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

Niki’s Chicken Laksa Soup

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

laksaasoup

Hey guys!

Let me take you to Malaysia with my spicy and creamy chicken laksa soup. What I really love about this soup is the simple (and versatile) process but what you get back is a full on taste sensation. There are deep creamy notes from the coconut milk which compliments the punchy chilli and aromatic curry notes. You then get another level of zingy and fresh flavour from the lemongrass and coriander too, it’s just a moreish dish all round and is perfect for a dinner party or just a quick meal for yourself.

 

You can also swap out the chicken for portobello mushrooms (or other mushrooms for that meat like texture, for all you vegetarians/ vegans) or even a soft boiled egg for a lighter option as well. My chicken laksa soup is seriously good for you too as coconut milk is high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned as fuel by the body (keto friendly). Chillies also add that warming touch as well and don’t worry if you don’t like it spicy, a little goes a long way and you can always deseed and clean the inner flesh of the chili with cold running water to numb the heat further. If this wasn’t enough to tickle your taste buds then the turmeric that’s used in the base is sure to sway you since it has great anti-inflammatory properties and helps diabetes management to name only a couple of benefits.

 

Ingredients:

 

(use organic/natural real food ingredients where possible)

 

Serves 4

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 50 minutes

 

For the laksa base:

 

1 red bird’s eye chilli, deseeded and roughly chopped or ½ teaspoon of cayenne pepper

1 thumb sized piece of ginger, roughly chopped

The stalk of 1 lemongrass, bruised and coarsely chopped

3 garlic cloves, roughly chopped

1 tablespoon of turmeric powder

1 tablespoon of mild madras curry powder

3 shallots, roughly chopped

1 teaspoon of pink Himalayan salt

2 tablespoons of water (filtered)

 

For the soup:

 

2 medium sized organic and grass fed chicken breasts, chopped into bite sized chunks

1 handful of coriander, finely chopped

Some extra chopped red birds eye chilli for garnish

1 tablespoons of coconut oil

1 bay leaf

1 cup of water

1 tin of organic coconut milk

 

From your kitchen:

 

A chopping board

A wooden spoon

A sharp knife

A few bowls for serving

A couple of teaspoons and tablespoons for measuring

A silicone spatula

A large saucepan (iron skillet, non-toxic)

A large ladle

A food processor

 

Method:

 

Step 1:

 

To start, simply throw in all your laksa base ingredients into the food processor and blitz a few times until a smooth paste forms. The leave this to one side whilst you get on with the soup base.

 

Step 2:

 

The next step is to heat your coconut oil in your pan over a medium high heat and add in your bay leaf and laksa paste. Cook for a few minutes until the lovely aromas waft out into your kitchen and the mixture comes to a full boil. Add your chicken now and cook for a further 5 minutes.

 

Step 3:

 

Then, add in your coconut milk with water and then bring to the boil. Once this happens it’s time to turn the heat down to simmer and keep it covered for around 15 minutes and your laksa soup is thickened and your chicken is cooked through as well.

 

Step 4:

 

Before serving please check for seasoning and then garnish with your chopped chilli and coriander and serve immediately! You can even spoon some over some white rice for a substantial dinner for autumn or winter.

 

 

This light yet creamy soup is super nutritious and filling which can be enjoyed both hot or cold. You can also play around with the different kinds of protein like wild fish and other sustainably caught fish, the choices are endless! This soup also freezes very well and a little goes a long way, give my laksa soup a go and see how delicious and quick it is to make.

 

 

Happy Baking!

 

Niki

Recipe Creator

 

https://draxe.com/cayenne-pepper-benefits/

https://draxe.com/turmeric-benefits/

Niki’s Broccoli Fritters and Rainbow Rice

2016, Healthy, International, Savoury, Summer, Super Quick

brocooli

Happy August everyone!

With the arrival of the Olympics this summer, I wanted to share one of my favourite picnic dishes. Packed full of colour and taste, my broccoli fritters and rainbow rice is sure to boost your mood and make you feel like you’re dancing in the streets of Rio. What I enjoy most about this recipe is that it’s fuss free and very easy to cook.

