coconut chia granola (oil free, vegan, sugar free)

Granola that has everything you want from granola. Crunchy clusters? TICK. Oil and sugar free? TICK. Easy to make? TICK. Perfect amount of sweetness? TICK. Absolutely freaking delicious? TICK TICK TICK! You guys, make a batch today and start the new year right. One of the things I love about the granola recipe is that it’s not too expensive. I love using maple syrup in, well, anything sweet to be honest, but damn it’s costs a pretty penny don’t it? Enter rice malt syrup. It’s like the cheaper cousin of maple syrup, a little less sweet and little less nuanced but still a total darling. I find in a recipe like this Coconut Chia Granola there’s often enough flavour going on that you don’t miss the essence of maple syrup.

 

I mentioned my blossoming love affair with oats a few posts back, when I discovered oat bars and made these amazeballs Chocolate Date & Pecan Oat Bars. Let me just say it again “Oats, where have you been all my life?” I’ll tell you what, 2017 is gonna be full of oats. Ha! Let’s make oats sexy again. Actually, let’s make all whole foods sexy. I feel as though we are well on the way. Healthy eating is gaining popularity by the second. I mean, have you seen Instagram lately? Is eating more whole foods on your New Year To Do list? 

 

 

 

I’ve got a decent NY To Do list, but I have to say I’m so proud of myself and my family for what we have accomplished in this past year. We’ve moved house twice, one of those moves being interstate. We’ve taken a two year old to Vietnam and the UK. We quit eating refined sugars earlier in the year. I grew my first vegetables and found a passion for gardening. I started brewing kombucha and researching gut health. I fell in love with oats. Whew, what a year it has been! You know what? I am SO excited for this coming year. I just have this feeling deep down in my gut that it’s going to be awesome. Here’s a little bit of my NY To Do:

  • Put my phone down. As I know many of us do, I struggle with my phone addiction. I worry so much about the impact of screens on my two year old and I am not modelling best practice for her. So this year I want to cut my phone time in half, at the very least.
  • Continue learning about nutrition, gardening, best diets for our genetics, gut health etc.
  • Be present for my daughter, make fairy gardens with her, cook with her, get her to sleep in her own bed!
  • Find my tribe. (If you’re in Melbourne, holla at me!)
  • Buy less. Because less really is more.
  • Grow this blog. Post regularly, whilst still in keeping with my slow living principles, branch out in to savoury vegan meals, get a little better at writing these words!

Tell me in the comments, what’s on your list?

Let’s all start 2017 with a big bowl of healthy, delicious Coconut Chia Granola, a smile on our face and compassion in our hearts.

Love & light and a very Happy New Years!

Rosie xx

 

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Coconut Chia Granola

Deliciously crunchy clusters of healthy granola, boosted with chia seeds and flavoured with salty coconut flakes | oil free | refined sugar free | vegan | paleo | gluten free (if using gf oats)

Ingredients

  • 2 1/2 cups rolled oats gluten free if required
  • 1/2 cup oat flour see notes
  • 1/4 cup chia seeds
  • 1 cup raw cashews roughly ground, see notes
  • 1/2 tsp sea salt flakes
  • 1 cup rice malt syrup
  • 2/3 cup tahini
  • 1 tsp fair trade vanilla extract
  • 1 cup toasted coconut flakes

Instructions

  1. Preheat oven to 140 and prepare two baking trays.

    In a large mixing bowl, combine the rolled oats, oat flour, chia seeds, cashew meal and salt.

  2. To a small saucepan, add the rice malt syrup, tahini and vanilla. Gently warm over a low heat and stir to combine. If your tahini is quite thick and you don't need the granola to be oil free you can add a tablespoon of coconut oil to thin the mixture a little.

  3. Once mixture is liquid and combined, pour it over the oats and stir well until all the oat mixture is covered.

  4. Pour the granola onto the baking trays, making sure not to over fill and don't spread too much - we want the oats to clump a bit and create those awesome clusters. Place baking trays in the oven and bake for 30-40 minutes. Check your granola after 20 minutes and give it a little stir around for even baking (it is meant to be soft, it won't harden until it has cooled).

  5. Once your granola is golden brown, take it from the oven and let it cool on the trays. When it has cooled, pour over the coconut flakes and mix them into your granola. Transfer to a well sealed jar and store in the pantry. Enjoy!

