Sweet Treats


Very Berry Delight!

Very Berry Delight!


Very Berry Delight!
Serves 4
Check out this gluten, lactose and egg-free dessert that packs a big antioxidant punch! The cacao nibs (yum chocolate) and goji berries are the X-factor. But the blend of the berries and sorbet are fun too. The kids in our house all loved it!
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Prep Time
8 min
Prep Time
8 min
Ingredients
  1. Box of fresh strawberries, sliced
  2. 3 Cups of Ooob frozen blueberries
  3. OOB Organic Blueberry Sorbet (egg, lactose and gluten-free)
  4. LifefFoods
  5. Organic Cacao Berry Crunch (organic goji berries & organic cacao nibs)
Instructions
  1. Layer the strawberries and blueberries into four glasses.
  2. Put a scoop of sorbet on top and then sprinkle the cacao berry brunch on top.
  3. Garnish with mint if you want!
Inspired Health http://inspiredhealth.co.nz/
Mango Chia Seed Pudding

Mango Chia Seed Pudding


Mango Chia Ceed Pudding
Serves 2
I serve this ‘pudding’ as a breakfast on the Jess’ Underground Kitchen menu. Chia seeds are full of nutrients and essential amino acids, plus they can absorb up to 9x their weight, keeping you fuller for longer. Enjoy as a breakfast on the run, healthy snack or guilt-free dessert!
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 2 tbsp chia seeds
  2. ½ cup coconut milk
  3. ¼ tsp vanilla extract
  4. ½ tsp cinnamon
  5. 1 tbsp honey
  6. 1 fresh mango
  7. 1 tbsp maple syrup
Instructions
  1. Combine the chia seeds, coconut milk, vanilla, cinnamon and honey. Whisk and refrigerate for 30 minutes, or until thickened.
  2. Peel and dice mango into bite sized chunks. Puree half of the mango flesh with the maple syrup into a smooth mango cream.
  3. Spoon the chia pudding into two serving dishes, top with a layer of mango cream and top each pudding with the remaining diced mango. For extra crunch and texture, add a sprinkling of toasted pumpkin seeds.
Notes
  1. Dairy-free | Gluten-free | Paleo
Inspired Health http://inspiredhealth.co.nz/
Little & Friday

Ginger and Honey Loaf


Ginger and Honey Loaf
Serves 6
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 2 1/2 cups flour
  2. 2 1/2 teaspoon baking powder
  3. 2 teaspoon ground ginger
  4. 1 teaspoon mixed spice
  5. 1/2 a grated nutmeg
  6. 115g butter
  7. 1/2 cup golden syrup
  8. 1/2 cup good honey
  9. 1 cup brown sugar
  10. 1 cup milk
  11. 1 egg
Ginger syrup
  1. 1 cup of caster sugar
  2. 2 cups of water
  3. 1/2 cup Ginger syrup – can be purchased at specialty food stores. We use Hakanoa organic syrup.
  4. (this can be stored in an airtight container in the fridge for 2 weeks)
Instructions
  1. Put the butter, sugar golden syrup and honey into a large saucepan. Heat gently, stirring with a wooden spoon until combined.
  2. When the mixture is hot, remove from heat.
  3. Sift the dry ingredients into a bowl.
  4. Make a well in a centre and pour the butter mixture into the dry ingredients. Stir well, then add the milk.
  5. Stir until fully combined. The mixture will be quite runny.
  6. Pour into a lined loaf tin.
  7. Bake in a preheated oven for 60 minutes at 180 degrees Celsius, or until an inserted skewer comes out clean.
  8. While the loaf is cooking, prepare the ginger syrup. Heat the sugar and water on medium heat and mix in the ginger syrup.
  9. Remove the loaf from the oven and pour over 1/2 a cup of prepared ginger syrup whilst the loaf is still in the tin.
  10. Allow to cool and remove from tin.
Notes
  1. Ginger syrup can be purchased at specialty food stores. There are a variety of different kinds and are usually used for hot drinks or cocktails. We use Hakanoa organic syrup.
  2. When you are baking the loaf, it is important not to have anything else in the oven while it is cooking. Do not open the door for at least the first 45 minutes of the baking process as this may cause it to sink in the middle.
Inspired Health http://inspiredhealth.co.nz/
blackcurrant and cashew cream

Blackcurrant Chia and Cashew Cream


Blackcurrant Chia and Cashew Cream
Serves 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. ½ cup cashews soaked for 30 min in boiling water
  2. 1/3 cup blackcurrant and apple Chia drink
  3. 2 tsp maple syrup or honey
  4. Pinch of sea salt
Instructions
  1. Put cashews, chia drink, maple and salt into high speed blender or food processor and blend until smooth.
  2. Taste and add extra sweetener as desired.
Notes
  1. Serve with anything that calls for cream- or with my Blueberry, Apple Chia Crumble.
Inspired Health http://inspiredhealth.co.nz/
blueberry and apple chia crumble

