I made this for our Engineered Bodies Christmas Cheer party. For a recipe that just came out of my head that day, I think it turned out alright (there weren’t any left when everyone went home). But feel free to tweak it, as long as you tell me what you did. Of course, I can’t find the tiny piece of paper I scratched down what I did so this is from memory.
For a cookie without the wheat-guilt, here you go. Again, no pictures! I really need to remember to do this!!
- 1 cup butter, room temperature
- 2 cups almond flour
- 1 egg
- 1 tsp vanilla
- 1/2 cup honey
- 1 tsp baking powder
- Optional: dark chocolate pieces
Preheat oven to 350F. Cream butter until light and fluffy (this works best with a mixer). Add almond flour, beat until combined. Add egg, vanilla, honey and baking powder.
Roll into 2 cm diameter balls. Place onto parchment lined baking sheet and press flat with palm. It doesn’t have to be really thin but just flatten the ball a bit. Press a chocolate piece on top. Bake for 8-10 minutes, depending on your oven. Remove from oven when starting brown around the edges. Slide carefully onto a cookie rack until cool. These cookies are a little more fragile than the usual shortbread so be careful – or you might just have a lot of “unsuitable” broken ones that require you to eat them.
By the way, little helpers like to do the rolling and pressing. Have fun!
One of my favourite things about Thanksgiving or Christmas, is the food. And this year, since going Paleo, I’ve had to reinvent and rediscover old favourites. Here is cranberry sauce, revised.
- 4 cups fresh (or frozen) cranberries
- 1 organic orange
- 1/2 cup water
- 1/2 cup honey (or less, to taste)
Wash and sort the cranberries. Grate the orange peel. Combine in pot. Add the juice of the orange and the water. Also add half of the honey. Bring to a boil, reduce to simmer for 10 minutes. Taste and add more honey if necessary. Cook until all the cranberries have popped.
Optional, non-Paleo addition: add a splash of brandy, while sauce is simmering. All the alcohol will evaporate but the taste remains. Yum!
I haven’t been writing recipes lately. I have been writing though, though about other things like life and family. But I have been eating and cooking still. And here is a long over due recipe post.
This seafood chowder is a one pot meal, great for stormy days. You could serve with a side salad but there is already a rainbow of vegetables in here so it’s up to you.
- 4 strips of quality bacon, cut into thin slices
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery ribs, diced
- 1 large sweet potato
- fresh thyme
- 1 L stock (I used vegetable)
- half a red pepper, diced
- half a bunch of chard, thinly sliced
- 500g fish (I used sole but any sustainably caught, wild white fish will do)
- 200g west coast shrimp
- 100g scallops (Ocean Wise)
Heat pot over medium high heat. Add bacon and saute until the bacon starts to get crispy around the edges. Add onions and cook until translucent. Add celery, carrots and sweet potato – cook 5 minutes. Add thyme and stock, bring to a boil. Reduce to a simmer and cook until the carrots are tender. Add red pepper, chard, and seafood. Cook 5 -10 min more.