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.

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.

The post Paleo Feijoa & Apple Crumble Cake Recipe appeared first on Food Compass.

If you’re new to gluten free baking, don’t be alarmed that your mixture looks nothing like bread dough, it should be like a very thick batter that won’t require kneading. It will bake up to be soft and fluffy and your house will smell divine!

Gluten free Hot Cross Buns Recipe

 Equipment

12 cup muffin tin
Stand or handheld electric mixer

Wet Ingredients

1.5 cups warm water
1 Tbsp sugar
2 Tbsp active dry yeast (I used Edmonds Yeast Surebake)
3 Eggs
2 tsp Apple Cider Vinegar
2 Tbsp butter (sub for coconut oil or other vegetable oil for dairy-free)
3 Tbsp Golden Syrup

Dry Ingredients

1 Cup Tapioca Flour
1 Cup White Rice Flour
1 Cup Sorghum Flour
4 tsp Xanthan Gum
4 tsp GF Baking Powder
2 tsp Salt
6 tsp Mixed Spice
1.5 Cups of dried fruit

Grease a 12 cup muffin tray.

Mix sugar and yeast into the warm water and set aside for about 5 minutes. It will begin to look foamy as the yeast starts working.

In a large bowl add eggs, melted (not too hot, you don’t want to cook the eggs) butter, vinegar & golden syrup. Use a hand or stand mixer to combine.

Add yeast mixture and mix.

Put all dry ingredients except the dried fruit into a large bowl or container and mix well. Add the dry ingredients to the wet and mix well with the electric mixer or stand mixer. The mixture should be a thick batter. Add the dried fruit and mix again.

Divide the batter into the muffin tray and using a wet spatula, smooth the tops of the hot cross buns so they are flat and smooth.

Leave to rise in a warm place for 30 minutes. Preheat the oven to 190 degrees Celsius while buns are rising.

To make the crosses.

Mix equal amounts of sorghum and tapioca flours (a few tablespoons of each) with water to make a paste. Pipe crosses onto the risen buns just before putting into the oven.
Bake for 20 minutes. Brush the top of your gluten free hot cross buns with honey and serve warm.

Tip: to make a fruit loaf instead of buns bake in a large loaf tin for 47 minutes. Put foil over the top of the loaf after 20 mins of cooking time to stop the top getting too brown.

Once cooked, let cool in dish for 5 minutes, then turn out to cool completely.

The post Gluten Free Hot Cross Buns appeared first on Food Compass.

Gluten Free Ginger Loaf Ingredients

75g butter

4 Tbsp coconut sugar

2 Tbsp molasses

3 eggs

2 cups nut meal (Hazel Nut /Almond Flour)

½ cup tapioca flour

2 tsp gluten free baking powder

2 ½ tsp ground ginger

Preheat oven to 180°. Grease a small loaf pan.

Melt butter in a medium bowl and add coconut sugar, molasses and combine. Cool a little before adding eggs as you don’t want to risk cooking them. Once cool add eggs and beat well.

In a large bowl combine the dry ingredients. Pour in the wet ingredients into the dry and beat well to combine. Pour into the loaf pan and bake for 40 minutes or until a toothpick inserted in the centre comes out clean.

The post Gluten Free Ginger Loaf Recipe With Molasses appeared first on Food Compass.

Serves 4

Mango Chilli Salsa Ingredients

1 Mango – diced

½ orange Capsicum – diced

Handful of fresh Coriander leaves

½ tsp fresh Ginger – grated

2 red Chillis – finely chopped

Juice of half a Lemon

Prawn Cakes Ingredients

½  a pack of Sea Tangle Kelp Noodles

250g raw Prawns – roughly chopped

½ an Onion – finely chopped

2 cloves Garlic – minced

1 Tbsp – Red Boat Fish Sauce

2 large Eggs – beaten

Prepare the salsa by combining all the ingredients in a bowl. Set aside.

Rinse the kelp noodles and snip noodles a few times with scissors. Combine with the rest of the prawn cake ingredients In a large bowl.

Cook the prawn cakes in a preheated well oiled frypan until golden.

Serve topped with the salsa and with a side of fresh salad greens.

The post Prawn Cakes & Kelp Noodles with Mango Chilli Salsa appeared first on Food Compass.

Serves 3

2 breasts of chicken – cubed
1 cauliflower
approx 3 tbsp coconut cream

Marinade

2 cloves garlic – minced
1 tsp each ground cumin & ground coriander
½ tsp chilli powder (optional)
2 Tbsp each lemon juice & almond butter
1 Tbsp oil

Satay Sauce

2 cloves garlic
1-2 tsp ginger – grated
⅓ cup almond butter
1-2 tbsp coconut aminos
2 tsp sesame oil
2 tsp coconut nectar
¾ cup boiling water
salt & chilli to taste

Soak skewers in hot water.

Combine marinade and massage into cubed chicken & thread onto skewers.

Add sauce ingredients to a blender and process till combined. Transfer to a small pot and heat until the sauce has thickened.

Prepare cauliflower rice by grating the cauliflower and sauteing for about 5 minutes until lightly softened but not mushy. Stir in coconut cream and add salt to taste.

Grill or bbq chicken and serve with rice and sauce.

For more Paleo Recipes NZ

The post Chicken Satay With Coconut Cauliflower Rice appeared first on Food Compass.

This is a fun way to eat Polenta, a traditional Italian food derived from corn. Cooking in broth adds flavour and nutrients and plenty of butter is a must!

Serves 6-8

• 1 cup quick cooking polenta
• 4 cups stock or broth
• 2 sprigs fresh rosemary
• 2 Tbsp butter
• salt to taste

Line a baking dish with baking paper.

Bring stock (add salt if needed) to boil and add polenta stirring continuously till incorporated. Simmer for 5 minutes.

Take off heat and stir in butter and half of the finely chopped rosemary.

Pour into baking dish and smooth the surface. Leave to cool and set for about 45 minutes.

Preheat oven to 200 degrees.

Turn out polenta onto a chopping board and use a melon baller to scoop out balls of polenta and place onto baking tray lined with baking paper. You can just press polenta into the melon baller when you get down to the last of the polenta cake.

Alternately you can slice the polenta carefully into ‘chips’ and arrange on the baking tray.

Brush pom poms or chips with olive oil and sprinkle with salt (flaked works well) and the rest of the rosemary and bake for 15 – 20 minutes or until golden. Serve immediately.

The post Polenta Chip 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.