I first saw this recipe on Pumpernickelandrye, they looked far too good not to give them a try…………………oh and how I was right, they were delicious, light and very moreish. A very simple recipe that packs flavour and satisfaction. Perfect with a cuppa. (or as my boyfriend says ‘perfect on their own too!’ lol!)
They are more like a biscuit or cookie with a little crunch.
80g Granulated Sugar
3 tbsp plain flour
1/4 tsp salt
200g shredded coconut
3 egg whites
1 tsp almond extract
100g chocolate chips
- Preheat oven to 160 deg.
- In a bowl mix sugar, flour and salt together then add the coconut.
- In a separate bowl whisk together the egg whites and almond extract until foamy but not too stiff.
- Pour the egg mixture into the dry mixture and combine until moist.
- Lay parchment paper onto a baking sheet and take 1 heaped tbsp of the mixture and place onto sheet.
- Bake in oven for about 20 minutes.
- Meanwhile, melt the chocolate drops in a microwave dish for about 30 seconds intervals until melted.
- Once macaroons have baked and cooled completely, dip each one into the chocolate to cover base and set aside. I lay back on tray upside down.
- Place the macaroons in the fridge for about 10-15 minutes to allow to chocolate to harden. Once hardened, remove and you can then drizzle more chocolate over the top of the bakes (if you have any left, I only had enough for 2……maybe 150g chocolate drops would be enough to do this.) Allow to harden in fridge.
- Serve with a lovely cuppa. Oh so Yummy!
Oh yum! Looking for something fresh and different for breakfast, I came up with this little Parfait, that was absolutely delicious! Once you take a spoonful you taste the strawberry yoghurt then you get the hit of the chocolate mint with the crunch of the oats, coconut and pistachio’s…….oh yummy!
4 tbsp Strawberry Yoghurt
4 tbsp Vanilla Yoghurt
4 Strawberries – sliced
1 small banana – sliced
2 tbsp toasted oats
2 tbsp toasted coconut
3 Chocolate mint leaves – chopped
1 tbsp of pistachio’s chopped
- Place 2 tbsp of strawberry yoghurt in a glass, then top with 2 tbsp of vanilla yoghurt.
- Place a layer of strawberries and bananas on top and sprinkle 1 tbsp oats and coconut on.
- Sprinkle on the chocolate mint leaves
- Then do above over again for a second layer.
- Top with any remaining banana or strawberries and pistachio’s and serve! YUMMY!
This was inspired from a fellow blogger Ella. I loved the idea of the Turmeric and coconut together, and it really does go, this is a delicious mix of flavours. It is also full of protein and the superfood Kale!
For the rice:-
2 tsp olive oil for cooking
4 Shallots – chopped
2 tsp ginger
150g wholegrain brown rice
1 tsp turmeric
500ml vegetable stock
For the Kale:-
2 large Handfuls of Kale – red and green type
1 tbsp olive oil for cooking
1 tsp garlic
50ml vegetable stock
50ml coconut milk
30g toasted cashew nuts for topping
30g toasted coconut flakes for topping
- Heat a pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one minute.
- Measure in the vegetable stock and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, or until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.
3. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable stock, cover, and let kale cook for a few minutes, stirring occasionally.
4. Add in the coconut milk and continue to cook kale, roughly 1 more minute more.
5. Add the kale mixture to the rice mixture and stir through.
6. Top with the cashews and coconut and serve.
Coconut Turmeric Rice with Kale
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 20.6 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1098.3 mg
- Total Carbs: 75.1 g
- Dietary Fiber: 4.5 g
- Sugars: 6.4 g
- Protein: 11.1 g
Today I woke up late after one of my friends 30th Birthday Party last night, surprisingly I felt really good and awake, after a shower and breakfast I suddenly got the urge to bake after my boyfriend saying he had the munchies…lol! So off I went into the kitchen, music on and feeling creative. Looking in my cupboards I came up with 2 different muffin recipes….so here goes the first one:-
Makes 6 muffins
125g Plain Flour
1 tbsp baking powder
1 tsp cinnamon powder
50g caster sugar
40g desiccated coconut
1 really ripe banana
90ml semi skimmed milk
1 egg beaten
50g butter melted
1 tsp vanilla extract
- Preheat oven to 180deg. Line a muffin tin with paper cases.
