Coconut delight- batch 2

 this time we added 1 tbsp raw honey as sweetener

Recipe

Coconut snowballs

 See: no-bake coconut delights

No-Bake Coconut Delights

No-Bake Coconut Delights 

No Bake Coconut Delights

Makes approximately 25
Ingredients

3 cups unsweetened, shredded coconut
6 Tablespoons coconut oil
1/2 cup natural sweetener ( I used about 2 tbsp xylitol)
pinch of salt ( Himalayan)
coconut extract/ peppermint extract

Optional Toppings:
  raw cacao liquor melted, for drizzle, coconut shreds, finely chopped nuts, etc.

Method
1.  Put all ingredients in a food processor or blender.
2.  Combine until the mixture is blended and sticks together. 
3.  Remove the mixture from the blender / food processor and form into desired shape. 


4.  Decorate with shredded coconut, cocoa or carob powder, crushed nuts, or melted chocolate
Or leave them plain.  5.  Leave to firm up on a plate.  They will firm up at room temperature. Or place in the fridge

 Polish_please

 3 szkl nieslodzonych wiorkow kokosowych
6 lyzek oleju kokosowego
1-2 lyzki niepasteryzowanego miodu
( ew dowolny slodzik naturalny w dowolnej ilosci zaleznie od upodoban)

 szczypta soli himalajskiej
dodatkowo: ekstrakt kokosowy/ mietowy

 Opcjonalnie: surowa masa czekoladowa 100% - stopiona w goracej kapieli
wiorki, siekane orzechy do dekoracji

 Wszystkie skladniki wrzucic do miski i zmiksowac do calkowitego polaczenia i az masa bedzie sie kleila.
Formowac kulki lub inne ksztalty
 Jesli polewamy czekolada, warto najpierw wstawic do zamrazarki na min pol godziny.

Little gem squash

 and roasted with eggs 

 sprinkled with parmesan shavings

Halloween themed Sweet potato chips

  Ingredients 

 washed and slices sweet potato ( can be carved like Halloween pumpkins)

coconut oil

himalayan salt, herbs, smoked paprika, garlic ( optional)

 Directions 

 set the oven to 180C

 toss potato slices in melted coconut oil seasoned with salt and spices/herbs of your choice

Bake for 15-20 min until nice and crispy but not burned

Roasted Hokkaido squash slices

 Hokkaido squashes ( washed, seeded and sliced)

 himalayan salt

 coconut oil

 freshly ground pepper (optional)

 also optional

 cayenne pepper

 fresh herbs ( thyme, Winter savoury)

ginger, maple syrup, coconut sugar

 Heat the oven to 180C

 toss hokkaido slices in melted  coconut oil seasoned with spices/herbs of your choice

 Pleace on baking tray

 Roast for approx 20 min until nice and crispy 

Coconut flour waffles

4 eggs, separated
2 Tbsp. coconut oil, melted...
1 tsp. vanilla
1/2 tsp. baking soda
1/8 tsp. salt
1/8 tsp. cinnamon
1/3 cup almond milk or coconut milk
1/4 cup sifted coconut flour
1/2 Tbsp. honey( I used coconut sugar)

Directions:
1. Put all the egg whites in a bowl and set aside.
2. In a second mixing bowl, combine egg yolks and all the rest of the ingredients.
3. Beat egg whites until stiff peaks form. Fold egg whites into batter mixture and gently mix until egg whites are incorporated.
4. Pour appropriate amount unto your waffle iron and cook. (On my waffle iron, I put 1 – 1 1/2 cups of batter on it and cook for 2 1/2 -3 1/2 minutes.)
5. Serve with fruit, pure maple syrup, and/or coconut whipped cream!
*This recipe can easily be doubled or tripled and the leftovers saved for later!
Shared on Pennywise Platter on 3/29/12!
This post may contain affiliate links for which I may receive compensation. Thanks!

 source: Unrefined Kitchen

Apple ring pancakes

Ingredients

• 1 cup almond flour
• 1/2 cup walnut meal1/2 large apple or 1 small OR 1/3-1/2 c. applesauce
• 1 TBSP coconut flour
• 1/3 cup milk (cow`s goat`s, almond or coconut milk-unsweetened)
• 4 eggs ( organic or free range best)
• 2-3 Tbs oil (melted coconut oil)
• 1/4 tsp. salt
• 1/2 tsp soda
• 2+ tsp. cinnamon ( real, Ceylon cinnamon, not cassia)
• raw honey or natural sweetener
• 3-4 apples, cored and sliced ( organic ideally)
• some extra coconut oil for frying

 combine all the ingredients except for apple rings, honey/sweetener and extra oil
dip each ring in pancake butter and fry on both sides
Sieve some confectionery natural sweetener( erythrinol) or raw honey over warm pancakes. Enjoy!

