Chocolate French Toast

15 07 2014

Remember the time I made CHOCOLATE BREAD!? Well this happened on the weekend (twice) because it was so damn good. I even had to make an extra loaf of chocolate bread. I have not had French toast in YEARS people. YEARS! I forgot how freaking good this business is! Get it in your face. You won’t be sorry.

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Chocolate Bread

12 07 2014

Here you go. The much anticipated moment you have been waiting for. In my opinion, it will have been worth the wait. This is freaking good gear. This bread could be made without the cacao if you didn’t want a chocolate bread…. But really, who doesn’t want chocolate bread? Weirdo’s, that’s who. If you are a weirdo who doesn’t want chocolate bread, we can’t be friends, but you can still adapt this recipe to suit your weirdo ways. Add a teaspoon of vanilla powder for vanilla bread or leave out the sweetener, add some fresh herbs & make a savory loaf.

This bread can be used otherwise in any which way you please. I’d suggest toasting it under the grill or in a sandwich press, smearing it with butter, ghee, coconut butter or nut butter, or any other splendid topping you like and shoving it swiftly in your pie hole before someone else does. It’ll be the quick or the dead with this bread around…. Well maybe not dead. But definitely sad & hungry. This was adapted from a recipe by AGAINST ALL GRAIN.

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Chocolate Coconut Jubes

28 06 2014

These remind me of Chico Baby lollies!! I am loving gelatin right now and add it to everything and anything! Tea, coffee, smoothies, soups, pretty much any liquid really. I have two different types, one that Gels Up that I use only in hot things so it dissolves completely or in things like these jellies that I want to gel. This one you can add to anything and it will dissolve. Both are completely flavorless too. So what’s up with the gelatin obsession? Prepare to be enlightened!

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Lemon Cheesecake Balls

14 05 2014

Remember the time I made that Probiotic Nut Cheese that was like a vegan/paleo version of cream cheese? Well, I also did you a mighty great favour & made some delicious cheesecake balls out of it, I’m nice like that….. Not nice enough to share them (I need them to grow the human inside me, I’m not being selfish) but I will share with you the recipe. Get these suckers in your guts, they are great for gut health with all those splendid probiotics, low in sugar and have some fabulous healthy fats. You’re welcome.

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Date & Dark Choc Hot X Buns

15 04 2014

The dough recipe has been adapted from Primal Girl’s Magic Dough Recipe. You are going to want to get it in you sneaky little hands because that gear is ver-sa-tile! I made pizza dough the other night with it & as much as I love a Cauliflower Base Pizza, some times you just want a real dough and that gear is brilliant!!

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Figgy Coconut Balls

13 04 2014

It’s a rainy old day here in Bris-Vegas & that means it’s perfect weather to get in the kitchen & make lots of food…. Despite how it may appear from my recipe ratio of sweets to actual food, I don’t just eat cake & chocolate all day…. Not all day.

Ever noticed that dried figs sometimes taste like some sort of booze? No, it’s not because I soaked them in booze….. Or because I was chowing down on them when I was already drunk. Huh? Just me? Weird thing to say? I totally think I can taste like brandy or port or something like that in dried figs? No? Whatever. These balls taste boozy to me, let me know if you get that too.

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Salted Caramel Choc Macadamia Fudge

25 03 2014

If you thought that was a mouthful you should try shoving a bit of this fudge in your gob. It’s a mouthful mouth-party. It’s a bit sweet, but a bit salty & a bit nutty…. Kinda like me actually. You could drizzle some coconut butter on top, or a bit of melted dark chocolate. You can sub in some other nuts if you prefer. Read the rest of this entry »





Coconut Goji Bounty Bars

16 03 2014

How good are Bounty Bars!? Seriously, I think they are my favourite of all the chocolate bars! Since the packaged ones contain all manner of cr@p ingredients, I mean humectant & soya-lecithin?! WTF are those things? I have a little something for you. You could substitute the goji’s for some cherries & have yourself a Cherry Ripe. You are welcome.

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Raw Berry Tart

9 03 2014

Raw Tarts are all the rage at the moment…. I think the vegans are largely responsible. That’s not a dig at vegans, I love this raw tart business. There is a lot of raw vegan ‘something-or-another’ kicking about in health food cafés & shops, it’s the new black, all the cool kids are doing it so I thought I’d best dip my toes in too…. To the concept, not the tart. I wouldn’t put my feet in the tart, that’s just unhygienic.

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Choc Chunk Coconut Cookies

14 02 2014

I love cookies. Especially the choc chip kind when they are warm out if the oven & the chocolate is still melty…. Is that even a word? Meh, it is now. Melty chocolate is the best, unless of course it has done it’s ‘melty’ business somewhere it shouldn’t, as in, not in a cookie but in your handbag. That’s not cool. You know what else isn’t cool? Cookies that are packed with processed sugar, highly refined white flour & weird dodgy fats like margarine. These cookies are totally cool though so don’t you worry about that.

