Beetroot and Strawberry Brownie

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Preparation: 15 minutes Cooking: 25 minutes Servings: 16   There is nothing quite like the delicious aroma of chocolate wafting through the kitchen. This rich, chocolatey brownie is all soft and fudgy in the middle and slightly crisp around the outside edges. The beetroot gives the brownie an earthy red velvet depth of flavour, and the strawberries pair well with the cacao and crunch of sliced almonds. Add a drizzle of dark chocolate and you will have a decadent but healthy treat.   Brain Food Note Beets contain vitamin B9, or folate, which is important for good emotional and mental health. Eating beets or drinking beet juice can relax the mind and create a sense of well-being. Pairing beets with cacao promotes the feeling of contentment and enhanced mood.   1 large or 2 small beetroot 150 grams butter or 1/2 cup coconut oil 1 cup cacao powder 3/4 cup coconut sugar 3 organic eggs 1 cup almond flour 1 teaspoon vanilla extract 1 teaspoon gluten-free baking powder 1/4 teaspoon salt 1 cup strawberries, sliced 1/2 cup sliced almonds 150 gramsdark chocolate   Preheat oven to 170 degrees C (or340 degrees F) and line a small slice tin with baking paper. Melt the butter or coconut oil. Finely grate the beetroot and chop the strawberries into small pieces. Place all the ingredients except for the almonds and strawberries in a food processor. Process until well combined. Pour the batter into the lined slice tin and spread evenly. Sprinkle sliced almonds and chopped strawberries over the top. Bake for about 25 minutes,until firm around the edges and slightly soft in the middle, or until the brownie springs back when touched lightly. Remove the brownie from the oven and cool completely before slicing into squares. Break up the chocolate and place the chocolate pieces in a small bowl. Place the bowl over a saucepan of hot water, stirring continuously to melt the chocolate. Drizzle the chocolate over the top of the brownie. Recipe makes 16 medium-sized brownies.

Banana and Walnut Bread

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Preparation: 15 minutes Cooking: 50–55 mins Servings: 1 loaf, about 10 slices   The delectable and mellow aroma of banana fills the house as you bake this rustic and wholesome loaf. This walnut-studded beauty is delicious straight from the oven as it is, or adorned with a dollop of coconut cream, a gentle trickle of local honey, and extra walnuts for a delightful crunch.   Brain Food Note Bananas contain vitamin B6, potassium, and vitamin C, which can help preserve memory, promote relaxation, relieve anxiety, and boost mood. Walnuts and almonds supply your brain with healthy fats and protein that keep your brain mentally sharp and positive.   1 1/2 cups almond flour 1/2 cup tapioca flour 4 eggs 3 large ripe bananas 1 teaspoon baking powder 1 teaspoon vanilla paste or extract 1 teaspoon cinnamon 4 dates, softened in 1/4 cup hot water and mashed to a paste 1/2 cup almond butter 1/2 cup walnuts, chopped   Topping: 1/4 cup walnuts, chopped 1 teaspoon cinnamon 1 teaspoon coconut sugar   Preheat oven to 180 degrees C (or360degreesF). Line a loaf tin with baking paper. Place all the ingredients except the walnuts in a food processor and process until well combined. Alternatively, place all ingredients in a large bowl and mix well. Stir in the walnuts and pour the batter into the lined loaf tin, smoothing out the top evenly. Mix the topping ingredients and, using a teaspoon, sprinkle the topping over the banana bread. Place the tin in the oven and bake for 50–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Cool the cake in the tin for 20 minutes before turning out onto a wire rack to cool further. Slice and serve with whipped coconut cream and a drizzle of honey.

