Cracking crackers

Missing something crunchy . These may do the job. These go really well with some nut butter or even home made guacamole.  I got the inspiration for these from Elana's pantry.

Ingredients

• 1 egg
• 2 cups ground almonds
• 1/2 tsp salt
• 1/2 tsp pepper

Method

1. In a blender conbine all the ingredients. 
2. Pulse until dough forms.
3. Place dough between two sheets of parchment or baking paper.
4. Roll out to about 1/16 inch thickness.
5. Cut into crackers, using knife or cookie cutter. 
6. Sprinkle with extra salt and pepper if desired.
7. Bake at 180degC for 12-14 minutes.
8. 
   
   
9. Serve. ( or store in airtight container)

Bounty Bites

Summers up.. and we all remember those refreshing bounty bar ads! OR is that just me. Well i saw another recipe for a paleo bounty bar posted yesterday. So i thought that ii'd give it a try . I mixed it up a little bit and made bounty bites instead. Don't think i could indulge myself with a full bar, so the odd bite sized treat now and then is much more justifiable. Now i just have to make sure not to raid the freezer. 

Ingredients

Coconut mixture

• 1 tbsp coconut oil (melted)
• 2 tbsp desiccated coconut

Chocolate mixture

• 1 tbsp coconut oil (melted)
• 2 tbsp dark cocoa powder (green and blacks is what i used)
• Pinch of raw honey/maple syrup (optional)

Method

1. Combine the coconut together in a bowl to form a paste
2. Place a teaspoon of the mixture into an ice cube tray (1/2 filling the mould) and repeat until mixture gone. 
3. Place in the freezer for about 30 minutes, or until set. 
4. Combine chocolate ingredients together in a bowl until mixed completely. 
5. Remove the ice cube tray from the freezer. 
6. Pour the melted chocolate mixture over the frozen oconut to the top of each mould.
7. Place in the freezer again to set.
8. Once set remove from freezer and remove from ice cube tray. 

These case be placed in an airtight container in the freezer.. or eaten straight away ;)

Broccoli Soup

Ingredients

• 3/4 cup chopped spring onion 
• 2 tsp extra virgin olive oil
• 1/4 teaspoon tarragon chopped
• 4 cups broccoli florets
• 1 tbsp coconut flour
• 1 cup water, divided
• 2 cups chicken broth (was in a rush.. so i used a baby organic gluten free chicken stock cube)
• 1 tsp apple cider vinegar
• 1/2 tsp ground black pepper 

Method

1. In saucepan, mix onion, oil, tarragon, broccoli, and salt to taste.
2. Stir over medium heat about 3 minutes. 
3. In small bowl, whiskflour and 2 tbsp water until smooth; set aside.
4. Add broth, vinegar, pepper, and remaining water to pan. 
5. Bring almost to a boil. 
6. Reduce heat and simmer about 10 minutes.
7. Puree soup in blender and return to pot. 
8. Whisk in flour mixture;stir over medium high heat until slightly thickened.

This made about 3 portions, you can freeze the other two and have for another day.

Breakfast Smoothie

Breakfast on the go , an easy one to throw together. Just put all the ingredients in the blender, and blitz until smooth.. :-) Easy Peasy

Ingredients

• Handful frozen berries
• Scoop of protein powder
• Almond milk or coconut milk
• Water or Ice
• Large handful of fresh spinach

• 1 Tbsp nut butter (optional)
• 1 Tbsp coconut oil (optional)

Method

1. Put all the ingredients into the blender or smoothie maker. 
2. Blitz until smooth. 
3. Pour into glass or on the go drinks bottle. 

Enjoy :-)

Roasted Red Pepper Sauce

Ingredients

• 4 glove garlic crushed
• 4 scallions/spring onions finely chopped
• 2 tins of tomatoes
• 4 table spoons tomato puree
• Himalayan Salt / Apple cider vinegar to flavor
• 2 red peppers

Method

1. Chop/Crush garlic finely
2. finely chop scallions
3. sweat off garlic and spring scallions in a little oil in a pot
4. Add tins of tomatoes and tomato puree
5. Add a “little” salt and vinegar – about 1 teaspoon salt and a few drops ofvinegar
6. Turn down heat low and leave to simmer for 1 hour
7. While this is simmering – 
8. Put two red peppers on a little oil on baking tray in oven
9. roast in oven for about 20mins at 180, or until start to go a little brown and soft
10. Remove peppers and cut down middle to drain off juice from inside
11. Skin and chop peppers and add to sauce
12. Leave to simmer for about 30 minutes.

Blend and pour over already cooked mince. 

Any leftover sauce can be frozen to use at a later date. 

Spicy Butternut Squash Soup

Yes it's summer and you're probably not in the mood for soup, but i find its light and easy to digest.. especially in the heat.. and its tasty too :)

Ingredients

• coconut oil for frying
• 5 scallions/spring onions , finely chopped
• 1 medium butternut squash, peeled, deseeded and cubed
• 1 clove garlic, crushed
• 1 tsp garam masala
• 1 tsp ground cumin
• 500-600ml chicken or vegetable stock (gluten free)

Method

1. Heat oil in a pan and fry the onion until soft.
2. Add the squash, garlic, garam masala and cumin and fry gently for a few minutes.
3. Continue stirring so nothing sticks.
4. 
   
5. Add the stock and bring to the boil.
6. Cover and simmer for 30 minutes. 
7. Check that the squash is soft.
8. You can serve as chunky soup or blend, whichever is your preference.

Raspberry Chocolates

This one was one that i saw in the I Quit Sugar cookbook and just had to make it. I didn't have any coconut flakes so i used desiccated coconut instead. I also threw in some almond flakes to add a bit of nutty crunchiness.

Ingredients

• 1/3 cup frozen raspberries
• 1/3 cup shredded coconut
• 2 Tbsp flaked almonds
• 1/3 cup coconut oil melted
• 1/3 cup cocoa butter
• 2 Tbsp cocoa powder 
• 2 Tbsp maple syrup

Method

1. Line a plate with baking powder.
2. Scatter the berries, coconut and almond flakes around the plate.
3. 
   
   
4. Melt the coconut oil and cocoa butter in a pan.
5. Stir in the cocoa powder and maple syrup , stirring continusouly until combined.
6. 
   
   
7. Pour the mixture over the berries mixture.
8. 
   
   
9. Place in the freezer for about 30 minutes or until hardened.
10. 
    
    
11. To serve either break into pieces or cut in wedges. 

Enjoy