Tag Archives: coconutcream

Kids in the kitchen- RAW cake

It’s amazing how much kids really do take in what ‘mum does’ in the kitchen. For my birthday my daughter wanted to make me a cake. We set out searching the cupboards and fridge for her ingredients and then she put me to work. Check out instagram for the finished cake before we demolished it with folks.

This is what we created. We still don’t have a name for it, any thoughts throw them my way!

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All dairy, grain, sugar (you can add) free.
The coconut was a lot for me to tolerate but as that occasional indulgence I survived, after all it was my birthday.

Raw Cake

PREPARATION TIME          TOTAL TIME
20 MINUTES                2.5-4 HOURS (overnight)

Step by step per layer Ingredients and Instructions

1. Bottom Layer (nuts about seeds and coconut)

½ cup activated mixed nuts and seeds
1/4 cup desiccated coconut
1 Tbsp Tahini
1/3 Cup Coconut Oil

Pulse in blender to combine
*optional- you can add a sweetener of choice to sweeten it up is necessary. Taste test it and add 1-2 tsp of maple syrup

Press through to edges into tin until evenly spread

 

2. Second Layer (berrielicious)

½ cup frozen raspberries and blueberries
Top of a coconut cream can (probably 100ml)

Pulse in food processor
Pour onto bottom layer and freeze

 

3. Third Layer (my favourite- avo-lotta mousse)

1 and a half avocados

3 Tbsp Raw cacao
*again add some maple if you like or half a banana

Pulse until combined

Pour onto berry layer
Check the second layer has set before pouring this one (we were a little adventurous and it sort of merged)

 

4. Forth Layer (cocobana cream frosting)

Meat of 1 young coconut
2 tbsp of coconut water
1 tbsp coconut cream
1 brown banana or frozen banana

Process on high for a few minutes to break down coconut (especially if your coconut meat is a little tough)

Pour on top of mousse layer

 

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My poppet added surprises along the way too. There was coconut flakes scattered between layer two and three, goji berries between three and four and topped with fresh strawberries on serving.
It was a lengthy process, but on a rainy day it was fun and we had all our layers ready to go. Freezing time will depend on how thick your layers are but generally half an hour for each was good.

Take out of freezer before serving and leave to thaw for 10-20 minutes. Yes it wasn’t perfect, it crumbles, there was mess but it was delicious and so not that unhealthy really!!??
Portion into perfect sizes and freeze up to 3 months.

 

 

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Coconut Kefir

I cannot stress enough how important gut health is and I will go on about it for as long as it takes for me to convince the world of it’s benefits.

Kefir as you know is a super probiotic drink (so much more powerful than all the commercial branded and supermarket sugar loaded drinks) Fermenting milk and water with kefir grains produces millions of good bacteria that helps our guts sort out the good and bad and keeps our temple happy and wholesome. For most people the background of kefir (not unlike Kombucha) is not that appetising but the long of the short is that good bacteria in our gut stimulates our immune system, inhibits pathogens and helps breakdown food for digestion. It is even known to assist with women’s hormones and mood imbalances (as we all know what that gut feeling is like)

When we eat unhealthy food, take medication, alcohol, drugs, get sick, the bad bacteria thrives in our guts making us feel worse and leading us down the spiral of illness by lowering our immunity to other parasites. By combining a healthy wholesome diet with balanced fat, protein and carbohydrates and mixing it with the superness of Kefir you will have one powerhouse of good bacteria, a happy function gut and feel on top of the world.

A round of applause please for KEFIR……

 

 

As a lactose intolerant person it has been a hard road to go without any form of dairy as my family and friends love cheese, coffees, cakes, yoghurt and all things dairy. Coconut is great alternative and as you see in all my sweets I use a lot of it. Coconut cream and coconut in general is high in saturated FAT (something we have spent over a decade avoiding) but as research as shown in recent times that the fat in coconuts is not at detrimental to our health as first stated therefore it is becoming a superfood very fast.

 

 

 

Coconut Kefir

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3 270ml Tins of Ayam Coconut Cream (full fat premium is 100% natural, BPA and contains nothing more than coconut)

Or alternatively flesh of 3 coconuts blended to form cream

 

Place cream into a 600ml or larger jar. If your cream is separated, use two cans in full and 1 can of just the top solids (this provides a great foundation for a thick creamy kefir)

 

Place 1-2 Tbsp of Kefir grains into the coconut cream and stir gently with a non metal spoon.

 

 

Place the jar with cheesecloth or paper towel (rubberband down) in a dark warm spot for 24 hours.

Taste the kefir (it should be tangy but not sour)

Pour kefir into a non metal strainer and let the cream separate from the grains. You may need to gently help as the kefir can be thick.

Rinse the grains off once strained and you are ready to again.

I like to jar my coconut kefir up and either flavour with fresh berries or cinnamon and vanilla and leave with a lid this time in the same place for another few hours to ferment some more.

 

Alternatively you can house them in real full fat milk or raw milk. I actually advise that after every second batch that you ferment in dairy as the grains thrive for lactose and sugar and need it to stay alive. You can either use that dairy kefir or discard it.

 

 

Now it’s important you follow these rules.

No metal, no lids, to mixing once it is fermenting.

 

Enjoy with some activated buckinis, fresh fruit, a smoothie bowl, frozen or just plain.

Raspberry Tart

I’ve always wanted to call this a ‘cheesecake’ because it reminds me of my childhood and my great aunts cheesecake but for the matter of being honest I’ll stick with tart.

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What You’ll Need

Base:

6 medjool dates

1/4 cup shredded coconut

1 cup macadamia nuts

Top:

2 tubs of raspberries

2 cans full fat coconut cream (separated)

1/4 cup 100% pure maple syrup

 

Method:

Place coconut cream in fridge for a couple of hours before you are going to make. You want the water and the thick cream to separate. In a rush? purchase Ayam brand coconut cream, it’s the purest form and can be already separated.

 

Base:

Pit medjool dates

Add dates, coconut and nuts to food processor.

Blitz on high until a semi-dough forms

Press into spring loaded tin and place in freezer to set

 

Note- you can also use this recipe as coconut rough, bliss balls and base for any slice

 

Top:

Scrape coconut cream off the top of tin

Place raspberries, coconut and maple syrup into food processor

Blend on high until combined

Pour mixture on top of base and put back in freezer to set

Decorate the top as you fancy and ‘yummo mummo’ as my daughter would say.