Paleo – Raw – Vegan – Gluten Free – Refined Sugar Free
Preparation Time – 10 minutes; Fridge Time – 40 minutes
What a sweet little treat!
I have been completely embracing a new way of life lately – a life where I actually value the body I am trudging around in! This means I have forgone grains, refined sugar, dairy and opted instead for loads of vegetables, fruit and lean proteins. Not only am I aiming for a slightly lighter existence (post baby bod blues) but I have added motivation now. Since having my baby I seem to have developed allergies – itchy red rashy allergies! Strange but true. As you can see here The New York Times reported that due to weakened immune function, it’s not uncommon for women to develop allergies after giving birth. So with that in mind I am not only on a mission to discover what I am newly allergic to but I am also trying to balance that with breast-feeding cravings. Enter Sir Macaroon!
Strawberry optional… but was tasty I can assure you!
This fluffy, gooey ball of love was oh so simple to whip up. They are very sweet and moist and the perfect afternoon snack for that 3pm pang of sweetness. Next time I will dip them in raw chocolate and drizzle it over the top as well. (If you want to try this the raw chocolate recipe that I would use is the Ganache Icing from my Superfood Slice – see that here). Could be the makings of an indulgent raw dessert in there somewhere?
½ cup Coconut Oil
½ cup Coconut Butter (Buy this at health food store or make your own see here)
1 ½ – 2 Cups unsweetend shredded coconut
3-4 tablespoon of sweetener of choice (maple syrup, raw honey or agave)
- Soften the coconut oil and coconut butter by heating in a small saucepan or by placing inside the oven at low heat
- Once melted to liquid remove from heat.
- Add your sweetener and combine.
- Add the shredded coconut bit by bit until you get the consistency you want. The mix won’t stick together like a traditional doughy mixture but it will cool down and harden into a solid form.
- Form the mix into whatever macaroon shape blows your hair back – little domes are tradition. You may have some liquid leftover at the bottom of the bowl… I poured these over the the mounds for extra richness. They will cool to be solid!
- Put in fridge to cool down.
- EAT THEM!
Dairy Free – Gluten Free – Grain Free
Preparation time – 10 minutes; Cooking time – 45 minutes
Makes 1 Large or two Medium-Small Pizza’s
When I first heard of the ‘Paleo Movement’ I was dead set against it. It just seemed like a big excuse to eat a shitload of animals to me. But now that I have looked into it there are a lot of elements that I really agree with. For example, grains are not great for you (with the occasional exception like quinoa), that all calories are not equal (a Mars Bar has less calories than an avocado) and that we should all try and eat an organic, whole diet where we can, chock-a-block full of leafy greens. The diet – scrap that – lifestyle is still more dependent on meat than I agree with but the more I look the more I find that Paleo and Vegetarian philosophy’s can coexist. You can read all about being Paleo here and then adapt them to your Vegetarian/Vegan with recipes like the ones found here. I have also noticed that my fave wellness blogger (aka The Wellness Warrior) is basically a living example of vegan paleo. Check her amazing blog for constant healthy inspiration.
Cut a few of those proteins out and you’ve got a very healthy vego diet.
Anyway… if you make some Paleo adaptions in your life you will surely notice that Coconut (in every incantation) is the hero! Coconut oil and coconut flour particularly. Coconut Flour is actually made from the left over flesh of the coconut which would usually be discarded as a waste product: a great eco-incentive to use it. What this also means is that it is full of protein and low on carbohydrates. It is also has more fiber in it that 4 times the amount of oat bran, 2 times the wheat bran and 3 times the ground flaxseed. It also has a subtle coconut taste that is perfect for baking sweet or savoury goodies. One drawback is that it is very dry so do not go 1:1 with your standard flours.
Anywho… here is my grain-free pizza crust made with coconut flour. My hubby and I shared half a pizza each and were perfectly full after it without feeling heavy and sluggish. Great success.
- 3 eggs
- 1/2 cup of coconut flour
- 1 cup of dairy free milk – coconut, rice or almond milk (whatever suits you!)
- 2 crushed garlic cloves
- 2 sprigs of rosemary (finely) chopped)
- 1/2 teaspoon baking soda
- 1/2 teaspoon of salt
- Baking paper (or you can use oil)
- Baking tray or pizza stone
- Rolling pin (or in my case… old jar!)
1. Preheat your oven to 170 C (or 375 F)
2. Add all ingredients into a bowl and mix until smooth and well bound. It is quite a wet dough mixture. Roll into a bit of a ball with your hands.
3. Now I didn’t do this… and it made removing my delicious cooked pizza very difficult! Place a sheet of baking paper on tray or stone and brush it with oil (the Paleo oil of choice is coconut).
4. Put onto paper and roll out to be quite thin. If you prefer it a bit thicker that is fine but it will be a ‘cakier’ base. My husband and I quite liked it though and didn’t feel too full after eating it.
5. Bake in your heated oven for 20 minutes. Test that the base feels dry and springy.
6. Remove and top with your fave toppings. Mine was full of mushrooms, jalapeno’s, capsicum, sundried tomatoes and goat’s cheese.
7. Bake for a further 10 – 15 minutes until pizza is golden. Cut and then nom nom nom.