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.

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it’s beginning to a look a lot like Christmas

Hi Everyone,

It’s unavoidable now that Halloween is over… Christmas is just around the corner.  I’m looking forward to sharing some favourite recipes over the next couple of months and hearing about what you all are cooking for Christmas!

I really want to thank you all for your support this year with ‘whatannabelcooks’  – whether you were one of the 28 women that attended one of my paleo cooking classes (we raised just over $800 for daughtersofcambodia.org), ‘liked’ one of my recipes on Facebook or Instagram, opened the email you receive with each blog post or just generally support and encourage me, I really do appreciate it.  It’s been a big year on a number of fronts, so thank you.

I am experimenting with selling what has become my ‘famous’ (in my own lunchbox I know!) Christmas Rocky Road.  It falls deadset within the ‘treat’ category and is not paleo (although IS gluten free) but is a well deserved decadent splurge for the Christmas season.  Unfortunately they can’t be shipped so only available to my Brisbane peeps.

I’ve had to order a carton of ring tins so feel free to pass around to a few friends if you think they might be keen.  Orders will need to be in ASAP and preferably by end of November and available for collection anytime from next week until 18 December.  There are a variety of sizes so could make great teacher gifts/neighbour gifts and the large ones would look fabulous as the centre piece for your Christmas party or dessert table on Christmas Day.

If you want an order form, please send me an email to annabel.bateman@gmail.com and I’ll send you one.

Happy cooking,

Annabel x

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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 😉

fudgy chocolate protein balls

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!

Annabel’s weekly mince

If I have to make mince after my boys leave home, I think I'll scream! For those that don't know, I have 3 boys (11, 8 & 6) and their favourite meal is mince & pasta. In fact unless I say mince (or pizza) is for dinner there is usually a revolt of varying degrees of severity. I cook at least 1kg if not 2 of mince a week and serve it in a variety of ways: mince & pasta (AKA spaghetti bolognaise depending on whether it's actually spaghetti or some other shaped pasta), nachos, tacos, burritos, lasagne, pasta boats, pies, meatballs…. If it involves cooked mince I use the same basic recipe. It does change from time to time depending on what mince meat is on special, what vegetables I do or don't have in the kitchen and which spices I've run out of. I'm sure every family has their own secret ingredient/herb/spice and method, but since I've been asked for mine, I'll do my best to write it for you. As my kids are pretty fussy and certainly not the kind of kids to munch down a Vietname rice paper roll full of veggies, I use the weekly mince to get lots of veggies into them. When they were really little I had to puree them so they couldn't see ANY flecks (ie grated) bits but now grating and bitzing in the food processor is enough. If adding something a bit different I tend to blitz until pieces are very small so it goes undetected!

 

Annabel's EVERY week mince:

  • 1kg mince (usually mixed eg 500g beef/500g pork & veal) Can use all beef. Last week used half kangaroo mince. I know others that use mince to get in some offal eg kidneys/liver etc (I have tried once and it was NOT detected)
  • 1 large brown onion (finely diced)
  • 1-2 garlic cloves (grated)
  • 1T stock concentrate (chicken/vegetable, whatever I've got – can use 1-2 stock cubes)
  • 1T ground cumin
  • 1T ground corinander seeds
  • 1/2T sweet or smoked paprika
  • 1-2 tsp salt
  • 2 zucchinis (grated)
  • 2 carrots (grated)
  • other veg (I add 1-2 'extras' per batach) eg handful mushrooms, kale, broccoli, cauliflower, silverbeet etc
  • dash of soy sauce/tamari (for GF)/coconut aminos (for paleo)
  • 1 tin diced tomatoes
  • 1 glass jar of passata
  • 2 bay leaves
  • Salt and pepper to taste

 

  1. In a large pot (stock pot/cast iron pot) heat 1-2Tbs macadamia oil. Brown onion & garlic then add the mince. You might need to have element up high to brown the mince quickly.
  2. Once the mince is browned, add the spices and stir through.
  3. Add grated vegetables (not tomatoes/passata) and stir through for a few minutes.
  4. Add stock, tinned tomatoes, passata, dash of soy (or soy alternative). Stir through. I usually rinse the tin & jar with water and add that tomato-y water to the pot too.
  5. Add bay leaves and simmer for as long as you like – up to a few hours. If in a hurry it's ready to eat immediately but the extra simmering time will develop the flavours.
  6. Serve as you wish – pasta/GF pasta/zucchini noodles/with corn chips, as lasagne etc etc etc.

Serves hungry kids for as many meals as you can stretch it! My husband and I rarely eat it, only because I'm so sick of cooking it I'd rather eat pretty much anything else! It does taste great and it totally adult friendly too though 😉

 

prawn stock

I have only really gotten into making stock in the last year or so but this is the first time I’ve made prawn stock.  Now I have to figure out what I’m going to do with it!  Any ideas? Please comment and let me know if you have some suggestions.  It was super easy to make although it did stink out the kitchen for the evening!

prawn stock

Prawn Stock

  • shells, heads etc from 500g green prawns
  • 1 onion
  • 2 celery stalks
  • 1 carrot
  • salt & pepper
  1. Dice vegetables.
  2. Place all ingredients in large saucepan or stock pot.  Fill with water until ingredients covered by a few cms.
  3. Bring to boil then simmer for an hour or so.
  4. Strain and allow stock to cool.
  5. Use stock as desired.  I poured mine into a  silicone muffin tray to freeze in useable (when I work out what for!) portions.

Enjoy!

And especially enjoy eating the prawns that came out of the shells.

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spiced pumpkin ice cream (GF)

With October and all things pumpkin just around the corner, here is a recipe that will appeal to the Australian readers because we’re coming into the warmer weather and ice cream is always good in summer.  It will, however appeal to the North America followers as well with October’s focus on pumpkins and then Thanksgiving and pumpkin pie in November. So, here is spiced pumpkin ice cream.  The recipe is taken directly from taste.com.au

I served it with a version of my 11 nuts & seeds muesli sprinkled on top for the crunch.  It would also work really well served in the date & nut tart shells.

spiced pumpkin ice cream

Spiced pumpkin ice cream

 

  • 1/2 butternut pumpkin (about 500g), peeled, cut into 1cm pieces
  • 300ml milk
  • 300ml thickened cream
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (110g) castor sugar
  • 5 egg yolks (I used 4)
  • 1/4 cup (60ml) maple syrup

 

  1. Steam pumpkin for 12-15 minutes until tender, then allow to cool completely. Once cooled, puree the pumpkin in a blender until smooth – you’ll need 200g. Set aside.

  2. Meanwhile, place milk, cream and spices in a pan over medium heat. Bring to just below boiling point. Using electric beaters, beat sugar and yolks until thick and pale. Stir in warm cream mixture, then return to a clean pan over low heat. Cook, stirring, for 8 minutes or until the mixture is thick enough to coat the back of a spoon. Strain into a bowl, then place bowl in a large bowl of ice and stir until cool.

  3. Stir syrup and pumpkin into custard. Pass through a fine sieve, pushing down on solids. Churn in an ice cream machine according to manufacturer’s instructions. Alternatively, pour strained mixture into a shallow container and freeze for 2 hours until frozen at the edges. Beat with electric beaters, then return to the freezer. Repeat 2-3 times, then freeze until firm.

 

 

apple almond scones (gf, paleo)

apple almond sconesI 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