ECZEMA DIET CHALLENGE WEEK 1 DESERT RECIPES
Recipe for Macadamia Coconut Cacao Brownies
Brownies were a favourite treat but I had given them up when my family went gluten free. I recently found and adapted a recipe until I came up with this lovely yummy, soft, moist, melt in your mouth brownie, made with healthy ingredients!
A great thing about these paleo brownies is that they are sweetened with raw honey, which is so much better for you than using sugar or sweeteners. Sugar is empty in nutritional value, lacks vitamins and minerals, there is a great deal of information out there on how addictive sugar is. Honey on the other hand contains vitamins, minerals, antioxidants and flavonoids that fight free radicals. You also don’t need much honey and you can gradually decrease the honey you use in recipes as you get used to less sweet tastes.
These make great healthier foods for parties and outings, if you are like me and bring your own healthier treats to children’s parties etc (I admit I am THAT mum:)
- 1/2 cup coconut flour
- 1/2 cup raw cacao powder
- 1/2 cup halved macadamia nuts)
- 1/2 cup raw honey
- 1/3 cup coconut oil (melted)
- 5 Eggs
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Combine all dry ingredients in a dish and mix well.
Combine all wet ingredients in separate dish, mix well.
Slowly add the dry ingredients to the wet ingredients, while stirring.
Grease a baking pan or place parchment paper on the bottom of the dish (the size of a small loaf tin)
Pour batter into baking pan and smooth out the batter with a knife for an even top
Bake at 350 degrees for 30 minutes.
Cool before slicing
This desert has a luxury creamy texture and is packed with healthy balanced foods.
100ml Plain live probiotic yoghurt (dairy, non-dairy, coconut)
1/4 small cup blueberries
1/4 cup blackberries
1/4 chopped strawberries
1/3 cup of chia seeds
1 vanilla pod or pure unsweetened extract
1 tablespoon of raw honey
2 tablespoons of unsweetened coconut flakes or shreds
Choose your container – large glass tumblers or jars show the layers well.
Combine the vanilla seed, honey and yoghurt and mix well
Mix the berries together (save some berries of choice for topping)
Now prepare your deserts by placing the following layers in each of your desert dishes (were looking for well defined layers for a pretty finish), you may need to add a little more or less depending on the container that you are using:
2 tablespoons of yoghurt
1 tablespoon of chia seed (sprinkle evenly to ensure it will absorb the liquid)
1 tablespoon mixed berries
and repeat 2 more times, or until you have the height required
Finish with a yoghurt layer (not chia seeds or they will be crunchy and not fill out)
Top with remaining fruit and a sprinkle of coconut flakes
3. Fried Cinnamon Golden Banana
This is also a brilliant way to use up over ripe bananas (as well as smoothie recipes).
We don’t indulge in bananas too often these days, as they are high in fructose sugars, but do really enjoy this recipe when we do.
3 Large bananas
2 large tablespoons of Coconut oil
3 heaped tablespoons of probiotic plain organic yoghurt (dairy / sheep / coconut)
1 1/2 tspn ground cinnamon
1/2 tspn ground star anaise
1/2 tspn ground turmeric
4 cardamon seeds 4 cloves
3 heaped spoons of ground sunflower and pumpkin seeds (you can mill these yourself in many low cost blenders or chop with a rolling pin until fairly small pieces)
Chop the banana into thin slices
Melt the coconut oil in your pan
Add the cardamon and cloves and move around the pan t flavour the oil
Add each of the ground spices and then the banana slices. Fry on a medium heat until coated in the spices, golden and crispy
Serve into your separate serving dishes (you can leave to cool or serve warm, I prefer warm) and add your dollop of yoghurt and a healped sprinckle of ground sunflower and pumpkin seeds.
Easy peasy – enjoy!
A delightful light and creamy mousse with a deluxe fruity desert type feel!
10 strawberries, stems removed
2 spoons of raw honey
8 heaped spoonful of raw hazelnut nut butter (or cashew, almond, or other)
heaped spoonful of raw coconut oil or raw coconut cream cream
1 vanilla pod seed or 1 tspn of pure unsweetened extract (optional)
2 tbsp spring water, raw coconut water or homemade nut milk
1 heaped spoonful of raw unsweetened cocoa powder (or dark chocolate powder without lactose or sweetener, try Green and Blacks)
1 heaped spoonful ground sunflower seeds
1 heaped spoon of hazlenuts ground
Blend ingredients together until smooth.
Heap into serving bowls
Sprinkle your sunflower seed and hazelnut mix on top for crunchy topping