Archive for March, 2011

Almond flour sesame crackers

March 6, 2011

In my first post, I wrote about being a bit worried about Paleo not allowing buckwheat to be consumed (I still haven’t looked into why this is, as it’s not a grain). I’ve still been eating a little buckwheat bread and buckwheat crackers as a snack but am wanting to cut it out if I can. Breakfast is a bit tricky since I’m time poor and I like something solid like buckwheat  bread to go with my eggs.

So, I’ve been racking my brains thinking of what I can eat as an alternative. When a new book arrived, The Gluten-Free Almond Flour Cookbook, written by popular blogger Elana Amsterdam, I was stupidly excited to find plenty of savoury cracker recipes. Yes, this is what my life amounts to right now: high emotion when I find a suitable recipe that looks great…and low emotion when I discover that an additive in coconut milk “has been known to cause deaths in animals” (I didn’t verify the source of that additive info but it was definitely enough to make me put the can down and run from the supermarket!)

So, here is my very first attempt at a recipe from the book: Sesame crackers.


Sesame crackers
Sesame crackers

Verdict: spectactular! If a little on the salty side (I think I got a bit carried away and used heaped tsp rather than even tsp…oops). And very very easy to make.

Grapeseed oil and agave nectar are staples of Elana’s cooking and are pretty controversial in some circles, so I’m going to do some more reading and work out what I can do to substitute for these.



Rich Chocolate slice…need I say more?

March 1, 2011

I think one of the scariest prospects about starting any new way of eating, such as Paleo, is that of a life without chocolate. #Firstworldproblem surely? Yes, it probably is a problem for spoilt first worlders, but nevertheless it warrants some attention so that anyone thinking they may jump on board can be reassured that there’s no need to give up on the chocolately goodness. It’s just a matter of ditching the totally unnecessary ingredients that are used in commercial chocolate products such as truckloads of sugar. It really is that simple.

A couple of years ago, I came across the raw chocolate brand Loving Earth. The chocolate “butter” is incredible. Very rich, very decadent. I used to get mine from Dr Earth in Newtown on their regular discount days. The warmer months are the best time to eat it, as the coconut oil in it is pretty runny, meaning the butter is reaaaaaaaaaaallllllllllllllyyyyyyyyyyy smooth!!

Loving Earth Chocolate butter

Loving Earth Chocolate butter

Loving Earth is a conscientious brand with great corporate values to go with their delectable products. I really love seeing how the range constantly expands with really cool authentic products that are sustainably produced.

Anyway, back to the point of this post…the chocolate slice.

On the back of my Nui coconut flour packet is a simple recipe for chocolate slice which I was itching to make. I had most of the ingredients and planned for some simple tweaks to accomodate my current addiction to raspberries (is there a better fruit ?)

So, here’s the recipe, lovingly typed out by me…

Rich Chocolate Coconut Slice

Rich chocolate slice

Rich chocolate slice with raspberries and pecans


  • 70gms raw cacao powder
  • 130g coconut oil
  • 3/4 cup maple syrup (I used mostlyorganic honey)
  • 50g coconut flour
  • 1/3 cup hazelnuts (or the nut of your choice – I used pecans)
  • 4 free range eggs separated
  • pinch of fine sea salt
  • 1 tsp ground cinnamon (but of course)
  • 50g  fresh or frozen raspberries


Grease a 24x18cm slice tin with coconut oil (or line with non-stick paper). Preheat oven to 160C.

Combine the cacao powder with melted coconut oil. Whip egg yolks with maple syrup/honey til well mixed and creamy. Add the chocolate/coconut oil mix to the maple/egg yolks and stir well.

Gently fold in the flour and the nuts until well combined. Add salt to the egg whites and whisk or beat until stiff peaks form.

Gently fold the egg whites into the slice mix, add frozen raspberries and transfer to the slice tin.

Bake in the pre-heated oven for 20-25 minutes. Remove from the oven and allow to cool in the tin. Store in the fridge.