Browsing Tag:

coconut

Baking/ Healthy/ Non Thermomix/ Thermomix

10 Second Grain Free Bites

These are a quick, easy and healthy snack which is wheat free, dairy free, refined sugar free, egg free and nut free! They are super delish with a chewy crunchy texture – even my chocolate loving boys can’t stop eating these, and they are fantastic for my sweet pregnancy cravings!!

10SecondGrainBites-P02

Add all ingredients to bowl.

10SecondGrainBites-P03

Mix 10 seconds/Speed 5.

10SecondGrainBites-P04

Spoon mixture into mini muffin tray(s).

10SecondGrainBites-P05

Press mixture down with damp fingers/hands.

10SecondGrainBites-P06

Bake for 10 minutes or golden brown.

10SecondGrainBites-P07

Leave to cool before taking out of tray(s).

10SecondGrainBites-P01

10 Second Grain Free Bites

Print Recipe
Serves: 24 pieces Cooking Time: 10 minutes

Ingredients

  • 100 grams oats
  • 100 grams dried apricots
  • 100 grams honey
  • 30 grams desiccated coconut
  • 20 grams flax seeds
  • 20 grams sunflower seeds
  • 20 grams pepitas/pumpkin seeds
  • 20 grams coconut oil
  • 10 grams chia seeds
  • 1 teaspoon vanilla bean paste/extract
  • Pinch of salt

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl.

4

Mix 10 seconds/Speed 5.

5

Spoon mixture into mini muffin tray(s). Press mixture down with damp fingers/hands.

6

Bake for 10 minutes or golden brown.

7

Leave to cool before taking out of tray(s).

8

METHOD (BLENDER):

9

Preheat oven to 180 degrees.

10

Add all ingredients to blender.

11

Mix on the highest setting until all of the ingredients have combined.

12

Spoon mixture into mini muffin tray(s). Press mixture down with damp fingers/hands.

13

Bake for 10 minutes or golden brown.

14

Leave to cool before taking out of tray(s).

Notes

*You can use other dried fruit instead of the dried apricots (i.e. pitted dates, sultanas). **You can use rice malt syrup instead of honey. ***If you don't have mini muffin trays, you can make this into a slice and cut it up into bite sized pieces once cooled.

Baking/ Dessert/ Healthy/ Thermomix

Lychee and Coconut Pudding with Maple Crumble

This is a deliciously refreshing dessert!!! The fruity creaminess is beautifully paired with the crunchy crumble topping! It is not very sweet so is very light and easy to eat – the mild sweetness comes from the sugar from the tinned lychees and maple syrup in the crumble.

LycheeAndCoconutPudding-P01

Add all PUDDING ingredients into bowl.

LycheeAndCoconutPudding-P02

Mix 5 minutes/60 degrees/Speed 4.

LycheeAndCoconutPudding-P03

Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

Preheat oven to 180 degrees.

LycheeAndCoconutPudding-P04

Add CRUMBLE ingredients to bowl.

LycheeAndCoconutPudding-P05

Mix 5 seconds/Speed 5.

LycheeAndCoconutPudding-P06

Pour and spread onto a lined baking tray.

LycheeAndCoconutPudding-P07

Bake for 5-7 minutes or until browned.

LycheeAndCoconutPudding-P08

Leave to cool and ‘crumble’ up the mixture with a fork.

LycheeAndCoconutPudding-P09

LycheeAndCoconutPudding-P10

To serve, pop the pudding out of the mould and onto a plate.

LycheeAndCoconutPudding-P11

Top with the crumble and extra lychees (optional).

LycheeAndCoconutPudding-P12

LycheeAndCoconutPudding-P14

Lychee and Coconut Pudding with Maple Crumble

Print Recipe
Serves: 10

Ingredients

  • PUDDING:
  • 560 grams tinned lychees with syrup
  • 400 grams coconut milk
  • 30 grams desiccated coconut
  • 20 grams gelatin powder
  • CRUMBLE:
  • 40 grams oats
  • 30 grams maple syrup
  • 20 grams desiccated coconut
  • 10 grams chia seeds

Instructions

1

Add all PUDDING ingredients into bowl. Mix 5 minutes/60 degrees/Speed 4.

2

Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

3

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

4

Preheat oven to 180 degrees.

5

Add CRUMBLE ingredients to bowl. Mix 5 seconds/Speed 5.

6

Pour and spread onto a lined baking tray. Bake for 5-7 minutes or until browned.

7

Leave to cool and 'crumble' up the mixture with a fork.

