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Almond Butter Bars

November 10, 2011 by Leave a Comment

These almond butter bars can be eaten as a snack or broken up and eaten with yogurt for breakfast. They taste pretty great too. Be sure to check out my tip on making more almond butter yourself rather then using a whole jar.

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.
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Sugar-Free Gluten-Free Carrot Cake with Sugar-Free Cream Cheese Icing

August 12, 2011 by 2 Comments

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.
Icing:
  1. Combine butter, cream cheese, honey and lemon juice.
  2. Mix together well, you may need to leave it out for a while to soften.
  3. Spread over the top of the first cake and leave a dollop in the middle.
  4. Place the other cake on top like a sandwich. Use the rest of the icing on top.

Yum!

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Sugar-Free Baked Apples

August 10, 2011 by 1 Comment

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

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Coconut Flour Pizza Base

July 5, 2011 by 1 Comment

Also on grain-free pizza night we made a coconut flour pizza crust. To spruce it up a little we used an eggplant topping.

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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