Jess's Paleo Life

Live Life With Passion

Paleo Sticky Date Pudding w/ Caramel Sauce

Paleo Sticky Date Pudding with Caramel Sauce

I promise I haven’t been eating all these sweets I’ve been blogging about! I made this just as Teen Number Two came home, I was standing in the kitchen eating it (because that’s what you do)…trying very hard to contain my delight (and failing).  He insists on having some…after one spoonful he was jumping up to grab his own (and smother it in sauce so Teen Number Three couldn’t have any)…yes…it really is that good!!

Paleo Sticky Date Pudding w/ Caramel Sauce
 
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Author:
Recipe type: Paleo Sweets
Serves: 12 puddings
Ingredients
  • 1 ½ cups medjool dates, deseeded (10-12 large dates)
  • 100g ghee
  • 1 ½ cups almond flour (or any nut/seed flour)
  • ½ cup tapioca flour
  • ⅔ cup nut milk (any nut of your choice, I used cashew)
  • 2 eggs
  • ⅓ cup maple syrup
  • 1 teaspoon baking powder
  • Sauce ingredients:
  • 3 Tablespoons Coconut Nectar (or Maple)
  • 1 Tablespoon ghee
  • 1 level Tablespoon Mesquite Powder (can be left out if you don’t have any, you will still have a great caramel sauce, the mesquite just gives it a nice caramel 'depth')
Instructions
  1. Preheat oven to 180C and grease pudding moulds (or use muffin case).
  2. Finely dice ½ cup of medjool dates and place them in the food processor along with the melted ghee. Puree until it makes a smooth caramel. (**Using your themomix add ½ cup of the dates and the ghee. Use heat setting 90C and speed 5 for 40 seconds to melt the ghee and mix it with the dates to create a caramel).
  3. Add the flours, nut milk, eggs, and syrup to the caramel mix and process until smooth (**Thermomix-add these ingredients and whiz for 20 seconds on speed 6).
  4. Roughly chop the remaining 1 cup of dates and fold through your pudding mixture (**Thermomix-roughly chop the dates and place in the thermie, on speed 1 for 15 seconds).
  5. Fill the prepared pudding moulds (or muffin cases) with the mixture and bake in the oven for 10-15 minutes, keep an eye on them after 10 minutes. They are cooked when you press lightly on the top and it springs back (like a normal cake).
  6. To make the sauce: Place all ingredients in the saucepan and simmer until the ghee melts and the sauce is nicely combined, this takes a minute or two.

Yours in Health and Happiness

Jess xx

 

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Paleo Christmas Cake and Mesquite Caramel Sauce

Paleo Christmas Cake (1)

It’s only 27 more sleeps till Christmas!! Yes!! I love Christmas, I love giving presents, I love cooking food, cooking looooooots of food, I love spending time with my family, my brothers and sisters and nieces and nephews.  I just love the whole meaning of Christmas.  One thing I really love about Christmas Day lunch is the Christmas Cake….real…homemade…Christmas Cake.  And my Nana makes an amazing one! Well look out Nana, I’ve just taken out the title of ‘Christmas Cake Queen’.

Paleo Christmas Cake
 
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Author:
Recipe type: Paleo Sweets
Serves: 13 slices
Ingredients
  • 125 g dried organic apricot
  • 125 g fresh pitted dates
  • 1 orange, peeled
  • ½ cup almond flour
  • 1 Tablespoon Mesquite powder
  • 2 teaspoons gluten free baking powder
  • 3 eggs
  • ¼ cup coconut oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 500g dried fruit of your choice, roughly chopped
Instructions
  1. Preheat your oven to a moderate heat (180 degrees Celsius).
  2. Place the ‘wet’ ingredients (this includes the dried apricots and dates) into a high speed blender like a Thermomix (or use a food processor, it will just take a little longer to blend) and blend until smooth and creamy looking (Thermie: 25 seconds on speed 8).
  3. Add the almond flour, mesquite powder, baking powder and spices and blend again until well combined (Thermie: 25 seconds on speed 8).
  4. Fold your choice of dried fruit through the mixture.
  5. Pour into a loaf tin lined with baking paper. The size tin I used was 10cm wide and 26cm long.
  6. Bake for 1 hour or until the loaf is cooked through.
  7. Cool in the tin for 30 minutes before removing.

