As I’m nearing the end of my university semester I thought I’d share with you one of my final assignments. Don’t worry, it involves food!
For a social media group assignment we were required to create a YouTube video on the topic of our choice. As my group members and I enjoy making (and eating) healthy food we decided to create a ‘how to’ video demonstrating a simple recipe.
I hope you enjoy the demonstration of raw chocolate macaroons!
I would like to thank my group members Emily and Uma for participating in the video.
Click here to view the YouTube channel for Emma Lauren.
The macaroons will keep in a sealed container in the pantry for up to four days.
Raw chocolate macaroons
- 2 cups shredded coconut
- 1 cup cacao powder
- 12 fresh medjool dates, pitted
- 3 TBSP coconut oil
- 1 tsp pure vanilla extract
- 1 tsp sea salt
- Place all ingredients in a food processor.
- Process for 2 minutes, or until well combined.
- Form roughly into small balls with your hands.
- Place on a tray in the fridge for 5-10 minutes to slightly harden. Enjoy with a cup of tea!
Enjoying afternoon tea! Photo courtesy of Emily.
I’d love to hear what you think of the video?! Would you like to see more videos of me demonstrating recipes?
As it’s nearing the end of my university semester I’ve had a very busy week so I thought I’d treat myself with pancakes this morning.
One of the things I love most about healthy pancakes is that I basically use the ingredients I would for porridge, but I convert them to make pancakes. This keeps breakfast interesting and always exciting!
The chia seeds, flaxseed meal, goji berries and quinoa flour ensure these pancakes are full of fibre.
If the batter is too thick, just add a little more almond milk to thin it out.
Cooked and stacked
The contrasting texture and flavour of the cacao nibs and the goji berries work really well together.
Decorated and ready to be devoured
These pancakes will keep in the fridge for up to three days in a sealed container.
Makes 6 pancakes
- 1/2 cup quinoa flour
- 1 tsp baking powder
- 1 TBSP chia seeds
- 1 TBSP flaxseed meal
- 1 TBSP goji berries
- 1 TBSP cacao nibs
- 1 tsp cinnamon
- 1/2 cup almond milk
- Coconut oil for frying
- Coconut yoghurt for layering between pancakes
- Strawberries, pumpkin seeds and almond butter for topping
- Mix together quinoa flour, baking powder, chia seeds, flaxseed meal, goji berries, cacao nibs and cinnamon in a medium sized bowl.
- Add in almond milk and mix until all combined.
- Heat coconut oil in a large fry pan over medium heat. Spoon batter into pan.
- Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
- Layer stacked pancakes with coconut yoghurt and top with strawberries, pumpkin seeds and almond butter. Enjoy!
How do you like to treat yourself after a busy week?
When asked to bring dessert to a friends place you want something that’s easy to make, delicious and more often than not, chocolate.
This dip is a great alternative to a raw cake, brownies and/or cake pops as it requires less time to make and still tastes amazing.
All ready for processing
You’re probably looking at the above photo and thinking, “Why are there chickpeas if it’s meant to be sweet?” Well, maybe you weren’t thinking exactly that, but I’m sure you are now!
The chickpeas create the creamy texture of this dip. The cacao and dates disguise the flavour of the chickpeas with a sweet chocolate flavour. So, no need to worry!
This dip tastes amazing with fruit, spread on toast, with oats in the morning or eaten by the spoonful!
Ready for dipping
It will keep in the fridge for up to four days in a sealed container.
Makes 2 cups
- 1 can chickpeas, drained and rinsed
- 1 tsp vanilla extract
- 3 TBSP almond butter
- 3 TBSP cacao powder
- 8 medjool dates, pitted
- 2 TBSP almond milk
- 1 punnet of fresh strawberries, washed
- 2 apples, washed and sliced
- Or fresh fruit of your choice!
- Place all ingredients in a food processor. Process for 3-4 minutes, or until smooth.
- Serve with fresh strawberries and apple slices. Enjoy!
What do you like to bring for dessert?
In the afternoon sometimes all I feel like is a little chocolate treat to keep me going till dinner. These truffles are bite sized and contain just the right amount of cacao to satisfy my chocolate craving.
All set to be processed
The base ingredients are macadamias, cacao and dates allowing the salt to play a subtle yet contrasting role in the truffles.
Rich chocolate colour
Knowing that I can eat something that’s so decadent yet healthy brings me so much happiness. But then again, who wouldn’t be happy after eating one of these?!
Bite sized treats!
These truffles will keep in a sealed container in the fridge for up to four days and in the freezer for up to two weeks.
Raw salted chocolate macadamia truffle bites
- 1 cup raw macadamias
- 1/2 cup cacao powder
- 1 TBPS coconut oil
- 6 medjool dates, pitted
- 1 tsp salt
- 1 tsp vanilla extract
- Extra halved macadamias for decoration
- Place all ingredients in a food processor.
- Process for 5 minutes or until smooth.
- Roll into small, bite sized balls and press down gently with a halved macadamia.
- Serve with a cup of tea. Enjoy!
What afternoon treat brings you happiness?
When I have a busy week ahead I always make sure my food is prepared in advance. This is to prevent me from reaching for anything in sight when hunger strikes.
These chickpea patties are great to have on hand to add into salads, used as a filling in a wrap or top with hummus or pesto for a delicious snack.
The main ingredients in the patties are chickpeas and pumpkin seeds. They are both full of protein and fibre which will keep you fuller for longer.
Adding some colour
The carrot and parsley not only add colour but extra nutrients to the patties.
‘Flax egg’ as a binding agent
As I’ve mentioned before here, flax eggs are a vegan replacement for eggs. They act as a binding agent and help keep the patties together.
All set for baking
These chickpea patties can be cooked in a frypan however I prefer to bake them as it means no extra oil is required.
Dinner is served
These patties will keep in the fridge in a sealed container for up to four days.
If you want to freeze them, do so before baking and layer between baking paper to prevent them from sticking together. Defrost the patties before baking and do so as per the instructions below.
Makes 11 medium-sized patties
- 2 x 250g cans of chickpeas, drained and rinsed
- 1/2 cup pumpkin seeds/pepitas
- 1 carrot, peeled and grated
- 2 garlic cloves, peeled
- 1/4 cup fresh parsley, washed
- 1 TBSP macadamia oil
- 3 TBSP flaxseed meal
- 1 TBSP water
- Preheat oven to 180C/350F and line baking tray with baking paper.
- Mix flaxseed meal and water together in a bowl to make the flax egg. Set aside for 5 minutes or until thickened.
- Place chickpeas and pumpkin seeds in a food processor. Process for 2 minutes or until smooth.
- Add carrot, garlic, parsley and macadamia oil. Process for a further 2 minutes or until combined.
- Add flax egg and process for a final 2 minutes or until all combined.
- Roll into balls, place on prepared baking tray and press down gently to flatten.
- Bake for 10 minutes then flip and bake for a further 10 minutes.
- Serve with salad and enjoy!
I always try to eat a rainbow everyday!
How do you plan ahead with your food for a busy week? I’d love to hear any hints you might have!