This one is dairy free, refined sugar free, super simple to make and it tastes a-mazing! So simple even the kids can make it.
1 can full fat coconut cream
1 tsp vanilla essence
3 Tbsp cocoa powder
2 Tbsp honey
Place coconut cream in a mixer or blender. Add honey, vanilla and cocoa powder. Blend until smooth and creamy. Place in the fridge overnight and take out about an hour before you’re ready to serve for a real mousse like consistency.
Tots to Teens recipes
I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted! I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc. So so good and no refined sugars, which is always a bonus! I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!
Frozen Yoghurt Muesli Bites
Frozen Yoghurt Muesli Bites
Makes about 16, depending on the size of you ice tray. All you need is:
Using your finger and some coconut oil grease inside of each ice cube tray with oil. You can use any cooking oil. Combine the muesli and yoghurt and mix well. If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine. Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture. Freeze for at least 2 hours or overnight. Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.
I made this delicious Pumpkin Soup recipe last night, possibly the best one yet. I got the original recipe from Grown Ups website but changed it up a bit by using cocnut milk instead of normal milk and cooking with coconut oil instead of vegetable oil. I also took out the honey cos I prefer my pumpkin soup to be more savoury than sweet. Oh and I swapped cinnamon for curry powder! So I changed quite a bit of it.
I also added a dollop of Raglan Coconut Yoghurt at the end, which finished it off so well! So good!!
Pumpkin Coconut Curry Soup
Here’s the original, and here’s my version:
- 800g pumpkin, with skin and seeds removed, chopped into chunks
- 1 medium/large orange kumara, peeled and chopped into chunks
- 2 carrots, peeled and chopped
- 2 tbsp. coconut oil
- 1 litre chicken stock
- 1 cup coconut milk
- 2 tsp curry powder
- 2 tsp ginger
- 1 tsp garlic
- 4 tbsp soy sauce
Melt the oil and add curry and ginger: swirl for a minute until it becomes fragrant. Add the vegetables and stir for a few minutes to coat them in the curry and ginger.
Add the stock, coconut milk and stir. Season with salt and pepper. Allow to simmer until the vegetables are soft and tender. Add soy sauce, puree with a stick blender or similar.
Pour into a bowl and stir in a few dollops of Raglan Coconut Yoghurt, works so well in this soup! I also added some chives to garnish.
I found this bread recipe a long time ago and it has become a staple in my house most weekends. The whole family loves it and it’s a never fail recipe! It’s also super healthy, gluten free, dairy free, sugar free and full of super grains like sunflower seeds, pepitas, flaxseeds and chia seeds.
However because we have it so often, it got quite expensive using all the gluten free, sugar free, dairy free alternatives. So over time I’ve modified the recipe myself to make it a bit more family budget friendly. I’ve included the original recipe from Supercharged Food below, with my alternative ingredients alongside, if you’re not too fussed about gluten free etc but still want a super tasty, super healthy loaf of bread to feed the family.
It’s really tasty and soft straight out of the oven, but can go a bit hard by the following day, which is when toasting it brings it back to life.
You can also check out the original recipe on the Supercharged Food Blog
- 350 g (2 1/3 cups) gluten-free self-raising flour or same amount of normal self-raising flour
- 30 g (1/4 cup) ground flaxseeds (I ground whole flaxseeds in my coffee grinder)
- 20 g (1/4 cup) chia seeds
- 115 g (3/4 cup) mixed sunflower seeds and pepitas (pumpkin seeds) or same amount of almonds and walnuts chopped up
- 1/2 teaspoon sea salt
- 4 organic eggs
- 1 teaspoon apple cider vinegar
- 4 tablespoons melted unsalted butter
- 80 ml(21/2 fl oz/1/3 cup) tablespoons additive-free coconut milk or same amount of normal cows milk
- 6 drops stevia liquid or 3 tsp sugar
- 125 ml (4 fl oz/1/2 cup) filtered water
- Preheat the oven to 175°C (345°F/Gas 3–4) and grease and flour a 20 x 9 cm (8 x 31/2 inch) loaf (bar) tin.
- Combine the flour, flaxseed, chia, sunflower and pumpkin seeds and salt in a bowl and mix until combined.
- In a separate large bowl, use an electric mixer to beat the eggs for about 2 minutes – they should be pale and fluffy.
- Stir in the apple cider vinegar, butter, coconut milk, stevia and water. Pour the wet ingredients into the bowl with the flour mixture and stir well to combine.
- Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
- Turn out onto a wire rack to cool.
Dairy Free Blueberry Icecream
I found this scrumptious recipe on the Super Healthy Kids website, and decided to add frozen blueberries instead of oranges and it worked a treat!! The kids love it, so does the husband! Hence the lack of time it spent in our freezer – gone in one day..
Super simple to make, using frozen fruit, coconut cream, honey and vanilla extract – you can check out the recipe here:
And here it is here as well, except I used frozen blueberries instead of Oranges:
- 1 3/4 cup – coconut milk, full fat
- 2 medium – orange
- 4 tbsp – Sweetener
- 1 tsp – vanilla extract
- Peel and section oranges. Lay flat on a tray and freeze until hardened.
- In a blender, add coconut milk and half of the frozen orange sections.
- Blend until smooth. Add the remaining oranges and continue blending.
- Add the sweetener of your choice (honey, powdered sugar, maple syrup) and vanilla extract.
- Pour into a freezer safe container and freeze until solid.
- When ready to serve, let it sit out for a few minutes to make it easier to scoop. Enjoy!