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We all love a sweet treat, and although we shouldn't over-indulge in them, it is easy to make something special that's also reasonably
good for you!
PALEO BAKING TIPS...
Baking without standard flours takes some practice. The easiest recipes use eggs. If you are allergic to eggs, you may not find these recipes successful.
Christmas Pudding
Make your own Christmas Pudding and avoid every possible allergen. This is easy and very adaptable.
Grain free
?
Egg free
?
Dairy free
?
Nut free
?
Time needed
1 hour +
Tried and tested
Ingredients
100 grams of spelt flour ..............

1 tsp each of ginger, cinnamon & mace
250g mixed raisins, currants & sultanas
100g mixed prunes, apricots or figs
25g dried mixed peel
50g flaked almonds
.....
150g fresh puréed pear or apple
25g butter
..........
2 eggs
150ml apple or pear juice
.......... ... .............
OR 50g gram flour + 50g rice flour .... or 100g chestnut flour




OR sunflower seeds

OR coconut oil
OR 2 heaped tsp bicarb soda
OR 100ml juice and 50ml brandy
Method
• Soak the dried fruit overnight using half the total liquids – juice or juice ...and brandy
• Sieve and mix the flours and spices together.
• Mix the eggs, melted butter, puréed pear/apple and remaining liquids into
...the soaked fruit.
• Add the nuts or seeds to liquids, then stir the flour thoroughly into that.
• Place a circle of greaseproof paper into the base of a pudding basin, then
...spoon in the mixture
• Cover with a double layer of paper or foil and tie tightly around the rim.
• Put the basin into a deep pan; add water to come halfway up the bowl.
• Cover tightly; simmer for 4-5 hours, check the water level occasionally

• Once cool, cover with fresh paper or foil and store till needed.
• Reheat by steaming for an hour.
Simple blueberry muffins
This is a highly adaptable recipe. Choose to make with traditional ingredients or try with Paleo options.
Grain free
?
Egg free
X
Dairy free
?
Nut free
Time needed
1 hours
Tried and tested
Ingredients
195 grams plain flour or for a PALEO option, use 130 grams almond flour with 30 grams coconut flour
150 grams granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
80 ml butter or coconut oil, melted
1 large egg
100 ml milk, dairy or non-dairy. For PALEO, you may need a little extra.
1 1/2 teaspoons vanilla extract
200 gms fresh or frozen blueberries;
Instructions
Mix all the dry ingredients together, sifting as necessary. Mix all the wet ingredients. Stir both together gently – don't beat the batter. Allow to sit for 15 minutes while your oven heats to 190ºC. This allows the flour to absorb the liquid (important if you use coconut flour!) and the baking powder to start bubbling. The batter should be light and fluffy so if it seems thick add a little more milk. Pour into muffin moulds/paper cases and cook for 30-35 mins.
Mandarin-almond celebration cake
This cake is a little heavy on the sugar, and it takes some preparation, but the result is stunning, making it perfect for an occasional special event.
Grain free
Egg free
X
Dairy free
X
Nut free
X
Time needed
4 hours
Tried and tested

Ingredients
3 mandarins
1 cup caster sugar
6 eggs
2 cups ground almonds
1/4 cup superfine caster sugar
zest of 2 oranges
whipped cream (or coconut cream)
Instructions
Put the mandarins in a saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times. Or you could put them in the slow cooker overnight.

Preheat the oven to 160ºC. Drain the mandarins and cool to room temperature, split them open and remove any seeds. Puree the mandarins, including the skins, in a food processor.

Whisk the sugar and eggs together in a large bowl until combined. Add the ground almonds and mandarin puree and stir thoroughly. Pour into a well greased 24cm springform cake tin and bake for 1hr 10 min, or until the cake looks set in the middle, springs back when touched and comes away from the edges. Remove from the oven and allow to cool in the tin.

While the cake is cooling, put the caster sugar and 60ml water over a low heat and stir until the sugar dissolves. Add the orange zest and boil the mixture until it just starts to caramelise, then lift the zest out with a fork and cool it on a plate. Serve the cake with lightly whipped cream and the caramelised zest.

Grain free muesli bars
Perfect for school lunch boxes and snacks at work.
Grain free
Egg free
Dairy free
Nut free
Time needed
30 mins
Tried and tested
Ingredients
1/2 cup of dried apricots and 1/2 cup raisins
1/4 cup each of pumpkin, sunflower and flax seeds
1/2 cup desiccated coconut
1/2 teaspoon of natural vanilla extract.
Instructions

Blend the apricots and raisins until they stick together in a ball, then add all the seeds and coconut. Whizz until combined but not too smooth.

Line a baking tray, press the mixture in and back for 20 minutes at 175ºC. Cool then slice.

••
••
Coconut muffins
Inspired by Asian styled cakes, these will be quite dense and chewy, so you could add a teaspoon of baking power.
Grain free
X
Egg free
Dairy free
Nut free
Time needed
45 mins
Tried and tested
Ingredients
590 ml coconut milk and 15 ml water
200 g white rice flour (or 60-70 g coconut flour)
185 g shredded unsweetened coconut
6 g salt
4 tablespoons of honey and 4 heaped tablespoons of raisins
Grated nutmeg
Instructions

Preheat the oven to 375º F/190ºC and grease some mini-muffin pans.
Mix together the coconut milk with the water in a mixing bowl. Stir in the white rice flour, shredded coconut, and salt. Stir in the honey and fruit then spoon the mixture into the prepared mini muffin cups. Bake until the tops are golden brown and crusty, about 30 minutes.

If you are avoiding all grain flours, use coconut flour. At first this may look a bit too wet, but let the mix sit for a while and it wil thicken. Likewise, you can adjust the ratios of honey, fruit and nutmeg to taste. Try a quarter recipe first so you can test out the textures and flavours.

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