Pizza buns

I've made this recipe once before but I didn't get a chance then to put it on the blog. Second time around they're just as tasty and I was surprised (once again) about how easy they actually are to make. The recipe is from undervarttak.se.

Ingredients
makes about 12 buns

For the dough
300 ml almond flour
5 tbsp psyllium husk
2 tsp baking powder
1 tsp sea salt
3 egg whites
250 ml boiling water

Toppings (you can obviously alternate this with whatever you fancy)
300 ml crushed tomatoes or passata
125 g bacon
1 bunch of basil
1 egg
oregano

Preheat the oven to 175 degrees.
Combine all the dry ingredients for the dough in a large bowl. Separate the eggs and pour the egg whites into the bowl. Whisk together with an electric whisk. Add the water slowly and be mindful not to add too much water so the dough gets runny (depending on how big your eggs are you might not need to add all of the water). Mix together until it forms a dough. Kneed it to a big lump and put it on a sheet of baking paper. Put another sheet of baking paper on top and use a rolling pin to make a rectangle which is a few millimeters thick.
Pull away the top layer of baking paper and you can now add your tomatoes. I added some cheese on top of the tomatoes but if you want to make it completely Paleo, just leave that out. Sprinkle some oregano on top. Cut the bacon to smaller pieces and sprinkle these on top. Add the basil leaves and then roll the dough lengthwise to form a roll. Cut the roll in about 2 cm thick pieces and put them on a greased muffin tray. Whisk the egg and brush the buns before putting them in the oven for about 45 minutes. Now you have a delicious treat to bring to picnics or to the beach.

Zucchini and sun-dried tomato muffins

With a toddler going to daycare once a week, I'm trying to find recipes of good snacks to put in his lunch box for the day. I found this really nice recipe from Eatdrinkpaleo of savory muffins.

Ingredients

makes 6

1½ cup (360 ml) grated zucchini (about 2 small ones)

6 sun-dried tomatoes (not the ones in oil)

1 medium garlic clove

½ cup (120 ml) pumpkin seeds

2 eggs

2 heaped tbsp linseed meal

1/4 cup (60 ml) tapioca flour

½ tsp onion powder

1/4 tsp baking powder

pinch of salt

Preheat oven to 175 °C and grease a muffin tray with a little coconut oil.

By using your hands try to squeeze the grated zucchini to remove as much of the juice as possible. Add it to a mixing bowl.

Put the sun-dried tomatoes, garlic and pumpkin seeds to a food processor. Process until ground and incorporated. Transfer to the bowl with the grated zucchini.

Add eggs, linseed meal, tapioca, onion powder, salt and baking powder to the mix and combine together very well.

Divide the mixture evenly between the muffin casings and place in the middle of the oven. Bake for 30-35 minutes. Remove and set aside to cool completely before removing from the tray. 

Smoked salmon and veggie frittata

It's been a while since I've posted anything. I've been a bit preoccupied with a little man that arrived in the beginning of August. I haven't really had time to make that many new things and the ones that I have made I haven't really had time to post about. Anyway, hopefully I'll have a little bit more time in the future to both cook, bake and post some recipes.

We had some smoked salmon in the fridge and I was thinking about what I could do with it other than have it for breakfast. So I decided to make a frittata for dinner. Result: delicious. Unfortunately I didn't manage to take a picture of it though. Next time :)

Ingredients
serves 3-4
8 eggs
100-150 g smoked salmon, diced
1 small red onion, halved and thinly sliced
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 boiled potato, sliced
2 tbsp chopped fresh dill
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Preheat oven to 180° Celsius. Sauté onion, capsicum and carrot in butter. Whisk eggs in a large bowl, add the salmon, cooked veggies, garlic powder, onion powder, dill, salt and pepper. Pour the mixture into a oven proof frying pan (or greased glass baking dish) and press down the potato slices. Bake for 20-30 minutes or until middle of frittata is completely cooked through. Serve with a salad and some sour cream.

Sweet banana omelette

I haven't been very good with updating lately but we have actually made a few nice dishes in the past months. Last weekend we made this really delicious Paleo butter chicken with Paleo naan. It was extremely good but I forgot to take photos so I'm gonna have to post it next time we make it. Considering how good it was it won't take long before we make it again.

Anyway, previously I've made apple and cinnamon omelette for breakfast but I've found an even better sweet omelette; banana. I know it sounds a bit weird to people to make a sweet omelette but it's actually really good.