PS…add 1/4 cup of rum to the cake mix…now you’ve got Christmas started.

You can team this up with a simple Mesquite Caramel Sauce.

Paleo Christmas Cake (2)

 This can be made 2 ways:

1 Tablespoon Mesquite Powder

1 Tablespoon Coconut Syrup (or honey)

1 Tablespoon Coconut Cream

Mix in a bowl until there are no lumps. Or you can omit the Coconut Syrup and add an extra tablespoon of Coconut Cream and sweeten with stevia.  When I’m making this for the kids I use 1/2 tablespoon of Mesquite Powder, they prefer it that way.

Yours in Health and Happiness

Jess xx

What is your favourite thing about Christmas? What’s something that is most memorable?

 

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LCHF Paleo Porridge

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I was craving a bowl of nice warm porridge this morning after my run, but since switching to LCHF (Low Carb, High Fat) 6 months ago it meant that I had to look for another way to cook it that didn’t involve banana or pumpkin.  I came in the door after my run, measured and threw some ingredients into the thermomix, set it to cook, did some stretching, head the chime of the thermomix, looked inside, poured it into a bowl, ate it…it was YUM!

LCHF Paleo Porridge
 
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Author:
Recipe type: Paleo
Cuisine: Breakfast
Serves: 1 serve
Ingredients
  • 3 eggs
  • ½ cup coconut milk (or any other milk)
  • ½ Tablespoon Flaxseed Meal
  • 1 Tablespoon Hemp Seed Butter (or any nut/seed butter)
  • 1 Tablespoon Chia Seeds
  • 1 Tablespoon Psyllium Husk
  • 1 teaspoon Stevia (or ⅓ of a dropper of liquid Stevia)
Instructions
  1. Place all ingredients into a medium sized saucepan and whisk until well combined.
  2. Cook over a low heat, stirring while it cooks. Cook it until it’s at a consistency you like.
  3. Plate up and enjoy with some walnuts and berries :)
  4. If you have a Thermomix, lucky you! Follow this step: Place all ingredients in the Thermomix and set to 90 degrees, and cook for 4 minutes on speed 4.
Nutrition Information
Serving size: 1 Calories: 632 Fat: 50g Carbohydrates: 12g Fiber: 12g Protein: 29g

Yours in Health and Happiness

Jess xx

 

 

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Paleo Pizza

I usually make our pizza with a cauliflower base, but I am keenly aware of the need for my kids to get a little extra protein into their diet as well.  I have used Chicken Pancakes (see tuna pancakes but with chicken instead of tuna) as a base for pizza in the past but it doesn’t hold together so well, not well enough to pass for ‘real pizza’ and that is what the kids miss.

Paleo Pizza (3)

The look on his face says it all really :-)

Then we have the ‘dairy free’ option to consider, we are really happy to forgo cheese and just have ‘fancy pizza’ because fancy pizza doesn’t need cheese…

Paleo Pizza (2)

It just needs herbs, garlic and olive oil…and yes…the kids love it!

But in all honesty, they just want a ‘normal’ pizza sometimes, so I started experimenting and found that I can kind of give them ‘cheese’.

Paleo Pizza (4)

It held together really well, it was flexible but strong, perfect to eat with one hand.

