- 1/2 cup almond flour
- 1/2 cup arrowroot or tapioca flour
- 1/4 cup full fat coconut milk
- 1/4 tsp baking soda
- pinch of salt
- 1 & 1/2 tablespoons water
- 1/4 tbsp apple cider vinegar
- 3/4 tbsp ghee, melted
- 1/2 tbsp parsley and crushed garlic (optional)
- Place the almond flour, arrowroot or tapioca flour, baking soda and pinch of salt in a bowl.
- Add the coconut milk, water and apple cider vinegar.
- Mix to combine.
- Heat a small frying pan over medium heat.
- Brush with 1/4 of the melted ghee.
- Pour in 1/4 cup of batter and swirl around slightly.
- Cook for 3 minutes per side or until golden and crisp.
- Repeat with the remaining mixture.
- Brush with remaining melted ghee, sprinkle with chopped parsley and garlic and serve.
- 2 carrots (grated)
- 2 zucchinis (grated)
- 1 large brown onion finely diced
- 1 cup of fine polenta
- 6 eggs beaten
- 1/4 cup of coconut oil
- 4 slices of woodsmoked bacon diced (optional)
- A handful of whatever fresh herb you would like to flavour, I used basil this time but parsley, oregano, thyme (cut up finely) all work well
- 1 clove of garlic crushed
- A sprinkling of cheese for the top (optional)
- Himalayan salt and pepper to season
- Toppings; cherry tomatoes, sauteed mushrooms, poached eggs or slices of smoked salmon
Throw everything in a bowl and stir!
Bake in a greased glass or ceramic dish on 180 degrees covered with foil to keep the moisture in for about an hour or until skewer comes out clean.
Top with topping of choice.
Serve warm from the oven as a main with a side salad or have a slice in the fridge to eat cold as a snack
Another great option with this recipe, is to use muffin trays to make individual portions, as it freezes so well and can be taken out as needed or popped into the kids lunchboxes!
- 6 litres of cold, filtered water or enough to cover the chicken (I recommend using a very large pot so you get lots of broth).
- 2- 3 FRESH organic chicken carcasses and skin-less chicken meat (1kg of chicken in total). (skinless chicken is necessary to reduce histamines)
- 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)
- 1-2 carrot, quartered (if salicylate intolerant, use swede)
- 3 sticks of celery
- Several sprigs of fresh thyme (omit if salicylate intolerant)
- A bunch of parsley
- A generous pinch of celtic, rock, Himalayan or sea salt
- 2 tbsp apple cider vinegar (omit if salicylate intolerant)
- Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.
- Bring to the boil.
- Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.
- When no more foam is surfacing, add the vegetables, thyme and and salt and reduce heat to simmer.
- Cook for 2-4 hours.
- Ten minutes before the end add the parsley. This will increase the mineral content of the broth.
- After cooking, remove carcasses and veggies with slotted spoon and strain into a container.
- The broth can then be stored in pint-sized glass containers in the fridge. Chill well before freezing.
- 3 large or 4 small beetroots, peeled and boiled until tender
- 2 bananas
- 2 eggs, lightly beaten
- 1/2 cup unsweetened cacao or carob powder
- 1 cup almond flour
- 1 tsp baking powder
- 1 tbsp. raw cacao nibs or 75% dark chocolate, chopped (optional)
- 1 tbsp. chopped walnuts (optional)
- 3 tbsp maple syrup or honey (optional)
- 60ml melted coconut oil
- 2 tbsp beetroot juice (made from cooked beetroot)
- A handful of fresh rose petals (pesticide free) to garnish
- Blend the beetroot in a food processor into a paste.
- Squeeze the paste through a sieve and collect 2 tbsp of your beetroot juice to set aside for the icing (you may have to add 1 tbsp water to this). Keep the paste in a bowl.
- Combine all ingredients in a food processor, and blend until smooth.
- Stir in the cacao nibs, dark chocolate bits, or nuts if desired
- Pour into a well-greased pan about 20cm x 20cm
- Bake at 180C for about 40 minutes.
To make the icing:
- Mix the melted coconut oil and beetroot juice together.
- Roughly drizzle half of it onto the brownies.
- Sprinkle with rose petals.
- Drizzle over the rest of the icing.
- 1 cup very ripe avocado flesh;
- 1 banana;
- 1 egg;
- ½ cup raw cacao powder;
- 2 tbsp. raw honey or maple syrup (optional)
- Raw cacao nibs or dark chocolate chunks, (if cacao is unavailable) to taste;
- ½ tsp. baking soda
- Preheat your oven to 180 C
- Combine the banana, avocado, and honey in a bowl.
- Mix everything until smooth using a hand mixer or a food processor.
- Add in the egg, baking soda, and cacao powder, and continue mixing until everything is well blended.
- Stir in the raw cacao nibs or dark chocolate chunks, if using.
- Drop spoonfuls of biscuit mix on a baking tray lined with baking paper. The dough will be very soft.
- Bake for 8 to 10 minutes or until the cookies are warm and firm.
- ½ cup almond butter, pepita butter or peanut butter (or any nut butter would be scrumptious!)
- 2 tbsp. honey
- 1 tsp. vanilla
- 2½ medium, or 3 small bananas
- ½ tsp. cinnamon
Put all ingredients in a blender and blend until it starts to look like a pudding!!
Add slices of your favourite fruits on top for added yumminess!!
Image courtesy of galzpaka at FreeDigitalPhotos.net