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Tag: Refined-Sugar-Free

Avocado Mint Chocolate Ice Cream (Dairy Free)

We have a love for avocados, as I’m sure most of you do too. They are just delicious almost any way and any time. I particularly love making ice cream with avocados, as it creates a very rich and smooth cream, almost like eating the dairy version.

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I thought of making my Avocado-Lime Ice Cream, since my father absolutely adores this recipe. But I was feeling lazy and didn’t want to grate all the limes and lemons for that, so I opted for something different this time and gave mint and chocolate a try in this super easy to make ice cream.

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OMG! This is really delicious, rich and smooth! I had to use regular chocolate chips, as my parents didn’t have any Paleo options in stock. Next time I make this, I’ll drizzle homemade chocolate overtop, as I did with the Cardamom-Infused Strawberry Ice Cream.

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Also, as my parents do not have an ice cream machine, we made it directly in the freezer. They also make the other ice cream recipes the same way. So don’t fret if you don’t have a maker… simply put the blended mix in sealable freezer container and freeze for at least 4 hours and voila!

Avocado Mint Chocolate Ice Cream (Dairy Free)
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Total time:
Ingredients
  • 2 medium, ripe Hass avocados
  • 1/2 cup raw honey
  • 1/2 cup coconut/almond milk
  • 2 teaspoons mint extract
  • 1/2 cup Paleo chocolate chips or chocolate chunks
Instructions
  1. In a food processor, blend all of the ingredients except the chocolate pieces, until smooth.
  2. Add the chocolate pieces and pulse a few times to cut the chocolate up, if desired.
  3. Pour into the ice cream machine and follow the manufacturer’s instructions or place in a sealable freezer container and freeze at least for 4 hours, stirring every hour or so.

 

Paleo Banana Bundt Cake

I feel very fortunate to be visiting with my parents for a few weeks. Living the expat life is fabulous in many ways, but being away from family is always hard. We have the opportunity to visit at least once, sometimes twice a year; and of course Skype helps with the distance to see each other often.

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But nothing beats in person, of course! While visiting, we are not only enjoying each other’s company and conversation, but we are also able to share experiences in the kitchen, which always brings us together. My mother has been making some delectable typical Spanish and Portuguese dishes, that I had been longing to eat again with her special touch. And I’ve been baking quite a lot more than I generally do.

I baked a Paleo carrot cake for my mother’s birthday per special request from my father. Okay.. it was her birthday and he chose the flavour. 😉 But we all enjoyed it.

I’ve also been making a lot of things to “teach” her how to bake Paleo style. The following cake is an example.

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Since going Paleo, reading about and experiencing the nutritional benefits of this lifestyle, I’ve been trying to share my new-found knowledge with my family. Every day cooking is very easy to adapt to Paleo. However, baking is a more complicated venture.

Nut flours, and coconut flour especially, react differently to heat and liquid content. And although in Spanish pastry making the almond is used quite frequently, my mother has never really baked with nut flours alone. Therefore sharing my recipes and techniques with her is helping her learn how to use them.

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(This is the batter with the swirl dropped into it. I apologise for the poor picture quality, which was taken late at night.)

Baking with bananas is a good starting point in Paleo/Primal baking. Bananas act as a binding agent and a liquid component at the same time. So it’s an easier ingredient to experiment with and add nut flours, coconut flour and/or starches, such as tapioca and arrowroot.

For this cake, I kept it simple. And it’s quite delicious and very easy to make; in fact, it’s a great recipe to share with children.

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(The swirl incorporated into the batter.)

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By making it in a bundt tin and adding the banana-cinnamon swirl, this cake is also a delicate and elegant dessert, which can be served at a party, yet works great for “every day” use.

We are enjoying it “bare”; but I do see it as a beautiful event cake with some icing….

By the way, I was inspired to make the banana-cinnamon swirls by this recipe from Civilized Caveman Cooking Creations.

