Raw Vegan Lemon & Coconut Slice

Those of you who follow me on instagram, when it comes to food, know three things for certain  - I love smoothies, I have a sweet tooth and I love Cathedral Cove Naturals products. 

It started with the paleo cereals to put on my smoothies or bowls for some crunch, and then I discovered the coconut yogurts. I love yogurt, and when I started focusing on my health and the amount of refined sugar I was having, I really struggled to find a dairy yogurt that was good for me.  The lowest I could find was 6g of sugar per 100g, which is actually not too bad really and I made do with that for a while.    

Then I found  Cathedral Cove natural yogurt, how could this creamy goodness taste so good and be so low in sugar? There is only 1g of sugar per 100g and it literally has two ingredients - coconut cream and probiotic cultures. That's it.  

I use it primarily as a topping or base - combine the yogurt with their cereal and some fruit and you've got heaven in a bowl (see my instagramfor photos!) They also have several other flavours if you're wanting something more decadent, the raspberry and chia one is my absolute fave (this one is slightly higher in sugar). 

After following them on instagram I've seen there are a lot of clever ways to use coconut yogurt, including raw baking. One slice caught my eye so I decided to make it yesterday. This recipe comes from their website and is really really delicious and super simple!  

Make it and let me know what you think! 

Ingredients

Base

1 Cup of Desiccated Coconut

1 Cup of Mixed Nuts (we used cashews and macadamias)

2 Tbs of our Raw Organic Coconut Oil

2 Tbs of Coconut Butter (or nut butter of choice)

1 Tsp Cinnamon

½ Tsp Ground Ginger

Filling
1 Cup Natural Coconut Yoghurt

1 Cup of Raw Cashews (soaked overnight)

Zest and juice of one large Lemon

3 Tbs of Pure Maple Syrup (or sweetener of choice)

½ tsp of Vanilla Powder

Garnish (optional)
Handful of chopped Mint, Zest of one Lemon, Chopped Macadamias

Freeze dried Strawberries

Instructions
Firstly, line a square baking tray or container with baking paper. 

To make the base add all of the ingredients into a food processor and blend until everything is combined. The mixture should be able to come together easily. Place the base mixture into the baking tray and press down firmly. Transfer to the freezer while you make the filling. To make the filling add all of the ingredients into a high-speed blender and blend until the mixture is smooth. Pour the filling on top of the base layer and put back into the freezer to allow it to set over night or for 4-6 hours. Once this layer has set you can garnish it with the mint, lemon zest, macadamias and freeze dried strawberries. Prior to serving place the slice in the fridge for a couple of hours to allow it to soften.

Raw Chocolate Peppermint Crunch

Recipe from Dr Libby's Sweet Food Story

I'm all about that sweet life. Even with balancing out my diet (and no doubt my hormones) I like to have something a little sweet now and then.

This is slightly more effort than the Cranberry Ripe recipe I posted a week or two ago (see recipe HERE) but it is definitely more decadent too. It's best kept in the freezer in small portions, just pull out a piece when you need a pick me up or want a treat. If you let it defrost ever so slightly the middle layer goes all gooey and melts in your mouth.  YUMMO!

Sweet things never used to be safe in the house with me around, and I'm loving that I'm not having the same cravings I did before.

If you're not confident with raw baking, below are some step by step photos to help you along. Well worth the effort.   Note: I got almost all of the ingredients from Binn Inn

Chocolate Peppermint Crunch

Ingredients

Base
1 cup raw almonds, soaked overnight then rinsed well
1 cup desiccated coconut
1/4 cup filtered water
1 cup dried dried dates
1/4 teaspoon cinnamon
1/3 cup cacao powder
pinch of salt

1.combine all of the base ingredients in a food processor and pulse until well combined and sticky.
2.Line a slice tin with greaseproof paper, press the base mixture into it evenly and place in freezer to set.

White Peppermint Filling
1 cup raw cashew nuts, soaked overnight and rinsed well
1/2 cup coconut cream
2 tablespoons honey
1 tablespoon lemon juice
6-8 drops peppermint essence
pinch of salt

3.To make the peppermint filling, combine all ingredients in a high speed blender and blend until creamy and smooth. Pour mixture over base and return to freezer to set until very firm.

