Ingredients

Base

1 cup Dates
1 1⁄2 cups of Nuts (almonds, walnuts, or even a blend)
1⁄2 cup of Desiccated Coconut + additional 1/3 cup for lining base
2 Tbsp Cacao Powder
pinch of salt
1⁄3 cup Cacao Butter

Mousse

2 1⁄2 cups raw cashews
1 270mL can of Coconut Cream
5 Tbsp Cacao Powder
3 Tbsp Coconut Nectar (use Agave Nectar or Brown Rice Syrup for Raw)
2 tsp Vanilla Extract
pinch of salt
Strawberries (about 2 punnets)

METHOD

Soak the cashew nuts in water overnight.
Tip: if you haven’t time to soak and you don’t mind the tart not being raw you can simmer the cashews in water for 15-­20 minutes to prepare.
Prepare a 22cm springform cake tin by greasing then sprinkling 1⁄3 cup of the dessicated coconut over the base. This will help the tart to slide easily from the base when removed.

Add the dates, nuts and 1⁄2 cup of desiccated coconut, cacao powder and salt to a food processor and process till finely ground.

Gently melt the cacao butter, then add to the food processor and blend again to combine.

Press the base firmly into the tin and up the sides. Place in the fridge to set.

Rinse the food processor then add all the mousse ingredients and blend till smooth. This may take a few minutes. Don’t sweat it if you can’t get it completely smooth, when eaten with the
nutty base you won’t notice any slight graininess in the mousse.

Slice half the the strawberries in half and place in the base. Pour the mousse over and smooth the top. Place in the fridge to set for at least 2 or 3 hours.

Remove from tin by sliding a knife around the sides and sliding on to a plate. Decorate with remaining strawberries, and raw grated chocolate. Serve with whipped coconut cream.

Paleo ✓
Raw ✓
Gluten Free ✓
Vegan ✓
Vegetarian ✓
Low FODMAP X

Refined Sugar Free ✓
Nut Free X
Soy Free ✓
Dairy Free ✓
Egg Free ✓

The post Cacao Dessert Recipe- Cacao & Strawberry Tart appeared first on Food Compass.

Serves 2

Sardines are an incredibly healthy food with very high levels of Omega-3, higher than salmon or tuna. They also are a great natural source of Vitamin D.

This recipe is an easy and tasty way to include them into your diet. It makes a hearty winter breakfast, and you can add whatever vegetables you have on hand. Try adding left-over potatoes, or even a handful of mushrooms.

Fisherman’s Eggs Ingredients

Tin of sardines
4 eggs
2 shallots
2 cloves of garlic
1 tomato
handful of spinach
parsley
hot sauce

Place a dish in the cold oven and preheat both the dish, and the oven to 180 degrees.

Chop the vegetables and parsley.

Remove hot dish from the oven and carefully grease.

Add the shallot, garlic, tomato and parsley to the hot dish. Place back in the oven and bake till the shallots have softened. About 5 minutes.

Drain the sardines and mash with a fork. Add the sardines and spinach to the dish and mix into the shallots and garlic. Carefully crack the eggs over the top of the fish and vegetables.

Return to oven and bake till the egg whites are set. Approx 7 minutes.

Drizzle with hot sauce and enjoy.

Paleo ✓ Refined Sugar Free ✓
Gluten Free ✓ Nut Free ✓
Soy Free ✓ Dairy Free ✓
Low FODMAP ✓ (omit onion & garlic)

Egg Free X Vegan X Raw X Vegetarian X

The post Fisherman’s Eggs Recipe appeared first on Food Compass.

Serves 1

Paleo Porridge Ingredients

1 egg

½ banana

¼ cup ground nuts (you can grind yourself or use almond meal)

2 Tbsp chia seeds

1 Tbsp ground flax seeds

3-4 Tbsp nut or coconut milk

A bullet type blender makes this a cinch to prepare. Blend all ingredients, then transfer to a small saucepan and cook over a medium to low heat till just about to boil. The porridge will thicken as you heat.

If you don’t have a blender simply mash the banana with a fork and add with the beaten egg into the rest of the ingredients.

Paleo ✓   Refined Sugar Free ✓

Raw X Gluten Free ✓

Vegan X Nut Free X

Vegetarian ✓ Soy Free ✓

Low FODMAP ✓ Dairy Free ✓

Egg Free X

View More Paleo Recipes NZ

The post Paleo Porridge Recipe 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

The post Jaffa Paleo Cupcakes appeared first on Food Compass.

A great recipe when entertaining as you can prepare ahead of time. The flavours are fresh and intense and spicy. Delicious!

Marinade

2 cloves garlic – crushed(omit for low F.O.D.M.A.P)

1 Tbsp oil

3 Tbsp Coconut Aminos

½ a chilli – finely chopped

Dressing

1 clove garlic – crushed(omit for low F.O.D.M.A.P)
1 lime – juice & rind
1 tsp coconut sugar
1 tsp peanut oil(omit for paleo)
1 tsp sesame oil
3 Tbsp fish sauce
½ a chilli – finely chopped

Salad

300g beef – finely sliced
1 punnet cherry tomatoes – halved
1 small cucumber – diced
150g green beans – blanched
½ red onion – finely sliced (omit for low F.O.D.M.A.P)
sml bunch of coriander – roughly chopped
3 kaffir lime leaves – finely sliced

Mix beef with marinade ingredients and leave in refrigerator anywhere from an hour to overnight. Bring to room temperature before cooking.
Fry beef and put aside to rest and cool.
Mix dressing ingredients.
Assemble salad and cooled beef and top with dressing.

Paleo ✓  (omit peanut oil)
Raw X
Vegan X
Vegetarian X
Low FODMAP ✓ (omit garlic and onion)
Gluten Free ✓
Nut Free X
Soy Free ✓
Dairy Free ✓
Egg Free ✓

The post Thai Beef Salad Recipe appeared first on Food Compass.

• ¾ Cup Paleo Breakfast cereal – I used Forage & Graze Berry Good Granola
• Approx 3 Tbsp Coconut Oil
• 400mL Coconut Yoghurt (see recipe & ingredients below)
• 3 tsp Gelatine
• Fruit

To Make Coconut Yoghurt

• 400mL Can of Coconut Milk
• 2-3 Capsules of Probiotic
• Sweetener (Optional)

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.

To Make The Paleo Breakfast Tart

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 rich flavours come from real raw organic cacao powder and the mesquite powder adds sweetness and a slight malty caramel flavour. These two natural foods add antioxidants and minerals in the most delicious way possible.

The First Step Is to Make Nut Milk

1. Add a cup of raw almonds to a bowl and cover with mineral or spring water and leave overnight to soak to help break down the phytic acid.
2. Drain nuts and rinse well.
3. Add to blender with 4 cups of water. Blend well.
4. Pour milk into a cheesecloth and squeeze to separate milk from the nut pulp.

Tip: Keep the left over pulp. Spread the pulp onto a baking tray and put in a warm oven to dry slowly, turning occasionally. Once dry, you have almond nut meal to use in your cooking and baking.

To Make Chocolate Nut Milk:

• Nut milk
• 2 Tbsp Cacao Powder
• 2 Tbsp Mesquite Powder
• Vanilla

Optional other sweetener i.e dates, honey, agave nectar, coconut nectar, stevia
Blend all ingredients together and enjoy!

The post Dairy Free Chocolate Nut Milk appeared first on Food Compass.

Ingredients

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.

Nutritional Info/Per Biscuit

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.