Category: Recipes!

Coconut Crackles

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  • 2 cups desiccated coconut
  • 2 slightly rounded tablespoons honey*
  • 1 teaspoon concentrated natural vanilla extract
  • 1 tablespoon coconut oil
  1. Place the ingredients into a small bowl and mix to combine.
  2. Use your hands and fingers to work the honey and oil into the mixture until it is well combined and sticking together.
  3. Use slightly damp hands to press the mixture very firmly into the holes of a silicon mini muffin tray.
  4. Place in the fridge to set.
  5. I pressed down on my crackles again after they had been in the fridge for an hour or two and then I left them to set overnight.
  6. Enjoy!

Sourced from www.wholefoodsimply.com

 

 

Double Crunch Peanut Butter And Chocolate Chip Fudge

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  • 6 tablespoons crunchy peanut butter
  • 2 tablespoons honey*
  • 2 tablespoons maple syrup
  • 4 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3 tablespoons crushed peanuts
  • 50 grams dark chocolate, finely chopped**
  1. Place the peanut butter, honey, maple syrup, coconut oil, vanilla and salt into a heat proof bowl. Heat the ingredients until the oil starts to melt. Remove from the heat and stir until the mixture is smooth and well combined. Add the crushed peanuts and mix to combine. Pour the mixture into a silicon loaf tin. Sprinkle the chocolate over the top and place the slice into the freezer to set.
  2. Slice. Serve. Eat and enjoy.

*you can use rice malt syrup if you prefer.

**I use 90% dark chocolate.

notes – one sliced this can be stored and served straight from the fridge or freezer. It will not be stable at room temperature.

 

Sourced from our favourite website: www.wholefoodsimply.com

 

CC Slice

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the base

  • 200 grams organic corn chips*
  • 2 rounded tablespoons honey**
  • 4 rounded tablespoons peanut butter***

the top

  • 6 tablespoons peanut butter***
  • 3 tablespoons honey**
  • 3 tablespoons coconut oil
  • 2 tablespoons cacao or cocoa
  1. Line a loaf tin with baking paper overhanging the sides for easy removal.
  2. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. When you think it is down give it another blast and then press the mixture firmly into your tin.
  3. Place the top ingredients into your processor and quickly blend to combine. Do not over blend. Pour the mixture over your base and place in the fridge to set.
  4. Slice. Serve. Eat. Enjoy!

*corn chips are readily available in the health food section of the supermarket and from health food stores.

 

Sourced from Wholefood Simply.

Sunday Slice

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base

  • 4 tablespoons organic peanut butter
  • 2 tablespoons organic honey
  • 1 1/2 cups organic  cashew meal

top

  • 2 tablespoons organic  honey
  • 2 tablespoons organic  peanut butter
  • 2 tablespoons cacao or cocoa
  • 2 tablespoons organic coconut oil, liquified
  1. Line a loaf tin with baking paper overhanging the sides for easy removal. Mine measures 19.5cm x 9.5cm.
  2. Place the peanut butter and honey for the base into a medium sized bowl and mix to combine. Add the cashew meal and mix to combine. You can use your hands to work the mixture until it resembles a dough.
  3. Press the mixture into the base of your prepared tin and set aside.
  4. To make the top place the ingredients into a medium sized bowl and mix until the mixture is smooth and well combined. Pour the mixture over your base and place in the fridge overnight to set.
  5. Slice. Serve. Enjoy.
  6. You can set, store and serve this straight from the fridge or freezer. It will not be stable at room temperature.

Mix and Make Bounty Bars

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the bars

  • 2 tablespoons honey*
  • 2 tablespoons coconut oil, liquified
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 2 cups desiccated coconut
  • 4 tablespoons coconut cream

the choc

  • 5 tablespoons coconut oil, liquified
  • 6 tablespoons cacao or cocoa
  • 3 tablespoons maple syrup*
  1. Line a loaf tin with baking paper overhanging the sides for easy removal. Mine measures 19.5cm x 9.5cm.
  2. To make the bars place the honey, oil, vanilla and salt into a medium sized bowl and mix to combine Add the desiccated coconut and mix to combine. Add the coconut cream and mix to combine.
  3. Press the mixture into your prepared tin and place in the freezer to set.
  4. Once set remove from the freezer and slice into bars. Return the bars to the freezer while you make the chocolate.
  5. To make the chocolate combine the oil and cacao or cocoa. Add the maple and mix to combine.
  6. Remove the bars from the freezer and use to forks to dip and coat them in the chocolate. Once dipped place each bar onto a tray lined with baking paper and place in the fridge to set and store.
  7. Eat and enjoy!

