Rhubarb and Coconut Cobbler

Vegan, Refined Sugar Free
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Oh my goodness why have I been so bad at posting lately! I’m so sorry, I actually have no excuses other than me being born a lazy bum. After this week though exams will be over, it will be summer holidays and I very much doubt I will be able to find a job by then (seeing as I’ve been looking for the last six months already with very little luck, mostly due to the fact that every time a place gets back to me I tell them I’m too busy.)

I’m sad. I didn’t even make a Halloween post for you guys. To be real though, there were so many awesome ideas already that I felt my contribution would probably be poorly received. This Halloween me and my sister had a li’l party (sorry Mum and Dad), and I dressed up as a swimmer being eaten by a giant octopus. Which I made out of pink stockings stuffed with all my socks!! I thought it was such a cool costume, until everyone thought I was getting strangled by a giant worm…

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I really didn’t know what I wanted to do with a bunch of rhubarb we got last week, which is strange because I’m obsessed with rhubarb. Probably the nicest cake I’ve ever made was this rhubarb slice, which people are still raving about. But I can’t make that again!!! And I didn’t want to do what I always do, which is just cook it with vanilla and sugar and eat it on yogurt, because I’ve stopped really eating any dairy now. And stewed rhubarb on its own is kind of weird to me…

Thank God for Donna Hay right. I’ve been steadily cooking and eating my way through her cookbook since someone gave it to us for Christmas. The photos of her rhubarb and pomegranate cobbler were so pretty I literally died looking at them! Seriously how are her photographers so talented! I’m almost embarrassed to even show these photos today because they’re so average, but the cobbler was so tasty I really wanted to share it.

It’s completely vegan too! I haven’t experimented with gluten free yet, but I’m sure it wouldn’t be too hard to adapt. I added apple too because I didn’t want to use so much sugar. So tasty! I promise to be more on top of posting this week friends 🙂 See you soon!

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Rhubarb and Apple Cobblers: Inspired by Donna Hay

2 cups self-raising flour, sifted
2oog melted coconut butter
2 tsp vanilla extract
1/2 tsp salt
1/2 cup raw sugar

750g rhubarb, chopped into 4cm (2inch) pieces
4 medium apples, peeled, cored and chopped into chunks
4 tbsp raw sugar
1 tsp cinnamon
juice of 1 orange

3 tbsp desiccated coconut
3 tbsp sliced almonds
icing sugar optional, to dust

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Preheat the oven to 180C. In a large mixing bowl, combine the flour, coconut butter, vanilla, salt and raw sugar and stir until just doughy. Add more flour if the mix is too wet, or a splash of almond milk if it’s too dry. It should be the consistency of biscuit or scone batter.

Mix the rhubarb, apple, orange juice, cinnamon and sugar together and spoon into an oven-proof baking dish or skillet. Using your hands, grab clumps of the cobbler and press over the fruit roughly to form a lid, with some holes for steam to escape. Top with the coconut and almonds, and bake for 30-35 minutes, until golden on top and the fruit is cooked through. Sprinkle with sugar and serve with coconut ice cream or cream.

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Banana and Cinnamon Chocolate Cream Pie (raw and vegan!)

Vegan, Raw, Gluten Free and Refined Sugar Free
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Guys, it’s happened. I finally made a banana cream pie. To say I’ve been thinking about making this for a while would win the understatement of the century award. I’ve had a little note in my phone saying “vegan banana cream pie!” for literally two years now. I never got around to making one because a) basically everyone and their grandma already has a recipe for it and b) I was scared it wouldn’t be nice enough to justify making a whole pie with no apparent purpose 😦 

But then I thought about it, and I knew there was a safe chance I would be able to eat the whole pie myself. Soooo vegan and raw banana cream pie time! And guess what, it’s probably the nicest thing I think I’ve ever made. I made it this morning, and literally half of the pie is already gone. Me and my sister demolished it

