have your cake and eat it too

cake or cookie?

neither. this recipe is actually a healthy hybrid. part gooey chocolate chip cookie, part velvety cake this baby is packed with fibre, protein, antioxidants and most importantly no nasties, so it’s a surefire hit for those late afternoon munchies.

ingredients

1 1/2 cup almond meal

1/4 tsp pink rock salt

1/2 tsp baking powder

1 tsp cinnamon

2-3 tbsp organic maple syrup

1 tsp vanilla extract

2 tbsp coconut oil, melted

1 tbsp nut butter of your choice

1 egg

1/3 cup chopped dark chocolate/cacao nibs

method

preheat the oven to 160 degrees and line a loaf tin with baking paper. in a mixing bowl, stir the almond meal, baking powder, cinnamon and salt. in a separate mixing bowl, whisk the coconut oil, maple syrup, almond butter and vanilla extract until well combined. add the egg to the wet mixture and whisk for until it’s light and bubbly. fold through the dry ingredients until the whole mixture is just combined. add in the chopped chocolate or cacao nibs and stir.

the mixture should be quite wet, resembling a cake more than a cookie. pour it into the lined loaf tin and flatten out, making sure the mixture reaches the edges. bake for 15-20 minutes, until golden on top and around the edges.

let it sit in the tin for at least 30 minutes before removing and placing on a rack to crisp up.

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that’s it.

cut into slices and store in an airtight container for up to three days (like it’s going to last that long!)

cara x

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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

be my squeeze? (lemon bliss balls)

who doesn’t love that sour hit you get from a squeeze of fresh lemon?

the tartness and the burst of citrus on the inside of my cheeks reminds me of the sour warheads i used to get from my primary school tuckshop.

this recipe is an ode to my childhood. also, i just had a shitload of lemons.

ingredients

100gm almond meal (i make my own, it’s easy and much cheaper)

45gm desiccated coconut (plus extra for rolling)

zest of 1 lemon

juice of 1 large or 2 small lemons (it really depends on how much zing you like)

1/2 teaspoon good quality organic vanilla extract or bean

2 tablespoons organic, locally sourced honey

method

chuck it all in a food processor. ta da (i’m so clever).

roll the mixture into balls and then coat in the extra coconut.

store in the fridge for up to 2 weeks.

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these little babies are gluten free, dairy free and refined sugar free. perfect for a 3pm pick me up.

cara x

don’t have a cacao, man.

remember when 4 ingredients was THE cooking book of the decade?

it was simple, it was fast and even the gastronomically challenged could make something… well, for me, the idea of any recipe being 4 ingredients or less is still really attractive and has lost none of its lustre. why? because of the simplicity. making food and the art of cooking accessible to everyone is one of the things i am most passionate about as a nutritionist in training. whilst shows like masterchef and my kitchen rules have amped up interest in niche food products, a lot of it is out of reach of the average family.

nutrition starts at home and these super simple bikkies are a simple food swap that taste great whilst also providing lots of the good stuff (antioxidants, iron, fibre, magnesium and key minerals).

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ingredients

2x mashed over ripe bananas

1 cup of steel cut rolled oats

1 teaspoon locally sourced honey

a handful of cacao nibs (i didn’t measure just kind of chucked them in until it looked good?)

method

pre-heat your fan forced oven to 160 degrees. mash the banana in a bowl and then combine the oats. add in the honey and cacao nibs and you’re done. (woah, that was hard…not). roll into tablespoon size balls, place on a tray with baking paper and flatten slightly.

cook for approximately 10-15 minutes. you can pop a little ghee on with a pastry brush if you want a nice brown crispiness on the top.

cool on the tray for 5 minutes and then move to a rack.

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lastly and most importantly, EAT!

makes 10

super yum, nutrient dense and most of all, simple.

cara x

 

 

 

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