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OUR MOST POPULAR RECIPES CONTENTS

BREAKFAST Bircher Muesli Choc Berry Smoothie Banana Bread

MAINS Lasagne Leftover Pasties Snapper Pie Tacos Grain Free Quiche

SAVOURY SNACKS Grilled Flat Bread Ham & Cheese Buns Grazing Plate Primal Naan Bread Savoury Muffins

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES CONTENTS

DESSERTS, SLICES & CAKES

Apple Fragipane Primalanzac Biscuits Berry Blast Ice Cream Margarita Cheesecake Jaffa Fudge Cake Keto Caramel Slice Fruit Mince Pies Crispy Cakes Berry Slice Donuts Museli Bars

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES BIRCHER MUESLI

Gluten free, grain free, refined sugar free, dairy free, egg free, vegan Serves 2 INGREDIENTS METHOD

© 100g Primal Alternative Fat & Combine the granola and yoghurt in a bowl. Pop into the fridge Seedy Granola overnight. © 50-60g probiotic coconut yoghurt Serve the next day with your choice of toppings.

OPTIONAL TOPPING IDEAS © Finely sliced apple or pear © Fresh seasonal fruits: cherries, blueberries, apricot, banana, raspberries, mango etc

© A drizzle of nut or seed butter © A drizzle of raw honey or pure maple syrup © A sprinkle of Primal Aternative Fat & Seedy Granola for extra crunch © A little coconut milk or almond milk to loosen it up

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES COCONUT CHIA PUDDING

Recipe by @primal_alternative_by_beck Vegan, Low Carb, Paleo, Grain & Gluten Free, Sugar Free, Dairy Free Serves 2 INGREDIENTS METHOD

For the chia pudding mix all ingredients together until well CHIA PUDDING combined. Place in fridge for 30 minutes. After 30 mins stir well to remove any lumps and then pour the mixture evenly into two © 1 cup milk of choice (eg almond, serving glasses. coconut) For the coconut yogurt, mix until smooth then add fruit and © 1/4 cup chia seeds sweetener if using. Top the chia pudding with the coconut yogurt © 2 tablespoons organic coconut mix. yogurt, plain or vanilla Top the puddings evenly with the granola and add extra fruit to © 2 tablespoons dessicated coconut garnish. © 1/4 teaspoon vanilla Keep chilled until ready to eat. Can be made the day before. © 8-10 drops liquid stevia, or sweetener of choice Notes Use a flavoured coconut yogurt to change up the flavours…vanilla, COCONUT YOGHURT mango or passionfruit would be delicious. © 1/2 cup organic coconut yoghurt, Change up the fruits… for something different you can try plain or flavoured strawberries, mango, banana etc © 1/4 cup blueberries, fresh or Sweetner…I’ve used liquid stevia to keep the carbs and sugar low frozen (defrosted) but feel free to use maple syrup, honey etc. Just add a little at a time and adjust the sweetness level to your own taste. © 4-6 drops stevia (optional)

TOPPINGS

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES CHOC BERRY SMOOTHIE

Gluten free, grain free, refined sugar free, dairy free, egg free, vegan Serves 2

INGREDIENTS METHOD

© 140ml coconut milk Throw all ingredients into a high speed blender and blend for about 2 minutes on high speed until smooth. Pour into glasses or jars and © 300ml filtered water serve! © 200g ice cubes © 100g frozen blueberries © 1 frozen banana © 2 pitted Mejool Dates (or swap to your fave sweetener: honey, maple syrup, erythritol, xylitol, stevia, monk fruit) © 1/2 an avocado © 40g raw cacao powder (2 tablespoons) © 4 tablespoons of collagen powder

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES BANANA BREAD

Gluten free, dairy free, grain free, paleo, vegetarian and made from wholefoods Makes one loaf INGREDIENTS METHOD

© 1 x packet of Primal Alternative Preheat the oven to 170C. Grease or line a bread loaf tin with Zucchini Bread Mix baking paper. © 200g ripe bananas (roughly 2 Add the contents of the Zucchini Bread Mix (except for the pepita large bananas) seeds) into your food processor or thermomix. Add the bananas, cinnamon, eggs and apple cider vinegar and blitz until completely © 1-2tsp ceylon cinnamon smooth. © 2tsp vanilla extract Pour the mixture into the prepared loaf tin evenly. © 4 large eggs Place in the oven and bake for 40 minutes, or until cooked through. © 1-2tsp apple cider vinegar Remove from the oven and allow to cool. **Please note: do not add the zucchini Serve toasted and top with whatever you desire. Enjoy! in. The bananas are replacing the zucchini in this recipe.

