Everything Loaf

A combination of my previous banana coconut bread and coconut chia muffins recipes:

In a medium sized bowl, mix all the dry ingredients together:
~ 1/3 cup coconut flour
~ 1/3 cup spelt flour
~ 1/4 cup almond meal
~ 1/4 cup shredded / desiccated coconut
~ pinch of cinnamon
~ 1/2 tsp baking powder
~ 1/2 tsp sea salt
~ 1/4 cup macadamias, chopped

Whiz the following ingredients in a blender:
~ 1 ripe banana
~ 3 eggs
~ 3 dsp rice malt syrup (or panella/rapadura/coconut sugar)
~ 1/4 cup coconut oil, melted

Pour the wet ingredients into the dry ingredients and mix thoroughly
Add in 3/4 cup frozen blueberries and mix through (you could use raspberries too)
Pour into a loaf tin and bake for 45 mins at 160C (cover with foil after 20 mins to avoid the top burning)

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Categories: Healthy, Recipes, Sweet | Tags: , , , | 1 Comment

Pumpkin Dahl

Flavoursome and filling, great for a cold day to keep you warm.

Start by boiling the yellow lentils so that they are cooked by the time the rest of the curry is done
~ 1 cup of yellow lentils, cover with boiling water, simmer fr 20-25 minutes until tender
~ strain and set aside

Fry the following in a large pot on medium-high heat:
~ 1 onion, diced
~ 1 tsp ghee
~ 1 tsp coconut oil

After a few minutes, when the onion is soft, add in:
~ 1-2 garlic cloves, diced finely
~ ginger and tumeric root, diced finely (about a thumb sized piece of both)
~ 1/2 Kent pumpkin, diced into 1cm pieces

Cook for round 5 minutes, stirring often.  When the pumpkin starts to get soft around the edges, add in the spices:
~ 2 tsp garam masala
~ 1 tsp cumin
~ 1 tsp ground tumeric
~ 1/2 tsp chilli flakes
~ 1 tsp curry mix (equal parts mustard seeds, fenugreek & cumin seeds)
~ 1/2 tsp cinnamon
~ 3-5 curry leaves

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Stir the mixture around for a couple of minutes until the spices become fragrant
Add the rest of the ingredients one at a time:
~ 1tsp fish sauce
~ 2 cups chicken stock
~ 200g coconut cream
~ juice from 1/4 of a lemon
~ pinch of salt (to taste)
~ 2 tbsp black or white sesame seeds

Bring to the boil and cook for a further 10 minutes on low heat, until the pumpkin is cooked but not too mushy
Lightly push down on a few areas of the curry with a potato masher so some pieces of the pumpkin are squashed down
Add the lentils and keep cooking for a further 5 minutes

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Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , | Leave a comment

Coconut not-so-Rough

Adapted slightly from Luke and Scotts recipe in their Clean Living book these are great to keep in the fridge for a quick snack.

Warm in a bowl in the microwave for 30 seconds to a minute:
~ 2 tbsp coconut oil
~ 1 tbsp almond butter
~ 1 tbsp peanut butter
~ 2 tbsp rice malt syrup

Stir to combine, and then add:
~ 2 tbsp raw cacao powder
~ 1 tbsp chia seeds
~ 1/2 cup chopped raw almonds
~ 1 cup shredded coconut

Combine until mixture is thick enough to put into ice cube trays (add a little more shredded coconut if not)
Chill in the freezer for an hour
Pop out the cubes into a bowl or container and store in the fridge

coconut almond chia cacao

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Delicious Cauliflower Rice

I was skeptical at first as to how this would turn out, however I was pleasantly surprised and will definitely be making it more often.  Blitz a whole lot of cauliflower (half to 3/4 of a medium one) in a food processor and keep it in a container in the fridge to use throughout the week in other dishes such as tabouleh.
Here’s my step by step guide for the rest:

1) Scramble 3 eggs in a large hot pan with a little butter, set aside and cut into chunks
2) Fry 1 onion (diced) in some coconut oil for a few minutes, then add in 4 rashers of bacon (diced)  until the bacon is crispy and the onion soft
3) Add in around 6 mushrooms (sliced or quartered), and chopped or minced garlic*
4) Season with ground coriander, ground cumin and some chili flakes (as much as you like!)
5) Add in 1.5 cups thawed (or fresh) peas into the pan and 1 tin corn kernels (or fresh) and cook on med-high heat for a few minutes
6) Stir through the scrambled eggs, that have been set aside
7) Add in about 2 cups of the blitzed cauliflower and fry for only a few minutes (any more than 2 mins and the cauli will go mushy)
8) season with some salt, pepper, a few drops of both sesame oil and soy sauce
9) top with some toasted cashews, chopped coriander, chives or mint

