Recipe: Paleo Turkish Delight

Have you switched over to Paleo or generally cleaner eating and are missing certain ‘junk’ foods you used to eat regularly? Say, some particular chocolate bars? I sometimes do.

One of my old favourites was the Fry’s Turkish Delight! Or really good, authentic Turkish Delight pieces I’d find occasionally at cafe’s and foodie festivals/markets coated in sugar powder. <drool>

And would you agree a lot of Paleo/healthy swaps just don’t taste as good as the original version? I find it a lot; with breads and cakes, candy, all types of foods – often the taste or texture is off slightly, or even no where near. It’s not the end of the world of course, but it would be nice to get closer to the original version of some fave foods and memories.

Well.. I’m happy to announce my healthier version of Turkish Delight certainly comes very close to the Fry’s version I used to enjoy so much! Yay!

I’m giving you my recipe so you too can enjoy this yumminess, with both the way of coating it in chocolate (Paleo, or close to it, depending on what chocolate you use) like the Fry’s product, or in arrowroot (definitely Paleo) to replace the powdered sugar. Let me know what you think!

turkish delight choc

TURKISH DELIGHT

For the actual lolly you’ll need:

2 cups pomegranite juice (try to find one that’s organic or at least pure with nothing added)

2 tsbp rose water (check Asian stores and health food stores for this)

Raw honey to sweeten (quantity is up to you, with there being pomegranite juice in this recipe you may find you don’t wish to include honey at all)

4 tbsp pure grass-fed beef gelatin powder (grab some here)

The method:

  1. Pour pomegranite juice into a saucepan on the stove withOUT turning the heat on
  2. Gently sprinkle the gelatin powder over the surface of the juice, evenly
  3. Let it sit for a couple of minutes so the gelatin granules absorb the liquid and soften, or “bloom”
  4. Once softened turn the stove on to medium-high heat and use a whisk to stir until granules of gelatin have completely dissolved
  5. Turn the heat off but while the liquid is still hot add honey if you’re using it, and rose water then stir to combine
  6. Pour into a square or rectangle container, oven tray etc, something that’s flat and doesn’t have grooves or funny edges, so you can later on cut the set slice into squares or cubes. Or transfer liquid to a jug then pour into moulds. I used a long oven bread tin for mine which is non-stick and has flat sides and bottom, making it perfect for this type of recipe
  7. Set in the fridge for a few hours until the mixture feels firm to touch
  8. Gently remove from the mould/tray/container by pressing around the entire edge with your finger to seperate from the side of the container then turn upside down, hold close to your kitchen bench or chopping board then you should see the ‘jelly slice’ start to come out of the container. Watch it closely and guide it out as needed so it doesn’t break
  9. Use a flat blade knife to cut to size (even-sized squares for example)

Now you have a basic Paleo Turkish Delight! Have a taste, do you get that nice, familar hit of rose water? It’s so good!

 

Here’s how you can create either a choc coated or powder coated version… 

Chocolate Coated

You’ll need:

1 block plain paleo/primal/healthy-as-possible chocolate (I used the new Coles brand 70% dark chocolate because it’s dairy and soy-free) melted

OR

Make your own chocolate using cacao butter, organic cocoa powder, raw honey to sweeten, pure vanilla and melted coconut oil

Method:

  1. Let the chocolate mixture cool in a large container (large enough to get your hand into easily with some room to move around) but not to the point it’s becoming lumpy or re-setting then gently place Turkish Delight piece into the container to coat thinly with chocolate
  2. Place each piece onto a sheet of baking paper that’s on a chilled board or flat plate of some kind that’s been in the fridge or freezer. This will help the underside of each piece set quicker and prevent you losing more chocolate coating than necessary on the baking paper!
  3. Store in an air-tight container in the fridge (if it lasts that long!!)

This version may not be technically “Paleo” depending on the chocolate you use. Cane sugar isn’t classed as Paleo but I personally don’t mind consuming it occassionally. I’d rather use a chocolate that had coconut sugar though.

 

Powder Coated

turkish delight powder

You’ll need:

1/2 – 3/4 cup arrowroot powder

Optional: 1 tsp pure vanilla powder

Method:

  1. Sprinkle half the arrowoot on a board or late plate
  2. Gently place each piece of Turkish Delight on the board/plate then turn over. Use your fingers held out together and flat to pat each side to remove excess arrowroot leaving you with an even coating on each side. I find if you don’t try to pat the excess away and you coat each surface the taste overpowers the actual gummy; a thin layer on the top and bottom seems to be plenty
  3. Store in an air-tight container in the fridge but keep in mind the moisture may absorb into the arrowroot, reducing it’s powdery-ness.

Now you have a version of Turkish Delight similar to that found in cafes and at markets with that classic and famililar powder coating!

