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Dessert

Chocolate Brownie

 

Ingredients:

200g dark chocolate (70% or over)

100g coconut oil

2 medium cooked beetroot (roasted whole in the oven until soft)

80ml honey

2 organic eggs

150g ground almonds/almond flour

1 tsp vanilla extract

 

Method:

Pre-heat the oven to 170 degrees Celsius.

Break up the chocolate and melt it in a pot, then add the coconut oil, stirring gently. Leave to cool slightly, then add the vanilla extract and honey. Puree’ the the beetroot and add it to the chocolate mix. Then beat in the eggs one by one and then stir in the ground almonds/almond flour until well combined. Pour the mixture into a medium baking tin lined with parchment paper and cook for approximately 20-25 minutes.

Take out of the oven and leave to cool before cutting.

Moo-less chocolate mousse

Moo-less chocolate mousse

Ingredients:

2 ripe avocados

2 ripe bananas

1/2 cup unsweetened cacao powder

1/2 cup  coconut milk

1/2 teaspoon pure vanilla extract

pinch of cinnamon – optional

pinch of sea salt – optional

1-2 tablespoons maple syrup or honey

1 tablespoon cacao nibs or grated 100% dark chocolate, for garnish

 

Method:

  1. Scoop out the flesh of the avocados into a food processor and add all of the other ingredients except your garnish. Process until well blended and creamy/smooth. You may whisk the ingredients together  vigorously as well, if necessary or you don’t have a food processor.
  2. Serve in individual dishes or bowls. Garnish with with cacao nibs or grated 100% dark chocolate (pictured), toasted hazelnuts, or coconut.

Pomegranate jelly

Pomegranate jelly

Ingredients:

2 cups pomegranate juice (red apple juice works well too)

Juice of half a freshly squeezed lemon

5 teaspoons quality gelatine (I use Kosher Pure Protein Great Lakes)

 

Method:

  1. Heat the pomegranate on medium heat in a milk pan, making sure that it doesn’t boil. Taking off the heat, slowly sprinkle the gelatine while whisking, using a handheld blender, to make sure all granules are well mixed. Pour into individual serving glasses or bowls and refrigerate or a least one hour. This quick and easy recipe is great for gut and joint health.

Pecan banana bread

Pecan banana bread

Ingredients:

3 cups pecan nuts

½ tsp cream of tartar

½ tsp baking soda

1 tsp cinnamon

4 free range or organic eggs (or substitute)

1 large ripe banana

2 tbsp olive oil

1tbsp honey

 

Method:

  1. Preheat the oven to 180 degrees celsius.
  2. Place the pecan nuts in a blender or food processor to form a grainy meal.
  3. Place in a bowl with the other dry ingredients.
  4. Place the banana, eggs, oil and honey in a blender and process until smooth. Pour into the dry ingredients and mix thoroughly.
  5. Spoon into a lined loaf pan and bake for 40-45 minutes until firm to touch.
  6. Allow to cool for 5 minutes before turning out.
  7. Slice and serve warm with nut butter, ghee or gut healing spread (see recipe on next page)