I was inspired by Jamie Oliver’s recipe. Turns out that he is as fond of the beetroot-chocolate combination as I am. Well, it i marvellous indeed. The way I twisted the recipe, it turned out to be a Paleo cake. I made the chocolate part myself and substituted the sugar with honey. Sorry for the bad photo though, I took it quickly with my phone before digging in.
200 g butter/coconut fat
5-6 tbsp cocoa powder
1 raw beetroot
4 large eggs
100 ml almond meal
5-6 heaped tbsp honey
Melt the coconut fat/butter. Most of my ft was butter because I truly like its creamy taste. Simply delicious. While the fat is melting (I use a metal grid that I put straight onto my stove, but you could do it over simmering water, for instance.), peel and grate the beetroot, the puree it in a food processor. If your food processor is powerful, you may not even have to previously grate it.
Once the fat is melted, add cocoa powder. Combine and pour 3/4 of this mix to the beetroot. You can use the remaining 1/4 later to decorate the cake. Separate egg yolks from egg whites and add the yolks to the beetroot mix. Also add honey and almond meal. Whisk the egg whites until soft peaks form and then fold gently into the batter. Do not mix it too much, otherwise the batter loses its fluffiness. Pour the batter into a round springform. Bake at 180 degrees C for about 45 minutes. Decorate with chocolate. Enjoy!
The cake is quite rich and filling, yet, with each bite you know that you are doing yourself a favour because it is thoroughly healthy.
This cake is quite rich, even though it is raw and mainly made of pumpkin. It’s the coconut fat and the heaps of coconut flakes that make it so rich and nourishing. Because I first made it for my fellow acroyogis. For people who spend lots of energy in one workout. And the workouts look something like the things they do in the following video.
100 g raisins
50 g coconut fat
100 g almonds
1 tbsp cocoa powder
350 g peeled pumpkin
1 ripe banana
150 g coconut flakes
100 g coconut fat
15 dried apricots
2 tbsp honey, if necessary (if not sweet enough)
1 ripe banana
1 tbsp cocoa powder
ground cinnamon, ginger, glove
1 persimmon for decorating
For the base, grind almonds in a food processor or coffee grinder until it looks like fine flour. You could also use ready-made almond meal from the store. The meal should start sticking together a bit (the fats inside the almonds are released due to grinding). Add soaked and drained raisins and process until the raisins are crushed and you have a smooth, consistent mass. Melt coconut fat and add to the base ingredients, add cocoa powder as well and mix. Put into a baking tray (I have a round one), lined with clingfilm or baking paper. Put into the fridge for a while.
For the filling, cut the pumpkin into smaller pieces, so it would be easier to crush in the food processor. Puree the vegetable chunks, add banana and soaked and drained apricots and process until you get a smooth mass. Melt the coconut fat and add to the mix among with coconut flakes. If you wish, you can grind the coconut flakes, so they become more like coconut flour. Taste. If the filling is not sweet enough, add some honey or pureed dried fruit. Pour the filling onto the base, allow to rest in the fridge.
For the cream, combine in a food processor the filling ingredients. The amounts of spices depend on your taste and whether you are into spicy food. Cover the cake with cream. Cut the persimmon into slices and decorate the cake. Put into fridge for several hours before serving.
Sometimes good things are born out of sin. The story of this cake is simple: I was inspired while eating a piece of cake I should have not been eating due to its wheat and sugar content. But it was delicious and provoked a great idea for this cake. I also added a gingerbread glaze that makes this cake perfect for pre-Christmas time. My paleo diet includes butter, but you can substitute it for coconut fat, for instance.
100 g butter or coconut fat
200 g hazelnuts
10 dried apricots
100 g dates
3 tbsp honey
20 g butter or coconut fat
Soak the apricots and dates in warm water and meanwhile melt the butter/coconut fat. Ground the hazelnuts in a food processor or coffee grinder until they formfine meal. Be careful not to over grind them, otherwise you’re left with hazelnut butter. Mix the hazelnuts with butter/coconut fat. Whisk the egg and add to the mixture. Process soaked dates and apricots in a food processor until they form a puree and add to the mixture along with ginger. Add as much ginger as your taste buds can tolerate! Put the base dough onto a small baking tray (first cover it with a baking sheet or silicone mat). My tray is rather small, maybe 25×25 cm.
Cut the apples into thin slices and lay them onto the cake base. I had quite small apples and lost count after the fifth one. Basically you need as many as it takes to cover the base. I guess that one very large apple could do as well. Cook for 25-30 minutes at 175 degrees C. Meawhile, prepare the sweet glaze. Put honey, butter, and spices into a metal bowl. The amount of spices really depends on ho spicy food you like. Put the bowl over a steaming tea cup or sink it in a water bath to melt the fat. Mix well. When you take the cake out of the oven, pour the glaze over it. Allow to cool down.
