Tag Archives: Paleo

My recent baking experiments…

I’ll be back soon with a blog post but for now I thought I’d share with you all my recent food pics….

Paleo Chocolate Crinkle Cookies

Paleo Chocolate Crinkle Cookies made with raw blanched almond meal, raw cacao powder and pure maple syrup

Protein Muffins

Chocolate Protein Muffins made for Mr Muscles – one topped with chia seeds and the other topped with walnuts made with protein powder, spelt flour, raw organic honey, mashed bananas and applesauce

Marbled Chocolate and Pandan Steamed Sponge Cakes

Steamed Pandan and Chocolate Marbled Sponge Cakes made with white spelt flour, raw cacao powder, pandan paste and coconut sugar

Healthy Almond Meal Cookies

Been trying to perfect my healthy almond meal cookies recipe lately until I get the right consistency: made with raw blanched almond meal, whole wheat spelt flour, coconut oil and pure maple syrup

Chocolate and Vanilla Spelt Donuts

Baked some vegan chocolate and vanilla spelt donuts for some friends made with whole wheat spelt flour, raw cacao powder, pure vanilla extract, coconut sugar and coconut oil

Paleo Cookies

A big batch of Paleo Cookies: Chocolate Paleo Cookies and Coconut Paleo Cookies using raw blanched almond meal, pure maple syrup

Coconut and Chia Seed Paleo Cookie

Paleo Coconut and Chia Seed Cookies made with raw blanched almond meal, pure maple syrup, chia seeds and dessicated coconut

Vegan Matcha and Chocolate Muffins

Vegan matcha (green tea) and chocolate marbled muffins made with whole wheat spelt flour, matcha powder, raw cacao powder, coconut sugar, almond milk and coconut oil

Vegan Banana and Date Muffins

My vegan banana and date whole wheat spelt muffins made with whole wheat spelt flour, dates, mashed bananas, coconut oil, almond milk and walnuts

Almond Butter Cookies

Paleo and Vegan Almond Butter Cookies made with organic almond butter spread, coconut sugar and a bit of almond meal

Vegan blueberry and banana muffins

Vegan blueberry and banana whole wheat spelt muffins made with whole wheat spelt flour, mashed bananas, almond milk, date syrup and blueberries

Paleo Coconut Macaroons

Paleo Coconut Macaroons made with dessicated coconut, egg whites, and agave nectar

Vegan baked banana donuts

Vegan baked banana cinnamon whole wheat spelt donuts made with whole wheat spelt flour, cinnamon, mashed bananas, coconut oil, coconut sugar and almond milk

Paleo banana muffins

Paleo banana muffins made with raw blanched almond meal, eggs, mashed bananas, some pure maple syrup and coconut oil

Chocolate and Vanilla banana muffins

Vegan chocolate and vanilla banana muffins made with whole wheat spelt flour, mashed bananas, raw cacao powder, pure vanilla extract, pure maple syrup, coconut oil and almond milk

I think I can conclude that I am seriously a little too addicted to baking and trying to develop new recipes and experiment with new ingredients for various diets whether it be gluten free, vegan or paleo…there’s definitely something for everyone!

x

Jackie

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Filed under Biscuits and Cookies, Cookies, Dessert, Donuts, Fat Free, Health Food, Healthy, Instagram, Matcha, Muffins, Nuts, Oil Free, Paleo, Pandan, Recipes, Snacks, Sugar Free, Vegan, Vegetarian, Western

JACKPOT bakes gluten free paleo carrot cake muffins

Hello dear readers!

Happy Wednesday! Wednesday means it’s time for a new recipe post. Sorry for the delay in posting but it’s been another busy week and after all the birthday celebrations, I have come down with the cold and flu so have been trying to overcome the sickness despite lacking quite a bit of sleep.