Paleo Banana Bundt Cake
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Ingredients
  • For cake:
  • 4 ripe bananas, thoroughly mashed (1 1/2 cups or 400ml)
  • 6 eggs
  • 1/4 cup + 2 tablespoons raw honey
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup almond flour (ground almonds)
  • 1/3 cup coconut flour
  • coconut oil, for greasing
  • For swirl:
  • 1 ripe banana, thoroughly mashed
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 350F (180C). Grease a cake tin with some coconut oil (I made a bundt cake). Set aside.
  2. In a food processor, blender, or by hand, blend until smooth the bananas, eggs, honey, cinnamon, and vanilla extract. (I did this by hand in a bowl, as I was being lazy and didn’t want to wash more dishes.)
  3. If using a food processor, pour the batter into a mixing bowl for the next steps.
  4. Add the almond flour and baking soda and mix well with a hand whisk.
  5. Add the coconut flour and mix well with a hand whisk.
  6. Pour the batter into the cake tin.
  7. For the swirl:
  8. Mash the banana and mix well with the cinnamon.
  9. Place spoonfuls of the swirl over top the cake batter and with a fork, cut the swirl into the batter.
  10. Bake for 55-60 minutes, or until an inserted toothpick comes out clean.

 

Sweet Spinach Pie with Basic Paleo Almond Crust

I found an interesting article the other day, “Three Ways Cooking Has Changed Over the Last 300 Years,” which I posted on my Facebook page.

“With help from food historian Annie Gray, Finnamore has been cooking – and blogging — her way through The Unknown Ladies Cookbook, a 300-year-old British compendium of family recipes. Jotted down by hand by several different women between 1690 and 1830, the recipes provide insights into the cooking habits of the Georgian and Regency periods. They also tell us quite a bit about how much culinary craft has changed over the centuries.” ~exert from “Three Ways Cooking Has Changed Over the Last 300 Years”.

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The article intrigued me, and even more captivating were the use of some ingredients, such as spinach in a sweet pie. Yes, I know we use vegetables in many sweet versions, especially zucchini, carrots, potatoes… But somehow, I hadn’t thought of spinach as something for a dessert. However, having said that, this dish was not considered a dessert, but a second course! 

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‘To Make a Spineage Tort:’ Sweet spinach tart – a surprising combination of sweet and savory ingredients. This recipe has been largely forgotten in Britain, but a very similar dish is still made in a parts of Provence during the Christmas celebrations. This would be served as a second course.

“Take 6 eggs, yolks & whites. Beat them well with a pint of sweet cream, a qr of a pd of crums of bread, a good handfull of spinage cut small, half a qr of currons, half a qr of almonds pounded wth a little rose water, half a nutmeg, half a pd of white sugar. Half a pound of drawn butter, 3 spoonfulls of brandy. Mix all well together. Lay paist thin at the bottom & sides of the dish & cross bar at top. 3 qrs of an hour bakes it.”

 I loved the sound of this and therefore have made my own version of sweet “spineage” tort, which I have found delicious.

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My version is of course Paleo and Primal. The crust is a basic almond-coconut crust, of which I only made enough for a 6-inch pie. If you plan on making a larger pie, you may want to double up the crust recipe.

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As for the filling: I also followed the basics of spinach, almonds, and eggs, added a bit of coconut flour for more of a baked-goods texture, and included the rosewater (the secret ingredient I’ve been mentioning on Instagram and Facebook). I know the rosewater can be overpowering for some, but personally I wouldn’t omit it. It adds depth and an exotic taste to the pie, and actually brings out a nice flavour in the spinach.

For a slightly less sweet version, reduce the coconut sugar to 3/4 cup.

Enjoy!

