Zucchini Chips

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Serves 1 – 2

Preparation time: 10 minutes

Cook time: 35 minutes

Ingredients:

1 large zucchini

1 egg

½ cup almond meal

2 TBSP coconut flour

1 TBSP Italian herbs

1 TSP Himalayan pink salt

1 TSP thyme

1 TSP garlic powder

1 TSP chilli powder

½ TBSP extra virgin coconut oil

Method:

Preheat your oven at 190 degrees Celsius.

Line the oven with greaseproof paper and lightly coat with ¼ TBSP coconut oil.

Wash and cut the zucchini into chip strips. Crack and whisk the egg and in a separate bowl combine all the dry ingredients together.

Coat the chips in the egg and then the dry mix, bake in the oven.

After the chips have baked for 15 minutes coat them with the remaining coconut oil. Turn the chips over and cook for another 15 – 20 minutes.

Accidental Scones

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So I was trying to make cookies but I failed, and they turned into accidental scones! They are not the prettiest but they are delicious.

Makes 10

Preparation time: 10 minutes

Cooking time: 35 minutes

Ingredients:

For scones:

½ cup coconut flour

¾ cup almond meal

4  free range eggs

1 TBSP raw honey

1 TBSP coconut butter

3 TBSP extra virgin coconut oil

½ TSP baking powder

For cream:

See my dairy free whipped cream recipe

Also my homemade strawberry jam would go really well with this recipe

Method:

Turn your oven on at 150 degrees Celsius (302 Fahrenheit).

Sift the coconut flour and mix with the almond meal, baking soda, coconut oil, honey and coconut butter.

Break the eggs in a separate bowl and whisk them. Once beaten combine the eggs with the other mixture.

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Roll into balls and bake at 150 degrees for 35 minutes.

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Allow to cool before serving.

Chocolate Protein Mousse in Chocolate Cups

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Makes 12

Preparation time: 20 minutes

Ingredients:

For Chocolate cups

4 TBSP extra virgin coconut oil

1.5 TBSP cacao powder

1 TBSP raw honey

For chocolate protein mousse

1 avocado

1 scoop Chocolate Optimum Gold Standard Whey

2-3 TBSP water

2 TBSP cacao powder

-Top with raspberries-

Method:

Place the 12 miniature silicone patty cups in the freezer. Freezing them will make it easier to set the chocolate cup.

Mix the chocolate ingredients together and one by one pour the chocolate into each chilled patty cup. Place each cup on its side and slowly rotate around so the chocolate covers the sides. Place all the cups back into the freezer.

Mix the water and protein powder together, cut the avocado up and place in a processor along with the cacao powder and mixed protein powder. Process until it turns into a mousse texture.

Take the chocolate cups out of the freezer and peel them out of the silicone patty cups. I used a piping bag to put the mousse into the chocolate cup. Top with raspberries.

Lamingtons

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Makes: 10

Preparation time: 10 minutes

Bake time: 30 – 35 minutes

Ingredients:

For sponge cake

½ cup sifted coconut flour

6 large free range eggs

½ cup of milk of your choice, I’m using my homemade almond milk

2 TBSP extra virgin coconut oil

1 TBSP raw honey

Dash of salt

(optional; dash of cinnamon, nutmeg & vanilla essence)

For chocolate

1.5 TBSP cacao powder

2 TBSP extra virgin coconut oil

1 TSP raw honey

½  – 1 cup unsweetened desiccated coconut

For the cream

See my homemade dairy free whipped cream recipe

For the jam

See my strawberry jam recipe

Method:

Combine all the dry ingredients together. Whisk the eggs in a separate bowl, once whisked combine them with the dry mix. Add the honey and coconut oil and mix until evenly combined.

Pour the mixture into a grease proof tin and bake at 170° C (338 F) for 30 – 35 minutes.

Allow the cake to cool. Once cooled cut into squares.

Mix the cacao, honey and coconut oil together and coat the cake with the chocolate then roll the cake into the desiccated coconut.

Place the lamingtons in the fridge or freezer for about ten minutes to allow the chocolate to set.

Once the chocolate has set sandwich two of the lamington pieces with the cream and jam.

Cashew Cups

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Makes 12

Preparation time: 25 minutes

Setting time: 10 minutes

Ingredients:

For base:

1 cup unsweetened desiccated coconut

1.5 cups almond meal

1 TBSP raw honey

2 TBSP extra virgin coconut oil

Filling:

12 cashews

For topping:

5 TBSP cashew butter

1 TBSP raw honey

2 TBSP extra virgin coconut oil

(Chocolate patterns optional) see my dark chocolate recipe

Method:

Process the desiccated coconut and almond meal for 2 minutes then add the honey and coconut oil.

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Separate this mixture between the 12 silicone patty cups and freeze for a few minutes.

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Place a cashew in the middle of each patty cup.

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Mix the topping ingredients together and cover each patty cup, freeze again for 10 minutes.

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If you want to add chocolate patterns, I used a tooth pick to create them.

Keep refrigerated.

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Makes 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

For cookies:

½ cup coconut flour

¾ cup almond meal

4 eggs

1 TBSP raw honey

1 TBSP coconut butter

3 TBSP extra virgin coconut oil

½ TSP baking powder

For mocha:

½ TBSP coffee

1 TSP water

½ TBSP cacao powder

1 TSP raw honey

2 TBSP extra virgin coconut oil

1 TBSP unsweetened desiccated coconut for topping

Method:

Turn your oven on at 150 degrees Celsius (302 Fahrenheit).

Sift the coconut flour and mix with the almond meal, baking soda, coconut oil, honey and coconut butter.

Break the eggs in a separate bowl and whisk them. Once beaten combine the eggs with the other mixture.

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Roll into balls and make an indent in the middle of the cookie.

Bake at 150 degrees for 30 minutes.

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Mix the coffee and water together then mix in the honey and coconut oil.

Allow to cool before inserting the mocha filling, top with desiccated coconut.

Chocolate Zucchini Bownies

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Makes 6

Preparation time: 10 – 15 minutes

Cook time: 60 minutes

Ingredients:

For brownies

1 cup quinoa flour

1 zucchini

1 free range egg

2 TBSP raw honey

2 TBSP extra virgin coconut oil

1 TSP baking powder

Dash of salt

1/4 cup walnuts

For topping

See my dairy free whipped cream recipe

See my dark chocolate recipe

1/4 crushed peanuts

Method:

First you need to toast the quinoa flour, do this by either cooking it in the oven for 10 minutes at 180 degrees Celsius or toast in a frying pan on a medium heat for 10 minutes.

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Wash, peel and grate the zucchini.

Mix all the dry ingredients, followed by the wet ingredients and zucchini then add this mixture to a processor and process until smooth.

Line a baking container with grease proof paper, pour the mixture in. Crush the walnuts and spread evenly through the mixture.

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Bake at 170 degrees Celsius for 1 hour. Allow to cool before serving.

Cover with dark chocolate, whipped cream and crushed nuts.