Chocolate Peppermint Macaroons

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It is funny just how much I use coconut in my recipes considering I have always thought of myself as not enjoying coconut things. Anyway …. it does seem to be a go to sweet addition to many recipes which allow for taking out sugar or other fillers.  I think all of my offerings, bar one, for morning tea during my 5 week infant massage course have coconut added!  Not that anyone seems to mind and this week my offering of chocolate peppermint macaroons was a bit of a hit so I thought I would share it one here for everyone to find.

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All that is left from a batch of 30!

I did get this recipe, before I adapted it a bit, from Hungry Cub.  She had shared a delicious raspberry recipe however, in usual form for me, because I did not have all the ingredients I opted for a chocolate peppermint one.  Mine look no way near as beautiful or perfect as hers either ….. I tend to go for the natural, just chucked together look it seems and not just in my baking  either ;).  Anyway (looks aside) they taste yum, are very easy to make and best of all they are dairy free and gluten free!

Chocolate Peppermint Macaroons

2 Cups of shredded coconut

1 1/4 Tablespoons cocoa

1/2 teaspoon vanilla essence

2 Tablespoons runny honey

a few drops of peppermint essence

2 egg whites

For the coating – optional

50gm 90% dark chocolate (this is dairy free)

1/2 Tablespoon coconut oil

  • Pre-heat the oven to 160 C
  • Mix the coconut and cocoa together and mix well.
  • Add the honey, vanilla and peppermint essence into the the coconut mixture and make sure it is well blended.
  • Beat the egg whites until they form stiff peaks
  • Fold the egg whites into the coconut mixture.
  • On a baking paper lined tray put teaspoonful size piles of the coconut mixture and bake for 10-12 mins or until they are browning a little on top.
  • Once the macaroons are cool fully melt the chocolate and coconut oil in a double boiler (a small bowl over a pot of boiling water is my method).
  • Dip the base of each macaroon into the chocolate and place on a baking paper lined tray to set.  If you have extra you could also drizzle some chocolate over the top of the macaroons for an extra chocolaty treat.
  • Place the tray into the fridge to set fully and store there until serving or in-between servings if they last that long!
  • Enjoy

Well that is it for this week.  Until next time when I will probably share some Vegan recipe we are trying, now that my boy has decided that is his preferred eating, I hope this finds you healthy, happy and enjoying all the sweetness life has to offer.

Arohanui

Y

www.becominghealthy.co.nz

GF, DF Carrot Cake

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It is wonderful being back in our old stomping ground for the past week and we are looking forward to more of the same over the next 4 weeks.  We immediately noticed just how much warmer winter was up here though I have to say it doesn’t take long to acclimatize.  One of the best things about being here is catching up with friends.  I love watching the kids happily playing with their friends and over the past weekend we even managed to combine that with an overnight stay at the beach front … life can be hard! 😉

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Our overnight stop by the beach.

The real reason we are here though is for me to do some more teaching of Infant Massage (Yay!!) and with that comes lots of baking.  I always find it interesting the mix of people I have in each group and the dietary needs of each group.  As I like to make something yummy for our morning tea breaks I try to cater to those needs and so all the old GF and DF favourites come out to be baked like my all time favourite ….. carrot cake.

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Yummy with or without icing.

I got this recipe from a book a purchased many years ago in Ireland called ‘Eat with Joy on a Wheat-free Gluten-free diet’  By Ann O’ Dowd Fogary.   I have adapted it to be dairy free since then so below is what I have adapted the recipe to and I have put the original ingredients in brackets.  If you are keen on GF and DF recipes though I would definitely recommend her book as it is packed with great recipes for all kinds of meals and treats.

GF, DF Carrot Cake

100 gm rice flour

25 gm cornflour

1.5 tsp GF baking powder

2 eggs

75 gm  Runny honey (sugar)

100 gm Coconut oil (Butter)

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground clove

1 medium carrot, peeled and grated

  • Melt the coconut oil (butter) and honey (sugar) together
  • Add the dry ingredients
  • Add the eggs and mix until light and fluffy
  • Add carrot.
  • Pour into a lined loaf tin and bake at 190 C for 30-45 mins or until a cake tester comes out clean.

 

Hope this finds you enjoying the wonderful flavours of life!

Arohanui

Y

www.becominghealthy.co.nz

Honey Biscuits

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For a long time I have wanted to find out more about the ‘Blood Type’ Diet.  It is something that I have heard about many times over the years and something that intrigued me …… well ok, truth be told most things about eating, food and health interest.  Anyway the other day while perusing the local op shop (charity run second hand shop for those of you outside NZ) I managed to find a copy for only $2.  For that price I couldn’t really resisted could I?!

