Paleo Chocolate Chip Cookie

Simply Delicious Paleo Chocolate Chip Cookies

by in Food 2

I’ve been attempting to clean up my diet lately, and this means cutting back on the delicious, butter and sugar filled baked goods I’ve been baking all too often lately!!

I’ve done several dairy free recipes in the past, and was loving coconut oil as an alternative to butter!!  This recipe takes it a step further, and is gluten free, as well as dairy free!!  It also uses Coconut Sugar instead of refined sugar.. Coconut Sugar has  lower GI than regular sugar so is a (slightly) better alternative.

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It uses a mix of almond meal and coconut flour in the place of regular sugar, which gives these a crumbly and slightly coconutty flavour.

These cookies are simply delicious!!  Thick and crumbly, and full of chocolate goodness!!  I used this recipe from Ambitious Kitchen.

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Ingredients:

  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup coconut sugar
  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 pack dark chocolate melts – you can use dairy free chocolate if you’re keeping the recipe dairy free Coles stock a brand called “Sweet William” who make baking chips.
  • Coarse sea salt, for sprinkling

Method:

  1. Preheat oven to 180 degrees Celsius.
  2. In a large bowl, add add in beaten egg, melted and cooled coconut oil, coconut sugar and vanilla extract. (Please make sure your coconut oil is cool!) Next add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks. You may need to use your hands to moisten the dough so that it sticks together well.
  3. Use a cookie scoop or large tablespoon to drop dough onto a baking tray lined with baking paper. Gently flatten the dough with your hand. Bake for 10-12 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 12 cookies.

Easy to make, and easy to eat!!!  Perfect for your gluten free and dairy free pals too!!!  Do you have a favourite paleo recipe?

Chocolate Espresso Cake

by in Food 0

Coffee and chocolate – two of my favourite things!!  Today those two delicious delights combined, to make the most indulgent chocolate espresso cake in all of history!!  Now I just need an espresso martini to top it off, and my Sunday afternoon would truly be complete!!

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This cake is flourless and gluten free, and uses almond meal instead of flour.  The almond flavour compliments the coffee, making it even more delicious!!

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I used this recipe from Jamie Oliver, but made a few small changes, including tripling the amount of espresso in the recipe to make a really strong coffee flavour, and baking it for 40 mins instead of 30 as suggested – you can bake it for less if you want it to be more gooey and pudding like in consistency.  I also added flaked almonds, for an extra almondy hit!!

Ingredients

  • 200 grams almond meal
  • 200 grams dark chocolate
  • 175 grams butter
  • 4 eggs (separated)
  • 70 grams caster sugar
  • 60mls strong espresso coffee
  • Flaked almonds

Method

  1. Melt butter, chocolate and espresso coffee in a bowl over a pot of simmering hot water (make sure the bowl goes not touch the water)
  2. Whisk egg yolks and sugar with an electric mixer for approximately five minutes until stiff and creamy
  3. Fold chocolate mixture into egg and sugar mixture.  Fold in almond meal.
  4. In a separate clean bowl, whisk egg whites until stiff peaks form
  5. Fold egg whites into other ingredients
  6. Coat with flaked almonds
  7. Bake for 40 minutes (or less, for a gooier texture)
  8. Grate chocolate over the top for serving

Go forth and caffeinate, my friends!!