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Ginger Coconut Bookies

13 01 2014

What do you get when you cross a BALL with a COOKIE? A BOOKIE! These little bookies are like little bombs of joy. If my tastebuds had feet they would be doing a happy dance right now. If you want your tastebuds to be busting some moves too then just make these. It’s that easy.

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Fig & Caramel Cake

23 12 2013

This recipe was inspired by a Paleo Sticky Date Pudding recipe I saw over at THE MERRYMAKER SISTERS, if you have not checked out those ladies yet you need to ASAP. They are fab, they cook amazing creations and you will want to lick your computer screen when you cast your eyes on some of their goodies. I was going to make their Sticky Date Pudding for my sister’s surprise birthday dinner but I don’t like to follow recipes so I changed it up a bit to suit the tangent I went off on which took me to figs instead of dates. You could make these as mini puddings too and I think it would make about 10.

Warning! This is NOT a low-sugar dessert! Obviously it doesn’t contain any of that highly refined nasty white stuff but natural sugar is still sugar. I guess what I am saying is that this is a SOMETIMES cake, not an ALWAYS cake and prepare for a bit of a buzz if you, like me, are used to minimal sugar generally.

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Chai Protein Bounty Bars

20 10 2013

Ok, let’s be clear. Coconut butter & coconut oil are NOT the same thing! I don’t care if the lady/man/weird hippy/talking cat at the healthfood shop told you they are the same. They are clearly off their face & don’t have a clue about the wonderful world of coconut & they are lying to you. I don’t know why they are lying to you. Maybe they don’t like you. Maybe they want to keep all the coconut butter for themselves…. that would be understandable. You can try to use them interchangeably if you like, but it’s going to end in tears, oily coconut tears. So here’s the deal. Think about peanut butter & peanut oil. You know they are not the same thing right? Same deal. Coconut OIL is the oil pressed from the flesh of the coconut. Coconut BUTTER (also called coconut concentrate or coconut manna) is coconut flesh puréed to form a liquid or butter. Get it? Got it? Good. Let’s make these babies.

If you are not a fan of the old chai flavor you can just omit all the chai spices & make regular protein Bounty bars. You can leave out the protein too if you like. If you leave out much more though there will be nothing left so let’s not waste each others time & just do as I say. These are loaded with fabulous healthy fats, protein & are super low carb. You need these in your face ASAP.

BARS-
200g coconut butter
1 tsp cinnamon (omit if not doing chai)
1/2 tsp cloves (omit if not doing chai)
1/2 tsp nutmeg (omit if not doing chai)
1/4 tsp cardamom (omit if not doing chai)
1 tsp vanilla powder (or 2 tsp vanilla extract)
1/4 cup coconut oil
1/4 cup protein powder (OPTIONAL- you can use extra coconut instead)
1/2 cup coconut (shredded or dessicated)
1-2 tbs maple syrup or stevia to taste (OPTIONAL- I didn’t add any sweetener to mine)

CHOC COATING
2-4 tbs raw cacao (start with 2 & add more to taste)
1 heaped tbs ghee or coconut oil
1/2 cup nut butter of your choice
1-2 tbs honey/maple syrup or stevia (OPTIONAL)

In the food processor mix all the bar ingredients together until well combined then pour into a baking paper lined tray and pop in the freezer to set while you make the coating. For the coating, add all the ingredients to a small saucepan and melt together gently. Adjust the sweetness/cacao level as you need to. Once smooth, remove from heat & set aside. Grab the bars out of the freezer & cut into the sizes you want. Dunk them into the Choc mix & place on a baking paper lined tray in the fridge to set. Now you can eat.

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Toasted Coconut Rough Chocolate

10 09 2013

You know what I love about toasted coconut? It tastes like unicorns are dancing on your tongue, spreading their joy to all your tastebuds. You know what I hate about it? Toasting the b@stard. Let me show you how it goes.

Pop it in the oven (or in a frypan)….
Check once…. Nothing
Check again….. Nothing
Check again…. Just browning on the edges
Check again…… Burnt to freaking smithereens like a smouldering pile of charcoal

Seriously coconut, I love you, why do you betray me so? I thought we had something special? I tout your amazing health benefits to all those who will listen! I spread your love far & wide & this is how you repay me? I am hurt, really hurt. People, you really need to keep a close eye on this process, coconut will screw you over without a second thought.

Raw cacao butter looks like white chocolate when it’s solid & it is the fat component of the cacao bean where my beloved raw cacao comes from. It is a very stable fat & gives homemade chocolate that awesome ‘mouth-feel’ that we find in the store bought stuff without all the other random cr@p they add.