Recipe Notes

  • To make oat flour, simply grind rolled oats in a coffee grinder or food processor. They don't need to be super fine for this recipe.
  • I also used my coffee grinder to grind down my cashews, but only a little so there was still a few chunks of cashew. 

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vegan wattleseed banana bread + two minute caramel sauce

Banana bread makes my soul sing. So, as you can imagine, I was very happy when the weather finally cooled down enough for me to make some. I just can’t bring myself to bake in the heat, it doesn’t make sense to my cook brain! The sun is back with a vengeance today, but luckily I made a double batch of this awesome banana bread so we’ve got some for snacking over the next few days.

This version of banana bread is naturally sweetened with maple syrup, uses chia eggs to bind it and water to moisten so it’s also vegan. It would be very easy to sub a gluten free flour mix and make this recipe gluten free as well.

 

 

 

 

I’ve used a fantastic native Australian ingredient in this recipe – wattleseed. If you ask me it make the banana bread have that little extra sumthin’ sumthin’, but if you can’t get your hands on it just leave it out and use plain water or a plant-based milk instead. The wattleseed does add a beautifully nutty, coffee flavour to this bread though, making it PERFECT with a ice cold coffee. I do have a bit of a cold brew addiction so practically anything is good with a iced coffee for me! You can find ground wattleseed online and many sites, like The Australian Superfood Co., will ship it worldwide. It can be a bit expensive, but a little goes a long way. Wattleseed can be a great addition to both sweet and savoury recipes. Feel free to ask me in the comments for recommended uses.

A super simple caramel sauce completes this ‘nana bread. The bread itself is not very sweet and a drizzle of caramel turns it from breakfast into dessert. I love this caramel sauce because it’s so easy to make and if you can remember the number 2, you can remember this recipe. It takes 2 minutes and uses2 tablespoons of each ingredient. And there’s only three ingredients, if you don’t count the salt. Which you probably should, caramel without salt is like banana bread without banana!

 

 

Speaking of simplicity, I watched a great doco on Netflix whilst Evie napped the other day. It’s called Minimalism, you can view the trailer here. Shout out to The Food Repository for the recommendation. My life has been leaning towards becoming less cluttered lately anyway, but watching Minimalism was the kick in the butt I needed! As soon as Evie woke from that nap, we went through all her books, toys and clothes and culled what we don’t need or use. Then we went through my wardrobe and I filled three huge bags of my excess clothes.

A great start, but to really commit I needed to sort through my kitchen wares and the large amount of food props I have been collecting. I made the decision to keep just the basics. Which means that Cashews + Cacao will also come to reflect my aim to be more minimalist. I will use the same props in multiple posts, my photos will remain simple and showcase my recipes rather than the stuff in my cupboards. I feel very excited to reduce the amount of stuff in my space and my life! I tend to feel very overwhelmed by clutter and get a bit stuck with where to start in the tidying process. It’s a full time job just cleaning up after a two year old, let alone completely re-organise my space. So, I’ll make my job easy and get rid of the things that need re-organising! Do you live a minimalist lifestyle or hope to in the future? Share with me in the comments!

 

 

I hope you love this Wattleseed Banana Bread as much as Evie and I do! This recipe is adapted from the wonderful Cookie & Kate.

Love, light & simplicity,

Rosie x

 

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Wattleseed Banana Bread with Two Minute Vegan Caramel Sauce

Easy to make, even easier to eat - vegan | refined sugar free | can be made gluten free

Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf

Ingredients

Wattleseed Banana Bread

  • 1/4 cup hot water
  • 1 1/2 tbsp ground wattleseed
  • 1/3 cup melted coconut oil or sunflower oil
  • 1/2 cup maple syrup
  • 2 chia eggs see notes
  • 2 medium bananas, mashed
  • 1 tsp baking soda
  • 1/2 tsp sea salt flakes
  • 1/2 tsp cinnamon
  • 1 3/4 cup self-raising wholemeal flour

Two Minute Vegan Caramel Sauce

  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 2 tbsp tahini or almond butter
  • pinch sea salt flakes

Instructions

Wattleseed Banana Bread

  1. Prepare your chia eggs according to notes. Add the wattleseed to the boiling water and let sit to soak.

    Preheat oven to 165 degrees. Line your loaf pan with baking paper or lightly grease with coconut oil.

