Lemon and Almond Cake
Serves approx. 10 ~ Wheat-free and grain-free
I used to absolutely love Lemon Drizzle cake, and this zingy, light and moist cake is the healthier alternative that I came up with to satisfy my cravings. The lemon and almond cake is made with coconut sugar, an unrefined form of sugar that is much higher in nutrients, such as magnesium, zinc and iron, than regular sugar. I’ve also used ground almonds instead of flour, which gives it a texture similar to that of polenta, but is completely grain and gluten-free.
I love to serve it with this a sweet lemon-infused yoghurt and fresh raspberries.
Parma Wrapped Salmon with Lemon & Dill Butter
(3 parcels are perfectly sufficient per person as a starter)
I’ve an absolute passion for anything wrapped in parma ham! These little delights are perfect for your summer BBQ or as an hors-d’oeuvre at a dinner party.
Chicken also works brilliantly as an alternative to the Salmon, you’ll just need to bake them for a few more minutes until cooked through.
Far from being one of those awful paleo substitutions, Cauliflower Couscous actually originates from the kitchen of the great chef Ferran Adria. A useful addition to paleo cookery, it lends its fairly neutral flavour and slightly chewy texture as a decent stand in for grains. Here we mix the cauliflower with almonds, mint and pomegranate seeds to make an excellent accompaniment to our cumin lamb chops but you could leave it plain or add any bits that you wish. It would suit a little chopped crispy bacon really well.