Refined sugar free Energy Balls

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Date, Coconut, Chia and Cocoa Energy Balls

These are a great way to get your daily energy intake with a bite size snack. They are gluten, dairy and refined sugar-free. Only containing 5 ingredient’s they are simple and easy to make. Perfect wee snack to take on a mountain bike or a run and even to keep you going till lunch time after that mid morning meeting.

Ingredients:

2 cups dates
3/4 cup boiling water
1 cup shredded coconut
3 tbsp. cocoa powder
1/4 cup chia seeds

extra coconut for rolling

Method:

  1. In a metal bowl place dates and boiling water, cover and set aside for 5 minutes.
  2. In another bowl combine coconut, cocoa and chia seeds mix to combine.
  3. Remove 1/4 of water from the dates and set aside.
  4. Place dates and remaining water in food processor and pulse until a paste has formed.
  5. Add coconut mix, and pulse until combined. (the mixture should be sticky)
  6. Using a measuring spoon, measure table-spoon amounts roll into balls and then into extra coconut.
  7. Place in air-tight container in the fridge for up to a week.

Makes: 28- 30 balls

Place 2 cups dates in metal bowl, add boiling water.

Place 2 cups dates in metal bowl, add boiling water.

Cover and set aside for 5 minutes.

Cover and set aside for 5 minutes.

Combine coconut, cocoa and chia seeds in a bowl.

Combine coconut, cocoa and chia seeds in a bowl.

Pour out 1/4 of the liquid from the dates.

Pour out 1/4 of the liquid from the dates.

Process dates and remaining water until a paste has formed.

Process dates and remaining water until a paste has formed.

Add coconut mix.

Add coconut mix.

Pulse until well incorporated.

Pulse until well incorporated.

Measure tbsp. amounts, roll into a ball and then in extra coconut or leave plain.

Measure tbsp. amounts, roll into a ball and then in extra coconut or leave plain.

Makes 28- 30 energy balls.

Makes 28- 30 energy balls.

Treat your mum this mothers day

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Coconut, Rhubarb and Orange Panna Cotta

This is a simple and easy dessert that utilizes in season rhubarb, I got my rhubarb from the Tokoroa Community Garden, $2 for 10 stalks and grown by lovely people. This dessert would be perfect to surprise your mum on mothers day make it on the Saturday and have it on mothers day Sunday the 11th May.

Ingredients:

1 can light coconut cream
300 ml milk
1/2 vanilla bean or 1 tsp vanilla essence
1/2 cup white sugar
1/2 cup boiling water
1 tbsp. gelatin
1 orange, juice and zest
4 stalks rhubarb, wash
100 g white sugar
2 tbsp. water

Method:

  1. Combine coconut cream, milk, sugar and vanilla in a medium pot and simmer until sugar is dissolved. (do not boil)
  2. Place boiling water in a small bowl and sprinkle over gelatin, stir until dissolved.
  3. Pour gelatin mix into hot coconut milk, stir to combine.
  4. Fill 6 ramekin’s or  small cups evenly 3/4 way to the top.
  5. Refrigerate for 5 hours or for best results overnight.
  6. Slice rhubarb into 4 cm long pieces then cut in half-length wise, set aside.
  7. In a medium size pot combine sugar, orange juice, water and sliced rhubarb, simmer for around 5-8 minutes until rhubarb is tender, don’t stir as the rhubarb will fall apart.
  8. Remove rhubarb and cool on a plate, now bring the syrup used to poach rhubarb to a rapid boil and boil for around 2 minutes until liquid reduces, stirring to avoid burning.
  9. Remove from heat and cool.
  10. Remove panna cotta from fridge, it will be set and should be able to wobble it and it should stay together. (like consistency of set jelly)
  11. Top with poached rhubarb, and a drizzle of syrup finish with orange zest.
  12. Enjoy 🙂

Serves: 4-6

For best results it is best that you make the panna cotta the day before you are going to eat it as it will be completely set, it is a very delicate dessert and is velvety texture is along the lines of a jelly or set custard.

 

 

Dissolve gelatin in hot water.

Dissolve gelatin in hot water.

Fill cups or ramekin's 3/4 way up.

Fill cups or ramekin’s 3/4 way up, and refrigerate.

Poach rhubarb until tender, do not stir.

Poach rhubarb until tender, do not stir.

Reduce poaching syrup.

Reduce poaching syrup.

Reduced poaching syrup a beautiful pink colour.

Reduced poaching syrup a beautiful pink colour.

 

Spoon over reduced syrup, around 2 tsp.

Spoon over reduced syrup, around 2 tsp.

Ready to enjoy.

Ready to enjoy.

 

Curry Coconut and Pumpkin Soup

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Curry Coconut and Pumpkin Soup

Great way to warm yourself up on a cold day in autumn is with soup. Here is a easy recipe perfect for a easy lunch or dinner, freezes well for a speedy mid week meal also.

Hearty pumpkin with warming notes of curry and coconut perfect for a change on your classic pumpkin soup.

 

Ingredients

500 grams pumpkin, diced
4 garlic cloves, sliced
2 tsp. oil
1 tsp. curry powder
1/2 tsp. cumin
3/4 can light coconut milk
500 mls water
salt & fresh cracked pepper
1 tbsp. chives, for garnish

Method

  1. Heat oven to 200 degress fan bake. Combine oil, curry powder, cumin, garlic and pumpkin in roasting dish season with salt and pepper and toss.
  2. Bake for 30 minutes until brown and tender.
  3. Remove from oven and add to a pot with water, coconut milk simmer for 25 minutes.
  4. With a stick blender blitz mixture until smooth, adjust seasoning and serve with a sprinkle of fresh chives.

