1 cup almond flour
1/2 cup coconut milk
1/2 cup frozen berries
1/2 tsp baking powder
pinch of salt
beat the eggs
aad almond flour, coconut, and baking powder and mix well
stir in berries
This makes about 4 pancakes. I made this today and could hardly stuff down 2 of them, they were so filling. If you want, you could top them with honey, applesauce, butter, or maybe even some solid coconut oil. :cool:
I don't think I've ever seen almond flour. Are you making your own, Kallyn?
I've both purchased and made almond flour. When I buy it, it's usually the Bob's Red Mill brand I think. Only health food stores and really big grocery stores seem to carry it, but I'm lucky to live near both.
It's really easy to make your own though. Just stick a bunch of almonds in a food processor and chop them up till they're about the consistency of coarse corn meal!
Re: Paleo Pancakes
I will make those on Shrove Tuesday.
Does the baking powder make the pancakes rise a wee bit like American pancakes? I like them thick.
How big was the pan u used?
Yup, that's exactly what the baking powder does. They were just like real pancakes!! I used a smallish cast-iron griddle pan and made them one at a time...each pancake was about 4 inches across.
Cool! This is so silly- I am so excited about making pancakes- i missed out last year.
Found this website- http://www.fitnessandfreebies.com/paleo/index.html
don't know if you all already had it in your favourites, but there are some really yummy looking recipes on it. I especially like the look of the Paleo Cookies- good treat once in a while I imagine ;).
Stuffed Cornish Game Hens
In food processor grind & mix on low:
4 cloves garlic
2-3 cut-up celery stalks
6-8 large mushrooms
1/4 cup pecans/walnuts
Melt in saucepan:
1 stick butter
Combine "spice rub" in bowl:
Put ground veggies in saucepan with melted butter.
Mix in some of the "spice rub".
Keep on very low heat.
Stuff 4 Cornish hens with stuffing.
Rub all Cornish hens with "spice rub".
Rotisserie 2 at a time for about 1 - 1/2 hours or so…
Bake all 4 in large deep roaster at 325° for 1 hour or so.
Be sure to save all the drippings to heat/eat the hens in later!
I made up this recipe just to try my hand at making paleo stuffing. The spices can be altered to one's taste. The basil and parsley should be the main spices, with the other ones used sparingly. This stuffing was good when I made it.
Coconut Mango Chicken Curry
We tried this tonight and it was delicious...
1kg chicken thighs (cut in quarters)
1 can coconut milk
2 mangoes (chopped in small pieces)
2 teaspoons crushed garlic
1 onion chopped
Grind with a mortar and pestle the following spices:
2 teaspoons dried chilli (with seeds)
1 teaspoon cumin seeds
1 teaspoon coriander
1/2 teaspoon tumeric
1 teaspoon garam marsala
1. Heat coconut oil in a frypan, add onion and garlic and cook till the onion is transparent.
2. Add the ground spices and cook on a low heat for 2 minutes.
3. Put the coconut milk in a saucepan and heat gently.
4. Add the mixture of onion, garlic and spices to the coconut milk.
5. Add the mango pieces.
6. Heat more coconut oil in the frypan and cook the chicken thighs till brown and cooked through.
7. Add cooked chicken to the coconut milk and spices.
8. Simmer for at least 1/2 an hour (the longer the simmer the more tender the chicken will be).
We served the chicken with broccoli and carrot strips and a lovely red wine.
Thanks Kallyn - I'll try grinding my own - I need a replacement for breadcrumbs and I think that will do it.
Gyros in a loaf pan
2 # of ground lamb
1 large onion (chopped fine with water/juice squeezed out)
1 Tbl of Marjoram
1 Tbl of rosemary
2 Tbl of salt
1 Tbl of garlic
1/2 tsp of ground pepper
Process onion until it is very finely chopped. Wrap it in a tea towel and squeeze out all the juice. Put lamb and onion and spices in food processor and process until everything is well mixed and pureed.
Stuff it into a loaf pan and cook until 165-175 degrees in a water bath of about 1" of water in a pan (put boiling water in the water bath so it doesn't take forever to warm up). It took about 1.5 hours for my gyros to cook at 325'.
AB has you putting a brick on top of the loaf to make it denser, after it comes out of the oven. I didn't, it was fine without it. I let it set for 15 minutes before slicing but I did drain off the liquid/fat.
I use mushrooms minced in a food processor instead of breadcrumbs.
Simple but delish Chicken soup
Silly to post as it's such a common thing, but it really is just so good:lol:
1/4 onion diced
1 celery stalk
1 chicken breast- preferably on the large side for texture in soup
1/2 leek sliced
1/2 red pepper
1/4 green pepper
handful of chopped zuchini
6 mushrooms sliced
generous squirt of tomato puree
seasonings (I use poultry seasoning and paprika)
salt and pepper
Fry celery and onion on medium heat, for 1-2 mins, then cover and sweat them for a few more minutes- reducing the heat a little.
Add chopped up chicken breast and cook till not pink on outside.
Add leeks and cook till leeks look almost soft enough to eat.
Now add the rest of the veggies and seasonings and bump up the heat a bit and stir till all are hot and cooking and some juices are leaking out from all the veggies.
Pour over enough stock to cover and then a pint more, stir in tomato puree, cover and simmer till all veg are soft. Then take lid off and blast to reduce a bit of the stock if too much.
Blend and Devour!!!!
I love it and all my housemates do too. The chicken blended up makes the soup "chewy" when masticating:D and wonderfully meaty.
Anybody got any nice soup ideas for a beefsteak?? Any prefered Veggies/seasoning combos??
Pineapple chicken salad
Poach in an inch of water/lemon or lime juice: chicken breasts and a couple garlic cloves. Let cool and tear apart to good sized chunks.
Chop: Chinese cabbage, green onions (scallions), raw pineapple.
Add chicken, red seedless grapes and raw pecans.
Mix: 2 T dijon mustard, 1/4 c. fresh squeezed lime juice, 1 to 2 T olive or sunflower oil.
Toss sauce w/salad ingredients (add some dill if you like) YUM :wave:
I modified this from one of Jacques Pepin's PBS cooking shows. (his version can be found here: http://www.kqed.org/w/jpfastfood/recipes1.html)
3 strips thick-cut nitrate-free bacon, chopped into little bits
a large handful of whole almonds
one bunch of asparagus, chopped into 1-inch pieces
salt and pepper
1. over medium heat, start frying the bacon pieces
2. when the bacon is about half-cooked, put in the almonds
3. when the bacon gets crispy, drain off the excess fat
4. then add the asparagus pieces and saute for about 6 minutes
5. add the ground pepper. you can also add salt if you like, but it's already very salty from the bacon
We ate this last night with ostrich burger patties and braised kale.
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