Beetroot Brownies

beetroot brownies

I love these brownies I have given them to ‘brownie haters’ and they have liked them!

Seriously rich and delicious brownies with way more goodness than the normal ones!

Ingredients

400g/2 1/2 cups Raw Beetroot peeled and roughly chopped (use plastic gloves if you don’t want to stain your fingers) then add to saucepan and boil/steam till tender.

150g/1 cup Plain Chocolate,

100g/1/2 cup coconut oil

1 tsp Vanilla extract,

100g/3/4 cup Coconut sugar

pinch of salt (pink rock salt or sea salt)

3 Eggs (To replace one egg: 1 tablespoon ground flaxseeds/chia 3 tablespoons water (or other liquid) I have done this completely egg free and they still turned out great. Stir together until thick and gelatinous)

2 Tbs almond meal (can also use buckwheat, rice or chickpea flour)

70g/ 1 Cup Raw Cacao (this is THE BEST I have ever tasted!) ,

2 tsp baking powder (Aluminium free).

You can then add more nuts, coconut or chocolate chips to the mix but I like to keep them plain

Heat oven to 180C and grease a tray bake pan. Roughly chop chocolate, and put in food processor with cooked beetroot, coconut oil and vanilla. Whizz until mixture is smooth. In another bowl, beat  sugar, eggs and salt until foamy and thick. Fold in beetroot mixture. Sift in Almond meal/flour, cacao and baking powder; gently fold. Stir through optional extras. Pour into tray bake or use a silicon mini muffin tin and cook for 20mins. Cool completely in tin then cut into squares. This can easily be a cake, just don’t cut into squares! It is quite moist as a cooked cake so store in the fridge. I dont think it needs a frosting but if you want one I like this;

My fave raw frosting from The Rawtarian…

1 cup dates

1/4 cup raw cacao (cocoa) powder

1/4 cup cold-pressed coconut oil (also known as coconut butter)

3/4 cup water (or a tiny bit more if needed – try to keep at 3/4 cup or so though)

Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly. Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness.

(http://www.therawtarian.com/raw-chocolate-icing)

 

As an alternative, my friend Siobhan has kindly shared her family favourite black bean brownies for when beetroot is not in season!

Siobhan’s Black bean Brownies:

1/2 cup of blended black beans (black beans and water blended to a gluggy consistency)
1tbsp oil
1 c sugar (I usually only do half though as the banana adds sweetness)

1tsp vanilla

1/2 large banana, mashed
1tbsp chia seeds, hydrated
1/2c flour (I use mostly oat with a bit of coconut and quinoa)
1/3c cocoa powder
1/4tsp baking powder
1/4tsp xantham gum
1/4tsp saltPreheat oven to 175C. Grease pan.

In a medium bowl mix bean mixture, sugar, vanilla, mashed banana and chia seeds. In another bowl combine dry ingredients. Gradually stir dry ingredients into wet, until well blended.
Bake for 20-25mins or until brownie starts to pull away from edges of pan.
Let cool then cut into squares.

 

Enjoy and let me know how they go

Baked Pumpkin Donuts

Baked Pumpkin Donuts Loula Natural

I have been finding out about my home country in the past few month, my new and old friends have made me aware of places I have never been before. Recently my great friend Angela took me to one of her favourite places and now also one of mine!!! I saw this recipe before and so needed the donut pan to make it. I found them in Shanghai St- Thanks Angela xx

I have adapted this recipe to make it Gluten/dairy free. The pumpkin makes it incredibly moist unlike some of the really dense gluten free bread I have been making previously. You could probably also use sweet potato, but I like pumpkin as it is now in season. I have used canned but its even more tasty when you cook up the pumpkin yourself and puree it. Let it cool and its ready for the recipe.

