PINA COLADA RAW CAKE

My first raw dessert / cake ended up tasting somewhat akin to a pina colada, which I did not plan at all. I’ve always been a little apprehensive of making a raw dessert, however I now look back and laugh at my fear as it is almost impossible to screw up. Whatever mix of nuts and natural sugars that you place in the food processor or blender (if you have a very powerful one) will taste delicious. The best part is that you feel quite innovative and imaginative when you are making a raw dessert. All the ingredients in this cake were in my pantry on a Sunday afternoon. Just remember that a raw dessert is often a fair bit richer than other desserts so cut yourself very small pieces or get ready for a stomachache!

INGREDIENTS

• 200g pitted dried dates 
• 100g almonds 
• 1 tablespoon honey
• 400ml light coconut cream 
• 1/2 the juice of a small lime
• the flesh of 3 small, ripe kiwifruits 
• shredded coconut 
• Equipment needed- food processor, freezer

PREPARATION 

1. Place the dates, almonds and honey into a food processor and process until the mixture sticks together when you pinch a small handful of it. Remove from the processor and spread into a medium square baking tin. Spread evenly as this will be your cake base. 

2. Place the coconut cream, lime juice and kiwifruits into the food processor and process for 20-30 seconds or until combined. Remove from the processor and pour over the date & almond base to create the top of the cake. Sprinkle with shredded coconut and freeze, covered, for 2 hours or until solid. Remove from the freezer 10 plus minutes before consuming to soften slightly. 

Total Preparation time / 10 -12 minutes 
Total Freezing time / 2 + hours 

x Emily 

CHICKPEA, PUMPKIN & BEETROOT SUPER SALAD

This has to be one of the most colourful salads I have ever had the pleasure of making (and eating!). I was inspired to pair the three key ingredients- beetroot, pumpkin and chickpeas, after reading a similar recipe in the September edition of ‘Recipes’. Recently I have become fanatical about adding sunflower seeds and/or pepitas (pumpkin seeds) to every salad I make, due to their extensive health benefits. If time is not on your side, you can use canned beetroot, but remember that lots of sugar is added to preserve it. Cheese such as goats, ricotta, feta or shaved parmesan can be sprinkled over the salad for more flavour (and a few more calories). Sweet potato can be substituted for pumpkin, as can lentils or cannellini beans for chickpeas. Such a versatile, vivid salad to play with!

INGREDIENTS

• 1 small raw beetroot, peeled & sliced or 200g canned beetroot, drained & sliced 
• 300g pumpkin, peeled and roughly chopped
• 1 tablespoon honey 
• 1 tablespoon coconut oil
• 1 x 400g tin of chickpeas, washed & drained 
• 100g baby spinach leaves, washed 
• 1/2 a small red onion, finely chopped
• 2 garlic cloves, finely chopped 
• a handful of sunflower seeds/kernels
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar

COOKING 

1. Preheat fan-forced oven to 180 degrees celsius. Line a large baking tray with baking paper. If cooking beetroot, place on the prepared tray and drizzle with half of the oil. Bake for 10 minutes. Meanwhile, combine the pumpkin pieces and honey. Place the honey pumpkin on the same tray and bake for 20 minutes or until vegetables are tender. (If only cooking the pumpkin, bake for 20 minutes only). 

2. Meanwhile, heat the rest of the oil in a small fry pan over medium heat. Add red onion and garlic and cook for 2-3 minutes or until onion is soft. Remove from heat to cool. 

3. Place chickpeas, baby spinach, red onion, garlic, sunflower seeds, and both vinegars in a large serving bowl. Toss to combine. Add cooked or canned beetroot and pumpkin and gently toss. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 30 - 40 minutes 

x E

GLUTEN, WHEAT & DAIRY-FREE ANZAC COOKIES

I recently discovered chef Teresa Cutter’s cooking website; http://www.thehealthychef.com/ after a good friend sent me the link. This is gluten and dairy-free cooking & baking at its best. So many of the desserts & cakes, biscuits, pies and breads caught my eye that I haven’t even glanced at the breakfast, lunch and dinner categories (although I am sure they are delicious and will exceed my expectations). Whilst I like to think that I can create my own GF & DF breakfasts, lunches and dinners without assistance, I seem to fail with baking. Teresa’s simple instructions and nutritious ingredients make it easy for even the worst baker to create something beautiful. These are single-handedly the tastiest Anzac biscuits I have ever eaten and the healthiest. Check out Teresa's website today!

INGREDIENTS

• 1 cup almond meal (ground almonds)
• 3/4 cup flaked almonds
• 1 cup desiccated & unsweetened coconut
• 1/4 cup lightly sugared pineapple pieces, finely chopped
• 1 tablespoon vanilla essence
• 1/4 cup coconut oil (in liquid form)
• 1/4 cup honey
• 1/2 teaspoon bicarb of soda
• water - 3-4 tablespoons  

COOKING 

1. Preheat fan-forced oven to 140 degrees celsius and line a large baking tray with baking paper. Stir almond meal, flaked almonds and coconut together in a large bowl. 

2. Pour honey, coconut oil and vanilla essence in a small saucepan and gently simmer, stirring. Combine the bicarb of soda and 1 tablespoon water into the saucepan and stir until mixture starts to froth (this will only take a few seconds). 

3. Pour the honey mixture into the dry ingredients and stir until combined. Add more water if needed to help ingredients stick together. (I added around 3 extra tablespoons of water). Form into 20-22 even cookies. 

4. Bake in the preheated oven for around 30 minutes or until golden. Tip- make sure that you watch the cookies in the oven during this time, as they will go from golden brown to burnt before you know it. Remove cookies from the oven and cool before eating. 

Makes / 20-22 cookies

Total Preparation time / 15 minutes 

Total Cooking time / 30 minutes 

x E