Sweet

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)

IMG-20160508-WA0025-01

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

Coconut Lemon Yoghurt Bread

Looking for delicious ways to use my coconut flour, I came across this recipe from Wholefood Simply’s site which worked perfectly first time.  It has a souffle sort of texture, and the lemon zest really makes it, so don’t leave it out!

Preheat your oven to 175 degrees Celsius
Line a small loaf tin with baking paper (mine is 20cm x 8cm)
Combine the following in a medium bowl:
~ 1/2 cup coconut flour, sifted
~ zest of one lemon
~ 1/2 cup desiccated coconut
~ 1 teaspoon ground cardamom/cinnamon

Beat 3 eggs for a minute and add to the dry ingredients bowl – the mixture will be quite stuff
Add in the rest of the ingredients to the bowl:
~ 1 cup natural yoghurt
~ 1/4 cup rice malt syrup
~ pinch of salt
~ 1/2 teaspoon concentrated natural vanilla extract
~ 1 teaspoon bicarb soda

Spoon the mixture into the loaf tin
Bake for 45 minutes – after 30 minutes, cover with foil for the remaining 15 minutes, so that the top doesn’t burn
Remove from the oven and allow to cool before taking out of the tin
This is great toasted and served with butter, or at room temp with berries and greek yoghurt

coconut bread lemon yoghurt

 

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Coconut, Chia & Almond Muffins

coconut chia almond muffin blueberry

These are a great wheat-free, dairy free, protein packed muffin – they last really well in an air tight container as well.  I have also made this as a single cake, which is easier to get out of the tin!
I’ve adapted this recipe from one I found on The Chia Co’s website, as I didn’t have all the ingredients required, so improvised here and there.  You could use raspberries instead of blueberries, swap macadamias with walnuts or leave both of them out completely!

In a small-med bowl, mix all the dry ingredients together:
~ 1/3 cup coconut flour
~ 1/3 cup buckwheat flour (I used Orgran’s buckwheat pancake mix)
~ 1/4 cup almond meal
~ 1/4 cup shredded / desiccated coconut
~ 1/8 cup coconut sugar
~ pinch of cinnamon
~ 1/2 tsp baking powder (since my buckwheat flour mix had baking powder in it already, I only used 1/4 tsp)
~ 1/2 tsp sea salt
~ 1/4 cup macadamias, chopped

In a medium bowl add the wet ingredients (in this order!)
~ 3 eggs – beat for 1 minute with an electric beater so they are light and fluffy
~ 1/3 cup coconut cream
~ 2 tbsp chia seeds (you can soak these for 5 minutes in 2 tbsp water so they are of a gel consistency)
~ 1/3 cup rice malt syrup – I used Pure Harvest brand which I got in the health food isle of Coles for around $3-$4
~ 1 tbsp honey (or alternatively add another tbsp of coconut sugar to the dry ingredients)
~ 1/5 cup coconut oil, melted
~ 1 tsp vanilla bean paste

Add the dry ingredients to the wet and fold until combined (don’t overmix!)
I also added about 1/4 cup frozen blueberries for a different variety
Spray 10-12 muffin/friand pans with coconut spray 
Bake at 160C (fan forced) or 175 (regular) for 25 mins
Half way through, when the muffins have browned slightly on top, cover them with baking paper for the remainder of the cooking
Allow to cool for 10 minutes before popping them out of the tins

coconut chia almond muffin blueberry

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

Banana Choc-Coconut Mug Cake

I was curious about this phenomenon of the mug cake that I have seen popping up around the place.  Armed with some very ripe bananas from the work fruit box and some coconut flour (my tiny packet has taken forever to get through!), I did some recipe research so I could throw together my version of the mug-cake.

choc coconut mug cake banana

The outcome was made with the following ratios:

Mix the following in a bowl until smooth:
~ 1 medium banana, mashed
~ 1 egg
~ 1 dessert spoon of almond milk
~ 1 tsp agave nectar (you could use honey or rice syrup)
~ drop of vanilla paste
~ sprinkle of chia seeds

Once you have a smooth mixture, add in:
~ 1.5 dessert spoons of coconut flour (be careful, you only need a little as it absorbs a lot of liquid!)
~ 1 tsp cocoa (you could also sub this with cacao)

Mix with a fork until the batter is smooth
Spray the bottom of a med/large mug with coconut oil spray
Place a square of dark chocolate on the bottom of the mug
Pour the batter over the top and microwave for 90-100 seconds
Turn over into a bowl and enjoy!

