What can someone following a paleo diet eat during the holidays?

“The paleo diet is a lifestyle based on foods consumed in the Paleolithic era. The Paleolithic era began about 2.5 million and lasted until 10,000 years ago, so it dates back to before the beginning of agriculture. The modern paleo diet includes fruits, vegetables, lean meats, fish, eggs, nuts and seeds. These are foods that people in the past could obtain by hunting and gathering. Many people choose the paleo diet because it helps them lose weight or maintain a healthy weight, and according to some research, it helps them reduce heart disease, i.e. cardiovascular risk factors, but dairy and gluten-sensitive and diabetics can also eat dishes made from paleo ingredients with more confidence.”

– said Dr. Csaba Németh, food engineer, c. university teacher.

Here are three irresistible holiday paleo delicacy recipes:

Plum Cream

A simple cake without flour… It can be made from any seed flour, but these two will be the most spectacular. This way, the contrast is strongest.

Ingredients:

for the yellow sponge cake:

5 eggs

5 dkg of ground almonds

5 dkg of erythritol (xylitol or birch sugar)

1 vanilla bean, scraped seeds

pinch of salt

for the poppy seed sponge cake:

5 eggs

5 dkg of ground poppy seeds

5 dkg of erythritol (xylitol or birch sugar)

1 vanilla bean, scraped seeds

pinch of salt

for the cream:

4 dl ToTu milk

4 egg yolks

8 grams of gelatin

8 dkg of erythritol

vanilla to taste

additionally:

sugar-free jam (plum, sour cherry and peach also go well with it)

Cook all the ingredients for the cream over medium heat, stirring constantly with a whisk, until it thickens. Remove from the heat and stir for a short while longer so that the bottom does not burn. Set aside, cool, then refrigerate until it sets (you can even make it the day before). For the yellow sponge cake, separate the eggs. Beat the yolks with the sweetener until foamy, then fold in the ground almonds and vanilla. Beat the egg whites with a pinch of salt until stiff. Fold half of the egg foam into the almond egg yolk, then the remaining foam. Be careful not to break the foam. Spread a 30×35 cm rectangle of the mixture on a baking sheet lined with baking paper, then bake in an oven preheated to 180°C for 15 minutes. Remove from the oven and let cool for 8-10 minutes before removing the paper. Prepare the poppy seed sponge cake in the same way as the yellow one, using poppy seeds instead of almonds. Blend the vanilla cream until stiff, then spread it on the almond sponge cake. Place the cooled poppy seed sponge cake on top, spread it thinly with the jam. Cut it into two equal pieces. Place the two pieces on top of each other with the jam side up. Press down lightly to make the two pieces stick together. Put it back in the fridge for a while, then slice it as you like.

Raisin “cottage cheese” kuglóf

Ingredients:

20 dkg ToTu Rögös

10 dkg coconut flour

5 dkg arrowroot flour

3 eggs

10 dkg erythritol

2 untreated lemons, grated zest and juice

1.5 dl water

1 vanilla bean, scraped out

half a teaspoon of baking soda

5 dkg raisins

It’s super easy to make. Blend all the ingredients together thoroughly except for the raisins. Stir in the raisins. Pour into a silicone ball mold, then bake in a 160°C oven for 60 minutes.

Walnut cake

Ingredients:

for the sponge cake:

10 egg whites

18 dkg ground walnuts

10 dkg erythritol

pinch of salt

for the cream:

20 dkg ToTu cream

20 dkg melted coconut oil

10 dkg ground walnuts

4-5 dkg erythritol (xylitol or birch sugar)

1 vanilla bean seeds scraped out

for decoration:

2-3 tablespass=”p2″>halved walnuts

For the dough, beat the egg whites with a pinch of salt until stiff. Carefully fold in the ground walnuts mixed with erythritol so that the foam does not break.  Pour the mixture into a 35×30 cm rectangle, place on a baking sheet lined with baking paper, and bake in an oven preheated to 175°C for 15 minutes. Let cool. Cut into 3 equal strips. While the dough is baking or cooling, prepare the cream by mixing the ToTu cream with the liquid, but not hot, coconut oil, and finally fold in the walnuts, vanilla, and sweetener. Set aside 3-4 tablespoons for decoration, and fill the walnut sheets with the rest. Spread the cream on the top and sides. Sprinkle the sides with chopped walnuts and decorate the top with halved walnuts. Store in the refrigerator until ready to use.