primal cavewife

• Roast macadamia nuts at 150 degrees for 30 minutes, flipping them every 10 minutes.
• Set the macadamia nuts aside once roasted.
• Puree coconut cream, dates, vanilla extract and cashews together until completely smooth.
• Place butter and honey in a saucepan over medium heat and simmer for 10 minutes and set aside.
• Add the coconut cream mix into the ice cream maker as per manufacturer's instructions.
• Once the ice cream begins to thicken, add the macadamia nuts.
• Drizzle the caramel into the ice cream mix and let stand in the freezer for a couple hours.

• Preheat oven to 180C.
• Wash the blueberries and distribute between 2 small ramekin dishes
• Juice the lemon over each ramekin and toss blueberries to coat with lemon juice
• In a small bowl, mix together almond meal, stevia, melted butter or coconut oil, salt, cinnamon and chopped hazelnuts.
• Mix until everything is combined.
• Sprinkle each ramekin with a bit of the crumble
• Bake for 30-40 minutes until blueberry mix starts to bubble and topping is browned.
• Serve warm with a scoop of ice cream.

• Preheat the oven to 180C.
• In a bowl, mix the linseed meal, warm water and butter until the butter is melted and the mixture thickens.
• In a big bowl, combine the remaining dry ingredients, then stir in the linseed mix until everything well combined.
• Split the dough into thirds and roll them out between two sheets of baking paper. You might want to either get someone else to stretch out the baking paper while you roll it out or keep flipping it to make sure that the baking paper does not get caught in the crease of the dough on the underside.
• Once rolled out to desire thickness, carefully peel the top baking paper and place the base in the oven for 22-24 minutes or until the edges are golden.
• Once cooked, remove the crust from the oven and place your desired ingredients and bake a further 15 minutes at 200C!

• Cut up the vegetables in chunks and boil the sweet potatoes in boiling water for 10 minutes. If you eat the broccoli stems like we do, I would suggest boiling that along with the sweet potatoes to soften it before you stick it in the oven.
• Place all the vegetables in your oven dish.
• In a saucepan, melt butter and then add corn flour. Mix well.
• Add the milk and cream in the butter mix over medium heat stirring constantly.
• When the sauce is thickening, add in grated cheese, salt and pepper, nutmeg and herbs.
• Once the sauce has thickened, pour it over vegetables in the baking dish and bake in the oven for 40 minutes.
• If you like more cheese, sprinkle more grated cheese on top after 30 minutes and bake for another 10 minutes.
 

• In a pot, heat the milk with the cinnamon sticks in it and bring to simmer. Turn off the heat and leave it to infuse for several hours.
• Separate the yolks and the white and beat the white until it forms soft white peaks.
• Heat the butter with the milk and bring to simmer.
• Whip in the egg yolks.
• Mix the cornflour with the stevia, and whip it in the milk mix.
• Fold in the egg whites and whip the mix until it is fluffy.
• Pour the mix into a ramekin, sprinkle the cinnamon powder on top and bake at 180C for 20 minutes.

• Blend all the ingredients apart from the water in a blender until the mix is smooth and creamy.
• Add the water to the mix and blend.
• Pour the mix in the ice cream maker as per the manufacturer's guide.

• Preheat the oven to 150C.
• Mix the almond meal, coconut and most of the flake almond together.
• In a pot, heat up the honey and butter.
• Mix the bicarb soda with water and mix with the honey mix until it gets frothy.
• Remove the honey mix from the heat and mix it with the dry ingredients until combined.
• Add water if needed to make it more dough-y
• Form small balls with the dough and press down lightly on the baking pan.
• Press some leftover flakes on top.
• Bake in the oven for 35 minutes or until golden brown.

I don't normally cook pork because it's not the kind of meat we often buy. But I saw this recipe and thought why not? And oh my God! It's SOOOOO GOOOOOOD!

