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Tag: Desserts

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.

 

Strawberry Chia Pudding

I’ve never tried chia seeds until yesterday. I had been eager to find out what they are like and to see if I like them enough to start using in recipes, especially puddings since I miss having a comfort food that’s easy to make.

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For my first attempt, I made a simple chia pudding with strawberries instead of just coconut milk. The result, I must say is delicious and quite filling. I may be experimenting with these seeds (at least enough to use up the package I purchased)… although in moderation, as there are controversial views on whether or not to include them in our Paleo/Primal diets on a regular basis. See here, here, and here for more information and make your own informed decision about consuming chia seeds.

Strawberry Chia Pudding
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Total time:
Serves: 1-2
Ingredients
  • 1 cup strawberry puree (about 20 medium strawberries)
  • Juice of 1 lime
  • 1/2 cup coconut milk
  • 1/4 cup chia seeds
Instructions
  1. Place the strawberries in a blender and puree.
  2. Add the lime juice and coconut milk and blend well.
  3. Pour into a glass container and add the chia seeds.
  4. Stir to mix well.
  5. Refrigerate for a few hours or overnight, long enough for the seeds to absorb the liquids and create a gel.
  6. Stir before eating.

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.

Rhubarb Semifreddo

I saw this recipe the other day and was intrigued. I love semifreddo and combined with the fact that it’s easy to make, all the better. This one is Paleo of course, and with a twist: rhubarb is the “magic” ingredient.

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Serve them with strawberry coulis and these Paleo Sesame Wafers for extra deliciousness.

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Rhubarb Semifreddo
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 8-10
One 5×7 inch semifreddo.
Ingredients
  • 4 egg whites
  • 1/4 cup honey
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 5-6 stalks of rhubarb, clean and cut into 1 – 1 1/2 inch pieces
  • 1/4 cup honey
  • juice of 1/2 lemon
  • 1 can (400ml) coconut milk, full fat
  • For the strawberry coulis:
  • 6-8 strawberries
  • 1 tablespoon honey
Instructions
  1. In a small pot, over low heat, cook the rhubarb pieces with the 1/2 cup honey and lemon juice, until the rhubarb is soft and mostly disintegrated (about 10 minutes).
  2. When the rhubarb mixture is done and slightly cool, puree with a hand mixer or blender.
  3. In the meantime, in another small pot, over low heat, cook the egg whites, 1/4 cup honey, cream of tartar and salt, until well blended and the honey is liquid (about 3 minutes). Cool.
  4. Beat the coconut milk to make fluffy and airy (if you place it in the fridge overnight, it will be easier). Set aside.
  5. When the egg white mixture is cool, beat until glossy, soft peaks form.
  6. Slowly fold in the rhubarb puree and mix well.
  7. Fold in the coconut milk.
  8. Pour into a silicon mold and freeze at least 4 hours or overnight.
  9. Remove from the mold and cut into slices for serving.
  10. Serve with strawberry coulis.
  11. You can also make semifreddo popsicles or place it into individual molds.
  12. For the strawberry coulis:
  13. Wash and cut the strawberries in halves.
  14. Place them in a small pan with the honey and simmer until they are cooked and the honey is dissolved, only a few minutes.
  15. Once they are done, puree with an immersion blender.

 

Paleo Flan de Maracuya y Coco (Passion Fruit & Coconut Flan)

Do you have left over egg yolks from another recipe? Here’s a yummy and healthy solution… of course, you can always make this first, and then have leftover egg whites, which you can use in a number of other recipes, such as this or this or try your hand at French macarons!

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Flan is a traditional dessert of Spain. It’s typically made with three ingredients: eggs, milk and sugar. From there, the variations abound according to what is in season and the cook’s preference. You can add fruit puree, coffee, coconut, raisins…

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As I had passion fruit on hand, of course the choice was easy. The flan’s aroma is as delectable as the fragrance of the fruit itself; and the texture is intriguing with the desiccated coconut.

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To top it off, this version is Paleo, with no refined sugar and no dairy. Instead, I’ve used raw coconut sugar and coconut milk. If you have canned coconut, use that, as it’s creamier; but homemade coconut milk will also work.

Que aproveches!

