RAW energy Date, Pecan & Macadamia Slice

Raw Energy Date, Pecan & Macadamia Slice

As seen in HOLISTIC BLISS magazine

I love chocolate so I love creating healthy chocolate recipes! This raw slice is easy to make and absolutely delicious, it does not last long in our house at all!


Ingredients
• ½ cup Nui organic coconut flour
• 2 tablespoons organic Power Super Foods Maca/Cacao blend powder
• 1 cup mixed raw unsalted macadamias and pecans
• ¼ cup raw macadamia’s extra
• ¼ cup dates extra,( not soaked), chopped
• ¼ cup raw, unhulled tahini
• ¼ cup Niugini Organics raw organic coconut oil
• 1 teaspoon organic vanilla pod extract
• 1 &1/2 cups pitted dates, soaked overnight in a little water.

Method
• Line a slice tray with baking paper.
• Blitz the cup of raw nuts until crumb like texture.
• Blend dates to make a paste.
• Combine the tahini, coconut oil and date paste together in a large bowl.
• Add in the coconut flour and maca blend powder, combine well.
• Stir through the extra macadamia nuts and dates
• Spread mixture out onto the lined tray, press down.
• Refrigerate for at least 2 hours or until really firm.
• Cut into slices.
• Keep in an airtight container in the fridge for firmness.

Notes
• You could add raw agave, raw honey or even stevia for extra sweetness if desired.
• Make it really chocolaty by increasing cacao powder and adding some drops of liquid chocolate stevia.
• Great for a sweet, sugar free, raw snack, afternoon tea with the kids.

You can read the issue of Holistic Bliss Magazine this recipe is featured in HERE it was a raw food special so lots of gorgeous recipes and articles in it X
And you can also check out all the magazines my recipes have been in and read them online via My ISSUU Stack

Happy cooking!

Rebecca XX

Recipe and photography (c) Rebecca Mugridge2013

Sticky Date and Ginger Pudding

I seem to be having some serious GINGER love going on lately!

Fresh, crystallized, dried, preserves, powdered - juices, teas, baking, cooking, its all good...

But something that really sais Winter desserts to me is a great sticky date pudding with sauce and this one here is one you will love, it also features beautiful Buderim Ginger baby stem ginger pieces.

Ginger and Date Sticky Pudding with Ginger Cream Sauce

This beautiful rich dessert is really enhanced by the use of the Buderim Ginger Stem Ginger in syrup pieces, giving this sticking date pudding a lovely zing of flavour. Great for entertaining, or a warming winter dessert.

Ingredients

·         1 jar Buderim Ginger baby stem ginger in syrup

·         1 cup dates

·         2 cups plain flour

·         1 cup Maleny Dairies cream

·         1 teaspoon

·         ¼ cup golden syrup

·         1 teaspoon powdered ginger

·         1 teaspoon bi carbonate of soda

·         1 teaspoon cinnamon

·         1 cup dark brown sugar (see notes for alternatives to sugar and golden syrup)

·         1 teaspoon dark brown sugar extra

·         1 cup butter

·         2 freerange RawGanix eggs

·         1 cup boiling water

·         Oven safe pudding basin

Method

•          Pre heat oven to 180’c.
•          Grease and optionally line with baking paper the pudding basin.
•          Place the dates and bi carb into a heat proof bowl.
•          Pour over the cup of boiling water, stir well (it will go foamy).
•          Melt the cup of sugar and butter together over a low heat carefully, stirring. Remove from heat.
•          Whisk the two eggs in a large bowl
•          Add in the sugar mixture, jar of stem ginger and date mixture.
•          Sift the flour, baking powder and cinnamon together and fold into the mixture.
•          Mix together.
•          Pour into prepared pudding basin.
•          Bake for approximately 45 minutes or until pudding is cooked through.
•            While the pudding is coking make the ginger cream sauce.
•             Place the cream, golden syrup and teaspoon of ginger in a saucepan. Bring to the boil and then reduce to a simmer, stirring for 1 minute.
•      Serve the pudding warm with warm ginger cream sauce.

Notes

• This is a perfect dessert for chilly winter days.
• The ginger adds a fresh twist to a time old favourite.
• The Buderim baby stem ginger has a great, gentle flavour adding some zing without being overpowering.
• The ginger pieces can be added as is or chopped up for a finer texture.
• For a healthier twist use dark coconut sugar (usually bought in a hard log) in place of the dark brown sugar, maple syrup or dark agave in place of golden syrup and spelt flour in place of ordinary flour, just tweak as needed.

Toddler Tips

• Make it fun by making them their own little mini puddings.
• Chop the ginger pieces smaller.
• If the ginger is a bit strong make them their own miniature one and use 1/3 the amount of ginger or leave out.

You can get the recipe card for this delicious recipe and everything you need to make it from the Maleny Supa IGA, this recipe is one of the 42 recipes I have created for the Maleny IGA's Local Product Local Recipe - recipe cards giving you inspiration and ideas for shopping and eating local!

Happy Cooking!

Rebecca XX

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No Added Sugar Choccy Cake

Due to popular request from Facebook

Here it is!!

My No Added Sugar, Gluten Free, Moist Choccy Cake XX

Chocolate Cake
Such a classic well loved invention and so many delicious variations out there!
One of my favourite things to make is chocolate cake.

