Friday Favs: Coconut & Lemon Bliss Balls

February 6, 2016

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These bliss balls are so damn refreshing and tasty, contain healthy oils and is the perfect treat to help curb those sugar cravings.

Ingredients: 
– 2 cups shredded coconut and a little bit extra for the end
– 1/2 cup almonds
– 2-3 teaspoons rice malt syrup (vegans) or honey
– 2 tbsp coconut oil, melted
– zest and juice of one organic lemon. (I prefer using organic lemons when I need zest.) 

Method:
– Pop all your ingredients into a food processor and blend.
– If the mixture isn’t sticking together add a lil more coconut oil.
– Roll into balls.
– And cover with the extra shredded coconut.
– Refrigerate for until firm.

Makes about 18 balls, 130 calories per ball.

Enjoy
XXX
EJ

Gluten Free Granola

April 3, 2015

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I love having a healthy breakfast in the morning. Generally, how it works with me, how I start my day food wise will determine what the rest of my day will be like. For instance if I start the morning off with a croissant I’m screwed, if I start the day off with a healthy juice I’ll end up having chicken and veggies for dinner instead of pasta. Therefore a healthy breakfast is of upmost importance to me.

Buckwheat is a wonderful gluten free seed with a lovely crunchy texture. It is full of important nutrients like B vitamins, iron, magnesium, boron and calcium, and is highly alkalizing.

This mixture lasted me a week and I loved combining it with yogurt and fresh berries or simple snacking on it straight from the jar during the day.

xxx
Enjoy EJ

Ingredients:

  • 2 cups of unroasted buckwheat. (Not toasted kasha buckwheat.)
  • 1/2 cup raw walnuts
  • 1/2 raw, sliced almonds
  • 1/4 raw pumpkin seeds
  • 1/2 cup unsweetened cranberies
  • 3 heaped tablespoons of raw honey
  • 3 heaped table spoons of coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

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Method: 

1.) Soak you buckwheat for 5 hours. You don’t want to soak it for more then 7 hours as it tends to get mushy and won’t roast nicely.Once soaked drain your buckwheat in a baking sieve.

2.) Once you’ve soaked and drained your buckwheat preheat your oven to 150 degrees celsius.

3.) Next mix your buckwheat, walnuts, sliced almonds, pumpkin seeds and cranberries together in a big mixing bowl.

4.) In a separate bowl melt your raw honey and coconut oil. (This step is only necessary if your honey and coconut oil are hard.)

5.) Pour your melted coconut oil and honey over your buckwheat mixture and mix well.

6.) Once mixed add the cinnamon and nutmeg and mix in.

7.) Spray your baking tray with some Cook n Bake to preheat your granola sticking to the tray.

8.) Spread your mixture evenly over the tray and place it in the oven to bake for 10-20min.
I highly suggest staying nearby to watch your granola as it can burn very quickly depending on your oven.

9.) Once it looks like your granola has turned a little golden, place it under the grill for 3min to get a little crunchier.

10.) Once cooked take out it out the oven and allow it to cool down.

TIP: Consol/Mason jars make the best storage containers for this delicious granola.

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Photographs by me.

LEMON POUND CAKE WITH LEMON POPPY SEED BUTTERCREAM

January 2, 2015

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I baked this cake for the first time for last years Mother’s Day and have been wanting to share it on the blog since then. This cake is pure perfection!

I love simple cakes, cakes that don’t try too hard and that’s what’s so great about a single layer cake that’s only frosted on the top and not the sides. No fuss. Just a deliciously lemony pound cake with a thick layer of creamy frosting. Don’t hold back on the frosting!

Little warning, it’s called a pound cake for a reason. The base shouldn’t be light and fluffy but rather dense and moist. Careful not to over bake as it’ll dry out fast.

Afternoon tea anyone?

xxx
EJ

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FOR THE CAKE:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup castor sugar
  • zest of 1 large lemon
  • 4 large eggs, at room temperature
  • 1 vanilla bean, seeds scraped and pod discarded (or 2 teaspoons pure vanilla extract)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup fresh lemon juice

FOR THE BUTTERCREAM:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 cups icing sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • splash of milk or cream as needed for consistency
  • 1 tablespoon poppy seeds

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DIRECTIONS: 

1.) Place a rack in the centre of the oven and preheat oven to 180 degrees celsius.  Grease a 25cm non-stick pan. Make sure that the cake pan has high sides.  Set aside the greased pan.

2.) In the bowl beat the butter until pliable and soft, about 1 minute. Preferably for an electric beater. 

3.) In a small bowl toss together sugar and lemon zest using the back of a small spoon.  The sugar will become moist and super fragrant.

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4.) Add the sugar to the butter and beat on medium speed until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the sides of the bowl occasionally. Mixture will be pale in colour.

5.) Beat in eggs, one at a time, beating for 1 minute between each addition.  Stop the mixer and scrape down the sides of the bowl occasionally.  Beat in the vanilla extract once all of the eggs are mixed in.  The batter may look curdled.  That’s ok!

6.) Add the flour, baking powder, and salt.  Beat on low speed until almost incorporated.  Add the lemon juice and beat to combine.  Stop the mixer and finish combining the batter with a wooden spoon or spatula.  Scrape down the bottom of the bowl to make sure you’ve completely incorporated all of the ingredients.

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7.) Spread the batter into the prepared pan and smooth.  Allow to bake for 30 to 35 minutes or until a skewer inserted in the centre of the cake comes out clean.  Allow to cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack.

8.) To make the frosting, cream together the butter, 2 cups of powdered sugar, lemon juice, and vanilla extract.  Beat until smooth and creamy.  Add a splash of milk or cream for a thinner consistency.  I prefer my buttercream not too thick as to not tear the cake when frosting.  Once you get your consistency where you’d like it, beat in the poppy seeds.  Add a touch of yellow food die if you’d like.

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9.) Spoon and spread the buttercream over the completely cooled cake.  Don’t worry about frosting the sides.  Leave them bare.  Allow the cake the rest in the fridge for at least an hour before serving.  

TIP: Cake will last, well wrapped at room temperature, for up to 4 days.  

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4 Ingredient Coconut Macaroons

October 30, 2014

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So I have about 10kg of flaked coconut sitting in my pantry, why I don’t know, so I decided to make something yummy with it… and the first thing that come to mind were these coconut macaroons. a.) because they delicious and help kick the sweet cravings b.) they gluten free and c.) well the recipe needs five cups and I have more then enough coconut lying around.

They came out perfectly – warm and chewy. I’ll defnitely be making these again. I may even try dipping them in melted chocolate as an extra treat!

xxx Enjoy
EJ

p.s if you bake these please leave a comment letting me know how they came out and whether you enjoyed them as much as I did. 

INGREDIENTS:

  • 5 cups flaked coconut 
  • 3 large egg whites
  • 1/2 cup sugar, I used natural brown sugar. 
  • 1 teaspoon vanilla essence 

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DIRECTIONS:

1.) Preheat oven to 350 degrees. Whisk together egg whites, sugar and salt until frothy.

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2.) Gradually fold in coconut until it is well coated in wet mixture.

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3.) Roll into balls and place on a baking tray (I like to line mine in parchment paper and a bit of cooking spray) and bake at 180 degrees celsius for about 20min. 

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4.) Check on your coconut macaroons every 5min, they may go golden before 20min depending on your oven. Once golden take then out of the oven to cool down. 

5.) Lastly enjoy your chewy, sweet, gluten free treats with a cuppa tea… yum yum. 

For a yummy guilt free muffin recipe click here

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