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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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Lamb Kofta with Fresh Tabouli and Beetroot Dip

Main Course, Recipes By February 7, 2016 Tags: , , , , , , No Comments

For the Koftas:

  • 750g lamb mince
  • 1 small red onion, diced
  • 6 cloves garlic crushed
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped parsley
  • 1 tsp dried chilli flakes
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp sumac
  • 1 egg
  • 2 tbs breadcrumbs

For the Tabouli:

  • 2 small bunches or 1 large bunch of parsley
  • 3 tomatoes seeds scooped out
  • 1/2 cup bulgur wheat
  • 1 small red onion
  • 1 small carrot grated
  • 1/2 red capsicum diced
  • juice of half a lemon
  • 2-3 tbs olive oil
  • 1 tbs white wine vinegar
  • 1tsp caster sugar
  • salt and pepper to taste

For the beetroot dip:

  • 1 cup Natural yoghurt or plain Greek yoghurt
  • 200g tinned beetroot, juice drained
  • 1 tsp crushed garlic
  • 1 tbs lemon juice
  • 1/4 cup fresh mint
  • a pinch of “Vegeta” vegetable stock powder
  • salt and pepper to taste

Step 1

Combine all Kofta ingredients in a large bowl, mixing well with your hands (I find this works best, plus it’s fun!) Season well with salt and pepper. Divide and roll into golf ball sized balls (ha ha ha… Balls). Preheat a barbecue flat plate and drizzle or spray with oil.

Step 2

Cook Kofta balls (ha ha ha… Balls) for 5 minutes or until browned all over, reduce heat to low and continue to cook until cooked through, turning occasionally. If you have a covered barbecue, close the lid and cook for 6-8 min so that Kofta’s cook through evenly.

Step 3

For the tabouli soak the Bulgur wheat in water for 20min or until tripled in portion then drain and rinse. Chop the parsley and place into a large bowl. Dice red onion, capsicum and tomatoes and add them to the parsley. Grate carrot and add to bowl, along with the rinsed bulgar wheat. Combine lemon, oil, vinegar and sugar in a jar and shake well. Toss dressing through salad before serving. Add salt and pepper to taste.

Step 4

For the beetroot dip combine all ingredients and blitz in a small food processor or else you can dice beetroot finely and mix ingredients by hand for a chunkier texture.

Serve up Koftas with warm pita bread, tabouli and top with dollops of Beetroot dip!