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

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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 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

Niki’s Coconut Ice Cream

2015, Autumn, Healthy, Summer, Sweet

coconuticecream
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!

variationscoco

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

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!

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Happy Baking and have a great Easter my lovely readers!

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Niki