Ingredients
makes 1
2 eggs
½ tsp vanilla essence
½ tsp cinnamon
2 tsp coconut or almond milk
a handful almonds or walnuts, roughly chopped
½ banana
coconut oil for frying in

Whisk together eggs, vanilla, cinnamon and your choice of milk. Heat a frying pan and grease with coconut oil. Add your omelette mixture and cook on low heat. While this is cooking you can chop your nuts and mash your banana, then mix them together. Once the omelette is almost cooked on the top, flip it over for just a couple of minutes. Spread your banana and nut mixture to one side of the omelette and fold the other side over. Serve with some extra banana and some maple syrup.

Paleo taco pie

This is my second attempt to make this pie. The recipe is from undervarttak.blogspot.se but last time I thought it was a bit too wet so I made some adjustments and this time it turned out much better. I think this is definitely one of my new favourites; so much flavour and really easy to make.

Ingredients
serves 4-6
300 ml almond flour
50 ml sesame seeds
2 tbsp psyllium
1 tsp sea salt
40 g butter
1 egg

1 onion, diced
500 g mince meat
1 serve of taco seasoning
50 ml water
butter to fry in

3 eggs
100 ml coconut milk
150 ml salsa

Capsicum for decoration

Preheat the oven to 175 degrees Celsius.
Mix the almond flour and sesame seeds in a food processor, using the knife blade. Add psyllium, salt, butter and egg. Mix again until it forms a dough. Press out the dough in a pie dish. Prick with a fork and pre-bake for about 10 minutes until it's golden brown.
Heat up a frying pan and once hot, fry the onion in some butter. Fry for a few minutes until it's softened slightly. Add the mince meat and let it get slightly brown. Add the taco seasoning and mix it around. Add the water and let it simmer together for a few minutes. Put the mince meat in the pie crust. Whisk together the eggs and the coconut milk. Add the salsa and mix in. Pour the egg mixture over the mince meat and decorate with the capsicum. Bake in the oven for about 25 minutes until the pie has got a nice golden colour.

Paleo quiche

I got this recipe from eatdrinkpaleo.com.au. She has a really good 1 week Paleo meal plan where this recipe was included. I added some parma ham to our quiche, I think bacon would've been good as well.

Ingredients
serves 2-3
1 medium sweet potato, diced
1 brown onion, sliced
1 red capsicum, sliced
1 tbsp fresh thyme leaves
3 garlic cloves, finely diced
1 tbsp balsamic vinegar
pinch of sea salt
6 eggs
¼ cup full fat cream
zest of 1/2 lemon
sea salt and pepper for seasoning
1-2 tbsp of pine nuts
butter for cooking

Preheat oven to 200°C. Grease a flat baking tray with coconut oil and scatter diced sweet potato. Bake for about 20 minutes. Remove and turn the oven down to 180°C.

In a medium frying pan, sauté onion and capsicum in butter on medium heat for 15 minutes. After 10 minutes of cooking, add fresh thyme, garlic, balsamic vinegar and a pinch of salt.

Whisk the eggs with cream and combine with the zest of lemon, a pinch of black pepper and a generous pinch of sea salt. Grease the bottom of a deep baking tray with coconut oil and line with baking paper, making sure the sides are covered. Assemble sweet potatoes and onion and red peppers mix evenly on the bottom. Pour whisked egg mix on top. Bake for 10 minutes, then sprinkle with pine nuts and some extra fresh thyme and bake for a further 10 minutes. Stand aside to cool and settle for 5 minutes before serving. Lift the sides of baking paper to remove the quiche to a cutting board.

Broccoli and bacon pie

I made a few Paleo things for the past month or so but I haven't had a chance to put them up due to holiday and no internet. Therefore I'm going to now catch up a bit and see whether I can remember the recipes....

The first one is a delicious Paleo broccoli and bacon pie, the recipe is from undervarttak.blogspot.se

Ingredients

serves 4-6

300 ml almond flour

50 ml sesame seeds

2 tbsp psyllium

1 tsp sea salt

40 g coconut oil

1 egg

1 head of fresh broccoli

150 g bacon

4 mushrooms, sliced

5 cherry tomatoes, halved

3 eggs

200 ml coconut milk

salt and pepper to taste

Preheat the oven to 175 degrees Celsius.

Mix the almond flour and sesame seeds in a food processor, using the knife. Add psyllium, salt, coconut oil and egg. Mix again until it forms a dough. Press out the dough in a pie dish. Prick with a fork and pre-bake for about 10 minutes until it's golden brown.