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES LASAGNE Recipe by @quirkycooking Gluten free, grain free, dairy free if omit cheese on top. Serves 6-8 INGREDIENTS OPTIONAL © 100g cheddar cheese, grated BOLOGNESE SAUCE © 50g parmesan cheese, grated © 1 small brown onion, halved © 3 cloves garlic, peeled ALSO NEEDED © © 1 handful fresh basil leaves Approx 30x18cm baking dish (2L capacity) © © 2 sprigs fresh oregano leaves (or 1 tsp dried) Baking paper © © 1/2 tsp fresh rosemary leaves (or ½ tsp dried) Tapioca starch for dusting dough © © 50g ghee or olive oil Rolling pin © 400g vine-ripened tomatoes, halved METHOD © 100g carrots, quartered Bolognese Sauce © 100g celery stalk, quartered Chop or grate vegetables, place all ingredients into a large © 80g zucchini, quartered saucepan, and cook on stovetop over medium heat for 20 mins. Stir occasionally and add a little water if needed. © 80g red capsicum White Sauce © 350g minced beef (or lamb, turkey or chicken) Place all ingredients into a saucepan and cook over medium- © 80g sliced mushrooms high heat. When sauce begins to simmer, reduce heat to medium-low. Whisk while cooking until thickened & smooth. © 100g tomato paste Assembling & Baking © 1 tsp apple cider vinegar Preheat oven to 180ºC. Grease baking dish with ghee or olive © 1 tsp honey oil. Set dish aside. © 1 1/2 tsp sea salt Divide the pastry into 3 equal portions and roll into balls. © Pepper to taste Place one portion onto a large piece of baking paper, and dust generously with tapioca on both sides. Flatten to form WHITE SAUCE a rectangle, then place another large piece of baking paper over the top of the dough and roll out to a rectangle approx. © 500g almond milk (or milk of choice) 30x18cm. Remove top piece of baking paper. Trim edges of © 2 eggs pastry to make it the same size as the dish. © 30g ghee or coconut oil Spread a small amount of bolognese sauce into the bottom of the baking dish, to barely cover base of dish. Turn pastry © 1 tsp dried onion flakes on paper over to cover base of dish, removing baking paper. © 1 tsp garlic powder Spread half of the bolognese sauce over the pastry. Drizzle © ½ tsp honey with 1/3 of the white sauce. © 1 tsp herb salt or fine sea salt Repeat with a second layer of pastry following instructions © 40g tapioca starch as above for rolling out & remove paper. Spread remaining bolognese sauce and drizzle with 1/3 of the white sauce. PASTA Place third layer of pastry into dish, remove paper, then top with remaining white sauce. Sprinkle over the grated cheese, © 500g Primal Alternative Grain Free Pastry if using. Bake 25-30 minutes at 180ºC, until bubbling and golden brown. Rest 10 minutes before cutting into pieces and serving.

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES LEFTOVER ROAST PASTIES

Recipe by @quirkycooking Gluten free, grain free, dairy free Makes 5 pasties INGREDIENTS METHOD