 

Of course, at the heart of this dish is the wonderful broccoli. This health hero is native to the Mediterranean – the name comes from the Italian name brocco and the Latin bracchium meaning arm, branch, or shoot. I love broccoli for its high vitamin C content and an unusually strong combination of vitamins A and K. It’s a good source of folate, calcium, iron and potassium, can boost DNA repair in cells and has antioxidant, antiviral and antibiotic properties.

Ingredients:

(use organic/natural ingredients where possible)

Makes 12-14 broccoli fritters

 

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 35 minutes

 

For the broccoli fritters:

 

2 large organic broccolis, stalks and head, finely chopped or blitzed up

3 large spring onions, finely sliced

3 garlic cloves, crushed

1 teaspoon of lemon zest

2 large eggs

10 tablespoons of almond flour

1 large handful of freshly chopped coriander and dill

1 teaspoon of Himalayan pink salt

3 tablespoons of ghee

A teaspoon of ground cumin, red chilli flakes and ground coriander

 

For the rainbow rice:

 

1 medium sized squash (butternut or pattipan are good choices)

½ organic red cabbage, finely shredded

½ broccoli, finely chopped

1 teaspoon of Himalayan pink salt

1 teaspoon of chilli flakes (optional)

1 tablespoon of organic coconut oil (Lucy B or Pukka are great choices)

 

From your kitchen:

 

A large mixing bowl

A wooden spoon

A sharp knife

A chopping board

A food processor (optional)

A few plates for serving

A couple of teaspoons and tablespoons for measuring

A silicone spatula

A large frying pan

A medium pan

A fork

A few sheets of kitchen towel

A slotted spatula

 

 

 

Method:

 

Step 1:

 

In your large mixing bowl, combine your finely chopped broccoli and the rest of the ingredients in one go. Mix with your wooden spoon until a lumpy batter forms.

 

Step 2:

 

Heat your ghee in your large frying pan over a medium high heat. Using two tablespoons, measure out your broccoli fritters and begin frying them (do not overcrowd the pan as this will lower the temperature and will soak up more oil!) for a couple of minutes or until golden brown. Using your slotted spatula transfer each fritter onto a plate which has been lined with a few sheets of kitchen paper, allow to cool slightly.

 

Step 3:

 

Next, heat some coconut oil in your medium pan and simply toss in all your vegetables for your rainbow rice. Turn the heat down, season and cook for 10-12 minutes or until tender. Serve immediately with your fritters and enjoy!

 

Happy Baking!

 

Niki

Recipe Creator

 

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

http://www.doctoroz.com/blog/kristin-kirkpatrick-ms-rd-ld/getting-most-out-broccoli

 

Niki’s Mango and Redcurrant Ice Cream

2016, Healthy, International, Summer, Sweet

mangoredcurrant

Howdy everyone!

Let’s carry on embracing summer with my easy mango and redcurrant ice cream. You only need a handful ingredients and no ice cream maker is needed. Redcurrants are super good for you, they help in the production of red blood cells whilst mangoes help with maintaining good eye health and feeding the good bacteria in your gut. I love this ice cream because coconut milk stars as the base with a couple of ripe bananas. Thus, this chilled dessert is best eaten in the evenings on workout days. You’ll love the first fruity hit of the mango and then the light hint of creamy coconut at the end. It couldn’t be simpler, read on to find out how to make this yummy ice cream…

All you need to make 1 generous tub (to serve 6-8) is:

Prep time: 5 minutes

Total freezing time: 4 hours minimum or overnight

Ingredients:

1 ripe organic mango, peeled and stoned

100g of organic redcurrants, for topping at the end

1 tin of organic coconut milk

2 tablespoons of maple syrup

2 ripe organic bananas

4 tablespoons of water (at room temperature)

 

For you mango and redcurrant sauce:

½ ripe organic mango, peeled and stoned

2 tablespoons of water

2 tablespoons of xylitol

 

300 of organic redcurrants washed and ready to go

2 tablespoons of water

2 tablespoons of xylitol

 

From your kitchen:

 

1 small saucepan

1 wooden spoon

A few teaspoons and tablespoons

A blender

A silicone spatula

1 silicone tub

A knife

A vegetable peeler

A sieve

A small bowl

 

Method:

Step 1:

In your blender add in your coconut milk, water, maple syrup, bananas and mango all at once. Pulse for a few times until the desired smoothness is just right for you. I personally like little bits of fresh mango flesh in my ice cream to show so I only pulse a few times, this is totally up to you though!

Step 2:

Pour your delicious mango ice cream mixture into your silicone tub or mould and place into your freezer for at least 4 hours or even overnight.

Step 3:

To make your mango and redcurrant sauces for the topping of your ice cream you simply need to heat your small saucepan up and add in your chosen fruit first. Add in your xylitol and water and pop the lid on, cook the sauce down for 3-5 minutes or until the sauce has thickened. I like to pass my redcurrant sauce through a fine sieve so the seeds don’t pass through but again this is your own preference. Chill in the fridge until you are ready to serve your mango ice cream. Simple!

I absolutely adore this fun and fuss free ice cream even more as you can be so versatile with it too. Blackberries, blackcurrants, pomegranates and raspberries work very well in this dish too if you can’t get a hold of redcurrants. I like to serve my mango ice cream as an open bar for my friends and family to help themselves, it’s interesting to see the different combinations they come up with! My creation includes plenty of redcurrant sauce and chopped up mango pieces…oh and some fresh mint too.

Happy Baking!

 

Niki

Recipe Creator

 

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

https://draxe.com/coconut-milk-nutrition/

Niki’s Smoky Spanish Salmon

2016, Healthy, International, Savoury, Summer, Super Quick

salmon

Hola mis amigos!

Summer is well and truly here guys and what better way to celebrate than with my light and delicious smoky salmon? Sitting on a bed of lightly sautéed spring onions, this superfood dish is packed full of nutrients and flavours.

Spring onions help to reduce cholesterols levels whilst salmon is incredibly wonderful for inflammation, cardiovascular health and upping your vitamin d to name just a few benefits here. What’s great about this dish is that it’s also very quick to prepare and you don’t need to be by the stove for hours on end, no one wants that on a hot summer’s day!

To serve 2 you will need:

 

Prep time: 10 minutes

Cooking time: 15 minutes

Total Time: 30 minutes

 

Ingredients:

 

2 tablespoons of grass-fed ghee, butter or organic coconut oil

1/2 tsp of Himalayan pink salt

1 tsp of organic sweet and smoky paprika

2 wild Alaskan sock eye fillets (260g average)

1 tsp of ground coriander

1 tsp of ground cumin

A bunch of organic spring onions

1 small red, chilli deseeded and chopped (optional)

1 small lime, halved or quartered

2 small organic sweet potatoes, chopped into small cubes

 

From your kitchen: 

 

A whisk or fork

A medium sized mixing bowl

A teaspoon and tablespoon

A small frying pan to melt your chosen oil or butter

A plastic spatula

A wooden spoon

A sharp knife

A chopping board

A serving plate

 

Method: 

Step 1:

Slice your salmon fillets into 2 small portions, seasons with your spices and salt and set aside. Chop up your spring onions as finely as you would like them and season lightly with some Himalayan pink salt, this helps to soften them up for cooking.

Step 2:

Next, heat up your frying pan with your chosen oil over a medium-high heat. Throw in your chopped spring onions and toss in your oil for a couple of minutes or until they’re nice and golden. Place them onto your serving dish and sauté off your sweet potato cubes.

Step 3:

Cook your salmon fillets for a couple of minutes on either side and finish off by squeezing the juice of half a lime just before you wish to serve your fish. Buen apetito!

Happy baking!

