
Well, what a crazy week it was last week! I’ve been busy working on a new segment to be regularly featured on Emma Lauren that I am really excited to share with you! But, you’ll have to stay tuned until the end of this … Continue reading
Well, what a crazy week it was last week! I’ve been busy working on a new segment to be regularly featured on Emma Lauren that I am really excited to share with you! But, you’ll have to stay tuned until the end of this … Continue reading
In our household, Christmas wouldn’t be Christmas without rum balls. Instead of using crushed biscuits and condensed milk, I opted for a healthier version this year. It actually surprised me how much they taste like the ‘real’ ones.
I wanted to share this recipe with you before Christmas so you too can hopefully enjoy them come Christmas Day!
I find that brazil nuts are quite oily which work really well in this recipe as they keep the rum balls moist.
Once processed, the mixture is quite crumbly but the coconut oil and dates help to combine the rum balls when rolled.
These are a great addition to your Christmas menu and are a healthy treat to enjoy throughout the day!
Store in a sealed container in the fridge for up to one week.
Makes approximately 30 balls
Ingredients:
Method:
Note: for an alcohol free version just omit the rum.
Only two sleeps to go…!
Yesterday family friends were coming over for morning tea and there weren’t any healthy treats in the house to enjoy with our morning coffee. This just wouldn’t do! So, I decided to whip up a raw tart and as I wanted to keep with the Christmas theme, gingerbread flavour it was.
I realise I’ve posted two raw tarts in a row but many of you were asking specifically for this recipe to enjoy over Christmas. So, here it is…
I used sultanas in the base as they add a very natural sweet flavour which contrasts with the ginger spiced filling.
As with all my cakes and tarts I always grease and line the pan. This ensures your creation can be easily removed from the pan and all your hard work does not go to waste.
I acknowledge the maple walnuts are not ‘raw’ however the tart definitely needed something crunchy yet decorative on top. These certainly fit the bill and really enhance the overall aesthetic and flavour of the tart.
I like to utilise the same ingredients just in a different way in many of my recipes. I used the same flavours from the tart base for the maple walnuts to ensure the flavours all tied together.
It is important to keep moving the walnuts once they are out of the oven the second time around to ensure they don’t stick together.
This raw tart will keep in the freezer in a sealed container for up to two weeks.
Serves 16
Ingredients:
Method:
Are there certain flavours that signify Christmas to you?
Only four sleeps till Christmas! I actually cannot believe how quickly it has come around. I’ll be honest with you, I absolutely love Christmas time – from putting up the Christmas tree to listening (and singing along) to carols. Everyone seems to be in high spirits and to me it definitely signifies family time.
It’s also a time to indulge in special treats as you usually only enjoy them once a year. This year, my family and I will be enjoying this raw festive fruit tart on Christmas Day. It is a simple yet delicious dessert and best of all you can top it with whatever fruit that takes your fancy.
The chia seeds add a slight crunch to the base and are full of omega 3’s. Just warning you in advance, make sure you check your teeth before family photos are taken as the seeds sometimes get stuck in them!
I always grease and line the tart pan to ensure the tart it can be easily removed when ready to serve.
Using clean hands, I press the tart base into the pan then use the back of a wet spoon to create a smooth shell.
Simplicity is key with this filling with vanilla extract being the ‘star’ ingredient.
As it’s currently summer in Australia I decorated the tart with mango and strawberries as they are in season. Even though I’ve made this tart for Christmas, it can be made for any special occasion as it’s a simple yet versatile recipe.
The tart can be stored it in a sealed container in the freezer for up to two weeks.
Serves 16
Ingredients:
Base
This recipe has been featured as one of Lorna Jane’s Move Nourish Believe 12 Days of Christmas.
As I entertained friends last week for an early Christmas dinner, it seemed appropriate to set the table festively. For the table cloth I used calico – it looks plain now, but with the help of red and green fabric markers my friends and I wrote messages and ‘quotes of the night’ on it. Such a great memento to have from such a special evening.
I hope you are all prepared for your Christmas celebrations!
Well, today it’s my 22nd Birthday! I cannot believe how fast this past year has gone and reflecting back it really goes to show how much can be accomplished in the space of a year – I’ve started Emma Lauren Food, almost finished my double degree and have been successful in leading a healthy lifestyle I am proud of!
This time last year I was fortunate enough to celebrate my 21st birthday with family and friends in New York after travelling through Europe for three months. Walking through Times Square with 21 balloons is definitely a memory I will never forget.
This year’s celebrations will be a little more low key, but most importantly it will be spent with my family and close friends!
As birthdays always call for something sweet to celebrate, I thought I’d bring you raw mars bar bites today!
This nougat layer is the base of the mars bar bites. This layer can be made either thick or thin depending on your preference. I made it thick, but just halve the ingredients it you’d prefer it a little thinner.
Use the back of a wet spoon to press the nougat layer into the cake tin. This ensures it is evenly distributed.
The caramel layer is the sweeter of the two – this is definitely my favourite! I love the combination of almond butter and dates, it takes on a chewy texture when frozen.
I used cacao butter in the chocolate coating as it ensures the bites won’t melt as quickly as just using coconut oil. There’s nothing worse than all your hard work melting in front of you!
Whenever I cut brownies, slices or, in this case, mars bar bites, I always start by cutting down the middle then working my way to the outside. This ensures all, or almost all, pieces are the same size.
I used a fork to assist in coating the bites as this allowed the bottom of the bite to be covered in chocolate easily.
Beautiful, glossy bites – these really are something special to serve to your guests!
These bites will keep in the freezer for up to two weeks in a sealed container.
Makes 18 bites
Ingredients:
Method:
I hope you all have an amazing day today, I definitely will! Now, off I go for my birthday breakfast with my sister.