Method 1. Preheat oven to 180 degrees Celcius. 2. Place the coconut oil into a baking dish. Place into the oven to melt the coconut oil. 3. Once the coconut oil is melted, remove from the oven. Sprinkle the cinnamon and nutmeg over the oil and stir until well combined. 4. Add the pumpkin to the dish and evenly coat the pumpkin using your hands. 5. Place the baking dish into the oven and roast for 30 minutes or until the pumpkin is tender but not mushy. Stir a couple of times during the roasting process. 6. Add the pumpkin seeds and stir until the seeds are dispersed evenly throughout the pumpkin. 7. Serve immediately with a drizzle of maple syrup and coconut yoghurt or cream on the side.
The school holidays are nearly over and it is back to the routine of packing lunches. These muffins a great autumn addition to both kids and adult lunchboxes. But don't feel limited to just lunch, they are a perfect on the go breakfast or snack option. They freeze well and are delicious warm or cold.
Ingredients: 1 cup steamed and mashed pumpkin
1/2 cup grated zucchini
2 tablespoons rice malt syrup
1/4 cup macadamia or melted coconut oil
2 1/2 cups almond meal or almond flour
1 teaspoon baking powder
1 teaspoon nutmeg
2 teaspoons dried sage
Pinch Himalayan salt
Method: 1. Preheat your oven to 180 degrees Celcius.
2. Place 12 patty papers into a muffin tray or lightly grease a 12 hole muffin tray.
3. Break the eggs into a mixing bowl and beat or whisk until frothy.
4. Add the pumpkin, zucchini, oil, syrup and whisk again the mixture is smooth.
5. Add the remaining ingredients and mix until smooth and there are no lumps.
6. Pour or spoon the mixture into each patty paper or tray so that each is half full. Lightly tap the tray on the bench to smooth out the top.
7. Bake in the oven for 30 minutes or until a skewer comes out clean or the muffin feels cooked when the top is lightly touched.
These cute little tarts a lovely alternative to Christmas mince pies. They are quick to make, keep well and sure to be loved. Best of all they contain no refined sugar, gluten, dairy, grains, coconut oil and is also low in fructose and are paleo.
This recipe makes a large batch which is perfect for giving some away as Christmas gifts. The recipe can be divided in half if you are comfortable with using half an egg.
Using almond meal rather than ground almonds provides an extra texture and flavour to the tarts. You can use what ever nuts take your fancy in the topping.
Pastry 500g almond meal (5 cups) 4 tablespoons macadamia oil 4 tablespoons maple syrup or rice malt syrup 2 eggs Pinch Himalayan salt
Method Preheat oven to 160 degrees Celcius. Lightly grease 30 mini muffin tins.
To make the pastry: Place all the pastry ingredients into a food processor. Process until the dough forms a ball. If required add a teaspoon of water to help the pastry to bind together.
Break off large walnut size pieces of pastry and roll into a ball in your hands. Place each ball into a muffin tin. Using a pastry tamper tool or your fingers, form each ball into a tart case that lines up the sides of the tin. The pastry should be smooth with minimal cracks.
Place into the freezer whilst you prepare the topping.
To make the topping: Beat the egg, syrup, oil and vanilla together until smooth and a gluey like texture.
Remove the tins from the freezer. Place a few pieces of broken nuts into each tart case. Pour over a small amount of the topping mixture over the nuts on each tart case. Use enough that nuts are covered but the tart case is not too full. It may help to start with a small amount on each tart case initially, finishing by using the remainder so that each tart has an even amount.
Bake in the oven for 15 minutes, or until the pastry and topping is lightly golden.
Remove from the oven and leave to cool for 5 to 10 minutes before twisting the tarts lightly to release them from the tins.
Eat warm fresh out of the oven or cool from an air tight baking tin.