Paleo Baklava Bars
This is not wrapped in pastry but still tastes good with this mix of toasted nuts and honey.
¼ cup honey
¼ cup tahini or almond butter
½ cup almond meal
1 dash cinnamon
2 tbsp coconut flour
1/8 tsp salt
1tsp vanilla extract
1 1/2 tbsp coconut oil
½ cup hazelnuts
½ cup walnuts
I store mine in the freezer and nuts can be varied. Pecan, pistachio and macadamia nuts are all nice. Choose your combination.
Recipe thanks to Cottorcrunch.com
Paleo Lemon Cake with Coconut Butter Glaze
If you like the taste of lemon, this is for you, it is very ease and rather delicious. My tip here is just make sure you really sift and blend flours together before adding to the liquid mixture.
Preheat oven to 180deg C and line a loaf tin.
Coconut butter is very easy to make if you have a high powered blender or can be bought premade.
Here is the recipe from my Quirky Cooking book by Jo Whitton
Healthy Anzac Cookies
This recipe I know you will love, it comes from our Bestow Treats 2 Journal by Janine Tait & Sheryl Nicholson.
Preheat oven to 160 degrees Celsius and line a large baking tray with baking paper.
Makes 24 cookies.
Combine almond meal, slivered almonds, macadamia nuts, desiccated coconut and vanilla extract in a bowl and mix well. Place rice malt syrup and coconut oil into small bowl and mix. Add baking soda and stir well until dissolved. Pour liquid into dry ingredients and mix together until well combined.
Shape a tablespoonful of the mixture into a ball. They will be quite sticky so to press them flat, cover the bottom of a jar with glad wrap and press firmly down on to the cookie mixture ball until you have a nice flat shape. Place on the baking tray.
Bake for 10 minutes or until golden – make sure you keep an eye on your cookies as they brown quite quickly. The biscuits will be very soft when they come out of the oven so leave to cool for ten minutes before transferring biscuits to cooling rack to harden.
Walnuts – Pure Brain Food!
I love browsing through Don Tolman’s Encyclopedia of Whole Food Medicine, it is beautifully illustrated and packed full of interesting information and today the book opened up at walnuts. Gathering walnuts of late myself I thought I would share the information and finish with a recipe, of course !
Choosing 1/4 cup of walnuts for a snack can give you both omega 6 and omega 3 fatty acids . Approximately 95% of your daily omega 3 requirements. These brain-friendly nuts are also full of B vitamins, which are particularly great for your skin. B vitamins help with stress management, mood and prevent skin disorders, keeping those wrinkles and fine lines at bay.
Walnuts also offer protein, fiber, magnesium, manganese and copper. Just make sure the label does read UNREFINED or you can assume that it has been through some kind of chemical process that makes it worse for your health.
I choose to activate nuts and seeds now before using. The reason being once soaked in water and salt for a period of time it starts off the germination or sprouting process then dehydrated or placed on an oven tray at a low temperature. Soaking increases the nutrient value of the nuts along with breaking down the problematic compounds, this also helps enhance their digestibility. Do check soaking times this can vary according to the type of nut or seed.
This recipe is devine!! It is from our Bestow Treats 2 recipe book by Janine Tait and Sheryl Nicholson. I love the combination of walnuts and avocado, in fact I didn’t have any pecans nuts so just increased the walnuts and replaced the cacao with carob. Give it go.
BROWNIE SLICE -with chocolate topping
1/2 cup pecans, 1/2 cup walnuts, 2 tablespoons of cacao powder, 1/2 cup shredded coconut, 2 tablespoons chia seeds, 1 cup medjool dates, pitted, 1/4 teaspoon sea salt
Add all the ingredients to a food processor and blend well. Press into a baking paper lined square tin and refrigerate for 30 minutes.
1 small ripe avocado, 2 tablespoons of 100% organic maple syrup, 2 tablespoons coconut oil, melted, 2 teaspoons of Bestow Beauty Powder, 1 teaspoon of cacao nibs, 1 tablespoon walnuts, finely chopped
Using a stick blender, process avocado, maple syrup, cacao powder, coconut oil and Bestow Beauty Powder to a smooth consistency. Spread over the base in a thick layer and sprinkle with cacao nibs and finely chopped walnuts.
Store in the refrigerator and can be frozen.
Choosing 1/4 cup of walnuts for a snack gives you both omega 6 and omega 3 fatty acids. Approximately 95% of your daily omega 3 requirements. These brain-friendly nuts are also full of B vitamiins, which are particularly great for you skin. B vitamiins help with stress management and mood, and prevent skin disorders. In turn, keep those wrinkles and fine lines at bay.
They also offer
3 cups of almond meal
Pinch of Himalayan or sea salt
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1/2 cup of coconut sugar
1/4 cup of macadamia or coconut oil, melted
1 teaspoon of vanilla extract
3 eggs, lightly beaten
3 cups (500g) red kumara (sweet potato), mashed or pureed
1 cup of boysenberries, fresh or frozen
Preheat oven to 150 degrees celsius.
Line the base of a round, springform 23cm (9 inch) cake tin with baking paper.
In a large bowl mix together dry ingredients. Add oil, vanilla, eggs and kumara. Mix well. Fold through boysenberries until colour is just starting to run.
Spoon mixture into cake tin and smooth out. Bake for 1 hour and 20 minutes until top has browned.
Remove from the oven and allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool for a further 15 minutes.
Slice and serve with coconut yoghurt (dairy free)
Recipe from our Bestow Treats Book 2
Chocolate Walnut Fudge
1/2 cup coconut oil, liquefied
1/4 cup almond butter or nut butter of choice
1/2 cup cocoa powder
1/2 cup pure maple syrup
1 Tbsp. pure vanilla extract
pinch of sea salt
3/4 cup raw walnuts, roughly chopped
1. With electric beaters, beat together the coconut oil and almond butter.
2. Sift in the cocoa powder and beat again until combined.
3. Pour in the maple syrup, vanilla and salt and beat until smooth
4. Stir in the walnuts.
5. Line a loaf pan with a piece of parchments paper or you can use chocolate moulds. Scoop the chocolate mixture into the pan and spread out until even.
6. Freeze uncovered for about 1 hour or until solid. Slice into small squares and enjoy!
These fudge squares contain coconut oil, which is nature’s richest source of medium-chain fatty acids (unlike most oils which are made of long-chain fatty acids which are difficult for the body to break down and thus strain the digestive system and causes the body to store fat).
The medium-chain fatty acids are easily digested by your body and sent directly to your liver where they are converted to energy rather than being stored as fat – so coconut oil can actually help stimulate your body’s metabolism.
Do you have feijoas in abundance ?
This is very easy to prepare and can either be stored in the fridge or freezer and great when you feel in need of a treat. Enjoy!
1 cup raw cashews
1 cup desiccated coconut, plus extra to coat the balls
zest of 1 lemon
1 teaspoon pure vanilla essence
2 tablespoons firm honey
1 cup unfrozen or fresh feijoas
2 teaspoons coconut oil
pinch of salt
1. Place all ingredients (apart from the extra coconut) in a food processor and blitz until the mixture comes together and is smooth.
2. Place extra coconut in a bowl. Take about a tablespoon of the mixture at a time and roll into balls, then coat in coconut.
Place in fridge or freeze.