http://www.powersuperfoods.com.au/raw-chocolate-pie.html
Choc Chia Brownies
http://www.powersuperfoods.com.au/recipes/cacao/choc-chia-brownies.html/
Raw choc superfood brownies
http://www.powersuperfoods.com.au/recipes/cacao/raw-chocolate-superfood-brownie.html/
Chocolate Beetroot cake
100g cocao powder
230g whole spelt flour
baking soda to make into self-raising
1/2 cup coconut palm sugar
100g dark chocolate
125g unsalted butter
250g cooked beetroot, peeled and processed
3 large eggs
Preheat oven to 180 degrees celcius
Butter and flour a 18cm round cake tin
Sift flour and cocao and stir in sugar
melt chocolate and butter in a pot over boiling water.
Add beetroot and eggs and mix together
Add this to the dry ingredients and mix well.
Pour into the prepared cake tin and cook for 50 minutes or until a skewer comes out clean.
Cool for 10 minutes.
Serve with custard or heavy cream.
Chocolate buttons
1 Tbsp coconut oil
2 Tsp cocao powder
2 Tbsp Chia seeds
2 Tsp coconut nectar
2 Tsp mixed seeds
Pnch of pink salt
Melt coconut oil, pour into a bowl and mix with all other ingredients. Spoon into moulds. Keep in fridge for a week.
Late night snacks
Mix cottage cheese, cocao, peanut butter and protein powder.
Eat.
Raspberry popsicle
Mash raspberries in greek yoghurt.
Freeze.
Strawberry icecream
chop two ripe bananas
chop 1 cup strawberries
Freeze.
Blend until the consistency of icecream.
No bake choc peanut cookies
2 and 1/2 cups rolled oats
1/3 cup peanut butter
3 Tbsp honey
1/2 cup dark chocolate or choc chips - unsweetened
Melt chocolate. Mix everything together and press into mini muffin trays.
Keep in fridge.
Chocolate Chip Protein Cookies
• 1 1/2 cup rolled oats
• 1/2 cup protein powder (chocolate or vanilla)
• 6 tbsp coconut oil
• 1 egg
• 1/3 cup baking Stevia (all natural sweetener)
• 1 tsp baking soda
• 1/3 cup chocolate chips
Chia Dessert
2 table spoons of chia seeds
1 cup of coconut milk or cream
blended fruit such as mango
Mix together and store in fridge. Makes a good breakfast or snack or even lunch.
Banana Pancakes
1 mashed banana
2 large eggs
Pinch of sea salt
Wholemeal spelt flour to consistency
Milk to consistency
Add cinnamon or berries if desired
Note: without some flour and milk, it may stick to a cast iron pan.
Mix all ingredients together but do not overstir, folding the milk in last with a wooden spoon.
Rub base of a cast iron pan well with olive oil and/or butter. Rub with a little butter. Put on medium heat for a few minutes.
Scoop bits of batter into the pan and flip when bubbles start appearing. There should be no need to add additional butter to the pan between pancakes.
Top with maple syrup, bananas and caramel sauce, butter and jam, jam and cream, or top with durian and cream.
Oat pancakes
1 cup oats, blended into flour.
1 large egg.
1 tablespoon flax blended into flour, mixed with 3 tablespoons milk and left to thicken a while.
1 pinch salt
Coconut milk to consistency
Mix together and cook like pancakes.
Caramel Sauce (for pancakes or anything else)
100g double cream
2oz butter
2 tablespoons organic coconut palm sugar
Cook all ingredients in a saucepan on low heat. Stir every now and them. Once the mixture starts foaming it is ready to serve.
Note: Coconut palm sugar is reportedly a low GI of 35! This goes well with pancakes and bananas.
Note: Toss with some banana to make a delicious dessert.
Mango Sauce for Pancakes
Ingredients:
One medium mango, peeled, pitted and finely chopped
One small jalapeno Chile, cored, seeded and minced
1 tablespoon minced chives
1/8 teaspoon salt
1/2 teaspoon honey
In a bowl, stir together mango, jalapeno, chives, salt and honey. Set aside for flavors to blend. Recipe makes about one cup of sauce.
Butter Bananas
1 banana
1 large tablespoon butter
Melt butter in pan on low heat.
Add slices of banana.
Stir every couple of minutes.
Once butter starts bubbling a little while, take off heat and serve.
Date Cake
Note: I LOVE this one!