I baked some gluten-free paleo carrot cake muffins for Mr Muscles last week for his birthday. Mr Muscles loves carrot cake so I knew I wanted to bake carrot cake and I thought why not make them into muffins as then he could share them with all his friends and workmates on his birthday. I searched on the net for a few recipes as I’m only starting to bake paleo as I can see a new trend towards this and more and more people seem to be interested in eating paleo. I found this recipe at Multiply Delicious (http://www.multiplydelicious.com/thefood/2011/08/gluten-free-carrot-muffins/) and adapted the recipe from this. I wanted to bake the muffins using my natural blanched almond meal so I just subbed this in for the almond flour in the recipe instead. Mr Muscles put these on a plate for his co-workers to try and he told me that once he went back to the kitchen, they were all gone. Always a good sign when a plate full of muffins disappears in no time at all. I can safely assume that his coworkers enjoyed the muffins. Mr Muscles even checked the rubbish bin to see whether anyone had chucked out the muffins but upon inspection, he noted that there were no appearances of muffins in the bin. I’m definitely going to keep trying different paleo recipes to mix things up a bit and Mr Muscles seemed to really like the muffins so I was more than happy that they were enjoyed by the birthday boy himself =).

Gluten Free Paleo Carrot Cake Muffins (adapted from Multiply Delicious)

Ingredients:

  • 1.5 cups of natural blanched almond meal
  • 1/2 tsp of baking soda
  • 1-2 tsps of cinnamon (I like the taste of cinnamon in carrot cake so I added a lot more) + additional cinnamon for the topping
  • pinch of sea salt
  • 3 free range eggs
  • 2 tbsps of organic coconut oil
  • 1 ripe banana mashed with a fork
  • 1/3 cup of pure maple syrup (I used more maple syrup as my banana wasn’t that ripe and I was scared that the muffins wouldn’t be sweet enough)
  • 3 medium-sized carrots grated
  • 1/2 cup of walnuts broken into pieces

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line your muffin tray with muffin cups and set aside.
  3. In a large bowl, combine all your dry ingredients together: almond meal, baking soda, cinnamon and salt together and set aside.
  4. In another bowl, mix your wet ingredients: eggs, oil, mashed banana and maple syrup and whisk until combined.
  5. Add in your grated carrots and walnuts into the wet ingredients mixture until just combined.
  6. Stir the wet ingredients into the dry ingredients.
  7. Using an ice-cream scoop or a large spoon, fill up your muffin cups 3/4 full and then add a bit of cinnamon to the top of each muffin.
  8. Bake your muffins for around 25 minutes.
  9. Take your muffins out of the pan and let them cool on a wire rack.
  10. Enjoy!

Grated Carrots

Dry Ingredients

Mashed Banana

Wet Ingredients

Wet Ingredients Combined

Carrot Mixture

Carrots and Nut Mixture

Carrot Cake Muffin Mixture

Muffin Mixture

Carrot Cake Muffins

Carrot Cake Muffins2

Carrot Cake Muffins 3

I think the banana really helped with keeping the muffins moist. The muffin itself is packed full of goodness with the bananas, carrots and the almond meal. I think this muffin is perfect for a hearty filling breakfast or a small snack on the go. I’m definitely going to try and tweak this recipe a bit more. I was a bit concerned at one stage because I thought I had put in too much carrot as the mixture was very orange but luckily it didn’t affect the end product. My only qualm about this recipe was how long it took to grate the carrots. I didn’t realise how long it takes to grate one carrot let alone three carrots and by the end of it, I think I had covered most my benchtop in orange grated carrot as some of it kept falling over the bowl and after all that grating,  I really felt I got a good workout done in the process. I love using almond meal as well especially when I’m making banana bread or banana muffins. If you weren’t doing the whole paleo diet thing, I’m pretty sure you could sub the almond meal with spelt flour or wholemeal flour, obviously bearing in mind the texture would be a bit different but I’m sure still tasty nonetheless ;p

So dear readers, what’s your favourite type of cake? Are you a carrot cake lover like Mr Muscles? Happy to hear some comments from all of you! =)

Until next time!

x

Jackie

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Filed under Cake, Dessert, Gluten Free, Healthy, Muffins, Nuts, Paleo, Recipes, Snacks, Western

JACKPOT bakes Paleo and Vegan Chocolate Pistachio, Cranberry and Almond Biscotti

Hello All!

Mid week means it’s time for a recipe post. My dear friend Ms Shortee shared a link for some Paleo chocolate biscotti she found on the internet. I have baked a few Paleo items here and there but not a lot leaning more to vegan baking and gluten-free baking so I was interested in seeing how this Paleo recipe would turn out. I definitely have seen a big trend towards people on Paleo diets as the new craze these days for exercise is Cross Fit. I don’t think I have the energy to do Cross Fit but the whole Paleo eating interested me quite a bit so I wanted to see how it would affect the results of my baking.

