You probably think, shortbread without refined sugar, NEVER -how would you get the crumbly crunchy texture?
Shortbread is so named because of its crumbly texture, it originated in Scotland and is popular tea cake throughout the UK.
The original Shortbread is baked at a low temperature as dark browning is not desirable. When it comes out of the oven it is nearly white, or a light golden brown.
It is quite crumbly even before it is fully cooled, the paleo version will become firmer but not less crumbly after cooling.
Shortbread is an ideal base for cake with fresh juicy fruit as it is firm enough to stand up to the moist berries and cream, only absorbing some moisture when left standing without losing its crunchy identity or becoming a soggy mess.
Have you ever over eaten Strawberries to the point where you got yourself an allergic reaction? It is easily done when they are so delicious.
Shortbread cake base
Makes: 23cm round cake base Servings: 14...
My alternative sweet breakfast or on the go lunch for everyone following a lower carb diet that can not face a savory paleo breakfast.
This recipe is an evolution from my previous pancakes, it has no dairy at all. These are very low carb, 6g Carbs with whole recipe, 1.2g per pancake. The pancakes are also very high in selenium which is great "because selenium can protect against the adverse effects of mercury toxicity" as Chris Kresser discusses in depth in a recent podcast, it is also very important for healthy skin and gut health as disused in this post.
I usually actually do not have breakfast any more, I do the Bulletproof Butter Coffee with MCT oil and fast until 2pm to support my ketogenic diet approach.
After not having had pancakes for many weeks I had to revert back to them when I had a tummy bug and I kind of couldn't face veg or meat. I made these in the hope that they would not...
Does the tast of a Bounty bar make you feel you have entered paradise?
I can't even remember the last time I have had a real Bounty bar, it must have been a good 10 years! Yes, although I liked them I did not often buy one since growing up.
Lucky that although I think I used to have the blue milkchocolate version in the past, I do actually prefer the dark chocolate which is useful when rebuilding this yummy treat into a paleo-ish treat.
I have done several trials and amended versions of this recipe, the one below I find works best.
I saw some similar recipes using dried desiccated coconut but not too keen on that as it takes too much re-hydrating with other fluids to make it moist to match the sticky, moist texture of the original.
Yes - this tastes amazing, but it is so satisfying that you don't need to be worried about loosing control, one will make you happy and because the ingredients are natural...
This recipe is a bit like the super quick Cheese Cake Souffle – sugar and gluten free with the help of Stevia-sweet but it is totally Lactose free with a fruity Blackcurrant fruit spread centre.
It doesn't take much, you just need 2 small ramekins or tea cups, and 5 minutes of preparation and 25min patience, use them to meditate ;-) and build your patience.
Makes: 2 mini ramekins (you can also use tea cups)
Prep time: 5 min
Cooking: 25 min at 180 degree celsius
You need:
3 Eggs (separated)
2 tbsp Coconut Flour
2 tbsp unsweetened organic Cocoa powder
6 tbsp Water
2 tbsp of Meridian Blackcurrant fruit spread sweetened with grape juice concentrate
1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting...
This recipe is actually an assembly of two earlier recipes I posted. Both of which I like a lot and together they are just a perfect light summer cake.
I made this for my birthday, it was incredible, melts in the mouth, nice moist sponge and very satiating, no need to over eat.
I put spare cake in the freezer and had it when I came back from my holiday, it was just as if I had made it fresh.
So if you need to have a treat cake in stock for unexpected visitors, this is perfect.
It's also easy to make this cake dairy free, just replacing the double cream with coconut milk will make this as close to Paleo as is possible when making cakes.
If you are wondering what my fancy berry decoration is, they are not some kind of weird frankenberry rasberry-strawberry hybrid, even though they look it! They are in fact Strasberries.
The Strasberry is a variety of the wild strawberry, with a raspberry-like appearance, originally developed in...
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