  2. In a large mixing bowl, combine coconut oil and maple syrup . Whisk together until well combined. 

  3. Add the chia eggs and whisk again until well combined and no lumps remain. Stir in the mashed banana and the wattleseed, along with the water it has been soaking in.

  4. Next add in the baking soda, salt and cinnamon and whisk until just combined.

  5. Now add the flour, and using a wooden spoon, fold into the mixture until just combined - lumps are okay. If you want to add any nuts or dried fruit, gently fold them in now.

  6. Pour banana bread mixture into your prepared loaf pan. Bake your bread for 55 - 60 minutes, or until a toothpick comes out clean. 

  7. Once your bread is cooked, let it sit in the loaf pan for 10 minutes and then transfer to a rack to cool completely. This bread is delicious warm, however it may fall apart a little if you cut it warm - can be worth it!

  8. Keep banana bread covered on the counter if it will be eaten within the day, otherwise slice and keep in the fridge or freezer. You can toast the slices to warm them if you wish. I recommend that you do. Enjoy!

2 Minute Vegan Caramel Sauce

  1. Add all ingredients to a small saucepan and heat gently until liquid. Whisk until well combined.

  2. Transfer to a jar or container to keep. Before eating banana bread, drizzle caramel sauce over the top. It will soak in fairly quickly, so you may need to add more to individual slices.

  3. If the caramel sauce mixture hardens, because it's too cold, simply heat gently over the stove top again.

  4. Keep in the fridge for 2 weeks, can be drizzled over anything you like.. porridge is my favourite!

Recipe Notes

  • To make chia eggs, combine 2 tbsp chia seeds with 1/2 cup of cold water and let sit for 10 minutes to become gelatinous. If you don't like to have the occasional chia seed in your bread, you can grind the seeds before mixing with water. Just be aware that they will soak up the water much faster. 
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raw chocolate blueberry vegan fudge

It was a just a little under a year ago when Mike and I watched That Sugar Film. We went through the cupboard the very next day and that was the start of my journey and excitement around health. The first week or two of quitting sugar cold turkey is a damn roller coaster. One day you’re cranky as anything, the next feeling a bit weepy, then a craving will hit and all you want is CAKE. Then, A-HA moment, I can still eat cake – I just have to make them a little differently. I became the go-to raw cake person, making them for family parties and kids birthdays, even selling a few. I still love making raw cakes but regular cashews in that quantity can be pretty heavy on your digestion so I’m having fun branching out to other little treats lately.

 

 

 

These Chocolate Blueberry Fudge bites have quickly become one of my favourite quick sweet treats. They’re cold, creamy, rich and remind me of a chocolate Paddlepop. Which is fantastic ’cause I loooooooved Paddlepops as a kid and chocolate was my favourite. Yep, even over Rainbow Paddlepops! Anyone from outside Australia is probably scratching their heads right now. Don’t worry, you don’t need to know what I’m going on about to enjoy this easy vegan fudge.

As I mentioned this fudge is very rich, it has a high coconut oil content so I recommend cutting it into small squares and limiting your intake to one or two a day, just when you really need that chocolate hit. I like adding blueberries to our fudge, they offer some relief from the richness and I’m always up for adding a few more nutrients to any dish. You could try this with any fresh or freeze dried berries or even just plain, with a a little extra salt. I made some with cardamom a few weeks ago (about 1/8 of a teaspoon) which Mike really liked, my housemate said tasted like curry and I found out that fresh cardamom makes me feel really nauseous. If you already know that you like cardamom with sweet things then give it a go.

 

 

 

It’s taken me awhile to get around to writing this post, I’ve had the photo’s sitting here for a week now and I’ve had the worst case of writers block. Actually, it’s almost been like the opposite of writers block. I’ve had too much that I want to say, I don’t really know how to get it all down. I’ve been watching lots of food related doco’s on Netflix in the last week and my brain has been a bit overloaded. I really want to share some of my thoughts, however I think I need a little more time to gather them properly. If you want to check out what I’ve been watching here’s a short list:

Have you seen any of these films already? I’d love to hear from you in the comments! Mike is sick of hearing me talk about food… Haha!

Stay safe and happy and enjoy some fudge.