Sweet Spinach Pie with Basic Paleo Almond Crust
Cuisine: Old English
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
One 6-inch pie.
Ingredients
  • For the pie crust:
  • 1 cup ground almonds (almond flour)
  • 1 tablespoon coconut flour
  • 1 tablespoon coconut oil
  • 1 egg
  • pinch of sea salt
  • For the spinach filling:
  • 300g fresh spinach leaves (1 cup cooked)
  • 4 eggs, separated
  • 1 cup ground almonds (almond flour)
  • 2 tablespoons coconut flour
  • 1 cup coconut sugar
  • 1 teaspoon rosewater
  • pinch of sea salt
Instructions
  1. For the crust:
  2. In a mixing bowl, knead all the ingredients together until a dough is formed.
  3. With your hands, press the dough into a pie plate, bottom and sides (I used a 6-inch round plate).
  4. Set aside.
  5. For the spinach filling:
  6. In a medium-sized pot, place the spinach and about 1 cup of water. At medium heat, bring to a boil, and cook about 5 minutes.
  7. Reduce the heat to low and cook an additional 5 minutes.
  8. Turn heat off and allow to cool in the pot with water.
  9. Once the spinach is cool, drain into a colander and press the spinach to remove all of the water. I pressed it with the back of a spoon.
  10. Put the spinach, egg yolks, rosewater and sea salt into a food processor. Pulse until a a puree is formed, about 1 minute.
  11. Add the almond four, coconut flour and sugar and pulse again until everything is well incorporated.
  12. Pour the dough into a mixing bowl.
  13. Beat the egg whites until stiff peaks form.
  14. Fold the egg whites into the spinach mixture. Mix well until no white is visible.
  15. Pour the spinach filling into the pie crust.
  16. Bake at 180C (350F) for 35-45 minutes, or until an inserted toothpick comes out dry.

 

Banana Chestnut Crunch Ice Cream (No Sugar, No Dairy)

You all know the “one ingredient” ice cream going from blog to blog and spreading through Facebook like wild fire, right? Well, I’ve never tried it. I love bananas, and banana ice cream, but banana alone as an ice cream intrigues me less…and although I love simple cooking and simple dishes, I also like to add something different to my culinary repertoire.  For me, it keeps things more exciting in the kitchen, where I spend a lot of my time.

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This ice cream came about for two reasons. Firstly, I love this fruit juice I used to get in a juice bar in Vistahermosa, en El Puerto de Santa Maria, in Spain. It was made with bananas, orange juice and strawberries. Every once in a while, I also have it at home, although I don’t tend to drink fruit juices too often. The combined flavours are really delicious, and as I was thinking with what to blend the banana, I immediately thought of this drink.

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Secondly, I wanted a “crunch” factor. I have found that chestnut flour is so versatile and fun, and it can be eaten “raw” when mixed with coconut oil and/or honey. (Chestnut flour is made from already roasted chestnuts.) So, the “crunch” in this is made with a chestnut-flour dough, sort of like “chocolate chip dough” ice cream, which my nieces and I used to adore getting at Dairy Queen. (Now, there’s another recipe to be made soon… )

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And one of the best things is that it has no sweetener at all. I’ve kept the natural flavours and sweetness of the fruit and the chestnuts.

So, we can all indulge a little without much guilt! 😉

Banana Chestnut Crunch Ice Cream (No Sugar, No Dairy)
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
No Sweetener added at all.
Ingredients
  • For the banana ice cream:
  • 4 ripe bananas
  • 1/2 cup freshly squeezed orange juice
  • zest of one orange
  • For the “peanut butter” crunch:
  • 1/2 cup chestnut flour
  • 2 tablespoons coconut oil
Instructions
  1. Blend all of the ice cream ingredients in a blender or food processor until a puree is formed.
  2. Pour into the ice cream maker and follow the manufacturer’s instructions.
  3. In the meantime, in a small bowl, mix with your hands the chestnut flour and coconut oil until a dough is formed.
  4. As the ice cream is churning, break off small chunks of the chestnut dough and drop them into the ice cream maker.
  5. Allow the ice cream maker to finish churning and then serve ice cream.
  6. Or store in freezer for later use.

 

Paleo Shortbread & Tomato-Honey Jam Cookies – SABH

“Who stole the cookie from the cookie jar?” …

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It’s that time of month again…to join in on the fun of recipe exchanges with the Sweet Adventures Blog Hop! I love the creativity and enthusiasm I find in all the participants; and very much enjoy being part of this special group.

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If you’re a blogger, you too can join! Just check out the instructions at the bottom of this page for all of the information.

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I’ve missed a few SABH lately and I really didn’t want to miss August’s “Cookie Monster” hop. So, I created this cookie especially for this event.

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Why tomatoes?

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Well, we bought a box of  5kg the other day and I need to use them up! In fact, I’m making a Dutch tomato soup, by special request from my husband, tonight, and I’m blanching and freezing up the rest for later use.

