Coconut Cream Ice Blocks

coconut-berry-ice-blocks

When you are a kid there is seriously nothing better than lying on the trampoline eating a beautiful cold iceblock on a hot day!!!  My boys absolutely LOVE this afternoon ritual!

Dairy, colours and refined sugars are a nightmare for children’s health, behaviour and immunity,  which is why I love this recipe so much.  It is not only insanely easy and fast, but it is also amazingly good for you!

Its easily adapted by adding in anything that tickles your fancy… berries, lemon, crushed nuts, cocoa or cacoa nibs for example.

Ingredients

  • 400ml tin of coconut cream (organic if possible)
  • 1 ripe banana peeled
  • 2 tablespoons of raw honey or maple syrup
  • 1 teaspoon of vanilla paste

Method

Put all ingredients into blender and blend till smooth. Pour into moulds, add berries of your choice, pop in popsicle stick and freeze for 6 hrs.

Enjoy

from

Abby

x x x

2014-08-03 14.47.04-1

Advertisements

Paleo Christmas Mince Pies

christmas-mince-pies

These christmas mince pies are so divine, I love them in mini size bites too.   So nice to find a paleo version of the original.

Be mindful that they are still full of loads of natural sugars, so have in moderation!!!

Ingredients:

Sweet pastry

100 g (1 cup) almond meal

100 g (3/4 cup) coconut flour

60 g (1/2 cup) arrowroot

210 ml coconut oil, chilled

6 tablespoons honey or coconut sugar

2 eggs

 

Mince filling

100 g raisins

100 g sultanas

50 g dried cranberries

50 g (1/3 cup) currants

50 g golden sultanas

1 granny smith apple, core removed, finely chopped

100 g pineapple, chopped

3 tablespoons honey

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon ground ginger

zest and juice of 2 oranges

 

Method:

To make the sweet pastry, mix the almond meal, coconut flour and arrowroot in a bowl. Cut the coconut oil into small pieces and work it into the almond meal mixture using your fingertips to form fine crumbs. Add the honey and eggs and mix until it forms a sticky dough. Wrap the dough with plastic wrap and refrigerate for 30 – 60 minutes, or until it is firm enough to roll out. (The dough can be stored refrigerated for up to 1 week and in the freezer for up to 3 months.)

To make the mince filling, place all the ingredients in a saucepan over low heat and stir to combine. Gently simmer, stirring occasionally, for 30 minutes. (Do not boil or it will burn and become bitter.) Turn off the heat, transfer the mixture to the bowl of a food processor and pulse a few times until coarsely chopped. Set aside to cool.

Preheat the oven to 160°C. Grease 10 x 7.5 cm flan tins.

Place the dough between two sheets of baking paper and roll out until 5 mm thick. Transfer the pastry and baking paper to the refrigerator, and chill for 5 minutes to slightly firm. Remove the top layer of baking paper and, using a 9 cm round cutter, cut out 10 rounds. Reroll the offcuts and cut out ten 7 cm star shapes.

Line the prepared flan tins with the pastry rounds and trim to ensure you have smooth clean edges. Because this dough does not contain gluten it will feel quite different to regular dough and may crack a little more easily. If cracks do form when lining the tins, simply bind the dough together with your fingers to seal. Add 2 tablespoons of mince to each pastry case and spread with the back of a spoon until level. Place a pastry star on top of each pie and transfer the pies to a baking tray. Bake for 15 minutes, or until the pastry is golden. Set aside for 5 minutes to cool before removing from the tins and transferring to a wire rack to cool completely.

Adapted from Pete Evans recipe

2014-08-03 14.47.04-1

Enjoy

Abby

x x x