Browsing Tag:

coconut

Chocolate/ Dessert/ Healthy/ Non Thermomix/ Sweets/ Thermomix

LCHF Bounty Chia Seed Pudding

OMG! This is  soooo delicious! The boys love this at room temperature in their reusable Sinchies pouches (the boys looooove dark chocolate) and I love this chilled (however my husband runs from the words ‘chia seeds’ so more for us!)!! When served at room temperature/warm, this has a pudding-like texture. When served chilled, this has a thick indulgent mousse-like texture – and I personally think it tastes sweeter when served cold (might be psychological!).

I’m not great with sticking to diets (I’m more of an ‘in moderation’ dieter) but this is delicious AND is LCHF (Low Carb Healthy Fat)!

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Add all ingredients to bowl.

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Cook – 5 minutes/70 degrees/Speed 2.

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Serve immediately or chill in fridge.

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The boys love eating this in their Sinchies pouches! You can keep it in the fridge, then leave it out on the bench for a bit till room temperature and it will be nice and gooey to suck out!

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When chilled this has a thick indulgent mousse-like texture 🙂

LCHF Bounty Chia Seed Pudding

Print Recipe
Cooking Time: 5 minutes

Ingredients

  • 400 grams coconut cream (1 x can)
  • 100 grams Lindt 70% Dark Chocolate
  • 100 grams water
  • 50 grams chia seeds
  • 30 grams desiccated coconut

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Cook - 5 minutes/70 degrees/Speed 2.

4

Serve immediately or chill in fridge.

5

METHOD (STOVETOP):

6

Add all ingredients to a medium sized saucepan.

7

Cook on medium heat until mixture thickens.

8

Serve immediately or chill in fridge.

Notes

*When served at room temperature/warm, this has a pudding-like texture. **When served chilled, it thickens to a thick indulgent mousse-like texture. ***You can use other types of chocolate to customise the flavours (note: if you are LCHF use 70% Lindt)

 

 

 

Baking/ Non Thermomix/ Snacks/ Thermomix

Goji Berry Coconut Muffins

The boys are IN LOVE with Goji Berries at the moment! I buy Goji Berries wherever and whenever I see them – which is very often! They are available from anywhere from Coles/Woolworths, Aldi, Costco, even the dried fruit and nut shop at the markets!

I thought that Goji Berries were the new fad food, however I didn’t realise this until recently – but I have been eating Goji Berries my whole life!! Goji Berries are also known as Wolfberries and are used in Chinese cooking, commonly as a base for chinese soups to sweeten it up!!

Goji Berries are a superfruit, which is a good source of Vitamin C and antioxidants (amongst other things)!

The boys have been snacking on these instead of sultanas (they aren’t as sweet as sultanas) and I have been topping my porridge with them, however I thought I would incorporate them in my baking too!

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Add all ingredients to bowl.

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Mix 20 seconds/Speed 4.

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Spoon into muffin cases..

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and top with extra Goji Berries and pepitas.

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Bake for 20 minutes or until a skewer comes out clean

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Goji Berry Coconut Muffins

Print Recipe
Cooking Time: 20 minutes

Ingredients

  • 270 wholemeal self raising flour
  • 230 grams milk
  • 130 grams coconut sugar
  • 80 grams coconut oil
  • 40 grams Goji Berries
  • 30 grams desiccated coconut
  • (Optional) extra Goji Berries and pepitas to top

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl - mix 20 seconds/Speed 4.

4

Spoon into muffin cases and top with extra Goji Berries and pepitas.

5

Bake for 20 minutes or until a skewer comes out clean

6

METHOD (NON THERMOMIX):

7

Preheat oven to 180 degrees.

8

Met coconut oil and mix all ingredients together until well combined.

9

Spoon into muffin cases and top with extra Goji Berries and pepitas.

10

Bake for 20 minutes or until a skewer comes out clean.

Baking/ Non Thermomix/ Thermomix

10 Second Coconut Date Loaf

Quick, healthy, easy and delicious! This is amazing when it is fresh and hot, spread with a thick layer of butter!! PS. my husband wanted me to name this ‘A Date with a Coconut’! 😉 

dateloaf
 Add all ingredients to bowl.
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Mix 10 seconds/Speed 5.
 
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Pour and spread into loaf pan.
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Bake for 30 minutes or until skewer comes out clean.
 
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Serve hot with butter – AMAZING!



10 Second Coconut Date Loaf

Print Recipe
Cooking Time: 30 minutes

Ingredients

  • 180 grams wholemeal plain flour
  • 170 grams milk
  • 160 grams pitted dates
  • 70 grams coconut oil
  • 50 grams coconut sugar
  • 30 grams desiccate coconut
  • 2 x eggs
  • 1 teaspoon bicarb soda

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 180 degrees.

3

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

4

Pour and spread into loaf pan.

5

Bake for 30 minutes or until skewer comes out clean.

6

METHOD (Non Thermomix):

7

Preheat oven to 180 degrees.

8

Chop dates into 1cm pieces, and melt coconut oil.

9

Mix all ingredients together in a bowl.

10

Pour and spread into loaf pan.

