Paleo Pumpkin, Cinnamon Swirl Gingerbread

Hi guys!
So sorry it's taken me so long to get around to posting this! I know it's been eagerly awaited, and I have to admit, it's a naughty one, but completely worth it!
This kind of signifies the cross over from autumn to winter!

Ingredients

- 3/4 cup Coconut Oil (melted)
- 1 can Pumpkin Purée
- 4 Eggs
- 2 heaped Tbsp Blackstrap Molasses
- 1 cup Coconut Palm Sugar
- 1 cup Ground Almonds (Almond Flour)
- 1 cup Coconut Flour
- 1 heaped Tbsp (yes TABLESPOON) Ginger
- 2 tsp Cinnamon
- 1 tsp Allspice
- 2 tsp Baking Soda
- 1 1/2 cups Unsweetened Almond Milk


For the Cinnamon Swirl

- 1 Tbsp Cinnamon
- 1 Tbsp Coconut Palm Sugar


* Pre heat oven to 175'c.
* Line a large baking tray (brownie tray) with baking paper.
* In a large saucepan, melt your coconut oil. (you'll use this pan for all of the mixture, saves on dishes!)
* Add your pumpkin purée and stir well until combined.
* Add your eggs one by one making sure to mix in thoroughly before adding the next (this ensures the eggs don't cook due to the warm oil/pumpkin.)
* Add your Molasses and mix well again.
* Now add all of your dry ingredients. The almond flour, coconut flour, baking soda, ginger, cinnamon and allspice. Mix this well.
* The mixture should become too thick. Add your almond milk and stir well.
* Pour 1/2 of your mixture into the baking tray and even out.
* Mix together your coconut palm sugar and cinnamon and pour in lines across the mixture in the tin. (LEAVE SOME OF THE CINNAMON MIXTURE)
* Pour the remainder of the mixture on top of the other.
* Now drag a knife through your gingerbread tin in random swirls.
* Smooth down.
* Sprinkle the remainding cinnamon sugar mixture across the top of your gingerbread.
* Bake on 175'c for 1 hour.
* Try and allow it to cool for at least a little while. It gives the gingerbread time to firm a little.

* ENJOY!! I enjoyed... Too much of it haha! So much I've made another one!

Lauren xxxx

Paleo Gingerbread Protein Pancakes

Well well well. The festive flair was bound to kick in sooner or later, and along with discovering a 'rubbish free' mincemeat so I can soon invent paleo mince pies, I made THESE!
Sometimes I have to pat myself on the back haha! (if you want to make these for kids, just omit the hemp protein and add a little more coconut flour.)

For the Pancakes.
- 2 eggs
- 1 heaped tsp natural blackstrap molasses
- 1 1/2 cups Almond Flour (Ground Almonds)
- 2 tbsp Coconut Flour
- 1 scoop Unflavoured Hemp Protein
- 2 heaped tsp ginger
- 1/2 tsp cinnamon
- 1/2 cup coconut palm sugar
- 1 cup unsweetened almond milk

For the Topping
- 1 Tbsp Creamed Coconut Melted
- 1 Tbsp Cashew Butter
- 1/2 tsp Cinnamon
- a drop of Vanilla
- 1 heaped tsp Raw Chocolate Tropical Nut Spread (or similar)
- Handful of Pecans
- Sprinkle of Raw Cacao Nibs

* Heat a good non stick pan on low.
* Mix eggs and molasses well in a bowl. the molasses will take a while to mix well, if you're struggling, add your almond flour now.
* Add almond flour, coconut flour, protein, ginger, cinnamon and sugar and mix.
* Now add your almond milk slowly until you get a thick cakey mixture.
* Spread your pancakes into whatever shape you wish (grab a gingerbread man cookie cutter and add it to your frying pan to make your pancakes fun for your kids!)
* Allow to cook slowly until bubbles appear across the top, then flip.

* While your pancakes are cooking, mix together your melted creamed coconut and cashew butter, cinnamon and vanilla until smooth.

* Once all your pancakes are cooked, pile them up, scoop your chocolate spread on, pour over your cashew cream mixture and sprinkle over your pecans and cacao nibs...

Most importantly, ENJOY! These guys may be my favourite invention yet. PERFECT for Christmas! And taking out the protein they are perfect for all the family for Christmas morning!

Paleo Smokey Turkey Veg Frittata

I realised I don't tend to post my savoury meals half as much as my sweet ha!
This one was so yum, it deserves a good mention!

