Cake & Biscuits

Nut Free No Bake Fig & Quinoa Bars

That title is WAAAYYYY too long but at least you know what your are signing up for right?! You can add nuts to this in place of the seeds and you could bake it if that tickled your fancy….. Then they would just be ‘Fig & Quinoa Bars’, much more succinct to say but a little more work to actually do. I’m not into that, and I’m impatient to eat this stuff. Baking creates timeframes that I just don’t dig today so ‘no bake’ it is.

So, I’m BAAAACCCCKKK! Baby Grace is now 10 days old and is a super cool little human but I thought it was time to stop the #babyspam and give you some food back….. Well after this last little bit of spam because she is bloody cute.

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Isn’t she just squishable!!

Ok, so back to food. This recipe contains quinoa (as do some of my others in the archives) so it’s not strictly ‘paleo’…. GASP! Send the paleo police round, I am sure I can convert them with this deliciousness anyway and seriously, a bit of quinoa here & there isn’t what is causing the global obesity, diabetes and heart disease epidemic we are fighting is it? Substitute it for something else if it offends you or you don’t tolerate it.

375g dried figs, soaked in boiling water for 15 mins, then drained
250g coconut oil (or butter or ghee)
125g pumpkin seeds
125g sunflower seeds
150g quinoa flakes
1/4 cup honey (or maple syrup/ rice malt syrup/ coconut nectar)
1/4 cup tahini (or nut butter of your choice)

Melt together the coconut oil, honey & tahini. Once melted transfer to a food processor with the soaked figs & blend until a smooth paste forms. Add remaining ingredients and process until just combined (you can do that by hand if you like). Transfer the mix into a baking paper lined tray (I used a large rectangular slice tin), press down evenly and pop it in the fridge for a few hours to set before slicing into bars or squares. This freezes really well and is a great option for school lunch boxes or a sweet treat when the mood strikes you.

Choc Gingerbread Fudge

This is stupid easy. Like even a total kitchen muppet can nail this recipe. It only has 4 ingredients, you can substitute the Buttered Up for some other nut or nut-free butters of your choice. Obviously it won’t be as awesome as my Buttered Up version but you do what you need to to get this fudge in your mouth.

1 jar Buttered Up No-Nuts Gingerbread Flavor (190g)
1 jar Buttered Up Chocolate Cake Batter Flavor (190g)
16 fresh dates, pitted
4 tbs coconut oil

Add the Gingerbread Flavor to the food processor with 8 of the pitted fresh dates and 2 tbs coconut oil and blend until a smooth paste forms. Press this into a small baking paper lined tray (I used a mini loaf tin) and press down to an even layer. Pop this in the freezer to start to set. Add the Chocolate Cake Batter flavor to the food processor with the remaining dates & coconut oil & blend again to a smooth paste. Press this on top of the Gingerbread layer to form your second smooth layer then pop it in the fridge to set for a few hours. Once set, I drizzled mine with a bit of Buttered Up melted Nothing But Coconut butter because I can, and it’s delicious. You can leave that bit out or drizzle with some melted dark chocolate. Slice into squares and store in the fridge for up to a week or in the freezer.

Banana Gingerbread Muffins

Who loves muffins?! I do!!! For some reason it seems more appropriate to me to eat 6 muffins in one sitting than it would to eat half an actual cake. Eating half the cake would make me a pig…. But 6 muffins…. I feel like that is acceptable. Who’s with me?

I made these tasty morsels using some Buttered Up that you can get your hands on from the Lorna Jane Nourish Bar at Gasworks or from Primal Pantry. You can substitute for another type of nut or seed butter but you will need to add some ‘gingerbread spices’ to get the same outcome- I am sure google can help you out with that. These are ‘nut-free’ so could be a great addition to school lunches, or grown up lunches.

3 ripe bananas
3 eggs
3 heaped tbs Buttered Up No-Nuts Gingerbread Butter
2 tbs coconut oil (or ghee, butter or macadamia oil)
1/4 cup coconut milk (or milk of your choice)
1/2 cup coconut flour (or 1 cup of almond meal or other nut flour)
Pinch salt
1/2 tsp baking powder

Preheat oven to 200C. Add all ingredients except coconut flour to the food processor & blend until smooth. Add coconut flour & blend quickly until just combined. Spoon into greased cupcake or muffin tins and bake for 30mins. Makes about 14 cupcake-sized muffins.IMG_2795.JPG

Buttered Up

Have you been ‘Buttered Up’ yet? You really should get ‘Buttered Up’. Or maybe you should ‘Butter Up’ someone else? Are you with me? No? Let me enlighten you. I have just started making my own range of deliciousness in a jar! You are probably going to want to get it in your gob ASAP.

‘Buttered Up’ is the new range of nut and nut-free butters by ME in stock NOW at Primal Pantry. Yahoo. Whoop-dee-do! The range has started with a nut-free Gingerbread Butter, a Coconut Choc Chip Butter & a Chocolate Cake Batter flavour. All are gluten free, dairy free and paleo approved.