© 1/2 large brown onion, halved Chop onion, leek, garlic and herbs. © 1/2 leek, green outer leaves Place into a large, heavy-based pot and add ghee or olive oil. removed, rinsed well & roughly Saute over medium-high heat for 5 mins, stirring, or until soft and chopped starting to brown. © 1 clove garlic Add vegetables and broth and bring to a simmer. Place lid on © Handful chopped Italian parsley pot and leave to simmer over low heat for 20 mins, stirring occasionally. © 1 tsp fresh thyme leaves (or 1 tsp dried) Add roast meat and salt and pepper, stir through, then simmer for another couple of minutes with lid off to reduce broth. Once the © 1/2 tsp fresh rosemary leaves (or broth is almost all evaporated, check seasonings and adjust as 1/2 tsp dried) needed, then remove from heat and cool while you prepare the pastry. © 1/2 tsp fresh sage leaves (or 1/2 tsp dried) Preheat oven to 180ºC. © 2 Tbsp ghee or olive oil Divide pastry into 5 x 100g balls. Roll balls into circles approx 15cm in diameter, 5mm thick. Divide mixture between the 5 circles, only © 75g carrot, cut into 1cm cubes covering half the circle, and leaving room around the edges to seal © 75g sweet potato or pumpkin, cut the dough together. into 1cm cubes Carefully fold pastry over filling and press shut with fingers. Brush © 75g potato or turnip, cut into 1cm each pastie with egg wash, then cut three slits into the top of each cubes one for steam to escape. Move onto a tray lined with baking paper. © 1/2 bunch kale or silverbeet, thinly Bake in 180ºC oven for approx 20-25 mins, or until golden and sliced crisp on the edges. Serve warm or cold. © 100g broth (beef or lamb, depending on meat used) Storage © 1 tsp salt (or to taste) Pasties will keep in fridge for up to 3 days, but are best eaten within © 1/2 tsp pepper a day or two. Reheat in oven. Freeze for up to 2 months, wrapped well so that they are airtight. © 200g roast beef or lamb, cut into 1-2 cm cubes © 1 batch Primal Alternative Grain Free Pastry (500g) © 1 egg, whisked, for egg wash

ALSO NEEDED © Baking trays & baking paper © Rolling pin & pastry brush

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES SNAPPER PIE

Recipe by @quirkycooking Gluten free, grain free Serves 2-4 INGREDIENTS METHOD

© 1 batch butter pastry * Chop onions in a food processor or by hand, then saute onions and cook sauce in a heavy based saucepan, stirring as it simmers so © Butter, to grease dish that it doesn’t stick. © 300g brown onion, peeled & Process sauce in a blender until smooth and creamy, then add quartered reserved onions and continue with recipe. © 60g extra virgin olive oil Spoon half of the sauce into the baking dish. Place fish fillets into © 1/4 tsp sea salt the baking dish, season with salt and pepper, spread remaining © 100g fish or chicken stock sauce over the fish and drizzle with truffle oil if using. © 150g pure cream (not thickened) Take dough from fridge and carefully remove top piece of baking paper. Invert dough over pie dish and centre over dish. Carefully remove baking paper. With a sharp knife, trim the dough © Freshly ground white pepper overhanging the sides of the baking dish. © 500g thick Snapper fillets Mix the egg yolk with 1 tsp water and brush over the top of the © 2 tsp white truffle oil (optional) pastry. With a sharp knife, cut 4-5 small slits in the top of the pastry, or decorate as desired. © 1 egg yolk (or 2 Tbsp mik of choice) for glaze Bake 15-20 minutes at 220ºC, or until pastry is golden and fish is cooked through. Do not overcook as the fish will become tough ALSO NEEDED © 1.4L baking dish (or 3L baking dish Storage if doubling) Leftovers can be kept in fridge for up to 2 days, but this dish is © Baking paper best served hot out of the oven as the fish will dry out a bit if you reheat it. © Rolling pin © Pastry brush

**To make butter pastry, mix 50g of butter into your 500g batch of Primal Alternative Grain Free Pastry, using a food processor until thoroughly mixed.

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES TACOS

Gluten free, grain free, sugar free, egg free, nut free, can be dairy free Serves 4 - makes 8 tacos

INGREDIENTS METHOD

Heat the oil or ghee in a large saucepan over a medium heat and TACOS cook the onion for 2-3 minutes or until softened. Add the garlic and © 1 packet of Primal Alternative No meat and cook, stirring to break up any lumps with the back of a Nut Hemp Wraps wooden spoon. Cook until the meat is browned. Stir in the spices and cook for 1-2 minutes or until fragrant. CHILLI CON CARNE Add the tomato paste, broth or water, tomato and beans (if using) © 600g grass-fed beef/lamb/pork and bring to the boil, then reduce the heat and simmer for 40 mince, or a combination minutes or until thickened and cooked through. Season to taste. © 1 x 400g tin chopped tomatoes Heat oven to 180 degrees. Drape the No Nut Hemp Wraps over and inbetween the oven bars © 1 x 400g tin kidney beans, rinsed so they look like an upside down taco. Bake until they are firm but and drained (omit if legume free) not too crispy. This will take about 10-15 mins, depending on your oven. Use oven mits to remove them from the oven and set aside © 1 cup beef or chicken broth or until they’re cool enough to handle and fill. water Hold the taco in one hand and assemble by adding some lettuce, © 1 brown onion, finely diced the mince mixture, red onion, tomato, sour cream (if using), © 3-4 cloves of garlic, diced or avocado and a sprinkling of fresh coriander. crushed Serve and enjoy. © 3 Tbsp tomato paste (puree) © 3 tsp ground cumin © 2 tsp paprika © 1-2 tsp chilli powder © 1 tsp ground oregano © 1-2 Tbsp olive/coconut oil or ghee, for cooking