Niki

Recipe Creator

http://www.chatelaine.com/health/diet/seven-health-benefits-of-salmon-and-a-vitamin-rich-summer-recipe/

https://www.abelandcole.co.uk/organic-salmon-fillets-pack-of-2

https://draxe.com/top-10-vitamin-k-rich-foods/

http://www.functionalself.com/product/functional-self-coconut-oil/

 

Niki’s Coconut Bread

2016, International, Savoury, Spring, Summer, Sweet

cocobread2

Happy Friday guys!

Bread. Most of us love it and for those who are gluten free may also miss the occasional slice. Although there are many varieties without gluten they can lack flavour and often have many additives to enhance the flavour.

My coconut bread is quite simply delicious, easy to make and very good for you as well. No bread maker is needed here guys, just a few items from your kitchen and store cupboard. This bread is best made when you have free time as you need to be patient with the baking time, trust me…the result makes up for this. It’s also best to have it in the evenings as a little sweet treat on workout days, this will work better for you in terms of not hiking up your sugar levels in the day.

Coconut has had the limelight for the past couple of years. From coconut butter to its yoghurt and oil, it’s a true superfood when eaten in moderation and in rotation with other good fats. The medium-chain fatty acids in coconut oil are metabolized in quite a unique way. They go straight to the liver from the digestive tract, where they are used as a quick source energy or turned into ketone bodies, which can have therapeutic effects on brain disorders like epilepsy and Alzheimer’s.

 

To make a 1 small loaf you will need:

 

Prep time: 5 minutes

Cooking time: 50 minutes

Total Time: 1 hour

 

5 pastured eggs, beaten

2 tbsp raw honey (optional, omit if you want a more savoury coconut bread)

1/4 cup of grass-fed ghee, butter or organic coconut oil, melted and cooled

1/2 tsp of Himalayan pink salt

3/4 cup of organic coconut flour

1/4 cup of organic almond flour

 

From your kitchen:

 

A whisk or fork

A medium sized mixing bowl

A small loaf pan, lightly greased

A teaspoon and tablespoon

A small saucepan to melt your chosen oil or butter

A plastic spatula

A wooden spoon

 

Method: 

Step 1:

Preheat your oven to 180°C or gas mark 4. In your bowl whisk together the eggs, melted butter or oil, honey and salt until well combined.

Step 2:

Combine your coconut and almond flour slowly with your wooden spoon until no large lumps remain. Spoon the batter into your greased loaf pan and bake for 50 minutes. Apart from the beautiful aroma which will be wafting in your kitchen, you’ll be able to tell when it’s done as it becomes wonderfully golden on top and will be springy in the middle if you push lightly with your index finger.

Step 3:

Remove from the loaf pan and allow to cool completely on a wire rack before slicing the coconut bread.

I like to serve my coconut bread for a lovely brunch on a Sunday after my workout. I usually go for a variety of toppings. My favourites which are in my photo include crunchy almond butter, raw honey and toasted desiccated coconut with bee pollen, utterly delicious! Hope you enjoy this treat guys, please feel free to share your creations and tag me so I can have a look too. You could also make a savoury version of this coconut bread by omitting the honey completely and adding in some chopped herbs into the mixture and topping it off with some smashed avocado….mmmm, I’m very hungry now! Hope you enjoy creating my easy and delicious coconut bread.

Happy baking!

Niki

Recipe Creator

 

 

https://draxe.com/coconut-flour-nutrition/

https://draxe.com/coconut-oil-benefits/

http://www.pukkaherbs.com/pukka-products/food/coconut-oil/

http://www.sukrin.co.uk/sukrin-organic-coconut-flour-gluten-free-low-carb-high-fibre-produced-from-pure-raw-coconut-great-substitute-for-flour/

http://www.hilltop-honey.com/

Niki’s Sweet Potato and Sage Gnocchi

2016, International, nikibakes.co.uk, Savoury

sweetpotsgnocchi

Mamma Mia!