*You could also add in cooked prawns, leftover roast chicken, beans, broccoli or diced carrots in step 3*

cauliflower rice bacon peas corn egg

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , , , , | 3 Comments

Satay Soba ‘Slaw

I was so surprised at how well all these flavours work together, and even if you aren’t a massive peanut butter fan this dressing isn’t too over powering.
Also a great leftover dish for the next day lunch.  Original recipe here

~ Bring a pot of water to the boil
~ Cook a small bunch of soba noodles (1/3 of a packet) for 2-3 minutes
~ Drain and rinse in cold water (so they don’t overcook and become sticky)
~ Set aside for combining into the rest of the ‘slaw later

In a food processor:
~ 1/4 red cabbage – sliced
~ Green/Chinese Cabbage (same quantity as the red) – sliced
~ 6 brussel sprouts – sliced
~ 2 med carrots, peeled – grated

For the dressing, combine in a medium bowl:
~ 2 tbsp peanut butter (Mayvers or Pics are great)
~ 2 tbsp honey (warm these for 15 sec in the microwave to make them easier to mix together)
~ 3 tbsp white wine vinegar/rice wine vinegar
~ 3 tbsp sesame oil
~ 3 tbsp soy sauce/tamari
~ 1 tbsp grated ginger (peel it and keep it in the freezer to use when needed)
~ 1 clove garlic, minced/finely chopped

Assemble the coleslaw  by mixing part noodle, part vegetable, spoon of sauce and building until you get the consistency you like
Garnish with chopped fresh coriander and chopped peanuts/cashews

satay soba noodle coleslaw

Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , , , , | 2 Comments

Red Rocket Quinoa Salad

Recently I’ve been loving making rocket, pear and parmasan salad,  but I had a couple of pomegranates in the fruit bowl and after reading Alexx Stuart’s recipe for a “powerhouse antioxidant red salad” I came up with the following Red Rocket Quinoa Salad – perfect side for a roast chicken.

rocket quinoa pomegranate beetroot almond avocado salad

Cook the quinoa in some boiling salted water for 10 minutes – I used about 1/3 cup dry quinoa.
While it is cooking, start putting together the rest of the salad:

In a bowl, add each ingredient in the following order, mixing after each addition:
~ 1 pomegranate – bash the seeds and juice out using the back of a spoon (do this first so you can pick out bits of pith that may fall in)
~ handful of rocket
~ a few sprigs of parsley, finely chopped
~ 3 baby beetroots, cut into 8ths (Costco have some vacuum sealed packets which are tasty, quick and easy)
~ drizzle balsamic vinegar (I used a small amount of caramelised strawberry balsamic)
~ squeeze of lemon juice (half of a half)
~ drizzle of olive oil
~ pinch of sea salt
~ add the cooked quinoa

Top the salad with flaked almonds and slices of avocado.

rocket quinoa pomegranate beetroot almond avocado salad 2014-06-14 17.25.41

 

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Easy Chorizo Cauliflower Slice (paleo, GF)

You can have this slice warm with dinner, or even cold for breakfast.  Packed with protein and veges, it will keep you full for hours.

chorizo cauliflower paleo egg slice dinner

Cut 2 x medium chorizo lengthways, then slice into 1cm angle chunks
Pan fry on med/low until they get a bit of colour and some of the oil comes out, allow to cool slightly

In a bowl, mix the following:
~ 1/4 head of cauliflower, sliced and diced as finely as you can by hand
~ 1 med/large courgette, grated
~ handful of mint and flat leaf parsley, chopped
~ salt and pepper
~ pinch of sweet or smoked paprika
~ the pan fried chorizo and oil from the pan (extra flavour!)
~ 4-5 eggs (start with 4 and see if the consistency is alright)
~ 2 tbsp coconut flour

If the mixture is too dry, add the 5th egg, but if it feels too wet (like an omelette) then add another tbsp coconut flour.
Bake at 175 for 30 minutes (should feel solid when you take it out of the oven)
Serve warm or cold.

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Coconut Chocolate Nutty Power Balls

Another quick and easy recipe, using only the food processor and a plate! (I’m all for reducing the washing up!)  This recipe makes about 22 balls, so it’s a great recipe to make at the start of the week, and they keep really well in the fridge.
Original recipe here.

