Tumeric glow balls

Tumeric glow balls

by in Food 0

I was at my local cafe the other day, and in my usual fashion, didn’t have enough coins for my coffee, and had to meet the $10 EFT minimum to pay for my precious cappuccino….usually in such a predicament, I would find this to be the perfect excuse to buy a chocolate brownie….but instead, I decided to try a bright yellow “glow bar” displayed neatly on the front counter…. the yellow “glow”, comes from tumeric, so says the delightful barista…. so I gave it a whirl, and it was delicious!!

I decided to try and make my own version (to save me $4.50 a pop)!!  These are free of sugar, dairy and wheat, but were seriously delicious!!  The addition of pineapple makes them naturally sweet and gives a tropical flavour!!

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Ingredients:

  •  1/2 cup pitted dates, coarsely chopped
  • 1/2 cup tinned pineapple (you could use fresh if you want to also…I just couldn’t be bothered chopping one up!! Or you could use dried pineapple, but if you do, use less almond meal!!)
  • 1 cup almond meal (for more texture, you could also use crushed macadamias or cashews instead)
  • 1/2  a cup dessicated coconut
  • 1 teaspoon turmeric powder
  • 1 teaspoon vanilla protein powder (optional)
  • An additional 1/4 cup dessicated coconut for rolling the balls

 

Method:

  1.  In a food processor, blitz the dates and pineapple
  2. Add in tumeric, and , coconut powder and protein powder and blitz again.
  3.  Gradually add in almond meal, stirring to combine
  4.  To make the balls, scoop out approximately two tablespoons of mix, and roll into balls, dipping into the extra coconut to form a coating on the outside.

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These little balls were absolutely delicious, and make the perfect mid morning snack (especially when you’re avoiding chocolate brownies!).  Have you tried tumeric in your smoothies or protein balls?

Raspberry Coconut Cupcake

Raspberry Coconut Cupcakes

by in Food 0

So I’m raspberry baked good addict now!!  For those of you that saw my raspberry tea cake recipe, I’ve shaken up my usual lemon and more lemon flavour pattern to introduce the humble raspberry, king of the berries!!  To make these cupcakes even better, comes the addition of delicious coconut, resulting in a truly delectable morning tea treat!!

Even better?  The recipe says “put all ingredients in a bowl and mix.”  You can have a batch of these babies in the oven in five minutes.  Yes, yes and yes.  Too easy….too delicious!!!

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I used this recipe from BBC Food network:

Ingredients

  • 175g self-raising flour
  • 140g caster sugar
  • 50g desiccated coconut
  • 140g butter, softened
  • ½ tsp vanilla extract
  • 2 large eggs
  • 4 tbsp milk
  • 140g raspberries, fresh or frozen

Method

  1. Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
  2. Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool

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Are you a raspberry lover? Do you have any raspberry recipes you’d like to share?

lemon coconut cupcake

Coconut Lemon Cupcakes

by in Food 4

How do you make a lemon cake even more delicious!?  With the addition of coconut!!!!  Arrg, these are mind blowing – I thoroughly suggest you give them a whirl!!

I made these on a rainy Sunday with some Belle and Sebastian pumping and my little helper Dash assisting (by assisting I mean yelling and whining, but he was adorable nonetheless!!).  They’re really moist with the addition of coconut milk.  I will be making these again!!

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Here is the recipe – I adapted it from this one at Serious Eats.  I added lemon rind for an additional flavour, but you can leave the lemon out if you would prefer plain coconut.

Ingredients

  • 250grams unsalted butter, very soft
  • 1 cup (7 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup plus 2 tablespoons coconut milk
  • 1/2 cup shredded sweetened coconut flakes
  • 1 1/4 cups plain flour
  • 1 1/2 teaspoons baking powder
  • Rind of one lemon 

For Frosting

  • 1 1/4 cups confectioners’ sugar
  • 2 tablespoons coconut milk
  • Additional coconut flakes for decorating

Method

  1. Preheat over to 180 degrees Line 12-cup muffin pan with cupcake liners. Whisk butter, sugar, and salt in large bowl until creamy and light. Use an electric mixer to whisk in eggs, one at time, until combined. Whisk in 2/3 cup coconut milk, lemon rind and 1/2 cup coconut.

  2. Add flour and baking powder to the bowl and then whisk until just combined. Spoon batter into cups and bake until just set, 18 to 20 minutes. Let cool in pan 5 minutes, then transfer to wire rack to cool completely before icing.
  3. To make icing, stir confectioners’ sugar and remaining 2 tablespoons coconut milk in bowl until smooth. Adjust with more sugar or milk to achieve a thick glaze consistency. Add a drop of vanilla or coconut flavoring if desired.
  4. Spoon icing over cupcakes and sprinkle with coconut flakes.