Seven Layer Bars (Paleo Friendly)

Seven-Layer Slice

Yes, this slice has 7 layers! Am I crazy? Perhaps, but all I can say is that it is one of the most delicious Paleo gluten-free slices ever!

It was featured in the Paleo Magazine as one of the best treats for 2013!  So I had to give it a go and see whether it justified all the fuss, and I was not disappointed! It definitely deserves the prestigious award. Every crumb was delectably eaten up the first time I made it, and it didn’t last very long…

This slice does take a little work and time to prepare BUT it is worth every second! All I do is put on my favourite jazz tune and start the process.

In a nutshell the layers start with a gluten-free almond and coconut flour crust, topped with a richly delicious dark chocolate ganache, followed by a caramel sauce, then a crunchy layer of walnuts covered with a coconut cream, shredded coconut and finally a fine layer of dark chocolate chips.

I’ve slightly modified the original recipe because I found it was a little too sweet and I prefer to use dark chocolate but you can always find the original recipe here https://againstallgrain.com/2014/02/18/seven-layer-bars/

Seven Layer Bars

Makes 12 slices

Ingredients

Caramel Sauce

  • 1⁄2 cup honey
  • 1 1⁄2 tablespoon ghee or butter
  • 1⁄2 cup coconut milk
  • 1⁄2 teaspoon sea salt

Crust

  • 1∕3 cup plus 1 tablespoon coconut flour
  • 1⁄4 cup almond flour
  • 1⁄4 cup unsweetened applesauce (alternatively make your own, please see notes below)
  • 2 tablespoons coconut oil, softened
  • 1 tablespoon honey
  • 1⁄2 teaspoon pure vanilla extract
  • 1⁄2 teaspoon apple cider vinegar (alternatively omit)
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon cinnamon
  • Pinch sea salt

Ganache

  • 100 grams dark chocolate
  • 1 tablespoon coconut milk

Coconut Cream

  • 3 tablespoons coconut butter
  • 6 tablespoons coconut milk
  • 2 tablespoons honey

Toppings

  • 1⁄2 cup chopped walnuts
  • 1⁄4 cup finely dessicated coconut
  • 1⁄4 cup dark chocolate chips

Instructions:

  1. The Caramel Sauce: Add the honey to a small saucepan and bring to a low boil over medium-high heat. Simmer on medium heat for 5 minutes, stir the pan occasionally. Remove from heat and carefully whisk in the ghee (or butter), coconut milk, and salt. Return to the heat and continue cooking for 15 minutes. Cool to room temperature.
  2. The Crust: Preheat the oven to 180°C. Place all the crust ingredients in a medium bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool for 15 minutes.
  3. The Ganache: Melt the chocolate slowly in a bowl set over a pot of simmering water, stir in the coconut milk then quickly spread the chocolate mixture over the crust (2nd layer done!)
  4. Pour cooled caramel sauce over the chocolate layer.
  5. Sprinkle chopped walnuts over the chocolate layer.
  6. The Coconut Cream: Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
  7. Sprinkle the dessicated coconut over the cream layer.
  8. Finish with a layer of chocolate chips.
  9. Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.
  10. Enjoy!!!

Notes:

To make Apple Sauce: Use one medium green apple, peeled and cut into small cubes, bring to the boil in a small saucepan with 5 tablespoons of water for about 15 minutes until the apple softens. You can add cinnamon for a little taste, but not really required. Then simply transfer the mixture to a food processor and puree until smooth. It’s now ready to be added to the crust!! I prefer to make my own!!

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Truffle oil and Pecorino Chicken Burgers

Truffle oil & Pecorino cheese chicken meatballsThere is one word to describe this dish….ScRuMPTiouS!!

It’s such a fresh, satisfying and healthy dish that we’ve added it to our weekly favourite dinner menu.

It is not completely paleo, but you can omit the pecorino cheese if your following a strict paleo diet. It’s still delectably tasty. Pecorino cheese is made from sheep’s milk, which means there is less lactose and is a better alternative for the lactose intolerant. The protein is also nearly double in sheep’s cheese and yogurt (vs cow’s cheese) and the calcium is about 50% higher.

