Delicious Recipes

Most of my cake recipes leave out sugar and flour.  This is because these two items are highly processed.  At Junior Hero Academy, we like our food to have had the least possible done to it before we eat it.  

Instead of sugar, we use honey.

Instead of flour we use creamed coconut, ground almonds, coconut flour, chickpeas or black beans - occasionally we use gram flour, which is flour from dried chickpeas.   This may sound a little weird but when people try my cakes, they have no idea they are made with chickpeas or black beans until I tell them!

Try them -  they are delicious and really healthy!

Paleo Rainbow Cake

Recipe is paleo if you ignore the food colouring and white chocolate ganache filling.  White choc can be substituted with dark choc and I'm sure people could get creative with blueberries and beetroot!

Cake Mixture:

400 ground almonds
4 tbsp honey
4 tsp baking powder
8 eggs
2 tsp vanilla essence

Mix everything together and then separate equally into 6 or 7 bowls.

At this point I would like to kick in my nerdy art school training.  There may be 7 colours in the rainbow rhyme but there are actually only 6 individual colours in the spectrum.  Indigo?  It's just blue!  So I only did 6 layers, but feel free to add as many layers as you like, it's your cake!

I used Dr. Oetker gel colours in red, orange, yellow, green and blue and I mixed the red and blue to make purple.

Bake in a moderate oven until the sponge bounces back when pressed gently.

Allow to cool completely.

The filling between the layers is not really paleo - but you could use my recipe for paleo truffles as a filling to be 100% paleo.

Filling between layers:

500g melted white chocolate (use dark chocolate to avoid the higher sugar and dairy content of white chocolate)
Mix with 3 heaped tbsp coconut cream - mix only until combined, do not over mix as the ganache will split.

When cooled and thickened a little, spread between each layer.

Cake covering:

600g dark chocolate
Mix with 4 heaped tbsp coconut cream - mix only until combined, do not over mix as the ganache will split.

Once cooled and thickened a little, spread over the cake using a round ended cake spatula.


Paleo Chocolate-Orange, Coconut and Seed Granola

200g pumpkin seeds
200g sunflower seeds
200g desiccated coconut
400g raisins
1/2 cup cocoa powder
zest and juice of 2 oranges 
4 tbsp coconut oil
1 tbsp honey
pinch of salt

Grind half the coconut, pumpkin and sunflower seeds finely and add to the whole seeds in a large baking tray.
Add the coconut oil, honey, cocoa powder and zest and juice of the oranges.
Bake in the oven at around 170 degrees - stirring regularly  - until golden
Toast the remaining coconut until golden and add to the granola with the raisins.
Serve with chilled coconut milk thinned with water and warm berries.

This is no protein with it but if you are like us and eat meat, fish and or eggs for every meal, a meal off does you no harm!

Paleo Easter Spiced Cake

Cake Mixture:

150g sunflower seeds and 150g pumpkin seeds, ground fine
150g desiccated coconut, ground fine
2 tbsp honey
1 tsp baking powder
1 tsp mixed spice
1 tsp ground cinnamon
6 eggs
2 tsp vanilla
1 cup raisins
1/2 cup mixed peel (not strictly paleo, so if you are strict, leave this out)

Mix all ingredients together and bake until golden - in en easter egg mould if you have one.

Paleo Double Chocolate Cookies

Ingredients are approximate measurements - adjust to taste
200g desiccated coconut - ground fine
100g ground almonds
100g cocoa powder
1 cup of dark chocolate chips (optional)
2 tbsp coconut oil
2 tbsp honey

Melt honey and coconut oil, mix all ingredients - chill for half an hour.
Roll into balls and flatten - bake until edges just start to turn.  Leave to cool.  makes a crispy on th outside, chewy on the inside cookie.

Super quick paleo bread rolls.

