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
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 Sunday my lovely readers,
my warming soup is just the ticket for this evenings meal…relax and put your feet up whilst I tell you how easy my soup really is. All you need is 20 minutes…(I promise!) and:
1 butternut squash, roughly chopped,
1 tbp of ghee or coconut oil
1 thumb sized piece of ginger, finely chopped
himalayan salt and pepper, generous pinch of both
1 tsp of turmeric and ground coriander
Simply heat your deep pan over medium high and melt your desired oil. Next, pop in your buttenrut squash and ginger and toss for five minutes. Add your ground coriander, tumeric and seasoning and top it over with 2 cups of water. Leave until your squash has softened which should not take too long and then simply blitz!
Happy Baking guys!
Niki’s Ramen nikibakescouk
Konnichiwa (こんにちは) my fellow readers and welcome to a new week!
So the days are getting shorter and those chilly nights are now upon us. How about a nice warm hug? Okay, well I can offer a hug but how about an all embracing toasty hug from the inside? My Ramen is super speedy yet packed with all the nutrients you need to keep you going through the day or equally delicious for dinner. The key here is versatility…
Traditionally, Ramen is a Japanese noodle soup that should consist of wheat noodles, soy sauce/miso and a fish or meat based broth with generous toppings such as sliced pork, green onions and even dried seaweed. Now, I did my own version based on what I had at hand but all means you can stick the traditional method. I simply cooked my speedy noodles and placed them in an already simmering pan of chicken stock and proceeded to swiftly add some shredded chicken, soy sauce, peas, red peppers, beansprouts and some minced garlic and ginger. I let the flavours all marry together for no more than ten minutes and served my dish with a generous garnish of spring onions and black and white sesame seeds.
I do hope you give this light yet satisfying dish a try, it lifts the spirits because you know it’s not only good for you but it is heating you up and making you feel all toasty inside and out. Who doesn’t want that?