Recipe: Carrot Spice Muffins with Lemon Icing (paleo + nut-free)

I’m so excited to be launching my TWO green banana flour recipe e-books in October that I’m giving you guys a taste test with this recipe!

Yesterday I whipped up a batch of Carrot Spice Muffins with Lemon Icing and they were so delicious. Clint enjoyed one after work and because they’re full of nutrients, they’re very filling so he could only fit one in. That’s amazing, Clint usually eats a lot!

So it’s good to know that they go a long way, which is handy when you’re spending a bit more cash on the ingredients, compared to conventional baking ingredients.

As with most of my recipes, this one is free from nuts as well as the usual inflammatory suspects like gluten, grains and dairy. But it’s not missing flavour, the most important element! I love that by using quality ingredients, just real food, and utilising herbs and spices, dishes can be full of flavour without compromising on health.

I won’t waffle on anymore, here’s the recipe for you…

carrot-spice-muffins-w-lemon-icing

CARROT SPICE MUFFINS WITH LEMON ICING

You’ll need:

Muffins:

1/2 cup green banana flour (buy some here)

1/4 cup coconut flour (buy some here)

1 tsp pure vanilla (paste, powder, bean)

1 tsp combination baking powder and bicarb soda (look for brands free from aluminium, gluten and rice)

1 tsp organic nutmeg

2 tsp organic cinnamon powder

2 tsp organic ginger powder

1 cup firmly packed grated organic carrot

2 tbsp raw honey

4 tbsp coconut oil (liquified)

2 pastured eggs

1 tsp apple cider vinegar

 

(FYI: organic herbs and spices make a huge difference when it comes to adding flavour!)

Icing:

(I recommend you purchase a stick blender for making the icing, or use a small bullet blender, but anything larger will make it difficult to achieve the desired consistency because the creamed coconut is so firm)

1 tbsp raw honey

3 tbsp creamed coconut (buy some here)

2 tbsp fresh squeezed lemon juice

 

To do:

  1. Pre-heat oven to 160 degrees Celsius and grease a muffin tray with a little coconut oil
  2. Sift the flours and powders into a mixing bowl to remove lumps (important for the banana flour)
  3. Add remaining muffin dry ingredients and stir
  4. In a separate bowl add the wet ingredients and whisk then pour into other bowl and stir until the mixture is well combined
  5. Spoon into the muffin tray, to the top of each section (that’s a decent serving size, but you can make them smaller or larger if you wish)
  6. Bake in the oven for 20-30 mins, depending on your oven, until edges are brown and a skewer inserted in the middle to the bottom of one muffin comes out relatively dry
  7. Turn onto a cooling rack and allow to cool down almost completely (a tad warm is fine)
  8. For the icing add the creamed coconut, honey and lemon juice to the stick blender jug and use your stick blender on high speed to mix it thoroughly. Lift the stick blender up and down constantly and stop sometimes to scrap edges and to ensure all of the mixture is combined well. When it’s free from lumps it’s ready
  9. Spread the icing on the cooled muffins, or use a piping tool to make a fancier appearance and texture
  10. Then serve and gobble down! These muffins are best served fresh and with a slight warmness. If you do refrigerate these just take them out and let them sit on the bench for 30min – 1 hour before serving so they’re not too cold and firm. Enjoy!

Optional extras: if you do want to add nuts to this for crunch then walnuts and pecans would be nice. Also some natural organic sultanas/raisins would be a tasty and sweet addition.

Remember you can add more or less spices and honey depending on your taste, this recipe is not strict!

Note: the ingredient purchase links above are affiliate links, we only affiliate with products and companies we 100% trust and believe in.

Please let me know what you think 🙂

For a stack more green banana flour recipes pre-order the world’s first e-books using this amazing ingredient HERE !!

banana-flour-ebook-savory

Cooking with Green Banana Flour

banana-flour-ebook-sweet

Cooking with Green Banana Flour

 

Aimee x

 

5 Things I’m Grateful For Today:

  1. Using green banana flour to create really healthy and yummy dishes
  2. The sun shining on this gorgeous Spring day
  3. It’s the weekend tomorrow!
  4. The country music song playing right now and Spotify
  5. My little container garden doing really well right now

 

 

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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: a Paleo dairy-free and nut-free cheese alternative

There are stacks of dairy-free ‘cheese’ recipes online and in books now. Some taste good and some taste nothing like cheese of course. Some are easy to make, some are really hard work.  Plus, most are made using nuts and not everyone can tolerate nuts well. Like me!

