Niki’s Pumpkin Pie

2016, Autumn, Christmas, Healthy, nikibakes.co.uk, Sweet, Winter

pumpkin-ppie

Hey guys,

It gives me so much joy to share this recipe with you guys today; it’s so close to my heart. I have been looking at many different variations of pumpkin pie and always wanted to create my own version which would be free of dairy and gluten. Turns out it was much easier than I thought and I even made it free from refined sugar as well.

Another challenge was to think about how I could replace the whipped cream on top as this helped to tie the whole dish together. The coconut cream I went with was the perfect choice and provided just the right amount of richness to my pumpkin pie. I love to enjoy a slice on my workout days with a cup of cinnamon tea.

Pumpkins are high in tryptophan which can boost your mood and help you sleep. Containing lots of fibre, the humble pumpkin is also great for maintaining a healthy heart as well. It’s a true superfood guys and all you need to make my gorgeous pumpkin pie is:

 

Ingredients: 

 

(Serves 10 people) 

(Use organic/natural real food ingredients where possible)

 

Prep time: 20 minutes

Cooking time: 1.45

Total time: 2 hours (including the preparation of the pumpkin)

For the pumpkin base:

250g of ground almonds

2 level tablespoons of raw coconut oil, melted

½ cup of maple syrup

1 level teaspoon of pink Himalayan Salt

1 level teaspoon of ground cinnamon

 

For the filling:

1 medium sized pumpkin, hulled of its seeds, chopped roughly and boiled for 20 minutes until tender)

3/4 cup of maple syrup

2 eggs

½ cup of coconut milk

1 teaspoon of cinnamon

 

For the topping:

1 carton on coconut cream

From your kitchen:

A mixing bowl

A wooden spoon

A sharp knife

A secure chopping board (very important for cutting your pumpkin please!)

A silicone spatula

A couple of tablespoons for measuring

A couple of small saucepans

A baking sheet

A silicone whisk

A pie dish

 

 

Method:

Step 1:

Preheat your oven to 190°C or gas mark 5. In a mixing bowl add all of the dry ingredients and incorporate well with a wooden spoon, set aside.

Step 2:

In a small saucepan, gently heat your coconut oil, maple syrup and allow to cool for a couple of minutes before pouring over your dry ingredients. Mix well until a dough like consistency is formed and transfer to your deep pie dish. Press down with your fingers evenly and pop in the oven for 15 minutes to par bake.

Step 3:

Scoop out the flesh of your pumpkin using a spoon and discard of the skins. Using a fork, mash up the flesh until it forms a smooth purée. Whisk in your eggs, cinnamon, coconut milk and maple syrup.

 

Step 4:

After 15 minutes take your base out from the oven and very gently pour in your pumpkin pie filling. Place in the middle shelf of your oven and bake for a further 50 minutes.  You will know when it’s done as your filling takes on a deeper colour and the edges start to come away from the baking dish. I like to finish my pie by spooning over coconut cream In various patterns rather than slathering it all on top, it adds a much lighter (and prettier!) touch.

 

I really hope you will see how utterly delicious and worthwhile it is to create your own pumpkin pie. The silky smooth filling is in stark contrast to the nutty and solid base, I love it so much that I could happily eat it all day! Please do enjoy this pie preferably on workout days and with your loved ones…otherwise you may end up eating the whole thing!

pumpkin-pie-up-close

Happy Baking!

Niki

Recipe Creator

 

https://draxe.com/pumpkin-seed-oil/

Niki’s Dark Chocolate and Sticky Date Tarts

2016, Autumn, nikibakes.co.uk, Sweet

datetarts

Hey guys,

I have been waiting a while to share this indulgent yet nutritious (yes, that’s right!) treat with you all. To mark national chocolate week, I am so excited to now share my dark chocolate and sticky date tarts with you all. I’m not really sure where I should begin with such a sweet treat as there’s so much going on in terms of flavour…you have the buttery like and nutty base layer…the smooth and sticky date filling and then the rich and silky raw cacao topping. The raw cacao nibs also add that extra bit of crunch which contrasts beautifully with the fudgy texture of the chopped dates on top. It’s packed full of vitamin e from the almonds, crammed full of antioxidants from the raw cacao powder and good fats from the coconut oil to name but a few goodies. These tarts are best enjoyed on workout days and preferably and the evening.

All you need is:

Ingredients:

(Makes 8 mini tarts) 

(Use organic/natural real food ingredients where possible)

 

Prep time: 5 minutes

Cooking time: 20 minutes

Total time: 40 minutes (including assembly of the tarts)

For the ‘pastry’ case:

200g of almond flour (Sukrin is a great choice)

½ cup of raw coconut oil, melted

2 tablespoons of coconut sugar or ¼ cup of maple syrup

¼ teaspoon of pink Himalayan Salt

1 level teaspoon of ground Ceylon cinnamon

 

For the sticky date filling:

1 cup of organic medjool dates, pitted and at room temperature

¼ cup of filtered water

2 tablespoons of raw almond butter

 

For the raw chocolate topping:

¼ cup raw cacao powder

½ cup coconut oil

¼ cup of maple syrup (meridian is a great choice)

 

For decoration:

2 tablespoons of raw cacao nibs

3 medjool dates, pitted and chopped

From your kitchen:

 

A mixing bowl

A wooden spoon

A sharp knife

8 mini tart shells

A silicone spatula

A couple of tablespoons for measuring

A couple of small saucepans

A baking sheet

A silicone whisk

Method:

 

Step 1: 

 

Preheat your oven to 180°C/Gas Mark 4. To create the pastry layer all you have to do is combine the ground almonds, coconut oil, ground cinnamon and Himalayan salt in your mixing bowl using a wooden spoon. Once it comes together, take your wooden spoon and use your hands to form the dough.

