I could rant on about how much I am in love with summer for days on end.
I mean how can you not love all the yummy summer fruit, ice-creams and those days spent by the beach or in the pool.
One of the best fruits available during summer are pears, which when combined with raspberries is one of the best fruit combinations out there. This tart is light and way too easy to devour, I managed to eat half of it after I came back from a 10km run… oops.
This is a simplistic pie to assemble, and even better: its vegan!
Raspberry & Pear Tart
Measuring cups & spoons
Chopping board & knife
1 cup oat flour (ground rolled oats)
½ cup almond meal
1 tsp. vanilla extract, nutmeg, and salt
2 tsp. organic honey (or agave for a vegan alternative)
5/6 tbsp. ice-water
4 tbsp. coconut oil (chilled)
Pre-heat oven to 200⁰C and prepare pie/tart tin.
Place all ingredients into a food processor, and process until dough is formed (if the dough is too crumbly, add 1 tsp. of water at a time till uniform, if the dough is too dry, add flour till able to be rolled).
Dust a bench with flour, then roll the dough out and gently transfer into your pie tin.
Bake the pie crust for approximately 10 minutes or until golden.
Take the pie out of the oven and leave to cool till the filling is ready to be baked.
¾ cup raspberries (fresh or frozen)
3/4 cup light/dark muscovardo sugar (brown sugar substitute)
1 tbsp. corn-flour/tapioca powder
¼ cup rolled oats
Reduce the oven temperature to 150⁰C.
Take the raspberries and line them on the bottom of the pie crust.
Sprinkle the sugar and corn-flour/tapioca over the raspberries.
Slice the pear into thin sheets, and place on top of the raspberries till a ‘crust’ of pears covers the whole pie.
Bake for at least 1 hour and 20 minutes, allowing the juice from the fruit to evaporate and thicken the raspberries into a jam-like consistency.
Hummus, in curry, in salad, in soup, in everything.
What they lack in visual flair, they make up in taste!
This salad is great when eating clean and working on a healthier lifestyle, and the ingredients are not hard to come by.
I didn’t include a dressing with this recipe, however I love using a dash of apple cider vinegar with a pinch of salt and cracked pepper (simple is sometimes best – but if you like creamy dressings, try a combination of a healthy yogurt with mint or basil and garlic.
The nutritional benefits on this recipe are too many to list myself, so check out the stats below 🙂
Time: 10 minutes
Skinny Chickpea Salad
Peeler (if required)
Large salad bowl
2 large carrots (purple or orange)
2 large cucumbers
2 red bell peppers (capsicum)
1 head ice-burg lettuce
Wash and prepare the vegetables according to preference, I prefer to leave the skin on as it has valuable nutrients, but that is personal taste.
Chop the carrot, capsicum, and cucumber into roughly equal sized cubes, throw into the salad bowl.
Carefully dice one tomato and likewise with the ice-burg lettuce, and add to the bowl.
Throw in cooked chickpeas and mix using salad servers.
I discovered you can make vegan caramel from dates.
Its the coolest thing! Although I am annoyed I didn’t discover this when I was vegan -.-
All sighing aside, I thought it would be the perfect opportunity to try it out as my filling for apple cinnamon buns.
The second best part, is that these buns are under 200 calories each!
If you were to buy a cinnamon bun from the store (with icing) its 350 calories D:
Not to mention all the ingredients in there that really shouldn’t be eaten by anyone.
These buns are great for breakfast, a snack, pre-workout fuel, dessert… maybe even a midnight snack 😉
Feel free to add whatever filling you like… maybe salted caramel for example?
Mmmmmm salted caramel :3
Caramel & Apple Cinnamon Buns
1 large sweet potato
4.5 cups plain flour of choice (bread flour)
1 tbsp. desiccated coconut
1 tbsp. ground cinnamon
2 free range eggs
¾ cup raw sugar/sweetener of choice
2/3 cup almond/soy/coconut milk
1/8 cup instant yeast
2 red apples (julienned – matchsticks)
150g dried dates
Fresh/dried fruit of choice
Combine milk, oil, and spices in a saucepan, and heat until just under boiling.
Take off the heat and leave to cool till warm.
Gently stir in yeast, then leave to activate and become frothy (approx. 10 min).
Meanwhile, wash and slice the sweet potato to your liking then steam till ‘mashable’. I steam mine for 5 minutes in a 900W microwave in a steamer.
Remove the sweet potato and puree. Place into a mixing bowl. I used an electric mixing bowl with a dough hook as the dough needs to mix for at least 6 minutes.
Mix the sweet potato puree with the eggs, then add coconut and sugar.
Blend in the yeast mixture, then add flour slowly till completely combined.
Let the dough mix for 6 minutes, or until elastic.
Remove the dough from the mixer and place into a greased bowl. Leave to rise in a warm place for about 2 hours.
Once raised, punch back the dough and leave to rise for another 30 minutes.
