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Published by: api-26469417 on Aug 05, 2009
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CONTENTS ________________________________
Table of Content Flaxseed Foccacia Foccacia Toppings Olives and sundried tomatoes Herbs and Salt Olive and Rosemary Roast Capsicum and Onion Roast Capsicum and Onion Herb and Pecan Tomato and Basil Bacon and Walnut Foccacia Sandwiches Bacon, Mushroom and Pesto Tuna Salad Sandwich Chicken, Avocado and Salad Sandwich Grilled eggplant, olives and Chicken Sandwich Open Face Lamb and Pumpkin Sandwich Carrot Cake Coconut Cake Chocolate Zucchini Cake Banana Bread Pg2 Pg3 Pg4 Pg4 Pg4 Pg4 Pg4 Pg4 Pg4 Pg5 Pg5 Pg6 Pg6 Pg7 Pg7

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Copyright © 2009 by www.paleocookbook.com www.paleocookbook.com All rights reserved. No part of this publication may be reproduced or transmitted in any way or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holder.

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Flaxseed Foccacia

Ingredients 2 cups ground flaxseeds 1tsp baking powder (not paleo) 4 eggs ½ cup water 1/3 cup olive oil Salt

Instructions Pre-heat oven to 180degrees Celsius, fan-forced. Place dry ingredients in a large mixing bowl and combine well. Add water, olive oil and eggs and mix well. Line a baking tray with baking paper and poor in flaxseed mixture, run a spatula over the mixture to create an even layer with 1-1.5cm thickness. Place in oven for 20min, or until cooked through.

NOTE: If you would prefer not to use baking powder, separate 2-3 eggs and beat the egg whites until stiff peaks form, then fold into the Foccacia mixture. This will help in aerating the mixture.

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Foccacia Toppings To make the following Focaccia’s, simply place the listed ingredients on top of the Focaccia’s before placing in the oven. ____________________________________________________________________________________________

Olives and sundried tomatoes
Ingredients 1/3 cup sundried tomatoes 1/3 cup pitted black olives

Herbs and Salt
Ingredients Oregano Italian Herbs Salt

Olive and Rosemary
Ingredients 1/3 cup pitted black olives Rosemary leaves Salt

Roast Capsicum and Onion
Ingredients 4 slices roast capsicum, diced 1 small onion, finely diced

Roast Capsicum and Onion
Ingredients 1 large red onion, cut into thin slices 2tbs olive oil Pepper

Herb and Pecan
Ingredients 2tbs oregano 2tbs ground 1tbs Italian herbs 2/3 cup pecans

Instructions Instructions Place onion and oil in a frying pan on medium heat; stir continuously for 2-3min or until soft. Stir in pepper and place on top of Foccacia. Place herbs on Foccacia and bake in oven for 10min. Remove from oven and add pecans and bake for a further 10min or until Foccacia has cooked through.

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Add these toppings 10min into baking the Foccacia To make the following Focaccia’s, simply place the listed ingredients on top of the Focaccia’s 10min into baking. Place Foccacia back into the oven and bake for a further 10min, or until cooked. ____________________________________________________________________________________________

Tomato and Basil
Ingredients 4tbs balsamic vinegar 2tbs olive oil ½ cup red cherry tomatoes, diced ½ cup yellow cherry tomatoes, diced ½ cup basil leaves, roughly chopped Salt

Bacon and Walnut
Ingredients 6 slices of bacon, fat removed and diced 1 small onion, finely sliced ½ cup roughly chopped walnuts

Instructions Lightly fry bacon and onion in oil until lightly browned, remove from pan and spread on top of Foccacia along with walnuts.

Instructions Place all ingredients in a mixing bowl and combine well before spreading on top of Foccacia.

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Foccacia Sandwiches

To make the following Foccacia sandwiches, carefully cut a piece of Foccacia in half and place the listed ingredients in between the slices. You can also place the sandwich on a sandwich press or a George Foreman grill for 1-2min, or until flattened slightly and warmed. ____________________________________________________________________________________________

Bacon, Mushroom and Pesto
Ingredients 2 bacon eyes 1 cup sliced mushrooms 1 cup baby spinach leaves 1tsp pesto 1 slice flaxseed Foccacia, cut in half

Instructions Pre-heat grill to medium heat. Place bacon and mushrooms on grill and cook for 3-4min, or until bacon has cooked and mushrooms have wilted slightly. Spread pesto onto one slice of the Foccacia then fill sandwich with bacon, mushrooms and spinach. Place back on closed grill for 1-2min.

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Tuna Salad Sandwich
Ingredients 100g can flaked tuna ½ cup cherry tomatoes, cut in half 1 cup baby spinach leaves 1 slice flaxseed Foccacia, cut in half

Instructions Pre-heat grill to medium heat. Place tuna, cherry tomatoes and spinach onto one slice of the Foccacia, place other slice on top and place into closed grill for 12min.

