Posts Tagged With: treat

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

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

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