raw paleo snickers bar

Earlier in the year I made a different (and much more complicated) version of a paleo snickers bar merging a few recipes I found online and then I couldn’t remember what I did so never posted the recipe!

I was recently out for dinner with a couple of friends and one was telling me about a slice she and her teenage girls devour – sounded close enough to a paleo snickers bar in concept, so here is my attempt at my version!   It was easy and relatively quick.  Tasted delicious with my coffee this morning too.

raw paleo snickers bar recipe

First step is to soak the cashews for the middle layer, then make in order below…

Base:

• 8 fresh dates (pitted)
• 1 cup mixed nuts (raw or toasted… but then not a raw slice!)
• 1/2 cup pepitas
• 1 Tbsp melted cacao butter
• 1 Tbsp coconut oil
• 1 Tbsp raw cacao powder
• 1 tsp water

1. Line a square baking tin with baking paper.
2. Blitz together in a food processor/blender/thermomix until sticking together – can be a bit chunkier if you like the crunch, or smoother if you don’t.
3. Spread out evenly in the baking tin, freeze until next layer is ready.

Middle layer:

• 1 cup cashews (soaked for about an hour and rinsed – the longer you soak the smoother the ‘cream’ layer)
• 1 Tbsp coconut oil
• 1/2 cup coconut cream
• 1/8 cup maple syrup (or to taste)

1. Blend in a food processor/blender/thermomix until a smooth paste.
2. Spread over the base layer – doesn’t matter if it’s not completely smooth (see picture).  Return to freezer for at least 30 mins.
3. BEFORE adding the chocolate layer, smooth over this layer with a large spatula or cake knife so that when the chocolate is poured on, the finish is smooth and not lumpy.

Top/Chocolate layer:

• 1/4 cup melted cacao butter
• 1/4 cup raw cacao powder
• 1/8 cup maple syrup

1. Whisk ingredients together until smooth.
2. Pour  the chocolate over the smoothed middle layer – spreading by either rolling the tin around or using a cake spatula.
3. Return to freezer until set.

To serve:

Remove from the freezer, let it stand for 5 mins or so before cutting so you don’t crack the chocolate layer.  Cut into squares or bars.  It is rich, so small pieces is best and will make it last longer!  Store in the fridge or freezer.

Makes up to about 50 pieces.

Roasted beetroot & broccolini salad (GF, paleo option)

Just in case you were begin to think that all I’ve been cooking lately is rocky road and sweet treats, here’s a savoury side salad perfect for any time of year but especially good for Christmas because of the colours! Great either warm or cold.  For a paleo or dairy free option, just omit the fetta, simple!  The beetroot tasted AMAZING roasted in coconut oil but you could also use macadamia oil.

• 1-2 large beetroot, peeled and cut into segments
• 2 Tbsp coconut oil
• 1 bunch broccolini
• 2 Tbsp chopped pistachios
• fetta to sprinkle (optional)

1.  Toss the peeled and segmented beetroot in oil, spread on an oven tray covered in baking paper and sprinkle with salt.
2. Roast in the oven at 190C/375F for about 40 mins until tender and starting to be a little bit crispy around the edges.  You may need to toss or turn once.
3. If serving warm, wait until the beetroot is cooked then simmer the broccolini in water on the stove for a few mins until starting to soften but don’t overcook or it will lose it’s green-ness. If serving cold, you can pre-cook the broccolini just make sure you really cool it down quickly after cooking.
4. Drain broccolini and rinse under cool water.
5. To serve spread the broccolini on the platter, top with beetroot and sprinkle with fetta and pistachios.

Here it is without the fetta, ie the paleo/DF option:

Mint slice the paleoish way! (GF, DF)

I’ve been wanting to make these for a while and in fact had made the coconut mint pattie a few weeks ago and had them in the freezer. I just hadn’t got around to either making paleo chocolate or just dipping them in melted chocolate. I’d eaten a number un-dipped, but as I was making rocky road the other day I thought I’d dip the few I had left!

The original recipe comes from Food Matters recipe I’d pinned on Pinterest a while ago but as I already had the chocolate (Lindt covouture) melted I just dipped in that. It did make for a crisper shell than the true paleo version, but certainly what earns the paleoISH description. I think next time I’ll add a little peppermint essence to the chocolate too. Delicious.

fudgy chocolate protein balls (raw, nut, coconut, dairy & gluten free)

Can’t believe we’re on the fast train to Christmas! Stay tuned for upcoming Christmas recipes and treats. For those who receive these blog posts via email, you might want to consider following me on Facebook, Instagram or Pinterest as I often post quick photos, short recipes and bits and pieces on those formats as it’s easier than writing and publishing a whole blog post 😉

