Egg Muffins

I noticed many of these egg muffin recipes on Pinterest so had a look in my fridge and made up this recipe. They are a great idea. They are quick and easy to make and so tasty.

I had some chickpeas left over from another recipe so threw them in. Of course they sank to the bottom of each muffin. Maybe next time I will mash them up in a food processor.

They are still fun and very tasty to eat.

Egg Muffins

Makes 4

Ingredients
3 eggs beaten
1 small zucchini
half a small brown onion
2 garlic cloves minced
1 tablespoon ghee
2 tablespoons chickpeas
salt and cracked pepper to taste

Method
Preheat oven to 180C/350F. 

Combine all ingredients in a bowl. Then grease a small muffin tin with olive oil. Pour ingredients to fill 4 cups.

Bake in over for 20-25 minutes.

Paleo Salted Peanut Butter Fudge - Dairy Free, Wheat Free, Gluten Free

I adapted this salted peanut butter fudge recipe from another recipe. That one called for almond butter but it is extremely expensive where I am and since I have two large jars of raw peanut butter at home decided to use that instead. 

This is divine. It won't long last at all. Yum.

Peanut Butter Fudge

Makes 12 small pieces

½ cup natural peanut butter
2 tablespoons coconut oil
1 tablespoon honey
½ teaspoon sea salt
Extra salt for topping (optional)

Mix all the ingredients in a bowl until well combined.

Line a small container with cling wrap then pour in mixture.

Place in freezer to set.

Add salt on top of fudge as topping.

Enjoy.

This does melt in your fingers so best to store in freezer.

Tangy Chicken with Cauliflower Mash

This is a delicious easy dinner for one. Just multiply the ingredients for each additional person if making for more.

I absolutely love balsamic vinegar and mustard and combining the two is genius. Why Id never thought to do it before I will never know. I found a similar recipe elsewhere, forgot where, but have simplified it here. 

Enjoy

Tangy Chicken

1 chicken thigh fillet
1 teaspoon mustard
1 teaspoon balsamic vinegar
1 clove of garlic minced
2 teaspoon olive oil

Salt and pepper to taste

Combine mustard, vinegar, garlic, 1 tablespoon olive oil and salt and pepper in a bowl and mix. Then coat chicken in marinade cover with cling film and place in fridge so the chicken can take on the delicious flavours of the marinade. Make cauliflower mash then get back to chicken.

In a small saucepan heat up 1 tablespoon olive oil then place chicken and over low heat and brown on both sides. The sugar in the vinegar does burn so keep it on low heat so the chicken can cook or else it will burn. Cook chicken about 5 minutes on each side and you find it is cooked in the middle ie not pink.

Cauliflower Mash

1/4 piece of cauliflower
1 teaspoon olive oil
1 tablespoon milk free margarine
Salt and pepper to taste

Boil cauliflower in small saucepan for about 5-10 minutes until very tender. Place all ingredients in a food processor and mix until it resembles mashed potatoes. Pulse and scrape down sides as you go along so it all gets mixed together. Season with cracked pepper when done. Delicious.

Almond Bread - Dairy Free, Wheat Free, Gluten Free

This wheat free paleo bread recipe comes courtesy of Elana's Pantry. It is the first wheat free paleo bread I have made and I am not too impressed. I used the same size tin Elana used but it came out half the size.

It is dense maybe because I used almond meal not almond flour. I also didn't add the honey and used 4 x-large eggs as that is what I had whereas the recipe calls for five but I am sure it would have come out the same.

It is not a sandwich bread. You won't be able to make sandwiches out of it. It is a snack bread to make little snack sandwiches with jam, honey, hummus, peanut butter whatever spread you choose.

It is good to have on hand, beats snacking on unhealthy food. A little goes a long way so it will last awhile in the fridge.

Wheat Free Paleo Bread Recipe

Ingredients
1 ½ cups almond meal
2 tablespoons coconut flour
¼ cup golden flaxmeal
¼ teaspoon salt
1 ½ teaspoons baking soda
5 eggs
¼ cup coconut oil
1 tablespoon apple cider vinegar

Method
Place almond flour, coconut flour, flax, salt and baking soda in a food processor

Pulse ingredients together

Pulse in eggs, oil, and vinegar

Pour batter into a greased and lined 19cm x 9cm (7.5 x 3.5 inch) loaf pan

Bake at 180C/350F for 30 minutes

Cool and serve 

Banana Chocolate Chip Cookies - Dairy Free, Wheat Free, Gluten Free

This divine Banana Chocolate Chip “Cakies” recipe comes courtesy of the sublime Multiply Delicious blog. I have changed the recipe a little but these little morsels are absolutely delicious.

