Paleo Soda Bread

INGREDIENTS

2 3/4 cups almond flour

1/4 teaspoon celtic sea salt

1 1/2 tsp baking soda

1/4 cup chopped dates

1/4 cup chopped pecans

2 eggs

2 tbsp honey

2 tbsp apple cider vinegar

pinch of dried rosemary

PROCESS

1. In a large bowl combine almond flour, salt, baking soda, dates and pecans

2. In a smaller bowl combine eggs, agave and apple cider vinegar

3. Mix wet ingredients into dry

4. Place dough on a piece of parchment paper and form into a large, flat circle that is about 1 1/2 inches high

5. Using a serrated knife, score top of dough about half an inch in shape of a cross

6. Sprinkle top of bread with rosemary

7. Transfer dough and parchment to a baking sheet and bake at 180° for 20 minutes, then turn off oven and leave bread in for 10 more minutes

8. Cool bread for 1/2 hour then slice and serve

Paleo Lemon Meringue Pie

INGREDIENTS
CRUST
1 cup almond flour
1/2 cup ground macadamia nuts1/2 cup ground hazelnuts2 tbsp butter/coconut oil1 egg1/4 tsp salt
Rind of 1 lemon
LEMON FILLING
1 cup lemon juice (around  4 lemons) 
Rind from 4 lemons
1/2 cup maple syrup
1/2 cup coconut milk
4tbsp arrowroot flour
5 egg yolks
MERINGUE
5 egg whites
2 tbsp maple syrup


PROCESS
CRUST
1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt, lemon rind and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
FILLING
1. Preheat oven to 160 degrees celcius
2. Place lemon juice, lemon rind and maple syrup in a small pot on the stove on a low heat
3. Mix the coconut milk with the arrowroot and then add to the pot
4. Beat the egg yolks and add to the simmering lemon mixture in the pot. Stir until the lemon mixture thickens up to a Lemon Curd consistency.
5. Let the lemon mixture cool down in the fridge for 1-3hrs and then pour into a pie dish
6. Beat the egg whites with syrup until the soft peaks form. Spread the meringue over the lemon mixture
7. Bake for 8-10 minutes or until lightly browned

Paleo Apple Pie

INGREDIENTS
CRUST
1 cup almond flour
1/2 cup ground walnuts
1/2 cup ground hazelnuts
2 tbsp butter/coconut oil
1 egg
1/4 tsp salt
cinnamon
FILLING
4 apples (peeled, cored and thinly sliced)
Juice of 1 lemon
1 can coconut milk
2 tbsp coconut butter
2 eggs
1 tbsp cinnamon
1 tsp all spice
1 tsp ginger
1 tsp vanilla


PROCESS
CRUST
1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
FILLING
1. Peel, core and thinly slice the apples and coat with lemon juice and some cinnamon in a bowl
2. Whisk eggs in a bowl and set aside
3. Pour coconut milk/cream into a saucepan, add coconut butter and heat till the coconut butter has melted and the mixture is almost boiling
4. Carefully add a spoonful to the eggs whilst beating vigourously. Continue to slowly add the coconut mixture until thoroughly combined and then add in vanilla, cinnamon and other spices
5. In the cooled pie crust layer apple slices until they fill the pie
6. Pour custard mixture over the apples and place in the oven for about 50 minutes
7. Enjoy with pastured double cream, coconut ice-cream or coconut cream

Paleo Lemon Squares

INGREDIENTS

CRUST

1 cup macadamia nuts

1/2 cup almonds/flour

1/2 cup pecans/walnuts

1/4 tsp salt

1 tsp cinnamon

2 tbsp melted grassfed butter/coconut oil

2 tbsp coconut butter (or just use 4 tbsp grassfed butter)

2 eggs

zest of 1 lemon

6-8 dates (can use a tbsp of honey instead)

FILLING

6 eggs

1 cup lemon juice (around 6-8 lemons)

1/4 cup coconut oil (can use coconut butter- I used about half and half)

1/2 cup honey

1 tsp vanilla

Coconut flakes

PROCESS

Crust

1. Preheat oven to 180C (350F)

2. Grease a 12 by 8 inch pan or line with baking paper (mine stuck even with greasing so I'll go with the paper next time)

3. In a food processor pulse together nuts until they form a course flour-like consistency. I left some bigger chunks in mine cos I like chunks!

4. In a bowl, combine nuts with other ingredients until it comes together into a doughy consistency -it'll be fairly pourable as opposed to kneedable

5. Pour into the pan, spread evenly and bake for 10-15 minutes until a tooth pick comes out clean

6. Let crust cool completely

Filling

1. Beat eggs and mix with lemon juice, honey, and coconut oil in a pot and heat whilst whisking constantly until it thickens and small bubbles form.

2. Remove from heat, add in vanilla and let it cool completely

3. Once cool, pour filling onto crust, sprinkle coconut flakes on top and refrigerate or freeze until it sets

Perfect Paleo Pumpkin Pie

INGREDIENTS
Crust
1 cup almond flour
1/2 cup ground walnuts
1/2 cup ground hazelnuts
2 tbsp butter/coconut oil
1 egg
1/4 tsp salt
Filling
1 can pumpkin
1 can coconut milk (I used just the creamy part on top)
2 tbsp coconut butter
1/4 - 1/2 cup honey/maple syrup
3 eggs
1 tbsp cinnamon
1 tbsp all spice
1 tsp ginger
1 tsp vanilla


PROCESS
Crust
1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
Filling
1. Mix together all the ingredients until well combined
2. Pour into pre-baked pie crust
3. Bake for about 50 minutes (until knife comes out clean)
4. Enjoy with pastured double cream or coconut cream