Paleo Bread
Ingredients:
- 400g / 14oz Raw Mixed Nuts
(Almonds / Walnuts / Cashews / Brazil Nuts) - 200g / 7oz Raw Mixed Seeds
(Pumpkin / Sunflower Seeds) - 30g / 1oz Chia Seeds
- 5 Eggs
- 40mL / 1.35fl oz Avocado / Olive Oil
- 2tsp Salt
Utensils needed:
- Food Processor / Blender *
- Kitchen Scales
- Large Mixing Bowl
- 900g / 2lb Loaf Tin
- Grease Proof Paper
- Spatula / Mixing Spoon
- Measuring Spoons
- Pre-heated Fan Oven
180ºc / 350ºf / Gas Mark 4
* If you don’t own a Food Processor / Blender
Substitute the 400g Raw Mixed Nuts with 350g Ground Almond Flour
Substitute the 400g Raw Mixed Nuts with 350g Ground Almond Flour
Raw Couscous
Ingredients:
- ½ Cauliflower
- Optional: Fennel Bulb
- 2 Carrots
- 1 Red Pepper
- 2 Handfuls of Fresh Herbs
(coriander / mint / parsley) - 1 Lemon (unwaxed) Zest & Juice
- 1tsp Turmeric
- 30mL / 1fl oz Avocado / Olive Oil
- Salt & Pepper
Utensils needed:
- Food Processor / Blender
- Spatula / Mixing Spoon
- Measuring Spoons
Bonus! Cashew Cheese
Ingredients:
- 120g Soaked Cashews Nuts
(soak for 3hrs (max 10hrs)) - 1 Garlic Clove, chopped
- 1 Lemon (unwaxed) Zest & Juice
- 1 tbsp Avacardo / Olive Oil
- 1 tbsp Water
- Salt & Pepper
- Optional: Handful Mixed Herbs
- Optional: ½ tsp Mustard Seeds
Utensils needed:
- Food Processor / Blender
- Spatula / Mixing Spoon
- Measuring Spoons
Cashew Cheese Instructions:
- Place the cashews in a bowl and pour over enough filtered water to cover
- Cover the bowl and leave to soak for 3 hours or overnight
(maximum of 10 hours) - Drain and rinse then discard the water
- Place the soaked cashews, garlic and lemon zest & juice in a food processor. Season well with salt & pepper
- Pulse repeatedly to break down the cashews. Then add the water and avacado oil to form a smooth, thick hummus like paste, remembering to keep stopping and scraping down the sides of the bowl.
- This cashew spread should last a week, if stored in an airtight container in the fridge.