Coconut & Banana Cheesecake Tart

image

The #GBBO being back on is throwing me back to this indulgent Coconut & Banana Cheesecake Tart that I made a few weeks ago for Coconut Merchant. I’m one of their contributory chefs and I think this gets the award for the most coconut products used at one time! I really can’t get enough of their produce, it’s all completely organic and of such a good quality. It’s probably why this dessert is so rich and yummy, perfect for the miserable weather we are having at the moment. The best part is it requires no baking at all, totally raw and free from gluten, refined sugar and dairy. Let me know if you give it a go!

Ingredients:
Base
2 ripe bananas
1/2 cup coconut sugar
3/4 cup cashew nuts
2 tablespoons coconut oil
1/2 cup coconut flour
1 1/2 tablespoons almond butter
generous sprinkle of pink salt

Filling
1 1/2 cup cashews
3 tablespoons coconut jam
1/4 cup almond milk
generous sprinkle of pink salt

Topping
Raw coconut chips and coconut syrup

How:

  • Line a bottomless cake tin with coconut oil
  • Blend all the base ingredients together until a thick, even consistency is achieved – It should be a solid but moldable mass
  • Add the base mixture to the cake tin to create an even layer and pop in the fridge whilst you make the filling
  • Add all the filling ingredients to the food processor (no need to even clean it!) and blend  until thick and creamy
  • Pour the mixture on top of the base layer, top with the raw coconut chips and pop in the fridge overnight (freeze for 3 hours for a speedy dessert)
  • Drizzle with coconut syrup and serve, yum!

image

Chicken, Coconut & Rice Noodle Salad

Photo 14-05-2015 00 16 40-1

Summery salad recipe time! This combination of chilli, ginger, lime and coconut is both warm and fresh – providing a clean and healthy recipe that’s very easy to make up in time for any picnic or BBQ.

Ingredients:

2 organic chicken breasts, grilled
1 orange pepper, sliced
2 tomatoes, diced
1 carrot, grated
2 spring onions, chopped
½ cucumber, grated
65g rice noodles
2 handfuls watercress
1 large handful coriander, chopped
1 red chilli, chopped
1 large handful raw coconut chips

Dressing
1 tablespoon coconut sugar
himalayan pink salt, to taste
4 teaspoons tamari
1 teaspoon ginger
1 lime, juiced

How:

  • Cook the rice noodles and chicken, and leave both aside to cool
  • Prepare the vegetables and salad as described
  • Shred the chicken, and mix all the ingredients together in a bowl
  • Shake up all the dressing ingredients together in an empty jar and pour over
  • Serve in a dish, garnish with fresh coriander and chilli on top –and enjoy!

 

Photo 14-05-2015 00 18 17

Mini Falafels

image

The sun is starting to make an appearance (sort of) so if you’re anything like me, you want a lighter and quicker evening meal to make the most of your evenings in the sunlight. These mini falafels are perfect for that. They also make a great lunch or picnic snack and are gluten and dairy free too!

Ingredients:
8-10 falafels
1 tin organic chickpeas
2 large garlic cloves
2 medium red chillies
1.5 tablespoons tahini
1 small onion
2 tablespoons lemon juice
3/4 teaspoon cumin
Generous amount of pink salt and pepper
Chilli flakes
2.5 tablespoons coconut flour
Coconut oil for cooking

How:

  •  Start off by simply adding all the ingredients to a food processor
    and blending until even
  • Form the mixture into falafel patties and set aside. Make sure it’s
    solid enough to hold its shape – if it isn’t, simply add more coconut
    flour
  • Heat a skillet with coconut oil, and cook each side for a few
    minutes, until thoroughly warmed through
  • Serve on a bed of leaves with a lemon juice, tahini, and garlic
    dressing
  • Enjoy!

image

Yummy Apple & Beet Oat Bars

image

These are the perfect on the go breakfast, elevenses or healthy treat. The apples and beets provide an amazing source of nutrients and a natural sweetness that your body will love whilst the coconut gives a yummy creaminess with subtle tropical tones. I just love the fact I am getting so much goodness when I eat them! Beetroots especially are little health powerhouses, rich in betalains which are a special type of phytonutrient known for their anti inflammatory and detoxification properties. So as well as giving the bars their beautiful colour, the beets help your inner beauty thrive too.

Don’t be put off by the thought of veg in your bar though, these really are so delicious. I took a batch into work and everyone agreed they taste completely ‘naughty’ with no one  guessing that beets were even involved. Even my two fussy and totally adorable nieces loved them so it’s a great way of getting some fruit and veg into the kiddies too. Let me know if you make them, I would love to see your creations.

