Recent Post

Wednesday, September 28, 2016


 Cookies!! 2 to 3 times a week I make a batch. These are the result of Mondays effort. I hadn't done a cookie for a while so decided today was the day. I find them really quick and easy to make. I use an old coffee measurer from one of the old time coffee machines, it's the perfect size and shape for cookies which makes them super easy to scoop and shape.
Not only do I have our staff to cater for we also have visitors again, Craig's mum and dad are here. They're a great help with the business. Marg is fantastic with the dogs and cats while Lindsay helps Craig to get on top of all the little odd jobs. Painting, mowing, gardening, building, all those blokie things.
I don't know if you already know, but I'm going to tell you anyway. (as I do! ;-) ) Cranberries are really good for UTI's (Urinary tract infections) and I've had a few friends get then lately so this inspired me to grab the packet of dried cranberries while out food shopping.  Everybody commented how much they enjoyed them so here's the recipe.
Cranberry, Coconut and Almond Cookies


Makes: 35

Ingredients:

1 cup blanched almond meal
1 cup rolled oats or quinoa for Paleo
1 ½ cups coconut sugar
½ cup org coconut flakes
½ cup almond flakes
½ cup dried cranberries
½ cup cacao buttons
75ml maple syrup
½ cup coconut sugar extra
2-3 tbs water

Preparation:
  1. Preheat oven to 170 degrees Celsius, no fan and line 2 baking trays.
  2. Add almond meal, oats or quinoa, 1 cup sugar, coconut, almond flakes, and cranberries to a bowl and stir to combine
  3. Add cacao, syrup and extra ½ cup coconut to a frypan on medium and melt until it starts to froth and bubble.
  4. Add cacao mix to dry mix with water and stir to create a thick dough
  5. Shape into 35 balls and flatten slightly before baking for 12-14 minutes.





As per usual, Enjoy! 

0

Friday, September 23, 2016


I'm pretty excited! Why? Well, we have a new girl that's started working for us and she's .... Vegan!!
In case you haven't noticed, I secretly have a passion for vegan food. There's something about being vegan that puts me in a calm place. It's environmental, it's sustainable if you purchase wisely, it's kind to animals and it's full of super healthy, delicious food. It endures a need for creativity and inspires me, and at the same time I love the simplicity of it. Fruits, veggies, nuts, seeds and some extras like my favourite superfoods, green powders, Maca, seaweeds and coconut which support my thyroid and so much more. I'm lucky, I love simple clean flavours and foods. Veggies I would have to say are my all time favourite with fruit coming a close second. I don't think many people actually believe me but that's ok, I've been eating like this for a long time so it's my happy place. I was asked yesterday if I miss anything and I can genuinely say I don't. Wheat, gluten, dairy and land animal meats just don't register as food to my brain, not even in my dreams. I remember having a dream where I was served a roast dinner at a function and I just looked at it like thinking "I wonder where my meal is?" it was a real indication to me of how much I really do enjoy the way that I've been eating for so long.
She only works on the weekends so it's then that I can get creative with my morning teas. I must admit most of the time I'm rushed off my feet and just quickly throw something together, sometimes I spend some time on them. Mostly I don't get photo's because I run out of time and at the moment I'm spending so much time taking photos and sharing them of our furry guests which has become another passion of mine. Although I have to admit, I'm pretty disappointed as I love blogging and doing food photography even through I find it the most stressful part of sharing my recipes.
I don't know where I got the inspiration to make a dessert pizza but it just came to me one day and I thought it would be fun. Nothing special is needed for this but a good blender or food processor. Admittedly I have a Vitamix so anything that needs to be super smooth and creamy is very easy for me to achieve. I find I don't get my food processor out anymore as I've worked out how to do it all with the blender.
I may have also had my good friend Jen in mind when I created this recipes. Her and her husband own Raw Pleasure and I love to do up recipes for her to share. Another excuse to do what I love.
Raw Pizza Pleasure
Makes: 1 x 17cm round pizza

Ingredients:

Base: 
1 cup pitted dates
1 cup almond meal or almonds
½ cup fine dried coconut
1 tsp vanilla

Berry Sauce:
1 cup fresh strawberries, blueberries or raspberries
½ cup pitted dates
3 heaped tbs coconut sugar
1 tsp vanilla
2 tsp psyllium or ground chia

Banana Cream:
1 ripe banana
¼ cup raw cacao butter – chopped or buttons
3 tbs rice syrup, maple syrup or coconut syrup
1 tsp psyllium or ground chia (preferably white) 