Ingredients:
2 tbsp coconut oil
sea salt, pepper to taste
4- to 5- pound pork loin roast
1/4 cup desiccated coconut
6 carrots
a celery stalk
2 onions
3 1/2 cups chicken broth
2 cans of tomatoes
6 fresh thyme branches
6 garlic cloves, crushed
4 tbsp organic butter

• Heat coconut oil over medium heat in a large frying pan.
• Sprinkle salt and pepper all over the roast and then roll the roast in the coconut.
• Sear the roast in the frying pan for 4 minutes on each side.
• While the roast is searing, chop the veges into large pieces.
• Remove the roast from the pan, add all the veges and cook in the drippings from the roast until the onions become tender.
• Add the stock, canned tomatoes, thyme branches, garlic and pepper.
• Stir well and bring to boil.
• Place the roast in a slow cooker and Pour the vege mix over the roast. Cook on high for 4 hours and then on low for another hour.
• After the roast is done, remove the roast from the vege mix.
• Remove the thyme and pour half of the vege mix into a food processor or a blender. Add the butter and blend until smooth.
• Place the sliced meat on a plate, top with the remaining cooked veges and pour the blended sauce all over it.

I baked this cricket ball cake for a friend a while ago. It was the first ever novelty cake I have ever made. I baked a chocolate mud cake in a round pyrex bowl and then rolled out some fondant and laid it over the cake and decorated it with an icing pen I found in woolies.

This cake was made of chocolate mud cake with flour, so it was much easier to bake than the paleo chocolate mud cake. Besides, it did not require and cutting or carving. So if you have a cricket fan, this would be the perfect cake to bake them!

If you are not gluten-intolerant and you feel a bit naughty and a little bit bored this weekend, indulge yourself in this beautiful rich Oreo Cheesecake! A friend gave me this recipe. Not sure where the original is from.

Here is a great Paleo cheesecake recipe that doesn’t use cheese at all!

Ingredients:
2 cups oreo crumbs
2 tbsp butter, melted
1/4 cup brown sugar
1 tsp ground cinnamon
900g cream cheese, softened
1 1/4 cup white sugar
1/3 cup heavy whipping cream
2 tbsp flour
1 tsp vanilla extract
4 eggs
1 1/2 cups oreo crumbs
450g sour cream
1/4 cup white sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 1/2 cup semi sweet chocolate chips
1 tsp vanilla extract

• Combine 2 cups cookie crumbs, melted butter, brown sugar and cinnamon in a bowl. Firmly press mix evenly onto bottom and 1 inch up sides of a 10-inch pan. Bake at 175 degrees for 5 minutes. Set aside.
• In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cup sugar, 1/3 cup whipping cream, flour and 1 tsp vanilla. Beat in eggs, one at a time.
• Pour 1/3 of batter into pan. Top with 1 1/2 cup cookie pieces. Pour in remaining batter.
• Bake at 175 degrees for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar and 1 tsp vanilla, spread evenly on cheesecake. Continue baking for 7 minutes. Turn off and leave in oven 30 minutes. Remove cheesecake and cool completely.
• Combine 1 cup whipping cream and chocolate chips in saucepan. Stir over low heat until chocolate melts. Stir in 1 tsp vanilla. Pour mix over cheesecake while still warm. Refrigerate until serving time (at least 8 hours).

I made this cake a couple years ago for a friend’s birthday. This is one of the recipes I’ve missed most, another one a friend sent me. Too bad it would kill my boyfriend. It is the best chocolate mud cake I have ever had. Don’t believe me? Give it a go.

Note: If you are after a Paleo Chocolate Mud Cake recipe, this may be more suitable for you! I promise this is just as good, if not better, not to mention a healthier recipe too! I have also baked a novelty cake out of this recipe, a cricket ball.

