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.

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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!

BB smoothie | raw vegan P GF DF RSF

I bought some beautiful fat beetroots at our local growers markets (Orange Grove in Lilyfield) on Saturday & instantly had grand plans on how to use them. I roasted one last night in a bit of olive oil & ate them simply on a bed of freshly picked watercress & rocket from my Mum’s community garden. 

Next up on the list was a beetroot smoothie. I haven’t made one in ages but was confident that my sons would like it due to the colour. This smoothie is so simple & a really delicious start to the day.

INGREDIENTS

2 bananas, frozen overnight

1 medium beetroot, peeled & cut into quarters

1 tablespoon chia seeds, soaked in 1/4 cup coconut water 

1 teaspoon vanilla powder (I recommend Heilala brand – it has nothing added & a delicious flavour)

Throw all ingredients into your blender (I use the Omniblend) & blend until you get the desired consistency. 

 

Coconut flour cookies | vegan RSF DF GF

I wanted to make some lunchbox friendly cookies (ie nut-free) & came up with these vegan, paleo (replace RMS w honey or maple syrup if you want), dairy-free, gluten-free & refined sugar free wonders instead….

RECIPE
1/2 cup coconut flour
2 tbspns coconut oil
2 tbspns rice malt syrup (or your sweetener of choice)
1/2 tspn organic vanilla bean
Tiny pinch of salt
1/4 tspn bicarb
*optional: raspberries to put on top*

METHOD
1. Mix all ingredients together
2. Shape into cookies about 5cm diameter
3. Cook for 12 minutes @ 170 degrees celsius

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Vanilla ice pops w choc swirl | GF VEG RSF

I will taste these ice pops a little later to see if anything needs refining but for now, here’s the ingredients without quantities:

Greek yoghurt
Cinnamon
Organic Vanilla bean
Rice malt syrup

CHOCOLATE
Organic cacao butter (I like Loving Earth brand)
Organic cacao
Organic coconut oil
Organic rice malt syrup (I use ‘Pure Harvest’)

METHOD
1. Melt together cacao butter, coconut oil & rice malt syrup. Stir well then add cacao. Stir well again. Keep warm so it doesn’t set!
2. Put Greek yoghurt in a bowl, then stir through vanilla bean & cinnamon. Gently fold through the rice malt syrup so you can see the swirls.
3. Pour into ice pop holders, freeze overnight.

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Rhubarb & Apple Buckwheat porridge | V GF DF RSF P

I love apple & rhubarb.

It is also super easy to make – chop a couple of apples & some rhubarb. Throw it in an oven dish, cover the top with foil & bake for about 30 minutes at 180 degrees celsius.
Once 30 minutes is up, take out of the oven, remove the foil & check that the apples have become slightly transparent & the rhubarb is falling apart.
Stir through buckwheat, & allow to sit for 10 minutes or so.
Enjoy!

Even better when it’s: vegan, paleo, gluten-free, grain-free, dairy-free & refined sugar free

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