Easy Recipe: Paleo Coconut & Flaxseed Bread

Ingredients
1/2 cup coconut flour
1/2 cup ground flaxseed and nut mixture (I used one from Linwoods with flaxseed, almond and walnuts in it)
1/2 tsp baking powder
6 medium eggs (beaten)
2tbsp honey
Pinch sea salt
1/2 cup coconut oil (melted)
Butter for greasing

Preheat the oven to 180C, grease a loaf tin with some butter or coconut oil
Sift dry ingredients into a bowl and mix well.
Add the six eggs a little at a time until well combined. If the coconut flour starts to clump at this point use a whisk to make smooth.
Add the honey and coconut oil and combine.
Mixture should be thicker now with the addition of the oil.
Pour into the loaf tin and place on the middle shelf for approx 40-45 minutes until the loaf is cooked through.
Remove the bread gently from the tin and place on a chopping board to cool. The crust will start to crisp as it cools leaving a nice crust and a soft centre.
Serve with Kerrygold butter and enjoy!

If you need to buy coconut flour buy it here from iherb.com 
Use promotion code GBG406 for discounts on your order!

Paleo Coconut Chocolates

By popular demand, Coconut Chocolates or Paleo "Bounty Bars" as I like to call them!
Really easy to make and a lovely treat for Halloween or any other occasion meriting a treat, they are delicious and moreish and one or two is just enough to satisfy a craving!

Obviously these don't taste as sweet as a normal chocolate. However if you are partial to some high cocoa content chocolate (eg 85%) this is up your street!


Ingredients
1 cup cocoa powder
1 cup coconut oil (& a little for greasing)
6tbsp of honey
1 cup of shredded coconut
1 tsp vanilla extract


Grease a silicone ice tray with coconut oil to reduce sticking.

For the filling:
Blend 2 tbsp honey with the shredded coconut until a dough forms. If the shredded coconut is too dry add a little water and blend until moist enough to form into balls. Set aside.

For the chocolate:
Place 4 tbsp honey, the cocoa powder, coconut oil and vanilla over a medium heat and stir until honey is melted and all ingredients combined.

Half fill the silicone ice cube with the chocolate mixture. Place a ball of the filling in each compartment. Fill the remaining half of the silicone with the chocolate. Make sure to fill each chocolate right to the brim.

Place in the fridge for at least an hour. Overnight is best. Enjoy!


Original recipe available Kate Evan Scotts book "The Paleo Kid's Halloween" here.
Check it out for great Halloween party ideas!

Easy Roast Butternut Squash Soup

This is the easiest way to make squash soup. It requires minimal effort but yields delicious but hearty soup.



Ingredients
1 medium butternut squash
1 litre of homemade chicken broth or vegetable stock
1/2 cup water
1 x clove garlic
1 medium onion
2 tsp sage
Sea Salt & Ground pepper to taste


Method:
Preheat the oven to 180C
Slice butternut squash in half length ways (along the longest part of the squash)
Scoop out the seeds and discard.
Place the squash on a baking sheet and season on the flesh side with sage, salt and pepper.
Turn it over skin side down and pour the 1/2 cup water into the tray, this will act as a steam to cook the squash quicker.
Add the onion, sliced, and the clove, chopped.
Place tray in the oven and cook for 45 minutes or until the squash and other vegetables are tender and beginning to brown.
Remove from oven and allow to cool for 5 minutes.
Using a spoon, scoop the contents of the squash out and place in a saucepan. Remove the garlic and onion from the pan and add to the saucepan with the squash.
Add the stock bit by bit and blend with a hand held blender according to desired consistency (add less stock if you desire thicker soup)