Category Archives for "Recipe"

RECIPE: PALEO CHRISTMAS CAKE

RECIPE: PALEO CHRISTMAS CAKE

 

This recipe for a grain-free Christmas cake was created by the very talented Ineke of Nourish, Grow, Cook Enjoy. Full of naturally sweet and sticky dried fruits such as dates, currants and figs, a slice of this will go down an absolute treat on Christmas day! Or any day, in fact!

INGREDIENTS

  • 400g brazil nuts

  • 150g almonds

  • 175 g cashew nuts

  • 250g pitted dates

  • 250g dried figs cut roughly into 1/2 or 1/3rds

  • 250g sticky raisins (see NOTE)

  • 60g goji berries

  • 100g currants

  • 100g dried pineapple (see NOTE)

  • 100g ground almonds

  • 60g coconut sugar

  • 75 g raw honey

  • 1 tsp baking powder

  • 10g ground chia seeds

  • 1 1/2 tsp ground cinnamon

  • 1/2 tsp vanilla powder

  • 2 eggs

  • Filtered water

  1. Firstly mix the pineapple in a small bowl with 1/4 cup boiling water. Spoon honey into the same bowl and set aside for pineapple to soften.

  2. In a large bowl place the brazil, almonds and cashew nuts. To this add the remaining dried fruit (cut the figs into large pieces) as well as the baking powder, ground almonds, coconut sugar, cinnamon and vanilla.

  3. In another small bowl, place ground chia seeds with 4 Tbsp water and mix together, this will become a gel-like paste and replaces the need for more eggs. It works as a binding agent.

  4. Add the pineapple mixture along with the chia seeds and eggs to the dry ingredients. Mix well to combine. Use your fingertips to ensure the mixture is really well mixed and all the fruit and nuts are moist with the mixture, this is really important to ensure it sticks well together when baking.

  5. Place mixture into a large baking dish that has been lined and greased (using coconut oil). Press down firmly. Use a glass jar and hands to press it down, if this is not pressed together tightly, it will fall apart when you cut it later.

  6. Place in an oven at 130 degrees C. Bake for 50 minutes initially, then cover with foil and bake for a further 50 minutes. The top will be brown and it should spring back when touched.

  7. Allow to cool fully before cutting.

  8. This cake will last in the cupboard for at last three weeks, and longer if kept in the fridge… although I have to say, it never makes longer than that around here!

Serves approx 35 pieces

NOTE
1. Sticky raisins – I use the Sunmaid variety, they have had no sunflower or other oil added to them and are naturally sweet and sticky.
2. Dried pineapple. This can be replaced with organic apricots instead. It is not the glace pineapple, however if you would like to use this, then halve the water amount.

METHOD:

  1. Firstly mix the pineapple in a small bowl with 1/4 cup boiling water. Spoon honey into the same bowl and set aside for pineapple to soften.

  2. In a large bowl place the brazil, almonds and cashew nuts. To this add the remaining dried fruit (cut the figs into large pieces) as well as the baking powder, ground almonds, coconut sugar, cinnamon and vanilla.

  3. In another small bowl, place ground chia seeds with 4 Tbsp water and mix together, this will become a gel-like paste and replaces the need for more eggs. It works as a binding agent.

  4. Add the pineapple mixture along with the chia seeds and eggs to the dry ingredients. Mix well to combine. Use your fingertips to ensure the mixture is really well mixed and all the fruit and nuts are moist with the mixture, this is really important to ensure it sticks well together when baking.

  5. Place mixture into a large baking dish that has been lined and greased (using coconut oil). Press down firmly. Use a glass jar and hands to press it down, if this is not pressed together tightly, it will fall apart when you cut it later.

  6. Place in an oven at 130 degrees C. Bake for 50 minutes initially, then cover with foil and bake for a further 50 minutes. The top will be brown and it should spring back when touched.

