Macadamia Banana Creme

I have nothing against cream. I love real dairy cream, but I rarely buy it. So when I feel like some, especially for ‘sweet’ occasions, I usually turn to yoghurt … of which I always have a plentiful supply.

Yoghurt however doesn’t always cut it. I love it, it’s SO good for my gut BUT… it’s tangy. That’s the only problem. Tangy works with fruit salad, even fruit flavoured cakes, but not chocolate.

I tend to think of avocado as ‘nature’s butter’ or ‘cream’ but its flavour isn’t easily disguised, and neither is its colour! Cacao (or cocoa) seems to be pretty much the only thing with the flavour and colour intensity to use with it. (See my Cacao Avocado Mousse recipe.) Nut creams (like my Vanilla Brazil nut Cream for instance) are easy as well but, like the avocado option, they also require added sweeteners, even if only a little.

Having played around with banana before (we all know you can make dairy free ice cream with it, and even grain free pancakes) particularly as a whole food sweetener, I struck upon the idea of combining it with finely milled nuts. Guess what? It works!

The only downside (which isn’t really an issue) is that it’s better made and eaten fresh, since the blending process causes oxidation that will turn the creme ‘brown’ (see pic below). Fresh is best anyway, right? (…for nutritional content.) Also, the thicker you make it, the more likely it is that it’ll be ‘grainy’ but if you’re pedantic about it being smooth, simply press through a sieve or squeeze through loose weave muslin cloth (or nut milk bag).

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Oxidation causes changes and you can see the creme on this cake has ‘browned’. It didn’t affect the flavour at all 😉

 

All you need is a high powered blender, 100gms of macadamia nuts, 1 banana (the riper, the sweeter) and your milk of choice to alter the thickness of the creme… (I used 1-2 teaspoons (5gm) to make the spreadable creme for the cake above).

Firstly, mill the nuts (Thermies: 10 seconds at Speed 7-8). You may want to scrape down and repeat.

Scrape down before adding the roughly chopped banana and milk. Again, blend again at Speed 7 for 10 seconds, scraping down and repeating if you wish (I did).

Voila, you’re done! It’s ready to go. I’d love to hear what you think and the creative ways you use it. 🙂

 

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My Anzac Biccie Swap-Outs

I really don’t need to post this recipe. I mean, ANZAC biscuit recipes are a dime a dozen, at least in Australia! But I thought I’d share it to demonstrate how easy they are to make even if you don’t have all the ‘original’ ingredients.Food Fervour

Because I avoid mass-produced, over-processed foodstuffs, I don’t own some of the ingredients a standard Anzac biscuit recipe would ask for. It’s actually very easy to adapt most recipes; it only requires a little thought to be ‘creative’.

Here’s my ‘edited’ ingredient list and the swap-outs I use… that work perfectly well!

125gm butter (I’ve successfully used 100gm coconut oil before too)

2 tbsp golden syrup 2 tbsp organic maple syrup

1 cup plain flour 1 cup wholemeal spelt flour (I’ve also used ¾ cup rice flour & ¼ cup almond meal for a low gluten/higher protein option)

1 cup oats

1 cup dessicated coconut

½ cup sugar ½ cup organic rapadura sugar (for those who despise fructose & don’t mind over-processed products, the same quantity of dextrose will work)

2 tbsp water

1/2 tsp bicarbonate of soda

And this is how simple they are to put together:

  1. Preheat the oven to 175ºC and line a couple of trays with baking paper
  2. Place the butter/oil and maple syrup in a small saucepan over a low heat
  3. In a large bowl, mix together the flour, oats, coconut and sugar
  4. Add the water & bicarb soda to the saucepan when the butter has melted, mix it up then add to the dry ingredients. Mix well.
  5. Form balls of mixture and place them on the baking trays, spaced well apart. Flatten them out …with a spatula, some other food utensil or even just clean fingers, then…
  6. Bake for 15 minutes or until golden. Cool on wire racks.
    Should makes about 20 biscuits, depending upon how big you choose to make them!  😉

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    I garnished this batch with a good ol’ Aussie macadamia nut.