Raw Mix and Make Caramel Slice

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base

  • 8 tablespoons Macro Organic Hulled Tahini
  • 4 tablespoons honey*
  • 2 tablespoons cacao or cocoa
  • 2 cups desiccated coconut
  1. Place the tahini, honey and cacao or cocoa into a bowl and mix until well combined.
  2. Add the coconut and mix to combine.
  3. Use slightly damp hands to work the mixture really well until it is sticking together and you can form a ball.
  4. Line a 20cm square tin with baking paper overhanging the sides and press the mixture very firmly into the tin to cover the base.
  5. Place the base into the fridge while you make the filling.

filling

  • 8 tablespoons Macro Organic Hulled Tahini
  • 4 tablespoons honey*
  • 2 tablespoons coconut oil, softened
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  1. Place the filling ingredients into a bowl and mix until smooth and well combined.
  2. Pour the filling over the base and spread it out evenly with the back of a spoon.
  3. Place in the fridge while you make the topping.

topping

  • 2 tablespoons coconut oil, softened
  • 4 tablespoons cacao or cocoa
  • 2 tablespoons of honey
  1. Place the coconut oil into a bowl and stir until it is smooth.
  2. Add the cacao or cocoa and mix until well combined.
  3. I very gently heated the honey for 10 seconds in the microwave so that my chocolate would be thin enough to pour.
  4. Slowly add the honey to the chocolate mixture, stirring as you pour it in.
  5. Once the topping ingredients are well combined pour the topping over your base and spread with the back of a spoon until the slice is evenly covered.
  6. Place in the fridge for several hours to set.
  1. Slice. Serve. Enjoy.

*you can use rice malt syrup if you prefer.

 

Sourced from our favourite website: Wholefood Simply

 

Blueberry and Banana Bread

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  • 4 ripe bananas, peeled and halved
  • juice 1/2 lemon
  • 3/4 cup coconut flour, sifted
  • 4 eggs
  • 1 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 3 tablespoons melted butter or coconut oil (approximately 50 grams)
  • 2 cups blueberries (frozen is fine)
  1. Preheat your oven to 175°C or 350°F
  2. Grease and line your loaf tin with baking paper. I have mine over-hanging the sides for easy removal. My tin measures 19.5cm x 9.5cm.
  3. Place the bananas into a medium sized bowl and mash them well. Stir in the lemon juice. Sift in the flour, mix to combine. Add the eggs, mix to combine. Add the vanilla, salt and melted butter or oil, mix to combine. Gently and evenly stir through the blueberries. Pour / spoon the mixture into your prepared loaf tin and smooth over the top with the back of your spoon.
  4. Bake in the oven for 1 hour and 15 minutes. If you find it is getting too brown on top you can cover the cake with foil, however I haven’t had to do this. Leave to cool in the tin for 5 minutes before gently moving to a cooling rack. Allow to cool for a further 20-30 minutes prior to cutting. Serve. Eat. Enjoy.

 

Sourced from our favourite website, Wholefood Simply.

Mix and Make Chocolate Slice

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  • 1 cup Macro LSA
  • 2 cups desiccated coconut
  • 1/3 cup cacao or cocoa
  • 5 tablespoons almond butter 
  • 4 tablespoons honey*
  • 2 tablespoons coconut oil 
  1. Line a square 20cm tin with baking paper over hanging the sides for easy removal.
  2. Place the LSA, coconut and cacao or cocoa into a medium sized bowl and mix to combine.
  3. Place the almond butter, honey and coconut oil into a heat proof bowl and gently heat just enough to soften and combine.
  4. Pour the wet mixture into the dry and combine.
  5. Press the mixture very firmly into your prepared tin. I press the mixture down with the back of a spoon and then cover with baking paper and press down again to ensure it is very firm.
  6. Place in the fridge to set.
  7. Slice. Serve. Enjoy.

* you can use rice malt syrup if you prefer.

 

Sourced from our favourite website: Wholefood Simply.