You can probably store either in a container in the pantry, but keep in mind there is BEEF in there, it may not last long outside of the fridge before going ‘off’.

I hope you enjoy whichever version you make! Let me know how you go and what you think!

Oh and before I go, my message is never “you should eat strict Paleo all the time” because I certainly don’t! I believe we each need to find a happy balance with what we eat and how we live. So if you feel like having the ‘junk’ version of Turkish Delight.. then do it! Own it and enjoy it.

However, for those times you feel like a healthy option then now you have one 🙂

That’s all the wisdom I have for you for today..!

Aimee x

 

5 Things I’m Grateful for Today:

  1. gelatin and how it helps me heal
  2. getting sun today for over 30mins
  3. a good catchup with Chris this morning
  4. Eric Church songs
  5. Spotting whales yesterday

Recipe: Chocolate Orange Biscuits

Last night I was in the mood for making some recipe ideas for my green banana flour ebook, but unfortunately I’d run out of eggs and since all the recipes I wanted to attempt needed eggs… I was kind of bummed (cue sad violin music). I really felt like cooking something, so I decided to throw together a few things and ended up making a really yummy batch of choc orange biccies! And with so few ingredients… that’s a huge win in my books!!

I really felt like cooking something, so I decided to throw together a few things and ended up making a really yummy batch of choc orange biccies! And with so few ingredients… that’s a huge win in my books!!

I didn’t use eggs, I didn’t use nuts, and what I did use was really basic stuff, so it’s a no-brainer I share this new recipe with you all!

 

orange choc biscuits 1

CHOCOLATE ORANGE BISCUITS

You’ll need:

2 tbsp chia seed meal (chia seeds ground down well in a good blender)

2 tbsp arrowroot flour

1/4 cup organic desiccated coconut

2 tbsp coconut oil (liquified)

2 tbsp pure organic cocoa powder

1/4 cup pure coconut milk (I use Ayam)

2 tbsp honey

Fresh orange zest, or dehydrated orange peel, or orange essential oil – to your liking

Optional: 2-3 tsp cacao nibs for crunch

Note: this made 10 small biscuits, double quantities to make larger batch

Do this:

  1. Pre-heat oven to 170 degrees Celcius and line a baking tray with baking paper
  2. Add all ingredients (apart from cacao nibs) to the blender or food processor and blitz until well combined and there are no lumps left. I used my blender because I had pieces of dehydrated orange skin I wanted to break down and I wanted the desiccated coconut and chia meal to break down as much as possible. You could just add all ingredients to a bowl to mix together with a spoon, if not using dried out orange skin pieces, the result may not be the same but it’s up to you. The blender took very little time and did a good job, so I suggest using one for this.
  3. If including cacao nibs add them into the mixture now and stir through so they stay whole and crunchy
  4. Use a teaspoon to place big dollops of the gooey chocolate mixture onto the baking tray, about a tablespoon’s worth of batter for each biscuit
  5. You can keep them quite close together, about 2cm apart as the mixture will only spread a little while cooking. To ensure they stay fluffy don’t press down the mixture with the back of your spoon, just dollop it onto the paper, maybe tidy up the edges a little so they’re all neat and round, then bake them as is
  6. Place in the oven and bake for around 10-15 mins
  7. They really don’t take long to cook and actually cool down quickly because they’re not dense at all. They’ll be ready to munch on in no time!

These are great for school lunchboxes and after-school play dates because there’s no nuts present. Yet they’re so soft and moist.. wow!

Keep in mind though that some people with digestion issues can find arrowroot and chia meal heavy on the gut, but what I like about this recipe is it uses so little of each of those ingredients and they go such a long way that if you or your little one only has a couple of these they’re pretty filling because of the good fats, and there’s little chance of then being left bloated. But always listen to your body, the same ingredients for one person (paleo or not) don’t necessarily work well for the next.

jaffa biscuits 1

Enjoy 🙂

Aimee x

 5 Things I’m Grateful for Today:

  1. Creating these yummy biccies last night!
  2. The sun out today
  3. Playing outdoors
  4. Chocolate
  5. Holding fun cooking demo’s and all the great people I meet through them

Recipe: Dreamy Creamy Triple Choc Chip Ice Blocks

It’s Summer, yay! And that, of course, means many hot days ahead, calling for cold food and drinks to cool us down.

So I have the perfect recipe for just that! And it’s a little decadent but super healthy at the same time… My Dreamy Creamy Triple Choc Chip Ice Blocks!

2015-12-13 11.52.13

Sound good? Look good? Want to make them? Then here’s the recipe so you can do just that!