 

Instant Lychee Ice Cream

Ice cream is one of my weaknesses. But today I made some here at home, from scratch, and in less than 5 minutes …with two ingredients. Yes, just two, real, whole-food ingredients. No added sugar whatsoever.Food Fervour

All you have to have prepared for instant ice cream is some frozen fruit. I’ve always got fruit in the freezer; blueberries and bananas are staples but over summer I added mango flesh & lychee pulp to my stores and it was the lychee pulp I used to make my ice cream today. It’s sweet but hasn’t an overpowering flavour so it makes for the perfect ice cream to pair with other foods if you wish.

Now, I have to admit, I’ve done this plenty of times before, but with full-fat natural yoghurt. The plethora of gut friendly bacteria in yoghurt does make it a much healthier option but today I just didn’t want that tang. I love frozen yoghurt but I love ice cream more!

In typical fashion, I just threw every thing together in my Magic Bullet without measuring so I’m really guessing with quantities here… but I reckon I used about 1/3 cup of frozen lychee pulp & about 2 (hefty) tablespoons of Maleny Dairies pure cream. Maleny Dairies’ cream is the thickest natural cream I have ever come across so I’m going to add a disclaimer here and say that if you use ordinary, mass-produced pouring cream this recipe won’t work. If you buy your cream from the supermarket, I’m guessing you’ll be better off with ‘double’ or ‘thickened’ cream for this recipe. Similarly, if you’re thinking of trying this with coconut cream (vegans) it will have to be a really thick variety like Ayam brand …not the cheaper supermarket ones.

Simply throw them into your blender together, blend and scrape a couple of times and Bob’s your uncle! I served mine up in a dish with halved strawberries (see pic). You could pop it back in the freezer for awhile if you prefer it more solid… most home made ice cream is put through a number of alternating blend-and-freezes before serving. I just couldn’t wait that long! 😉

Broccoli, Kale & Sundried Tomato Frittata

I LOVE frittatas. Mostly because I adore eggs (they’re an incredibly nutrient-dense food) but there’s a host of other reasons…

Frittatas are so. damned. easy. to make. You can put an amazing array of stuff in them (which in turn further inflates their nutritional value) and even better, they can be eaten cold as a healthy snack on-the-run. (They even freeze well …. even though I’ve never tried… coz I eat ’em too quickly!) Apart from the baking time, they’re pretty quick to prep.

I needed to harvest my very healthy kale plant a few days ago, and knowing that I could fit a LOT of leafy greens into a frittata, there was no question about what I’d be making. I had a fair bit of broccoli lolling about in the fridge too so grabbed that, but knew I’d need some ‘punchier’ flavour …so I pulled out the sundried tomatoes. And my addiction to turmeric (more specifically its nutritional powers) has reached the point where virtually every egg dish I make features it. This explains the ridiculously intense yellow colouring:Food Fervour

I used the following ingredients:
125gm broccoli florets, 100gm finely chopped kale leaves (if you find kale too strong in flavour you could easily substitute with spinach) 40gm finely chopped sundried tomatoes, 6 eggs, 1 (heaped!) tablespoon of freshly grated turmeric (you could use the powdered stuff, and less of it, if you’re not as fanatical about it as I) salt & black pepper (important inclusion to help your body receive turmeric’s power) 40gm grated cheddar (or parmesan if you prefer) plus extra for topping.

Super simple instructions:

Pre-heat the oven to 180ºC, grease (I use EVOO, that is extra virgin olive oil) and line a shallow baking dish with baking paper, set aside.

First you’ll need to steam your broccoli & kale. The broccoli will take only slightly longer than the kale, so place a steamer in a medium-large saucepan (unless you have another method of doing this – I have a Thermomix – yay for me!) with about one centimetre of water. Whack on the lid and as soon as it comes to the boil, pop in the broccoli. It should only take 3-4 minutes, tops. Haul it out, set it aside, and then throw in all the kale. This should only take about 2 minutes. You just want it to wilt. (Thermies, fill the bowl to the blades, pop the broccoli in the basket and cook 6 minutes Varoma, speed 1-1½. When done, set the broccoli aside, put the kale in the basket and cook for another 2-3 minutes, same temp & speed.)

