Category: Sweet

Oh yes, chocolate brownies…. This decadent, fondant textured brownie baked in a skillet pan is everything you need. Breakfast, dessert or snack, you will be happily satiated after merely a few bites of this brownie skillet, it’s full of the good fats so it will have you full for hours!  

Avocado is a fantastic ingredient to add to your baking and it creates great texture and taste wise, you can’t, So it’s a great filler. Avocado’s are loaded with fibre, contain more potassium than a banana and can help lower cholesterol, so all in all they’re a SUPER FRUIT!

Ingredients:

Serves 1-2

• ½ cup Almond flour
• ½ cup Coconut Flour
• 2 tsp Baking soda
• 3 tbsp Cacao powder 
• 2 Eggs 
• 2 tbsp Coconut sugar
• 1 ripe Banana
• 1 large ripe Avocado 
• ½ cup Roasted hazelnuts 
• ½ cup High percentage dark chocolate
• ½ cup nut milk

Method:

This Skillet pan is another super-fast one and done deal, place ALL of your ingredients into a food processor or whisk up in a bowl until the consistency is smooth. You can chop hazelnuts and chocolate before hand or place them in whole, it’s completely up to you. 

Pour your chocolatey goodness into an oiled skillet pan and place into a heated oven at 200c for around 20-30 minutes.

When your brownie skillet is firm to touch, remove from the oven and leave to rest and cool for 5- 10minutes. Be careful when removing your skillet from the oven, it will be extremely hot! 

You can drizzle melted dark chocolate and chopped hazelnuts over the top of your skillet or use a grater to sprinkle the nuts and chocolate over the top when you first pull the skillet out of the oven so the chocolate melts over the top. THEN, if you want to add extra sweetness you can add maple syrup.

The consistency of this brownie skillet is pretty fudgy and dense, so please don’t expect it to rise very high. Enjoy the soft, gooey centre.

This refreshing little number is quintessentially the most creative cake I have made in a while as I had to think really hard about the frosting……Making paleo frosting is tricky business – However after creating this Japanese sweet potato frosting (you heard that right) it would appear it’s not so difficult to make after all.

I’m team lemon on EVERYTHING, If I get a drink with fresh lemon in, I will eat it. I love the bitter, sweet taste and I find its so cleansing and refreshing.
I have really enjoyed making hotcakes in a skillet pan recently as it’s so easy to blend all of your ingredients together, pour in a pan and have the oven do the work for you. Sometimes pancakes in a frying pan can be so time consuming especially when you just don’t have the time. This recipe is fairly easy as you merely need to add pancake mix, egg, banana and milk to make the hot cake.

Let’s get talking about that frosting….. It’s creamy, It’s tangy, It’s sweet and its super delicious!
Japanese sweet potato’s are rich in antioxidants, including vitamins A and E, a source of healthy starch and fibre. As they are a little sweeter than the traditional orange sweet potato, they make a great additional natural sweetener to any kind of cooking and baking.

Ingredients:

serves 1-2

Place all ingredients into a mix bowl or food processor

• 1 tbsp Poppyseed’s
• Juice of half a fresh lemon
• 1/2 cup of Cavassa Flour
• 1/2 cup of almond meal
• 1/2 cup coconut flour
• 1 tsp baking powder
• Pinch of salt
• 1 tsp pure vanilla extract
• 1 banana
• 1 pasture raised egg

Blitz up or whisk your ingredients together and pour into a oil coated skillet pan. Place the pan into the oven for around 25-30 minutes at 200c until the cake has browned. Depending on how much bicarb you use the cake will rise a little – This particular skillet cake is very moist and dense. BE CAREFUL when removing your skillet from the oven, remember these get extremely hot.

Frosting:

• 1 small purple or white sweet potato peeled and boiled
• 1 tsp of vanilla extract
• 1 tsp maple syrup
• Juice of half fresh lemon
• Zest of one fresh lemon
• 1 1/2 tbsp coconut cream

Start by peeling your sweet potato then chopping it into small cubes to then place in boiling water. When the sweet potato is cooked through and soft when pricked it is ready to add to your food processor (or mashed with a fork) along with all the other ingredients listed above.

Mix until you have a smooth rich consistency, you should be now smelling that refreshing sweet lemon!

When your skillet cake is cooked, remove from the oven and allow to cool for 10-15 minutes before spreading on your delightful frosting. You can decorate this as you wish and can always add additional sweetness to the final serving.

This sweet little tea cake is great for breakfast or just as a tea or coffee cake. Enjoy x

Who doesn’t love crumble?!

For me this was a staple all year-round Sunday dessert that mum would whip up after a delicious roast dinner.

This recipe is a little more extravagant than mums original but still the same tasty ingredients with a paleo twist.

Here’s what you need:

• 4 granny smith apples
• 3 cups of frozen mixed berries
• Ground cinnamon
• Ground nutmeg
• Desiccated coconut
• 150g mixed nuts
• 1-2 cups of almonds meal
• 75g mixed seeds
• 1 egg
• Coconut sugar

Fruit

For this recipe I use granny smith apples, blueberries, blackberries and raspberries – Your standard summer fruits.

I cook these up in a pan with ½ a cup of water and allowed the fruits to stew. The apples will need to be boiled beforehand as they are a lot denser than the berries. Boiling the apples will take around 10mins. You can test their softness by pricking them with a fork. 

When cooked I added a tsp of cinnamon, a sprinkle of nutmeg and a tbsp of desiccated coconut.

Crumble

This crumble was a mish mash of mixed nuts and seeds, you can stick to one nut meal if you like. I however enjoy a combination.

For this mix I blended a handful of each: Almonds, brazil nuts, pecans, hazelnuts, walnuts, sunflower seeds, pumpkin/pepitas seeds, mixed with 1-2 cups of almond meal, a tsp of cinnamon a sprinkle of nutmeg and 1 tbsp of coconut sugar.

Prep and cook

When you have combined all your fruits and are happy with the constancy and texture and the mixture to a skillet pan or casserole baking dish. Pour your blended nut crumble over the fruit and if you like to fancy it up a bit then you can cut out some shapes of an apple, dip them in some whisked up egg yolk and decorate the top of your crumble.

The crumble can cook in the oven from 30-45minutes – until the crumble is nice and crispy, once browned to your liking, you can serve this delicious pudding up with ice cream or more mixed fruit. Personally, COYO coconut ice cream or PANA vanilla bean coconut ice cream is the go-to for this nutritious and delicious dessert or hell, why not, breakfast 😊