Raspberry Cacao Surprise

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I seem to really love the combo of raspberries and chocolate at the moment. The colour and the taste combo; perfection I think. I came up with these tasty little treats for my kid’s lunchboxes today (I did have 1 too). All natural goodness, gluten, dairy, and refined sugar free. They have a little surprise inside…   cacaoraspberry2  
You Will Need:
2 cups of desiccated coconut 3 tablespoons cacao powder ½ a cup of freeze-dried raspberries 12 freeze-dried raspberries for the centre 1- 2 tablespoons maple syrup or honey to taste 2 tablespoons coconut oil (melted) 1 teaspoon vanilla extract ½ teaspoon salt
What To Do:
  1. Blitz raspberries in your blender or food processor. Don’t make them dust, you want a bit of crunch, so process to tiny pieces.
  2. In a medium-size bowl mix together all ingredients including the blitzed raspberries but excluding the 12 raspberries for the centre.
  3. Add a little more coconut oil if needed to get a rollable consistency.
  4. Take a teaspoon of mixture in your hand, add one of the whole dried raspberries to the centre, then add another teaspoon on top and roll into a ball carefully so you don’t break the raspberry centre if possible.
  5. You could leave out the centre raspberry if you like, buts that’s the surprise and the kids like it.
  6. Place the balls in the fridge for ½ an hour, then eat yourself :) or pop one in your children’s lunch-box for a little treat.
  7. Makes 12 balls.
 

Dark Velvet Chocolate Mousse

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Preparation: 10 minutes plus 30 minutes chill time Servings: 3   This sensuous and dark chocolate mousse is made from pure, simple, wholesome ingredients. The avocado makes this dessert luxuriously creamy, while the addition of coconut cream creates a rich and velvety texture. Pure maple syrup and a touch of vanilla add a subtle sweetness, while a flick of raspberry powder brings a delightful hint of tartness. Brain Food Notes The good plant-based fat in avocado and the fatty acids in coconut cream help stimulate new brain cells and improve memory. Then it’s a match made in heaven with the feel-good benefits of cacao, which is loaded with antioxidants, magnesium, and other nutrients to promote a highly functional brain.
 
You Will Need:
1 1/2 very ripe avocados 200 ml (1 cup) coconut cream 4 tablespoons cacao powder 3 tablespoons maple syrup 1 teaspoon vanilla extract 2 tablespoons raspberry powder (optional) 1 cup fresh raspberries  
What To Do:
Cut the avocados in half, remove the pip, and scoop the flesh into a food processor or high-speed blender. Add coconut cream, cacao, maple syrup, vanilla, and raspberry powder (if using). Blend or process until the mixture is well combined, smooth, and creamy. Spoon into wide-mouthed glasses and top with lots of fresh raspberries. Pop into the fridge to chill for 30 minutes before serving. Enjoy!  

Raw Double Blueberry Cheesecake

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I love blueberries! I eat them nearly everyday when they are in season. They are delicious on their own, in smoothies, great with granola and coconut yoghurt, sublime in muffins, the list goes on. Blueberries are rich in antioxidants and are loaded with fibre. These pretty little berries can help your health in a number of ways from improving brain health to fighting urinary tract infections. Blueberries are also an excellent source of manganese and Vitamin C. I love blueberries so much I decided I wanted to make a blueberry birthday cake. Give this raw blueberry cake a try, it's delicious. It would be great for when guests come around or for a special occasion cake like a birthday or just because it's Friday.   

You Will Need:

- For Base 1 cup raw almonds ½ cup desiccated coconut 7 medjool dates (soaked for 10 minutes in hot water) 3 tbsp cacao powder pinch of Himalayan sea salt 1 tbsp coconut oil and an 18cm (7 inch) spring form pan. - Middle Layer 2 cups cashews 1 ripe banana 2 cups blueberries 2 tbsp coconut oil 2 tbsp cacao butter (melted) 2 tbsp maple syrup Juice of 1 lemon 1 vanilla bean or 2 teaspoons vanilla extract ¼ cup water - Topping 1 cup blueberries 1 tbsp maple syrup 2 tablespoons chia seeds

What To Do:

The night before: Soak your 2 cups of cashews in water overnight. - On the day:
  1. Drain your cashews and set aside.
  2. Soak the dates in hot water for 10 minutes.
  3. Place the almonds in a food processor or high-powered blender and grind roughly. Add the dates, coconut, cacao, coconut oil and salt and process further until mixture sticks together.
  4. Press your nut and date mixture evenly onto the bottom of your spring form pan.
  5. Pop the base in the freezer while you make the middle layer.
  6. Blend or process all the middle layer ingredients until smooth.
  7. Remove the base from the freezer and pour the middle layer mixture on top of the base.
  8. Pop the cake back in the freezer while you make the topping.
  9. Blitz together the blueberries and maple syrup in your topping ingredients.
  10. Stir in the 2 tablespoons of chia seeds. Leave to thicken for 5-10 minutes.
  11. Remove the cake from the freezer, and spread with the chia seed topping.
  12. Place cake back in the freezer for 2-3 hours.
  13. Transfer the cake to the fridge for an hour before serving.
  14. Remove from the fridge when you are ready to serve. Decorate with some more blueberries before serving. I froze my fresh berries as I liked the look.
  15. Serve and enjoy!