The broccoli can be laid in the bottom of the baking dish immediately. Then you need to squeeze excess fluid from the kale. You could do this by hand (clean hands of course!) but I use paper towel so that I don’t lose any of the green to my fingers.

Next up, simply beat the eggs with the turmeric, salt and pepper. (Thermies: 5 seconds or so at Speed 5) then pop the kale, sun-dried tomatoes and grated cheese in and mix thoroughly (by hand… you don’t want to pulverise the veggies!)

Now, I opted to spoon the solids (the kale, tomato & cheese) into the baking dish, to fill in the gaps between the broccoli florets … I guarantee if you try to pour the whole mix out you’ll end up with a pile of vege in one spot! Call me OCD, but I’m fairly sure it’ll cook better if the liquids & solids are evenly distributed. I dribbled the remaining egg mix evenly throughout the dish as well.

Food FervourThe final step is to grate however much extra cheese you want, over the top of the entire dish then whack it in the oven for 30-40 minutes (just check it at the half hour mark: when it appears quite solid in the middle, it should be ready).

Unless your knife is very sharp, I’d let it cool a bit before slicing it into pieces. And I dare you NOT to eat any when you do this… 😉

Raw (aka Clean) Chocolate

I’ve never really been a choc-a-holic, but strangely that changed when I learnt that dark chocolate was considered to be somewhat healthy (in small amounts, of course). Oh, and when I realised how easy it is to make at home.

My initial love affair with Lindt 70% and 80% chocolate gave way to instant gratification in the comfort of my own home, as well as feeling uneasy about the other 20-30% of the Lindt ingredients (one of which I’m dismayed to discover is palm oil) 😦

food fervourRaw chocolate recipes weren’t as prolific a few years ago, but I found one on Lee Holmes’ site ‘Supercharged Food’ (link here) and was super surprised at how easy it seemed to be. Luckily a friend had presented me with a packet of organic cacao powder, so I could instantly ditch the more processed-therefore-less-clean cocoa powder in favour of extra nutritional benefit in my ‘treat’.

My very first attempt at raw chocolate comprised cacao powder, coconut oil and dextrose (back in the day, I was seriously anti-fructose… I’ve eased off that a bit now… opting for less processed ingredients over fructose content.) In fact it was scary how quickly you could make it: almost less time than it takes to get in the car and drive to the shop for the mass-produced, sugar- (and god knows what else-) laden crap. I was so bloody excited about how easy it was to make that I posted a recipe on my first (other) blog, A Life in WordsHere’s the direct link to that if you’d like to take a squizz…

I finally looked into the cacao butter Lee uses only a little of in her recipe: I’d previously thought it was just a body moisturiser. Well, it is the BOMB. Being cacao fat, it tastes like …chocolate. Not coconut, surprise-surprise! And unlike coconut oil, cacao butter won’t liquify at 20 degrees, so you won’t have to drink the chocolate from your hands in summer.

It is seriously as easy as this: one part cacao butter to one part cacao powder. Then add your choice of sweetener to taste. In fact, I have found that if making “fruit’n’nut” chocolate, I don’t need any sweetener at all thanks to the natural sugar (& fibre) content of the sultanas.

Let’s start with ½ cup of cacao butter and ½ cup cacao powder (so if anything goes wrong, you don’t end up wasting too much of these quite costly ingredients). I now prefer to use maple syrup for a sweetener, finding honey too viscous and coconut sugar takes too long to dissolve.

food fervourHow do you know you have half a cup of cacao butter when it comes in ‘chunks’? I kind of solve this in the choice of equipment I use for the first part of the recipe method: Place a small saucepan of hot water (only about 2-3cms deep) on the stove over the lowest heat possible. Place the cacao chunks in a (tempered) glass measuring jug (I use ‘Pyrex’ brand) and sit the jug in the saucepan. Wait for the butter to liquify.

