Carrot cake cookies

You know you just can't have enough snacks in the house, right?! I like to bake some form of snack every week for the family; something that I can eat and that's a bit on the healthy/filling side for the girls.  The doughnut maker is having a rest so I was on the look out for something new.  

I came across the Paleo Mom and got sucked into to her site for quite sometime.  So much so I have ordered her book, "The Paleo Approach: Reverse Autoimmune Disease and Heal your Body". As someone who suffers from x3 autoimmune diseases I thought it might be worth a read ;-).

Anyhow, the recipe below is adapted from her Carrot Cake bites.

Carrot cake cookies

1 cup grated carrot

3/4 cup cashew nut flour

1/2 cup dates (pack them in!)

1 1/2 cups blanched almond flour

2 tbsp coconut flour

1 egg

1/4 cup softened unsalted butter

3/4 tsp baking soda

1 tsp ground ginger

1 tsp cinnamon

1/2 tsp mace

pinch of salt

1/2 cup sultanas or raisins

Preheat oven to 350F & line a baking sheet with either a silicone mat or parchment paper.

Add the dates and cashew nut flour to the food processor and pulse until it forms a sticky paste.  Then add the rest of the ingredients except the sultanas and mix until well combined. 

Then stir in the sultanas by hand. Now comes the sticky part; first wet your hands then roll the mixture into evenly sized balls (about palm sized). Place then on your baking sheet and flatten with your hand.  They don't spread much so you can pack them in. 

Bake for 15mins, they will start to crack and look slightly more golden in colour.  Remove from oven and cool on a wire rack.  I can't remember how many it made - it was a tray full of well packed in cookies.

They are moreish little bites packed full of goodness.

Have a great weekend xx

Cheddar Crackers

There are a lot of similarities with my no starch diet and a Paleo diet. The bonus being there are zillions of great Paleo blogs posting delicious recipes.  However a major difference is I am a happy eater of dairy and sugar; gotta have it! I stumbled upon another relevant diet, the Specific Carbohydrate Diet.  This diet is specifically starch, sugar, grain & complex carbohydrate free. Perfect for me! (I can do with out sugar now and then). I am not nearly as strict as the diet dictates, but as with everything I believe you have to find your own level.

I have bought this fantastic cookbook which adheres to the SCD. 

The cheddar crackers were the first recipe I tried from the book. They are amazing. Buttery, crisp, cheesy & big bonus do not taste of almond flour.

Cheddar Crackers

This recipe is slightly adapted from Healing Foods by Sandra Ramacher

1 cup almond flour

1 cup of grated sharp cheddar

1/2 tsp baking soda

1 tsp smoked paprika

black pepper

3 tbs cold water

Mix the dry ingredients together in a bowl. Gradually add the water until the mixture comes together to form a dough. It may be a little more or less than 3 tbs of water. Cover the dough and pop it in the fridge for 30 mins or more.

Preheat the oven to 300F.  Line a baking tray with parchment paper or a silicone mat. Roll the dough into small balls then flatten with the heal of your hand. Leave a gap between each cracker as they will spread a little.  The size of your crackers depends on how many you will make - I think I got just over a dozen from this amount of mixture.

Bake in the oven for about 15 mins, or when they just begin to brown at the edges. Then remove them from the oven and allow them to cool a little (about 5 minutes or so). Meanwhile turn the oven down to 210F.  Gently flip the crackers over then put the tray back in the oven for 30 minutes.  After the crackers have baked for 30 minutes turn the oven off and allow them to cool in the oven.  When the oven has cooled down remove the crackers and transfer to a wire rack to completely cool.

Store them in an airtight container between kitchen paper.  I kept mine in the fridge.

Despite my efforts to keep them to myself, they are a family favourite.  I am sure you could vary the recipe with whatever cheese you have to hand (providing its got a bold flavour). Or add dried herbs a la the the original recipe. 

Enjoy! 

x

The easiest fruit cake - starch and gluten free

This recipe is adapted from Pauline's fruit cake recipe. Pauline is my sisters step grandmother in law. Sis and I have done this recipe a million times (in the starch format) even as our Christmas cake for several years; its that good.  Its so quick and easy, beautifully moist and a great filler upper, a major plus in my book.  The original recipe adapted very easily to a starch free version with no compromise on taste or texture.

It is also a very forgiving recipe. You can vary the quantities/types of dried fruit and nuts with good results.

Pauline's fruit cake

600g mixed dried fruit of your choice

100g nut pieces of your choice

50g desiccated coconut, unsweetened 

3oz of liquid (sometimes I use brandy, orange juice or just water)

1 1/3 cup of almond flour (ground almonds)

1 egg beaten

1 tin of condensed milk

generous shake of mixed spice (cinnamon & ginger)

2 tsp baking soda

Preheat the oven to 320F (160C). Grease and line your preferred tin, usually 2 loaf tins for me.

