" />
Tag: recipes
November 25, 2014

Maple Coconut Pancakes – Paleo Style

These coconut pancakes are delicious. Fluffy and nutty, combined with some berries and coconut yogurt, these pancakes are perfect for the not so naughty breakfast or treat.

Maple Coconut Pancakes – Paleo

Serves 4
I haven’t had a lot of success with Paleo pancakes, but these ones are delicious.


Write a review

Save Recipe
Print

Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Ingredients
  1. 4 eggs
  2. 1 cup coconut milk
  3. 1 – 2 tablespoons pure maple syrup (or rice malt syrup) – you judge sweetness
  4. 2 teaspoons pure vanilla extract
  5. 1/2 cup coconut flour
  6. 1/4 cup gluten free flour (your choice)
  7. 1 teaspoon baking soda
  8. 1/2 cup almonds
  9. 1/4 teaspoon ground cinnamon
  10. 1/4 teaspoon sea salt (optional)
  11. coconut oil for greasing (or butter)
  12. for serving: mixed berries, mango, coconut yogurt, slivered almonds
Instructions
  1. Put the eggs, coconut milk, maple syrup and vanilla into food processor or blender and process till combined.
  2. Add coconut flour, gluten free flour, almonds, baking powder, cinnamon & salt to food processor and blend till smooth consistency.
  3. Taste, check for sweetness etc.
  4. Let sit for about 2 minutes to thicken up.
  5. Heat a medium pan and grease with coconut oil. Medium to low heat.
  6. Pour batter into the pan, about 3 – 4 tablespoons for each pancake. Brown for 2 – 3 minutes per side.
  7. Serve warm with Coconut yogurt, berries & mango. Sprinkle slivered almonds & cinnamon on top for a bit of pizzazz..
FABULOUS PHYSIQUES https://www.fabulousphysiques.com.au/

 

Lea Wagner No Comments , , ,
August 22, 2014

Fresh Pumpkin Squares

Look at the moist mixture for the Pumpkin Cake

The finished mix of Pumpkin Cake ready for the tin.

This slice is my new favorite recipe. Pumpkins are full of Vitamin A, C & E, flavonoid antioxidants, carotenoids and potasium.

Because of the high amount of dietary fiber in the pumpkin it is going to also help you feel fuller for longer.

Almond meal is a packed with protein, good fats, vitamin E and calcium. And then of course you have eggs and coconut oil.
Regardless of these health benefits, it just tastes delectable.

###**### UPDATE – When making this, I now more than double the amount of cinnamon, nutmeg and ginger.  I really love the flavours.  ALSO, the cooking time is also about double for me.  As I boil the pumpkin, or cook it in the pressure cooker, it is very moist, so cooking time is longer.  

I have a client how has made it, and she baked her pumpkin and the cooking time was per the recipe.  

 

Fresh Pumpkin Paleo Squares
A moist, flavorsome, healthy pumpkin slice
Write a review
Save Recipe
Print
Ingredients
  1. 900g pumpkin (I like jap)
  2. 4 eggs
  3. 1/2 cup raw honey or rice malt syrup
  4. 1/4 cup coconut oil (heat a little to make liquid if solidified in the cold)
  5. 2 cups almond meal/flour
  6. 1 teaspoon cinnamon
  7. 1 teaspoon nutmeg
  8. 1 teaspoon ginger powder
  9. 1/2 teaspoon all spice
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon baking soda (extra) mixed with 3 teaspoons lemon juice
  12. 1/4 teaspoon unrefined sea salt
Instructions
  1. Preheat oven at 175 degrees Celsius.
  2. Grease a baking tray approximately 22 x 32 cm in size.
  3. Cut the pumpkin into 4 – 5 cm squares and boil in water until soft. Tip into strainer to drain off the water.
  4. When cooled, mash the pumpkin or process in blender until smooth puree.
  5. Whisk together the eggs, honey, coconut oil, and pumpkin puree until smooth.
  6. Sift the almond flour, spices, baking soda, baking soda/lemon mixture & salt, then stir into the pumpkin mixture. Spread the batter into the baking pan.
  7. Bake for 30 – 45 minutes. Cool cut into squares and serve.
FABULOUS PHYSIQUES https://www.fabulousphysiques.com.au/
Cake ready for the oven
Lea Wagner No Comments , , ,