Paleo Swedish Gooey Chocolate Cake

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I think I’ve just been to chocolate cake heaven and back. In Sweden we have something called Kladdkaka I guess it’s best described as a thin chocolate cake with a gooey centre. I’ve been experimenting with the ingredients for awhile but I think I finally got there tonight. I served it with a whipped coconut cream with orange zest. Absolutely delicious!!

The best part is that this cake has no refined sugar and it’s both gluten and wheat free.

Ingredients:

Cake

  • 8 pitted dates
  • 3 free range eggs
  • 2 tablespoons maple syrup
  • ¼ cup coconut oil
  • 1 cup almond meal (or you can use ½ cup almond ½ cup hazelnut)
  • ¼ cup coconut flour
  • 5 tablespoons raw cacao
  • Seeds from one vanilla pod
  • 1 teaspoon baking powder
  • Pinch of salt
  • Shredded coconut for coating

Coconut Cream with orange zest

  • 1 tin of coconut cream
  • 1 orange zest from 

How to:

Preheat the oven to 180c (fan forced)

Grease the bottom and sides of a small round baking dish with coconut oil and coat with shredded coconut.

Put the dates, eggs and maple syrup in a processor and pulse for 30sec to 1 minute. Add all the dry ingredients and the coconut oil. Blend it all together nicely for a couple of minutes. It’s going to be fairly thick so use a baking spatula and spread the mixture evenly in your baking dish.

Put it in the oven and bake for max 15 minutes.

When you take the cake out it’s going to be very soft and almost look uncooked. The trick with this one is to let it cool for at least 30-45min so the sides and top hardens but the middle is still gooey.

Whipped Coconut Cream

Carefully scoop out the firm thick top layer of coconut cream and place in a bowl. The easiest way to get this is if you refrigerate the tin over night or for a few hours. It helps with the separation.

Whip the coconut cream until it becomes fluffy and light. Add the zest from an orange and sweetener if you want. Put the whipped cream back in the fridge until you are ready to serve it with your cake.

 

 

 

 

 

 

 

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Scallop Canapés – 2 Ways

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If you are hosting a party or gathering and want to serve your guests something that are healthy, looks fancy, taste delicious but are easy to make these little canapés might be what you are looking for.

One of the things I like best about this recipe is that you can prepare the purées and toppings before your guests arrives so you don’t have to stand in the kitchen all night.

The quantities for the 2 Way Scallop Canapés will differ depending on how many quests you have. I normally have 3-4 scallops per person

Ingredients (Based on 4 people -3 scallops each)
Scallop on avocado with tomato & mango salsa
6 Scallops
1 Avocado
1 teaspoon fresh lemon juice
1 Tomato
1 Spring onion
1/2 Mango
Coriander to your liking

Smash the avocado with a pinch of salt and lemon juice.
Marinate the scallops in olive oil and balsamic while you prep the mango salsa.
Finely cut mango, tomato, coriander and spring onion, mix it all together.
Fry the scallops 1-2 minute on each site. Put your avocado mash on a plate or on a serving spoon, put the scallop on the mash and top with your salsa.

Scallop on parsnip puree with bacon
2 Parsnips
Dash of almond milk
1 teaspoon of grass fed butter (of if you are strict Paleo use oil instead)
Salt and pepper for seasoning
2 rashes of short cut bacon

Make a parsnip mash by boiling parsnip until it’s soft. Mash with a little bit of almond milk and butter. Fry a couple of slices of bacon until they are crispy. Take them off and let them rest one a piece of paper towel. Fry the scallops 1-2 minute on each site.
Put the mash and scallops on your plate/spoon top it with finely cut up bacon .

A Healthier Version of Swedish Mocha Squares

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I’ve been thinking about these beautiful Swedish mocha squares that I use to love
when I was younger. Today is a bit of a cheat day so I decided to try to make a “semi” healthy version of them. Im pretty stoked with the end result.

No butter, no refined sugar, no dairy and no flour

Ingredients
Cake
6 eggs
4 tablespoons coconut oil
1/2 cup pure maple syrup
1/2 cup coconut flour
2 tablespoons cacao
1 teaspoon baking powder

Frosting
2 tablespoons cacao
2 tablespoons maple syrup
1/2 cup coconut oil
1 tablespoon cold coffee  (I use decaffeinated so the kids can enjoy them too)

Top with
Shredded coconut

How to
Pre heat the oven to 180c
In a bowl whisk your eggs and maple syrup. Add all the dry ingredients and the coconut oil. Blend it all together and let it sit for 5 minutes. Before pouring it in to a baking paper lined tray. Put in the oven and let it bake for approx 15min.

