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 Pumpkin Pie

2016, Autumn, Christmas, Healthy, nikibakes.co.uk, Sweet, Winter

pumpkin-ppie

Hey guys,

It gives me so much joy to share this recipe with you guys today; it’s so close to my heart. I have been looking at many different variations of pumpkin pie and always wanted to create my own version which would be free of dairy and gluten. Turns out it was much easier than I thought and I even made it free from refined sugar as well.

Another challenge was to think about how I could replace the whipped cream on top as this helped to tie the whole dish together. The coconut cream I went with was the perfect choice and provided just the right amount of richness to my pumpkin pie. I love to enjoy a slice on my workout days with a cup of cinnamon tea.

Pumpkins are high in tryptophan which can boost your mood and help you sleep. Containing lots of fibre, the humble pumpkin is also great for maintaining a healthy heart as well. It’s a true superfood guys and all you need to make my gorgeous pumpkin pie is:

 

Ingredients: 

 

(Serves 10 people) 

(Use organic/natural real food ingredients where possible)

 

Prep time: 20 minutes

Cooking time: 1.45

Total time: 2 hours (including the preparation of the pumpkin)

For the pumpkin base:

250g of ground almonds

2 level tablespoons of raw coconut oil, melted

½ cup of maple syrup

1 level teaspoon of pink Himalayan Salt

1 level teaspoon of ground cinnamon

 

For the filling:

1 medium sized pumpkin, hulled of its seeds, chopped roughly and boiled for 20 minutes until tender)

3/4 cup of maple syrup

2 eggs

½ cup of coconut milk

1 teaspoon of cinnamon

 

For the topping:

1 carton on coconut cream

From your kitchen:

A mixing bowl

A wooden spoon

A sharp knife

A secure chopping board (very important for cutting your pumpkin please!)

A silicone spatula

A couple of tablespoons for measuring

A couple of small saucepans

A baking sheet

A silicone whisk

A pie dish

 

 

Method:

Step 1:

Preheat your oven to 190°C or gas mark 5. In a mixing bowl add all of the dry ingredients and incorporate well with a wooden spoon, set aside.

Step 2:

In a small saucepan, gently heat your coconut oil, maple syrup and allow to cool for a couple of minutes before pouring over your dry ingredients. Mix well until a dough like consistency is formed and transfer to your deep pie dish. Press down with your fingers evenly and pop in the oven for 15 minutes to par bake.

Step 3:

Scoop out the flesh of your pumpkin using a spoon and discard of the skins. Using a fork, mash up the flesh until it forms a smooth purée. Whisk in your eggs, cinnamon, coconut milk and maple syrup.

 

Step 4:

After 15 minutes take your base out from the oven and very gently pour in your pumpkin pie filling. Place in the middle shelf of your oven and bake for a further 50 minutes.  You will know when it’s done as your filling takes on a deeper colour and the edges start to come away from the baking dish. I like to finish my pie by spooning over coconut cream In various patterns rather than slathering it all on top, it adds a much lighter (and prettier!) touch.

 

I really hope you will see how utterly delicious and worthwhile it is to create your own pumpkin pie. The silky smooth filling is in stark contrast to the nutty and solid base, I love it so much that I could happily eat it all day! Please do enjoy this pie preferably on workout days and with your loved ones…otherwise you may end up eating the whole thing!

pumpkin-pie-up-close

Happy Baking!

Niki

Recipe Creator

 

https://draxe.com/pumpkin-seed-oil/

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 Sweet Potato Brownies

2016, Healthy, nikibakes.co.uk, Summer, Sweet

swepotbro

Hey guys!

My mother always said that if the batter of your cake tastes like you can devour it in its raw state then you have got a winner…well she is certainly right with this number guys.

My sweet potato brownies are truly soft and squidgy…really chocolatey and just so good for you! They are light and heavenly as the only flour I have used here is just some ground almond flour and a few other gluten free and dairy free ingredients. You will be amazed when you see how quick and easy they are to make, the sweetness of the dates and maple syrup naturally complement the sweet potato base beautifully too.

What’s more, you can really be quite adventurous with the toppings after you are done with baking the brownies, to include ground ginger which has great anti-inflammatory properties and can aid with muscle soreness as well so it’s perfect to treat yourself to them after your workout. Bee pollen is also another one of my toppings used here and it’s great because it’s a wonderful energy enhancer as well as soothing your skin and boosting your immune system.