FILLING © 120g diced avocado © 2 tomatoes, finely diced © 1 red onion, finely diced © 4 Tbsp sour cream (optional, omit of dairy free) © 3 Tbsp roughly chopped coriander © 3 cups cos lettuce, finely sliced

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES GRAIN FREE QUICHE

Gluten free, grain free, can be vegetarian Serves 6-8

INGREDIENTS METHOD

SHORT PASTRY SHORT PASTRY © 100g (1 cup) almond meal Combine the almond meal, coconut flour, tapioca and salt in the Thermomix 10 sec/speed 4 or in your food processor © 100g (3/4 cup) coconut flour Add the butter and process until it resembles fine breadcrumbs. 15 © 60g (1/2 cup) arrowroot or tapioca sec/ speed 5, or rub the butter/fat in with your fingers flour Add the eggs and mix well to produce a soft dough 20 sec/speed 5, © 3/4 teaspoon Himalayan salt or mix and knead or use your food processor © 250ml (1 cup) chilled lard, ghee, coconut oil or butter, I use butter QUICHE © 2 eggs Pre heat oven to 165 degrees and grease your quiche dish with coconut oil or butter. © One sheet of Primal Alternative Grain Free Pastry Remove the dough from the mixing bowl (or from the wrapper) and roll out between two sheets of baking paper QUICHE FILLING Line dish with the pastry, leaving one sheet of baking paper on top, add baking beads and blind bake pastry for 10 mins, then set aside

© 6 slices of bacon (optional) Fry bacon and onion in coconut oil or ghee, set aside. © 1 onion In a large bowl mix together cream, salt and eggs, stir in bacon and onions. © 5 eggs In a separate bowl toss cheese and arrowroot together and then © 1 1/2 cups of cream, sour cream, add to the egg mixture. Be sure to mix well. or any milk Pour quiche mixture onto baked pastry case. © 1/2 teaspoon of salt Bake for 40 mins or until a skewer comes out clean. © 1 1/2 cups of grated full fat organic cheese Let stand for ten minutes before serving. © 1 tablespoon of tapioca Serve with green stuff and eat with people you love!

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES GRILLED FLATBREAD

Gluten free, grain free, dairy free, egg free, vegan Makes 5 flatbreads

INGREDIENTS METHOD

© 1 batch Primal Alternative Grain Oil a non-stick or well-seasoned pan with a little bit of olive oil. Free Pastry (500g) Dust your workbench with tapioca and roll out 100g of pastry using © Tapioca starch, for dusting a rolling pin, until it’s 25mm thick. © Olive oil, for grilling Bring pan to medium heat, then carefully place pastry in pan. Grill for 2 minutes on each side. Keep a close eye on the heat as you don’t want the bread to burn, but you do want it to become golden. Serve hot.

Naan Bread Variation When we gave up gluten, one of the breads we missed the most was naan bread. To make an Indian inspired grilled flatbread, we add some pistachios, desiccated coconut and sultanas to the mix and cook following the same method. Storage Best consumed fresh, so only grill what is necessary.

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES HAM & CHEESE BUNS

Recipe by @quirkycooking Gluten free, grain free Makes 6 medium buns INGREDIENTS METHOD

© 1 batch Butter Pastry Preheat oven to 200ºC. Line a shallow baking tray with baking paper. © 70g gruyere cheese, cubed Grate the cheese and chop the ham into 3mm thick pieces. © 70g cheddar cheese, cubed Divide pastry into 6 equal portions. © 100g ham Turn each piece of pastry into a ball, then flatten with your palms to 2.5cm thickness. Place onto lined baking tray. The pastry will **To make butter pastry, mix 50g of expand during baking, so you can either give each bun some butter into your 500g batch of Primal space, or you can have more of a pull apart bread by keeping the Alternative Grain Free Pastry, using a buns close together. food processor until thoroughly mixed. Sprinkle cheese and ham mixture evenly over the surface of each bun. Press down lightly to allow mixture to stick to buns. Bake for 20-25 minutes, or until golden brown. Allow to cool for 5 minutes before serving.

