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Pumpkin Bread

Works best when making mini loafs as they stay moist and not too dense.

4 tbs coconut sugar, 2 tbs coconut nectar

2tbs Olive oil, 2tbs coconut oil

400g Pureed pumpkin

¼ lemon squeezed

Thumbnail size of grated ginger.

1 cup Almond Flour,

½ cup Quinoa Flour

¼ coconut flour

1 cup All purpose gluten free flour.

1tbs poppy seeds

1 ½ tsp cinnamon,

½ tsp grated nutmeg,

1 tsp Xanthum gum (or Chia gel- 1 tsp chia to 3tsp water let it sit for 10-20 mins till gel consistency)

1 ½ tsp baking soda,

½ tsp Salt

Mix all wet ingredients (everything on list till grated ginger) in the Kenwood or with a hand mixer.  Mix dry ingredients together in another bowl. Slowly fold in dry ingredient to wet ingredients. Meanwhile grease some mini loaf tins. When fully mixed, put into loaf tins. Pre-heat oven to 200C and cook for 15-20 mins. Turn out onto cooling rack when finished.

Cacao Beans

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I love chocolate.  So does my daughter. Finding foods that our kids will love that will also love them is tough. They are going to come across a whole range of foods in their social lives and we want to equip them to make good choices.

You will have heard that chocolate is very good for you and its health benefits are numerous. This is true but sadly no-one is talking about the milk chocolate, Kit Kats or things we grab on the go from our convenience stores. Raw cacao (in butter, nibs which are the bits of the bean before they are ground and powder form) is where the goodness lies. Cacao is chocolate in its bean form, before it is roasted, extracted and processed then mixed with sugar, milk, preservatives and other fillers and flavours. It contains antioxidants and minerals and its benefits amongst others are;

  • weight loss due to its chromium content which in turn also
  • Regulate blood sugar along with the magnesium content
  • Prevent cavities in your teeth (the caffeine content in cacao contains theobromine which can help kill bacteria in your mouth that causes tooth decay- it is lost in the process to milk chocolate.)
  • Helps alkaline your body (conventional chocolate is acid forming because of its sugar content)
  • Helps detoxification and contains powerful anti-oxidants.
  • Gives a gentle euphoric feeling without the sugar crash afterwards.

It’s what we do to the cacao and add to it that give “chocolate” the opposite list of effects.  Raw Cacao is incredibly bitter to those more used to even dark chocolate so start by replacing milk chocolate with 70% dark chocolate and work your way towards using the raw cacao powder as your hot chocolate.

Eva's Hot Cacao

If you find nibs pair them with a Goji berry or a raisin and you are close to ‘chocolate’ flavour as we know it. Try it yourself and with your kids. 10 tries are enough to convince your taste buds!

Pairing coconut with chocolate is a match made in taste and nutrient heaven- healthy Bounty bars!. Coconuts are anti bacterial, anti microbial, naturally sweet, packed with vitamins, essential fats and amino acids and minerals too. This recipe is a massive favourite in our house- a brilliant way to be able to say yes guilt free and isn’t that what we all want?  I hope it will be in yours too. My friend came up with it so it is named for her!

Other Chocolate Recipes

Beetroot Brownies

Chocolate Truffels

Homemade Raw Twix

Iced Mocha

Chocolate cupcakes

Chocolate Chip cookies

This article was written for The Hub

Here’s some good reading;

Coconut Cures- Bruce Fife http://www.amazon.com/Coconut-Cures-Preventing-Treating-Problems/dp/0941599604

http://www.wellnesswa.com.au/2012/11/eat-your-way-to-good-health-raw-cacao-powder-a-deliciously-simple-home-made-chocolate-recipe/

http://www.care2.com/greenliving/the-numerous-health-benefits-of-coconuts-2.html

http://www.secrets-of-longevity-in-humans.com/raw-cacao-benefits.html

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Great for kids

100g sugar (coconut)
113g in salted butter (or coconut mana)

Cream together in the mixer
Sieve in 140g baking gluten free mix- or any gluten free flour
Tsp flax meal mixed with a little water as an egg substitute
30g ground almonds (I use the ones from my almond milk!)
Um- ground ginger, cinnamon, all spice, nutmeg
Grated ginger about a thumb to knuckle size
Tasted and added more ground ginger!
Vanilla essence and a pince pink salt!

Let it sit in the fridge for an hour- roll it thin for cookies and thicker for house (and probably make 4x as much)

Bake at 180 for about 10 mins- allow to cool then ice if you want.

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My hubby came up with this recipe. These are based on Jamie Oliver’s American pancake recipe, changing the ingredients but keeping e method. Whipping the whites gives these pancakes an amazing lightness. If you need it to be egg free you may lose this lightness. You can substitute the eggs with ground flax- 1 egg= 1 tbs flax to 3 tbs water mixed together then added (so this recipe will need 3tbs flax mixed in 9tbs water) try whipping the mixture to see if it makes a difference.

70g almond flour
25g coconut flour
20g Quinoa flour
3 large eggs
1 heaped teaspoon baking powder
140ml Kefir (but you can also use almond milk or oat milk
a pinch of salt

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.

Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden. The batter will keep in the fridge so why not make half and save the other half for the next morning!

