Ingredients

• 1 cup Almond butter (see tip)
• 1 cup Sunflower seeds
• 1 cup Raisins or sultanas or dried cranberries
• 1 cup Walnuts or pecans
• 1 cup Coconut
• 2 heaped tablespoons Honey

Tip: Almond butter can be quite expensive to buy. You can turn a couple of tablespoons of almond butter into a cup by food processing a cup of almonds with the almond butter. Process on high until a butter consistency is achieved.

Add more or less honey to vary sweetness.

Instructions

1. Preheat oven to 180°C.
2. Heat the almond butter and honey together in a pan until melted and well mixed.
3. In a large mixing bowl combine the dried fruit, coconut, sunflower seeds and nuts.
4. Pour the almond butter and honey into the bowl and mix well with dry ingredients.
5. Pour into a buttered 9×13 inch casserole dish or baking tin.
6. Bake for 20-30 minutes until cooked through.
7. Allow to cool and then cut into squares.

A slice of Awesome

Modified from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. Apart from the cream cheese this recipe is completely Primal.

This cake is very filling so you won’t need a giant slice. It is so good that you could feed it to your most fussy relative without hearing a complaint. Just don’t tell them it’s healthy.

Ingredients:

• 3 cups Almond Meal
• 2 tsp Sea Salt
• 1 tsp Baking Soda
• 1 Tbsp Cinnamon
• 1 tsp Nutmeg
• 1/2 tsp All Spice
• 1/4 cup Grapeseed Oil (Macadamia Oil works well too)
• 2 Tbsp Honey, heaped
• 5 Eggs
• 3 cups grated Carrot
• 1 cup Raisins
• 1 cup chopped Walnuts
• 250g block Cream Cheese
• 1-2 Tbsp Unsalted Butter
• 1 Tbsp Honey, heaped
• 1/2 Lemon, squeezed

Directions:

Cake:

1. Preheat oven to 160 C
2. Grease two 9 inch circular cake pans with butter
3. In one bowl combine all of the dry ingredients (almond meal, sea salt, baking soda, cinnamon, nutmeg, all spice).
4. In another bowl whisk together the wet ingredients (honey, grapeseed oil, eggs).
5. Add the wet ingredients to the dry and mix well.
6. Fold in raisins, carrots and walnuts.
7. Scoop the mixture evenly into the two cake pans.
8. Bake for 30-35 minutes or until a knife comes out clean.

Yum!

Excellent healthy desert

Baked Apples were a favourite of mine as a child. However, these sugar laden delectables are not as healthy a desert as they might seem.

I decided to create a sugar free version, using honey and dried fruit to replace the sweetness. I’ve put no amounts so that you can change them as you see fit depending on your personal preferences.

Ingedients

• Apples (red are my favourite)
• Honey
• Butter
• Raisins
• Dates
• Walnuts/Pecans
• Cinnamon

Instructions

1. Preheat oven to 180° C.
2. Add equal parts of honey and butter (3 Tbsp each should be enough for 4 apples) in a saucepan and melt over low heat.
3. Take the saucepan off the heat and mix in the raisins, chopped dates, nuts and cinnamon.
4. Peel and core the apples. Make sure you make a large enough hole for the stuffing.
5. Place apples in a baking pan and pack full of saucepan mixture.
6. Bake for around 45 minutes or until apples are soft.
7. Allow 20 minutes for apples to cool before serving with heavy cream or eat the next day for breakfast with full fat Greek yogurt

More photos

This base is very filling so make sure you make it nice and thin. On the taste side it has a drier taste than a normal flour pizza crust sp make sure you add some sloppy toppings.

Grain-Free Grilled Eggplant Pizza

Ingredients

Base

• 1/3 cup Coconut flour
• 1/2 cup Parmesan cheese
• 2 Tbspn Flax meal
• 4 eggs
• Dash of Sea salt
• 3/4 cup Mozzarella cheese

Toppings

• Homemade tomato pizza sauce
• Eggplant
• Mozzarella
• Parmesan
• Basil
• Cherry tomatoes

Directions

Base

1. Preheat oven to 180 degrees Celcius.
2. Place all of the base ingredients except the mozzarella cheese into the food processor. We just used the little one that came with our bar mix.
3. Wizz the ingredients up until there are no more lumps.
4. Fold in the grated mozzarella.
5. Bake for 25 minutes in a baking paper lined tray or pizza tray. The top should be browning.
   

   Coconut Flour Crust ready for toppings

Toppings

1. Chop the eggplant into 1cm thick slices. Place side by side on a foil lines tray.
2. Season the eggplant with pepper and herbs.
3. Place in the griller on high for 5-6 minutes until eggplant is soft and browning.
4. Rub the homemade sauce onto the now cooked pizza base.
5. Pop the frilled eggplant on top.
6. Add halved cherry tomatos, mozarella and parmesan to your personal taste.
7. Bake on 180 degrees C for 20-30 minutes until cooked.
   

   Pizza ready to be cooked

Other pictures:

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Grain-Free Tomato, Spinach and Bocconcini Pizza

Ingredients

Base

• 1.5 cups Almond flour (I used Almond meal)
• Dash of Sea salt
• 1/2 tspn Baking soda
• 1 Tbspn Butter
• 1 egg
• Mixed herbs of your choice

Toppings

• Tomato sauce base (we made ours from garlic, tomato paste, oregano, salt & pepper, water)
• Spinach leaves
• Bocconcini
• Cherry tomatoes

How to make

Base

1. Preheat oven to 180 degrees Celcius.
2. In one bowl combine the almond flour, sea salt and baking soda.
3. In another bowl beat the egg into the butter (melt the butter first).
4. Combine the wet ingredients into the dry ingredients. You should get a dough like texture.
5. Roll the dough into a ball and place onto a sheet of baking paper. Place another sheet over the top.
   

