#homemadepaleotaost #cacaohazelnutbutter #raspberries #hempseeds
This snack will knock your socks off (I hope..). The magic paleo bread, date paste and cacao-hazelnut butter can ne made in large batches ahead of time and whipped out whenever you fancy. Store in the fridge to increase shelf-life.
Magic Paleo Bread - high protein, vegan paleo bread (serves 15)
295g almond meal
56g chia seeds
50g ground flaxseed
87g coconut flour
1⁄2 t bicarbonate of soda
2t baking soda
1t Himalayan salt
3T psyllium husk (+6T filtered water)
3 T apple cider vinegar
1 cup + 10T filtered water
Pre-heat oven to 175C. Mix psyllium husk with 6T filtered water and set-aside for 5 minutes. Sieve and combine dry ingredients. Combine dry ingredients, psyllium husk mix, apple cider and filtered water. Mix gently, taking care to not remove all the air bubbles. Heat in oven for 1 hour 10 minutes.
Date Paste (as much as you like)
Place the dates in a blender with enough water to cover. Blend until a paste is formed.
Cacao-Hazelnut Butter (serves 15)
280g raw hazelnuts
3T raw cacao powder
Pinch Himalayan salt
1/2 t vanilla powder
3 T coconut oil
3T coconut sugar
1T date paste - see above recipe
Place the almonds, cacao powder, coconut sugar, salt and vanilla bean powder in the bowl of a food processor and blend for ~ 3 mins. Add the coconut oil and date paste and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3-5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth. This whole process will take about 20 minutes.
Slice bread and toast. Spread with a generous tablespoon of the cacao-hazelnut butter, 1/4 cup raspberries (halved), 1 teaspoon of hemp seeds and 1 teaspoon of wildflower raw honey.