These muffins were delicious, moist and free of sugar, wheat and dairy! I got the main recipe from powerhungry.com/2013/05/paleo-almond-flour-muffins-master-recipe and just adapted it to suit! Below is the recipe I used:
2 1/2 cups almond flour
3/4 tsp baking soda
1/2 tsp salt
3 large eggs
1/3 cup mashed banana (you can also use unsweetened pureed apple/pear)
3 tbs freshly squeezed juice from oranges (can also use 2 tbs orange and 1 tbs lemon)
2 tbs melted coconut oil or light, mild olive oil
1 tsp vanilla extract
zest of 1 lemon
1/2 tsp ground cinnamon
1/2 tsp mixed spice
1/4 cup chopped dates
1/4 cup grated carrot
1 handful of chopped pecans
Preheat oven to 180 degrees celcius. Brush muffin tins with olive oil (I used mini muffin tins). In a large bowl, whisk the dry ingredients (almond flour, baking soda, salt and spices). In a small bowl, whisk the wet ingredients (eggs, banana, orange juice, olive oil, vanilla exract and lemon zest). Add the wet to the dry and mix until blended. Finally add the dates, carrot and pecans and stir to combine. Divide the batter evenly among the cups. They will rise a little so don’t overfill. Bake 14-18 minutes until set at centre and golden brown at the edges. Move to a cooling rack and cool in tin for 30 minutes and remove.
These are great little snacks for lunches, my kids love them and they freeze really well so a big batch goes a long way!
I made these to take to my Dad and Stepmum’s for dessert as a thank you for babysitting, but mainly to highlight things can still taste good without sugar! They were great, so I thought I should share the recipe. The recipe below will serve three people, please adjust quantities accordingly if feeding more than three.
1 pear, cored, peeled, sliced thinly
1 apple, cored, peeled, sliced thinly
small handful of sultanas
large handful of frozen berries
1/2 tsp cinnamon
tiny sprinkle of nutmeg
3 tbs threaded coconut
3 tbs creamed coconut (coconut butter or manna)
3 tbs almond flour
Preheat the oven to 180 degrees celcius. In ramekins, layer the pear and apple with cinnamon, nutmeg, sultanas and frozen berries, taking care to have a fairly even layer of apple and pear for the top layer. Sprinkle the coconut over the top layer. In a small bowl, use your fingers to crumble the creamed coconut and almond flour together, cook in the oven for 15-20 minutes or until brown on top.
This is a great family friendly meal. We had miniature pumpkins at our local supermarket, so I have used them in this recipe and they were amazing! Brussel sprouts cooked in a little olive oil, balsamic vinegar and bacon would have been great with this dish as well! The quantities below fed 4 of us with leftovers, which we used for lunch the next day.
1 x 1.6kg whole free range chicken
1 lemon, cut into 4 wedges
2 stalks of rosemary, approx 10 cm long
1 miniature pumpkin, washed and cut into wedges
1 sweet potato (kumara), washed and cut into chunks
vegetables for serving
salt and pepper
Preheat the oven to 240 degrees celcius. Wash the chicken, pat dry with paper towel and brush with a little olive oil, salt and pepper. Place the rosemary and lemon wedges inside the chicken, squeezing the lemon wedges to release some of the juice into the cavity before dropping them in. Place the chicken into a shallow dish or roasting dish and reduce the oven to 200 degrees celcius. Cook for 1 hour and 20 minutes, covering with tinfoil and resting for 15 minutes prior to serving.
Toss the pumpkin wedges and kumara chunks in a little olive oil and place on an oven tray covered in tinfoil, adding to the oven when the chicken has been cooking for 45 minutes.
I’m including this recipe because the hardest part of making breakfast look good when poaching eggs, is the eggs, for those of us who are not trained chefs that is! So here is how I do it, to get them looking cafe fresh. The recipe below serves one, adjust quantities accordingly.