 

All you will need for about 12 brownies are:

Prep time: 20 minutes

Total time: 50 minutes

2 medium to large organic sweet potatoes

½ cup of organic ground almonds http://www.realfoods.co.uk/product/14656/organicalmondsground

10 organic medjool dates, pitted https://www.abelandcole.co.uk/datesmedjool200g

3 tablespoons of organic raw cacao powder http://www.bulletproof.com/chocolatepowdernetwt16oz

4 tablespoons of organic maple syrup http://www.meridianfoods.co.uk/Products/Otherranges/NaturalSweeteners/Organic/MapleSyrup

2 tablespoons of organic pip and nut almond butter http://www.pipandnut.com/

½ teaspoon of organic Himalayan salt https://www.abelandcole.co.uk/himalayanrosepinkfinesaltprofusion500g

 

From your kitchen:

1 silicone spatula

A food processor

A brownie tin lined with parchment paper

 

Start off by preheating the oven to 190°C or gas mark 5, peel your sweet potatoes and cut into small chunks. Boil them

for about 10 minutes or until they are tender. Allow to cool slightly before adding them to the food processor with the

pitted dates.

Pulse a few times and you will see an almost soft toffee-like consistency (yes, really) come together. Next, pop in the

rest of the ingredients and mix the combination well, pausing every now and again to scrape down the sides with your silicone spatula.

Pour into your line brown baking dish and bake for about 25-30 minutes, prick with a fork to make sure it’s cooked all the way through (the fork should come out clean) and allow it to cool for a further 15 minutes, please be patient on this last step as the brownies needs to really come together so don’t attempt to cut them into squares whilst warm otherwise they will fall apart.

 

Once they have cooled completely, cut into your desired size and top your sweet potato brownies however you desire. I have generously slathered on some green and black’s 85% dark chocolate along with a sprinkling of organic bee pollen, organic ground ginger and even some Himalayan salt for a deliciously intense chocolatey flavour. You can find out where to get these ingredients below along with some extra information on the benefits of ginger.

 

I can’t wait for you to cook these, please share and #nikibakes with your photos!

 

Happy Baking!

 

Niki

Recipe Developer

 

http://www.planetorganic.com/rawlivingbeepollen250g250g/14140/

 

http://www.greenandblacks.co.uk/ourrange/Bars/Dark85?p=2691&c1=1559#first

 

http://blog.doctoroz.com/ozexperts/herbofthemonthginger

 

Niki’s Dark Chocolate and Avocado Pudding

2016, Healthy, Spring, Super Quick, Sweet

chocavo

Howdy folks!

Oh my dear readers…you are really going to love this one. Words just simply fail me when I describe how utterly creamy and thick my dark chocolate and avocado pudding is.

You will be making this dessert without any guilt as it’s super healthy on a regular basis once you see how easy it is. It took me a few attempts to get it to the right consistency but I’ve managed to get this down. I’m so happy to finally share the recipe with you. This pudding is dairy free, simple and has a wonderful texture from the avocados. I understand you may think the inclusion of avocado in a dessert is a little strange to add to desserts here guys, but please give it a go, you have nothing to lose.

Avocados are full of monounsaturated fat (about 2/3 of the fat is monounsaturated) and nutrients, especially potassium, B vitamins, 11 different carotenoids, and vitamin E

In South America peeled and halved avocados are sold on the street so the buyer can simply scatter the powdered sugar that’s provided at the stalls and literally eat them as a snack whilst on the go so it can hardly be strange to pop it in a dessert right? Okay good, I’m glad that’s cleared up…now to make 6 of these little beauties you will need:

 

Ingredients

 

½ teaspoon of fresh vanilla scraped from the vanilla pod or bulletproof vanilla mix (recommended link at the end of my post)

2 large and ripe organic avocados, flesh scooped out

6 tablespoons of coconut milk, unsweetened (Rude health is a great brand)

4 tablespoons of maple syrup

100 g of 85% organic dark chocolate (Green & Black’s is a wonderful choice) plus 50g for decoration

2 ½ tablespoons of cocoa powder (again Green & Black’s is an excellent choice here) ½ teaspoon of Himalayan salt (onnit is a great choice guys, link mentioned below)

 

Equipment

6 Ramekins

A food processor

A plastic spatula

A vegetable peeler (for the chocolate decorations)

 

Method

Melt your dark chocolate in a saucepan over a very low heat and set aside.

Stir in your maple syrup, vanilla paste, almond milk, salt and the cocoa until it’s all mixed together well.

In a food processor whizz the chocolate mixture with the avocado flesh until it is silky smooth and ultra thick.

Divide this mixture between 6 small serving ramekins, decorate with chocolate shavings (made with a veg peeler!) and chill for about 30 minutes…and finally, enjoy!

Gosh this pudding makes me want to go to Mexico right now, I can practically taste the avocado lollies and custards they make out there…who’s coming with me?

Happy Baking guys!

