Tag Archives: primal

Spiced Blackberry Crisp

6 Oct

This is a very simple crisp, and came as a result of my desperate attempt to salvage my precious homegrown blackberries, after my fridge/freezer developed an attitude problem last night.    Delicious and healthy as it is, this dish is definitely a “comfort food” or “treat.”  Even though all the ingredients are “primal approved” (even the tapioca — I checked, and Mark Sisson says so), the dish is pretty high in carbs and thus probably a good idea to save for special occasions or as a reaction to appliance malfunctions.  🙂  If you allow dairy, this is delicious served with a dollop of plain full-fat whipped ceam or a drizzle of heavy cream.

Spiced Blackberry Crisp
Makes 1 9-inch pie pan of crisp

Filling:
5-6 cups fresh or frozen blackberries (if using frozen, thaw and drain first)
1/4 cup Minute tapioca
2 Tbs honey
1/4 tsp ground ginger
1/2 tsp ground cinnamon
Pinch nutmeg

Crumble topping:
2 Tbs butter
1/2 cup almond flour
1/2 cup coconut flakes
4 raw dates, pits removed
1/4 cup macadamia nuts

Preheat oven to 350F.  Generously grease a 9-inch deep-dish pie pan with butter or coconut oil.  Set pan aside.  In large bowl, combine all filling ingredients until well mixed (honey may clump a little, that’s okay) and set aside for several minutes.  Meanwhile, place all the topping ingredients in food processor and pulse until mixture has the texture of coarse, wet sand (will be clumpy).  Pour filling mixture into prepared pan and spread evenly.  Sprinkle clumps of the topping mixture over the filling.  Bake in preheated oven 20-25 minutes, until topping is golden brown and filling is bubbling.  Remove from oven and set aside to cool to room temp.  Filling will thicken as it cools.

Grokcakes (Primal Almond-Flour Pancakes)

29 Sep

Okay, so obviously Grok never ate these.  But “Grokcakes” sounds more interesting than “Gluten-Free Almond Meal Pancakes,” and it’s my blog about primal living, so.  Grokcakes it is.

Almond-meal pancakes with fresh local blueberries, butter, and a side of chive scrambled eggs.

Saturday mornings I am home alone, and pancakes have been The Saturday Morning Thing for me for a long, long time.  Before going primal, I enjoyed whole grain or oat pancakes made with Greek yogurt and flaxmeal with all kinds of adventurous mix-ins and toppings.  For the first 6wks of my primal lifestyle, I was pancake-free because I was afraid I would be terribly, terribly disappointed in primal-friendly almond-meal pancakes.  Surely the flavor would be icky!  Surely the texture would be off!  Eventually I missed them too much and started doing some research.  Once I got up the courage to try a promising recipe, I was hooked.  I’ve since made them plain, with blueberries, and with chocolate and bananas; each has been completely delicious on its own or with a little butter.  They don’t even need maple syrup or honey.  Pancake Saturdays are back!  🙂

Almond-meal pancakes with chocolate chunks, sliced bananas, a side of bacon, and a mug of Green Mountain Wild Blueberry coffee.

Almond-Flour Pancakes
Serves 2, 6-8 pancakes (recipe can be halved to serve 1)
Adapted from Low Carb Dude

Ingredients
1 cup almond flour (“almond meal” is the same thing)
1/4 tsp salt
1 tsp baking powder
Pinch cinnamon
2 eggs
1/4 cup milk (or coconut milk, or water)
1/2 tsp vanilla (optional)
2 Tbs melted coconut oil
Fat for frying (I prefer bacon fat or coconut oil, but butter works too)

Mix-ins:
Fresh berries (small handful)
Chopped chocolate (use 70%+ to keep it primal)
Nuts, dried fruit, dessicated coconut, spices, crumbled cooked bacon (!) etc.

Toppers:
Fresh banana slices
Other sliced fruit (apples, strawberries, etc.)

In large bowl, whisk together flour, salt, baking powder, and cinnamon until well combined and no clumps of almond flour remain.  Add the eggs, milk, and vanilla (if using) all at once.  Whisk to combine well.  While whisking, slowly add the melted coconut oil in a steady stream and whisk until well combined.  Add any mix-ins now if using, starting with a little and adding until it looks right; stir well to combine.  Set batter aside to rest for 5-10 minutes.  Heat griddle or frying pan until hot and melt the fat on it for frying.  Pour the batter by 1/4 – 1/3 cupfuls onto the hot griddle.  Add any toppers now if using.  When edges appear dry and small bubbles form in batter, flip pancakes and cook until golden brown on the other side.  If using toppers like sliced banana, be careful when flipping and removing from griddle, as banana can stick and cause pancake to tear.  Serve immediately.

Baked Eggs with Sausage-Zuke Saute

22 Sep

Baked Eggs with Sausage-Zuke Saute (Eggs adapted from the Complete Tassajara Cookbook)
Serves 2

Ingredients:
Butter
Organic ketchup (or tomato sauce, or salsa)
4-6 eggs (2-3 per person)
Salt and pepper
Chives
2 oz shredded cheese of choice (I use Bergenost)
8 oz sausage of choice (casings removed if it’s in link form)
1 medium zucchini, washed and chopped (no need to peel or seed)

Eggs:
Heat oven to 325F.  Butter as many wells in a muffin tin as you need, 1 for each egg you’re using.  Put about a teaspoon of ketchup in the bottom of each well.  Crack your raw eggs on top of the ketchup (don’t be a show-off…crack ’em into a cup first, so you don’t have to fish shell bits out of egg white AND ketchup goo).  Sprinkle with salt and pepper.  Snip some chives over each egg and top with a sprinkle of shredded cheese, about 1 oz per person.  Bake in preheated oven until just set (may still jiggle very slightly in the center); cooking time will vary by oven.  For me, this is 13-15 minutes.

Saute:
While your eggs are baking, heat a saute pan over medium heat.  Brown  your sausage and break it up with a spoon.  When the sausage is fully cooked, stir in your chopped zuke.  Saute until the zuke is tender.  If you’ve got a lot of delicious brown bits on the bottom of your pan, pour in a couple tablespoons of water and stir it around; as it boils off, it’ll loosen all those delicious brown bits.  If your zuke saute is done before your eggs, just pull it off the heat and set it aside.  Mine were done just about the same time.  Serve them up together, perhaps with a mug of tea and an apple on the side like I do, and enjoy!  🙂