Paleo Shortbread & Tomato-Honey Jam Cookies
Recipe Type: Dessert
Author: The Saffron Girl
Serves: 10
Makes 10 cookies/biscuits.
Ingredients
  • For the shortbread:
  • 1/2 cup butter
  • 1/4 cup + 1 tablespoon raw honey
  • 1 1/4 cups ground almonds (almond flour)
  • 1/2 cup coconut flour
  • 2 tablespoons arrowroot powder
  • 1/4 teaspoon coarse sea salt
  • For the tomato jam:
  • 6 medium tomatoes
  • 3/4 cup raw honey
  • 1/4 cup freshly squeesed orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • freshly ground rosemary (optional)
Instructions
  1. For the shortbread:
  2. Place the butter and honey in the food processor and pulse until smooth and creamy.
  3. Add the rest of the ingredients and pulse until a dough is formed.
  4. Create a ball or sausage with the dough and cover with a piece of parchment paper.
  5. Freeze for about 30 minutes.
  6. Bring out of the freezer and let stand 10 minutes before using the dough.
  7. On a sheet of parchment (or the same one used to freeze), roll out the dough with a rolling pin.
  8. Cut out desired shapes and transfer the cookies with a spatula to a a cookie sheet covered with a sheet of parchment paper.
  9. Bake at 180C (350F) for 6-8 minutes on the bottom rack. Remove from oven and let cool before touching, so they can harden.
  10. For the tomato jam:
  11. Peel the tomatoes with a sharp knife. (You can also scald them in water; but I personally find it easy to simply peel this small amount.)
  12. Cut the tomatoes into small chunks and place them in a medium sized pot.
  13. Add the honey and orange juice.
  14. Over low heat, cook for 25 minutes, stirring occasionally.
  15. Add the ground cinnamon and nutmeg and mix well.
  16. Cook 5 minutes longer.
  17. Remove from heat and allow to completely cool.
  18. You can either keep the jam with chunks or puree it with an immersion blender for a smoother spread. Strain if desired. (I kept mine with chunks, as it gives it a more rustic feel.)
  19. Pour into a jar and refrigerate.
  20. For using the jam with the cookies, make sure you refrigerate at least an hour before applying to the cookies. Overnight is better.
  21. To assemble:
  22. Place about 2 teaspoons of the jam on a “whole” cookie.
  23. And place the cookie with a “hole” on top.
  24. Sprinkle with some ground rosemary, if desired.
  25. Repeat until you have completed with all the cookies.
  26. NOTE: You can add more flavour to these cookies for other recipes by adding in the dough one of the following, for example: rosemary, edible lavender, sesame seeds, or even chopped up nuts.

 

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The Sweet Adventures Blog Hop, or SABH, is brought to you by 84th & 3rd and monthly Guest Hostesses.

The August 2013 ‘Cookie Monster’ hop is open for linkup until 11:59 pm, Friday 23 August [AEST Sydney time].

IMPORTANT – The instructions below cover how to link up but if you aren’t sure of something don’t hesitate to ask! Detailed instructions can be seen here. Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.

  1. Add a link to this post somewhere in your post. You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
  2. Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
  3. Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.

Use the #SABH hashtag to tell the world about your post! You can follow us on Twitter: @SweetAdvBlogHop and on Facebook /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining!

This is a Blog Hop!

Roasted Strawberry Custard Popsicles

I follow Cannelle et Vanille on Instagram, since I love Aran’s food photography and interesting ideas. I was ecstatic when her book came out last year and promptly purchased it. I have made a few recipes from it; and it has inspired me to create some of my own.

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Today is one of those days where I drew inspiration from one of her photographs. Aran posted some gorgeous    strawberries with thyme (much prettier than mine, as she’s a professional food photographer!), that she was preparing to roast. And since I had two packages of strawberries that were threatening to go bad on me, I thought what a perfect idea…for some ice cream!

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I wanted something super creamy, like a custard… so I used egg yolks in this recipe. If you’re worried about raw eggs.. don’t be. They are cooked.

None of my other ice cream recipes are made with eggs, except the rhubard semifreddo; and I must say the custard makes this ice cream spectacular! In fact, it’s so creamy that after putting it through the ice cream maker, I had to freeze it a bit longer to make it hard enough to scoop.