11

Bake for 30 minutes or until skewer comes out clean.

Notes

You can use 'normal' plain flour instead of wholemeal, and white sugar instead of coconut sugar.


Baking/ Thermomix

Coconut Quinoa Muffins

I love coconut, I love quinoa, and I love them in baking! Together, they form a delicious muffin and this will fill your house with the most AMAZING smell!!

You can substitute with different types of milk, flour and sugar depending on your tastes/allergies/intolerances/what you have in your kitchen.

The caramelly coconut flavour with the texture of quinoa is delicious!!


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Add 1 litre of water into the bowl, and add quinoa in steaming basket. 
 
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 Cook – 20 minutes/Varoma/Speed 2.
Empty water from bowl and set aside cooked quinoa.
 
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Add all ingredients including the set aside quinoa. 
 
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Mix – 15 seconds/Speed 4.
 
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Spoon into muffin cases.
 
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Bake for 13 to 15 minutes or until a skewer comes out clean.
 
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Coconut Quinoa Muffins

Print Recipe
Serves: 12 Cooking Time: 35 minutes

Ingredients

  • 60 grams quinoa
  • 200 grams coconut milk
  • 200 grams self raising flour
  • 100 grams coconut sugar
  • 50 grams desiccated coconut
  • 1 teaspoon vanilla bean paste/extract
  • 1 egg

Instructions

1

Preheat oven to 180 degrees.

2

Add 1 litre of water into the bowl, and add quinoa in steaming basket. Cook - 20 minutes/Varoma/Speed 2.

3

Empty water from bowl and set aside cooked quinoa.

4

Add all ingredients including the set aside quinoa. Mix - 15 seconds/Speed 4.

5

Spoon into muffin cases.

6

Bake for 13 to 15 minutes or until a skewer comes out clean.

Baking/ Dessert/ Kids in the Kitchen/ Thermomix

Baked Lamington Drops

I LOOOOVE lamingtons! I have made them the traditional way once, but that was the one and only time as the dunking in the chocolate was way too fussy for me! These are an easier alternative with the same amazing lamington taste! This is also perfect to bake with the kids as they are really easy to shape and roll in the coconut!

 
 
Add dark chocolate, butter and brown sugar to bowl
 Melt 5 minutes/50 degrees/Speed 2 and scrape down
 
 
Add plain flour, self raising flour, coconut and egg
 
 
 Mix 10 seconds/Speed 5
 
 
Shape into teaspoon sized balls… 
 
…and roll in desiccated coconut
 
Bake for 7 minutes or until coconut is slightly browned
 
 
Baked Lamington Drops – enjoy!

Baked Lamington Drops

Print Recipe

Ingredients

  • 150 grams dark chocolate chips
  • 125 grams butter
  • 50 grams brown sugar
  • 170 grams plain flour
  • 30 grams self raising flour
  • 50 grams desiccated coconut
  • 1 egg
  • + 50 grams (1/2 cup) desiccated coconut to roll in

Instructions

1

Preheat oven to 170 degrees and line baking trays.

2

Add dark chocolate, butter and brown sugar to bowl - melt 5 minutes/50 degrees/Speed 2. Scrape down.

3

Add plain flour, self raising flour, coconut and egg - mix 10 seconds/Speed 5.

4

Shape into teaspoon sized balls and roll in desiccated coconut.

5

Bake for 7 minutes or until coconut is slightly browned.

Baking/ Snacks/ Sweets/ Thermomix

Coco-Nutty Crunchies

This is for all of you that like to live life on the edge! This is a flourless recipe and has four ingredients with the magic ingredient being potato chips!

These are great to whip up for a quick sweet treat and are very very addictive!!


 
Add all ingredients to bowl
 
Mix 30 seconds/Speed 5
 
Spoon teaspoons of mixture onto lined baking tray
Bake at 170 degrees (preheated) for 7 to 10 minutes or until browned
 
Coco-Nutty Crunchies
 
YUM!

Coco-Nutty Crunchies

Print Recipe

Ingredients

  • 80 grams salted potato chips/crisps
  • 140 grams crunchy peanut butter
  • 140 grams shredded coconut
  • 1 x can sweetened condensed milk (395 grams)

Instructions

1

Preheat oven to 170 degrees.

2

Add all ingredients into bowl in above order.

3

Mix 30 seconds/Speed 5.

4

Spoon teaspoons of mixture onto a lined baking tray.

5

Bake for 7 - 10 minutes or until browned.

