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 Turkey and Tarragon Bolognese

2016, Healthy, International, nikibakes.co.uk, Savoury, Spring, Winter

turkeytarragon

Bonjourno!

Fancy a little shake up to your classic beef Bolognese. How about something a little lighter but just as tasty? I have recently discovered a delicious paring: tarragon and turkey. It’s so refreshing and uplifting in flavour. The sauce could not be more straightforward and the main thing to remember here is to please use fresh tarragon.

All you need is:
3 tablespoons of chopped tarragon
400g of organic turkey mince
1 teaspoon of Himalayan sea salt and cracked black pepper
1 teaspoon of ground coriander
1 red onion, diced finely
2 garlic cloves, crushed
2 tomatoes, chopped roughly
1 teaspoon of tomato puree
2 tablespoons of avocado oil
1 cup of water
Heat your oil in a medium pan and throw in your onions and garlic, stir for a couple of minutes until softened. Add in your minced turkey and seasoning and brown for 5-10 minutes, grounding the meat with your spatula or wooden spoon. Toss in half of your chopped tarragon and turn the heat down. Next, add in your tomato puree and chopped tomatoes and toss for a further 5-10 minutes. Lastly, add your water and bring to the boil, simmer your Bolognese for 20 minutes and then serve hot with some steamed vegetables. Bellissima!

Happy Baking!

Niki

Niki’s Gooey Hazelnut Slabs

2016, International, nikibakes.co.uk, Sweet, Winter

gooeybars

Ciao mi amore,
With Valentine’s Day nearly upon us, I wanted to share my smooth, decadent and sweet hazelnut slabs. They are a triple layer slice so this is probably one of my most decadent sweet treats to date. The good news? These slabs are completely gluten free and contain no processed sugar so you can enjoy these with hardly any guilt and know that this treat is actually high in antioxidants from the raw cocoa powder and all that vitamin E from the nuts. Here’s how to make these beauties, enough for about 12 slabs:

For the crunchy nutty layer:

200g of pitted dates
150g of hazelnuts
100g of almonds
1 tsp of coconut oil

For the gooey caramel layer:

220g of pitted dates
3 tbsp of maple syrup or honey
1 tsp of coconut oil

For the smooth dark chocolate layer:

3 tbsp of maple syrup or honey
¼ cup of raw cocoa powder
¼ cup of coconut oil, melted
¼ cup of chopped hazelnuts

Of course, no baking is involved here so all make sure you have all the above ingredients to hand and also have a small brownie or deep square dish which has been lined with greaseproof paper. A food processor and plastic spatula is really your two main friends here so make sure you also have these to hand throughout the preparation as well. Firstly, for the crunchy base of your slabs simple whizz up your nuts first and then slowly add in your dates and coconut oil. Smooth out onto your baking dish and freeze for 20 minutes. The caramel layer is probably my favourite part as it’s so utterly gooey and soft, I love biting into this part of the slab especially. After the 20 minutes has finished, you simply need to blitz your dates until they are very smooth and gradually add in your coconut oil and maple syrup, this will literally take 20 seconds. Freeze again for another 10 minutes. Whilst you are waiting for this, you can make the topping by simply melting your coconut oil and gradually whisking in the raw cocoa powder to create the luxurious and smooth chocolate layer. Add in your maple syrup and then finally top off with your chopped hazelnuts, freeze for a final (I promise!) 15 minutes and they will be ready to eat! I hope you enjoy these slabs my lovely readers and remember…I love you all very much. Thank you for reading and supporting my blog. All feedback is welcome to feel free to comment on my website here or on my facebook page: www.facebook.com/nikibakes

Happy Baking!

Niki

Niki’s Sweet Potato Katsu Curry

2016, International, nikibakes.co.uk, Savoury, Super Quick, Winter

sweetpotatokatsu

So it’s still quite chilly outside and with all this wind why not cosy up to my comforting and super easy sweet potato Katsu curry? It couldn’t be more straightforward guys, as long as you have curry powder there’s not much more to it. Best part? It is gluten free as well! Happy days indeed! All you need is:

1-2 tbsp ghee or avocado oil
1 onion, peeled and chopped
5 whole garlic cloves, peeled
2 carrots, peeled and chopped
2 tbsp of polenta
2 tbsp medium curry powder
2 tbsp. of cornflour
500ml of water or vegetable stock
1 tbsp of soy sauce
2 bay leaves
1 free-range egg, beaten lightly
3-4 tbsp of coconut oil or ghee for shallow frying
2 medium sized sweet potatoes, sliced into ½ inch thick medallions
Japanese rice or the rice you have to hand, pickles and salad to serve

To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté gently for 2 minutes, then throw in the carrots and sweat slowly for a further 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise. Stir in the curry powder and cook for a minute. Slowly pour in the stock and cornflour until combined and whisk thoroughly whilst doing so. Next add in your soy sauce and bay leaves and bring to the boil, then reduce the heat and simmer for 15 minutes, so the sauce thickens but is still of pouring consistency.