We loved the taste of the burgers, chicken is so versatile and this recipe is super quick and easy. Always ensure you’re using free range chicken mince. If you can source grass fed/pasture fed chicken from your butcher, that’s great. Grass fed chicken, beef or game fed meats have a higher ratio of omega 3 fatty acids and less saturated fat compared to grain fed contemporaries. Grass fed is also higher in precursors for Vitamin A and E and antioxidants such as glutathione.

These burgers are full of protein which means they have all the essential amino acids needed to repair the body as well as support your immune system.

If you don’t have truffle oil, don’t worry, it tastes just as great!

Ingredients

Serves 4

  • 500g chicken mince
  • 1 cup finely chopped button mushrooms
  • 1 tbsp truffle infused oil
  • 2 tbsp grated Pecorino cheese (you can also use aged Parmesan or remove cheese completely)
  • 2/3 tsp sea salt
  • 1 tbsp lemon juice
  • pinch of black pepper
  • 1 egg
  • Coconut oil for cooking

Method

  1. Combine all ingredients and mix thoroughly using your hands. Make sure to knead the mixture for a few minutes to work the protein in the meat which will bind everything together. Wet your hands and roll the meat mixture into balls or patties.
  2. Heat a large frying pan, lightly coated with coconut oil. Brown the first side of the meatballs on high heat, then bring the heat down to medium and fry for 3-4 minutes. Turn and fry the other side on medium/low heat for 5 minutes. Keep turning to make sure all sides look visibly cooked. Total cooking time should be about 12-13 minutes. Remove from the pan and let the meatballs rest for a few minutes before serving
  3. Serve with some sweet potato wedges and fresh salad. Bon Apétite!

Paleo Low Carb Zucchetti Bolognese

Low Carb Spaghetti Bolognese

Some of my favourite Italian dishes include Lasagna and Spaghetti Bolognese, while both contain pasta I’ve found some brilliant tasty paleo recipes that still allows us to enjoy the traditional dishes without all the heavy carbs.

This dish includes Zucchetti which is also known as Zucchini spaghetti, Zucchini noodles and Zoodles. It was so delicious that we had nothing left over when I made this dish. I love the fact that your body doesn’t have to struggle to process the heaviness of pasta. Zucchini is light yet super tasty and the consistency is surprisingly spaghetti like and super easy to prepare. I am aware that there’s Spaghetti squash which is also used to replace pasta, and I bought some today to try out this week.

After discovering Zucchetti, I could very easily give up pasta for the rest of my life, it was THAT good!

Paleo Low Carb Zucchetti Bolognese 

Serves 2

Ingredients

  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 1 carrot, grated or finely diced
  • 1/2 cup grilled red capsicum, finely diced
  • 300grams organic lean beef mince
  • 2 roma tomatoes
  • 1 cup of passata
  • 2 garlic cloves, finely chopped
  • 1 tsp oregano
  • handful of fresh basil leaves, save a few to serve
  • sea salt and pepper to taste

Method

  1. Sauté the onion, celery, carrot and garlic in a little oil over medium heat until softened
  2. Add the beef and cook for 5-10 minutes until browned
  3. Add tomato, passata, oregano, basil leaves and cook for about 3 minutes
  4. Cover the pot and cook over low heat for 20-30 minutes until the sauce is thick and rich
  5. Season to taste and set the pot aside until ready to serve

To make Zucchetti

  • 2 large zucchini, ends trimmed
  • sea salt
  1. Peel the zucchini if you want it to look more like real spaghetti, otherwise leave the skin on
  2. Run the zucchini along a mandolin to form nice long spaghetti strips. Ensure its lengthwise to get the longest noodles possible until you are left with a thin sliver that is pretty much impossible to slice.
    Optional: Set aside for  few minutes to drain the excess water
  3. Sauté zucchini lightly in a pan with a little oil, or steam for 2 minutes
  4. Serve immediately with the delicious bolognese and some basil leaves to top it off. Enjoy!

