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 Bountry Bars

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

bountyyy

Hey guys!Hope you’re all ready for the weekend?! Gear up with my bounty bars. They’re simple, gluten free, dairy free and most of all..they’re tasty as hell!

Hope you’re all ready for the weekend?! Gear up with my bounty bars. They’re simple, gluten free, dairy free and most of all..they’re tasty as hell!

All you need is:
(Makes 8 bars)

(Use natural/organic ingredients were possible)

220g of organic desiccated coconut Coconut merchant

120ml of organic coconut cream

1/4 cup of maple syrup from Biona

A teaspoon of Himalayan pink salt

1 tablespoon of coconut oil LucyBeeCoconutOil

1/2 teaspoon of vanilla extract Steenbergs Organic Fairtrade spices, herbs, seasonings and ingredients

250g 85% dark chocolate Green & Black’s

In a small saucepan heat the maple syrup, coconut cream and coconut oil. Allow to cool a little before pouring over your desiccated coconut with the vanilla extract and mix well until a soft dough like consistency forms.

Flatten evenly with a silicone spatula into a loaf tin (lined with great proof paper) and freeze for about an hour. Finally, cut up your bars into the desired size, coat your delicious bars with melted dark chocolate and allow to set completely before devouring.

Happy Baking!

Niki
Recipe Creator
Founder of nikibakes

#glutenfree #darkchocolate #antioxidant #greenandblacksorganic #coconut #organic #delicious #easy #dairyfree #glutenfree #sweet #foodblogger #freefromrefinedsugar #sweettreat #nutriouslydelicious #bountybars

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/

Niki’s Date and Cinnamon Squares

Healthy, nikibakes.co.uk, Sweet

datecin

 

Hello Everyone!

Fancy an utterly moreish and fudge-like sweet treat? My Date and Cinnamon Squares are so soft, tasty yet easy to prepare with minimal ingredients involved. You can make them ahead of time and they’re naturally free from refined sugar as well as being dairy and gluten free.  These wonderful bites are packed full of nutrients and minerals from the dates (calcium and phosphorous) and almonds to include fibre, calcium and vitamin E. All you need to make these wondrous squares are:

 

Ingredients: 

 

(Makes roughly 16 squares) 

(use organic/natural real food ingredients where possible)

300g of medjool dates, pitted and at room temperature

1/4 cup of coconut oil, melted

200g of walnuts

100g of almonds, roughly chopped  and 400g of ground almonds

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 wooden spoon

A sharp knife

A food processor (optional – if you don’t have one you can use a rolling pin and bag to crush your nuts and a fork to mash up the medjool dates with the maple syrup)

A deep brownie dish

A silicone spatula

A couple of teaspoons for measuring

 

Method:

 

Step 1: 

For the base layer all you have to do is combine the ground and chopped almonds, coconut oil, ground cinnamon and Himalayan salt in your mixing bowl using a wooden spoon. Flatten the base layer with your silicone spatula and set to one side.

 

Step 2: 

To prepare your date filling, blitz (or mash with a fork) the dates and maple syrup together, this is much easier when the dates are at room temperature and are at their softest and pliable point. Using your spatula, spread your squidgy and smooth date filling evenly over your nutty base layer.

 

Step 3: 

Lastly, for your crumble topping you will only need to blitz up your walnuts until they resemble a course sand-like consistency and appearance. Sprinkle over the top with  an extra dusting of cinnamon if you like and refrigerate your squares for at least 2 hours or overnight.

 

 

Guys I do hope you give these a try, they are a real crowd pleaser and you will be pleasantly surprised at how sweet they taste, dates are truly nature’s natural sweetener whilst also reducing triglyceride levels. These squares are best enjoyed on workout days and preferably and the evening.

 

Happy Baking!

Niki

Recipe Creator

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

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

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 Raw Salted Caramel and Dark Chocolate Crispy Bites

nikibakes.co.uk, Sweet

crispysalted

Hey guys!

When I fancy a quick treat that doesn’t require too much time or effort, my salted caramel and dark chocolate crispy bites are just the ticket. Minimal ingredients are needed but with every bite there is a true taste sensation here, sweet and savory notes are being hit with every mouthful. This sweet treat is best had on workout days so your body can refuel again in the best possible way. My crispy bites are also free from refined sugar and you can control the level of sweetness by adding a little less maple syrup if you wish. What’s more, the dark chocolate also gives it that extra dimension of flavour as it complements the salted caramel beautifully.

 

Ingredients:

(use organic/natural ingredients where possible)

Makes around 20 crispy bites

Prep time: 5 minutes

Total time: 35 minutes

 

For crispy squares:

6 cups of organic brown crispy rice

½ cup of organic smooth almond butter

½ cup of organic maple syrup

1 teaspoon of pink Himalayan salt

3 tablespoons of coconut oil

 

For the raw salted caramel and dark chocolate glaze:

1 tablespoon of smooth almond butter

2 tablespoons of maple syrup

1/2 teaspoon of pink Himalayan salt

2 tablespoons of coconut oil

100g of organic dark chocolate (minimum 70%)

From your kitchen:

A large mixing bowl

A wooden spoon

A sharp knife

A few plates for serving

A couple of teaspoons and tablespoons for measuring

A silicone spatula

A deep brownie dish

A large saucepan

2 small saucepans

 

Method:

Step 1:

 

In your large saucepan, gently heat your smooth almond butter, maple syrup and coconut oil on a low heat. Use your silicone spatula or wooden spoon to mix it all together thoroughly. It will start to bubble up, don’t be alarmed but after 1 minute take it off the heat and continue to mix your lovely salted caramel filling.

 

Step 2:

Next, add in your brown crispy rice, one cup at a time, making sure it’s all coated evenly, add your pink Himalayan salt as this stage too. Transfer to your deep square tin dish and let it rest whilst you make your super speedy raw salted caramel and dark chocolate glaze.

 

Step 3:

In your small saucepan, heat up all your smooth almond butter, maple syrup, salt and coconut oil in just the way you did with the coating but let it thicken, this process will take around a couple of minutes. Don’t be alarmed when is bubbles, sure make sure you are constantly mixing the sauce. Transfer to a small bowl to cool down whilst you melt your dark chocolate in another small pan – please do not take your eyes of it as it can burn very quickly!

 

Step 4:

Drizzle over your salted caramel and dark chocolate as desired and refrigerate for about 10-12 minutes. Cut into squares and enjoy these sweet treats with a nice cut hot green tea! Yum.

Happy Baking!

Niki

Recipe Creator

https://draxe.com/healthy-chocolate/

http://healthyeating.sfgate.com/advantages-almond-butter-compared-peanut-butter-6541.html

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