Cut the broccoli to smaller florets and pre-boil for about 3-4 minutes. Put the sliced mushrooms on the bottom of the pie crust, cut the bacon to smaller pieces and add this to the crust. Add the broccoli florets and the cherry tomatoes. 

Whisk together eggs and coconut milk. Season with salt and pepper to taste. 

Pour the egg mixture over the the bacon and vegetables in the pie crust. 

Bake in the oven for about 25 minutes or until the egg mixture is set.

Paleo waffles

Since it's a long weekend I decided to make something extra delicious for breakfast today other than the usual eggs and bacon. I got the recipe from Undervarttak.

Ingredients
makes 4-6 waffles
4 eggs
200 ml coconut milk
200 ml almond flour
1 1/3 tbsp psyllium
2 2/3 tbsp coconut oil
2 tsp baking powder
2 pinches salt

Start heating up the waffle iron. Whisk the eggs and coconut milk until fluffy. Melt the coconut oil and add to the egg mixture. In a separate bowl mix together the dry ingredients and whisk these into to the egg mixture.
Once the waffle iron is hot, brush it with some melted coconut oil and pour in enough mixture to cover the surface. Close the lid and cook until golden brown.
We served ours with some fresh fruit or berries, maple syrup and some shredded coconut.

Cauliflower fried rice

Who doesn't like a good fried rice? I certainly do, so I found this recipe on http://www.familyfreshmeals.com and it was super easy and really delicious. One of our new favourites. It's not quite Paleo but sometimes we do decide to "cheat".

Ingredients
serves 2-3
720 ml grated raw cauliflower (about ½ large head)
120 ml frozen peas
120 ml carrots, thinly sliced (1 large carrot)
3-4 garlic cloves, crushed
1 onion, diced
½ tbsp olive oil
2 eggs, scrambled
3 tbsp soy sauce

In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent, about 2-3 minutes. Next add in peas, carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes. Next stir in scrambled eggs, cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.

Carrot, spinach and bacon breakfast hash

Sometimes I feel like our breakfasts don't have enough veggies so I found this recipe on http://taylormadeitpaleo.com and thought it could be nice to make on a Saturday morning with some avocado on the side for some healthy fat. I swapped the sweet potato for carrot since that's what I had at home.

Ingredients

serves 2

4 slices of bacon, diced

2 small carrots, grated

2 big handfuls of spinach

½ onion, finely chopped

4 eggs

salt & pepper to taste

Add bacon to a frying pan greased with coconut oil over medium heat.

After the bacon has cooked for a minute or two, add carrots, spinach, onion, salt, and pepper mixing frequently. When the bacon is almost cooked through, add your eggs and cook to your preference.

Moroccan tomato and bacon baked eggs

It's been a long time since I posted something now. I got a new job so I haven't had that much time to cook a lot of food and we've had a few busy weekends this past month. Now we're getting in to the season when there's a lot of rain and cold weather so there's probably going to be more time for us to cook some new delicious recipes. I tried something new today which is perfect for a rainy weekend morning when you have some extra time to cook breakfast. Found this recipe on eatdrinkpaleo.com.au.

Ingredients

serves 2

4 free range eggs

1 small red chili, chopped

1 medium red capsicum, chopped

1/2 red onion, chopped

1 garlic clove, chopped

2 slices of bacon

1 1/2 tsp Moroccan spice mix (paprika, cumin, coriander seeds, cayenne pepper, oregano etc)

1 cup tomato passata

2 tbs butter

1 tbsp olive oil

Fresh coriander, roughly chopped

1/2 tsp salt

We used a stainless steel small frying pan with a lid to make our baked eggs.

Brown off the bacon in a non-stick frying pan. When bacon is nice and crispy, drain it on a paper towel and dice up.

Saute onion, capsicum and chili in a the stainless steel pan with 2 tablespoons of butter for 3-4 minutes on medium heat. Sprinkle with a pinch of salt and pepper.

Add garlic and spices to the pan and stir through for half a minute. Add bacon and tomatoes, stir and cover with the lid. Cook on low heat for 12-15 minutes, giving it a stir a few times.

Using a spoon, make four wells in the tomato mix and crack an egg into each, letting the egg white spill over the edges. Sprinkle each egg yolk with a little salt and pepper, cover with the lid and cook on low heat until the egg whites settle and firm but the egg yolks stay soft. This took a bit longer than I expected (approx 10-15 minutes) and we still got some raw egg white and the egg yolks were slightly harder than expected. I think we might have to try this recipe more times in order to master it fully.

Try it! It's delicious!