Following on from last weeks’ blog all about Paleo, we have two more delicious recipes from Rebecca Field of Paleo Diet and Fitness – enjoy!
Servings: 15 individual bites
Preparation Time: 20 minutes
Chilling Time: 1 hour and 30 minutes
Total Time: 1 hour and 50 minutes
75g cashew nuts
15 hazelnuts, whole (optional)
4 medjool dates, pitted and chopped
½ avocado, chopped
2 tbsp cocoa powder (unsweetened)
2 tbsp coconut oil
2 tbsp honey
100g desiccated coconut
- Place the cashews, walnuts and dates into a food processor and blend into a grain like texture. You want to make sure there is still some bite in the mixture. Some chunky bits will just add to the texture.
- Add the cocoa and coconut oil and blend until mixed thoroughly.
- Add the avocado and the honey and blend again until all the avocado has been combined into the nut mixture.
- Place the chocolate mixture onto a small plate and flatten out as much as you can.
- Place into the freezer and leave to set for 1 hour. It should feel firmer to touch and more like a nougat consistency when you pull a section off.
- Place the desiccated coconut on a small plate or bowl. You will also need to have a clean plate or a small baking tray lined with greaseproof paper to put the coated bites onto once ready.
- Pull off sections of the mixture and roll into a ball then place into the coconut and roll until fully coated. Place onto the clean plate/baking tray.
- If you would like to include a whole hazelnut into the bites then flatten out the mixture in your hand and place the hazelnut in the middle. Wrap the mixture around the hazelnut trying to place it into the middle of the bite as much as you can and then roll in your hands.
- Complete this process until all the mixture has been used up. The mixture will start to soften the more you handle it so try to complete as fast as you can.
- Place the bites back into the freezer to set for at least 30 minutes. Once they have firmed up they are then ready to eat straight from the freezer.
Preparation Time: 20 minutes
Chilling Time: 15 minutes
Cooking Time: 30 – 35 minutes
Total Time: 1 hour and 10 minutes
2 skinless chicken breasts
3 garlic cloves, crushed
4 tbsp ghee
4 tbsp coconut oil
2 tbsp fresh parsley, chopped
6 tbsp almond flour
4 tbsp flax seed (optional)
100ml almond milk
Freshly ground black pepper
- Preheat the oven to 180C and grease a baking tray.
- Mix together the ghee, coconut oil, parsley and garlic so it is well combined into a soft paste. You can just use coconut oil if you prefer or cannot get hold of any ghee. The ghee adds a lovely rich flavour and creates a beautiful golden colour for the sauce.
- Place the garlic mixture onto cling film and roll into a small sausage shape. Place into the fridge for 15 minutes when it should have a firmer consistency.
- Make a small slit in the side of each chicken breast; insert half the garlic mixture into each. Push the mixture as far as you can into the centre of the breast. Use a toothpick if you wish to hold the side of the chicken together.
- Mix the egg and almond milk together and place into a low sided bowl.
- Place the almond flour and flax seed (if using) onto a plate and season to taste. The flax seed will add more texture to the coating but can be left out if you prefer.
- Place the chicken into the egg mixture then into the crumb. Set on one side for 10 minutes and then dip back into the crumb mixture.
- Place onto the baking tray, drizzle with olive oil and place into the oven. Cook for 30-35 minutes or until the chicken is cooked.
- Serve warm with sweet potato fries and salad.