Ingredients:
1 large mashed banana
1/4 cup butter (softened)
2 eggs
1 teaspoon vanilla extract
3/4 cup water
2 cup almond meal
1/2 tsp baking soda
1 tspn baking powder
1 cup chopped dates
Topping:
1/3 cup chopped dates
1/3 cup chopped walnuts
1/3 cup flaked coconut
Preheat over to 200C.
Line a pan with baking paper and grease with coconut oil.
Beat together mashed bananas and butter until creamy.
Add eggs, vanilla extract and water; beat.
Add almond meal, baking soda and baking powder; beat well.
Stir in chopped dates.
Spoon batter into the baking pan.
Combine topping ingredients and sprinkle over top.
Bake for 25 - 30 minutes testing with a skewer to see if it is ready.
My Greek Yoghurt and Lemon Loaf
Ingredients:
125g soft butter
2 tablespoons honey
1 large lemon, rind grated finely.
2 eggs, separated
1 cup greek style yoghurt
1 tablespoon milk
2 cups wholemeal spelt or kamut flour
3 level teaspoons baking soda with 1 teaspoon baking powder
1/2 cup almond meal (can replace some with coconut flour)
Preheat oven to 180 degrees celcius
Line a 20 x 10cm tray with baking paper.
Cream butter, honey and lemon rind with electric blender
Add egg yolks one at a time, beating well each time.
Mix the yoghurt and milk together.
Combine the flour, baking soda/powder and almond meal in a bowl, sifting several times and stiring to combine thouroughly.
Fold flour into the butter mixture
Fold yoghurt and milk into the butter mixture
Beat egg whites with electric beater until peaks form
Stir one quarter on egg whites into the mixture
Slowly fold in the rest of the egg whites.
Spoon into he baking dish and cook on 160 degrees celcuis for 1 hour 10 minutes. Use a skewer to ensure it is cooked through.
Blackberry Blueberry Jam
Ingredients:
1 cup frozen blueberries
1 cup frozen blackberries
2 dessert spoons of chia seeds
2 dessert spoons of honey
2 desert spoons of coconut palm sugar
Blend in a blender until pureed, scoop into a jar, and keep in the fridge. For more sweetness, another dessert spoon of honey can be added. Yum!
Store in the fridge!
Strawberry Cheese Cake
Ingredients:
200g cream cheese
2 tablespoons xylatol
1 teaspoon vanilla
100 - 150ml double cream
300g strawberries plus extra for garnish
1 tablespoon xylatol
Beat the cream cheese, xylatol, vanilla.
Beat the cream until just thickens
Mix all together well.
Spread out on a glass tray.
Purée the strawberries.
Push through a sieve onto the cheesecake base and spread evenly.
Garnish with strawberries.
Put in fridge overnight.
Serve.
VARIATIONS
Lemon- blend in juice and rind of a lemon instead of vanilla
Raspberry - replace strawberries B
lueberry - replace strawberries
Passionfruit - sieve several passionfruit for sauce. Top cheesecake with slices of mango then sauce.
Banana Bread
Ingredients:
2 cups whole spelt flour
2 cups of mashed bananas
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup chopped dates
2 tbsp flax seed powder with 6 tbsp water
1 tablespoon seseme seeds.
Preheat oven to 150 degrees celcius
Mix flax with water
Mash banana
In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well. now add the chopped dates and stir together. Add the mashed banana and flax seed powder mixed with water and stir till it’s combined. It’ll be a hard dough but don’t be tempted to add any more water. do not over mix. Just stir till it forms a hard dough.
Fold this into a greased loaf pan and sprinkle sesame seeds on top.
Bake for 50 to 60 mins till it’s well risen, crusty and golden on the outside. A toothpick inserted right in the center has to come out clean and that’s when the loaf is cooked.
Let the bread cool down completely. It’ll be sticky and hard to cut into when it’s still hot.
Apple raspberry and quince stew
Ingredients:
2 apples
Handful of frozen raspberries
1 quince
handful of raisins
tspn Cinnamon
tspn vanilla essence
1/4 cup water
Doublecream to serve.
Peel the two apples and chop into small pieces. You could also grate them.
Chop the quince into smallish pieces.
Put apples, quinces, and water into a saucepan and cook on low heat until softening.
Add cinnamon, raisins and vanilla essence then cook another 15 minutes or until a satisfactory texture.
Add frozen rasberries.
