Niki’s Dark Chocolate, Ginger and Pistachio Fingers

2015, Christmas, Healthy, nikibakes.co.uk, Sweet, Winter

chocging

Festive Greetings to my lovely readers!
Warming ginger…crunchy Pistachios and luxuriously rich melted dark chocolate are the three basic components of my Christmas finger biscuits. I’m sure you will love them just as much as I do. There is nothing but pure goodness here as the sweetener I have used consists only of maple syrup and coconut sugar; I have used buckwheat flour for the base…gluten free galore! It tastes delicious and it won’t leave you feeling so heavy, all you need is:

30g of melted dark chocolate
1 small handful of chopped pistachio nuts
3 teaspoons of ground ginger
250g of buckwheat flour
3 tablespoons of maple syrup
50g of melted coconut oil
25g of coconut sugar
Pinch of Himalayan salt

Preheat your over to medium high and simply whisk your coconut oil, maple syrup and coconut sugar in your bowl. Then add in the rest of your ingredients and spread out onto a Swiss baking sheet and bake for no more than 10-15 minutes. Bring out of the oven and cut into your desired shape straight after (before they really harden up!). Melt your dark chocolate and drizzle on top, leave to cool for 30 minutes and you are ready to go.

Merry Christmas my lovely readers!

Love Niki x

Niki’s Walnut and Maple Syrup Muffins

2015, Christmas, Healthy, International, nikibakes.co.uk, Super Quick, Sweet, Winter

pecan

Happy Holidays lovely people!
Whilst we are surrounded by cheer and bright lights all around us, we can all get run down and tired from all the shopping and extra preparations at this time of year…so have a go and whipping up my quick walnut and maple syrup muffins. They’re hassle free yet super tasty and gluten-free, no compromise on flavour here guys. What’s more, you’re getting all the sweetness of the maple syrups but none of the processed sugar you may find in other muffins, the walnuts also provide that wonderful crunch and will fuel you up for many hours. All you need is:

Handful of walnuts, chopped up
3 tbps of maple syrup
Pinch of Himalayan salt
1 ½ cups of ground almonds
¼ cup of melted coconut oil and ghee
1 tbsp of ground cinnamon
2 eggs, beaten
1 tsp of baking powder
½ tsp of grated nutmeg
1 cup of almond milk

Preheat your oven to gas mark 4 or medium high and simply beat your maple syrup, oil (or ghee if chosen) and eggs until thoroughly beaten. Next, fold In your ground almonds, ground spices, salt, baking powder and alternate with your milk. Fold in until just combined and scoop out your batter into your muffin cases and bake for no longer than 20 minutes or until golden brown. Enjoy these muffins guilt free and hassle free!
Happy Baking!

Niki

Niki’s Chunky Guacamole

2015, Healthy, International, nikibakes.co.uk, Savoury, Super Quick

chunguac.

Hola hola!
Comfort and convenience is what we all crave this time of year, so why not whip up my chunky guacamole? It is creamy, tasty and packed full of vitamin e from the avocadoes. What’s more, this is a perfect dip for the festive season so it’s great if you have last minute guests, they will love the flavours and can enjoy it guilt-free. Read on:

All you need is:
½ a medium red onion, finely diced
1 tsp of fresh red chillies or dried chilli flakes
2 ripe avocados, mashed up roughly
1 small handful of fresh coriander, chopped finely
6 ripe tomatoes, chopped finely
the juice of one lime
a generous splash extra virgin olive oil
a pinch of Himalayan salt and cracked black pepper

Simply have your fork at hand and mash all the ingredients up, it couldn’t be simpler! I have served my chunky guacamole with purple sweet potato chips and some extra fine salsa but you can be as flexible as you like with your dip! Go ahead and enjoy it guys 

chunky

Happy Baking!

Niki

Niki’s Prawn Laksa

2015, Healthy, International, nikibakes.co.uk, Savoury, Super Quick, Winter

prawnsss

Let me take you to Asia with my Laksa…The creaminess of the coconut milk and the citrus notes from the lime and lemongrass are truly uplifting for the soul. My Laksa provides comfort without all the calories or bad fats that you may find in other Laksa dishes. Why not give it a go? It literally takes no more than 15 minutes. Read on…

All you need is:

300g of raw king prawns (please source as locally as you can)
250g of rice noodles or pad Thai noodles

For the Laksa paste:

1 can of coconut milk (standard 400g)
1 lemongrass stalk
2 garlic gloves
1 medium onion
2 tablespoons of turmeric
1 tablespoon of ginger
1 small handful of chives (for garnishing)
1 tablespoon of tamari or soy sauce
1 tablespoon of fish sauce (optional)
1 tablespoon of peanut butter (natural and unsalted please)
1 tablespoon of coconut oil

Simply blitz all of your Laksa paste ingredients until a smooth consistency forms. Heat up your deep wok and add your coconut milk, simmer gently and mix in your Laksa paste thoroughly, you may use a whisk if this would be helpful. After a couple of minutes your kitchen will be captivated with the smells of lemongrass and ginger, truly comforting. Finally, pop in your prawns and cook for a couple of minutes and once they are pink and cooked through, add your noodles and stir occasionally until softened and incorporated. Serve immediately and garnish with your chives…and enjoy!

Happy Baking!

Niki

 

Niki’s Salted Peanut Butter Cups

2015, Christmas, Healthy, nikibakes.co.uk, Super Quick, Sweet, Winter

salted peanut

Hey there lovely people!

Hope you are all enjoying the weekend as much as I am…my salted peanut butter cups will certainly add a spring to your step, you will not believe how super simple and addictive they are, seriously…they are rich in antioxidants from the raw cocoa powder and full of protein from the peanut butter…the sugar? Only maple syrup! Delicious and healthy…sound good to you? Thought i8t would. All you need is:

For the chocolate shell:
3 tablespoons of coconut oil
2 tablespoons of raw cocoa powder (no alternatives please)
2 tablespoons of maple syrup

For the delicious peanut butter filling:
2 tablespoons of unsalted natural peanut butter (organic is preferable)
1 tablespoon of coconut oil (melted)
Generous pinch of Himalayan salt
1 tablespoon of maple syrup

peanut

Simply melt the ingredients for your chocolate shell very gently and fill your cupcake cases (you will need cupcake liners-about 6 medium or 12 mini ones) ¼ of the way, spread to the sides a little with your teaspoon. Next, in a small bowl whisk up your peanut butter filling, making sure it is thoroughly combined; this will literally take 10 seconds. Fill up your mini moulds with approximately half a teaspoon of your peanut mixture if you are using mini cases or one teaspoon if you are using medium cases and simply top off gently with the remaining chocolate mixture. Pop it in the freezer for 10 (yes, 10!) minutes and eat right away! You will love them.

Happy Baking!

Niki x

Niki’s Warming Winter Salad

2015, Autumn, nikibakes.co.uk, Savoury, Super Quick, Winter

winterwarmernikibakes

Happy Sunday everyone!

Whether you are beating the crowds for your Christmas shopping or just relaxing at home, my warming winter salad is perfect to fill you up and leave you feeling amazing inside and out. With all the squashes we have around us what better way than to use them in a salad? I have used the red onion squash variety but of course you can use any kind you have to hand. Jerusalem artichokes are also a winner here which I have used, they are equally as delicious and bring a robust and almost mushroomy-like flavour to your salad. Sweet potatoes are also delish and provide those extra vitamins and minerals, sound good so far? Keep reading…

All you need is:

1/2 medium-sized squash, cut into cubes

3 sweet potatoes, cut into small cubes

3 Jerusalem artichokes…wait for it…also cut into cubes!

A decent handful of any salad leaves you have to hand

A handful of cherry tomatoes

1/2 of an avocado, cut into small cubes

1 tablespoon of extra virgin olive oil or avocado oil

Seasoning and extra chilli flakes if desired

Simply heat your saucepan over medium high and toss your artichokes, squash and sweet potatoes in your oil, season well and cook until golden brown and crisp to the touch. Set aside and let it cool down whilst you arrange your salad in the way you wish and simply scatter your delicious and hearty root vegetable cubes on top, what could be easier?

Happy Baking!

