Cherry Cake

Cherry lemon quinoa slice

2 cups (200g) quinoa flakes

1/2 cup (70g) fine brown rice flour

1/2 cup (45g) shredded coconut 

2 tsp ground cinnamon

1 tsp gluten-free baking powder

a good pinch fine sea salt

1/3 cup (80ml) virgin coconut oil

1/2-2/3 cup (125ml-160ml) runny honey 

3 large free-range eggs

The finely grated zest 1 lemon

1 cup (125g) cherries (you can use blueberries), fresh, locally grown or frozen 

Preheat oven to 160C/ 320F. Grease or line a 28 x 18cm slice tin with baking paper, extending up and over the sides by a centimetre or two. Combine dry ingredients in a large bowl, mixing well to combine. Heat coconut oil and honey in a small saucepan over medium heat, stirring until melted. Pour into dry ingredients and mix until just combined. Add eggs and zest and mix well. Fold through blueberries at the last second then transfer mixture to the slice tin, pressing down with the back of a spoon to even it out. Bake for 20-25 minutes or until golden around the edges and firm to the touch in the centre. Remove from the oven and set aside to cool before slicing. Will store airtight for 2-3 days, or in the fridge for 4 days…

Double Choc Cheesecake with Blueberry Cream

Double Choc Cheesecake with Blueberry Cream

I had to share this recipe it looks amazing. This is a creation from the lovely Crystal over at To Wellness & Beyond, to check out the original recipe post you can here.

Base:

1 cup almond meal
1/4 cup cacao
1 tbsp mesquite powder
½ tsp. cinnamon
½ tsp. bee pollen (optional)
1 tbsp. manuka honey
2 tbsp. coconut oil, melted or soft

Filling:
400 ml coconut cream (1 can)*
1 cup cashews, soaked in water overnight drained
1 tbsp. manuka honey
1/4 cup cacao
1/2 tbsp. cinnamon

Blueberry Cream (top layer)
1/4 cup cashew, soaked in water overnight, drained
1/2 cup coconut cream
1/4 tsp. vanilla bean powder
1 tsp. manuka honey
1/4 cup blueberries
• Make sure to find a good brand of Coconut Cream that doesn’t contain anything other than Coconut – I use OnRich Organic Coconut Cream

Base:
Place all ingredients into a food processor and process until mixture resembles crumbs, and will easily stick together when formed into a ball. If mixture is a little dry add a little more coconut oil.
Firmly press mixture into the base of an 18cm loose base cake tin until smooth and even. Chill in the fridge for a minimum of 30 minutes before adding the filling.

Filling:
Place all ingredients into a high speed blender (such as a Vitamix) and blend on high speed until smooth. Pour into cake tin on top of base and chill in the fridge overnight, or until firm (around 4 hours)
Blueberry Cream (top layer):
Place all ingredients, except the blueberries, into a high speed blender (such as a Vitamix) and blend on high speed until smooth. Add the blueberries and blend for around 20-30 seconds. Pour onto the filling and chill back in fridge until firm (around 1-2 hours).
Garnish with blueberries if desired, and have an awesome time eating your cake!

Bliss Balls

Bliss Balls

10 Medjool dates

1 cup almond meal or any nuts you have, I mix them all together to get more nutritional values

1/2 cup shredded coconut, plus 1/3 cup extra for rolling

1/3 cup coconut oil

1/3 cup cacao powder

optional adding goji berries, or chia seeds 

1 tablespoon chia seeds

Blended all in food processor, roll mixture into the balls coating them with shredded coconut 

Summer Plum cake

Summer Plum cake 

8 plums cut in in small pieces

1/2 cup of dry currants or raisins

1 cup of almond/pecan meal

1 cup of rice/millet/quinoa flakes

3 eggs

3 tbsp of coconut oil 

1/4 cup of rice milk 

1 spoon of baking powder 

1 spoon cinnamon

Pinch of salt 

Mix everything well in mixing bowel and cooked in baking tray for 30 min in 180C 

You can use the same recipe with different fruit which is in season for extra sweetness use honey or dates. 

So tasty!!!!!!!

Coconut bars

Coconut Bars

Wholesome delicious snacking option, great for lunch-boxes!