In the meantime start preparing the frosting.
Melt your coconut oil and add the other ingredients. Place your frosting in the fridge for 20-30 minutes to thicken. Remove from the fridge and whip frosting with a hand blender until thick and fluffy.

Make sure the cake is cool before putting the frosting on. The frosting will melt on a hot cake. After frosting your cake, top it with shredded coconut and cut in to squares

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Green Eggs & Turkey Muffins

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Good morning world 🌏

Happy Saturday –  I ❤ weekends and the opportunity it gives me to spend time with the people I love the most. It also allows me to do what I’m passionate about Cook and Dance. Often combined to a questionable Spotify playlist in the kitchen while the kids laugh at me.

This morning we started the day with a protein packed breakfast. The muffins are super easy to make and are great as breakfast, lunch or a snack pre or post a workout. They are also a Paleo friendly choice and gluten-free.

I served them with a roast pepper dip and a cold pressed juice that my cheeky Mr 2 years old helped me make.
Say hi to Lucas my cheeky 🐒

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Green Eggs & Turkey Muffins
Ingredients
8 free range eggs
1/2 cup almond milk
2 cups chopped up spinach
1 spring onion
1/2 zucchini
1 tablespoon of fresh chopped chive
1/2-1 turkey breast (depending on the size)
Coconut oil
Himalayan salt, pepper and paprika for seasoning

How to
Grease a muffin tin with coconut oil and preheat the oven to 180c.

Cut the turkey breast into small pieces and fry on medium heat, add the chopped up zucchini and spring onion fry until cooked.

Meanwhile crack the eggs into a bowl, add almond milk and seasoning whisk until combined. Add the chopped up chives, spinach and your fried zucchini, onion and turkey pieces.

Pour the egg mixture in the muffin trays. Bake in the oven for approx 20 minutes

Coconut, Lime & Almond Bliss Balls

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These fresh and sweet satisfying bliss balls are a great little treat option. They are packed with flavours not to mention satisfying any sweet tooth cravings that might hit.
The best part is that they are super easy to make.

Ingredients
2 cups almond
1/3 cup unsweetened coconut
1 lime zest and juice 
4 tablespoon coconut oil
1 teaspoon vanilla paste
2 tablespoons coconut syrup
Dash of water for rolling

How to
Place the almonds into a blender and pulse to chop them finely. Add the lime zest, coconut oil, vanilla paste, lime juice and coconut syrup. Pulse again until it starts to clump together. Add a dash of water if necessary.

Form small balls, rolling them in your hands.
Place them in a airtight container with your coconut flakes. Put the lid on and shake carefully until all balls have been covered with the coconut.

Blueberry Smoothie Bowl

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Happy faces all around with breakfast in the sun this morning. These breakfast smoothie bowls are super easy to make and keeps the whole family full for hours. It’s jam packed with goodies and if you like smoothies I’m sure you’ll like this one.

You can have this either in a glass or bowl. The reason I put it in a bowl is because my husband prefer it that way. He use to eat a lot of cereals in the morning and never felt satisfied “drinking” his breakfast. By having it in a bowl and topping it with seeds and berries he is getting use to the idea of having smoothies and are now loving them.

I hope you enjoy it!

Ingredients
1 cup cashew nuts (soaked)
2 cups coconut milk  (or your choice of milk)
1 teaspoon cinnamon
1 avocado
5 dates
1 1/2 cup of frozen blueberries
Optional
2 teaspoons Amazonia Raw Energy

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Suggestions for toppings 
Strawberries
Raspberries
Shredded coconut
Gojiberries
Pepitas
Cocoa nibs

How To
Place all your ingredients in a blender and blend until smooth. Top with your choice of berries, nuts and berries

It’s Snack O’Clock – Hummus Dip

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The other night when we were over at our neighbours/friends house I noticed that she had a massive bag of chickpeas in the pantry.
I’m not a big fan of chickpea salads but I absolutely love a good hummus. As Lisa (my neighbor) normally get her dips from the supermarket I promised to show her how easy it is to make your own.

