Category Archives: Almond flour

Totally Paleo Pizza

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Allaahu Akbar! Alhamdulillaah for simple pleasures. It’s funny because I wasn’t a huge pizza eater before going GF/Paleo but since almost everything is off-limits, I want them even more. I have to say, this pizza is brilliant and it’s so quick and easy to make. Better than our regular home made pizza and certainly better than a take away! The best bit? It was a veg pizza (almost) and I’m not a fan of veg pizzas. And I didn’t add much cheese (I know, I shouldn’t have cheese but it was just a tiny bit and I decided that it wasn’t needed so next time I’m leaving it out inshaaAllaah).

Crust:
2 cups almond meal
2 eggs
3 tbsp olive oil
¼ tsp baking soda
1 tsp garlic powder (I used garlic granules because I didn’t have powder)
1 ½ tbsp fresh rosemary chopped (I’m not a fan of rosemary so I used dried basil, it was all we had plus I thought it’d be nicer)

After making this recipe I thought the base could done with a pinch of salt and crushed chillies (I really will put chilli in anything!) I would also like to point out that left over paleo pizza eaten the next day, cold, is just as good as, if not better, than having take away pizza for brekkie the next day. Hence why I’m lumping this in the Breakfast category

I didn’t take a picture of the sticky dough as I wasn’t sure it would work but next time I make it I’ll upload a piccie inshaaAllaah. It was weird and needed ‘splatting’ on the tray with the palm of my hand. Don’t use your fingers to pat it out, it’s too sticky and leads to wastage. This dough recipe is enough for a 12ish” round pizza tray. Make sure it’s not too thick.

I used left over bolognese as my tomato sauce because we happened to have a bit of left overs in the fridge. GENIUS idea! I wanted a veg pizza but the little bit of eat that was on here really enhanced the flavour of the veg. Next time I make a bolognese I’ll be freezing small batches for pizza, you need to try this!

For the veg I just pan fried Mediterranean vegetables. I know, not your usual method but I was cooking for one and wanted to do this meal quickly (it was ready from start to finish in less than an hour!). Besides, putting the oven on for a few veg is a little pointless, time-consuming and wasteful, but that’s just my opinion. Experiment with toppings and have fun.

Mediterranean veg recipe will be posted separately inshaaAllaah.

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Chocolate waffles

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Oh my! What?? Chocolate AND waffles? No way! Yuh way! I’m just gonna cut to the chase, you NEED these in your life. That is all. Read and act upon the following recipe which again I halved to create exactly one scrumdiddlyumptious waffle just for me. The below recipe is the halved one, the original can be found here via PaleOMG



Ingredients

3/4cup almond meal/flour
1/6 or 20-30ml cup canned coconut milk
1/8 cup or dark chocolate chips or Lindt 70% cocoa dark chocolate chopped small
1 egg
1 heaped tablespoon unsweetened cocoa powder (don’t be shy)
1/2tablespoon maple syrup or raw honey
1/2 teaspoon vanilla extract or vanilla bean powder
1/4 teaspoon baking powder
sprinkle of cinnamon – you can’t taste it so I add a lot more than just a sprinkle
pinch of salt



Instructions

I’ve made this a few times now and the first two times I followed the instructions, the third time, I just chucked everything into my mixing jug and whisked. So do that instead cos they still come out perfect.

Grease your waffle iron, heat it, add the mix and wait depending on what your waffle iron requires. Enjoy with a drizzle of honey, chopped nuts or paleo choc sauce (not tried this yet but I’m thinking of melting choc with coconut milk) and lashings of sliced fruits (bananas and strawberries are winners with chocolate).

I personally like to enjoy this waffle in silence; it’s bliss. Anyone who talks to me whilst operation choc waffle consumption is in progress is rude. I’m not even a chocolate fan really but this is a pleasing treat. I’ve had it for dinner too… twice *blush*

Coconut waffles

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This recipe was discovered whilst browsing blogs of fellow Paleo-ers. I discovered a reasonable looking treat that wouldn’t harm me like gluten does. The only thing is, I don’t eat waffles and I certainly don’t own a waffle iron. Qadr Allaah, my sister’s friend messaged me out the blue to ask me about a cake machine. She happened to mention a good waffle iron that was on offer too. Naturally I took that as a sign to splash some cash and try out a treat. I halved the original recipe because I didn’t know if it would work. It turn out that halving the recipe worked in my favour as it makes exactly one massive American size waffle and since as I’m the only who needs (ok, wants) it, one is plenty. Besides, they’re a little dense and rather rich but oh, so yum, hmm, maashaaAllaah.

Ingredients
3/4cup almond flour/meal
1 egg, whisked
1/8 cup canned coconut milk
1/8 cup desicated coconut
1/2 tablespoon coconut flour
1/2 tablespoon raw honey
1/2 teaspoon vanilla extract or vanilla bean powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon cinnamon

Note: Despite my dislike for measuring, I eye-balled the cinnamon and vanilla. I love vanilla and cinnamon is cool too.

Instructions
1. Plug in waffle iron, once warm enough to use, lightly spray a little Extra Virgin Olive Oil (EVOO) on it so the waffle doesn’t stick.
2. Whisk your eggs in a medium-large sized bowl
3. Chuck in all the other ingredients and whisk for a minute until well combined.
4 Pour into your greased waffle iron and cooking until it’s done. My waffle iron works alot quicker than I expected so it was done in about a minute or two, I think.
The waffle was scrummy maashaaAllaah besides being a little dry (in my defense I asked my sister to watch it whilst I went to pray and it was ready fast but she didn’t turn it off – thanks sis!). I topped it with raw honey, dark chocolate shavings (70% cocoa solids is what I’m alllowed and not too much of it) and raspberries. Yum!Apologies for the yellow-tinged image. I use my phone to take pictures of food although I do own a nice camera that can do a much better job. A lot of pictures are taken with our breakfast bar lights on and they’re too bright. I tend to use my camera for ‘professional’ shots of my cakes.