2 eggs

1 cup coconut milk

6 Tbs coconut oil

3/4 cup soaked dates

1/2 cup blanched almond flour (almond meal)

1 Tbsp vanilla extract

1 Tbsp coconut flour
(if don’t have add extra 2 Tbsp almond meal)

1/1/2 cup unsweetened shredded coconut

1/4 tsp celtic sea salt

Mix eggs, coconut milk, soaked dates, vanilla in a food processor. Pulse in almond flour, coconut flour, shredded coconut and salt. Transfer ingredients into an 8×8 inch baking dish. Bake for at 180C for 30 min. Cool for 30 mins, then refrigerate. Serve cold.

Chestnut pumpkin cake

Chestnut pumpkin cake 

2 cups of roasted chestnuts 

2 cups of roasted or steamed Japanese pumpkin 

1 cup of almond or any other nut meal 

2-3 eggs 

6 soaked medjool dates 

pinch of salt and cinnamon 

3 tbs of coconut oil 

Mix it all together in foods processor and put it in the oven on 180C for 30min, let it cool down for 1 hr before eating 

Chocolate Chia Pudding

Chocolate Chia pudding 

1 1/2 cup of chia seeds 

2 cups of almond or rice milk or coconut milk (I prefer rice milk) 

2 tbs of cocoa powder 

4 medjool dates 

vanilla essence, banana or your favourite berries  (optional) 

Put everything into food processor, puree everything and place it into tight container for a 4 hours, store in the fridge. 

Apple Muffins

 Apple Muffins 

1/4 cup of coconut flour (it’s gluten free….yay)

1 cup of almonds or pecans or use half and half

2 chopped apples/pears with skin on (lots of goodness in the skin)

1/2 cup of coconut oil (my favourite oil)

1 teaspoon of baking powder

1/4 spoon cinnamon

1 tablespoon of natural honey (bush honey is the best) and 2 dates

1 teaspoon of natural vanilla extract

3 organic free range eggs

Beat the eggs together with the vanilla extract, the baking powder and the coconut flour. Then add in the chopped apples, pecans, coconut oil and honey. Mix until everything is blended then place muffin mixture into a baking tray. Cook on moderate heat for approximately: 20-35mins (check on muffins after 20mins).

Try to use free range eggs and organic ingredients where possible so your body gets the best ingredients to nourish it.

Raw Snickers Wild berry fudge

Raw Snickers Wild Berry fudge 

7 tbsp organic extra virgin cold pressed coconut oil (it is better to warm up the oil)

4 tbs nut spread (this can be your choice, I love cashew spread)

4 tbsp organic raw cacao powder 

2 tbsp raw organic honey or 3 tbsp organic maple syrup (make sure you choose a good quality one as it makes difference to the flavour!) 

1 cup raw nuts (I like half cashew and half almond) crushed (keep it crunchy!) 

2 teaspoon of organic vanilla extract or paste 

1 cup of fresh blackberries or frozen blueberries 

3 pinch of good quality Celtic sea salt or Himalayan salt 

Mix everything in a bowel (you don’t have to melt the coconut oil) and lay them out in a container with non stick cooking sheet or put them into cute shaped silicon ice cube maker, rest them in freezer for 20 mins.

Coconut Cherry bars

Coconut Cherry bars

2 cups of cherries, you can also use blueberries or strawberries 

¼ cup honey (optional, I don’t use it, fruit is sweet enough)

¼ cup of coconut oil 

1 cup of cashews or sunflowers seed (presoaked in hot water)

Added all together in food processor, store in the freezer.

Chestnut spread

40 small chestnuts (make a little cross in the middle before putting into oven)

2 Dry figs (soaked in hot water for 5min)

half hand of currents (optional)

3 tbs of coconut oil 

Bake it for 20min on 180C, peel the skin off and place it into food processor with  figs, currents and coconut oil, add some rice milk if you like runny consistency. Stores well in glass jar in the fridge for 4 days!!!

Chia pudding

Chia pudding

2 tbsp of chia seed (soak in almond milk)
Steam apple with water in the pan, add coconut oil at the end, sprinkle cinnamon and coconut

So deliciously simple!!

Tahini treats

Tahini Treats

Preheat oven to 180C

½ cup honey (it is up to you how much you like to put in)

1 cup tahini (I use unhulled, you may need bit extra)  

½ raisins or sultanas, 

½ LSA or any nuts you like 

½ cup 80% dark chocolate bits (sugars milk free ones)

¾ cup rye mixed with rice flour (you can use just rice)

½ cup coconut milk or rice milk 

Mix all ingredients together into mixing bowl 

Brush oil on tray (just little a bit) 

Roll into small balls and then press down biscuit shape 

Cook in preheated oven 180C for 12 min