Ingredients:
1 cup plain flour
1 cup self-raising flour
1/2 cup dark cocoa powder
1/2 tsp bicarbonate soda
2 1/2 cups sugar
250g dark chocolate, chopped
250g butter
3/4 cup water
1/2 cup buttermilk
2 tbsp oil
4 eggs

icing:
200g dark chocolate, chopped
200g butter

• Preheat oven to 160 degrees. Brush a deep, 23cm square tin with melted butter or oil. Line base and sides with baking paper, extending at least 2cm above the rim.
• Mix flours, cocoa and bicarbonate soda in a large bowl. Stir in sugar and make a well in the centre.
• Put the chocolate and butter in a pan. Add water and stir over low heat until butter and chocolate melt together. Using large metal spoon, gradually stir chocolate mix into the dry ingredients.
• Whisk together the buttermilk, oil and eggs in a large jug and add to the cake mix. Stir until ingredients are well-combined and smooth. Pour mix in the baking tin and bake for approximately 1hour and 40 minutes. Leave cake in the tin to cool completely.

Icing:

• Combine Chocolate and butter in a small pan and stir over low heat until smooth. Cool to room temperature, stirring often, until the mix is thick enough to spread (you may put it in the fridge to speed it up a little). Turn the cake upside down so that the top is flat and spread icing completely over the cake, allowing the icing to set slightly before serving.

This is my guilty pleasure. I like to make at night and have it for dessert, and then put the leftovers in the fridge and then microwave it and have it for breakfast, lunch and dinner the next day. It’s an excuse for me to eat lots of ice cream and cream because it’s mostly fruits and I tell myself it’s all good… it’s mostly apples and berries… can’t be that bad… 

Click here if you have come to the wrong place and are after a paleo apple crumble pie. I promise this is even better!

Ingredients:
3 granny smith apples, peeled and diced
1 cup berries, optional
1 tbsp brown sugar
1 cup of oats
cinnamon
2-3 tbsp butter
1 tbsp flour

• Preheat the oven at 160 degrees.
• Place apples berries and brown sugar in a cake tin or a casserole dish. In a bowl, rub oats with cinnamon, butter and flour and then sprinkle the mix over the fruits.
• Bake in the oven for 30 minutes.
• Serve with ice cream and cream.

• Preheat oven to 170 degrees. Line muffin tray baking paper.
• Mix almond meal, salt, baking soda and cinnamon together.
• In separate bowl, whisk oil, honey and eggs. Mix almond meal mix in the wet ingredients.
• Fold in sweet potatoes, walnuts and bananas.
• Pour batter in muffin tray and bake for 25-30 minutes.

‘Why don’t you make a Paleo Sticky Date Pudding?’ This is the first time my boyfriend ever asked me to make him dessert. He has a sweet tooth so of course I immediately went online to look up a recipe for him. This recipe was jackpot. It smells so good and tastes so delicious that you don’t even realise it is Paleo!

Ingredients:
1 1/2 cup pitted dates
1/3 cup boiling water
100g butter, softened
1/2 cup honey
3 eggs
1/3 cup yoghurt
2 1/2 cup almond flour
1 1/2 tsp baking soda

Caramel sauce:
200g butter
1 cup honey

• Preheat oven to 150 degrees. Place cupcake liners in muffin tray.
• Place dates and boiling water in food processor and pulse until dates are chopped and mushy.
• In a bowl, mix the butter and honey until creamy. Add eggs gradually and beat well. Pour mix into dates with yoghurt and blend.
• Mix almond flour and baking soda together and combine with date mix.
• Pour mix into cupcake liners and bake for 40-45 minutes or until cake feels spongy.
• Place butter and honey in saucepan and over medium heat simmer for 10 minutes. Serve pudding warm with cream, strawberries and caramel sauce.

Note: Caramel sauce will harden when refrigerated. Heat it up in the microwave before serving.

satay sticks for entree, a big scotch fillet and this novelty cake for dessert! I found a recipe online and decided to try it.