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However, after being in the freezer overnight, it was hard as a rock. So, I put it out to defrost a bit and forgot all about it… so instead of putting it through the ice cream maker again, I decided to make popsicles.

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They are a bit tangy, as I didn’t add much sweetener on purpose, since my intention was to pair the ice cream with a balsamic reduction. So, if you like things sweeter, just add more honey.

For a slight variation (last photograph): make an extra batch of roasted strawberries with the coconut sugar and blend with the immersion blender. Place this puree into the popsicle molds first. Freeze until it solidifies. Then place the strawberry custard mixture on top of that. Add some more of the roasted strawberry puree and insert a popsicle stick. Freeze again until solid. You will get a more colourful popsicle and also one with more intense flavours!

 

Roasted Strawberry Custard Popsicles
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Makes 6 popsicles.
Ingredients
  • For the ice cream:
  • 300g strawberries (about 2 cups cut)
  • 1 tablespoon coconut sugar
  • juice of 1/2 lemon
  • 1 teaspoon lemon zest
  • 2 cups coconut milk (if using canned, make sure it’s full fat)
  • 1/4 cup raw honey (more for a sweeter version)
  • 1/2 tablespoon arrowroot powder
  • 3 egg yolks
  • pinch of sea salt
Instructions
  1. For the ice cream:
  2. Preheat the oven to 180C (350F).
  3. Clean the strawberries and take the stems off. Cut in halves.
  4. Place them on a double sheet of parchment paper on a cookie tray or in an ovenproof dish.
  5. Drizzle with the lemon juice, zest and coconut sugar.
  6. Bake for 10 minutes. Remove from oven and set aside to cool.
  7. In the meantime, in a pot over very low heat, mix the coconut milk and honey and bring to a boil, stirring constantly.
  8. Beat the egg yolks in a glass bowl and stir in a few tablespoons of the hot milk into the yolks, stirring constantly with a whisk.
  9. Add the arrowroot into the egg yolk mixture and mix well. Add a bit more hot coconut milk if necessary.
  10. Pour into the hot milk and continue cooking over very low heat until the sauce thickens and becomes a custard, stirring constantly.
  11. Remove from heat and allow to cool. Should you need to strain it, do so, while it’s warm, but not hot (you could burn yourself).
  12. Place the caramelised strawberries (with all the liquid, but remember to discard any lemon seeds) in the immersion blender or electric blender bowl. Pulse to liquify.
  13. Add the cooled custard and pulse to mix well.
  14. Add a pinch of sea salt and mix well.
  15. For popsicles:
  16. Pour the mixture in the popsicle molds and freeze.
  17. For ice cream:
  18. Place the entire mixture in your ice cream machine and follow the manufacturer’s instructions to churn.
  19. If you do not have an ice cream machine, don’t fret. Simply place the mixture into a sealable freezer container and freeze for about 4 hours, stirring every once in a while to avoid crystallization.
  20. For a slight variation (last photograph): make an extra batch of the roasted strawberries and blend with the immersion blender. Place this puree into the popsicle molds first. Freeze until it solidifies. Then place the strawberry custard mixture on top of that. Add some more of the roasted strawberry puree and insert a popsicle stick. Freeze again until solid. You will get a more colourful popsicle and also one with more intense flavours!

 

Chestnut-Flour Apricot Cacao Cake (Torta di Farina di Castagne e Cacao)

Chestnut flour is a lot of fun to bake with. It provides a nutty, yet sweet aromatic flavour to breads, tarts and cookies, which is very different from other nut flours. I use it a lot and have made the traditional Italian castagnaccio tart, pancakes, several breads, cookies, and even “peanut butter” cups. I also love to cook with the nuts themselves, making soups, adding them to dishes and purees.

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For a listing of all my chestnut recipes, please click here.

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Some weeks ago, I experimented with an eggless waffle made with chestnut flour and flax, whose flavour was really delicious. But the texture didn’t work out. I thought of recreating that for breakfast today, but I had added zucchini to the recipe and didn’t have any left. So, I’ll have to revisit that sometime soon…

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But today, I wanted to make something between a bread and a cake. My first experiment (of which I posted a picture on Instagram) has a nice flavour, but the texture is not quite what I was looking for. While I was on my walk, I kept thinking of how I could change the recipe and make it better.

