coconut palm sugar meringue icecream sandwich

This is a good example of resurrected failed experiment!  I was trying to use up some egg whites the other day by making meringues.  I thought to be somewhat healthier I would try to make it with coconut palm sugar, however as I was adding the palm sugar to the stiff egg whites, it ‘flopped’ in the bowl and I knew it just wasn’t going to rise.  I put the mixture into a silicone tart shell and baked it the same as the meringues just to see what would happen.  It didn’t rise, in fact as it cooked it flattened even more and browned quite a lot.

When I took it out of the pan and ripped a bit off to taste, it tasted so caramelly. The rest of the family had a taste and as one of my boys said, ‘it’s a failure that’s a success’! So with a scone cutter, some ice-cream and a few slices of banana, the ice-cream sandwich was made!


  • 3 egg whites
  • 3/4 cup coconut palm sugar
  • 1 tsp white vinegar
  • 1 tsp vanilla
  • 1 tsp cornflour
  1. Whisk egg whites until stiff peaks.
  2. Gradually add palm sugar until sugar is dissolved.
  3. Stir in vanilla, vinegar and cornflour.
  4. Pour into silicone tart mould (assuming yours is as runny as mine and needs containing!)
  5. Bake in oven 160C for 25 mins then 150C for a further 25 mins then turn oven off and cool in the oven.
  6. Remove the meringue ‘disc’. Use a round cookie cutter to cut shapes, scoop ice cream onto a round and top with a second round.  I added a few sliced of fresh banana but you could also add chocolate sauce or nothing at all!
  7. Eat immediately.

announcing new dates whatannabelcooks paleo cooking classes!!

cooking class# 2

As many of you know I had to cancel the previously planned cooking class back in May as we had to have our kitchen floorboards replaced after a leaking water filter tap.

Finally I have rescheduled the class and decided to offer 2 dates to allow for smaller classes (capped at 10) and a few more to be able to come.  The idea is still the same – to have some fun cooking and eating and to raise some money for Daughters of Cambodia who work with women who are victims of sex trafficking in Cambodia.

If you are in Brisbane and can come along, please contact me via email, to book in.

Annabel x

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paleo/raw bounty bars


I promise I haven’t forgotten you all, it’s been a crazy month celebrating my 40th birthday. Here is the most popular post on the blog this month, remember this one? Has anyone had a go at making it yet? I’ll post some new dishes in July! Happy cooking everyone. Annabel x

Originally posted on whatannabelcooks:

paleo bounty bars.jpgI have thought about making these for a while and then as cacao is not AIP friendly forgot about them. The other day I had lunch at the Paleo Cafe with my friends Sharon and Lyn and Sharon brought out her secret stash of bounty bars for us for dessert! I was re-inspired to give them a go. Glad I did!
Coconut FillingCoconut Filling

  • 1 Tbsp cacao butter (melted)
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup (or to taste)
  • 1/2 cup coconut milk
  • 2 cups desiccated coconut
  • pinch salt
  1. Blend all ingredients in a blender or food processor until just starting to come together as a paste but don’t over process as you still want to have some of the texture of the desiccated coconut.
  2. Press into rectangular container lined with baking paper (I used 15cmx22cm) or into rectangular shape. Freeze until solid.
  3. Remove and cut into pieces…

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paleo plantain pancakes

paleo plantain pancakes

paleo plantain pancakesOh My Goodness, how good does this look?! I can totally imagine paying $15 for this an a trendy little cafe.  There’s my little boast for the day.

I have been seeing recipes on many of the blogs I follow using plantains (they are like large unripe bananas) and saw some the other day in a fruit shop so bought some and decided to give a couple of recipes a go.  I have plantain chips in the dehydrator as we speak and made this fantastic pancake!

The pancake is light and fluffy and served with yoghurt, shaved pear and 11 seed & nut paleo muesli.  So good with my morning coffee for brunch! The original recipe comes from

  • 1 plantain (mine was black but I think you can use when green too)
  • 2 eggs
  • pinch salt 1/4 tsp baking soda
  • 1 tsp vanilla
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup (optional)
  • 1 pear shaved or thinly sliced
  • dollop of yoghurt (can use DF option) to serve
  • 11 seed & nut muesli to serve – omit for nut free version
  1. Cut and peel plantain (I had to slice the skin off) IMG_1635
  2. Blend all ingredients in high speed blender to make a batter.
  3. Fry in a frypan with a little coconut oil like you would a normal pancake. IMG_1637
  4. Serve with dollop of yoghurt, shaved pear and muesli.