Baking/ Cake/ Dessert/ Healthy/ Snacks/ Sweets/ Thermomix

30 Second Coconut Cupcakes (GF)

I loooove coconut flavours in baking, so experimented a bit to make cupcakes that are gluten free and refined sugar free!
I used Pandan paste in this batch to make Pandan Coconut Cupcakes (love this flavour combo!) however this is a very versatile recipe and this recipe can be modified to make different flavoured cupcakes:
  • 1 teaspoon Pandan Paste (Pandan Coconut Cupcakes)
  • 1 teaspoon coconut essence (Coconut Cupcakes)
  • 20 grams cacao powder/cocoa (Chocolate Coconut Cupcakes)
  • the zest of 1 orange (Orange Coconut Cupcakes)
  • the zest of 1 lemon (Lemon Coconut Cupcakes)
  • 1 teaspoon vanilla paste/essence/extract (Vanilla Coconut Cupcakes)
Add all ingredients to bowl
Mix 30 seconds/Speed 6
Spoon into 12 cupcake patties
Bake for 15 minutes at 160 degrees (preheated)
Serve with dusted icing sugar – optional…since it’s not ‘refined sugar’…but it looks pretty and it’s just a tiny bit! 🙂
30 Second Coconut Cupcakes – Pandan Coconut Flavour
 

30 Second Coconut Cupcakes (GF)

Print Recipe
Serves: 12

Ingredients

  • 100 grams butter
  • 100 grams coconut flour
  • 100 grams coconut sugar
  • 60 grams desiccated coconut
  • 80 grams milk (of your choice)
  • 4 eggs
  • 1 1/2 teaspoon bicarb soda
  • Essence/zest/extract/paste of your choice (see above^^)

Instructions

1

Preheat oven to 160 degrees.

2

Add all the above ingredients into the bowl.

3

Mix 30 seconds/Speed 6.

4

Spoon and distribute into 12 large cupcake patties.

5

Bake for 13 - 15 minutes or until a skewer comes out clean.

Snacks/ Sweets/ Thermomix

Vanilla Bean Marshmallows

I’m always searching for interesting things to make in the Thermomix which I would usually buy (pre-Thermomix I would have thought it would be impossible to make at home!!). I’ve been meaning to make Rocky Road, so I thought I would make my own marshmallows for it!!

This recipe has been adapted from a marshmallow recipe from the Recipe Community.

VANILLA BEAN MARSHMALLOWS

Marshmallow Ingredients:

40 grams gelatine
60 grams cold water
185 grams boiling water
400 grams sugar
1 egg white
1/2 tsp cream of tartar
1 tbsp vanilla bean paste
Desiccated coconut or icing sugar to dust

*Optional colouring: add 1/4 teaspoon food colouring

Hot Chocolate Ingredients:

200 grams milk
1 tsp cocoa/cacoa powder

Method:

1. In a medium sized bowl placed on top of the lid, weigh out gelatine and cold water. Start to boil water in your kettle.

Weigh out gelatine and water in a medium bowl sitting on your lid

2. Insert butterfly into bowl, and add sugar, egg white and cream of tartar

3. Once water has boiled in your kettle, place your lid on and bowl on top and weigh out 185 grams boiling water.

4. Mix the gelatine and water mixture with a fork/small whisk until gelatine dissolves.

5. Add gelatine mixture to the bowl.

6. Set to 10 minutes/37 degrees/Speed 4. In the meantime spray the inside of a silicon square baking pan with spraying oil.

Spray silicon baking pan with spraying oil

7. In the last 2 minutes of Step 6, add vanilla bean paste through the lid hole (I just squeeze in a approximate 1 tbsp).

Add vanilla bean paste through lid hole

Watching the marshmallow mix up is sooo beautiful, white and glossy with the black flakes from the vanilla bean paste mmm 

8. Pour mixture in silicon pan, smooth the top with a spatula, and allow to set for approximately 1 hour.

Pour mixture in silicon pan

9. In the meantime, there will be excess marshmallow fluff in the bowl and butterfly. Add hot chocolate ingredients as listed above and mix for 2 minutes/70 degrees/Speed 4.

Excess marshmallow fluff in bowl


Add hot chocolate ingredients and mix

10. Enjoy your hot chocolate whilst waiting for your marshmallow to set 🙂 🙂

Marshmallow setting and hot chocolate

11. Once marshmallow is set, next to your sink, place some baking paper on a chopping board, and turn your silicon pan upside down onto it and lift it off. The silicon pan should slide straight off 🙂

Turn your silicon pan upside down on baking paper

12. Set up a small plate(s) with desiccated coconut and/or icing sugar to roll your marshmallow pieces in.

13. Use the hot water from your kitchen tap to heat up a large sharp knife to cut the marshmallow squares. Repeat rinsing your knife to heat up/wash off excess marshmallow in between cutting the marshmallow squares. Once each square or 2 is cut, roll in your desire coating and set aside on another plate.

Heat up/rinse large sharp knife under sink tap

Cutting and rolling marshmallow squares into desired coating

14. Repeat until all marshmallow squares are coated.

MMmmmarshallows!!

I tried coating the marshmallows in both coconut and icing sugar, the coconut works better, as there is excess water on the marshmallows after you cut into them with a wet knife. The icing sugar dissolves with the water, however you could coat it as above, then recoat about 30 minutes later once the water has dried up. I do find that the icing sugar ‘sweats’ more after kept for a while, however desiccated coconut keeps really well and looks and tastes fresh for days (or weeks kept in the fridge)!

These are the fluffiest marshmallows I have ever tasted, and when you bite into them they just bounce back. The only way I can describe it, is that it is like eating a sweet fluffy cloud in your mouth! Dellllicious!!!! After this, I will never be buying store bought marshmallows again!!!