The post Paleo Feijoa & Apple Crumble Cake Recipe appeared first on Food Compass.
]]>Ingredients
4 Granny Smith Apples
1 Cup Feijoa Pulp
1 Tbsp Water
1 Cup Almond Flour/Almond Meal
½ Cup Tapioca Flour + 1 Tbsp
½ Cup Coconut Flour + 1 Tbsp
¼ Cup Desiccated Coconut + ¼ Cup
2 tsp Baking Powder
½ Cup Coconut Oil – melted
¼ Cup Honey
3 Eggs
Method
Preheat oven to 170 degrees C.
Peel, core and cut the apple into chunks.
Put apple, feijoa pulp and water into a saucepan and cook for 5 minutes until softened. Mash roughly.
In a large bowl add the almond meal, ½ cup tapioca flour, ½ cup coconut flour, ¼ cup desiccated coconut and baking powder and stir till combined, making sure there are no lumps.
Add the oil, honey and eggs and mix well.
Spoon ¾ of the batter into a cake tin and smooth the top. Spoon the fruit over the cake.
Add the extra tapioca flour, coconut flour and desiccated coconut to the remaining batter and combine. Crumble over the top of cake.
Bake for 30 minutes. Enjoy.
Tip: Check cake after 20 minutes in the oven and if the top is getting too browned, cover with foil.
PDF: Download Paleo Feijoa and apple crumble recipeThe post Paleo Feijoa & Apple Crumble Cake Recipe appeared first on Food Compass.
]]>The post Jaffa Paleo Cupcakes appeared first on Food Compass.
]]>1 cup almond flour
¼ cup tapioca flour
1 Tbsp coconut flour
pinch of salt
1 tsp gluten free baking powder
zest of 1 orange
1 Tbsp honey
1 tsp vanilla
1 tsp of orange juice
2 eggs
1 Tbsp coconut oil or butter (melted)
Preheat oven to 180° Celsius. Put the first 6 ingredients (dry ingredients) into a bowl and stir to combine. Add the rest of the ingredients and mix well. Line a muffin tin with 4 cupcake liners and divide mix between them. Bake for 20 mins. Let cool completely before icing them.
For the icing:
3 Tbsp cacao butter
2 Tbsp coconut oil
1 Tbsp cacao powder
1 tsp coconut nectar
Melt all ingredients together and stir to combine. Put in the fridge to cool. Once icing has cooled use a knife to vigorously stir to create a creamy icing texture. Ice cooled cupcakes and enjoy.
Paleo ✓ (use Coconut Oil instead of butter)
Raw X
Vegan X
Vegetarian ✓
Low FODMAP ✓ (use coconut nectar, maple, stevia or brown rice syrup instead of honey)
Refined Sugar Free ✓
Gluten Free ✓
Nut Free X
Soy Free ✓
Dairy Free ✓ (use Coconut Oil instead of butter)
Egg Free X
Nutritional Info (per cupcake)
Calories 363g
Carbs 23g
Fat 29g
Protein 10g
Sugar 7g
Sodium 172mg
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]]>The post Paleo Breakfast Tart appeared first on Food Compass.
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Sterilize a glass jar either by boiling or by washing in the dishwasher. Mix all the ingredients in the jar and cover with cheesecloth or a chux cloth and stand somewhere warm for up to 2 days till nice and tangy. A hot water cupboard or in the oven with only the light on make good places to keep it while it ferments.
Put ¾ cup of paleo breakfast cereal in a food processor and blend. Drizzle a little oil while stirring till crumbs just start to hold together.
Press into a cheesecake dish.
Add 3 Tbsp of hot water into a cup and stir in 3 tsp of gelatine. Mix into yoghurt and stir until gelatine is dissolved. To help dissolve gelatine you may need to warm yoghurt slightly over a bain marie. Don’t overheat though, you don’t want to kill off all the beneficial probiotics.
Pour yoghurt over base and refrigerate till set. If you want this for breakfast, you will need to make the night before.
Top with fruit and enjoy!
These quantities made 2 small 11cm cheesecakes, enough to serve 2-4 people. To make a full size one just double the quantities.
Paleo ✓
Raw X (depends on cereal used for base)
Vegan X
Vegetarian ✓
Low FODMAP ✓
Refined Sugar Free ✓
Gluten Free ✓
Nut Free X
Soy Free ✓
Dairy Free ✓
Egg Free ✓
The post Paleo Breakfast Tart appeared first on Food Compass.
]]>The post Paleo Anzac Biscuits appeared first on Food Compass.
]]>¾ Cup Almond Meal/Flour
½ Cup Tapioca Flou
2 Tbsp Coconut Flour
½ Cup Dessicated Coconut
1 tsp Gluten Free Baking Powder
pinch of Salt
1 tsp Vanilla Extract
2 Tbsp Coconut Nectar
4 Tbsp Coconut Oil (melted)
Preheat oven to 180° Celsius. Add all ingredients to a bowl and combine. Shape into balls and flatten onto baking paper lined tray. Bake for 12 minutes.
Calories 129g
Carbs 9g
Fat 11g
Protein 2g
Sugar 2g
Sodium 49 mg
Paleo ✓
Raw X
Vegan ✓
Vegetarian ✓
Low FODMAP ✓
Refined Sugar Free ✓
Gluten Free ✓
Nut Free X
Soy Free ✓
Dairy Free ✓
Egg Free ✓
The post Paleo Anzac Biscuits appeared first on Food Compass.
]]>The post Health Benefits Of Coconut Oil appeared first on Food Compass.
]]>Coconut Oil is unique in that the fat is predominantly composed of medium-chain fatty acids (MCFAs). MCFAs are found naturally in human breast milk. It is these fats which make Coconut Oil such a powerful addition to our diet.
Consuming Coconut Oil can increase energy and metabolism, improve thyroid function, and it is even being used as an additional diet supplement for people with Alzheimers Disease. It makes a great moisturiser, treatment for insect bites, chemical free lip balm and hair treatment.
Coconut Oil is one of the only commonly used vegetable fats stable enough to resist heat-induced damage, and due to its stability a good quality Coconut Oil has a long shelf life and can last two years or more.
Paleo
Vegetarian
Vegan
Raw
Gluten Free
FODMAP
Excellent cooking oil.
Apply directly to the skin as a moisturiser.
Use it to make healthy truffles.
Use for Oil Pulling
Use it to pop popcorn.
Makeup Remover
Massage Oil
A jar of Extra Virgin Coconut Oil in the pantry will provide for many different uses. It’s great for stir-frys, baking and is a great dairy free butter alternative. Topically it can be applied to the skin or hair to help with almost any skin condition, or as a chemical free moisturiser or eye makeup remover.
Coconut Oil is extracted from the meat of mature coconuts, but not all Coconut Oils are the same. Choosing the right Coconut Oil requires an understanding of the labels so you can choose the right oil for your needs. Refined Coconut Oil has less flavour than unrefined versions and usually has a higher smoke point. It has less of the health benefits than unrefined although is still a good source of beneficial fatty acids (MTC).
Unrefined Coconut Oil is usually labeled virgin or extra virgin and made from the pressing of fresh raw coconut without the addition of chemicals. Unlike with Olive Oil there is no industry standard definitions for Virgin or Extra Virgin, so either name is interchangeable. You may also want to consider fermented coconut oil.
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