Double Chocolate Coconut Cookies with Bitter Chocolate Ganache

20 Sunday Jul 2014

Posted by Wendy in All recipes, Cakes and Bakes, Sweets & Treats

Tags

almond meal, butter, chocolate, clean eating, coconut, cream, gluten free, Grain Free, healthy cookies, Primal

Nearly time for afternoon tea!

In the old eating days this time used to herald the desire for a little or big something sweet. The afternoon sugar cravings started kicking in and as a sugar addict, it was generally overwhelming. Off I’d go to find something sweet and tasty because “I deserved it!” and I had been so “good” all day, or for most of the week – or what ever! Sound familiar?

Dropping the carbs and in particular refined sugar means that I don’t crave the sweet stuff anymore. However, what has happened is a fascination with how you can make primal/paleo, gluten-free, healthy baked treats that don’t leave you craving. For the first time in my life I could, can and do, eat one cookie and save the rest for later!

This is turning into a bit of a ramble so let’s talk about chocolate and other goodies that go into making a healthy chocolate cookie. We know know that quality dark chocolate 70% or higher is really, really good for your body! Add to that healthy fats like butter and cream then mix these all together with almond flour and coconut. While I may not have a sugar addiction any more, you must agree that these healthy treats also look so delicious that maybe you may have to have two.

I’m sharing this recipe on Gluten Free Wednesdays and Gluten Free Fridays, two great recipe roundups. If you love this then make sure you sign-up so you receive each new recipe hot off the press!

Continue reading →

Hollandaise Sauce

14 Saturday Jun 2014

Posted by Wendy in All recipes, Sauces

≈ 3 Comments

Tags

butter, clean eating, cream, Eggs, Hollandaise, Primal

Ok right up, those of you who think using a microwave is not Primal enough can still make this easy peasy Hollandaise Sauce the long way. Unfortunately, it won’t be easy peasy. Look for a recipe that calls for double boilers, reducing liquids and other words like that and give yourself a good 30 minutes from pot to food.

So while you are waiting for your eggs to poach and your bacon to fry and you are thinking something buttery and creamy would just add to your morning, then this is the sauce to make right now!

Hollandaise Sauce

Servings: 4-6
Time: 15mins
Difficulty: easy
Print

50g butter
1tbsp lemon juice
2 egg yolks – free range; well beaten
¼ c cream – (whipping, heavy, double or what ever you call it where you are)
½ tsp dry mustard
¼ tsp salt

In the microwave melt the butter, covered, in a bowl for 30 seconds.
Stir in lemon juice, then egg yolks and cream.
Return to the microwave and cook for 30 seconds, stir and cook for a further 30 sec.
Add mustard and salt.
Beat until smooth.
Pour over eggs or anything else.
Eat.
Smile!

Ok – buttery sauces like this can easily separate (or split), if they get too hot. If this happens to yours then place the bowl in a sink with cold water and beat the mixture until it combines. Or throw an icecube in the sauce and beat. Essentially you want to cool the sauce quickly and beat at the same time – this should bring it all together.
Double smile!!

Chocolate Fudge cake with Strawberry cream

24 Saturday May 2014

Posted by Wendy in All recipes, Cakes and Bakes

≈ 3 Comments

Tags

berries, chocolate, chocolate cake recipe, clean eating, cream, fudge cake, gluten free, Grain Free, paleo, Primal, strawberries

This is affectionately known as Chocolate Squish Cake and is a cake to impress. Not only can you unleash your creative decorating skills, (or in my case, no decorating skill at all!), you have the most delicious cake to share.
To eat the cake I dare you to engage your inner child and use your hands. When the slice is all gone enjoy licking the oozy cream off your fingers!

Chocolate Fudge Cake with Strawberry cream

Servings: 8-10
Difficulty: easy
Print

Chocolate Fudge Cake
1/2 cup /125g butter (grass feed, organic is best) or coconut oil
1/2 cup cocoa powder – sifted
6 free range eggs
1/4 to 1/3 cup coconut sugar (sifted to remove large granules) or raw honey or pure maple syrup. Note the amount you use depends on tastes – the less sweetner the better.
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. pure vanilla essence
1/2 cup coconut flour – sifted

Preheat oven to 350F or 175C.
Line a 9 inch/20cm cake tin with parchment/cooking paper.
Melt the butter or oil in a saucepan on low heat.
Stir in the sifted cocoa powder until mixture is smooth and remove from heat.
In a large mixing bowl, beat or whisk the eggs, coconut sugar or honey, salt, baking powder & vanilla essence.
Pour cocoa/butter or oil mixture into the egg mixture and mix well.
Add flour and whisk or beat until smooth
Pour batter into cake tin.
Bake at 350 degrees for 18-23 minutes depending on your oven. Check after 16 minutes , cake is cooked when a skewer/tooth pick inserted comes out clean.
Remove from oven, let cool in pan for 5 minutes then carefully remove and cool on a cake rack.
Once cooled place on a board and very carefully cut in half through the middle. Best to use a serrated or bread knife for this – take your time!
Place bottom half on a serving plate and pile on ½ of the Strawberry cream.
Gently place the top on and coat with the remaining strawberry cream.
Decorate with sliced strawberries.
Admire, slice and eat!

Strawberry cream
1 ¼ cups (330ml) cream (grass feed, organic is best)
1 ½ cups (375g) strawberries & three large strawberries
2 tsp coconut sugar (sifted) or raw honey or pure maple syrup or 1/2 tsp stevia powder – depending on taste

Reserve the 3 large strawberries to decorate.
Slice the remainder and in a small pan and heat to a very gentle simmer.
Add coconut sugar/honey or stevia and taste for sweetness.
Once berries are soft and mushy, remove from the heat and set aside to cool.
Reserve 2 tbsp of the strawberry juice.
Slice the reserved strawberries, place in a small bowl and spoon over the reserved strawberry juice to glaze.
Whip cream until stiff and gently mix in the cooled strawberries.
Place strawberry cream mixture and the separate sliced strawberries in the fridge until cake is ready to decorate.

Estimate Per Serve: Carbs = 10.8g Sat-Fat = 15.9g

The inspiration for this cake came from two wonderful Paleo bloggers, the cake from the unrefined kitchen and the strawberry cream from the Foodie and the Family.