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

Real food + real people

We’re big fans of really nice local people making really great products, and the family behind the At One biz certainly are that!

Husband and wife team Andrew and Tara are the creators of Noosa-based company At One, making nutritious and tasty raw food bars that are actually unique and unlike any other health bars on the market.

Cos let’s face it, there’s an abundance of ‘healthy’ food bars on the market now right? Supermarkets and health food stores – even some service stations – are stacking their shelves with these, trying to appeal to the health and allergy-conscious consumers.

So what sets these products apart from the others?

We chat to Andrew and Tara to find out!

a&t

The lovely Andrew & Tara. Image sourced from My Entrapreneaur Magazine

US: Andrew and Tara, you create a variety of raw, vegan, paleo-friendly bars, what was the inspiration behind this kind of product line in particular?

A&T: Our range of At One bars were born while Andrew was running a 250km ultra-marathon across the Sahara Desert. It was then that Andrew discovered the shocking reality of the ingredients and additives used in regular nutrition bars.

Image sourced from ClaireKCreations

Andrew’s dessert adventure! Image sourced from ClaireKCreations

We envision a world where people are empowered to be their best through healthy lifestyle choices. We felt that the range of snack products available to the general public at that point was certainly not working towards our vision, so we committed to creating something better. We’re both fanatical about food and Tara’s love playing around with raw food and Paleo recipes. So we set about developing our completely natural range of snack bars with simple, clean and good for you ingredients. We’re proud of the fact that our bars are incredibly good for you, but just as important to us, is that they taste amazing!

So now you can have that decadent treat, without the added guilt!

Beautiful bars of goodness

Beautiful bars of goodness! Image sourced from Pozible

US: The bars we’ve tried are all jam-packed full of flavour, you must use awesome ingredients, where abouts do you source them from and is quality super important to you guys?
A&T: Flavour is number 1! We’re very particular about nutrition, and all our bars are paleo, vegan and gluten-free, but at the end of the day, if it doesn’t taste good, people won’t eat it. And we want everybody to understand that good food can taste great, it doesn’t have to be packed with sugar and added flavours!

 
As all our ingredients are raw and free from preservatives and because we don’t use any additives, the quality of our ingredients is paramount. We source them from Australia where we can, but many of our ingredients are best grown overseas, such as our raw cacao from Peru. This can cause supply issues at times, for example we’ve had to delay production in the past due to a global shortage of sulphur-free organic apricots.

 

Cacao Incaberry & Banana Pecan

Cacao Incaberry & Banana Pecan – YUM!

 

US: You’re in the process of making 2 new bars, can you tell us a bit about them and when they’ll be ready?
A&T: Yes we’ve been testing new flavours and we’re working towards a launch in November of our new cacao mint bar and coconut goji bar. We love our two existing flavours (cacao incaberry and banana pecan), and we think the two new ones will make for a great range. We’ve already had loads of incredible feedback from the public about the new flavours, its blown us away!

 
We’ve tweaked the recipes a little for the new flavours by decreasing the fruit content and increasing the nut content. This has resulted in a slight decrease in carbs and an increase in fats in the two new flavours, which we know is something that more and more people are looking for. Don’t get us wrong, our bars are not zero carb bars, its virtually impossible to achieve that in a bar without using highly refined and artificial ingredients. But we can guarantee that everything in our bars is minimally processed and completely natural.

 

US: You make such healthy snack bars for people to enjoy and benefit from, what ways do you both like to stay healthy in your own lives?
A&T: We love food and are always trying new things, but the key is always about good, quality, fresh ingredients. We grow a lot of them ourselves in our own veggie patch! Andrew is a keen ultra-marathon runner and loves nothing more than to go running around the national park trails near home. He’s also just getting into mountain biking.

 

Tara is into more gentle pursuits, walking the dog, riding with the kids. We’re both learning more about meditation at the moment and are giving pilates a go as well!

 

We’re continuing to develop our understanding of what overall health and well-being means. Life is a constant journey of learning!

Tara enjoys yoga at the beach

Tara enjoys yoga at the beach

US: At One seems to be going gangbusters, what are your goals for the biz moving forward and what advice would you have to others wanting to start a health food business themselves?
A&T: We’re working very hard on growing our business, we want to touch as many people as we can with our healthy snack products. Our vision is to empower people to be their best through healthy lifestyle choices, so we’ve got a lot of work ahead of us 🙂 We’re encouraged by the growing awareness of healthy food in society, but we’re only just scratching the surface.

Brainstorming on the balcony

Brainstorming on the balcony

For others wanting to start a health food business, or any business at all for that matter, question yourself as to how passionate you are about what you’re doing. When the going gets tough, which it will, a passion for what you do is what will keep you pushing.

In terms of food, farmers markets have given artisans a market for their products, which is fantastic and is part of the reason why we’re seeing lots of innovation at the moment. If you’re starting out in this situation, you just need to be realistic about what you want to achieve. We started this way, but we did it with a plan to use this as a way to launch our brand and to test the market for the types of products that people are seeking. Its now been almost a year since our last market, a lot of water has passed under the bridge, but it was a great way to start.

Andrew & Clint at the Real Food Festival

Andrew & Clint at the Real Food Festival

 

US: Thank you so much for taking the time to chat with us guys! Your story is so interesting and your passion for providing healthy, easy and affordable food for people is wonderful. We’re so excited to see what you do in the future!