8

To serve, pop the pudding out of the mould and onto a plate. Top with the crumble and extra lychees (optional).

Notes

*Pudding mixture fills 10 x silicon muffin moulds. **You can use metal/porcelain moulds/ramekins, however grease lightly with cooking oil before pouring mixture in. ***If you want a generous amount of crumble to top, you can easily double the mixture.

Baking/ Cake/ Thermomix

Iced Vovo Slice

Iced Vovo + Slice = Y U M!!! This is a slice version of the classic Arnott’s Iced Vovo! This takes the coconut and strawberry flavours on my childhood favourite Iced Vovo making one GIANT Iced Vovo!!!

I have added glucose syrup to the pink icing to make it more fondant-like (like the Iced Vovo describes) and so it sets firmer – it is kind of the texture of icing + fudge. If you don’t have glucose, you can easily omit it and it will be a buttercream texture.

IcedVovoSlice-P01

Add SLICE ingredients to bowl.

IcedVovoSlice-P02

Mix 20 seconds/Speed 5.

IcedVovoSlice-P03

Pour and spread into a rectangular baking tin…

IcedVovoSlice-P04

…and bake for 18-20 minutes or until a skewer comes out clean.
Cool before icing. Clean and dry bowl.

IcedVovoSlice-P12

Once cool, spread jam evenly on top of slice.

IcedVovoSlice-P05

Add icing sugar, butter, glucose, milk and pink food colouring to bowl.

IcedVovoSlice-P06

Mix 1 minute/Speed 5.

IcedVovoSlice-P07

Place icing mixture in a piping bag/ziplock bag with tip cut off…

IcedVovoSlice-P08

and pipe on top of the jam, leaving the middle with only jam.

IcedVovoSlice-P09

Roughly spread the icing down to cover any ‘exposed jam spots’…

IcedVovoSlice-P10

and top/press the icing and jam topping with extra desiccated coconut.

IcedVovoSlice-P11

Iced Vovo Slice

Print Recipe

Ingredients

  • SLICE:
  • 230 grams plain flour
  • 130 grams butter
  • 130 grams milk
  • 110 grams sugar
  • 80 grams desiccated coconut
  • 2 x eggs
  • 1 teaspoon vanilla bean paste/extract
  • TOPPING:
  • 100 grams strawberry or raspberry jam
  • 170 grams icing sugar
  • 60 grams butter
  • 20 grams glucose syrup
  • 1 teaspoon milk
  • 1/8 teaspoon pink food colouring
  • Extra desiccated coconut to top

Instructions

1

Preheat oven to 180 degrees.

2

Add SLICE ingredients to bowl. Mix 20 seconds/Speed 5.

3

Pour and spread into a rectangular baking tin and bake for 18-20 minutes or until a skewer comes out clean.

4

Cool before icing. Clean and dry bowl.

5

Once cool, spread jam evenly on top of slice.

6

Add icing sugar, butter, glucose, milk and pink food colouring to bowl. Mix 1 minute/Speed 5.

7

Place icing mixture in a piping bag/ziplock bag with tip cut off and pipe on top of the jam, leaving the middle with only jam. Roughly spread the icing down to cover any 'exposed jam spots' and top/press the icing and jam topping with extra desiccated coconut.

Notes

*Pipe the icing on so that it is evenly distributed and makes it easier to get the nice defined jam strip through the middle **You can omit the glucose syrup from the icing mixture (it will make a buttercream), however the glucose makes it firmer to sit on top of the jam (has a fudge + icing sugar texture)

Baking/ Breakfast/ Dessert/ Healthy/ Snacks/ Thermomix

Apple Crumble Loaf

This is a healthy version of an apple crumble – in loaf form!!! It is deliciously moist with a crunchy crumbly topping. Great for breakfast, a snack, or dessert!!

appleandapricotcrumbleloaf-p01

Add all TOPPING ingredients to bowl.

appleandapricotcrumbleloaf-p02

Mix 5 seconds/Speed 5. Set aside. (Do not clean bowl)

appleandapricotcrumbleloaf-p03

Add all LOAF ingredients to bowl.

appleandapricotcrumbleloaf-p04

Mix 10 seconds/Speed 6.

appleandapricotcrumbleloaf-p05

Pour and spread loaf batter into loaf pan.

appleandapricotcrumbleloaf-p06

Pour and spread topping mixture on top of the batter and gently press down.

appleandapricotcrumbleloaf-p07

Bake on the bottom shelf of the oven for approximately 45 minutes or until a skewer comes out clean.

