Dutch Apple Cake

Dutch Apple Cake

Dutch Apple Cake

Our Dutch Apple Cake is a lovely fruity cake to use up autumn apples.

Apples are extremely rich in important antioxidants, flavanoids and dietary fibre. Almonds also used in this recipe and help the cake maintain it’s moist texture, they are also an excellent source of Vitamin E, copper, magnesium, manganese, potassium, calcium, and iron. All of which are essential to maintaining good skin oxygenation and function.

Ingredients

5 large apples (I use tart apples, but experiment with whatever variety you have)
1 1/2 tbsp chia seeds
4 tbsp water
1/4 cup currants
1/4 cup coconut sugar
1/4 cup + 2 tbsp melted coconut oil
2 tbsp maple syrup
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cardamon (optional)
1 1/2 cups almond meal
1 tsp baking powder
1/3 cup walnuts

Method

Peel, core and chop the apples into cubes, add to a medium bowl aong with currents, coconut sugar and maple syrup. Leave to stand for 5 minutes.

Meanwhile in a small bowl mix the chia seeds with the water and allow to sit.

Add coconut oil and chia seeds to the apples and mix thoroughly. Then pop in the almond meal, cinnamon, allspice, cardamom, baking powder and walnuts and mix well. If your mixture feels a little dry add a tbsp of water.

Line a square cake pan or a 20cm round cake pan with baking paper. Tip in the mixture and press firmly into tin, this will ensure your cake does not crumble when cooked. Either wet the back of the spoon or your fingertips to ensure the cake mixture does not stick.

Bake at 160 degrees C for 50-60 minutes, until cooked.

It holds together well, when it has been allowed to get to get to room temperature and then chilled slightly. But equally delicious warm. Can be refrigerated for up to 5 days. Enjoy on its own, with coconut or greek yoghurt…

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Berry Mousse Cake

Berry Mousse Cake

Berry Mousse cake

Our Berry Mousse Cake is a gorgeous summer cake, with a soft mousse filling. We’ve been foraging in the early morning sunshine for Blackberries this morning but you can use any type of berry you have at hand, to make this cake.

Ingredients

BASE
1 cup Macadamia nuts (see note)
1 cup Desiccated Coconut
2-3 Tbsp soft Coconut Oil

Process in a food processor until it comes together. Press into a lined square baking tin.

MOUSSE FILLING
2 Large Avocados (Peeled and pit removed)
4 Large Medjool Dates pitted and roughly chopped
½ Lemon (Juice Only)
4 Tbsp Cacao Powder
2 Tbsp Maple Syrup
6 Tbsp Coconut Oil (melted)

3 Tbsp Coconut Milk (or milk alternative)
1 cup of blackberries (or raspberries)

Method

Place avocados, medjool dates and lemon juice in a food processor. Blitz until mostly smooth. Add in remaining ingredients, except the berries. Process or blend until smooth. Tip over the base and carefully spread over. Sprinkle over the berries and gently press them into the mousse layer (so they are set into the mousse, not on top).

RAW CHOCOLATE TOPPING
85gm Cacao Butter
25gm Coconut Oil
50 gm Cacao Powder
1/4-1/3 cup (50gm) maple syrup or 3 Tbsp honey

Place cacao butter and coconut oil in bowl over hot water. Melt. Remove from heat, add in the cacao powder and maple syrup or honey and using a whisk combine until smooth… Use more/less sweetener according to taste. Pour the raw chocolate over the mousse and place in the fridge or freezer.

I place mine in the freezer for 2 hours to set, or you could refrigerate for 4-5hrs until set.


Keep in fridge. for up to 4 days. Or freeze for up to one month.

Serve with fresh berries, Coconut Bites and coconut yogurt or ice-cream. Enjoy….

NOTE: I use chilled macadamias as it keeps them fresh and they blend into a base well. You could also replace with cashew nuts too.

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Easter Birds Nests

Easter Birds Nests

Easter Nests

These little Easter Birds Nests are a lot of fun to make for both adults and children to enjoy.  They are naturally gluten and dairy free and free from added refined sugars which is so important particularly as we are bombarded by highly refined sugary Easter Eggs at this time of the year. Make a few and wrap them as gifts for friends. We made mini dairy free eggs to go inside our nests.