Rosie x

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Raw Chocolate Blueberry Vegan Fudge

All the good stuff in one little creamy, rich, chocolatey bite | raw | vegan | sugar free | gluten free

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 cup coconut oil melted
  • 1/4 cup maple syrup or honey if not vegan
  • 1 cup coconut cream see notes
  • 1 tsp vanilla extract
  • 1/3 cup cacao or cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 cup blueberries fresh or frozen
  • pinch flaked sea salt

Instructions

  1. In a small saucepan, combine coconut oil, maple syrup or honey, coconut cream, vanilla, cacao powder and cinnamon. Gently heat over a low heat, just so the mixture is melted and combined.

  2. Line a baking tray or plastic container with baking paper and pour in the fudge mixture. Tap the container on the bench lightly to get rid of air bubbles.

  3. Sprinkle blueberries over the fudge and place the container in the freezer. You can put salt on before freezing, however it will melt into the fudge, so if you want to be able to see the salt flakes then take the container out after about 15 - 30 minutes and then sprinkle the salt. Return to freezer to set completely - should take about 1 hour.

  4. Once frozen, take the fudge from the freezer and lift it from the container using the baking paper. It can be a little tricky to cut straight from the freezer so I usually leave it for 5 minutes to soften a little. 

    When you've cut fudge into desired bite sized portions, store in the freezer in a sealed container. Will keep for 1 month in the freezer.

Recipe Notes

I use a can of coconut cream which has hardened in the fridge for a few hours to separate from the water. You can also use coconut milk, which needs overnight in the fridge to separate. I find coconut cream often tastes a bit less coconut-ty, which I like for this recipe.

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healthy vegan date + pecan breakfast cookies

 

Is there any better way to wake up and know you have a delicious breakfast waiting for you on the kitchen bench? These healthy vegan breakfast cookies are more than happy to sit there until morning, to be eaten with a hot cup of coffee or dunked in a ice cold smoothie bowl. Even more perfectly, to be grabbed on the way out the door and passed to hungry toddlers in the back seat! Ya know? These cookies are really simple to through together. They’re super tasty and pretty crumbly, so consider yourself warned – there will be oats and pumpkin seeds everywhere if one is given to a toddler. It’s worth the happy silence though.

 

 

It’s been an up and down kind of week in our household.

Lows:

Evie and I had a cold

Evie fell into the wardrobe and had her first bloody nose – she was upset for about 30 seconds, I was upset for about 30 minutes

This freaking weather! Climate change is here people. Everyone thinks it’s just about the heat. Nope, it’s the heat, followed by the floods or the cold nights, back to the extreme heat. For me, climate change is all about the instability in the weather. More extremes, more often. It’s totally scary and it’s totally a good reason to feel inspired to change.

Highs:

Evie and I had more snuggles than usual because of said cold

Mike took a day off work to give me a rest, so we had extra family time

I found out that, contrary to what I had thought, watermelon really helps to fix a summer cold

I made my first loaf of sourdough bread

Evie and I baked Banana Chocolate Blueberry Muffins as soon as we were feeling a little better

I picked the first cucumber from our garden

Our olive tree is almost ready for harvesting

I found the first baby pumpkins growing and a bunch of seedlings I can pot up or friends

I’m still sorting and preparing my stuff for a HUGE garage sale and it feels so good to get rid of things

I put an ad on my local Facebook Buy, Swap, Sell page to give away some sourdough starter and excess kombucha scoby’s and got a great response!

I would say that all equals a very successful week!

The story with the Facebook ad started with buying some sourdough starter off a random lady in Queensland last week. She said it’s over 120 years old, posted it to me in numerous snap lock bags for $11. Pretty good deal. Anyway, sourdough starter grows like nothing else as you feed it! It’s been doubling all over my kitchen bench and I decided it was time to pass some on. It’s been so exciting to see so many people curious about new things, open to trying them and so keen to celebrate good health. I’ve had about 15 people come through in the last few days, with more to pick up over the weekend. And what a nice buzz I’ve got from paying it forward. Plus I’ve received some lovely gifts in return, including a Jun Tea scoby which I’m super excited about. This is what life is about. Community, connection, good health, simple living, making your own bread, cookies for breakfast!

 

 

 

In my early 20’s I lived in Manchester for a short time and my housemate was a couchsurfing host, so we had different people coming through every night. One of those people became a close friend, and this week I’ve been listening to a great cover of Tom Waits ‘Green Grass’ that he introduced me to. When I feel low, whether it be from illness or life happenings, listening to music that transports me to another time can really help. Do you have strong associations with particular songs?