They are soft, juicy, light and fluffy. I will definitely be making them again.

Note: Make sure to line two trays. One tray will bake and the other tray will cool. So when the cakies are done take them out of the oven so they can cool and then place the other tray in the oven. These bites are very soft to touch so if you take them off the tray straight away they will crumble.

They come out to a AUS50 cent size. So not very big but you an make them bigger if you choose.

Banana Chocolate Chip “Cakies”

Makes 15

 

Ingredients

1/2 cup mashed ripe banana
1 tablespoons creamy almond butter
1 teaspoons vanilla extract
1/2 teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of Salt
1/2 cup plus 2 tablespoons almond meal
2 tablespoons dark chocolate chips

Method
Preheat oven to 180C/350F degrees. Line two baking trays with baking paper.

With a hand mixer, blend together the banana, almond butter, vanilla extract, baking soda, cinnamon, and salt. Add in almond meal and chocolate chips and stir to combine.

Using a  tablespoon and scoop even scoops and place on prepared baking sheet.

Bake for 11-14 minutes or until cookies are slightly golden on top. Remove from oven and allow to cool slightly before removing from pan.

Again, these are soft so if you remove too soon you’ll have a soft cookie crumb mess.

Wheat Free Banana Pancakes - Dairy Free, Wheat Free, Gluten Free

You won't believe how good these wheat free banana pancakes made from scratch are. I have been searching for a really good recipe for banana pancakes since I have been on my wheat free diet and I finally found it at Paleo Parents.

A different recipe prior to this one was just awful. I got so depressed thinking this is how my pancakes are going to be? They were like cement.

These divine wheat free banana pancakes are absolutely soft, light and delicious. They are really easy on your tummy, make you feel good after and keep you full for hours.

Notes: When making these pancakes don't make them too big as you won't be able to flip them over. Keep the flame low as they will burn. They don't take long to cook so keep your eye on them. If you keep them about 10 cm/4 inch in width you will be fine and make more. I made mine bigger but next time will keep them to the smaller size.

I always grind my own almond meal in a food processor. If I need it super fine I will buy it from the supermarket.

Keep reading to find out how to make pancakes from scratch. It is so easy.

Banana Pancakes

Makes 6 larger pancakes or 12 smaller ones

Ingredients
1/2 cup almond meal
1/4 cup banana mashed
1 egg
2 tablespoons almond milk
1/4 tsp baking soda
1/4 tsp cream of tartar
pinch salt
1/4 tsp vanilla
1 tbspn coconut oil

Method
In a food processor, process banana, egg, and milk until smooth.

Add the remaining ingredients (except coconut oil) and pulse to combine.

In a large pan, melt coconut oil over low heat.

Pour batter into pan to form 10cm/4 inch diameter pancakes.

Cook until bottom is golden brown and flips easily, about 2 – 3 minutes. Cook the other side about 2-3 minutes to get an even colour.

 

Chocolate Almond Butter Ice Cream

I made this deliciously delightful dairy free Chocolate Almond Butter Ice Cream last night. I have to say there isn't much left. I used one can of full fat coconut milk and one can light but you can change it to 2 cans full fat. That is what the original recipe was from Multiply Delicious one of my favourite cooking blogs. Enjoy.

Chocolate Almond Butter Ice Cream

Ingredients
1 400ml can of coconut milk
1 400ml can of  light coconut milk
1/4 cup cacao powder
1 ripe banana, mashed
100gms dark chocolate chopped
1/4 teaspoon sea salt
1 tablespoon coconut oil
1 teaspoon vanilla extract
1/2 cup creamy almond butter

Instructions:
Warm the milk over medium heat for 5-7 minutes, then add the cacao powder, mashed banana, dark chocolate, sea salt, and coconut oil. Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. Make sure the mixture doesn’t boil.

Remove from the heat and transfer to a glass bowl. Press a piece of plastic wrap directly onto the mixture, then refrigerate for 2 hours until the mixture has cooled completely.

Stir in the vanilla extract, then using your ice cream maker place mixture in the bowl and follow the manufacturer’s instructions. When ice cream is almost finished, add almond butter to ice cream maker, and continue to process.

Remove from ice cream bowl to an air-tight container and place in the freezer to set. Or if you like it soft serve right away. Serve with sliced banana and chopped almonds if desired. Sprinkle with chopped peanuts.