Paleo Pizza
 
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Author:
Recipe type: Paleo
Cuisine: Pizza
Serves: 8 slices
Ingredients
  • BASE
  • 250g Chicken Breast, steamed and cooled
  • ⅓ cup Psyllium Husk
  • 3 eggs
  • ¼ cup Olive Oil
  • 1 Tablespoon Nutritional Yeast
  • 2 teaspoons of mixed Italian Herbs
  • 1 teaspoon Garlic Powder
  • TOPPING
  • Pizza Sauce
  • Assortment of pizza topping of your choice
  • 2 eggs
  • 2 Tablespoons Nutritional Yeast, powdered (turn the flakes into powder)
Instructions
  1. Preheat oven to 200 degrees Celsius.
  2. Place the cooled chicken breasts into the food processor and pulse until you have chicken 'flour'.
  3. Add the remaining ingredients, one at a time and in order of the ingredients list, and process until you have a dough, like ordinary bread dough. This took about 4-5 minutes.
  4. Place the dough on a piece of Baking Paper, place another piece of Baking Paper on top, and use a rolling pin to roll flat (I traced the circle of the pizza tray onto the Baking Paper so I knew the shape and size I was after).
  5. Take the top piece of Baking Paper off the pizza base and place the pizza base and bottom piece of Baking Paper straight onto the pizza tray.
  6. Spread the base with pizza sauce, assemble the pizza toppings and set aside.
  7. Beat the egg and egg yolk until well combined. Add the powdered Nutritional Yeast and beat again. You don't want any clumpy eggy bits, your want it nice and smooth.
  8. Gently start pouring the egg mixture from the centre of the pizza, in a slow and steady spiral fashion to help evenly spread the mixture without going overboard and flooding the pizza, the trick it to make it look like melted cheese, not just a blob of eggy stuff on a pizza.
  9. Place the pizza in the oven and bake until crispy brown. I'm super lucky and my oven has an inbuilt grilling element on the top, so I turn both on and the pizza gets that gorgeous golden brown top.

Yours in Health and Happiness

Jess xx

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Paleo Baked Non Cheesecake

It was C’s birthday and he desperately wanted a cheesecake, a non Paleo cheesecake to be specific! Soooooo I agreed, and I made it while everyone was out.  I have made plenty of raw paleo cheesecakes in the past and I knew I wasn’t going to get that one passed him so I decided to give a baked non cheesecake a go….and success!!!! He didn’t even know until his older brothers pipped up and asked me, ‘Was there really cheese in that?’   Hope you enjoy it too!

Paleo Baked Cheesecake

Paleo Baked Non Cheesecake
 
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Author:
Serves: 8 slices
Ingredients
  • Crust
  • • 2 cups finely shredded unsweetened coconut
  • • 1 cup raw sunflower seeds, finely ground
  • • ¼ cup coconut flour
  • • ¼ cup coconut oil, melted
  • • 2 Tablespoons honey, melted (or 12 drops liquid stevia if cutting carb content)
  • • 1 teaspoon Himalayan salt
  • • ½ teasponn ground ginger
  • • ½ teaspoon ground cinnamon
  • Filling
  • • 2 cup raw cashews, soaked overnight
  • • ½ cup full fat coconut milk
  • • ½ cup honey, melted (or 25 drops of liquid stevia if cutting carb content)
  • • ⅓ cup coconut oil
  • • ½ tsp ground cinnamon
  • • ½ Tablespoon apple cider vinegar
  • • 1 teaspoon pure vanilla extract
  • • 3 large eggs
  • • the juice and zest of 1 lemon
  • • 2 Tablespoons tapioca flour
Instructions
  1. CRUST
  2. Line a 9” springform pan with baking paper.
  3. Add all the ingredients of the crust to your food processor and process on pulse until the mixture has the texture of coarse sand. Press at the bottom and side of the pan.
  4. Preheat the oven to 180 degrees Celsius.
  5. FILLING
  6. Rinse the cashews under running cold water and add them, along with the coconut milk to the bowl of your food processor. Process until real smooth and creamy, about 5 minutes.
  7. Add honey, coconut oil, salt, cinnamon, apple cider vinegar and vanilla and then resume processing until well combined, about 30 seconds.
  8. Throw in the lemon zest and juice and mix to combine; add eggs, one at a time, mixing for about 30 seconds between each addition.
  9. Finally, add tapioca flour and give your filling a final 30 second spin.
  10. Pour the filling into the crust base.
  11. Place the cheesecake in the oven on the centre tray and a large baking tray half filled with water on the bottom tray (helps keep the oven moist so your cheesecake doesn't crack). Bake at 180 degrees Celsius for 20 minutes then reduce the heat to 150 degrees Celsius and bake for 1 hour further, or until the cake is cooked through (no longer wobbly when touched).
  12. Turn off the oven and crack the door open. Leave the cake in the oven, undisturbed, for about 1 hour, or until cool enough to be handled with your bare hands, and then slide it out of the oven.
  13. When the cheesecake is completely cooled, place it in the refrigerator until completely chilled, about 3-4 hours or overnight if possible.
  14. Garnish with a topping of your choice, fresh passionfruit, strawberries, chocolate drizzle, dusting of cacao….whatever your heart desires.