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When I got home, I put out all the ingredients and then saw a recipe on the back of the chestnut flour bag that caught my eye: chestnut flour and cacao cake.

This is an adaptation of that recipe, making it gluten free, adding more eggs and fresh apricots instead of dried figs. I’ve kept it in grams, since it’s easier to adapt a recipe that way, but added cups for US conversion convenience. Therefore, some of the measurements seem odd, but are not really.

For me, it’s a keeper. I’m eager to know what you think!

Note: It’s better eaten the same day of baking or the day after. But after that, it tends to dry up a bit.

Chestnut-Flour Apricot Cacao Cake
Recipe Type: Dessert, Breakfast
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Ingredients
  • 100g (1 cup + 1 heaping tablespoon) chestnut flour
  • 50g (1/2 cup) ground almonds (almond flour)
  • 3 eggs, separate
  • 1/2 teaspoon cream of tartar
  • 35g (1/2 cup) raw cacao powder
  • 50g (1/4 cup + 2 tablespoons) coconut sugar (more or honey, if you prefer sweeter)
  • 3/4 cup coconut milk
  • 1/2 teaspoon baking soda
  • 25g (3 tablespoons) pine nuts (optional)
  • 3 ripe apricots, peeled and diced
Instructions
  1. Preheat oven to 180C fan (350F).
  2. Grease a pie/tart pan.
  3. In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Set aside.
  4. In another mixing bowl, cream the egg yolks, chestnut flour, ground almonds, coconut sugar, raw cacao, baking soda and coconut milk.
  5. Fold in the egg whites and blend until the white is no longer showing.
  6. Fold in the apricot pieces.
  7. Pour into the pie/tart mold.
  8. Sprinkle with pine nuts, if desired.
  9. Bake for 35-40 minutes on the middle rack.

 

Banana Coconut-Flour Spice Bread (or Cake), Nut Free

My mother asked me some time ago if I had a Paleo banana bread recipe. You see, I’m slowly converting my parents to the Paleo diet. They are trying to eliminate bread, which they only eat in the morning, and avoid baking with sugar. Everything else, except for the drinking milk that my father will not let go of, they are already pretty much on board.

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Ironically, I didn’t have a plain banana bread Paleo version until now. Last week, I experimented with bananas, grated beetroot and an almond flour based cake.* While I like it and the flavour is very nice, I was struggling with the fact of having a high concentration of nuts in the bread.

I wanted to come up with something healthier that can be eaten daily, in fact so my mother can use it as a replacement for her breakfast bread. Additionally, although the beetroot is a great flavour, it’s not something everyone has on hand in a pinch.. so I’ve opted for a more simple version of bananas alone to create a coconut-flour based bread instead.

With this, I not only feel comfortable that my mother can have a healthy bread, which she can eat daily, and I feel no guilt in indulging either!

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The result of this recipe is a flavourful bread/cake, that is light and fluffy. The spices provide an aromatic flavour, making the banana less prominent, which I personally prefer. However, you can omit the spices or swap them for the beans of a vanilla pod or vanilla extract.

The first time I made this, I added desiccated coconut to add texture; the second time, I omitted it. Both ways are delicious and nothing needs to be altered when omitting it.

If you want to make it sweeter, add more honey, maple syrup or coconut sugar, but remember coconut sugar also adds a dark colour. Feel free to omit the little bit of honey in the recipe if you prefer.

*The banana-beetroot cake I’ll be sharing soon. I have to make it again and take proper pictures.. but I promise it will be up!

