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Coconut, Raspberry and Mango Loaf

Recipes, Snacks By February 9, 2016 Tags: , , , , , , No Comments

Ok so I decided to cook my raspberry & coconut loaf again as I wanted to create a more healthy version and include mango for that whole summer in a mouthful! I'm pleased to say this even tasted better and my kids loved it Will post recipe on my blog tonight! #thefeedfeed #beautifulcuisines #blogger #healthyfood #instagood #instafeed #norefinedsugar #healthy #healthychoices #coconut #raspberry #mango #yummy
This recipe has evolved and changed a few times since I first made it, however I am pleased to post this now. I adore the coconut texture with the summer fruitiness of the raspberry and mango. Plus the fruit adds the beautiful moisture and natural sweetness to the loaf. I have used the gluten free products due to friends and family with intolerance as I wanted to ensure the recipe would still hold up, and it does!

  • 1 1/2 cup plain Gluten free flour (Ordinary flour and self raising flour work also), sifted
  • 2 tsp baking powder. (GF if desired)
  • 1/2 tsp salt
  • 100g coconut sugar
  • 1 egg lightly whisked
  • 1 vanilla bean, seeds scraped out
  • 225mL light coconut milk
  • 80g desiccated coconut
  • 3/4 cup frozen or fresh raspberries
  • 1 mango cheek cubed, skin removed

Step 1
Preheat oven to 180degrees C. Spray and line a loaf tin with baking paper

Step 2
In a bowl sift flour and baking powder, add salt and sugar and mix to combine. Stir vanilla seeds through coconut milk. Add the milk, egg and dessicated coconut to the flour and mix well. Fold in raspberries and mango.

Step 3
Pour batter into the prepared tin and bake in the preheated oven for 1 hour and 10 minutes or until a cake skewer comes out clean. Rest loaf for 10 miniutes in the tin, then remove and cool on a wire rack. Loaf can be kept for up to a week in the fridge or in the freezer. Loaf can be eaten fresh and is also delicious toasted like banana bread with butter.

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Walnut, Fruit and Cacao Dream bars

Recipes, Snacks By February 7, 2016 Tags: , , , , No Comments
This is like a little slice of heaven Walnut, fruit & Cacao Dream bar! Kind of tastes like a fruity bounty chocolate bar but is completely vegan, raw and exceptionally healthy#beautifulcuisines #thefeedfeed #healthy #yummy #vegan #raw #superfood #healthyfood #healthyeating #healthysnack #cacao #foodie #foodporn #foodphotography

This is like a little slice of heaven Walnut, fruit & Cacao Dream bar! Kind of tastes like a fruity bounty chocolate bar but is completely vegan, raw and exceptionally healthy#beautifulcuisines #thefeedfeed #healthy #yummy #vegan #raw #superfood #healthyfood #healthyeating #healthysnack #cacao #foodie #foodporn #foodphotography

  • 1/3 cup chia seeds
  • 1 cup walnuts
  • 125g dried apple
  • 1/2 cup sultanas
  • 1/2 cup shredded coconut, plus extra to garnish
  • 1/2 cup rolled oats
  • 1/4 cup organic cacao powder
  • 1/3 cup pumpkin seeds
  • 125g fresh pitted dates (dried dated work also)
  • 1/4 cup coconut oil, melted
  • 2 tbs maple syrup

Step 1

Place 1tbs chia seeds into a small bowl with 2tbs water. Set aside for 5 minutes until thickened. Line an 18cm by 28cm slice pan with baking paper.

Step 2

Meanwhile, process walnuts, dried apple, sultanas, coconut, oats and cacao in a processor until finely chopped. Add pumpkin seeds and pulse to combine. Transfer to a large bowl and set aside.

Step 3

Add dates to processor with soaked chia, coconut oil and maple syrup. Process until it basically forms a paste. Return half of the walnut mixture to processor and process to combine. Transfer to bowl with remaining mixture and stir.

Step 4

Press Mixture evenly into pan and top with the extra coconut. Chill for at least 2 hours to firm. Cut into bars or fingers to serve. These bars can be kept in an airtight container in the fridge for up to two weeks, can also be frozen and eaten frozen! Kids love them!!!




Fruit and Nut Oat Cookies- Gluten Free

Recipes, Snacks By February 6, 2016 No Comments


1 cup fruit puree of any kind ( I often use apple and pear puree thats left over after making it for my kids)
2 ripe bananas mashed
2 Tbs honey
200g sultanas
1/2 cup chopped dried apricots
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 tsp ground cinnamon
1 1/2 cups pure rolled oats

1. Preheat oven to 180°C or 160°C for fan forced. Line two baking trays with baking paper. Mix all ingredients into a large bowl until well combined.
2. Roll table spoon sized balls and flatten slightly once on the tray. Sprinkle with extra sunflower kernels if desired. Bake for 20-25 min or until golden. Cool completely on tray before serving.