I make a few versions myself and this one is my moist, no added sugar, gluten-free Chocolate cake X

Ingredients

Cake 

• 1 cups dates
• 2 bananas
• 1 cup frozen blueberries
• 1/2 cup cacoa (or organic cocoa)
• 1/4 cup olive oil
• 1/4 cup butter
• 1 teaspoon pure vanilla paste
• 1/4 cup stevia (or to taste)
• 8 drops chocolate stevia (optional for extra chocolatey flavour)
• 1/4 cup dark agave (or raw honey or maple syrup or rice malt syrup - you pick) optional
• 2 cups almond meal (if you are nut free read notes)
  

Frosting

• 3 ripe bananas
• 1 cup dates
• 1 tablespoon Maca powder
• 1/4 cup cacoa (or organic cocoa)
• 8 choc stevia drops
• 1 tablespoon dark agave or honey (optional)

Optional Cream Layer

• 1 cup whipped cream. I use Maleny Dairies cream.

Method 

• Soak all dates in a bowl of water, just covered overnight, (or for at least 3 hours). Separate into two lots.
• Pre-heat oven to 180`c.
• Grease and line with baking paper 2 cake pans.
• In a bowl combine butter and stevias.
• Mash 2 of the bananas and add into the butter mix with the olive oil.
• Stir in almond meal, mix together, add a small amount of water if required.
• Gently toss through the frozen blueberries and pour mixture into prepared pans, trying to have an even amount of mixture in each.
• Bake in a moderate oven for approximately 20 minutes or until cake springs back from the tough on top.
• Remove from oven and leave in its pan to cool for 10 minutes before carefully removing by lifting out the paper and placing on a wire rack to completely cool.
• Prepare frosting while cake cools.
• Frosting:  In a blender combine frosting ingredients, blend together well. adjust sweetness if required to taste.
• Place frosting in a bowl, covered to chill in the fridge.
• When cakes are completely cool place one on a serving plate.
• Cover with a layer of the choc frosting and then a layer of cream.
• Top with the second cake.
• Cover with a layer of frosting.
• Chill whole cake for 15 minutes
• Serve.
• Store cake in the fridge.

Notes

• A very moist cake.
• Perfect for when bananas are in season and cheap.
• In season I like to use fresh cherries or fresh blueberries. With fresh cherries, remove pips and stems and toss through in place of the blueberries and serve with fresh cherries.
• Make as a single layer cake and just top with frosting and optionally serve with cream.
• Egg can be added to make the cake firmer. I have made this cake both with and without.
• If you are allergic to all nuts you could use a gluten free flour alternative in place of the almond meal, but you may need to make a few adjustments so it doesn't become too heavy. I would also add in some sorghum flour as well as a gf flour to increase healthy protein in the cake too.
• To make dairy free swap butter for oil and leave out cream.

Toddler Tips

• This is a great cake for toddlers, especially with no added sugar.

Happy Cooking!

Rebecca XX

The same cake made single layer with fresh cherries X

You might also like  Maca Balls, Chocclicious (no added sugar) Muffins, Choc Beetroot Muffins, Zucchini and Chia Seed Chocolate Cake

If you are a chocolate loving person but want to be healthy too I highly recommend hopping over and having a read of these two great blogs who have stack of gorgeous, healthy choccyness:
Natural New Age Mum
Naughty Naturopath Mum

Recipe and photography (c)RebeccaMugridge2013

RECIPE - No Added Sugar Choccyliscious Muffins

Sometimes you just want something gorgeous and CHOCOLATE right?
Well as many of my facebook followers would know this year I am really cutting back on SUGAR. But I still love to eat and cook and love baking and of course my choccy fix.
I also like to give my kids "treats" that are not full of junk, numbers and sugar.

These muffins really are super moist and melt in your mouth.

Enjoy! XX

Ingredients

• 1 cup dates (check packet to make sure no added sugar or anything nasty), soak overnight, covered or for at least 3 hours in enough water to just cover them.
• 1 cup natural yoghurt
• 1/4 cup butter
• 1/4 cup Planet Organic Natural Cocoa
• 1 free range egg
• 1/4 cup Natvia Stevia powder
• 10 drops liquid stevia in chocolate
• A couple of drops pure vanilla or vanilla stevia drops
• 1 & 1/2 cups wholemeal SR flour
• 1/4 cup Walnuts
• 1 Sweet William No Added Sugar chocolate bar, chopped

Method

• Pre heat oven to 180'c.
• Line a muffin tray with muffin cases.
• In a bowl use a hand mixer to combine butter, stevia drops, stevia powder.
• Best in egg.
• Mix in the cocoa powder.
• Add in the yoghurt, make sure mixed through and then drain and add in the dates.
• Very carefully add in  the flour until just combined.
• Spoon mixture into muffin cases.
• Top each one with some walnuts and chopped chocolate.
• Bake for approximately 20 minutes or until muffins are golden on top and bounce back from your touch.
• Allow to cool on wire racks.
• Serve.

Notes

• Stevia can be swapped for honey.
• Mix chocolate and walnuts carefully through mixture before adding flour for flavour hits through the muffins as well.
• Get a big chocolate hit by serving with a mug of hot chocolate made with Planet Organic natural cocoa and stevia to sweeten.
• Freezable.
• Great for school lunches.
• Can be made gluten free with a gluten free flour, you may need to adapt recipe though, possibly include another egg etc.

Toddler Tips

• Use a miniature muffin tray to make toddler friendly sized ones.

Why not get excited about cutting back the sugar and join my facebook - sugar free for 1 week fun event! Have a sugar free recipe? Come share it with us or just come and join in the fun event! xx
https://www.facebook.com/rebecca.mugridge#!/events/137590813073302/

You can get the Stevia sweet drops, Planet Organi Cocoa Powder and Natvia Stevia Powder used in this recipe from the Maleny IGA