   Roll out the dough

6. Use a rolling pin to flatten the dough into the desired shape and then bake it in the oven for around 15 minutes.
   

   Ready for the oven

Toppings

• Add your desired toppings and bake for another 10-20 minutes until ready.
  

  Toppings added, ready to go back into the oven

Other pictures:

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Semi-Primal Taco Salad

UPDATE: I’ve since made this again and tried something a little extra. Try adding dried coriander and oregano when you add the spices for some extra flavour.

I love Mexican food. All of the cheese, meat and spicey flavours mix together into some awesome flavours.

Unfortunately, going Primal means that you can kiss traditional wheat or corn tortilla’s goodbye (unless you check out Mark Sisson’s alternative recipe in his Cookbook).

However, this does not mean that Mexican food is no longer within your grasp. Enter, the Taco Salad. Traditionally this recipe comes with corn chips, we’re gonna forget about those though and focus on the other flavours instead.

Ingredients

• 500g ground beef or bison
• 1/2 an onion
• 1 tin kidney beans
• Tomatos
• Lettuce
• Grated Tasty cheese
• Cumin
• Paprika
• Chilli

Chilli, Paprika, Cumin

Preparation

1. Chop up the onion and brown in a fry pan with some coconut oil.
2. Add the mince to the fry pan and brown up.
   

   Browning the mince

3. Add kidney beans, paprika, cumin, chilli and 1/2 cup water. Simmer on low heat until liquid has boiled down.
   

   Add spices and beans

How to eat it

1. Dice the tomatos and chop the lettuce
2. Add the meat mixture and then the grated cheese.
3. Serve with Taco sauce and sour cream. We just used the jar variety Taco sauce, hence this only being semi-Primal. You could also add some home made guacamole.

The end result

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It goes great with any Mexican style food or simply with some home made Almond Crackers.

This recipe makes enough Guacamole for 2-3 people for one meal.

Ingredients:

• 1 avocado
• A squeeze of lemon juice
• 2-3 Tbsp sour cream
• Salt & pepper

How to make:

1. Grab a bowl, a spoon and a knife.
2. Half the avocado, remove the pip and throw it in the bowl.
3. Add the sour cream, lemon juice, salt and pepper.
4. Stir together with the spoon but be sure to leave it somewhat chunky.
5. Spoon onto plate.

Home made Guacamole with the Primal Blueprint Cookbook’s Enchiladas.

Enchiladas and home made Guacamole

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Zucchini Base Pizza

This recipe is based off Christina’s zucchini pizza base. We used the base recipe as a guide and added out own toppings.

Note that I have given very broad ingredient measurements because it’s pretty hard to mess it up.

You will need:

The base

• 3 or 4 zucchini’s, grated, moisture squeezed out
• 2 eggs
• a pinch of salt
• mozzarella, broken up
• tasty cheese, grated

The topping

• rocket
• salami
• tomato
• mushroom
• red onion

Here’s what we did:

The base

1. Turn the oven on to 180 degrees Celcius.
2. After you have squeezed out the moisture from the zuccini place it in a bowl and add the eggs, salt and cheese.
3. Once it’s well mixed, spread it evenly in a greased pan.
4. Pop it in the oven for 20 minutes and let it brown up.
   

   Zucchini base uncooked

The pizza

1. Add the toppings to the top and bake for another 10 minutes. You may need longer if you have a thick layer of toppings.
   

   Zucchini Base Pizza

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Egg Muffins

If you are in a rush to make a quick and healthy snack these Egg Muffins work a treat. Feel free to mix up the ingredients to your own personal favourites.

This makes around 9-12 muffins depending on the size of your eggs and how much of the extra ingredients you add.

Ingredients:

• 5-6 eggs
• 3 rashers of bacon
• 1/2 an onion (or spring onion)
• 1/4 cup grated cheese
• 1 tsp freshly ground cracked pepper
• Parsley
• Optional: Thick cream
• Optional: Capsicum, mushroom, etc

How to make it:

1. Pre-heat you oven to 180 degrees C and grease up some muffin pans with butter or coconut oil.
2. Optional: Brown up the onion and bacon in a pan. While this is not necessary it does add a little extra flavour.
3. In a bowl mix together all of the ingredients.
4. Evenly distribute the mixutre between the muffin cups.
5. Bake in the oven for 15 minutes or until the tops go nice and golden.

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Ingredients

• Bacon
• Eggs
• Optional:
  • Cheese
  • Broccoli
  • Potato
  • Zucchini
  • Tomato
  • Sausage
  • Your favourite food here

How to cook it

1. Pop a non stick fry pan on the stovetop on high
2. Throw on the bacon and any veggies that you want to brown up first.
3. Once one side is browned, flip veggies and bacon
4. Crack an egg and drop it on top. Repeat with as many eggs as you like. Try to fill in the gaps between veggies and bacon.
5. Optional: Add cheese on top
   

   4 egg, bacon, tomato and sausage mess. MMmmm

6. DO NOT STIR
7. Let the mixture sit on high for a minute, then add the fry pan lid and turn down to low.
8. Leave until egg is cooked. This part may vary in time depending on your type of stove and how well you like you eggs. I like to leave it for 3 or 4 minutes, then turn the heat off and leave it for another couple minutes.
9. Add freshly cracked pepper
10. Eat.

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