appleandapricotcrumbleloaf-p08

Apple Crumble Loaf

Print Recipe

Ingredients

  • TOPPING:
  • 40 grams oats
  • 30 grams maple syrup
  • 20 grams desiccated coconut
  • 10 grams chia seeds
  • LOAF:
  • 2 x apples (quartered and cored)
  • 200 grams wholemeal plain flour
  • 160 grams milk
  • 150 grams dried apricots
  • 70 grams coconut oil
  • 60 grams maple syrup
  • 30 grams desiccated coconut
  • 2 x eggs
  • 1 teaspoon bicarb soda

Instructions

1

Preheat oven to 170 degrees.

2

Add all TOPPING ingredients to bowl. Mix 5 seconds/Speed 5. Set aside. (Do not clean bowl)

3

Add all LOAF ingredients to bowl. Mix 10 seconds/Speed 6.

4

Pour and spread loaf batter into loaf pan.

5

Pour and spread topping mixture on top of the batter and gently press down.

6

Bake on the bottom shelf of the oven for approximately 45 minutes or until a skewer comes out clean.

Baking/ Cake/ Chocolate/ Drinks/ Thermomix

Lamington Cupcakes

Yum! To celebrate Australia Day (and being Aussie every other day), this is a super delish and easy lamington recipe! I love lamingtons, and have made the ‘real’ square ones once, but it is way too fiddly and messy for me – this is soooo much easier, quicker ANNNNDDD you get a bonus AMAZING milkshake after you make them!! My fussy milkshake husband said it was one of the best milkshakes he’s had!

If you LOVE lamingtons too, a must try is my Baked Lamington Drops – soooo gooood!!!

lamingtoncupcakes-p15

Add ‘cupcake’ ingredients to bowl.

lamingtoncupcakes-p16

Mix 30 seconds/Speed 6.

lamingtoncupcakes-p18

Distribute batter between 12 muffin cases.

lamingtoncupcakes-p17

Bake for 17 minutes or until a skewer comes out crumb free.
Leave to cool. Clean and dry bowl.

lamingtoncupcakes-p05

Once cool, add ‘topping’ ingredients to bowl.

lamingtoncupcakes-p06

Mix 2 minutes/50 degrees/Speed 2. Scrape down.
Mix a further 2 minutes/50 degrees/Speed 2.

lamingtoncupcakes-p07

Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

lamingtoncupcakes-p08

Dip the tops of the cupcakes into the chocolate topping…

lamingtoncupcakes-p09

…then immediately dip/press into the coconut. Repeat with all cupcakes.

lamingtoncupcakes-p10

lamingtoncupcakes-p11

Add the remaining chocolate topping and coconut, plus milk and ice into the bowl.

lamingtoncupcakes-p12

Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

lamingtoncupcakes-p13

 

Lamington Cupcakes

Print Recipe
Serves: 12 muffin sized cupcakes

Ingredients

  • CUPCAKES:
  • 210 grams self raising flour
  • 190 grams butter
  • 150 grams sugar
  • 80 grams milk
  • 40 grams cornflour
  • 3 x eggs
  • 2 teaspoons vanilla bean paste/extract
  • TOPPING:
  • 200 grams dark chocolate chips
  • 30 grams coconut oil
  • Approx. 1 cup shredded/desiccated coconut
  • MILKSHAKE:
  • Leftover 'topping' ingredients
  • 250 grams milk
  • Handful of ice

Instructions

1

Preheat oven to 160 degrees.

2

Add 'cupcake' ingredients to bowl. Mix 30 seconds/Speed 6.

3

Distribute batter between 12 muffin cases.

4

Bake for 17 minutes or until a skewer comes out crumb free.

5

Leave to cool. Clean and dry bowl.

6

Once cool, add 'topping' ingredients to bowl.

7

Mix 2 minutes/50 degrees/Speed 2. Scrape down.

8

Mix a further 2 minutes/50 degrees/Speed 2.

9

Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

10

Dip the tops of the cupcakes into the chocolate topping, then immediately dip/press into the coconut. Repeat with all cupcakes.

11

Add the remaining chocolate topping and coconut, plus milk and ice into the bowl. Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

Notes

Serving suggestion - these would be AMAZING with the tops cut off and with cream and jam in the middle!!

Baking/ Healthy/ Thermomix

10 Second Apricot and Coconut Cookies

I love a quick and delicious recipe! You can literally whip these up in the morning during breakfast time for the coming day! These are firm and not too crumbly for little fingers to hold easily.