Peach Crumble

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I love crumbles: blackberry and apple, peach, blueberry, nectarine, apricot, the possibilities are endless! My kids really love crumbles too so I decided to come up with a gluten, dairy, and refined sugar free version. This delicious, naturally sweet crumble was the result. Ripe fresh peaches are baked under a mixed nut and coconut crumble crust. Dates introduce a little sweetness to the crumble and lend a pleasing caramel note to the fruit beneath. This recipe is really easy to throw together for a quick nutritious wholesome dessert. You could even have it for breakfast! We love it adorned with a little coconut yoghurt, but it would marry perfectly with a little cream or homemade custard as well. If you don’t have ramekins you could just use a big dish and make a large crumble. Enjoy!

 

You Will Need:

Crumble:
2 cups of desiccated coconut 1 ½ cups of mixed raw nuts (chopped or processed roughly) ½ a cup of sesame seeds 8 medjool dates (chopped into small pieces) 2 teaspoons of cinnamon 1 tablespoon of honey 1/3 of a cup coconut oil
Peaches:
6-7 very ripe peaches 1 teaspoon of honey per ramekin (runny) 1 tablespoon of lemon juice per ramekin 1 tablespoon of water per ramekin ½ a teaspoon of cinnamon   crumble-4

What To Do:

  1. Peel and slice the peaches into small pieces, and arrange in individual bowls or ramekins.
  2. Drizzle the peaches with honey and lemon juice, then sprinkle with a little bit of water and cinnamon over the top.
  3. Place in the oven for 15 minutes until soft. Alternatively, you could use peaches already poached or preserved.
  4. Mix the crumble ingredients together in a large bowl, except for the honey.
  5. Remove the peaches from the oven and sprinkle the crumble mixture over the peaches. Drizzle with the honey.
  6. Bake for 20-25 minutes until golden brown.
  7. Serve with some coconut yoghurt on the side.
  crumble2  

Peppermint Chocolate Amazeballs

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If you love peppermint, then you will love my raw peppermint and chocolate balls. These little peppermint balls are my family’s favourite amazeballs at the moment. They are super quick to make and great as a little snack when you need something sweet or for school lunchboxes. These snacks are made with all natural, nutrient rich ingredients. A classic pairing of peppermint and chocolate, the amazeballs have the added boost of maca powder with its abundance of vitamins and minerals, making these treats delicious and good for mind and body.  
What You Need:
1 cup coconut ¾ cup almonds 1/3 cup coconut oil 4 drops peppermint oil ¼ cup cacao powder ½ cup raisins 2 tbsp cacao nibs 2 tbsp maca powder 1 tsp honey Extra coconut to roll  
What To Do:
  1. Place all of the ingredients in a food processor or strong blender and process for 2 minutes or until the mixture starts to form together like dough.
  2. Use your hands to form small balls.
  3. On a large plate, add the extra coconut. Roll the balls in the coconut until well coated then transfer to a plate.
  4. Place in the fridge for about an hour to firm up. The balls can be kept at room temperature, but I like them straight from the fridge.
  5. This recipe makes around 16 balls.
   

Raspberry and Chocolate Amazeballs

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I had a little play around with ingredients and came up with these delicious tart but still sweet little treats. They got devoured pretty quickly by my kids! These would be great lunchbox fillers. They are gluten, dairy and sugar free and so good for you, as raspberries and sesame seeds are high in anti-oxidents and anti-inflammatory phyto-nutrients. Oh and they taste fab too!  
You will Need
1/4 Cup cacao powder 1 Cup coconut 1/2 Cup sesame seeds 1 Cup raspberries (frozen or fresh) 7 dates or 2 teaspoons of honey 1/2 Cup Coconut Oil Pinch Himalayan Salt 1 teaspoon freeze dried raspberry powder Extra coconut for rolling
To Do
1. Soak the dates for a couple of hours. You could use honey instead of dates if you wish. 2. Then put all the ingredients except the raspberry powder and the extra coconut in a food processor and blitz. 3. Roll the mixture into balls. 4. Add the teaspoon of raspberry powder to the extra coconut and mix until pink. 5. Roll the balls through the pink coconut. 6. Eat now or pop in the fridge to get a little firmer. 7. Makes 16 balls.    