Well, this is some kind of a hybrid version or foster child of tom kha and tom yum goong, two delicious warming soups from Thai cuisine. I’ve tried to balance all the tastes – savoury, sweet, sour, spicy – in it (left out bitter because it’s not very appealing). This soup makes good use of the liquid that you probably usually throw away, that is, liquid from jars. Here I used a can of sliced champignons and a can of pearl onions as well as the respective liquids in which they were preserved. If you’re worried what such brine could include (sugar, for example), you are better off with fresh mushrooms and onions just to be on the safe side. Probably garlic would also be great in this soup.
1 can of coconut milk (400 ml)
1 jar of pearl onion with brine (280 g)
1 can of sliced champignons
100 ml of tomato puree (100% tomatoes)
3 cm of ginger root
200 g peeled shrimps
fish sauce or salt
jalapenos or chopped chili
Outcome: 3 bowls of wonderful steaming soup
Pour coconut milk and the brine from the cans and jar into a small pot ad bring to boil. Meanwhile prepare all other ingredients. Slice ginger and jalapenos/chili finely. You could also use regular onion and fresh mushrooms. In this case, slice them. Then you also need some extra water (about 300 ml) for the first step if you omit the brine.
Once the liquid is boiling, add in ginger, tomato puree, champignons, and pearl onions. Simmer for a couple of minutes, then add shrimps. Don’t cook them more than one-two minutes, otherwise they become too dry. Once you’ve added the shrimps, you can start seasoning the soup. Add lime juice and fish sauce/salt, taste each time you add anything. If you feel that sweet, savoury, spicy, and sour are balanced, the soup is ready to be served.
A simple treat made from almond meal that you could easily prepare yourself if you have some patience to grind the almonds. These cookies pack quite a lot of proteins and fats, but the dates also add some carbohydrates besides their magical sweetening abilities. Use good quality dark chocolate, best if you make it yourself!
100 grams of butter or coconut oil
300 ml almond meal
1 tbsp poppy seeds
100 grams dates
30 grams chocolate chips
Melt the butter or coconut oil and at the same time whisk the eggs in a bowl. Combine and add almond meal and poppy seeds. To get all the sweetness out of the dates mash them in a food processor. I used to have a jar with pureed dates in the fridge, perfect for such occasions! Add the pureed dates as well as chocolate chips to the mixture and combine well. Heat your oven to 175 degrees C. Put heaps of the mixture onto a baking tray lined with a baking sheet (or a silicon mat in my case). Pat them with your hand to make them flatter. Cook for about 25 minutes. Nice cookies with little poppy seeds cracking in your mouth and chocolate melting at the same time. Mmm….
Once upon a time I had a huge squash and a craving for something sweet. As the days are drawing shorter and we only have sunshine for mere seven hours if lucky, I needed something that would warm me up inside. Something spicy. Something that spelled comfort and warmth. Somethin with these exact spices.
280 grams squash, peeled
100 grams dates
75 grams butter/coconut oil
50 grams flaxseed meal
50 grams sunflower seeds
a handful of raisins
3 cm of ginger root
1 tbsp of cinnamon
1/2 tsp ground gloves
1/2 tsp ground cardamom
1/4 tsp grated nutmeg
Cut the squash into smaller chunks and dice the carrot. Then puree them both in a food processor or blender. Pour into a bowl. Puree the dates and in a separate bowl whisk the eggs, and then add them both to the pureed vegetables. Use a coffee grinder or food processor to grind the sunflower seeds. If necessary, also process the flaxmeal. Mine was a bit rough. Melt the fat, either butter or coconut oil and then combine all the ingredients together, also adding the raisins. Grate the peeled ginger root and add it to the mixture if you haven’t done so already. Make sure to also add all the spices and combine well. Pour the mixture onto a baking sheet on a small baking tray or mould. Cook for 35 minutes at 200 degrees. Here you are, something sweet, but with no sugar! If you like spices, feel free to put some more in.
Frozen bananas spell ice cream. One ingredient, one food processor, it is as easy as that. Creamy and sweet. Bananas just got a whole new meaning. Still, it is great to add some other ingredients as well. To mix things up a little. Try squash, for instance. It’s also sweet and adds volume to your ice cream. Also, it is low in calories and helps to balance the bananas – they are not very calorie-dense if you compare with sugar, but do provide lots of carbohydrates compared to vegetables.
3 diced and frozen bananas
150 grams of squash
3 tbsp of cocoa powder
chocolate chips (best if you made the chocolate yourself)
How to prepare?
Cut the squash into smaller pieces and put into food processor with frozen bananas. Combine until smooth and creamy. Add cocoa powder. The more, the darker the chocolate. Bananas are sweet, so usually you don’t need any more sweeteners, but you can add pureed dates or honey if you wish. Cut your chocolate into smaller pieces and mix into the ice cream.