Cheese and Garlic Cauliflower Mash & the Best Grain Free “Breadcrumbs”

Man if you think you love Mashed Potatoes then you will LOVE Cauliflower Mash! I first made this recipe a couple of weeks ago and we were in such a hurry to devour it that there was no time to take a photo and post the recipe! Its a perfect sub with Bangers and Mash or alongside a Stew. Even if you think you don’t like Cauliflower you should give this a try!

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You will need:
1 small head of Cauliflower
1 heaped Tbsp Cream Cheese
1 heaped Tbsp Butter
2 Tbsp Grated Cheese
2 Cloves of Roasted Garlic or 1/2 tsp Garlic Powder
Sea Salt and Pepper
Parsley

Cook your Cauli any way you prefer – Boil, Steam, Bake. Drain and add back into the empty hot saucepan to steam away any moisture (obviously not if you have baked your Cauli)
Add into your food processor with remaining ingredients and blitz until smooth and creamy. Topped with some fresh chopped Parsley and enjoy! We had ours with some Crumbed Beef Schnitzel and Green Veg.

Here is my mix for the best Paleo “Breadcrumbs” Perfect for making Chicken Kiev’s or Other types of Stuffed and Crumbed Chicken Breasts, Coating Schnitzel, Coating a Fish Fillet or maybe making Homemade Chicken Nuggets!
Feel free to increase the amounts, just use a 2:1 ratio of Almond Meal to Ground Flaxseed
2 Tbsp Almond Meal
1 Tbsp Ground Flaxseed (Linseed)
1/4 tsp Garlic Powder
Sea Salt and Pepper
Fresh or Dried Herbs/Spices (optional) Perhaps Dill if you’re crumbing Fish, Smoked Paprika for homemade Chicken Nuggets

Tip it all onto a plate and mix it together to combine, then dip your Chicken or Other meat in a bowl of Beaten Egg, Shake of the excess and then finally Coat each side with the Crumbs. If I am crumbing Fish I just dip it in a bowl of Milk rather than Egg. I don’t know why. I just do!

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Paleo Savoury Cheese Muffins

Another Sunday, another weeks worth of baking to produce! As we have just run out of Local Honey and Coconut Sugar I needed something savoury to bake for Husbean’s lunch box. Enter Savoury Cheese Muffins, packed with Veges and a Cream Cheese centre!
Grain & Gluten Free, Sugar Free – these quick and tasty muffins are delicious served hot or cold X

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For 10 Savoury mini muffins you will need:
1/2 Celery Stalk – Finely Chopped
1/2 Onion – Finely Chopped
1/2 Carrot – Finely Grated
3 Garlic Cloves – Crushed, Peeled, Diced
2 Tbsp Finely Grated Cheese
Chopped Parsley
1 1/2 Tbsp Coconut Flour
1 1/2 Tbsp Almond Meal
1 Tbsp Ground Flaxseed (Linseed)
Himalayan Salt and Pepper to taste
4 Free Range Eggs – Beaten
10 tsp Cream Cheese

Quite simply add your Veges, Grated Cheese, Parsley and a generous amount of Himalayan Salt and Pepper into a bowl. Next add your Coconut Flour, Almond Meal and Ground Flaxseed and stir well to combine. Finally add your eggs and whisk it all together.
Pop a Tablespoon of the Muffin Mixture into a Muffin Mould, followed by a teaspoon of Cream Cheese and then another Tablespoon of Muffin Mixture to cover the Cream Cheese. Repeat with the rest of the Muffin Moulds and then bake at 180°c for 15 minutes. You must try one hot out of the oven, then pop the rest onto a wire rack to cool.

Enjoy!

Chocolate and Orange Curd Tart – Gluten and Refined Sugar Free

Well its my Birthday Week this week so I thought I would make an extra special treat! I had one of my lovely sisters helping me too, bonus!

Just as I love Mint & Chocolate, I’m also a sucker for Orange & Chocolate so what better flavoured tart to make than Chocolate and Orange Curd! Yummm and its also free of Refined Sugar, Gluten and if you sub the Butter for Coconut Oil, Dairy Free!

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First up for the base:
12 Dates soaked in Hot Water for 10 minutes, reserve 1 tsp of the Soaking Water
1 Cup Ground Almonds
1 1/2 Tbsp Dark Cocoa or Cacao Powder

Simply throw all your ingredients into a Mini Chopper or Food Processor and blitz until well combined, you don’t want any huge chunks of date!
Then press your mixture into a Medium size Tart Tin and pop in the freezer while you make the Orange Curd!