200g sesame seeds
200g pumpkin seeds
100g ground almonds
100g desiccated coconut
2 tbsp coconut oil - melted
pinch of salt
2 tsp baking powder
4-6 eggs

Grind seeds and coconut up until fine.  Add to almonds.
Add salt, baking podewr and coconut oil, mix.  Add eggs until a very thick batter is made.  Top with a sprinkle of chia seeds, poppy seeds or sesame seeds. Bake in rounded dollops until golden.  Serve with butter if primal or coconut oil if paleo.  Good with paleo jam (berries and honey boiled furiously for a while).

Breakfast Muffins - for Jane


heaped 1/4 cup of coconut flour
1 tsp baking powder
just under 1/4 cup of ground flax seeds
2 large tablespoons of honey
6 eggs
1/2 cup of raisins
1 large carrot (or courgette) grated
coconut milk of needed to make it dolloping consistency.

Mix all ingredients together, divide between 6 muffin cases, top with pumpkin seeds and bake in 160 degree oven until golden.

Best Paleo Christmas Cake


For the dark layer
1 cup raisins
1 cup mixed fruit
1/2 cup of brandy
1 cup chopped toasted almonds
200 g ground almonds
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground mixed spice
1/2 cup cocoa powder
1/2 cup of honey
1 tbsp coconut oil
3 eggs

For the marzipan
100g ground almonds
enough honey to bind into a ball

For the light layer

1 cup raisins
1 cup mixed fruit
1/2 cup of brandy
200 g ground almonds
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground mixed spice
1/2 cup of honey
1 tbsp coconut oil
3 eggs

Soak the fruit for both layers of cake in brandy overnight.
The next day, mix together the light fruit cake ingredients and put into a lined loaf tin
In a food processor, mix together the marzipan - almond and honey - and roll out and lay on top of the light fruit cake layer.
Mix together the ingredients for the dark layer and lay on top of the marzipan.
bake at 160 degrees until golden and a skewer comes out just clean.

If you like, before you put it in the oven you can make a pattern of nuts and dates on the top and glaze it with honey as it comes out of the oven.

Paleo Chocolate Fudge Celebration Cake with Chocolate Mousse Filling and Marshmallow Topping

Cake ingredients

1 cup coconut flour
1 tbsp baking powder
pinch salt

1 cup coconut oil
200g dark chocolate (90% cocoa)
1/2 cup cocoa powder

5 eggs
1 cup honey
1 cup water
1 tbsp vanilla

Melt dark chocolate, cocoa powder and coconut oil together in a heatproof bwl over hot water - don't allow the water to boil.

Using a hand held mixer, mix the eggs, honey, water and vanilla until combined, add the cooled but still liquid chocolate mixture.  Slowly, add the dry ingredients mixing as you go.

Pour into a lined cale tin and bake for 30-35 mins at 165 degrees.

Make two of these

To make the chocolate mousse filling:
While the cake is cooking, chop 200g of dark chocolate and add to 1 and 1/2 cups of warm water to melt.  Add 3/4 cup of honey.  Place to bowl into a pan of iced water and whisk the chocolate mixture until it is the consistency of double cream, mix a tiny bit more.  This is now dairy free chocolate mousse!  Set aside until the cakes are completely cool.

To make the marshmallow topping:
Using a hand held mixer, whisk two eggs whites until stiff enough so they don't fall out of the bowl when tipped upside down.

Soak 200g of gelatine sheets in one cup of cold water.

Boil 1 cup of honey with 1/2 cup water until it is 245 degrees - use a sweet thermometer.

Pour gently into the egg whites whisking as you go.

Add the gelatine to the still hot pan the honey syrup was in and melt - pour into the egg mixture slowly, whisking as you go.

Pour into a tin lined with baking parchment and chill until set.

When set, cut into squares with a greased knife or greased scissors.

Putting the cake together:
Use a palette knife to spread the mousse onto the bottom layer of the cake when completely cool.

Arrange squares of marshmallow on top of the other cake and grill until it begins to melt.

Place the top of the cake on the bottom of the cake and chill.

Chicken Goujons - Paleo Nuggets

Use chicken or turkey strips or diced chicken or turkey.

