Tag Archives: almonds

Kids and Adults do love MILO

Who doesn’t love a good milo? Who has read the ingredients???

A hot chocolate on a cold winters day or night? We often have carob or raw cacao, cinnamon and maca with a dash of vanilla with some almond milk (we use the automatic milk frother machine….perfect) But when I can remember or more so when I’m willing to give up some of my nuts and seeds I make this drink mix.

My tip- grab a little bit of boiling water and make a nice paste then mix with milk or ‘nicecream’ or sprinkle on pancakes, on cappuccino’s on your dinner if you love and miss the malt and chocolate taste.

Superfood Choco Powder

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INGREDIENTS

3 tablespoons linseeds (meal is fine and this is the one that is the hardest to grind)

2 tablespoons organic activated sunflower seeds

2 tablespoons organic activated sesame seeds

2 tablespoons organic activated pepitas (pumpkin seeds)

1/3 cup organic activated almonds

1/4 cup organic activated brazil nuts

1/4 cup organic activated cashews

1/4 cup organic activated pecan nuts

1 cup raw organic cacao powder (or carob to avoid caffeine will taste a little different)
2 Tbsp Maca or Mesquite Powder
1 tsp Liquorice Powder (optional for sweetness)

1 cup organic rapadura sugar (alternatively you can omit sugar completely and add a dash of maple syrup and a ¼ tsp vanilla extract if needed to the drink once mixed)

 

INSTRUCTIONS

1. Grind nuts and seeds in food processor or even better a Thermomix (i wish) or a coffee grinder to a fine powder (think Milo)

2. Add Cacao/ Carob, Maca/Mesquite, Liquorice Powder and Rapadura Sugar to mix in a jar and shake shake shake!

3. Test with Milk of choice for taste.

*When serving use 4 teaspoons to a glass of milk

* Store in the fridge or freezer.

*If you don’t activate that’s fine, use raw nuts and seeds or grind and then roast for an even more amazing flavour.

 

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Kids – Apple & Cinnamon Muffins

I don’t usually stray from foods I can’t eat but there are apple eaters in the house and they were on their way out so I thought instead of composting I’d attempt to bake.

This recipe can be adapted for most fruits really. Blueberries are my favourite followed closely by strawberry and rhubarb. But try banana, pineapple, raspberry, throw some choc bits in!

muffins

Apple & Cinnamon Muffins

grainfree, dairyfree, sugarfree, histamine, inflammation 
PREPARATION TIME          TOTAL TIME
10 MINUTES                50 MINUTES

Preheat oven to 180c
INGREDIENTS
1/2 cup coconut flour 3/4 cup blanched or activated almond meal 1 1/4 tsp baking powder spice mix* 4 eggs  1/3 cup coconut oil 2 tsp 100% maple syrup (optional) 1 cup homemade apple puree 1 cup diced apples 2 tsp vanilla extract1/4 cup milk of choice or coconut kefir or yoghurt
*spice mix
3 tsp cinnamon powder
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt

INSTRUCTIONS
1. mix dry ingredients in a bowl
2. mix wet ingredients (except apple)
3. add apple puree to wet ingredients
4. add diced apples and fold
5. fold wet mixture gradually into dry
6. pour into prepared muffin tray (or alternative cake dish or loaf pan)
7. cook for 30 minutes
8. remove from oven (check for clean skewer) they will seem soft and you’ll question them but they are light and fluffy muffins
9. Leave to cool in tray before removing
10. Top with coconut kefir cream or frosting glaze

For a sweet topping…………..

FROSTING GLAZE
1/2 cup almonds
5 tablespoons maple syrup
1 tsp cinnamon
1 1/2 Tbsp coconut oil*, melted
1 Tbsp vanilla extract
pinch of salt
*1/2 Cup Coconut Kefir Cream

To make the glaze, roast the almonds (at 180) for 10 minutes or until they smell toasty.
Let the almonds cool for 5 minutes (and no longer!) and then process in a food processor until almond butter forms.
Add the maple syrup, cinnamon, melted coconut oil, vanilla and salt
Process until it’s well combined.
Fold through cream.

*you can omit kefir and just have glaze.

Enjoy with a chai latte using the spice mix (no salt) a dash of maple syrup, hot water and milk of choice.
The kids will love them in the lunch box. Make them nutfree by substituting almond meal with buckwheat flour.

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That time of the month

I’m re-blogging this as this time of the month gets me so excited I just have to share and encourage!!!