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES GRAZING PLATE

Gluten free, grain free, can be dairy free and vegetarian

INGREDIENTS METHOD

© 1/2 loaf of Primal Alternative Fat & Preheat the oven to 170 degrees. Seedy Bread, sliced thinly Slice the Primal Alternative Fat & Seedy Bread thinly, spread them out onto a lined baking tray and bake in the oven for 10 minutes. OPTIONAL After the 10 minutes, flip them over and cook the other side for Arrange the crackers with: another 5-7 minutes or until golden brown, cooked and crunchy. © Fresh seasonal fruit They may need a little more time, or a little less depending on your oven. © Chopped veggie sticks Remove the ‘crackers’ from the oven and allow them to cool. © Pesto Meanwhile, start arranging all of your chosen ingredients onto a © Chicken liver pate large platter board or chopping board.

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL NAAN BREAD

Gluten free, grain free, vegetarian can be dairy free

INGREDIENTS METHOD

© 4 Tablespoons of organic natural Mix the yoghurt with the egg. Or mix speed 4 for 1 minute in your yoghurt (or cream or coconut Thermomix. cream or sour cream, or coconut Mix the almond meal, arrowroot, salt and baking powder in a bowl. yoghurt) Or add to the Thermomix bowl and mix speed 4 for 1 minute. © 1 egg, lightly beaten Add yoghurt/egg mix to dry ingredients and mix to combine to a © 100g almond meal sticky dough. © 125g arrowroot flour Dust your bench with almond meal. Grab a couple of tablespoons of dough and squash out to form an ovalish shape, you can press © 1 teaspoon gluten free baking down more in the pan later, it’s a bit tedious and sticky but worth it. powder [Edit: or if this is waaaay to taffy, just dollop tablespoons of Naan © 1/2 teaspoon of Himalayan sea Mix into your pan, leave to cook for 30 seconds, then flip and salt squash with your fish slice. They kind of look like pancakes but © Extra almond meal for dusting hey, you didn’t get a messy bench sister!] © Coconut oil or ghee for cooking Heat a frying pan and melt a teaspoon of coconut oil per time. © Organic butter for slathering Cook two naans together side by side on a medium to high heat, flipping and squashing down after about three minutes. Spread butter on and devour.

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES SAVOURY PALEO MUFFINS

Gluten free, grain free, dairy free, can be vegetarian

INGREDIENTS METHOD

MUFFIN FILLING Preheat the oven to 180 degrees and line muffin trays with 20 muffin liners. © 1 onion (red or brown) Heat a frying pan with one tablespoon of coconut oil and gently © 4 rashers of nitrate free bacon sautee the onion for three minutes or until softened and see (or 50g crumbled feta) through. © 100g tomatoes diced Add all other muffin filling ingredients and sautee for five minutes (about a handful) or until the bacon is cooked and the herbs and leafy greens are © Large handful of herbs wilted. (basil, oregano, parsley work well) Meanwhile add all of the muffin batter ingredients into the © Large handful of leafy greens Thermomix, food processor or bowl and spoon and mix on speed 5 (silverbeet, kale or spinach) for 20 seconds or until combined. Tip the cooked muffin filling into the Thermomix bowl and mix on reverse speed 4 for ten seconds or until nicely combined – or MUFFIN BATTER gently fold in the filling by hand. © 400g almond meal Fill each of the prepared muffin liners with a tablespoon of the muffin mixture. © 340g tapioca flour Put the trays into the oven and bake for 15 minutes or until lightly © 2 teaspoons of gluten free baking golden and an inserted skewer comes out clean. powder Allow to cool slightly. These are yummy as is and even nicer cut in © 6 large (60g) free range eggs half with butter on. © 250ml refined coconut oil (so it Cool completely before freezing or store in an air tight container in doesn’t overpower the muffins with the fridge for five days. coconut taste) or organic butter or ghee melted, plus one tablespoon to fry the muffin filling. © 2g Himalayan sea salt

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES APPLE & NUTMEG FRANGIPANE TARTE

Recipe by @quirkycooking Gluten free, grain free, refined sugar free, dairy free, egg free INGREDIENTS METHOD

