Paleo chocolate banana coconut flour cake

PALEO | VEGETARIAN | GLUTEN-FREE | DAIRY-FREE | 6 INGREDIENTS ONLY

INGREDIENTS

3 large bananas (approx 400g)

110g coconut water (I used Natural Raw C)

3 organic eggs

1/2 cup coconut flour

1/2 cacao

75g tahini

I inadvertently forgot baking powder, but it turned out perfectly without

Optional: 1/2 cup raspberries (to put on top)

METHOD

1. Blend bananas, coconut water & eggs together

2. Throw in coconut flour, cacao & tahini. Put on reverse, around speed 3.5

3. Throw into a lined loaf tin, cook for 50 minutes at 170 degrees celsius

It is a fudgy, heavy texture & quite rich! Would probably be delicious with some whipped coconut cream.

Advertisements

Pink grapefruit & strawberry frappe

VEGAN | RAW | GLUTEN FREE | DAIRY FREE | PALEO | LOW FRUCTOSE | JERF

I have never done a juice fast, nor do I plan on ever doing one but I do love adding a blended smoothie / frappe every so often to get a massive nutrient hit in a condensed form (eg 3 cups of spinach blended down to approx 1 tspn, you know what I mean?).

This guy is low fructose for all the IQSers & with the amount of ginger I spiked mine with, I’m hoping all bugs will stay away.

INGREDIENTS

1 pink grapefruit (mine was approx 400g, down to about 275g when peeled)

10 strawberries (approx 150g)

10 ice cubes (approx 100g)

1 tablespoon mint

Ginger, to your taste – I used about a dessert spoon full

METHOD

Throw all ingredients into the Thermomix or your preferred blender, whizz until well liquified. I used speed 6 for 10-15 seconds.

Drink immediately.

Makes 2 glasses, or if you’re greedy like me, you can polish off the whole thing on your own

Spinach strawb blood orange juice

What it lacks in looks, it makes up for in both taste and nutrients…now that the boys rugby season is over, we have spent the last two Saturdays at Orange Grove Market. One of my favourite fruits, the lemonade fruit has been irresistible so I figured at this time of year while flu & are the nasty bugs continue to circulate, I’d dose up on nutrients in the hopes that when we head to the UK in two weeks we will all be well.

SIX INGREDIENTS

150g strawberries

130g blood orange (1, average size)

150g lemonade fruit (1, large)

50g spinach

100g coconut water (or water)

Ginger, to taste. I like mine with some kick!

Blend all ingredients (I don’t juice) & try to ignore the awful colour it becomes because it really is delicious!

Gluten-free quiche | Thermomix 

We are currently staying with my parents while we renovate – some amazing parts, some difficult. Free use of a Thermomix & never ending supply of fresh rosemary  definitely land in the “pros” column!

1 cup buckwheat groats

1/2 cup sunflower seeds

1/2 cup cashews

1/3 cup (or a touch under) coconut flour

7 eggs (1 for crust / 6 for filling)

1/4 of a sweet potato

2 handfuls baby spinach

1 handful parsley

8 mushrooms

10 olives 

100g organic butter

3 sprigs Rosemary (or thyme)

METHOD

  1. Slice mushrooms & sweet potato  thinly
  2. Throw buckwheat groats, cashews & sunflower seeds in Thermomix. Whizz on about speed 8 for 15 seconds. Check the consistency & if similar to a flour, tip into a mixing bowl
  3. Throw Rosemary into the Thermomix & whizz on speed 10 for 15 seconds. Put in 100g organic butter. Set to 100 degrees for 1 minute on about speed 3. Check it’s melted, otherwise just do another 30 seconds 
  4. Tip nut/seed flours back into the Thermomix, mix well & throw in one organic egg.
  5. Press down into a tin – I used a cake tin as I didn’t have a pie/quiche tin. Cook for 10 mins at 180 degrees.
  6. While the crust is cooking, blend 6 organic eggs with the baby spinach & parsley
  7. Slowly pour the egg/spinach/parsley mix into the crust, add the mushroom slices, sweet potato & olives
  8. Cook for 25 minutes at 180 degrees. Serve immediately, with a fresh green salad (simple dressing of olive oil & lemon compliments this dish well

crumbed fish | family friendly

I have a confession to make. Until not that long ago, I used to buy crumbed fish fillets for my sons. I don’t know why, when I would always flick through the ingredient list, somehow justifying that it wasn’t an everyday food in our household.

I have a few versions of this crumbed fish, but this was tonight’s which was very popular

INGREDIENTS
500g white fish fillets (I used MSC certified Hoki fillets)
1 cup quinoa flakes (from Naked Foods)
1/3 cup brown rice flour
2 organic eggs, lightly whisked with a fork
Your choice of oil for cooking

INGREDIENTS FOR THE REMAINDER OF DINNER
1 large sweet potato, cut into small wedges
1.5 cups organic lettuce (I love Coolibah Organics which I buy from Wholefoods House)
1/2 lemon, cut into wedges
2/3 cup frozen peas
*Mayonnaise is optional (in our house, it’s essential!)

