Friday, May 26, 2017

No-bake Popcorn Slice

no bake popcorn slice - gluten free, dairy free - www.mywholefoodfamily.com

As much as I enjoy baking, when life get busy often the LAST thing I feel like doing is turning on the oven and cooking!

That's when no-bake treats are perfect and let me tell you, I'm building quite the repertoire.

Popcorn is a regular afternoon tea at our place. Air-popped popcorn + melted butter = happy kids!

I wanted to mix it up a little this week though so I decided to turn their popcorn into something a bit more special.

This is such a flexible recipe. You could replace the tahini and rice malt syrup with peanut butter and honey, or almond butter and maple syrup (I would use a less honey or maple syrup though as it would be very sweet). Use different dried fruit, replace with dark chocolate chips or just leave it out. So good!

no bake popcorn slice - gluten free, dairy free - www.mywholefoodfamily.com

No-bake Popcorn Slice

1/4 cup tahini
1/4 cup rice malt syrup
pinch salt
40g natural dried apricots or dates, roughly chopped
5 cups popped corn (around 2 tbs unpopped)

Line a square brownie pan with baking paper and set aside.

Mix tahini, syrup, salt and dates together in a large bowl.

Add the popcorn and mix well to coat.

Pour into prepared pan and press down well with your hands.

Place into the fridge to firm up a little.

Cut or tear into 16 squares.

Enjoy!

Thursday, May 11, 2017

Raw Chocolate Cheesecake with Berries (Gluten Free, Dairy Free)

Raw, gluten free, dairy free chocolate cheesecake - www.mywholefoodfamily.com

As much as I enjoy cooking, one of the best bits about Mother's Day at our place is that I don't have to cook! Bliss!

I always get something yummy for breakfast with a cup of tea and then a special dinner and dessert made by my hubby with the help of the kids.

If your family needs a hint as to what you'd like for your Mother's Day dessert then I have the perfect recipe for you.

This chocolate cheesecake was luscious, creamy and just plain delicious. It is free from both gluten and dairy and no baking required so it's a great one to get the kids involved with.

I actually made this last month for Easter Sunday but I think it would be just as perfect for Mother's Day!

You could also make some fun variations with the flavours.

Maybe leave out the berries and add some peppermint oil to the filling, or perhaps leave the cocoa out of the filling add some citrus. The possibilities are endless and I consider it my duty to test them all out for you over the next few months! You're welcome :)

Raw, gluten free, dairy free chocolate cheesecake with smashed berries - www.mywholefoodfamily.com

Make sure you give it a solid 30 minutes out of the freezer before serving, otherwise it will crack a little like you can see in the photo above. Another 10 minutes and it would have been luscious, creamy perfection as it was in my bowl when I was eating it!

Oh and remember you will need to start this the day before so the cashews can soak overnight! You can cover them with boiling water for an hour or so if you get absolutely stuck but the end result won't be quite as smooth and creamy.

Raw Chocolate Cheesecake with Smashed Berries

Base
1 cup raw almonds
1/2 cup dates
1ts vanilla
1/2 ts salt
1 heaped tbs coconut oil

Filling
2 cups raw cashews (soaked for at least 6 hrs or overnight and drained well)
1 can Ayam coconut cream
1/3 cup coconut oil
1/2 cup raw cacao
100-120g raw honey (adjust to taste)
2 ts vanilla extract
Pinch salt

1 1/2 cups mixed berries, divided
1tbs raw honey, extra
3 drops Wild Orange essential oil (optional)

Grease a 20cm springform pan and line the base with baking paper.

To make the base, place all ingredients into food processor or Thermomix and process until the mixture sticks together. Press into the base of the prepared pan. Scatter over 1/2 cup of the berries and place in the freeezer while you prepare the filling.

To make the filling, place all ingredients into same food processor or Thermomix bowl (no need to wash it) and process for 2 minutes until completely smooth and creamy. Scrape down the sides halfway through. Pour the mixture over the berries on the base and place back in the freezer until ready to serve.

To make the berry sauce, just before serving place the remaining 1 cup of berries and extra honey into a bowl (and orange oil if you are using it) and smash with a fork until you have a chunky sauce.

Remove the cheesecake from the freezer 30 minutes before serving. Top each serve with berry sauce. Enjoy!

Do you have any special Mother's Day traditions or recipes at your place?

Let me know! x
Related Posts Plugin for WordPress, Blogger...