Banana Coconut-Flour Spice Bread (or Cake), Nut Free
Recipe Type: Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes one loaf.
Ingredients
  • 1 cup mashed bananas, make sure they are almost liquid (2-3 bananas)
  • 5 egg yolks
  • 1/4 cup melted butter
  • 2 tablespoons raw honey (more to taste, for a cake)
  • 1/2 teaspoon coarse sea salt or a pinch of fine salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons ground nutmeg
  • 5 egg whites + 1/2 teaspoon creme of tartar
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut flour
  • Add in: 1/2 cup cacao nibs or chocolate pieces/chips (optional)
  • 1/3 cup desiccated coconut (for added texture, but optional and not essential to the recipe)
Instructions
  1. Preheat the oven to 180C (350F).
  2. Grease your loaf or cake tin with some butter or coconut oil. Set aside.
  3. In a large bowl, beat together the mashed bananas, egg yolks, melted butter, honey, spices, and salt until smooth. Set aside.
  4. In another clean bowl, beat the egg whites and creme of tartar until very stiff peaks form. Set aside.
  5. Add the baking soda, desiccated coconut (if using) and coconut flour to the banana mixture and blend well. If you’re adding the cacao nibs or chocolate pieces, do so now as well, and mix well.
  6. Fold in the egg whites into the creamed mixture just until the egg whites are not visible. Do not over mix.
  7. Pour into the loaf or cake tin.
  8. Bake on the bottom rack for 45-50 minutes or until an inserted toothpick comes out clean.

 

Paleo Blueberry-Raspberry Crumble

The only problem with this recipe is that it makes only 2 servings… I think you’ll be repeating, as I have, or just double it up for double deliciousness!

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I had never had a crumble before attempting making my own the other day. But this couldn’t be an easier sweet treat to make and you can use any fruit you like or have at home. Of course, if it’s a fruit that make not bake all the way through, try sautéing it a bit before adding to the crumble.

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The coconut sugar gives this crumble a slightly “brown sugar” flavour and I personally wouldn’t substitute that.

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Enjoy!

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Paleo Blueberry-Raspberry Crumble
Recipe Type: Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Makes 2 ramekins.
Ingredients
  • For the filling:
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon coconut sugar
  • For the crumble:
  • 2 tablespoons butter
  • 1/4 cup coconut sugar
  • 1/2 cup ground almonds/almond meal
  • 2 teaspoons coconut flour
  • pinch of coarse sea salt
Instructions
  1. Preheat oven to 180C (350F).
  2. For the filling:
  3. Rinse the fruit.
  4. Place all of the ingredients in a small dish or bowl, mix and set aside.
  5. For the crumble:
  6. Place all of the ingredients in a small bowl.
  7. Using your hands, cut the dry ingredients into the butter until it becomes a “crumble”.
  8. Spoon the filling into two ramekins.
  9. Top with the crumble.
  10. Bake (on middle or bottom shelf) for 12-15 minutes, or until the fruit starts to bubble and the crumble is crispy.

 

Sweet Frittata, Sweet Spanish Tortilla with Bacon!

A sweet tortilla or frittata, you ask? Yes, and it’s delicious and healthy! It’s the same basic concept of a pancake after all. In fact, the Dutch pannenkoeken and the German pfannkuchen are a flat version.

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I love Dutch pancakes and need to make a Paleo version to enjoy at home. But in the meantime, I came up with this recipe. You can add any fruit you have on hand, such as berries, apples, bananas, pineapple… the ideas are endless.

And if you have a sweeter tooth than I, you can add some coconut sugar to the mixture before cooking or sprinkle it over top before serving. Experiment with spices and bring it to a new dimension!

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Enjoy!

Sweet Frittata, Sweet Spanish Tortilla with Bacon!
Recipe Type: Breakfast
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes one 8-inch tortilla/frittata.
Ingredients
  • 5 eggs
  • 2 egg whites, beaten until stiff peaks form
  • 1 heaping cup apples, diced
  • 2 bananas, peeled and sliced
  • 1/4 cup desiccated coconut
  • 2 back rashers/bacon, crumbled/diced (optional)
  • 1 tablespoon coconut flour
  • 1 teaspoon cinnamon
  • pinch ground nutmeg
  • coconut oil
  • orange zest (for garnishing)
  • lemon zest (for garnishing)
Instructions
  1. Cook the back rashers or bacon and set aside. When they are cool enough to handle, dice with a pair of scissors or crumble, if using bacon.
  2. In a medium bowl, beat the egg whites until stiff peaks form, and set aside.
  3. In a large, beat the eggs and set aside. (I beat mine with the electric mixer to make them fluffier, but by hand is fine too).
  4. In an 8-inch frying pan over low heat, add a few teaspoons of coconut oil.
  5. Add the apple pieces, the cinnamon and nutmeg, and sauté about 1-2 minutes. Remove from pan.
  6. In the same pan, add a bit more coconut oil, and sauté the banana slices, just until they are starting to become golden and caramelise, about 2 minutes. Remove from pan.
  7. Add the prepared apples, prepared bananas, back rasher bits, desiccated coconut, and coconut flour to the whole egg mixture. With a few swirls of the spatula, blend well.
  8. Fold in the egg whites and mix until well blended.
  9. In the same frying pan as before, add about 1 tablespoon of coconut oil, and heat over low heat.
  10. Add the tortilla/frittata mixture and spread out across the pan, by swirling the pan or spreading with a spatula.
  11. Cook for 2-3 minutes.
  12. Then with the help of a flat plate or flat cover, cover the pan and flip the tortilla over and slide (uncooked side down) back into the frying pan.
  13. Cook for 2-3 minutes on this side.
  14. Flip again, if necessary to ensure it’s fully cooked.
  15. Slide onto a serving plate and garnish with some lemon and orange zest, if desired.
  16. Serve warm or cold.

