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 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 Mango and Redcurrant Ice Cream

2016, Healthy, International, Summer, Sweet

mangoredcurrant

Howdy everyone!

Let’s carry on embracing summer with my easy mango and redcurrant ice cream. You only need a handful ingredients and no ice cream maker is needed. Redcurrants are super good for you, they help in the production of red blood cells whilst mangoes help with maintaining good eye health and feeding the good bacteria in your gut. I love this ice cream because coconut milk stars as the base with a couple of ripe bananas. Thus, this chilled dessert is best eaten in the evenings on workout days. You’ll love the first fruity hit of the mango and then the light hint of creamy coconut at the end. It couldn’t be simpler, read on to find out how to make this yummy ice cream…

All you need to make 1 generous tub (to serve 6-8) is:

Prep time: 5 minutes

Total freezing time: 4 hours minimum or overnight

Ingredients:

1 ripe organic mango, peeled and stoned

100g of organic redcurrants, for topping at the end

1 tin of organic coconut milk

2 tablespoons of maple syrup

2 ripe organic bananas

4 tablespoons of water (at room temperature)

 

For you mango and redcurrant sauce:

½ ripe organic mango, peeled and stoned

2 tablespoons of water

2 tablespoons of xylitol

 

300 of organic redcurrants washed and ready to go

2 tablespoons of water

2 tablespoons of xylitol

 

From your kitchen:

 

1 small saucepan

1 wooden spoon

A few teaspoons and tablespoons

A blender

A silicone spatula

1 silicone tub

A knife

A vegetable peeler

A sieve

A small bowl

 

Method:

Step 1:

In your blender add in your coconut milk, water, maple syrup, bananas and mango all at once. Pulse for a few times until the desired smoothness is just right for you. I personally like little bits of fresh mango flesh in my ice cream to show so I only pulse a few times, this is totally up to you though!

Step 2:

Pour your delicious mango ice cream mixture into your silicone tub or mould and place into your freezer for at least 4 hours or even overnight.

Step 3:

To make your mango and redcurrant sauces for the topping of your ice cream you simply need to heat your small saucepan up and add in your chosen fruit first. Add in your xylitol and water and pop the lid on, cook the sauce down for 3-5 minutes or until the sauce has thickened. I like to pass my redcurrant sauce through a fine sieve so the seeds don’t pass through but again this is your own preference. Chill in the fridge until you are ready to serve your mango ice cream. Simple!

I absolutely adore this fun and fuss free ice cream even more as you can be so versatile with it too. Blackberries, blackcurrants, pomegranates and raspberries work very well in this dish too if you can’t get a hold of redcurrants. I like to serve my mango ice cream as an open bar for my friends and family to help themselves, it’s interesting to see the different combinations they come up with! My creation includes plenty of redcurrant sauce and chopped up mango pieces…oh and some fresh mint too.

Happy Baking!

 

Niki

Recipe Creator

 

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

https://draxe.com/coconut-milk-nutrition/

Niki’s Spiralised Golden Chicken Salad

2016, Healthy, Super Quick

tuer full

Happy April all!

With the arrival of Spring I wanted to share a fun and delicious way to have your chicken salad. With a few simple spices and techniques you can jazz up this classic dish and make it your own. What I love about this dish is that it can be as hearty or light as you wish, versatility is key in our busy lives afterall. Turmeric is quite simply one of the best spices I have ever used in my cooking and I’m delighted to share all of its benefits with you. From having anti-inflammatory properties to being a punchy antioxidant, I can’t recommend turmeric enough to you. Aside from all the nutritional benefits turmeric contains, it also adds this wonderfully golden tinge to your meats and sauces. Spiralising is also another technique I have come to love because it adds another dimension to cooking. You can get a spiralizer for a very reasonable price nowadays so you can incorporate it into your day to day cooking as it’s also quite a handy tool to have for quick Courgetti too. All you need for my spiralised golden chicken salad is:

 

For 2 people:

2 free range skinless and boneless chicken breasts

1 teaspoon of black sesame seeds

1/2 teaspoon of turmeric

½ teaspoon of Himalayan salt

2 tablespoons of olive/avocado oil

2 carrots, spiralised

1 beetroot, spiralised

A handful of baby kale

A small handful of alfalfa sprouts

 

Firstly, heat your shallow pan over a medium high heat and pop in your chicken breasts. Pop in all of your seasoning and turn the heat down. Let the chicken cook for a further 10 minutes with the lid on and then turn the heat off and allow to cool. Then assemble your salad however you wish and making sure your chicken is cold so it doesn’t wilt the baby kale. Finish off with a scattering of your black sesame seeds and enjoy!