Paleo Flan de Maracuya y Coco (Passion Fruit & Coconut Flan)
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Makes a 5×7 inch flan.
Ingredients
  • For the burnt sugar:
  • 5 tablespoons coconut sugar
  • 3 tablespoons water
  • For the flan:
  • 3 passion fruit
  • 5 egg yolks
  • 2 whole eggs
  • 1 cup coconut sugar
  • 2 cups coconut milk, full fat
  • 1/2 desiccated coconut
Instructions
  1. Preheat the oven to 200C (390F).
  2. For the burnt sugar:
  3. Place the sugar and water in a small pot. Cook over low heat until caramelised.
  4. Pour into a glass flan mold(s) and make sure it is spread across the bottom evenly. Set aside.
  5. For the flan:
  6. Dissolve the coconut sugar in a tablespoon of coconut milk. (If necessary, heat it up a few seconds in the microwave or on the stovetop.)
  7. In a mixing bowl, beat the coconut sugar-coconut blend with the egg yolks and whole eggs until smooth.
  8. Take the pulp of the passion fruit and pass through a sieve to remove the seeds.
  9. Add the pulp of the passion fruit to the egg mixture and blend well.
  10. Add the remaining coconut milk and desiccated coconut and mix well.
  11. Pour into the prepared mold.
  12. Place the mold inside another glass dish, large enough to hold the flan mold and be filled with water.
  13. Fill the outside glass dish to about 1/2 of the side of the flan mold. Do not over-fill, or the water can boil over inside and ruin the flan.
  14. Bake au bain marie in the oven for 50 minutes or until done. To check if it is ready, insert a toothpick; and if it comes out dry, it is done. If not, bake a bit longer.
  15. Serve with passion fruit coulis, if desired.

 

Easy-Peasy Banana Pancakes, Paleo

I wasn’t going to create a post for this, but as it may help others make a simple, nutritious and delicious breakfast, here goes…

The basis for any banana pancake that I make is simply 1 ripe banana, mashed plus 2 beaten eggs. Some recipes call for 1 egg instead, and although I’ve tried it that way, it can tend to fall apart or become more of a scramble (which can also be nice by the way).

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For more firmness and less of an egg flavour, I add whatever I have on hand, such as a nut flour, flaxmeal, and/or coconut flour. I never really measure, but use approximately a tablespoon of each. When adding all three, for example, the amount of coconut flour can be reduced to a couple of teaspoons.

Play around with it and make your own creations! It’s not only fun, but a very healthy way to enjoy breakfast for the adults and kiddies alike. No sweetener is required; in fact, I oftentimes, just sprinkle cinnamon over top and nothing else. The banana, if ripe enough, will provide all the sweetness you need (for most people). 😉

Easy-Peasy Banana Pancakes, Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Makes 4 medium pancakes.
Ingredients
  • 2 eggs, beaten
  • 1 ripe banana, mashed
  • coconut oil or fat of preference to frying
  • Additions:
  • 1 heaping tablespoon nut flour (almond, chestnut, cashew, macadamia, etc)
  • 1 heaping tablespoon flaxmeal or ground flax seeds
  • 1 heaping tablespoon ground sunflower seeds (these can turn green if you use baking soda with them, so it makes a fun St. Patrick’s treat!)
  • 1/4 teaspoon baking soda (totally optional)
  • 2 teaspoons coconut flour (or more if using alone)
  • lemon/orange zest
  • additional fruit, such as berries, diced mango
  • Toppings:
  • Fruit, honey, maple syrup, cinnamon
Instructions
  1. Preheat a skillet over medium heat.
  2. Thoroughly mash the banana in a bowl or dish.
  3. Beat the eggs and add to the banana.
  4. Mix well.
  5. Add the nut flour(s), flax and/or coconut flour and any additions you want to incorporate. Just make sure you still have a relatively liquid “dough”.
  6. Grease the bottom of the skillet with coconut oil, butter or fat of preference.
  7. Pour the pancake mixture in spoonfuls onto the pan (make the size you desire, of course).
  8. It takes about 1-1/2 minutes to cook per side.

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)

While making some Salted Chestnut “Sugar” Cookies, I realised the taste of the dough was very similar to that of a peanut butter cup. I actually do not like peanuts at all, except for maybe in a satay sauce or with this minor exception, in a candy cup. In fact, growing up, I couldn’t stand eating the traditional American peanut butter & jelly sandwich. It still upsets me to think about it…

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However, the combination of sweet and salty and chocolate all in one is definitely a different story. And the best part of this, is that there are no peanuts, which are not as healthy as we used to think and cause many allergies, as they are a legume (which have a lot of anti-nutrients).