10secondapricotandcoconutcookies-p01

Add all ingredients to bowl.

10secondapricotandcoconutcookies-p02

Mix 10 seconds/Speed 5.

10secondapricotandcoconutcookies-p03

Roll teaspoon sized balls onto a lined baking tray.

10secondapricotandcoconutcookies-p04

Bake for 8 minutes or until brown.

10secondapricotandcoconutcookies-p05

10 Second Apricot and Coconut Cookies

Print Recipe

Ingredients

  • 220 grams wholemeal self raising flour
  • 130 grams coconut oil
  • 100 grams coconut sugar
  • 80 grams dried apricots
  • 40 grams desiccated coconut
  • 1 teaspoon vanilla bean paste/extract
  • 1 x egg

Instructions

1

Preheat oven to 180 degrees.

2

Add all ingredients to bowl. Mix 10 seconds/Speed 5.

3

Roll teaspoon sized balls onto a lined baking tray.

4

Bake for 8 minutes or until brown.

Baking/ Healthy/ Non Thermomix/ Thermomix

30 Second ABCD Muffins

With all the festive sweet treats lately, I wanted to sneak in some healthy goodness into the boys, especially since they haven’t been eating their fruit well lately (they chew their fruit then spit it out!) ahhh!

These are suupppper moist and delish!!!

30secondabcdmuffins-p01

Add all ingredients to bowl.

30secondabcdmuffins-p02

Mix 30 second/Speed 4.

30secondabcdmuffins-p03

Spoon into muffin cases.

30secondabcdmuffins-p04

Bake for 15 minutes or until skewer comes out clean.

30secondabcdmuffins-p05

30secondabcdmuffins-p06

30 Second ABCD Muffins

Print Recipe

Ingredients

  • 1 x Apple (quartered and cored)
  • 1 x Banana (peeled and broken into pieces)
  • 30 grams desiccated Coconut
  • 60 grams Dates
  • 300 grams wholemeal self raising flour
  • 230 grams milk
  • 80 grams coconut sugar
  • 75 grams coconut oil

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl. Mix 30 second/Speed 4.

4

Spoon into muffin cases.

5

Bake for 15 minutes or until skewer comes out clean.

6

METHOD (NON THERMOMIX):

7

Preheat oven to 180 degrees.

8

Mash banana, grate apple and chop dates into small pieces.

9

Add all ingredients into a large bowl and mix until well combined.

10

Spoon into muffin cases.

11

Bake for 15 minutes or until skewer comes out clean.

Notes

*Larger muffin cases like the ones pictured take approx. 18 minutes baking time. **Can be frozen/defrosted.

Chocolate/ Christmas/ Sweets/ Thermomix

Salted Caramel Coconut Fudge

O.M.G! This has become my ALL TIME FAVOURITE FUDGE! I took this to work and everyone said that this is the best fudge I’ve ever made – and I have made a loooooooot of fudge with different flavours and recipes!!

Caramel with some saltiness is AMAZING in itself, but the coconut adds a extra depth of flavour and texture, and the taste just lingers in your mouth making you want more!

saltedcaramelcoconutfudge-p01

Add condensed milk, sugar, butter and glucose syrup in bowl.

saltedcaramelcoconutfudge-p02

Cook 10 minutes/100 degrees/Speed 2/MC off.

saltedcaramelcoconutfudge-p03

Remove lid and wipe condensation off with paper towel.

saltedcaramelcoconutfudge-p04

saltedcaramelcoconutfudge-p05

Cook a further 20 minutes/Varoma/Speed 2/MC off.

saltedcaramelcoconutfudge-p06

saltedcaramelcoconutfudge-p07

Remove lid and wipe condensation off with paper towel.

saltedcaramelcoconutfudge-p08

Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt.

saltedcaramelcoconutfudge-p09

Mix 30 seconds/Speed 3.

saltedcaramelcoconutfudge-p10

Pour and spread into a slice tin…

saltedcaramelcoconutfudge-p11

…and sprinkle salt flakes on top.

saltedcaramelcoconutfudge-p12

Set in fridge for a few hours/overnight.

saltedcaramelcoconutfudge-p14

Once set, cut into small squares and store in an airtight container.

saltedcaramelcoconutfudge-p15

Salted Caramel Coconut Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams brown sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams white chocolate chips/melts
  • 40 grams desiccated coconut
  • 1/2 teaspoon salt
  • Salt flakes to top

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle salt flakes on top.