Blueberry and Apple Chia Crumble


Blueberry and Apple Chia Crumble
Serves 4
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 3 medium cooking apples
  2. 30cm stick of rhubarb
  3. 1 bottle of blueberry and apple chia
  4. 1 tbsp coconut sugar or maple syrup
  5. ¼ cup coconut flour or oat bran
  6. ½ cup desiccated coconut
  7. ½ tsp cinnamon
  8. ½ cup chopped cashews
  9. 6 dates, chopped
  10. 3 Tbsp almond or soy milk
Instructions
  1. Preheat oven 180C
  2. Peel core and thinly slice apples. Thinly slice rhubarb
  3. In medium ovenproof dish place half of the apples and rhubarb and pour over ½ cup of chia drink then sprinkle with 1 tbsp of coconut sugar.
  4. Repeat layer with other half of apples, rhubarb and ½ cup of chia and 1 tbsp coconut sugar. Press down firmly.
  5. In a small bowl mix coconut flour, coconut, cinnamon , cashews and dates and massage honey and coconut oil through with your fingers. Stir through soy milk.
  6. Sprinkle crumble mixture over fruit, cover and bake for 35-45 min until golden and bubbling.
Notes
  1. Serve with my Blackcurrant Chia Cashew Cream
Inspired Health http://inspiredhealth.co.nz/
Peanut butter fudge

Peanut Butter Fudge


Peanut Butter Fudge
Serves 25
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Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
Ingredients
  1. 1 cup peanut butter
  2. ½ cup rice syrup
  3. ½ cup cold pressed virgin coconut oil
  4. ½ tsp vanilla extract
Instructions
  1. Put the coconut oil in a bowl over a pot filled with boiling water to melt.
  2. Line a small dish with baking paper
  3. Blend all ingredients together until just combined.
  4. Put mixture into dish and evenly spread.
  5. Put in fridge for 2 hours to set.
Notes
  1. Have a taste to the mixture before spreading in tin, add some more syrup of desired!
Inspired Health http://inspiredhealth.co.nz/
Crunchies - Toni Lucas

Crunchies


Crunchies
Serves 24
This is the South African equivalent of the Anzac biscuit, the only real difference is that we make it in a slice tin and cut into squares, which is so much easier than making individual biscuits. Growing up this was something we always had in the cupboard. A crunchie to South Africans is like an Chocolate Afghan to Kiwi's.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 cups oats
  2. 1 cup sugar
  3. 1 cup coconut
  4. 1 cup flour
  5. pinch of salt
  6. 1 teaspoon be-carb
  7. 125g butter
  8. 3 tablespoons syrup
Instructions
  1. Preheat over to 180 degrees C
  2. Mix dry ingredients together (except bi-carb).
  3. In a saucepan melt butter and syrup, add bi-carb until it froths.
  4. Mix into dry ingredients.
  5. Flatten mixture into a slice dish and bake for 20min or until golden.
Notes
  1. Slice while still hot.
Inspired Health http://inspiredhealth.co.nz/
Pear tart with coconut & maple crema copy

Pear Tart with Coconut & Maple Crema


Pear Tart with Coconut & Maple Crema
Serves 4
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Ingredients
  1. Crema
  2. 250ml coconut cream
  3. 2 Tbsp maple syrup
  4. 1 Tbsp arrowroot powder
  5. 1 Tbsp water
  6. Crust
  7. 1 c up almond meal (or almond flour), plus extra for dusting
  8. 30ml coconut oil
  9. 30ml maple syrup
  10. Filling
  11. 3 pears, peeled, halved, cored and cut into 1cm dice
  12. 125ml pear juice
  13. Zest and juice ½ lemon
  14. Pinch allspice
  15. 1 Tbsp arrowroot powder
  16. 2 Tbsp shredded mint leaves
Instructions
  1. Add coconut cream and maple syrup to a medium saucepan and bring to a simmer. Mix arrowroot and water in a cup and stir into coconut cream. Whisk until mixture thickens and transfer to a jug. Refrigerate until needed.
  2. To make the crust, place almond meal and a pinch of salt in a food processor along with coconut oil and maple syrup. Gently pulse until mixture comes together. Remove dough, cover with plastic wrap and place in freezer for 15 minutes to relax.
  3. Preheat oven to 180°C. Place all filling ingredients, except mint, in a saucepan on medium heat. Bring to the boil then simmer for 10 minutes. Fold in the mint leaves and set aside.
  4. Remove dough from freezer. Cut two large sheets of baking paper, place one on the bench and dust with almond meal. Place dough onto dusted surface then place second sheet of paper on top and roll out to 3mm thick. Cut out four circles large enough to cover the top of each serving dish or glass.
  5. Fill each dish with filling, place a dough lid on top and gently compress the edges with your fingers. Bake for 15 minutes or until crust is golden. Serve with a scoop of the crema.
Inspired Health http://inspiredhealth.co.nz/