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There’s so many good things going on in this pie. The base is packed with desiccated coconut and raw cacao and nuts for all those good omegas. Then there is a layer of fresh banana slices, encased in a creamy chocolate cinnamon avocado mousse, topped with vanilla scented coconut cream, topped with fresh passionfruit because YES passionfruit is amazing. End of story.
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Guys, I’m really happy right now. This is almost as exciting as when I cracked the avocado brownie mystery. Or figured out the perfect vegan scones. Banana cream pie is kind of the most amazing dessert ever and I never even knew it. I never even tried it before. Who knows? I may have just created the most sacrilege, awful version of banana cream pie ever heard of. But I seriously doubt it 🙂

This is what you should make for your cynical bacon loving friends who think vegans, and especially “raw” vegans, are extremist crazy people. Just grab a big spoon of pie and waggle your finger at them as they rant at you and say “uh uh, shhh now, here you go” and shove that pie right in their pie hole. They will be forever grateful to you ❤ Have a great weekend everybody xx

One Year Ago: Gluten Free Pear and Hazelnut Muffins

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Banana Chocolate Cinnamon Cream Pie:
Base –
1 cup dried organic apricots, briefly soaked in warm water
1/2 cup walnuts, crushed
2/3 cup desiccated coconut
3 tbsp raw cacao powder

Filling –
2 ripe firm bananas
1-2 medium, perfectly ripe avocados
2-3 tbsp maple syrup or agave nectar
1 tsp cinnamon

1 can full-fat coconut milk or cream
~ for fully raw use 1 cup cashew cream instead of coconut ~
3 tbsp maple syrup
1-2 passionfruit, for topping
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Process all the ingredients for the base in a food processor until combined. Press into a 21cm or small pie tin firmly with your fingers. Keep in the freezer while you make your other elements.
Slice the banana and lay in circles on top of your crust. In between each stage try and keep the pie in the freezer so you keep its shape.

Blend the avocado, cocoa powder, cinnamon and maple syrup until smooth and creamy. Sweeten according to your own tastes, but this was enough for me. Spoon this over the banana slices and smooth down well to cover all the banana pieces and form an air-proof barrier.

I used coconut yogurt – blend with the maple syrup and spoon over the chocolate cream. For coconut cream, keep the can in the fridge over night. Take out in the morning and spoon off the thick cream that has formed at the top. Whip this with the honey until fluffy.

Top with the passionfruit and keep in the freezer until ready to serve. Don’t leave it too long, you don’t want to freeze it solid! You can make it ahead of time and keep it in the freezer, then the fridge for the hour or two before you serve it. Enjoy! Serves about 8
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Apple and Pear Honey Crumble with Toasted Almonds

Optional Vegan, Gluten Free, Refined Sugar Free

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Ok, I’ve finally accepted it. It’s officially winter now in Sydney. I may or may not have attempted to hang on to Summer for a little too long this year. I may have bought a bikini yesterday. And a pair of shorts. But to be fair the warm weather lasted for ages! There were a few chilly nights, where I insisted on wearing summer clothes and ended up having to shelter under my taller friends’ armpits for warmth. But all in all this Autumn was rather balmy. 

It’s strange how in Sydney no one really accepts that it gets cold in Winter. All through Summer everyone’s super prepared with their chilled watermelon and beach trips, but come winter literally no one knows how to act. No one even owns proper coats, let alone umbrellas or *gasp* thermals. For the first time ever last night I actually used the heating in my room, thinking, “hmm. 28C seems like a pretty nice temperature.” One hour later I woke up sweaty and panicked, dopey from all the gas in my room. I had to crawl to the remote and turn the heat down. I had to crawl.

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So today this is my slightly better remedy for winter. Everyone knows the best part about winter is the dessert. It must be warm and it must be served with vanilla ice cream. Otherwise the criteria is pretty vague. We had a whole bunch of pears and apples sitting in the fruit bowl and at first I was going to make a pie, but who has time for that?! Also, I wanted to eat this particular dessert for breakfast. This was also why I made the crumble in individual bowls, so that no confused lost soul would accidentally think I made the crumble for sharing purposes. 

I decided to try some new flavours in the crumble as a little experiment, and they worked so well I knew I had to post the recipe. The cinnamon and honey go so well with the pears! I literally couldn’t stop eating it. But the flavour that worked best was the oranges I squeezed over the fruit to stop it going brown. We had heaps of oranges as well and I juiced a couple to stop the fruit going brown as I took photos. Holy moly! It made the filling so much better! I would possibly vote this crumble one of the best I’ve ever tasted. 

