28.10.16

Vegan Sweet Potato Tahini Brownies

Lately I have been feeling creative in the kitchen and have created lots of delicious healthy recipes. This one got very popular on Instagram. I made it using leftover steamed sweet potato from the twins and other ingredients I had on hand after being inspired by a slice of tahini brownie my hubby picked up from Little Sisto cafe- his had sugar, eggs, butter and flour so I decided to try to make it healthy. I am very pleased with how they turned out. Very fudgey.

Ingredients:
I used a square brownie pan. 
  • 450gr of puree sweet potatoe- about 2 medium potatoes
  • 1/2 cup of almond milk or soy. 
  • 1/2 cup of buckwheat flour or wholemeal flour
  • 2/3 cup of almond meal
  • 1/2 cup of coconut sugar
  • 5 tbsp of cacao
  • Pinch of salt
  • 1/3 cup of tahini
  1. Steam or boil your sweet potato, drain and leave to cool.
  2. Pre heat your oven to 175 degrees celsius and line a small brownie pan with baking paper.
  3. In a food processor add in the potatoes and all the other ingredients;
  4. Mix until very well combined. 
  5. Spoon into your pan and place in the oven for 20-25 minutes.
  6. Keep it in the fridge for up to 1 week.





20.10.16

GF, Vegan Raw Mango & Coconut Buckwheat Porridge

I absolute love buckwheat and I fell in love with Oh She Glows raw buckwheat recipe. I decided to give it a Summer twist and you now have my raw mango and coconut buckwheat porridge recipe.


I make buckwheat porridge by soaking the buckwheat groats overnight and then mixing it all in my food processor to make breakfast for the twins and myself for the next 2 days. They love it and it is super nutritious with the good fats of coconut milk, the highly nutritious buckwheat groats (GF, high quality plant protein including 9 amino acids, rich in iron, high in minerals and vitamins) and mango which is very high in vitamin C and A.

Raw Mango & Coconut Buckwheat Porridge Recipe:

Makes 4 bowls.

Ingredients:
  • 1 cup of frozen mango or 1 whole mango;
  • 1.25 cup of coconut milk (the carton kind);
  • 2 cups of raw buckwheat groats (soaked overnight);
  • 1/3 cup of desiccated coconut;
  • 2 tbsp of chia seeds;
  • 1/4 cup of rice malt syrup (less or more depending on your taste or if serving children);
  • 1 tsp of cinnamon;
  • 1 tsp of vanilla powder;
  • pinch of salt;
  • Coconut flakes for toppings. 
Steps:
  1. Soak the buckwheat groats overnight or for a few hours in water;
  2. Rinse and process in a food processor;
  3. Add in the coconut milk, coconut, sweetener, chia seeds, vanilla, cinnamon and salt. 
  4. Mix all the ingredients together in the food processor. I prefer mine with a bit of texture and don't process it for too long but you might prefer it smooth. 
  5. Serve into 4 bowls;
  6. Add in the coconut flakes and mango on top.

Low Sugar Bliss Balls









































I love bliss balls - or energy balls as some call them. They are practical healthy snacks on the go.  However they tend to be made with lots of dates or other healthy sugars. I wanted to make a low sugar recipe for my twins using natural ingredients. I am also planning on featuring more kids recipes as we have now moved away from easy purees and into toddler/adult foods. They are also full of nutrient dense wholesome ingredients that I had in my pantry at the time. They make the perfect afternoon snack for little hands. I hope your little ones enjoy them!

My twins are good at eating and biting solid food now but make sure your little one won't choke on them before giving it to them. Bigger is better so they don't swallow them all!




Ingredients:
  • 1 cup of rolled oats;
  • 1/2 cup of LSA (or flaxseed only for nut-free bliss balls);
  • 1/3 cup of chia seeds;
  • 1/3 cup of raw cashews or other nuts (or use sunflower seeds for nut-free bliss balls);
  • 1/2 cup of dried goji berries; (best to use organic if possible)
  • 2 tbsp of melted coconut oil;
  • 1 tsp of cinnamon powder;
  • 1/4 cup of desiccated coconut;
  • 2 tbsp of water (or more if needed);

Steps:
  1. Mix all the dry ingredients in the food processor;
  2. Then add the coconut oil and water;
  3. Roll the balls in your hands and keep them in the fridge to set and keep or keep in the freezer. 

5.10.16

Macadamia Apple Crumble

Who doesn't love a good crumble?! This one of my favourite Autumn recipe. The weather in Perth lately was very wintery and inspired me to bake this healthy Vegan apple crumble. It would also be delicious with berries and rhubarb. I baked some apples on the side for the twins to enjoy. They loved their baked apples!


Ingredients:
  • 4-5 apples
  • 1/2 tsp vanilla
  • 1 tsp cinnamon powder
  • 1 cup of rolled oats
  • 1/2 cup of lupin flakes or extra oats
  • 1/2 cup of almond meal
  • 2 tbsp of coconut nectar or sugar
  • 1/2 cup of coconut oil
  • 1/4 cup chopped macadamias (optional) 


Steps:
  1. Preheat the oven at 170 degrees Celsius;
  2. Peel and dice the apples;
  3. In a bowl mix the dry ingredients and then add the melted coconut oil and coconut nectar until combined. 
  4. Sprinkle on top of the apples in a dish, add the Macadamias and cook in the oven for 30 minutes at 170 degrees Celsius. Make sure the apples don't burn. 

2.10.16

Easy Vegan Mushroom Quinoa "Risotto"

Winter might be officially over but cold rainy days are still here in Perth. While I wait for the warmer days I will enjoy a few more wintery dishes like this vegan quinoa risotto. And for the Northern hemisphere peeps this is the perfect recipe to have this fall!



This recipe is not like your traditional risotto as it does not have rice! white wine! cream or parmesan! but I promise it is still yummy! I also did not use dried portobello or other fancy mushrooms as I don't have the time or the money to get them. I just used swiss brown mushrooms from my local farmers market. I hope you like this recipe.

Vegan Mushroom Quinoa Risotto
  • 500gr swiss brown mushroom diced
  • 2 cups of quinoa
  • 1 litre vegetable stock
  • 3 cloves of garlic
  • Dried italian herbs
  • Parsley to top
  • 1/3 cup of Nutritional yeast
  • 1tsp of salt


Steps:

  1. Cook your quinoa in water in it own pot for 5 minutes - not fully cooked
  2. In the meantime in a large pan cook the mushrooms with garlic,
  3. Reduce the heat and add the herbs, half cooked quinoa and vegetable stock a little at a time on a low heat. Add more or less of stock as needed. 
  4. Once the quinoa is fully cooked and the stock absorbed add in the nutritional yeast and salt. 
  5. Serve! 
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