Tag Archives: Coconut

Almond Bread

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Have You Ever Tried Almond Bread?

Bread does not have to contain flour made from wheat, have you ever tried a bread made from a nut flour like almond flour? The following recipe is fantastic, and once you have made and tasted it you will be hooked. It smells great when cooking in the oven, and is full of fiber and protein and makes an excellent snack.

Ingredients

2 cups blanched almond flour 2 tablespoons coconut flour ¼ cup flaxseed meal ¼ teaspoon sea salt ½ teaspoon baking soda 5 free-range eggs 1 tablespoon coconut oil 1 tablespoon honey or rice syrup 1 tablespoon organic apple cider vinegar

Method

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor or blender 2. Mix ingredients together thoroughly 3. Blend in eggs, oil, honey (or rice syrup) and cider vinegar 4. Place the mix to a greased 7.5 x 3.5 loaf pan. I add grease-proof paper to the pan, it peels easily from the loaf once baked. 5. Bake at 350° (180 Celsius) for 30 minutes 6. Take from oven, turn the loaf onto a breadboard and peel off the greaseproof paper, then cool in the pan for 2 hours.

Carob Balls

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Chocolate? Try Carob Balls Instead

Carob balls are a non- chocolate treat which makes a perfect lunch box addition for a child or adult. The combination of almonds, coconut, honey and carob powder is irresistible and once you make these little treasures you will have to hide them from the kids! And to keep the adults happy? – Add a teaspoon of rum before you knead them, and firm up with a little more carob powder if need be. But keep these away from the kids for sure!

You don’t need to add the honey, the balls are perfectly OK to make without honey but you will need to add some additional coconut cream to keep the mix together. For those wanting to get rid of their bacterial intestinal problems or a yeast infection, you are best to avoid the honey, otherwise you will be fine.

Ingredients

1 cup finely chopped almonds 1 cup coconut 1/2 cup mild carob powder 1/2 cup unprocessed honey

Method

Knead ingredients like dough. Add more coconut if necessary. Shape into small bars or balls. Honey not necessary, just add some coconut cream & let balls harden in fridge. Chill before serving. Hide!

Creamed Coconut Balls

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Creamed Coconut Balls That Adults And Kids Will Love

These are an instant energy blast that be made in 5-10 minutes. You will find the adults and children alike will absolutely love this delicious treat. I found that I became quickly addicted to these “power balls”, and so will you. Guaranteed- no dips in blood sugar for 3-4 hours after you’ve had one or two if these.

Ingredients

250 mls of creamed coconut 3-4 generous dessertspoons of coconut oil Dried cranberries or Goji berries to taste Walnut pieces to taste Teaspoon of dark chocolate powder 2 dessertspoons of coconut nectar

Method

Put jar of creamed coconut into a pot of hot water to soften. Remove and blend in food processor. Remove half back to jar. Pulse the food processor to mix in dried cranberries, walnuts, chocolate powder and coconut nectar. Or, mix by hand if you want a more chunky raw texture. Put in fridge. They can be eaten within an hour. Must be kept refrigerated as it will melt. Can be rolled in dried coconut.

Leek, Lime And Coconut Soup

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Leek, Lime And Coconut Soup Is Both Delicious And Healthy

Mmm…leek, lime and coconut soup is just so lovely! The Thai flavors of lime and coconut totally transform this classic leek and potato soup. You will notice that the soup is made with sweet potato, and not regular potato, a vegetable that belongs to the solanacea (nightshade) family and may not be suitable for those with psoriasis. I recommend a trial separation from the solanacea vegetables for at least 4 to six weeks to see if they are causing you any issues.

This recipe does contain one (small) green chili, it is up to you if you want to include it as it does belong to the nightshade family. one small chili should be fine!

This soup can be made and ready in less than hour too. This can be used as a side dish or even as a main course, and if you like Asian flavor I guarantee you will make this a lot more than once. For a variation, try adding some fish sauce and shrimp (prawns).

Ingredients

2 Tbsp olive oil 3 Leeks, thinly sliced 1 Green chili, seeds removed and chopped 2 Sweet potato, peeled and diced Grated zest and juice of 2 Limes, plus a few extra slices to garnishe salt and black pepper 2 1/4 cups of vegetable stock 1 cup of coconut milk coriander leaves to garnish

Method

Heat the oil in a large heavy-based saucepan, then add the leeks, chilli, sweet potatoes, lime zest and seasoning. Cook for 2 minutes, then add the stock and bring to the boil. Reduce the heat and simmer for 20 – 25 minutes, until the potatoes are tender. Leave to cool slightly. Blend the soup with a hand mixer or transfer to a food processor and blend to make a chunky, creamy mixture. Return the soup back in to the saucepan. Stir in the lime juice, then add the coconut milk and heat through, taking care not to let the soup boil. Serve hot or cold, garnished with slices of lime and coriander. Enjoy!
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