Remember to serve with ice cream. And you should probably wear woolly socks whilst you eat it, preferably whilst watching Brigitte Jones Diary. But it’s up to you 🙂

One Year Ago: Tangy Lemon Curd Frozen Yogurt

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 Apple Crumble with Honey and Almonds:

6 medium firm apples, peeled and sliced 

6 medium firm pears, peeled and sliced

juice of 2-3 medium oranges

1 heaped tsp cinnamon

2 tbsp runny honey, or maple syrup for vegan

For the fruit filling, combine everything in a heavy bottomed pan and cook, covered, on a low heat for about 15 minutes, until the fruit is soft but still holding its shape. Preheat the oven to 160C (320F). 

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For the crumble:

50g butter (vegan butter or coconut butter can be substituted for vegan) chopped 

100g wholemeal flour (almond butter for gluten free)

100g gluten-free oats

40g toasted almonds, chopped roughly

2 tbsp raw sugar 

25ml almond milk

Rub the butter and flour together in a bowl between your fingers until the mixture is crumbly but not doughy. Stir in the rest of the dry ingredients until combined. Pour over the almond milk and chop through the mixture with the spoon until everything is lightly crumbly. 

Spoon the fruit into an oven proof dish (or around 6-8 small ones). Cover with the crumble and bake for half an hour, until the top is toasty and golden and the fruit bubbling. Serve warm with ice cream.

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Raw Lime and Coconut Tarts (vegan and gluten free)

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 I had the scariest nightmare the other day. It was so weird! I woke up in this parallel universe where everything was almost exactly the same as real life, but something was….different. I couldn’t put my finger on why everyone was slightly stranger than normal and why my house looked so different. And then it hit me. Everyone was RAW VEGAN! The whole human population! There were no ovens or stovetops, just built-in blenders and chopping boards.

Don’t get me wrong I think foregoing animal products is a great lifestyle, I basically am vegan myself. But raw vegans scare me. I didn’t even realise quite how scary I found them until my nightmare. I literally woke up feeling really weird and almost went down just to check we still had an oven. 

I know it’s a really healthy lifestyle. I mean have you seen raw vegans? They practically glow. They look like superhuman aliens that have come to earth to live forever and take over the future. But eating only raw products for the rest of my life…makes me want to cry. Very slightly steamed broccoli with some lime juice is the best thing ever. However completely raw broccoli is disgusting. Roasted pumpkin in cumin and olive oil is like heaven to me. But raw pumpkin is disgusting. I guess I just don’t see why it all has to be raw. Why the broccoli?! Why??

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 Well, I think these tarts could possibly change my mind. The other day I made the girl I babysit lime slice for her birthday, and as I was making it I couldn’t help fantasise about a completely natural version using avocado as the filling. It was one of those things where I thought the first time I made it would end in me throwing the entire thing in the bin, but something magic happened in my blender. 

They came out so nice! I took a little taste of the filling and actually went ‘huh!’ in surprise. It’s super creamy and sweet from the banana and agave syrup, and somehow the tiniest pinch of salt just makes it really moreish. I promise, it’s nothing like guacamole. It was hard to ignore the fact that the recipe was very similar…but just turn a blind eye to that green colour. And who would put banana in guacamole? No one that’s who. 

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 The base is the typical walnut/sultana/coconut base I made for my mango and banana coconut tarts and chocolate tarts, which I just pressed into tart moulds and froze for half an hour while I made the filling. I’m just going to put it out there, I could eat the filling with a spoon. You could definitely just make an avocado lime mousse and forget the tart base altogether for a simpler dessert, but it really does taste pretty good assembled as the full thing. 

You can top it with berries too. I piled on heaps of frozen blueberries to two of them and ate it in about 10 seconds flat as soon as I finished photographing them. You may or may not want to try that for yourself…

If you have any raw vegan friends coming over for dinner, this would be the ultimate thing you could make them. Or if you are a raw vegan, first of all I’m sorry for saying I was scared of you, and second please accept this tart recipe as a peace gift. Have a great weekend everyone 🙂 

One Year Ago: Chocolate and Raspberry Layer Cake

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Raw Avocado and Lime Tarts:

1 cup walnuts, crushed

1 cup sultanas, briefly soaked in water

2 tbsp desiccated coconut

1 large fully ripe avocado

juice of 2-3 limes (taste as you go)

3 tbsp agave nectar (the light kind)

1/2 a ripe frozen banana

pinch of salt

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Method:

Blend the walnuts and sultanas together until crumbly. Add in the coconut and blend until a dough forms. Press into 5-6 small tart tins that have been lined with plastic or foil, to make them easier to remove. Keep in the freezer until ready to fill and serve. 

