Paleo Carrot Pancakes with Coconut Butter

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Paleo carrot pancakes with coconut butter

Here’s the GOOD news… we’ve found a new place to move into! BUT we can’t move in until early September so we’ll still be in this place for a bit longer but I we seriously can’t wait to move out of here! The new place is bigger, in a better location AND it’s not in an apartment block, it’s in a gated community with the houses attached to each other which means no more having to deal with people above us making noises all night! AND my FAVOURITE part of all is we will be living LITERALLY across the road from a castle! How cool is that! 🙂

I’m looking forward to seeing how the new kitchen works out… it’s always an adjustment when you move into a new place! By the way this will be our 6th move (including moving from Australia to America, then America to here) in 3 years so yes you can call me ‘The Moving Queen’ 😉

Anyway so this recipe I’m about to share with you is not very sweet at all, in fact the only thing that gives it some sweetness is the homemade coconut butter on top… don’t worry coconut butter is EASY to make! It could be sweeter depending on if you add sweetener to it which I didn’t, but other than that there’s no sweetener in these paleo carrot pancakes. [Read more…]

Paleo Coconut Berry Parfait

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Glass of paleo berry parfait

I’m backkkkkkk! Did you miss me? Heheh I missed doing blog posts and actually I wasn’t even planning on putting this recipe up since I literally whipped it up in 2 minutes and thought to myself it’s not blog worthy so I just shared it quickly on my Instagram… but actually it is because it’s so delicious and I wanted to share it with my blog readers plus I also wanted to get back into the swing of blogging again!

Don’t worry I’m working on blog posts about my holiday and I’ll be sure to share lots of photos with you! The other thing I’m working on now is my entry for Paleo Magazine Readers’ Favorites Cookbook…. how AWESOME is that! I received the email about one of my recipes being chosen towards the end of May, but since my parents were here and then I was away on holiday I haven’t had a chance to complete all the details needed yet but will be working on that in the next few days and putting it all together! SUPER EXCITED about this! I just hope the photos I send through work out well!

In the mean time here’s today’s recipe. As I mentioned above you can whip this up in minutes as long as you have a couple of the ingredients prepared before hand (I’ll note these in the ingredients list).

Paleo Coconut Berry Parfait

Glass of paleo berry parfait

Ingredients:
  • 1 cup chilled coconut milk – taken from 1 can of full-fat coconut milk which has been shaken so the contents inside are mixed and left to chill in the fridge overnight or at least for a couple of hours.
  • 1 tsp rose water.
  • 1 tsp ground cinnamon.
  • 1 Tbsp raw honey.
  • Mixed berries – I used a combination of cherries, blueberries and strawberries that I had previously cut up in a ziplock bag in the fridge. No measurements for this, just use however much you like.
  • Toasted cinnamon coconut flakes for topping – I almost always have these in the fridge, they are great to have on hand! Simply take a bag of coconut flakes and pour onto a lined baking tray. Spread out evenly and sprinkle with some cinnamon, mix to coat all the flakes with the cinnamon then bake at 180C/350F for about 6 minutes, they toast up quickly so keep an eye on them. I like mine nice and toasted but if you don’t give them less time. Let them cool out of the oven then store in an airtight container in the fridge.
Method:

Pour 1 cup of chilled coconut milk into a mixing bowl and add in your rose water, honey and cinnamon. Mix well to combine.

In a small glass (like the one pictured above) place a layer of berries on the bottom. Pour over your coconut milk mixture.

At this point you can place the glass back in the fridge to chill for longer OR if you want to eat straightaway add another layer of berries on top then sprinkle on some of the toasted cinnamon coconut flakes and gobble it up! 🙂

*Alternative Method*

If you want to do something different, instead of shaking up the contents of your canned coconut milk you can leave it the fridge unmixed so that the thick creamy part pulls away from the liquid below (I usually leave the can in the fridge over night for this).

Remove the thick part of the coconut milk into a mixing bowl and keep the watery liquid part to use later in smoothies or drink straight up.

Add your rose water, cinnamon and raw honey to your thick coconut cream and whip it into a cream consistency (aka coconut whipped cream) and use this in between the layers of berries.

I know it’s such a simple recipe but it’s definitely worthy a try 🙂

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Paleo Pear Crumble

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If you looked outside our living room window right now you would think it was the middle of Winter and not the beginning of Spring! There is snow EVERYWHERE and it has been FREEZING for the past few days! According to The Daily Mail this is the coldest March since 1963!

Apparently last year at this time temperatures reached to 22C/71F which is not even HOT, especially to an Aussie who is used to temperatures of 30+C/86+F… but I’ll tell you what that 22C sounds PERFECT right now! In fact anything over 10C/50F would make me happy right now… a statement I would have NEVER made back in Australia.

Since the weather’s been like this I haven’t really felt like doing much other than staying inside and keeping warm! Luckily The Healthy Life Summit is on, so I spent most of Sunday listening to the first day of podcasts and I’m currently listening to the second day of talks while typing out this blog post. So far the talks have been excellent! Who else has been listening?

Uhhhh well enough about the weather, it’s unfortunately one of those things that you can’t control but hopefully the sun will come out to play soon (fingers crossed). [Read more…]

Carrot Smoothie

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Glass of carrot smoothie

Just wanted to share this quick smoothie recipe with you. It was something I just threw together and well it turned out YUM so here it is….

Carrot Smoothie

Ingredients:
  • 1.5 cups unsweetened almond milk.
  • 1 medium carrot, peeled and diced.
  • 1/2 frozen banana.
  • 1 tbsp almond butter.
  • 1 tsp cinnamon.
  • Pinch of nutmeg.
  • 1/2 tsp vanilla extract.
  • 1/4 tsp coconut butter or you could use coconut oil.
  • Raw honey/maple syrup for sweetening.
  • Toasted coconut flakes (for garnish).
Method:

Place all ingredients except for the toasted coconut flakes into a high-powered blender like a Vitamix and blend! If you’re using a regular blender then grate the carrot before adding it in. Sprinkle toasted coconut flakes on top if you like.

Enjoy!

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