 

 

A note about these cookies. I’m calling them ‘Healthy Cookies” because they are healthy… for a cookie! They’re still a treat, and I would suggest not partaking in cookie breakfasts every day of the week. Also, I used dried blueberries for this batch, which I got from Whisk & Pin, who sell the most amazing dried fruit – seriously, dried mango is the BEST. And mostly they don’t have added sugar, however the blueberries do, which is worth noting if you are strictly no sugar.

My favourite smoothie to pair these with is a simple banana cacao smoothie, topped with a sprinkle of cacao powder, a pinch of spirulina and a dusting of Kakadu Plum powder – as shown in the first photo. Yum.

To good health and community!

Rosie x

Recipe adapted from the wonderful My Darling Vegan

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Healthy Date & Pecan Breakfast Cookies

Delicious oat-y cookies that are plant based, refined sugar free and can easily be gluten free

Ingredients

  • 1 cup whole rolled oats gluten free if required
  • 1/2 cup oat flour gf if required, see notes
  • 1/3 cup pecan meal or almond meal, see notes
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp flaked sea salt
  • 5 medjool dates chopped into small chunks
  • 1/2 cup pecans roughly chopped
  • 1/3 cup pumpkin seeds
  • 1/3 cup dried bluberries optional
  • 1/2 cup coconut oil melted
  • 1/3 cup tahini or other nut butter
  • 1/3 cup maple syrup
  • 2 chia eggs see notes

Instructions

  1. Preheat oven to 180 Celsius. Prepare two cookies sheets with oil or baking paper.

    Prepare your chia eggs.

  2. In a large mixing bowl combine the rolled oats, oat flour, pecan meal, baking powder & soda, cinnamon and salt. Then add your extras - chopped dates, pecans, pumpkin seeds and blueberries and stir through roughly.

  3. In a small saucepan, gently melt coconut oil with the tahini and maple syrup, stirring until they combine. Once combined, check that the mixture is not hot and stir in your chia eggs.

  4. Pour this wet mixture over the oats and stir until well combined.

  5. Shaping the cookies can be a little difficult as the mixture is so wet and sticky. I have the best luck using a soup spoon or tablespoon measure and scooping a large amount and pressing the spoon on the side of the bowl to compact the mixture slightly.  You can wet your hands and neaten them once on the baking tray as well.

  6. Bake for 12 - 15 minutes, until golden brown. Take the cookies from the oven and leave to cool for 10 minutes before transferring to a rack to cool completely. 

    Keep cookies in an airtight container for up to a week. They definitely won't last that long!

Recipe Notes

  • To make oat flour simply measure out the amount required of rolled oats and processor in a food processor or grinder.
  • Similar with the pecan meal, but you'll need a larger cup of pecans as it will process down to less.
  • To make chia eggs: combine 2 tbsp of chia seeds in half cup of water and let sit for 5 - 10 minutes. If it becomes too gelatinous add a little water and str in - you're going for the consistency of an egg white. 
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raw gingerbread cookies

Raw Vegan Gingerbread Cookies

 

My favourite thing about Christmas? Gingerbread. No contest. These Raw Vegan Gingerbread Cookies have upped my Christmas gingerbread game! They take minutes to come together, then a couple more to cut out the shapes. Then a little time in the freezer, which isn’t even totally necessary if you don’t mind them being a little squooshy. Plus they’re only 10 ingredients, and that’s including spices and salt! It’s a Christmas miracle.

Raw Vegan Gingerbread Cookies

Raw Vegan Gingerbread Cookies

I’m not actually a very Christmassy person. I’ve always found it hard to balance my enjoyment of the holiday with my inability to ignore the overconsumption and waste that it produces. There are some staggering statistics on how much we use at Christmas, I encourage you to do some googling. I found a great article yesterday on the 1MillionWomen blog, Top Tips for a Low-Waste, Mindful Festive Season, and it’s got some great ideas on how to reduce our impact. I truly believe that minimising our waste and resisting the urge to have more, more, more not only helps our planet but enriches our lives.