Most of my recipes are derived from a desire to create Paleo-friendly nut-free dishes for those who are allergic, don’t feel good eating many nuts, or just want nut-free alternatives. Especially important for school lunchboxes!

Last year I was introduced to an amazing dairy-free nut-free melting cheese recipe thanks to the legendary Aussie Paleo Chef (as known on Facebook, but just ‘Dan’ to us!) which goes brilliantly in Paleo burgers, in lasagne and on my chicken parmie recipe (in my soon-to-come Banana Flour e-book!!) and one of my fave recipes to teach people at private cooking workshops, always crediting back to the man himself of course!

If you’d like to grab his melting cheese recipe just download the Paleo Kitchen Creations e-book and enjoy the deliciousness!

So since learning that recipe, using it a lot and loving it.. I wanted to create a cheese that didn’t work only melted and could be spread onto crackers like regular animal milk-based cheese. One day I got creative in the kitchen and came up with a winner, using similar ingredients to Dan’s recipe, but slightly different. Of course though, me being me and not always organised in the kitchen, I didn’t write down the recipe as I went and couldn’t then remember the ingredients or method afterwards therefore I couldn’t replicate it so I could give it to you guys! Oh believe me, I tried! And failed… many times.

I’d almost given up but decided recently to have another crack.. and whad’ya know.. success!

I’ve finally created a spreadable cheese alternative recipe! I’ll be honest though, it doesn’t taste like real cheese, no cheese substitutes do. But, it’s a really healthy alternative and something interesting to include at dinner parties, as a snack, whenever you’d usually use cheese really.

Since it isn’t cheese and doesn’t taste exactly like cheese, let’s not call it “cheese”. Because that’s a fib after all! Instead, how ’bout we call it.. Cheezy Paleo Spread as it does have a likeness to cheese but it’s not the same as it, and that’s kinda cheezy I think! 😉

Cheezy Paleo Spread image

Ingredients you’ll need:

1/2 cup organic desiccated coconut

1/2 cup arrowroot flour

1 tbsp grass-fed pure beef gelatin powder (grab some via our affiliate link here)

2 tbsp spring/filtered water

1/2-1 tsp turmeric powder – depending on how yellow you want your cheez

1 tbsp apple cider vinegar

1 tbsp Niulife creamed coconut (not coconut cream/milk, but dried coconut processed to become ‘creamy’)

Himalayan salt to taste

 

Kitchen bits you’ll need:

Good blender (high speed, bullet, or glass with decent power)

Whisk

Measuring spoons and cups

Round or square/rectangle container lined with baking paper or plastic wrap. Plastic wrap will probably allow for creases to appear around the edges of the cheez but that’s not necessarily a bad thing!

 

Steps to follow:

  1. In a small saucepan add 1 tbsp water and gently sprinkle gelatin powder evenly over the surface. Do not turn the stove on until the gelatin powder has absorbed some of the water and has ‘bloomed’.
  2. Turn heat to medium and whisk the liquid so all gelatin granules have dissolved. Remove from the heat and set aside
  3. Add to the blender add all remaining ingredients then drizzle the gelatin water on top
  4. Place the lid on the blender and blitz on high to break down the desiccated coconut and combine everything well. You can blitz until you reach a very smooth consistency or stop before it reaches that if you prefer the texture of some of the coconut remaining
  5. As you’re blending feel free to add a smidge more water (as in 1 tsp at a time) in case the mixture is too thick and isn’t combining properly. This can depend on your blender. Basically, you’re after a well combined and thick mixture with no lumps of creamed coconut or arrowroot remaining
  6. Once it’s to your liking use a silicon spatula or food processor scraper (food processor scrapers seem to work perfectly for getting around all the grooves in blenders!) to remove the mixture and transfer to the lined container
  7. Gently tap the base of the container on a steady surface like a chopping board to help the mixture spread to the corners and settle evenly
  8. Place in the fridge for a couple of hours to set
  9. When it’s time to serve, take it out of the fridge, grab the plastic or paper to remove it all from the container then remove the paper/plastic so you’re left with a big chunk of yellow cheez
  10. Serve on a platter with crackers spread out around, or cut to smaller sizes if you wish. Keep in mind on a really hot day outside the cheez may melt because of the coconut oil and gelatin but it will take a while to melt completely. Use a butter knife to spread onto crackers or slide carrot sticks into it. Easy!
  11. Store in the fridge in an air-tight container or wrapped in plastic. It contains gelatin which is an animal product so it will spoil after a few days as with any animal product. The apple cider vinegar will help preserve it to an extent but if the smell or colour changes please discard it.

