Posts Tagged With: coconut

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)


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

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, 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

Coconut Rice

This is a great side to accompany asian dishes, adding the toasted coconut really makes all the difference!

Place the following in a rice cooker (or med heat on stove top):
~ 1 cup uncooked jasmine rice
~ 1 cup light coconut milk
~ 1 cup water

(The rice is cooked when all the liquid is absorbed)

Toast some shredded coconut lightly in a fry pan and place on top of the rice ready to serve.

coconut rice

Categories: Dinner, Recipes | Tags: , , | 1 Comment

Easy Rhubarb & Apple Crumble

Unlike most recipes, this one does not require you to stew the fruit beforehand, making it much quicker, easier and less fuss!

Preheat oven to 180C

Crumble mix:
~ 1/2 cup plain flour
~ 1/2 tsp ground cinnamon
~ 1/2 tsp mixed spice
~ 90g cold butter, chopped
~ 1/2 cup brown sugar (you can use less if you like)
~ 1/4 cup shredded coconut
~ 1/3 cup rolled oats

Place the flour, spices and butter in a food processer and process until combined but still crumbly
Add the sugar and pulse to mix through
Add the coconut and pulse for a couple of seconds (over doing it will mean the oats become too fine)

In an oven proof dish, place the following:
~ 3 granny smith apples, peeled and grated
~ about 4-5 stalks of rhubarb, cut into 2cm chunks
~ 2 tbsp caster sugarm sprinkled over the fruit (you can use less as the fruit and topping are already quite sweet)

Pour the crumble mixture evenly over the fruit and bake for 30 minutes, until golden.
Serve with ice cream, custard or whipped cream


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

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

Easy Chicken Laksa

Adapted from a Michelle Bridges recipe to add a few more vegetables, this is a quick, easy and filling dinner.  Prepare the veges in advance so you can just throw them in the pot when you need to.  Takes about 25 minutes start to finish, below is for 2 people.

  • Coconut Oil
  • 1-2 tablespoons laksa paste (you can make your own but to save time, the jarred ones are good too)
  • 1/2 stick lemongrass, finely chopped (optional)
  • Garlic, crushed/sliced
  • Chili flakes (optional)
  • pinch ground coriander
  • 250ml Coconut Milk (Ayams)
  • 500ml chicken stock
  • 1 chicken breast, very thinly sliced
  • 1 bunch broccoli, cut into small florets
  • small bunch of vermicelli rice noodles (you can soak in some hot water before adding)
  • handful of green beans
  • 6 button mushrooms
  • 2 cups bean sprouts
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander sprigs
  • Lime wedges, to serve
In a medium sized pot, set to medium heat, fry the laksa paste, lemongrass, garlic, chili flakes, ground coriander in coconut oil, until fragrant
Add the coconut milk and stir until combined with the paste
Add the chicken stock and increase the heat to high until it slightly simmers
Add in the chicken and stir for a few minutes
Add the broccoli, beans and mushrooms and continue to cook
At the end, add the soaked vermicelli noodles
To serve:
Place a handful of bean sprouts in the bottom of a bowl, spoon over the laksa mixture, top with a few more bean sprouts, mint, coriander (any other herbs you like such as thai basil) and a squeeze of lime juice!
Categories: Dinner, Healthy, Meat, Recipes | Tags: , , , , , | 1 Comment

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