#recipe share

its easter, and just like mince pies during christmas you cant go past hot cross buns over easter. 

these hot cross buns are delish, although not soft and fluffy like the conventional bun, the flavor still packs a punch. 

the easter bun (gf, p, v)

ingredients

• 200 g (2 cups) almond meal
  
• 85 g (2/3 cup) tapioca flour
  
• 85 g (2/3 cup) arrowroot flour
  
• 1 teaspoon gluten-free baking powder
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon ground allspice
  
• ½ teaspoon ground cloves
  
• ½ teaspoon ground nutmeg
  
• pinch of salt flakes
  
• 80 g (½ cup) raisins
  
• zest of 1 orange (optional)
  
• 3 eggs
  
• 125 ml (½ cup) coconut oil, melted
  
• 90 g (¼ cup) honey (or maple syrup or coconut nectar) butter, coconut nectar, honey and ground cinnamon, to serve
  
• Piping mix for crosses
  
• 60 ml (¼ cup) coconut oil melted
  
• 2 tablespoons maple syrup (or honey or coconut nectar)
  
• 2 tablespoons coconut flour
  
• 1 egg white
  

method

1. Preheat the oven to 180C.
   
2. Grease a 6-hole muffin tray with coconut oil.
   
3. In a bowl, mix together all the dry ingredients. Add the raisins and orange zest (if using), eggs, coconut oil and honey and mix to form a batter. Mix the batter together really well, making sure there are no lumpy bits, then spoon it into the prepared muffin tray.
   
4. To make the cross mixture, in a separate bowl mix together the coconut oil, maple syrup, coconut fl our and egg white. Pour this mixture into a piping bag (or a plastic zip-lock bag with one corner snipped off) then pipe a cross on top of each bun.
   
5. Pop the tray into the oven and bake for 20 minutes until the buns are risen and slightly golden. Enjoy the buns with some organic butter. Or if you’re feeling really indulgent, toast them and top with organic butter, coconut nectar or honey and a pinch of cinnamon. Warning – they’re dangerously addictive!
   

*makes 6 hot cross buns

i cant take any credit for this recipe - my girlfriend saw my need for a delicious muffin and delivered.
adapted from pete evans muffins, this recipe is an absolute killer - moist and dense, this is everything a muffin should be…

the everything muffin // carrot, cinnamon, bannana and apple (p, gf, v)

ingredients

• 2 ½ cups almond meal
  
• ½ cup arrowroot
  
• 1 tbs baking powder
  
• ¼ tsp Himalayan salt
  
• 1/3 cup honey
  
• ¼ cup coconut oil
  
• ¼ tsp vanilla extract
  
• ½ teaspoon cinnamon
  
• 2 eggs
  
• 2 green or red apple cored and grated
  
• 2 small carrots grated
  
• 2 mashed bananas
  

shredded coconut for top

method

1. Preheat the oven 180C and line eight holes of muffin tin with paper cases.
   
2. Combine the almond meal, arrowroot, baking powder and salt in a bowl, using a fork to smooth out if any lumps.
   
3. Using an electric mixer on medium speed, beat the honey, coconut oil, mashed banana and eggs together until creamed (about 2 minutes).  Add the vanilla, cinnamon and beat for a 2 – 3 minutes.  Add the flour mixture and beat to combine then slowly pour the nut milk and mix well.  Turn off the mixer and gently fold the apple and carrot in.
   
4. Divide the batter into the paper cases and bake for 25-30 mins until the tops are starting to brown. 
   

*tip - add the coconut shreds on top mid way in order for it not to burn

test with a skewer to see if cooked.

enjoy!

its my birthday in 3 days, and i’m ramping up the festivities early. 

with a chocolate flour-less being my top pick, i thought i would give some credit to my very close second, i present to you carrot cake

this recipe is a stunner and will definitely fool your non paleo friends.

the carrot cake (p, v) w lemon paleo coconut icing

ingredients

• 1 ½ cups blanched almond flour
  
• ½ Tsp sea salt
  
• ½ Tsp baking soda
  
• 2 Tsp cinnamon
  
• ½ Tsp ground nutmeg
  
• ¼ cup of unsweetened shredded coconut
  
• 3 large eggs
  
• ¼ cups of coconut butter
  
• 3 Tbs plus 1 Tsp of melted coconut oil
  
• ¼ cup raw honey
  
• 1 ½ cups grated carrots
  
• ½ cups chopped walnuts (optional)
  

method

1. Preheat oven to 325 degrees.
   
2. Grease an 8×8 baking pan with coconut oil.
   
3. In large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg, and shredded coconut with wire whisk.
   
4. In a mixer bowl, mix together eggs, coconut oil, Nikki’s Coconut Butter and honey. Mix well.
   
5. Add carrots into wet ingredients and mix on low.
   
6. Mix wet ingredients into dry.
   
7. Spread batter into prepared baking pan and bake for 45 minutes. Start checking at 40 minutes. (Should be springy and soft, but not wet).
   
8. When cake is cooled, frost and decorate with nuts and a dusting of unsweetened shredded coconut.
   

paleo lemon coconut icing

ingredients

• 2 lemon
  
• 1 cup coconut milk (allow to sit over night in fridge)
• 1 tbls arrowroot
• Raw honey, to taste
• Pinch of salt

Instructions

1. take out your coconut cream from the fridge and scoop the thickend cream from the top of the can, whisk together coconut cream with a stick mixer, add in honey and juice from your lemon

yummm!

so so hard to find something easy and bite size to munch on when your craving that sweetie treatie, usually kicking in around 3pm.

im always looking for good, paleo snacks to sink my teeth into. 

couldnt go past these bite size bandits! 

100% paleo

the choc chip cookie (p, v)

INGREDIENTS

• ¾ cup unsalted creamy almond butter
• ½ cup organic coconut sugar
• 2 tablespoons coconut oil, melted and cooled
• 2 eggs
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1/3 cup dairy free dark chocolate chips (can crush up 85% lindt chocolate)

INSTRUCTIONS

1. Preheat oven to 180 celcius . Line a cookie sheet with parchment paper.
2. In the bowl of a food processor, add in almond butter, coconut sugar and coconut oil; process until it comes together, about 1 minute. Add in eggs and process again. The dough will probably seize up at this point, but don’t worry that’s okay.
3. Next, add in coconut flour, baking soda and salt; process again until a dough forms. Gently fold in chocolate chips.
4. Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand if you’d like to have cookies like mine in the photo, or if you prefer, you can leave the dough as is and cookies will be a bit puffier.
5. Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. 

Makes around 20 cookies..

Recipe for Vietnamese tofu spring rolls now on www.caligirlgetsfit.com! Vegan and gluten-free.

sshsihanaka:

Last weeks orange and sesame cake adaptation via @mynewroots what a delicious afternoon treat that was! Thanks so much for having me on retreat with you @jo.buick @alice.hobday.yoga constantly inspired by their ability to hold space with such grace. The yarra valley has such a great feeling, the mountains and cool morning air, especially at this time of year - the trees shedding their skin, all the colours and flavours of fall are truly spectacular!!!! Enjoy your weekend, it seemed like friday would never come and here we are, along with new moon in gemini! Intention setting time. For this recipe go to @mynewroots website. X

Image source @smoothblender for more. Follow @smoothblender on instagram