Enjoy!

The recipe for the Rosemary Crackers (in the image) will be in my Banana Flour e-book, so be sure to keep an eye out for that.. launching in February 2016, yay!

Cheezy Paleo Spread image (1)

I hope you enjoy creating and eating this recipe, please do let me know what you think!

 

Here are some answers to some questions I may get after sharing this recipe:

  • Why not use nutritional yeast? I have experimented with it many times and every time it leaves my stomach very bloated and gassy the next day. From what I’ve read about it, it’s so processed and unnatural in its useable state that it easily messes with digestion. And don’t we mostly go Paleo to improve gut health?! Feel free to use it if you can tolerate it well but remember it could have inflammatory effects. It would replace turmeric for the yellow effect but turmeric is so healthy!
  • Why use gelatin? Pure gelatin is so healing (so it’s actually good for digestion!) and helps create the texture of this cheez
  • Could I use other types of dried coconut? Yes but the larger the pieces the longer they’ll take to break down enough in the blender.

Let me know if you have any questions to add!

Thanks,

Aimee xx

 

5 Things I’m Grateful For:

  1. Our long weekend away in NSW going to a family wedding, seeing new places and staying with amazing friends
  2. The sun out today so I can get some Vitamin D!
  3. Healthy recipe creating
  4. All Dan’s wonderful advice and inspiration
  5. You guys reading our blogs!

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

 

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: Paleo Vanilla Honey Custard

Clint is really loving my Fudgy Choc Brownies at the moment and one day while making them, recipe testing for my upcoming e-book, I decided to have another crack at making some custard to go with them.

 

My last attempt was a lumpy scrambled egg disaster so I kinda hadn’t been keen to try again since! But, I had a go, added plenty of vanilla and honey to give it a really nice flavour, and it turned out perfectly!Oh and I was a little gentler and more patient, that kinda helped!

I’ve tried it again a couple of times since, so I know it works and I’m excited to share my recipe with you guys!

 

custard brownies

HONEY VANILLA CUSTARD

 

You’ll need:

1 tin Ayam coconut milk (full-fat)

1-2 tbsp honey (depending on your taste)

3/4 tsp pure vanilla (I use Sunshine Vanilla black label, so good! Available here) or paste if you don’t want flecks of brown in the custard

1/2 tsp arrowroot powder

2 pastured egg yolks

 

Do this:

  1. In a small-medium saucepan add the egg yolks and whisk well then set aside
  2. Pour coconut milk into another small-medium saucepan and bring to a moderate heat slowly
  3. Before the coconut bubbles/boils (it just needs to be warmed through), remove from the heat
  4. One spoonful at a time add coconut milk to the egg mixture, whisking constantly. Add bit by bit, not too fast, otherwise the eggs might curdle
  5. Eventually you can add the remainder of the coconut milk with no problems
  6. Place that saucepan onto the stove, using low-moderate heat, add the honey, vanilla and arrowroot. Continue to whisk well for a few minutes until mixture thickens up a bit. Be sure to scrape the edges of saucepan properly to prevent egg cooking too much on the bottom
  7. It won’t become incredibly thick, unless you add more to thicken it with like arrowroot but I find too much stays a tad grainy which isn’t pleasant. You will see the mixture thicken up though and when it’s ready, remove from heat and pour into a serving cup/jug

TIP: IF you did happen to get some lumps/curdling happening on the bottom of the saucepan simply use a strainer to remove the lumps, easy fixed!

Serve over fudgy choc brownies like I did, with some ice cream, or drizzle over a paleo cake or pudding, or just drink it cos it’s so delicious on it’s own!!

“Why the egg yolks and not the eggs?” you ask. Well mum and I both don’t often eat whites because we’ve learnt the yolk is the healthiest part and often whites cause people to have egg allergies. So as often as I can I try to make foods without whites so mum and I can both enjoy them, and when I tried custard both ways I actually preferred yolk-only anyway as it seemed to create a better consistency. You can use the whole egg if you wish, but you’d only need to use 1 for this recipe.

Enjoy 🙂

Free from: dairy/gluten/grains/nuts/soy. Contains egg and coconut

Aimee x

 

5 Things I’m Grateful for Today:

  1. Sitting in t he sun outside for ages today
  2. The latest Outback magazine coming in the mail today
  3. All the new native raspberry seedlings that have popped up recently
  4. Country music
  5. Blogging!