© 350g Primal Alternative Grain Free Mix almond meal, tapioca starch, mandarin zest, nutmeg, salt, Pastry baking powder and coconut sugar (if using) in a food processor or by hand until evenly combined. Do not overmix. © 150g blanched almond meal Add honey and butter/oil and mix until incorporated. Do not © 100g tapioca starch, plus extra for overblend. dusting Place mixture into the tart and spread evenly. © zest of 1 mandarin Place apples in a circular pattern (see photo) on top of mixture and © ½ tsp nutmeg press down firmly until the apple is half submerged into mixture. © ¼ tsp salt Sprinkle with extra coconut sugar if using. Bake for 30 minutes at 200ºC. © 1 tsp baking powder Carefully remove from tart pan and place on cooling rack. Allow to © 50g coconut sugar or honey cool for 20 minutes before serving. © 90g high oleic organic sunflower Storage oil (for dairy free) or butter Best eaten within a day or two of baking, but can be stored in the © 550g granny smith apples (approx fridge for up to 3 days, or frozen in an airtight container for up to 1 3 medium), peeled, core removed, month. and cut into 8 pieces each © extra coconut sugar for dusting (optional)

ALSO NEEDED © 25cm tart pan © Rolling pin © Baking paper

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMALANZAC BISCUITS

Gluten free, grain free, refined sugar free, dairy free, egg free, can be vegan

INGREDIENTS METHOD

© 125g organic butter (or coconut oil Preheat oven to 160 degrees C. Line two baking trays with baking paper and set aside. © 2 tablespoons of honey (or maple syrup) Place butter (or coconut oil) and honey into mixing bowl and heat 2min/60 degrees/speed 2, or until butter has melted. Scrape down © 1 tsp bicarbonate of soda sides of bowl. © 125g coconut (shredded gives Add bicarbonate soda and mix 5 sec/speed 3. better consistency but desiccated worked fine) Add all remaining ingredients and mix 10 sec/ reverse/speed 4. © 25g coconut flour Scrape down sides of bowl and mix a further 10 sec/reverse/ speed 4. © 150g chopped macadamia nuts (5 sec/speed 4) Place small spoonfuls of mixture into prepared baking trays and flatten to approx.5cm in diameter, leaving space between each one © 70g coconut or Rapadura sugar for spreading during baking. Bake 8-10 minutes, or until golden brown. Remove from oven and allow to cool on trays for five minutes before transferring to a wire rack. Serve warm or allow to cool completely before placing into an airtight container to store.

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES BERRY BLAST ICE CREAM

Gluten free, grain free, refined sugar free, can be dairy free, vegetarian

INGREDIENTS METHOD

© 600g frozen fruit (berries, mango Add fruit to the mixing bowl and chop 10 seconds speed 8, using or banana that is peeled and the spatula to loosen mixture on the sides of the bowl, then once chopped) works well chopped scrape down the sides of the bowl © Egg Yolk Add remaining ingredients and slowly turn to speed 8 until a soft serve consistency is achieved. © 200ml organic cream or coconut cream Serve straight away or place into the freezer in an airtight container. Alternatively you could pour into icy pole moulds. © Tablespoon of honey or maple syrup (optional) © Pinch of cinnamon (optional) © Teaspoon of vanilla essence

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES MARGARITA CHEESECAKE

Gluten free, grain free, refined sugar free, dairy free, egg free, vegan Serves 8-10

INGREDIENTS METHOD

Line a square slice tin or round cake tin with baking paper. BASE INGREDIENTS Blend the granola and melted butter together to combine. Press the © 200 g Primal Alternative Fat & mixture evenly into the lined tin. Place in the fridge to set. Seedy Granola Add all of the filling ingredients to a food processor or Thermomix © 3-4 Tbsp melted butter, ghee or and blend on high until completely smooth. Scrape down the sides coconut oil and reblend. Pour the filling over the base and chill in the fridge overnight. FILLING INGREDIENTS Garnish with extra Primal Alternative Fat & Seedy Granola, fresh © 1 1/2 cups ras cashews (soaked berries, fresh mango or whatever fruit is in season if desired, a touch of lime or lemon zest. until soft) Slice, serve and enjoy! © 1/2 cup melted coconut oil © 1/2 cup coconut cream © 1/2 cup fresh lime juice (or lemon juice) © 2 Tbsp freshly squeezed orange juice © 1/2 cup pure maple syrup © 1 tsp vanilla powder or 1 Tbsp vanilla extract © 1 tsp tequila or gin (optional) © Pinch of salt