Ingredients:
1 tray
3 apples cored and peeled
2 beetroot peeled
2 cups organic jumbo oats
2 tablespoons chia seeds
2 cups desiccated coconut
1 cup raisins
1 cup coconut sugar
3 tablespoons coconut oil
1/2 cup coconut milk
1 teaspoon cinnamon

How:

  • Quarter the apples and beets and steam the apples for 12 minutes and the beets for 20. (Can also be roasted if you don’t have a steamer)
  • Add them to the food processor with the coconut oil until you get a smooth purée
  • Add the remaining ingredients to a mixing bowl and stir together with the purée
  • Grease your baking tray with a little coconut oil and pour in the mixture evenly
  • Bake for 40 minutes at 150, they should be a little springy still and leave to cool
  • Cut up into bars, they should be slightly moist but firm. Bake for longer if needed
  • Keep in the fridge and enjoy :)

image

Cashew Coconut Jammies

Jammies

No ground almonds in the house and an impulse to make ‘healthified’ Jammie Dodgers was how this recipe began. I had cashew nuts though so decided to give that a go and oh wow did that turn out to be a good idea! Cashew flour combined with organic butter (which is so much better for us than any processed margarine) is a dream combination. (You can substitute the butter for solid coconut oil if you avoid dairy, I use both for different benefits!) Add some coconut too and you find yourself in biscuit heaven. A biscuit that gives back too, lots of goodness for us to absorb. These are also so versatile, swap out the jam for fruit purée, cacao nibs or keep it simple with the plain variety.

Ingredients:
8-10 biscuits

50g butter, diced
40g cashew flour (just whizz up a bag of unsalted organic cashew nuts)
20g coconut flour
2 tablespoons raw honey
1/2 teaspoon bicarbonate soda
coconut jam for topping
pinch of pink salt

How:

  • Add your cashew nuts to a food processor and blend until you get an even flour consistency
  • Measure out 40g worth and set aside any left over
  • Add all your ingredients minus the jam to a food processor
  • Spoon on to some baking paper and shape delicately into biscuits, making a small dent in the middle
  • Bake for 6-8 minutes at 180 (or until golden), they should be a little springy still, leave to set on a cooling rack
  • Round a teaspoon of jam in your palms and place gently into the dents
  • As the jam starts to soften with the heat, top with some desiccated  coconut and leave to set!

Jammies

Coconut Jam anyone?

Coconut Jam comp

INSTAGRAM GIVEAWAY

This week I’ve teamed up with @coconutmerchant to give you the chance to win one of my favourite products, AMAZING coconut jam! It’s brand new so you’ll be one of the first people to use it and I’ll be posting some new recipes using it this week too!

To enter just:

  • Follow @eatpraycook_ & @coconutmerchant on Instagram
  • Repost/regram this photo
  • Tag with #EPCjam

You can also enter on Twitter, just RT and follow when you see the post.

2 winners announced next Sunday 8th Feb – GOOD LUCK.

Coconut Jam comp

Hey Pesto! Vegan style…

Vegan Pesto

Vegan Basil Pesto

This recipe came to me one evening whilst making a courgetti salad and trying to decide what dressing to use. Pesto sprung to mind but I didn’t have the traditional parmesan. Damn it I thought, I really really want pesto, especially now I know I can’t have it. So off I went to scramble through my cupboards looking for inspiration. Cashew nuts, yes, I’ve used them in raw ‘cheese’ cakes so surely that will work! Eventually I ended up adding some leftover coconut milk for added creaminess, lots of basil, pink salt, garlic and pepper and by the end of my little experiment I was almost hopping around the kitchen in excitement, this is the yummiest pesto ever! The creamiest, dreamiest, healthiest pesto. I do realise that’s quite a bold statement to make but honestly, even my pesto hating, meat loving fiancé absolutely loved this. It’s incredibly simple to make too, all the ingredients just need whizzing up in a food processor and hey pesto! ;)

Use to flavour brown rice pasta for a creamy winter dish or dress up courgetti for a lighter meal. It’s also delicious spread over rye bread toast!

Ingredients:
1 small jar

20 medium basil leaves
1/2 cup cashew nuts
1/2 cup coconut milk
3/4 teaspoon garlic powder
Generous sprinkling of pink salt and black pepper (to taste)

How:
Add to a food processor and blend until creamy, yum! You can also alter quantities based on your own tastes or add some chilli for a kick!

Vegan Pesto

Chewy Chocolate & Coconut Cookies

Cookies

Sometimes you just need a cup of hot tea and a biscuit! I’m a complete tea nut, I probably have every herbal flavour going in my tea cupboard, yes a whole shelf dedicated to tea, obviously! There’s just something about tea and biscuits though which is so comforting, especially on cosy Sunday evenings, bliss. It’s hard to find a healthier biscuit though, even the gluten-free store bought biscuits are still heavily processed and full of refined sugar. That’s why I’m so excited about this recipe as they are a super easy, quick and much healthier than your standard chocolate cookie.