My update on activating nuts from over a year ago…..changed my life. Ha
No really it did. As someone who cannot break down much, activating has really helped. We include nuts and seeds in every meal now in some way as they are so beneficial and without the nasties and the semi-sproutedness (yes that is a word in my book) they are doing fabulous things.

I have included my ‘cheat sheet’ so you can use that. It’s not that time consuming really, You WILL fall in love with Activated nuts and you will become prudent and not consume regular nuts once you try them. Not sure if they are for you, go buy some from your local health food shop and give them a go. Yours will taste the same as those.

ACTIVATING NUTS & SEEDS

What does activating nuts and seeds mean??

Activated nuts and seeds have been made bio-active by a very simple process of soaking in salted water for a pre-determined period of time, draining them and then dehydrating them at a very low temperature in the oven or dehydrator. Nuts and seeds contain what is called phytic acid which prevents them from sprouting prematurely and stores lots of important nutrients. According to research when we consume phytic acid it reduces our body’s ability to absorb these nutrients. They also contain enzyme inhibitors which force the body to work over time to produce the enzymes necessary for digestion. This process makes our bodies work harder and digestion is longer & harder. It’s an unnecessary impact on our body.

Soaking nuts and seeds begins the process of germination thus breaking down the phytic acid and enzyme inhibitors. This in turn make the nutrients a lot more readily available. There is also research to suggest that soaking your nuts and seeds for long periods of time actually increases their nutritional value, so why not do it?

 

I will give you my brief explanation of activating nuts and then let you try, make your changes and perfect your technique.

 

Activating Nuts

Cover nuts with water, add salt. Leave for the designated time on bench.
Drain, dry and put in oven or dehydrator at 60c, some though find 50-55c desirable. I find to be my temp. For the oven you want the lowest setting on the oven possible, wedge the oven door with a wooden spoon and leave the oven to do its thing overnight if possible. You want dried nuts, not cooked so the lower the temp the better. 

 

Walnuts, Pecans, Peanuts, Pine nuts, Hazelnuts & Macadamia Nuts
Soak: Salted water (1-2 teaspoons), overnight (or approximately 8 hours)
Dehydrate: 12-24 hours or until noticeably dry and crunchy. Macadamia’s are the tough ones, taste test them after about 15 hours, they can be soft in the centre yet crunchy on the outside. I like my crunchy all through.

Almonds
Soak: Salted water, overnight
Dehydrate: 12-24 hours. In my experience almonds take longer than the other nuts. You really need to make sure they are very dry otherwise you will notice them going mouldy very quickly.

Cashews
Soak: Salted water, 3-6 hours. Be careful with cashews – they can go slimy if left too long so keep an eye on them
Dehydrate: 12-15 hours or you can put them in a 90c oven until lightly roasted.

Pepitas (pumpkin seeds)
Soak: Salted water, overnight
Dehydrate: 12 -24 hours, typically i find 12 hours to be enough.

Sunflower seeds
As with pumpkin seeds though typically I find they are well and truly ready within 12 hours.

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Activating Nuts & Seeds Handy Reference Guide

 

Kids creating in the kitchen

A Sweet Treat

What better way to teach your kids about nutrition than to get them in there and get them creating. I have a three year who loves colour and mixing. So once or twice or thrice a week we get in the kitchen and I let her go for it. Today unlike any other day she wanted to make buckini slice, but as a lover of nuts she was determined to get every type in and incorporate her new favourite spread coconut butter.

M’s Coco-ini slice

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1/2 cup activated buckwheat groats
1/4 cup of mixed activated nuts
1 big handful of activated macadamia nuts
1/4 cup activated sunflower seeds
1/4 cup activated pepitas
1 Tbsp sesame seeds
1 tsp chia seeds

1/3 cup coconut oil
1-2 Tbsp of Rice Malt Syrup or Maple Syrup (we used a combo as there was not much of either left)
1/3 cup toasted Coconut butter- Melt coconut butter until it is a thick paste (our butter is rock hard in this weather)

First heat the coconut oil on the stove and add sweetener. Take off the heat and whisk until it turns opaque. Set aside to cool slightly.

Using a tea towel, mortar and pestle or jar, smash the nuts (especially the macadamia nuts.

Combine with seeds and buckwheat in a bowl.

Add coconut butter and caramel together and stir through dry ingredients.

Pour into a lined tray and pop in freezer for 30 mins. But seriously taste before you out it in as you’ll want to.

Break into snack size for the kids and yourself and store in the fridge to keep it extra crunchy.