“It’s…different. The banana really comes through.”
Egg-free coconut flour recipes are a challenge! This is one of the few that works.
2 large bananas (the browner, the better)
½ cup tahini
⅓ cup maple syrup
⅓ cup coconut flour
¼ teaspoon ground vanilla bean
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 bar (250 grams) very dark chocolate, chopped (optional but recommended!)
Optional: other add-ins such as chopped walnuts, pecans, or dates
- Blend everything.
- Bake at 350 degrees F (180 degrees C) for 30 minutes, or until browned on top.
Special thanks to anonymous Banana Bread demonstrator!
Adapted from the Paleo Chocolate Cake recipe at MyHeartBeets (excellent website!).
Tastes better than the “real thing”!
- 1 cup almond flour or ground almonds
- 1/4 cup coconut flour
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 4 eggs
- dash salt
- 1/2 cup melted butter
- 1/2 cup chopped 90% dark chocolate
- 1 tsp baking soda
- 1/2 bar 90% dark chocolate
- coconut oil and coconut sugar (or sweetener to taste)
- 1 tbsp. maple syrup
Sugar-free buttercream frosting:
- 100 g Swerve icing sugar (erythritol/stevia-based powdered sugar substitute, recently arrived in the UK!)
- 50 g butter, softened
- 1 tbsp. milk
- small splash of Sainsbury’s “valencia orange extract” (in the baking section, optional), or similar flavouring if desired)
- Non-paleo, store-bought sprinkles (however, there is a recipe for healthier homemade sprinkles at the ChocolateCoveredKatie website)
- Mix ingredients (except for chopped chocolate) well, adding eggs last.
- Stir in the chopped chocolate.
- Bake at 350 degrees for 35-45 minutes. (I used a large rectangular pan, and then cut it once horizontally, and once through the middle to make the layers. It held up to being cut well.)
- Melt chocolate. Add maple syrup.
- Stir in coconut oil and coconut sugar or sweetener to taste, depending on how intense of a chocolate flavour you want – many people find 90% chocolate too strong. I would say I used about 2 tablespooons of coconut oil and about 2 tablespoons of coconut sugar.
- Spread between layers of cooled cake and, if desired, on top (beneath the frosting).
(Note that the cake at MyHeartBeets called for 10 oz of chocolate to make a chocolate ganache, but I couldn’t quite bring myself to invest more than half a pound of chocolate in frosting. I’m sure it’s good, however!)
Sugar-free buttercream frosting
- Mix everything with a fork or hand mixer until well blended.
- Spread on cooled cake.
It’s not carb free, but it does taste great and simulate the consistency of porridge without all the crappy lethargic feeling you get afterwards. I guess it’s high protein too. Either way I feel far better after eating this than the regular version.
Ingredients: serves 1 generously
1 tbsp white chia seeds, organic if possible
3 tbsp ground flaxseeds (linseed) with goji berries and sunflower seeds (or 2 tbsp plain and add your own berries /seeds)
1 tbsp gluten free organic porridge oats
1 cup rice milk (or milk of choice)
1 tsp rice malt syrup (or sweetener of choice)
Optional: cinnamon and dried sour cherries
1. Put everything in a saucepan on a medium/low heat
2. Stir well until mixture thickens to porridge consistency
3. Serve immediately
Paleo flat bread, no fuss. And the cashew cheese… Amazing. Superfast. Nicer than any cow-based cream cheese, coming from someone who still occasionally eats dairy. Just mix it up and go… Tangy, salty, savoury, spicy, creamy, yum.
On a side note.. hello 🙂
Ingredients & Method – serves 2-4
Super easy paleo flatbread:
Vegan pasta sauce of choice
Generous pinch of salt
No measurements. Use mostly almonds, a tablespoon or so of flax if you like, salt (more than you think you need – bread is quite salty) , then just enough sauce to make a thick paste.
Spread the paste onto a lined baking sheet, bake at 200 degrees C for about 15 min. Allow to cool before peeling away from your liner.
4 tbsp cashew butter
2 tbsp soy yoghurt
1 tsp dried thyme
1/2 tsp garlic oil
1/4 tsp smoked Paprika
1 tsp pomegranate molasses – do not skip, this is what makes it magic
1 tsp probiotic powder (optional)
2 tsp nutritional yeast
Salt to taste
Mix everything together
Adjust seasoning to taste
This rice pudding takes significantly less time than its baked counterpart, although still longer than most of my other recipes. Next time I’ll make a triple batch then portion it out and store it in the fridge for later use. You also have to be careful not to let it boil over, so it requires constant supervision. I got distracted and mine boiled over twice
Ingredients – serves 2 generously
100g long grain rice, not easy cook
800ml soy milk
1 tsp organic vanilla powder
2-4 tsp brown sugar or sweetener of choice, optional
Splash of soy milk to serve, optional
1. Put the rice and a little over half the soy milk into a heavy bottomed saucepan. Bring to the boil then simmer for 15 min, ensuring it doesn’t boil over. The rice will cook and swell and the liquid will thicken somewhat.
2. Add in all of the rest of the ingredients and bring to a rapid boil, stirring all the time. Stirring breaks up the rice grains and thickens the mixture more, 7 minutes later you should be done. If u want it smoother you could use a stick blender, or add a bit more liquid and cook until everything dissolves.
The low FODMAP diet is one of the most restrictive I’ve ever been on… No onion, garlic, asparagus, watermelon, avocado, apples, gluten, dairy… The list goes on and seems to follow no discernible pattern – you just have to learn what you can have and can’t. Especially with my additional intolerance to sugars and, more recently, oats, it’s been pretty hard finding a breakfast I can actually eat without feeling awful afterwards. I knew about this diet a couple of months ago but couldn’t bring myself to try it because of all the restrictions above & beyond paleo, low sugar and vegan which I don’t even manage most of the time as it is. But after a truly horrible past couple of days where I found out, after several bowls of granola with milk then soy milk, that I’m quite severely intolerant to both lactose and oats (urrggh) I think the sacrifice has got to be worth it now not to feel like that ever again.
This is a yummy, fluffy, slightly crispy on the edges, soft in the middle, flavoursome vegan take on an omelet. I didn’t think it tasted much like egg, but I think I liked the flavour combination better than acrid egginess anyway. I served it with sushi rice made with stevia instead of sugar, though I now realise erythritol is probably not allowed in the FODMAP diet as a polyol. I’m still learning, and I seem ok enough after eating it… Let’s face it, it’s not going to be as bad as lactose or oats.
Anyone else having to be on this diet, hugs
Ingredients – serves 1
250g silken tofu
1 tsp oregano
Half a sun dried tomato, chopped finely
Green parts of one scallion/green onion only, chopped finely
2 tbsp nutritional yeast
Pinch of smoked paprika
Salt to taste
Onion or garlic infused oil to fry
1. Put everything except the frying oil into a blender and puree until smooth
2. Heat frying oil in a pan then carefully pour the thick puree into it. Fry for 5-6 minutes until the edges look like they’re starting to get crispy.
3. Finish off in the grill (broiler) to set the top a little.
Serve immediately with veggies of choice and sushi rice if you like, because hey, why not. You could probably use this as a filling inside a sushi roll if you could be bothered making one.
I love broccoli in most things, but this has to be one of the absolute best ways to eat it.
Ingredients – serves 2-3
1 pkt broccoli, steamed, about 250g
Pinch garlic powder
2 tsp soy sauce
1/4 tsp hot Paprika
1tbsp toasted Sesame oil
Toasted Sesame seeds to top
1. Mix everything together
2. Serve immediately