Chocolate Topping
100g cacao butter, melted
1/4 cup cacao powder
1/4 cup maple syrup
1/3 cup goji berries
1 cup dehydrated buckwheat groats (Binn Inn have these)

4.To make the chocolate topping, combine the cacao butter, cacao powder, maple syrup and salt in a bowl and whisk until well combined. Add the goji berries and buckwheat and mix well. Pour chocolate over the set filling and base. Place in freezer until completely set.

Egg & Vege Slice

We have a few staples in our house that have been around for donkeys years. We all have them, reliable family favourites that you make time and again. One of our favourites is Egg Slice. I started making it when I was pregnant as freezer meals as it freezes so perfectly and you can pack so much into it. Even when I make it now I usually double up and freeze one for when I can't be bothered to cook!  The vegetable content is dependant on whatever is in my fridge at the time, you can switch out any veggies for your family faves.  Usually added to the below I would have capsicum/peppers and zucchini as well.

You will get better taste if you use free range eggs. We are lucky to have 5 chickens on our property who lay the most amazing eggs, Aiden likes to go and collect the eggs before I make it and he often helps as it's a very quick and easy recipe.  It should take no more than 45 mins including the 30 min bake time.

As I'm trying to stay away from higher carbs, I decided to try making it with almond flour instead of plain white flour and low and behold, it was BETTER than the original. WIN!  I wrote down the winning recipe straight after dinner, here it is!

Really yummy served with avocado or fresh tomatoes, or side green salad.

Egg & Vegetable Slice

6-8 free range eggs
1/4 cup oil

Roughly 2 cups chopped veggies of any variety.
I used:
1/2 cup Brocoli
1/2 cup Cauli flower
1 grated carrot
1/2 tin corn kernals (no sugar added)
1/2 onion
1/2 cup almond flour
3/4 teaspoon baking powder
salt and pepper to season

Method:

1. Preheat oven to 180 degrees celsius, line your dish with baking paper (no mess after!)

2. Whisk together wet ingredients

3. Combine veges with dry ingredients

4. Mix wet ingredients into dry, stir well

5. Pour into prepared dish and bake for 30 mins

Enjoy!

Recipe - Cranberry Ripe

I have been discovering some amazing recipes and new tricks in the kitchen lately.  If you know me already, you know I love to bake, I even owned a baking business for a few years.  I think my love of baking originally came for my love of sweet things, and wanting to recreate sweet treats that I had seen or had at a cafe.   Nothing has changed really!

At the Total Health Explosion event in New Plymouth last weekend I tried some raw treats from Raw Balance.  They were GOOD. Seriously good. I couldn't believe they were so delicious!  So I came home thinking 'I need to learn to do that'.  I had totally forgotten that I had purchased a Dr Libby recipe book a few years ago (with good intentions) but never actually made anything from it.  I think that 'raw food' has always intimidated me a bit, I'm more familiar with traditional baking - flour, sugar, butter - you could say it's my comfort zone.

Well, I am happy to report my first attempt was a success (bulging eyes from Aiden and two thumbs up) and I couldn't believe how easy it was. Only 3 steps, and Aiden helped.
I think some recipes can be more labour intensive than others, but if you're like me and want to give something a try, this recipe is the perfect first step.

There are a few staple ingredients you will need that you may not have at home - don't let that intimidate you!  I went to my local Bin Inn and bought some things I'd seen recurring on several recipes, and now they are in my pantry ready for my next experiment.

Give this a go and ENJOY!  I've included a few photos to help you.

This recipe is best kept in the freezer in small portions to pull out when you need a sweet treat.

CRANBERRY RIPE

For the base:

• 3 cups desiccated coconut

• 1/2 cup goji berries

• 3/4 cup dried cranberries

• 1 tsp vanilla paste

• 1 cup raw macadamia nuts

• 1/4 cup chia seeds

• 2 tbsp maple syrup

• 2 tbsp filtered water

For the Topping:

• 100g cacao butter, melted

• 1/4 cup cacao powder

• 1/4 cup maple syrup

• pinch of salt

1. Combine all the base ingredients in a food processer and process until well combined and sticky.

2. Line a slice tin with greaseproof paper and press the base mixture evenly into the tin. Refrigerate while you make the topping.

3. To make the topping, combine melted cacao butter, cacao powder, maple syrup and salt in a bowl and whisk until well combined. Pour over the base and return to fridge or freezer to set completely.