Tag Archives: sweet

Berry Almond Scones

4 Mar

Q: What’s the fastest cake?

A: Scone

That’s actually kinda true if you think about how long it took me to make these. I had a few spare minutes before work and BAM! Scones! The image on the website, healthhomehappy.com looks nothing like my scones so I’m wondering if it is the real picture or not. Either way, I’m attaching my own. The method says to shape it into a triangle but I’m happy with randomly blobbed scones/poorly formed circles. It makes no difference to the taste. By the way, I also added a pinch of baking powder. I don’t know why, something inside me made me do it and it just seemed appropriate. Maybe that’s why mine don’t look like the picture? I halved my recipe and it made three mahoosive scones. In hindsight I would make them half the size. I had them warm and they were ‘meh’. Tried them again after work and I seemed to like them more.

Ingredients:
2.5 cups of almond flour
1/2 tsp sea salt
2 eggs
4 tablespoons honey or other natural sweetener or 4 dates, pureed
1/3 cup melted butter or ghee
1/2 cup fresh or frozen berries

Method:
Preheat oven to 350. Grease a baking sheet with butter or coconut oil.
In a medium bowl, mix together dry ingredients.
In a separate bowl, whisk eggs until combined. Add melted butter, and honey.
Combine wet and dry ingredients.
Fold in berries.
Drop ΒΌ cup of dough onto the baking sheet, shape into triangle shapes.
Bake 15 minutes.

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3 blueberry scones, piping hot

Coconutty Choc Chip Cookies

2 Mar

As promised (a very long time ago) here is the recipe I used to make some chocolate chip cookies. It’s not my recipe but it is pretty cool and from fastpaleo.com. When you make them they’re quite soft but don’t be fooled, they do go harder once cooled. I stupidly thought they needed a little longer in the oven so mine had a lovely tan… some were a little over tanned… oops… ANYWAY!

Ingredients:

  • 2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil/butter
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon coconut cream
  • 12 squares quality dark chocolate

Don’t ask me how much 12 squares of choc is, to any woman I reckon it could even be the equivalent of 12 bars!! I just chopped up some choc and added what I thought looked appropriate
Method:

Chuck it all into a bowl and mix. I never follow instructions properly and everything turns out alright so unless the method matters, this is what I do.
When it’s all mixed, pat it out into round discs and place on a coconut oil greased baking tray. Pop it in the oven on gas mark 4 for 10 minutes.
Edit: The second time I made these I didn’t have enough chocolate so I added a tiny bit of cocoa powder. Came out well! Oh and my cookie dough is speckled looking because I add vanilla bean powder instead of extract

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Cookie dough

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Cookie dough hand moulded into cookies and placed on a tray

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Baked cookies!

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Cooled (and eaten) cookies. Totally worth the lack of stress and ease

Spicy Roasted Red Pepper & Tomato Soup

20 Nov

A brilliant soup for a cold, wintery day (we’re not quite in Winter yet but it certainly feels like it!) This recipe was actually one I made before going GF/Paleo so please ignore the evil slice of wholegrain bread you see in the shot of the final product. I could crop it out but I can’t be bothered, just pretend it’s an almond flour cracker thing. By the way, if you don’t want this to be spicy, leave out the chillies.

Ingredients:

  • (Try to use organic veg where possible and support your local farmers by buying British!) 4 large Red Peppers
  • 8 Tomatos (deseeded) or 2 tins of tomatoes
  • 1 large red onion (or a white one will do but red is sweeter)
  • 1 whole garlic bulb
  • 1 litre of vegetable stock (Home made is best but when pushed for time try to pick Organic reduced salt stock cubes)
  • Oregano or mixed herbs
  • 1 small bunch of sweet Basil
  • 1 large carrot (optional)
  • 2 red chillies (optional)
  • Cayenne Pepper (optional)
  • Paprika (optional)

Method:
Cut the peppers and red chillies in half and deseed them (don’t deseed the chillies if you love the heat, I kept mine in) and place them on a roasting tray. Take the garlic bulb, chop off the top to expose the garlic cloves and place on the tray.

I don’t use oil on the peppers or chillies but you can if you want. Keep it healthy by spraying a little on.

Whack it all in the oven on Gas mark 6ish until the Red Pepper (and chillies’) skin is ‘blistered’ and slightly charred. You could do this under the grill or on a BBQ. The garlic should also be a golden brown by now. When the peppers and chillies are cool enough to handle, pop them in a zip lock bag so the steam releases the skin from the flesh. Throw out the skin and chop the flesh. Alternatively just peel the skins off by hand, it’s not difficult and I find it therapeutic lol.

Squeeze the garlic cloves out (this should happen easily now they’re cooked) into a cooking pot. (You could add oil to the pot but I never do). Chop the red onion and finely chop the carrot then add them to the pot. Add the dried oregano or mixed herbs if you don’t have an oregano and add a little bit of stock just to get the onions and garlic cooking nicely. Once the onions look a little soft, add the rest of the vegetable stock, tomatoes, chopped red peppers and chillies and some basil, boil for about 5 minutes then cover and lower the gas for a further 15-20 minutes so the liquid reduces and thickens a little.

Add a dash of cayenne pepper and paprika to taste and if you don’t like lumpy soup, grab the liquidiser and get blending. Dish it up and you’re good to go!

All the ingredients boiling away for 5 minutes before covering the pot and simmering for 15-20 minutes

The finished product – a lovely bowl of soup (serve without the bread!)