Green machine banana bread, because even cavemen would have chosen cake if on offer, no?

sweet, nutritious and family friendly,  the perfect paleo pick-me-up 

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You will need: 4 bananas,

mashed 4 x organic eggs

110 g pumpkin seed butter

56g butter or coconut oil

80g coconut flour

1tsp bicarbonate of soda

1 tsp gluten free baking powder

1 tsp vanilla bean paste pinch sea salt

For the crunchy topping: 2 tbsp mixed chopped nuts and seeds 1 tbsp honey 1/2 tsp vanilla  

Photo on 03-02-2015 at 12.05 #4
How to:
Preheat oven to 180C/160C fan/ gas mark 4. Grease and line a 21b loaf tin with baking parchment.
In a large bowl combine the bananas, eggs, pumpkin butter and grass-fed butter until you have a smooth batter. Add the coconut flour, baking soda, baking powder, vanilla, and sea salt and mix well then pour into the prepared tin.
Mix the seeds, nuts, honey and vanilla until coated and drop on top of the batter.
Bake for 50-60 minutes until golden and a skewer when inserted into the middle comes away clean. Remove from oven and turn out onto a cooling rack and serve once cool. Really rather special with a slather of butter on top and a cup of good black tea!

My Ahaaaa moment…Parsnip and butternut hash

Anyone tried low carbing? If you have, you must know (especially fans of India Knight & Neris Thomas From Pig to Twig http://www.pig2twig.co.uk)  there are recipes that transform your commitment to the cause, like steak with blue cheese sauce made with real double cream, real blue cheese and the juices from the steak pan OMG! This recipe is just as decadent, delicious and frankly feels like it can’t be paleo diet friendly but praise be, clap your hands and squeal with delight..it is!

Photo on 06-08-2014 at 13.39

For one starving gal or two with a salad, you will need:

2 parsnips, peeled and grated

1 leek cleaned, trimmed and grated

1/3 of a large butternut squash, peeled and grated

3 grinds of fresh back pepper

1 level tsp hot smoked paprika

2 pinches of sea salt

2 organic eggs

1 tbsp coconut oil

Opt. olive oil to drizzle

How to:

After cleaning, peeling and grating your veg simply mix together in a dish and season, mix again. Add the coconut oil to a sauté pan, once hot add your veg and move to get brown in parts.

Veggies at the ready

Veggies at the ready

Make two wells and crack in your eggs, transfer from hob to oven if you like your eggs cooked all the way through like I do.

Eggs in...

Eggs in…

Season the eggs, drizzle with a little olive oil and serve in the pan on a heatproof mat on the table if sharing. If enjoying solo, plate as carefully as you can as it’s a pretty good looking dish and oink with delight that you have stuck to the paleo plan for yet another satisfying meal.

Pefection in a pan, you won't want to share!

Perfection in a pan, you won’t want to share!

 

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)