Ingredients
- 250g Turkey Breast Mince
- 1 Leek Grated
- 1 Red Onion Chopped
- 1/4 Red Cabbage Grated
- 1/2 Courgette Grated
- 1/2 Sweet Potato Grated
- 2 tsp Cinnamon
- 3 tsp Smoked Paprika
- 8 Eggs
- 4 Mushrooms
- Handful of Fresh Spinach

(PLEASE NOTE - This makes 4 Large Servings)

* Heat a large frying pan.
* Add all of your vegetables, onions and sweet potato to the pan and fry on high for a few minutes until softened a little...
* Add your turkey mince, sprinkle over your cinnamon and paprika and keep stirring as your mince cooks through.
* Once you are sure your mince is cooked through, whisk together your eggs and pour evenly over all of the mixture. (you may need to quickly stir to coat evenly)
* Leave this cooking on a medium heat for around 5 minutes and heat your grill.
* Slice your mushrooms and arrange on the top of your frittata. Sprinkle the spinach around the edges.
* Move the frying pan into your grill and grill the frittata for around 5/10mins. I suggest you keep an eye out though, they can go from undercooked to burnt VERY quickly!
* When the top is lovely and browned, your frittata is ready to go!

Paleo Pumpkin Cake with PB & Cacao Nib Topping

I haven't posted in so long! I've had so many things going on, all VERY exciting!
Here is a recipe I winged while at my sisters this weekend.

For the Pumpkin Cake
- 3/4 Can of Pumpkin Purée
- 4 Eggs
- 2 Cups Almond Flour (Ground Almonds)
- 2 tsp Cinnamon
- 2 tsp Ginger
- 1 Tbsp Stevia (I would have used honey if it had been available at the time and probably used 2 tbsp)
- 1 tsp Baking Soda

Toppings
- Roughly 5 Tbsp Chunky Peanut Butter (I say roughly as I spread on each piece as I ate)
- 1 cup Cacao Nibs

* Pre heat oven to 180'c.
* Line a small rectangular tin with baking paper. This recipe can also easily be made into a loaf!
* Mix together your eggs and pumpkin until smooth.
* Add your Cinnamon and Ginger and stir well. If you can smell the spices strongly, you're doing well!
* Add your almond flour, stevia and baking soda and mix well until completely combined. (Your mixture should be like a cake mixture consistency)
* Pour into tin and bake for 25mins if in wider rectangle tin, and 35mins if in loaf tin.
* Allow to cool, and then decide whether you want to smooth over your peanut butter and sprinkle on the cacao nibs, or whether to do it on individual pieces as your consume!

Paleo Maple Cinnamon Protein Pancakes

I've been neglecting posting all of my recipes for a few days, sometimes it's because I'm terrible at making them up as I go and forgetting what I did ha!
These guys deserve a big mention though!
I'm currently suffering the 'lady' cravings, and these definately hit the spot, although I want to add that although these are paleo and clean, you don't want to be eating these ALL the time like my other pancakes... These guys have a higher sugar content from the maple syrup.

Pancakes

- 2 egg whites
- 1/2 cup almond milk
- 2 tbsp pure maple syrup
- 1 scoop natural hemp protein
- 2 tbsp almond flour (ground almonds)
- 2 heaped tbsp coconut flour
- 1/2 tsp cinnamon

Toppings

- 1 heaped tsp raw chocolate hemp spread
- 1 heaped tsp raw pecan butter
- handful of pecan nuts
- drizzle of pure maple syrup

* Put a good non stick pan on LOW heat.
* Mix together egg whites, almond milk and maple syrup.
* Add your protein powder and almond flour and mix well.
* Now add your coconut flour a little at a time and mix. The reason for this is because coconut flour can dry mixture out very quickly if too much is used. You want a thick cake consistency.
* Add your cinnamon and mix well until all combined and smooth.
* Add mixture to pan in whatever pancake shapes you fancy and be patient to let them cook on LOW so they don't burn. Once the top has bubbles across the top it's time to flip them.
* Scoop on your chocolate spread, and pecan butter, sprinkle on your pecans and then drizzle over the syrup.
* Trust me, you want to enjoy these ones! AMAZING!

I'm so lucky...

I get to run and walk these beautiful routes every single day...
Some days you just need to get out there and take a breath. Re focus.

Lauren x

Paleo Banana Protein Pancakes with Warm Blueberries

This is my favourite breakfast go-to.
Quick, easy, tasty, clean.

- 2 small banana's mashed
- 2 egg whites
- 1 scoop hemp protein
- 1 tsp cinnamon
- 1 tsp ginger
- 1 cup of frozen blueberries

* Put a good non stick pan on LOW heat.
* Mash your banana's and mix with the egg whites until combined.
* Add your protein powder, cinnamon & ginger and mix well again.
* Pour into whatever pancake shapes take your fancy, wait for the top to bubble across, then flip!
* Meanwhile, put your frozen blueberries in a microwave safe bowl.
* Microwave for around 2.5mins, but keep an eye on them. You want them bubbling but not exploding.
* Serve your stack of pancakes, pour over the blueberries, and enjoy!