While you are waiting for the sauce to thicken, simply dip your sweet potato medallions in the beaten egg and then dust with the polenta and season it as desired and fry on both sides on a medium heat…4 minutes on each side should do the trick but keep an eye on it as it can burn so very easily! You could also use chicken if you prefer, it is equally as delicious.

Happy Baking guys!
Niki

 

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 Mexican Polenta and Griddled Veggies with Avocado Cream

2016, Healthy, International, nikibakes.co.uk, Savoury, Winter

polenta

Hey guys!

well with less that two weeks to go until the release of my ebook, I wanted to share a sneak peak of my Mexican Polenta and Griddled Veggies with Avocado Cream. This recipe will be featured as one of my 7 days, 7 ways plan…it is easy, tasty and oh so good for you. Find out exactly how you can make this lovely creation in less than 2 weeks!

Happy Baking!

Niki

Niki’s Dark Chocolate, Ginger and Pistachio Fingers

2015, Christmas, Healthy, nikibakes.co.uk, Sweet, Winter

chocging

Festive Greetings to my lovely readers!
Warming ginger…crunchy Pistachios and luxuriously rich melted dark chocolate are the three basic components of my Christmas finger biscuits. I’m sure you will love them just as much as I do. There is nothing but pure goodness here as the sweetener I have used consists only of maple syrup and coconut sugar; I have used buckwheat flour for the base…gluten free galore! It tastes delicious and it won’t leave you feeling so heavy, all you need is:

30g of melted dark chocolate
1 small handful of chopped pistachio nuts
3 teaspoons of ground ginger
250g of buckwheat flour
3 tablespoons of maple syrup
50g of melted coconut oil
25g of coconut sugar
Pinch of Himalayan salt

Preheat your over to medium high and simply whisk your coconut oil, maple syrup and coconut sugar in your bowl. Then add in the rest of your ingredients and spread out onto a Swiss baking sheet and bake for no more than 10-15 minutes. Bring out of the oven and cut into your desired shape straight after (before they really harden up!). Melt your dark chocolate and drizzle on top, leave to cool for 30 minutes and you are ready to go.

Merry Christmas my lovely readers!

Love Niki x

Niki’s Walnut and Maple Syrup Muffins

2015, Christmas, Healthy, International, nikibakes.co.uk, Super Quick, Sweet, Winter

pecan

Happy Holidays lovely people!
Whilst we are surrounded by cheer and bright lights all around us, we can all get run down and tired from all the shopping and extra preparations at this time of year…so have a go and whipping up my quick walnut and maple syrup muffins. They’re hassle free yet super tasty and gluten-free, no compromise on flavour here guys. What’s more, you’re getting all the sweetness of the maple syrups but none of the processed sugar you may find in other muffins, the walnuts also provide that wonderful crunch and will fuel you up for many hours. All you need is:

Handful of walnuts, chopped up
3 tbps of maple syrup
Pinch of Himalayan salt
1 ½ cups of ground almonds
¼ cup of melted coconut oil and ghee
1 tbsp of ground cinnamon
2 eggs, beaten
1 tsp of baking powder
½ tsp of grated nutmeg
1 cup of almond milk

Preheat your oven to gas mark 4 or medium high and simply beat your maple syrup, oil (or ghee if chosen) and eggs until thoroughly beaten. Next, fold In your ground almonds, ground spices, salt, baking powder and alternate with your milk. Fold in until just combined and scoop out your batter into your muffin cases and bake for no longer than 20 minutes or until golden brown. Enjoy these muffins guilt free and hassle free!
Happy Baking!

Niki

Niki’s Prawn Laksa

2015, Healthy, International, nikibakes.co.uk, Savoury, Super Quick, Winter

prawnsss

Let me take you to Asia with my Laksa…The creaminess of the coconut milk and the citrus notes from the lime and lemongrass are truly uplifting for the soul. My Laksa provides comfort without all the calories or bad fats that you may find in other Laksa dishes. Why not give it a go? It literally takes no more than 15 minutes. Read on…

All you need is:

300g of raw king prawns (please source as locally as you can)
250g of rice noodles or pad Thai noodles

For the Laksa paste:

1 can of coconut milk (standard 400g)
1 lemongrass stalk
2 garlic gloves
1 medium onion
2 tablespoons of turmeric
1 tablespoon of ginger
1 small handful of chives (for garnishing)
1 tablespoon of tamari or soy sauce
1 tablespoon of fish sauce (optional)
1 tablespoon of peanut butter (natural and unsalted please)
1 tablespoon of coconut oil

Simply blitz all of your Laksa paste ingredients until a smooth consistency forms. Heat up your deep wok and add your coconut milk, simmer gently and mix in your Laksa paste thoroughly, you may use a whisk if this would be helpful. After a couple of minutes your kitchen will be captivated with the smells of lemongrass and ginger, truly comforting. Finally, pop in your prawns and cook for a couple of minutes and once they are pink and cooked through, add your noodles and stir occasionally until softened and incorporated. Serve immediately and garnish with your chives…and enjoy!

Happy Baking!

Niki