Makes 3-4 pancakes.

pomegranate gummies

IMG_1596I have been reading a bit lately about the benefits of grass-fed beef gelatin for joints and connective tissue, so I decided to buy some to check it out.  The gummies are  a cross between jelly and a gummy bear. You can’t taste the gelatin so even my kids like them!

  • 1 cup fresh juice (I used pomegranate juice – can use other liquids like kombucha too)
  • 1 Tbsp raw honey
  • 1 Tbsp grass-fed gelatin (I used the red container from Great Lakes Gelatin)
  1. Heat juice & honey in a saucepan until almost boiling.
  2. Sprinkle gelatin over the juice and whisk together until dissolved.
  3. Pour into silicone moulds – I used ice-cube trays but you could use mini-muffin pans.
  4. Refrigerate for a few hours then pop them out of the moulds.
  5. Store in the fridge.
paleo muesli

11 nut & seed muesli (paleo)

paleo muesliI went out to breakfast during the week and had a seed & nut granola served with chocolate almond milk.  I used to make muesli a lot before I went grain free, so I was inspired to make it again, this time with just seeds & nuts.  I really missed nuts & seeds when I was doing the AIP diet strictly, and whilst I know now too many nuts don’t agree with me, every now & again is ok. It also makes a great gift!

The quantities below are really just a guide – you can play around with the types of nuts and amounts.  The amounts are arbitrary because that’s just the size of the packets I bought of each nut variety!  You could also pre-soak and dry out  in a food dehydrator first if you want activated nuts.  I expect that they wouldn’t take as long in the oven then.

  • 130g pecan nuts
  • 100g macadamia nuts
  • 150g walnuts
  • 110g almonds
  • 85g pistachios
  • 1 cup shredded coconut
  • 1/2 C pepitas
  • 1/2 C sunflower seeds
  • 1/2 C poppy seeds
  • 1/2 C chia seeds
  • 1/2 C sesame seeds
  • 1/2C coconut oil
  • 1/3 C maple syrup
  1.  Preheat oven to 160C/320F.
  2. Place all nuts in a food processor and pulse once or twice to roughly chop them. IMG_1598
  3. Melt coconut oil and maple syrup.
  4. Add the pepitas, sunflower seeds and coconut to the nut mix.
  5. Pour the oil & syrup over the nut mix and stir it through.
  6. Spread out on a large oven tray lined with baking paper and put it in the oven for 10 mins.IMG_1605
  7. After 10 mins check the mix and stir it gently on the tray.  Keep cooking for another 10 mins, checking and stirring regularly so the nuts on the top don’t burn and the ones underneath are toasted.
  8. Remove from oven when toasted.
  9. Stir in all the remaining seeds.IMG_1606
  10. Once it’s cooled either put in airtight container or serve immediately with a dollop of yoghurt or as you choose. IMG_1617

Muesli will keep best in the fridge.

chocolate almond torte

chocolate almond torte

chocolate almond torteIf you’re looking for a dinner party hit, here it is.  No one will notice the lack of gluten!

Chocolate almond torte

Serves 6-8

  • 1 cup ground almonds (almond meal)
  • 4 large eggs – separated (room temperature)
  • 200g dark chocolate
  • 150g unsalted butter (I suspect you could use coconut oil for DF)
  • 150g (3/4C) white sugar (or better sugar alternative eg coconut palm sugar)
  • 1/2tsp vanilla extract
  • 1/4tsp cream tartar
  • cream/ice-cream/berries for serving.
  1. Preheat oven to 190C/375F and line a 20cm/8″ springform tin.
  2. Melt chocolate and butter in a stainless steel bowl over a saucepan of simmering water. Once melted, remove from heat.
  3. Place eggs yolks and 1/2C/100g of the sugar in a bowl and mix with your electric mixer until pale and thick.
  4. Beat in the melted chocolate & butter, vanilla.IMG_1508
  5. Fold in the almond meal. IMG_1509
  6. In a clean bowl whisk the egg whites until foamy. Add the cream of tartar and keep whisking until soft peaks form. Gradually sprinkle the remaining 1/4C/50g sugar and whisk until stiff peaks.
  7. Quickly and gently fold the egg white mix into the chocolate mix.IMG_1510
  8. Pour the batter into the pan and bake 40-50 mins until cooked.  The top will ‘drop’ and crack as it cools.IMG_1511
  9. Serve warm or cold with berries and cream/ice-cream.

Enjoy!  The original recipe can be found at Joy of Baking.