Breakfast · Recipes · Snacks and starters · Sweet things

Feijoa and Apple Upside Down Cake

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Feijoa and Apple Cake

It’s the time of year where buckets of feijoas and buckets of apples appear at our door, we scratch our heads wondering what to do with them all and then a week later they are all gone. This recipe was created to help fill my other half’s lunch box but it would also be a great dense slice for hiking or biking adventures. If you don’t have feijoas or have no idea what one is then first go out and plant a feijoa tree as soon as you can (they are amazing)and while you are waiting for it to fruit you can use tinned guavas instead.

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Placing the feijoas in the dish.

 

Recipe

Makes 1 large cake, prep time 20 min, cook time 45 min

1 ½ C feijoas, peeled and thinly sliced

1 tbsp + ¼ C honey

1 tbsp hot water

¼ tsp + 1 tsp ground ginger

½ C raisins

2 C grated apples

½ C shredded coconut

¼ C olive oil

½ C sunflower seeds

1 ½ C soy milk

1 tsp mixed spice

2 C wholemeal or gluten free flour

2 tsp baking powder

 

Preheat oven to 180C and line a large cake tin or dish.

In a small bowl mix together first measure of honey, ginger and water, add thinly sliced feijoas and gently mix until feijoas are covered with syrup.

Spread feijoas in a thin layer in the bottom of tin and pour over any leftover syrup.

In a large bowl mix together second measure of honey and ginger along with all other ingredients. Mix until just combined. Pour batter over feijoas and bake for 45 min until golden on top and skewer comes out clean.

Remove from oven and turn out onto baking tray with the feijoas on the top, you may need to gently peel the baking paper off.

Serve with yoghurt and a nice cup of tea.

Recipes · Snacks and starters · Sweet things

Chocolate Brownie Bites

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These brownies pack an energy punch, the use of black beans adds protein and chocolate gives that extra boost to keep you powering up hills or through your yoga class.

Recipe

Makes 20 pieces, prep time 15 min, cook time 15-18 min

1 cup cooked black beans

3 Tbsp maple syrup or honey

1 Tbsp chia seeds

½ tsp vanilla essence

¼ tsp peppermint essence

1 cup gluten free or spelt flour

1 tsp baking powder

1/3 cup cocoa powder

½ cup dark chocolate chips

½ cup chopped walnuts (optional)

¾ cup almond milk

 

Preheat oven to 170C and line a small baking pan.

In a food processor blend the black beans, maple syrup, vanilla and peppermint essence and chia seeds until smooth.

In a large bowl sift together flour, baking powder and cocoa. Mix in chocolate chips and chopped nuts and then stir through black bean mixture and milk until just combined.

Spoon into lined baking dish and bake for 15-20 min until just cooked through. Cool in pan then cut into squares.

Due to its low sugar content, store these bites in an airtight container in the fridge.

 

 

Recipes · Snacks and starters · Sweet things

Sesame Honey Slice

Sesame Honey Slice
Sesame Honey Slice

The other day I was dreaming of a slice that I used to make when I was a kid, it was chewy and sweet and it was super quick to make, on a recent visit to my parents house I discovered it in the back of a folder full of clippings my mum had kept. This is my healthier version of that old recipe and it’s a great one to make with kids over the school holidays.

Makes 10 pieces, Prep time 10 min, Cook time 10 min

Recipe

4 Tbsp honey (or liquid sweetener of choice)

¼ C peanut or almond butter

2 Tbsp coconut oil or butter

½ C powdered milk (soy or coconut)

½ C desiccated coconut

½ C dried dates or apricots, diced

1 C sesame seeds

 

Preheat oven to 170ᵒC. In a medium saucepan melt honey, peanut butter and coconut oil. Remove pot from heat, stir in all other ingredients and mix well. Press into a lightly oiled baking dish and bake for 10 mins or until golden. Remove from oven and allow to cool in dish before turning out and cutting into slices.

 

Mains · Recipes

Spinach, Chickpea and Tomato Saagwala

 

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Spinach, Chickpea and Tomato Saagwala

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A beautifully rich and healthy curry to share with friends.  Serve with brown basmati rice, poppadum’s and coconut yoghurt raita.

Recipe

Serves 4, Prep time 15 mins, cook time 40min,

2 white onions, diced

2 tbsp. olive oil

1 tsp ground ginger

1 tsp turmeric powder

2 tsp ground coriander

2 tsp garam masala

2 tsp mustard seeds

½ tsp chilli flakes

3 cloves garlic, minced

2 tsp salt

½ tsp pepper

1.2 kg tomatoes

250gm spinach

1 can chickpeas, drained

1 tbsp. honey or rice malt syrup

 

Roughly chop tomatoes, coriander and spinach and set aside. In a large pot heat oil and fry onions until fragrant and translucent. Add in spices and garlic and fry for 1 minute. Stir in chopped tomatoes, salt and pepper and simmer for around 20 minutes until tomatoes are soft and broken down. Add in chickpeas, spinach and honey and simmer for another 5 minutes.

Remove from heat and use an immersion blender or food processor to combine into a smooth consistency. Return to heat and simmer for a further five minutes, season to taste.

 

Recipes · Snacks and starters · Sweet things

Chocolate Sweet Potato Fudge

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Trying to reduce the amount of added sugar in your diet? This recipe utilises the natural sugar in sweet potato to create a gorgeous creamy fudge that will satisfy those sweet cravings and fill you up with goodness.

Makes 12 pieces, prep time 10 min, cook time 30 min,

Recipe

500gm orange sweet potato

4 Tbsp coconut oil

2 Tbsp cocoa powder

1 Tbsp tahini

4 Tbsp coconut flour

 

Preheat oven to 180C and roast sweet potato whole in their skins until completely tender (approx. 30 mins). Remove from oven and allow to cool slightly before peeling off skin.

In a food processor combine sweet potato, with all other ingredients and blend until well combined.

Press mixture into lined tin and place in fridge for at least 20 min to set.

Once set remove from tin and slice into pieces. Store fudge in fridge to keep it firm.