2 rashers bacon, sugar free/pastured
1/4 of an avocado
6 drops vinegar (optional)
Place the bacon under a preheated grill or dry fry in a non stick frying pan. In a medium saucepan, fill with 2/3 of water and bring to the boil; add a shake of salt and vinegar if using. Break one egg carefully into a saucer, stir the water around quickly and add the egg to the water, then gently add the next egg. Turn the heat down and cook slowly, 3-5 minutes until set, lifting carefully out with a slotted spoon or fish slice. If you have some avocado oil and lemon juice, a drizzle over the top of the eggs adds some nice flavour!
This is one of my son’s favourite meals, and at his request I cooked salmon for dinner last night. The recipe below will serve 3 people, so increase quantities to serve more people.
3 pieces of fresh wild salmon (approx 20cm in length and 6cm in width)
1 whole kumara, skin on and cleaned, cut into chunks
vegetables to serve (I used broccoli, cauliflower and carrot)
Salt and pepper
Scrub the kumara and cut into thick chunks and toss through some olive oil, salt and pepper. Spread onto a baking tray, covered with tin foil and cook at 200 degrees celcius for approximately 20 minutes. Chop your vegetables and put them into a small amount of water in a saucepan with the lid on, ready to cook while the salmon is resting.
Bring a non-stick frying pan to a medium heat, place 1/2 a tsp of olive oil in the pan and brush to coat the bottom or use a paper towel to spread it around, taking care not to burn your fingers! Rub a little salt into the skin of the salmon and place into the frying pan, skin side down. Cook for 5 minutes and gently turn over, cooking for a further 5 minutes. Rest the salmon skin side down for 5 minutes before serving.
Turn the vegetables onto a high heat and bring to the boil, cooking for 2-3 minutes, they should still be a little crunchy when you remove them from the water.
This is one of my “Go To” meals, taking less than 15 minutes to prepare and cook. Nomnom Paleo has the base recipe used here as a Garbage Stir-Fry which I have posted earlier on in the year. Look her up, she has some excellent recipes following her Whole30 journey meal by meal. This is another great recipe which can be cooked up the night before and eaten cold the next day as a salad or reheated for lunch.
50gms minced pork (ground pork)
1 clove garlic, finely diced
2 rashers bacon, finely sliced
1 floret cauliflower, chopped into very small pieces
1 floret broccoli, chopped into very small pieces
1/2 a carrot, grated
6 raw, usalted cashews, chopped into very small pieces
2-3 tsps coconut aminos seasoning
Lettuce leaves for serving
1 tsp Coconut oil for cooking
salt and pepper
Bring a frying pan to a medium heat, add the coconut oil. Coat the pan with the oil, then add the garlic, bacon, salt and pepper, cook for 1-2 minutes and then add the pork, cooking 1-2 minutes. Next add the cauliflower, broccoli, carrot and cashews and cook 2-3 minutes or until the pork is cooked. Just before serving, add 2 tsps of the coconut aminos seasoning. Place into the lettuce leaves and drizzle with a little extra coconut aminos seasoning.
Day 2, Meal 2 of another Whole30! This is another meal you can cook the night before, and either reheat the meat in the microwave or serve it cold on top of the salad. The following recipe is for one serve, increase quantities to feed more people.
1 x lamb steak with fat trimmed
2 cups of lettuce leaves (mixed varieties)
8 cherry tomatoes, chopped into quarters
5 black olives, sliced
2 tbs fresh basil, roughly chopped
3 walnuts, roughly chopped
salt and pepper
Preheat a grill to 180 degrees celcius, place the lamb on a grilling rack and grill 5-7 minutes each side, depending on how well done you like it. Rest the lamb for 5 minutes. Meanwhile, place lettuce into a bowl with tomato, olives and walnuts. Drizzle with a little olive oil, lemon juice and a sprinkle of salt and pepper and toss through. Balsamic vinegar would be nice here too, as would some red onion and goats cheese feta if you are eating dairy.
Slice the lamb into strips and serve atop the salad.