METHOD
1. Set oven to 200 degrees celsius – slice sweet potato, then place in the oven with a dash of olive oil on baking paper in an oven tray. Set the timer for 30-40 minutes
2. Slice lemons, boil peas for 2 minutes then drain, place salad on the platter/bowl
3. When the sweet potato has about 15 minutes to go, place 3 bowls on the bench – in 1, tip the brown rice flour, the next eggs, the final quinoa flakes. Make sure the bowls are shallow/wide enough that it is easy to “dip & flip” each fillet before cooking
4. Dip each piece of fish in the brown rice flour, then eggs (let any excess drip off), then coat in quinoa flakes
5. Fry in preferred oil for about 2 minutes on each side or until golden.
DSC_0026.jpg

Easy take to work lunch | vego

On the days I am organised enough, I love to make lunch to take to work. It tends to be cheaper, you get exactly what you want & it tends to be more nutrient dense. My brother is currently staying with us & my sons are obsessed with him, which means I have more time in the morning while they are attached at the hip to him.

INGREDIENTS
2 x organic eggs
1 small sweet potato
1 cup organic baby spinach
3 baby roma tomatoes
1 avocado
1/4 capsicum
1/2 lemon
2 tablespoons olive oil
1 tablespoon black sesame seeds
1 tablespoon sunflower seeds

METHOD
1. Roast sweet potato at 200 degrees for 40 minutes
2. When sweet potato has about 15 minutes to go, boil eggs (I put them in the water once it is warm, then boil for 5 minutes).
3. Slice tomatoes, capsicum, cut avo in half & lemon in quarters
4. Once cooked, peel the eggs, let the sweet potato cool a little
5. Layer all ingredients into a container, with sesame seeds & sunflower seeds on top
As a side note, some of you may have read my stance on plastic but I am also anti-waste so will continue to utilise these containers until they are no longer usable. Long live minimalism.
6. Squeeze the lemon & drizzle olive oil over, pop on the lid then throw in your bag.

I recommend refrigerating any products that are not vegan in your lunchbox. Of course I ended up eating mine as soon as I got out of the shower at work

Have a great day gorgeous

vegan cashew cheezcake

Before you judge me about using the word “cheezcake”, it’s purely to get across a point about it not actually being cheese or animal based at all. This vegan cake, to me, is more like an ice-cream (or should that be ice-CREEM) cake.

This is my first attempt at making my own cheezcake, with my guess at what quantities are required.

WARNING: before you think that you’re going to make, then eat this bad boy today, unfortunately you will need to soak the cashews overnight so get cracking now!

For the base

1 cup almond meal (I used Naked Foods)
2 tablespoons rice malt syrup (I used Pureharvest) or for strict PALEO replace with an alternate sweetener but it will no longer be low fructose
2 tablespoons coconut oil
2 tablespoons cacao (I used Naked Foods)

For the filling
4 cups organic raw cashews (I used Naked Foods)
1/2 cup rice malt syrup
4 tablespoons coconut oil
1/4 cup + 2 tbspns plant based milk (I used Pureharvest almond milk)
1/3 cup cacao
1/4 cup raspberries

METHOD
1. Soak the cashews in water overnight in 2 seperate containers, each with 2 cups of cashews. This is because we are doing 2 separate layers

I highly recommended not soaking much longer than 12 hours. Mine started to get little purple ‘veins’ on them (I soaked for 24 hours) which I have since researched & seems to be quite common (see below pic)

 

2. Line a round tin with baking paper

3. Make the base first – blend all ingredients in a food processor until it looks like (a very delicious version of) dirt – in little clumps.

4. Press the base into the tin lined with baking paper. I used my fingers to get it right to the edges & then used a fork.

5. Throw this in the freezer

6. While the base is freezing, throw one lot (2 cups) cashews DRAINED cashews in the blender with 1/4 cup rice malt syrup, 2 tbspns coconut oil, vanilla & 2 tbspns almond milk. Blend until smooth.

7. Remove the base from the freezer & sprinkle over the raspberries

8. Pour over the vanilla cashew mix, spread as evenly as possible, then place back in the freezer

9. Do not clean the blender – tip 2 cups cashews (drained) into the blender, followed by 1/3 cup cacao, 1/4 cup rice malt syrup,  2 tbspns coconut oil, 1/4 cup almond milk. Blend until smooth. I’m warning you now, I was a cashew butter cynic before, but this stuff is addictive. Don’t lick the spoon til the end or none will make it into the cake tin.

10. Once blended well tip the cashew chocolate  back into the measuring cup. Once the vanilla layer is frozen (1-2 hours), pour the chocolate layer over, then put back in the freezer for 2-4 hours.