 


 

 

If you’d like to get your hands on some of these scrumptious bars, or you want to find out more about the makers and their products, visit their website here.

We’re thrilled to announce we’ll have some of their bars in the Paleo Food Prize Pack at Aimee’s next cooking demo event ‘Paleo for Busy People on Saturday 7 November – so one lucky guest will be taking all these goodies home with them that day! Yay!

win

Eat well + play well!

Clint & Aimee

 

5 Things We’re Grateful For:

  1. Wonderful new friends like Andrew and Tara
  2. Sunny days and getting lots of Vitamin D
  3. Spending time in nature often
  4. Wrestling and play
  5. Kids classes and the fun had by all

Recipe: Coconut Lime Curd Tart by Aussie Paleo Chef

Dan the Aussie Paleo Chef is a magician in the kitchen, that’s no secret, and he puts most of his amazing recipes up on his Facebook for all to see and re-create.

At our Paleo Camping Retreat on the weekend he mentioned one recipe in particular to our campers, and when I went to forward it onto them for him, I just  had to include it in a blog post so even more people can see it and give it a go.

I, for one, am definitely giving this one a go, and very soon!

Thanks Dan for your incredible kitchen creations, you’re my favourite paleo chef 😉

 

tart1

COCONUT & LIME CURD TART

 

Line a spring-form cake tin with non-stick baking paper and refrigerate

 

For the curd:

3 large eggs

180g raw honey or coconut syrup

Zest from 2.5 limes

180ml freshly squeezed lime juice

100g coconut oil

 

1. In a stainless bowl, whisk together the eggs, honey, zest and juice

2. Place the bowl over a saucepan of gently simmering water and cook

3. Continually stir, or whisk, the custard gently to ensure the eggs don’t cook

4. As the custard warms add the coconut oil in 4 or 5 batches, allowing each addition to incorporate before adding another

5. Continue to cook and stir until the curd becomes very thick (if you have a thermometer between 70 and 75 degrees Celsius). Be patient and vigilant with this process (anywhere from 10-30mins) as the curd is the hero of the tart

This recipe is refreshing, sharp and tart and isn’t very sweet so if you prefer more sweetness add another 50g or honey or coconut syrup to the recipe.

 

For the tart base:

100g shredded coconut

60g almond meal

160g dried white mulberries (or another kind of dried fruit)

40g coconut oil

 

1. Place the coconut, almond meal and mulberries in a food processor and blend until ‘crumb’ like.

2. Add the coconut oil and blend to incorporate

3. Press the crumb mixture into the base of the prepared cake tin and refrigerate

 

To assemble:

Spoon the curd over the chilled base and refrigerate for a minimum of 3 hours

 

Serve and enjoy!

Recipe: Paleo Apricot Bites

Paleo Apricot Bites Recipe – by Aimee

These babies are ALWAYS a hit at my cooking demo’s! Actually more than I ever expected them to be which is nice!

I first created them when I’d been looking for a date stuffing mixture recipe online. I came across one I  liked but I had to tweak it to suit the ingredients I had on hand. Once I’d made it and stuffed a heap of dates for the paleo picnic meetup the next day, I ended up with a lot of mixture remaining, so I decided to press it into silicon molds I had handy, placed ’em in the fridge for half an hour or so, and wah-lah, I had cute little apricot cups!! So I’ve stuck with that and shown people at my paleo cooking workshops, who’ve all absolutely loved them. Now I’m giving you the recipe so you too can make these incredibly easy and healthy little bites of deliciousness at home!

Paleo Apricot Bites

APRICOT BITES

Grab these:

1 cup organic dried apricots (sulphite-free and probably browny-black colour!)

1 cup raw cashews, soaked for 1 hr and strained

3-4 tbsp coconut oil

1 cup organic desiccated coconut (or shredded, or chips, whichever is cheapest, it doesn’t matter because it’s getting blended anyway)

Psst… if you live on the Sunny Coast you can grab most of those from the Primal Pantry!

Do this:

1. Place all ingredients into a food processor and blitz until it’s a fine sticky-but-sorta-crumbly mixture

mixing

2. Place spoonfuls into silicon cupcake molds, stuff a bit into dates, roll with your palms into log shapes, make balls, whatever you want to do, it’s totally up to you the shape you make these!

3. Leave in the fridge to firm up, for about 30 mins or so. The coconut oil will solidify making the mixture less oily to handle

Serve and enjoy!

silicone cups

Variation: make chocolate using cacao or cocoa butter double boiled, with pure organic cocoa powder and honey added. Drizzle on or around the apricot bites once they’ve been in the fridge then leave out for a few hours for the chocolate to set properly. Choc coated apricot bites!! Yes please!

cups 3

dates 1

Apricot bites are great for kids lunchboxes, taking on day trips or picnics (in a cooler bag), to work, as a side to brekkie or lunch.. they’re such handy little morsels. And they’re free from gluten, dairy, grains, additives, preservatives, refined sugars, soy. Yay!

Enjoy! And please let me know if you come up with any variations or ways to make this recipe even better, I’d love to hear 🙂

Aimee x

5 Things I’m Grateful For Today:

1. You guys reading our blogs!

2. Yummy healthy foods that nourish me

3. When the internet is working properly, that’s always nice!

4. Yesterday’s forest play at Buderim!

5. Country music (which I’m singing to right now, lol!)