Chia Raspberry Breakfast Parfaits

Posted on Jul 7, 2013 in Breakfast, Dessert | One Comment

Chia parfaits

This feels like eating a dessert for breakfast (and it works as a dessert, too); it’s reminiscent of bircher muesli mixed with a fruit compote, except this raspberry and apple combination is free from refined sugar. The tiny pieces of chopped date are toffee-sweet surprises amongst the creamy chia pudding. The raspberries are full of vitamin C and Manganese and the chia seeds give you complete protein, a good dose of fibre and slow down the conversion of carbs to sugars, so a good start for your morning :) They’re also high in Omega-3s. By eating chia rather than fish oil, you’ll be reducing the pressure on diminishing fish stocks in the world, and it’s a nice change from flaxseed oil.

I make this recipe in recycled jars for easy transport to work on the mornings I run out of time for breakfast. They’ll last a day in the fridge but are best eaten soon after making as chia seeds absorb up to nine times their weight in water (so drink lots)! Makes two.

RASPBERRY COMPOTE

3/4 CUP RASPBERRIES (I USED FROZEN ONES)
1 APPLE, PEELED AND CHOPPED
1 TEASPOON CINNAMON
4 DRIED DATES, CHOPPED INTO TINY PIECES
1/4 CUP WATER

CHIA BANANA PUDDING

1 BANANA, PEELED
3 TABLESPOONS WHITE CHIA SEEDS
1/2 CUP FRESH ORANGE JUICE
1 TABLESPOON LEMON JUICE
1/2 CUP ALMONDS

TOPPING

1 DESSERTSPOON CHOPPED PISTACHIOS
1 TEASPOON CURRANTS

For the raspberry compote, pulse all ingredients in a food processor until combined but still a little chunky. The dates won’t blend into the mixture, but this is a very good thing, trust me.

For the chia pudding, blend all ingredients in a food processor until smooth. The chia seeds will begin to thicken into a gel within the mixture creating the pudding-like texture.

In two glasses or jars, alternatively layer the chia pudding and the raspberry compote on top of each other. Sprinkle the top with chopped pistachios and currants. Good morning!

Pomegranate Raspberry Cheesecake

Posted on Jun 23, 2013 in Dessert | 4 Comments

Raspberry Pomegranate Cheesecake

hk

Hello from Hong Kong!

I’ve been neglecting my blog because I’ve been on holiday, but I’m sneaking in a few minutes to write a post. I’ve had lots of amazing food here so far, two of my favourites being a super fresh, green coconut at a thai restaurant and coconut and chocolate raw cheesecakes from Mana! Fast Slow Food. I’m yet to try their raw ice cream and I’m looking forward to checking out Grassroots Pantry this week for dinner, too. I’ll report back. The raw cheesecakes made me think of one of my favourite desserts I haven’t shared yet: Pomegranate Raspberry Cheesecake.

This recipe is almost the same as the Blueberry Cheesecake, but uses raspberries inside and pomegranate on top instead of blueberries. It’s also a blatent rip-off of Russell James’s pomegranate cheesecake concept, except that I use a lot less coconut oil and have a chocolate-almond base rather than a cashew base.

CHOCOLATE BASE

1 CUP ALMONDS
1/2 CUP DUTCH PROCESS COCOA OR CACAO POWDER
1/2 CUP DRIED DATES, CHOPPED

FILLING

1.5 CUPS RAW CASHEWS
1 TABLESPOON LEMON JUICE
1/3 CUP AGAVE NECTAR
1/4 CUP COCONUT OIL
3/4 CUP RASPBERRIES

TOPPING

POMEGRANATE SEEDS TAPPED OUT FROM 1 POMEGRANATE (I do it like this)
EXTRA AGAVE NECTAR

Line the bottom of a springform cake tin with cling film – I used quite a small one with a removable base for this recipe.

For the base, place all base ingredients in the food processor and process until it all comes together. Your food processor won’t like this at first and will make a loud noise as it grinds through the almonds. Persist. You may need to scrape down the sides every so often and add in a splash of water to help it along. Once it’s all come together pat this into the base of the tin and up the sides evenly. You may need to wet your hands with water slightly to smooth it out. Place it in the freezer until the filling is ready.

For the filling, place all ingredients in the food processor except the coconut oil and blend until smooth as possible (mine took around two-three minutes), then add in the coconut oil in a stream until incorporated. Spoon on top of base and smooth the top with the back of the spoon. Refrigerate overnight or place in the freezer for a few hours. When you’re ready to eat it, press the pomegranate seeds onto the top and drizzle with a teaspoon of agave nectar to make it shiny.

Orange, almond & coconut cake

Posted on May 3, 2013 in Dessert, Guest Posts | 2 Comments

raw orange almond coconut cake

Way back in 2010 I met the delightful Hannah from A Foodly Affair. Hannah runs amazing cooking classes, coaching and catering and last year she wrote a book about mindful eating.

When we first met we shared some rosehip tea and I made this orange, almond and coconut cake which I later guest-posted on her blog. Head over to her blog to get the recipe and make sure you have a look around while you’re there; I love Hannah’s writing.

Orange, almond and coconut cake recipe >