 

Happy Baking!

 

Niki

 

Niki’s Chunky Guacamole

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

chunguac.

Hola hola!
Comfort and convenience is what we all crave this time of year, so why not whip up my chunky guacamole? It is creamy, tasty and packed full of vitamin e from the avocadoes. What’s more, this is a perfect dip for the festive season so it’s great if you have last minute guests, they will love the flavours and can enjoy it guilt-free. Read on:

All you need is:
½ a medium red onion, finely diced
1 tsp of fresh red chillies or dried chilli flakes
2 ripe avocados, mashed up roughly
1 small handful of fresh coriander, chopped finely
6 ripe tomatoes, chopped finely
the juice of one lime
a generous splash extra virgin olive oil
a pinch of Himalayan salt and cracked black pepper

Simply have your fork at hand and mash all the ingredients up, it couldn’t be simpler! I have served my chunky guacamole with purple sweet potato chips and some extra fine salsa but you can be as flexible as you like with your dip! Go ahead and enjoy it guys 

chunky

Happy Baking!

Niki

Niki’s Salted Peanut Butter Cups

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

salted peanut

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

peanut

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.

Happy Baking!

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 Harissa Chicken

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

harissa2

Hey there!

Warm…enticing…sweet and smokey, harissa is truly the fitting Autumnal sauce for all your meat, seafood and vegetables. I not only love the exotic and rich flavour but I enjoy it knowing that it is high in antioxidants if made from scratch due to the high level of capsaicin from the chillies. My harissa chicken is perfect for entertaining as well as a comforting meal for yourself. All you need for the harissa paste itself is:

2 garlic cloves, crushed
1 teaspoon of coriander seeds
4 tablespoons of olive oil
Full seasoning
Roasted chilli pepper flakes (anywhere from a pinch to a tablespoon)
1 teaspoon of caraway seeds
1 pinch of saffron powder (pounded from the strands)
½ roasted red peppers, ripped into rough chunks

Simply blitz up the following ingredients for your harrisa paste and marinade your meat/fish or vegetables for a minimum of thirty minutes before you cook anything! This paste will keep in the fridge for up to 5 days, so it’s a versatile and solid healthy sauce for your kitchen! Try it guys!
Happy Baking!
Niki

Niki’s Peruvian Eggs

2015, Breakfast, Healthy, International, nikibakes.co.uk, Savoury, Spring, Summer, Super Quick

peru1 (2)

Saludos!
Want a little Breakfast shake up? Then come with me to Peru! This mysterious country has amazed me in what it has to offer and this includes its culinary taste. With over 400 dishes to choose from, Peruvian cuisine is rich and diverse, ranging from all different types of potatoes and tomatoes to exotic spices such as Aji (hot peppers), muňa (mint) and Huacatay. There are also more accessible herbs that are commonly used such as ground coriander, oregano, basil to name just a few. This brings me to my Peruvian eggs. They pack a tasty punch and once you try this much loved dish, you’ll find yourself whipping this dish up for lunch and dinner!
To serve 2, all you need is:
• 3 eggs
• Pinch of ground cumin
• Pinch of sweet paprika
• Pinch of ground coriander
• A good pinch of Himalayan salt and ground black pepper
• ½ lime
• 1 tbs of avocado/olive oil
• 2-3 medium sized tomatoes or a handful of cherry tomatoes
• 1 green pepper, finely diced
• 1 small onion, finely diced
• 1tbs of coriander and chives, finely chopped

Simply heat your oil over a medium heat and lightly sweat off your onions, peppers and tomatoes. Season well and add your spices are 2-3 minutes. Once you see the tomatoes reducing down to a pulp-like consistency, add your eggs and immediately cover your pan. This is very important as your eggs will start to bake wonderfully and all the flavours will infuse better. After 1-2 minutes, serve immediately with a fresh salad or some tortillas…I love to break the yolk and watch it ooze out into the tomatoes…bliss!

peppers (2)

You will find that these simple yet key flavours really do marry together to create a wonderful dish. I do hope you enjoy it as much as I did…and still do!
Happy Baking!
Chau!
Niki