I came up with this recipe whilst trying to think of a natural, high protein energy boost for my oldest child (11) who is very fussy and has had glandular fever and really needs an energy boost from time to time.  Surprisingly he loves these little balls. I really like them too – they have a fudgy consistency.   They also cater for most food intolerances 😉

fudgy chocolate protein balls

• 10 fresh dates (pitted)
• 1 Tbsp honey
• 2 Tbsp raw cacao + extra for rolling
• 1/4-1/3 cup cacao butter – melted (you could try coconut oil instead but they will be much softer)
• 1/2 tsp cinnamon
• 1& 1/4 cups protein powder of choice (use a DF one like pea protein for DF)
• 1/4 cup water

1. Blitz dates in food processor until finely chopped.
2. Add rest of ingredients until it forms a thick paste.
3. Refrigerate for about 20 mins so it’s not so sticky.
4. Roll heaped teaspoon sized scoops into balls then roll in extra cacao – this will help with the stickiness.  I have rested them in mini muffin tins until a bit firmer to help hold their shape
5. Freeze.

Makes about 20 balls.

Your hands will get very sticky rolling these balls, you may need to wash them a couple of times during the process!

apple almond scones (gf, paleo)

I love brunch.  (Well actually there isn’t a meal I don’t like, but if had to pick a least fav it would be lunch.) I love breakfast too, so brunch in my mind is really just an excuse to eat breakfast a little bit later in the day!  We were invited to friends for brunch today for Father’s Day and because I’ve inherited the inability to ‘bring nothing’ I thought scones would be a nice brunchy thing to bring.  I did make a regular batch of jam & cream topped regular scones, but here is the gluten free version – not really like a jam & cream topped scone at all, but yummy none-the-less.

I had made similar scones a few years ago but couldn’t find the recipe, so after finding a few different ones online,  I based mine on this Apple Scones recipe from Paleo Foodie.

• 2 1/2 cup almond flour
• 1/2 cup shredded coconut
• 1&1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 cup coconut oil, melted
  
• 2-4 tbsp honey or maple syrup
• 1 medium egg
• 1 -2 apples grated (1 large or 2 small)1. Preheat the oven to 170C.
  2. Combine all ingredients in a large bowl.
  3. Stir until combined into a batter.
  4. Put small cookie sized mounds of the batter on a baking tray lined with baking paper.
  5. Bake for 25 – 30 minutes until golden brown. Allow to cool, serve and enjoy!

Makes about 15

turkey meatballs and avocado salad

Looking for a super easy family mid-week meal? This is a great one!

Turkey meatballs (AIP options)

• 500g turkey mince
• 1/2 brown onion finely chopped
• 1 grated carrot
• 1 grated zucchini
• 1 grated garlic clove
• 1-2 Tbsp coconut syrup (or maple syrup)
• 1-2 Tbps coconut aminos (or tamari if not paleo/AIP)
• 1 tsp Chinese a Five spice (omit for AIP)
• salt & pepper
• 1 egg (omit for AIP – it will still hold together!)
• oil for cooking (AIP – coconut oil, otherwise macadamia will do)

1. Mix all ingredients in a large mixing bowl.  It’s best to use your hands and really squelch it all through.
2. Roll into balls – these are about a heaped dessert spoons worth.  It is pretty sticky.  Place balls onto plate or into container you can store in the fridge.  It’s best to refrigerate for an hour or 2 before cooking.
3. Turn on oven to 180C/350F.
4. Heat oil in large fry pan (one you can also put in oven).  Carefully place meatballs in and sear/brown on each side well.  You do need to be careful when turning the meat balls as they can come apart easily.
5. Transfer pan to the oven for about 15 mins.
6. Serve with salad and dipping sauce.

Serves family of 5.

Dipping Sauce

 

• 1 grated garlic clove
• 1-2 Tbsp coconut syrup (or maple syrup)
• 1-2 Tbps coconut aminos (or tamari if not paleo/AIP)
• 1 tsp Chinese a Five spice (omit for AIP)

1. Mix together in a small bowl (you can also heat in small saucepan for a minute or 2).
2. Serve with the meatballs.

Avocado Salad

• 1-2 avocados (depending on how many you’re feeding), diced
• 1/2 large red onion finely diced (or 1 small one)
• juice of a lime
• salt & pepper
• baby english spinach leaves (or other greens)

1. In a bowl mix avocado, onion, lime juice, salt & pepper.
2. On the plate put a handful of greens.
3. Scoop avocado ‘salsa’ onto the greens.  Yum.

 

brussel sprouts can be yummy! (yes it’s true!)

