muesli

add that crunch back in...

Ingredients

1C Buckwheat Flakes
1C Macadamia Nuts
1C Shredded Coconut
1C Coconut Flakes
1/2C Sunflower seeds
1/2C Goji berries
1/2C honey
1/2C coconut oil

Method

Roughly chop macadamia nuts (in Thermomix - pulse 2-3 times)
Put all dry ingredients into a large bowl and add the nuts

Melt honey and coconut oil
Pour into the dry ingredients and combine with a wooden spoon until everything is coated

Place in a lined baking dish and bake 180 degrees for approx. 15-20 minutes until golden
Stirring occasionally

Allow to cool in the dish, then crumble up using a wooden spoon
Store in an airtight container in the pantry

Perfect on top of your coconut yoghurt for a filling breakfast or snack on the go...

Coconut Yoghurt

Smooth and Creamy Yoghurt, no dairy!

The gelatin in this recipe does two things: it sets the yoghurt and it gives you a smooth and creamy mouth feel

Ingredients

800ml coconut milk
(I use AYAM brand: 3 x 270ml tins
or 2 x 400ml tins)
2t  honey
1 1/2t gelatin*
1/32t yoghurt starter**
1/32t probiotic culture**

Method

Add coconut milk, honey and gelatin to Thermomix bowl
Heat until gelatin dissolves, 5 minutes, 80 degrees, speed 3

Allow to cool until around 37 degrees (about 5 minutes)
Add yoghurt starter and probiotic, mix 30 seconds, speed 3

Pour into containers and leave in yoghurt machine for 24 hours

When done, it will still be liquid and will have separated. Shake well, then refridgerate for 8 hours or until set.



When set it will look firm. All it needs is a quick stir with a spoon until smooth. Now you can use as is, or flavour with homemade jam or fruit puree. My favourite combination is with passionfruit curd.





*Gelatin - make sure you use a good quality gelatin

You can vary the amount of gelatin to vary the thickness of the yoghurt
pouring yoghurt - 1t
normal thickness - 1.5t
thick greek style - 2t

I find 1.5t enough. Coconut sets when cold, so you will find the yoghurt will firm up just from being cold.

**Yoghurt Starter

I use the dairy free culture from www.greenlivingaustralia.com.au as well as their probiotic. You can use a probiotic like Polybac 8 too (or whatever you have in your fridge).

Note: To measure such small amounts, grab a set of tiny measuring spoons from Green Living Australia when purchasing your cultures



Perfect to use with Squeeze 'ums... fill up the small 80ml for school lunchboxes or 200ml for a snack for mum

Chocolate Avocado Mousse

Cacao plus Avocado equals amazing

Who would have thought these two ingredients together could be so delicious and flexible... You can enjoy this as a mousse, as an icecream, as an icing on cupcakes, as a slice, or just with a spoon!

Ingredients:

2 avocadoes
70g coconut oil
60g raw cacao
2-3 heaped T honey (to taste)
1/2 vanilla bean (seeds only)

Method:

Put all ingredients in Thermomix and combine 20sec speed 5
Taste and add more honey if you like it sweeter

As a mousse:

Put in a container and store in the fridge - eat with a spoon or use as a spread

As an icing:

Use straight away, put cupcakes in fridge to set, then remove cakes half an hour before serving

 

As an icecream:

Freeze... it will set hard. If you use it within a couple of hours of making, it will still scoop. For longer storage times, remove from the freezer an hour before use.

As a slice:

Prepare a base, spread topping... freeze until set (one hour approx), then slice into portions and freeze each portion ready for use

Nut Base:

150g ground nuts (pecans or walnuts combine well with this dish)
100g dates
Combine and spread on the base of a small lined dish, top with mousse

Cookie Base:

Use Coconut cookie recipe
120g cookies
40g ghee
Chrush cookies and combine with ghee
Spread on the base of a small lined dish, top with mousse

Chocolate Cupcakes

Chocolate Coconut Cakes

These taste like chocolate cakes to me, but if you don't eat a lot of coconut, they will taste like a lamington

 

Ingredients:

5 eggs
130g honey
1/2C coconut oil
3T coconut flour
1/4C raw cacao
1/2t bicarb soda
pinch salt

Method:

Put all ingredients into your Thermomix bowl and combine 20sec speed 5

Do not be alarmed that this is indeed a very runny batter... if it was normal gluten free flour it would never work, but coconut flour absorbs A LOT of liquid, so it will all be ok when baked...

Pour into patty cases (half fill)

Bake for 15 mins 180 degrees celcius until puffed and when pressed gently in the centre, they spring back

Remove from the muffin tray and cool on racks



Once cool you can ice with chocolate avocado mousse and top with coconut or just serve warm with icecream and chocolate sauce

Coconut Cookies

Crunchy Cookies...

these remind me of the cookies in the big biscuit tins my parents would receive at Christmas

 

Ingredients:

70g ghee

30g coconut oil

55g honey

1/2 vanilla bean (seeds only)

1T dessicated coconut

1/2C tapioca starch

1/2C hulled millet

1/2C buckwheat kernals

1/4t bicarb soda

 

 

Method:

Grind millet and buckwheat in Thermomix for 130sec speed 9

Add remaining ingredients and combine 15sec speed 4

Scrape down if necessary and mix 10sec speed 4

 

Roll into balls and press lightly with a fork

OR use a cookie press

 

Bake 180 degrees for 15 minutes until lightly golden

Honey burns quickly so please check often... if you have a very hot oven, reduce temp to 160

 

Store in an airtight container in pantry