Friday, 26 April 2013

Paleo Anzac Cookies

Hi everyone!

Anzac Day in Australia is held on the 25th of April every year and is a day to celebrate and acknowledge the hard work and sacrifice of our Australian and New Zealand diggers. Traditionally, the focus of Anzac Day is the battle in Gallipoli in World War 1 between the ANZACS (Australian and New Zealand Army Corps) and the Turkish soldiers however these days, Anzac Day also recognises those who fought in other past wars or are currently fighting for a brighter future in the War on Terror.


Anzac Cookies which are traditionally made of oats, butter, sugar and coconut symbolise this day as I believe they were often sent overseas to our diggers during World War 1 due to being simple, cheap and deliciiouussssss.

These below are a Paleo take on those traditional flavours and only use 4 ingredients also!

The texture of these cookies is the most amazing texture I have ever gotten out of a home made cookie, and to know that they are super healthy just makes them even more satisfying!

Please read the notes before baking.

Paleo Anzac Cookies

1 cup almond meal
1/2 cup shredded coconut (processed to make it more fine*)
3 tbs coconut oil (melted)
2 tbs organic honey (I used Australian Organic Rainforest Honey)
1 tbs water


Preheat oven to 150 degrees Celcius.
Line baking tray with baking paper.
Combine almond meal and coconut in a bowl.
Add honey, oil and coconut oil to the bowl and mix well with hands - you will be able to feel for texture this way!
Separate the mixture into 6 and roll into balls then flatten and place on the baking tray.
Bake for approximately 30 minutes or until browning.


- These cookies do not expand much while baking, so you should shape them fairly close to the way you would like them to turn out before baking.
- If cooked correctly, the cookies will be a little soft when first removed - this is good as it means that once they cool, they will not be too dry and they remain soft and chewy in the centre.
- If the mixture does not roll into balls and hold together easily, add a small amount of water until they do.

*You could probably use desiccated coconut but may want to reduce the amount to 3/4 cup as the coconut may pack easier when measured if already fine.

Not only can these be eaten to celebrate Anzac Day but I look forward to experimenting with additions such as raisins and dark chocolate chips as these are a wonderful base recipe for any cookie!
Enjoy. x

Sunday, 21 April 2013

Paleo Chocolate Brownies

Paleo Chocolate Brownies

So it was Saturday morning and boyfriend and I were supposed to be heading to the Health and Fitness Expo in Sydney but as nature would have it, the heavens had well-and-truly opened and it was pooouurrrinngg with rain!

We were all ready to go when we looked at each other... noted that it was also very chilly, and decided to retreat to bed :). After all - the expo was continuing tomorrow and sunshine was forecast.

Unfortunately while my better half is wonderfully talented when it comes to sleeping, I do not have such a well developed (and practiced) talent - so instead of rolling over for a little bit more shut-eye, I answered his request for muffins and brownies and decided to get baking.

The specific request was "Banana and Raspberry muffins" which I answered, but unfortunately I feel that they could be better. The winner of the day however was these delicious chocolate brownies! This was a true impromptu baking session whereby I threw random amounts of things in the food processor and various bowls and I'm so happy with the result.


Paleo Chocolate Brownies
2 cups almond meal
4 tbs cocoa
1 tsp bi carb soda
1/2 tsp Himalayan sea salt
2 tbs coconut oil (melted)
1/2 cup almond milk
1/2 tbs almond butter
2 eggs
4 medjool dates (pitted)
1 tbs honey*
500g dark chocolate, chopped. The darker the better - I used Green and Blacks Organic 85% cocoa.


Preheat oven to 160 degrees celcius
Line a square cake/brownie tin with baking paper. Use coconut oil to help the baking paper to stick.

Combine all dry ingredients in a bowl and combine with wooden spoon.
Combine coconut oil, almond milk, almond butter, eggs, dates and honey in a food processor and combine.
Pour the wet mixture into the dry mixture and stir until smooth.
Add chopped dark chocolate and stir until evenly mixed through batter.
Pour batter into a square cake/brownie tin and spread evenly.

Place in the oven for approximately 30 minutes or until the top springs back and a cake tester comes out clean.

Let the brownie sit until slightly cooled before removing from the pan otherwise it may break.


But seriously.... these are so good.

Would be amazing served warm with some coconut ice cream but they are also amazing eaten directly from the fridge!

*I used Organic Australian Rainforest Honey. I did a bit of an experiment with honey - between this honey < and the supermarket "home" brand honey. The taste is vastly different and is extremely overpowering in the cheaper supermarket brand. I recommend spending and extra dollar or so on your honey and enjoying a more natural, mild honey taste.