Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts

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!

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


  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!

Saturday, 21 June 2014

Raw Chocolate Brownies

This is from which contains some great vegan recipes. Things have come a long way from my vegan days where I really struggled with what to eat. Now I pretty much eat anything except for processed sugar, fructose and pork. I've also cut out a lot of natural sweeteners like agave (90% fructose) & honey so rice syrup & stevia are my new best friends. I made some substitutes as the recipe is quite flexible so play around with what you have in the cupboard.

  • 1 cup raw pecan or walnut pieces
  • 1/2 cup linseed seeds
  • 1 1/2 cups pitted Medjool dates (approx. 275g)
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pink Himalayan salt or fine grain sea salt
  • 2 tablespoons raw cacao nibs
  • Dark chocolate for melting - I used Cavalier Dark Chocolate Buttons sweetened with Stevia but if you aren't eliminating fructose from your diet then any type of 70% dark chocolate will work
  1. Line an 8-inch square pan with baking paper

  2. In a food processor, process the pecans (or nuts of choice) into a fine crumb.
  3. Add the seeds and the pitted dates and process until finely
    chopped and sticky.
  4. Add the cacao powder, vanilla, and salt and process until thoroughly combined.
  5. Stir or pulse in the nibs until just combined.
  6. Evenly press the mixture into prepared square pan until smooth. Place in the freezer for about 10 minutes.
  7. For the chocolate topping: place buttons in a heat proof dish that will fit snugly over a pot. Bring pot of water (fill about 2cm as you don't want the water touching the bowl) to barely simmering & place bowl of buttons over the top and melt stirring with a dry wooden spoon
  8. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice & enjoy!

ohsheglows tips

  • Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
  • Store leftovers in the freezer for a chocolate treat anytime.
  • You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.

Saturday, 18 January 2014

Raw Berry Cheesecake

For my last birthday, Trevor got me a lovely raw berry cheesecake from a local 'unbakery', which was yummy but I questioned the very high price tag. This set the wheels in motion for some experimentation so I could produce one for his birthday which also falls on Xmas Day so it needed to be enjoyed by all. It's a pity I didn't take photos of all the trial ones (for some reason I'm doing a lot of cooking at the moment but forgetting to take pixs!) but here's the final version. They are easy to make as there is no cooking involved however there is some prepping but the final product is a healthy, delicious cheesecake that I'll be making again and again and...well I'm sure you get the picture.

  • 2 cups of nuts such as: macadamia nuts; almonds, walnuts or pecan – can use one or a mix
  • 1/4 cup shredded coconut
  • Pinch of sea salt
  • 1/2 cup pitted medjool dates (can use other dates but I noticed a big difference to the taste when you use medjool, you get a more stickier, sweeter finish)
  • 3 cups raw cashews (soaked for 2-4 hours and then drained; I
    usually do mine overnight)
  • 3/4 cup lemon juice
  • 3/4 cup agave or honey or maple syrup
  • 3/4 cup coconut oil, melted
  • 1 vanilla bean, split and scraped or 1 tbsp pure vanilla extract
  • 1 cup frozen berries, can be a mix or strawberries or blueberries for example
  • 1/2 cup water
  • 1/2 cup pitted medjool dates, processed so they are smooth & gooey
  • 2 cups fresh berries to serve 
  1. To make the cheesecake crust, lightly grease a 22cm round
    springform tin with coconut oil and sprinkle over some shredded coconut so it coats the base & sides. This helps to prevent the cake sticking. Or you can line with baking paper however I like the texture the coconut adds.
  2. Place the nuts, rest of the coconut & pinch of salt in a food processor & process until they are crumbly then add the dates & continue processing until well mixed. Press into the base of your tin and pop into the freezer while you prepare the next layer. 
  3. To make filling, pop into the food processor (I didn't bother washing mine out) process all the ingredients until smooth then pour mixture over the base and return to freezer while you make the topping.
  4. To make the berry sauce topping: stir berries, water & dates together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes. Let cool then pour over the cheesecake and return to freezer for at least 4 hours or overnight.
  5. To serve: you can either slice off what you want & leave the rest of the cheesecake in the freezer or take the whole cheesecake out & let it defrost for around 1/2 hour. Ditto with the slices as well, you need to bring to room temperature before digging in. Enjoy!

Saturday, 15 June 2013

Baked Blueberry Tart

Caught up with some good friends that I haven't seen for a while and said I would bring the roast chicken for dinner. Cheated by bringing a pre-cooked chook (Farro Fresh does a great free range chicken but note to self, not so good reheated) so thought I should put a little effort into dessert. Been waiting for a chance to try this and I'm pleased to say it was a hit.

takes 10 minutes to prepare, 1 hour to bake
  • 1 cup all-purpose flour 
  • 2 tbsp all-purpose flour 
  • 2/3 cup granulated sugar 
  • 2 tbsp granulated sugar 
  • 1/2 tsp salt 
  • 125g unsalted chilled butter, cut into cubes
  • 1 tbsp white vinegar 
  • 1 kg bag of frozen blueberries or 5 cups fresh
  • 1/4 tsp ground cinnamon 
  • 1 1/2 tsp almond extract
  1. Preheat oven to 190°C
  2. Grease a non stick tart pan with a removable bottom.
  3. Pulse 1 cup flour, 2 tbsp sugar and the salt in food processor until blended. Add butter; pulse just until coarse crumbs form. Add vinegar; pulse just until blended. Turn out dough and press together.
  4. Press dough evenly onto sides and bottom of prepared tart pan. Top with 3 cups berries
  5. Mix remaining 2 tbsp flour, 2/3 cup sugar and cinnamon and evenly sprinkle over berries, then drizzle with almond extract.
  6. Bake tart 50 to 60 minutes until bubbly. Remove from oven and top with remaining 2 cups of blueberries
  7. Let cool in pan on wire rack. Sprinkle with icing sugar. 
  8. Serve warm or at room temperature and enjoy!


Sunday, 10 March 2013

Berrylicious Tart

This is so easy, looks stunning & tastes soooo good, it will be my new party trick when asked to bring dessert.

  • 375g wholemeal digestive biscuits 
  • 80g melted butter
  • 400g light cream cheese, at room temperature
  • 240g lemon & passion-fruit curd (or just lemon is fine), at room temperature
  • fresh berries to top
I used a punnet each of organic blackberries, raspberries & blueberries. Whatever tickles your fancy really.

  1. Melt the butter on a low heat in a small saucepan.
  2. In a large bowl, crush the biscuits, then add the melted butter & mix well.
  3. Press the mixture into a buttered tart tin (with a removable base). Make sure you press it up the sides as well so you get an even coverage bottom & sides of the tin.
  4. Place in the freezer for 15 minutes.
  5. Whisk the cream cheese and curd until smooth. This is where a strong man comes in handy if using a hand whisk ;)
  6. Dollop & spread it around the chilled tart base, smooth it out a tad.
  7. Pop into the fridge overnight (mine was in there for 2)
  8. Before serving, arrange all the gorgeous berries over the top and enjoy.