Aussie splice icy poles

Another recipe that I made ages ago but I've missed it on the blog and since I struggle to actually find the recipe online I decided I should put it on here so I can easily find it next time. The recipe is from I quit sugar

Ingredients
makes about 12 icy poles

Green layer
½ avocado
1 cup/240 ml spinach
1 banana
1 cup/240 ml coconut water

Yellow layer
400 ml coconut cream
240 ml diced frozen mango

Blend all ingredients to the green layer in a blender until smooth. Pour the mixture in moulds to about half way and put them in the freezer for about maybe an hour. It should be set enough so that it doesn't mix with the next layer but not set enough so that you can't get the stick into the moulds once done (if you're using the same kind of icy pole moulds that I used).
Blend all the ingredients for the yellow layer until smooth and pour it on top of the green layer. Freeze for another couple of hours until the icy poles are frozen.

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.