Out of the few food allergies/intolerances I have, cane sugar is the toughest to deal with. Not because I was addicted to sugar…But because sugar is in everything out there! In all the cakes, cookies & sweets of course, but in all the jams, jellies & butters as well (needless to say how happy I was to find fruit-sweetened jams such as St Dalfour)…Sugar is even hidden in sausages, prepared meals, sauces & condiments. I’ve found it in unsuspected places, therefore I read all the labels with great scrutiny.
Yesterday I had prepared these for the lucky attendees to my Homemade Chocolate Making Class to taste. Rich, chocolaty, the right amount of sweetness (I don’t like super sweet chocolates or treats for that matter), melting in your mouth…And made with fresh ginger & brandied fruits, they were a hit! Not to mention that they contain no dairy & that I only use natural sweeteners (honey in that case)…There will be more ;).
There are a few blogs that I follow (Ok…more than a few) and one of them is Provincial Paleo– one of the few good AIP (Autoimmune Protocol*) blogs out there.
Dora (the author) just published her first e-book, entitled ” The Little Cookbook of Gluten-free Waffles“. The word “waffle” brought me back in time, in those glutenous days of mine…Sometimes it seems like another lifetime.
Anyway, I haven’t had a waffle in a long, long time. Sure, I make pancakes and I bought a vintage waffle iron for my companion once on Ebay (one that is not non-stick…so hard to find) but I haven’t used it once.
That e-cookbook may change everything: it’s grain free, the recipes are both sweet & savory, and you don’t need eggs (which is great because I regularly run out of duck eggs)…AND (because that’s not all), she has a few suggestions for waffle irons in her blog post, which led me to the purchase of a ceramic waffle iron (naturally non-stick but no Teflon involved).
I can foretell that waffles are gonna be back on the menu soon…And in my freezer as well!
*The Autoimmune Protocol basically means no grains, no dairy, no eggs, no legumes, no nuts & no nightshades
3/4 cup coconut flour – 3/4 de tasse de farine de noix de coco
1 tsp baking soda – 1 càc de bicarbonate de soude
1/2 tsp sea salt – 1/2 càc de sel
4 large eggs (duck eggs for me) – 4 gros oeufs (oeufs de canne pour moi)
1/2 cup olive oil – 1/2 tasse ou 125 ml d’huile d’olive
2 tbsp honey (which I omitted) – 2 càs de miel (que j’ai omis)
1/4 cup golden flaxmeal, soaked in 1/2 cup water for 10 minutes – 1/4 de tasse de graines de lin blond moulues, trempées dans 1/2 tasse ou 125 ml d’eau pendant 10 minutes
Preheat the oven to 350F. Grease a 7 by 3-inch loaf pan with olive oil. In a food processor, pulse together the coconut flour, baking soda, and salt. Add the eggs, olive oil, and honey and pulse until thoroughly combined, then pulse in the flax meal-water mixture.
Scoop the batter into the prepared loaf pan and bake for 35 to 45 minutes, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.
Préchauffer le four à 350F/180C. Huiler un moule à cake de 18 x 8 cm avec de l’huile d’olive. Dans un robot ménager, combiner la farine de noix de coco, le bicarbonate de soude et le sel. Ajouter les oeufs, l’huile d’olive ainsi que le miel et bien mélanger, ajouter ensuite le mélange lin-eau et bien mixer.
Verser la pâte dans le moule preparé à cet effet et cuire au four pendant 35 à 45 minutes ou jusqu’à ce qu’un couteau inséré au centre du pain en ressorte propre. Laisser le pain refroidir dans son moule pendant 1 heure, puis servir.
You may have encountered these guys at the farmers market or at the salad greens section of your health food store: pea shoots!
WHAT ARE THESE?
They are microgreens, young shoots just a few days old. They look & sound fancy…But they’re so easy to grow! So why not grow your own? You’ll be sure it’s a 100 % fresh and organic. Beware though, they grow super fast! You can get some seeds at Botanical Interests, as well as other places.
WHAT DO THEY TASTE LIKE?
They taste like the Spring on your plate and…like peas!
WHAT ABOUT THE HEALTH BENEFITS?
Pea shoots are highly nutritious. They are rich in vitamin C & vitamin A, and also contain a significant amount of folic acid. For more details, go HERE (they also have some recipes).
It’s natural, it’s homemade, it’s easy to make, takes only a few minutes to prepare and it’s totally paleo! What is it? Ice cubes, bien-sûr! It’s the little beauty trick that will give you that “je ne sais quoi” which will make all your girlfriends pâlir de jalousie (green with envy)…
HOW DOES THAT WORK?
According to the Healthy Home Economist: “It simply and very literally involves applying ice to one’s skin. The practice helps with the following skin challenges:
Tighten the skin
Reduce the appearance and size of pores
Produce smoother skin
Lessens the appearance of scarring
Treat and prevent acne
Icing your skin is helpful with any inflammation on the skin surface, helping to reduce the swelling and redness that follows especially with acne, as icing in itself is anti-bacterial. It also reduces healing time as well as prevents future breakouts.”
I highly recommend reading the whole article (especially if you have sensitive skin or skin issues).
TAKE IT FURTHER…
It doesn’t have to be just plain water. You can also use tea, herbal infusions, hydrosols, even fruit & vegetable juices! Create you own beauty potions and freeze them into ready-to-use ice cubes.
Need some ideas? You can check this website for inspiration. And this other website gives some recommendations for dry & oily skin types as well as how to reduce wrinkles.
The pink ice cubes above are made of 2 different types of tea: Numi’s White Rose (white tea & rose petals) as well as Hibiscus & Rosehip tea. I also added some rosewater. I know what you’re thinking: they look like Turkish delights 😉.
Les crêpes à la crème de marron! Even to this day my mother will tell you that crêpes filled with chestnut cream used to be one of my favorite desserts. I say “used to be” because I have since discovered that I’m allergic to cane sugar (how ironic for an ex-hypoglycemic). While some would see this as a curse (after all sugar is everywhere), I see it as a blessing (do you know that sugar is more addictive than cocaine?). There are many natural sweeteners out there to choose from and I thought that maple syrup and chestnut wouldn’t be a bad marriage at all…And rightfully so!
This chestnut cream can be used as a spread, a filling, incorporated in a frosting…Or simply eaten by the spoon ;).
10.5 oz of unsweetened chestnut puree (I used the one from La Forestière) – 300g de purée de marron non sucrée
1 tsp of organic vanilla extract (from Simply Organic) – 1 càc d’extrait de vanille bio
About 1/3 cup or 6 tbsp of organic grade B maple syrup – environ 90 ml ou 6 càs de sirop d’érable ambré bio
Place all the ingredients in a bowl. Using a hand mixer, blend until well incorporated & smooth. Pour in a glass jar and refrigerate until use. Use within a few days.
Mettre tous les ingrédients dans un bol. A l’aide d’un batteur électrique, mixer jusqu’à obtention d’une purée lisse et homogène. Verser dans un bocal en verre et réfrigérer jusqu’à utilisation. A consommer dans les jours suivants.