Paleo Recipes

Keto Raspberry Bread Recipe (Gluten-Free, Dairy-Free, Grain-Free, Low Sugar)

Posted by Shima Shimizu on

Keto Raspberry Bread Recipe (Gluten-Free, Dairy-Free, Grain-Free, Low Sugar)

Dear low sugar recipe seekers,This recipe is for you. 1. It's low in sugar - obviously! 2. It's tasty - the perfect balance of sweet and sour💖3. It's a great pick-me-up and I find it tastes like a baked custard with raspberries.And... it's SOOOOO EASY!My kids and husband like this bread so much that I have to bake it quite often lately. Luckily, I can do the prep within 10 min and the rest is just baking time. With the original recipe, I used fresh raspberries which was nice and moist. However, due to the moisture, the bread cannot be kept for long. By changing...

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Paleo Lemon Loaf Cake

Posted by Shima Shimizu on

Paleo Lemon Loaf Cake

If you love lemon cake, we think you'll like this recipe too as it's super easy and healthy (no grains! and no dairy! low in sugars!) at the same time.   We've used tapioca flour and coconut flour for the flour mix and no wheat flour, hence its gluten-free and Paleo friendly.   Also, it's very low in sugars as the sweetener we've used are coconut flower nectar and stevia.   Just put this cake on the table and watch it disappear - no-one will notice how healthy it actually is!    Ingredients:   For the Cake 100g Coconut Flour ...

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Lacto-Fermented Pickled Jalapeños Recipe

Posted by Shima Shimizu on

Lacto-Fermented Pickled Jalapeños Recipe

Here at FoodCraft, we are all about fermentation.When I see fresh, beautiful & organic produce, my mind starts spinning thinking.. "How can I ferment this..!" Fermentation does wonders. It basically "cooks" the produce without using heat. Meanwhile, it breaks down the food, making it easy to digest and assimilate. Plus it comes with probiotics and UMAMI! One of the biggest reasons why I turn to fermentation is simply because it makes food taste really good.We are doing a lacto-fermentation in this recipe, which is only pickling with salt and not using any vinegar. Vinegar is good to preserve food as the acidity kills...

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Vegan Keto Noodle - Ankake Style

Posted by Shima Shimizu on

Vegan Keto Noodle -  Ankake Style

Want to make some guilt-free soup noodles? Here's the perfect recipe for you! I LOVE Konjac noodles. They are always al dente and almost NO CARBS! So whenever I want a noodle fix but need to stay on a low-carb diet, konjac (or shirataki noodles) are my "to-go" items! They also don't need to be cooked so that the cooking time is a lot shorter.Konjac noodles can be used as any kind of noodle replacement. (Here is a pasta recipe with Konjac!)  In this recipe, I've used a Japanese Ankake glazed soup with a twist of Korean flavors.Make sure to use...

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Pink Grapefruit and Pepper Corn Salad (5 ingredients only!)

Posted by Shima Shimizu on

Pink Grapefruit and Pepper Corn Salad (5 ingredients only!)

If you know the basic flavor components that make up a salad dressing, you can make your dressing with almost anything you have in your kitchen! Here are the basic flavor components for a salad dressing. Oils - about 50%Acid - about 30%Salt - about 10%Sweetness - about 10%Plus some added flavors like herbs and spicesThis ratio will vary according to what you are trying to achieve but its the basic rule I follow. For example, if you want to make a sweet dressing you'll increase the sweetness and lower the other components like oli.For this recipe I've used the pink grapefruit for the "acid"...

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