Here’s how to have a Paleo Valentine’s Day courtesy of our Scotty.
He’s gone for an Italian theme with flax bread bruschetta, spaghetti squash bolognaise and sticky toffee pudding. PLUS they are all EASY PEASY to make. So less time cooking more time for romance.
Flax Bread Bruschetta
The Bread – Make this in advance of the bruschetta.
- 1 cup ground almonds
- 1 cup ground flax/linseed
- 1/2 cup water
- 3 eggs
- 2.5 tsp baking powder
- Stick all ingredients in a bowl, mix thoroughly and pour into silicone loaf tin.
- Bake at 180°C. for 35 minutes and leave go cool.
- Ripe tomato (de-seeded)
- Fresh basil
- Olive oil
- Fresh garlic clove
- Squeeze of lemon juice
- In a bowl mix the chopped and de-seeded tomato, chopped basil, chopped garlic, olive oil and squeeze of lemon.
- Slice and toast your flax bread both sides.
- Spread with organic butter and rub a sliced bulb of garlic over surface of the bread.
- Top with tomato mixture and serve.
Spaghetti Squash Bolognaise
- 1 Spaghetti squash halved length ways & de-seeded
- 650-700g Beef Mince
- 1 onion, diced
- 1 handful Mushrooms, sliced
- 1 Courgette diced
- 2 Bell peppers, green & red
- 2 tins of chopped toms
- Fresh Basil
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tsp chilli flakes (optional)
- Preheat oven to 200°C.
- Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast until tender – normally about 30 to 40 minutes.
- While squash is baking, cook mince and onions in a skillet over medium-high heat until the beef is crumbly and evenly browned. Add mushrooms, courgette, green and red bell peppers, 2 tins of chopped tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender – about 10 minutes.
- Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands.
- Plate up, top with bolognaise and enjoy.
Sticky Toffee Pudding
- 250g dates
- 100ml water
- 100g of coconut oil or butter + extra for greasing
- 275g of ground almonds
- 3 eggs
- A pinch of sea salt
- 1 tsp of nutmeg
- 1 tsp of ginger
- 2 tbsp of honey
- Pre-heat your oven to 180°C.
- Place your water and dates in a pan, place on a medium heat, bring it to the boil then turn the heat down and let it simmer for a few minutes.
- Place the dates and liquid in your food processor with the rest of the ingredients (except the honey). Blitz until totally mixed.
- Grease a baking dish with coconut oil and spoon the mixture in. Place a bit of tin foil over the top of the dish.
- Pop it in the oven for 35-40 minutes. For the last 5-10 minutes take the foil off so the top gets a good roasting.
- Melt the honey on a low heat, when you take the pudding out of the oven poor this over the top (spreading with a knife) evenly and allow the honey to soak in.
There you have it. The perfect Paleo Valentine’s…with our love