Ingredients for Easter Birds Nests

1 cup desiccated coconut
1 cup buckwheat (toasted – see note below)
5 Tbsp currants
½ cup sunflower seeds
4 Tbsp sesame seeds
2 Tbsp cacao powder
1 Tbsp chia seeds
¼ cup raw honey
¼ cup + 3 Tbsp melted coconut oil
Pinch cinnamon
Pinch salt

 Method

Mix all dry ingredients in a medium sized bowl. Next add in wet ingredients and mix well. Use your fingertips to ensure that it is well mixed.

Spoon into muffin tins and create a well in the centre.

Place in fridge/freezer to set.

Place chocolate eggs in a for an Easter treat. 

Alternatively if you don’t want to make a nest shape this mix could be pressed down firmly into a standard cake tin, lined with baking paper, and had as a slice. Perhaps drizzle with chocolate for an indulgent treat!

Note

You can alternate the seeds if desired, use less of one or exclude altogether.

 

 

 

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Vegetable Satay

Vegetable Satay

We love a ‘fakeaway’ and our veggie satay with cauliflower rice delivers on flavour in a way that a takeaway from the High Street doesn’t always. This is an easy meal to prepare during the week and is a favourite for children and adults alike.. It can be altered to add in chicken if you prefer, or bulk out with chickpeas. Easy to prepare, a great recipe to cook in a stone or Le Creuset dish if you have one, as it cooks evenly and leaves you with only one dish to wash!

Ingredients

Serves 4

1 onion
1 large knob ginger
1 large clove garlic
1/2 long red chilli (more if desired)
1 red pepper (diced)
1 zucchini (2 if small) (diced)
1-2 carrots (diced)
1/2 cauliflower or broccoli (cut into florets)
1 large sweet potato (diced)
1 1/2 tsp coriander seeds (crushed)
1 tsp garam masala
1 Tbsp coconut sugar
3 Tbsp tamari
4 heaped Tbsp peanut butter or nut butter
400mls coconut milk (not light)
1/2 cup cooked chickpeas (optional)
1/4 cashew nuts (optional).

Cauliflower rice ingredients

I large head of cauliflower

2 tsp coconut oil and a pinch of seasoning – cumin, salt and pepper

 

Method

 

Finely chop the first four ingredients, if you have a small hand-held processor this is ideal. Keep your food processor handy as we’ll use it again in a moment. Place in dish along with crushed coriander seeds, garam masala, coconut sugar, tamari, nut butter and coconut milk. Stir well to combine and then add in chopped vegetables and sweet potato.

Cut or full apart your cauliflower head into florets and place into your food processor. Pulse until this resembles grains of rice.

Cook at 180C for 50-60 minutes. Stir a couple of times while cooking. Half way through cooking add in chickpeas and cashew nuts if using. The sauce will thicken as it cooks.

Just prior to serving melt your coconut oil in a hot wok, add your cauliflower rice and seasoning and toss through until cooked to your liking.

Enjoy…

Note – You can adjust the veggies adding more or less as desired. You can also add diced chicken to this meal instead of the chickpeas, if you prefer to have meat in it.

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Non Alcoholic Pina Colada

Non Alcoholic Pina Colada

I have just made one of these delicious non alcoholic pina colada cocktails as I sit to write the recipe down. I was recently inspired by a trip to Belize for my brother’s wedding. We thoroughly enjoyed all the fresh ingredients used. Not drinking alcohol I frequently opted for an alcohol-free cocktail and it become my go-to drink. I was sure that they must put sugar syrup or something else in it as it tasted so good, so on my return home I mixed the ingredients and Voila! It was delicious!

Ingredients for Non Alcoholic Pina Colada:

400gm cored and cut ripe sweet pineapple
1 cup creamy coconut cream/milk
Juice of half a lime (or more if desired)
​Pinch Cinnamon (optional)
A couple of ice cubes (optional)

Place all ingredients into a high speed blender and then blend until creamy. (This should only take about 30 seconds or so). Pour into glasses and serve.

NOTE – In Belize they used Pineapple Juice, but I find just using the straight pineapple just as delicious, and it is so good for you. Pineapple is a great source of digestive enzymes as well as containing bromelain which is excellent for muscle aches. It is also recommended for those suffering from arthritis.

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