Chickpea Cauliflower and Coconut Curry

Hello Everyone, thanks for stopping by my blog.

Today I have a delicious vegetable curry perfect for all the family. I’ve added a little brown sugar for sweetness, even though it isn’t traditional in a curry it really adds to the flavour. I’ve used dried chickpea’s which have been soaked overnight to aid in better digestion and also help with reducing the cooking time. Although the chickpeas were cooked for just over 25 minutes, they still had a bite to them but delicious nonetheless.

Recipe: Chickpea cauliflower and coconut curry (serves 2-3)

Ingredients

1 tsp oil

3 slices of red onion, diced

150g dried chickpeas, soaked overnight

1/3 turmeric

Pinch of salt

½ tsp cumin

1/3 coriander

400ml coconut milk

1 tsp tomato puree

100g cauliflower, chopped

100g broccoli, chopped

1 leaf kale, shredded

½ tsp brown sugar

20g cashew nuts, toasted

1/2 tsp sesame seeds

Serve with rice or flatbread

Method

  • Prepare all of the ingredients above first. Remember to soak the chickpeas overnight so that they are easier to cook and be absorbed in the stomach. Cut a few slices of onion and then dice, wash and chop the vegetables and then lightly toast the cashew nuts and set aside.
  • Heat the oil in a pan and once hot, add the onion cooking for a few minutes. Drain the chickpeas and add to the pan, season the chickpeas with cumin, salt, turmeric and coriander.
  • Stir in the coconut milk and tomato puree then cover with a lid on a medium simmer for 15 minutes.
  • Next stir in the broccoli, cauliflower, kale and sugar, leave on a gentle simmer for 7-10 minutes depending on how soft you want the vegetables to be.
  • Once everything is fully done, sprinkle on the toasted cashew nuts and sesame seeds, then serve and enjoy.

Please follow my Instagram for food inspiration!

Contribute towards more great content 🙂

£1.00

Updated Cocoa Walnut Cookies

Hey Everyone, thanks for stopping by my blog today.

This is a quick post that I’ve updated to give a little twist on my original recipe. I’m trying to incorporate more coconut flour into my baking so here I’ve added 35g of coconut flour to give it more of a nutty taste. It does take some getting used to the flavour so a little goes a long way. Coconut flour is great because it is high in fibre and a good source of protein. I’ve also sprinkled on a few sesame seeds for added calcium and magnesium.

Recipe: Cocoa walnut cookies (makes 10)

Ingredients

110g butter

55g caster sugar

100g plain flour

35g coconut flour

1 tbsp cocoa powder

40g walnuts, crushed

Sprinkle of sesame seeds

Method

  • Preheat the oven and line to trays with baking paper.
  • In a bowl, cream the butter and sugar together until smooth.
  • Sieve in the flour and cocoa powder, add the walnuts and mix.
  • Equally place a tablespoon of the mixture onto the oven trays and sprinkle a few sesame seeds on top.
  • Place in the oven and bake for 15 minutes, until fully cooked.
  • Leave to cool completely before eating.

Follow my Instagram for food inspiration!

Contribute towards more great content 🙂

£1.00

Original Cocoa Walnut Cookies recipe here.

Homemade Apple Cake

Hello Everyone, I hope your day has been well.

So I’m quite new to the world of using coconut flour so this was more of an experiment to see how this recipe would turn out and whether it needed more or less coconut flour. After doing a little research, I know that usually less coconut flour is required when substituting for normal white flour because it is much more heavy and dry in comparison. Once baked though, I feel like the coconut flour gives things a more lighter, airy texture which is okay but I’m certainly more used to a weighted cake. When baking this again, I’d probably use a mixture of ‘normal’ and coconut flour.

Recipe: Apple cake (serves 5)

Ingredients

1 large apple, peeled and thinly sliced

55g butter

60g brown sugar

1 egg

1/2 tsp vanilla extract

85g coconut flour

1 tsp baking powder

1/4 tsp cinnamon powder

Icing sugar, for dusting

Method

  • Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
  • Prepare the apple and set aside. Mix the butter and sugar together in a large bowl. Add the egg and vanilla extract.
  • Then add the coconut flour, baking powder and cinnamon until it forms a smooth batter.
  • Gently fold in the apples and pour into the loaf tin.
  • Bake in the oven for 40 minutes until golden brown and fully cooked.
  • Leave to cool down completely before dusting with icing sugar.

Follow my Instagram for more food!

Contribute towards more great content 🙂

£1.00

Coconut Cookies

Hello everyone, I hope your day has been well.

This recipe is definitely for the coconut lovers. A quick recipe that is easy to prepare and only takes 10-15 minutes in the oven depending on how golden you would like them to be. I also thought these would make a really nice homemade gift for friends or family members. Whilst we are still in somewhat of a lockdown and we can’t see people as freely as we would like, why not bake some cookies and post them to loved ones. The recipe makes quite a lot depending on how big/small you want them to be and they will keep for a few days in an air tight container.

These cookies are great to make with kids because the recipe is simple and a perfect treat with a cup of tea! Also, the desiccated coconut is a great source of fibre.

Recipe: Coconut cookies (makes 28)

Ingredients

110g butter

130g caster sugar

1 egg

100g desiccated coconut

170g self-raising flour

Method

  • Preheat the oven to gas mark 5 and line two trays with baking paper.
  • Cream the butter and the sugar together until pale and fluffy.
  • Add the egg, mixing well. Then stir in the desiccated coconut and flour.
  • Mix well to combine everything together.
  • The mixture will be quite soft so use a tablespoon to scoop out small balls and place on the tray.
  • Place in the oven and bake for 10-15 minutes until lightly golden.
  • Leave to cool on a wire rack before eating.

Check out my Instagram for more food!!

Contribute towards more content 🙂

£1.00

Coconut Jam Sponge

Hello everyone, I hope you’ve had a great day today.

I decided to make this cake whilst watching the tv, the presenters mentioned eating a coconut jam sponge for dessert and I thought… that’s what I’ll make. It’s pretty simple to make but the taste is honestly phenomenal, especially whilst it’s slightly warm. The sponge is slightly more filling and dense than the average cake because of the desiccated coconut and the sweetness of the jam compliments it so well.

I’ve used strawberry jam in the recipe but you could try raspberry, blueberry or apricot jam depending on your preference. It could also be an idea to make your own fruit preserve that would no added sugar. Desiccated coconut is low in salt and sugar making it fairly nutritious when consumed in moderation. It is important to note that desiccated coconut is a high source of saturated fat, which is thought to be healthier because of the medium chain fatty acids that promote weight loss by reducing fat in the body however research on this is varied.

Recipe: Coconut Jam Sponge (makes 1 loaf)

Ingredients

135g butter

135g caster sugar

2 eggs

1/2 tsp vanilla extract

135g self raising flour

66g desiccated coconut, extra for sprinkling on top

2 tbsp milk

Heaped tbsp strawberry jam

Method

  • Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
  • Cream the butter and the sugar together and slowly mix in the eggs.
  • Add the vanilla extract, then fold in the flour, desiccated coconut and milk.
  • Pour into the prepared loaf tin and put in the oven to bake for 40 minutes until fully cooked and golden on top.
  • Place the tin on a wire rack and whilst it is cooling, mix the jam a little to loosen it up.
  • Evenly spread the jam over the top of the cake and sprinkle with the desiccated coconut.
  • Enjoy warm!

Please follow my Instagram for more food.