Recipes!!!

I have been busy in the kitchen over the past week and I have found some wonderful recipes to share! Have a go at these quick and easy recipes!

Found on Petite Kitchen

Raw Apricot Fudge Slice

1 cup dried apricots, soaked for an hour then drained

1 cup desiccated coconut, plus a little extra for dusting

1 cup ground almonds (you can use any ground nuts or seeds)

3 tbsp coconut oil

a pinch of sea salt

*this is a basic recipe, feel free to add whatever dried fruit or favourite ingredients that you desire.

Line a small cake tin with a circle of baking paper. You could also use a slice tin.

Place all of the ingredients in to a food processor.  Blend for a minute or so until the ingredients turns in to a crumb like mixture. Spoon in to the prepared cake tin then use your hands to press down evenly. Sprinkle with the extra desiccated coconut .Chill for at least 3 hours or overnight. 

Carefully remove from the tin, then dust with coconut.

Makes around 8 slices. Stores in the fridge for 5-6 days.

Fancy Meatloaf

500g Premium Mince
2 Eggs
1 Onion finely chopped
4 Cloves of garlic, finely chopped
2 tbsp Dijon mustard
1/2 Cup ground almonds
Handful of fresh thyme and parsley finely chopped

Preheat oven to 180 degrees

Mix all ingredients in a large bowl, mix well until combined. Transfer the mixture into a lined loaf tin. Press out evenly. Sprinkle with ground almonds. Bake for 45 minutes, or until golden on top.

Prune and Pistachio Truffles

3/4 cup shelled raw pistachios
1/2 cup pitted prunes
1/4 cup cocoa or cacao powder
1 tbsp honey, agave or pure maple syrup (optional)

Add the pistachios to a food processor. Pulse a couple of times until ground in to a dense flour. Reserve 1/4 cup for dusting.

Add the prunes and cocoa powder to the food processor, then blend for 1-2 minutes, or until the mixture starts to mix together like a dough.

Use your hands to form small balls. You can dip them in water to prevent the mixture from sticking.

In a separate bowl, add the extra ground pistachios. Roll the balls in the pistachios until well coated then transfer to a plate. Place in the fridge for at least half an hour to set.

The truffles can be kept at room temperature, but I find they are best kept in the fridge.

- See more at: http://www.petite-kitchen.com/search/label/sweet treats#sthash.Us1a6SPe.dpuf

Vanilla Nut Butter Biscuits

1 cup ground almonds
1/2 cup almond or cashew butter
3 tbsp honey
1/2 cup cranberries
2 tspn vanilla essence
1/2 tsp baking soda

Preheat oven to 180degrees and line a baking tray with baking paper.

Mix all ingredients in a bowl until a cookie dough forms. Roll into balls and place on baking tray about 2cm apart as they do expand. Using a fork press down on the balls to flatten in half. Bake for 12-15minutes until nice and golden on the outside.

Raw Chocolate Truffles

10 pitted medjool dates, or 1 cup regular dates* see note below
1/2 cup cocoa or cacao powder
3/4 cup seeds or nuts of your choice, I like to use pumpkin and sunflower seeds
1/2 cup desiccated coconut, plus 1/2 cup for decorating
1/3 cup water

*if using regular dates, you must soak them for at least 6 hours, or overnight then drain well.

Place the seeds and or nuts in to a food processor. Blend for a minute or so until a dense flour like consistency is achieved. Add the remaining ingredients and pulse a couple of times until the ingredients begin to stick together, almost like a dough.

Use your hands to form small balls. Roll the balls in the remaining desiccated coconut to finish.

The truffles can be kept at room temperature, but I find they are best kept in the fridge.

Makes around 30 truffles. They will keep for 3-4 days.

Craving bread? Try some of these amazing recipes for a weekend treat!

4 tbsp coconut flour, plus a little extra for dusting (optional)
 3 tbsp ground psyllium husk* 
1 tsp baking soda 
1 1/2 tbsp apple cider vinegar a pinch of sea salt 
4 free range egg whites* 
just under 1/2 cup boiling water *

you can use two whole eggs instead of the egg whites, but the buns will have more of an eggy taste, and do not seem to rise as well, I have made both versions. 
*the psyllium husk can not be substituted, as this is what helps to give the buns a bread like texture. It is available at most supermarkets and health/whole food stores, and costs around $10 for a large bag that will last you for a long time. 

Preheat the oven to 160°C and grease a baking tray with coconut oil. In a large mixing bowl, add the dry ingredients, then mix well to combine.  Add the egg whites and apple cider vinegar, then mix until a thick dough forms. Add the boiling water. It will start off as a wet mixture, but as you continue to mix, the coconut flour will soak up all of the moisture. It should be quite a light and fluffy texture, and easy to handle. Form in to small balls, and place on the baking tray a couple of centimetres apart as they will rise. You can leave them as small buns, or flatten slightly with your hands to form the shape you desire.  Dust with additional coconut flour if using, the place in the oven for 25-30 minutes or until they have risen well, and are slightly golden on the outside. Be careful not too take them out of the oven too soon, as they will sink in the middle. Makes 8 bite size buns, or 6 medium. You can easily double the mixture if you would like to make a larger batch. These are best enjoyed on the day of making, but can be eaten the day after, and are delicious toasted. They also freeze well for lunches. - See more at: http://www.petite-kitchen.com/search/label/bread#sthash.i3aY7aWe.dpuf

Cashew Raisin Bread (I used cranberries)

Ingredients

- 1 cup almond flour

- 1/4 tsp salt

- 1/2 tsp baking soda

- 1 Tbsp. cinnamon

- 1 tsp vanilla

- 1 Tbsp. all natural organic maple syrup (optional and can also use raw honey)

- 3 eggs

- 1/2 cup cashews, chopped/crushed

- 1/2 cup raisins

Instructions:

1. Preheat oven to 350 degrees

2. Mix all ingredients other than nuts and raisins

3. Fold in nuts and raisins

4. Put batter into lined loaf pan (you can also use a silicon loaf pan)

5. Bake for 30-35 minutes until a toothpick or fork comes out clean

6. Let sit for at least 10 minutes, then lift the paper out of the pan and remove your loaf

7. This bread is delicious plain but would be great to experiment with for sandwiches, toast with almond butter and/or fig jam, french toast, etc. Enjoy!

http://sooopaleo.blogspot.co.nz/2012/10/cashew-raisin-paleo-bread.html

Paleo Bread

2 C Almond flour, 

2 Tbsp coconut flour, 

1/4 C chia seed or flaxmeal, 

1/4 tsp salt, 

1/2 tsp baking soda

Blend above ingredients in food processor for 1 minute then add,

5 eggs, 1 Tbsp coconut oil, 1 Tbsp honey (optional) and 1 Tbsp apple cider Vinegar.

Blend until well mixed and place mixture into a greased loaf tin, bake at 180C for about 30 minutes. Test it like a cake and cool it in the tin! If wrapped keeps for several days. Enjoy!!!!