Paleo herbed focaccia. Need I say more?
Find my recipe over on Merit and Fork!
Paleo herbed focaccia. Need I say more?
Find my recipe over on Merit and Fork!
Honestly, I should be doing one of two things right now: studying, or packing. But this recipe just couldn’t wait! Mostly because as soon as my exams start I really can’t afford to spend much time cooking and blogging..
I have my first exam on Monday (geography), and my second/last on Wednesday (sustainable development). 3 days later, I will be moving back to the States for good I came to St. Andrews intending to stay for all four years of undergrad, but I’m very fortunate to have been given an opportunity that I just could not pass up. If you follow me on IG then you already know this, but I will be transferring to Columbia University to complete my Sustainable Development degree there! It’s really bittersweet, because I absolutely adore St. Andrews and I’m leaving some really great friends behind. However, I recently realized that it was not the ideal fit for me and my career ambitions. Considering I want to work in urban design/city planning, a teeny tiny old Scottish town was not really allowing me to thrive as much as I would’ve liked. I honestly could not think of a better fit than Columbia, and New York is going to be such an incredible experiential learning environment. Starting all over is a bit intimidating when I’m already halfway done with college, but I’m actually really looking forward to a fresh start! And I mean, it’s Columbia! I’m so psyched. I’m thinkin’ that sharing my food will be a good way to make friends As the brilliant Julia Child once said, people who love to eat are always the best people!
So I’m pretty proud of this banana bread! For me, a successful Paleo banana bread has always been pretty elusive, especially when you’re comparing it to the heavenly banana bread of your childhood, filled with gluten and refined sugar 😯 But I’m honestly really happy with the crumb of this bread! It’s really soft and moist, but it bakes all the way through. And somehow it tastes really buttery even though there isn’t any butter in it! (note: good quality grassfed butter is NOT bad for you, I just used coconut oil since it’s a coconut banana bread) It toasts up really nicely, and if you add a slab of butter and a dollop of almond butter then it’s just heaven. I think I might even use it tomorrow morning to make banana bread french toast… Wow I need to get to sleep so that breakfast time gets here faster! Goodnight guys!!
hey P.S. if you haven’t contributed to my really cool project yet, I’d really appreciate your support! You can find out more about it and donate here: http://crowdhitch.millennialtrain.co/campaign/detail/3009
Well happy Labor Day to all your ‘murricans out there! The weather here is pretty gloomy today so looks like I won’t be partaking in any real Labor Day celebrations. Not that there’s anyone left in Atlanta to celebrate with seeing as all of my friends are off at school already. I leave in 3 days though so I should probably start packing..
So when I’m craving bread or toast, but don’t have any of my Paleo Bread on hand, I whip one of these up and have a nice lil’ grain free english muffin in a jiffy! Thanks to this revolutionary contraption called the microwave, you can have this on your plate in as little as 3 minutes! Easy as 1-2-3.
So here ya go ladies and gents. The main event!
I can’t believe it! I’ve done it! I have developed a new recipe for Paleo bread that has the texture of regular bread and tastes pretty dang good! I’ve always loved baking different types of bread, but usually I make quick breads that taste great but end up pretty dense. This one is different though. I played around with different flours and came up with this almond flax bread that is lightened up with tapioca flour and a little coconut flour. I’m pretty happy with the outcome. It’s scrummy (as Mary Berry might say ) toasted up with some butter and cinnamon, but it also holds up quite well as sandwich bread. A lot of people are skeptical about going Paleo or giving up gluten and grains because they think they’ll miss bread. Well think again. You can have your cake and eat it too.
I’m thinking about brewing my own Kombucha, because it’s just so freakin’ expensive to buy at Whole Foods or other health stores. Any suggestions? Should I buy a whole starter kit or just give it a go with a live scoby and get the rest of the supplies separately? This creep on Craig’s List is giving out free scobies.. I’m all for free stuff so I emailed him/her to ask if there were still some available, and all he/she responded with was the name of their street and the county they live in.. not a time, not a full street address, not a greeting, not a name, nothing. So I don’t think I’m going to take them up on their free scobies.
Anywho, you should go check out my first article for HASHTAGpaleo. It’s about the dangers of dieting and processed foods. Essentially, I give you a bunch of reasons to eat clean. And don’t worry, I’m not preaching the “eat what our ancestors ate” mumbo jumbo.