8

Set in fridge for a few hours/overnight.

9

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or the fridge for a few weeks OR kept in the freezer for a few months.

Baking/ Cake/ Thermomix

Coconut Ice Cake

This is my mum’s birthday cake for 2016! Her favourite sweet is coconut ice, and she also loves marshmallows – so I thought I would combine the 2!

This Coconut Ice Cake consists of two layers of Coconut Butter Cake, Coconut Buttercream, topped with toasted marshmallow, coconut ice balls, white roses, edible glitter, pink sugar rocks and edible gold leaf.

1. The Cake – Coconut Butter Cake x 2 Cakes

I used my 30 Second Vanilla Butter Cake recipe – and added 1 teaspoon coconut essence (instead of Vanilla) and 20 grams desiccated coconut.

2. The Icing – Coconut Buttercream x 4 Batches

I used my Perfect Buttercream Icing recipe – and added 1 teaspoon of coconut essence (instead of Vanilla) per batch.

3. Toasted Marshmallows

I used my Vanilla Bean Marshmallow recipe – dripped it onto the cake, and torched it, and poured and set the remaining in a slice tin (made a big batch!)

4. Coconut Ice Balls

I used my Coconut Ice Balls recipe and shaped it in various sizes to top the cake.

5. Assembly of the cake is illustrated as follows:

coconuticecake-p01

coconuticecake-p02

coconuticecake-p03

coconuticecake-p04

coconuticecake-p05

coconuticecake-p06

coconuticecake-p07

coconuticecake-p08

coconuticecake-p09

coconuticecake-p10

coconuticecake-p11

coconuticecake-p12

coconuticecake-p13

coconuticecake-p14

coconuticecake-p15

coconuticecake-p16

coconuticecake-p17

coconuticecake-p18

coconuticecake-p19

coconuticecake-p20

coconuticecake-p21

coconuticecake-p22

coconuticecake-p23

Christmas/ Dessert/ Sweets/ Thermomix

Coconut Ice Balls

This is a version of coconut ice without condensed milk or egg whites. I find that the ball shape makes it easier for the boys to hold and eat, and these look great for gifts, or to decorate cakes/cupcakes πŸ™‚

Note that the pictures in this batch have balls in different sizes as I made them to top a cake πŸ™‚

coconuticeballs-p01

Add sugar, milk and salt in bowl.

coconuticeballs-p02

Heat 5 minutes/60 degrees/Speed 2.

Heat a further 5 minutes/100 degrees/Speed 2.

coconuticeballs-p03

Add desiccated coconut and mix 20 seconds/Speed 4/reverse.

coconuticeballs-p04

coconuticeballs-p05

Remove half the white mixture into a separate bowl…

coconuticeballs-p06

…and add the pink food colouring in with the remaining half of the mixture – mix 5 seconds/Speed 4/reverse.

coconuticeballs-p07

Spoon out pink mixture into a separate bowl.

coconuticeballs-p08

Leave the mixture to cool to room temperature (you can quicken it up in the fridge but don’t let it get too cold or it will be hard to shape).

coconuticeballs-p09

Once at room temperature, with wet hands, roll mixture into teaspoon sized balls – pink, white, or a marbling of pink/white.

coconuticeballs-p10

Place in fridge to set.

coconuticeballs-p11

 

 

Coconut Ice Balls

Print Recipe

Ingredients

  • 700 grams sugar
  • 300 grams coconut milk
  • 1/4 teaspoon salt
  • 510 grams desiccated coconut
  • 1/4 teaspoon pink food colouring

Instructions

1

Add sugar, milk and salt in bowl. Heat 5 minutes/60 degrees/Speed 2.

2

Heat a further 5 minutes/100 degrees/Speed 2.

3

Add desiccated coconut and mix 20 seconds/Speed 4/reverse.

4

Remove half the white mixture into a separate bowl, and add the pink food colouring in with the remaining half of the mixture - mix 5 seconds/Speed 4/reverse. Spoon out pink mixture into a separate bowl.

5

Leave the mixture to cool to room temperature (you can quicken it up in the fridge but don't let it get too cold or it will be hard to shape).

6

Once at room temperature, with wet hands, roll mixture into teaspoon sized balls - pink, white, or a marbling of pink/white.

7

Place in fridge to set.

Notes

*Once set in the fridge, the balls hold shape at room temperature and can be kept at either room temperature or in the fridge. **You can make this into a normal coconut ice slice layering the white layer and pink layer, setting in fridge and cutting into squares.