Eat, move and think your way to better health
Choc-berry truffles:
Ingredients
- • 1/2 cup unsalted butter/coconut oil
- • 1 cup top quality cocoa
- • 1/2 tsp vanilla extract
- • 1/2 cup honey
- • 1/4 tsp sea salt
- • 2/3 cup fresh berries in season
- • desiccated coconut
Instructions
Melt butter over a low heat, mix in the cocoa powder, vanilla extract, sea salt, and honey. Stir constantly until you have a thick, homogeneous texture. Stir the chocolate mixture rapidly for another thirty seconds but be careful not to overcook or the chocolate will burn. Remove from the heat and fold in the fresh berries. Spread in a lined tray for slicing into squares or shape into walnut-size balls. Decorate with a fresh berry or roll in desiccated coconut and enjoy!
BANANA BREAD
Ingredients:
100g pecans and 80g walnuts (plus a few extra for decoration)
70g gluten free oats
125g pitted dates
5 small ripe bananas
30g coconut sugar,
1tbs ground ginger
4tbs maple syrup
A tin of coconut milk.
Preheat the oven to it’s lowest temperature (less than.42ºC) and line a loaf tin with baking paper rubbed with coconut oil. Put the pecans and half the walnuts in a food processor and blend until you get a flour-like consistency. Add to a mixing bowl with the other half of the walnuts and the dates, both roughy chopped. Set aside. In the food processor, blend four bananas, the coconut sugar, 2 tbs maple syrup, the ginger syrup and salt, then add to the dry mix and stir well. Press into the loaf tin and pop in the oven to dehydrate for 3 hours.
• While you are waiting, pour the water from the tin of coconut milk (keep it for something else) and put the thick cream and another banana into a clean processor bowl with 2 tbs maple syrup. Whizz then chill for 2-3 hours.
• Finally, take the loaf out of the tin and let it rest for 30 minutes, spread the banana cream mix on top and decorate with a few walnuts.
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Simple Blueberry muffins:
Ingredients:
- • 195 grams plain flour or for a PALEO option, use 130 grams almond flour with 30 grams coconut flour
- • 150 grams granulated sugar
- • 1/2 teaspoon salt
- • 2 teaspoons baking powder
- • 80 ml butter or coconut oil, melted
- • 1 large egg
- • 100 ml milk, dairy or non-dairy.
- • 1 1/2 teaspoons vanilla extract
- • 200 gms fresh or frozen blueberries;
Instructions
Mix all the dry ingredients together, sifting as necessary. Mix all the wet ingredients. Stir both together gently – don't beat the batter. Allow to sit for 15 minutes while your oven heats to 190ºC. This allows the flour to absorb the liquid (important if you use coconut flour!) and the baking powder to start bubbling. The batter should be light and fluffy so if it seems thick add a little more milk. Pour into muffin moulds/paper cases and cook for 30-35 mins.
Sweet treats