During my adult life I have rarely celebrated Christmas. I became a bit of a grinch for awhile there, hating the consumerist nature of Christmas, the Coca Cola marketing of Santa. I still do, but I realised that by being angry about it, that only puts people offside. We become defensive if we feel as though our views are being attacked. I realised I was creating this pattern the other day when talking to my mum about Christmas. She loves Christmas and every time I go on about how much I hate what it’s come to represent she feels like I’m attacking her belief that Christmas is wonderful. Which I’m not, it brings me happiness that my mum finds joy in something. I guess I go on the defensive too, feeling unheard about the negative sides of Christmas and then nobody gets anywhere. This year I decided to let that shit go. I will focus on the positives and gently mention some of the not so nice stuff if it feels right at the time.

 

Back to these super easy and deliciously raw vegan Gingerbread Cookies. They are a cinch to make and look really cute. AND they’re only sweetened with natural sugars, so they’re great for the kiddies to snack on. When making them I did add a little maple syrup, but to be honest it was mainly because I’d added a few too many nuts and I needed the mixture to be a little stickier. So you can totally skip the syrup and stick with only dates if you like. Use any nuts you like, and skip the oats if you feel like it. Or reduce the nuts and add some more oats. It’s all gravy baby.

 

My Christmas wish for you is that you have enough, that you take care of yourself and be safe and that you are surrounded by nourishing food, joy and love.

Love from my family to yours,

Rosie x

Note: this recipe is inspired by many others around the interwebs, I take no creativity credit for the ingredients 😉

Raw Vegan Gingerbread Cookies

 

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Raw Vegan Gingerbread Cookies

raw | vegan | paleo | gluten free (if using gf oats) | refined sugar free

Ingredients

  • 10 Medjool dates pitted
  • 2/3 cup raw walnuts
  • 1 cup raw almonds
  • 1/2 cup rolled oats
  • 2/3 tbsp ground cinnamon
  • 2-3 tsp ground ginger to taste
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tbsp molasses organic & unsulfered
  • 1 tbsp maple syrup optional
  • pinch sea salt flakes

Instructions

  1. Put all the ingredients in the bowl of your food processor, except the maple syrup. Process until it is all blended and the mixture is sticky. If the mixture does not stick together well then you can either add another date or two, or the maple syrup to wet the mixture. 

  2. Lay some baking paper on your kitchen bench. Once the mixture is sticky, tip it out of the processor onto the baking paper.

  3. Take a rolling pin and roll the mixture flat, leaving it about 2 cm thick. If it's too sticky you can place another piece of baking paper on the top, or make the rolling pin wet or you can flatten the mixture with your hands. We're not precious around here!


  4. Use cookies cutters to cut cookie shapes, then take leftover mixture and roll it out again. Repeat this until you have used up all the mixture. You might have to eat a little bit at the end.

  5. Place cookies flat on trays and place them in the freezer for 20 minutes to harden. Once cookies have hardened place them all together in a container for storage in freezer.

  6. Serve straight away from freezer. They do soften quickly so you may want to serve them in intervals. If they soften too much, simply place then back in the freezer for 15 minutes.

 

 

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raw mango macadamia cheesecake

raw-mango-macadamia-cake

I based this Raw Mango Macadamia Cheesecake on an Aussie summer classic – a Mango & Macadamia Weis Bar! Have you ever had a Weis bar? It’s an ice cream bar, made up of tangy mango sorbet and a strip of creamy vanilla ice cream studded with crunchy Australian macadamias.

Macadamias are one of the few native Australian plants that have become very popular and with good reason. They’re deliciously buttery, thanks to their high fat content, and unfortunately very expensive – so they add a little special sumthin’ sumthin’ to this cake.

This cake is vegan, paleo, gluten free, dairy free, raw and SO easy to make. Pinky swear. You’ll be amazed that a blender, a food processor and a freezer can create such magic. My preference as a sweetener is maple syrup, I don’t think I need to explain that.. It’s bloody delicious! I do, however, often use rice malt syrup because it’s less expensive, which means a lot to this mama on a budget. You might need to make some adjustments if you’re using one or the other in this recipe. Less is more, because you can always add more later. Just remember to keep tasting the filling as you go!

raw mango macadamia cheesecake

raw mango macadamia cheesecake

 

We had a little garden party last weekend and I knew I wanted to serve a cake like this. It was a lovely Sunday and I saw some old friends I hadn’t touched base with in a long while. We’ve only been back here in Melbourne for a few months and it was a happy accident that a friend of mine, who I worked with in Venice, is back here for the summer! It really is a small world after all.