Paleo Double Choc Nut Espresso Bars

Paleo Double Chocolate Nut Espresso Bar

We’ve found some brilliant paleo recipes, and this one is one of them! This is recipe is egg, dairy, gluten and grain free! Yes!

These bars have a crunchy crust made of chopped pecans and almonds. Topping this delicious crust, is a silky smooth layer of dark chocolate with a mild coffee flavour and is topped off with mini dark chocolate chips. We make coffee the real Italian way of brewing coffee in an espresso pot, but you can use good instant coffee if you don’t have one.

These are a great arvo pick me up minus the nastiness of the usual chocolate bars and sugary sweets, plus you can make a batch and share the love with your colleagues at work….they’ll love you for it! Otherwise, you can keep it for yourself….they really are that good!

Paleo Double Choc Nut Espresso Bars

Makes approximately 16 squares

Preparation time: Approximately 30 minutes

Ingredients

Crust:
  • ½ cup pecans, chopped
  • 1 cup almond flour
  • 4 tablespoons raw cacao powder
  • 1 tablespoon raw honey
  • 5 tablespoons coconut oil, melted
Chocolate Layer
  • 1 400ml can coconut milk
  • 2 tablespoons raw honey
  • ¼ cup dark chocolate chips, plus more for topping
  • ½ teaspoon ground coffee
  • pinch of salt

Method

Crust:
  1. Line an 20x20cm pan with baking paper covering all four sides
  2. Mix all ingredients for the crust and evenly distribute across the bottom of the pan
  3. Bake at 180°C for 10 minutes
Chocolate Layer:
  1. In a medium saucepan, bring the coconut milk and honey to a light boil, then simmer, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk
  2. Melt the chocolate chips
  3. Add ¾ cup of the cooked coconut milk to the melted chocolate along with the ground coffee and salt, then stir to combine
  4. Pour mixture over the crust and bake for 20 minutes at 180°C
  5. Remove from oven and set over a wire rack to cool slightly, then sprinkle top with chocolate chips
  6. Cut into squares and share or refrigerate

Please note: Time is needed to make this recipe as it takes a bit of time to simmer the coconut milk to a thick consistency.

Paleo Turkey Burgers with fresh Guacamole

Paleo Turkey Burger

These delicious burgers are Paleo friendly, easy and super tasty too!

While we have enjoyed burgers bread buns in the past, we happily look forward to enjoying the true taste of a burger minus the high carb bread.

I must admit, I was a bit sceptical that these burgers would be exquisitely delicious, but I was unbelievably wrong! This is one of our favourite meals now and we both look forward to our Turkey Tuesdays to commemorate our new love for this dish.

Since we love sweet potato, I made some wedges as an accompaniment, as well as a paleo friendly guacamole which is divinely delish, and can be used interchangeably with other dishes too. The threesome combo of sweet potato, guacamole and turkey burgers was a friendship made in heaven. We also added some freshly picked lettuce from our veggie patch which adds a wonderful freshness to the dish too 🙂

You have to try it!

 

Turkey Burgers

Makes 4 – 5 burgers

Ingredients

  • 250gm turkey mince
  • 1/2 cup coriander, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 garlic clove, minced
  • sea salt and pepper to taste
  • Coconut oil to cook

Method

  1. Preheat pan a teaspoon of coconut oil
  2. Combine all ingredients in a bowl and mix well with a fork
  3. Divide into 4 or 5 portions and shape into patties
  4. Cook the patties in prepared pan for about 5-8 minutes each side
  5. Enjoy with some guacamole and sweet potato wedges on the side

Please note: Coriander is also known as Cilantro

 

Tasty Paleo Guacamole

Makes about a cup

Ingredients

  • 1 large ripe avocado, peeled and seeded
  • 1 garlic clove, minced
  • 2 tsp fresh lemon juice
  • 1/4 tsp cumin
  • 1/4 tsp chilli powder
  • sea salt to taste

Method

Combine all ingredients in a bowl and mash with a fork, serve immediately