Gingerbread Cake & Maple Cream Cheese Frosting

10 Wednesday Dec 2014

Posted by Wendy in All recipes, Cakes and Bakes

Tags

banana bread recipe, cream cheese frosting, gingerbread cake, paleo, paleo frosting, Primal, primal cake recipe

I was thinking of making my Banana and Coconut Bread into little cupcakes today. And cup cakes need frosting don’t they? So I went looking for a a recipe for frosting and I came across this yummy looking Gingerbread cake on Paleo Fondue, and better still, it has Cream Cheese frosting! Now I have a dilemma as this cake looks so much more tasty than Banana bread cupcakes. I guess I will probably have to force myself to bake both!

Gingerbread Cake and Maple Cream Cheese Frosting.

Ingredients

For the Gingerbread Cake

½ cup (80g) of packed Coconut Flour
½ cup (64g) of Arrowroot Flour
1 teaspoon of Baking Powder
½ teaspoon of Baking Soda
½ teaspoon of Salt
1½ teaspoon of Ginger Powder
1½ teaspoon of Cinnamon
¼ teaspoon of Nutmeg
Pinch of Cloves
½ cup of Maple Syrup
¼ cup of Molasses
1 teaspoon of Vanilla Extract
4 Eggs, room temperature
½ cup (100g) of Coconut Oil (softened solid)
¼ cup of Fine Coconut Sugar

For the Cream Cheese Frosting

8 oz Cream Cheese, room temperature
4 oz of Softened Butter or Palm Shortening
4 Tablespoons of Maple Syrup
¼ cup of Arrowroot Flour

Now head over and get the instructions here

Marinated Lamb Rack

11 Saturday Oct 2014

Posted by Wendy in All recipes, Main Meals

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Tags

clean eating, Food Photography, lamb, lamb rack recipe, paleo, Primal, Rack of lamb

One of the new things in my life since I started blogging recipes is “Food Photography”. I almost need to capitalise that as it’s still all a bit of a mystery to me. Heck I only just learned that you could twirl the lense thingi and that makes the picture clear. Yes, I do need saving from myself.

I am still generally rubbish at photographing meat dishes, but I think I am slowly getting better (now I know about the lense twirling!). So I am pretty happy with the way this yummy dish took to the spotlight. Ok, so it does look a bit lonely without a bunch of tasty veg to go with it, so maybe a note to self to show them next time!

This dish tastes just as good and is as tender as it looks because it’s marinated for at least two hours although overnight is better. I am curious as to why do we say that when it is generally overnight and most of the next day?

Anyway, that makes it a perfect dish for everyday or for a swanky dinner party with all the prep taken care of the day before.

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Chicken Tikka Masala

01 Wednesday Oct 2014

Posted by Wendy in All recipes, Chicken, Main Meals

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Tags

chicken recipe, curry, paleo, Primal

Similar to Chicken Korma the addition of ground coriander along with the fresh cilantro and tomatoes give it a different spin and depth of flavor. Thanks to Russ the Domestic Man!

The Domestic Man

Although I consider Butter Chicken to be the ultimate Indian chicken curry (I saved that recipe for my cookbook), Chicken Tikka Masala takes a close second. In fact, there is little difference in the dishes – both are usually made by adding roasted chicken pieces to a tomato-based curry sauce. Butter Chicken has more, well, butter.

The origin of Chicken Tikka Masala is disputed. It’s commonly believed that it was first whipped up in Indian restaurants in the UK (Glasgow in particular is often cited), but many argue that it was first influenced by dishes from the Punjab region of India and Pakistan well before it appeared in UK restaurants.

Putting the curry together is actually pretty simple – start to finish in under an hour. It gets a little complicated when the chicken comes into play, since it should be marinated for at least 6 hours beforehand (overnight…

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