pash me

now i’ve got you sucked in with my witty title, you’re at my mercy. and by mercy, i mean i’m going to gift you an amazing recipe for raw passionfruit slice. so who’s really the winner here?

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*disclaimer* this slice was a spontaneous “look what’s in the fruit bowl of this place I’m house sitting” kind of thing. hence the recipe below being a bit vague. i legit just chucked stuff in until it looked and tasted good. i encourage you to do the same… go crazy.

baseĀ 

a good handful of almonds
10x dates (ish)
1 tablespoon of coconut oil

filling

1 cup natural coconut yoghurt (i used cocobella)
2-3 tablespoons of locally sourced honey
3 passionfruits (plus extra for topping)
1 tablespoon of coconut oil

method

use a food processor for the base, making sure that it’s sticky enough to hold together. press firmly into a tin lined with baking paper and pop in the fridge to set. 20 minutes should do it.

the filling can all be put in the same bowl. give everything a stir and then pour on top of the base, smoothing the top.

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chuck the whole thing in the freezer for a couple of hours or until set. it should then be fine to be placed in the fridge for ease of stuffing in one’s mouth.

(if you wanna get fancy, cut it into long slices and use some extra passionfruit pulp on top).

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do i get a kiss now?

cara x

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badass banana bread

girl loves a good alliteration… and banana bread. mostly, banana bread.

but what i love most? baked treats that don’t send my blood sugar levels sky high, only to come crashing down harder than my hopes of that guy i liked ever calling me back.

but i digress. this dessert (or breakfast if you’re me on a monday) is full of the good stuff. protein, fats, fibre and antioxidants. too good to be true? nope. and i’ll let you in on the secret.

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ingredients

1 1/4 cups GF plain flour

2 tsp GF baking powder

1 tsp ground cinnamon

2/3 cup LSA meal

1/3 cup desiccated coconut

2 free range organic eggs

1/2 cup good quality oil

3/4 your choice of nut mylk

1/4 organic honey

1 cup mashed banana

125gm your choice of berries

1 tablespoon chia seeds

method

pre-heat oven to 180 degrees (10 degrees less for FF) and line a loaf pan with baking paper. sift the flour, baking powder and cinnamon into a bowl then stir in the LSA and coconut.

whisk the eggs, oil , mylk and honey in a jug then add the banana. stir into the flour mixture until just combined. stir in the berries gently (fun fact, if you coat them in a little flour they don’t tend to sink as much).

spoon into the pan and sprinkle with chia seeds. cook for around 45 minutes. it should be golden brown with a nice crust on the outside. use a skewer if you’re an amateur.

if you have left over mixture like me, make a baby cake that you’ll pretend to share with someone but really just eat the whole thing yourself… what?

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eat well, homies.

cara x

lentil lasagne

 

just like children, my dad requires some innovation when it comes to meat-free recipes. classic country man, that he is. luckily, this recipe hits all the right spots; heaps of vegetables make it nutrient rich but it still tastes just as naughty as nonna’s.

without further ado…

ingredients

2x grated zucchini

2x grated carrot

1x tinned tomatoes (or if you have cherry tomatoes coming out of your ears… two birds, one stone)

3x garlic cloves

1x tub of ricotta

1x tin organic lentils

1x leek or onion

splash of balsamic vinegar

splash of red wine

sprinkling of cheese

cracked pepper (to taste)

lasagne sheets (fresh is best)

method

preheat oven to 180 degrees celsius.

cook off leek/onion in olive oil. add tomatoes, balsamic and red wine and allow to cook down.

grate all your vegies and rinse lentils. squeeze excess moisture from the zucchini. add to the tomato mixture and cook for about 10 minutes or until nice and saucy.

chuck in the pepper as well.

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layer the sauce, pasta sheets, ricotta until the casserole dish is pretty much full then sprinkle with cheese and bake for approximately 30 minutes.

ta da. so easy. so delicious. serve with pear and walnut salad and a glass (bottle?) of red, if you wanna be fancy.

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cheers,

cara x

basic bitch brownies

it’s 930pm. i don’t have any flour. and i’ve got the munchies… what’s a girl to do?

thankfully, arman from @the big man’s world, was waiting in the wings, ready to help.

so, without further ado. here it is. 3 ingredient, super simple brownies with no butter, flour, grains or sugar.

ingredients

  • 1 cup unsweetened applesauce (with a pinch of cinnamon)
  • 1/2 cup drippy almond butter (i did half/half with peanut butter for some extra crunch)
  • 1/4- 2/3 cup raw cacao powder

instructions

  • preheat the oven to 170 degrees and coat a small loaf pan with cooking spray.
  • in a large mixing bowl, add your applesauce and nut butter and mix well. once mixed, add cacao and mix until fully incorporated and a thick, silky batter remains.
  • transfer brownie batter to pan and bake for 20-30 minutes or until a skewer comes out just clean (be careful not to overcook!).
  • allow the brownies to cool in the pan completely. then once cooled, refrigerate for several hours or overnight.
  • remove from the fridge, slice into bars and top with optional extras (raspberries, ganache or whatever takes your fancy).

Notes:

  • brownies need to be kept refrigerated but are also freezer friendly.
  • cooking time can vary, depending on your oven.

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ta da! you’ve just made yourself a delicious treat that is full of protein, antioxidants and general awesomeness. let me know how it goes by hitting me up in the comments.
cara x