Simply add the equivalent amount of cacao powder and your choice of sweetener, to taste, mixing well (I use a small spatula, to press out any lumps of cacao powder). If you want to add any flavours (spices like vanilla, or essential peppermint oil) you’d do that now as well. A lot of recipes ask you to whisk the ingredients… I’ve been too lazy to try that!

The final step for ‘plain’ chocolate is to decide how you’d like to set it. I sometimes use silicone ice cube tray moulds for individual chocolates or, if very lazy, I’ll lay baking paper down on a plate and just pour out the chocolate onto it so that it it will form one big block (that you can break into pieces once set). Once you’ve made your decision, pop the chocolate in the freezer for about half an hour, or the refrigerator if you don’t’ need it for a few hours….

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fruit’n’nut sticks and blueberry hearts

You can experiment to your heart’s content with this: here are some of my  favourite variations:

Blueberry Hearts: I pop some frozen organic blueberries into silicone heart moulds before pouring in the chocolate… same goes for whole Macadamias

Fruit’n’Nut: I put sultanas & peanuts in moulds before I add the chocolate mixture…

Chocolate Bark: I pour the chocolate onto baking paper on a plate, or into a dish ‘oiled’ with coconut oil then sprinkle anything and everything into it, like: chopped nuts, seeds, goji berries, shredded coconut, amaranth puffs… go nuts!

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Chocolate ‘Bark’

Milk Chocolate: I recently decided to try adding (organic) milk powder to a chocolate mix and I thought it was so good that I pretty much ate the whole test batch in one go! (This is not to say everyone will agree.) Add approximately half the amount of milk powder to the fresh chocolate mix (so ¼ cup or two tablespoons per the measures I provided above, and mix VERY well (it will thicken quickly) to dissolve the powder as well as possible, then set or add stuff as you wish.

Please feel free to share any amazing combinations you concoct!

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Strawberries dipped in raw chocolate

Cacao Beetroot Cake

As far as I’m concerned, the more veggies you can get in, the better. And this cake, well, unless you’re extremely picky, you wouldn’t know there’s a vegetable in it. I haven’t made it for ages and, true to form, I’ve altered the original recipe yet again.

I had leftover rice and almond milk pulp to use up, and for once I decided to go with spelt flour instead of the usual (heavier, gluten free) buckwheat. This recipe is almost fool-proof so if you wanted to use a plain gluten-free flour go for it; I can pretty much guarantee it will still turn out.

The biggest difference for me this time however was using raw beetroot. The recipes usually call for ‘cooked mashed beetroot’ but you see, apart from now owning a Thermomix that will virtually pulverise the tough root veggie, I concluded that it would cook during its 40-50 minute sojourn in the 180ºC oven environment. It seems to have worked.Food Fervour

So for this amazingly moist healthy ‘choccy’ cake, I used: 1 medium-large beetroot, 1 teaspoon vanilla essence, ¾ cup coconut sugar, ¾ cup coconut oil, 2 eggs, 1¼ cups spelt flour (actually I used ½ cup almond & rice milk pulp + ¾ cup spelt, and it worked) 1 teaspoon baking powder (bicarb soda), ½ cup (or a fraction more!) cacao powder, ½ teaspoon sea salt and ½ teaspoon ground nutmeg.

beetrootFirst you’ll need to grate your beetroot (I hope you’re not wearing white?!) unless you have a Thermomix or other very high powered blender or food processing appliance (because I buy organic beets I didn’t peel it). Thermie users, I chose speed 5-6 for about 15 seconds, stopped to scrape down the bowl & repeated once more.

For the manual cooks, you’ll need another bowl to thoroughly blend the moist ingredients (vanilla, sugar, oil and eggs) then add the beetroot to the mix (or vice versa). Thermomixers can add the ingredients directly to the bowl with the beetroot in it and blend for 20 secs at speed 5-6. Scrape down afterwards.