Simmer the fruit in your chosen liquid for a few minutes, or until the fruit absorbs the liquid a little.  Transfer to a large bowl.  Add all the other ingredients and stir thoroughly to combine.  Spread evenly into the tin and bake until a tooth pick comes out clean. I tend to check it after about 45 minutes as it may need covering, and leave it in for another 10 mins or so.

A mighty fine looking cake in my book... 

Friday Night pizza - starch, carbs & gluten free

For many of us Friday night is take out night. The equivalent in our house is pizza (Trader Joe's frozen) and salad. A quick easy meal that requires no effort. 

So roll around to Friday, Alice on no starch diet, agghhh NO PIZZA! I sat and watched a delighted husband get the whole pizza to himself as I chomped my way through salad again. Don't get me wrong I'm a big salad fan, but 24/7 it does get a little repetitive (despite my salad repertoire increasing 10 fold since being on this diet).

Imagine my delight when I found out I can have my pizza and eat it! There are many recipes out there for 'pizza' with either a spinach, carrot or cauliflower base. Brilliant! I've done the spinach version and few times and it is really great, satisfying and filling.

Spinach crust pizza

1 1/2 cups of frozen spinach thawed

1 cup of grated cheese (I use cheddar as always have to hand. You could get fancy & opt for something a bit more 'Italian')

1 egg

Salt & pepper

grate of nutmeg

 Couple of handfuls of cherry tomatoes (could use tinned)

crushed clove of garlic

Sprig of fresh herbs (I use oregano)

salt & pepper

sprinkle of sugar

Mozzarella - 2 balls

Your choice of toppings - I go for onion & olives

Apologies the ingredients list is not very accurate. I vary quantities every time, depending on how many glasses of wine I've had (it is Friday night after all).

Preheat the oven to 425F.  Thaw the spinach on a plate.  Using your hands spend some time squeezing out as much water as you can.  Transfer the spinach pulp to a bowl. Stir in the egg, cheese and seasoning.  Then press onto a lined baking tray (or pizza tray if you have one) and bake for 10/15 mins until it browns at the edges.  Don't worry too much about the shape, as you can see from mine its a free form pizza. Aim to get the thickness right, similar to a regular thin crust pizza.

Whilst the base is cooking make up the tomato sauce. In a little olive oil fry the garlic for a moment then add the tomatoes, herbs, S & P and a sprinkle of sugar.  Over a medium heat allow the tomatoes to mush down a little and lose some of their liquid.  This will only take about 5 minutes.

  

After the base was done I transferred it to a pizza stone for the final cook. I'm not sure its strictly necessary, I thought it might help to keep it crisp.  Add the tomato sauce, your choice of toppings and finally the mozzarella.  Return to the oven or put under the grill until the cheese is melted and bubbly.

It helps to cut into slices, rather than wedges as it is a little floppy. Boy, its good though!  This size was enough for me. Wish I'd got one cooking now...

Roll on Friday night.

Magic in a mug

I hosted girls poker last night and I may have had half a glass of wine more than I needed. Consequently breakfast this morning needed a little magical power to get me going.  This recipe is a take on the cake in mug theme (loads of versions out there on Pinterest &  the web). I have ever so slightly adapted it from Delighted Momma.  She follows a paleo diet so has a lot of recipes that are low or no starch.

 Blueberry & maple syrup Muffin in a Mug

3 tbs of ground almonds (almond meal)

1/2 tbs maple syrup

1/2 tbs honey

2 tbs unsweetened applesauce

1 egg

2 tbs fresh blueberries

1 tsp vanilla extract

zest of 1/2 lemon

1/2 tsp baking soda

Put all the ingredients together in a microwaveable mug or small bowl & mix.

Zap in the microwave for approximately 2 minutes and then tuck in, remembering that food comes out of the microwave hotter than the surface of the Sun...

Cinnamon and coconut muffins (starch free)

My diet has resulted in me spending more time browsing Pinterest for recipes. I use it like a search engine & have found it to have better results than 

Google (in this instance).  I came across this great blog, Slim Palate which has many delicious recipes which happen to be low or no starch. They are well written and have beautiful photos - but get this - he is a 17 year old boy!! Wow! Very impressed; note to self must improve my photography skills...

Cinnamon Coconut muffins

This recipe is adapted from Joshua's at Slim Palate, the original is here

1/4 cup coconut flour

2 tbsp almond meal (ground almonds)

1/4 tsp baking soda

2 tsp cinnamon

3 eggs

1/2 - 3/4 cup brown sugar (depending on how sweet you like it)

2 tbsp coconut oil

2 tbsp coconut milk

dash of vanilla extract

Preheat the oven to 345F and grease a muffin pan. This recipe makes 6 muffins.

Mix all the dry ingredients together in a large bowl. In another bowl mix the wet ingredients then add to the dry. Give them a good mix. Spoon into a muffin tin (with or without cases) and bake for 15-20 mins until a skewer comes out clean. NB: mine took nearer 15 mins. 

