Five Spice Paleo Noodles

Asian inspired Five Spice Paleo Noodles make use of one of our favorite tools in the kitchen… the Spiralizer. Using this wonderful device and the colorful veg, we can make a dish that’s as beautiful as it is tasty. The five spice powder adds a wonderful kick to these noodles. If you want a little more, and why wouldn’t you… just double up the portion and make this a main dish.

Continue reading

Rustic Vegan Pizza Crust

Perfect Personal Paleo Pizza Crust

Having been really happy using our Paleo Flat Breads as our pizza base for some months, we were challenged by some friends to come up with a vegan option... These turned out better than we could have imagined and will now be our DEFAULT pizza base!
Prep Time 5 mins
Cook Time 20 mins
Total Time 30 mins
Course Breads & Crackers
Cuisine Italian
Servings 2 pizza bases
Calories 367 kcal

Ingredients
  

Dry Ingredients

  • 1/4 cup Psyllium Husk Powder
  • 1/3 cup Coconut flour
  • 1/4 cup Ground Flax Seeds
  • 1/2 tsp Himalayan Salt

Wet Ingredients

  • 1 1/2 cup Almond Milk Unsweetened
  • 2 tbsp Olive Oil, Extra Virgin

Instructions
 

  • Preheat oven to 425°F
  • Combine all the dry ingredients and mix well
  • Add almond milk and oil to the dry ingredients and combine fully, roll into a ball
  • Let the mixture stand for 5 minutes to set
  • Divide the mixture into 2, and place on lightly greased parchment paper
  • Press flat and then roll out until circa 1/4 to 1/8 inch thick
  • Place in the oven and bake for 15 minutes
  • Remove from the oven allow to cool then either store, or top with your favorite pizza toppings and put back in the oven at 450°F for around 12-15 minutes to finish.

Notes

Perfect Partners: Fakemato Sauce, Basil Pesto

Nutrition

Sodium: 645mgSugar: 4gFiber: 30gPotassium: 147mgCalories: 367kcalMonounsaturated Fat: 11gPolyunsaturated Fat: 7gSaturated Fat: 5gFat: 27gProtein: 9gCarbohydrates: 37g
Tried this recipe?Let us know how it was!

Vegan Roti Bread

Vegan Roti Bread

Not just for Indian food anymore, this works well in place of any flat bread. Wrap it, tear it, soak it, dip it. You can make it as sweet or savory as you like with your own herb combinations.
Prep Time 5 mins
Cook Time 20 mins
Total Time 30 mins
Course Breads & Crackers
Cuisine Asian, Indian
Servings 6 piece of bread
Calories 254 kcal

Ingredients
  

Dry Ingredients

  • 1/2 cup Arrowroot starch
  • 1/3 cup Coconut flour
  • 1/4 cup Ground Flax Seeds
  • 1 tsp Baking Soda
  • 1/2 tsp Himalayan Salt
  • 1/4 cup Shredded coconut, Unsweetened Optional : can also use ground coconut

Wet Ingredients

  • 1 can Coconut Milk full fat

Instructions
 

  • Preheat oven to 400 degrees
  • Combine all the dry ingredients and mix well.
  • Add coconut milk to dry ingredients and mix well.
  • Let the mixture stand for 5 minutes to set.
  • Line a cookie sheet with parchment paper.
  • Spray a mall frying pan with Spectrum Coconut oil spray and heat up pan on medium high heat.
  • Using a 1/4 cup measure, add mixture to the pan and spread out until the bottom of the pan is covered.
  • Cook until golden on both sides
  • When cooked, remove and place on the parchment lined cookie sheet.
  • Repeat with the rest of mixture.
  • Once completed with frying, place the cookie sheet with pieces of bread in the oven.
  • Bake for 10-15 minutes until desired crispness.

Notes

The addition of shredded coconut to this Vegan Roti Bread is optional depending on how sweet you want it to be. Feel free to add your own mixture of spices and herbs to your desired taste. If you'd like a thinner bread, feel free to add 2-3 tbsp of water to the mixture.

Macro Nutrient Breakout

Screenshot_2015-11-25-17-19-40

Nutrition

Sodium: 432mgSugar: 1gFiber: 5gPotassium: 126mgCalories: 254kcalSaturated Fat: 15gFat: 19gProtein: 3gCarbohydrates: 19g
Tried this recipe?Let us know how it was!