Here we have raw cacao which is loaded with antioxidants (even more than blueberries) and the combination of almond and coconut flour means they provide an amazing source of healthy fats and protein too! It’s really important to use a good quality pure organic, grass-fed butter which is a million times better for us than heavily processed, nutrient stripped tubs of margarine that are loaded with trans fats.  Studies show that full fat butter actually helps our bodies absorb the nutrients from the rest of our food. However, you should be able to switch the butter for coconut oil too if you prefer a plant-based diet, just add it to the mix whilst it is solid. I use both in a lot of different things depending on what I have in and what I feel like.

Go get the kettle on and whizz up a batch! I’ve included the recipe for the chocolate sauce topping but of course you can enjoy them without or experiment with your own too. Happy Sunday :)

Ingredients
8-10 cookies
50g butter, diced
40g ground almonds
20g coconut flour
2 tablespoons raw honey
1 heaped tablespoon cacao
2 tablespoons desiccated coconut
1/2 teaspoon bicarbonate soda
Sprinkle pink salt

Topping
15g cacao butter
1/2 tablespoon cacao
1/2 tablespoon almond milk
1 tablespoon maple syrup
Pinch of pink salt
1/2 teaspoon coconut oil
Alternatively you can melt over a quality dark chocolate, 90% cocoa is best

How:

  • Add all the ingredients to a food processor and blend until even
  • Spoon on to some baking paper and shape delicately into biscuits
  • Bake for 8 minutes at 180, they should be a little springy still and leave to set on a cooling rack
  • On a low heat, melt the cacao butter in a bowl over a pan of hot water (chopping it up first will help it to melt quicker)
  • Add the remaining ingredients when melted and stir
  • Drizzle over the cookies and top with some more coconut, leave to set & try not to eat them all at once!

image     image

Warming Squash & Aubergine Curry

Squash & aubergine curry

This curry is the perfect winter warmer, especially if you’ve been feeling a little fluey or run down lately because it’s loaded with feel good , medicinal herbs and spices. Turmeric is known for its powerful anti inflammatory and antioxidant properties, ginger for an immune boost and cayenne pepper to cleanse and detoxify. Health benefits aside it’s just simply delicious too, so warming and incredibly easy to make. I made this a couple of times to try to perfect the recipe and really enjoyed the combination of warming spices, juicy lime and indulgent coconut. Serve it up with some brown rice for a really wholesome and nutritious dinner that will satisfy all the way through the colder months. I hope you enjoy and please let me know if you recreate it I’d love to see :-)

Ingredients:
Serves 4

1/2 diced squash
1/2 diced aubergine
2 chopped onions
2 handfuls spinach
2 cloves of crushed garlic
200ml coconut milk
135g creamed coconut
juice 1 lime
1 vegetable stock cube
1 tablespoon maple syrup
2 big handful chopped coriander
1/2 teaspoon ginger
1/2 teaspoon cayenne
3/4 teaspoon turmeric
10 grinds of black pepper
Generous sprinkling of pink salt

How:

  • Cook the garlic and onion in a tablespoon of coconut oil until soft on a medium heat
  • Add the squash, aubergine, coconut milk and cream, turn up the heat & allow to simmer
  • Crumble the stock over, add the turmeric, ginger, cayenne, salt & pepper and simmer for 20 mins until the veg is cooked through but holds its shape
  • Stir through the spinach, coriander, lime juice & maple syrup and season further to taste
  • Turn off heat, allow to cool slightly & garnish with some more coriander and chilli
  • Serve & enjoy!

image image

Coconut & Acai Berry Truffles

Truffles

These truffles just melt in the mouth, they are so yummy. They are also incredibly healthy thanks to a combination of two superfoods, coconut and acai berry. Acai is packed full of antioxidants and has an amazing supply of polyphenols, a micronutrient proven to help prevent diseases and keep our cardiovascular system in tip-top condition. These wonderful berries are also rich in essential fatty acids and used across the world to radiate beauty from the inside. These are also free from refined sugar, gluten and dairy, all things that can cause intolerance so it’s very exciting to be able to enjoy treats that are also doing us some real good inside!

Ingredients:
12 truffles

Filling
200g Raw coconut chips
1 tablespoon coconut butter (light)
3 tablespoons maple syrup
1/2 teaspoon salt

Coating
40g cacao butter
2 tablespoons coconut oil
2 tablespoons cashew butter
1.5 tablespoons raw honey/ maple syrup
12 Acai berry capsules

How:

  • Add all the filling ingredients to a food processor, blend until even
  • Spread evenly on some baking paper and pop in the fridge for five minutes to set whilst you make the sauce
  • On a low heat, melt the cacao butter in a bowl over a pan of hot water (chopping it up first will help it to melt quicker)
  • Add the remaining ingredients and mix until even, set aside and allow to cool
  • Roll the filling into balls with the palms of your hands, dip into the sauce with a spoon and set on some baking paper
  • Cool truffles in the fridge then double dip in the remaining sauce
  • Top with some desiccated coconut, set in the fridge and enjoy!

Truffles