Niki’s Italian Dips

2016, Easter, Healthy, International, Savoury, Spring, Summer

dips

Buonasera!

Fancy a light aperitif? My trio of Italian inspired dips are sure to tickle your taste buds whilst giving you that healthy boost as well. Whilst walking around the streets of Milan in the evening I was pleasantly assaulted with the delicious aromas of small hot plates of food. From colourful rich dips to little cuts of salami, mortadella and of course bianco focaccia/pizza, these aperitifs were a true feast for the eyes. I would like to share my own version based on what saw out there and inject some Italian into your dips!
All you need for the three dips are:
For the basil infused houmous:

1 tablespoon of chopped basil
½ jar of cooked chickpeas, drained and washed
½ teaspoon of Himalayan sea salt and white pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of tahini paste
1 small garlic clove, crushed
For the orange/red roasted pepper dip:

1 orange/red pepper, chargrilled and roasted
1 tablespoon of fresh chopped basil
½ jar of cooked chickpeas
½ teaspoon of Himalayan sea salt and Turkish red chilli flakes (optional)
2 tablespoons of extra virgin olive oil
1 small garlic clove, crushed

For the beetroot-thyme houmous:

1 small beetroot cooked and roughly chopped
1 tablespoon of finely chopped thyme (dried is okay here too)
½ jar of cooked chickpeas, drained and washed
½ teaspoon of Himalayan sea salt and white pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of tahini paste
1 small garlic clove, crushed
Simply blitz your chosen dip in a food processor on high pulses for about five minutes or so until ultra-smooth. These dips are best served chilled and last up to 5 days in the fridge.

Buenisimo!

Happy baking!

Niki

Niki’s Raw Bounty Squares

2016, Easter, Healthy, nikibakes.co.uk, Spring, Sweet

coconut squares

Hello my dear readers and happy Wednesday,
Today I would like to share with you one of my all time favourite sweets but with a healthy twist. This sweet treat is packed with antioxidants and the superfood that has captivated all of our hearts: coconut. This superfood is truly a winner in many ways, from aiding digestion to being a good fat; I cannot recommend using it enough in your cooking. All you need to make about 20 small squares is:

1.5 cups of coconut flour
2 tablespoons of desiccated coconut
½ cup of coconut oil, melted
3 tablespoons of maple syrup

For the chocolate topping:
3 tablespoons of raw cacao powder
2 tablespoons of maple syrup
¼ cup of coconut oil
Extra desiccated coconut for decoration

Line your square brownie dish (or deep dish) with greaseproof paper and set aside. In a large bowl missing in the coconut flour, desiccated coconut, coconut oil and maple syrup with a metal spoon until it comes together this will take a minute or two. Pop in the freezer for around 20 minutes. Five minutes before you are due to take out your coconut filling, heat a small pan and melt the coconut oil. Once completely melted, whisk in your maple syrup and cacao powder until a smooth glossy covering comes together. Set aside to cool for a moment and bring out your coconut filling from the freezer. Pour generously over the top and scatter over your desiccated coconut in whatever design you wish. Freeze again for a further 15 minutes and then cut into desired size. Finally…devour them!

Happy baking and thanks for reading!

Niki x

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 Dark Chocolate and Coconut Bites

2015, Easter, Healthy, nikibakes.co.uk, Spring, Summer, Super Quick, Sweet

 

 

coco cococlose coco2

Hi there!
With Easter just a few days away, I wanted to share a last minute sweet treat that is very simple to create but is far from simple when it comes to taste. The best part? It is gluten free, good for you and is hit with a double whammy of coconut! It is made with coconut flour and desiccated/shaved coconut! Just one bite and you will feel that you’re in the tropics! So light…so smooth in texture…let me show how easy it is!

Now first thing to mention is that coconut flour is lovely. Lovely and very different. So please do not be alarmed if you find it a little odd to cook with initially. Yes, it may not rise like traditional flour but it has this beautiful sandy like texture. It really is refreshing to use and will now use coconut flour from now on in all my baking adventures.

coco3

So next time you fancy making your ordinary baked goods, please swap your flour for coconut flour, you won’t regret it!
Happy Baking!
Niki

Niki’s Chocolate Almond Fudge

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

almond fudcolor

lmlmlm
Happy Easter week everyone!
So this time of year Easter eggs of all varieties have graced the shelves and you know you it’s a little naughty but of course you’re tempted to buy…no I am by no means discouraging this as it’s all part of the fun but how about an equally satisfying sweet treat that will leave you feeling light and fulfilled? My chocolate almond fudge sweets are so so simple to make and even more delicious than you could ever imagine! It satisfies my sweet craving every time and the only worry I have is when I can make them next as they run out very quickly in my household!

How do you create these beauties? Simple. You only need 4 ingredients.
5 Tablespoons of almond butter
2 Tablespoons of coconut oil
1 Cup of pitted dates
2 Tablespoons of raw cocoa powder

spreadable

All you need to do is soften the dates over a medium heat in a little saucepan. Once they are all mushy and stuck together place to ne side to cool off. Next, in a food processor mix the coconut oil, almond butter and cocoa powder. Add your dates and then smooth this lovely mixture onto a normal sheet pan which has been lined with greaseproof paper. Freeze for two hours and then cut into your desired shape. These are healthy, yummy and really sweet. You may also add variations such as coconut or ground almonds. Please give them a shot!

cocnit

Happy Baking and have a great Easter my lovely readers!

fullview

Niki