1 cup all purpose gluten free flour/buckwheat flour

3/4 cup almond flour (optional I have also substituted coconut flour for when Eva takes them to School

1 1/2 teaspoons baking soda

1tsp milk/water kefir

1/2 teaspoon salt

1 teaspoon

1/3 cup coconut oil Pumpkin spice mix

1/2 cup coconut sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup oatmilk (any milk)

Preheat oven to 200c. Butter a donut pan and set aside. In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.

In a large bowl, or a the bowl of a kenwood mixer, fitted with the beater, whisk oil, coconut sugar, egg, vanilla, pumpkin, and oat milk until combined.

Slowly add the dry ingredients into the mixture- I did it spoon by spoon and stir until just combined, do not over mix batter. Using a pastry bag, fill each donut cup with the batter. Pipe out a nice circle, not too full as they will rise up a bit. Bake for 11-13 minutes, until donuts spring back when gently pressed.

Turn donuts onto a wire each and allow to cool for a few minutes- if you can!

Baked Pumpkin Donuts Loula Natural Pin

 

for coating: 2 tbs coconut oil 1/3 cup coconut sugar 1/2  tablespoon cinnamon While the donuts are cooling, put the coconut oil in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with oil and roll in cinnamon sugar mixture. Serve immediately.

I refilled the piping bag and clamp both ends and put in the fridge to make another 6 tomorrow and the next day!!

I have also made these as ‘donut holes’ and they are just as yummy- if you dont have the donut pans!

 

**You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until just before served or they will get soggy- but if you are anything like me- if they are made they are eaten!! I like them warm and fresh**

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Lemon, Ginger and Orange Curd

Lemon, Orange and Ginger Curd

Lemon, Orange and Ginger Curd Loula Natural

I love lemon curd- this is so easy to make- can’t believe I never made it before- its actually very healthy- full of protein and fats. I add it to my smoothies, chia porridge, toast, to frost cookies or simply off the spoon!

From this;

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to this!

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Lemon, Orange and Ginger Curd
I zesty and sharp but sweet twist on traditional Lemon Curd. Really nutritious.
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Ingredients
  1. 3 lemons (zest and juice so unwaxed organic if possible)
  2. 1 orange (zest and juice so unwaxed organic if possible)
  3. thumbnail sized piece of ginger grated.
  4. 100g unsalted butter
  5. 100g coconut sugar
  6. 3 Organic eggs
Instructions
  1. Put all the ingredients in a heat proof bowl and whisk over a bain marie.(Picture below.
  2. Keep on low heat whisking continuously so the eggs don't cook too quickly and scramble.
  3. Keep going till it thickly coats the back of a spoon and is glossy.
  4. Pour into large jar (makes about 500g) allow to let cool and then refrigerate.
Notes
  1. This will keep in the fridge for weeks. Spread it thick on toast, crackers or add to baking. I also use it as a frosting for cookies!
  2. Can also be had straight off a spoon!
Loula Natural http://loulanatural.com/
Here is the bain marie set up;

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Frosting cookies with it;

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Pumpkin smoothie

Pumpkin Pie Smoothie Loula Natural

Pumpkin Pie Smoothie

We have a protein shake every morning with our breakfast. I used to use a pumpkin seed protein mostly because its unflavoured and I am not a huge whey protein fan. Nowadays we just just nuts and seeds in our quest to eat as close to nature as possible. This Pumpkin smoothie is great tasting but also really filling and satisfying.

Both of my kids have had morning smoothies from around 6 months (although I kept them nut free for the first year). My eldest would have porridge and it was not keeping her full up till lunch. I was adding ground almonds and berries when she was one however she would still be looking for food an hour after. Since I was already having a smoothie myself I started giving her some. She’s had one every morning since! Now my youngest is also not complete in the morning without his smoothie! 

Breakfast= smoothie then muesli then apple! 

