Tuesday, 26 February 2019

Coconut Cookies

Straight from Gwyneth Paltrows 'It's All Easy' are these super easy Coconut Cookies! Think macaroon, crispy on the outside and soft and chewy on the inside. Super yum and super fast to make. Top with jam of your choice. I used this Organic Coconut Jam which has no refined sugar in it and it's yum!

Ingredients
Makes 16


  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 2 cups unsweetened shredded coconut
  • 1/2 cup coconut flour
  • 1/3 cup maple syrup
  • 4 teaspoons fruit spread or jam of choice with no refined sugar

Method

  1. Preheat the oven to 180 Celsius (°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine the coconut sugar, coconut oil, shredded coconut, coconut flour and maple syrup. 
  3. Using a wooden spoon or spatula, mix the ingredients so they come together to form a large ball. 
  4. Wet your hands with warm water and press the cookie dough to make it compact. Using your fingers or a tablespoon, scoop some dough and form a compact, golf ball sized cookie. 
  5. Place the cookie ball on the baking sheet and, using your index finger, make a nice well in the top of the cookie. Repeat until all of the dough becomes cookies. 
  6. Dollop 1/4 teaspoon or a dollop of fruit jam in the indentation and bake for 10-12 minutes, or until golden.
  7. Let cool thoroughly before eating. Enjoy!



Wednesday, 6 February 2019

Ras el Hanout Chicken Wraps

Amongst my many cookbooks is ‘Persiana’ by Sabrina Ghayour, which hasn't had the love it deserves as these wraps were fantastic. I've made some changes as we don't eat meat anymore but I used Sunfed Meats Chicken Free Chicken which works beautifully and makes it super quick as you don't have to marinate the chicken.

Ingredients

  • 2  heaped tbsp Ras el Hanout
  • Olive oil
  • 1/2 box Sunfed Meats Chicken Free Chicken
  • Sea salt
  • Flour Tortillas
  • 1 red onion, halved and thinly sliced into half moons
  • Pomegranate Molasses (optional)
  • Rocket leaves and pomegranate seeds to garnish

For the Yoghurt Sauce

  • 1 small bunch of mint, leaves picked and finely chopped
  • 200g Greek Yoghurt
  • 2 tbsp Zahtar or Sumac
  • freshly ground pepper

Method

  1. Mix the ras el hanout with olive oil to create a paste.
  2. To make the yoghurt sauce, put the mint into a bowl along with the yoghurt, Zahtar/sumac, a generous pinch of sea salt and black pepper, mix well.
  3. Preheat a large frying pan over a medium heat, drizzle in olive oil, add the Chicken Free Chicken and ras el hangout paste and cook until Chicken is warmed through. Should only take 3-5 minutes.
  4. Build your wrap by starting with the Chicken and onion slices. Dollop some yogurt sauce on top, drizzle with Pomegranate Molasses, garnish with rocket and enjoy!
Image source: Persiana (as we ate ours before I could take a picture!)


Wednesday, 30 January 2019

The Best Fluffy Cinnamon Banana Pancakes

These don't look the best but they are wonderfully moist and fluffy. We threw some blueberries over them and didn't even use a topping! Great way to use up those bananas turning black. Recipe is from Primal Kitchen.

Ingredients (makes 10)
  • 1/4 cup almond flour/meal
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/4 tsp salt
  • 2 over ripe bananas (mashed)
  • 4 eggs, whisked
  • coconut oil for cooking
Method
  1. Mix all the dry ingredients together.
  2. Mix mashed banana and whisked eggs together then add to dry ingredients
  3. Heat a non stick pancake pan over a medium heat and add few teaspoons of coconut oil
  4. Pour 1/4 cup of batter and and cook for 1-2 minutes until you see bubbles starting to form, then flip and cook for another minute.
  5. These burn easily so keep an eye on them and flip them carefully. Serve with topping of choice and enjoy!


Saturday, 19 January 2019

Easy Mushroom Burgers

I love portobello mushrooms, they have a "meaty" texture which is why my meat eating buddies love these!

Ingredients for 4 burgers
  • 4 large portobello mushrooms
  • feta cheese, broken into small chunks
  • dash of olive oil (we used vegan feta which was so yum!)
  • handful of fresh herbs, chopped eg parsley; chives
  • 4 large burger buns
  • large lettuce leaves
  • 2 large tomatoes, sliced
  • 2 large avocados, sliced
  • your choice of condiment: chutney; mayonnaise
Method
  1. Heat a grill on high - I've done these in an oven and the BBQ
  2. Trim the stem on the mushrooms and top with feta and herbs then drizzle with olive oil
  3. Grill on high until cheese is slightly brown on top
  4. If your buns aren't fresh, throw them on or under the grill for a minute or two
  5. Serve with whatever fresh produce you have on hand. We are lucky to still have lettuce in the garden which our dog has mostly eaten but apparently doesn't like lettuce! Enjoy


Zucchini and Cauliflower Fritters

I had some "oldish" courgettes and cauliflower lounging around in the fridge so threw these together for lunch. Next time I would add some feta cheese and parsley but they were pretty good like this too.

Ingredients

  • 1/4 head cauliflower approximately 1 cup, grated (or you can buy cauliflower 'pearls' so the messy work of grating is done)
  • 3 medium zucchini, grated, skin on
  • 1/4 cup coconut flour
  • 2 large eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
Method
  1. Squeeze moisture out of the veges
  2. Throw everything into a large bowl and mix well. At first I thought I would have to add another egg but you want a dense mixture
  3. Grab a handful and make a small-medium pattie. Give it a good squeeze so it holds together. I got 9 out of this mixture.
  4. Heat a fry pan to medium and add 1 tbsp  of coconut or olive oil
  5. Add fritters to pan and flatten slightly. Cook 3-4 minutes each side until golden.
  6. Serve with topping of your choice i.e., avocado; mayonnaise; yoghurt. Enjoy!


Sunday, 25 November 2018

The Fluffiest Omelette

Have to include this recipe from That Sugar Guide because it is the fluffiest and easiest omelette technique I've come across.

Ingredients

serves 2
  • 6 free range eggs
  • 50g goat's cheese, crumbled
  • 1 tbsp coconut oil
  • torn baby spinach leaves and sliced avocado, to serve (optional)
Method
  1. Beat the eggs together until well combined and bubbles appear on the surface
  2. Add the goat's cheese
  3. Heat a large frying pan over a medium heat, add coconut oil  and once oil has melted add the eggs and place a lid (preferably transparent) on the pan immediately
  4. Watch closely: as the omelette starts to firm up and rise, give the pan a shake with the lid on to loosen the omelette from the bottom
  5. Once it has fully fluffed up, after a few minutes, remove the lid
  6. Slice omelette into halves or quarters and serve straight away with torn spinach if you like. Fluffy goodness :D



Tuesday, 20 November 2018

Avocado Chocolate Mousse

Quickest dessert to whip up with no processed sugar and a couple of avocados to make it creamy!

Ingredients
makes 2-4
takes 5 minutes

  • 2 large ripe avocado
  • 1/4 cup raw cacao 
  • 2 tsp vanilla extract
  • 3 tbsp maple syrup or agave or honey
  • 1/3 cup coconut milk
  • 3 tbsp peanut butter (or nut butter of choice)
  • 1 tsp salt

Put the flesh of the avocado into food processor along with all ingredients and process until silky smooth. Divide into glasses and chill for 30 minutes. Serve with yoghurt. I grated a Frooze Ball over the top of these ones #yum