Sometimes you just need a little “cheat” here and there to make everything alright in your world. After having a long reminiscing conversation about Pie and the ultimate remembered deliciousness of the gooey bottom crust, (It’s been about 8 years since I’ve eaten a piece…), I found myself wanting that little “cheat”. I had some frozen fruit on hand so I threw this Cobbler together using Cassava Flour. The stuff is brilliant! Read more
Saturday breakfast growing up was almost always a grand affair with bacon or ham, french toast or pancakes, berries, fruit, eggs of some kind, marmalade and toast… At my house nowadays not so much sadly.
However, my kids did grew up with my families secret recipe for homemade pancakes. No box made in my house! They are delicious (or what I remember them tasting like)!
Ever since I have moved towards a more appropriate ancestral style of eating, I have struggled to find a great recipe that even comes close to the deliciousness that I remember… I have done the almond flour route, coconut flour, sweet potato, tapioca, Plantain flour, and just plain banana and egg, to no avail 🙁
I had seen this Otto’s Cassava Flour circulating around the internet, but it was unavailable unless I ordered from the states and I hate paying the usual high shipping costs.
I was at my local Asian grocery store the other week and there on a shelf were containers of cassava flour… I bought four!
- 1 1/2 cup Cassava flour
- 1/2 cup Tapioca flour
- 1/4 tsp Kosher Salt
- 1/2 tsp Baking Soda
- 3 eggs
- 2 tbsp Melted Butter
- 1/2 cup Cream (pastured/grass fed)
- 2 tbsp Maple Syrup
- Combine all of the dry ingredients into a large bowl
- Combine all of the wet ingredients in another bowl and whisk til smooth
- Add the wet to the dry and whisk until fully combined.
- Heat a cast iron skillet to medium, medium-low.
- Melt a bit of butter in the pan.
- Ladle or spoon in the pancake batter.
- Once a few bubbles start to form on top of the pancakes, flip them over and cook for 1 minute.
- remove and set aside until you have cooked all of the batter.
- If the batter is too runny, add a few more tbsp of cassava flour until the desired thickness is reached.
- If the batter is too thick, add some water or more cream.
Usually after a holiday around here, the turkeys, hams and ducks all go on sale and that’s when I go and buy a few frozen Young Ducks for the freezer so when the urge arises, I have easy access to a duck to eat 🙂
To thaw it out, I usually place it in the bottom drawer of my fridge for a few days, then rinse it out and remove the neck and offal from inside the body cavity for the Paleo Dog… Read more
- 1/2 cup Tapioca (small pearl)
- 3 1/2 cups Coconut Milk (2 x 13.5-ounce cans)
- 2 Egg Yolks
- 1/2 cup Honey (local, unpasteurized)
- 1/4 tsp Fish Sauce (sugar free)
- 1/2 tsp Vanilla Extract
- 2 Mango, very ripe, peeled, pitted and roughly chopped
- 2 cups Mango chunks (thawed from frozen)
- A squeeze or two of fresh lime juice
So I’ve been wanting an easy snack/recovery nibble for after my workouts…
I am not into any of the highly processed recovery drinks and protein shakes/powders available… I wanted something more natural and paleocentric.
Hence this recipe.
I can bring one with me to the gym or keep it in the car for emergencies. It is very shelf stable and doesn’t really need to be refrigerated 🙂 .
2 2″squares are more than enough to tide me over til the next meal when on the run. Read more
Some times perusing the interwebs brings me across a random recipe that i didn’t even know I was looking for 😉
Here is one that I have modified to my own tastes, well actually my kids tastes. I have tried all sorts of Paleo Pancake recipes and they have liked none of them…
I’ve used sweet potato, almond flour, coconut flour, tapioca and various combinations of them. For some reason I never ever thought of using the plantain flour I had in my cupboard.
Until now!!! We have a winner folks!!
Back in the 90s , there was an awesome magazine from Britain called “Food Illustrated” It was over sized, glossy, hardly had any advertising and focused solely on great food from around the world. It had big artsy pictures, talked about sustainability and organics before it was all trendy and cool. Most of all, I found it truly inspiring… Then it was bought out by a huge grocery chain called “Waitrose” and, well, down hill it went 🙁 Read more
So, I just happened to be trolling through my Facebook feed when I happened upon a post by a friend recommending an upside down cake.. a coconut banana upside down cake!!
Now when I was growing up, my mother was not a great cook, but what she did make well was an awesome pineapple upside down cake. So you can see why this new recipe headline may have caught my eye.
One look at the recipe and I knew that I could convert it to be acceptable to those of us following a paleo framework. Read more
Back in the day we used to make these with day old rice as the base. Now I use coconut flour and almond meal to replace the rice.
We are having our grand re-opening at Crossfit Pickering this weekend and I have been tasked with catering the event. It had been a while since I made these Paleo Patties, so tonight I had a taste test with my girlfriend… Holy Delicious!! Read more
I don’t know what it is about Crab Cakes, but people seem to just love them. They see them on a menu or at a cocktail party and they get all, “Oooo, look, crab cakes!! C r a b C a k e s!!”
Really, for those in the know, they are extremely easy to prepare, don’t cost that much and you can blow the socks off of the people you serve them to (including yourself).
I like to serve mine with a paleo Caesar or sweet potato salad. You can even cut them in half, add a bit of mayo, tomato, lettuce and bacon for a wicked take on the classic BLT. Read more