Monthly Archives: November 2015

Super-Simple Paleo Choc Chip Cookies 

Choc chip cookies with 4 ingredients! Say whaaaaatt?!? I know. How is that even possible? Well it’s not only possible, I’d go as far as to say these are the best choc chip cookies ever….. And I’ve eaten a few (hundred) cookies in my time. They are crispy on the edges and chewy in the centre and they make a totally kick-ar$e ice cream sandwich. What more could you want from a cookie? Just a community service announcement, you are going to want to hide these from yourself once they are done or feed them to others because otherwise you will consume approximately 14 cookies. This recipes makes approximately 14 cookies depending on how much dough you eat. Would it be wrong to eat them all at once? Asking for a friend. Obviously. 

2 cups almond meal/hazelnut meal 

4 tbs honey/rice malt syrup/maple syrup/ coconut nectar

3 tbs ghee/butter/coconut oil

1/2 cup dark choc chips (or whatever kind of choc chips floats your boat)

Preheat oven to 170C. Add the almond meal & choc chips to a bowl. Add the ghee & honey to a mug and stir well to combine. Once that deliciousness is mixed pour it over the dry ingredients and mix them all together well until you have a dough that somewhat resembles the below image. If you use blanched almond flour you will have a lighter colored dough but don’t be racist, just use whatever you have. 

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Now, before you eat all the raw cookie dough, roll it into balls then flatten them into cookie shapes on your baking tray like so. Come to think of it, you could totally leave these as balls and eat them raw or have them as a raw cookie, or in ice cream as cookie dough…. The possibilities are endless.

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Now pop them into your preheated oven for 10-12 minutes until just starting to brown around the edges. Remove from the oven and allow to cool for 15-20mins. That part is essential for 2 reasons…. The cookies need time to set as they cool &, perhaps more importantly, that business will burn the cr@p out of your tongue straight from the oven. These will keep really well in the fridge for up to a week or in the freezer. They would also make a brilliant ice-cream sandwich. Just saying.

Paleo Pork, Apple & Fennel Schnitzel

 Who doesn’t love a good schnitty? I certainly do. You know a girlfriend of mine got taken on a 1st date once for schnitzel. That’s not even code for something.  It was an actual schnitzel. That’s how much he liked a schnitty. He never got a second date. Obviously she didn’t care for the crumbed meat as much as he did and his name forever-more became ‘schnitzel’….. Anyway, this schnitty would definitely get you a second date so get cooking. 

1 cup grated green apple

500g pork mince

2 tbs coconut flour

1 tsp fennel seeds

2 eggs

1-2 cups tapioca flour (you could use arrowroot instead)

1-2 cups almond meal

good pinch of salt & a good whack of pepper

oil for cooking, I used coconut oil but ghee, butter or macadamia oil would be fine too

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Add the apple and coconut flour to a bowl and toss well to coat the apple. Add the salt, pepper, fennel seeds & pork to the apple mix and mix it well. Hands work best for this task. Now shape this mincey business into schnitzel shapes and pop them on some baking paper. You will now need 3 separate bowls, I know, it’s more washing up than I’d fancy too but there is no way around this step so get on board. in one bowl add both eggs & whisk gently to combine, in another bowl add the tapioca flour, in the last bowl the almond meal.

Heat a large frypan on a low-med heat, while this is happening start schnitzeling. Take a schnitzel pattie, pop it in the tapioca flour to coat, then dunk it in the egg mix, then finally coat in the almond meal. Into your heated pan (that has the oil in it) add the schnitzels and cook until golden on both sides. That’s all. Now you eat. 

 

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