Niki’s Butternut Squash and Dill Röstis

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


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!


Recipe Creator

Niki’s Italian Dips

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



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.


Happy baking!


Niki’s Coconut Ice Cream

2015, Autumn, Healthy, Summer, Sweet

Hello lovely people!
As we are currently being treated to a warm and sunny Autumn, I wanted to share with you my creamy coconut ice cream. No ice cream machine is necessary! You will utterly adore this simple and satisfying healthy treat. Read on…

All you need is:
A handful of ice cubs
1 banana (frozen, takes up to 30 minutes only, or overnight)
Pinch of Himalayan sea salt
1 teaspoon of ground cinnamon
2 standard cans of coconut milk, drained
4 pitted dates
1 tablespoon of honey
¼ cup of coconut milk (optional and should only be used if your mixture is too thick to begin with)
1 teaspoon of bee pollen

Simply blitz all of these yummy ingredients in a blender and watch a creamy and smooth ice cream mix form in a matter of seconds! Freeze for a minimum of two hours and then devour! I love this dairy-free alternative to ice cream but I promise you, this is so luxurious and ultra creamy, dare I say…I prefer it to regular ice cream!


You can add many variations to your ice cream such as a berry compote with chia seeds on top or simply some chopped fresh mint as I have done…you can also toast some desiccated coconut or some cacao nibs…the possibilities are endless!

Happy Baking!


Niki’s Veggie Fritters

Autumn, Healthy, International,, Savoury, Summer, Super Quick

Hello there!
With Autumn upon us I wanted to show you one of my all time favourite dishes: Fritters! Although no one really knows exactly where it originates from, I love this fact since so many wonderful sweet and savoury variations have been made. From the Anglo-American to the Asian varieties, there’s no question that this humble street food is satisfying for all. There is one bone to pick with these fritters though and that is the way in which they are made. I am not a fan of deep fried food at all and do not ever recommend it to my readers so how about you try my lighter version which is just as tasty but you won’t have that awful greasy taste! All you need is:
2 eggs
1 medium cauliflower, blitzed into fine bits
1 Tbsp of almond flour/ gluten-free flour
A generous pinch of Himalayan salt and cracked black pepper
1 Tsp of smoked sweet Paprika
1 medium carrot, grated
1 leek, finely chopped
2 Tbsp of melted coconut oil


Simply incorporate all of your delicious ingredients into a large mixing bowl and set aside. Next, heat the first tablespoon of coconut oil in your shallow frying pan over medium heat (not high because it will burn-trust me!) and shape your fritters with a spoon and once your pan is hot enough, drop them in slowly and flatten it into your desired shape. They cook super quickly, so after 1 minute flip them over and watch those fritters multiply! They can be eaten hot or cold, you decide. Give them a go today guys!

Happy Baking!


Niki’s Naked Pizza

2015, Autumn, Healthy, International,, Summer


Pizza Pizza!

Who doesn’t love pizza? The endless toppings…the crispy crust and fluffy base…but don’t you find it hard to digest? Some guilt afterwards perhaps? Well, if you want to feel as light as a feather and have no guilt in eating your pizza then look no further guys! My naked pizza (yep!) is truly a winner because the base is made with cauliflower! Your read that right. Cauliflower. This cruciferous vegetable has many benefits to include anti-inflammatory properties and cancer prevention. You can hardly even taste that the pizza has cauliflower in it and you can still get that delicious crispt crust and soft base…just follow my lead and read on…

You will need:

For the base:

1kg cauliflower florets, thawed (frozen is best as it’s a time saver!)
2 eggs
Splash of water
1 tsp of chopped basil and oregano
1 tbsp of ghee/avocado oil

Toppings (as photographed)

1 small handful of cherry tomatoes
Finely sliced bell peppers
1 finely chopped red onion
5-10 green and black olives
Shredded chicken breast
Handful of baby rocket and baby kale for garnishing

Preheat your over to a medium high heat (gas mark 4) and blitz up your cauliflower in a food processor until a fine, rice-like consistency forms. Squeeze out all excess moistures in a muslin cloth to ensure a dry and proper base and mix in the eggs, seasoning, water and olive oil. Shape your pizza into whatever shape you desire and bake in the oven for 10-15 minutes, or until golden brown. Whilst your base is cooking, prepare you’re toppings as desired. I have not used cheese on my pizza simply because I feel that this yummy cauliflower base is robust enough with all my toppings, hence why I believe it is indeed a naked and stunning pizza! After 10-15 minutes, place your toppings on your pizza and bake for a further 10 minutes. Your pizza is now ready to devour! I really hope you give this fun and healthy pizza a shot…it is worth the effort, trust me!
Happy Baking!