Whether you eat these right off a spoon from the jar or use them as a replacement for nut butter, butter or coconut oil in your baking, you won’t be disappointed. Great to have on hand as a snack when you need something quick & easy, or used however you like to use peanut butter or Nutella! Smear that gear on whatever you fancy, add to your recipes & mine and make sure you share the love so we can all find more ways to be #butteredup.

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Chocolate Bread

Here you go. The much anticipated moment you have been waiting for. In my opinion, it will have been worth the wait. This is freaking good gear. This bread could be made without the cacao if you didn’t want a chocolate bread…. But really, who doesn’t want chocolate bread? Weirdo’s, that’s who. If you are a weirdo who doesn’t want chocolate bread, we can’t be friends, but you can still adapt this recipe to suit your weirdo ways. Add a teaspoon of vanilla powder for vanilla bread or leave out the sweetener, add some fresh herbs & make a savory loaf.

This bread can be used otherwise in any which way you please. I’d suggest toasting it under the grill or in a sandwich press, smearing it with butter, ghee, coconut butter or nut butter, or any other splendid topping you like and shoving it swiftly in your pie hole before someone else does. It’ll be the quick or the dead with this bread around…. Well maybe not dead. But definitely sad & hungry. This was adapted from a recipe by AGAINST ALL GRAIN.

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Chocolate Coconut Jubes

These remind me of Chico Baby lollies!! I am loving gelatin right now and add it to everything and anything! Tea, coffee, smoothies, soups, pretty much any liquid really. I have two different types, one that Gels Up that I use only in hot things so it dissolves completely or in things like these jellies that I want to gel. This one you can add to anything and it will dissolve. Both are completely flavorless too. So what’s up with the gelatin obsession? Prepare to be enlightened!

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Lemon Cheesecake Balls

Remember the time I made that Probiotic Nut Cheese that was like a vegan/paleo version of cream cheese? Well, I also did you a mighty great favour & made some delicious cheesecake balls out of it, I’m nice like that….. Not nice enough to share them (I need them to grow the human inside me, I’m not being selfish) but I will share with you the recipe. Get these suckers in your guts, they are great for gut health with all those splendid probiotics, low in sugar and have some fabulous healthy fats. You’re welcome.

2 cups cashew cheese

Zest & juice 1 lemon
1/2 tsp vanilla powder or extract
1/2 cup dessicated coconut
2 tbs chia seeds (maybe 1-2 tbs more if your mix is too wet)
1 tbs maple syrup (or rice malt syrup) or stevia

Ok, so this is about as difficult taking a shower. You add everything to a bowl, you mix it well, you let it sit for about 10mins so the chia seeds can do their thang & absorb some moisture, then you roll them into balls & pop them in the fridge. If the mix is still too wet to roll after 10mins add the extra chia seeds & let it stand again for another 10 mins. These store well in the freezer as well. Just try & only eat one.

Date & Dark Choc Hot X Buns

The dough recipe has been adapted from Primal Girl’s Magic Dough Recipe. You are going to want to get it in you sneaky little hands because that gear is ver-sa-tile! I made pizza dough the other night with it & as much as I love a Cauliflower Base Pizza, some times you just want a real dough and that gear is brilliant!!

These buns are quite dense but super delicious and brilliant smeared with some organic butter…. It is Easter after all!

170g tapioca flour
125g white sweet potato, peeled, steamed, puréed & allow to cool to room temp
1/2 tsp salt
1/4 cup coconut oil (or macadamia oil/ melted ghee or butter)
1/4 cup coconut milk (or milk of your choice)
1 egg
Extra tapioca flour for rolling
8 medjool dates, chopped roughly
1/4 cup sultanas
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 tbs honey/rice malt syrup/maple syrup
1/2 cup chopped Dark Choc

Preheat your oven to 190C. You can do this without a food processor but I am lazy so I didn’t. Add the sweet potato purée, spices, salt & the tapioca flour to the food processor & pulse until it turned into a crumbly mixture and all the flour is absorbed. In a separate bowl, whisk the oil, egg, honey & milk together then add that it the sweet potato mix & pulse again to combine completely. This should be looking more like a dough now. At this point you can remove the dough from the processor and dump it onto a clean bench/ baking sheet etc to knead etc. Add the sultanas, dates & dark chocolate and use your hands to knead it through to combine. If the dough is a bit sticky you can add some extra tapioca flour (1 tsp at a time) until you have a dough that you can work with that doesn’t stick to your fingers. This dough cannot be ‘over-worked’ like normal bread dough so knead until your heart’s content. If it is too dry & cracking at the edges, add extra oil, one tsp at a time. When you are happy with the consistency, line a baking tray with baking paper, shape the buns as you like (but don’t make them bigger than a regular bread roll or the inside won’t cook) and bake for 30-40mins until golden on the outside. These will still be ‘doughy’ in the centre but they are cooked through. I used melted chocolate and coconut butter mixed together to pipe my ‘crosses’ on top once the buns were cooled to room temperature.

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