Stir for a couple of minutes until raspberries are combines, then serve with cream.
Simple Pie Crust
2 cups wholemeal spelt flour (can include almond meal, mesquite flour, chia seed, buckwheat, etc)
1/4 cup raisins (or dates)
1 or 2 tablespoons honey (or 1/4 cup of coconut sugar)
1 teaspoon cinnamon
1/4 teaspoon salt
Blend all ingrendients until sticky. Push into a pie tin.
Can also add a bit of maca and / or mesquite
Caramel Apple Pie
Crust:
3 cups almond meal
3 tablespoons honey
2 tablespoons coconut oil
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 apples
Filling:
1/4 cup fresh dates, pitted
2 tablespoons lucuma powder
2 tablespoons almond butter
2 tablespoons coconut oil
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup water
Mix crust ingredients with hands and push into small pie tin.
Set 2 or 3 layers of apple slices inside the crust.
Blend the filling incredients. Pour over top. Put in fridge to set.
Nut based Muffins
Ingredients:
4 tbsp butter or coconut oil (or a mix)
1/4 cup cocao butter
3 or 4 eggs
4 tbps honey
700g nuts
1 tsp baking soda
1 tbsp vanilla extract
Any additional flavours.
e.g. coffee powder in and sprinkled on muffins, with cocao powder
e.g. chopped dates
e.g. chopped mixed berries
e.g. banana
Blennd nuts until turning to butter.
Melt cocao butter.
Blend all ingredients in a blender.
Nut Muffins - my version
Ingredients:
2 dessert spoon coconut oil
2 oz butter
1/4 cup cocao butter
2 desert spoon cocao powder
1 small piece chocolate
2 dessert spoon ya kun
4 700g free range eggs
1 tsp baking soda
1 tsp vanilla bean powder or extract
2 cups nuts processed to cream
4 dessert spoons honey
Melt butter coconut oil and cocao butter in saucepan (should make about 1 cup of liquid).
Turn off heat and mix in vanilla bean.
Put all ingredients in blender and process.
Put into muffin paper holders and cook at 160 degrees celcius for 40 minutes.
Instead of cocao and coffee, try banana or chopped dates or berries, or just plain.
Strawberry Mango Lassie
2 small bananas
8 spoons natural yoghurt or milk keffir
1/4 cup milk
1 cup frozen mango, strawberries, or blueberries (your choice)
1/4 of a lemon including the peel.
Blend all ingredients except yoghurt until mixed, about 20 seconds.
Add yoghurt and pulse several times.
Taro with Sticky Black Rice Pudding
http://tankitchen-dessert.blogspot.com.au/2009/06/taro-in-black-sticky-rice-pudding-khao.html
Icecream with Maple Syrup and Pecans
4 frozen bananas
3 tblspoons maple syrup
1/4 cup chopped pecan nuts
Process bananas
Add maple syrup and a little salt if preferred
Process until smooth
Stir in chopped pecans.
Serve
Pumpkin Pie
Crust
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon coconut palm sugar or mesquite pod powder (more if for a sweet recipe)
250g unsalted butter
3 to 4 Tbsp very cold water
Cut butter into small cubes and freeze 15 minutes (to get a flaky crust)
Pulse flour salt and sugar in blender
Add half the butter cubes and pulse 8 times
Add the rest and pulse 8 times to make a coarse meal
Add a few table spoons cold water and pulse a few times. Add a table spoon at a time and pulse until it *just* clumps.
Put on a board and press the heel of your hand into the dough 5 or 6 times (fraisage)
Work the dough only enough for it to hold together.
Sprinkle the disc of dough with flour and wrap in plastic. Put in fridge for an hour (minimum).
Take out of fridge and let sit for 5 minutes.
Sprinkle some more flour and roll into a circle to a thickness of about 3mm.
Place in a pie tin and press down to line.
Filling
2 cups of pumpkin pulp (cut small pumpkin in half and roast - open side down - until soft. Or steam until soft)
300ml cup double cream
1/4 cup coconut palm sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
Mix sugar , salt, spices, lemon zest.
Beat eggs and add.
Stir in pumpkin puree
Bake at 220 celcius for 15 minutes
Bake at 175 celcius for 45 minutes or until skewer comes out clean
Cool on wire rack for 2 hours
Serve with cream.