DREAMY CREAMY TRIPLE CHOC CHIP ICE BLOCKS

You’ll need these:

Ice blocks:

1.25 cups pure coconut milk

1/2 cup organic pure cocoa powder

1 cup organic banana, roughly chopped

1-2 tbsp raw honey

1 tbsp cacao nibs (plus extra for garnish)

Choc drizzle:

2 tbsp coconut oil

1 tbsp cacao butter

1 tbsp organic pure cocoa powder

1/2 tsp pure vanilla (powder, paste or beans)

2 tsp raw honey

(grab some of the ingredients for less than RRP in the Primal Pantry!)

Now do this:

Ice blocks:

  1. Place all ingredients, apart from the cacao nibs, into a blender and blitz until you have a smooth consistency and there are no chunks of banana remaining
  2. Stir in the cacao nibs
  3. Pour mixture into ice block moulds (purchase from op shops, supermarkets, homewares stores etc)
  4. Place in the fridge to set for a few hours

Choc drizzle:

  1. Using the double boiler method melt the ingredients so there are no lumps of cacao butter remaining. The water can be simmering but doesn’t need to be at too high a temperature.
  2. Once melted, remove from stove and allow mixture to cool down a little
  3. Once the mixture has cooled down but is still runny, pour into zip-lock bag (cut the smallest of holes in one corner to make into a piping bag) or a proper piping bag
  4. Place a large flat plate in the freezer
  5. When the ice blocks have completely set remove them from their moulds and lie them down on the cold plate from the freezer (to prevent the ice blocks melting quickly) then grab the choc drizzle bag and pipe over the ice blocks however you like. Across-ways back and forth is easy and looks great. Sprinkle some cacao nibs over for garnish. The chocolate will set pretty quickly then you can serve the ice blocks!

Easy as that! I hope you enjoy these rich, creamy, chocolatey, healthy, delicious goodies over Summer 🙂

I sure enjoyed eating those 3 after I took photos! I had to.. they were melting, it was the hottest day we’d had in ages and it was a matter of life and mess! lol

me

To learn more paleo-friendly healthy, yummy, easy, affordable recipes feel free to contact me to organise a Private Paleo Cooking Workshop, or stay tuned on Primal E-News for upcoming cooking demo’s!

Aimee x

 

5 Things I’m Grateful For:

  1. Yummy healthy Ice blocks on a hot Summer day!
  2. Spending time out by a creek in the country yesterday and Clint catching 2 fish
  3. Our talk at Nebo Organics tonight
  4. New skills activity I learnt from Clint yesterday during our play session
  5. The salt lamp in this office helping relax me as I work and study

 

How ’bout some puddin’, puddin’?!

Healthy paleo pudding that is!

I realised this morning all of my avocados ripened at the same time, leaving me with 8 small avocados to find something to do with! I’d usually make a simple raw choc mousse but today I decided to try adding gelatin and see if I could get a pudding-effect happening.

And it worked!

Okay so the photo isn’t great, but I promise you, the flavour more than compensates!

Choc pudding mousse

Cos you’re nice and I like you I’ll share with you my recipe for making this rich, chocolately, moussey, puddingy, deliciousness.

 

Grab these:

2 large ripe avocados or 4 small

1-2 tbsp raw honey (or stevia for sugar-free)

1 tbsp grass-fed beef gelatin powder (Co-Op orders available here)

2 tbsp pure cocoa powder

1/2 cup filtered or spring water

Optional: vanilla or peppermint essence (get organic and pure if you can)

 

Now do this:

Cut and de-seed the avocados, spoon out the flesh into a food processor, awesome high-speed blender (grab one here) or in a bowl if using a hand mixer.

Add the cocoa, honey and flavouring.

In a small saucepan add the water, bring to simmer, turn down to low temp then slowly stir in the gelatin powder with a whisk. Remember be patient cos if you go too fast and you’ll get icky yucky clumps!

Once all gelatin is dissolved, pour that mix into the other mix and blitz it real good until all ingredients are totally combined.

Spoon into serving bowls and place in the fridge for about 30min-1hour max. Any longer and it’ll jelly-fy a little too much.

 

How easy is that?! The consistancy is unlike anything I’ve ever made. I really like how light and fluffy it becomes but still really smooth and luxurious. Give it a go and let me know what you think!

 

Why is this ‘healthy’ you ask? Lotsa reasons!

1. Grass-fed gelatin is awesome for joint and gut health

2. Pure cocoa has no nasties and is easier on digestion than raw cacao (not to mention it’s far cheaper to buy!)

3. There’s zero, zip and zilch crappy refined sugars in this. Just beautiful raw honey with all it’s amazing nutrients in tact

4. Avocado is one of the Good Guys in terms of fats!

That should be enough reasons for you. If not, then you’re pretty hard to please aren’t ya?! 😉

 

So go ahead and enjoy this decadent dessert with no guilt attached. You deserve it.

 

Aimee