We sat in the sunshine, eating lemony salads and vivid pink beetroot dip. Drinking beers and catching up, whilst a pantless Evie covered herself in mud and cake. There is no greater joy than seeing your child get deliriously messy and feed them cake, knowing it’s full of whole foods and love.

 

 

raw mango macadamia cheesecake

 

Summer is here and this is my celebration.

If you like this recipe, don’t forget to subscribe to my mailing list and follow me on instagram for recipe updates.

Love & light,

Rosie x

 

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Raw Mango Macadamia Cheesecake

Invite summer into your life with this simple yet impressive Mango, Vanilla & Macadamia Cheesecake. Raw | Vegan | Paleo | Gluten Free | Dairy Free

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 slices

Ingredients

Base

  • 15 medjool dates pitted
  • 1/2 cup raw almonds
  • 1/2 cup raw macadamia nuts
  • 1/2 cup toasted coconut flakes or desiccated coconut
  • pinch sea salt flakes

Cake Filling

  • 2 cups raw cashews soaked for 6 hours min.
  • 1/2 cup coconut oil melted, see notes
  • 1/3 cup rice malt syrup or maple syrup
  • 2 cups coconut milk
  • 1 tbsp vanilla extract
  • 1 1/2 lemon juiced
  • 1/4 cup macadamia nuts roughly chopped
  • 1 1/2 fresh mangoes for frozen see notes
  • pinch tumeric (optional for colour)
  • coconut flakes for decorating
  • whole raw macadamias for decorating
  • Kakadu Plum powder optional, for decorating

Instructions

Base

  1. Prepare a medium sized cake tin with baking paper on the bottom. You can do the sides too, but I never find it necessary.

  2. In your food processor, add all the base ingredients and process until well combined and it starts to form a sticky ball. The mixture should stay together if you roll a small amount in your hands. If it is too dry you can add more dates or a very small amount of water. Try half a teaspoon to start. If it is too wet then just add some more nuts or coconut and blend together.

  3. Take 3/4 of the base mixture and press it into the bottom of your cake tin. I use a small flat bottomed glass or jar to press it down and make sure it's even. You can even run a knife around the edge to make sure it's completely level. Place this in the freezer while you make the filling. 

  4. Take the remainder of the base mixture and roll it into different sized balls, making them gradual larger to smaller so they will form a crescent on one side of the cake. Store these bliss balls in the freezer in a separate container.

Cake Filling

  1. In a blender, add soaked cashews, coconut oil, sweetener, coconut milk, vanilla & the juice of one lemon and blend until thick and smooth. Unless you have a very high powered blender, it will need to be blended for awhile to make sure the cashews are completely smooth. 

  2. Taste the mixture and add more sweetener or lemon juice to taste. We will be adding more lemon later, we want this mixture to have a mild vanilla flavour. 

  3. Once you're happy with the mixture, take the frozen base from the freezer and pour 1 & 1/2 cups of the vanilla cake mixture into the cake tin. Sprinkle with the chopped macadamias and very gently stir them through mixture a little, so they are not sitting on top of it. Tap the cake tin on the bench a few times to level and remove any air bubbles. Place the cake tin in the freezer again to let it harden.

  4. Leave the remainder of the mixture in the blender and add in the mango and the rest of the lemon juice. Blend until completely smooth. Taste and add extra lemon juice if desired.

  5. Once the vanilla layer has hardened a bit (you may have to leave it half an hour or so), pour the mango mixture into the cake tin and tap it on the bench to remove air bubbles. Smooth out the top with a spoon and place it back into the freezer. Freeze for at least 6 hours, I always do overnight.

  6. Before serving the cake you can leave at room temperature for 1.5 hours to thaw or move it to the fridge to thaw slowly approximately 3 hours before you wish to serve it.

  7. To decorate, sprinkle with a small amount of kakadu plum powder if you have it. Then place the bliss balls in a crescent moon shape on one side of the cake, with the larger ones in the middle and smaller ones on each side. Behind them, on the edge of half the cake, crumble toasted coconut and sprinkle some chopped macadamias. Place the whole macadamias in gaps around the bliss balls and serve to the delight of all your friends and family!