The cake was easy enough to bake, but building it was a lot harder than I expected… because it is a paleo cake and has no flour or anything to hold it together, it comes out much smaller and deflates when it cools down. It is nevertheless a very good paleo chocolate mud cake.
The initial idea was to build a skyline, but it ended up looking like a ute instead and now he won’t stop calling it his ute cake. 

Here is a recipe for a normal chocolate mud cake if you want the cake to stand properly. I have made a novelty cake out of this recipe as well – a cricket ball.

Building this car was not easy, luckily there are many youtube videos out there. Here is one that I chose to help guide me. I baked a chocolate mud cake to form the inside of the car, mixed up an avocado chocolate mousse to use as icing to help glue the car together and finally a simple marshmallow fondant to make it look pretty and turn it into a purple car because purple is his favourite colour. 

Chocolate Mud Cake
Ingredients:
200g butter
250 dark chocolate, in pieces
4 eggs, separated
1/2 cup honey

• Preheat oven to 160 degrees.
• Melt butter and dark chocolate over low heat in a saucepan and stir until smooth. Set aside.
• Whisk egg yolks with half of the honey until thick and creamy.
• In a separate bowl, beat egg whites until soft peaks form. Gradually beat in the rest of the honey.
• Add chocolate mix to the egg yolk mix and mix together with a spoon.
• Fold through egg white gently. Once mixed together, pour batter into cake pan.
• Bake for 40-50 minutes.

Avocado Chocolate Mousse
Ingredients:
2 avocados
1/4 cup cocoa powder
1/4 cup honey

• Pulse all ingredients in a food processor until the mixture is smooth.

Marshmallow Fondant
Ingredients:
125g marshmallows
250g icing sugar
Food Colouring

• Place marshmallows in a microwaveable bowl and microwave them for about 30 seconds or until marshmallows have melted.
• Slowly mix the icing sugar with marshmallows with a fork. It will get very sticky and very messy. I would recommend not touching the mixture until you have enough icing sugar in it for it to be less messy. Add in your desired colour of food colouring in the mix while you are stirring.
• Once you have enough icing sugar, the mix should not be too sticky and you can roll out your fondant and design your novelty cake.

Note: I used normal white marshmallows without food colouring for the windows, blue food colouring for the wheels and mixed red and blue food colouring to get purple.

This one of the first desserts I made my boyfriend when I first found out that he’s gluten-intolerant. It is so delicious you won’t even realise that it is flourless!

Ingredients:
300g milk or dark chocolate
125g unsalted butter, chopped
2 tsp vanilla essence
6 eggs, separated
1/2 cup caster sugar
200g hazelnut meal
1 tbsp caster sugar

• Preheat oven to 180 degrees.
• Break the chocolate into pieces and place them in a saucepan with butter and vanilla essence. Stir over low heat until melted and smooth. Set aside to cool for 5 minutes.
• Beat egg yolks and sugar together with electric beater until mixture is pale, thick and creamy. Gradually add chocolate mix, beating on low speed until just combined. Stir in hazelnut meal and set aside.
• Beat egg whites until soft peaks form. Add extra sugar and beat for a minute. Add a large spoonful of the egg white to chocolate mix and fold through until well combined. Add remaining egg white and fold through gently.
• Transfer mix to a cake tin or muffin tray, smoothing top. Bake for 45 minutes (20 minutes for muffin tray) until centre is moist but not sticky.

This, I think, is by far the best apple crumble pie I have ever made. This requires making the two parts separately and then putting them together when you serve. First layer was apple filling, second layer was crumble, third layer was heavy cream (because we like our apple pie with cream and ice cream but you can leave them out if you go fully paleo) and finally more crumble.

If you are not keen to try paleo and have come to the wrong place. Don’t worry. I have a glutenful apple crumble pie recipe waiting for you here!