- Sift the flour, cinnamon and pinch of salt into a mixing bowl. Stir in the sugar a 45g of coconut (leave a tbsp amount for after). Make a well in the middle.
- Peel banana and mash 3/4 of it into a paste. Put 1/4 to side. Put banana paste into well of flour mix.
- Lightly whisk milk, beaten egg, vanilla and melted butter together, pour into well of flour mix.
- Mix all ingredients together but do not over mix.
- Spoon mixture evenly into the 6 muffin cases.
- Slice the remaining banana and place one or two slices on top and sprinkle remaining coconut over.
- Place in oven and bake for about 20-25 mins until knife comes out clean. Leave to cool.
Then eat to your hearts content! YUMMY!
Also check out my other Muffin recipe:- Maple Syrup and Chocolate!
BEWARE!! your kitchen WILL get messy! lol!
Banana and Coconut Muffins
Servings Per Recipe: 6
Amount Per Serving
- Total Fat: 8.1 g
- Saturated Fat: 4.7 g
- Trans Fat: 0.3 g
- Cholesterol: 45.5 mg
- Sodium: 87.8 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 3.1 g
- Sugars: 11.8 g
- Protein: 4.5 g
Looking in Fridge I had to use the cabbage up but wondered how I could jazz it up! Looked in my spice rack and this is what I put together. Tasty absolutely sensational. This could also work with Cod and Chicken. It is also low in calories and fat….Result!
1/2 Savoy Cabbage – sliced
1 portion Salmon Fillet approx (150g)
1 clove Garlic – crushed
1 tsp Cumin
1/2 white onion – sliced
2 tbsp desiccated coconut
1 tsp curry powder
1 tsp Gram Masala
30g Lentil Sprouts (optional) I had these left over so I just put them in.
- Mix the Gram Masala and Curry Powder together and rub into Salmon
- Heat up a griddle pan with spray oil and place Salmon on to cook through (approx 10 mins)
- Meanwhile, heat a wok to a high heat and cook the garlic and cumin with onion until soft (approx 2 mins)
- Add to the wok the cabbage and coconut, stir through for about 5 mins. If adding the Lentil Sprouts put in 1 min before ready and mix just to heat through.
- Plate the cabbage mix and place the salmon on top. Yum!
Curried Cabbage with Salmon
Servings Per Recipe: 1
Amount Per Serving
- Total Fat: 2.4 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Cholesterol: 106.5 mg
- Sodium: 229.7 mg
- Total Carbs: 14 g
- Dietary Fiber: 4.1 g
- Sugars: 4.5 g
- Protein: 36.9 g
Makes 1 x 8 inch cake tin
I cheated slightly with this and used ready made cake mix.
200g Betty Crocker Vanilla Cake Mix
2 tbsp olive oil
1/4 cup sour cream – approx 75ml
1/4 cup water – 75ml
2 large bananas – sliced
100g shredded coconut
1/2 cup brown sugar
2 tbsp butter
1 tbsp lemon juice
- Preheat oven to 180 deg, grease the baking tin with spray oil.
- With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
- Place banana slices evenly on bottom of tin.
- In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
- Pour over the cake mixture and spread evenly.
- Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
- Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!
Looking for something filling but healthy for my Sunday dinner, so this is what I came up with….was yummy!
2 x Chicken Breasts
1 x Carrot – chopped
1 x onion – sliced into wedges
2 x celery sticks – chopped
2 large handfuls of spinach
2 tbsp curry powder
1 clove garlic
250ml coconut milk
100ml chicken stock
salt & pepper
1. Coat the chicken in the curry powder and fry until browned adding in the garlic
2. Add the onions and fry until slightly browned
3. Add in the carrots, celery, coconut milk and stock, bring to the boil then reduce to a very low heat (No. 2 on Induction hob) season with salt & pepper.
4. Cook on low heat for 4 hours.
5. 10 mins before serving add in the spinach and mix through.
6. Serve on a bed of wholegrain rice or left over spinach.