Blend the avocado, lime juice, agave, banana and salt until smooth and creamy. Spoon into the tart tins and keep refrigerated or even in the freezer until ready to serve. These tarts will last a while, but they look/taste best within the first three hours. You can keep them in the freezer and eat them the next day though, they will just lose their bright green colour.

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Guest Post: Healthy Apple and Cinnamon Coconut Crumble

Vegan, Wholemeal, Low Fat, Sugar Free

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Hey guys! I’m doing a guest post over at Smoothie Lover today with this recipe and a little about my food philosophy so go check it out!
Josefine’s blog is seriously beautiful. She makes healthy vegetarian food and her desserts are always amazing! I’ve been following her for a while now and am constantly impressed by how quickly her blog has grown and how lovely her photos are becoming. This apple crumble started life out as a simple way to use up all the apples in the fridge, but it turned in to one of the tastiest crumbles ever especially with all the coconut going on in there.

Also I’m sad about the photos. Everything was going along great until the sun decided to abort mission early and set at 4 in the afternoon! Before I’d finished taking my photos!! So please forgive the lack of an inside shot and just trust that it tasted epic. I’m going to try and do another post before Easter but if not, happy holidays guys!!

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 Some of the beautiful things you have to check out on Josefine’s blog:

Her honey and dried fig scones. The combination of honey and fig anything is just out of this world and combined with a scone!!!

These perfect raw tarts would make the best fancy dessert ever!

And the tastiest looking falafel recipe ever. 

Thank you Josefine for having me on your blog today! 

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Chocolate and Coconut Tarts (using Coyo!)

Vegan, Gluten Free, Refined Sugar Free

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I hope you’re all ready for part two of the coconut appreciation week! The Coyo train continues. If you aren’t up to date, this week I am experimenting with coconut yogurt in a few of my favourite desserts. Coconut yogurt is thick and tangy like milk yogurt, with a pleasantly sweet flavour of coconut. It works perfectly in desserts because it’s naturally so rich and versatile. (Plus it’s super healthy- check out the benefits here). 

I have a habit of making something that tastes perfect as it is, and then adding a butt-load of chocolate to it. In my mind there’s not a dessert that can’t be made better with chocolate. I’m thinking…I’m thinking….nope. Well, possibly carrot cake would taste weird with chocolate. But then again now that I’ve said that…chocolate chunk carrot muffins? Anybody?!

With these tarts I was so happy with the first tarts I made, my mind naturally came to the conclusion that a chocolate version would be even more amazing. And I was right! These are possibly even easier to make than their fruity friends. The base is a raw walnut, chia and apricot crust with cacao and the filling is plain coyo flavoured with cacao, maple and a pinch of cinnamon. Possibly the best coconut dessert known to humans. (I don’t brag.) 

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I put them in the freezer to make them easier to photograph, and discovered how good they taste almost frozen! The base becomes so chewy and the middle is like a chocolate mousse ice cream, if that’s a thing. PS sorry if the above photo is kind of strange, I had major cabin fever when I was taking these photos and I started to imagine the tarts were my little friends. I had to stop myself talking to this one telling him he was the king tart sitting on his tart castle. 

I made these tarts mini sized, but I think it would work even better as a larger single sized tart. I didn’t want to make a big one because I promised my friend I would give her some, and making a whole tart would imply that I would be giving her that whole tart…without leaving any for me. But a bigger size would be easier to get the ratios right I think. Also I was planning on topping each tart with a cascade of beautiful red raspberries, but have you seen the prices of berries in Sydney lately?! $8.99 a punnet would break the bank! If you are blessed and live in a land of plentiful berries I think raspberries would be really nice as a topping. 