Recipe Notes

  • Don't forget to soak your cashews in the morning or the night before. Just place the cashews in a big bowl and cover with cold water. If you are in a serious time crunch you can pour hot water and soak for 30 mins to an hour, but the cake won't be raw anymore.
  • To make this cake you really should have all your ingredients at room temperature. This means no hot oil or coconut milk from the fridge.
  • The easiest way to melt coconut oil is to fill a bowl with hot water and place the whole jar of oil, with the lid on, into the bowl. If you use boiling water you will need to wait for the coconut oil to come to room temperature.
  • You can use frozen mangoes for this cake. I haven't before but I would hazard a guess at using 1 and a half cups of thawed mango chunks.

 

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date chocolate & pecan oat bars – vegan

Okay. Full disclosure. Up until about two weeks ago, I’d never heard of an oat bar before. They’re just not a thing we do in Australia. Are they just an American thang? 💁🏽

Oats are a fairly new romance for me. We’ve known each other our whole lives but the relationship really started to blossom in the last few years! Crunchy golden granola, thick luscious overnight oats, cinnamon ‘butter bomb’ porridge with stewed apples!! I’m so glad we found each other at last.

chocoatbars2

oatybars2

 

Alright. Let’s talk about these super easy, a little bit messy, gooey chocolate filled, crunchy topped and chewy bottomed oat bars. Phew, I need to take a breath….

And then shove a delicious chunk of oat bar in my mouth.

oatbarstack

 

We love these addictive oat bars on cooler spring or autumn days, when it’s not quite porridge weather and not quite smoothie weather. They’re vegan, free from refined sugars and can be gluten free if you make sure your ingredients are gluten free. How great is that??

Try them as a brekkie snack on your way to work or pack them for the kidlets school lunches. They’ll bring a big ol’ smile to anyone’s face, I promise.

Enjoy,

Rosie x

 

Recipe adapted from Nadia’s Healthy Kitchen.

 

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welcome + almond butter tahini chocolate truffles

Well, hello and welcome. Here is my first recipe offering. Deliciously easy chocolate truffles. These came about one day when I was seriously craving chocolate, but bliss balls just weren’t doing it for me. I needed that smooth & creamy chocolatey mouth feel. Enter these little morsels of goodness. They’re the perfect amount of sweet for me, a bit like an earthy version of dark chocolate truffles.

 

choc-tahini-truffles

choc-tahini-truffles

 

This recipe is adapted from Natural Kitchen Adventures. I just love adding tahini to recipes, especially chocolate ones, but sometimes I find the bitter nutty taste overwhelms the pleasantness, so I often sub out some tahini for almond butter. You could try these with another nut butter or even some sun butter to keep it nut free.

I hope you enjoy, please drop me a line and definitely let me know if you make these. I can’t recommend enough that you do!!

Rosie x

 

choc-tahini-truffles

 

 

5 from 2 votes
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Almond Butter Tahini Chocolate Truffles

Simple, healthy chocolate truffles that take minutes to make! || raw, vegan, gluten free, refined sugar free, can be nut free if you sub all tahini for almond butter ||

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 Truffles

Ingredients

  • 8 medjool dates , pitted
  • 3 tbsp tahini , hulled or unhulled
  • 3 tbsp almond butter
  • 5 tbsp cacao powder , plus more for coating
  • 1 Large Pinch flaked sea salt
  • 1 tbsp vanilla extract

Instructions

  1. add dates to your food processor and blend until you have a thick, sticky paste - lumps are a-okay.

  2. next add in the tahini, almond butter, cacao powder, vanilla and salt. blitz it until you have a crumbly (dirt-like) texture. yum! if the mixture is staying in a paste, add a little more cacao until it is crumbly, or if it's too dry and not sticking together when you press it between your fingers then add a little more almond butter or tahini.

  3. use a teaspoon, or hands, to scoop out mixture and roll it into small balls, using your hands. I like to make my truffles a perfect little bite size, but size is your call. Keep in mind that you will end up with less truffles and they are very rich so I would recommend keeping them fairly small.

  4. once you've rolled each truffle, put them in a bowl or container and pop them in the freezer, for 20 mins or so, to firm up. The mixture is pretty yummy straight from the food processor, but once in the freezer they become a little chewy and, oh so good.

  5. you can roll your truffles in cacao powder, just before serving though as the cacao will be soaked up into the truffle if you do it before freezing them.

  6. these truffles will last up to 3 months in the freezer, I promise you they won't last that long though!

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