  7. Allow to cool fully before cutting.

  8. This cake will last in the cupboard for at last three weeks, and longer if kept in the fridge… although I have to say, it never makes longer than that around here!

Our lovely friends at Nourish Grow Cook Enjoy are offering our followers an exclusive 10% OFF their entire range this Christmas until the 22nd December! We love featuring their delicious macaroons and fig rolls in our boxes and if you’d like to stock up, now’s the time!

Apply the following code at the checkout: CHRISTMAS10 for orders their website.

For more delicious wholesome recipes, see the Nourish, Grow, Cook, Enjoy website and follow their FacebookInstagram and Twitter.

RECIPE: PALEO CHOCOLATE COCONUT SLICE

RECIPE: PALEO CHOCOLATE COCONUT SLICE

This delicious and indulgent paleo chocolate covered coconut slice is brought to you by founder of Designed2Eat, Charleh Dickinson. Designed2Eat produce a range of paleo and vegan friendly healthy treats made from unprocessed wholefoods. Not only are their treats guilt-free, but they’re incredibly delicious, too!

INGREDIENTS

For the base:

For the coconut filling:

For the chocolate topping:

Makes approximately 2  bowls

METHOD:

1. To make the base: preheat oven to 175°C and large, lined, greased square cake tin with greaseproof paper and coconut oil.

2. Using a food processor fitted with an “s” blade, blend all the base ingredients together until a smooth mixture is formed.

3. Using a metal teaspoon, pour all the mixture into the baking tin.

4. Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom: you can usually tell when they are ready as your kitchen will be filled with a sweet, nutty smell.

5. Remove from the oven and let cool on a wire rack. Meanwhile, to make the coconut filling:

6. Using a food processor fitted with an “s” blade, blend honey and creamed coconut together until a smooth mixture is formed.

7. Whilst the blender is still on, pour the desiccated coconut into the processor until it has formed a sticky mixture. Set aside whilst you make the chocolate topping.

8. Chop the raw chocolate into small pieces. Slowly melt the chocolate in a bain marie or on a very low temperature in a microwave for 2 mins.

9. To assemble: Pour the coconut mixture and smooth on top of the biscuit base.

10. Finally, pour the melted chocolate on top of the coconut mixture. Cover the baking tin with cling film and place in the freezer for a minimum of 4 hours or preferable overnight.

11. Once slightly defrosted, using a sharp knife, cut the ‘Paleo Chocolate Covered Coconut Slice’ into squares. Serve and enjoy!

For more delicious paleo recipes, be sure to pay Charleh’s blog a visit here, where you’ll find lots of recipes for sweet and savoury treats. Designed2Eat’s incredible ‘Chocolate Fudge’ slice features in our September Forest and Savannah boxes, which you can buy here. Made with seeds, coconut, dates and cacao, this is one chocolate treat you won’t want to be missing out on!

RECIPE: AUBERGINE & MINT DIP

RECIPE: AUBERGINE & MINT DIP

This month’s exclusive Barrecore Box features our favourite seed butter makers Mighty Seeds! Lovingly made in small batches in London, Mighty Seeds create the most delicious all-natural flavoured seed butters that are a great alternative to traditional nut butters. This recipe was created by natural chef Ceri Jones of Natural Kitchen Adventures. Using Mighty Seed’s ‘Pumpkin & Sea Salt’ butter, Ceri has created an incredible Middle East inspired aubergine dip that’s fresh, full of flavour and would be ideal with vegetable crudités or for spreading onto grain-free paleo bread. Enjoy!

INGREDIENTS

  • 2 aubergines
  • 1 large clove garlic, minced
  • 1 Tbs Mighty Seeds Pumpkin Seed Butter
  • 1 Tbs olive oil
  • Juice of 1/2 lemon
  • 2 Tbs chopped mint
  • 1/4 tsp salt, more to taste
  • Sprinkle of sumac to serve

METHOD:

1. Pre-heat oven to 200°C

2. Prick the aubergine skin with a fork a few times, and place the whole aubergines on a wire rack above a baking tray (to catch drips), roast in the oven for 1 hour.

