Saturday, April 28, 2012

Paleo Pancakes

1/2 cup coconut flour
4 eggs
2 tsp pure vanilla extract
1 cup coconut milk
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 Tbsp honey or coconut nectar
coconut oil for pan

Preheat pan over medium-low heat. Beat eggs in a stand mixer until frothy. Mix in milk, vanilla, and honey.  In a small bowl combine coconut flour, baking soda, salt and cinnamon and whisk together. Combine dry mixture with wet in the stand mixer and beat on medium speed for about 30 seconds. Scrape down sides of bowl then mix on medium to medium-high for another minute or two or until the coconut flour is completely mixed into the batter.  Grease pan with coconut oil. Pour batter to create pancakes that are about 3 inches in diameter.  Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes. Serve hot spread coconut oil, drizzle with honey, sprinkle with paleo granola and top with fresh fruit.
Recipe from: paleo spirit 

Wednesday, April 25, 2012

Paleo Granola

1/2 cup almond meal
1/2 cup pumpkin seeds
1/2 cup chopped walnuts or pecans
1 cup sliced almonds
1/4 cup shredded coconut
2 tsp pure vanilla extract
1 Tbsp honey
2 Tbsp coconut oil softened 
1/2 tsp cinnamon

Line a baking pan with parchment paper (I use a 8x8 square pan) and preheat the oven at 350.
Mix all ingredients in a big bowl and spread evenly in the pan.  Bake for about 3 minutes or until golden in color.  Let cool for 15 minutes, store in airtight container at room temperature or refrigerate to keep fresh for months.

Saturday, April 14, 2012

Apple Cinnamon muffins

2 cups almond meal
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp pure vanilla extract
1/4 cup coconut nectar or honey
4 eggs
1/2 cup coconut milk
2 apples cut into small pieces 
1/4 tsp nutmeg

1 Tbs cinnamon
1/4 tsp nutmeg
2 Tbs coconut sugar or honey
1/4 cup coconut oil melted
1/4 cup chopped pecans or walnuts(optional)

Preheat oven at 350F.  Line 12 muffin cups with paper liners.
In a food processor blend almond meal, coconut flour, baking soda, salt and coconut sugar.
Whisk together eggs, 1 Tbsp of vanilla and coconut milk, blend the wet ingredients into the flour mixture, pulse until well blended.  Cut apples in small cubes and add to the mixture.
Scoop 1/4 cup of batter into each prepared muffin cup. 
Mix together cinnamon, nutmeg, sugar and toasted walnuts add melted coconut oil.
Scoop a teaspoon of topping on top of each muffin.
Bake for about 20 minutes at 350 F or until a toothpick inserted into the center of a muffin comes out with just a few crumbs attached.  Cool for about 1 hour.
Enjoy with a warm cup of coffee!

Monday, April 9, 2012

Chocolate Sponge Roll

6 large (cage free) eggs, separated
4 oz (120 g) dark chocolate melted
1/4 cup organic coconut nectar or honey + 1 Tbsp
2 tsp pure vanilla extract
3/4 tsp cream of tartar

Preheat oven at 350 F (180 C) Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the pan with parchment paper and then spray with vegetable spray.
While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).
Melt the chocolate and let cool to room temperature.
In the bowl of an electric mixer place the egg yolks and 1/4 cup (50 grams) of coconut nectar or honey and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 1 tablespoon of coconut nectar until stiff peaks form.
Gently fold a small amount at the time of the egg whites into the egg yolk mixture just until incorporated (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Strawberry whipped cream filling:
1 cup (240 ml) cold organic pasteurized heavy whipping cream.
2 tsp pure vanilla extract
2 Tbsp honey
1/3 cup (80 ml) organic strawberries chopped and mashed.

Place the mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and honey into the bowl and beat until soft peaks form. Add the mashed strawberries and beat just until stiff peaks form.
Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to 2 weeks or freeze for up to 3 months.  Sprinkle with unsweetened cocoa powder and serve.