Quantities are approximate.


1 chicken oxo (not paleo - if you are strict, use a bit of salt instead)
1 cup of ground almonds - I used almonds I ground myself so they were a little chunkier and a nice texture
1 tbsp of coconut flour
1 tbsp chia seeds

dip the chicken or turkey strips in a beaten egg and then into the almond/coconut mixture on both sides.  Fry on a low heat in a little coconut oil until golden.

Dee-licious Paleo Punkin Pie

For the pastry:

200g of ground almonds

2-3 tbs melted coconut oil
1 egg

Mix in a bowl until it forms a ball.

Press into an oiled flan tin - to get it nice and flat and avoid your fingers getting all sticky, place a sheet of cling film over the top of the pastry dough and press down with a flat tin or plate.

Prick with a fork to avoid bubbles and bake in the oven until golden.

For the pie filling:

Flesh of one average sized pumpkin, boiled for a bit.  Drain and press out the liquid.

Mix in the food processor with 2 tbsp honey, 2 eggs, half a tin of coconut cream and 1 tsp each of ground nutmeg, ground cinnamon, ground ginger and ground mixed spice.

Pour into baked pie case and bake in the oven until the topping begins to turn golden and has set.


Krish x

Paleo Donuts with toasted coconut sprinkles

You need a donut maker for this


100g ground almonds
1 banana
1 tbsp honey
1 tsp baking powder
1/2 cup of coconut milk

Blend to a smooth paste in the blender.

Pour into donut mould and cook - follow instructions on your donut maker

While they are cooking heat some honey in a pan and toast some desiccated coconut - careful it burns quickly.

Once the donuts are cooked, dip them in the honey and onto the sprinkles and put aside to cool.

The kids love these!

Paleo breakfast loaf
 always ask a grown up for help!

200 g ground almonds
2 tsp of baking powder
2 dessert spoons of set honey
4 eggs
1 large carrot, grated
Chopped walnuts - some...
Frozen cherries

Mix the almonds, honey and eggs until they are a smooth paste - if the mixture is too thick, add a bit of coconut milk or another egg.
Mix in the grated carrot.
Add the cherries and nuts - reerve a sprinkling of nuts for the top.
Pour into a lined loaf tin, ad the remaining nuts across the top and bake at around 180 for around 1/2 an hour until a skewer comes out clean and the top bounces back when pressed lightly.

Upside-Down Cake
always ask a grown up for help!

Inspired by the wondrous creations on The Great British Bake-Off

Use any mixture of fruit you like - my son chose banana and blueberry which was lovely, my daughter made one with cherries and peaches and another with pineapple and another with pears - she added cocoa to the cake mix for this one to make a pear and chocolate upside-down cake.  Use the fruit you have chosen to make a pretty pattern on the bottom of a sandwich tin, lined and greased.

150g ground almonds
2 tsp baking powder
2 dessert spoons of set honey
2 dessert spoons of coconut milk
3 eggs

Mix all the ingredients together to make a batter.

Use some fruit juice from the tin of you have used tinned fruit and mix with a tablespoon of honey and a tablespoon of coconut milk and then boil furiously to make a thick syrup.

Pour this syrup over the top of the fruit in the bottom of the cake pan.

Pour the cake batter over the top and bake in an oven around 180 for around 1/2 an hour or until golden and the top bounces back when pressed gently.

Allow to cool for about five minutes before turning out carefully.

Sugar-free, flour-free coconut cupcakes

always ask a grown up for help!


200g ground almonds
1 cup milk powder
1 cup desiccated coconut
1 tsp baking powder
3 eggs
1/4 cup of honey
(milk to loosen to dolloping consistency if necessary)


500g Greek yoghurt - strained through a muslin
1 cup of desiccated coconut
1/4 cup of honey


Mix all dry ingredients, add other ingredients and mix until combined.  Dollop into paper cases and bake at around 160 degrees for around 10 minutes or until golden and the top bounces back when pressed lightly.