 

Step 2: 

 

Next, use a rounded tablespoon of your pastry mixture for each tart case and flatten out your pastry evenly using the palm of your hand and your fingertips. This process can take up to 10 minutes but I promise you, the effort will be worth it as this will make sure that your tarts are strong enough to hold your filling along with baking evenly. Place your tarts on your baking tray and bake for around 12-15 minutes or until they turn golden brown. Leave to cool.

 

Step 3: 

 

To prepare your sticky date filling, heat your dates gently on a low heat with your water in a small saucepan. Alter 5 minutes the dates should be warmed through and soft so using your wooden spoon simply break down the dates until a thick texture is formed from the dates. Don’t worry if there are still some small chunks of dates in your date filling, this will add more texture. Allow to cool for a couple of minutes before using your spatula to spread your sticky date filling evenly over your nutty base layer. Using a teaspoon, spread over your almond butter evenly across the 8 tarts and leave to one side.

 

Step 4: 

 

Lastly, for your raw chocolate topping gently heat your coconut oil and maple syrup in a small saucepan. Using your silicone whisk, gently add your raw cocoa powder and whisk thoroughly until a delicious liquid is formed and there are no lumps remaining from the raw cacao powder. Carefully cover your tarts (my favourite part!) evenly and decorate with your cacao nibs and chopped dates. Refrigerate for at least 30 minutes before serving.

 

I hope you enjoy making these tarts as much as I did and hopefully see how delicious sweet treats can be with the added nutrition from real and natural ingredients. These tarts are great for special occasions and even Christmas, just increase the cinnamon to two tablespoons and you can top the tarts with dried cranberries.

 

Happy Baking!

Niki

Recipe Creator

 

http://www.doctoroz.com/article/super-powers-cocoa

https://draxe.com/almonds-nutrition/

http://www.collective-evolution.com/2016/02/01/this-is-what-happens-to-your-body-when-you-eat-pink-himalayan-salt/

https://draxe.com/medjool-dates/

Niki’s Nutty Granola

2016, Autumn, Healthy, nikibakes.co.uk, Super Quick, Sweet

granupclose

Hey guys,

Autumn is well and truly upon us and if you are like me you may want something a little sweet to have in the evenings, after dinner or a snack in the day on workout days. I warn you now, my nutty granola is seriosuly addicitive. It’s delicous, light and crunchy and also packed full of vitmains and nutrients. You really can’t go wrong here  and what’s more, you can be quite versatile with this granola. I like to heat some almond milk and have my granola on top, espcially when the chilly mornings roll in but you can have it on its own or as a topping for coconut ice cream (as my brother kindly pointed out) for eaxmple, the options are endless. All you need to make my nutty and grain free granola is:

 

Ingredients:

(Makes roughly 10 standard bowl servings) 

(use organic/natural real food ingredients where possible)

 

1.5 cups of almonds

¼ cup of pumpkin seeds

¼ cup of sunflower seeds

¼ cup of cashew nuts

¼ of hazelnuts

¼ cup of Brazil nuts

20g of chia seeds

½ cup of desiccated coconut

1/4 cup of coconut oil

1/4 cup of maple syrup

½ teaspoon of pink Himalayan salt

1 level teaspoon of ground cinnamon

 

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 maple syrup 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 spatuala to aid this. Bake your granola in the middle shelf of your oven for 15-20 minutes and strring it every so often so its browned evenly. Once its nice and golden, leave it to cool before decanting to your jars.

My delcious 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 striaghtforward it is. Bursting with mood enhancing properties from the brazil nuts and vitamin e from the almonds, every mouthful is good for you…and tastes bloody brillaint too!

graaereal

Happy Baking!

Niki

https://draxe.com/brazil-nuts/

https://draxe.com/maple-syrup-nutrition/

nikibakes: 7 days, 7 ways ecover

2016, Autumn, Breakfast, Christmas, Easter, Healthy, International, nikibakes.co.uk, Savoury, Spring, Super Quick, Sweet, Winter

nikibakes3DHey guys,

 

I am so thrilled to finally share the ecover for nikibakes: 7 days, 7 ways! Out on the 31st of Jan on amazon kindle…I hope to show you how you can eat optimally and be the best version of yourself. Join me on my food journey where you will see how easy it is to have healthy AND tasty food! – love 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 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

Niki’s Dark Chocolate Avocado cupcakes

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

avocado

Happy weekend everybody! We finally made it.
Why not celebrate with some delicious food? How about nutritionally dense treats? Yes? Then my chocolate avocado cupcakes will leave you feeling so decadent yet so light and guilt-free. How do you make this luscious avocado butter cream? Let me show you…

All you need for the frosting is:
1 large ripe or 2 medium ripe avocadoes,
3 tablespoons of honey or maple syrup
1 tsp of vanilla extract
2 teaspoons of raw cacao powder

Now I know what you’re thinking. How on earth can the avocado be used in this way? Well folks, avocado has such a bland flavour, it is sort of like a sponge, thus it will soak up all the flavours of anything its mixed with. Vitamin e and the good types of fat surround this wonderful vegetable, this butter cream tastes just like your regular frosting…but with more variation. Give it a go today guys!

Happy baking!

Niki