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With Easter right around the corner these would be a pretty epic Easter dessert. I can picture them with cute little dark chocolate easter eggs on top, or oh my gosh marzipan carrots! How cute would little marzipan carrots be! I saw a photo on pinterest the other day of a baby bunny pushing a mini shopping cart of baby carrots. It was so cute I almost cried. I almost cried! Anyway back to the tarts at hand…

Coyo is a completely natural product with no preservatives, so I would suggest not filling the tart until the day you want to eat it. It will last up to 2 or 3 days, especially if you keep them in the freezer. But it will definitely be best on the first day. Start the crust the night before if you want them to be super easy to handle from being in the fridge. Have a great week everybody 🙂 

One Year Ago: Ottolenghi Orange Syrup Cake

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 Vegan Chocolate Coconut Tarts: 

For the base:

1 cup dried organic apricots (use dates if you don’t have organic apricots) soaked in water

2 tbsp chia seeds

1 cup walnuts

1/2 cup desiccated coconut

1/3 cup raw cacao

Crush the walnuts and chia seeds together briefly in a mortar and pestle. Drain and chop the apricots. Put everything in a blender and blend until a smooth dough forms. Line one tart tin, or 6-8 mini tart tins, with paper or plastic. Use your fingers to press the base along the bottom and up the sides, making sure the bottom is thick enough to be sturdy. Place in the freezer until you’re ready to freeze it (this will make it much easier to remove). 

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 For the Filling:

1 tub plain COYO or 750ml coconut yogurt

3-4 tbsp raw cacao, depending how chocolatey you want it

4 tbsp maple syrup (or honey) 

1 tsp cinnamon

Optional: raspberries or other fresh berries, to top

Blend all the ingredients together until smooth. Taste and adjust the cocoa or sweetener until you have the flavour you’re after. Fill the tart with the coconut mix and leave in the fridge to set before slicing. Top with the berries just before serving, to prevent them going soggy. 

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Cherry and Peach Coconut Crumble (vegan)

Vegan, Refined Sugar Free and Wholemeal

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 I hope you all had a lovely valentines day! I did exactly what I did last valentines day and ate so much gelato I got a stomach ache. A sign of a successful day I think. People always get really worked up around valentines day and I’m not sure why. It’s just a day to spread some love! I walked my dog for the first time in ages, because I love him. I made the kids I babysit some cous cous because I love them too. Why all the tears…and the photos of broken chocolate hearts and empty tubs of ice cream?! 

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 This morning I had a vision of the perfect peach crumble. Sweet, tangy, crumbly and nutty. I looked everywhere for a recipe I could use as a guideline for using coconut butter to make the topping, and there was nothing! But then I thought, come on Lil. Strap on your thinking cap and come up with something yourself for once! 

The result was ohmygodimgoingtodieamazing. The smell! The desiccated coconut and sweet butter scented the entire kitchen with peachy, mapley cinnamon goodness. The sprinkle of cherries throughout the crumble stained the peaches purple and made the house smell like fresh cherry pie. Moral of the story: make crumble for breakfast everyday. And also, think of more recipes by myself!

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 Cherry and Peach Coconut Crumble:

Topping:

1/3 cup (50g) wholemeal flour

1/3 cup (50g) plain flour

1/3 cup (30g) desiccated coconut 

1/3 cup (30g) chopped walnuts or almonds

1/3 cup (30g) brown sugar

100g (3.5 ounces) coconut butter, cut into cubes. 

30ml (2 tbsp) soy or almond milk

 

Preheat the oven to 180C. Blitz all the dry ingredients together until combined. Pour into a bowl and use your fingers to rub the coconut butter into the batter, making little lumps. Slowly add in the milk and use your fingers to turn the mix into a crumbly, sandy consistency. Don’t overmix!

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For the Filling:

6-7 medium ripe yellow peaches (white will work too) sliced into eighths. 

80g (3 ounces) ripe red cherries

1 tsp cinnamon

Optional: 1-2 tbsp maple syrup, depending how sweet your peaches are. 

 

Toss the fruit with the maple syrup and cinnamon and pour into a baking dish. Top with the crumble and bake for 35 minutes, until golden on top and the fruit is cooked through. Serve warm, with coconut ice cream!

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