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 couple of squares of kitchen paper
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.
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
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!
Hey there lovely people!
Hope you are all enjoying the weekend as much as I am…my salted peanut butter cups will certainly add a spring to your step, you will not believe how super simple and addictive they are, seriously…they are rich in antioxidants from the raw cocoa powder and full of protein from the peanut butter…the sugar? Only maple syrup! Delicious and healthy…sound good to you? Thought i8t would. All you need is:
For the chocolate shell:
3 tablespoons of coconut oil
2 tablespoons of raw cocoa powder (no alternatives please)
2 tablespoons of maple syrup
For the delicious peanut butter filling:
2 tablespoons of unsalted natural peanut butter (organic is preferable)
1 tablespoon of coconut oil (melted)
Generous pinch of Himalayan salt
1 tablespoon of maple syrup
Simply melt the ingredients for your chocolate shell very gently and fill your cupcake cases (you will need cupcake liners-about 6 medium or 12 mini ones) ¼ of the way, spread to the sides a little with your teaspoon. Next, in a small bowl whisk up your peanut butter filling, making sure it is thoroughly combined; this will literally take 10 seconds. Fill up your mini moulds with approximately half a teaspoon of your peanut mixture if you are using mini cases or one teaspoon if you are using medium cases and simply top off gently with the remaining chocolate mixture. Pop it in the freezer for 10 (yes, 10!) minutes and eat right away! You will love them.
I want to carry on welcoming my favourite season with my gluten free Carrot, Almond and coconut cupcakes. These healthy sweet treats will satisfy you and leave you wanting more. Yes, this is up there with my other delectable treats guys, I know you will love it because the cinnamon and carrot combo is comforting since it can take you back to comforting memories however the contemporary twist of coconut flour and almond flakes really bring it to life and make it more healthy for the present. All you need is:
2 grated carrots
1 cup of coconut flour
½ cup of almond flakes
½ teaspoon of cinnamon powder
2 eggs and 1 egg white
½ cup of coconut oil
Pinch of Himalayan salt
¼ cup of honey or maple syrup
½ cup of almond/coconut milk
Have your oven preheated to a medium/moderate temperature and cream your coconut oil, maple syrup or honey and your eggs in a bowl. Alternate with your coconut flour and almond/coconut milk until your mixture is nice and thick. Finally, fold you carrot, almond flakes, cinnamon powder and Himalayan salt (make sure you do not over mix on this step!) and spread evenly between your cupcake cases.
I have chosen to decorate them with some toasted desiccated coconut, almond flakes and carrot slivers but this is totally up to you.
Happy Baking guys!
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:
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!
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
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!
Hello to my oldest and newest readers!
Yes folks, this week has been an eventful one with the launch of my facebook page (look it up!) and with the weather heating up rapidly, well, I just had to share my coconut squares with you all. The perfect light treat which will sustain you and give you that little sweet kick for any time of day really!
They have no artificial sweeteners and contain no gluten of course, so this will appeal to all as you only need some coconut flour, coconut oil, chia seeds and good quality honey. Simply have your oven preheated to medium-high heat and melt your coconut oil and honey together. Then all you do is mix this well into your dry ingredients and flatten into a Swiss tin. Bake in the oven for no more than five minutes or until golden brown and cut into the desired shapes once it has all cooled. Simple! Delicious! Try it!
Enjoy the sun and please drink lots of water!
Summer. Longer days and plenty of sunshine, what’s not to love? Sometimes we may feel like we need that extra boost to enjoy the day more…no need to head for an ice-cream though, try my energy balls instead. They are perfect on the go and provide that pick me up without the heaviness or richness that even a chilled desert can sometimes bring us. All you need for 20 small energy balls are:
½ cup dessicated coconut
½ cup of pitted dates
½ cup of almonds
¼ cup of sunflower and pumpkin seeds
1 tablespoon of coconut oil
Simply blitz in a food processer and form whatever small shapes you like for your energy bites. Delicious and healthy!
Arriba Arriba! Summer is here! Let us rejoice with Summer parties and getting some well deserved sunshine. Whether you’re entertaining our simply looking for a delicious dip or sauce with you vegetables, my punchy salsa takes 10 minutes to create from start to finish. Here’s what you need:
2-3 ripe tomatoes or a handful of cherry tomatoes (I use a mixture for a deeper flavour)
1 tablespoon of coconut oil
1 garlic clove, crushed (optional…especially for first dates!)
1 teaspoon of sweet/smokey paprika
1 can of black pinto beans, drained and thoroughly washed
¼ cup of cooked quinoa
½ bell pepper, chopped finely
Generous pinch of Himalayan salt and black pepper
In a small saucepan simply cook down your tomatoes and garlic with your coconut oil for a couple of minutes over a medium heat. Throw in your spices and cooked quinoa along with the beans and peppers. Cook down for a further 5 minutes and if you like it extra punchy, add some cayenne pepper too.
Enjoy my fellow readers and enjoy the sun!