Blueberry and Banana Chip Muffins

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Preparation: 20 minutes Cooking: 40 minutes Servings: 12 medium or 24 mini muffins   Blueberries are definitely one of my favourite fruits; I can’t resist eating them almost every day when they’re in season. These lovely and moist blueberry muffins are perfect for afternoon tea or kids’ school lunchboxes. They are delicious warm from the oven, the blueberry sweetness bursting into the soft almond crumb. Top with banana chips for a playful crunch.   Brain Food Note The delightfully small and sweet blueberries pack a powerful antioxidant punch and act as little brain protectors. They are even more powerful when combined with foods that are rich in healthy fats.   3 bananas 1/2 cup coconut sugar 3 organic eggs juice of 1 lemon 100 grams melted butter or 1/4 cup coconut oil 2 cups almond flour 3/4 cup tapioca flour 1 teaspoon gluten-free baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 cup fresh or frozen blueberries 1/2 cup of banana chips   Preheat the oven to 180 degrees C(or360 degrees F) and line a 12-hole muffin tin or 24-hole mini tin with paper cases; alternatively, grease the tins with a little coconut oil. Place the bananas in a large bowl and mash with a fork. Add the coconut sugar, eggs, lemon juice, and coconut oil or butter. Using a large wooden spoon, mix until combined. In a separate bowl, mix the flours, baking powder, bicarbonate of soda, and sea salt. Add the mashed banana to the egg mixture and mix well, then add the flour mixture and stir with a wooden spoon until just combined. Don’t overmix or the muffins will lose their lightness. Spoon the batter into the muffin cases or tin and then top with blueberries and banana chips. Bake muffins for about 40 minutes, and mini muffins for 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.  

Heavenly Ginger and Fig Cheesecake

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I brought these wonderful, very ripe, and juicy figs at my farmers market last weekend. I love figs; we had a large tree on our property when I was growing up and I used to sit under it in the summer and eat plenty of them. The sweet, succulent fig is rich in phyto-nutrients, anti-oxidants, and vitamins. What to do with them? Ok, I need to make a birthday cake for a friend. Why don’t I marry this delicious, sweet fruit with another fave of mine – ginger! Ginger and fig birthday cake, yippee! I gave it a whirl and the result was sublime…   gingerfig6

You Will Need:

Base:
1 cup of almonds ½ a cup of coconut 2 thumb size pieces of ginger (finely chopped) 2 teaspoons of ground ginger A pinch of salt 2 tablespoons of coconut oil
Filling:
2 cups of cashew nuts 1 cup of almond milk Juice of 1 lemon 2 tablespoons of maple syrup or honey 3 tablespoons of cacao butter 4 large ripe figs 1 teaspoon of vanilla extract 1-2 thumb size pieces of ginger (finely chopped) 3 teaspoons of ground ginger ¼ of a cup of filtered water A pinch of salt gingerfig2

What To Do:

The night before:
Soak your cashews in water.
For the base:
  1. Process the almonds into small pieces with the salt in a food processor or high-speed blender. Add the coconut, ginger, ground ginger, and coconut oil, and give a few pulses until combined. As I don’t have a food processor, I find it easier to blend the almonds into small pieces (but not dust), then mix the nuts with the other ingredients in a bowl.
  2. Press the base into the bottom of a spring-form 7 inch pan and place into your refrigerator until needed.
For the filling:
  1. Blend the cashews, almond milk, lemon juice, maple syrup, cacao butter, figs, vanilla, finely chopped ginger, and ground ginger in your blender or food processor until it blends to a smooth velvety mix. Add the filtered water to get a pourable but thick consistency. Blend again until silky smooth.
  2. Take your base out of the fridge and pour the filling in to the nut base in the pan.
  3. Place in the freezer for about 2-3 hours until firm.
  4. Take the cheesecake out of the freezer 1 hour prior to serving and place in the refrigerator until ready to serve.
  5. Garnish with a sprinkle of ground ginger and fresh figs.
  6. Serve and enjoy!