Yours in Health and Happiness

Jess xx

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Sunflower Spiced Sweet Paleo Bread

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Back in the kitchen….feels great to mix things up and test things out…it’s been a while.  I haven’t stopped cooking and baking (with a big Paleo Family that never happens), but I have found it tricky to post the recipes on to the blog, but now that I things are settling into a routine it’s time to start posting all of these creations.

W loves helping me in the kitchen, he puts his little Mickey Mouse apron on and pulls his stool up to the bench, and I love having him help me.

It’s so easy to make, and W loves it!

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Sunflower Spiced Sweet Paleo Bread
 
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Author:
Recipe type: Paleo
Serves: 12 small squares
Ingredients
  • ½ cup Sunbutter
  • 2 eggs
  • ¼ cup honey (or sweetener of your choice)
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • ¼ teaspoon baking soda
  • pinch of rock salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
Instructions
  1. Preheat the oven to 180 degrees Celsius.
  2. Place the Sunbutter in a bowl and mix with a hand mixer until the Sunbutter is really creamy.
  3. Add the eggs, honey, vanilla and mix a little more.
  4. Add the baking soda, salt, nutmeg, cardamom and cinnamon and mix until thoroughly blended.
  5. Pour into a lined loaf tin, place in the oven and bake for 10-15 minutes. You will know it's cooked when it springs back from being gently pressed in the centre.

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Paleo Pie Crust

Pie Crust

Here it is…a super doper quick and easy Paleo Pie Crust :-)

Paleo Pie Crust
 
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Author:
Recipe type: Paleo Sweets
Serves: 5
Ingredients
  • ¼ cup coconut flour
  • ¼ cup hazelnut meal (or any nut or coconut flour to suit your needs)
  • ¼ cup of coconut oil
  • 6 drops of chocolate flavoured stevia (or honey/maple/agave/xylitol)
  • 1 Tablespoon Cacao (if making it chocolate)
Instructions
  1. Combine all ingredients in a bowl and mix well.
  2. Press the mixture into pie tins (I used small individual tins), covering the bottom and sides.
  3. Place them in the fridge or freezer to set.

Yours in Health and Happiness

Jess xx

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Low Carb Paleo Brownie

Low Carb Paleo Brownie

It’s our eldest son’s 17th birthday today so I had to bake a few treats for him. He has asked for pork belly for dinner (like mother like son) and brownies. There are many great paleo brownie recipes floating around but they are all high in carbs, and we are a low carb family (not for weight loss but for gut health and healing) so I had to come up with my own. A friend had posted photos of her Incaberry Chocolate and I love Incaberries (sweet and sour all in one…more sweet then sour but kind of like the lollies) so I added some into the brownies, just enough to give it some flavour but not enough to blow out the carbs (30g total for the whole brownie batch). Don’t have incaberries, then use goji :-)

Low Carb Paleo Brownie
 
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Author:
Recipe type: Paleo Sweets
Cuisine: Paleo
Serves: 12 squares
Ingredients
  • ⅔ cup of coconut oil
  • ⅓ cup of nut/seed butter (I used walnut)
  • 5 eggs
  • 2 Tablespoons of Stevia Leaf Powder (or you could use ¾ cup of honey)
  • 3 Tablespoons Coconut Flour
  • ½ cup cacao (this will be a rich brownie, if you prefer it less chocolatey then use ⅓ cup)
  • ½ cup Incaberries (soaking in a bowl with boiling water for 30 minutes to soften)
  • ½ teaspoon salt
  • 1 teaspoon Baking Powder
Instructions
  1. Preheat the oven to 180 degrees Celsius.
  2. Pour boiled water over the incaberries and set aside, just enough water to cover the berries is enough.
  3. In a large saucepan combine the coconut oil and nut/seed butter and let it combine over a low heat, about 5 minutes should do it (can use the microwave if you’re a microwave user).
  4. Let the oil cool to room temperature and whisk in the eggs, one at a time.
  5. Add the sweetener, coconut flour, cacao, salt and baking powder and beat well.
  6. Drain the water from the berries and dice them finely before adding them to the mixture, I diced mine super fine because my guys don’t like bits of fruit in cooking.
  7. Pour the mixture into a lined baking tray and place in the oven.
  8. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.