So what does eating on a Paleo diet mean for you? Here are two good link for foods you should eat if you are on a Paleo diet and a summary of what a Paleo really means http://www.paleoplan.com/resources/paleo-plan-food-guide/ and http://greatist.com/health/the-ultimate-guide-to-eating-paleo-022012/. Mr C was talking to me recently about the Paleo diet aka what he calls the Caveman Diet and I was interested in listening to what types of foods you are allowed to eat if you are eating Paleo. He was telling me to just imagine you are back in the old days during the caveman era and you had to hunt for food and basically what a cave man would eat during that time i.e. vegetables, fruit, meat and eggs. On a Paleo diet you would want to avoid having any grains of any sort hence why in most the baking recipes that are Paleo, the main ingredients used are almond flour or coconut flour as these are better for you to digest than any other flours.

I adapted my recipe from the Paleo Spirit website (http://paleospirit.com/2012/double-chocolate-pistachio-biscotti-paleo-vegan/). I loved the fact that the biscotti was Vegan and Paleo at the same time without using any egg. The recipe is quite healthy considering there are no refined sugars or oil in the batter. I have to admit that my biscotti didn’t look quite like the website or even resemble a typical biscotti shape but I think this was due to the fact that I was not used to the textures and the correct consistency needed for the batter when making biscuits such as biscotti. I thought my biscotti were still quite decent for a first experiment. This will definitely not be my last experiment as I want to try other paleo biscotti recipes and make Paleo banana pancakes and muffins even. Stay tuned for this in upcoming future posts.

Now back to the recipe:

PALEO & VEGAN CHOCOLATE PISTACHIO, CRANBERRY & ALMOND BISCOTTI

Ingredients:

  • 1 and 1/4 cups of raw blanched almond meal
  • 1/4 cup of raw cacao powder
  • 1/2 tsp of baking soda
  • a pinch of salt
  • 1/3 cup of pure maple syrup
  • a mixture of various nuts and dried fruits to your liking (I used unsalted pistachios, cranberries & raw blanched almonds but you can use whatever you prefer) – roughly about 1 cup’s worth

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a baking tray with parchment paper/baking paper and set aside.
  3. Add the dry ingredients (almond meal, cacao powder, baking soda and salt) into a large mixing bowl and combine with a wooden spoon.
  4. Add in the maple syrup to the dry ingredients mixture and combine with a wooden spoon until a dough forms.
  5. Fold in the nuts and dried fruits carefully into the dough.
  6. Form the dough into a rectangular log on your baking sheet. (Note that the dough may be quite sticky when trying to mold the dough into a log)
  7. Place the baking tray into the oven and bake for 15 minutes.
  8. Allow the log to cool on a wire rack until it has cooled completely.
  9. Cut the log into 1.5cm slices using a bread knife. Cut the slices on the diagonal to create that biscotti shape.
  10. Place the slices on the sides back onto the baking paper and bake for a further 15 minutes or until your biscotti are nice and crunchy.
  11. Cool your biscotti on a wire rack.
  12. Enjoy your biscotti with a cup of coffee or tea!

Almond Meal

Dry Mixture

Dry Mixture 2

Biscotti Batter

Biscotti Mixture 2

Log

First Baking

Sliced Biscotti

Biscotti

Biscotti 2

Biscotti 3

So they might not look like your typical biscotti but they tasted pretty alright to me. Once I took out my biscotti from the first baking time I almost didn’t want to put them back in as they tasted like a soft flourless chocolate cake that I couldn’t stop picking at some of the leftover biscotti that didn’t make it into the oven or rather that I consumed too quickly as it was rather addictive ;P I will definitely work on the presentation of these biscotti so that they look more like biscotti. Also because my log ended up rather flat and not as high as it should have been, I will need to ensure next time I make a narrower log so that it is easier to slice through for the second baking time. I gave this batch to Ms Shortee to try and she seemed to enjoy it despite her saying they were a tad chewy and soft in the middle. Perhaps I will need to bake them for longer in the oven for next time to get that extra crispiness and crunchiness that biscotti are so well-known for.

 

So until next time…

x

Jackie

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Filed under Biscotti, Biscuits and Cookies, Dessert, Paleo, Recipes, Snacks, Vegan, Vegetarian, Western