For the Orange Curd you will need:
50g Butter
1 1/2 Heaped Tbsp Local Organic Honey
Zest of 1 Orange
1/2 Cup Squeezed Orange Juice (I used 2 Large Juicy Oranges)
4 Free Range Eggs
A Couple of Drops or Natural Orange Essence (optional)
1 Orange Slice (optional)

In a small saucepan over low heat, melt together your Butter and Honey and put aside until cool. Whisk in your Orange Juice, Zest and Eggs and return to low heat. Continue whisking until suddenly your Curd will thicken up! It may seem like its not working but it will! We were whisking for a good 10 minutes then all of a sudden it thickened!
At this point you can have a taste and add a couple of drops of essence if you wish. Pour over your frozen base and return to the freezer, after about 45 minutes it should be safe to top with an orange slice if you wish (you don’t want it to sink!) Return it back to the Freezer to set.
After you have removed it from the tin you can serve it Frozen or Thawed the choice is yours!

Enjoy x

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Chocolate Toffee Bites – Refined Sugar and Gluten Free

Well its been a little over a month since we started this journey and we have all felt the difference when we do indulge in something sugary – it just goes to show refined sugar is not great in our everyday diets. I decided to jump on scale – right after scoffing a Paleo roast meal at my in-laws, ha! – and I’m 5kg lighter since we have made the change. Weight loss wasn’t the point of our lifestyle shift but it sure is a nice bonus! 1 month down, a lifetime to go!

And here’s a late night treat I whipped up… Chocolate Toffee Bites!
Free of refined sugar and gluten they are perfect when you’re feeling like a really sweet treat. Hope you Enjoy X

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First up for the Base you will need:
6 Dates – Soaked in water for 10 minutes beforehand + 1 tsp of the soaking liquid or 3 Medjool Dates
1/3 Cup Ground Almonds
1 Tbsp Dark Cocoa Powder Or Cacao or a mixture of the two

Into a Mini Chopper or Food Processor it all goes and blitz until well combined and starts sticking to the sides of your processor.
Take a tablespoon of the mixture and push into the bottom of silicone mini muffin trays or paper muffin cups. Pop in the freezer to set while you do the toffee.

For the Toffee you will need:
50gms Butter
1/2 Cup Organic Coconut Sugar

Over very low heat, melt your butter In a small saucepan. Add the Coconut sugar and stir constantly over the low heat until the mixture has combined and resembles Toffee. It may look as though the Coconut Sugar and Butter have seperated but continue to mix them and they will come together. Do not be tempted to try your Toffee as it will be incredibly hot!
Remove the Choc Bases from the freezer and drop a Tablespoon full of Toffee over each base. You can now pop them back in the freezer to set as is or you can add another Choc Base on top of your Toffee layer. Up to you! Pop them back in the freezer for an hour or so to set and then devour!

Chocolate Mint Slice

This recipe was adapted from here, a lovely friend from round the corner put me onto it.

A Rich Choc Mint Slice that’s gluten free with no refined sugar!
So minty. So chocolatey. So good.

Firstly for the Choc base you will need:
1/4C Dark Cocoa Powder or Cacao Powder
1/4C Butter
1/4C Ground Almonds
2Tbsp Organic Honey
1/2tsp Organic Vanilla Bean Paste
1/4tsp Natural Peppermint Extract pinch of salt

Mix everything in a saucepan over low heat until melted and well combined. Then pour into a loaf tin that is lined with baking paper and keep in the freezer while prepping the next layer.

Now for the Mint Cream Layer!  You will need:
1 Ripe Avocado
1/4C Coconut Oil or Butter
A splash Lemon Juice to stop the Avocado from browning
1/2tsp Organic Vanilla Bean Paste
3/4tsp Natural Peppermint Extract
2Tbsp Organic Honey
Pinch of Rock Salt

Put all the ingredients into a mini chopper or food processor and blend until smooth and combined. Taste and adjust the Peppermint and Honey if you wish.
Spread the Mint Cream layer over the Choc Base and top with some melted Chocolate (totally optional) I used Richfield’s Sugar Free Chocolate.
Put in the freezer to set. I think its best kept in the freezer although the addition of Almonds in the base should keep it together somewhat and Mr 7 has a piece in his lunch box today so let’s see how that goes!

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You can make this Dairy Free by replacing butter with coconut oil.

A note about Honey
I use Local Organic Honey from just a couple of kms down the Road (I’m pretty lucky and I know this is not always possible) You should always try to source the most local Honey you can, perhaps there is a local farmers market nearby or someone may know of a nearby Apiary. If you consume local Honey it can help reduce or even eliminate Hayfever symptoms as you are exposing yourself to pollens that are in your local area.