It has been a very interesting read.   Most things that are recommended for my Blood type are actually things that I found true for myself through listening to my body, monitoring my health and well-being over the last 15 years.  All things I learnt about myself well before reading this book.  It was a kind of confirmation both for myself and added a bit of belief to the lifestyle changes he was advocating.  There were also some things that it recommended as being beneficial for me which I know through experience aren’t which goes to show that we are all individual and still need to listen to our own bodies and tailor our lifestyles to that rather than a set formula.  All of that aside though there were also some recipes contained in the book which. of course, I was eager to sample.

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These little sweeties come out a bit like madelines in my mind.

This recipe was a carob chip cookie recipe however there seems to be a bit of a shortage of carob chips in this particular small rural township, if there ever was a supply, so I decided to simply try it without.  I’m not sure when I’ll ever be able to make a recipe as written in a cookbook!!  I’m too eager to try them out and too lazy to do the extra shop required ;).  They turned out very yum despite the missing carob chips and very sweet due to the honey component.  If you’re wanting an easy gluten free, dairy free cookie recipe then I would definitely give this one a try.

Honey Biscuits

(as adapted from Eat Right for your Type’s Carob Chip Biscuits)

  • 75 ml olive oil
  • 175 ml honey
  • 1 tsp vanilla essence
  • 1 egg lightly beaten
  • 215 gm rice flour
  • 1 tsp baking soda
  • 3 tsp Mixed spice or allspice or any spice you like 😉

-Preheat oven to 190 C (or in my case as close to that as possible)

-Mix everything together in a bowl. The mixture will be quite runny still.

-Place teaspoonful size lump onto a baking paper lined tray.  They will grow a bit.

-Bake for 10-15 mins or until golden.

-Place on a baking tray to cool before enjoying them with a cuppa.

 

Hope this finds you enjoying life with lots of energy to spare.

Arohanui

Y

 

Autumn breakfast options

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Here we are back in coverage, enjoying a beautiful autumn on the east coast while parking up for the next couple of months in Kaikoura while himself does some work to restore the local rail network after earthquakes last October. It has been a busy 2 weeks of travelling from the bottom of the South Island up to nearly the top of the South Island while catching up with friends and family along the way.

Many of the aspects in our life took a back seat (such as school work, blogging and journalling) to the travels and socialising however domestic life continues regardless of the location or dwelling.  Dishes still need to be done, floors swept – yes, swept as we lack any modern devices at the moment to assist … soon though my dreams may become reality 🙂 – and food prepared.

I have continued to make our bread, which is a bit of a staple food now, and as I let you know the other week our ferments are still on the go.  Another staple I have been making at the moment is muesli so that now that some of the other cereals have been used up we have an option besides toast in the morning.  Muesli is a great autumn transition food before the winter porridge appears and is also a fantastic way to get a few more nutrients into themselves without much effort on my behalf which makes it a very appealing plan!

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Warm and toasty out of the oven … hard for themselves to resist especially with some creamy raw milk we were given!

This muesli is super easy as it is really just chucking in what ever you like and then drizzling with oil before baking in the oven, of course you can also have a raw version by omitting the oil and oven part.  I have been making muesli for a few years with a honey and oil drizzle, then when the price of honey went up and we noticed the effects of honey on our youngest I began to just use oil without any objections.  What you don’t know doesn’t hurt you I say! 🙂  I do add a few dates chopped up and coconut so that is a fair bit of sweetness to soothe the soul.  Below is what I use to create our morning muesli however it is really just a guide for you to explore and create your own, dependent on tastes. I don’t use a measure either (sorry), rather I just chuck in a bit of everything with oats being the majority of the mix

Morning Muesli

Oats – largest portion

Pumpkin Seeds

Sunflower Seeds

Sesame Seeds

Desiccated Coconut

Dates – chopped

Almonds -raw

Olive oil or similar (optional: omit if you want raw muesli)

  • Mix everything thoroughly, especially the chopped dates as they will clump together if not mixed into the dry ingredients.
  • Drizzle olive over the top and mix well again.
  • Bake in an oven at around 200 C, watching and mixing occasionally until it is golden brown.

Play and enjoy.  Until next time I hope this finds you all basking in the sunshine of life.

Arohanui

Y

www.becominghealthy.co.nz

Date and Coconut Snackerballs

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It isn’t just living a minimalist life on a bus that has made me reluctant to part with money for things I could ‘have a go at’ rather it is a trait that I have had my whole life and a trait which many New Zealanders share.  We feel that we can do anything and to be honest a lot of the time it is true!  Not true just for New Zealanders of course … true that many products out there on the shelves are actually pretty quick and easy to make at home.

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They don’t last long in this bus!!