Here are some of the products I used for the recipe:
choc coconut mug cake banana

Categories: Healthy, Sweet, Vegetarian | Tags: , , , , , | 2 Comments

Coconut Chocolate Cake

This is originally Teresa Cutter’s recipe – it is really quick to prepare, and a good alternative to the less healthy kind!  I made it for the Food Revolution Picnic on 18th May 2013.

coconut chocolate cake healthy

In a bowl, mix the following:

  • 1/4 cup coconut flour
  • 1/4 cup cocoa or cacao powder
  • 1  1/2  teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt

Once the dry ingredients are combined, add in:

  • 4  eggs
  • 1/4 cup honey or organic maple syrup
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
  • 1/4 cup melted coconut oil

Mix until all ingredients are combined and the mixture is smooth
Preheat oven to 160 C.
Spoon into a small 15  – 20 cm baking tin lined with baking paper – the smaller the tin the higher the cake… (I used a loaf tin)
Bake the cake for 40 minutes or until cooked through
Remove from the oven and allow to cool.

The cake is rather dense so does need some kind of icing – this avocado choc icing is surprisingly tasty!

Blend the following ingredients together – add more cocoa/sweetener to taste as you go, but start with the avocado base:

  • 2 small avocadoes (I started with 1.5 and added the rest if my mixture became too chocolatey
  • 1 teaspoon cocoa/cacao
  • honey/agave nectar (around 2 tbsp total but start with 1 tsp – you could use stevia as well)

coconut chocolate cake healthy

coconut chocolate cake healthy

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Ultimate Choc Chip Cookies

Thanks to a tip from my friend Maria, of Mia Loves Pretty, I learnt the best recipe for chocolate chip cookies!

salted choc chip cookies

There are a few ‘secrets’ that must be followed to ensure ultimate awesomeness (outlined below the recipe)

  • 240g cake flour (I used plain flour)
  • 240g bread flour (this is the key!)
  • 1 ¼ tsp. baking soda
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. coarse salt
  • 285g unsalted butter, room temp (another key!)
  • 285g light brown sugar
  • 230g granulated / caster sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 560g chocolate chips (preferably about 60% cacao)
  • Salt flakes for garnishing

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredient (slowly or by hand at first as the flour may go everywhere!).  The mixture will be quote stiff by now.

Add the chocolate chips, and mix briefly to incorporate (I did this by hand as the mixture was a bit firm for my mixer). Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 175-180C. Remove the bowl of dough from the refrigerator, and allow it to soften slightly.  Mine took a few hours to get to a malleable texture.  Line a baking sheet with baking paper.

Form the dough into large balls (roughly the amount that would fit into a 1/3 measuring cup).  Place about 8 balls onto the baking sheet – they need a lot of space!  Sprinkle lightly with salt fakes, and bake until golden brown but still soft – about 15  minutes.

Secrets/Tips for ultimate awesomeness:
~ use a mix of bread flour and cake flour
~ all ingredients must be at room temperature – take it out in the morning if you are making the dough at night
~ use really good quality choc chips and butter
~ leave the dough to rest for min 24 hours, best is for 36 hours
~ make sure the balls are large as they make the best cookies
~ err on the side of underdone rather than over – you can always pop them back in for a few extra minutes if they are too soft

Categories: Recipes, Sweet | Tags: , , , , | Leave a comment

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