3. The aubergine is cooked with when the skin gives under the pressure of your hands. Allow to cool for 5 minutes, then slit open and scoop out the flesh. Place the flesh in a sieve for 10 minutes to allow any excess water from the aubergine to drain off. You can discard the skin.

4. Roughly chop the aubergine flesh and stir in the garlic till well incorporated, then the seed butter, olive oil, lemon juice, mint and salt. Taste and add extra salt if necessary – there is already salt in the seed butter)

5. Sprinkle with sumac and serve.

For more delicious and healthy recipes, be sure to visit Ceri’s inspirational blog here.

If you’d like to try a mini pot of Mighty Seed’s ‘Pumpkin Seed & Sea Salt’ butter, be sure to order your One-Off Barrecore Box here. Alternatively, you can stock up on Mighty Seed’s full range of seed butters including ‘Sunflower Seed & Honey’ and more via their website here.

Recipe & photo by Ceri Jones of Natural Kitchen Adventures

RECIPE: ALMOND BUTTER STUFFED DATES

RECIPE: ALMOND BUTTER STUFFED DATES

Our March boxes feature the deliciously rich and smooth almond butter by Pip & Nut. This tasty nut butter is made simply with roasted almonds and a pinch of salt, with no added nasties. Not only that , but it comes in handy single-serve sachets that make them ideal for popping into bags and lunch boxes.

For a simple (but decadent) snack, we like to use Pip & Nut’s sachets to fill sticky medjool dates. The rich and creamy almond butter pairs deliciously with the sweet and toffee-like dates. Simple but sublime!

INGREDIENTS

Makes a generous serving ideal for sharing

METHOD:

1. De-stone your medjool dates by slicing centre and removing the stone inside.

2. Using your Pip & Nut sachet, squeeze a generous amount of almond butter into the centre

3. Sprinkle with cacao nibs and a pinch of salt for a delicious salted-caramel flavour

Variations: The dates can be filled with a whole host of other toppings, such as desiccated coconut, goji berries, chopped nuts and whatever else you have in your cupboard!

If you’re as addicted as we are to the stuff, Pip & Nut’s almond butter is also available in 250g jars here. If you’d like to try out our stuffed date recipe, there’s still time to order the March box to get your hands on a Pip & Nut squeeze-pack. We love to see your pictures and so if you’ve made these almond butter stuffed dates, be sure to use the #primalsnackbox.

RECIPE: PALEO PORRIDGE

RECIPE: PALEO PORRIDGE

During these cold Winter days, sometimes there’s nothing better than a bowl of something warm, wholesome and comforting. Here’s our simple recipe for a grain-free version of porridge that’s delicious topped with fruit, nuts and seeds.

INGREDIENTS

Makes approxiately 2  bowls

METHOD:

1. Warm your coconut or almond milk in a saucepan and add the dried ingredients.

2. Simmer for 10 – 15 minutes and stir regularly to ensure that the mixture does not stick to the pan. If the mix is looking too thick, add extra water and adjust according to preference.

3. Once the mixture has reached the desired consistency, drizzle your chosen sweetener to taste. Top with fresh fruit, or homemade fruit compote and a sprinkling of chia seeds.

Here, we added chia seeds, homemade blueberry compote and a sprinkling of our February box’s Mulberry Mix. The white mulberries add a delicious touch of sweetness, whilst the almonds and pumpkin seeds add texture and crunch. We made ours with coconut milk, for a creamy porridge but you could also add grass-fed butter or an egg yolk for extra richness and a boost of healthy fats.

If you’d like to get your hands on our ‘Mulberry Mix’ there’s still time to order your February Box. Be sure to order by Thursday 26th to make sure you don’t miss out. We love to see your pictures and so if you’ve used one of our mixes or made our paleo porridge, be sure to use the #primalsnackbox.