And my EPIC bars came in the mail today!!!! The wonderful people behind EPIC bars were kind enough to send me some samples to review for HASHTAGpaleo, but I have to wait until I finish the 21DSD since they have dried fruit in them :/ I’m so excited though!
I. Love. Food. I spend way too much time looking at food photography and FoodGawker and Pinterest food boards. Cooking is an outlet for me, and I love trying recipes and developing new ones. A blog seemed like a sensible step to take, to have a record of my creations, and to share my recipes, pictures and ideas. So here it is! I’m glad you’re here.
So a little about me and my eating habits: I eat clean, and use fresh, usually whole foods and organic products when I can. To be clear though, I don’t eat strictly Paleo. I follow the 80/20 rule- 80% of the time, I eat meats, eggs, vegetables, fruits, healthy fats and oils, nuts and seeds, but the other 20% of the time, I indulge. I absolutely cannot say no to frozen yogurt (Mmmm Yogurtland), and pretzel M&Ms are my weakness. I stand behind the 80/20 rule entirely though, it allows me to have a healthier relationship with food. Too much restriction is bound to backfire, so I leave room for “treats and cheats”. I also eat a modified version of Paleo/Primal, which includes Greek yogurt and dark chocolate; I’m all about finding what works best for your body.
So while my style of eating works for me, it wouldn’t work for everyone. When it comes to dietary wisdom, you need to take it with a grain of salt—doctors have not, and probably will not, come to a consensus on the healthiest diet. I will not get on a soap-box to preach why everyone should go Paleo, because I don’t believe that’s true. What I do believe is that REAL FOOD is undoubtedly better for you than anything processed. If you eat gluten-free, grain-free, vegan, vegetarian, safe-starch, Paleo, or any other diet and that works for you, then keep on keepin’ on. Just make sure you are listening to your body, and not to the diet dictocrats and dishonest media images of “health foods”.
(If you want to learn more about the fallacies of conventional dietary wisdom, watch Hungry for Change)
Enough chit-chat, here is today’s inaugural blog post recipe. This is my own, original recipe for Apple Date Cake. This cake is kind of like a quick bread; I bake it in a loaf tin, but I’m sure it would work well as muffins too! Just cut down the baking time. I drizzled it with a Walnut Praline topping, adapted from The Urban Poser’s Paleo caramel, but I’ve served this warm with vanilla ice cream as well and it’s a dream.
Apple Date Cake
1/2 cup coconut flour
2 tbsp tapioca flour (can sub 1 tbsp coconut flour or 2 tbsp almond flour)
6 tbsp desiccated coconut
¼ cup almond flour
3/4 tsp baking soda
3/4 tsp baking powder
1 ½ tsp cinnamon
½ tsp allspice
½ tsp ginger
½ tsp cardamom
1 large apple grated, include juices (about ¾-1 cup)
2 tbsp coconut oil or butter, melted
1/4 cup honey or maple syrup
1 tsp vanilla
about 16 chopped dates
Preheat oven to 180 C/350 F
1. Mix all the dry ingredients together.
2. Chop the banana into chunks and heat it in the microwave in the same bowl as the coconut oil, until oil is melted. Mash the warm banana together with the coconut oil, and stir until smooth.
3. In a separate bowl whisk together grated apple, eggs, honey, and vanilla, and then stir in warm banana-coconut oil mixture until smooth.
4. Mix the wet ingredients with the dry, and then stir in chopped dates.
5. Pour into greased parchment lined 9×5 loaf tin (the batter should be pretty thick).
6. Bake for 45-50 minutes, or until it’s a nice, deep golden brown, and a knife comes out clean.
7. Allow to cool for about 10 minutes. Drizzle with Walnut Praline.
8. Slice, serve, and say Mmmmm.
Walnut Praline Topping
½ can coconut milk
3 tbsp honey or maple syrup
2 tsp butter, coconut oil or ghee
1 tsp vanilla
1/2 cup walnut pieces
optional: 2-4 tbsp almond milk
1. Bring the coconut milk and honey to a boil over medium/high heat in a sauce pan.
2. Once boiling, turn down to medium heat, and allow to simmer undisturbed for about 10-12 minutes.
3. Add butter and vanilla, and keep on the heat for 3-5 more minutes, stirring frequently, until pretty thick.
4. Remove from heat and stir in walnuts.
5. Optional: If you want a more liquid caramel so that you can drizzle it, add a little almond milk at a time, and stir, until it reaches desired consistency.
6. Drizzle on top or spread onto slices.