 

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Paleo Chocolate Caramel Custard

Paleo Choc Caramel Custard

I took a break from blogging and creating new recipes, it was needed. Life was getting very busy with studying and running the four boys around, not to mention the Primal Life Marketplace stall…I was flat out brushing my hair let alone cooking presentable food :-)

But I’m back! Everything has been sorted and I have found some cooking balance again.

Everything in this custard was chosen for its nutrition value and health boosting properties. Enjoy!

 

Paleo Chocolate Caramel Custard
 
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Superfood goodness in a bowl!
Author:
Recipe type: Paleo Sweets
Cuisine: Paleo
Serves: 4
Ingredients
  • 400ml coconut cream
  • 2 tablespoons ghee
  • 1 tablespoon cacao powder
  • 1 tablespoon mesquite powder
  • 10 drops of stevia (sweetener of your choice, 1 tablespoon honey/maple)
  • 3 eggs, well beaten
  • 1 tablespoon Great Lakes gelatine
  • ¼ cup of hot water
  • 1 tablespoon flax powder
  • 1 tablespoon chia powder
  • 1 large handful of baby spinach
Instructions
  1. Heat the pan on high and melt the ghee in a pan and let it bubble, it helps to caramelize slightly.
  2. Add coconut cream, cacao, mesquite, and stevia. Whisk until well combined, reduce the heat to low and let the custard simmer.
  3. Whisk in the beaten eggs, keep whisking while the egg cooks (and slightly thickens the custard). This will take about 3 minutes.
  4. Remove from the hotplate and set aside.
  5. Dissolve the gelatine in the hot water and whisk into the custard.
  6. Let the custard cool to room temperature and add the chia and flax powders. Mix well and set aside until completely cooled.
  7. Pour the custard into a blender or food processor and add the spinach. Puree until smooth and creamy.
  8. Pour into a glass bowl and place in the refrigerator until ready to serve.

Yours in health and happiness

Jess xx

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Thai Banana Blossom Chicken Salad

I just love market morning. I love the fellow stall holders, they are such lovely people who are so passionate about whatever it is they are selling, and we look after each other. I love my weekly customers…see them every week is such a joy for me!

When I got home and unpacked I whipped up this Thai inspired banana blossom salad, I was starving (hence the not so flash photo today). This recipe serves one person.

 Thai Banana Blossom Chicken Salad

Thai Banana Blossom Chicken Salad

  • 1 banana blossom
  • 2 limes, juiced
  • 2 shallots
  • 120g cooked shredded chicken (or pork or prawns)
  • ¼ cup of coconut flakes
  • 1 tablespoon of coconut cream (let the can sit so you can scoop the concentrate off the top)
  • 1 tablespoon of fish sauce
  • 1 teaspoon chilli flakes

How to:

  1. Prepare the banana blossom (there are a few great youtube clips).
  2. Slice the shallots finely and place in a medium-sized bowl.
  3. Add the shredded chicken to the bowl along with the banana blossom and remaining ingredients.
  4. Get your hands into the bowl and work the ingredients until well combined.
  5. Serve…and eat…and say oh yum!

 

The Mackay Marina Run is on tomorrow, I’m almost sad that I’m not doing the half marathon this year. I’ve been so busy with getting my ‘secret’ plans happening and studying that I just haven’t had the time to fit the training in. Plenty more half marathons left in me yet so I’m not too disappointed, I’m doing the 5k corporate run with my CrossFit Mackay family instead :-)

 

Yours in Health and Happiness

Jess xx

 

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