Carrot & banana mini muffins

My carrot cake cookies  are on permanent rotation in our house. I have them as a quick bite before my 5.30am workout and as an afternoon snack (very good covered in almond butter & jam, yum).  I've tried various other recipes of a similar ilk but nothing seems to hit the spot like they do. Introducing the carrot & banana mini muffin!!!! You can see the similarity, right?! The difference is they are lighter and much more cake like.  Like the carrot cake cookies they only require one bowl and come together quickly & easily. 

The original recipe is from The Castaway Kitchen  which is my new favorite paleo blog. Get following people, her Instagram & Snapchat feeds are amazing :)  I'm holding out for her cookbook.....!  I've tried a couple of her other recipes and they all turned out perfectly.

The main difference with her recipe is she cooks the carrots which I think is not necessary and I altered the dry ingredient ratios a little. 

Carrot & banana mini muffins

2 ripe bananas mashed

2 cups of grated carrot 

1/4 cup maple syrup

1/3 coconut oil

1 tsp vanilla extract

3 large eggs

1/2 cup coconut flour

3/4 cup almond flour

3/4 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

pinch of salt

1/2 cup of sultanas/raisins (optional)

Preheat the oven to 350F. Grease your muffin tin, mini or regular size.

Mash the bananas and mix in the grated carrot.  Whisk/beat in the remaining wet ingredients until fully incorporated.  Next mix in the dry ingredients, again you can do this all at once.  Fold in the raisins if using.

Scoop into your greased muffin tin. This quantity made 24 mini & 4 regular sized muffins. Cook for about 20 mins then check (skewer comes out clean), depending on size they may take a little longer.  Allow to cool a little in the tin then turn out on a wire rack to fully cool.  I keep mine in an airtight container in the fridge.

new silicon mini muffin tray - so easy!

Muffin love!

Almond & coconut bites

Technically you could call these fat bites but I thought some may be put off by that name. I know we are all back in love with fat (personally I never fell out of love) but even so its not the most appealing name.  But really they are mini fat and protein power houses which give you a kick up the bum energy boost when required.  I have one first thing at 5 am before I go to my awesome exercise class. Its enough to get me through with out feeling full (aka want to throw up mid session) and stop my tummy and its embarrassing rumble....

Almond & coconut bites

recipe adapted from here

1/3 cup coconut oil

1/3 cup unsalted butter

1 cup shredded unsweetened coconut

1 1/3 cup of almond meal

1/2 cup almond butter

1 tbsp coconut flour

2 tbsp molasses

1 tsp vanilla extract

1 tbsp honey

1/3 cup of raisins (or chocolate chips)

toasted coconut flakes for the top

Line a 8x8 tin with baking parchment.

Melt the coconut oil & butter together in the microwave (or in a pan over a low heat).  Put the melted fats into a food processor with all of the other ingredients, except the raisins and flakes. Pulse until combined, you want to leave a bit of texture from the coconut rather than making a smooth paste.  Stir in the raisins. 

Pour the mixture into the lined tin sprinkle over the toasted coconut flakes.  Pop the tin into the fridge for it to firm up, at least one hour.  Cut into whatever size you think is a bite.  Store in an airtight container in the fridge.

 Thinking out loud they would also be yummy with a tablespoon of cocoa powder too! Let me know if you try it. When will you eat yours?

Cinnamon and raisin sweet potato cookie bites - grain, gluten, sugar and dairy free. Paleo & AIP

When I come across an AIP compliant biscuit/cookie/muffin/baked item I Pin it. I'm amassing quite a collection now and getting the hang of baking AIP style. The results are different from regular baking & even straight paleo, but not necessarily in a bad way and there are a few tricks to ensure success.  I end up adapting most recipes to suit my tastes or tweaking to make even more yummy! This recipe is a tweaker from Healing Family Eats which is a great website for those following an AIP diet.

Cinnamon and raisin sweet potato bites

1 cup of mashed sweet potato (1 medium sized sweet potato)

1/2 cup of unsweetened shredded coconut

 1/3 cup of softened coconut oil 

2 tbs molasses

4 tbs coconut flour

1 1/4 tsp cinnamon

1/4 tsp baking soda

1/2 cup raisins

Oven 325F. Line a baking sheet with parchment paper.

