I love making snacks that take two seconds, don’t require an oven and are gobbled up by the kids. These ones are great as they are nut free so good for the kids where nuts are banned, such as kindy or school. It’s also good when you have one kid who loves dried apricots but not sultanas and one who likes sultanas but not apricots. Ha ha, fooled them!
They also taste just like the fruit bites you buy from the shops but with only three ingredients.
. 2 cups coconut
. 1/2 cup dried apricots
. 1/2 cup raisins
. Splash vanilla, if moisture is needed
Simply place all ingredients into your food processor and allow to mix together for quite some time. I think I let it whirl for almost 5 minutes to allow the release of all the coconut oil and pulverisation of the fruit. I added a handful more raisins as they were a bit dry and a splash of vanilla to moisten the mixture and then pressed into a loaf tin lined with baking paper.
After allowing it to set in the fridge I cut it into small pieces.
I made these two days ago and there are none left! They made great treats for kids lunch boxes.
Yum! I have just made a delicious batch of paleo muffins and I am enjoying them with a lovely cup of coffee whilst the kids are resting, bliss 😍These were really easy to make using the food professor and pureeing the blueberries helped add moisture to the batter which is so essential when cooking with coconut flour. And I had almost all the ingredients in the house to make them too (apart from some extra blueberries) so no need to drag the kids to the shops, a double bonus. I would have liked to include a few whole blueberries in the batter for added “blueberriness” but it was still delicious without.
. 1/2 cup coconut flour
. 1/2 cup cocoa
. 1/4 cup coconut oil
. 1/4 cup maple syrup
. 1 tspn baking powder
. 1 tspn vanilla
. 1 cup frozen blueberries
. 5 eggs
. Dark Chocolate chips to decorate, optional
. Extra blueberries to fold through batter, optional
1. Blend oil, maple syrup and blueberries together in the food processor until well combined.
2. Add remaining ingredients and process until a smooth batter is formed. Fold in extra blueberries, if using and pour into a 12 muffin tray lined with cases. Decorate with chocolate chips, if desired.
3. Bake for 25 – 30 min at 190*C .
These were a great afternoon treat as I must admit I was really hungry after my tasty, but scant, lunch of salami lettuce sandwiches.
One of the main reasons I keep this blog is to record my tasty paleo dinner creations as I know that being a busy mum I will forget what I did in next to no time!
Last night hubby and I threw together a yummy Greek-inspired veggie bake which was so easy and satisfying.
We simply sliced a capsicum, zucchini, red onion, sweet potato and put into a tray with a whole punnet of cherry tomatoes, drizzled with olive oil and liberally sprinkled with Greek seasoning – a concoction of salt, garlic and onion powder, cinnamon, nutmeg, pepper and oregano. Baked in an extremely hot oven (220*C) for half an hour. The cherry tomatoes break down to give a lovely, sweet and juicy element to the dish. This was perfect served with grilled meat.
And now I have written it down I will remember for next time 😜
Oh my goodness, I am absolutely shattered. I have just come back from a kindergarten art gallery excursion all the way into the city by train with my 4 and 3 year old and really should be having a cat nap with them! I had thought about going to the gym this arvo but not a chance, I am bone weary – how do those kindy teachers do it?
Well, the weather has heated up so much lately and I am getting back into making my own paleo-approved dips and crudite to have around for a quick snack or even lunch. This also helps alleviate the nagging from ‘various members’ of the family who feel there is never enough quick and convenient food around when you need it, lol! This baba ganoush dip was just fantastic, and eaten with a variety of veggie sticks ensures you get the right serving amount of veg for the day – not that you wouldn’t if you are already on the paleo diet, of course…
. 1 large eggplant, pierced with a fork in several places
. 1 medium white onion
. 1 tbspn olive oil
. 1 1/2 tbspn white vinegar or lemon juice
. 1 – 2 tbspn tahini
. 2 whole garlic cloves, peeled and roughly chopped
. 1 tspn ground cumin
. 1/2 tspn sea salt
. olive oil to garnish
1. Peel and slice onion in half and lay on a large sheet of alfoil with the eggplant and wrap well.
2. Put into very hot oven at 220*C for approximately 1 hour or until the eggplant is very soft.
3. Scoop out eggplant flesh from skin and put into food processor with the onion and remaining ingredients. Blitz a few times until you have a nice chunky dip. Check for seasoning and adjust if required.
4. Dish out onto serving plate and drizzle with olive oil, if desired.
I’m really into no bake, dried fruit and nut bar or truffle recipes like raw vegan paleo truffles and and paleo muesli bars! Paleo baking usually lets me down but it’s impossible to go wrong with a fruit and nut combination. I’ve been experimenting a lot lately and I really like this one as it incorporates raw carrot, another way to fool the kids into eating their veg! Ha ha ha she says with an evil laugh 🙂
My kids loved this one but the better half found them a bit strong, on account of the allspice, so use your discretion when adding it in. I like it as it tasted very “carroty cakey” – yum.
. 1/2 cup grated carrot
. 1/2 cup walnuts
. 1/2 cup sultanas or raisins
. 1/2 tspn cinnamon
. Pinch nutmeg
. Pinch ground ginger
. Pinch allspice, optional
. 1/2 tspn vanilla
. Dried coconut to roll balls in
1. Place all ingredients into food processor and blitz til very well combined.
2. Take out small portions and roll into coconut. Place in fridge to set and voila.
The inspiration for this recipe came from Oatmeal With A Forkblogger and I’m very pleased I found her xx
I’m really into my dehydrator right now in an effort to make savoury paleo snacks, like these gorgeous dehydrated zucchini chips.This time I bought a lovely bunch of kale, tossed the leaves in in olive oil and salt and whacked it in the dehydrator for 5 hours. The result was a delectably crunchy and salty ‘chip’ that my littlies could not get enough of. I have chanced upon an ingenious way to get them to eat their greens and I couldn’t be happier 🙂
. 1 bunch kale
. 1 – 2 tbspn olive oil
. 1/4 tspn salt
1. Tear leaves from ribs into chip sized pieces, wash kale and allow to dry thoroughly
2. In a large bowl toss kale with olive oil and salt (my 4 year old LOVED doing this)
3. Place leaves onto trays taking care not to overcrowd
4. Dehydrate at 65*C for 1 hour, then turning down to 45*C for 4 hours or until crisp
I’m getting back into the salads now spring is here. 10 days in and apparently it will be 32*c tomorrow – what on earth? I’m feeling apprehensive about the coming summer. Perhaps it’s time to move south to Tasmania (or possibly Antartica)!!!!!!!!
I made this salad in under 10 minutes and it was deliciously refreshing. It was a great way to use up the left over steamed broccolini I had from last night’s Beef and Pineapple Casserole .
INGREDIENTS (for two serves)
. mixed mesculin leaves
. tomato slices
. black olives
. cucumber slices
. broccolini, lightly steamed and cooled
. small tin tuna, in spring water
. 1 tbspn mayonnaise
. 1 small gherkin, finely diced
1. Drain tuna and mix together with mayonnaise and sliced gherkin
2 Assemble salad ingredients on plate and top with tuna mixture
Eating a salad like this from a plate gives me fond memories of all the delicious salads I ate on summer holiday in France. Sitting on the deck, enjoying the breeze and eating the salad with a nice cold glass of water. Simple pleasures. Bon Appetit!