Paleo Carrot Cake with Nut Butter Frosting - gluten, dairy, egg, grain free!

Paleo Carrot Cake with Nut Butter Frosting - gluten, dairy, egg, grain free!

Now this is an amazing cake! Not sickly like the store bought carrot cakes, and much healthier too.

450g almonds

1 tsp Himalayan rock salt

1 tsp bicarb

1 tsp cinnamon

1 tsp nutmeg

1.    Mill almonds on speed 10 for 30 seconds, then add the other dry ingredients and mix on speed 7 for 20 seconds. Set aside.   (This is when having two TM bowls comes in handy)

240g carrots

2.    Mill carrots on speed 6 for 6 seconds.

50g almond oil

120g maple syrup

5 tbls chia seed, soaked in 15 tbls water

3.    Combine all ingredients to the one bowl (except the walnuts). Mix on speed 6 for 60 seconds, assisting in stirring and wiping the sides of bowl down as needed.

90g chopped walnuts

4.    Add walnuts to mix and mix on reverse, until combined.

5.    Bake in moderate oven until cooked through and scewer comes out clean.  Mine took 110 minutes to cook.

FROSTING

Once cake is cooled, make the frosting like so...

160g home made nut butter

110g maple syrup

1/2 tsp vanilla essence

10g flaxmeal (optional)

1. Combine all ingredients. Put butterfly in Thermomix and beat the mix for 1 minute on speed 4. Depending on the consistency of the nut butter, you might need more or less flax meal.

2. Lather cake in frosting and enjoy!

Cinnamon Seed Bars – gluten, dairy, egg and grain free!

Cinnamon Seed Bars – gluten, dairy, egg and grain free!

50g macadamia's

1.   Chop macadamia's in Thermomix or Food processor, on speed 7 for 4 seconds.  Set aside.  (This is when having two TM bowls comes in handy)

50g pepitas

270g sesame seeds

2.    Add seeds to bowl and roast on reverse, speed 2, on 70 degrees for 60 seconds.

1 tsp cinnamon

3.         Mix on reverse, speed 5 until combined.

260g honey

4.         Add honey and mix until combined on reverse, speed 3 for 25 seconds.

5.         Bake in a moderate oven for 30 minutes or until golden brown.

Thermomix Spaghetti Bolognaise - dairy, gluten and egg free!

Thermomix Spaghetti Bolognaise - dairy, gluten and egg free!

1 onion

1 garlic clove

1 zucchini

1 large celery stick

1 carrot (optional)

1. Chop these roughly and put into the TM bowl.  Blitz them on speed 6 for 6 seconds.  

50g oil of choice

2. Add oil and sauté on 3 minutes at 100 degrees on speed 1.

500g grass-fed (finished) beef mince

3. Add mince.  Break up the mince initially by hitting turbo a few times until it starts to fall apart in the bowl.  Then cook this for 10 minutes on reverse, speed soft.

400g tomato purée (either tinned or home made)

2 tbsp TM vegetable stock

Salt and pepper to taste

4. Add the rest and cook for 15 minutes, on varoma, reverse and speed soft.

This recipe was derived from the Bolognaise Sauce (RAGU) on page 64 of the Everyday Cookbook.  We don't eat bacon and i would prefer not to use the wine, hence the new version.

Egg Free Almond Bread - also gluten, dairy and grain free!

Egg Free Almond Bread - also gluten, dairy and grain free!

This is a derivative of the previous Almond bread recipe, but this time catering for Egg intolerance.


410g almonds

1. Add almonds into Thermomix (or food processor) and mill on speed 10 for 20 seconds.

2 teaspoons baking powder

2. Add in baking powder and mix thoroughly.

4 tablespoons organic chia seeds soaked in 12 tablespoons of water 

3. Allow to soak for 3 minutes, stirring every minute or so.  Add this when its consistency is like egg consistency.

100g macadamia oil
75g raw honey
1 teaspoon vanilla essence

4. Add the wet ingredients and mix on moderate speed til well combined. If the mix is thicker than a cake mix, add some water.

110g water (optional)

5. Pour mix into lined load tin and bake in moderate oven until skewer comes out clean.

NOTE: This would be delicious toasted, with a lather of home made nut butter.

Almond Bread - gluten, dairy, grain free!

Almond Bread - gluten, dairy, grain free!

410g almonds

1. Put almonds into Thermomix (or food processor) and mill on speed 10 for 20 seconds.

2 tsp gluten free baking powder

2. Add and mix well.

4 free range eggs

100g macadamia oil

75g raw honey

1 tsp vanilla essence

110g water

60g flaxmeal

3. Combine remaining ingredients and mix on high speed until thoroughly mixed.

4. Pour into lined load tin and bake for 45-60 minutes in a moderate oven, until a skewer comes out clean and top is browned.

NOTE: This would be nice toasted with home made nut butter! YUMMM...

Anzac Biscuits minus the Gluten! Also nut and egg free!

Anzac Biscuits minus the Gluten! Also nut and egg free!

Another one for an occasional treat.

120g organic butter
50g maple syrup

1. Melt these and mix together well.  I did this in my Thermomix for 1 minute on 60 degrees on speed 2.

1 tsp bicarb (Alum free)

2. Add the bicarb to TM or FP (Food processor) and mix well for 10 seconds.

100g quinoa flakes
150g gluten free flour
70g rapadura or brown sugar

3. Add the dry ingredients and mix on reverse, speed 5 for 20-30 seconds

10g water (optional)

If the mix is too dry and not holding together, add the water and mix thoroughly.

4. Roll into balls and flatten onto lined baking tray and cook in moderate oven until lightly browned.

Nut Butter Bliss Blobs - simple and tasty, also gluten and dairy free!

Nut Butter Bliss Blobs

These are not something i make on a regular basis, but once in a while suits us!

2 eggs
65g macadamia oil

1. Add to Thermomix or food processor and process on speed 4 for 10 seconds.

190g gluten free flour
70g rapdura
130g nut butter of choice 

2. Add remaining ingredients and process on speed 4 for 30 seconds. 

3. Place blobs of mixture onto a lined baking tray and bake in a moderate oven for 25-30 minutes or until lightly browned.

NOTE: You could add some cacao nibs for a choc chip effect.