Sunday 11 September 2016

3 Ingredient Chocolate Mousse

3 Ingredient Chocolate Mousse

While I like to eat healthy and nourish my body, I oftern find myself craving chocolate. I would say chocolate is on my mind about 90% of the time. That's probably not normal... Luckily, creating healthy recipes is on my mind the other 10% of the time.



Lets face it most of the time we crave the sweet stuff when we are tired, stressed and just want a quick sugar fix. So I came up with a quick and easy chocolate mousse to satisfy those chocolate cravings while also providing your body with some good fats, fiber and antioxidants.



Ingredients:
1 Large Avocado
2tbs Raw Organic Cacao (this stuff also enhances your mood!)
1.5 tbs Rice Malt Syrup

Method:
Place all ingredients in a bowl, grab a hand held blender and lightly blend until mixed, increase blender speed and whip until light and fluffy!

Told you it was easy ;) grab a spoon and love your chocolate and your body.

This can be stored in the fridge for a few days.



Berry & Dark Choc Breakfast Muffins

Berry & Dark Choc Breakfast Muffins



I n g r e d i e n t s :
1.5 cup of cashews (pre-soaked)
2 dates (pre-soaked)
2 eggs
2.5 tbs ricemaltsyrup.
Dash of coconut milk.
2 tbs buckwheat flour.
1/2 cup almond Meal.
1tsp baking powder.
2 tbs coconut.
1/4 cup freshly chopped strawberries.
1/4 cup cacao nibs.

M e t h o d :
Blend soaked cashews and dates in a food processor. Transfer to a blender and blend with egg, rice malt syrup and milk.

Once well mixed add buckwheat flour, coconut, almond meal and baking powder. Blend together. Finally, stir in cacao nibs and strawberries.
Spoon mixture in greased muffin pan and bake for 30mins on 180°C or until golden and baked through.

Try and save some for breakfast but they are so delicious it might be difficult not to eat them all at once!🌱🍓🌻😙💕

Raw Lemon Cheese Cake

Raw Lemon Cheese Cake



Base:
1 cup cashews
1 cup almond Meal
4 dates
½ cup shredded coconut
1 tbs coconut oil


Soak cashews and date for at least 1hr, strain then blend in a food processor. Add dry ingredients, blend again and finally add melted coconut oil, blend again. Pour mixture into a round tin, press into the bottom of the tin and place in freezer to set.



Filling:
2 cups of Cashews (soak overnight or for 4 hours)
1/3  cup Coconut Milk
¼ cup Coconut
2 tbs Rice Malt Syrup
4 Small Lemons (juice, keep Zest)


Once soaked, blend cashews in a food processor until they start to form a cream, add the rest of the ingredients including about half of the lemon zest and blend until smooth, thick and creamy. Add more coconut if you need to make it thicker or coconut milk to make thinner. Pour on top of set bas, sprinkle the remaining zest on top to decorate and place back in the freezer to set, this will take up to 1-2 hours depending.

Serve at room temperature and enjoy!

Red Velvet Cupcakes

Red Velvet Cupcakes



Red Velvet Cupcakes:
3 Whole Eggs or Chia Eggs
1.5 Cups oat flour
2 tbs almond meal
2tsp Baking Powder
½ Cup Coconut Milk
1 roasted, Pureed Beetroot
1 tbs cacao
1 Vanilla bean
3 tbs rice malt syrup

Cream Cheese Frosting:
1 Block of Cream Cheese OR 2 Cups OF Cashew cream cheese
Dash of lemon juice
Dash of vanilla
1-2 tbs Rice Malt Syrup

Method:

Cake
Mix together wet Ingredients until well combined. Slowly add dry ingredients until smooth and thick.

Pour into greased tin lined with cupcake patties. Baked on 180°C for 20 minutes or until cooked through.

Frosting
Blend ingredients together until well combined and slightly fluffy. Pipe icing onto cupcakes.

Decorate with your favourite fruits and grains. Enjoy at room temperature.

Vanilla Maple Protein Pancakes

Vanilla Maple Protein Pancakes



Ingredients:

¾ cup Oat Flour
1 Scoop of Protein Powder
1 Chai Egg
Dash of Coconut Milk
1 Vanilla Bean
1 tbs Maple syrup



Method

Blend wet ingredients together slowly add dry ingredients blending as you go until well mixed and smooth.

Heat frying pan to a medium to high temperature. Coat pan with coconut oil and cook battler, turning pancake when the top side begins to bubble.

Enjoy with your favourite yogurt, fruit and grains!

Chocolate cake with Creamy Choc Frosting

Chocolate cake with Creamy Choc Frosting



Cakes Ingredients:

2 eggs or chia eggs
½ cup cacao
1 cup of Almond Meal
½ oat Flour
2 Tbs Baking Powder
½ cup of Coconut Milk
3 Tbsp rice Malt Syrup
6 Dates (Pre-soaked)
½ cup cashews (Pre-soaked)

Method
Using a food processor combine cashews, dates and coconut milk, add Rice malt syrup and eggs then blend again. Transfer to a blender and mix slowly while adding the dry ingredients.

Once smooth and thick pour mixture into a greased baking pan lined with baking paper. Bake on 180C for 30 mins.

Once cooked through, remove from oven and allow to cool before icing.

Frosting Ingredients:

2tbs Rice malt syrup
2tbs Cacao
1 Avocado

Method
Add all ingredients into a blender and blend on high until smooth, light and fluffy.

Ice cake and top with your favorites. Enjoy!

Banana Bread

 About a year ago a weekly tradition began in a local Coogee cafe. Every week my dearest friend and I would order our morning tea with nothing but warmth and comfort on our minds.

Most days I would find this comfort in Chai Latte', possibly with an espresso shot if I was feeling naughty. However, my companion prefered to warm up with a lightly toasted piece of banana bread.

This would always end in one of two way. The first way being that when it was brought over I was overcome with the enticing smell of banana and cinnamon that I would gratefully accept her offer to share. Alternatively, I  would turn down her offer, stare her down while she ate and wondered how I could eat banana bread and not feel guilty.


Thankfully I have come up with a high protein, low carb, Gluten-free, Dairy free, Refined sugar free and guilt free recipe to be by my side on those harsh winter days. 
This moist loaf of goodness is sure to satisfy those taste buds while also nourishing your body. 



Guilt Free Banana Bread

Ingredients:
3 ripe bananas
1tbs coconut oil
1tsp Apple cider vinegar
1tbs Rice Malt Syrup
1tbs Maple syrup
2 eggs
1/4 cup coconut milk
2tsp cinnamon
1/2 cup Almond meal
1/2 cup Buckwheat flour
1 Vanilla Bean
1.5 Tbs almond butter
2tsp baking powder
1/2 tbs raw cacao
Pinch of salt

Method:
Preheat oven to 180°C, prepare a bread baking tin bygreasing with coconut oil and lining with baking paper.

Mush the bananas in a bowl with a fork. Add wet ingredients and blend until smooth with small lumpy banana bits. Then slowly add dry ingredients and blend again until mixture is a smooth thick consistency.

Poor mixture into prepared baking tin and top as you wish. I topped mine with half a banana (because whynot add more banana) and puffed Millett. Then bake for 40-50 minutes or until baking scewer comes out clean.

Remove from oven and allow to cool. Best served toasted! I topped mine with almond butter and yes, you guessed it, more banana (because why not add more banana). See below. I hope this recipe brings you warmth and happiness.