400g coconut- toasted (GOOD LUCK!!)
1 heaped tsp cinnamon
1/2 tsp vanilla powder
1 tbs maca powder (optional- Lucuma would be great too)
2 tbs cacao butter (melted)- you can prob sub for coconut oil

Add all the ingredients to your food processor & blend until it becomes liquid. Pour onto a baking lined tray or into chocolate moulds or ice cube trays and pop in the fridge or freezer to set. Be careful, don’t be distracted through the toasting process & may the force be with you.

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Strawberry Choc Chip Super Fudgy Brownies

1 09 2013

It’s my birthday & I’ll eat brownies for breakfast if I want to….. And I totally think you should too, just to help me celebrate! It has been an amazing ‘Birthday Week’ courtesy of The Fitographer spoiling me every day this week with cards, gifts & outings. I am feeling pretty lucky and super thankful. So thankful I am making brownies. For breakfast. I think brownies should be an ‘always’ food, same as coconut & vegetables. Dietary staples.

These fudgy little suckers are delicious, loaded with magnesium & just enough sweetness to not have you plunging into a diabetic coma. Enjoy. I know I did.

1/2 cup coconut butter (or nut/seed butter)
OPTIONAL- extra coconut butter for drizzling… I mean WHY wouldn’t you?
2 eggs
1/4 cup honey/maple syrup (or 10 fresh dates)
2 heaped tbs raw cacao
1 tsp vanilla powder or extract
1 tbs cinnamon
Pinch salt
1/2 tsp baking soda
1/2 cup chopped strawberries (or other berries)
2 tbs cacao nibs (or dark choc chips)

Preheat oven to 160C. Add everything except strawberries & cacao nibs to the food processor & blend until smooth. Stir through strawberries & cacao nibs. Pour into a baking paper lined loaf tin or small baking dish. Bake for about 20 mins. You want them to still be fudgy & gooey inside because they will set more as they cool. Allow to cool, drizzle with extra coconut butter, chop into squares & store in the fridge….. Or eat them all at once. I can’t confirm or deny if that occurred in this instance.

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Sweet Potato Blondies

23 08 2013

A friend of mine just had a baby so I made her a batch if these to keep her nourished while she was forced to consume disgusting hospital food. These are a great source of healthy carbs & great fats that are especially important for a nursing mum and pack a far better nutritional punch than hospital jelly & custard…..Vomit. Being in hospital with no escape from that revolting food is one of my worst nightmares, please promise me that you will come & bring me real food if I ever end up in a hospital bed! I mean seriously, how are people meant to get well when you are feeding them absolute cr@p? Bizarre people, it’s just bizarre.

1 tin (420g) of chickpeas or cannelini beans, rinsed really well & drained (you could substitute for this amount of extra sweet potato if you like it paleo, it will change the texture a bit)
1/4 cup coconut oil, grassfed butter or ghee
1 cup puréed sweet potato
1 cup nut butter/seed butter/coconut butter
2 tsp cinnamon
1 tsp cloves
10 fresh dates
1 tsp vanilla powder or extract
2 eggs

Preheat oven to 160C. Add the dates, chickpeas & coconut oil to the food processor & blend until smooth. Add all remaining ingredients & blend again until all combined. In a baking paper lined cake tin or baking tray, pour in the mixture. Bake for 30-40 mins until a skewer inserted comes out just a little wet. The Blondie will continue to set once out of the oven & you want it to stay fudgy so don’t overcook it. Allow to cool completely before cutting & store it in the fridge if you don’t devour it all at once. It would also be delicious drizzled with some more coconut butter.

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Passionfruit Tarts

9 08 2013

I love making desserts & sweets! I especially love making a healthier spin on an old favorite! I made a great version on a lemon meringue pie last week, it was delicious, it looked amazing and I would share it with you except that my photographer deleted the photo & I can’t have a recipe without a photo. It wouldn’t be right. I won’t even buy recipe books if there isn’t a picture of every single thing… Who am I kidding, I don’t buy recipe books, BUT if I did, I wouldn’t buy one without pictures. Anyway, my point is, I am gong to have to make the lemon meringue pie, chocolate banana bread & strawberry choc chip brownies again & get pictures before you can have the recipes, woe is me. Until then, make Passionfruit tarts, they are awesome. You can leave the cacao out if the idea of chocolate & Passionfruit weirds you out, that would obviously make you a weirdo because chocolate goes with everything but who am I to judge.

BASE-
200g coconut
2 heaped tbs nut butter
4 fresh dates
2 heaped tbs raw cacao (optional)

FILLING-
1/2 cup Passionfruit pulp
1 heaped tsp fresh grated ginger (optional)
200g raw cashews, soaked for at least an hour in water & drained
250ml coconut cream
Pinch stevia or 2-3 tbs maple syrup

For the base blitz everything in the food processor until it comes together like a dough. Press into the bottom of cupcake or tart moulds.