Beauty of Bath heirloom apples

Real Ceylon Cinnamon

Bliss Balls

An Aussie With Crohns: Bliss Balls (Paleo & SCD)

Ingredients:
3 cups of nuts (I used 1 cup almonds, 1 cup cashews & 1 cup of a mixture of hazelnuts, walnuts and macadamias)
2 cup dried & pitted dates ( or unsulphured dried apricots )
1/2 cup coconut oil
1/4 cup cacao butter ( I also added cacao liquor)

1/4 cup honey ( raw honey best)

1/2 teaspoon vanilla powder ( I used coconut extract)

coconut for rolling - about 1/2 cup 

Instructions:

• Roast nuts in a 180 degree Celsius (350F) oven until starting to brown. (around 15 minutes)
• Meanwhile, melt the cacao butter, coconut oil, dates and honey in the microwave ( I prefere bain marie
• Grind roasted nuts in a food processor until very fine.  (The finer the better).
• Add date mixture and vanilla and process to combine.
• Press tablespoons of mixture into ball shape and roll in coconut.
• Store in the fridge.
• You can eat these straight from the fridge, or bring to room temperature to soften slightly.

 recipe source

 kulki kokosowe


skladniki
3  szkl orzechow ( uzylam mieszanki: 1 szkl migdalow, 1 szkl nerkowcow i 1 szkl laskowych, wloskich i macadamia)
2 szkl suszonych daktyli( bez pestek) albo niesiarkowanych suszonych moreli
1/2 szkl oleju kokosowego
1/4 szkl masla kakaowego (dalam surowa mase kakaowa)

1/4 szkl niepasteryzowanego miodu

1/2 lyzeczki wanilii

wiorki kokosowe do obtoczenia- ok 1/2szkl

• orzechy, migdaly wysypac na blache i wstawic do piekarnika( nagrzany do 180stC) na ok 15 min
• w miedzyczasie w goracej kapieli wodnej stopic maslo kakaowe/mase kakaowa, olej kokosowy 
• zmielic podpieczone orzechy - w malakserze niezle to wychodzi
• dodac daktyle/morele, wanilie, miod i wymieszac dobrze( tez w malakserze)na tyle by sie polaczyly
• nabierac na lyzke i formowac kulki obtaczajac w kokosie
• przechowywac w lodowce
• mozna jest takie prosto z lodowki lub w temp pokojowej( osobiscie preferujemy to pierwsze :) )

An Aussie With Crohns: Marinara Pizza (Paleo & SCD)

An Aussie With Crohns: Marinara Pizza (Paleo & SCD)

Avocado Creamsicles - South Beach Primal

Avocado Creamsicles - South Beach Primal

Eggnog French Macarons

Eggnog French Macarons

Fruit & Nut Grain-Free Bars | Honey Pacifica

Fruit & Nut Grain-Free Bars | Honey Pacifica

Zucchini Bundt Cake by Maria

Maria Mind Body Health | Zucchini Bundt Cake - Maria Mind Body Health

Author: Maria Emmerich

Serves: 16

Ingredients

• CAKE:
• 3 cup blanched almond flour (or 1 cup coconut flour)
• ¾ cup unsweetened cocoa powder
• ½ tsp Celtic sea salt
• 1 tsp baking soda
• 1 tsp cinnamon (optional)
• 6 eggs (12 eggs if using coconut flour)
• 1 cup Swerve (or equivalent) ( I used raw coconut sugar)
• 3 TBS coconut oil or butter, melted
• 3 TBS unsweetened almond milk or coconut milk (1/2 cup if using coconut flour)
• 1½ cups grated raw zucchini
• 1 tsp vanilla (or other extract like raspberry)
• OPTIONAL: ½ cup chopped walnuts or pecans
• GLAZE:
• ½ cup coconut oil (melted)
• ¼ cup Swerve Confectioners (or equivalent)
• 1 tsp vanilla extract (or other extract like raspberry)

ciasto

3 szkl maki migdalowej( lub jedna kokosowej)

¾ szkl nieslodzonego kakao

½ lyzeczki soli

1 tsp sody

1 tsp cynamonu ( niekoniecznie)

6 jaj ( lub 12 jesli uzywamy maki kokosowej)

1 szkl cukru kokosowego ( dalam mniej)- mozna tez zastapic ksylitolem

3lyzki oleju kokosowego lub masla( roztopionego)

3 lyzki nieslodzonego mleka migdalowego/kokosowego ( krowie, kozie jak najbardziej)- lub pol szklanki jesli uzywamy maki kokosowej

1½ szkl startej drobno cukinii

1 lyzeczki wanilii ( lub innego ekstraktu naturalnego np malinowego)

opcjonalnie: ½ szkl siekanych orzechow wloskich lub pekanu

Lukier:

½ szkl oleju kokosowego( stopionego)

¼ szkl naturalnego slodzika lukrowego ( znalazlam taki erythrinol przypominajacy konsystencja cukier puder ale ksylitol rozpiszczony w lyzeczce souk cytrynowego tez powinien sie sprawdzic niezle)

