Paleo Muffins

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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:

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!

Enjoy!

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Sweet Potato and Parmesan Fritters with Bacon, Pesto and Mushrooms

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This was breakfast, the morning after my first paleo dinner party!  We forgot to take photos, so thought I would share this recipe until I re-make the party food.

SWEET POTATO AND PARMESAN FRITTERS

  • 2 eggs, lightly beaten
  • 1/2 medium kumara (sweet potato), peeled and finely grated
  • 1/4 cup parmesan cheese, finely grated
  • 2 cloves garlic, finely diced
  • salt and pepper
  • olive or coconut oil

Finely grate the kumara and parmesan, place in a bowl and mix together.  Add salt and pepper, garlic and finally the eggs.  Mix well.

Heat a heavy based frying pan to a medium heat and add the olive oil.  Spoon small amounts of the mixture into the frying pan, they will be quite runny but will set like savoury pikelets.  Flip when bubbles start to form or the underside starts to brown.

Fantastic with bacon and mushrooms, or just on their own!  Fabulous for lunches and quick snacks to have in the fridge.

Enjoy!