“Wholemeal” Paleo Pie Crust

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This pie crust was designed to be a ‘wholemeal’ version and distinctly different to my Paleo Shortcrust which is a great ‘white’ crust. Both are perfect for sweet or savoury pies and tarts. It just depends if you want a ‘wholesome’ or clean flavour. Green banana flour, which is high in resistant starch, give it a health kick and the wholemeal look and flavour. Also used in my Paleo “Rye” Bread.

So lets get baking!

“Wholemeal” Paleo Pastry

100g almonds* or almond meal
100g tapioca or arrowroot starch
100g green banana flour
pinch salt

100g butter or coconut oil

1 large organic egg
In your Thermomix or blender blend all the dry ingredients until you have a fine meal. Add the butter and blend until its all incorporated. Add the egg and blend until if forms into crumbs.
Now it’s super duper easy to work with! No rolling, no resting and no chilling required. Just tip those crumbs into your pie dish and spread out evenly then press to form a crust!
Use the exess to make a top, which you can roll. Or, you can make a log then slice of rounds to loosely scater over the top of your pie once filled. This is my preference for its ease and you can then see your lovely filling bubbling away.
For a sweet version see below. But basically just add some sweetener and spice to the mix.
 
*The benefit of using whole almonds is you can use activated ones. Or you can use cheaper ‘unblanched’ almond meal or blanched. It doesn’t matter.

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Sweet “Wholemeal” Paleo Pastry

100g almonds* or almond meal
100g tapioca or arrowroot starch
100g green banana flour
pinch salt
optional: ¼ teaspoon cinnamon, nutmeg or vanilla powder
¼ cup coconut sugar or maple or honey

100g butter or coconut oil

1 large organic egg
In your Thermomix or blender blend all the dry ingredients until you have a fine meal. If your using a dry sweetener add now or if not add with the egg. Add the butter and blend until its all incorporated. Add the egg, and liquid sweetener if using, and blend until if forms into crumbs.
Now it’s super duper easy to work with! No rolling, no resting and no chilling required. Just tip those crumbs into your pie dish and spread out evenly then press to form a crust!
Use the exess to make a top, which you can roll. Or, you can make a log then slice of rounds to loosely scater over the top of your pie once filled. This is my preference for its ease and you can then see your lovely filling bubbling away.
Enjoy a slice of pie on me!
– send in a pic to my FB page I would love to see your creative creations 🙂
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Banana Pecan Choc-Chip Toffee Swirl Muffins – PALEO

All I can say is wow Jamie. You made the GF muffins at work the other day and I was so jealously inspired. So I came home and Paleofied your flavour and here they are.

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Banana-Pecan Choc-Chip Toffee-Swirl Muffins – PALEOFIED

Soooo good. So moist. So easy. So quickly devoured. So deceptively light.

 

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2 bananas, seperated
4 eggs, separated
75g or ¼ cup water
vanilla, cinnamon and nutmeg to taste
1 tsp apple cider vinegar
¼ cup coconut sugar or maple
150g or 1 ½ cups almond meal
50g or ½ scant cup tapioca starch
50g or ½ scant cup green banana flour
¼ tsp baking soda
½ cup peacans
½ cup chocolate chips
2 tablespoons blackstrap molasses or other thick, sweet syrup
 
Blend 1 of the bananas with the yolks, water and spices until smooth.
 
Meanwhile whip the whites, vinegar and sugar until stiff.
 
Add the meal, starches and soda to the banana mix and blend smooth. Add the other roughly chopped banana, nuts and chips.
 
Fold the banana mix with the whites then swirl through the molasses.
 
Bake in lined muffin tins at 180C for 20-30 minutes until golden on top.
 
I over cooked my second batch so covered it up with molten chocolate. When the muffins are hot from the oven just sprinkle over chopped choc and once molten swirl with your finger.
 
Makes 12-18 medium muffins.
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Waffles Two Ways

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Banana Pumpkin Waffles

   and Triple Choc-Raspberry Waffles

Start with your ‘Basic Batter’, this will be your banana-pumpkin mix but you can swap out the pumpkin for extra banana or for an apple or pear. I like the mix of fruit and vege in these and its rather neural.
¼ small butternut pumpkin
100g or ½ cup coconut oil
100g or just under ½ cup water
1 banana
vanilla, cinnamon, nutmeg to taste
8 eggs (separated)
1 tsp apple cider vinegar or lemon juice
¼ cup coconut sugar or maple or honey
150g or 1 ½ cups almond meal
60g or ½ cup tapioca
60g or ½ cup green banana flour
1 Tbsp gelatine or chia seeds (optional)
¼ tsp baking soda or 1 Tbsp baking powder

Dice and cook the pumpkin for 5-10 mins in a pot with 1cm water until just tender. Drain well. Blend the cooked pumpkin with the coconut oil. Add the banana, water, spices and yolks and blend until smooth.

Meanwhile whip the whites with the vinegar and sugar until stiff peaks.

Add the meal, flours, gelatine and soda to the banana mix and blend again.

Fold the egg white mix with the other and cook in a waffle iron.

NOW FOR THE TRIPLE CHOC-RASPBERRY…

To make another flavour, like triple choc and raspberry take aside half both the banana and egg white mix before folding together and blend ¼ cup cocoa into the banana mix and then fold together with ¼ cup each chopped dark and ‘white’ chocolate and ½ a cup frozen raspberries. Then you have two flavours to enjoy!

I like to use #LovingEarth caramel ‘white’ chocolate and their lush dark chocolate for cooking. Chop chunkily. Or just use your favourite choc chips.

I highly recommend the Brevill waffle iron, it makes 4 large square waffles that can be easily re-heated by toasting straight from the freezer or fridge.

I actually think the chilled then toasted waffles taste better as they have more crunch. Toast on low so not to burn. If frozen give them 5 mins at room temp first or they may stay frozen inside.

Having the coconut oil in them makes them richer and not in need of buttering, but that doesn’t stop us from whipping up some maple butter to lather on. #goodfats right!