Choc chip cookies

Makes 6 cookies

1/2 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup ghee
1/4 cup honey
4 eggs
1/2 cup dark chocolate chips

1. In a food processor put coconut flour sea salt and baking soda mix
2. Add ghee honey and eggs and mix
3. Spoon stir in the chocolate chips and pour onto a baking paper making 6 cookies.
4. Cook in oven on 180 degrees for 12 minutes.

Apple banana cinnamon muffins

1 apple diced
1 ripe banana
5 eggs
1/2 cup coconut flour
1 tsp baking soda
1 tsp vanilla
1/4 cup coconut oil
2 tablespoons honey (optional)

1. Preheat oven to 180 degrees
2. Grease muffin pan
3. Pul all ingredients in a bowl and mix
4. Pour into muffin pan
5. Bake for 12-15 minutes

Choc chip cookies

I got this recipe from eat like a dinosaur. Makes about 24 cookies

1/2 cup of shortening or butter or lard
1/2 cup dates finely chopped
1/4 cup honey
2 eggs
2 tbsp vanilla extract
2 cups almond flour
1 tsp baking soda
1/2 tsp salt
1/2 cup choc chips

Preheat oven to 180.

1. Cream together shortening honey and dates using electric beater
2. Scrape the sides of your bowl then add your eggs and vanilla and beat until all mixed together
3. In a separate bowl combined almond flour baking soda and salt.
4. Add your dry mixture to wet and beat until just combined.
5. Fold in chocolate chips
6. Spoon a heaped tablespoon for each cookie onto a baking tray with baking paper
7. Bake for about 8-10 minutes

They should keep for a week when cooked

Maple date granola

Made this last night for snack food and also an alternative for breakfast and it was truly sensational.

I cup pumpkin seeds
2/3 cup shredded coconut
1 cup sliced almonds
Sprinkle pine nuts
1 cup chopped pecans
20 pitted and diced Medjol dates
Tablespoon almond brazil cashew nut spread
2/3 cup organic coconut oil
2/3 cup organic maple syrup
1/4 teaspoon all spices
1/4 teaspoon nutmeg
2 tablespoons cinnamon
1/4 teaspoon sea salt


1. Preheat the oven to 200 degrees
2. Line tray with baking paper
3. Add all dry ingredients in a bowl
4. Add all wet ingredients in another bowl
5. Mix wet ingredients in with dry ingredients and stir well
6. Add ur dates and stir again.
7. Divide your mixture in half and place into baking trays.
8. Cook in the oven for 20 minutes be sure to move the granola around to make sure it doesn't burn.
9. Take it out of the oven and let it cool completely.
10. Once cooled put in a sealed container. Should keep for 2 weeks

Spag bowl and zucchini

Just made this filling dish for tea.... makes enough to have left overs for the next day :)

2x large zucchini
1kg mince meat
1 diced onion
2x diced cans of organic tomatoes
1/2 can of organic tomato paste
11/2 teaspoons crushed garlic
Sprinkle cayenne pepper
Sprinkle sea salt
Sprinkle mixed herbs
Sprinkle paprika
1/4 Green And red capsicum diced

1. Slice your zucchini using a grater and put into a bowl with some sea salt and mix and let sweat.
2.Dice the onion and add to fry pan. Add crushed garlic cook until brown
3.Add mince meat and herbs and spices. Cook until mince is browned.
4.Add tomato paste and can of tomato and simmer for 10-15 minutes
5. Wash zucchini of all salt and sautéed in a fry pan
6. Serve

Sweet potato chips

I made these for a side dish with tea last night and they were awesome. Also going to make them as a snack.

1 large sweet potato
Sea salt

1. Peel your sweet potato
2. Cut into thin slices
3. Put on a baking tray and cook in oven about 180-200 degrees
4. Season with sea salt
5. Cook for about 10 minutes on one side then turn them over then cook until crisp.

Coconut chicken nuggets

I found this recipe on www.multiplydelicious.com and I have fallen in love with it.. Easy to make and one the whole family can enjoy.

Coconut Chicken Nuggets with Paleo “BBQ” Sauce


1 pound ground chicken
1 egg yolk
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ cup + ½ cup almond flour
½ cup unsweetened shredded coconut
½ cup coconut oil
Salt & Pepper

Instructions:
Preheat oven to 375 degrees.
In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper. Mix to combine.
In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls.
In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.
Allow nuggets to cool and serve with Paleo “BBQ” Sauce (recipe follows).


With the BBQ sauce found it a little more like tomato so added more paprika and also added a dash or soy sauce.... Was mmmmmmm mmmmm !!!!!!
Paleo “BBQ” Sauce

3/4 cup fresh orange juice
2 tablespoons apple cider vinegar
10 tablespoons tomato paste
4 tablespoons shallots, minced
4 cloves garlic, minced
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon coconut oil

Instructions:
Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.