Puree the sweet potato and shredded coconut in a blender to smooth out the mash and break up the coconut. Add in the rest of ingredients, except the raisins, and pulse until well combined.  Stir in the raisins. Using an ice cream scoop, scoop out the dough or roll balls of dough in your hands and place on the baking sheet.  Be warned the mixture is quite sticky!  Flatten the balls by pressing down lightly with your hand.  They don't spread out much during baking. Bake for about 30mins. The bites will crack a little and slightly brown at the edges.  Leave to cool completely on the tray, they will be quite fragile (it helps to make them on the small side). Store in the fridge to keep them firm.  I made 15 mini bites. 

Sweet potato morphed into a cookie format. How good is that? Does anyone know another version of sweet potato cookies? 

Chewy granola - AIP, paleo, grainfree & gluten free

I've splashed out and bought 2 new cookbooks recently. My favorite is The ZenBelly Cookbook. The author, Simone Miller is an actual chef (rather than a home cook who's found social media & then made a cookbook!) so her recipes are tried and tested and therefore actually work. The second is The Healing Kitchen which is to help expand my AIP recipe base.  I haven't used this one as much but so far so good. The recipe below is adapted from that book.

Rightly, or wrongly, I am a snacker.  I can't function on just 3 meals a day.  The autoimmune protocol puts snacks in the wrong camp but I find I can't get through the day without snacks.  I think I have a high metabolism (*excuse).  So I thought this granola would be an easy grab and go snack but of course it can be for breakfast too!

Chewy Granola

2 tbs molasses

2 1/2 tbs melted coconut oil

2 ripe bananas

1 tsp vanilla extract

2 cups of unsweetened coconut flakes

2 cups of plantain chips

1 cup of raisins

2/3 cup of other dried fruit chopped (e.g. apricots, cherries, apple rings, mango)

1 tsp cinnamon

Preheat the oven to 325F. Line a baking sheet with parchment paper.  In a large bowl mash the banana with the molasses, coconut oil & vanilla until you have a smooth-ish paste.  Stir in the remaining ingredients ensuring everything is evenly coated with the wet mixture.  Spread out into a thin layer on the baking sheet.  Bake in the oven for 40-50 mins or until it is beginning to crisp around the edges.  You may want to stir it halfway through to ensure an even crisp.  Leave to cool on the tray before breaking up into pieces.  Store in airtight container in fridge.

I'm excited to play around with this recipe; changing out mashed banana for other fruit purees, different dried fruit options or drizzling with melted dark chocolate (as a friend suggested), not AIP but would be amazeballs.........I'll keep you posted!

Spinach and feta muffins

I am a fan of a savory breakfast. I think its my English roots which means you are hard wired to love a Fry Up (click on link to Wikipedia page for those not in the know, you are missing out). Oh! I do miss a Full English (yup another colloquialism).

These savory muffins are quick and easy to knock up and keep well in the freezer so can be defrosted on demand for those busy week day mornings.  Bonus: they are grain free and gluten free.

Spinach and Feta Muffins

4 eggs

1/4 cup milk

1/4 cup olive oil

1/3 cup coconut flour

1/2 tsp baking soda

Salt & pepper to taste

ground nutmeg

1 shallot finely chopped (or onion)

4 tbs defrosted frozen spinach

100g feta

Preheat the oven to 395F. Grease a 12 hole muffin pan.

Mix all the ingredients together except the spinach & feta until you have a smooth batter.  Make sure you squeeze all the water out of the spinach then fold into the batter with the crumbled feta.  Spoon the mixture into the tin. Fill each muffin hole to about 3/4 full, they will rise a little.

Bake for 15-20 mins (mine took nearer 20 mins) until brown on top and a skewer comes out clean.  Cool in the tin for 5 mins then turn out onto a wire rack to completely cool. Store in the fridge.

Chocolate courgette (zucchini) muffins - grain, nut & dairy free

I read an article in a UK newspaper in which the journalist stated going out of a summer evening was dangerous.  The reason being was the fear of coming home to a bag of over sized courgettes (aka marrow) on their doorstep at this time of year.  Sadly this doesn't ring true in my neck of the woods, but I do have my own courgette plants to deal with.