Check out all my other breakfast recipes here

I love pumpkin. I love it in soup, pie, roasted, chipped and puréed. I found organic canned pumpkin but also prefer making my own pumpkin puree. This is a twist on our regular morning smoothie and my kids and I think its delicious. The hubby is going along with it but he has issues with using veggies in sweet mode (he eats my beetroot brownies alright though!!)

 2 cups of oat milk/Almond Milk
1/3 cup of organic pumpkin puree
1 banana (I keep mine in the fridge- but a frozen one would be nice too)
1 tbs peanut butter (or other nut butters- optional)
2 scoops protein powder/almond meal/ground flax/ground seed mix (30g protein- optional)
Tsp Pumpkin Spice powder (to taste so add more or less)
Vanilla (essence, pod or paste)
1 tsp maple sugar (coconut nectar, maple syrup- optional)
1 tbs coconut oil/ghee/butter

you can also add 2 tbs kefir (dairy or water) for a probiotic kick

Whizzzzz up. This serves 3 glasses.

Delicious- I also love sequins!!

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Other pumpkin recipes;

Homemade Pumpkin Puree

Baked Pumpkin Donuts

Pumpkin Bread

 Pumpkin Brownies

Immune boosting pumpkin pie spice

Pumpkin Pie Smoothie Loula Natural Pin

Rocky Road Coconut Ice-cream

I will never go back to dairy ice cream- coconut ice-cream all the way.

You may have noticed a trend with my recipes! Chocolate. Combine that with coconut ice-cream and I am very happy! I love Chocolate- there’s nothing wrong with it. In the right form and the right amount it’s really good for you- a very good anti- oxidant. Full of healthy fats (when cocoa butter/coconut oil is used), magnesium, vitamins and minerals

I have raw organic cacao powder and I use it in my baking and for hot chocolate and my  2 kids like it way better than the sickly sweet, poor quality, addictive garbage that is generally billed for kids. “That’s not chocolate” she says about the mass produced stuff and reaches for the 85% I always have in the fridge! Guess what, she’s happy with one square.

Anyway, I love ice cream- it doesn’t love me- until now. My husband is a great cook and he too loves his sweet stuff although he has a lot more will power than me- not difficult. He also is not great with dairy and the only stuff we have is kefir and cheese (although mainly goats and Sheeps cheese and only occasionally). So dairy free coconut ice cream has always been something we have tried. Most products out there are either soy (something else we avoid unless it’s fermented) or very sweet and the chocolate flavour is usually lacking. We have developed our own little favourite flavour from checking out some blogs (see below) and have already started to brainstorm other flavours.

Here’s Niall’s winning recipe-

700mls coconut milk (organic preferably)
1 mashed banana
100ml Coconut nectar
100ml Maple syrup
3 tbs Cacao powder (I may have added 1 or 2 more to make it really chocolaty!)

Whisked in the kenwood (without banana). Stirred in banana at end. Then either use an ice cream machine or put in container and in the freezer- use a hand blender to break up the ice crystals at intervals when frozen. Yum yum!!! Seriously like it better than dairy chocolate.

Here is our Rocky Road version;

1 ½ cups of Coconut yoghurt or 1 cup coconut meat

1 cup  Fresh coconut milk (you could also use any nut,oat or dairy milk)

1 Banana (mashed) Optional

1tbs Raw Cacao powder

Pinch of Himalayan Pink Salt

3 drops Vanilla essence

1tbs Honey or Maple syrup (optional)

Rocky bits (marshmallows, chopped nuts, chocolate chips, dried fruit, soaked seeds, toasted coconut…)

Just made it again and added a tablespoon of peanut butter yum yum!

The third adjustment comes from Miranda, I was struggling because it keeps freezing really solid- she suggested a little salt. Have tried it and it has made a difference. It also definitely brings out the taste of the chocolate- just add it slowly and taste along the way- the first time I did it I added too much salt! Thanks Miranda x

Here is a winning chocolate syrup recipe too from A Happy Health Nut- using honey to sweeten, yum!

 

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