Niki

Recipe Creator

 

https://www.onnit.com/himalayan-salt/
https://www.bulletproofexec.com/the-many-things-avocados-do-for-you-plus-a-recipe/

 

Niki’s Fruity Chilli Jam

2016, Healthy, International, Spring, Super Quick
chillijammy

www.facebook.com/nikibakes

 

Hello my lovely readers,

As you all know by now, I’m a massive chilli fan, I can’t get enough of the deliciously flavourful fruit. My chilli jam is quick, straightforward and won’t blow your socks off (so all you foodies who have milder taste buds can still enjoy :P).

 

In fact you can truly control the heat intensity of your jam by the choice of your chilli (you can find this by your desrired intensity ) –

Super hot – hot –  I would recommend birds eye or habanero
moderate to mild – I would recommend jalapeño or chipotleThe choice is yours but feel free to experiment!

It’s aromatic and truly fruity, you’ll see what I mean when you make it for yourself and trust me once you start making my fruity chilli jam, you’ll be hooked.

I have tweaked a few of the ingredients from the conventional recipes to make it a healthier version of the classic chilli jam by swapping out the standard caster sugar for xylitol. This sustainable and natural sweetener is that is sourced from plants so it’s easily digestible.

 

This jam keeps for up to 2 months in the fridge and is the perfect accompaniment to meat, fish and vegetable dishes, it’s a very versatile jam indeed.

 

I personally love to have it with some grass fed lamb chops or on the side with my steamed veggies.

All you need is:
8-10 yellow, orange and/or red organic chillies, deseeded (regardless of variety) and finely processed in a food processor
A handful of organic cherry tomatoes, roughly chopped
1 teaspoon of rice vinegar
1 teaspoon of tamari
1/2 teaspoon of finely grated ginger
2 garlic cloves, crushed finely
1 tablespoon of avocado or olive oil
5 tablespoons of xylitol

Simply heat your pan over a moderate to high flame and soften your ginger and garlic for just a moment. Once the aromas start wafting out, add in all your chillies and stir for a couple of minutes. (Your eyes may begin to water a little but just remember that you’re cooking out most of the raw heat from the chillies anyway and is in no way an indication of how your chilli jam will taste). Next, add In your chopped tomatoes, rice vinegar, tamari and xylitol, mixing well until all the xylitol has dissolved into your jam. Cook this down for a good 15 minutes and you’ll see very quickly how it thickens and becomes sticky and saucy…it’s a beautiful moment when that happens and when it does it’s time to take it off the heat. Let it cool completely before you put into your sterilised jam jar and store in the fridge.

I do hope you give this one a try folks, you’ll love it for sure!

Happy Baking!
Niki B
Recipe Creator

 

 

 

Niki’s Neapolitan Ice Cream Slices

2016, Healthy, International, nikibakes.co.uk, Spring, Sweet

neopolitan
Ciao ciao!
Fancy a little dolce treat? This classic cosmopolitan slice featured in every gelateria in Milan and I wanted to share my version of it with you. Can you believe that I even managed to make it gluten and dairy free? Don’t worry though, taste is not compromised here and dare I say it’s even easier to make than the original version. My Neapolitan ice cream slices contain maple syrup which is super good for you as it contains numerous antioxidants and thus preferable over normal processed sugar. Also, instead of cream I have used coconut cream which improves your immunity and provides you with energy. Happy days.

All you need is:
For the coconut cream layer:

160ml of coconut cream
2 tablespoons of maple syrup

For the strawberry layer:

160ml coconut cream
3 strawberries, crushed
2 tablespoons of maple syrup

For the chocolate layer:

2 tablespoons of raw cacao powder
3 tablespoons of melted coconut oil
2 tablespoons of maple syrup

Simply whisk the selected ingredients in a bowl thoroughly and pop into the freezer for 30 minute intervals before you start to make the next layer. I really hope you enjoy it guys and make sure you share your creation on my Facebook page- I would love to see it and share it!
www.facebook.com/nikibakes

Happy baking!
Niki

Niki’s Chia Pudding

2016, Healthy, Spring, Sweet

chia

Hey guys,
My super easy chia puddings are packed full of goodness and protein from the chia seeds. The consistency is thick and cream yet there’s no dairy in sight. What’s more, there are only 4 ingredients in this pudding and it’s free from refined sugar, all you need is:

4 tablespoons of chia seeds
1 cup of almond/oat or rice milk
2 tablespoons of maple syrup or honey
A handful of mixed berries (be as adventurous as you wish here)

Simply take 4 little pots or two small bowls and place them on a baking tray so it will be easier to pop into the fridge. In a bowl pour in your milk and add your chia seeds. Mix thoroughly until the chia seeds have been completely immersed in the milk. Then add in your maple syrup and spoon into your little bowls. Pop into the fridge for a couple of hours until set and then decorate with your fruit. For the one pictured above I simple mashed two blackberries together with a fork for the sauce and garnished with blueberries and a cheeky drizzle of maple syrup. I hope you enjoy it guys.
Happy Baking!
Niki

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 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