Tag: honey

Raw Raspberry & Chocolate Slice

Today I’m sharing a recipe for a Raw Raspberry & Chocolate Slice.

I was looking through my recipes this week and came across this recipe that I had saved from one of those free magazines you can get from the supermarket.
It is an easy recipe to make and tastes very nice, sort of a spin on ‘cherry ripe’.

Having the raw chocolate topping helps to keep this slice healthier.

Raw Raspberry & Chocolate Slice

Makes approx. 12 pieces

Ingredients

Base
3/4 cup almond meal
10 pitted dates
1 ½ tbsp. cacao powder
2 ½ tbsp. almond butter
1 tbsp honey

Filling
1 cup raw, natural cashews
250g fresh raspberries
½ cup desiccated coconut
2/3 cup coconut oil
1 tsp vanilla paste
1/3 cup honey

Chocolate topping
40g cacao butter
1 tbsp. coconut oil
1/3 cup cacao powder
2 tbsp. maple syrup

Method
Prepare a 20 x 20 cm tin by lining with baking paper
* For the Base – Place all of the ingredients into a food processor and mix until combined.
* Spread the mixture over the base of the tin, pressing it out evenly and refrigerate.

* For the filling – process the cashews until they are fine crumbs.
* Add the remaining ingredients and process for 2 minutes until the mixture looks smooth and creamy. Pour the mix over the base spreading it evenly. Return the tin to the fridge for 20 minutes.

* To make the chocolate topping, melt the cacao butter and coconut oil and mix in the cacao powder and maple syrup. Once well combined, pour the chocolate over the raspberry filling. You will need to work quickly as the chocolate may start to set if the filling is really cold.

Refrigerate till the chocolate is hard, then lift from the tin and slice into squares.
The slice will need to be kept refrigerated till served.

I think this recipe could be made using different berries if raspberries are not to your taste.

I hope you enjoy this slice as much as we did.

Till the next post,

Live clean n Prosper

Coconut, Ginger and Lime biscuits

Today I’m sharing a biscuit recipe using coconut flour.

In my last post I wrote about the health benefits of using coconut flour in cooking. I had previously made a coconut flour shortbread using a paleo recipe I had.

Let’s just say the result was not great. So I went in search of a new recipe to play with.

Here it is.

 Coconut, Ginger and Lime biscuits.

Makes 12 to 15

You could swap out the ginger and lime for other dried fruits such as raisins or apricots, if ginger is not your thing.
 Ingredients

1/3 cup coconut flour

1 tbsp desiccated coconut

zest of ½ lime

30 gms chopped naked ginger (un-crystallised)

45 gms melted butter

¼ cup honey

2 eggs, lightly beaten

1 tsp vanilla extract

pinch of salt

Method

Preheat the oven to 170’c

  • Mix together the coconut flour, lime zest, salt, coconut
  • Add the melted butter, vanilla and honey and mix well
  • Then add the eggs and continue to stir the mixture till it becomes thick.
  • Now add in the ginger, making sure the pieces are evenly distributed through the mix.
  • Using a spoon, portion out the mix onto a lined baking tray. (I used my ½ tbsp. scoop) and press into shape.
  • Place the tray in the center of your oven and bake for about 15 to 18 minutes until the biscuits start to turn a nice golden colour.
  • Place on a rack to cool.

I made this recipe twice to work out the best way to bake the biscuits. The first batch I made was a thicker cookie style and baked for 15 minutes at 180’c. The second batch I made thinner and cooked them at 170’c for 18 min. Both batches resulted in a soft textured biscuit.

If you like coconut and ginger, have a go at baking these. They are a healthy biscuit treat full of good fibre and beneficial ginger.

I hope you enjoy them.

Till the next post,

 Live clean n prosper

Orange and Coconut Cake

Today I’m sharing an Orange and Coconut Cake recipe.

We have so many oranges that we have harvested from our tree, I decided to use some in a cake.

After all, they are very healthy as researched for my last post. This is another way to make use of this lovely fruit.

I have a recipe for a Coconut and Raspberry Loaf that is really delicious, so I thought that it would easily be adapted to use oranges instead. This recipe is also gluten free with the use of Coconut flour.

The result is really yummy. I really like how the zest gives the cake a lovely colour.

 Orange and Coconut Cake

Ingredients

1 cup coconut flour

½ cup desiccated coconut

1 tsp baking powder or bicarbonate of soda

Zest of 1 orange – finely grated and chopped

4 eggs

1 cup buttermilk (or ¾ cup plain yoghurt & ¼ cup milk)

½ cup honey (or other liquid sweetener) I used rice malt syrup

60g butter – melted

2 tsp vanilla extract

1½ cups chopped orange flesh

 Method

* Preheat oven to 170

* Grease and line a loaf tin with baking paper

* Combine coconut flour, desiccated coconut, baking powder and orange zest in a mixing bowl.

* In another bowl, whisk together eggs, buttermilk, butter, honey and vanilla. When well combined, pour the mixture into the bowl of dry ingredients and mix well.

* Fold in the chopped orange flesh.

* Pour the mix into the loaf tin and smooth the top.

Bake for approximately 1 hour or until cooked. Test with a skewer.

Let the cake cool for at least 10 minutes before removing it from the tin onto a rack to cool.

I hope you enjoy this cake as much as we do.

 Till the next post,

 Live clean n prosper.