Banana Frothie
1 banana
1 cup milk
1 tablespoon cream
Variation: Add a couple of cashews, tblspn whey protein isolate, and a couple of drops of vanilla.
Strawberry Banana Frothie
2 bananas
1 cup milk
1 strawberry
1 tablespoon cream
Choc Berry Banana Smoothie
A banana
200g mixed frozen berries
Tablespoon raw cocao
Milk or rice milk
Banana Berry Smoothie
200g frozen blueberries
2 TBLSPN Pure whey protein powder
Half banana
Quarter cup milk
2 TBLSPN cream
Chocolate and Walnut Shake
1 apple
2 bananas
1/2 cup walnuts
1 cup milk
1/2 tablespoon cocao powder
1 teaspoon almond essense
Green Smoothie
1 or more of the following fruits:
Banana
Apple
1 or more of the following herbs:
Celery
Parsley
Mint
Coriander
Ginger
1 or more of the following colored vegetables:
Garlic
Carrot
Egg plant
Purple cabbage
1 or more of the following green vegetables:
Asparagus
Spinach (Chinese, English, etc)
Lettuce
Bok Choy
Silver beet
1 or more of the super foods
Spirulina and Chlorella
Wheat grass
Banana Mint smoothie
2 bananas
Half cup of organic milk
A sprig of mint
Quinoa Pudding
Ingredients:
1 cup quinoa
2 cups water
3-4 stewed apples (boil apples in water for 20 minutes or until soft)
1 cup sultanas
1 tablespoon lemon juice
2 teaspoon cinnamon
Pinch of sea salt
1 teaspoon vanilla extract
Optional: nutmeg, ground cloves, light silken tofu, coconut milk, maple syrup
Rinse quinoa then place in a saucepan with the water. Boil and allow to simmer until the quinoa is soft and all water has been absorbed.
Mix in the rest of the ingredients except the vanilla extract and cook a further 15 minutes. Stir in the vanilla extract and serve warm.
Fruit Salad Muffins
Makes approx.12 muffins.
Ingredients:
2 cups of self raising flour (wholemeal)
Aluminium free bicarbonate soda
1 egg
1 cup natural yoghurt
1 tbspn honey
1/2 cup milk
2 mashed baanas
1/2 cup finely chopped strawberies
6 large oranges
Pre-heat oven to 180 degrees.
Lightly grease large muffin tin.
Slice oranges in half and squeeze juice. Retain juice for another recipe and ensure all the pulp is removed and pith just remaining.
Place orange halves in muffin trays…these are your cake paper cases!
Sift flower in a bowl.
Mix together the egg, honey, yoghurt and milk and add to the flower mix, stirring until just combined.
Stir through the mashed bananas and chopped strawberries.
Spoon into the orange halves until the orange halves are half full
Cook for 20 minutes.
Note: they can get a little soft if cooking in the oranges. You can also use standard cupcake moulds. They dont rise much. It might be a good idea to add some orange zest as well. Cooking for a bit longer than 20 minutes is sometimes required.
Taro and Coconut
Peel Taro.
Cut Taro in pieces and boil until it starts to fall apart.
Wash in water to remove any residue toxins.
Mix 1 tin of coconut crean with a small finely chopped onion and a teaspoon of salt.
Add all pieces of taro and boil for a few minutes.
Serve with maple syrup.
Flourless Chocolate Cake
Introduction
I have not tried this recipe and have no idea where it came from, but it looks nice, and contains maple syrup instead of highly refined white sugar. It also contains almond meal instead of flour. It may not be something you will take for health, but it is certainly far less UN-healthy than a standard cake.
Ingredients
2 whole oranges
1 cup pure organic maple syrup
6 organic eggs
pinch sea salt
4 cups ground almonds
1 cup good quality dark cocar powder (preferably organic)
1 teaspoon cinnamon
Instructions
Steam oranges for 30-40 minutes until soft. Allow to cool then chop them up and place in food processor.
Process until smooth along with maple syrup and salt, then add eggs and process again. Pour the mixture into a bowl and fold in the almonds, cocao and cinnamon. Spoon into a baking tin lined with grease proof paper, or buttered muffin containers and bake for about 50-60 minutes in moderate 175C oven until cooked through.
Test with skewer to check. The cake should be moist. Remove from oven and cool completely before removing from tin. Store 1 week covered in fridge.
Coconut Macadamia Squares
Mix some melted coconut with toasted coconut flakes and macadamia nuts. Freeze for half an hour and serve. You can also try adding some peppermint oil or saltanas.
