Paleo Mug Cake

This is a perfect one person dessert or a quick after school snack.I found this recipe on the internet while searching for Paleo Mug Cakes.My little boy thought this was delicious.I ate my mug cake with a dollop of chocolate coconut milk ice-cream and it tasted divine.I like the fact that this is a flour-less cake and that it can be made in under 3 minutes!

Ingredients:

• 1 small ripe banana
• 1 1/2 Tablespoons almond butter(or any nut butter)
• 1 egg
• 2 heaping Tablespoons cocoa powder
• 2 teaspoons Maple Syrup or Honey
• A handful of walnuts 

Method:

1. In a microwave safe mug mash the banana with a fork into a smooth puree.
2. Mix the almond butter, egg, cocoa powder, and the maple syrup or honey until it forms an even batter(mix well with a spoon)
3. Fold in walnuts into the batter(make sure that this batter is not more than 2/3rds level of the mug,because it will expand in the microwave).
4. Microwave on high for 2 and 1/2 minutes until the centre is set.
5. Carefully remove the mug from the microwave (the mug is going to be really hot)
6. Enjoy!
   
   Tip :
   • You can add chocolate chips or other mix ins to the batter if you like.
   • This is a 2 minute mug cake,so doesn't compare to the 2 hour baked cake,this mug cake tastes good when accompanied with ice cream!

Chickpea Flour Crepe ( La Socca)

Chickpea flour has a nutty taste and it takes a little getting used to.I'm not a big fan of the flour,although this recipe definitely surprised me.I used my crepe as a pizza base and added my favorite toppings and viola tasted wonderful.The kids used their crepe for breakfast and dunked it in their sunny side up eggs.I think this crepe is versatile and can be used any which way you want and can be eaten plain as a snack too.

Socca as its known in France,lives in street stalls and marketplaces as a favorite early morning food of the fishermen,laborers and shoppers who regularly purchase a hearty piece of it,wrapped in a paper napkin. (source William Sonoma cookbook)

Ingredients :

• 1 and half cups(8 oz) of chickpea flour (garbanzo beans flour)
• 3 tablespoons olive oil
• 1 teaspoon salt
• Freshly ground pepper to taste

Method :

1. Put 2 cups (16 fl oz) water in a bowl,then whisk in the chickpea flour,olive oil and salt,continuing to whisk until no lumps remain.Let stand for 30 minutes.
2. Place 12 by 16 inch heavy duty baking sheet in the oven.
3. Preheat the oven to 500 degree F.
4. Remove the baking sheet from the oven,brush with oil,then quickly pour the batter onto the sheet.It should be about 1/8 inch (3mm) thick
5. Burst the bubbles in the batter with the tip of a knife.Turn the setting to broil and slip the baking sheet under the broiler.
6. Cook until the entire surface of the crepe is golden and is lightly charred in places,the original time on the recipe said 2-3 minutes ( mine didn't char too well,I'm thinking my old oven didn't broil well,I charred it on my iron skillet on both sides for a quick minute on medium high heat)
7. Transfer to a cutting board and cut into squares and rectangles.Dust generously with pepper and serve at once.

Milk Peda (Milk Fudge)

Peda is an Indian sweet and is usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron.The word peda is also generically used to mean a blob of any doughy substance, such as flour or (in the case of the sweet) khoa. (source Wikipedia).

Peda happens to be a dessert we all enjoy and when I found this two minute microwavable version I had to try it.

Milk Peda

Ingredients:
1¾ cups Milk Powder
1 Can (14 oz) Condensed Milk
2 tablespoons Unsalted Butter
1/4 teaspoon Cardamom powder
A small pinch of Saffron, dissolved in 2 tbsp warm water or milk
A small pinch of Salt (Optional)
Few Dry Nuts of your choice (cashews, almonds, pistachios etc)

Method :

1. Melt the butter for 5-10 seconds in the microwave (until melted)
2. Mix the melted unsalted butter,milk powder and condensed milk in a microwave safe bowl (make sure they are combined well)
3. Stir in the saffron,cardamom powder and a pinch of salt
4. Microwave this mixture on high for 2-3 minutes (after a minute,give this a mixture a quick stir,and continue to microwave again,for another minute or two)
5. Give the mixture another quick stir
6. Let this mixture cool slightly (don't let the mixture cool down completely,as it will crumble)
7. Grease your hands with a little ghee or oil, make small balls of the mixture while its still warm n flatten slightly.( I used a toy train wheel for the circular design,you can use a fork and make a similar pattern)
8. Garnish with nuts (optional).

Cauliflower with Indian Spices.

 Cauliflower is one of our favorite vegetables and one I know that everyone at home will eat happily! This dish is delicious and the cauliflower is encrusted with mild Indian spices and is a perfect side for an Indian meal.