Crumble:
3 tbs coconut sugar
3 tbs coconut flakes
3 tbs raw almonds
2 tbs rice syrup, maple syrup or coconut syrup
1 tbs coconut oil
1 tsp ground cinnamon

Chocolate Sauce:
4 tbs rice syrup, maple syrup or coconut syrup
1 tbs raw cacao powder

Toppings:
½ to 1 ripe banana
Fresh Blueberries, raspberries or strawberries – not shown in this pizza.
2 tbs walnut pieces
2-3 tbs coconut flakes
Cacao nibs – optional
2 tbs chopped dates – optional
2 tbs sultanas – optional
2 tbs almond slivers – optional

Preparation:

Base:
  1. Add all ingredients to a food processor or blender and blend until fine and sticky but not too long that it starts to get fudgy. You want some texture.
  2. Turn the mixture onto a serving plate and press into the shape of a pizza base about 1cm thick.
  3. Use the back of the spoon to smooth the top and edges, I was happy to leave mine a bit rustic looking. 
  4. Place into the fridge to get firm while you prepare the rest of the layers.

Berry Sauce: 
  1. Add all ingredients to a blender and blend until smooth and creamy, the psyllium or ground chia will help it thicken. 
  2. Pour the sauce over the base and spread out a thick layer as you would the sauce onto a pizza.
  3. Return to the fridge and allow it to cool, it will also thicken slightly.

Banana Cream:
  1. Shave the cocao butter into the blender with a peeler so that it will blend evenly, then add the rest of the ingredients to the blender and blend until smooth and creamy, the psyllium or ground chia will help it thicken. 
  2. Pour the banana cream over the berry sauce and spread out a thick layer as you did the berry sauce.
  3. Save the left overs for serving.
  4. Return to the fridge and allow it to cool, it will also thicken slightly.
Crumble:
  1. Add all ingredients to a food processor or blender and pulse to create a course and crumbly mixture.
  2. Put the mixture into a bowl ready for assembly.
Chocolate Sauce:
  1. Add ingredients to a separate bowl and stir to create a thick chocolate sauce, adjust sweetness to your liking.
Assembly:
  1. Slice the banana and distribute over the base with the berries if if using. 
  2. Sprinkle the rest of the toppings over the fruit then using your fingers gently distribute the crumble over the toppings.
  3. Drizzle the chocolate sauce over the lot and serve with extra banana cream and fresh fruit if you wish. 
  4. Enjoy! :-) 






 Loaded up with all the left overs!! 








0

Friday, September 9, 2016


My obsession with healthy homemade alternatives never seems to dwindle. Hubby wanted tomato sauce on his dinner the other night and I didn't have any. I usually have my Sugar free Tomato Sauce made up but haven't done any since moving down here to the gorgeous country side if North East Victoria. 


I'm also pretty obsessed with re creating staples and treats with as many easy to purchase healthy alternative ingredients, especially those that most people usually have in their Pantry or fridge. This recipe fits that bill perfectly. I got inspiration from the above recipe and this is the result. I'm really pleased with it and had to test on Craig before I shared it or added it to my online cookbook for all to see. It's a fact, I find having all my favourite recipes conveniently located on my blog extremely convenient when I need to make them for myself and want the result to be exactly like its supposed to be. Yikes, not everything has to be an experiment! What's with purchasing apps anyway? I find my blog and the functionality of it on my phone to be just as good. And it costs nothing. ;-)

Tomato Sauce


Makes: 500 ml bottle

Ingredients:

1 tbs olive oil
1 onion diced
1 ½ tsp Dijon mustard
1 tsp garlic granules or 1 clove crushed
1 tsp sea salt
½ cup coconut sugar
½ cup apple cider vinegar
1 500ml bottle tomato Passata

Preparation: 
  1. Add oil to a medium pot, and then add the onion, garlic, salt, sugar and Dijon mustard.
  2. Stir to cook the onion and combine ingredients for about 1-2 minutes
  3. Add the coconut sugar and stir through.
  4. Add the vinegar and Passata then turn to low and simmer with the lid off for about 40-45 minutes or until it starts thicken.
  5. Turn heat off and allow to cool slight before blending then storing in a sterilised glass bottle.


NOTES:

You could sub brown sugar for the coconut sugar
I use Himalayan salt
I use the Passata bottle; once I’ve added the contents to the pot I clean it thoroughly with soap and hot water and remove the label (yes, I’m slightly OCD!)



0

Author

Labels