Meanwhile, strain the water from the Greek yoghurt, add the coconut and honey and ice the cakes when cool.  If the mixture is too sloppy, add a little more coconut.

Krish x

Sugar-free, flour-free Breakfast Oaty Banana Pancakes

always ask a grown up for help!

You can substitute bananas with blueberries or raisins.  (If you use raisins, its nice to add grated lemon rind and squeeze lemon and honey over them once they're cooked.)

Im a bit of a haphazard cook so ingredients are in approximate amounts.

Banana Pancakes

200g of oats, whizzed in the food processor until finely ground

1 tsp bicarbonate soda
1 tsp baking powder
2 eggs
enough milk to make a dropping consistency (not too thick and not too thin)
2 mashed bananas
2 chopped bananas

Chocolate Sauce

Good quality dark chocolate melted over a pan of hot (not boiling) water.
A couple of teaspoons of butter and enough semi-skimmed milk (start with a very little) to make into a thick sauce.


Mix dry ingredients and add egg and milk
Mix to form a smooth paste
Add banana

Drop spoonfuls onto a griddle pan (you don't need fat if you have one of these)
or into a frying pan with a little olive oil or butter

Cook until golden and serve with chocolate sauce, honey, maple syrup or agave nectar.

A great start to any Sunday morning!

Krish x

Sugar-free, flour-free, Lemon Drizzle Cake

always ask a grown up for help!


1 tin of chickpeas in water drained and if in salted water, give them a rinse first
1 heaped cup of ground almonds
1/2 cup of milk powder
1/4 cup honey
3 whole eggs
1 tbsp olive oil
zest of 3 lemons (save juice for drizzling)
1tsp baking powder
1/2 tsp bicarbonate soda


Put chickpeas, honey, eggs, olive oil and lemon zest in the food processor and whizz until smooth.
Add dry ingredients and whizz until mixed.
Line a loaf tin with baking parchment
Pour mixture in and bake at around 180 degrees until golden and a skewer comes out clean
Leave to cool in the tin for around 10 minutes, it might sink a bit in the middle
Prick holes all over the cake with a cocktail stick
Mix lemon juice from two of the lemons with 3tbsp of honey, brought to the boil briefly in a pan and drizzle over cake.  Careful it's hot.
Remove from tin and leave to cool on wire rack.

Hope you like it

Krish x

Sugar-free, flour-free fruit cake (Simnel cake if you cover it in sugar-free almond paste at Easter!)

always ask a grown up for help!

Prepare the night before
1 cup of halved glace cherries
1 cup of raisins
1 cup of currants
1 cup sultanas
1/2 cup mixed peel
1/2 cup of orange juice

You can add whatever you like to the mixture as well, in the way of other dried fruit and chopped nuts etc.

Soak fruit in orange juice overnight in a covered bowl.

250g ground almonds
1 eggs
squirt of honey

Mix these ingredients together to make the almond paste. Put aside.

1 tin chickpeas, drained
1 tin black beans (or kidney beans at a push) drained
1 cup milk powder
1/2 tsp bicarbonate soda
60 g cocoa powder
1 cup ground almonds
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp ground ginger
1 tbsp olive oil
3 eggs

Add beans and chickpeas to food processor and whizz until smooth.  Add eggs.  whiz.  Add dry ingredients and olive oil.  Whiz until just combined.

Tip into a bowl and add brandy-soaked fruit.

Pour half the mixture into a lined tin.

Roll out half the almond paste (you need to use some ground almonds to prevent the paste from sticking to your surface and rolling pin) to the size of the tin and place on top of the mixture in the pan.

Pour the rest of the cake mixture on top.

Bake in a preheated oven at around 150 degrees for around 1/2 an hour, until a skewer comes ut clean and the top bounces back.

Wait for the cake to cool for 5 minutes before turning out onto a wire rack.

Roll out the rest of the almond paste.  Brush top of cake with jam and place the almond past circle on top.

Krish x

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