Gehaktballen

 Personen: 4

Ingrediënten

Gehaktballen

• 500g rundergehakt
• 1 ei
• 1 tl kokosmeel
• 1 tl mosterd
• ½ tl nootmuskaat
• ½ tl knoflookpoeder
• ½ tl zout
• peper
• 1 el kokosolie

Bereiding

1. Combineer alle ingrediënten voor de gehaktballen (behalve de kokosolie) in een kom en kneed door elkaar.
2. Verdeel het mengsel in 4 gelijke stukken en rol hier grote ballen van.
3. Verhit de kokosolie in een koekenpan en bak de gehaktballen rondom bruin.
4. Zet het vuur laag en doe een deksel op de pan, laat de gehaktballen in ca. 20 minuten volledig gaar worden.

Bron: https://www.eetpaleo.nl/recepten/rundvlees/oerhollands-gehaktbal-met-rucolastamp/

Paleo Banana Scramble

 Paleo Banana Scramble

Serves 2

Ingredients:

2 ripe bananas mashed

2 eggs

1 tbsp coconut flour

1 tsp vanilla

1 tsp cinnamon

1 tbsp coconut oil

2 tbsp raisins (optional)

Directions

1. Mash the bananas in a medium to large bowl

2. Crack and add the eggs to the bananas. Mix well.

3. Add the vanilla, cinnamon and flour. You would also add the raisins at this point, but my daughter decided she didn’t want them today (we’re only doing a Baby Gizmo recipe blog right now darling!). Mix well.

4. Heat the coconut oil in a pan on medium heat.

5. Add the mixture to the pan.

6. Wait until the bottom has browned before scrambling. You will see the sides of the mixture starting to change color. Scramble your mixture, wait for it to brown again, scramble again. Repeat until it’s completely cooked.

https://babygizmo.com/paleo-banana-scramble/

Breakfast biscuits (voor overtollig eiwit)

 Grain-Free Breakfast Biscuits

Unfortunately, many of the breakfast foods we hold near and dear to our hearts are not great for our gut health. Biscuits, bagels, muffins, pancakes, and waffles are typically made with flour, an acellular carbohydrate that, consumed in excess, can feed bacterial overgrowth in the small intestine. These grain-free breakfast biscuits provide a more gut-friendly way to enjoy a traditional baked good for breakfast by swapping out grain-based flour for grain-free coconut and almond flour. You can bake a batch of them in advance or enjoy them fresh out of the oven alongside the One Pan Breakfast Hash on a leisurely weekend morning. 

Ingredients:

• 3/4 cup almond flour 
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1 1/2 tbsp coconut oil, chilled 
• 6 eggs, whites only. Hold onto the yolks for use in another recipe. 

Instructions:

1. Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
2. Mix together almond flour, coconut flour, and baking powder. Add coconut oil and use your hands to break it up until crumbly. Set aside in the fridge.
3. Use a hand mixer to whip the egg whites until stiff peaks form. Then, fold the whites into your chilled flour mixture.
4. Scoop the mixture onto the baking sheet using an ice cream scoop and gently flatten the top. Bake for 20 minutes or until golden brown.
5. Remove from the oven. Let cool, then enjoy!

Tips:

• One serving is one biscuit. 
• Serve these biscuits with butter or ghee. 
• This recipe was developed and tested with Bob’s Red Mill Coconut Flour. If you use another type of coconut flour, note that your results may vary.

Paleo appeltaart

 Ingrediënten voor 1 appeltaart van 23 Ø cm

Voor het deeg

• 400 gram amandelmeel
• Rasp van 1 biologische citroen
• 100 gram kokosbloesemsuiker
• Snuf fijn Keltisch zeezout
• 125 gram zachte roomboter (of ghee)
• 2 eieren

Voor de vulling

• 1 kg appels
• 2 theelepels (ceylon) kaneel
• Sap van 1 citroen
• 2 theelepels anijszaad
• 150 gram rozijnen

Voor de glans

• 4 eetlepels ongezoete abrikozen jam (bijvoorbeeld van het merk Fior di Frutta – verkrijgbaar bij de biologische (natuur) winkels.