These little beauties are fantastic! I am so excited that my first coconut flour experience is a positive one; they are light and fluffy, a similar texture to using regular flour.  Ohhh the possibilities..........

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Starch free Tahini Grissini

Unlike my husband, I'm not a massive bread fan, however I have been missing eating bread products. Its the texture as much as anything and something savory.   Whilst trawling the internet I came across this interesting recipe for Tahini bread and thought it was worth a shot. A little difficult with the dubious google translation from Hebrew but I think I got the measure of it. I have made a few alterations from the original recipe.

Tahini Bread

1/2 cup of tahini

1 tbs almond butter (optional, apparently!)

1 egg

1/2 tsp baking soda

pinch of salt

pinch of sugar

Preheat oven to 360F.

Put all the ingredients in a bowl and mix to form a very sticky dough.  

Shape as desired; the original recipe makes this quantity into two rolls.  Then sprinkle with sea salt.

Bake for 15-20 mins until they look done.

 

They have a great crunchy, crumbly texture and a strong savory taste (from the tahini). Mr did make a rather rude face when he tried them, but I think they are a good option for me.

I can think of may different variations - adding grated parmesan, chilli flakes, fennel seeds or sesame seeds on top.......

Anyone know any other no starch 'bread' products? 

 

Chocolate chip & walnut almond cookies

We are off camping for a few days to the beach and as any camper knows you need plenty of scooby snacks on a camping trip.  

Chocolate chip & walnut almond cookies

This recipe is adapted from here

 1/2 cup of unsalted butter

3/4 cup of soft brown sugar

2 eggs

3 cups of almond flour (finely ground blanched almonds)

1/2 tsp of baking soda

pinch of salt

dash of vanilla extract

1/2 cup of chocolate chips

1/2 cup of walnut pieces

Set the oven to 375F.

Cream the butter and sugar together until pale and fluffy. Beat the eggs together in a separate cup then gradually add to the sugar and butter, beating all the time.  Next mix in the ground almonds, salt, baking soda & vanilla extract.  Lastly stir in the chocolate chips and walnuts.  NB: the mixture is moister than normal cookie dough. Dollop tablespoonfuls of the mixture onto a lined baking tray.  

They don't spread as much as normal cookies so squash them in.  Bake for 10-12 mins or until they begin to brown.  Leave to cool on the tray for at least 5 mins as they are quite soft to start with.  This quantity & size made nearly 30.

Not a regular chocolate chip cookie but pretty tasty nevertheless!  

A No Starch Diet (NSD) and Ankylosing Spondylitis

I am British and with it come several very British traits.  Talking about the weather, moaning, drinking Earl Grey tea, you get the idea.  Other traits I have which I blame on my heritage are an inability to talk openly about myself and not wanting to make a fuss (apart from to my husband, of course!). One could call it a stiff upper lip I suppose....

Thus I do not talk about the fact I have AS (Ankylosing Spondylitis) unless prompted and if I do I would say I feel uncomfortable doing so.  I was diagnosed at 16 so it has been part of my life more than not and I have just got on with it.  I have taken every type of NSAID in the book over the years.  For the last 10 years I have been on Enbrel (apart during pregnancy & breast feeding) which has allowed me to be relatively pain free and I am an advocate of biologics, they work for me.

I am sporty and active and AS has not impeded my lifestyle in any way.  I can really only think of two incidents in my life when my AS has prevented me from doing what I want - surfing (impossible to do when you can't extend your back) and being asked to leave a yoga class as the instructor said it was not suitable for me in my condition?!

Recent events have made me reevaluate my attitude to my AS (namely a nasty mountain bike crash which really hurt) and possibly the big 4-0 coming next year...Wouldn't it be nice to wake up feeling refreshed not sore? Stand up straight(er)? Not be tired all the time? Have an immune system that works? Not get migraines (here's hoping!)?

So whats the No Starch about? Why the diet?  I have never ever dieted in my whole life (I don't really believe in diets) not even given up booze for a week (which wouldn't be a bad idea) so the thought of eliminating starch from my diet is a whopper of an idea to execute.  There is a school of thought that AS is triggered by a particular bacteria (Klebsiella) that lives in the gut. This bacteria feeds of starch. Remove the starch & remove the inflammatory process and thus the symptoms of AS.  If you would like to a better description read here.

I am including dairy and sugar as I just don't think it will be realistic for me and my family to cut these out (also worried I may completely waste away if I did). It is day 3 now and I am hungry! Teething problems, I'm sure.

I have found a couple of great blogs of fellow No Starch Dieters (thanks Kara!) and I'm confident that I will find my way.  Really I am just explaining why there will be lots of no starch recipes to follow....

Courgette (zucchini) spag bol - my first no starch meal

Thanks for reading, and putting up with me talking about myself...!