 

Gnocchi is a real treat all year round guys, this Italian dumpling is typically made from mashed potato, flour and semolina and eaten in much the same way as pasta. My spin on gnocchi is deliciously light and tasty as sweet potatoes replace the regular potato component and instead of flour I have used rice flour which makes gluten free, tender and tasty. Sage is thrown in right before the gnocchi is due to be served which further adds another dimension of freshness and flavour. Sage is great because it contains numerous health benefits such as being an anti-inflammatory and antioxidant compound. It also helps to balance hormones and to settle an upset stomach it’s a wonderful herb that is quote underrated. I’ve been growing it in my own garden for the past couple of years and must admit that I overlooked it until very recently, now I really appreciate it and can’t stop singing its praises.

 

My sweet potato gnocchi is one of my more weekend type dishes to try (when you generally have more time on your hands), it doesn’t take 20 minutes but this is the sort of dish that will really impress and you can get your family and friends involved in the preparation process too, it’s really fun! I would suggest having this dish post-workout to really help with repairing your muscles and the comforting good sugars that the sweet potatoes will release into your bloodstream.

 

 

Total time: 1 hour

Prep time: 30 minutes

Cook time: 30 minutes

 

To serve 4 you will need:

For the sweet potato gnocchi:

3 medium sized organic sweet potatoes, chopped and boiled/steamed and allowed to cool

5 tablespoons of rice flour (and some extra for dusting and rolling out your gnocchi)

2 teaspoons of Himalayan salt

1 teaspoon of red chilli flakes

2 pastured egg yolks

 

For the Sage Sauce:

2 tablespoons of melted butter – http://www.kerrygold.co.uk/

2 tablespoons of freshly chopped sage

1 teaspoon of chilli flakes (optional)

½ teaspoon of Himalayan salt

 

From your kitchen:

A fork

2 pans (one for your sauce and one for poaching the gnocchi)

A wooden spoon

A plastic spatula

A knife

A few plates for letting your gnocchi rest

A few metal spoons

A bowl

A slotted spoon

A serving dish

 

Method:

 

Step 1: Bring your large pot of lightly salted water to the boil. While you wait for the water to heat, make your sweet potato gnocchi. All you need to do is take your fork and mash up your sweet potato and seasoning. Next, add in your egg yolks bit by bit and mix. Mix in your rice flour gradually until it comes together to form a beautiful dough.

 

Step 2: Transfer your dough to a floured work surface and roll out your gnocchi into long snakes. Take your knife and cut 1inch pieces to create your tender gnocchi pieces and set aside on a plate. This process can be quite therapeutic; before you know it you will have a mini mountain of gnocchi. It’s now ready to be cooked.

 

Step 3: Drop the sweet potato gnocchi pieces into the boiling water and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.

 

Step 4: Making the sage butter sauce could not be any simpler or faster. It has such a satisfying smell too. All you need to do it melt you butter over a medium-low heat until the butter starts to bubble slightly. Add in your seasoning and chopped sage and cook for a couple of minutes.

 

Step 5: Lastly, add in your chopped sage and give your sweet potato gnocchi a good toss in the man, making sure every delicious piece is covered in your sauce. Serve immediately with a lovely garden salad.

 

Buon Appetito!

 

Niki

Recipe Creator

https://draxe.com/essential-oils-for-hormones/ – here is a link for sage and the benefits for hormonal health

 

 

 

 

 

Niki’s Quinoa Tabbouleh

2016, Healthy, International, Savoury, Spring, Summer, Super Quick

quinoatab2

Hey guys,

Let me whisk you away to the Middle East with my take on the classic tabbouleh. If you love fresh flavours and herby salads then this one is right up your alley guys. As we have been so fortunate with this glorious sunshine, I wanted to show you how quick and easy it is to shake up your next salad by adding some simple yet nutritious ingredients such as organic quinoa, parsley and mint.