Bereiding

• Verwarm de oven voor op 170 graden Celsius
• Begin met de vulling: Laat de rozijnen wellen in water
• Schil eventueel de appels, verwijder het klokhuis en snijd ze in dunne plakjes.
• Meng in een kom de citroensap, anijszaad, kaneel met de appels en laat ze staan.
• Maak het deeg: Doe in een keukenmachine de amandelmeel, citroenrasp, kokosbloesemsuiker, snuf zout, eieren en de roomboter en laat de machine draaien tot er een kleverig deeg ontstaat.
• Hou 250 gram van het deeg apart.
• Vet een springvorm van 22 à 23 Ø cm goed in met wat roomboter. Leg op de bodem een vel, op maat genknipte bakpapier.
• Verdeel het deeg gelijkmatig over de bodem en bedek de randen van ongeveer 4 cm hoog. Gebruik eventueel de achterkant van een natte lepel om het gelijkmatig glad te strijken.
• Bekleed de taartbodem netjes met de appelvulling en druk alles goed aan.
• Pak het overgebleven deeg. Rol er slierten van en leg ze op de taart, druk ze aan, tot er stroken ontstaan. Maak van de bovenkant van de taart een mooie geruite vorm zoals op de foto.
• Bak de taart in 60 minuten goudbruin.
• Neem de taart uit de oven en bestrijk de bovenkant terwijl het nog warm is, met de jam. Laat de taart goed afkoelen en neem dan pas voorzichtig de rand af.

Afkomstig van http://www.paleofamilie.nl/2017/03/09/oerhollands-appeltaart/ (website bestaat niet meer)

Paleo AIP Brazilian Pão De Queijo

 Aip Brazilian Pão De Queijo (Easy "Cheesy" Bread Recipe)

Ingredients

1 Egg (Re-intro) OR Gelatin Egg
1/3 C Coconut Oil
2/3 C Coconut Milk
1 1/2 C Tapioca Flour
1 Tbsp Nutritional Yeast Flakes (this is what adds the cheesy flavor)
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Pink Himalayan Salt




Preheat the oven to 400°F.
In a large bowl, add the tapioca, salt, egg, olive oil, coconut milk, and cheese and mix with a spoon to combine everything (you can also blend all ingredients in a blender, then mix in the cheese with a spoon).
Spoon the batter into a standard size or mini muffin tin filling each cup ½ to ¾ full. If you’re using a silicon muffin tin you don’t need to grease the pan, but if you’re using the aluminum or another type of pan, be sure to grease each cup with olive oil, butter, or coconut oil so nothing sticks during baking. You can also use paper liners instead.
Bake for about 20-25 minutes, or until your pao de queijo is lightly golden on top. Let it cool in the pan for 5 minutes then serve while still warm.

Cinnamon Crumb Cupcakes

Lekker met voorgekookte appel erin! wel iets minder zout gebruiken.

Cinnamon Crumb Cake:
4 cups fine shredded, unsweetened coconut
~OR~ 1 1/3 cup melted coconut cream concentrate (see above)
1 Tbs. Maple Syrup
1 healthy pinch sea salt
1 generous teaspoon cinnamon
1/4 cup Maple Syrup
1/2 tsp. sea salt
1/2 tsp. baking soda
1 Tbs. vanilla plus enough water to make 1/4 cup
1 tsp. lemon juice (Added 2/11/14 – makes the baking soda work better – don’t skip it!)

1. Put 4 cups of coconut into your 11 cup food processor.  Let process for five full minutes.

2. Let the food processor rest for five minutes (so it doesn’t over heat.)

3. Turn on for an additional five minutes.  It will be quite liquidy and you will hear it splash.  (At this point, you could use the melted coconut cream concentrate – 1/3 cup for the topping, and 1 cup for the batter.)

4. Remove 1/3 cup of the ground coconut liquid, put it into a small bowl, and add the 1 Tbs. Maple Syrup, the pinch sea salt, and the cinnamon.  Stir until it comes together – it should look like this:

5. To the remaining ground coconut, add the 1/4 cup maple syrup, the sea salt, baking soda, vanilla/water mixture and lemon juice.  Turn on until it forms a thick batter.  I usually scrape down the sides once, then run it for a few more seconds.

6. Drop the batter into 8 or 9 muffin cup liners (they Must be lined!) 🙂  Sprinkle the topping on top.  If you would like to add some fruit between the batter and the topping, go for it!  Just note that these do not bake for super long, so I found the fruit wasn’t baked through.  (So if you use apples, you might want to use ones that are cooked already – I’ve tried them with mangoes, which were lovely!)

7. Bake at 350 for 15 minutes.  Cook them until they are light brown, but don’t expect them to be firm.  When you remove them from the oven, just leave them in the pan for 30 minutes.  Then remove them, and let them finish cooling.  They stay soft, but firm up nicely as they cool.

8.  Enjoy!! 🙂

Recept van Simple & Merry, maar die blog is inmiddels niet meer online helaas.

Curry powder zonder nachtschades

http://www.thepaleomom.com/2013/03/nightshade-free-curry-baked-tilapia-or-whitefish-of-choice.html