Serves: 3

 

Slow cooked Coconut, Apple and Quinoa Pudding

A velvety delicious pudding, just place it on the stove and within 30 minutes you’ll have a soft tasty pudding. Inspiration came from rice pudding how it is cooked over a low heat and absorbs the milk or cream.

So here I’ve made a gluten and dairy free pudding, using coconut cream and natural sweetener New Zealand Manuka honey.

Slow cooked Coconut, Apple and Quinoa Pudding

1 cup quinoa, rinsed
1 can coconut cream
3 tsp Manuka honey
2 apples, cored and cut into chunks
1/8 tsp cinnamon

Combine all ingredients in a medium size pot, bring to the boil stirring often.
Drop heat to low and gently simmer for around 25-30 minutes, until quinoa is soft and has absorbed most of the coconut cream ( it will be velvety and soft texture, apple will be perfectly cooked)
Serve on it’s on or with some plain yoghurt.

Apple Heaven- Recipe

Complete apple heaven

Baked apple filled with a coconut and cinnamon caramelized banana served with white chocolate vanilla bean custard and French vanilla ice-cream

As asked in yesterday post Here is the recipe for Apple Heaven.

Ingredients:

3 Golden delicious apples(Granny Smiths are perfect too)
Caramel
1/2 cup coconut cream
2 heaped tbsp. soft brown sugar
1/4 tsp. ground cinnamon
1 banana, mashed
Custard
2 tbsp. custard powder
1 1/2 tbsp. vanilla bean sugar
3/4 cup milk
1/4 cup coconut cream
1/2 cup white chocolate, I used belgium white choc buttons

Method:

  1. Pre-heat oven to 180 degrees.
  2. Remove the centre core of the apple with a melon baller, make sure you don’t go right through and out the bottom of the apple.
  3. In a bowl whisk together brown sugar, cinnamon and coconut cream. Pour into the hollowed out apple and bake for 20 minutes.
  4. While your apples are baking make the custard, in a medium saucepan combine custard powder, vanilla sugar and the second measure of  coconut cream. Whisk together to form a paste and remove any lumps, whisk in remaining milk and place over a medium heat stirring constantly.
  5. Bring custard to a boil and cook for 5 minutes to thicken stir constantly so it doesnt burn , remove from heat and whisk in chocolate.
  6. After the 20 minutes is up , remove apples from oven and bast in the caramel sauce which is in your baking dish. Fill the apples with mashed banana and baste again, return to the oven for a further 10 minutes.
  7. Once apple has finished it will look like the picture below.
  8. Serve with white chocolate vanilla bean custard, french vanilla ice-cream and a drizzle of caramel.

2.Step 1

3.Apple Heaven

4.Step 4

6.Step 3

7.Step 5

8.Complete apple heaven

Serves: 3

Cranberry and Coconut infused Quinoa Porridge

Quinoa and cranberry porridge

 Cranberry and Coconut infused Quinoa Porridge

Quinoa an ancient grain that has been dated back to 6000 years ago to the Inca period. “The Mother Grain”, a life-giving seed delivered from the heavens by a sacred bird. (Zevnik, 2009)
A source of complete protein and packed with additional nutrients , Quinoa is one grain that should defiantly not be missed in your diet.

A good friend of mine told me about a dish she created last year, Quinoa Porridge.
This hadn’t appealed to me then but however know when I am working through some health issues and have an allergy to gluten it is fitting to try.
Having recently considered what are the “other options”, within the food scene I have thought about many ways you can replace common everyday ingredients with ones which provide a large amount of nutrients.

For breakfast this morning I decided to create my own quinoa porridge.
Wanting to achieve something with delicate flavour and warming notes I set about to see what ingredients I had in the cupboard.
Coming up with the idea of cranberry and coconut infused quinoa porridge.

It has a light taste of coconut followed by natural sweet bursts of cranberry, the topping of fresh strawberry adds a refreshing note followed by the crunch of the toasted sunflower seeds and thread coconut.  A well-rounded tasty gluten-free option to the classic oat porridge dish.

Tasty additions

Cranberry and Coconut infused Quinoa Porridge

Ingredients:
1/2 cup quinoa
1/2 cup water
1/2 cup lite coconut cream
1/4 cup water
1 Tbsp. manuka honey
1/4 tsp. cinnamon
2 Tbsp. dried cranberries
pinch salt

Toasted thread coconut and sunflower topping with fresh strawberries:
2 Tbsp. thread coconut
1 Tbsp. sunflower seeds
2 large fresh strawberries, large dice

Method:
1. Combine he quinoa and first measure of water and soak in a bowl for 15 minute. This helps to remove the bitter flavour that this ancient grain produces. Drain in a fine sieve and add to a medium saucepan.
2. Into the saucepan add coconut cream, cinnamon, honey, second measure of water, cranberries and a pinch of salt. Stir to combine.
3. On a low heat bring to a simmer for around 15-18 minutes, until most of the liquid has evaporated and the quinoa has started to become clear. Turn of the heat and leave to sit while you toast your topping.
4. Heat a medium fry pan to a hot heat , add thread coconut and sunflower seeds. Stir constantly to avoid burning you just want a light browning of the coconut and seeds seen above. Remove from heat.
5. In a bowl place your cranberry and coconut infused quinoa porridge, topped with your fresh strawberries and crunchy toasted topping. Finish with a couple spoonful’s of coconut cream and enjoy.

Severs: 1

However you can use this simple method of making a delicious gluten-free porridge and adapt different flavours and topping of your choice.