Serves 4

Ingredients for Paleo Pudding

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.

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.

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.

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.

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.