Dessert

Paleo Pancakes

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These grain-free pancakes are plain magical. I slowly started giving up hope to find a simple pancake recipe with something as good as (or better than) wheat gluten to make the batter stick together. This one has two ingredients, banana and egg, and will hold together surprisingly well during cooking. And the banana makes the pancakes taste so good!

Gives 5 thin pancakes of 12 – 13 cm in diameter. You’ll need:

  • 1 banana
  • 2 eggs (if the banana is large I use 3 eggs)
  • 1 – 1 1/4 tsp sea salt (optional)
  • a little water (optional, to make a more runny mixture)
  • pinch of vanilla (optional)

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Mix all ingredients well with a hand mixer or in a blender. You want the batter really smooth, not chunky (holds better that way). I like to make them a bit salty (love salt – sweet contrasts!). Fry the pancakes as usual, on medium heat. In my experience these paleo pancakes take a little longer to cook than wheat pancakes. Well worth the wait.

SAMSUNG CSCThere are a couple useful hacks to consider:

#1: Your equipment. An old, un-even frying pan will not yield good results! The batter sticks more easily than with regular pancakes. You’ll need: a) A good quality pan with a smooth surface b) A brand new, cheap one (cause they’re always good when new).

#2: Finding good bananas. Bananas aren’t bananas it seems – most have this rough texture in the mouth, a strange sort of friction of tongue against gums … you know what I mean, right? Right. Well, I thought all bananas were like this, then I tried some fair-trade bananas that were so smooth and delicious and completely lacking in said friction. They also work better in the batter for some reason. My perception is still clouded as to what is the pattern behind all this – is it the production method, size, ripeness (though I don’t think so, they were smooth but not sickeningly sweet like overripe bananas) or simply the variety?

Good thing I live in Chile now! A lot closer to banana sources (as opposed to Norway). I will brave unknown terrain, I will walk through fire and I will find an answer to this mystery. And make an update to this post.

Serve with some fresh homemade strawberry jam (strawberries + hand mixer + pinch of stevia, leave it chunky), bacon or your second favorite pancake spread after bacon.

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By the way, I’m thinking of changing the subtitle of this site to something along the lines of: “Living the Primal Life in Chile”. What do you think? Too cheesy? That’s pretty much the case though!

Take care 🙂

Paleo Strawberry Ice Cream

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More Bulletproof stuff:

I was on the verge of buying an expensive ice cream maker the other day out of an obsessive need to try Dave Asprey’s “Get Some” ice cream. It is a Bulletproof/paleo ice cream packed with nutrients and good fat – you’ll find the original recipe here. Aaand apparently it makes you, women in particular, want to do some primal lovemaking! This is what Asprey has to say:

“About an hour after eating this special blend of high fat awesomeness, your body gets a signal that says, ‘I am in a land of plenty,’ which translates, in evolution-speak to, ‘It is time to mate. NOW.'”

Anyway I ended up using my brain and found an alternate way of making the ice cream with tools already at my disposal. Granted: I will have an expensive ice cream maker one day. But it is not this day. This day I innovate.

My version makes 1 – 2 servings – for you and your partner! You’ll need a mixer (level: ice cube handling) and a small tall container.

  • 1 egg yolk
  • 1 whole egg
  • 2 tbsp coconut oil
  • 2 tbsp butter – grassfed if you have access. I don’t – much to my frustration.
  • 1 tbsp MCT oil
  • 1 – 3 tbsp erythritol – great sugar substitute, by the way. Doesn’t taste artificial at all. You can of course use honey or stevia.
  • pinch of vanilla
  • a little water
  • about 15 frozen strawberries (or other berries – to the left below: blueberry)

Blend all ingredients except strawberries well. The butter takes a while to get creamy. And here’s why you don’t need the ice cream maker: use frozen berries and add them last. This ensures the right consistency. Enjoy at once!

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The result will be thicker than a smoothie but somewhat thinner than ice cream. Like soft serve. Or like if you stopped the ice cream maker two minutes early (close enough). And oh, the creaminess! That’s the thing about paleo “substitutes”, they’re often better than the real thing because they contain so much fat. Fat adds irreplaceable taste and substance to food.

I’m telling ya, if someone used THIS to seduce me in place of a drink, I would be right on the hook! Even before I actually tasted the ice cream, I guess … could this suggest a certain psychological effect to this whole aphrodisiac thing? I mean, the guy who gives this to his girlfriend practically says: “Hey, see how I’m investing? I will give you all the riches and fatty goodness of your dreams.” Who doesn’t want to tap that?

The “Get Some” ice cream was also featured on the Joe Rogan Experience podcast, of which I am a fan.

A Little (Apply) Experiment

I wanted to check out different ways to make my favorite dessert: baked apples. I made some cool discoveries I want to share. My basic recipe is this: fill a cored apple (one per person) with a mixture of butter (or coconut oil), honey and cinnamon. Put in a small baking dish/cup. Bake at 200°C for 10 – 15 minutes.

The variables of the experiment were: with or without skin and with or without aluminium foil on top.

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Left to right: w/skin, without foil; pear (not part of the experiment); without skin, w/foil; w/skin, w/foil. Not included in the picture (as it was eaten by my boyfriend’s little brother): without skin, without foil.

The clear winner is the one both with skin and with aluminium foil. It is softer than all the others, not burned at all, the most deep-flavored – and the apple’s color is retained, which is of course more aesthetically pleasing. Why? The skin keeps the moisture from escaping. So does the foil, and that’s why Mr. w/skin, without foil comes second.

The two without skin turned out pretty much the same (as the other), the one without foil slightly burned on top. They both seemed to swell, and the difference in texture from the ones with skin was substantial. It’s like they’ve started drying up.

So: keep the peel on during baking, you don’t have to eat it afterwards – just scoop out the flesh with a spoon – though I don’t mind eating it. Apparently the skin is the most nutritious part of the apple; full of anti-oxidants (which makes sense – you know, if there’s a hole in the skin an apple will start rotting in a couple of days. What happens when it rots is oxidation. Anti-oxidants, of course; inhibit oxidation). Also the butter-honey mixture seeps into the skin and makes it really good to suckle …

Serve with coconut milk or whipped cream and a cup of freshly ground black coffee if you like. Enjoy this dessert and all the good things in life!