Sweet and citrusy.
Sweet and citrusy.
INGREDIENTS
For the Crust|
3 tablespoons coconut oil
1 tablespoon honey
2 cups unsweetened shredded coconut
1 cup almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon filling)
Filling
3 eggs + 2 egg yolks
5 tablespoons maple syrup
1⁄3 cup lemon juice
Zest of 1 lemon
1⁄4 cup coconut flour
INSTRUCTIONS
Preheat the oven to 180 degrees celsius and line the base of a 22cm pie or baking dish with baking paper. Melt the coconut oil in a medium saucepan over medium heat. Add the honey, shredded coconut, almond our and salt. Mix until well combined and remove from the heat. Add the egg whites and mix in until it becomes very sticky. Pat the mixture onto the bottom and up the sides of the prepared pan and press down firmly. Bake for 8–10 minutes or until slightly brown and then remove from the oven.
Meanwhile, start preparing the filling. In a large bowl, with an electric mixer or blender, beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat for two additional minutes. Pour the filling over the baked crust and bake for 20 minutes, or until the centre is set. Let it cool completely and serve.
SERVES 8
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
Base
1 cup dried dates
1 cup raw almonds
2 tablespoons cacao powder
½ tablespoon coconut oil
¼ cup sliced almonds
Topping
2 cups strawberries (fresh or frozen)
1 tablespoon honey
½ teaspoon cinnamon
½ teaspoon vanilla essence
1 tablespoon coconut oil
1 cup fresh strawberries slices
To Make Base:
In the food processor place the dates, almonds and cacao. Process until fine and crumbly. Add the coconut oil and process further until combined. Add the sliced almonds and mix through and stir through. Line a baking tin or dish with parchment paper and press the mixture into the base of the tin. Place in fridge to set.
To Make Topping:
In a saucepan over a medium heat place the coconut oil and melt. Cut the two cups of strawberries in half and add to the saucepan along with the honey, vanilla and cinnamon. Let simmer over a low heat for five minutes until the mixture looks gooey.
Remove from the heat and let cool. Assemble this dish right before serving by placing the base on a large serving plate, top with the cooled strawberry coulis and then top with the fresh sliced strawberries and a sprinkle of sliced almonds. Cut into bars and serve.
Makes 12
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
INGREDIENTS
200 grams of raw beetroot
1⁄2 cup melted coconut oil
1⁄2 cup honey
2 large eggs
1⁄2 cup raw cacao powder
1 teaspoon bi carb soda
2 tablespoons coconut flour
INSTRUCTIONS
Preheat the oven to 180 degrees. Peel the beetroot and cut into 4 -6 pieces. Place in the food processor and finely chop or you can grate with a box grater. Add the coconut oil, honey and eggs, combine the ingredients. Add the cacao, bi-carb soda and coconut flour, mix until combined. Line a baking tin with parchment paper and pour the mixture into the tin. Place in the oven for 25 minutes or until a skewer comes out cleanly. Let the brownie cool and cut into bite size squares or use a round cooking cutter and make round brownies and top with chocolate frosting and raspberries.
Makes 8 large serves or 20 bite size serves
Sugar Free Chocolate Frosting
10 medjool dates2 tablespoons of cacao2 tablespoons of coconut oil 1 teaspoon vanilla essence 1 pinch of salt
Place the pitted dates, cacao, coconut oil, vanilla essence and salt into the food processor and blitz. You will have to stop the processor and scrape down the sides several times. Continue to process until you have the consistency of frosting.
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
INGREDIENTS
Sauce
¼ a cup coconut aminos (healthy substitute for soy sauce)
¼ a cup of juice from fresh orange
¼ a cup of honey
2 tablespoons of white vinegar
1 large garlic clove, crushed
1cm knob fresh ginger, grated
2 teaspoons of olive oil
¼ teaspoon of chilli powder
1 teaspoon of arrowroot powder
Salad
3 cups of sliced red cabbage
1 carrot
1 capsicum
½ a red onion
1 cup of fresh coriander
1 tablespoon of olive oil
Salt to taste
Salmon
2 fillets of salmon
1 tablespoon of olive oil
1 tablespoon of sesame seeds
DIRECTIONS
To make the teriyaki sauce, place the coconut aminos, orange juice, honey, white vinegar, crushed garlic, grated ginger, olive oil and chilli powder in a small saucepan on the stove over medium heat. Stir ingredients until combined. Allow to simmer for 10 minutes, stirring to avoid burning.
Add the arrowroot powder to thicken the mixture by sifting it into the saucepan and whisking at the same time. Once the sauce has thickened, set aside.
Prepare the salad by slicing the red cabbage very finely. Julienne the carrots and finely slice the capsicum and red onion. Roughly chop coriander and Place all the ingredients in a large bowl. Toss with the olive oil and salt.
To prepare the salmon, cut each fillet in half length-ways and cut into eight pieces. Heat a large pan over a medium heat with the olive oil. Place the salmon pieces in the pan and sear for three minutes on each side. In the final minute of cooking coat salmon with teriyaki sauce (be careful not to burn it). Remove salmon from heat.
To plate up, divide the salad into four bowls and place the teriyaki salmon pieces on top of the salad. Sprinkle with the sesame seeds and serve.
Preparation time 15 minutes
Cooking time 16 minutes
Serves 4
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