 

Honey Mustard Rosemary Pork Ribs

I was at the bookstore the other day searching for some novels and cookbooks, and bumped into a cookery book by Jose Pizarro, a renowned Spanish chef who resides and owns two restaurants in London: Jose and Pizarro.

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This marinade is inspired by one of his recipes. Its combination of flavours is delicious and can be used for other meats, such as chicken, or even for a salad dressing.

Mustard Rosemary Pork Ribs
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Serves 2-3.
Ingredients
  • 2 stacks of pork ribs, 16 ribs
  • For marinade:
  • 3 tablespoons mustard (I used Groninger Mosterd, which has no sugar or additives)
  • 4 tablespoons raw honey
  • 2 tablespoons ground rosemary
  • 6-8 cloves garlic, minced
  • juice of one lemon
  • 6 tablespoons olive oil
  • coarse sea salt, to taste
Instructions
  1. Clean and separate the ribs.
  2. Mix all the marinade ingredients together.
  3. Place the marinade in ribs either in a plastic or glass container, where the marinade can cover the ribs.
  4. Refrigerate overnight or for a few hours before cooking.
  5. I cooked the ribs in the oven at 180C (350F) in the same oven-proof, glass dish I used to marinate them. I left them in the marinade and simply turned them over a few times during the cooking time, about 35-40 minutes.
  6. Serve with your favourite side dish.

 

Paleo Pear Clafoutis or Flaugnarde

I keep eating the props… a very annoying and bad habit, when you’re a food blogger and haven’t yet taken the pictures for the blog post!  As with the case of the Paleo Sesame Wafer, I had to repeat this clafoutis in order to take pictures and create this post to share.

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Of course, repeating is not a bad thing, as we get to enjoy this delicious dessert twice, which by the way, is even better the day after it is made, when the flavours have a chance to blend into each other. I know clafoutis can be eaten lukewarm almost out of the oven. But if you can wait and eat this the next day, I think you’ll like it even better.

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Either way, give this a try! It’s really a treat for the palate.

Paleo Pear Clafoutis or Flaugnarde
Recipe Type: Dessert
Cuisine: French
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
Makes one 7-in pie.
Ingredients
  • 4 small pears or about 3 cups of fruit
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/3 cup ground almonds
  • 1 tablespoon coconut flour
  • 100ml coconut milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 180C (350F).
  2. In a mixing bowl, with a hand mixer beat the eggs until frothy.
  3. Dissolve the coconut sugar in a few tablespoons of the coconut milk. If needed, warm the milk to dissolve the sugar.
  4. Add the coconut sugar mixture and remaining coconut milk to the eggs. Beat well.
  5. Add the ground almonds and vanilla extract. Beat well.
  6. Finally, add the coconut flour and mix with a wooden spoon. Set aside.
  7. In a 7-in pie plate, place the fruit as you wish. (I used large chunks of pears; but if you’re using other fruit or mixed fruit, make sure it’s evenly distributed.)
  8. Pour the batter over the fruit.
  9. Bake for 30-35 minutes.
  10. Serve lukewarm or when completely cool. The next day it’s also delicious.
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