Oat and Carrot Cookies
Ingredients:
1.5 cups almond meal
1 cup raw oats, soaked at least 1 hour
1 cup dates, pitted and chopped
1 cut grated carrot
2 tsp cinnamon
1 tsp nutmeg
Optional: add ginger instead or in addition to cinnamon
Process all ingredients in a blender until it becomes a dough.
Scoop small amounts onto coconut oil greased baking paper on a baking tray.
Either dehydrate at 115 for 6-8 hours or for 40 minutes at 200C.
Choc Honey Nut Bar
Large handful of Almonds
Large handful of pitted dates
Tablespoon honey + pollen
Teaspoon coconut oil
Tablespoon cocao
Tablespoon chia seeds (soaked in ¼ cup water for 5 minutes)
5 drops of vanilla
Tablespoon whey protein
Almond and Date bar
Half cup almonds
Half cup pitted dates
Tablespoon honey
2-3 tablespoons soaked chia seeds (socked in water for 5 minutes)
Pecan and date truffles
Blend 1/2 cup pecan nuts with 2/3 cup pitted dates.
Roll into balls and cover with coconut.
Almond and Date Bar
2/3 cup dates
1/2 cup slivered almonds
Blend dates until a paste. Add slivered almonds and blend a little while. When you finish, roll into logs which will contain crunchy pieces of almond.
Cashew and Date bar
1/2 cup dates
1/3 cup cashews
2 tablespoons pure whey protein isolate
Blend ingredients until smooth.
Seed and Nut bar
200g almonds
50g white chia seeds
100g dates
A couple of dried figs (optional)
A spoonful of raw honey and/or pollen
Orange Almond Balls
1 cup almonds
1/2 cup dates
2 tspn grated orange rind
1 tspn cardamon
2 tspn honey
Shredded Coconut for rolling.
Instead of orange rind, blend in a few cherries, a tblspn of coconut, and a tablespoon of cocao.
Fudge Balls
1/2 cup iranian dates
1/2 cup cashews
Teaspoon of honey (I use the one that has honeycomb in it!)
2 tablespoons dessicated coconut
Teaspoon raw virgin coconut oil
Teaspoon pure whey protein
You could potentially leave out any of the three last ingredients if you didnt happen to have them in the cupboard.
Spicy Nut Balls
Blend 2 cups of walnuts, 1/4 cup dates, 1/2 cup dried apricots, 2 teaspoons vanilla extract, 2 tspn ground cinnamon, 1 tspn groun cardamon, 1/2 teaspoon salt. Roll into balls and place in fridge to cool.
Banana Bread and Butter Pudding
4 slices of wholemeal bread, quartered and crust removed
1 tbsp butter
3 tbsp sultanas
3 tbsp currants
1 banana, sliced (sweet but not over ripe)
1 tbsp coconut palm sugar
1 tsp vanilla extract
1 egg
1 cup milk
Put egg milk and vanilla in a bowl and blend together.
Butter one side of each piece of bread.
Butter a small baking dish.
Place half of the bread to cover the bottom of the dish
Sprinkle banana sultanas and currents over.
Pour half of the milk mixture across the top.
Repeat once more, using the rest of the bread, banana, sultanana, currents, milk mixture.
Sprinkle palm sugar on top if required.
Press the bread down and place in the fridge for half an hour to soak in.
Cook in a 180 degree celcius oven for 40 minutes or when it looks cooked.
Serve with cream and eat straight away.
Raw lemon cheesecake
http://www.rawfoodrecipes.com/recipes/raw-lemon-cheesecake.html
Cookies (moist)
2 cups whole spelt flour
1 tsp baking soda
3/4 tsp sea salt
190g butter
1 cup coconut palm sugar
1 egg
1 Tbsp vanilla
1 1/2 cups choc chips (if you want)
If you add choc chips or other moist filling then also include 1 Tbsp corn flour with the normal flour
Lightly butter then line a tray with baking paper.
Mix flour, soda, salt together.
Cream butter and sugar with hands.
Add egg and vanilla and mix in.
Add flour and mix in.
Put dough in fridge to chill
Roll out and use cookie cutter to make cookies.
Put onto tray and cook for 10 to 15 minutes.
The cookies should start to look slightly golden.
Icing: Stiffly beat whipping cream and add a little peppermint or vanilla extract.
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