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES JAFFA FUDGE CAKE

Gluten free, grain free, refined sugar free, can be dairy free, vegetarian

INGREDIENTS METHOD

CAKE CAKE © 2 oranges Add one litre of water to the Thermomix, put the oranges in the simmering basket and cook for 45 minutes on Varoma, speed one. © 1.5 teaspoons of GF baking Or boil the oranges in some water on the stove. Once cooked, powder remove the oranges and allow them to cool slightly so that you © 200g almond meal don’t burn yourself. Discard the water from the thermomix. © 250g coconut sugar Pre heat oven to 180 degrees and grease and line a 23cm cake tin. © 6 large free range eggs Cut the oranges into quarters and remove and discard any pips. Add all of the remaining cake ingredients to the Thermomix and mix on speed seven for 20 seconds. Or mix until smooth and © 50g cocoa combined in your food processor. GANACHE Pour the cake mixture into the prepared tin and bake for 40 mins or until an inserted skewer comes out clean. © 100g 70% dark chocolate Allow the cake to cool in it’s tin for a while before turning out onto © 80g cream or coconut cream a cooling rack. This cake is totally delicious as is – you could decorate with some orange zest or berries. If you want to go all out make the ganache and decorate with chocolate jaffas.

GANACHE Break the chocolate into small pieces then grate on speed 8 for 10 seconds. Add the cream and cook at 50 degrees for 3 minutes. Or melt the broken chocolate and cream in a bowl over a pan of simmering water until smooth, stirring constantly. Pour the ganache on the cake and spread it around with a spatula.

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES KETO CARAMEL SLICE

Gluten free, grain free, refined sugar free, dairy free, egg free, vegan

INGREDIENTS METHOD

Line a 20 x 30 cm baking tray with baking paper – I find wetting BASE the baking paper makes it more squishable. © 80g almond meal or almonds For the base, add all of the base ingredients to the Thermomix © 90g walnuts bowl and chop speed 10 for ten seconds then blend speed 8 for 30 seconds or blitz in your high-speed blender and mix until really © 90g desiccated coconut smooth. © 4 tablespoons of refined coconut Tip the base into the baking tray and, using wet hands, flatten. oil Without washing the bowl, add the caramel layer ingredients to the © 2 tablespoons of almond butter Thermomix bowl and chop speed 10 for ten seconds then blend speed 8 for 2 min or until smooth in your blender. (or any nut butter) Pour the caramel layer over the base and pop into the freezer until firm, or if you can’t wait, while you wash the Thermomix bowl out CARAMEL LAYER and melt the chocolate! © 180g macadamias or cashews Place the broken chocolate into the Thermomix bowl and mill speed 10 for 5 seconds. Then melt for 2 minutes, 60 degrees, speed 2 © 125ml melted refined coconut oil or using a bowl over simmering water, slowly and gently melt the © 2 tablespoons of almond butter chocolate. (or any nut butter) Pour the melted chocolate over the caramel layer and allow © 60ml maple syrup – or teaspoon chocolate to set at room temperature. of stevia (carb count is with maple Slice into 20 small pieces. Tip – using a warm knife and allowing syrup yay!) chocolate to set at room temperature will prevent chocolate cracking when cut. Store in the fridge or freezer – a frozen one is a bit like a frozen © 80ml nut milk mars bar or snickers hit! © Pinch of salt

