Summer has hit Melbourne and I’m in the mood for salads and asian flavours. This dish combines those things. It packs a punch and feel free to adjust the chilli to your liking (i use the seeds as I’m a fiend but discarding them is always an option).
I am sitting on my bed with the sun streaming through the window eating ‘off cuts’ of these while I write this. Well if I’m being honest I actually finished eating while I waited for my computer to start up….
I love snacking and have a serious sweet tooth so these are an afternoon life saver for me! I created them to use up the last of the coconut butter I made a couple of weeks ago. And they are delicious. They are sweetened with dates, I only use 4 in the whole recipe as too many kills my tummy. If you can’t tolerate them at all you could easily replace with maple or rice malt syrup. Just add by the tablespoon until the mixture sticks together…. I’d start with 2Tbs.
This is so delicious. I made this a month or so ago but sometimes I dream about it. It fills the house with such a delicious smell. And slathered in peanut or almond butter – or just plain butter – it is ridiculous. This also passed the boyfriend test and he is both a lover of sweet things and banana bread so I feel that speaks volumes.
This probably won’t come as a surprise to anyone who has just read the above title. But it is always best to be upfront about these things. Here it goes: you need to start this recipe a day ahead. Maybe a few hours would be fine… but I haven’t tried that! It is so worth it though. The flavour develops so much more and makes for delicious, crispy on the outside, fluffy on the inside waffles. What could be better?
This muesli is so delicious it’s hard for me not to just eat it all right off the oven tray. You can play around with the ingredients but I think the mix of psyllium husk, coconut, puffed amaranth and brown rice, nuts and oats gives this muesli the most amazing texture.
This guy packs a lot of punch, both in nutrients and in flavour. It is fantastic added to pasta, pizzas, sandwiches, or with seafood or meat. It’s also good just with some avocado on toast or rice crackers. Seriously yum. I suggest you use a mortar and pestle for the sunflower seeds (or everything if you have a big one) as I find you end up with a better texture overall but I guess it depends on your food processor!
This cake tastes as delicious as it looks. it’s not overly sweet and the berries on top of the cake go a little bit jam like and tacky. You don’t have to bake it in a bundt tin (see note at bottom) I just like that this tin gives you more crunchy cake crumb around each piece.
These could be called chocolate, date, almond, coconut bliss balls as they are rather coconutty too. But then I would just be listing ALL the ingredients. Well almost. Super simple to make and a delicious snack. For whatever reason they taste better after they’ve rested in the fridge for a bit. I don’t know how long this phenomenon occurs for though as they only lasted 2 days in my house!
I love baking. And cakes. I often go through cookbooks looking for inspiration and for recipes that I can adapt, and make a little bit healthier by removing refined sugars and flour and adding ingredients that have a little more nutritional value. That way I can eat more cake.