3 Paleo Snacks to die for
What you need:
- 2 bunches of Kale
- 1-2 Tablespoons of Avocado Oil
- Your favourite seasoning salt (we recommend pink rock salt as a base)
Let's get started!
- Preheat oven to 180 degrees Celcius
- Remove leaves from stems and wash, change water and wash again.
- Dry with a salad spinner or tea towel, when leaves are dry cover with avocado oil, distributing oil evenly over leaves using hands.
- Line a baking sheet with parchment paper, then lay a single layer of leaves on top, flatten the leaves with hands.
- Place tray in oven for 12 minutes then wallah.. Keep an eye on them during the 12 minutes as we don't want burnt chips..
Once Kale has been removed from oven it's time to season them, then munch time.
Paleo Chocolate Brownies
What you need:
- 1/2 cup minus 50g of coconut flour.
- 1/2 cup and a little more of melted butter
- 1/2 cup of raw cacao powder (cacao contains theobromine which is great for energy and focus)
- 3 organic eggs, at room temperature
- 1/2 cup plus a little more of honey or maple syrup (whichever you prefer)
- 1 tsp of vanilla extract
- 1/2 cup shredded coconut or desiccated coconut to sprinkle on top at the end (optional)
Lets get started!
- Preheat the oven to 180 degrees celcius and grease a preferably glass baking dish (8inchx8inch).
- Mix together all ingredients(except shredded coconut). You can do this by hand or if you prefer then use an electric mixer.
- Pour the mixture into the baking dish and bake for 30 to 35 minutes. The way to test them is to insert a toothpick into the center, then check that it comes out clean. Cool for 25 to 30 minutes before cutting or removing from the pan.
- The brownies can be stored at room temperature or in the fridge for a few days. For the best freshness make sure you keep them in an airtight container.
- Preheat oven to 150 degrees celcius
- In a medium sized bowl, combine honey, coconut sugar and vanilla extract. Stir ingredients together to create a thick paste then add a small drop of boiled water to thin it out which will create a runny syrup.
- Pour in the pumpkin seeds and stir them through the mixture so they become evenly coated.
- Place a generous tsp full of the pumpkin seeds onto a baking sheet, repeat this process until ithe mixture is all gone. Cook for 15 to 20 minutes until most of the seeds have browned (don't let them burn!)
- Take your masterpiece out of the oven and leave to cool for a few minutes. Once they've cooled a little bit (but are still warm) you can press the clusters together to make sure they don't fall apart. Keeping in mind they will dry quickly.
Once dried and cooled they are ready to munch. Enjoy them on their own or served on top of yoghurt or if you feel daring you may dip into chocolate. Yum