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 Quinoa Tabbouleh

2016, Healthy, International, Savoury, Spring, Summer, Super Quick

quinoatab2

Hey guys,

Let me whisk you away to the Middle East with my take on the classic tabbouleh. If you love fresh flavours and herby salads then this one is right up your alley guys. As we have been so fortunate with this glorious sunshine, I wanted to show you how quick and easy it is to shake up your next salad by adding some simple yet nutritious ingredients such as organic quinoa, parsley and mint.

Quinoa is a truly magnificent; it is the only seed (not a grain!) which is a complete protein as it contains all the essential amino acids and is gluten free too. What’s more, it also has anti-inflammatory properties as well as having wonderfully nutty yet soft texture once cooked. High in magnesium and iron as well, quinoa is quite literally a star when it comes to its nutritional value and I really enjoy having it at least two to three times a week.

Come and see how fun and straightforward it is to create my quinoa tabbouleh guys!

To serve 2 people you will need:

(Prep time: 15 minutes)

(Cooking time: 15 minutes)

(Total time: 30 minutes)

1 cup of organic quinoa, thoroughly washed beforehand http://www.realfoods.co.uk/product/835/organic-quinoa

1 large bunch (about 400g) of organic parsley, finely chopped

1 small handful (about 100g) of organic mint, finely chopped

10 organic cherry tomatoes (halved or quartered)

3 organic spring onions, finely chopped (I recommend Abel and Cole, Riverford or Ocado for all fruit and veg guys)

 

For the tabbouleh dressing:

 

1 teaspoon of red chilli flakes https://www.abelandcole.co.uk/chilli-flakes-steenbergs-30g

1 teaspoon of Himalayan salt https://www.abelandcole.co.uk/himalayan-rose-pink-fine-salt-profusion-500g

2 tablespoons of organic avocado oil http://www.olivado.com/products/extra-virgin-oils

The juice of one organic lemon https://www.abelandcole.co.uk/lemons-500g

 

From your kitchen:

 

A mixing bowl

A wooden spoon for mixing

A metal teaspoon and tablespoon for measuring

A serving bowl

A whisk or fork to mix your dressing

A sharp knife

A chopping board

A small pot or deep pan

Some water to cook the quinoa with

A small bowl to create your dressing

 

In your small pot bring your water to the boil and cook your quinoa according to the packet instructions. I generally go by a 1:2 ratio method, that is 1 cup of quinoa to two cups of water but please take care and read the instructions on your packet too. Leave the quinoa aside to cool a bit whilst you chop up all your herbs and half/quarter your washed cherry tomatoes.

 

Whilst the quinoa is warm add in all your herbs, cherry tomatoes and spring onions and you’ll soon be assaulted with the most wonderful savoury smells of the herbs (my favourite part of creating this dish really), toss gently with a spoon and leave to rest.

 

Finally whisk in your lemon juice, avocado oil and seasoning in a small bowl, pour over your quinoa mixture, check for seasoning and mix again, you are now ready to dive into your delicious quinoa tabbouleh! I do hope you enjoy this delicious and nutritious dish guys, perfect to cool you down this summer, if you’re interested, I also have some extra articles on quinoa, just click on the links below.

 

Happy Baking!

Niki

Recipe Creator

tabuloushquina

http://www.cabolqui.org/en/news/dr-oz-helps-staff-battle-obesity-granola-quinoa-exercise-mantras/

http://www.theguardian.com/lifeandstyle/2016/jun/05/the-true-colours-of-quinoa

Niki’s Italian Dips

2016, Easter, Healthy, International, Savoury, Spring, Summer

dips

Buonasera!

Fancy a light aperitif? My trio of Italian inspired dips are sure to tickle your taste buds whilst giving you that healthy boost as well. Whilst walking around the streets of Milan in the evening I was pleasantly assaulted with the delicious aromas of small hot plates of food. From colourful rich dips to little cuts of salami, mortadella and of course bianco focaccia/pizza, these aperitifs were a true feast for the eyes. I would like to share my own version based on what saw out there and inject some Italian into your dips!
All you need for the three dips are:
For the basil infused houmous:

1 tablespoon of chopped basil
½ jar of cooked chickpeas, drained and washed
½ teaspoon of Himalayan sea salt and white pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of tahini paste
1 small garlic clove, crushed
For the orange/red roasted pepper dip:

1 orange/red pepper, chargrilled and roasted
1 tablespoon of fresh chopped basil
½ jar of cooked chickpeas
½ teaspoon of Himalayan sea salt and Turkish red chilli flakes (optional)
2 tablespoons of extra virgin olive oil
1 small garlic clove, crushed

For the beetroot-thyme houmous:

1 small beetroot cooked and roughly chopped
1 tablespoon of finely chopped thyme (dried is okay here too)
½ jar of cooked chickpeas, drained and washed
½ teaspoon of Himalayan sea salt and white pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of tahini paste
1 small garlic clove, crushed
Simply blitz your chosen dip in a food processor on high pulses for about five minutes or so until ultra-smooth. These dips are best served chilled and last up to 5 days in the fridge.

Buenisimo!

Happy baking!

Niki

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 Blood Orange and Pomegranate Cake

2016, International, nikibakes.co.uk, Spring, Super Quick, Sweet

bloodpom

Hello my lovely readers,

To warm yourselves up this winter and really up your vitamin c, my blood orange and pomegranate cake is just the ticket. I could literally eat five blood oranges in one go and it wouldn’t be enough, they are so delightfully sweet and sour and they lift my cake right up. When you take a bite, your body will feel that rush of vitamin c flooding your body whilst also luxuriating in the slightly sweet and light base of the cake. It couldn’t be simpler but it’s a true show stopped so I cannot recommend it enough for dinner parties and special events. All you need is:

3 blood oranges, peeled and sliced (1/2 inch thick)

1/4 cup of pomegranate seeds

1/2 cup of almond milk 

1/4 cup of olive oil plus extra or greasing

2 eggs 

1/4 cup of maple syrup 

3 tablespoons of coconut sugar 

1 cup of almond flour 

1 teaspoon of baking powder 

1/4 cup of dedicated coconut 

Simply preheat your oven to gas Mark 3 and lightly grease the bottom of your cake tin with some olive oil. Lay your sliced blood oranges side by side until there are hardly any gaps and the whole of your cake tin is lined nicely with your tangy fruit. Scatter over the pomegranate seeds into any small spaces you can find in between the blood oranges. Beat together your oil, maple syrup and coconut sugar for a couple of minutes until the mixture is nicely mixed in together. Add in your eggs, one by one and continue to mix in until well incorporated. Finally, fold in your almond flour an desiccated coconut and alternate with the almond milk to stop  your cake batter from getting too clumpy. Spoon out gently onto your cake and pop into the oven to bake for 20-25 minutes, checking on it halfway through. You’ll know when the cake is ready as it turns beautifully golden brown and will be slightly springy to the touch. Let it cool for a further 10 minutes before turning it out onto your serving dish. Your cake is now ready! 

bloodpom3

Happy Baking! 

Niki

Niki’s Cherry-Chocolate Brownies

2015, Healthy, nikibakes.co.uk, Spring, Summer, Sweet

chococh

Hey there everyone!
Fresh week. Fresh fruit. But hang on, wouldn’t it be fun to incorporate your delicious and ripe cherries in a healthy yet fulfilling brownie? My gluten free and chocolaty creation will leave you licking your fingers in delight and awe. All you need is:

½ cup of pitted and quartered cherries
¼ cup cacoa nibs
¼ cup raw cocao powder
½ almond milk
1 tsp of vanilla extract
¼ cup of pumpkin seeds
2 eggs
½ raw honey or stevia
¼ cup coconut oil, melted
1 cup almond flour
1 tsp gluten free baking powder

Preheat your oven to gas mark 4, grease your brownie dish and set aside. In a large mixing bowl whisk your melted coconut oil with your honey/stevia and add your eggs one by one, whisking thoroughly after each egg. Next, add your vanilla extract and cocoa powder and mix well. Finally, add you almond flour and baking powder and alternate with your almond milk. Stir well and just before you transfer to your baking tray, fold in your delicious cacao nibs and juicy pitted cherries and pumpkin seeds (leave some for decoration though!). Bake for 20 minutes and you will know when they are ready if you lightly press down the centre of the brownie with your finger and it bounces back up again slightly. Transfer onto a wire rack to cool down and cut to your desired size. That is it! Please give this healthy and light treat a go this summer!

Happy Baking!

Niki