Niki’s Coconut Granola

2017, About me, Healthy, nikibakes.co.uk, Summer

Ingredients:

(Makes roughly 5 standard bowl servings) 

(use organic/natural real food ingredients where possible)

 

½ cup of raw coconut chips

1/4 cup of coconut oil

1/4 cup of coconut blossom nectar

½ teaspoon of pink Himalayan salt

1 level teaspoon of ground cinnamon

1.5 cups of almonds

¼ cup of slivered pistachios

¼ cup of cashew nuts

 

 

From your kitchen:

 

A mixing bowl

A rolling pin

A baking tray

A silicone spatula

A couple of teaspoons for measuring

A small saucepan

1 standard cup

A couple of jars for storing

A plastic bag, for bashing the nuts in

 

 

Method:

 

Step 1: 

Preheat your oven to gas mark 3 or 275°F. Heat your saucepan over a gentle low heat and melt the coconut oil and coconut blossom nectar together, set aside to cool.

 

Step 2: 

Combine all your nuts in a plastic bag and use a rolling bin to bash them into rough and small bite size pieces. Add them to a large mixing bowl and sprinkle over your salt and cinnamon, mix together with your wooden spoon.

 

Step 3: 

Pour your granola mixture evenly on your baking tray, use your silicone spatula to aid this. Bake your granola in the middle shelf of your oven for 15-20 minutes and stirring it every so often so it’s browned evenly. Once it’s nice and golden, leave it to cool before decanting to your jars.

My delicious granola will keep for up to two weeks in a cool dry place so is perfect for making big batches ahead of time. I really hope you give this a go and see how straightforward it is. Bursting with mood enhancing properties from the vitamin e from the almonds, every mouthful is good for you…and tastes bloody brilliant too!

 

Happy Baking!

 

Niki

Niki’s Raspberry Ripple Nice Cream with Carob Drizzle

2017, Healthy, nikibakes.co.uk, Summer, Sweet

Serves 4

Time to Prepare: 5 minutes

Storage: Store in the freezer for up to 3 months

  • Vegan
  • Dairy Free
  • Gluten Free
  • Sugar Free

 

Try a new way to enjoy your ice cream by creating this divine raspberry ripple nice cream. Crammed full of vitamins and nutrients from the raspberry powder, it will not only satisfy your sweet cravings but will give you that energy boost in your day. Tickle your tastebuds the natural way with smooth and decadent carob drizzle which helps to assist your digestion and ease your stomach.

Ingredients:

For the nice cream:

  • 3 frozen bananas
  • ½ cup of frozen raspberries plus a few extra for crushing in at the end
  • 1 teaspoon of raspberry powder
  • 3 tablespoons of coconut cream

 

 

For the carob drizzle:

 

  • 1 tablespoon of carob powder
  • 3 tablespoons of coconut oil
  • 2 tablespoon of coconut cream
  • 1 tablespoon of maple syrup (optional)

 

Equipment:

  • Blender
  • Teaspoon
  • Tablespoon
  • A small saucepan
  • A spatula
  • Baking paper
  • Loaf tin
  • Serving bowls
  • Ice cream scooper
  • Freezer

 

 

Method:

 

  1. Simply add all the ingredients (saving a few frozen raspberries aside) for the raspberry nice cream and blend until it resembles soft serve nice cream, crush in the remainder frozen raspberries on top. Pop in the freezer to set for at least 2 hours.

 

  1. Heat up the coconut oil, coconut cream and maple syrup in your saucepan and then add in your carob powder, mix in well and then take off the heat once a smooth sauce forms.

 

  1. Scoop out your nice cream once it’s ready (will take about 20 minutes to soften up) into your serving bowls and spoon over the cooled carbo drizzle.

 

  1. Enjoy!

 

 

 

#sugarfree #naturalway #carobpowder #raspberrypowder

 

Recipe by:

 

Niki Behjousiar

Recipe Creator and founder of nikibakes

 

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

Many thanks to https://www.indigo-herbs.co.uk/ for their raspberry powder and carob powder, check them out today! 🙂

Niki’s Gochujang Sauce

2017, Asianculture, Healthy, International, Savoury, Super Quick

Hey guys and a happy 2017 to you!

I adore homemade condiments and this Korean staple is really one to have at hand in any kitchen, it’s so flavourful and versatile. This bright red paste can be used in pretty much any savoury dish, from my Korean bibmbap to noodles, rice and meat and fish dishes.

It’s a rich, warming and punchy sauce so a little goes a long way but what I love about this sauce in particular is its fruity, sour and savoury punch, it really is a taste sensation and I urge you to give this simple sauce a go. The high levels of capsicum in my gochujang also mean that it increases metabolism along with being high in protein, vitamin b2 and vitamin c.

 

All you need is:

(Makes about 20 servings)

(Use natural/organic ingredients where possible)

 

1 tablespoon of sesame seeds, toasted (you can also add black sesame seeds for a more smoky flavour too)

1 tablespoon of tamari

2 small garlic cloves, crushed finely

2 tablespoons of apple juice

1 teaspoon of coconut sugar

1.5 tablespoons of red pepper gochujang paste- (https://www.amazon.co.uk/dp/B003KXVP6C/ref=sr_ph_1_a_it?ie=UTF8&qid=1483345174&sr=sr-1&keywords=daesang+sunchang+gochujang )

1 tablespoon of lemon juice

1.5 tablespoons of sesame seed oil

 

Simply use a whisk or fork and mix together vigorously, this will store well in your fridge for a good couple of weeks, doubt it will hang around that long though!

For more baking inspiration head on over to www.facebook.com/nikibakes where you can find more dishes to slather on my thick, sweet, spicy, red and delicious gochujang sauce! Be sure to tag me in your creations and hashtag #nikibakes2017 so I can see what you’re up to!

 

Happy New Year and Happy Baking!

Niki

Recipe Creator

Founder of nikibakes

www.facebook.com/nikibakes