An example of this was the other day when we sampled some supermarket tastings.  The person promoting these healthy coconut and date treats was very good at her job, I have to say, and I was all ready to take some home until I asked the price …. $9!! $9 for some balls of date and coconut??!! $9 for what looked like 10 balls maximum??!!  Well, yes, I am a little tight with my money but lets face it, that $9 I was going to part with was clearly paying for the packaging and promotion of the aforementioned 2 ingredient treat more than the food itself.

So home I came and ‘gave it a go’.  The results are pretty good I have to say and super easy.  Themselves have all given the batches I have made over the last few weeks their seal of approval, by consuming them all, and the only pit-fall I can see is that I can’t seem to keep up with demand. 🙂  So here it is for you and I’m sure that many of you out there already have your own similar story and recipe …. so enjoy and experiment.

Date and Coconut Snackerballs

  • 1 Cup dried dates
  • 1 Cup boiling water
  • 2 Cups desiccated Coconut
  • 3 Tablespoons black chia seeds
  • 1 Tablespoon psyllium husks

-Soak the dates in the water for 10-15 mins and then mash into a smooth paste – of course if you have a blender this is easier 🙂

-Stir in the other ingredients and mix until fully blended

-Shape the mixture into small balls (makes around 45 with this recipe) and put into a container.

-Refrigerate and enjoy

 

Hope this finds you all enjoying tasty treats with your loved ones.

Arohanui

Y

www.becominghealthy.co.nz

Big Bird’s Banana Bread

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Tonight’s recipe is courtesy of my son and his Sesame Street book. 🙂  I have to confess that life has been very busy this past week and so there has been very little time for anything but the basics let alone baking.  So that equals no photos this week sorry.

This is an easy recipe which he loves to make himself (after a few times with help) and the bonus is that it has no refined sugar in it and is also egg free for those times when our hens aren’t willing.  It is a good one for wee hands to make themselves or a quick one to whip up when the need arises.  Thanks Big Bird 🙂

Big Bird’s Banana Bread

3 peeled ripe bananas

1/4 – 1/2 C honey (depends how sweet you like it and how ripe your bananas are)

1/4 C melted butter

1/2 tsp baking soda

1.5 C whole wheat flour

  • Melt butter in a small pot
  • Mash bananas and mix with the melted butter
  • Add baking soda, flour and honey
  • Mix well until fully blended
  • Pour into a lined cake tin
  • Bake for 1 hour  (or until the skewer comes out clean) at 180 degrees Celsius
  • Cool and enjoy

Hope this finds you all happy, healthy and enjoying life.

Arohanui

Y

www.becominghealthy.co.nz

Caffeine Free Chocolate

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There is something about chocolate’s creamy consistency and smell which gets me sooner or later.  However when I gave up sugar a few years back (when I was very good about it and avoided it completely that is)  I found that the sweet sugary smell was actually too much for me.  Instead of being attracted I was actually repelled??!!  That is when I came across a few recipes for raw chocolate that didn’t have all the additives or case loads of sugar in it.

The chocolate recipe (which is also DF, refined Sugar free and caffeine free)  I’m going to share has been a work in progress for a while.  You see it has not been that successful and so it gets stashed away for a while until I feel the urge to try for a healthier chocolate again.  Recently though with a birthday coming up, and after consuming some very expensive carob bears, I thought about my chocolate recipe again and the possibility of making it caffeine free by using carob instead of cacao powder.

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Not a great photo sorry of the delicious little morsels. 

As I said before it hasn’t always been successful.  My biggest problem was that the ingredients won’t blend fully and then would separate during cooling leaving a layer of cocoa butter.  Anyway with a lot of ‘holding my mouth the right way’ and effort I managed to create some caffeine free chocolate from only 3 ingredients.  In fact I have managed to make it on more than one occasion and had rave reviews even.  So, I thought to myself, time to share …… however the recipe wasn’t that willing.  I couldn’t quite believe that I had got it to work several times and now when I wanted to make and photograph the chocolate for the blog it wouldn’t co-operate!  Arrrgghhhh??!!

I’m not very good at letting things go though so I persevered and finally got it to work again.  The recipe below is what I used and the steps however I am giving you the heads up that the said recipe is a little temperamental …..  Too much stirring upsets it as does adding ingredients in a different order…. well that is my experience so far 🙂 .  It really is too delicious not to share though so here it is.

Caffeine Free Chocolate

  • 75 gm of cocoa Butter
  • 2 Tbs runny honey
  • 4 Tbs carob powder

-Get your moulds ready so that you can pour the warm chocolate straight away.

– Melt the Cocoa Butter in a small pot.

-Take off the heat, add the honey and give a small stir

-Slowly add the carob powder stirring in small amounts at a time until it is all added.

-Pour into the moulds and refrigerate.

-Enjoy

Hope this finds you full of appreciation of the good things in life and I’d love to know how you get on!

Arohanui

Y

http://www.becominghealthy.co.nz