Niki

 

Niki’s Raw Pecan Crumble Slices

2015, Healthy, nikibakes.co.uk, Sweet, Winter

PECANSniki

Hello everyone!
The weekend is nearly upon us and what better way to celebrate than whizzing up my fibre-rich and mineral packed (magnesium, copper, iron to name just a few) raw pecan crumble slices? They are decadent but believe me when I say, there is nothing but pure goodness in my slices. The incredible sweetness from the dates and maple syrup compliments the rich and buttery pecans in the most satisfying way. So have a quick read and see how simple it is to create these delicious beauties…
All you need is:
(Makes 8 slices)
For the crust and crumble topping:
1 cup of raw pecan nuts
4 dates, pitted (at room temperature)
1 tablespoon of melted coconut oil
Pinch of Himalayan salt
½ cup of ground almonds

For the filling:

¼ cup of raw cocoa powder (only raw please…we want those antioxidants!)
2 of melted coconut oil
2 tablespoons of maple syrup

Line your loaf baking tin with greaseproof paper and set aside. Prepare your crust and crumble topping by simply placing the pecans in your food processer and whizz a few times to break it down. Next, add in the dates, coconut oil, salt and ground almonds and process again until you start to see rough dough like pieces form. It should stick together when you press it between your fingers.
Press three quarters of this mixture into the base of your loaf tin and reserve the rest for the topping. Set this aside and prepare your chocolate filling. Whisk together the cocoa powder, coconut oil and maple syrup in a bowl until the mixture begins to thicken up. Pour into the loaf tin and sprinkle the remaining cup of crumble topping, gently pressing the topping down and place in the freezer for a couple of hours before serving. This treat is best served chilled in order to hold its texture and flavour and should be kept in the refrigerator after this. Please give this a go guys and remember, you’re eating nothing but goodness…and it tastes sublime too!

upclosepecan

Happy Baking!

Niki

Niki’s Dark Chocolate-Nut Cookies

2015, Autumn, Healthy, nikibakes.co.uk, Super Quick, Sweet

coookkkiess

Happy Sunday!

Settling down with your cup of tea/coffee? Why not have one of my cookies to go with? It is truly nourishing and tasty, what more could you ask for from a cookie?

All you need to make these simple treats are:
1 cup of almonds
150g good quality dark chocolate (80% and above only please)
1 tbsp of coconut oil, melted
3 tbsp of maple syrup or honey
1 cup of almond meal
½ cup of almond flour
Pinch of Himalayan salt

Preheat your oven to a medium heat and in a small saucepan mix together your maple syrup/honey and coconut oil until melted and combined well. Set aside and in a separate large mixing bowl combine all the dry ingredients and simply add the oil and honey/syrup (please don’t over mix as your cookies will become tough). Shape your cookies (makes about 12) and pop into your oven in the middle shelf and do NOT leave unattended as these are ready in no time at all, around 10-15 minutes or until golden brown. My cookies are full of vitamin E and antioxidants…give them a go today guys!

Happy Baking!
Niki
 

 

Niki’s Butternut Squash and Ginger Soup

2015, Autumn, Healthy, International, nikibakes.co.uk, Super Quick, Winter

butternut`

Happy Sunday my lovely readers,

my warming soup is just the ticket for this evenings meal…relax and put your feet up whilst I tell you how easy my soup really is. All you need is 20 minutes…(I promise!) and:

1 butternut squash, roughly chopped,

1 tbp of ghee or coconut oil

1 thumb sized piece of ginger, finely chopped

himalayan salt and pepper, generous pinch of both

1 tsp of turmeric and ground coriander

Simply heat your deep pan over medium high and melt your desired oil. Next, pop in your buttenrut squash and ginger and toss for five minutes. Add your ground coriander, tumeric and seasoning and top it over with 2 cups of water. Leave until your squash has softened which should not take too long and then simply blitz!

Happy Baking guys!

Niki

 

 

 

 

Nikis Dark Chocolate-Almond Slices

2015, Autumn, Christmas, Healthy, nikibakes.co.uk, Super Quick, Sweet

choccc

Hello there!

Warm, rich and enticing, dark chocolate is the ultimate superfood when it comes to sweet treats. Coupled with the wondrous almonds, this decadent slice is just right with a cup of hot tea any day of the week. All you need is:

100g of dark (72% minimum) chocolate, roughly chopped
1.5 cups of ground almonds
2 eggs
¼ cup of melted coconut oil
1.2 cup of coconut sugar
1 tablespoon of raw cocoa powder (or 2 tablespoons of cocoa powder)
½ cup of almond milk (if mixture is getting too thick)
1 teaspoon of baking powder

Preheat your oven to gas mark 4 (medium) and melt 70g of the dark chocolate, coconut oil and coconut sugar in a separate pan. Once cooled blend in the eggs one at a time and then simply fold in with the ground almonds and baking powder. Grease your pan generously with some more coconut oil and pop in the oven for no more than 15-20 minutes, it’s that quick! Decorate however you wish, I’ve simply drizzled my remaining chocolate on top and garnished with some almonds. Yummy!

Happy Baking!

Niki