Now, I know most chefs & cooks prefer the dry goods to be pre-mixed but I usually never do this because I’m lazy: I hate creating more washing up (with extra bowls). I prefer to substitute this action with prolonged ‘elbow-grease’… in other words, add all the ingredients individually then mix the crap out of that cake batter until it can’t possibly be anything but well-blended. With a wooden spoon this equates to a fair bit of energy consumption and perhaps some lactic acid build-up in the muscles of your stirring arm. With electric beaters (does anyone even own them anymore?) food processors or Thermomixes it’s a piece of cake (excuse the pun). Chuck in all the remaining ingredients (flour, bicarb, cacao powder, salt & nutmeg) then mix, mix, mix! (Thermies, a couple of 20 second hits around speed 5-6, with some scrape downs, should do fine).

Don’t panic if your batter seems too liquescent (runny)… that’s exactly how mine was. Believe me, it solidifies as it bakes but the result is ridiculously moist! Pour into a greased, lined loaf tin and bake in a moderate oven (180ºC) as previously mentioned, for 40-50 minutes. A knife or skewer inserted should come out cleanly when it’s done. Let it cool for about 5-10 minutes before turning it out of the tin… because its so moist you’ll risk it falling apart while hot.Food Fervour

Now this could be enjoyed on its own because it is so moist but I pimped mine up with some of my homemade chocolate ganache (find that recipe here) and shredded coconut.

Yarrrrrm!

 

3 Ingredient ‘Chocolate Ganache’

Ok so how I came across this one was …kind of like the movie ‘Sliding Doors’. And I realise that won’t mean anything to those who haven’t seen it. But basically, it was by accident, and yet also a ridiculously close ‘shave’. Let me explain:

When I began making ‘raw cookies’ about a decade ago (before they became the energy/protein balls or raw truffles we all know today) I soaked dates. Yep, just that. I soaked dates, as the basis for these healthy raw food treats. You would blend them up (but because I never had a blender, I just chopped them over and over again until they resembled something a food processor or blender might spit out) then mix milled or chopped nuts, seeds and whatever else into them before the messy part of the job: the hand-rolling and coating in   desiccated coconut or again, nut meal.Food Fervour

It was when I came across a recipe that included cocoa (yes, before cacao powder went ‘mainstream’) that I realised soaked dates mixed with cocoa could make a kind of (weird) chocolate substitute. But this is where the train doors slid shut…. and I forgot about it.

…Until last year sometime, when, after making another slightly dry (I admit!) gluten free cake that I knew would benefit from some kind of moist topping (but what to make without heaps of processed sugar?) the train doors automatically opened and I soaked some dates. It worked perfectly – for ME: I realise chefs and food critics would turn up their noses, but I’m not about perfection (at the cost of health).. I’m about clean, unprocessed Imitation & Adaptation!

This is extremely easy but you’ll need to allow more time: the longer the dates soak, the better. In fact, if the dates are well soaked and chopped, you don’t even need a blender for this recipe; some old fashioned elbow grease (mixing by hand) will work. Oh and make sure there are no seeds in them!

One cup of dates (I use Iranian, I imagine Medjool would work even better, and may not need to soak for long – if at all. Please let me know how this goes if you try this!) will easily thickly coat a loaf-sized cake, with some to spare.

Food FervourDrain the water from the dates (I actually keep this to use as a liquid sweetener in other creations: waste not, want not!) and throw them in a powerful blender with 2 heaped tablespoons of cacao powder (add more for a stronger dark chocolate flavour) and 2 tablespoons liquefied coconut oil. You will need to blend & scrape numerous times (Thermomixers, I performed about 4 rounds of 15 seconds, increasing from speed 5 to 9) but the result is worth it: a rich, thick, chocolatey ‘ganache’ that you can top cakes with, fill biccies with, or even eat on toast like Nutella (if you’re desperate enough)! If you really want to you could press the ganache through a strainer to ensure a smoother product, but for my money, what’s the point in removing all that extra natural fibre?

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‘Ganache’ used as a biscuit filling

There’s heaps of room to experiment too: powdered spices or essences could alter the result… Vanilla or peppermint essence? Cinnamon? Even a touch of chilli powder? I think I might try to explore a salted caramel version so… stay tuned for that!