We serve these with a choice of nut butter and banana or berries and coconut nectar. But you can have them with anything. You can also add banana, blueberries or raspberries to the batter while they are cooking too if you like and then drizzle them with coconut nectar/maple syrup. Delicious…

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Chia Porridge w/Seeds, Nuts & Berries

I have a 10k race tomorrow, my first since having my second baby 18 weeks ago. I am nervous as so far I have maxed out at 7k. My goal was and still is to finish, I never thought I would be running the whole thing. However I am very competitive and so secretly see myself sprinting to the end! So am going to give myself the best chance. This is my (very early) breakfast tomorrow. Great protein, fat and carbs- my kind of ‘carb loading!’

3 tbsp chia seeds
1 cup organic unsweetened almond milk/oat milk
1/2-1 tsp cinnamon
1/4 tsp all spice
1/2 tsp vanilla
diced strawberries, raspberries & blueberries for toppings
raw almonds, cashews & sunflower seeds for toppings (preferably soaked over night)

Method
Place almond milk in a bowl and sprinkle chia seeds in and stir immediately for a minute or so to avoid clumping. Add spices as you stir along with the vanilla. Allow to stand for 30-40 mins to thicken, or covered in the fridge over night. Add berries, nuts and seeds on top to eat.

For my son (almost 8 months old) I use 1 tsp chia and mix with 2 tsp water and let soak either overnight in the fridge or for 15mins while he eats some blueberries/mango/melon or banana!

I have been finding out about my home country in the past few month, my new and old friends have made me aware of places I have never been before. Recently my great friend Angela took me to one of her favourite places and now also one of mine!!! I saw this recipe before and so needed the donut pan to make it. I found them in Shanghai St- Thanks Angela xx

I have adapted this recipe to make it Gluten/dairy free. The pumpkin makes it incredibly moist unlike some of the really dense gluten free bread I have been making previously. You could probably also use sweet potato, but I like pumpkin as it is now in season. I have used canned but its even more tasty when you cook up the pumpkin yourself and puree it. Let it cool and its ready for the recipe.

1 cup all purpose gluten free flour
3/4 cup almond flour
1 1/2 teaspoons baking soda
1tsp xanthum gum
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup coconut oil
1/2 cup coconut sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup oatmilk

Preheat oven to 200c. Butter a donut pan and set aside.

In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.

In a large bowl, or a the bowl of a kenwood mixer, fitted with the beater, whisk oil, coconut sugar, egg, vanilla, pumpkin, and oat milk until combined. Slowly add the dry ingredients into the mixture- I did it spoon by spoon and stir until just combined, do not over mix batter.

Using a pastry bag, fill each donut cup with the batter. Nice circle, not too full as they will rise up a bit. Bake for 11-13 minutes, until donuts spring back when gently pressed. Turn donuts onto a wire each and allow to cool for a few minutes.

for coating:

2 tbs coconut oil
1/3 cup coconut sugar

1/2  tablespoon cinnamon

While the donuts are cooling, put the coconut oil in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with oil and roll in cinnamon sugar mixture. Serve immediately. I refilled the piping bag and clamped both ends and put in the fridge to make another 6 tomorrow and the next day!!

**You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until just before served or they will get soggy- but if you are anything like me- if they are made they are eaten!! I like them warm and fresh**

You may have noticed a trend lately with my recipes! Chocolate. I love it- there’s nothing wrong with it. In the right form and the right amount it’s really good for you- a very good anti- oxidant.

I have raw organic cacao powder and I use it in my baking and for hot chocolate and my 2 year old likes it way better than the sickly sweet, poor quality, addictive garbage that is generally billed for kids. “That’s not chocolate” she says about the mass produced stuff and reaches for the 85% I always have in the fridge! Guess what she’s happy with one square.

Anyway, I love ice cream- it doesn’t love me- until now. My husband is a great cook and he too loves his sweet stuff although he has a lot more will power than me- not difficult. He also is not great with dairy and the only stuff we have is kefir and cheese (although mainly goats and Sheeps cheese and only occasionally). So dairy free ice cream has always been something we have tried. Most products out there are either soy (something else we avoid unless it’s fermented) or very sweet and the chocolate flavour is usually lacking. We have developed our own little favourite flavour from checking out some blogs (see below) and have already started to brainstorm other flavours.

Here’s Niall’s winning recipe-

700mls coconut milk (organic preferably)
1 mashed banana
100ml Coconut nectar
100ml Maple syrup
3 tbs Cacao powder (I may have added 1 or 2 more to make it really chocolaty!)

Whisked in the kenwood (without banana). Stirred in banana at end. Then either use an ice cream machine or put in container and in the freezer- use a hand blender to break up the ice crystals at intervals when frozen. Yum yum!!! Seriously like it better than dairy chocolate.

Just made it again and added a tablespoon of peanut butter yum yum!

The third adjustment comes from Miranda, I was struggling because it keeps freezing really solid- she suggested a little salt. Have tried it and it has made a difference. It also definitely brings out the taste of the chocolate- just add it slowly and taste along the way- the first time I did it I added too much salt! Thanks Miranda x

http://www.pbs.org/parents/kitchenexplorers/2011/07/11/dairy-free-chocolate-coconut-ice-cream/

http://www.thekitchn.com/magic-one-ingredient-.ice-cream-5-ways-peanut-butter-nutella-and-more-171618

http://www.foodandwine.com/recipes/romans-dairy-free-chocolate-coconut-ice-cream

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