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These “peanut butter cups” are made with chestnut flour, which is very versatile and fun to bake and cook with. The chocolate I used was from this Chili Chocolate recipe, which I altered as follows for the candy cups:

Chili Chocolate

Ingredients:

  • 1 cup grated raw cacao butter
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (add more to taste, if you like)
  • 1/2 teaspoon chili powder

To make, simply melt all the ingredients together over low heat on the stovetop or in the microwave. It takes less than a minute. If you prefer to omit the chili, do so; although I have to say I like the combination of sweet, salty and spicy, but it’s my personal preference. 😉

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And as this is a “no bake” recipe (minus a little bit of heat to melt the chocolate mixture), it’s perfect for joining this month’s Sweet Adventure’s Blog Hop “Sweets Without Heat”.

I warn you though: they are addictive! I made one batch and never made it around to taking pictures, so  I had to make a second batch to be able to photograph them…. and to indulge again, of course!

Okay, let’s get started!

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)
Recipe Type: Raw Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Total time:
Serves: 24
Makes about 24 mini cups.
Ingredients
  • For the Chili Chocolate Recipe:
  • 1 cup raw cacao butter, grated
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (more to taste, if desired)
  • 1/2 teaspoon chili powder (omit, if desired)
  • For the Chestnut Filling:
  • 1 cup chestnut flour
  • 1/4 cup + 2 tablespoons coconut oil, solid and packed
  • 3 tablespoons raw honey (or sweetener of choice)
  • 1 teaspoon coarse sea salt (add more, if desired)
Instructions
  1. Make a batch of the Chili Chocolate, by melting all of the ingredients together in a saucepan over low heat, about 1 minute.
  2. Prepare a mini cup cake pan with liners.
  3. Pour 1-2 teaspoons of the melted chocolate mixture into each cup.
  4. Refrigerate for at least 30 minutes until set.
  5. In the meantime, mix all of the ingredients for the Chestnut Filling by hand in a mixing bowl.
  6. Place about a teaspoon of the chestnut filling on top of the set chocolate in each cup.
  7. Pour another 1-2 teaspoons of melted chocolate over top and refrigerate again until set.

 

 

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The SABH is brought to you by 84th & 3rdThe Capers of the Kitchen Crusader, and moi, Dining With a Stud. This blog hop is open to all food bloggers.

This  hop is open from 9am 20 May 2013 – 11:59pm 27 May 2013 [AEST Sydney  time]. Please only link-up new posts published on or after 20 May.

For entry instructions, the badge and joining the fun, please check this month’s host recipe, Raw Chocolate Ganache Tart by Dining with a Stud.

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Paleo Mexican Tortillas or Crepes

While I would love to claim that I created this recipe, I did not. The only thing I’ve done on my third try is add some flaxmeal, which makes it a bit more spongy and add a nutty flavour. However, both my version and the original recipe are wonderful the same day, freeze well, and are great heated up in a plain saucepan, when ready to use.

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This recipe also makes great crepes or enchiladas… so yes, thank me for bringing it to your attention, if you haven’t already found it! 😉  These tortillas are soft and pliable and are delicious with Mexican dishes with the cumin. However, if you’re using it as a dessert crepe, omit the ground cumin, unless it’s complementary to the flavours of your dessert.

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I’ve doubled the original recipe* to make more tortillas and freeze them. And although it may seem like a lot of egg whites (and yes, it is), it’s great to make these in advance and have them on hand for a delicious Mexican chilaquiles breakfast or lunch dish, for example.

