Kumara Brownie

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Kumara brownie’s are a massive favourite in our house, they are delicious but also really filling and healthy! Make a double batch as they keep really well in the freezer and are perfect for lunch boxes or afternoon snacks when friends pop over.
Ingredients
  • 1 medium sweet potato – 2-3 cups when grated
  • 2 organic eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey (or maple syrup)
  • 2 teaspoons vanilla extract/paste
  • ½ cup raw cacao powder, sifted (or cocoa if find cacao to rich)
  • 1 teaspoon aluminum free baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoon coconut flour
Instructions
  1. Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
  2. Combine grated sweet potato, eggs, vanilla, honey and coconut oil oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9″/23cm square tin.
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water and drizzle it over the top. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt to be extra decadent.

Enjoy

from

Abby

x x x

2014-08-03 14.47.04-1

 

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

Grain Free Apple Muffins

apple muffins
I love these apple muffins, they are delicious and my kids adore them.  They freeze well, so double or triple the batch, they are great for lunch boxes or snacks on the go straight out of the freezer.
This is a great replacement for a sandwich in the lunch box or to settle sweet cravings in the afternoon with a cup of herbal tea.

Ingredients

  • 5 eggs
  • 1 cup homemade stewed apples
  • ½ cup coconut flour
  • 2-3 TBSP cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla (optional)
  • ¼ cup coconut oil
  • 2 T honey (optional)
Instructions
  1. Preheat the oven to 180 degrees C.
  2. Grease a muffin pan with coconut oil.
  3. Put all ingredients into a medium sized bowl and mix with immersion blender or whisk until well mixed.
  4. Let sit 5 minutes.
  5. Use ⅓ cup measure to spoon into muffin tins.
  6. Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top.
  7. Let cool 2 minutes, drizzle with honey (if desired) and serve.

Enjoy

from

Abby

x x  x

2014-08-03 14.47.04-1

Paleo Honey Cakes

honey cakes

These lovely honey cakes are a big hit with my tribe, they’re sweet but oh so good for you.

INDREDIENTS

  • 2 cups of cooked pumpkin (I cut a pumpkin in half, scoop out the seeds and place face down in a roasting dish half filled with water.   I cook the pumpkin until soft…around 45mins at 150 degrees celsius.)
  • 1 cup of almond butter or other nut/seed butter ( I use 2 cups of almonds that have been soaked for at least six hours, dehydrated and then blended to make almond butter, this is because I always like to eat activated nuts…however the recipe works just as well with store bought nut butter)
  • 5 organic eggs (If you have an egg allergy you could try this with a chia egg. One chia egg = 1 tablespoon off chia seeds and 3 tablespoons of water, mix well and allow to gel for about 1 hour)
  • 1/4 cup of coconut oil or ghee ( I prefer ghee for the lovely flavour)
  • 1 tablespoon of raw honey

METHOD

  • Add pumpkin, nut butter, eggs, ghee and honey together in a bowl
  • Use mixer to blend all ingredients together
  • Pour or spoon mixture into muffin tray lined with baking cups
  • Cook at 180 for approx 20mins or until knife comes out clean

These little honey cakes are a lovely grain free recipe that you and your kids will love.  They are gentle and nourishing on the tummy and provide a lovely sweet flavour without spiking blood sugar levels.

They taste lovely with or without honey so if your trying to go fructose free add 1/2 a teaspoon of salt and some cinnamon instead.

Enjoy

x x x

Easy crunchy linseed crackers

linseed crackers

I love this recipe which literally has 3 ingredients and requires minimal effort!

Replacing refined grain crackers with activated seed crackers will enhance your health significantly.

LINSEED SNAPS

  • 1/4 cup of golden linseeds
  • 1/4 cup of brown linseeds (if you only have one type of linseeds just go for 1/2 a cup of the one variety)
  • Soak in glass jar in water overnight with 1 teaspoon of apple cider vinegar mixed in to awaken the seeds, activate their nutrients and neutralise the physic acid and enzyme inhibitors.
  • In the morning tip off any remaining soaking water
  • Mix the two seeds types together
  • Add 1 teaspoon of sea salt
  • On a lined baking tray spread salted seed mixture over the baking paper to a 1 cm thin depth.
  • Cook at 45 degree’s for 4 hours to keep raw
  • If in a hurray cook at 100 degree’s for 1 hour or until crispy
  • When hard and crispy break into cracker pieces
  • Store in airtight container.

Seeds are like the broom that sweeps the gut, cleaning out any debris lurking in there.

Seeds are also amazingly nutrient dense, holding all the nutrients required to grow a plant.  When we eat activated seeds these provide an excellent source of fuel to boost immunity and feed our healthy gut bacteria.

Enjoy 

x x x

Cacao Coconut Bliss Balls

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With only 3 ingredients these bliss balls are an easy chocy treat.

INGREDIENTS

– 1 cup of dates (soak in hot water for 5 mins before blending if you don’t have a high-speed blender)

– 3 cups of desiccated coconut

– 2 tablespoons of raw cacao powder

METHOD

– Put all ingredients into blender and blend till sticky

– If you don’t have a high-speed blender ensure to soak your dates (as above) and add 1/4 cup of liquid coconut oil

– Roll into mixture into balls, rolling in extra desiccated coconut as a coating

– refrigerate to harden.  They keep well in fridge or freezer and are a perfect chocolate replacement.

Paleo egg and bacon muffins

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I love these grain free muffins, they’re super easy,  filling and taste delicious!

INGREDIENTS

– 1 packet of free range, nitrate/nitrite, sugar-free (if possible) bacon (in NZ I recommend Hendersons Bacon)

– 8 eggs

– Handful of fresh parsley chopped fine

– Handful of fresh spinach chopped fine

METHOD

– Line muffin tray with bacon in each cup

– In a bowl whisk eggs and add parsley, spinach and tomatoes if desired (you can keep it plain or add more veggies, it’s up to you)

– Pour egg mixture over bacon in each muffin cup

– Bake at 150 degrees celsius for 15 mins checking regularly

– Makes 12

– Perfect for lunch boxes and afternoon tea

– Always serve with greens to keep your body and blood balanced and energised.