The post Cacao Dessert Recipe- Cacao & Strawberry Tart appeared first on Food Compass.
]]>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
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)
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.
]]>The post Watercress & Sauerkraut Salad Recipe with Raspberry Dressing appeared first on Food Compass.
]]>Serves 4
6 handfuls of watercress
½ cup sauerkraut (feel free to add more if you are accustomed to eating fermented foods. If not start slow to avoid detox symptoms)
1 radish – finely sliced
1 green apple – diced
handful of grapes
¼ cup raspberries (fresh or defrosted)
3 Tbsp extra virgin olive oil
2 Tbsp sauerkraut juice
Wash and prepare the vegetables and add to the bowl.
Squeeze the juice from the sauerkraut (save the liquid for the dressing) and add to the salad. Toss gently.
Blend the dressing ingredients and drizzle over salad just before serving.
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The post Watercress & Sauerkraut Salad Recipe with Raspberry Dressing appeared first on Food Compass.
]]>The post Paleo Sticky Date Pudding appeared first on Food Compass.
]]>Serves 4
500g Dates (about ½ cup or 12 dates)
¼ cup boiling water
½ tsp Baking Soda (gluten free)
1 Tbsp Coconut Nectar
1 Tbsp Organic Coconut Oil – melted
1 Egg
¾ cup Almond Flour
½ cup Tapioca Flour
Ingredients for Caramel Sauce
1x 270mL can of Ayam Coconut Milk
2 x Tbsp Coconut Nectar
Preheat oven to 180 degrees celcius. Grease four small ramekins. If you don’t have ramekins, a muffin tray does the job. Chop dates and put into a bowl with the baking soda and boiling water. Let sit for 15-20 minutes.
In a large bowl add the rest of the pudding ingredients, add the dates and mix well with a wooden spoon.
Divide mixture between the four ramekins and bake for approximately 20 minutes. Press gently on the tops to check if they are cooked through.
To make the Caramel Sauce
Add the Coconut Milk and Nectar to a saucepan and bring to the boil on a medium heat. Once boiling turn down the heat and simmer for about 20 minutes stirring occasionally. You want the sauce to reduce and thicken. Keep a closer eye on it the longer it cooks as it gets more likely to burn as it thickens up.
Paleo ✓ Refined Sugar Free ✓
Raw X Gluten Free ✓
Vegan X Nut Free X
Vegetarian ✓ Soy Free ✓
Low FODMAP X Dairy Free ✓
Egg Free X
The post Paleo Sticky Date Pudding appeared first on Food Compass.
]]>The post Paleo Porridge Recipe appeared first on Food Compass.
]]>Serves 1
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.
PDF: Download Paleo Porridge RecipePaleo ✓ Refined Sugar Free ✓
Raw X Gluten Free ✓
Vegan X Nut Free X
Vegetarian ✓ Soy Free ✓
Low FODMAP ✓ Dairy Free ✓
Egg Free X
The post Paleo Porridge Recipe appeared first on Food Compass.
]]>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 Gluten Free Ginger Loaf Recipe With Molasses appeared first on Food Compass.
]]>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.
PDF: Download Gluten Free Ginger Loaf Recipe
The post Gluten Free Ginger Loaf Recipe With Molasses appeared first on Food Compass.
]]>The post Prawn Cakes & Kelp Noodles with Mango Chilli Salsa appeared first on Food Compass.
]]>Serves 4
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
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.
]]>The post Chicken Satay With Coconut Cauliflower Rice appeared first on Food Compass.
]]>Serves 3
2 breasts of chicken – cubed
1 cauliflower
approx 3 tbsp coconut cream
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
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.
Paleo ✓
Raw X
Vegan X
Vegetarian X
Low FODMAP X
The post Chicken Satay With Coconut Cauliflower Rice appeared first on Food Compass.
]]>The post Polenta Chip Recipe 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
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.
Paleo X
Raw X
Vegan X
Vegetarian ✓
Low FODMAP ✓
The post Polenta Chip 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
The post Jaffa Paleo Cupcakes appeared first on Food Compass.
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