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(*I apologise for not linking to the original recipe, but I wrote this down in my recipe notebook and later never wrote down the source. However, if you do an internet search, you will find a number of Paleo sites with the same or similar versions of this recipe. )

Paleo Mexican Tortillas or Crepes
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Makes 6, 8-inch tortillas or crepes.
Ingredients
  • 2 cups egg whites
  • 1/2 cup coconut milk
  • 1/2 cup coconut flour
  • 2 tablespoons flaxmeal (can be omitted)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse sea salt
Instructions
  1. Mix all ingredients in a food processor or electric blender until smooth.
  2. Place a frying or sauce pan over medium heat until well heated.
  3. With a paper towel, oil the bottom of the pan.
  4. Remove the pan from the heat and spoon in enough of the tortilla/crepe mixture to cover the bottom in a thin, even amount.
  5. Place the pan back over the heat and cook for about 2 minutes before turning over with a spatula.
  6. Cook on the other side for another 2 minutes.
  7. Repeat on each side if necessary. (The tortillas should be slightly browned on both sides and fully cooked, but not burned, of course.)
  8. Repeat with the rest of the dough until all is used.
  9. Makes about 6, 8-inch tortillas/crepes, which are spongy and pliable.

Rhubarb-Orange Frangipane Tart, Paleo Tart Crust & Rhubarb-Orange Compote

Well, you’ve hit the jackpot today! There are actually three recipes in today’s post. 😉

I wanted to steer away from the traditional rhubarb-strawberry crumble recipe and decided to make a frangipane tart instead. Of course, I kept the entire dessert Paleo-friendly, thereby creating a Paleo tart crust, Paleo compote and Paleo frangipane.

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It may seem like a lot of work and a lot of time; however, aside from all the cleaning of utensils, blender and bowls, in reality this recipe is quite easy to make, all three components of it.

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The tangy rhubarb is complemented by the sweet frangipane and the compote.

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While the crust is rather neutral in keeping with a regular flour tart base.

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Additionally, the compote can be used as a sauce base for a different type of pizza: Rhubarb-Chipotle Goat Cheese Pizza, added to a smoothie, as a spread or eaten by the spoonful!

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Enjoy!

Oh, and PS: this tart passed the “husband taste test”.. and the husband is a very picky dessert eater mind you…

Rhubarb-Orange Frangipane Tart
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6-8
Makes one 9-in tart.
Ingredients
  • For the Rhubarb-Orange Compote:
  • 1 cup chopped rhubarb (about 2-3 stalks, cut into 1-inch pieces)
  • 2 oranges, peeled
  • 1/2 cup orange juice
  • 3 tablespoons raw honey
  • 1/2 vanilla pod
  • 1 cup filtered water
  • 1 tablespoon balsamic vinegar of Modena
  • For the Tart Crust:
  • 1/2 cup ground almonds (almond flour)
  • 2 eggs
  • 1/4 cup coconut oil
  • 2 1/2 tablespoons raw honey
  • 1/2 cup coconut flour
  • 1/4 teaspoon coarse sea salt
  • For the Frangipane:
  • 1/3 cup coconut oil or butter, melted
  • 3 eggs
  • 1 3/4 cups ground almonds
  • zest of one orange
  • 1/3 cup raw honey
  • 2 stalks rhubarb, cut into 1-inch pieces
Instructions
  1. For the Rhubarb-Orange Compote:
  2. Place all of the ingredients, except the vinegar, in a pot and simmer until the rhubarb is cooked, about 10 minutes.
  3. Remove from heat.
  4. Add the balsamic vinegar and mix well.
  5. Set aside or place in a container and refrigerate. Makes about 2 cups.
  6. For the Tart Crust:
  7. Preheat oven to 180C (350F).
  8. Place all of the ingredients in a mixing bowl and knead with hands until a dough is formed.
  9. Place the dough into a tart pan and with hands spread evenly on the bottom and sides.
  10. Poke the bottom with a fork randomly.
  11. Bake for 10 minutes and remove from oven.
  12. For the Frangipane:
  13. Preheat oven to 180C (350F).
  14. In a blender, beat until smooth the coconut oil, eggs, honey and orange zest.
  15. Add the ground almonds and mix well.
  16. Pour evenly into the cooked Tart Crust.
  17. Place the rhubarb pieces into the frangipane in desired design.
  18. Bake for 40 minutes until the frangipane is dry.
  19. Pour about 1/2 cup or slightly more of the Rhubarb-Orange Compote over top and bake an additional 5 minutes.

 

Salted Chestnut “Sugar” Cookies (Egg Free)

Don’t let the name fool you! These cookies are refined sugar free and better than the “original” sugar cookie. In fact, they are so good, I won’t tell on you if you eat the dough raw!…..

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They are quick and easy to make; and if you’re in a hurry, skip the fridge step and bake. (Refrigeration, however, helps the cookies hold their shape.)

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So, what are you waiting for? Go, give them a try!

