Bloomin’ lovely, candied Nasturtiums

Preserving edible flowers in finest caster sugar will always be one of my favourite ways to while away an hour.

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Always make sure you use edible flowers (see my list) grown without chemicals and pesticides. Pick when dry and check for bugs with your fine haired paint brush. When satisfied your blooms are ready to be candied, simply paint egg white onto petals and stems, leaving no gaps before dusting in a saucer of caster sugar. Transfer to a cooling rack to dry and harden.

These orange beauties were crystallised to decorate a croquembouche along with fresh lavender.

Today’s Paleo blooper…

I have only been Paleo for 3 weeks now and I fell off the Primal wagon 2 weeks in and 9lbs down. Not massively so but lets just say a night out dancing around ones handbag lead to several vodka/tonics and a need for some non primal carbs the next day! In the week that followed I slipped up a handful of times and my tummy started to feel bloated again.

So, action is needed and if I’ve learned anything from the first two weeks it’s that planning and cooking ahead and stocking one’s fridge is essential. Do Not Get Caught Out – if you’re starving and without an awesome cave girl snack you’re going to grab the nearest naughty carby, sugary gut wrenching food fix.

Today I felt like being a domestic smartie smug pants and wanted to bake a handful of goodies to dip into if needed, so I decided to try  a coconut cookie…mmm, think I used too much coconut flour, dry is my word du jour… let this be a lesson in baking, always use digital scales!

Lime & Coconut cookies

Photo on 28-07-2014 at 17.03

You will need:

2 x large organic eggs

Zest of 2 x limes

Juice of 1/2 lime

1 tablespoon of melted coconut oil

50 ml full fat coconut  milk

2 heaped dsp of raw honey

80 g desiccated coconut

3 tbsp coconut flour

How to:

Mix dry ingredients in one bowl and wet in another. Combine and spoon in bitesize portions onto your best non stick and bake for 15 mins or until the bottoms are golden brown.

These are great as long as you add an icing of your choice or top with raw honey before devouring with coffee for elevenses….not quite a blooper but a recipe I need to play with and get back to you with a new, improved version…..I know I can bake better!

 

 

Today’s paleo success…

To truly appreciate these coconut flour pancakes as a treat, you need to have followed a baking free Paleo plan for at least 2 weeks. They are perfect for topping with berries or bacon but will never be the same as drop scones from yesteryear when you frolicked freely with wheat flour and sugar!

 

Photo on 28-07-2014 at 15.37 #2

 

You will need:

1 x apple

1 x banana

4  x organic eggs

1 heaped tsp raw honey

1/2 tsp apple cider vinegar

2 tbsp coconut oil

30g coconut flour – I used Tiana

pinch of salt

1/2 tsp baking powder

1/2 tsp vanilla bean paste

 

How to:

Mash the banana in a bowl. Grate in the apple and add eggs, honey, apple cider vinegar, coconut oil and vanilla.

In a separate bowl, whisk together the coconut flour, salt, baking soda.

Slowly whisk the dry mix into the banana/apple mixture. Heat butter in a heavy pan over a medium heat. Spoon the batter into the pan to make 5 small pancakes at a time and cook thoroughly on each side. Serve with nut butter and berries or bacon and avocado (just omit the vanilla)