1 lyzeczka walinii /innego nat ekstraktu

1.  nagrzac piekarnik do 180 st.
2. w sredniej wielkosci misce wymieszac maka migdalowa/kokosowa z sola, kakao, cynamonem, soda.
3. w drugim naczyniu roztrzepac jajka mieszajac z cukrem- ok 2-3 min.
4. do masy jajecznej dodac stopiony tluszcz, mleko I  ekstrakt
5. Odcisnac sok ze startej cukinii, nastepnie dodac do masy jajecznej.
6. dodac orzechy.
7. Polaczyc suche skladniki z mokrymi, mieszajac jedynie do momentu polaczenia  Natluscic forme do ciasta ( okragla, wiencowa(?))
8. Wstawic do nagrzanego piekarnika I piec ok 5-060 min. Sprawdzic patyczkiem
9. Opcjonalnie: upiec mini paczki  w foremkach do ww
10. Polewa: wymieszac wszystkie skladniki. Polac schlodzone ciasto/paczki

Paleo Blueberry Breakfast Crepes | Swiss Paleo

Paleo Blueberry Breakfast Crepes | Swiss Paleo

Ingredients (for 8 crepes)

The crepe part

• 2 eggs
• 1 teaspoon of honey
• 2 Tablespoons butter, ghee or coconut oil (I used butter), plus a little extra to grease the pan
• a pinch of salt (about 1/8 tsp)
• 1/2 teaspoon vanilla extract
• 1/3 cup coconut milk or almond milk (I used coconut)
• 2 Tablespoons coconut flour

Melt 2 Tablespoons of butter. Whisk the melted butter, eggs, honey, vanilla, salt and coconut milk together. Add in the coconut flour and mix well.

- See more at: http://swisspaleo.ch/paleo-blueberry-breakfast-crepes/#sthash.kYY71oWw.dpuf

 2 eggs

1 teaspoon of honey ( I used coconut sugar)

2 Tablespoons butter, ghee or coconut oil, plus a little extra to grease the pan

a pinch of salt (about 1/8 tsp)

1/2 teaspoon vanilla extract (or other natural)

1/3 cup coconut milk or almond milk

2 Tablespoons coconut flour

Blueberry sauce: 

1 cup fresh blueberries ( I used blackcurrants)

1 teaspoon honey

1/2 teaspoon arrowroot or tapioca flour 

( or chia seeds for healthy, low carbs version)

http://swisspaleo.ch/paleo-blueberry-breakfast-crepes/

Ingredients (for 8 crepes)

The crepe part

• 2 eggs
• 1 teaspoon of honey
• 2 Tablespoons butter, ghee or coconut oil (I used butter), plus a little extra to grease the pan
• a pinch of salt (about 1/8 tsp)
• 1/2 teaspoon vanilla extract
• 1/3 cup coconut milk or almond milk (I used coconut)
• 2 Tablespoons coconut flour

Melt 2 Tablespoons of butter. Whisk the melted butter, eggs, honey, vanilla, salt and coconut milk together. Add in the coconut flour and mix well.
- See more at: http://swisspaleo.ch/paleo-blueberry-breakfast-crepes/#sthash.kYY71oWw.dpuf

• 2 eggs
• 1 teaspoon of honey
• 2 Tablespoons butter, ghee or coconut oil (I used butter), plus a little extra to grease the pan
• a pinch of salt (about 1/8 tsp)
• 1/2 teaspoon vanilla extract
• 1/3 cup coconut milk or almond milk (I used coconut)
• 2 Tablespoons coconut flour

Melt 2 Tablespoons of butter. Whisk the melted butter, eggs, honey, vanilla, salt and coconut milk together. Add in the coconut flour and mix well.
- See more at: http://swisspaleo.ch/paleo-blueberry-breakfast-crepes/#sthash.BlZ14fxX.dpuf

Orange Blossom Cupcake with Cashew Cream

 source: Simple Life
For the cupcakes:

• 3 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 cup warmed coconut oil (DO NOT warm in microwave, I usually boil some water, turn off heat and set a glass bowl with the oil in it and allow to melt)
• 1/2 cup honey
• 1/2 TBS orange blossom water (you can usually find this in the baking aisle next to the rose water, sometimes I have seen it on the drink mixer aisle)
• 2 eggs
• zest from 1 orange

  Optional:

For the cashew cream:

• 2 cups raw cashews, soaked for 3 hours, drained and rinsed
• juice from 3 lemons
• 4 dates, pits removed ( I used raw honey)
• 1 TBS coconut oil (this does not need to be warmed just scoop it right out of the jar)
• 1 tsp vanilla extract
• 1/4 tsp salt
• orange juice

more 

Rhubarb Pie

  eggs- 4-5

 almond flour- approx 1 cup

 coconut flour-approx 1 TBSP

 baking soda- 1 tsp

 natural sweetener

( raw coconut blossom sugar + powdered erythrinol)

 rhubarb + coconut sugar