Quinoa is a truly magnificent; it is the only seed (not a grain!) which is a complete protein as it contains all the essential amino acids and is gluten free too. What’s more, it also has anti-inflammatory properties as well as having wonderfully nutty yet soft texture once cooked. High in magnesium and iron as well, quinoa is quite literally a star when it comes to its nutritional value and I really enjoy having it at least two to three times a week.

Come and see how fun and straightforward it is to create my quinoa tabbouleh guys!

To serve 2 people you will need:

(Prep time: 15 minutes)

(Cooking time: 15 minutes)

(Total time: 30 minutes)

1 cup of organic quinoa, thoroughly washed beforehand http://www.realfoods.co.uk/product/835/organic-quinoa

1 large bunch (about 400g) of organic parsley, finely chopped

1 small handful (about 100g) of organic mint, finely chopped

10 organic cherry tomatoes (halved or quartered)

3 organic spring onions, finely chopped (I recommend Abel and Cole, Riverford or Ocado for all fruit and veg guys)

 

For the tabbouleh dressing:

 

1 teaspoon of red chilli flakes https://www.abelandcole.co.uk/chilli-flakes-steenbergs-30g

1 teaspoon of Himalayan salt https://www.abelandcole.co.uk/himalayan-rose-pink-fine-salt-profusion-500g

2 tablespoons of organic avocado oil http://www.olivado.com/products/extra-virgin-oils

The juice of one organic lemon https://www.abelandcole.co.uk/lemons-500g

 

From your kitchen:

 

A mixing bowl

A wooden spoon for mixing

A metal teaspoon and tablespoon for measuring

A serving bowl

A whisk or fork to mix your dressing

A sharp knife

A chopping board

A small pot or deep pan

Some water to cook the quinoa with

A small bowl to create your dressing

 

In your small pot bring your water to the boil and cook your quinoa according to the packet instructions. I generally go by a 1:2 ratio method, that is 1 cup of quinoa to two cups of water but please take care and read the instructions on your packet too. Leave the quinoa aside to cool a bit whilst you chop up all your herbs and half/quarter your washed cherry tomatoes.

 

Whilst the quinoa is warm add in all your herbs, cherry tomatoes and spring onions and you’ll soon be assaulted with the most wonderful savoury smells of the herbs (my favourite part of creating this dish really), toss gently with a spoon and leave to rest.

 

Finally whisk in your lemon juice, avocado oil and seasoning in a small bowl, pour over your quinoa mixture, check for seasoning and mix again, you are now ready to dive into your delicious quinoa tabbouleh! I do hope you enjoy this delicious and nutritious dish guys, perfect to cool you down this summer, if you’re interested, I also have some extra articles on quinoa, just click on the links below.

 

Happy Baking!

Niki

Recipe Creator

tabuloushquina

http://www.cabolqui.org/en/news/dr-oz-helps-staff-battle-obesity-granola-quinoa-exercise-mantras/

http://www.theguardian.com/lifeandstyle/2016/jun/05/the-true-colours-of-quinoa

Niki’s Dark Chocolate and Blueberry-Cream Squares

2016, Healthy, International, nikibakes.co.uk, Spring, Summer, Sweet

blueeee

Hey everyone!

Fancy an indulgent little sweet treat to usher in the summer?

Look no further than my Dark Chocolate and Blueberry-Cream Squares!

Blueberries are full of goodness guys; they help fight against cancer and contain an abundance of antioxidants, notably flavonoids.

The dark and rich raw cacao used in the chocolate layer is also a mood enhancer and helps maintain good heart health. Let me show you how easy and fun it is to make these dairy free squares guys, a great show stopper for a dinner party or to impress someone on a first date…read on…

All you need for about 16 squares is:

For the Blueberry Layer:

A punnet of organic blueberries

2 tablespoons of organic maple syrup (Meridian is a great choice: http://www.meridianfoods.co.uk/Products/Other-ranges/Natural-Sweeteners/Organic/Maple-Syrup)

1 tablespoon of coconut cream (Biona is always my go to for coconut based products: http://www.biona.co.uk/product-272-4.html)

For the Coconut-Cream layer:

200ml of coconut cream

1 tablespoon of organic maple syrup

2 tablespoons of desiccated coconut

For the dark chocolate layer:

2 tablespoons of organic cacao powder (the raw chocolate company is a good choice)

2 tablespoons if maple syrup

3 tablespoons of organic coconut oil (pukka or Lucy bee is a great choice here guys)

From your kitchen:

A standard silicone cube tray

A whisk

A few teaspoons

2 mixing bowls

A food processor (Optional)

A small saucepan

A silicone spatula

A fork

Start off by creating your quick and delicious dark chocolate layer. In a small saucepan melt the coconut oil over a very low heat. Once completely melted, add your maple syrup and raw cacao powder and whisk thoroughly for about a minute. Once fully incorporated, spoon your dark chocolate mixture into the base of your moulds with a teaspoon.

Let them cool for a couple of minutes and then pour in the freezer for about 10 minutes. Whilst this is happening you can get on with your coconut layer. This couldn’t be simpler guys, just whizz or hand whisk the ingredients needed for the coconut cream layer and gently add them as the next layer in your silicone moulds. Freeze for another 5 minutes whilst you whisk or whizz up your blueberry layer (my favourite part!).

Simply blitz up your blueberries, coconut cream and maple syrup in a food processor (or mashing up with a fork works just as well). Layer that on top and freeze for a final 30 minutes or so.

You are now ready to enjoy them with your loved ones! They keep for about a week in the freezer, just allow a couple of minutes to thaw before enjoying them.

Please check out my links below for all the products I have mentioned.

Happy Baking Guys!

Niki

Recipe Creator

https://www.lucybee.co/

http://www.biona.co.uk/product-272-4.html

http://www.therawchocolatecompany.com/shop/make-your-own/cacao-powder-180g

Some useful articles:

https://www.onnit.com/academy/health-benefits-of-cocoa-an-ingredient-of-hemp-force/

https://www.onnit.com/academy/mct-fats-found-in-coconut-oil-boost-brain-function/

Niki’s Butternut Squash and Dill Röstis

2016, International, nikibakes.co.uk, Savoury, Spring, Summer, Super Quick

ros2

Hey guys,

Do you fancy some delicious and fast Röstis? These are quick to make and will be a firm picnic favourite for you and your family this summer. The humble Röstis from Switzerland are traditionally made with potato and are quite delicious, often containing very few ingredients. My spin on the Röstis contain no potato but the butternut squash give it a nice hearty edge whilst the dill complements and uplift the flavour, delicious and moreish.  Also, the cooking oil used here is coconut oil as opposed to another so your Rösti is full of good fats along with packing a lot of energy, you can also use ghee as well if you prefer.

 

To make about 12 Röstis you will need:

A small/medium organic butternut squash, grated coarsely

1 small bunch of dill, finely chopped

1 teaspoon of red chilli flakes and Himalayan salt

½ teaspoon of ground turmeric

3 tablespoons of organic virgin coconut oil (Lucy bee or Pukka is a great one to go for)

2 medium organic eggs

 

 

From your kitchen:

 

A frying pan

A mixing bowl

A wooden spoon for mixing

A metal spoon for measuring

A plate

A couple of squares of kitchen paper

A grater

A sharp knife

 

 

In your mixing bowl use your wooden spoon to combine your grated squash, seasoning, and chopped dill and mix evenly so it’s all evenly distributed in your Rösti mixture. Crack in your eggs, one at a time and mix until well combined. Heat your frying pan over a medium high heat and use your tablespoon to measure out your Röstis. After a couple of minutes your Röstis will start to brown underneath, flip them over gently to avoid splattering yourself and cook for a further 2 minutes, at this point you would want to turn the heat down a bit so the centre cooks through as well. After they’re done place your kitchen towel on your plate pop your Röstis on top to absorb any excess oil. Serve warm or cold, I personally love to have my Röstis paired with my Italian dips! Mmmm.

 

Happy Baking!

Niki

Recipe Creator