For the filling- add the cashews & coconut cream to the food processor & blend until smooth. Add ginger & the sweetener of your choice & blend to combine. Stir through Passionfruit pulp. Spoon into moulds on top of base and pop in the fridge to set overnight or in the freezer for a few hours. Once set, remove from moulds, place in mouth, enjoy.

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Nut-Free Coconutty Balls

29 07 2013

These are no-nut balls. Yep, I just said that. Sometimes you just need to not have nuts in your life, other days you just need nuts. Today was a nut-free day AND I have Coconut Butter from Honest to Goodness to create with before the GIVEAWAY. If you want to be the lucky recipient of a jar your can get all the details HERE. I am going to give away one jar this week, one next week & a few more on the 14th August. Get posting & sharing the MFR love!

200g sunflower seeds, lightly toasted (or nut of your choice)
150g Coconut Butter
Zest & juice of 1 orange
50g Goji Berries (optional)
1 tbs Maca or Lucuma powder (optional)
2-3 tbs Raw Cacao

In your food processor blend the sunflower seeds until they start to form a paste. Add the coconut butter & orange zest & juice, lucuma/maca & blend until smooth. Add the goji berries & pulse a few times just to combine. Now I made 3 different types of balls, you can choose one or make them all too. Some I just used the batter as it is now, rolled balls & that’s it. Others I rolled the same batter into balls then rolled the balls in raw cacao to coat at the end. The last lot I added a couple of tbs of raw cacao to the food processor, gave it a bit of a blend, then rolled that chocolatey goodness into balls.

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SSB Superfoods Chocolate Fudge

5 07 2013

You WILL NOT believe that this gear is good for you, and not even just GOOD for you, AMAZINGLY FABULOUS for you! It is packed with Superfoods goodness made with my very own hand blended batch of Shakti’s Superfood Blend or SSB. This stuff is a top notch blend of Spirulina, Chlorella, sprouted grasses, bee pollen, chia, mesquite & maca root. It doesn’t have any weird fillers or random ingredients & is a staple in all our smoothies, kombucha homebrew, sauerkraut, as well as anything else I can find to put it in.

This recipe came into creation as I was making some goodies for the cake cabinet down at Primal Pantry. They love their SSB down there too so I thought I could make awesome fudge even more awesome by adding some SSB. I was right. It is even more awesome than I anticipated. High 5 to me. I said awesome a lot in that paragraph.

2 heaped tbs coconut oil
1 cup coconut butter
1 cup nut butter (or seed butter or extra coconut butter)
4-6 fresh dates (depending on how sweet you like it)
3 tbs raw cacao
2 tbs SSB
2 tbs protein powder (optional)

In your food processor blend your nut butter, coconut oil, coconut butter, dates & cacao together until smooth. Add your SSB & protein if using & blend well to combine. Taste the mix. If it is too bitter add a couple more dates, or not chocolately enough, add another tbs cacao. Once it tastes the way you like. Pour it into a baking paper lined dish & pop it in the fridge (or freezer if you are completely impatient like me) to set. I grated a bit of orange zest on top because i was feeling all fancy but that is totally optional. Chop into pieces & gobble that gear up. You could add some extra yummy bits like cacao nibs, goji berries, chopped nuts etc at the end too if you like.

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Nut Butter Bark

23 06 2013

You know what? Sometimes when I type ‘nut butter’, my auto correct often changes it to ‘but butter’. That is not cool predictive spelling-thingy, no-one wants butt-butter. That does not sound in the least bit appetizing does it?

Moving on, this can be made with any type of nut butter you like or even seed butter (like sunflower seed butter) if you have a nut-aversion, you can add some coconut butter to it too if you like. It is loaded with healthy fats, takes about 5 mins to make and is the perfect after-dinner treat with a cup of tea.

If you love splendid little treats like this you should really check out A NOURISHING KITCHEN E-book by the Holistic Ingredient! It is full of ah-mazing recipes (I am not just saying that because I contributed one) and some of the most devine looking sweet treats! Amy has a beautifully holistic & balanced approach to food & creates recipes that are uncomplicated, beautiful & freaking DELICIOUS! This book is a must-have in my opinion & would make a brilliant gift for a friend or loved one who is trying to become a nutrient-seeker too! It’s $18 that you will not regret spending.

1 cup nut butter (I used cashew & brazil)
1/2 cup coconut oil
1 tsp cinnamon
Dash stevia or maple syrup (optional)
Pinch salt

Chuck everything in a saucepan on a low heat, melt it all together. Pour it onto some baking paper on a tray & pop it in the freezer until it sets. Break it into chunks. Shove it in your talker. You can get fancy-schmancy & sprinkle it with coconut, other nuts, cacao nibs before you put it in to set if you want to.

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