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
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.
A beautifully rich and healthy curry to share with friends. Serve with brown basmati rice, poppadum’s and coconut yoghurt raita.
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
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.
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,
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.
This chutney works wonders with any Indian dish, it’s also great on sandwiches and roasted veggies. I like to keep a jar of it in the fridge at all times.
200g tamarind paste (found in Asian food stores in a pressed brick like shape)
½ Cup dates covered in 1 cup boiling water for 5 mins
2-3 cups water
Place tamarind, dates (and their water) and 2 cups extra water into a small pot, bring to the boil then lower heat and simmer gently for 15 min, as it simmers break up the chunks of paste with a spoon. Add extra water if starting to stick or get to thick.
Strain mixture through sieve, pressing it through with a wooden spoon, this will get the seeds out. If you want you chutney a bit more chunky then add some of the pulp that will be left in the sieve.
Transfer into glass jar and keep in fridge. Serve with curries or roast veggies .
Having never been a big fan of Christmas cake I was delighted to stumble on Panforte a number of years ago. It’s much denser and decadent version but probably slightly better for you than the usual Christmas cake recipe (my dad’s cake has two 2 blocks of butter and 12 eggs to start with). You can use any combination of dried fruit and nuts that you like. Pomegranate molasses can be brought at most specialty food stores but if you can’t get hold of it you can use maple syrup instead.
Makes one large or two small panforte, Prep time 25 min, bake time 25 min
1 cup dried figs
½ cup dried cranberries
½ cup dried apricots
½ cup cyrstallised or stem ginger
1 cup almonds
½ cup hazelnuts
½ cup brazil nuts
½ cup dark chocolate pieces
Zest of 1 lemon
2 tsp cinnamon
Pinch of white pepper
1 tsp cardomon
1 tsp ground ginger
¼ tsp nutmeg
¾ cup brown rice flour
¾ cup honey
¼ cup pomegranate molasses
Preheat oven to 160C and line a spring form cake tin with baking or rice paper.
Lightly toast hazelnuts and almonds in oven then transfer into a clean tea towel and rub vigorously to remove hazelnut skins.
Roughly chop brazil nuts and dried fruit and place in a large mixing bowl. Mix through spices chocolate chunks, zest, hazelnuts, almonds and flour and set aside.
Over a medium heat melt honey and pomegranate molasses and gently simmer for about 5 minutes being careful not to burn.
Pour honey mixture over fruit and nuts and mix thoroughly working fast as it will set as it cools.
Spoon into baking tin and using wet hands press mixture down firmly.
Bake for 25-30 min then remove from oven and cool in tray.
Store in an airtight container and cut with a sharp knife to serve.