Niki’s Cherry-Chocolate Brownies

2015, Healthy,, Spring, Summer, Sweet


Hey there everyone!
Fresh week. Fresh fruit. But hang on, wouldn’t it be fun to incorporate your delicious and ripe cherries in a healthy yet fulfilling brownie? My gluten free and chocolaty creation will leave you licking your fingers in delight and awe. All you need is:

½ cup of pitted and quartered cherries
¼ cup cacoa nibs
¼ cup raw cocao powder
½ almond milk
1 tsp of vanilla extract
¼ cup of pumpkin seeds
2 eggs
½ raw honey or stevia
¼ cup coconut oil, melted
1 cup almond flour
1 tsp gluten free baking powder

Preheat your oven to gas mark 4, grease your brownie dish and set aside. In a large mixing bowl whisk your melted coconut oil with your honey/stevia and add your eggs one by one, whisking thoroughly after each egg. Next, add your vanilla extract and cocoa powder and mix well. Finally, add you almond flour and baking powder and alternate with your almond milk. Stir well and just before you transfer to your baking tray, fold in your delicious cacao nibs and juicy pitted cherries and pumpkin seeds (leave some for decoration though!). Bake for 20 minutes and you will know when they are ready if you lightly press down the centre of the brownie with your finger and it bounces back up again slightly. Transfer onto a wire rack to cool down and cut to your desired size. That is it! Please give this healthy and light treat a go this summer!

Happy Baking!


Niki’s Turkey and Sweetcorn Salad

2015, Healthy,, Savoury, Summer, Super Quick


Happy August my dear readers!
Turkey and Sweetcorn may not sound so fun at first but paired together in my salad is sure to tickle your tastebuds! The key here is injecting a real summer BBQ feel to this dish and I have done that by charring my sweetcorn on a griddle pan before adding it to my salad and dusting my turkey steaks in polenta before grilling it to crunchy perfection!


Nikibakes fun fact: Did you know polenta is not only gluten free but is high in vitamin A, C and E!


Happy Baking!


Niki’s Mediterranean Quinoa

2015, Healthy, International,, Savoury, Spring, Summer, Super Quick


Hey everyone!
Olives…Chorizo…Tomberries…Paprika…Sun-dried tomatoes…Quinoa. These are the basic components to my Mediterranean quinoa. There are deep flavours in this decadent dish, the intensely savoury-salty flavour of the olives and chorizo goes perfectly with the sweet Tomberries (miniature tomatoes) and warming paprika in the background. The textures are also quite sublime as you have the nutty and grainy texture of the quinoa and the soft meaty olives to sink your teeth into. This quinoa is truly magnificent and tickles the tastebuds in the best possible way. Enjoy it everyone!
Happy Baking!

Niki’s Tropical Cake

2015, Healthy,, Spring, Summer, Sweet


Yes. Let me surround you with coconuts…blueberries and pineapples! Okay…so we may not be by the beach exactly but this doesn’t mean you can’t inject some exotic flavours into your cuisine. This gorgeous weather has set me up for my light and gluten-free tropical cake. Bursting with flavours and just the right amount of sweetness, you will love the crumb-like coconut flour texture of the cake coupled with the juicy and soft pineapples and blueberries. All you need is:

1 handful of blueberries
½ a pineapple, sliced into rings (please don’t use canned pineapple if it can be helped!)
1 cup of coconut flour
½ cup of ground almonds
½ tsp of Himalayan salt
1 tsp gluten free baking powder
2 eggs
3 egg whites
¼ cup of almond/rice/coconut milk
¼ cup of coconut oil
¼ cup of honey OR stevia



Have your oven preheated to gas mark 3 and firstly place your pineapple rings and blueberries at the bottom of your baking dish. Next, combine your coconut flour, almonds, salt, baking powder, eggs, coconut oil and honey/stevia together with an electric beater (or a strong hand will do) for about five minutes. Thin out your batter slightly with your desired milk and scoop out delicately onto your pineapples and blueberries.
After 25-30 minutes, turn out your cake (so much fun! Okay…and a little bit of anxiety) and watch your family and friends’ eyes glaze over as they see your wonderful creation! If you fancy being really extravagant, serve with some chilled coconut cream on a really hot day!


Happy Baking and enjoy those rays!