I've written up various recipes for courgette overload (click here) and this one is a variation of the chocolate cake recipe I posted before. However this version is grain & dairy & nut free. My eldest has a friend who is allergic to nuts & dairy and I struggle for 'exciting' things to give her for a snack. This recipe hits the mark; just don't let them see you make it (its rather off putting!).

Chocolate courgette muffins

Recipe from Zenbelly

4 eggs

1 ripe banana

2 tbs cocoa powder

1/2 cup coconut flour

1 tsp baking soda

pinch of salt

1 tsp cinammon

1/4 cup of maple syrup (or honey)

1 medium sized courgette grated

1/2 cup of chocolate chips

This makes about 12 muffins or it can be made into a loaf.

Preheat the oven to 350F and grease the muffin tin.

Blend all of the ingredients together (except the courgette & chocolate chips) in a blender until fully combined.  Take care to ensure the baking soda is mixed in well with the coconut flour before you add it to the wet ingredients. It can clump otherwise.  Stir in the courgette & chocolate chips by hand.  Fill the muffin tin about 3/4 full, they don't rise much.  Bake for about 35-45 mins, test with a skewer (if they are done it will come out clean).  Cool on a wire rack.  

If you do the loaf format it will take longer.

Snack attack - Raspberry and almond bars

The girls are back to school so packed lunches and afternoon snacks are back on the menu.  These bars are healthy-ish, tasty and filling which is a must in an after school snack. Almond and raspberry is a winning combination.  Will even declared them the best thing he'd tasted all day; thumbs up all round!

Raspberry & almond bars

Recipe adapted from Real Simple

1 cup of jumbo (old fashioned) oats

3/4 gluten free flour

1 1/4 cup of whole raw almonds

6 tbs coconut oil

1/4 cup of honey (mild flavored)

3/4 tsp baking soda

pinch of salt

1 tsp of vanilla extract

1/2 cup of raspberry jam

Preheat the oven to 350F and line an 8" square tin with baking parchment.   Blend the oats, flour & 1 cup of the almonds in a food processor until ground.  Add in the rest of the ingredients, except the jam, and pulse until combined. It will form a gritty thick paste.  

Reserve about 1/2 cup of the mixture.  Using your knuckles press the remaining mixture into the tin until flat & evenly distributed.  Using an offset spatula spread the jam over the base.  Take care to get jam up to the edges and in the corners.  Pulse the remaining 1/4 cup of almonds until roughly chopped. Sprinkle them with the reserved mixture over the jam.

Bake in the oven until golden brown on the edges and bubbly, about 45 minutes.  Leave to cool completely in the tin before cutting up.  I made about 16 squares. Store in the fridge.

Almond jammy goodness.

Spiced Apple bars

It is officially Fall.  Bulbous pumpkins are taking over the fresh produce at the supermarkets and stores are in full on Halloween mode.  It all seems slightly irrelevant as its 37oC outside, we are still swimming in the pool and slurping ice pops!    However not one to miss a baking opportunity Connie & I decided to make these Spiced apple bars which have a definite autumnal ring to them. 

In the UK they are known as flapjacks and were a favourite in my house growing up, with or without the apple.  They are fun for kids to do and worth the fight over the bowl licking rights!

The recipe is slightly adapted from her cookbook "Children's book of Baking".

Spiced Apple bars

2 large or 3 small apples (any variety will do)

6oz unsalted butter

1/2 cup soft brown sugar

2 tablespoons of maple syrup

1 tsp cinnamon

1 tsp ginger

1/4 cup sultanas or raisins

2 tbs sunflower seeds

1/2 cup oats

1/2 cup jumbo oats

Line or grease a 7 x 11 inch tin. Preheat the oven to 325F.

In a medium sized saucepan melt 1oz of the butter. Peel and chop the apples into chunks and add to the melted butter.  Cook them over a low heat until the apples soften slightly, 5 - 10 minutes.  

Add the rest of the ingredients except the oats and seeds.  Stir until the remaining butter and sugar has melted then remove from the heat. Stir in the oats & seeds.  Tip the mixture into the tin then smooth down the top with the back of a spoon.

