As the weather warms up here on the east coast of Australia, the desire for cool snacks increases. I say “snack” because this one is a good dose of protein to sustain between meals and the kids think it’s a super treat.
- 1 can organic coconut milk or cream (be sure to check ingredients so there’s no fillers/thickeners or make your own!)
- 2 eggs yolks
- 1 tablespoon arrowroot flour
- 1/2 teaspoon xanthum gum
- 50 grams cacao powder
- 80 grams coconut sugar
Put it all into the bowl, set to 80 degrees for 12 minutes and speed 4. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set.
Put it into medium heat and gentle whisk continually until it has thickened like custard and has a glisten/shine to it. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set.
Seem to store up almond pulp from making almond milk? I do. So I squeeze the life out of it and then freeze it until I have about 400gram when defrosted (I use 200gram almond per little of milk).
These choc cookies are gorgeous and subtle in flavour – just enough to go with your coffee – no matter how you drink it.
- 100gram butter
- 400gram defrosted almond pulp
- 40gram raw cacao powder
- 8 medjool dates (rough chopped)
- 20gram maca powder
- 3/4-1 cup coconut sugar
- 2 tspn baking powder
- 1 egg
- 1 Tbspn water (add 1 Tbspn extra at a time as needed to mix it)
Whazz it up in a food processor or Thermomix until it binds well. Add 1tbspn of water at a time to help mix but don’t let it get too wet. The “wet” of the mix should be like a hamburger mix and you will need damp hands to gentle make into balls. The mix is soft and delicate and a little wet. Shape gently into balls and then press gently with a fork. Place in 160 degree pre-heated oven for about 20-30min. Keep a watch on them. Depending on how wet the almond pulp was and their size may mean more or less time. They need some time to dry out and get a soft crust on the outside.
The do grow a little in the oven (about 25% more than original).
They will still feel soft when you take them out so let them cool for 15-20min before you eat them.
These are super simple and there’s so many ways you can flavour them up.
– 6-8 fresh strawberries
– 2 Medjool dates
– 1 tbspn coconut sugar (not critical but if berries are tart it helps tone them down)
– 2 tspn chia seed oil (for added health!)
– 200g greek yoghurt
Blend up well so the mixture is thinner than the original yoghurt (the water in the fruit helps that) and there are no large chunks of fruit. Pour into moulds and place into the freezer to set. Mine made four large ice creams.
Here’s a few flavour sensations to try:
– mango (1 cup) and vanilla bean
– raspberry (1 cup) and fresh mint (10 leaves)
– blueberry (1 cup) and lemon (just squeeze in half a lemon)
– chocolate (add 1 tbspn raw cacao powder or cocoa)
– banana and macadamia (1 fresh banana and 2 tbspn macadamia nuts)
Our official taste tester approved!!
Having a plateful of colour is one way to maximize good nutrient intake( assuming the food itself is wholesome) but there seems to be a big hoo-ha about green food. No surprise since many wholesome green food is packed with iron, folate and micronutrients. There’s many a person adding green powders and products to smoothies but it doesn’t have to be so mundane…..and the extra green nutrient spruik can happen in other meals too.
Try making a batch of Kale and walnut pesto and build a gorgeous meal around it. Here’s my super lunch today: homemade sourdough with avocado, kale and walnut pesto and turkey. Team it with a spinach and green bean salad for another dose of green.
Kale and walnut pesto:
– 1 bunch of kale without hard stems (washed well)
– 3/4 cup walnuts (activated is best but not critical)
– 2 cloves garlic
– 1/2 lemon – juice and zest
– 1/4 Parmesan (fresh grated is best)
– 4 tablespoons of olive or macadamia oil
– salt and pepper to taste
Blitz it up until it forms a pesto. I like mine with a little crunch so I don’t aim for super smooth.
Use the pesto for pasta or quinoa at dinner time. On crackers with Brie cheese or add some to cream cheese for a nice dip.
My daughters daycare do try hard to ensure she has a good variety in her meals but struggle most with snacks – since many a savoury biscuit and other convenient snacks contain sugar (usually as a preservative), to help them out (because they do a great job!) I pack some simple muffins to freeze for her so she’s not confined to rice crackers and cheese or Vegemite sandwiches everyday.
– 2.5 cups wholemeal flour
– 1 tspn vanilla bean powder
– 2 tspn pure stevia powder
– 2 Tblspn coconut sugar (optional – but it brings out a raspberry crumble like flavour)
– 1 tspn baking powder
Combine the above in a bowl. In a separate bowl combine gently:
– 1 egg
– 1 cup buttermilk (just use 1 cup milk and tablespoon of vinegar and leave it for 5 minutes)
– 1/2 cup macadamia oil
– 1 grated apple
– 150-200 g fresh raspberries
Then fold together the wet and dry ingredients gently. If it’s too stiff add a dash of milk or extra oil.
Place into muffin tins into 180degree pre-heated oven for about 25 minutes until cooked. Allow to rest for 5 minutes before taking out of pan.
These are really full muffins (very dense but bursting in flavour).
These little tarts can be flavoured many ways – with whatever fruits and hints you love. This Saturday we had blueberry (my two year old is just about made of blueberries with the quantity she eats).
This will make four reasonable tarts or 8 small ones
– 1/2 cup cashews
– 1/2 cup walnuts
– 1/4 cup dates
– 1/4 cup dried cranberries
– 1/2 tbspn coconut oil
– pinch of pink salt
Combine well using a food processor until it comes together and can be pressed into lined muffin pans, including up the sides. Pop them into freezer.
– 1.5 cups cashews (soaked for 2-4 hours)
– 1/4 cup lemon juice
– 2 tbspn rice malt syrup or raw honey
– 1/4 cup coconut oil
– 1/4 cup creamed coconut (the solid part of coconut cream when left in he fridge)
– 1 tspn vanilla bean powder or 1 vanilla bean scrapped
– 1 cup frozen or fresh fruit (I used frozen berries this time)
Place filling ingredients into the food processor and blend until smooth but still quick thick. If it’s too think add a dash of the residual coconut milk from the coconut cream.
Pour filling into prepared bases then place into coldest part of fridge until ready to serve. They need a good hour or so to set in the fridge or hurry them along in the freezer.
I experiment often with whatever is in the fridge and these are no exception. Often I’m looking for a way to get extra nutrition into a body building husband and fussy toddler.
– 2 cups of dates (soaked and drained)
– 1 carrot (grated down well or chopped of throwing into a processor)
– 1/2 cup sunflower seeds
– 1 tbspn maca powder (optional)
– 1/3 cup cacao
– 1/4 cup coconut shredded
– 1/2 cup chia seeds
– 1 tbspn tahini
– 3/4 cup almond fibre (reserved from making almond milk – I store mine in the freezer until I’m ready to cook with it).
Blend all ingredients in a food processor. Add small splashes of warm water to help blend it but watch it doesn’t get too wet. It should be a little wet (like minced meat) but capable of being formed into balls.
Use wet hands and roll into balls and into a little desiccated coconut.
Keep them in the freezer for a longer life and because they are great straight from the freezer! They hold better form and taste better in my view.