Posts Tagged With: chia

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

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

Bridgey’s Homemade Toasted Muesli

I love a good toasted muesli but am often put off by the high sugar content – some are more than 30%!  This delicious toasted muesli is quick and easy, and you know exactly what is in it! Thanks to my good friend Bridget for the recipe and inspiration!!

Preheat your oven to about 180C, place the below ingredients in a baking tray:

~ 2 cups oats (we used quick oats)
~ 1/2 cup shredded coconut
~  1/4 cup sunflower seeds
~ 1/4 cup pumpkin seeds
~ 1/4 cup sesame seeds
~ 1/4 cup linseeds
~ 1/2 cup chopped nuts (we used almonds)
~ 1/2 tsp cinnamon
~ drizzle of agave nectar (or maple syrup/golden syrup)
~ spray over with coconut oil spray, mix around and spray again (you could also use sunflower oil here instead)

Mix up with a spoon, so that the coconut spray is mixed through the oats thoroughly, then place in the oven.  Check and stir regularly (as the coconut may catch on the heat and burn) for about 15 minutes until the mixture seems toasty enough
Add in the following:

~ 1/4 cup chopped dates
~ 1/4 cup chopped dried apricots
~ 1/4 cup sultanas

Basically you can add any seeds/nuts/fruit that you like!  We like to add chia seeds on each serve.
Leave to cool for a few hours and store in an air-tight container.  Serve with milk/yoghurt and or fresh fruit.

Serves: 10
Amount Per Serving (50g):
Calories 181 (Calories from Fat 85)
Total Fat 9.5g (15% RDI)
Saturated Fat 2.2g (11% RDI)
Trans Fat 0.0g
Cholesterol 0mg
Sodium 3mg
Total Carbohydrates 20.4g (7% RDI)
Dietary Fiber 4.4g (17% RDI)
Sugars 5.4g
Protein 5.6g
Vitamin A 2% RDI
Vitamin C 2% RDI
Calcium 6%  RDI
Iron 12% RDI

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

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