Well, it has been a while my friends, hasn’t it.
Its not like I have stopped cooking. On the contrary, I have started cooking even more. Like for real, in a cafe and all. And that put an temporary stop to my creative mojo at home I am afraid.
Plus, my phone started playing up and I could not take cute photos of my food anymore, which is a real bummer, ’cause we all want to see my dinner featured on you intagram feed, right? But really, I want to remedy that and share with you some of my cooking highlights of late. I discovered some new favourites and returned to my paleo roots. Now, I just call it plant based paleo. Not sure if that is even a term, but basically, you make your main source of nourishment plant based and add some really good quality meat protein. Sounds simple and makes sense to me. I have fallen of the dietary wagon for a while and started eating wheat and grains again, and for me, that just doesn’t work anymore. Maybe its because i have crossed the magical metabolic line? You know, the one you cross when you turn 40 and everything becomes a bit harder (well, something become easier, or you just don’t care as much anymore…)?
Anyhow, I am now trying to wean myself off the grain addiction, which just goes to show how addictive all that stuff is. Gluten in particular. But mind you, that doesn’t mean you should do that to…try it by all means and see how you feel. But don’t take my word for it. That’s just how my body ticks. And there is a ton of info out there on the topic.
So, what’s been cooking?
One of the hardest things to replace on a paleo diet is the baked goods. The treats and desserts. The easiest way is of course to just ditch the treats and have a carrot instead when you are feeling peckish, but sometimes that is just no fun, am I right? So I have discovered this neat little biscuit as a variation to our favourite Sesame biscuit. Its very cinnamony and chewy and has sultanas in it, which the kids love. So lets call them cinnamon cookie.
- 1/4 cup of soft coconut oil
- 1 egg
- 1/4 cup honey, maple syrup, rice malt
- 1 tsp vanilla
- 3 tsp cinnamon
- 3/4 tsp nutmeg
- 1 cup almond meal
- 2 tbs coconut flour
- 1/2 tsp baking powder
- pinch sea salt
- 2 tsp ground flax seeds
- 3/4 cup shredded coconut
- 1/2 cup raisins/sultanas or currants
Mix the egg and the coconut oil in a bowl. I used a hand mixer until its nice and creamy. Add your sweetener of choice and the vanilla and whip some more.
In a separate bowl, mix the spices, flours, baking powder, salt and flax seeds and stir to combine.
Slowly, add the dry ingredients to to the egg mixture and mix until all is combined.
Finally, add the coconut and sultanas and blend.
Now shape the mixture into small balls and flatten them on your baking tray. Don’t forget the baking paper.
Bake for 23 minutes in 170C oven, or until the are nicely browned. Let them cool and harden.
Enjoy with a cuppa or share them with the kids.
And you know what else goes really well with a cup of coffee? Walnuts.
- 1 1/2 Walnuts
- 1/4 cup raw cacao
- 1tsp vanilla
- pinch of sea salt
- 1 cup medjool dates
- 1 tbs water
I am not very precious when making these protein balls. I plop everything into my food processor and whizz it up until it forms a sticky ball.
Shape it into balls and roll in some extra cacao or shredded coconut. Let it sit in the freezer for 30 min if you can, but they are very tasty straight up.
My view on all these treats are is the same as with other treats. Sure, the ingredients are far superior to anything you could buy in the shops. They are allergy friendly, supply you with healthy fats and are high in protein. But they still contain sugar and therefore will still raise your insulin. There is no way around that. And really, thinking of our ancestors, they did not have something sweet for morning and afternoon tea, everyday. I think this is where we fool ourselves in our quest to be healthier and fitter and what not. To me, it comes down to quantity.
Quality AND Quantity
So enjoy your treats, but treat yourself consciously.
That’s right Alex, 2 balls are plenty!