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As a NOTE: Chestnut flour tends to make things a bit “browner” or darker. I baked my cookies on the bottom rack of the oven to try to keep them lighter. However, if you want them even lighter, do the same, and place something (like another cookie sheet) on the top rack to avoid the direct heat from hitting the cookies.

Salted Chestnut Cookies
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 15
Makes about 15 cookies.
Ingredients
  • 1 cup chestnut flour
  • 1/2 cup coconut oil, solid and packed
  • 1/4 cup raw honey
  • coarse sea salt
Instructions
  1. Place the chestnut flour, coconut oil and honey in a mixing bowl.
  2. Knead with hands until a soft dough is formed and all the ingredients are well incorporated.
  3. Place the ball of dough on a piece of plastic foil.
  4. Roll into a sausage, about 1 1/2 inches (about 4cm) in width.
  5. Refrigerate for at least one hour.
  6. Preheat the oven to 180C (350F).
  7. Cut the dough into 1/2 inch (approx 1 1/2 cm) slices.
  8. Drizzle with coarse sea salt.
  9. Bake on the bottom rack of the oven for about 4 minutes.
  10. Remove from oven for the next step:
  11. With a fork, create a “mesh” imprint on each cookie.
  12. Return to the oven and bake an additional 4-6 minutes until golden brown.
  13. The cookies will be very soft to the touch straight out of the oven.
  14. Allow to cool at room temperature to harden before serving.

 

Chestnut-Cashew Chili Chocolate Chip Cookies

These are delicious, if I may say so myself! Really, they are. But I’ll let you be the judge, when you make them. The recipe is also a good starting point for experimenting with other flavourings and nut flour combinations.

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If you don’t like the Chili Chocolate Chips, make them without the chili, and add more honey to the cookie mixture. I personally like the sweet-spicy combo, as it provides an interesting and unexpected surprise in every bite!

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Chestnut-Chesnut Chili Chocolate Chip Cookies
Recipe Type: Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 16
Makes 12
Ingredients
  • 3 eggs
  • 1/2 cup coconut oil, solid
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1 teaspoon vanilla extract
  • 1 cup ground, raw cashews (or ground almonds)
  • 1 1/2 cups chestnut flour
  • 2 tablespoons coconut flour
  • 2 tablespoons raw honey (add more if you prefer sweeter cookies)
  • 1/3 heaping cup of chili chocolate chips*
Instructions
  1. Preheat oven to 180C (350F).
  2. In a mixing bowl, with a hand whisk beat the eggs, coconut oil, vanilla extract and sea salt until smooth.
  3. Add the baking soda, honey and flours and knead with hands until all ingredients are incorporated.
  4. Add the chocolate chips and mix well.
  5. Place on parchment lined cookie sheet in spoonfuls, about 1 1/2 inch wide.
  6. Press down with fingers, so that the cookies turn out “flatter” and “rounder”.
  7. Bake for 10-12 minutes.
  8. The cookies will be very soft to the touch right out of the oven.
  9. Allow to cook and harden before eating.
  10. They can be stored in the fridge for up to 4-5 days.

 

Carrot-Banana Waffles, Paleo (Nut & Sweetener Free)

I try to vary my breakfast as much as possible, and love to include vegetables on a regular basis. Yesterday, I was in the mood for something sweeter and created this recipe.

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There’s no need for sweetener, except for some melted honey and fruit over top. Also, it’s nut free, for those of you who like me, get tired of nut flours in baking.

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I ate my first batch and made a second, pictured, to freeze. So I didn’t want to cover them up with any toppings. They are great the next day, toasted in the oven!

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Carrot-Banana Waffles, Paleo
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 very ripe, medium sized bananas (about 1/2 cup), mashed
  • 3 eggs
  • 1/2 heaping cup of grated carrots (about 2 small)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 3 tablespoons coconut flour (scoop the flour with the measuring spoon to pack well)
  • 1 tablespoon coconut milk
Instructions
  1. Preheat the waffle iron.
  2. In a mixing bowl, mash the bananas with your hands or use a blender to do so.
  3. Add the eggs and beat well.
  4. Add the spices, baking soda, coconut milk and carrots and mix well.
  5. Add the coconut flour and mix well.
  6. Spoon onto the waffle iron and bake according to the manufacturer’s instructions.

 

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