Saturday, April 11, 2015

Chewy almond butter cups (gluten free, dairy free)

This is a recipe for something fast and furious. It doesn't take long to make and can help with any kind of sweet tooth or crave out there.
Also it's dairy free, and if you use paleo chocolate it can be sugar free. I use regular cooking chocolate with high percent of cocoa (54%).

 Our 4 year old loves this and as he is allergic to soy and dairy this is a perfect treat for him. It's homemade jet totally has a store bought candy feel to it.

  • 1 cup almonds (optional: roasted)
  • 1 tbsp coconut oil
  • 100 gr chocolate (paleo if you can get it, or at least one with high percent of cocoa)
  •  In a food processor grind the almonds and then add the coconut oil and blend until you get almond butter (liquid as in the picture-at room temperature).
  • Melt chocolate in double broiler, or microwave oven.
  • In paper cup put chocolate to cover bottom, then put it in a freezer for about 10 minutes
  • Next add in every cup about one tbsp of almond butter and cover with the remaining melted chocolate.
  • Put in fridge for about 1-2 hours.


Thursday, April 9, 2015

Olive oil mayo and horseradish sauce

I promised to post this a while ago. This is the basis for many sauces and can immediately improve any meal.
The recipe is very simple. But it does require some kind of a blender.

1 egg
1 lemon
1 tsp ground yellow mustard
1/3 tsp salt
1 cup olive oil

Put all of the ingredients except the olive oil in a blender. Add in one third of the olive oil and blend shortly. Then add in the rest of the olive oil as slowly as you can while blending. An emulsion will start to form and thicken. When you added all of the olive oil the mayo is finished. Put it in a fridge and use it up in maximum 5 days.
When using home grown eggs you don't have to pasteurize them, but when using store bought you do. Instructions on how to pasteurize eggs without coagulation can be found online.

Also I want to add that the oil you use doesn't have to be olive oil, especially if you are not accustomed to it. But up until now olive oil is the only oil I can get that is cold pressed and not processed.

Tuesday, April 7, 2015

Paleo Lemon Curd Tart (sugar, dairy and gluten free)

When you buy new silicone molds you naturally have to try them out. So I found dozens of recipes for tarts I liked and then chose out of them 4 for lemon tarts. Took out of them parts I liked and paleolized them to get this beautifully light and delicious dessert.

For the crust:
  • 1 cup almonds
  • ½ cup coconut flour/flakes
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ cup coconut oil (cold)
  • ¼ cup honey
  • 1 egg
  • 1 teaspoon ground vanilla
Roast almonds quickly in a skillet (optional) and grind them in a food processor. Coconut flakes can be ground in a coffee grinder and added to the mixture and in also the salt, soda and vanilla and mix. Then add in the egg, honey and the oil, mix shortly. A ball of dough will form. Press it with fingers into one large pie mold or six small tart ones like I did and stab the bottom with a fork. Bake it at 170 C for about 20 minutes (the middle has to be baked without the edges being burned).

For the lemon curd:
  • 5 eggs
  • Juice from (1 lemon + 1 orange)
  • 5 tbsp honey
  • 1 cup coconut milk
  • 1 tsp gelatin

Combine eggs,  juice, honey and coconut milk. Gently heat stirring constantly. Stir until thick (3-5 minutes). Soak gelatin in 1 tsp cold water. Stir into curd mix. Spread the curd mix into the baked crust and let cool. Sprinkle with cinnamon (optional).

Monday, April 6, 2015

Eingemachtes soup with paleo dumplings (the best comfort food ever)

This is a perfect recipe for winter time. Especially this winter that has been overwhelming us with viral diseases, especially colds and the flu. 
When down with a cold there is no better then chicken soup and this is just it, the best chicken soup you'll ever taste.

I make it with what ever parts of a chicken I have around, be it chicken liver, heart, the so called lesser parts, or the "better" parts. But I do try and put enough meat so that it can stand as a selfsufficient meal. Also for the vegetables it's the more the merrier rule. So what ever you have around, fresh or frozen goes.


250 gr of chicken meat
1 tomato
1 bell pepper
100 gr of peas
1 small cauliflower
1 small broccoli
2 garlic cloves
1 medium onion
1/2 celery root
2 carrots
1 small spoon of lard
+ anything that comes to mind, vegetable vise
1 egg
2 spoons of tapioca flour
olive oil


1. Chop the onion into medium pieces, and  fry it on the lard until translucent
2. Add in the chicken meat and fry for a minute or two.
3. Add in all of the vegetables chopped into medium pieces and put the lid on the pot. After about 5 minutes, when all of the vegetables has started to loose it's juices add in about 1dcl of chicken stock or water and simmer.
4. This has to gently for about 45 minutes and then you can add enough stock to make it into as much soup as you want (it will be thick enough with out any flour) add in the salt to taste and some thyme.
5. OPTIONAL: make dumplings from one egg, 2 spoons of tapioca flour, little salt and little thyme and spoon them in. They will be cooked very quickly, as soon as they come out to the surface they are done.
6. OPTIONAL: Slice garlic into thin slices and roast it on some olive oil and sprinkle it on the soup before serving.

This will definitely make you feel you lot better when you need any kind of comfort food. :)