakes.
A cute cupcake display. Add some orange pieces to compliment the cupcakes.
Let the cake cool in the tin for a few minutes and then place on a cake cooling rack. I drizzled the cake with some fresh orange juice and topped with sliced orange. I admit to having a cupcake and a piece of cake and my preference is for the cake as the extra juice and orange slice really added to the flavour.
Drizzle the cake with fresh orange juice and freshly sliced Navel orange.
This is a delightful cake and the flavour turned out really delicious and it is a wonderful treat for those of us living on restricted diets.
If you enjoyed this post please share with a friend. You can follow me on:
Oh, what a decadent treat this is! Except it is made from all healthy ingredients!
Strawberries and chocolate. What a combination!
This mouse will last a few days and is better after it has set, although a taste as soon as it is made is definitely advised as it is so delicious! This recipe is taken from the latest edition of ‘Wellbeing’ magazine but mine looks a lot darker and richer probably because l added a bit more raw cacao.
In the top picture l used the mousse to top a chocolate tart (see recipe in dessert section) and added in a chocolate ball also (see recipe section). The strawberries add so much colour to the dish and l topped it all with some finely sliced Loving Earth Organic Raw Chocolate.
Chocolate and berry pancake.
In this picture l added the mousse to my morning berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.
The ingredients for the Mousse are:
2 ripe avocados, peeled and stone removed
40g raw organic cacao powder (I used a generous tablespoon as l couldn’t wait to measure it)
2 tablespoons raw organic honey
85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I couldn’t wait the 20 minutes as l was desperate to taste the mousse, so l just used the pitted dates without soaking and draining).
1 teaspoon cinnamon
1 vanilla pod, split lengthways & seeds scraped (I used organic vanilla essence-1/2 a teaspoon)
Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!
Pure chocolate mousse!
I have called this chocolate mousse extreme because for me this is an extreme taste sensation and indulgence. Living with food intolerances, sensitivities and a limited diet is a daily challenge and a dish like this can brighten up my whole world.
If you have enjoyed this post please share with a friend. I am on Twitter at Holistic Paleo@carolynlgray and Instagram @Holistic_Paleo. Thanks Carolyn
Live & eat mindfully. Gluten & dairy free recipes.
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