Saturday, October 31, 2015

Low sugar cheesecake

This is a no bake, low sugar cheesecake.
So low in sugar that it doesn't actually contain any processed sugar, just 2 Tablespoons of raw honey to sweeten it, and the natural sweetness of a fresh pear.

The base does take a bit more organisation than a typical crunch up biscuits and butter base, as it is made with sprouted buckwheat groats. But don't let this put you off as it is really simple, but just takes a bit of preparation.
And the great thing about buckwheat is it's gluten free, and contains B vitamins and an essential amino acid called tryptophan.

Tryptophan is really important for your body to create serotonin, which is the feel good chemical.

So basicly what I'm trying to say is this cheesecake will make you happy.


You can just soak the buckwheat groats for half an hour before using, or sprout them for a few days for maximum nutritional benefits.


Low Sugar Cheesecake






Ingredients

Base

1 cup of soaked or sprouted hulled buckwheat groats
1 cup shredded or dessicated coconut
1 Tablespoon chia seeds
2 Tablespoons coconut oil
10 dried apricots, cur into small pieces
juice of half orange

Middle Layer

250g quark or cream cheese
200g greek yogurt
1 pear, peeled, cored, and cut into chunks
3 Tablespoons lemon juice
2 Tablespoons honey
1 teaspoon vanilla
1/3 cup water
2 Tablespoons gelatin

Top with sliced kiwifruit or sliced strawberries if you prefer.


To make this cheesecake, soak the dried apricots in the orange juice for a few minutes then combine all base ingredients in a food processor.
Blend until well combined and press into the base of a 20x20cm dish.
Place in your fridge while you make the next layer.

Combine the water and gelatin in a cup. Sit the cup in a small bowl of boiling water and stir until the gelatin has dissolved.
Add all the middle layer ingredients to your food processor, and blend well.
Pour on to the top of the base layer and leave to set (will take about an hour).

When ready to serve, top with sliced kiwifruit and serve.




Thursday, October 29, 2015

Mango frozen yogurt

This is a yummy, easy snack for sunny days.
I think we will be having a lot more of this recipe as the weather warms up.

I find it convenient to freeze milk and yogurt in ice cube trays if I don't think we will use it all before it's expiry date.
It's really handy for whipping up a quick, healthy dessert.




Mango Frozen Yogurt




Ingredients

1 cup mango, frozen into chunks
8 ice cubes frozen yogurt
8 ice cubes frozen milk
1 teaspoon vanilla
juice of 1/2 orange

Combine all ingredients in a food processor and blitz until smooth.
Serve immediately.




Yum!


Saturday, October 10, 2015

Chips!

What kid doesn't love chips?
Mine love them.

And I don't mind them having them with their meal if they eat this version.
You can also add other vegetables into the mix such as sweet potato, kohl rabi, yams, parsnip, beetroot, and make a colourful bowl of chips.

I use a crinkle cutter to make mine. If you are a Whangarei local, I got mine from Arthurs Emporium for $1.50, although I have seen them cheap on www.amazon.com also.




Oven Chips
Serves 4

Ingredients
3 large potatoes (peeled if you like) cut into chips
1 Tablespoon of coconut oil
Kelp salt

Start heating your oven to 230 degrees.
Place cut potatoes into a pot, and cover with boiling water.
Boil for 2 - 3 minutes (I use my egg timer).

Drain immediately, and tip the potatoes into a large mixing bowl. 
Dot the hot potatoes with coconut oil and leave to melt.

Once melted season with kelp salt and shake the bowl to coat the chips with the coconut oil.
Tip onto a baking tray lined with baking paper.

Put tray into hot oven, turn them after 20 minutes and cook for a further 15 minutes or until golden brown.
Serve immediately.

Experiment with different seasonings, we like garlic granules and salt. Also lemon pepper is nice.