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES FRUIT MINCE PIES

Gluten free, grain free, refined sugar free, dairy free, vegetarian

INGREDIENTS METHOD

PASTRY MINCE © 300g almond meal Bring all the ingredients together in a bowl and mix well. Leave for 2 hours or overnight for the fruit to soak up all those spicy juices. © 2 eggs © 30g refined coconut Oil PASTRY METHOD © 4 tablespoons of rapadura or Measure all ingredients into the Thermomix bowl (or food processor coconut sugar (optional – will or bring together by hand) and mix speed 5 20 seconds. make pastry more of a faff, I usually leave it out) Get 4 sheets of grease proof paper or baking paper at approx. 30cm long © Zest of one orange Scrape the pastry out of the bowl and onto the baking paper. © Half a teaspoon of vanilla extract Knead together into a ball and then cut in half. Put half of the mixture between two of the baking paper sheets and half between MINCE the other two. Roll the pastry out (so the pastry is in between the baking paper sheets) so its about 2mm thick. Pop in the fridge to © 200g dried mixed fruit chill for 10 mins or so, to make it easier to work with. © 50g currants Once the pastry is cooled, peel off the top layer of baking paper © 50g apricots chopped and use a cutter (like an upside down glass) to cut out circles for the base of the pies. © 50g cranberries You can put them in special pie tins (like in my picture 70mm © Granny smith apple grated diameter) or use a pie baking tray. If using a pie baking tray © Juice of 2 oranges about 130g grease with coconut oil. © 1 teaspoon of mixed spice Add a heaped teaspoon of the mince mixture onto the pastry. Top with a pastry star or other shape. © ¼ teaspoon nutmeg Bake at 180 degrees for about 15 minutes or until nice and golden. © 1 teaspoon of cinnamon

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES CRISPY CAKES

Gluten free, grain free, dairy free, egg free, vegan

INGREDIENTS METHOD

© 4 cups of Primal Alternative No Gently melt the coconut oil, sweetener and cacao together Nut Hemp Granola Mix through the No Nut Hemp Granola and stir well to combine © 1/2 cup coconut oil (I use refined Put teaspoons of the mixture into small patty pans (muffin papers). so it doesn’t taste of coconut) Pop in the fridge until set, store in the fridge. © 1/4 cup honey or maple syrup or sweetener of your choice © 40g cacao (or carob) – I am a cacao lover, so you may want to start with a lesser amount

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES BERRY SLICE

Recipe by @primalalternativebychar Gluten free, grain free, refined sugar free, can dairy free, can be egg free,

INGREDIENTS METHOD

© One packet of Primal Alternative Pre heat oven to 180 degrees Low Carb Pancake & Waffle Mix Line a slice tray (or loaf tin) © 1 cup of milk Make the pancake mix according to the instructions adding the © 3 eggs or chia eggs sweetener to the mix. © 1/4 cup of your preferred Pour the mix into the prepared tray and sprinkle with the berries. sweetener, Char used coconut Bake for about 25 mins until a skewer comes out clean. sugar but you could use xylitol, erythritol or normal sugar Allow to cool then slice and decorate with edible flowers if desired. © Cup of mixed berries

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES MUSELI BARS

Gluten free, grain free, refined sugar free, dairy free, egg free, vegan

INGREDIENTS METHOD

© 4 cups of Primal Alternative No Line a tray with baking paper (mine was 17cm x 27cm). Nut Hemp Granola Gently melt the coconut oil and sweetener together. © 1/2 cup coconut oil Add No Nut Hemp Granola and stir well to combine. © 1/4 cup honey or maple syrup or Spread mix into lined tray and pop in the fridge to set for at least 4 sweetener of your choice hours (or freeze if you are in a hurry like me!) © Optional – melted dark chocolate Drizzle with melted chocolate if desired, slice and devour! to drizzle over

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES HOT CINNAMON DONUTS

Recipe by Helen K @the.wellbeing.mama Gluten free, grain free, refined sugar free, dairy free

INGREDIENTS METHOD

Mix all donut ingredients together in a high speed blender, food DONUTS processor or bowl.

© Primal Alternative Low Carb Pour into donut tins (makes 12)Bake for 15mins at 180 degrees. Pancake & Waffle Mix Combine sweetener and cinnamon together in a small bowl. © 3 eggs Remove donuts from tins while hot, brush with melted coconut oil © 1 cup of milk of choice and roll in sweetener/cinnamon mix. © 1 tsp vanilla extract © 1 tbs preferred sweetener such as maple syrup, xylitol, erythritol, monk fruit

COATING © 1 cup preferred sweetener, needs to be granular like normal sugar, maple syrup won’t work here © 1 tbs cinnamon (or to taste) © 1/4 cup coconut oil

PRIMAL ALTERNATIVE - OUR MOST POPULAR RECIPES Primal Alternative is a grain free food range here to make your life easier. Our range includes breads, Quirky Cooking Pastries, cookies, pizza bases and gellies. We have something for everyone including low carb, vegan and vegetarian options. Primal Alternative products aren’t pumped out in a factory. They are home made with love by a Primalista in your area. To find out more about our range as well as how to become a Producer or a Stockist head here.

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