Take the dough and roll out on a floured surface into a large rectangle, 4cm thick.
Place the dates into a frying pan and add water, then heat up and let thicken until a thick caramel.
Let the date caramel cool, then spread over the rectangle along with dried fruit of your choice, and sliced apple.
Roll up the rectangle to form a cylinder, pinching the ends so that the goodies inside don’t fall out.
Preheat oven to 180C.
Slice the roll into buns about 10cm wide, or to your preference.
Place each bun onto a tray, repeat till the roll is sliced. Place each bun tray to bake for approximately 25-30 minutes, then leave to cool.
Drizzle with golden syrup or maple syrup as a finishing touch. Serve warm!
So I invented a word for how great this banana bread is!
I’ve had a recent fascination for an ingredient called coconut flour.
What is great about coconut flour is that it is both gluten free, but also contains 4x the fibre and 2x the protein in comparison to wheat based flours!
Coconut has been a victim of the anti-fat brigade – and wrongly so!
Coconut contains healthy fats – and when eaten in moderation – has been proven to be nutritionally beneficial.
So get your coconut on 😀
The only point is when substituting coconut flour it is not a 1:1 ratio with wheat flours, it requires 2x the amount of eggs to be added, as well as self-raising agents to be added. It can be combined with wheaten flours in a 1:3 ratio if you aren’t looking to be gluten free.
Bootilicious Banana Bread
2 large, ripe organic bananas
¾ cup organic coconut flour
6 free range eggs
¼ cup unsweetened almond milk
1/3 cup fat free yogurt
¼ cup sweetener of choice
1 tbsp. melted coconut oil/olive oil
1 tbsp. ground cinnamon
1 tsp. nutmeg
1 tsp. baking soda
Pre-heat oven to 180C.
Mash bananas in a mixing bowl; use a fork or your hands.
Mix the rest of the ingredients into the bananas in the bowl, starting with the liquids then adding in dry ingredients till well combined; use a whisk, or wooden spoon.
Line a bread/loaf tin with baking paper and grease accordingly if non-stick.
When the oven is ready, pour the batter into the tin and bake for approximately 50minutes, or until a skewer comes out clean.
Leave to cool completely, and then serve to your liking.
I got a little carried away in Photoshop today, but isn’t that what photography is all about?
Holidays right now and life is fantastic, I managed to get my P plates today (so I can officially drive solo) 😉
I think I will panic the first time I drive by myself, I mean shouldn’t someone be in the seat next to me?
The freedom will be incredible though – I can’t wait just to drive anywhere and everywhere!
What was your first solo drive? Did you buy your own car?
I’m not buying a car, luckily my mum is happy to share hers. I’m probably moving somewhere to study after high school, so I can do without for a while.
My dream car is a mini cooper though – how cute are they!
Back to the recipe.
I have this recent obsession with sweet potato, this vegetable is packed full of nutrients – protein, vitamin A, vitamin C, etc. Couldn’t get much better.
This recipe is great as a quick snack or a small meal, just add more sweet potato for a bigger serving.
If you are a peanut butter nut like I am, try having steamed sweet potato and peanut butter – it’s INCREDIBLE.
Basil & Garlic Sweet Potato
1 large sweet potato (preferably organic)
2 garlic cloves
1 bunch fresh basil leaves
Pinch white pepper
Pinch cayenne pepper
1 tsp. balsamic vinegar
1 tsp. olive oil
Set up steamer of choice. I use a steamer that works in the microwave, which cooks the sweet potato in approximately 5 minutes.
The skin of the sweet potato contains valuable nutrients, however needs to be cleaned before consumption. Scrub the skin of the potato till shiny and dirt free, then proceed to slice into coins of approximately 5-8cm thickness.
Place the sweet potato into the steamer and cook until soft, but not too long, or they will collapse when tossed.
Set aside to cool.
Finely dice garlic and place into a serving bowl alongside the peppers, salt, vinegar and oil.
Wash the basil leaves thoroughly, and then shred using your hands or a knife. Place into the serving bowl.
Toss the sweet potato in the serving bowl, distributing equally.
I’m so so so so sorry for neglecting my blogging responsibilities!
I have been snowed under just with school, but I’ve also been training for a 12km marathon run, so you guys can forgive me right? 😦
I also got my own electric guitar last weekend – I COULD NOT BE MORE EXCITED!
It’s a really amazing Ibanez second hand guitar, but I love it none the less.
Back to the recipe 😛
This is for all you chickpea lovers out there – yes you!
I have to say, this recipe is definitely wonderfully creamy and reminded me of home (Malaysia) a lot :’)
It’s a healthier, more vitamin packed version of your average curry, with protein from the chickpeas and plenty of goodness from spinach, not to mention the fact that it contains no oils or fats (other than the coconut).
So serve this as is, or with your fav healthy carbohydrate for a complete meal!