Chicken, Avocado and Salad Sandwich
Ingredients ½ chicken breast, grilled 2tbs avocado 1 cup chopped lettuce 1 small cucumber, sliced 1 slice flaxseed Foccacia, cut in half

Grilled eggplant, olives and Chicken Sandwich
Ingredients ½ chicken breast, grilled 2 slices grilled eggplant 5 olives, pitted and sliced 1 cup chopped lettuce 1 slice flaxseed Foccacia, cut in half

Instructions Place chicken, avocado, lettuce and cucumber onto one slice of the Foccacia, place other slice on top and place into closed grill for 1-2min.

Instructions Place chicken, eggplant, olives and lettuce onto one slice of the Foccacia, place other slice on top and place into closed grill for 1-2min.

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Open Face Lamb and Pumpkin Sandwich
Ingredients 500g minced lamb 1 onion, finely diced 1tbs oil 3tbs ground cumin 3tbs sage 2tbs Italian herbs 2cups canned tomatoes or tomato pasta sauce ½ butternut pumpkin, diced 2cups rocket leaves ½ slice Foccacia

Instructions Place oil and onion in a pan on medium heat and cook until onion has browned. Add minced lamb and stir continuously breaking up the meat so there are no big chunks. Add cumin, sage and Italian herbs and stir through for a further minute. Add tomatoes and turn heat down to a simmer, cover and leave to cook for 20-30min, stirring every now and then. While lamb is cooking, place some water in a pan on high heat and add diced pumpkin. Boil covered for 4-5min, or until pumpkin has cooked through. Remove water from pan and leave to cool. Before serving, allow mince to cool to a warm temperature. Place slice of Foccacia on a plate and top with minced lamb, followed by some pumpkin pieces and rocket leaves.

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Carrot Cake
Ingredients 6 eggs, separated 1/3 cup honey 2 cups grated carrot 1tbs grated orange rind 3 cups almond meal

Instructions Pre-heat oven to 180 degrees Celsius, fan-forced. Cream egg yolks and honey in a large bowl until light and fluffy. Add carrots, orange rind and almond meal, combine well. In a separate bowl, beat egg whites until stiff peaks form. Fold into banana mixture. Line a loaf or cake tin with baking paper and poor in carrot mixture. Place in oven for 40-50min or until cooked. Test by inserting a knife into the middle of the loaf, if it comes out clean it is cooked through.

Coconut Cake
Ingredients 2 eggs 1/3 cup olive oil ½ cup honey 1cup coconut milk 1tsp 100% vanilla essence 1 cup almond meal ½ cup coconut flour 1tsp baking powder (not paleo) ¼ cup desiccated coconut

Instructions Pre-heat oven to 180 degrees Celsius, fan-forced. Cream eggs, oil and honey in a large bowl until light and fluffy. Add coconut milk and vanilla essence. Add almond meal, coconut flour, baking powder and desiccated coconut, combine well. Line a loaf tin with baking paper and poor in coconut mixture. Place in oven for 50-60min or until cooked. Test by inserting a knife into the middle of the loaf, if it comes out clean it is cooked through.

NOTE: If you would prefer not to use baking powder, separate 2 eggs and beat the egg whites until stiff peaks form, then fold into the coconut mixture. This will help in aerating the bread.

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Chocolate Zucchini Cake
Ingredients
3 eggs ½ cup honey 3tbs olive oil ¾ cup apple sauce 1 cup almond meal ¼ cup cocoa powder ½ tsp baking powder (not paleo) ½ cup walnuts, roughly chopped 2cups zucchini, grated

Instructions Pre-heat oven to 180 degrees Celsius, fan-forced. Cream eggs, honey, oil and apple sauce in a large bowl until light and fluffy. Add almond meal, cocoa powder, baking powder, walnuts and zucchini and combine well using a wooden spoon. Line a loaf or cake tin with baking paper and poor in zucchini mixture. Place in oven for 50-60min or until cooked. Test by inserting a knife into the middle of the loaf, if it comes out clean it is cooked through.

NOTE: If you would prefer not to use baking powder, separate 2-3 eggs and beat the
egg whites until stiff peaks form, then fold into the zucchini mixture. This will help in aerating the cake.

Banana Bread
Ingredients
3 eggs, separated ¼ cup honey ¼ cup olive oil 2 small bananas or 1 large banana, mashed 1tsp 100% vanilla essence 1½ cups almond meal

Instructions Pre-heat oven to 180 degrees Celsius, fan-forced. Cream egg yolks and honey in a large bowl until light and fluffy. Add oil, vanilla essence, mashed banana and almond meal, combine well. In a separate bowl, beat egg whites until stiff peaks form. Fold into banana mixture. Line a loaf tin with baking paper and poor in banana mixture. Place in oven for 20-25min or until cooked. Test by inserting a knife into the middle of the loaf, if it comes out clean it is cooked through.

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