The way I normally do it requires a bit of prep and time as the chickpeas need to soak in water over night. By doing it the old fasion way you end up with a really creamy and smooth dip.  Having said that if you are time poor you can use a tin of them. Just make sure you rinse them thoroughly.

Ingredients:
2 cups of chickpeas –  1 can of chickpeas
1 teaspoon of baking soda for boiling
1 large lemon – juice from
4 tablespoons of tahini
1 large garlic clove
3 tablespoons olive oil
1 teaspoon himalayan salt
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving

How to:
Place the chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with enough water to allow for expansion. Rinse them off and boil them in a large pot on medium heat for approx 40min. Make sure to add the baking soda as this will help them to soften. You won’t be able to taste it after.

Mix the tahini and lemon in a processor or mixer for about 1min. You want it to turn into a creamy fluffy paste. Add the garlic, salt, cumin and oil. Mix and scrape down from the side. Finish off by adding the chickpeas and water until the consistency is perfect.
Drizzle some oil on top and add a dash of ground paprika just before serving.

Tips
If you have time to roast your garlic it will make the hummus even nicer

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“Dinosaur” Breakfast Bowl

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In Australia we have something called Godness Me Boxes. It’s a subscription based health food sampling service that arrives in a beautiful packed box every month. It has become a bit of a tradition in my household that the kids (read husband included) opens the box and get excited about the samples. The January box arrived yesterday so my 2 years old and I decided to open it this morning. Lucas loves dinosaurs so we’ve decided to make a Dinosaur Breakfast Bowl including one of the little sample pack- Good Green Stuff.

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Cooking with the kids is something I love doing so I try to keep the process simple so they keep engaged yet learn about the produce and name of the things we are using.

The Dinosaur Smoothie Bowl certainly got us all roaring and ready for the day ahead.

Hope you like it too!

Ingredients

Breakfast on the go

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Good morning 🌏

A couple of months ago I went to a typical Australian $2 shop and bought a few little jars and old milk bottles. I wasn’t sure what to use them for at the time but they’ve turned out to be brilliant when I prepare juices and one of my favourite “on the go” breakfasts – Coconut chia pudding

Chia puddings are super easy to make. I normally prepare them the night before and top it with whatever fruit or berries I fancy in the morning.

Ingredients
These are rough measurements as it comes down to what size jar/bowl you use
4 tablespoons Chia seeds
1/2 cup Almond milk
1/2 cup Coconut milk or for a creamier pudding I use coconut yoghurt
Organic honey for sweetener
Layer and top with cherries/mango/berries/banana and shredded coconut

How to
Mix it all the ingredients together.
Let it sit over night in the fridge. Stir it in the morning and if you find it to thick just add a bit more milk/yoghurt.

Good luck, hope you like it!

Tips
– If you want to make it for desert you can try a Cherry Ripe version by simply adding raw cacao, cherries, shredded coconut and honey

Not all muffin tops are bad

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Blueberry & Banana Muffins

Good morning everyone,

With 2 kids in the house, we are normally up around 7am every morning. However, my hubby and I recently came up with a weekend deal so we can both enjoy a bit of “time out” and being spoilt with a cup of coffee and breakfast in bed before the day starts. I still haven’t mastered the no crumbs in the bed but it’s all worth it with these delicious breakfast muffins.

Not all muffin tops are bad
Bluberry & Banana Breakfast muffins

Ingredients
2 cups of almond meal
1 cup of hazelnut meal
2 teaspoons baking powder
1 teaspoon bicarbonate
2 teaspoons cinnamon
1 teaspoon vanilla paste or 1 Vanilla bean
2 tablespoons pumpkin seeds
1 tablespoon thinly sliced coconut (unsweetened)
1 banana
4 free range eggs
3 tablespoons organic honey
3 tablespoon coconut oil
125g of bluberries

How to:

Preheat the oven to 180c
Bake in the oven for approx 25min on 180c

Place all dry ingredients in a food processor; pulse 5 to 6 times to mix it all. Place in a large bowl.Make a well in center of mixture.

Rinse your food processor and then add the banana, honey and coconut oil. Pulse until it it’s all mixed.

Combined your banana mix and eggs. Add to the dry mixture, stir just until moist.

Gently fold your berrirs into batter. Spoon batter into muffin cups coated with coconut oil.

Bake for approx 15 minutes or until muffins spring back when touched lightly in center.

Enjoy!