Monday, March 12, 2012

St. Patty's Paleo Recipes!

It's time for some St. Patty's recipes that fit the Paleo bill!

Irish Soda Bread [From Elana's Pantry]

Ingredients:
2 ¾ cups blanched almond flour
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
½ cup raisins
2 eggs
2 tablespoons agave nectar
2 tablespoons appple cider vinegar
pinch of caraway seeds
  1. In a large bowl combine almond flour, salt, baking soda and raisins
  2. In a smaller bowl combine eggs, agave and apple cider vinegar
  3. Mix wet ingredients into dry
  4. Place dough on parchment paper and form dough into a large, lat circle that is 8 inches across an 1-1/2 inches tall
  5. Using a serrated knife, score top of dough a half an inch deep in shape of a cross
  6. Sprinkle top of bread with caraway seeds
  7. Transfer dough and parchment to baking sheet
  8. Bake at 350° for 20 minutes, then turn off oven and leave bread in for 10 more minutes
  9. Cool bread for ½ hour then slice and serve


Zucchini Cranberry Bread [ontoplist.com]

Ingredients:
4 eggs
2 medium zucchini grated
1/2 cup almond butter
1 cup cranberries
1 cup almond meal
2 tbsp. honey
1 1/2 tsp. cinnamon
1 1/1 tsp. nutmeg
1 tsp. pumpkin pie spice
1 tsp. baking soda  (gluten free)
1/4 tsp. sea salt
1/4 tsp. cloves
3/4 cup chopped walnuts

  1. Preheat oven to 350°
  2. Separate egg yolks and egg whites in separate bowls in bowl 
  3. Beat the egg yolks and combine remaining ingredients, except for the walnuts and mix well
  4. In a separate metal bowl, whip the egg whites until they form stiff peaks
  5. Fold in the eggs whites with the zucchini mixture
  6. Add chopped walnuts and cranberries and mix well
  7. Pour batter into a prepared 9x5 loaf pan. Bake approximately 60 minutes until golden brown
  8.  Let cool for 15-20 minutes before removing from pan. Slice, serve and enjoy


Irish Stew

Ingredients:

300g Diced Lamb
3 cloves of Garlic sliced
1 medium onion chopped
3 Carrots, peeled and sliced
1 x tbsp mixed herbs
1 x dried parsley
1 x litre chicken stock
2 x tbs olive oil
Pepper


  1. Preheat oven to 180C (reduce heat to about 140C if you are cooking slowly for more than 2hrs, you may need to add more stock intermittently)
  2. Heat your crockpot on the stove top and add 1tbs of the olive oil.
     
  3. Add onions and garlic and cook until they start to color, remove from pan and set aside.
     
  4. Add remaining oil to pan and add the lamb. Brown well as this will help to add to color of sauce.
     
  5. Return onions and garlic to the pan and add the herbs and peppers.
     
  6. Add hot stock and bring to the boil.
     
  7. Add carrots, cover with lid and place in the oven
  8. Serve in bowls with mashed cauliflower or sweet potato

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