Bake in the oven for 30 minutes until dark golden and still soft.  Allow to cool in the tin then transfer to a cooling rack and cut into bars or squares.  Be careful not over cook them as they become dry and brittle.

Might of eaten the corner bars....

The house is filled with a delicious aroma which is reminiscent of Autumn, even if its nothing like it outside!

Gluten free banana bread

Its 8.15pm and I'm hungry. We have cupboards full of food but nothing to eat, you know the scene?!  I have had this banana bread on my mind since we returned from our summer holiday and was planning on making it with the girls.  I can't wait. I've made it. It is so quick and easy, requiring ingredients you have to hand (who doesn't have zillions of brown bananas in their freezer?) and only one bowl to wash up. Yay!

Gluten Free Banana Bread

adapted from this recipe

3 large ripe bananas

1 egg

3 tbs coconut oil

3/4 cup milk (dairy or non dairy)

1 tsp vanilla extract

1/3 cup brown sugar

3 tsp baking soda

1 cup almond meal

1 cup cashew nut meal

1 cup gluten free flour (I used brown rice flour)

1 cup of jumbo oats 

1 tsp ground cinnamon

pinch of salt

3/4 sultanas

Preheat the oven to 365F.  Grease and line a loaf tin.  Mash the bananas then add the wet ingredients.  Mix thoroughly.  Add the dry ingredients to the wet and mix until combined. Lastly stir in the sultanas.  Pop in the oven and bake for approximately one hour, until golden on top and a skewer comes out clean.

Cut yourself a generous wedge, top with butter if you desire (I do) and even jam if you are feeling decadent. I keep mine in the fridge in an air tight container and it will last about a week. Its also delicious toasted.

Go make it, whatever time of day it is. 

No churn Rocky Road Ice cream

The summer heat has arrived in Redlands; days hover around the mid to high 30s and the nights are fractionally cooler.  So ice cream is definitely on the agenda.  This is a super easy recipe that does not require an ice cream maker or the hassle of having to take it out of the freezer to stir every hour.  It is very rich but grown ups and kids alike gobbled it up at our 4th of July party.

Another bonus of this recipe is it does not require exact measurements, use whatever you have to hand and what takes your fancy!

No churn Rocky Road Ice Cream

1 can of condensed milk

600ml of heavy cream

1 1/2 cups of chocolate chips, melted

Equal amounts of the following:

crushed cookies (I used plain vanilla cookies)

dried cranberries (or sultanas)

mini marshmallows

semi sweet chocolate chips

chopped nuts of your choice (optional)

Using an electric whisk mix together the cream and condensed milk until thick. 

'Ribbon' thickness

Stir in the melted chocolate until fully incorporated.  Finally stir in the Rocky Road ingredients.  Transfer to a Tupperware with a tight fitting lid and freeze overnight.  Be warned it makes a lot!

Enjoy x

Chocolate covered coconut squares

Chocolate and coconut is a winning combination.  This is a great little recipe and a fun one to do with kids as its quick, it can all be done by hand and you get 2 delicious bowls to lick!  There are plenty of recipes out there for similar chocolate/coconut bites. I looked at a few a came up with my own quantities.

Chocolate covered coconut squares

2 cups of unsweetened coconut flakes

1/4 cup of coconut oil warmed

1/4 cup of honey

generous dash of vanilla extract

pinch of sea salt

4 oz 72% dark chocolate

knob of butter

Mix together all of the ingredients together except the chocolate & butter.  You can blitz it a little in a food processor which makes it a smoother texture or just do by hand.  Press the coconut mixture into a tin or Tupperware greased with coconut oil or lined with parchment paper.  I used an 8"x 8" tin which was just too big. My coconut layer is not quite thick enough.  Pop it into the freezer for 15 minutes while you melt the chocolate and butter.

Once the coconut layer has firmed up pour over the melted chocolate.  Tap the tin to get any air bubbles out. I sprinkled over some Roasted coconut chips from Trader Joe's then put back in the fridge/freezer to set. 

Cut into squares when set. To make you feel better I ate 5 in the first sitting...Be warned they are very moreish!

NB: To make a 100% paleo version you need chocolate without added sugar. I used 72% dark which has a little sugar in. I'm OK with that, its your choice.  

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.