Carla & Emma Papas' Paleo Rainbow Salad

Posted by Carla & Emma Papas on 3rd Jul 2015

Health experts recommend including fruits, vegetables, seeds and whole grains in your daily meals. This Quinoa & Cranberry salad is a good source of protein and vitamins. It is low in calories and will leave you feeling full and satisfied for a good part of the day.

Makes: 12

Prep time: 30 minutes

Bake time: 30 minutes

11/2 cups of almond meal

1 cup coconut flour

1/4 cup of Natvia

6 eggs

250 grams grass fed butter melted (or ghee or coconut oil)

2 apples peeled and grated (we used granny smiths)

3/4 cup of unsweetened sultanas (or raisins, be sure to check for nasties!).

2 tsp. nutmeg

3 tsp. cinnamon

1 tsp. baking powder for the crosses

1 tbs. coconut flour water


Preheat your oven to 180 degrees celsius.

Line twelve muffin tins with large muffin cases.

In a large bowl, mix the almond meal, coconut flour, Natvia, nutmeg, cinnamon and baking powder in a bowl.

Add the butter and eggs and mix well.

Now add the apple and sultanas.

Mix again until it forms a dough.

Once the mixture is all combined, roll into twelve even balls.

Place them into the muffin cases and press down a little.

For the crosses: Place 1 tbs. coconut flour in a small bowl.

Gradually add drops of water while stirring, until a thick white paste forms.

Use a fork to make sure there are no lumps. Put the paste into a piping bag, and pipe a cross on to the top of each bun.

Now place the buns into the preheated oven for 30 minutes.

Serve without the muffin cases (so they look more bun-like), warmed and with more butter.

Merrymaker tip...We think cranberries and apricots would be tasty (but not as traditional) instead of the sultanas!


      Reprinted with permission of Carla & Emma Papas for Hanging Rock Picnics

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