What you need
AmazebaIIs: kJ 428, Fat 4.26, Carb 12.4g, Protein 2.5g
·
2 cups quinoa oat flakes or forage porridge
(gluten free options), or rolled oats
·
1 cup pitted dates, roughly chopped
·
½ cup shredded coconut
·
½ cup sultanas
·
½ cup almonds
·
2 tbsp organic peanut butter
·
1 tbsp cocoa powder
·
2 tbsp honey
·
2 tbsp water
·
1 tsp vanilla extract
Method
Put all ingredients apart from the water
into a food processor and blend until it has the consistency of breadcrumbs.
Add the water and continue to process until it becomes sticky enough to roll
into balls.
Use a tablespoon to measure the mixture and
roll into firm balls. Roll in desiccated coconut and store in an airtight
container in the fridge.
Note: You'll need to make sure the peanut
butter is a good quality, pesticide-free kind. If your guests are anaphylactic
and cannot consume peanuts, you may like to use a different type of nut butter
or cold- pressed organic coconut oil instead.
Orange & Chia Seed Cake
Orange
& Chia Seed Cake - kJ 474, Fat 6.6g, Carb
1.2g, Protein 3.5g
What you need
·
2 oranges - tops removed, cut and scored with a
cross about 3cm deep
·
6 organic free- range eggs
·
250g xylitol
·
250g almond meal
·
3 tsp baking powder
·
2 tbsp soaked chia seeds
Method
Preheat the oven to 160°C.
Place the prepared oranges in boiling water
and simmer for 50 minutes. Remove from the water and puree the whole orange,
including peel, in a food processor, until smooth.
In a large mixing bowl, mix the eggs and
xylitol until light and fluffy. Add the almond meal and baking powder. Mix
until combined. Stir in the orange puree and soaked chic seeds. Pour the
mixture into a 22cm cake tin lined with greaseproof baking paper. Do not use
foil.
Bake in the oven for 40 minutes or until
firm but still moist, it may need up to 50 minutes. Leave to cool in the tin
for about five minutes then turn onto a wire rack and cool there.
Note: This is a really wet cake and can
stay fresh for a few days. It can be served warm with sheep's milk yoghurt
dolloped on the side. The almond meal provides a gluten-free treat and once
again is high in protein. This is a twist on the traditional orange and poppy
seed cake, but the chia seeds are very high in essential fatty acids. It's a
great way of consuming chia seeds.
Chocolate and Almond torte
Chocolate
and Almond torte - kJ 1730, Fat 23.7g, Carb 36.3g, Protein 10.68
What you need
·
250g unpeeled roasted almonds
·
250g best quality dark chocolate
·
125g dates
·
125g dried figs
·
6 egg whites, beaten
Method
In a food processor or similar, chop
almonds and chocolate roughly. Chop dates and figs as well. Beat egg whites
until stiff.
Fold in almonds, chocolate, dates and figs
to the whites and pour the mixture into a greased and lined spring form cake
tin.
Bake at 180°C for 45 minutes. When cooked,
open the oven door slightly and allow the torte to cool in the tin. Turn onto a
platter and refrigerate overnight.
Decorate with berries and serve with a
dollop of goat's cheese.