Ingredients :

• 1 lb Cauliflower,broken into florets
• 2 tablespoons coconut oil/oil of your choice
• 1/4 teaspoon Mustard Seeds
• 1/4 teaspoon Cumin Seeds
• 4-5 Curry leaves
• 1/4 teaspoon Turmeric Powder 
• 1/4 teaspoon Chilly Powder
• 1 green Chilly slit
• 4 cloves of garlic chopped finely
• 2 tablespoon chopped cilantro leaves
• Salt to taste 

Method :

1. Heat the oil in a large frying pan and add the mustard seeds.When the seeds begin to splutter add the cumin seeds.
2. Add the curry leaves and give it a quick stir.
3. Add the green chilly and fry for a quick 30 seconds,if you decide to finely chop the chilly then fry it for a minute ( I like to slit it,so I can take it out before serving!)
4. Add the chopped garlic and fry for a quick 30 seconds to a minute, constantly stirring it,make sure it doesn't burn.
5. Add the cauliflower,turmeric powder,chilly powder fry for a minute
6. Add the chopped cilantro leaves ( I like to cook my cilantro leaves)
7. Add salt to taste
8. Add a little water ( 1/4 cup) and cover the pan and steam the cauliflower for 1 to 2 minutes.(if you need more water add a little more,just enough to steam the cauliflower real quick)
9. Uncover the pan and stir fry the cauliflower on high heat for another 3-4 minutes,keep stirring it so it cooks evenly (we like our cauliflower crunchy) if you like it cooked more,cook for 7 -10 minutes,or until cooked to your liking.(make sure all the water evaporates,this is a dry dish)
10. Garnish with fresh cilantro ( optional)

Homemade Sweetened Condensed Coconut Milk

I always relied on the  store bought condensed milk can,until we started exploring diary-free options.I was pleasantly surprised at how easy it was to make this version of condensed milk.This recipe makes about 12 ounces of delicious goodness.

Ingredients:

• 1 can full fat coconut milk(14 ounces)
• 1/4 cup  raw honey, or equivalent sweetener of choice

Directions: 

1. In sauce pan, combine coconut milk and raw honey(whisk the coconut milk and honey to combine the two ingredients)
2. Warm the mixture over medium heat and bring it to a simmer.
3. Reduce the heat to a low heat.
4. Allow to simmer for 45-60 minutes, or until the liquid is reduced by half.(stirring occasionally)
5. Cool to room temperature.  
6. Store refrigerated in a glass jelly jar(mason jar) until ready to use. 
7. This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge.

Coconut Milk Pancakes.

When your five year old tells you that these are the best pancakes he has ever had,you know that they are really good!! We love pancakes,and have dedicated Saturday mornings as pancake mornings,we like our pancakes with honey and a ton of fruit!

 

Ingredients:

3/4 cup Vanilla Coconut milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons honey 1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons coconut oil, melted cooking oil

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and coconut oil into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.(if you feel your batter is too thick,add a little more milk)
3. Heat a large skillet over medium heat, and coat with oil. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.
   
   Tip : I used Vanilla flavored coconut milk in my pancakes,you can use the plain coconut milk too.

Banana Bread

Banana bread is a type of bread that is made with mashed fully ripe bananas. It is often a moist, sweet, cake like bread; however, there are some banana bread recipes that are traditional-style yeast breads.

I have tried several banana bread recipes and so far my favorite is Tyler Florence's recipe.It is moist and delicious.I have halved the measurements of the original recipe Since our household is partially dairy free,I eliminated the butter and replaced it with organic coconut oil.I'm not a fan of adding sugar when it isn't needed,so I used organic raw honey instead,it was still delicious and my kids loved it!

Banana Bread

 Ingredients

• 1 cup whole wheat flour ( or all purpose flour)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 overripe  organic bananas
• 1/2 cup raw organic honey (or 1/2 cup sugar)
• 1/4 cup organic coconut oil ( or 3/4 stick of unsalted butter)
• 1 large organic eggs
• 1/2 teaspoon pure vanilla extract
• 1/4 cup pecans, finely chopped

Directions:-

1. Preheat oven to 350 degrees F and lightly grease a 8 by 4-inch loaf pan.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. Mash 1 of the bananas with a fork in a small bowl so they still have a bit of texture. 
4. With an electric mixer fitted with a wire whisk, whip the remaining banana and honey(or sugar) together for a good 3 minutes; you want a light and fluffy banana cream. 
5. Add the melted coconut oil(or butter),eggs,and vanilla; beat well and scrape down the sides of the bowl.
6.  Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. 
7. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
8. Bake for about 60-65 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
9. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
10. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. 
11. Toast the slices of banana bread.