Pulse 1 cup raw almonds in a food processor for a few minutes, they will become fine with a few bigger chunks throughout
Add in 1/4 cup raw cashews and pulse again until mixture is crushed up into small pieces (not a fine meal though!)
Then add in the following:
~ 2 Tbsp coconut milk (I used Tcc brand) or cream (Ayams)
~ 1/4 cup liquid coconut oil (I used Absolute Organics which was $13 for 900ml from Costco)
~ 1 heaped Tbsp organic raw cacao powder (Organic Road is around $8 from Maloney’s Grocer)
~ 1/3 cup shredded coconut
~ 1/4 cup raisins
~ 6 dried dates
~ 2 Tbsp flax seeds (also called linseeds), ground (I used a coffee grinder, but you could alternatively use premade LSA powder)
~ 1 Tbsp chia seeds

Whiz for a few seconds on low/medium, until the mixture starts to clump
You should be able to form a solid ball with the mixture – if it’s a bit dry, add a bit more coconut oil; if it’s a bit wet then add some almond meal/shredded coconut/ground flax seeds/LSA
Roll the balls in some more shredded coconut
Place on a plate in the fridge to set

** You can mix the recipe up by using 1.5 cups of any mixed nuts – walnuts, pecans, hazelnuts, almonds, cashews
** Swap out the raisins for cranberries or currants
*** Don’t feel compelled to use everything listed above – as long as you have nuts, fruit, coconut oil, coconut cream and cacao it should work just fine!

coconut balls chocolate nuts

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Banana Coconut Bread

A quick and easy recipe with minimal clean up!.

coconut banana bread GF WF SF

Prepare the dry ingredients in a medium bowl (sift if required):

  • 3/4 cup almond meal (see N.B. below)
  • 2/3 cup coconut flour (have some leftover to add in, if the mixture isn’t thick enough)
  • handful of desiccated coconut
  • 1 tsp aluminium-free baking powder

Blend the following in a blender/amazing bullet, for around a minute, until smooth:

  • 3-4 bananas (ripe)
  • 4 eggs
  • real vanilla and / or cinnamon
  • 3 dsp rice malt syrup or panella/rapadura/coconut sugar (you could also use date paste or leave this out completely)
  • 2 tbsp coconut oil, melted (don’t sub in olive oil)
  • ½ tsp baking soda
  • 1 tbsp lemon juice (to activate baking soda)

Pour the wet ingredients into the dry
Fold with a spatula until the mixture is a bit thicker than a pancake/pikelet batter
You will notice the mixture thicken up as the coconut flour absorbs the moisture.
Bake in a lined loaf tin for 45 mins at 160C (mine was about 20cm x 8cm)
Cover with foil for the final 20-25 mins to stop it from burning on top
Delicious sliced and toasted, or warm straight from the oven

N.B. I have also done some other variations:
~ sub one of the eggs with 2 tbsp chia seed gel (soaked in water for 5 mins)
~ replace 3/4 cup almond meal with a mix of almond meal, spelt flour, chestnut flour, tapioca flour (arrowroot), rice flour etc (make it measure 3/4 cup still)
~ when using coconut flour as a substitute for ‘normal’ flour, divide the ‘normal’ amount by three. (ie 1 cup of white flour = 1/3 cup coconut flour)

Categories: Breakfast, Healthy, Recipes, Sweet | Tags: , , , , | 4 Comments

Coconut Pancakes

After making a batch of ‘normal’ pancakes and despising the gluey texture of wheat flour, I made a batch of these delicious alternative ones, and will definitely be making them again!  Recipe care of Alexx Stuart

Whisk 3 eggs well in a med/large mixing bowl
Add the following and let it stand until the mixture is thick (a minute or two):
~ ½ cup coconut flour
~ 1/2 teaspoon aluminium free baking powder
~ 1/2 tsp coconut sugar
~ pinch vanilla extract / or cinnamon (optional)
Add ¾ cup almond milk and whisk until you have a batter texture

Heat a medium frypan on a medium/low heat
Place a dot (about 5c piece size) of coconut oil in the pan
Place 2-3 dessert spoons of the batter in the pan (depending how many you want to make!)
Fry for two minutes each side and make a stack in a low oven to keep warm

coconut pancakescoconut pancakes

Tips:
~ You may need to turn the pan heat down to low so that the pancakes don’t burn on the bottom before they are cooked at the sides and ready for flipping
~ I liked them cold with some jam/compote/berries and yoghurt

Categories: Breakfast, Healthy, Sweet | Tags: , , , | Leave a comment

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