The only thing I grew up knowing that my Mum didn’t eat was brussel sprouts. I mean she ate everything else – lambs brains included, so I grew up thinking that brussel sprouts must be completely and utterly inedible, disgusting.  I have no recollection of ever having eaten them under the age of about 38.  I have no idea what ever possessed me to venture into the world of the unknown and attempt to cook (& potentially eat) a brussel sprout, but I’m glad I did.  I have discovered that it IS possible to actually eat brussel sprouts, and what’s more,  even enjoy them.  I’ll have to cook them for Mum now!

This is now my second favourite way to eat them… My favourite is at a fabulous Argentinian restaurant in Sydney called Porteno – it’s one of their signature dishes, and let’s just say, AMAZING.  Given I can’t eat at Porteno very often, eating brussel sprouts cooked in coconut oil and bacon is the next best way.  Let’s face it, there’s not much that doesn’t taste better with bacon!

Really yummy brussel sprouts

• 500g brussel sprouts, halved or quartered
• 2-3 rashers bacon, diced
• 1 medium brown onion, diced
• 1 garlic clove, finely chopped or grated
• 1-2 Tbsp coconut oil (or butter is also good but not then paleo/AIP)
• 1-2 tsp  stock concentrate (or stock cube)
• salt & pepper to taste

1. Melt coconut oil in a fry pan.
2. Lightly fry onion and garlic. Add in bacon. Fry for a few more minutes.
3. Add in brussel sprouts.  Stir through stock.  Once the brussel sprouts are well tossed in all the bacon/oil goodness, you might want to add in a tablespoon or 2 of water to make sure nothing is sticking to the bottom of the pan.
4. Covering the pan for a few minutes will help to soften the brussel sprouts a bit faster.
5. When they have softened (but not soggy!), season to taste and serve with your protein of choice!

ENJOY & see that brussel sprouts really can be yummy!

Serves 3-4 as a side dish

raw grated salad with orange dressing

I remember a while ago I had a request to post more salad recipes.  I think now that Spring has sprung in sunny Brisbane, Australia, it feels much more like salad weather and so, I’m finding more salad inspiration again!  I do find that grated salads are a good way to eat a larger amount of vegetables and they are colourful too, which is visually appealing and they say it’s good to ‘eat the rainbow’ to get a variety of vitamins & goodness!

There are many variations to this salad depending on what’s in season/you have in your fridge.  A few toasted pepitas, sunflower seeds and/or chopped nuts would be nice on top too (unless you want the AIP version).

Raw grated salad with orange dressing

1 medium beetroot, peeled
1 large carrot, peeled
1 zucchini
1 apple
1-2 handfuls kale
1-2 handfuls baby spinach leaves
1 ruby grapefruit
1-2 avocados

Dressing
Juice 1/2 orange
2 Tbsp olive oil
1/2 Tsp mustard (leave out for AIP)
1 tsp apple cigar vinegar
Salt & pepper to taste

1. Grate beetroot, carrot, zucchini and apple.
2. Finely chop or blitz in a food processor, kale and spinach.
3. Mix all vegetables in large bowl.
4. Cut skin off grapefruit and dice, stir through salad mix.
5. Top with diced avocado and dressing.

For dressing:
In a small jar shake together all dressing ingredients, adjust to taste.

Serves 3-4

And if there is any left, eat the leftovers for lunch the next day, that’s what I did:

Spinach, basil & citrus dip (GF)

Looking for a quick dip to whip up for friends over the weekend I decided to mix together a few things I had in my fridge together with using up some sour cream, bingo! The lime adds a tart freshness.

Spinach basil & citrus dip

– 2 cups English Spinach
– 1 cup (1/2 large bunch) basil leaves
– 1/2 cup sour cream
– 1-2 garlic cloves (to taste)
– 1 whole small lime, skin removed
– salt & pepper to taste

Blend together all ingredients until smooth. Serve with crackers or vegetable crudités.

rhubarb, strawberry & lemon tart (AIP, paleo, gf, nf, eg, df)

I must say that it was how pretty this tart looked that made me want to make it! The second thing that intrigued me was that it was made with sweet potato flour.  If you follow my Facebook page you might remember the staged process it was to make the sweet potato flour! So after embarking on making the sweet potato flour, I had to use it up so I decided to make it as a ‘bonus’ for one of my recent cooking classes.

The recipe comes originally from AIP Lifestyle who have some great recipes, even if you’re not restricted by an AIP lifestyle! I added rhubarb and some pretty little dried rose petals to mine and served it with the ‘custard’ from the lemongrass & kaffir lime coconut icecream (ie just wasn’t churned in the ice-cream machine) but if dairy isn’t an issue it would be lovely (as are all tarts in my opinion) served with cream and ice-cream.