Apple Filling
Ingredients:
3 Granny Smith Apples, peeled and diced
cinnamon
nutmeg
2 tbsp brown sugar
ground clove
cornstarch (optional)

Crumble
Ingredients:
1/2 cup ground almond
1 tbsp butter, softened
2 tbsp brown sugar
cinnamon

• Preheat the oven to 200 degrees.
• In a saucepan, cook the apples with cinnamon, ground cloves, nutmeg and brown sugar together with some water to make sure the apples don’t dry out. Keep adding water whenever it does get too dry.
• Add cornstarch if you want it to be sauce-y. I didn’t add any to mine as I didn’t have any. Cook until apples are soft. This will take about 25 minutes.
• In a bowl, combine the almond, butter, brown sugar and cinnamon.
• Place the crumble mix on a baking tray and bake in the oven for about 10-15 minutes or until it turns golden brown.
• Remove the crumble from the oven and with a fork, comb through it. The crumble will seem a little wet at first but once you comb through it and let it sit for a few minutes, it will be crunchy and crumbly.
• Spoon some apple mix in a bowl and top it up with the crumble and it is ready to be served!

My boyfriend likes to buy heaps of bananas and because it’s summer, fruits go bad very quickly. So he decided that he wanted some banana bread! I asked a friend for a recipe and she gave me some great ideas. Here’s what was in the banana bread.

Ingredients:
4 small bananas, mashed
1/4 cup hazelnut meal (which i ground myself and became hazelnut butter instead)
1/4 cup whey protein
3/4 cup almond meal
2 eggs
1/4 cup coconut oil (or butter or olive oil)
cinnamon powder

• Preheat the oven to 180 degrees.
• Beat all the ingredients together until it is well-blended.
• Brush some oil in a loaf pan.
• Pour the batter into the loaf pan and sprinkle some cinnamon powder on the top.
• Bake it in the oven for about 30 minutes or until it turns golden brown.
• Serve warm with some butter on top!

I used to work at a bakery when I was still studying my Bachelor degree. I love the smell of pastry and bread. Smells so homely. I can still bake them now, but it’s no fun baking when you can’t share it with your other half properly. Even though it’s not the same without the smell of freshly baked pie, this is a close alternative especially for those cold winter nights to keep your bellies warm.


coconut oil
1.5kg beef mince
2 onions, chopped finely
4 medium carrots, chopped finely
dried herbs
2 bay leaves
8 tomatoes, chopped
2 cups bone broth
cinnamon

Mash Potato Topping:
1 large sweet potato
pepper
cinnamon
butter, melted

• Preheat oven to 190 degrees.
• Add coconut oil to a large frying pan and heat over a low/medium fire.
• Add the mince, onion and carrot and stir until cooked.
• Add the bay leaves and herbs and stir through for about a minute.
• Stir in the cinnamon, pepper, chopped tomatoes and broth, and cover and simmer for 30 minutes. Season to taste.
• Peel the sweet potato and cut it in thirds and boil it until it is soft. Drain the water and mash them. Season to taste.
• Pour the mince mix into a large casserole dish and cover with the mashed sweet potatoes. With a brush, glaze the top with butter.
• Bake in the oven for 30 minutes or until golden brown.

Ingredients:
Marinade
1.5 kg chicken thigh, diced
1/2 cup coconut cream
1 tbsp lemon juice
1/4 tsp garam masala
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp cayenne pepper
salt
pepper

Curry
2 tbsp butter
1 onion, chopped
dash of ground ginger
5 garlic cloves, minced
1 capsicum, sliced
5 tomatoes, chopped
1 can coconut cream
1 tsp garam masala
1 tsp cayenne pepper
1 tsp coriander powder
salt
pepper

• Marinate chicken with coconut cream and spices in a large bowl and set aside.
• Melt butter on frying pan on medium heat and add onions and cook until golden brown.
• Add ginger and garlic and cook for a few minutes.
• Add spices and cook for a couple minutes.
• Add the chicken mix and cook through.
• Add capsicum and tomatoes and simmer for 12-15 minutes.
• Add the coconut cream and simmer for a couple minutes.